5 replies to this topic

[Rosie x]

Which corkscrew to use won't be a problem if they start using more screwtops.  What do you think? Would you prefer screwtops?

Also, we always keep a corkscrew in our winebag in case the waiter doesn't get to our table soon enough to open our bottle of wine.

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Rosie
eGullet.com Community Coordinator, New Jersey

[Bux]

By wine bag,  do you mean when you bring your own bottle to a restaurant?  I assume so, as I've never seen a waiter bring a wine and leave on the table with the cork in it.  In NYC, it's very rare that one has the chance to bring one's own wine.  

[Preet Baba]

Bux, Rosie is in New Jersey where BYO restaurants are the norm. Rosie, why is that? Does it have something to do with the difficulty of getting a liquor license?

[Bux]

Yes I realized Rosie is from the Garden State and that NYC is one of the least condusive places to BYOB. I was not aware of how common it is in NJ.

[Rosie]

Quote: from Preet Baba on 6:10 pm on Aug. 5, 2001
Bux, Rosie is in New Jersey where BYO restaurants are the norm. Rosie, why is that? Does it have something to do with the difficulty of getting a liquor license?

Many restaurants (I would estimate 75 %) are BYO because of archaic liquor laws and a liquor license is about 跌,000. Add the cost of insurance to that and BYO looks very good to a restaurateur. I must add that some of the BYO's in NJ have higher menu/food prices than those with a liquor license.But generally if you go to a BYO your total cost will be less that a full bar restaurant. We like it because we can bring a ฮ bottle of wine that would run ๠-๪ in a restaurant. I have been told that in Napa Valley some people BYO and pay the corkage fee. In NJ it is ILLEGAL to charge a corkage fee in a BYO.

[Fat Guy]

Indeed, on the rare occasion that I reverse-commute in order to engage in New Jersey fine dining, I do it primarily on account of the BYO situation. I know serveral very serious wine collectors who do this as well.