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Still don't understand why restaurants need to mark-up 300% plus???? Granted many don't pay wine store wholesale prices due to volume, but there's no reason (that I can think of) why such exorbitant mark-ups are necessary.

Steven - This could be part of the "competition" thread. Since restaurants are public, there's no reason to exclude it based on his comment alone. If the listing is important to the editorial integrity of the guide (such as the comprehensive guide to restaurants on 8th Street), then I would list with no more than name, address, phone # and cuisine type. If it isn't, I would exclude it.

Anyone see the NY Times article on the '82 Bordeaux today? Still more hype for this over publicized vintage. Having tasted most of the 82's over the years, I don't believe it's the vintage of the century, rather it's the vintage when Bordeaux moved to California. The 82's are very good to excellent, but not very food friendly, much like many of their California Cabernet cousins. I guess when you proclaim a vintage to be the best and it makes your career, you better give it "100" when you taste it 20 years later. Maybe there's another reason. If someone proclaims a vintage of the century after having purchased futures, living off the investment can't hurt. Self-fulfilling prophecies belong on Wall Street, not Oenophile Blvd. Give me a '78 Bordeaux with dinner anytime. Keep the 82's and let others pay the ridiculous prices.

Both.

So the question really comes down to this: Why do restaurants feel a 300%-plus mark-up is necessary? Many friends ask me about restaurant wine prices and my answer is double a wine store price is fair. If it gets above 2 1/2 times retail, I start having some problems.

For me it wasn't a particular food, it's the way food was/is prepared. I would never eat any meat unless it was well done. Now I enjoy meat rare -medium rare. Same with fish. I would always eat things dry - no sauces, no mustard, no ketchup - no anything. Now it's just the opposite.

Steven - I agree with you for the most part but would add another criterium. Some restaurant mark-ups are in the stratosphere - 300% and better. At that point it's simply oenophile rape. I have no problem BYO when dining at an establishment where that type of pricing policy is in effect.

I basically follow a few "rules" for BYO: I always call first and ask. I always bring the wines in an attractive container (I have a cold wrap for sparkling and/or white) and give it to the hostess/host when I arrive with decanting instructions if needed; and I remind the person I called. I only bring unavailable, more expensive selections. I always offer the wine steward a taste. I always tip a 25% minimum when I BYO. A $25 corkage fee is fair in NYC.

November 5th is Election Day. I normally fast on Election Day so I don't get sick watching the returns.

Hi Rosie, it's funny you should ask because I asked the same question to the waiter. The answer is NO!! I only eat one meal on Sunday and normally it's early (just a habit). I was there from 6 - 8 p.m. and there was never more than six tables in use. I asked how their brunch went and was informed it was mediocre. The waiter said business has been off over the last three weeks.

Is there really a choice from that group? The '61 Petrus is my choice. I would settle for just sniffing the label!!

Tommy - if you're talking about whites (especially chardonnays) than I TOTALLY agree with you. Finding a good California Chardonnay is tougher than finding Jimmy Hoffa or Amelia Earhardt. There's one California vineyard that makes REAL chardonnay - Stony Hill. It's tough to find, but worth the effort. Cabernet Franc is outstanding. My three favorite reds (in order of preference): Zinfandel, Cabernet Franc, Syrah.

Tommy - for the most part I agree with you about California wines being unfriendly with food, but they are getting better. One of the reasons is we drink them too young. However, the 1998 Deax Amis Zin was excellent with the pork. The fruit was luscious and the finish long and smooth. It's rare when a wine can stand up to BBQ Pork - and this did.

Had dinner last night at the Napa Valley Grill in the Garden State Plaza. It was very good. We started out with fried vegetable dumpings with a Thai chili sauce - very nice. I had the BBQ Tenderloin of Pork with Fingerling Potatoes and sauteed spinach - excellent. My wife had the stuffed Chicken Breast (with Blue Cheese stuffing) over whole wheat fettucini. The chicken was good, but the pasta overwhelmed the dish. I've never been a big fan of putting anything a top of pasta except in an authentic fra diavolo. The cheese course was excellent. Three types (Stilton, Camembert, Goat) and although the cheese was simple, the accompaniments were outstanding. There were thin wafer crisps, raspberries, blueberries, strawberries, a calmata olive spread that had the consistency of beluga, stewed coarsely chopped figs and glazed spiced (cayenne & curry) walnuts - all served on an attractive marble platter. It was one of the better cheese accompaniment dishes I've been served. We had a bottle of 1998 Deax Amis Sonoma Zinfandel with dinner and two glasses of 1999 Kent Rasmussen LH Johannesberg Riesling with the cheese. Has anyone else been the NVG? What has been your experience?

