More patrons tote their own wine to eateries

recordonline ^ | April 11, 2009

[JoeProBono]

Restaurants boost business in recession with BYOB deals: Bringing your own bottle of wine to your favorite restaurant is getting cheaper and more popular.

With sales and traffic dwindling, many restaurants are either offering BYOB nights or chopping the "corkage" fee to open bottles bought elsewhere, to entice more wine-drinking diners to pay for a meal out.

"My fiancee and I are wine freaks, so we have been going to more BYOBs as a way to continue to drink great wine while not blowing our budget," said Christopher McGrath, a 26-year old money market trader and liability manager who lives in Montclair, N.J. — where BYOB restaurants thrive since state law restricts the number of liquor licenses available.

[JoeProBono]

[JRandomFreeper]

"Hey! I brought a Chateau Neuf de Pap. How about a dessert with that?"

Just frigging great.

No one brings Cotes du Rhone or even better... South African 'Goats do Roam'.

Improv in the kitchen just got interesting.

/johnny

[nufsed]

We drove into south Philly on a trip to DC and decided to have dinner at one of the Italian restaurants. She decided she wanted a glass of dago red.

The waiter said we don't serve alcohol. I looked around and everyone had a bottle on their table. The waiter came back with two glasses of red. Said someone donated, but didn't say who.

First time I ever ran into that.

[sushiman]

Was in Kona , Hawaii for the first time a year ago . The day of a local festival , I picked up a couple of 180ml bottles of Japanese sake , planning to drink them at the event . During the event , my wife and I decided to have dinner at a nearby seaview restaurant . Once we ordered , I found out they didn’t serve alcohol . The waiter said it was a BYOB establishment . Thankfully , I had one bottle of sake left in my bag !

[Syntyr]

[JoeProBono]

[Larry Lucido]

Um, why not just lower the prices of their own wines a bit? What am I missing here?

[nufsed]

close one!

[JoeProBono]

[Winstons Julia]

Ok, that’s a good bottle of wine.

White Chateauneuf du Pape. Very rare.

[Lurker]

What am I missing here?

The fact that many of these places don't have liquor licenses. It was in the article.

L

[JRandomFreeper]

And I'll make a dish up to go with it. Don't expect Michelin 3 star.

/johnny

[JoeProBono]

BYOB restaurants thrive since state law restricts the number of liquor licenses available.

[JoeProBono]

And why not?

Robuchon's crazy chateau plonked in the middle of Tokyo is one of the city's eight 3-star Michelin restaurants

[SIDENET]

I just bring this.

Works every time.

[JoeProBono]

[JRandomFreeper]

Sorry. This country boy can do squirrel, brie and lettuce ravioli with ham-hock broth, flagolet and chard. But I'm not nearly to those guys level.

/johnny

[JRandomFreeper]

That's what I'm talking 'bout.

Lesibeth would be proud of you...

/johnny

[sushiman]

Yea !

If I’d known it was a BYOB I would have had two bottles in the bag ! Hehe...[

I understand that in Australia the BYOB thing is really big . Cool !

[JoeProBono]

Squirrel's fine by me