BOA Steakhouse
Four Hundred Bottles Deep in Austin
Downtown · Austin · American Steakhouse · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at BOA Austin lands with the weight of a ribeye — thick, serious, and priced accordingly. Wine Spectator handed them a Best of Award of Excellence in 2025, and one glance at the book makes that credential feel earned. This is not a steakhouse that phoned in their wine program.
Selection Deep Dive
Four to six hundred bottles anchored in California, France, and Italy — exactly where a steakhouse of this caliber should be planting its flag. California is the obvious backbone, with heavy hitters like Opus One, Caymus Cab, Silver Oak Alexander Valley, Peter Michael, and Stag's Leap doing the expected work. France brings legitimacy with Chateau Margaux and Louis Jadot Burgundy in the mix, while Italy shows up with Sassicaia for anyone who wants to go old world with their Wagyu. The list doesn't take many risks — Duckhorn and Jordan round out a very crowd-pleasing California section — but the depth within those safe zones is genuinely impressive.
By the Glass
Twenty to thirty-five pours by the glass is a serious commitment for a steakhouse, and the price range of $15 to $45 a glass reflects the quality on offer. You're not going to find natural wine oddities here, but you will find something worth drinking at every price point. Tuesday's half-price wine night is when this program gets really interesting — show up, spend wisely.
Jordan Vineyard & Winery Cabernet Sauvignon — $60–$80 (est. bottle)
Jordan is reliably excellent and chronically underestimated in rooms full of Opus One and Caymus. On a list where bottles push past $500, Jordan delivers serious Alexander Valley Cab at a price that won't wreck your evening.
Louis Jadot Burgundy
Most people at a steakhouse are reaching for California Cab. The Louis Jadot selection is for whoever at the table wants Pinot Noir done properly — food-friendly, nuanced, and completely ignored by everyone ordering ribeye. Their loss, your gain.
Caymus Cabernet Sauvignon
Caymus is fine wine that has become a steakhouse cliché, and steakhouse markup turns a wine you can find at every grocery store into a premium line item. The restaurant knows people will order it on name recognition — that's exactly why you shouldn't.
Sassicaia + USDA Prime Dry-Aged Ribeye
Sassicaia's Cabernet Sauvignon and Cabernet Franc blend has the structure and iron-edged tannins to stand up to the fat and char of a dry-aged ribeye. This is why the Italians figured out Super Tuscans in the first place.
Tuesday — Half-price wine night on Tuesdays — the single best reason to rethink your weekly dinner plans.
🔥 The Bottom Line
BOA Austin is a proper steakhouse wine program — deep, expensive, and anchored in exactly the regions you want when you're dropping serious money on beef. The markup stings, but Tuesday half-price night rebalances the math in your favor.
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