Hank's Fine Steaks & Martinis
Henderson's Serious Wine Room Nobody Talks About
Green Valley · Henderson · Steak house
Reviewed April 8, 2026
Wingman Metrics
First Impression
The wine list at Hank's lands with real weight — 400 to 600 bottles deep, curated by an on-staff sommelier, and anchored by the kind of California and French heavyweights that actually belong at a serious steakhouse. This is not a list that got thrown together by a manager who drinks beer. Wine Spectator has handed out a Best of Award of Excellence here every year since 2015, and one look at the selections tells you why.
Selection Deep Dive
California dominates the top shelf in the way you'd expect — Caymus, Silver Oak, Chateau Montelena, Stag's Leap, Beringer Private Reserve, and Opus One all have seats at the table — but the list doesn't stop at the obvious. France shows up properly, with Chateau Margaux and Chateau Lynch-Bages holding down Bordeaux and Louis Jadot representing Burgundy. Italy gets a meaningful nod via Antinori's Tignanello, and Oregon's Domaine Drouhin Pinot Noir adds a quieter, cooler-climate voice to what is otherwise a big, bold, red-wine-with-red-meat lineup. The gaps are minor — you're not finding deep natural wine exploration or much in the way of South America or Germany — but for a classic American steakhouse, the breadth is genuinely impressive.
By the Glass
Twenty to thirty glass pour options is a generous program for a restaurant of this size, and sommelier Brian Browning's fingerprints are on the selections. You're not going to find esoteric pours by the glass, but the range covers enough ground that you can drink well before committing to a bottle. Rotation details are limited from our research, but the depth of the bottle list suggests the glass program is treated as a real entry point rather than an afterthought.
Domaine Drouhin Oregon Pinot Noir — $60
In a list stacked with $150+ Napa Cabs, the Drouhin Pinot punches above its weight and gives you something genuinely different — earthy, bright, and food-friendly in a way that most of the big California reds on this list simply aren't.
Chateau Lynch-Bages
Everyone at the table is ordering Caymus or Silver Oak. Meanwhile, Lynch-Bages — a perennial overachiever from Pauillac — is sitting there with more complexity and age-worthiness than most of what surrounds it. If Browning has a proper vintage on the list, this is the move.
Opus One
Opus One is the wine you order when you want to impress someone who doesn't know much about wine. The markup at a place like this will be punishing, and for that money you can do significantly better on this very same list.
Antinori Tignanello + Dry-aged ribeye
Tignanello's Sangiovese backbone and Super Tuscan structure are built for charred, fatty beef. The acidity cuts through the richness of a dry-aged ribeye in a way that a straight Napa Cab often can't, and the earthy complexity of the wine elevates the whole plate.
🔥 The Bottom Line
Hank's is the rare Henderson restaurant that takes its wine program as seriously as its steaks — sommelier on staff, deep cellar, credentialed list, and glassware to match. The markups sting, but this is a legitimate destination wine experience hiding in the suburbs.
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