Favorite Dishes From Favorite Restaurants

June 30, 2017 by evebushman 2 Comments

Being honest, I saw this as query on Facebook about favorite dishes at favorite restaurants. It had dozens of answers that I didn’t read. Why? Because I was already thinking of my own answers, and how soon I could get these faves – that I share with you now – in my mouth!

Le Chene Filet Mignon Roquefort

Presented alphabetically as I have no single favorite, limited to restaurants in the Santa Clarita Valley and those (at press time participating in Cocktails on the Roof 2017 are noted:

Backwoods Inn – Garlic Bread, New England Clam Chowder, Pork Chops, Bacon Wrapped Filet Mignon, Ribs, Prime Rib, Twice Baked Potato, a single malt from the bar or a bottle of wine from home as the corkage is low.

Bricks on Lyons – The Cobb Salad (that has enough protein and veggies that you don’t miss the usual cheese ingredient), Salmon BLT, Ahi Tuna Burger and Tater Tots. Plenty of wine and beer on the menu but we usually eat there for lunch and skip the booze.

Burrito Factory – Mexican Pizza (Nachos) with whatever meat I want it topped with – usually go for Chile Colorado, the #8 Burrito (Beans, Cheese, Lettuce and Guac) and, when I’m feeling the need for a guilty pleasure nothing beats the Chile Relleno and Beans Burrito.

Dario’s Newhall or Canyon Country – Standard fare like Fajitas, Nachos, Chile Colorado or Chile Verde, Grande Tostadas, “Dario’s Chicken” with either a Cadillac, Cucumber or Coconut Margarita.

Egg Plantation – The Classic Eggs Benedict, their version of Chilaquiles with lots of avocado, tomato, sour cream – on the side – of eggs scrambled with tortilla strips, a number of deli sandwiches or maybe just one of the 101 + build your own omelets! All with a Bloody Mary piled high with enough veggies to be a meal of itself…or an Espresso drink if I’m being good.

Jimmy Deans – Junior Breakfast Burrito, Patty Melt, Tuna Melt, Tuna Salad Sandwich, Grilled Cheese and Chili Cheese Fries.

Karma – Samosas, Coconut Curry Chicken, Tandoori Chicken, Saffron Rice and Aloo Paratha. If the full bar is back I usually would get the Vesper Martini.

Kinza Sushi and Asian Izakaya – With a rotating menu of special rolls and fresh fish this one is harder to pin down a favorite. We usually start with any type of belly, yellowtail tuna or plain tuna, and always end with Oyster Shooters (no booze). For our booze we only do cold sake now that we have developed a taste for it and order the Kikusui Junmai Ginjo.

Le Chene – For decades we have made the well-worth-it drive for Happy Hour, brunch, special events and important dinners. My favorites include Escargot, Soup of the Day (after tasting a decadent “Cream of Lettuce” we always order the house made soups), Filet Mignon Au Poivre, Filet Mignon Au Roquefort, New York Steak Bordelaise Butter, Seafood Pasta, Shrimp Escoffier, Tenderloin Tip Béarnaise, Veal Forestiere, Chocolate Soufflé (order this dessert when you order dinner as it takes some time) and whatever strikes our palate’s fancy from the wine list. (Note: The Bar Menu has many of the items from the big main menu, but for a little less, and 4:30 – 7pm Sunday through Friday those prices are discounted 25%! You can dine in the bar or outside on that killer patio for the Happy Hour pricing.)

Maria’s Italian Deli – I sometimes just grab the frozen homemade ravioli, both cheese and meat, to take home and whip up with sauce. But if I want to meet a pal for lunch I get a Genoa salami and Provolone cheese sandwich and to-go for my family it’s always the Chicken Parmesan, Chicken Alfredo and a simple pasta with marinara sauce. (With sides of garlic bread and green salads too!) I also order their deli trays for parties, always a winner.

Newhall Refinery – With a seasonal menu that never fails to impress, different fare offered at lunch and dinner, my favorites from both include the Refiner Fries, Oysters, any Flatbread they dream up, the “Boole” Dog, Grilled Cheese, Ruben, the Cheese or Charcuterie Board, Handmade Pretzels, Hummus, Drunk Mac, Hanger Steak and Fish and Chips. The cocktails that incorporate far-from-ordinary ingredients I’ve ordered are the Bourbon Bramble (winner of the best cocktail at Cocktails on the Roof 2016), Moscow Mule, Old Fashioned and Rye Manhattan. Participating in Cocktails on the Roof 2017.

The Oaks Grille (in the Tournament Players Club (TPC) Clubhouse) – Seasonal menus, killer wine and growing cocktail list, the last time we went we loved the Ahi Tuna Crudo, Prosciutto Pizzetta, Kobe Beef Sliders, Spicy Duck Meatballs, Braised Short Rib and Tortellini, Sea Bass…and a Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon. Participating in Cocktails on the Roof 2017.

