In today's NY Times there appeared an interesting article on an ongoing shift in wine pricing strategies in restaurants toward making wine more affordable (mirabile dictu!). As this topic has been recently discussed here, I thought that some might find it interesting:
As always, [free] registration required to read it online.
Mark Lipton
They certainly highlighted Landmarc but lets remember that a very successful San Francisco eatery made its name and by first buying a retail wine store and building their restaurant next door so they could serve wines at retail price. Plumpjack was so successful at this that they are now selling a Cabernet for over $100/bottle.
And then there is Charlie Palmer's steak house chain. They too sell most of their wines with little or no mark up and have no corkage fee if you bring in the right kind of wines. Bill
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