Beachfan

That explains Mao's chew fest!

I disagree. Most of the BYOers I know are wine collectors. They want to enjoy their wine. They don't have a collection to take advantage of restaurants. They have a passion for collecting, and sharing their collections with similarly minded friends. Some collectors are good cooks. Not me. I get great home cooked veggie food, but for anything else, I have to go out. I have a very nice wine collection. It deserves more than tofu. How many BYOers stop at a store on the way to the restaurant - very few I expect. I don't see it as taking advantage; I don't see it as anything less than fully consensual on the part of the restaurant. If it isn't, why do they bother? Especially in NYC; it's so easy to say "no", or "only if it's not on our list", or " corkage is $100/bottle". If I thought a restauranteur thought it in bad taste to bring a bottle, I wouldn't do it. (People in the trade, please jump in!!!) But my experience is usually the opposite. Of course, there's an economic side. But the profit difference on the wine sale vs. the corkage isn't so great - maybe $20- on wines in the price range I would be buying. And the difference could easily be addressed by $45 dollar corkage (I'm greatful for the option no matter what the price). The difference is I get to drink my pet wine, which happens to be much better than I could afford at restaurant prices. In any case, many BYOBers in California make it up on bottled water and valet parking.

Would you mind sharing the name of this restaurant? Thanks. Rustico, in Oak Park, California. Very good Italian food.

I wonder if that's a sign of something. Mine have been very crunchy, but no problem.

Did they serve the deep fried head with it?

Although corkage fee has some correlation to service provided by the restaurant, the corkage fee should primarily be tied to the mark-up/profit that the restaurant is foregoing by permitting the diner to BYO. I see the formula something like this: Corkage Fee = (x) Restaurant's Historic Mark-up on Wine per bottle sold, multipled by (y) number of bottles sold per possible tables turned (possible tables based on historic average party sized). Clause (y) takes into account the number of tables that do not purchase any wine as well as the restaurant's vacancy rate. For restaurants that do signficantly more business on Friday/Saturday than on other nights, it probably makes sense to have a higher corkage fee on the weekend as the restaurant likely sells many more bottles on those evenings as well as a very low vacancy rate. The level of service provided by the dining establishment should figure into the mark-up on its wine in the first instance which is reflected in clause (x). Interesting perspective. Mine is that the corkage fee should be whatever makes the owner happy to serve me with my wine. It's probably works out to be similar to your financial analysis. One restaurant near me is doing a great Monday night business with it's "no corkage" night. Fits right in with your comments.

I look forward to hearing from the unlimited you.

Double retail is a 300% markup over the restaurant's cost. They buy at wholesale. That being said, markup isn't the right measure in and of itself. The markup on bottled water is much higer. I think it's the dollar profit that's more the measure. But it isn't even really about that, it's about choice.

Price range is probably up to $300 a bottle, $400 for a real gem. As far as varietal and style, we're trying to please a crowd, so my input probably isn't the overriding factor (nor am I even smart enough to get this right) but: 1) I tend not to like a lot of oak on white wines in particular. I'm less sure about reds. 2) Tannins--yuck. 3) Wines that I've had recently that I thouht were particularly good: Quintessa Napa Valley Red ('98) Trimbach Riesling Cuvee Frederic Emile ('89) Pride Mountain Cabernet Franc ('99) That's all I remember off the top of my head. The Darioush 99 Shiraz was Best of the Night at a recent California/Australian Syrah/Shiraz tasting ($95). Very young though (as is most of the California list). The Kunin French Camp Syrah 2000 would be a good inexpensive choice for one more bottle ($58) The Togni 1991 ($375) should be very, very nice. The Phelps Insignia 1998 ($195) is very enjoyable even if it isn't up to the 1995/1996/1997 vintages. I'd probably choose the Abreu 97 ($300). I haven't tasted it, but it was given monster ratings. It might be the best deal on the list, as it's a cult wine with very high grey market value. You'll have to like your wine young (I bet it's no longer on the list). I'd love to try anything by Sine Qua Non, but haven't had these offerings. Some interesting Barolos in that range (the Giacosa 1997 Rocche di Falletto), but they are way too young Some interesting old Italian wines, but I'd have to look up the years. The Salon le Mensil Champagnes should be fabulous (85 $335, 88 $310), the Laurent-Perrier Brut Rose is nice ($100). If you like Alsatians, there should be some nice ones there. Anyone know anything about the Guigal Condrie La Doriane ($160)? I love Condrieu. I didn't see anything in Bordeaux or Southern Rhone; I'll let the wiser ones suggest the Burgs.

Hmmmm. Since, in general, they seem to welcome me warmly with open arms and show general interest (from the chef down to the waiter), I should assume they are faking it and are really insulted? I'm not sure how it would be handled poorly, unless one had such a boorish style as to cause problems no matter what they did with wine.

