Buckhead's Restaurant & Chop House
Virginia's Chophouse That Drinks Like Napa
Henrico · Henrico · Steak House · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at Buckhead's lands with the kind of confident thud you expect from a clubby, white-tablecloth chophouse that's been doing this since before the Instagram wine era. California, Italy, France — the holy trinity for anyone who wants to eat a dry-aged ribeye and drink something worthy of the occasion. This is a serious list for a serious room.
Selection Deep Dive
With 350-500 bottles, Buckhead's isn't playing around. California Cabernet is the obvious anchor — Caymus, Silver Oak, Stag's Leap, Jordan, and Opus One cover everything from weeknight treat to full-send celebration. Italy holds its own with Barolo from Marchesi di Barolo and Gaja alongside Banfi's Brunello di Montalcino, which gives the list genuine old-world credibility. France shows up with Château Lynch-Bages anchoring a Bordeaux presence that completes the picture. The gaps are real — Rhône, Burgundy, and anything south of the equator are mostly absent — but for a steakhouse in Henrico, Virginia, this depth is genuinely impressive and has earned its Wine Spectator Best of Award of Excellence every year since 2017.
By the Glass
Twenty to thirty pours by the glass is a real commitment, and for a steakhouse crowd that wants flexibility, it's the right call. Expect the California heavy-hitters to dominate the pour options, with Far Niente Chardonnay likely leading the white side and Cabernet-forward options filling the red slate. Rotation feels consistent rather than adventurous, but that's the point — you're here for reliability, not surprises.
Jordan Vineyard Cabernet Sauvignon — $80
Jordan is one of the most reliably delicious Cabs in California and tends to be priced more reasonably than the Caymus and Silver Oak crowd. At a steakhouse where bold reds are the whole game, this is your move if you want quality without paying full celebrity-wine tax.
Marchesi di Barolo Barolo
Most tables here are locked into Napa Cab mode, which means the Barolo section gets overlooked. Marchesi di Barolo is a serious, traditional producer — earthy, structured, and built for red meat in a way that California fruit bombs simply aren't. Order this with the porterhouse and feel smarter than everyone else in the room.
Opus One
Opus One is a trophy wine and it's priced accordingly — you're paying for the name as much as what's in the bottle. At a steakhouse markup, you're looking at serious money for something that Silver Oak or even Jordan gets you 80% of the way on for half the price. Save it for when someone else is buying.
Stag's Leap Wine Cellars Cabernet Sauvignon + Prime dry-aged ribeye
Stag's Leap Cab has that signature Napa structure — firm tannins, dark fruit, enough acid to cut through fat — that makes it a natural counterpart to a well-marbled dry-aged ribeye. It's not the flashiest pick on the list, but it's the one that actually makes the food taste better.
🔥 The Bottom Line
Buckhead's is the real deal for Virginia — a deep, California-forward list with genuine Italian and French depth, proper storage, and the kind of atmosphere where ordering a good bottle feels right. The markups sting and the staff won't blow you away with wine knowledge, but the list itself earns every star in that Wine Spectator award.
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