Post 1917 Steakhouse
Dressed-Up Steakhouse With a Serious Bottle List
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Reviewed April 16, 2026
Wingman Metrics
First Impression
The wine list at Post 1917 arrives looking exactly like you'd expect from a dress-code steakhouse in the suburbs — confident, California-heavy, and built to make the table feel like they're splurging. There's real substance here, anchored by a fresh Wine Spectator Award of Excellence, and the list doesn't embarrass itself. It's not flashy, but it's not lazy either.
Selection Deep Dive
The 100-150 bottle list leans hard on California Cabernet — Caymus, Silver Oak Alexander Valley, Jordan, and Stag's Leap are all accounted for, which is exactly what this crowd is ordering. Italy shows up credibly with the Antinori Tignanello and Marchesi di Barolo Barolo, giving the list some old-world texture. France rounds things out with Chateau Margaux and Louis Jadot Burgundy — respectable anchors, though neither is going to surprise a serious wine drinker. What's missing is any real adventurousness: no domestic Pinot outside the usual suspects, no Rhône, no anything south of the equator.
By the Glass
The by-the-glass program runs 12-20 options at $10-$18 a pour, which is reasonable for the format and the neighborhood. At a steakhouse, the glass list exists primarily to keep the table happy while someone deliberates over bottles, and Post 1917 covers that job adequately. Don't expect rotating single-vineyard pours — this is a set-it-and-leave-it program.
Jordan Cabernet Sauvignon — $40s-$50s
Jordan is the quiet achiever on this list — less hyped than Caymus, more food-friendly, and typically priced a tick below the flashier names. For a steakhouse Cab that actually has some structure and restraint, this is the move.
Marchesi di Barolo Barolo
Most tables in a place like this are going straight for the Napa Cabs, which means the Barolo gets overlooked. That's a mistake — Nebbiolo has the acidity and tannin to handle red meat in a way that Caymus simply doesn't, and if the kitchen is sourcing quality beef, this pairing is genuinely special.
Chateau Margaux
Margaux at a suburban Massachusetts steakhouse is almost certainly marked up to a price that makes it a poor value versus buying at retail, and the conditions for appreciating a wine at that level — proper decanting, the right glassware, a knowledgeable server — are unlikely to all align. Save it for somewhere that's built to serve it.
Antinori Tignanello + Steak tartare
Tignanello's Sangiovese backbone brings bright acidity and a savory, earthy edge that cuts through the richness of raw beef without steamrolling it. It's a more interesting pairing than throwing a Cab at the tartare, and it's the kind of call that makes you feel like you know something.
✔️ The Bottom Line
Post 1917 is a solid neighborhood steakhouse with a wine list that earns its Wine Spectator badge without necessarily exceeding it — the California anchors are reliable, the Italian picks give it some credibility, and the pricing is what it is for the format. Send a friend here if they want a proper steak-and-Cab night; just tell them to order the Barolo instead.
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