Brickhouse Steakhouse

The wine list at Brickhouse reads exactly like the restaurant looks — dependable, beef-forward, and not trying to challenge anyone. You'll recognize most of the names here from grocery store endcaps and restaurant chain menus, which is either comforting or deflating depending on your mood. The Wine Spectator award on the wall says someone cares, but the list itself says they care about not losing customers.

With 60 to 120 labels, there's enough on the page to feel substantial, but the range leans heavily on California heavyweights and a few Washington state ringers. Caymus and Jordan anchor the Cabernet section, which is a completely predictable move for a steakhouse — safe bets that upsell easily. There's no real old-world presence to speak of, no Rhône, no Barolo, nothing that would make a wine-curious diner linger over the list. The Chateau Ste. Michelle Riesling is a nod toward something lighter, but it feels more like a concession than a conviction.

The by-the-glass program runs 10 to 18 options, which is a reasonable spread for a steakhouse of this size. Expect the usual suspects — Meiomi Pinot Noir will almost certainly be on there, and it will almost certainly be poured too warm. Rotation appears minimal; this looks like a list that gets set once a season and left alone.