Comments on: Pawning, haggling, patches, book signing – tasting sized pours

By: Dylan

Dylan — Mon, 18 May 2009 13:05:08 +0000

I enjoyed the article’s quip about “Gilt-Free Dining.” I always found it to rather affected to use purposefully expensive ingredients (gold flakes) to make the “most expensive hamburger” when that ingredient has nothing to do with enhancing taste. At that point dining becomes opulent and loses its way.

By: Charlie Olken

Charlie Olken — Mon, 18 May 2009 07:12:14 +0000

Re: Negotiating with the sommelier.

This is like trying to guess the lowest price on Priceline. If the restaurant is willing to sell the wine at a lower price than that posted on the Wine List, it should change the wine list.

Can you imaging walking into Per Se and trying to negotiate the price of your pris fixe dinner?

OK, I get it. It’s a marketing gimmick, but, please, just post honest prices on the list. You are probably charging too much if you are willing to sell your wine for less. And, btw, don’t try this at Sherry-Lehman.

By: Esteban

Esteban — Fri, 15 May 2009 00:20:19 +0000

Re: the departure of Bruni:

Does this mean the triumphant return of Eric Asimov to food writing? And, in this age of media cost-cutting, the end of the full-time wine critic position?