Steak Town's Safe Bet for Big Reds
Downtown · Buffalo · Upscale Steakhouse · Visit Website ↗
Reviewed June 19, 2026
Wingman Metrics
The wine list here reads like a greatest hits album from Napa Valley — comfortable, recognizable, and designed to impress people who already know what they like. White tablecloths, dim lighting, and a serious steak menu all but demand a big Cabernet, and this list obliges without much deviation. It's a wine program built for special occasions, not exploration.
With 150-250 bottles, the list has size on its side, but the depth leans heavily California — think Caymus, Silver Oak, Jordan, and Rombauer doing most of the heavy lifting. France and Italy show up in supporting roles, with Bordeaux representing the old-world anchor, but there's no real adventurousness here: no skin-contact wines, no obscure appellations, no surprises. Washington State gets a nod, which is appreciated given how well those reds perform with beef. The list is organized for guests who want to spend confidently, not guests who want to discover something new.
Fifteen to twenty-five pours by the glass is a respectable count for a steakhouse of this size, and Meiomi Pinot Noir and Rombauer Chardonnay are predictably present — they're crowd-pleasers for a reason, but don't expect anything outside the comfort zone. Rotation appears minimal; this feels like a static program that gets refreshed only when a bottle stops moving.
Jordan Cabernet Sauvignon — $85
Jordan consistently overdelivers for its price point in the real world, and at a steakhouse markup it's often the most honest bottle on the table — polished, food-friendly, and one you can actually finish without wincing at the bill.
Silver Oak Alexander Valley Cabernet Sauvignon
Most guests reach past the Alexander Valley expression to grab the more famous Napa bottling, but the Alexander Valley is softer, more approachable young, and often priced meaningfully lower — making it the smarter order for anyone who isn't trying to cellar their dinner.
Caymus Cabernet Sauvignon
Caymus is the most ordered, most marked-up Cabernet in American steakhouses, full stop. You're paying a premium for brand recognition at every stop along the supply chain — the restaurant's margin here is likely among the fattest on the list. It's not a bad wine, it's just a bad deal.
Jordan Cabernet Sauvignon + Prime Ribeye
Jordan's structured tannins and dark fruit profile were practically engineered for well-marbled beef — the fat softens the wine's grip, the wine cuts through the richness, and neither one overwhelms the other. Classic for a reason.
✔️ The Bottom Line
Buffalo Chophouse is a reliable, if unadventurous, steakhouse wine program — it'll satisfy anyone who wants a big Napa red with a serious piece of beef, but don't come here looking to be surprised. Steer toward Jordan, avoid the Caymus trap, and you'll have a very good night.
One wine list review, one adventure pick, one quick tip, and a personal note. Every week. Under 500 words.