Nondoctor

Why would a restaurant opening be on the QT? ← I was sort-of joking. I don't believe it's common knowledge as yet.

Opening towards the tail end of August... just north/adjacent to the Wine Bar on Church. A-la-carte seasonal menu... and... wait for it... RESERVATIONS. Also... a lounge area for libations while one waits for a table in the Wine Bar. Shhhhhhhh... this is on the "QT"

Without a doubt.

Although to my knowledge it hasn't happened yet, what happens when someone leaves with 1/2 a bottle and opens it with their own corkscrew outside the establishment... who is liable for this?

I think it's more to do with the question of liability than anything else. That particular part of this legislation hasn't really been thought out properly as far as I can see.

At JK Wine Bar we only ever sell two beers. Last week they were Creemore and Coopers (The "Winemaker's Beer" from Australia). After the Creemore/Molson announcement our beer sales went down 97%. I just pulled the numbers today. And I'm SERIOUS. There is only one explanation for this drastic change. I believe Creemore drinkers to be particularly loyal... and I truly believe that a major % of those chose to go down the wine route at our place after that announcement. Thoughts?

Exactly... I'm worried that they brew a Creemore Kick with guarana or something!

Creemore has been a staple beverage of mine since I moved here from the UK some 10 years ago. This news: http://www.theglobeandmail.com/servlet/sto...Story/Business/ dismayed both my friends and myself. In fact I think I'm going to strike it from our (2 beer long) beer list. This whole globalisation of beer malarky is upsetting me no end.

I popped in for a bite a couple of weeks back and was quite impressed with both the service and the food. My friend's "Low Temperature Steak" was superb. Great presentation too. The "Farmer's Cheese Vereniki" didn't really work for me though. Great cheese platter (something that is very important to me) The renovation is quite beautiful... as are the staff. Chefs David and Nathan are very friendly fellows indeed. Wine list needs some work though... to much reliance on one agency (B&W) They just opened recently so I plan to revisit very soon. I'd recommend you all give it a shot.

Anyone been yet?

You'd be surprised how easy it is to order through agencies. At JK I deal with about 35 different ones and regularly send our customers their way. My personal favourites for 2005 thus far: The Stem (Rob) L'Excellent (Dave) Thompson Vintage Trade (David) Allegro (Dan)

I saw some people dining in there last night... probably a soft opening. I believe that they have been having trouble with the license.

Can someone please fill me in on The Old Prune and Rundles?

I'd like to hear some reports...

Patrick at Starfish is a SPLENDID fellow. Highly recommeded.

I called them on Friday looking for a membership. I'll report back...

A little bird told me that JK Winebar will not have the BYOW endorsment for a week or so. Probably better to call first.

Thanks for the tip... I must have missed that as I glanced through the Globe this morning... I'll read it later.

