Restaurant Wine List

[barnesy]

I know I am going to hear about this and I will be expecting my butt-whoopin-o-gram in the mail from WW after I am done but.....

Why not start off with the dual wine idea on a few limited dishes that seem to be more european than the others. This way, the non-californian wine investment is small. Think of it as a limited experiment with the cal wine only dishes as being the "control group." If you do good business on the dishes with europ/cal options, then you may wish to expand it. If you don't do good business on them, drop them.

I know this is a california cuisine place (WITH a euro flare), in the heart of WINE COUNTRY, USA. But if every other restuarant is doing the same thing, this one small thing may set you asside as a step up from them and may make you more interesting to the locals, while maintaining that californian WINE COUNTRY thing to the visitors. And on a limited few dish basis, its perhaps worthy of an experiment. This way it doesn't hurt you if you invest in wines for just a few dishes, but you can expand if it turns out to be the next best thing since sliced bread.

Barnesy

[This message has been edited by barnesy (edited 11-17-2000).]