Gulliver's Prime Ribs of Beef

The wine list at Gulliver's reads exactly like the restaurant feels — classic, comfortable, and unapologetically stuck in a specific era of California wine culture. You're not here for discovery; you're here for a big slab of beef and a bottle of Napa Cab, and the list knows it. It doesn't try to be anything else, which is either reassuring or limiting depending on what you came looking for.

Fifty to eighty bottles, almost entirely California, with Napa Valley doing the heavy lifting and Sonoma playing a supporting role. The marquee names are all accounted for — Caymus, Jordan, Stag's Leap — and if you've been to any steakhouse in the last twenty years, this list will feel instantly familiar. There's no real reach into Burgundy, Rhône, or even domestic Pinot that might offer a different angle on the food. What you get is a greatest-hits record: predictable, well-executed, zero risk.

Eight to twelve options by the glass, priced between $10 and $18, which is reasonable enough for the format. Don't expect anything adventurous here — this is the same Cab-forward rotation you'd find at a Marriott steakhouse, executed competently. If you're splitting the prime rib two ways and nobody wants a full bottle, you'll find something that works, even if it won't excite you.