5) I would expect them to be friendly and caring of the wine, but not have the excitement that happens when they see something extraordinary. And I don't think the excitement is because they may get a taste, it's because they know you are likely to have a fabulous time. 6) I don't think it's poor ettiquette. Some restaurants have policies that it shouldn't be on the list, they are in the minority. I have done so, mostly because I don't bother to look into it. I've never had that be a problem (including at Jean Georges (for $75, there shouldn't be a problem). 7) Steve P, is that where you live? Does that make you a BYOnian? I bring backup if I'm a little worried about whether the wine is over the hill, or if I'm with other BYOers and not sure what they are bringing or sometimes just in case we want to drink more. It's certainly fine to bring a white and a red, and then decide. 8) Often half bottles are half corkage but not nessarily. I accept whatever they do, occasionally I inquire. The bringing of a magnum solely to pay less corkage seems bad etiquette, after all, a restaurant with a corkage policy is being fair. However, in practice, how would they know the reason you are bringing it?In any case, the extra premium magnums usually get outweigh any corkage savings, so I think it's sort of moot. 9) They tend to be black insulated ones. Perfect for those diners already in urban black. My friend just got a leather one, very stylish and tasteful. I bring them to the table (or leave the carrier in the car if it's only one bottle). I bring wine that is suitable for the level of restaurant and occassion. That can range from a rare wine at a top restaurant to a rare wine at a neighborhood restaurant for a wine dinner with friends to a Cotes du Rhone for a midweek bite at a neighborhood place. I n fact, I've brought a couple of low end, but exceptional for the price wines to a very nice restaurant that I'm well known at (Jannasse Cote du Rhone Village 2000, Allegrini Palazzo delle Torre 1997). I share a lot, and they consider getting them on their wine lists since they are always looking out for fabulous less expensive bottles.

1) If you are sure, no need. I never mention in advance, although I usually inquire about permission (always in NYC, more to find out the corkage in California). 2) $15 - $25 is common, with $15 or less being cheap. Jean Georges is $75 (which I paid happily, since I just really want an option). 3) I have never had anyone act sullen because they thought they were getting a lower tip. The excitement Adam reported is not uncomon. I usually give a taste to someone on staff, and if I have enough wine, to several (sommellier, chef, waiter). If it's a rare wine, then usually one taste, to the chef or sommelier. If it's just a very good wine, then I try to give some to the waiter. 4)Too much bother? Insecurity? The down sides are very minimal, even when traveling. I suppose the biggest down side is agitating the wine. I once brought a 1977 Fonseca to Fleur de Lys a day in advance to let it settle 4)

What is your price range? Preferences in varietal and style?

It most definitely is! The first time my brother had it (we were together) he was standing up. Two seconds into the first bite, his knees buckled from the pleasure intensity. I thought he was gonna take a header right there.

Borscht is a reason unto itself.

I tried it and liked it in a funny sort of way. The smell didn't bother me. The burps afterwards were wicked though, and that kept me from having it again.

I don't remember; I'll check in September when I go again.

Buy some of the baked version. It has a nice texture and is very suited for Western style food. If you find you like it, you can do it yourself, it's very easy.

Any comments on the places mentioned in today's NY Times? Hip, Friendly Places on Chicago's New Dining Strip

I tried Hide Sushi today. On an impulse, I got the Tempura/Teriyaki lunch special along with several a la carte orders. Very rare for me to do that, I'm pretty much a straight sahsimi/sushi guy. It was the worst chicken teriyaki I had ever had. The chicken used for the teriyaki beat out one unfortunate lunch in Guatemala for the worst ever. All fat and gristle. The tempura was subpar as well. I wasn't wild about the scallop/giant clam appetizer that was labeled "dynamite".The saba sushi was nice as was the gourd roll, the albacore only ok. I had been preparing for a full excursion, but I cut my losses and split. PS The place was packed and there was a line, so I was doubley surprised.

I seem to remember Anne-Marie Cantin to have a slightly larger selection of artisinal goat cheeses. The main reason for my preference of her shop over Barthelmy is the uncanny ability of the store clerks to divine my tastes in cheese in just a couple of questions and unerringly give me some to match my taste to a tee. I love going to all three shops (and last time, La ferme Saint Aubin) on different days and get one common cheese to all and one that was unique. Last time, it was aged Comte cheese. I think either Cantin or Barthelmy had the best (oldest, nuttiest). That particular quest was inspired by the cheese cart at Le Grand Vefour

I think you might mean Hollywood; I only know a couple of ethnic spots (ChanDara for Thai, and a Malaysian restuarant (Penang?) in Alhambra).

We like to make homemade yoghurt cheese. It's not in the same class as these others but it's a healthy alternative to cream cheese. Take Dannon nonfat yoghurt and put it in a cheese cloth. Suspend the cloth over a bowl and in a couple of days you have something with a nice spreadable consistency. If you don't like plain nonfat yoghurt, don't bother, but if you do, this goes well on a bagel.

Not that I'm aware of. There may be other specials. I got an email offer from them that I deleted without reading because I'm not inclined to go back. (It's not on the beach in spite of what they say).

I do as suggested by Jeffery Steingarten. I declare them It seems to work. F-G, so what do you bring from London?