The Olive Terrace Bar and Grill – So much to try here, and I’ve liked them all: Ahi Runa Poke, The Bistro Chopped, Filet Mignon, Braised Eggplant Beef Stew “Gheimeh”…and kill me but I can’t remember which pasta! Also the bartender/manager Jonathan Cross makes a mean Negroni, Old Fashioned and Manhattan (the last was also a Cocktails on the Roof 2016 winner). Participating in Cocktails on the Roof 2017.

Persia Lounge – The lunch buffet and dinners with fresh house made Hummus, Falafel, Shirazi Salad, Taboule and Shish Kabob. Participating in Cocktails on the Roof 2017.

Piccola Trattoria – Prosciutto di Parma e Pecorino, Insalata di Spinaci, Dolcelatte all Caprese, Risotto ai Funghi, Carpaccio di Bue and the Pumpkin Tortellini, Tortellini di Zucca, just like they make in Italy, Ossobuco, Scaloppine di Vitello Marsala and whatever wines they suggest for the pairings.

Rose and Crown – Bangers and Mash, Chicken Tenders, Fish and Chips, Shepherd’s Pie – all with whatever sounds good on tap for hubbie and Hard Pear or Apple Cider for me. The family that runs the place knows what they are doing.

Route 66 Classic Grill – When we want to avoid a crowd at the movie theater at the mall we head to Canyon Country and always hit Route 66 before or after the film. (They have a special ticket price for the movies when you dine there too.) Veggie Sandwich, Club Sandwich, BLT, All American Dip, Bacon Burger, Chinese Chicken Salad and a vodka Martini if during the evening, iced tea during daylight.

Salt Creek Grille Valencia – I’m here monthly for staff meetings so I do get a good chance to try lots of items. The classic Goat Cheese Marinara is always a winner, as well as the Artichoke, Parmesan and Spinach Dip, Creek Sliders, Coconut Shrimp, Ahi Tuna Stack, Caesar over Mesquite, Seared Ahi Salad, The Grille Chop, Porterhouse Stroganoff, Filet Mignon with Garlic Mashed Potatoes with any cocktail made with Nolet’s Gin, the special cocktail that day or a bottle of wine from the Wine List or Greg’s Wine List. Participating in Cocktails on the Roof 2017.

The Social – Starting with the warm bread and tapenade, we love the Grilled Artichoke, Bacon Wrapped Scallops, Calamari, Crab Cakes, Caribbean Chicken Satay Brochettes, Filet Mignon Satay, Crostini with Brochette, French Onion Soup, (Buffalo) Mozzarella and Tomato Salad, The Social Salad, Baked Penne, (some of these items are smaller portions in the Happy Hour menu) Jambalaya, Cuban Style Skirt Steak, Filet Mignon Béarnaise and Osso Buco. And though they have a 100 martinis to chose from I always go with a Perfect Rob Roy.

solita Tacos and Margaritas – Queso al Forno, Grilled Corn Elote cut and served at the table, the huge Ceviche Tropicale, Coconut Calamari Strips with Dos Salsas, Watermelon Copa, Guacamole Solita, any of the new supertacos or a taco plate. For drinks I like the Horchata Cocktail or a Margarita with a fresh fruit puree of whatever sounds good in the moment like Watermelon or Kiwi. Participating in Cocktails on the Roof 2017.

Southern Smoke BBQ and Brewhouse – Fried Pickles, Hoe Cake, BBQ Tri Tip Salad, Combo Sliders and the Two (or Three) Meat Combination Plate where I can choose from Tri Tip, Brisket, Spare Ribs, Pulled Pork, Pulled Chicken, Half Chicken or Hot Links.

Disservice to the Wine Community: Bringing Wine to a Restaurant Shouldn’t Necessitate Insult (and all you need to know about corkage fees)

September 30, 2016 by evebushman 2 Comments

So this is what happened. A friend’s query on Facebook about corkage fees, and dozens of helpful responses, including a few from me, resulted in her “getting up the nerve” to bring wine into a restaurant for the first time.

My friend had checked to see if the restaurant allowed guests to bring in their own wine, confirmed the fee, made sure the wine was not on their wine list and off she went.

Her friend also brought a bottle. When the sommelier – yes it was the type of high-end restaurant that employs somms – saw the two bottles he quipped that while one had brought a nice bottle, the other…did not.

(Note: I’m not repeating the story verbatim as I don’t want to embarrass my friend. But in keeping with the spirit of enjoying wine with others, she had offered a taste to the somm, and that’s when the objectionable comment was made.)

