“I realize it’s subjective, but there need to be some guidelines that say, in order for a restaurant to get three stars–and I’m not talking about anyone in particular–you need to have a wine list.” –Paul Kahan (Blackbird, Avec) in a chef’s roundtable in November’s Chicago magazine. Hmm, nobody in particular? How about Micahel Carlson at Schwa, which is BYOB?!
“Anybody who wouldn’t have a wine program is leaving so much money on the friggin’ table, you’re crazy! That’s where all the money is.” –Charlie Trotter, same roundtable. How long until Michael Carlson gets a lease on a bigger location and gets a wine program?
“Beer, wine and liquor-based concoctions often have profit margins more than double those of food — making them just the ticket for a restaurant’s sagging bottom line. And the timing is right: Americans’ alcohol consumption, after dropping for nearly two decades, is on the rise again — due in large measure to recent effective marketing campaigns by wine and spirits makers.” -Wall Street Journal, 10/12/06