CUT by Wolfgang Puck
Wolfgang's Georgetown Power Move Delivers
Georgetown · Washington · Seafood, Steakhouse
Reviewed April 7, 2026
Wingman Metrics
First Impression
The wine list at CUT lands like a well-dressed guest who absolutely knows it. Four to six hundred selections with a clear backbone in France and California — this isn't a list assembled by committee or pulled from a distributor catalog. There's intention here, and David Denton's fingerprints are all over it.
Selection Deep Dive
France takes center stage in the way it should at a serious steakhouse — Chateau Margaux and Chateau Petrus anchor the Bordeaux section, while Domaine de la Romanee-Conti and Louis Jadot Puligny-Montrachet give the Burgundy column real credibility. Italy doesn't get shortchanged either: Sassicaia, Tignanello, and Gaja Barbaresco represent Tuscany and Piedmont at their most serious. California shows up with the greatest hits — Harlan Estate, Screaming Eagle, Opus One, Stag's Leap Cask 23 — which reads as expected for a Wolfgang Puck property but is executed with enough depth to feel earned rather than performative. The list skews heavily toward reds with age-worthy structure, which makes sense when you're staring down a bone-in ribeye.
By the Glass
Twenty to thirty-five pours by the glass is a meaningful program for a restaurant at this level, and the range tracks with the bottle list's ambitions. We'd expect to find Champagne representation — Krug is on the bottle list and that pedigree tends to trickle into glass pours — alongside some California Cabernet access points. This isn't a list where you're stuck choosing between a Pinot Grigio and a mystery Malbec.
Silver Oak Alexander Valley Cabernet Sauvignon — $60–$120 (estimated range)
In a list loaded with four-figure bottles, Silver Oak Alexander Valley is a known quantity that consistently over-delivers relative to its price point. At a room where the table next to you is ordering Petrus, this is the move for anyone who wants to drink well without the sticker shock.
Louis Jadot Puligny-Montrachet
Everyone at a steakhouse is hunting for the biggest Cab they can afford. Meanwhile, the Puligny-Montrachet sits there like a secret. It's the right call for the seared scallops or lobster bisque, and Jadot's take on this village is reliably structured and worth every dollar in a room full of red wine tunnel vision.
Caymus Vineyards Special Selection Cabernet Sauvignon
Caymus Special Selection is a crowd-pleaser with a crowd-pleaser markup. It's a good wine, but in a list that has Stag's Leap Cask 23 and Harlan Estate, spending your budget here feels like ordering the burger at a Michelin-starred tasting menu restaurant. The value case just doesn't hold up relative to what else is available.
Sassicaia + Prime dry-aged bone-in ribeye
Sassicaia's Cabernet-forward structure and firm tannins are built for exactly this moment — a heavily marbled, dry-aged cut that needs something with backbone and enough acidity to cut through the fat. It's the old-world answer to a very new-world piece of beef, and it works.
🔥 The Bottom Line
CUT earns its Wine Spectator Best of Award of Excellence without apology — this is a serious list with serious staff in a serious room, and if you're dropping money on A5 Wagyu, you should be dropping money here. Just go in knowing that 'fair pricing' was not the design brief.
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