Some of my friends never go to a restaurant, any restaurant, without a bottle of wine in hand from their own stash. Others are appalled when someone brings even a special bottle for an occasion. Similarly, some restaurateurs hate the idea, while others treat it benignly.
I hate it when a restaurant that puts serious effort into a collection of wines that match up well with their food marks up the prices so high that it’s prohibitive for me to enjoy it. In San Francisco, where I live, I often bring a bottle and pay the corkage. The topic came up recently in another blog in which I mentioned the wine lists of several well-known steak-house chains.
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