George W.

Oyster Guy knows his oysters and oyster establishment. One small (until you are out looking for the place) point is that Starfish is still at 100 Adelaide Street East (not 200).

It may be but I suspect the Toro referred to here is a relatively new restaurant in Bloor West area. I have been to Starfish about 6 times and I have always been very pleased with the food and the experience. The owner Patrick is a master with the oysters and they have some excellent sea food dishes. It is not ultra fancy but by no means shabby. I do not believe they have a sommelier but I could be wrong on that.

I don't know Muia (and probably should), I understand that Frederic Hoffmann who has worked a few rooms in town is a Sous Chef at Didier.

Screw cap wines must also be re-corked (or I guess it's just corked), it is not good enough to simply re-cap the bottle.

Thank you for pointing out the error in the Star's article (you would think at my age I would know better than to believe everything I read). I believe in BC they allow patrons to take away wine that has not been consumed - but they do not allow BYOW. What about Alberta? I understand that as long as a restaurant has a re-corking tool (needed since the cork must be re-inserted flush) we in Ontatio can start taking home our wine today. Next is the battle over what the corkage fees (they are not legislated) will be for BYOW - I see that Le Select is considering $25 - this seems high to me, what is it in other jurisdictions?

There was an article in the Toronto Star on Saturday that stated in Alberta and BC where BYOW is in place only about 6 to 7 % of restaurants use the program. If this is true should we expect much difference in Ontario? I wonder what the % is in larger cities like Vancouver and Calgary.