What I’ve Learned From 25 Years Pouring Wine At A Top Steakhouse
Joe's Seafood, Prime Steak & Stone Crab Wine Director & Associate Partner Kevin Bratt takes us behind the bottles
This fall, Joe’s Seafood, Prime Steak & Stone Crab celebrates 25 years in Chicago. For Wine Director and Associate Partner Kevin Bratt, who joined the team on day one, it marks a personal milestone as well.
“I’ve spent the last 25 years pouring wine in this dining room and shaping an award-winning wine program,” Kevin says. “A quarter century of pairing wines with Bone-in Ribeyes, Alaskan King Crab, and our legendary Florida Stone Crab Claws has taught me far more than I could have imagined. Wine is endlessly fascinating, but the lessons of a sommelier’s career reach beyond vintages and varietals. At their core, they’re about people, hospitality, and connection.”
Here, Kevin shares five takeaways from his time at Joe’s Chicago—and why he believes these guiding principles have helped him create one of the city’s most enduring wine programs.
1. A Successful Wine Program Puts the Guest First
“A wine list should never be about the sommelier’s ego,” Kevin says. “It’s a business, and the most successful programs are built around what guests actually want to drink. That means balancing rare bottles and passion projects with familiar, approachable selections that deliver comfort and value. When the guest is at the center of the program, the result is both sustainable and deeply rewarding.”
Underscoring their attention to the guest, for Joe’s Chicago’s 25th Anniversary, the restaurant is offering a special four-course anniversary prix fixe showcasing some of their most time-honored signatures, with an optional wine pairing available for $75 per person, plus tax.
“There’s nothing more effortlessly elegant than a glass of bubbles and chilled seafood—it’s a pairing that can make any meal feel like a celebration,” Kevin says. Since the 25th anniversary prix fixe kicks off with Joe’s iconic Florida Stone Crab, chilled and cracked just right and served with Joe’s Famous Mustard Sauce, Kevin recommends pairing this course with a glass of Laurent-Perrier La Cuvée Champagne, which has a fresh minerality that perfectly balances with the sweetness of the crab.
Make a reservation for Joe’s Chicago’s 25th Anniversary Prix Fixe
2. A Steakhouse List Should Go Beyond Cabernet
Cabernet Sauvignon may be the forever go-to steak pairing, but Kevin says a truly great steakhouse list goes much deeper. “Over the years, I’ve seen guests light up when they discover how Barolo, Syrah, or even vintage Champagne can elevate their meal. A well-rounded program surprises, delights, and shows that a steakhouse cellar is about range and balance—not just power,” he shares. 
Moving into the second course on the 25th Anniversary Prix Fixe, Kevin suggests pairing Joe’s Chopped Salad with Sager & Verdier Sancerre, a Loire Valley white whose crisp citrus and mineral notes accentuate the salad’s freshness and vibrant flavors. But in course three, if you opt for the Prime Bone-In Filet, Kevin admits that some things are just classics for a reason: “Go ahead and pair the filet with a Napa Valley favorite, Bella Union Cabernet Sauvignon—it has deep, dark fruit and supple tannins that complement the steak’s char and depth of flavor without overpowering it.”
Make a reservation for Joe’s Chicago’s 25th Anniversary Prix Fixe
3. Wine Myths Persist, But They’re Meant to Be Broken
While many wine myths endure—rosé is only for summer, older is always better, reds should be served at “room temperature”—Kevin says that helping guests to move past those misconceptions is one of the most gratifying parts of the job. “Education, when shared with warmth and joy, transforms wine from something intimidating into something accessible. And when a guest returns and places their trust in a new recommendation because of a past suggestion that resonated, that trust is the greatest compliment a sommelier can receive.”
One of the biggest wine myths is that all Chardonnay tastes the same, but Kevin’s done the work and can confirm that Chardonnay is actually one of the most versatile grapes in the world! “It can be bright and mineral-driven like a Chablis, or rich and creamy like a Napa Valley-style, and it’s incredibly versatile on the table—whether it’s seafood, chicken, or steak, there’s a style out there that fits perfectly,” he says. One of the other main course options on Joe’s Chicago’s anniversary menu is the Dover Sole with brown butter sauce, which Kevin encourages guests to try with Far Niente Chardonnay for its layered, creamy richness that enhances the delicate texture of the fish.
Make a reservation for Joe’s Chicago’s 25th Anniversary Prix Fixe
4. Every Bottle Carries a Human Story
To build the award-winning wine lists across Joe’s Seafood, Prime Steak & Stone Crab’s three locations—they have won the Wine Spectator Restaurant Award for the last 23 consecutive years, among other distinctions—Kevin has traveled across the globe to source the very best wines that reflect the quality and dedication that the Joe’s guest has come to expect. “Behind every label is a winemaker, a family, and often generations of dedication. Sharing those stories makes wine more than geography—it makes it biography. Over more than 25 years as a buyer, the greatest reward has been building relationships with producers and distributors that have grown into lifelong friendships. When a guest connects not just with what’s in the glass but with the human effort and history behind it, the experience becomes far more meaningful,” he says.
A few ways that Kevin and the wine team at Joe’s Chicago have gone above and beyond to educate guests about how to take their palate to the next level is through their “Sips & Tips” tasting series and quarterly wine dinners and events. Sign up for the Joe’s Chicago newsletter and never miss an event!
5. The Best Bottle Is the One That Brings People Together
Being a place where guests come together for every type of occasion, from happy hour and birthday celebrations, to rehearsal dinners, weddings and all kinds of private events has been a point of pride for the entire Joe’s Chicago team for the last 25 years, and Kevin has felt it in every pour of wine. “The true measure of a wine isn’t its price or rarity, but the connections it creates. I’ve seen Champagne mark proposals, Bordeaux anchor reunions, and Chianti elevate an ordinary Tuesday. The best wine is always the one that enhances the occasion and deepens the conversation around the table.”
Something that everyone can agree has been bringing guests together since day one at Joe’s Chicago? The pies! The 25th Anniversary Prix Fixe Menu concludes on a sweet note with Joe’s famed Key Lime Pie. Kevin recommends elevating this fan favorite with the “lush, honeyed complexity” of Charles Hours Clos Uroulat Jurançon dessert wine to end your meal.
Make a reservation for Joe’s Chicago’s 25th Anniversary Prix Fixe
Looking Back—and Ahead
“As Joe’s celebrates 25 years in Chicago, I can’t help but reflect on how much the wine program has grown alongside the restaurant. From our first recognition to the diverse, award-winning cellar we maintain today, it has been an extraordinary journey.
But what I value most isn’t the accolades or even the rare vintages I’ve had the privilege to pour. It’s the countless guest interactions, the friendships formed over a shared bottle, and the knowledge that wine, at its best, is a catalyst for connection.
Here’s to the next 25 years—and to many more glasses raised at Joe’s.” – Kevin Bratt, Wine Director & Associate Partner, Joe’s Seafood, Prime Steak & Stone Crab
Make a reservation at Joe’s Seafood, Prime Steak & Stone Crab – Chicago
