Gun Barrel Steak & Game House

You walk in past mounted elk heads and hand-hewn timber, and the wine list feels exactly like the room — unapologetically Western and not trying to impress anyone from San Francisco. The list leans hard into California Cabernet, which makes sense when the menu is built around bison and elk, but don't come looking for surprises. This is a list designed to sell confidence, not curiosity.

The list runs somewhere in the 50-80 bottle range with a tight focus on Napa Valley and Sonoma, plus a nod toward Washington State. You'll find the greatest hits — Jordan, Stag's Leap, Cakebread, Caymus — which are reliably solid but also reliably marked up to tourist-town prices. There's no real old-world presence to speak of, no Rhône to match the elk, no Barolo moment hiding in the back pages. It's a list that says 'we know you want a big Cab with your bison ribeye' and leans into that without apology.

The by-the-glass program runs roughly 10-14 options in the $12-$20 range, which covers the bases without anything particularly exciting. Expect the usual suspects — a Chardonnay, a couple of Cabs, maybe a Pinot — but don't expect the pours to rotate with the seasons. It gets the job done for a table that can't agree on a bottle.