Mark Lipton wrote:
> 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:
> http://www.nytimes.com/2004/07/14/dining/14POUR.html


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