When this story was relayed back to me I was sooooo very disappointed for more than one reason. Besides feeling bad that I had bolstered this woman’s confidence only for her to be shut down, the larger issue, the one of the somm’s attitude, really irked me.

No matter who you are in the hierarchy of a restaurant, or any business for that matter that is in the service industry, what can you possibly achieve by insulting a customer? Did this somm honestly think that the guest would return with a better bottle next time? Did the somm even think or care about what result his response would illicit?

(Yes, I’m aware that it might have been the somm’s presumption that the price of the offending bottle was not up to the standard of the wines on the restaurant’s list – but I feel that should have been a thought kept to himself.)

So, I sincerely hope that anyone in the service industry takes heed here. And if they simply can’t – then please get out of the industry. Because this old adage applies here: A happy customer tells one person about their experience while an unhappy customer will tell ten.

And as far as corkage fee etiquette goes, this is an excerpt from a round-up we do annually that lists corkage fees in some of the Santa Clarita Valley restaurants:

So, just to make sure we are all on the same page the fee, established by the restaurant, is a charge for opening and serving a bottle that a guest has brought in. What we like to tell people that do take advantage of this service is that for one, don’t bring in a bottle that is on the restaurant’s wine list and two, tip your server for what your check would have been if you had purchased the bottle at the restaurant. The first is a common restaurant policy, the second is just what we think is in good taste. And my editor Michael Perlis also added: I’d also recommend contacting the restaurant in advance to verify that it is okay, because “BYOB is a privilege and not a right.”

In addition to the above, we recommend that a customer try to bring to a restaurant something other than an off the supermarket shelf type wine. This particular bottle my friend brought in was not, but even if it had been, the somm should have found a different way to handle things.

The latest roundup for 2016 Santa Clarita area restaurant corkage fees can be read here: http://evewine101.com/2016/04/08/your-santa-clarita-wine-corkage-fees-update-for-2016/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Perlis Picks: Larsen’s Wine Event

July 9, 2016 by evebushman Leave a Comment

Larsen’s Steakhouse in Valencia, one of the few choices we have in town for a high end/fine dining experience, recently held one of its periodic “wine tasting and locker stocking” events for its VIP locker holders. My wife Karen and I had the pleasure to attend, taste some great wines, try some delicious apps and catch up with old friends.

If you’ve eaten at Larsen’s at all, you’ve probably noticed the wine lockers at the entrance to the dining room. Many of the names on them are some of SCV’s most well-known movers, shakers and wine lovers.

According to Richard Bokstrom, General Manager of Larsen’s Steakhouse in Valencia, locker members get the following benefits: 20% discount on wines purchased during the event, 10% off on wines purchased at the restaurant from the wine list and free after dinner drinks from the VIP cart, as well as free corkage on their wines at Larsen’s. In addition, only locker members can reserve those highly coveted tables in the bar area. Plus, VIP locker status extends to all Larsen’s restaurants.

The wine event had several of Larsen’s wine distributors pouring a plethora of wine samples for locker members’ enjoyment and purchase.

The distributors were:

American Wine and Spirits

Chambers & Chambers

Constellation Brands Inc.

Epic Wines

Henry Wine Group

Mosaic Wine Alliance

PWS

Quintessential Wines

R & R Wines

Regal

Vinthology

Wine Warehouse

Given that Larsen’s is a steakhouse, it’s not a surprise that there was a big focus on California Cabernet Sauvignon from Napa Valley. But there were plenty of other options as well to pair with Larsen’s great steaks as well as with their other menu items.

Out of the dozens of wines available for tasting, some of our favorites were…

Belle Glos “Clark & Telephone”, SMV, 2014 – [Pinot Noir from Santa Barbara County]

Cenay, Bald Mountain Chardonnay, Santa Cruz, 2012

Cloudy Bay, “Te Koko”, New Zealand Sauvignon Blanc, 2013

EnRoute, Chardonnay, 2013 [Russian River Valley]

Enzo, Red Blend, Mendoza, Argentina, 2012

Faustino, IIRiverone, Amarone 2010 [This was probably my favorite wine of the tasting. Loved it.]

Inglenook, Rubicon, Rutherford 2012 [Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Merlot]

Jose Pariente, Rueda, Verdejo, 2014

Kistler, “Les Noisetiers”, Sonoma Coast, 2013 [Chardonnay]

Meyers Family Cellars, Yorkville Highlands, Syrah, 2009

Mt. Brave, Cabernet Sauvignon, Napa 2012

Mt. Brave, Malbec, Napa 2012

Mt. Veeder “Reserve”, Napa 2012 [Cabernet-based blend]

Pedestal, Merlot, Columbia Valley, 2008

Newton, “Unfiltered”, Chardonnay, 2010

Pine Ridge Cabernet Sauvignon 2013

Robert Mondavi Oakville Cabernet

Sequel, Syrah, Columbia Valley, 2013

Talbott, Sleepy Hollow Vineyard, 2012 [Chardonnay]

