Black & Blue Steak and Crab

The wine list at Black & Blue reads like a greatest hits album you already know by heart — Jordan, Silver Oak, Caymus, Rombauer. It's polished, comfortable, and designed to make a certain kind of steak-dinner guest feel right at home. There's nothing here that will surprise you, and that's very much the point.

The list leans hard into California — Napa Cabs and Sonoma Chardonnays dominate, with some Washington State and Bordeaux making token appearances to round things out. The producers are reliable crowd-pleasers: Duckhorn Merlot, Silver Oak Alexander Valley, Caymus Napa Cab. These are wines people recognize from wine shops and steakhouse menus coast to coast, which makes the list feel curated by committee rather than by someone with genuine curiosity. Don't come here looking for Willamette Pinot, Rhône varietals, or anything from the Southern Hemisphere — that's not the story Black & Blue is telling.

With an estimated 12–20 pours by the glass, there's enough range to navigate a table with mixed tastes. Pricing runs $14–$22 per glass, which puts you firmly in premium-restaurant territory without offering much that's premium beyond the label recognition. Rotation doesn't appear to be a priority — this looks like a list that stays consistent rather than one that chases the season.