Opus Steakhouse
Long Island's Boldest Cellar, No Apologies
Jericho · Jericho · Seafood, Steakhouse · Visit Website ↗
Reviewed April 8, 2026
Wingman Metrics
First Impression
The wine list at Opus lands like a statement — 400 to 600 bottles deep, anchored by the kind of California Cabernets and French Bordeaux that belong on a steakhouse list of this caliber. Sommelier Tim Kempf's fingerprints are all over it: this is not a list assembled by committee or lifted from a distributor catalog. Wine Spectator handed them a Best of Award of Excellence starting in 2023, and one look at the selections tells you why.
Selection Deep Dive
California dominates the conversation here, and rightfully so — Caymus Special Selection, Silver Oak, Jordan, Stag's Leap, Far Niente, and Duckhorn all show up, giving you a complete tour of the state's best bottles for beef. France holds its own with Chateau Margaux and Chateau Latour on the Bordeaux side, while Italy brings Sassicaia and Tignanello to round out the heavy-hitters. The list skews toward power and prestige rather than discovery, so if you're hunting for offbeat growers or natural wine curiosities, you're in the wrong zip code — but if you want world-class juice to go with a dry-aged ribeye, Opus has you covered. Screaming Eagle on the list is either a flex or a trap depending on your budget.
By the Glass
With 20 to 35 options by the glass, Opus is serious about letting you drink well without committing to a full bottle — a smart move in a room where bottles climb fast. The by-the-glass program leans into the same California-France-Italy axis as the full list, so you're not getting consolation pours here. We'd push the staff to walk you through the current glass lineup before you default to the Caymus, because there are better value options hiding in there.
Jordan Cabernet Sauvignon — $90
Jordan consistently drinks above its price point — it's structured, food-friendly, and not trying to be Screaming Eagle. In a list stacked with trophy bottles, Jordan is the move for anyone who wants a serious Cab without a heart attack at checkout.
Tignanello
Everyone at the table is ordering Cab. Meanwhile, Tignanello — a Sangiovese-Cabernet Sauvignon blend from Antinori — is sitting there, more nuanced and arguably more interesting with the menu's seafood and lighter cuts. Most guests walk right past it, which means you don't have to fight for it.
Screaming Eagle
It's Screaming Eagle. It costs a car payment. The restaurant marks it up because they can, and you're paying for the name as much as the wine. Unless someone else is buying, there are a dozen bottles on this list that will make you just as happy for a fraction of the price.
Stag's Leap Wine Cellars Cabernet Sauvignon + USDA Prime Dry-Aged Ribeye
Stag's Leap brings enough structure and dark fruit to stand up to the fat and char on a dry-aged ribeye without bulldozing it — it complements rather than competes. Classic pairing, executed properly.
🔥 The Bottom Line
Opus Steakhouse is the kind of wine program Long Island doesn't always get credit for — deep, well-curated, and guided by a sommelier who clearly gives a damn. Markups are real and the list plays it safe in terms of adventure, but if you want to drink serious wine with serious food, this is exactly where you should be.
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