Terrazas, Cheval Des Andes, 2011 [Malbec based blend from Argentina]

Trione, River Road Ranch, Russian River, Sauvignon Blanc, 2011

Vine Cliff, Chardonnay, 2013

Wind Racer, Anderson Valley, 2012 Chardonnay

Yao Ming, Cabernet, Napa 2012

Complimentary hors d’oeuvres [loved the Kobe sliders, among others] in a great setting and tasting these delicious wines with old friends made for a perfect afternoon. And, Mr. Bokstrom informed me there are a few lockers available, although they may be gone by the time this article hits.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Perlis Picks: the 2016 Nightclub & Bar Convention & Trade Show

May 7, 2016 by evebushman Leave a Comment

March 7^th through 9^th saw the 31^st annual Nightclub & Bar Convention & Trade Show, held at the Las Vegas Convention Center. The show features dozens of seminars and workshops, along with a huge trade show presenting to attendees the latest and greatest of products and services being offered to the nightclub and bar industry.

Oh yes, and there were parties too.

Although the show started on Monday, it wouldn’t have been right to start our Las Vegas visit without a visit to our favorite area restaurant Echo & Rig. Chef Sam Martin [who was actually presenting a workshop at the convention on brunch trends] has created a food-lovers paradise in Summerlin just twenty minutes from the Las Vegas Strip. I wrote about the restaurant several months ago, so I won’t go into a lot of detail here. But I do want to make a couple of comments – free corkage is still in effect, the wait staff operates like a well-oiled machine, and although I had planned to order a blood-rare steak, our server sold me on the brisket and I have to say it was a life-changing experience.

Moving on to the start of the convention on Monday…

As I mentioned, there were lots of choices of what sessions to attend, from restaurant management to staff training to social media to drink trends to menu design and everything in between.

We chose to attend the Super Session: Ask the Experts, a panel discussion moderated by Thom Greco of Greco Holdings, Inc, with the following panelists: Chef Brian Duffy of CBD Solutions, Brad Bohannan of Spirits on Bourbon, Nancy Hadley of Nancy Hadley’s FAC and Russell Davis of Unlimited Liabilities.

Opening Remarks were hosted by Dave Elger of HotMixology and included the Bartender of the Year presentation to Nectaly Mendoza of Herbs & Rye in Las Vegas and followed by the keynote speaker: Jimmy Bernstein, founder of the successful Howl At the Moon chain of nightclubs.

The trade show in the expo hall officially opened on Tuesday, but before that we attended….

The Keynote presentation by chef and restaurateur Cat Cora and Tobin Ellis of BarMagic.

A few overriding trends worth noting…

People aren’t just sitting and drinking as much anymore and are really looking for food to have with their libations. So, whether you are a gastropub, restaurant or dive bar, you need decent food to hold people’s attention and get them to stay [and keep spending]. Pairings, flights and choices are important.

Bar and restaurant owners often open their business to feed their own ego and provide an experience accordingly. But, you need to put your ego aside and create an experience that your customer wants.

Look at your club through the customers’ eyes, literally. Get their opinions, sit where they sit, and think about how what they see, drink and eat impacts their desire to stay and return to your place of business.

Oh, and gelatin shots are really big. Found that out at the party the previous evening and also by way of the number of the shot producers at the trade show…which was now ready to get started with the red carpet and ribbon cutting ceremony presided over by Oscar nominated actor Chazz Palmenteri.

The trade show was one of the largest I’ve ever attended. From glassware to inventory management to bar furniture, along with lots of bar samples, the event had something for everyone.

Some of the standout samples for me were:

Angel City Brewery

Dirty Tequila

Gubba Rum

Humboldt Distillery

Lagunitas Brewing Company

Left Hand Brewing Company

Savile Premium Rumtini

Tequila Don Nacho

My own observations and comments from others lead me to believe that this convention is well worth the investment for people who are in the bar, nightclub and restaurant industry, as well as for anyone thinking about getting into that business. One of the attendees who we bumped into in our hotel elevator was bemoaning the fact the he was losing so much in the casinos but he was still well very happy to have made the trip out from Long Island NY to attend.

Not to mention the parties.

Your Santa Clarita Wine Corkage Fees, Updated for 2016

April 8, 2016 by evebushman Leave a Comment

After compiling your Santa Clarita Valley Happy Hour 2016 Update in March of this year doing this one, the Santa Clarita Valley Corkage Fee 2016 Update, took a wee bit longer as it proved to be more daunting.

