Comments on: Sanitas per vinum? Pascaline Lepeltier of Rouge Tomate http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/ wine talk that goes down easy Fri, 24 May 2013 00:45:01 +0000 hourly 1 http://wordpress.org/?v= By: Wine lists under $50–and more diner psychology | Dr Vino's wine blog http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-351614 Wine lists under $50–and more diner psychology | Dr Vino's wine blog Wed, 07 Sep 2011 12:48:03 +0000 http://www.drvino.com/?p=9341#comment-351614 [...] but on the other hand, we are apparently incredulous that lower-priced wine could actually be good. Pascaline Lepeltier of Rouge Tomate flagged this for me earlier tweeted an elaboration yesterday about the place of wines under $50 and diner psychology: [...]

]]> By: Kelsey http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350226 Kelsey Tue, 16 Aug 2011 06:43:47 +0000 http://www.drvino.com/?p=9341#comment-350226 The quote you finished this entry with is beautiful. I’m taken with that attitude and hope someday to have a chance to visit this restaurant.
- Kelsey (http://gradsguidetowine.blogspot.com)

]]> By: wine http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350178 wine Mon, 15 Aug 2011 05:01:58 +0000 http://www.drvino.com/?p=9341#comment-350178 I am sure you have had this question asked a thousand times, but what is the typical mark up of a bottle of wine in a restaurant.

I’ve heard it can be anywhere from double to triple. Is that accurate?

]]> By: Scott Solomon http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350130 Scott Solomon Sat, 13 Aug 2011 13:34:02 +0000 http://www.drvino.com/?p=9341#comment-350130 Also . . . 25 chenin blancs!! WOW! (she’s also got 6 pineau d’aunis on there)

]]> By: Scott Solomon http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350127 Scott Solomon Sat, 13 Aug 2011 11:51:24 +0000 http://www.drvino.com/?p=9341#comment-350127 I think the prices on the wine list are very reasonable — for example, 2007 Clos de la Coulee de Serrant is $133/bottle (vs. $250/bottle on the Daniel list). Pascaline just lights up the place; she’s amazing. A lot of the food is very good: walu ceviche, arctic char crudo, rabbit agnolotti, the game bird terrine. The cuddlefish appetizer is completely inedible, so there can be some misses (the chocolate sphere dessert is very derivative and like ). Overall, the place has a very healthy vibe; I think it’s very well managed and the people who work there seem very happy. Also, the cocktails are really good, and the bar staff is great.

]]> By: ElGordo http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350112 ElGordo Fri, 12 Aug 2011 21:47:34 +0000 http://www.drvino.com/?p=9341#comment-350112 La Tache and Marcassin opened on the same night?! SMACKDOWN!!!

]]> By: Craig http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350109 Craig Fri, 12 Aug 2011 20:17:03 +0000 http://www.drvino.com/?p=9341#comment-350109 These prices look extremely reasonable to me for a restaurant list.

]]> By: Michael http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350102 Michael Fri, 12 Aug 2011 17:04:19 +0000 http://www.drvino.com/?p=9341#comment-350102 Prices ridiculously high? I looked at a couple wines where the price looked like it was around 2X retail, which I think better than many restaurants out there (even though the restaurant did not pay retail).

]]> By: michelecolline http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350101 michelecolline Fri, 12 Aug 2011 16:23:17 +0000 http://www.drvino.com/?p=9341#comment-350101 Great list…ridiculous prices!

]]> By: bill marsano http://www.drvino.com/2011/08/12/pascaline-lepeltier-rouge-tomate-nyc/#comment-350099 bill marsano Fri, 12 Aug 2011 15:39:06 +0000 http://www.drvino.com/?p=9341#comment-350099 I ate at Rouge Tomate once and that was enough. The gravlax had been prepared so far in advance that it had to be literally scraped off the plate.

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