Open for more than 70 years, Okeechobee Steakhouse in West Palm Beach has declared itself Florida’s oldest steak house, and claims to have an exclusive, top-secret aging process for the meat it’s serving up. While the method is a mystery, one thing’s for sure: The wine list is impressive, earning Wine Spectator’s Best of Award of Excellence. Overseen by wine director Christina Wishart, the 575-label list is appropriately red-heavy, with a generous by-the-glass selection of noteworthy domestic Merlot and Cabernet Sauvignon, bolstered by Okeechobee’s sirloin-friendly section of “interesting reds,” hearty New World alternatives.
American Pinot Noirs abound, many under $100, leading into a substantial array of California Cabernets and Bordeaux-style blends that includes important wineries and vintages. Adding intrigue are the selections from France, drawn evenly from top châteaus on Bordeaux’s Left and Right Banks. The program is strong in white wines as well; pair the focused list of top California Chardonnays with chef Ben Crowely’s shellfish appetizers and classic salads. Founder Ralph Lewis and his son Curtis offer guests world-class wines, start to finish—notably, a finish that could end with remarkable Sauternes and Tokaji, alongside coconut cream pie.