Eve cork

Most restaurants don’t list corkage fees on their website or Facebook. Some don’t respond to emails or messages on social media. (Why hire someone to do your social media if they aren’t actually going to respond to your customers?) I went so far as to try and search “corkage” on restaurants in the area on Yelp, but soon discarded the idea as Yelp is an unreliable source, and it was time consuming. And to answer why I don’t call every single restaurant: I want a record in writing, so that I can be a reliable source!

So, for your ease, all restaurants in bold have been updated via direct email or a website for 2016. Those not in bold have the 2015 information. And, as I did with the Happy Hour list, I welcome your comments for any that I’ve missed or that you know about and would like to share the information.

[From Contributing Editor Michael Perlis: I know I’ve said this before, but please remember that BYOB is a privilege, not a right. When it is allowed, it should be appreciated, whatever the cost. Restaurants often base their pricing models on a certain percentage of alcohol sales to subsidize the food prices, so bringing your own bottle impacts that. Try to buy something off the wine or cocktail list, and tip your server as if you had bought your bottle at the restaurant. Also, call ahead to verify corkage policies, as they do change.]

Bold has the 2016 update.

Bj’s Brewhouse: Wine corkage fee is first bottle per table free, $7 / bottle thereafter.

Egg Plantation: $12.

Kabuki: $15

Lazy Dog Café: No corkage fee on wine brought in as long as it’s not currently listed on their menu, and any leftover can be taken home.

Le Chene: $15.

Margarita’s Mexican Grill: $15

Marstons: $10.

Newhall Refinery $15

Oaks Grille Valencia (Inside TPC): Non-member price is $20 per bottle (plus tax) and members are $12 per bottle. The charge is $12 per bottle for special events as well.

Persia Lounge: $15, 1/2 off during happy hour.

Piccola Trattoria: $15, additionally, if the party purchases another bottle of wine from our wine list on their visit, we waive the corkage fee!

Rattlers Bar B Que: $5.

Route 66 Classic Grill: $10.

Sabor Cocina Mexicana: $15.

Salt Creek Grille: $10.

Solita: $15

Southern Smoke BBQ and Brewhouse: $15

Thelma’s Morning Café: $5.

Vines (in Hyatt): $15.

Wine 661: No corkage on in-store purchases; $20 corkage fee for outside bottles.

Wolf Creek Restaurant: $10, and 40% off on all wines by the bottle on Tuesdays from 4pm until closing for Wine Lover’s Night.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Beacon 2/11: A Roman Holiday Has Been Named

October 20, 2015 by evebushman Leave a Comment

For several weeks now I have been hearing rumors about our newest wine bar in town: Roman Holiday Wine Lounge (RH). I myself was guilty of repeating the original quip, “bath house or wine bar”? So, armed with pen and pad, and the nerve to request an interview, I met with Jen Baker, their manager/sommelier, to help dispel some rumors for my peeps.

Price: I researched the question of price with a pal that owns a wine bar with the same set up and found the prices comparable. Prices at RH range from $1.00 an ounce to $100.00 a glass – Jen said that most range from $2-$3 per taste and less than $15 per glass – and wine is also available by the bottle. Jen added, “The idea is to try out without making a big commitment or investment.” Additionally, if you want to bring in a bottle of wine the $15 corkage is waived if you purchase a bottle.

How it works: The machines, electronically dispensing pours by the ounce, can be somewhat daunting at first, but the staff explains how to use them quite simply –and soon you’re a pro! You are prompted to buy a re-loadable card. (Which I thought so cool that I bought one above the amount I planned to taste so that I could show it off in my wallet. While my pal, that I thought did the same, had to use hers up that same night. Of course, knowing her, she will soon be back to “reload”.) If you are concerned about spending too much stay away from the one kiosk that is all high-end wines – you’ll know it by the prices.

Selection: Start at the white wine kiosk, working your way through to their entire 64 bottle collection that is approximately 30% Italian, 30% Californian and 30% from the rest of the world in building, what Jen calls, “a palate portfolio.” Each bottle in the machines are good to last, but never does as it’s drank per Jen, a good 60-90 days with the argon gas system. It’s known to be that effective against wine oxidation.

Food: Choose a cheese, a salami, and the sides are complementary in the Tapas plates. Panini sandwiches, served with a side of mixed greens, and desserts are also now available. In an effort to keep things new and changing, RH will be adding more “new flavors of chewable bites” in the next few weeks. For me, I need food with my wine as once I’m settled I don’t want to leave, so this news, almost like a constant rotation, sounds exciting.

Cocktails: To keep all taste buds happy, RH is our first wine bar to offer cocktails. Their selection of “always fresh, top shelf and none priced higher than $11 each” include the Basil Lime Gimlet, Caramel Sea Salt Shooter and Cucumber Gimlet, among others. I enjoy both cocktails and wine myself, so I think this metamorphosis for wine bars highly warranted. (They also have a small shelf with aged spirits that start at $33 for a 2-ounce pour.)

