finalanalysis

From reader Tom J:

Over-priced restaurant wine has been a problem for the thirty+ years I have worked in the business, (NY, LA, SF, , MA, ME, VT, NC, Atlanta). When Chris Campbell, who with his family owned Nauset Beach Club on Cape Cod in the late 1980’s, and with his wife UVA and now Troquet in Boston charged $5 per bottle over his cost and then $10. “Restaurant professionals” said that they would fail. They thrived. Passionfish, a husband and wife owned restaurant in Pacific Grove, CA near Monterey, have a similar philosophy of very fair pricing. The concept works. But I am not holding my breath until other restaurants follow their lead. And don’t get me started about stemware and storage…