The Grill at 1st Base

You open the wine list at The Grill at 1st Base and it reads like a grocery store endcap — Josh Cellars, Kim Crawford, Meiomi, all the greatest hits from the bottom shelf of your local Wegmans. It's a stadium restaurant, so the bar isn't exactly set high, but the markup tells you exactly how much they're banking on that captive audience.

Seventy-five labels sounds respectable until you realize the list is essentially a rotation of recognizable brand names anchored in California, New Zealand, and Washington. There's no real range here — no Old World representation worth noting, no regional producers, nothing that suggests anyone with genuine wine curiosity built this list. It's engineered for fast decisions by people who just want a glass of something familiar before the first pitch. That's fine as a strategy, but it's not a wine program — it's a wine vending machine.

Twelve by-the-glass options is a reasonable number, but the lineup leans entirely on mass-market brands with wide recognition and thin complexity. Prices run $9–$15 a glass, which feels manageable until you remember these bottles retail for $13–$20 and the margins are doing heavy lifting. There's no indication the pour list rotates with any intention or seasonality.