Rococo Steak
St. Pete's Serious Wine List Shows Up Hard
St. Petersburg · St. Petersburg · Seasonal, Steakhouse · Visit Website ↗
Reviewed April 7, 2026
Wingman Metrics
First Impression
The wine list at Rococo Steak lands with the confidence of a place that takes its cellar seriously — 400 to 600 bottles deep, with California and Bordeaux anchoring the big plays. This is not a list assembled by someone who Googled 'popular wines for steakhouses.' Named sommeliers, a proper Wine Spectator Best of Award of Excellence since 2014, and a room that matches the ambition — we're paying attention.
Selection Deep Dive
California and France do the heavy lifting here, and they do it well — Stag's Leap CASK 23, Ridge Monte Bello, and Opus One represent the Napa upper tier, while Chateau Margaux and Chateau Lynch-Bages anchor the Bordeaux side with real credibility. Spain gets a genuine seat at the table with Vega Sicilia Unico, which alone tells you Kevin Quinn and Matthew Pickett are building this list with intent, not just name recognition. Italy shows up through Marchesi di Barolo Barolo, so the old-world coverage is genuine even if France and California command the most real estate. Gaps exist — we'd love to see more Burgundy, Rhône, and southern hemisphere representation — but what's here is purposeful.
By the Glass
Twenty to thirty-five by-the-glass options is a strong program for a Florida steakhouse, and Patz & Hall Chardonnay making the cut signals they're not just pouring commodity stuff by the stem. The range should cover red, white, and sparkling across multiple price points, which is exactly what a menu moving between lobster bisque and bone-in ribeye demands. We'd want to ask the sommelier what's rotating — that conversation alone will tell you everything about this program.
Patz & Hall Chardonnay — $50–$70 est.
In a list that skews toward three-digit bottles, landing a Sonoma Coast Chardonnay from a producer this consistent at the approachable end of the price range is the move — especially alongside the pan-seared sea scallops.
Marchesi di Barolo Barolo
Every table around you is ordering Napa Cab. That's fine. But Barolo alongside a dry-aged prime ribeye is a case study in why Italy figured this out centuries before California did — the tannins, the acidity, the whole package. Most people skip it. Don't.
Caymus Vineyards Cabernet Sauvignon
Look, Caymus is fine. It's also on every steakhouse list in America, it's marked up reliably high, and at this price point in this room, you can do so much better. With Ridge Monte Bello and Stag's Leap CASK 23 sitting right there on the same list, ordering Caymus here feels like driving to Napa and eating at an Applebee's.
Silver Oak Alexander Valley Cabernet Sauvignon + Bone-in ribeye
Silver Oak Alexander Valley runs softer and more approachable than its Napa counterpart — all dark fruit and vanilla warmth — which makes it a natural counterpoint to the fat and char of a bone-in ribeye without the tannic aggression that can overpower the cut.
🔥 The Bottom Line
Rococo Steak is the real deal for wine in St. Pete — a deep, curated list backed by credentialed sommeliers and a room that earns it. Markups run steep, as they do at every serious steakhouse, but the depth and intentionality here make it worth the splurge if you're going in with a plan.
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