Vic & Anthony's Steakhouse
Serious Cabernet Country in Casino Louisiana
Lake Charles · Lake Charles · Steak house · Visit Website ↗
Reviewed April 7, 2026
Wingman Metrics
First Impression
Walk into Vic & Anthony's and the wine list arrives with the same confidence as the bone-in ribeye — heavy, intentional, and not messing around. This is a classic American steakhouse list built around California Cabernet and French heavyweights, and it knows exactly what it is. Wine Spectator has been handing them a Best of Award of Excellence since 2015, and the program earns it.
Selection Deep Dive
The 400-600 bottle list is anchored in California and Bordeaux, which is exactly right for a steakhouse of this caliber. You'll find Caymus, Silver Oak, Jordan, Stag's Leap, Far Niente, and Opus One on the California side — the full murderers' row of beef-friendly Cabernets. Bordeaux gets serious treatment too, with Chateau Margaux and Chateau Lynch-Bages representing the region at the top end. Italy shows up with Sassicaia and Tignanello, giving the list just enough international credibility to keep things interesting. The gaps are in anything adventurous — you're not finding skin-contact Slovenian whites or funky Jura reds here, nor should you expect to.
By the Glass
With 20-35 by-the-glass options, the pour program is generous for a steakhouse. Expect the usual California suspects to dominate — this is the kind of place where you can get a solid Cab by the glass without committing to a full bottle before your steak arrives. Rotation appears limited, but the selections are well-matched to the menu.
Jordan Cabernet Sauvignon — $50
Jordan consistently over-delivers for its price point — polished, food-friendly, and at the lower end of this list's range, it's the smart order before you start eyeing the three-digit bottles.
Chateau Lynch-Bages
Most tables at a steakhouse go straight for California Cab, but Lynch-Bages is a Pauillac that was born to sit next to a dry-aged ribeye. It's classic Bordeaux structure without the stratospheric Margaux price tag, and most guests walk right past it.
Caymus Vineyards Cabernet Sauvignon
Caymus is the most-ordered Cab in American steakhouses, which means restaurants know they can charge a premium for the name recognition. You'll almost certainly find it marked up well beyond what it delivers — the money is better spent two rungs up the list.
Stag's Leap Wine Cellars Cabernet Sauvignon + Prime dry-aged ribeye
Stag's Leap brings enough structure and dark fruit to stand up to the funk and fat of a dry-aged cut, while staying elegant enough not to steamroll the beef. This is the pairing that reminds you why Napa Cab and aged beef became a cliché in the first place — because it works.
🔥 The Bottom Line
Vic & Anthony's is the real deal for a steakhouse wine program in Southwest Louisiana — a well-curated, properly stored list with a knowledgeable sommelier who can actually help you navigate it. Markups run steep, as expected, but the depth and credentials make it worth the splurge if you're already committing to a $60 steak.
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