quote:

Originally posted by muzikman:
You must have missed these Spanish and Italian wines that are now on our list:


Alto Moncayo Veraton Campo de Borja 2003
Saint Vicente Tempranillo
Cabernet Sauvignon Puento Alto Don Melchor (Concha y Toro) 2003
Torreforte Sicilia IGT Barone Nicolo La Lumia, Sicilia, 2000
Super Tuscan Summus Castello Banfi Tuscany 2001
Barbaresco Prunotto Piedmonte 2000
Barolo Prunotto Piedmonte 2001
Barolo Sorano (Giacomo Ascheri) 2001
Super Tuscan Corbaia Castello di Bossi Toscana 2001
Dolcetto d'Alba - Bruno Giacosa 2005
Setti Ponte Toscana Orena 2003
Palazzo Della Torre 2001 (Allegrini)
Chianti Classico Reserva Castello di Bossi Toscana 2001
Chianti Classico Reserva Castello di Querceto 2001
Nero d'Avola Sicilia Saia (Feudo Maccari) 2003
Chianti Tiziano Reserva Tuscany 2001
Illuminati Montepulciano d'Abruzzo Colline Teramane Zanna Riserva 2001
Nebbiolo d'Alba Valmaggiore - Bruno Giacosa 2004
Chianti Classico Reserva Ducale Gold Label 2001
Capitel de Roari Amarone 2002
Capitel de Roari Amarone 2001
Finca Sandoval 2003
Vitiano Falesco 2004

Still no prices.

Methinks you aren't really looking for advice.

Hey Hunter

I am in the job three months. Have you ever put a major wine list together bascially from scratch? I think not.

It does not just happen overnight. It takes months and months and months to do. You have to contact suppliers, seek out specific vinatges, producers, set appointments (that get canceled for many reasons), attened tastings, then write your notes, and start all over again and compare what you tasted weeks ago with new wines that have finally arrived weeks after asking for them.

So when people like you constantly tell me that this or that isn't on the list or we only have a specific vintage it really shows your lack of understanding when it comes to the task at hand. I am sorry if "it kills you" that we have only one Giacosa Nebbilo and "why am I bothering" to even try. I've been to literally dozens of LI area restaurants over the years and maybe 10% have a Giacosa on the list. Go to some of our major competitors and they should have what you are seeking only because these are HUGE corporate backed restaurants with literally millions of dollars to buy every vintage they can get their hands on. We are a privately owned restaurant not a corporate entity so we have much different standards and costs than these corporate houses who buy at different levels because they are buying for 3-4-5-6 restaurants. All these are factors when putting together your list.

As for your comment that it is off the distributors salesmen list - again very wrong. We are in the business to make our customers happy, sell great wine, food, cigars and service. I am also here to introduce our customers to wines that they may never have heard of and tried. We do this via our monthly wine school, wine tastings and wine dinners.

Over time, this wine list will evolve like anything else and get somewhat bigger and better. I can only carry X number of bottles on this list or it does not become cost effective to do so. So it is impossible to have every major vinatge from every distributor that someone as yourself feels that a restaurant should have.

I appreciate everyone's comments and this will be my last comments on this particular subject.

Merry Christmas and Peace to all.

I get a warm fuzzy feeling from this guy. Just what you want from someone in the service business. I'll be dining elsewhere....

PH

quote:

Originally posted by muzikman:
Hey Hunter...
Merry Christmas and Peace to all.

Dude, you came here asking for our thoughts. We do nothing here but wine (no pun intended )... we all love wine, drink it, share it, collect it, live it. You can understand we take it seriously. So when you come here, with a subpar wine list, no older vintages, no prices reflected, etc. what do you expect? Why don't I just post Charlie Brown's wine list and ask everyone what they think? Additionally, you asked for our thoughts... we didn't start out by bashing your list. If you can't take criticism, don't ask for it.

quote:

Why don't I just post Charlie Brown's wine list and ask everyone what they think?

Hmmm... It's pretty close http://www.charliebrowns.com/

Too funny

Still like the place though probably for some of the reasons you found it odd (lack of crowds, wine list issues, etc) Makes it easier for me and others to enjoy our wines in a quiet environent without overhearing other peoples dinner conversations.
As for the meat, definelty better than an utback and closer to a NYC steak house but NOT on par with a lugers, a uncle jacks or gallaghers, sparks, s&w, del friscos etc.

quote:

Director Wine, Cigars and Marketing
Maxwell and Dunne's

Gotta admit - he has a great sounding title. Strange that he still won't post his real name above it.