The Butcher's Table
Seattle's Steakhouse Wine List Actually Delivers
South Lake Union · Seattle · Regional, Steakhouse · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at The Butcher's Table hits you like the menu itself — serious, deliberate, and not messing around. Four hundred to six hundred selections anchored by France, California, Washington, and Italy tells you this room was built for people who want to drink well alongside their dry-aged prime. The Best of Award of Excellence from Wine Spectator, held since 2017, isn't wallpaper here — the list actually earns it.
Selection Deep Dive
Washington state gets its proper showcase — Quilceda Creek and Leonetti Cellar sit alongside DeLille Cellars, giving locals and visitors a genuine Pacific Northwest education without forcing you into mediocrity. California is handled confidently with Caymus, Chateau Montelena, Opus One, and Kistler Vineyards Chardonnay covering the prestige tier without relying solely on the obvious blockbusters. France shows up with Chateau Margaux anchoring the Bordeaux section, and Italy brings Sassicaia for the Super Tuscan crowd. The list leans heavily toward red-meat-friendly bottlings — which makes total sense — but lighter, seafood-adjacent options feel slightly underrepresented given the restaurant's Pacific Northwest seafood rotation.
By the Glass
With 20 to 35 by-the-glass options, The Butcher's Table doesn't make you commit to a bottle if you're still deciding who you are tonight. The range covers enough ground to satisfy a table with mixed instincts — a Chardonnay for the hesitant, a Washington Cab for the curious, something with heft for whoever ordered the ribeye. We'd like to see more rotation and adventure here, but for a steakhouse BTG program, this is well above average.
DeLille Cellars Cabernet Sauvignon — $80–$100 est.
DeLille punches at a level that justifies its price in any room, and in a steakhouse setting it's exactly what the beef ordered. Washington Cab at this tier regularly outperforms California equivalents that cost significantly more — this is the move if you want to drink smart without telegraphing it.
Kistler Vineyards Chardonnay
Everyone in this room is scanning for Cabernet, which means Kistler gets overlooked. That's a mistake. It's one of California's best Chardonnay producers and it holds its own against serious French white Burgundy at a fraction of the import premium. Order it before the wagyu arrives and thank us later.
Opus One
It's excellent wine — nobody's arguing that — but Opus One is the most marked-up label on menus like this across the country. You're paying for the logo as much as the liquid. The Washington options on this very list deliver comparable pleasure at meaningfully lower prices, and they're more interesting in this context anyway.
Quilceda Creek Cabernet Sauvignon + Whole Roasted Bone-In Ribeye
Quilceda Creek is Washington's benchmark Cabernet — structured, dark-fruited, with the tannin backbone to handle the fat and char of a whole bone-in ribeye. It's also a conversation piece for anyone at the table who hasn't encountered it. This is the pairing that makes the meal a memory.
🔥 The Bottom Line
The Butcher's Table is one of the few steakhouses in the Pacific Northwest where the wine list is genuinely worth your attention — not just a backdrop for the beef. Sommelier Kyle Knaus keeps this thing credible, and the Washington state representation alone makes it worth the trip if you care about what's in your glass.
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