Wine knowledge: Jen, herself an experienced sommelier and manager, has hired a team “for their personality and friendliness.” She said, “I can train people on wine but I certainly can’t make someone nice.” I overheard a young man named Jeremy helping a customer with a selection. He was both knowledgeable but in no way presumptuous in his style. Jen says that she tells her staff to prompt information from the customer – before making a suggestion when asked – by asking them what they like. She feels that answer can tell staff both the price range and the grape style the customer is most comfortable with and allows them to make a tailored recommendation.

Entertainment: What’s with that piano? They may employ a guitarist in the future but for now, they are just pursuing a comfortable atmosphere. Their goal is to have the music contribute to the ambience, not overpower it.

Service: Jen continued, “This is a team effort, neither the owners, or myself, choose to be singled out. We wanted to create a welcoming environment without anyone feeling that wine is for a sophisticated audience only. We divulge knowledge when asked and won’t be telling customers what’s right or wrong.” With that, the staff “circles” the machines to make sure customers are finding their own way and that guidance is available if desired.

When I was there a member of their staff, and a wine peep of mine, Jeannie, was very solicitous to our needs. I found myself quite happy in the RH lounge.

And the pal I brought, usually preferring to be served by the bottle, started off worrying that she may not like it. But by the end of our evening – and this is the gal that used up her card on the first night – she was strolling around those kiosks showing others what to do.

~~http://romanholidaywinelounge.com/ ROMAN HOLIDAY WINE LOUNGE • 24201 W. VALENCIA BLVD., #3860, SANTA CLARITA, CA 91355 • 661-799-7221 • INFO@RHWINELOUNGE.COM~~ (Editor’s note: this wine bar has since shuttered.)

Perlis Picks: To BYOB in Las Vegas

August 15, 2015 by evebushman Leave a Comment

For a long time, BYOB in Las Vegas was pretty hit-or-miss. Some restaurants welcomed BYOB diners with open arms, some charged outrageous corkage fees, some said they didn’t allow BYOB, while others said it was illegal [I believe it actually was in some parts of LV, maybe still is]. Some of these inconsistencies occurred at different restaurants on the same hotel property.

Since the onset of the most recent recession, my wife Karen and I have noticed an overall loosening of these policies. I’d like to share with you some of our favorite restaurants in Las Vegas – including our most recent exciting find – that do allow diners to bring their own wine, but first…

In any article about corkage, I feel obligated to mention a few rules. First, please bear in mind that BYOB is a privilege, not a right. You, as a diner, should appreciate when a restaurant owner allows you to bring in an outside product for consumption. Part of showing this appreciation is to bring in a wine appropriate to the meal, not some budget product hurriedly picked from a supermarket shelf en route to the dining establishment. Offer a taste of the wine to the manager, owner, or sommelier. And remember to include the service being provided in your gratuity; the server should not be punished due to you bringing in your own bottle instead of ordering wine from the restaurant’s list.

Please note that all of the restaurants listed below have very good wine lists. The owners just choose to provide their diners with the choice of bringing their own wine. Quite often, we will order a glass of something from a restaurant’s list before drinking the bottle we brought with us.

Also, should you choose to dine at any of the restaurants suggested below, I recommend that you verify in advance that the corkage policies I’ve listed are still in effect.

On the strip…

MON AMI GABI

Paris Las Vegas

3655 Las Vegas Blvd South

Well priced menu in the style of a classic French Bistro. My favorite menu item is the Hanger Steak for about $23. Great view of the Bellagio fountain.

Corkage: $35

BOUCHON

The Venetian

3355 Las Vegas Blvd South

Another French Bistro, this one with the added bonus of being in the Thomas Keller family of restaurants.

Corkage: $25

We often prefer to dine off the strip, not being huge fans of the crowded celebrity chef dining experiences. Here are a couple of our favorites…

MARCHE BACCHUS

2620 Regatta Dr Ste 106
Las Vegas, NV 89128

Not your typical BYOB place. Actually a great wine store with a restaurant attached, or a great restaurant with a wine store attached, depending on how you look at it. The idea here is you pick a bottle [or two] from the wine store and bring it to your table for an additional $10. I don’t know if they actually allow outside wine. But with the terrific selection and reasonable pricing, who cares? Menu is French bistro [kind of a recurring theme here, I know] with some pastas to add a touch of Italian. On the shore of a man made lake in Summerlin. Wine tasting on Saturday afternoons.

TODD’S UNIQUE DINING

4350 E Sunset Rd Henderson, NV 89014

No French Bistro here. At this strip mall restaurant in Henderson, Chef Todd Clore creates his menus based on what he feels will taste good that day. Sample dishes:

Chipotle fried Calamari and Rock shrimp, spicy aioli

Goat Cheese Wonton raspberry basil sauce

Boneless Short Rib, jalapeño mashed, caramelized onion sauce

Breast of Duck pomegranate red wine sauce, mashed sweet potatoes

Grilled Skirtsteak “ON FIRE” chili cheese fries and black bean chili sauce

Todd’s also has monthly wine dinners.

