An Interview With Texas Michelin-Recognized Sommelier, Steven McDonald of Pappas Bros. Steakhouse | Eater Houston
"An elegant, old‑world steakhouse that spotlights in‑house dry‑aged prime beef alongside an ambitious, highly curated wine program. Menu standouts include a 22‑ounce bone‑in rib‑eye and a 16‑ounce New York strip, complemented by classic steakhouse sides such as potatoes au gratin, onion rings, and creamed spinach, and a massive New York‑style cheesecake for dessert. The dining room is lively and polished—encouraging dressing up—while staff prioritize hospitality and making wine approachable, helping guests navigate multi‑hundred‑page lists and experimenting with programming (including nonalcoholic options and cultural collaborations) to attract younger and novice drinkers. The beverage program is overseen by a Michelin‑recognized master sommelier and spans thousands of selections across separate restaurant inventories (the largest list ≈6,000 selections, with other lists around 4,500 and 3,500), representing wines from California, Burgundy, Italy and beyond, with substantial logistical efforts to store and protect tens of thousands of bottles." - Brittany Britto Garley
