The Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Hospitality comes into play, too. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette?
One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.
Sushi has become mainstream in California. It’s even now sold in neighborhood convenience stores. Our own resident seafood expect, Chef Andrew Gruel, has just about everything you need to know about practical sushi basics. He’ll have useful tips for ordering as well as proper sushi etiquette.
Some very familiar fish we see used in sushi Stateside is not really a great choice for sushi. Chef Andrew explains…
Break out the chopsticks but go easy with the soy sauce…Your sushi chef is watching.