Willy's Steakhouse Grill & Sushi Bar

The wine list at Willy's reads like a greatest-hits collection of recognizable California labels — the kind of list designed to make nobody uncomfortable and nobody particularly excited. It fits the supper-club atmosphere: reliably familiar, a little retro, not trying too hard. If you walked in expecting Chablis and Barolo, recalibrate.

Thirty to fifty bottles, almost exclusively California and Pacific Northwest, with the marquee names doing most of the heavy lifting — Caymus, Rombauer, Meiomi. There's nothing wrong with any of those wines, but the list has no real depth beyond the recognizable tier, and if you're hoping for a producer that makes you think 'how did they find that?', you won't find it here. The steak-forward menu deserves a broader range of reds — a Walla Walla Syrah or a solid Paso Robles Zin would do serious work alongside the ribeyes — but the list isn't taking those swings. The sushi side of the menu is essentially underserved by wine entirely; no Grüner, no Albariño, no lean whites that actually work with raw fish.

Eight to fourteen pours by the glass at $9–$16 a pop, which is a workable range for a restaurant at this price point. Expect the usual suspects: Meiomi Pinot Noir and Rombauer Chardonnay almost certainly anchor the mid-tier options. There's no evident rotation or seasonal program — this list looks like it was set and left alone.