The 10 Best Steakhouses in America for Wine Lovers

Known for their impressive collection of more than 5,000 wines, Pappas Bros. Steakhouse in Dallas is a holy grail destination for meat and red wine lovers, but seafood and white wine lovers will also be happy here. Appetizers like Spanish octopus carpaccio, fried oysters, and chilled jumbo shrimp served in lettuce cups pair perfectly with the extensive wine list curated by wine director Steven McDonald, who is a Master Sommelier. It’s important to note that more than half of his staff have earned master or advanced wine certifications. Carnivores have 12 cuts and sizes of steak to choose from while seafood aficionados can enjoy live Maine lobster and jumbo lump crabmeat macaroni and cheese. 

In the heart of the Theater District, Gallaghers Steakhouse has been satisfying New Yorkers’ cravings for perfectly grilled meat since the end of Prohibition and their thirst for a good glass since its origins as a speakeasy. The aging room facing the street shows off the restaurant’s beef like a 5^th Avenue department store window and tells you exactly what you’re in for on the night. The traditional steakhouse menu is accompanied by longtime wine director Brian Jontow’s 30-page list that is strong in Napa Cabernet from the likes of Harlan, Abreu, Screaming Eagle, Hundred Acre, Dominus, and Quintessa. Selections also feature a variety of “second labels” from well-known Bordeaux houses such as Echo de Lynch Bages, La Dame de Montrose, and La Croix de Beaucaillou.

Patrons may have a hard time choosing a bottle from wine director Donald Clement and head sommelier William Cooper’s extensive wine list, but they have a fun way to help. The sommelier team at Born & Raised may just might roll over the custom-built, bubble gum pink cart filled with that night’s choices of wines available by the bottle or by the glass. The team lovingly pairs its selections with dry-aged steaks displayed in the 40-square-foot glass-enclosed dry-aging room, or duck, lamb chops, and house-made meatballs. The dining room could not be more lavish with dim lighting, Italian marble tabletops, and gold accents making it the perfect place for a romantic night out.

When dining at Abe & Louie’s in Boston don’t forget to order a bowl of New England clam chowder and make sure you pair it with a well-made Chardonnay from Burgundy; your tastebuds will never settle for anything less. Beverage director Ben Appleby has over 1,000 labels on his list with more than 10,000 bottles onsite. He enjoys cracking the veneer of the intimidating restaurant wine list by offering guests excellent wine service and a bit of informal education with every glass he pours. The menu boasts 12 cuts of beef, Maine lobster, and crab-stuffed cod as well as pork chops and rosemary-crusted rack of lamb.

Inspired by Hollywood’s Sunset Blvd this classic American steakhouse brings back the elegance of the California street’s famous supper clubs and temples of entertainment with its gorgeous Art Deco design. Just walking into the stunning dining room with make you feel like a 1950’s starlet. Top Chef champ Joe Flamm has brought back a touch of elegance to the Fulton Market District of Chicago’s West Loop with perfectly executed seafood and flame-kissed meats. Don’t miss the tuna crudo, steak tartare, or lobster Ceasar salad as a starter before your choice of steak or fresh seafood. Wine director Ted Rink will perfectly pair just the right wine from his list of more than 500 references.

This family-owned steakhouse has been an institution in downtown Indianapolis since 1902, and its unique shrimp cocktail appetizer has been a cult favorite since its thanks to the intense level of spice used in the sauce. St. Elmo prides itself on using locally sourced produce and provisions from suppliers such as Maple Leaf Duck Farms, Meats by Linz, and Smith Dairy. The wine list boasts 754 selections from 13 countries and 58 regions with a large selection of affordably priced Champagne and sparkling wines that are the perfect marriage to the iconic shrimp cocktail. Lovers of Napa Cabernet Sauvignons will be pleased to know that the team has compiled an extensive list from AVAs up and down the valley.

It’s been said that Bern’s Steak House, which opened in 1956 and is still going strong, has the largest restaurant wine collection in the world, with over 6,800 different wines and 500,000 total bottles in the cellar. We know folks who’ve flown down to Tampa for just one night to enjoy all that Bern’s has to offer. Don’t miss the plateau de fruits de mer or caviar service before your perfectly cooked steak. The wine list leans heavily into Bordeaux, Burgundy, vintage Champagne, and California Cabs but also has an amazing selection of aged wines from Madeira and Oporto thanks to senior sommelier Eric Renaud’s palate. You’ll also find wines from China, South America, Hungary, Italy, Spain, and a broad selection of German Riesling. There’s even a dedicated dessert room with specialized wine pairings that can be booked as its own experience.

Cory Strobaugh, beverage program manager at the Narrows Steakhouse at the beautiful Shore Lodge on Payette Lake in McCall, Idaho, feels that a wine list is similar to a painting. In addition to Bordeaux, Burgundy, Rhone, Pacific Northwest, and California he uses “colors” from Germany, Spain, and Portugal to round out the artwork. Wines are served in Riedel stemware and Riedel decanters and those who wish to bring a bottle that’s not on Cory’s current wine list can pay the small corkage charge of $20. And for food, don’t miss the lobster bisque and Double R Ranch prime ribeye steak.

Upon entering Turner’s Cut in Houston’s Autry Park district even the most jaded guests take notice of the opulent interior inspired by New York City’s Gilded Age. Add chef Franck Savoy, son of Michelin-starred chef Guy Savoy, and award-winning sommelier Royston Remick’s large wine cellar and you just know you’re in for a treat. Royston has compiled a list of wines from renowned regions in Chile, France, South Africa, Mexico, Spain, Italy, and of course the United States. Try the salmon tart, foie gras terrine, or kampachi crudo as an appetizer but save room for beef short rib Wellington, Japanese Kobe, American wagyu, or Australian wagyu steaks.

The more modern and casual sibling of nearby Benjamin Steakhouse, Benjamin Prime doesn’t stray too far from tradition in décor or menu except for an infusion of seafood. Lots of wood, tufted leather, and soft lighting offer a pleasing backdrop to parties large and small who are in the mood for world class aged beef alongside a great bottle of wine. Director of operations Victor Dedushaj, who runs the beverage program, visits Premier Napa Valley, Bordeaux En Primeur, and other industry events to keep the cellar stocked with the best, including exclusive bottles. While the list runs deep on Bordeaux and Napa Valley, there are a surprising number of offerings from lesser-known regions around the world.