Baker and Banker Review in SF Chron

originally posted by Seth Hill:
I'm not able to speak with full candor yet, but suffice it to say that this thread might have the ability to specifically affect the direction of a list in Boston.

Thanks for the perspectives.
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Hopefully it will influence pricing.
 
originally posted by Seth Hill:
I'm not able to speak with full candor yet, but suffice it to say that this thread might have the ability to specifically affect the direction of a list in Boston.

Thanks for the perspectives.
Click to expand...
I know you're going to think I'm winegirl in drag, but thank you for using "affect" properly instead of "effect." Definately.
 
originally posted by Claude Kolm:
originally posted by Seth Hill:
I'm not able to speak with full candor yet, but suffice it to say that this thread might have the ability to specifically affect the direction of a list in Boston.

Thanks for the perspectives.
Click to expand...
I know you're going to think I'm winegirl in drag, but thank you for using "affect" properly instead of "effect." Definately.
Click to expand...

I seem to remember compliment used for complement by esteemed practitioners somewhere around these here parts recently. No winegirl sprung, in drag or otherwise, so is vigilance no longer what it used ta be?
 
originally posted by Claude Kolm:
winegirl in drag
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Dept. of redundancy department? And was it here or elsewhere where I questioned the possibility of a female drag queen? Deja vu all over again...

Mark Lipton
 
and on to the nyt. today our new restaurant critic reviews the strip house.

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events.nytimes.com

recently the strip house has been my preferred steakhouse in the city. while i disagree with some things in the review -- eg the best steak is clearly the bone in rib eye -- the wine commentary must be highlighted. the strip house is, as i have said, lately been my favorite steak house, but for 2 reasons: the quality of the steak and sides and the fact that they allow outside wine for a $25 corkage fee.

mr. sifton has the following to say about the wine list:

"The wine list is comprehensive and interesting, with reds to surprise palates and draw the attention of expense-account auditors alike."

"If you like big, fruity American wines with your steak, this is your list, though it rewards inspection for smaller, more interesting varietals as well."

the wine list can be viewed here: http://www.striphouse.com/. It is a flash site so you have to navigate to see it.

please, could someone educate me and list for me any wine on the list that could be called 'interesting'?
 
First, here's the list: click

As to "smaller, more interesting varietals", I agree the pickings are slim. I suspect this is just his glib way of describing a list with one Vernaccia di San Gimignano and one Nero d'Avola.

It is a pretty lifeless list but it has drinkable fizz, Trimbach, the Saintsbury is probably less expensive, Dom. Thalabert, one (admittedly recent vintage) Geyserville, a couple vintages of Oddero. Frankly, about what I've come to expect at most steak joints.
 
originally posted by SFJoe:
Anybody had '96 Oddero lately?
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Had it last Friday. It still needs some time to open even after decanting, and it will be even better with more age, but you can drink it now. Very good La Morra character. You looking at Perbacco's list?
 
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