Corkage: $20 [$0 on Wednesday]

Sam Marvin, Echo & Rig

ECHO & RIG

440 S Rampart Blvd, Las Vegas, NV 89145

Our latest “find” in Summerlin, and the reason I wanted to write this article now. In Tivoli Village, a picturesque outdoor shopping mall of high-end stores and delicious restaurants, Echo & Rig is a combination butcher shop and steak house.

From their website:

“Sam Marvin and Frank Fronda have introduced a pioneering new concept which transforms the long-held theories behind the steakhouse formula while simultaneously reintroducing the neighborhood butcher shop. The Echo & Rig Butcher Shop is a stunning homage to meat featuring a large open glass meat locker, vertical displays and an exhibition/demonstration area.”

Excellent personal service. Great selection of small plates and plenty of choices for non-steak eaters as well. I could have made a meal of just the small plates, but I wanted one of those steaks. So we got a salad of Tomato, Cucumber, Watermelon & Red Onion as well as an order of Bone Marrow Carne Asada. Karen got the Bouillabaisse while I ordered the Skirt Steak. The most expensive steaks were $34.80 and the one I got was $25.70. Delicious and reasonable. And, dig this…

Corkage: $0.00. That’s right, zero, nada, the big bagel.

They do have a very nice wine list, so we had a couple of glasses of Lambrusco to start.

Even better, later next year they plan on opening in Calabasas. Closer than Vegas, baby.

Santa Clarita Valley Wine Corkage Fees 2015

May 1, 2015 by evebushman 2 Comments

When I first compiled this list one of the restaurants I contacted asked me what a corkage fee is. I also had a reader ask me once. So, just to make sure we are all on the same page the fee, established by the restaurant, is a charge for opening and serving a bottle that a guest has brought in. What we like to tell people that do take advantage of this service is that for one, don’t bring in a bottle that is on the restaurant’s wine list and two, tip your server for what your check would have been if you had purchased the bottle at the restaurant. The first is a common restaurant policy, the second is just what we think is in good taste. And my editor Michael Perlis also added: I’d also recommend contacting the restaurant in advance to verify that it is okay, because “BYOB is a privilege and not a right.”

Note: Updated for 2015 if in BOLD

Bier Academy: $20.

Bj’s Brewhouse: Wine corkage fee is first bottle per table free, $7 / bottle thereafter.

Egg Plantation: $12.

Lazy Dog Café: No corkage fee on wine brought in as long as its not currently listed on their menu, and any leftover can be taken home.

Le Chene: $15.

Margarita’s Mexican Grill: $15

Marstons: None.

Newhall Refinery $15

Oaks Grille Valencia(Inside TPC): Non-member price is $20 per bottle.

Persia Restaurant (Saugus) and Persia Lounge (Newhall): $15 at both restaurants.

Piccola Trattoria: $15, additionally, if the party purchases another bottle of wine from our wine list on their visit, we waive the corkage fee!

Rattlers Bar B Que: $5.

Route 66 Classic Grill: $10.

Sabor Cocina Mexicana: $15.

Salt Creek Grille: $10.

Vines (in Hyatt): $15.

Wine 661: No corkage on in-store purchases; $20 corkage fee for outside bottles.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

THE WINEGROWERS OF DRY CREEK VALLEY® LAUNCH FIRST EVER CULINARY COOPERATIVE PROGRAM

October 16, 2014 by evebushman Leave a Comment

60+ Wineries Partner with Top Sonoma County Restaurants in New Cross-Industry Initiative

HEALDSBURG, Calif.–Sonoma County’s Dry Creek Valley is doubling down on its efforts to entice wine and food lovers to visit, launching a pioneering partnership between 60-plus area wineries and the region’s top restaurants. Launching September 1st, the so-called “Culinary Cooperative” is the brainchild of the Winegrowers of Dry Creek Valley (WDCV) in partnership with top restaurants located in and around the charming wine country town of Healdsburg.

The co-op benefits wine country visitors by including with each bottle of wine purchased at a Dry Creek Valley winery a voucher for complimentary corkage at participating restaurants. Program participants benefit by receiving enhanced brand exposure through WDCV’s website (www.drycreekvalley.org), social media channels and program pamphlets at member tasting rooms and restaurants.

“The Dry Creek Valley Culinary Cooperative celebrates the concerted efforts of local producers to educate guests on the symbiotic relationship between food and wine,” says Ann Petersen, executive director of the Winegrowers of Dry Creek Valley. “An underlying goal of the program is to encourage a conversation among guests about the prestige of Dry Creek Valley wines and the extraordinary local culinary scene.”

