Dear eGullet members, This is my first post as I typically do not respond to comments about the restaurant but I have been asked by my colleagues here to try and set the record straight about our wine program. Specifically, I would like to take a moment to reply to the comments that we haven't changed our prices at CRU. Once Todd Macdonald took over the kitchen at CRU, we decided to change several things about our approach to the dining experience, namely the cost and the time of a meal. The food prices are lower, the food comes out more quickly and in general it is a lot more wine friendly than in the recent past. Regarding wine prices, we have lowered thousands of wine prices most notably in Burgundy, where the majority of our collection lies. It was recently brought to my attention that the website is referencing an old wine list and not the current list. I must apologize for the confusion but for those who come to the restaurant and look at the wine list itself the price changes are obvious. The website will be updated asap. We are still finishing the changes in the red book in Italy and the "New World" but for those guests who inquire about these wines, our sommeliers Greg Majors and Michael Bannigan have been flexible in changing the prices at the moment. The price changes is most visible in the middle of the price range, the $200-$400 wines, as the wines under $100 didn't have a lot of margin built in before so any price change doesn't seem as dramatic as the higher end selections. In addition to lowering prices, we have also begun to accept corkage ($35/btl) with the corkage charge being waved on Monday evenings for guests who make reservations. We hope that you will come by and see the new wine lists for yourselves and take a moment to experience chef Macdonald's new menu. We are very proud to have him workign with us. Please feel free to contact anyone of us on the wine team if you have any questions or comments. greg@cru-nyc.com or michael@cru-nyc.com thank you for your time best Robert
