Brickhouse
Bend's Best Cellar, No Argument Accepted
Bend · Bend · Seafood, Steakhouse · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
Walking into Brickhouse, the wine list feels like it means business — 200-plus bottles anchored by serious Pacific Northwest producers alongside heavy hitters from Burgundy and California. This isn't a steakhouse list assembled by someone who typed 'popular wines' into Google. A Best of Award of Excellence held since 2011 doesn't lie, and neither does seeing Quilceda Creek and Domaine Leflaive on the same menu.
Selection Deep Dive
The regional focus — Washington, Oregon, California, France — is executed with real depth and intention. Washington gets the respect it deserves here: Cayuse Vineyards and Quilceda Creek Cabernet Sauvignon represent two of the state's most coveted names, full stop. Oregon is equally well-handled, with Domaine Drouhin and Eyrie Vineyards covering the Willamette Valley Pinot Noir canon from legendary to benchmark. The California and French selections round things out with Chateau Montelena, Kosta Browne, the cult-level Sine Qua Non, and the white Burgundy authority Domaine Leflaive — a lineup that would embarrass plenty of big-city wine bars.
By the Glass
Twenty to thirty-five by-the-glass options is genuinely generous for a restaurant operating at this level — most places with cellar ambitions keep the glass pours conservative. We'd want to know how frequently the pours rotate, but the sheer volume of options suggests you won't be stuck choosing between two uninspired Chardonnays. Knowledgeable staff on the floor — including named sommeliers Jonathan Weeks and Stewart Benford — means someone can actually steer you toward the right glass rather than just pointing at the laminated sheet.
Domaine Drouhin Oregon Pinot Noir — $40+
Drouhin's Oregon operation is one of the most respected in the Willamette Valley — serious French winemaking applied to Oregon fruit — and on a list that skews toward trophy bottles, this one offers genuine quality at the more accessible end of the price range. In a steakhouse context, it also works across more of the menu than a Cab will.
Eyrie Vineyards Pinot Noir
Everyone gravitates toward Kosta Browne when they see it, and fair enough — it's a crowd-pleaser with name recognition. But Eyrie is the founding father of Oregon Pinot Noir, quieter and more restrained in style, and most people walk right past it. That's a mistake. Order this if you want to understand why the Willamette Valley matters.
Sine Qua Non
Look, Sine Qua Non is extraordinary wine. It's also priced at or above what you'd pay at auction, and in a restaurant markup context that already skews steep, you're paying a significant premium over retail for a bottle you could spend years trying to source on your own. Unless someone else is buying, save this one for a different occasion.
Quilceda Creek Cabernet Sauvignon + Prime dry-aged ribeye
Quilceda Creek is one of Washington's definitive Cabernets — structured, dark-fruited, built for exactly this moment. A prime dry-aged ribeye has the fat, the weight, and the char to hold up to it. This is the pairing Brickhouse was designed around.
🔥 The Bottom Line
Brickhouse is doing something genuinely rare in a mid-size Oregon city: running a wine program that competes with the best steakhouses in the country. The markups sting, but the depth, the staff expertise, and the quality of what's in that cellar make it worth the trip.
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