Greg's Grill

You walk in, you see the Deschutes River through floor-to-ceiling windows, the Cascades doing their thing in the background, and immediately you're thinking this place has its priorities in order. The wine list confirms the vibe: a polished, 100-plus bottle selection that leans hard into Oregon and California heavyweights. It's the kind of list a confident steak restaurant puts together — familiar names, no curve balls.

The Oregon presence is real and appropriate — Domaine Serene and Willamette Valley Vineyards anchor the Pinot Noir section, which is exactly what you want from a Bend restaurant that knows its audience. California gets its fair share too, with Caymus, Jordan, and Duckhorn showing up like the reliable friends they are. The list doesn't go deep on Old World or natural wine, and you won't find anything genuinely obscure or exciting — but the range covers most bases for a steakhouse crowd. Gaps exist in anything below $50 that isn't generic grocery-store stuff.

The by-the-glass program runs 12 to 20 options, which is solid for a Northwest steakhouse of this size. You should expect the usual suspects — a Pinot, a Cab, maybe a Chardonnay — but rotation and discovery aren't really the point here. If you're drinking by the glass, stick to the Oregon Pinot; it's the most defensible choice on the list.