A sampling of program participants includes big-name wineries such as Ridge Vineyards, Rafanelli, Dry Creek Vineyard and Ferrari-Carano, as well as dozens of boutique brands like Nalle, Talty, Lambert Bridge, Kokomo, Preston of Dry Creek Valley, Bella and many others. Restaurant participants include Spoonbar, Mateos, Michelin-starred Madrona Manor, Scopa Restaurant, Barndiva and others.

“This program is an exciting opportunity for us to strengthen our relationships with the local wine community,” says Chef Mateo Granados of Mateo’s Cocina Latina. “Food and wine pairing is a major focus in my restaurant. This program allows diners to experience our menu at a deeper level with the wines they’ve discovered during their stay. It’s a great incentive for people to come to Healdsburg and Dry Creek Valley wine country.”

Healdsburg is located 15 minutes north of the Santa Rosa airport, which has direct flights to Los Angeles, San Diego, Portland and Seattle.

About Winegrowers of Dry Creek Valley

The Winegrowers of Dry Creek Valley (WDCV) is an association of more than 60 wineries and 150 growers, of which more than 95 percent are small, family-owned operations. WDCV is dedicated to advancing the recognition, enhancement and preservation of Dry Creek Valley as a premium winegrowing region. Anchored by the charming town of Healdsburg, the Dry Creek Valley appellation was officially designated in 1983. Known as a premier zinfandel growing region, Dry Creek Valley is one of California’s oldest wine producing regions and is home to many heritage vineyards ranging in age from 50 to 120 years. To preserve this history and the valley’s pristine beauty, the Winegrowers of Dry Creek Valley supports sustainable viticulture and low-impact farming practices. www.drycreekvalley.org

Corkage Fees Updated for 2014

February 15, 2014 by evebushman Leave a Comment

One of our most popular stories for 2013 was our list of corkage fees for Santa Clarita Valley restaurants. I didn’t want to do the article as it takes a lot of work contacting restaurateurs and confirming prices, but I must meet your demands!

a few corks Chateau Talbot

Anyway, I find it interesting as most restaurants don’t list corkage fees on their websites, or even on their online menus. I personally think this is because they prefer you to drink their wine, beer, cocktails, whatever. They make more money that way, so, in my opinion don’t bring in wine if they have a substantial wine list of their own.

Two other observations: Some little dining spots, say a sandwich shop, may not know what a corkage fee is. One owner said he had no fee, on the bottles he served. So I explained what it is: The restaurant may open (or allow you to open) your wine and provide glassware (or let you bring it in). If they are providing this service a nominal fee can be charged. The lesson for you, dear reader, is to ask. If you drink a nice bottle of red with your Mexican food at home, ask at your favorite restaurant about bringing your bottle there. You might be surprised to learn that most restaurants, that are interested in pleasing their regular customers and staying in business, will accommodate you.

From Contributing Editor Michael Perlis:

Please remember that BYOB is a privilege, not a right. Restaurants often base their overall pricing formulas to include expected profits from alcohol sales, so allowing outside wine can really hurt their margins and should be greatly appreciated. Offering a taste of your wine to the owner, manager or your server is a nice courtesy. And speaking of your server, you should tip as if you had purchased your wine at the restaurant — the server shouldn’t be punished because you brought your own bottle. And please note that all these corkage prices are subject to change, so it is a good idea to check with the restaurant in advance.

Our List

Bier Academy: Corkage fees for wine brought in varies from $10 to $20 depending on the size of the group and if they are purchasing other products.

Bj’s Brewhouse: Wine corkage fee is first bottle per table free, $7 / bottle thereafter.

Lazy Dog Café: No corkage fee on wine brought in as long as its not currently listed on their menu, and any leftover can be taken home.

Le Chene: $15.

Margarita’s Mexican Grill: $15

Marstons: None.

Newhall Refinery and Egg Plantation: $12 at both restaurants.

Oaks Grille Valencia (Inside TPC): Non-member price is $20 per bottle (plus tax) and members are $12 per bottle. The charge is $12 per bottle for special events as well.

Persia Restaurant (Saugus) and Persia Lounge (Newhall): $15 at both restaurants.

Piccola Trattoria: $15, additionally, if the party purchases another bottle of wine from our wine list on their visit, we waive the corkage fee!

Rattlers Bar B Que: $5.

Route 66 Classic Grill: $10.

Sabor Cocina Mexicana: $15.

Salt Creek Grille: $10.

Vines (in Hyatt): $15.

Wine 661: No corkage on in-store purchases; $20 corkage fee for outside bottles.

(In August I visited Backwood’s Inn and was charged $9 for corkage.)