For the sheer size and breadth of its cellar to the caliber of its floor sommeliers, there is no fine wine destination in Houston that rivals Pappas Bros. Steakhouse. While many of the city's restaurants offer specialized programs with a focus on one or more given categories (Californian, French, German, Italian, etc.), no restaurant can match the wide range of options that appear on the Pappas Bros. list. And the vertical depth of the list (i.e., the availability of older vintages from a given appellation or a particular winery) only sweetens the deal. But the real clincher is the high level of professionalism among the staff. Forget the impressive array of pins and titles that many of the sommeliers at Pappas Bros. sport: Whether you're ordering a $50 bottle of natty Cabernet Franc from the Loire Valley or a "my Cab is bigger than your Cab" bottle from California, you will always be served by a highly knowledgeable wine professional who is as prepared as she or he is hospitable.