Interesting piece in today's Globe and Mail: "Susur and Centro are in. So are Rain, Scaramouche, Le Select and even the Keg. Jamie Kennedy Wine Bar and Five Doors North are maybes, while Terroni and Opus say definitely not. This is the first weekend Ontario diners will be allowed to bring their own wine for a dinner out, and Toronto restaurants are beginning to cautiously welcome the new regulations, which also allow patrons to take home unfinished bottles. One of the biggest names to embrace the idea is Susur, regularly ranked among the city's top restaurants. It's best known for the seven-course tasting menus, and general manager John Gay thinks the take-home option will encourage diners to try several wines during a meal. If the liquor-licence paperwork goes through, Susur will launch its BYOW service with a Chinese New Year dinner on Feb. 9, and the bring-your-own option will also be offered at the more casual Lee, its sister restaurant next door. But chef and owner Susur Lee hopes guests won't bring plonk just to save on the bill. "That destroys the romance of dining," he says. "I make a lot of effort to make beautiful food and if they have a beautiful bottle of wine, then bring it in." Bringing your own bottle, however, is not without cost. At Mr. Lee's two King Street venues, the corkage fee is still being worked out, but Rain's chef Michael Rubino says his customers should expect to pay an extra $30 on each bottle they bring. He says this price will discourage patrons from arriving with just any bottle. "If you come with a lousy bottle of wine, it demeans the experience." But he remains cautiously optimistic. "Maybe this program will encourage people to go out for dinner more often." Le Select Bistro is counting on it. It has among the largest wine lists in the city and is ready to offer the service to allow even more selection. With a corkage fee set at $18 to open a bottle of wine, and $25 for decanting and crystal glasses, co-owner Jean-Jacques Quinsac says he's not concerned the legislation will affect his bottom line. The venerable Centro Grill and Wine Bar is taking the service one step further. Waiters there will open your wine for about $35, but regular clients can opt to store bottles at the restaurant -- in private lockers included in renovations due to be finished by May. "They say if you can't beat 'em, join 'em," says partner Armando Mano. Restaurants with an emphasis on wine are not the only ones adopting the new program. All corporate locations of the Keg Steakhouse will offer BYOW, and franchise locations are encouraged to do the same, spokesman Jim Croteau says, though he doesn't think many will take advantage of the service at $14.95 a pop as the chain doesn't have much of a markup. The same service won't be available at competitors Milestones and Kelsey's, at least not for now. Owner Cara Foods says it's still looking into the new legislation. The restaurants of the Oliver Bonacini group, which include tony venues Canoe, Jump, Biff's and Square, are also circumspect. So is Jamie Kennedy. "For the time being we will not participate," says Laura Cleland, bar manager at his eponymous Church Street place. But she speculates the wine bar will embrace the new legislation some time in the future. Ditto at Five Doors North on Yonge Street near Eglinton, a favourite for Italian comfort food. But casual Terroni on Queen Street West isn't buying in, saying BYOW would dramatically cut sales. And swank Opus in Yorkville wouldn't consider it. Bring your own wine -- and your manners With progressive rules for wine service come progressive rules for restaurant etiquette. "Because it's something that is new, we'll have to learn," says Gilberto Bojaca, Ontario chairman of the Canadian Association of Professional Sommeliers. He has the following tips to bring pleasure to bring-your-own-wine dining. Call before you carry. Although many restaurants have said they'll serve bottles brought by clients, by this weekend only a handful had submitted applications for the liquor-licence amendment that allows it. Even with the paperwork, many restaurants are trying the idea out, and a place that offers it this week may not the next. Also, ask about policies that may limit the variety or quantity of wine the restaurant will open for you. Reserve a spot for your bottle. When you're booking a table, be sure to let the restaurant know what wine(s) you will be bringing, and whether you have any special requirements, such as chilling, decanting or particular stemware. If you haven't dropped the wine off ahead of time, give it to the host to open before your arrival. Caveat emptor. Inquire about the corkage fee ahead of time, so there are no surprises, as bringing your own wine may not always be economical. "The restaurants that have the skills to assist you with the best wines are the ones most likely to charge you the highest fees." Vinophile emptor. Don't assume the restaurant will know what to do with your most precious vintage. Have a discussion with the sommelier or waiter about how the wine is to be stored, how it's to be opened, when it is to be served and whether you want to keep the empty bottles or labels. This is especially important if you have a sequence of multiple bottles for multiple courses. Share the bounty. If you've brought something out of the ordinary, allow your server to have a taste. "This is part of wine culture. It's part of the ritual." Remember the little guy. The corkage fee goes to the house, but it's the waiter or sommelier who'll open the bottles and keep your glasses topped up. Take the value of the wine into consideration when leaving a tip." I find it mildy amusing that they asked Msr. Bojaca for his take on the whole thing. That man appears to speak through a cypher... Which reminds me... I know a dirty little secret about him... hmmmmm...

Muia has worked at Cafe Societa, The Fifth and Celestine. ...and he is ,without a doubt, an ascending star.

There is actually a rather eloquent diatribe explaining the reservations policy on the JK website at www.jkkitchens.com "Reservations, are taken for lunch only, with the last seating at 3:30 p.m. Generally, the room is fully booked a day ahead, but be sure to call mid morning to catch any last minute cancellations. Dial 416 362 1957 ext 354, - if the line is busy, leave a voice message and we will respond as quickly as possible. The Wine Bar has only a few tables, and a majority of the seating is at one of two bars. If you require a table, please make sure that we know, so that we can best accommodate you. We encourage diners to relax and to explore the many food and wine choices that we offer each day without the pressure of a time limit. For this reason, we take no reservations in the evening. In the evening, we seat guests in the order in which they arrive. We make every effort to accommodate each party as quickly as we can, and so, parties of two will be offered the first two seats that come available - parties of four will be offered the first group of four seats that come available and so on. Larger groups may experience considerable wait times, as it is difficult to assemble larger groups of seats. Our staff will be able to give you a reasonable estimate of the time it will take. Once you have left your particulars, you need not wait in line - our staff will contact you by mobile phone (if you have one) when seating is available. You are free to explore the many shops and establishments in the Historic Market District. " And I happen to know that diners are invited to spend the entire evening there if they so wish... nobody is ever asked to vacate their table... so it's basically the same policy as Roubichon's Paris hotspot... and many who need the security of a reservation have the same gripes there. However... both destinations are mobbed almost every damn night... so they must be doing something right. There are some okay places to pop in for a wee drink around there... and there are a few new spots opening too... in the old Nia place for example.

I have heard some good things from a number of friends. But I guess I need to have a look for myself. Although I have heard an incredibly funny story about about some extraordinary wine markups and a well known Toronto agent blowing her top when the bill arrived (after purchasing her own wine). Hehehe... I also believe that the rather talented Daniel Muia is working alongside Didier. I must check it out.

Now that I'm on here... let's say Gonzo Hardcore

Glad you all seem to be enjoying the wine selections at Jamie Kennedy's Wine Bar And I am sorry to hear of those who have been less than impressed by the service. I do happen to know that they are going to great lengths to remedy this.