Tom Glasgow
Thomas W Glasgow
What's your brother's policy at his restaurant?
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Strange corkage quote
- Thread starter Scott Kraft
- Start date
originally posted by Tom Glasgow:
VLMWhat's your brother's policy at his restaurant?
$20. No rules, no limits. People rarely take advantage of it.
Probably because they can drink Desvignes, Ctes du Py for $34 or Eric Texier, Brzme for $28 at Rue Cler or Arianna Occhipint Frappato for $39 at Pop's.
originally posted by VLM: Arianna Occhipint Frappato for $39 at Pop's.
How does that work. Chambers sells it for $34.
originally posted by Rahsaan:
originally posted by VLM: Arianna Occhipint Frappato for $39 at Pop's.
How does that work. Chambers sells it for $34.
My brother gets a deal and it gets passed on to his customers. Things are never more than wholesale +125% and can be much less at the higher end.
originally posted by VLM: My brother gets a deal and it gets passed on to his customers. Things are never more than wholesale +125% and can be much less at the higher end.
Sounds righteous and efficient. I have no problem patronizing places like these.
Earlier this week, I was in a restaurant in Brooklyn with a pretty good list. Lots of interesting stuff. But the pricing on much of it was 'adventurous'. E.g. the Lemasson gamay was $70 and I just couldn't bring myself to pay that kind of cash for that kind of wine. So we drank beer and it was fine.
But then I'm not exactly a regular restaurant diner, so what do I know!
Zachary Ross
Zachary Ross
Which restaurant was that?
originally posted by Rahsaan:
Flatbush Farm.
Farm to table, brah. Somebody's gotta pay!!!
originally posted by Rahsaan:
originally posted by VLM: My brother gets a deal and it gets passed on to his customers. Things are never more than wholesale +125% and can be much less at the higher end.
Sounds righteous and efficient.
More efficient than righteous. My brother is even more misanthropic than I am.
Had 2 glasses of 2006 Baudry Franc de Pied at lunch today! This grant is writing itself!
Carl Steefel
Carl Steefel
I think this is true, although their list is not all encompassing. We had a wine dinner at Nopa, preceded by a couple of bottles off their list, and the wine director (I think it was Chris) had no problem with it. But then we were bringing in wines that they certainly did not have on their list (no 1999 Jadot Clos de Beze at least).originally posted by SFJoe:
Well, the thing is, those two guys have two of the best lists in town.
I think it may be similar at the Slanted Door. They do have a great wine list there for the food they serve, so it is kind of crazy to go down the way and buy some California Cab or the like. We bought a Riesling and Beaujolais off the list ourselves--paired well, and well priced. But they seemed to have no problem when my friend brought in a Keller Premier Cru Riesling, something they could not match on their own list...
Tom Glasgow
Thomas W Glasgow
it had better be, you're spending all your time posting here, unless WD has a grant prgmoriginally posted by VLM:
originally posted by Rahsaan:
originally posted by VLM: My brother gets a deal and it gets passed on to his customers. Things are never more than wholesale +125% and can be much less at the higher end.
Sounds righteous and efficient.
More efficient than righteous. My brother is even more misanthropic than I am.
Had 2 glasses of 2006 Baudry Franc de Pied at lunch today! This grant is writing itself!
Joel Stewart
Joel Stewart
i looked at the thread title and thought the first thing i would see is:
$7cj9eh 9 edfv0ie AOiq0whre vk .31 per bottle
$7cj9eh 9 edfv0ie AOiq0whre vk .31 per bottle
Scott Kraft
Scott Kraft
I just read a forum post in which the writer describes taking his own gluten-free soy sauce to a Chinese place and giving it to the chef to cook his meal with. He doesn't mention any soyage rate though.
originally posted by Scott Kraft:
I just read a forum post in which the writer describes taking his own gluten-free soy sauce to a Chinese place and giving it to the chef to cook his meal with. He doesn't mention any soyage rate though.
What does he give as the odds that the chef actually used the stuff?
(If you really have celiac disease, btw, the crap on the inside of a commercial wok is enough to get you going)
Scott Kraft
Scott Kraft
He stated in a later post that he couldn't tell the difference. Which of course leads to the question of how he would be able to tell the difference.
Nothing about celiac, which I know is a serious and often sensitive disease.
Is it odd or expected do you think that more people seem to be getting what used to be highly isolated food-related issues as the world gets smaller again? It seems counter-intuitive that re-mixing the genes would emphasize a less not more diverse food accommodation. (The fake issues notwithstanding.)
Nothing about celiac, which I know is a serious and often sensitive disease.
Is it odd or expected do you think that more people seem to be getting what used to be highly isolated food-related issues as the world gets smaller again? It seems counter-intuitive that re-mixing the genes would emphasize a less not more diverse food accommodation. (The fake issues notwithstanding.)
Cory Cartwright
Cory Cartwright
What the hell is up with everyone claiming to be allergic to gluten all of a sudden? Since wen did allergies become trendy?
I don't think I've ever had a gluten-free soy sauce that wasn't completely fucked. Either it's some weird composition of soy protein, sugar/syrup, caramel and salt, or some centrifuged shit. I also can't imagine, unless the chef had an especially heavy hand (or was making a few braises), that the amount of gluten would matter.
I don't take lactose-free shit to restaurants just because I'm yellow-skinned; I just live with the unpleasant consequences. Them's the breaks.
I don't take lactose-free shit to restaurants just because I'm yellow-skinned; I just live with the unpleasant consequences. Them's the breaks.
Scott Kraft
Scott Kraft
originally posted by Cory Cartwright:
What the hell is up with everyone claiming to be allergic to gluten all of a sudden? Since wen did allergies become trendy?
You tell me. You're much more in the age group than I.
Scott Kraft
Scott Kraft
originally posted by Yixin:
I don't think I've ever had a gluten-free soy sauce that wasn't completely fucked. Either it's some weird composition of soy protein, sugar/syrup, caramel and salt, or some centrifuged shit. I also can't imagine, unless the chef had an especially heavy hand (or was making a few braises), that the amount of gluten would matter.
I don't take lactose-free shit to restaurants just because I'm yellow-skinned; I just live with the unpleasant consequences. Them's the breaks.
Is Japanese Tamari wheat- and gluten-free? I've had some excellent ones from traditional, artisanal producers that have been exceptional.