Beachfan

I happily play both sides of the issue We need a last refuge of sin. If you can't smoke in a bar, then where? vs. Why should non-smokers be prevented from working in bars by the nature of working conditions. This same type of law has been in effect in California for a few years, and life is much more pleasant for me and all my friends. And the reality of my ambivalence: 1) I support the concept (after initially opposing it in California) 2) I own Phillip Morris stock

Oh man, I feel gypped. I was at the tenement museum Thursday (highly recommended if you haven't been) right across the streat and had 50 minutes to kill. We wanted to get out of the heat, but they hadn't opened yet. It seemed perfect but unobtainable. The only other air conditioned option within a couple blocks was a combo KFC and Taco Bell where the servers are behind bulletproof glass. We nursed a club soda and Mountain Dew for a half hour. It felt like a little bit of the Bronx right on Delancy Street.

When is VB day. We're all on the edge of our seats to see if you can conquer this vegebeast.

Mango

Bronze, lace, linen and now lobster it seems.

Robert, 2001 Sauternes were raved about. I bought Nairac based on reviews at really cheap half bottle prices on futures. Rieussac, at the next price level up, is usually a great bet. The 2000 Chateauneuf du Pape from Beacuastel should age well. Most of the CDPs will go 7 years and be delicious. Jannasse is another one that holds up well (though maybe not more than 10). Rob, you recommend 1998 Northern Rhone over 1999?

Congratulations!! May you have many, many more! ( Me and Ms. Beach are great fans of the institution of marriage) On a more mundane note: 1) Does your lobster experience prove that lobster is the luck of the draw? (My experience outside lobster pounds). Identical lobsters, one perfect, one sad. 2) Is the pizza place worth ** (i.e., worth a detour)?

Here at the Red Carpet club, I got Yoplait. Within the freshness date too.

Lupa and Babbo are examples of restaurants doing it right.

Pickled garlic (and other pickled vegetables).

Like Rachel, the best Indian fish dish I had was tandoori trout. Farm raised but very, very fresh, with great spicing, crisp skin, not overcooked. Super. I won't order tandoori prawns again if the trout is available (unless perhaps I'm in a very high end Indian restaurant).

Yes is was very good, and I'd like to go back. I think it could be excellent. They have what may be the best wine list I've seen from my perspective. While there are deeper lists of collector wines, this one has the best selection of under $70 interesting wines I've seen. They are also very friendly to BYO (it's very common in Napa). I sent Todd a glass of one of my pet wines, and he came out to thank me, chat with me and cooked me an appetizer off the menu to go with my wine.

I wouldn't be surprised if California prices on Languedoc wine are as cheap or cheaper than in the UK. Many French wines are chepaer here than in the US. California wines aren't a value anywhere.

La Copa Santa you should be able to get at Woodland Hills wine shop. I got my Bronzinelle 98 from a store in Northern California that I found through "wine-searcher'. It looks like Wine Exchange in Santa Ana has it cheap ($12).

Domaine Clavel- La Copa Santa is from the Languedoc I believe. Chateau St. Martin de la Garrige - 1999 Coteaux du Languedoc Bronzinelle

That sounds like he thought you were from the yellow pages trying to sell him a listing.

After a lively dinner discussion tonight, with my wise wife (knows fine wine, drinks hardly at all, comes from a restaurant family), and one of my best friends* (a Jack Benny with a wine jones and a very frequent BYOer ), I have modified my opinon somewhat. 1) There are different economics and morees in NYC vs. California. Bringing great wine is part of the culture in LA and has cachet. In NYC, it's more of an accomodation. Although I don't have the facts, I think costs are higher in Midtown NYC than Beverly Hills, certainly true in Manhatten vs. Westside LA. 2) There is a frequency issue. Doing it often and most of the time in NYC could be gauche. Doing it 100% of the time might be gauche in LA (not sure of that yet). While I probably disagree with Shaw on where the balance is, he has a point. 3) It isn't the stand alone issue of BYO. It's what you bring to the bottomline. If they make an average or above amount of money from you, they are happy. 4) I get welcomed in NY because I'm a convivial and knowledgeable patron who consumes an above average amount of other stuff and contribute nicely to the bottomline, even when I BYO. And because I choose places that are welcoming by nature, and it would be hard for them to not welcome the average patron. This is even more true of my neighborhood place in LA. 5) I think there are some analogies to bottled water, but they aren't well formed in my mind.

Why? Because my momma taught me well. Now I've figured out my problem!

I'd dream of the Roumier myself, even though I've never had it and it is young. It's a reasonable price, but I assume if you going to ADNY, you're way beyond worrying about markups. Marty's Condrieu/Champagne suggestions are good. In California, the Peter Michael Mon Plasir is worth considering. Brewer-Clifton have been getting accolades althought I haven't had the Macella's.

Yes, although it's warming up out East.

Between Rhone thread and this one, wine board rules!

It's funny when people talk about "rights" or "ethics". Restaurants have the right to charge whatever they want for wine. Both in the "spirit of the law" and the "letter of the law". They are choosing a business model, right or wrong, conciously or unconciously, that they think will work well. Diners and wine collectors have the right to choose whatever restaurant they want, and the right to maximize their pleasure on whatever budget (or lack thereof they have). There will be overlaps of interests, and hopefully happy diners/wine drinkers at restaurants. I don't feel angry at high wine prices, or no BYOB policies. However, they don't coincide with my interests much. Some restaurants have very high markups that are supported by cost analysis of their wine program and business model. Fifth Floor in SF has some of the highest prices I've seen. It scared me off. But the wine list is one of the very best I've ever seen. Like the cellar Bill Gates would have if he was into wine. Clearly, they are targeting a different segment of the wine world that I inhabit. But I understand their costs. ( Corkage fee: must be not on their list, $30 per 750ml, max of two bottles per table). Martini House in St. Helena, California has an extremely fabulous wine list. They tried to hold the markup to double retail but couldn't. And they donate half their $25 corkage fee ) to charity (and won't waive it for Robert Mondavi nor the sommelier's mother). But they have an incredibly robust selection for under $60. My interests coincide with theirs, even though I couldn't afford to buy the type of wine I can bring. Babbo and Lupa don't allow corkage. I find their wine list so reasonable and fabulous, with many tastey under $60 options that I go there when I can. I need Daniel more than they need me. But I certainly don't get wine commensurate with the food. But I'm not angry with them. I just don't bring my pets there to drink. Similarly, the only reason ethics seem to come into it is because restaurants may be offering corkage in situations they are unhappy to do so. Let me know those situations, and I won't do so. Sounds simple. What compels them to offer corkage when they don't want to?

Those situations (only allow corkage on 30th anniversary) were traditionally handled via a policy of no corkage, and an exception being made for such a special event. You would discuss it with management beforehand. "No corkage allowed" is what I would prefer to see as the stated policy in those situations.

Do you acknowledge a difference between the letter of the law and the spirit of the law? I do. And I would probably not go to places that weren't welcoming to me, even though I could within the "letter of the law".

I believe the print version of the Vacuous Gourmet's Phone Book (aka Zagat) has a list in back. At least my older version did. You can add Tabla to the list above.