The Hammer - So what you're saying is that someday, in some hypothetical universe, Mr. Bart and well-done steaks might be considered the best of the best. I think I agree that I was wrong about having opinions (especially mine), but right about how much 2+2 equals. Is pie wrong, right or an opinion?

Wilfred - I agree that a standard becomes such because of the sociological patterns of a specific community. The world "wrong" should never be used regarding an opinion, the term minority would suffice. When you're adding 2+2 and come up with something other than 4, you're wrong. When calculating Pi to its final digit, you're never wrong when you stop and round off correctly. I actually used the term "pi" in a reply.

I agree, "hillside" is a key term for California winemakers. I'm probably not correct on this, but the Diamond Creek Vineyards in Napa claim to have the steepest, rockiest vineyards.

Steve - I should have said the way French winemakers use the term when "speaking" about their wine, much as the Californians when describing their unique "hillside" vineyards. A few years ago I wrote a wine catalog for a NYC merchant and interviewed a number of winemakers. The term was used so often, it became humorous. It got to the point where it was used to describe purchased grapes from the Loire.

The French especially in Burgundy and Rhone use the term "terroir" about as much as the Californians use "hillside." While both these terms are important, as more and more winemakers use them, the meaning becomes diluted. Has anyone tasted a top-notch California Syrah? Etude is good, Edmunds is very nice, but I think the '99 Truchard is a match for any "old world" bottling. Any thoughts?

Steve - Obviously when buying a ticket the performers perform "their way." Otherwise your beloved Mets would win every game. However, if the producers or Met management said to me the best way to enjoy this performance is standing behind in the last row - I might just my skip their recommendation and try something else on my own. In a restaurant, if the chef says dish is best served cooked a certain way and I don't enjoy my food made that way, I would order it the way I liked or order something else. Recommendations are only as good as the day's starting pitcher.

Oh no, I've been outed!!!!!

People who pay for a meal, much as people who pay to be entertained have the basic right to enjoy the presentation anyway they desire. To ask people to enjoy something the "correct way" is akin to limiting personal choice. Just because I enjoy a steak rare and my Broadway plays dramatic, doesn't mean I should improse those preferences on anyone else. I truly don't believe the amount of money matters at all. "Ownership" matters. Once I "contract" for a meal, a ticket, an admission or an item, it's mine to do with as I please (barring violating a law). Some 225 years ago a minor skirmish broke out over this "thread." And as I recall, a major issue was tea.

Chez Pierre, Chez Sophie - Saratoga Springs, both are terrific. The Old Grist Mill outside of Monroe is very good. Yono's is a good Albany place, though better before it moved. Pleasant Valley Inn in Hammondsport is excellent and Veritas at Glenora Winery in Dundee is an up and coming place - just got a new chef and the improvement is evident.

Cabby - This may sound like heresy but I can't remember all the flavors in the fois gras broth. I do know the main flavor was star anise - that was easy - but after that my guess is the broth was lightly flavored with mushrooms (possibly morels), veal stock and herbs de provence? The Truchard Pinot tasted like it was made to go with the dish.

Had dinner at Blue Hill Friday, July 12th. Haven't reported since - simply skipped my mind. It was the "meal of the year" at this point. Had the poached fois gras followed by the poached cod. Awesome food - awesome flavors. Brought a 1994 Lieb from the North Fork - had the waiter and steward taste - they were impressed. A 1999 Truchard (Napa) Pinot Noir was perfect with the first course and a 1985 Jordan Cab (Sonoma) highlighted the main course. The service was impeccable - the experience was memorable. Even enjoyed a drink at the bar for old-time sake. My mom told me the last time I was at Blue Hill was in 1952 (I was two or maybe 1 1/2). Trivia question: Anyone know what it was called back then? Hint: My mom said it was more famous for drinks than food.