Vito's Chop House

The wine list at Vito's reads like a greatest hits compilation from a corporate steakhouse playbook. It's the kind of list where you know what you're getting before you even open it: big California Cabs, a few Italian reds for authenticity points, and markup that makes you wince a little.

The list skews heavily toward safe American and Italian choices that pair with ribeyes and porterhouses without causing any drama. You'll find the usual suspects from Napa—Caymus, Silver Oak, Jordan—alongside Tuscan standards like Antinori and Ruffino. The Bordeaux section exists but feels like an afterthought, and anything outside Old World/Napa comfort zones is basically nonexistent. It's a list built for business dinners where nobody wants to think too hard about what they're drinking.

Glass pours stick to the script: a Sonoma Chardonnay, a Willamette Pinot, maybe a Super Tuscan if you're lucky. The selection rotates about as often as a chophouse menu—which is to say, almost never. Expect solid if predictable options in the $14-18 range that won't offend anyone at the table but won't spark conversation either.