I don't think there is anything unique about D.C. in this phenomenon. Although some places are worse than others. One common answer from the industry folk is that with food costs, labor, rent, insurance, etc. their is no profit to be made in the average restaurant, except for alcohol. Of course there are BYO's which seem to survive, (although not in my state ) so that debate rages on. Then you could get into the whole culture of wine in Europe vs. U.S. . . . which is a big topic, and part of the problem, IMO. We still have a long way to go until wine is ingrained in our culture the way it is in Italy and Portugal (and Spain, and France, and Germany, and Greece, and....and.....) I couldn't agree more with this statement. And it has fueled my desire to cook well, and therefore eat (and drink) at home more. My dining out is usually on half-price wine nights and the like.