Everest Wine?

[jpschust]

Can anyone tell me about the wine list at Everest? They won't let us bring bottles (for corkage) and they won't release the wine list to me electronically.

[gymp]

As you would also expect, the wine prices are extremely high--often triple or more than retail. This is especially true of wines by the glass. Evererst is not an exception here--many, many top-tier restaurants have wines that are absurdly over-priced. Unless there's a wine you really want to have and know you can't buy retail, drink something simple and relatively inexpensive and save your money to drink great wines at home. It's silly to have your wine tab double your bill. I recommend the policy of refusing to pay more than $75 for a bottle of wine in a restaurant.

[Vinny Barbaresco]

With all due respect, wine in top tier restaurants is expensive because:

1) You have to pay a sommelier (or in some cases more than one sommelier) top dollar to manage the wine program. 2) The enormous investment of maintaining a 1000+ bottle cellar (including replenishing older vintages at auction). 3) The expense of stocking and replacing proper glassware.

Bottom line...it's expensive to dine in top restaurants! However, Everest has many fine choices both under and over $75. No one is holding a gun to anyone's head to buy a $500 bottle...if you want to spend $75 or less that's your choice, just stop griping over wine prices.

[gymp]

Thanks for the response. I see your points but still find it hard to believe that the price of restaurant wine just reflects a reasonable profit on an expensive investment. Could the sommelier's salary and the cost of storage and crystal amount to three of four times the cost of the wine itself? The only item you mention that might have a serious effect is replenishing old vintages at auction, but if and when that happens, the prices go up accordingly. In fact, it seems clear that at many places the prices even on wine that's been long on hand goes up periodically. So I think there's good reason to believe that most restaurants use wine (and other beverages) as a cash cow because people put up with it. As Charlie Trotter said in a recent Chicago Magazine article (regarding his amazement at Schwa's BYOB policy): "If you don't have a wine program you're just leaving money on the table". I'd be interested in solid evidence that top restauants don't typically make considerably more on wine than they do on their food--or that, if they do, this is essential to their survival. It would be good to hear from other Chowhounds who have information and views on this topic.

[nsxtasy]

It's a fact of life in the restaurant industry that restaurants generally make money more on their wine and liquor than on the food, and this has been the case for many years. The more expensive the restaurant, in general, the higher the prices and markups, and the greater the extent to which their profits depend on alcohol rather than food. The alcohol often cross-subsidizes the food, which would be a lot more expensive otherwise.

As a consumer, if this bothers you, you have alternatives. You can skip the alcohol when you eat out, you can limit yourself to ordering inexpensive wines, you can go to places that permit you to bring your own, etc.

[Vinny Barbaresco]

The wine list at Everest has exceptional depth and breadth (well over 1000 selections). No need to bring bottles of your own. Seletcions of classified growth Bordeaux are what you'd expect from a restaurant of this caliber and Burgundy seletions go well beyond the call of duty, but what sets Everest apart is they have amassed what could possible be the greatest selection of Alsace wine in the country and one that I would say rivals any of the 2 and 3 star restaurants in Strasbourg.

[jpschust]

Interesting. I found it pretty rude that they wouldn't release their list to me or even tell me some of what was on the list, but I'll take your word that it's worthwhile.

[leek]

Well, what they say on their website is true (http://www.everestrestaurant.com

)

"The wine list at Everest is widely regarded as one of the finest in the world, and is inspired by our philosophy that the selection and interplay between food and wine is an integral part of the dining experience. The list offers more than 1700 selections, and has won international acclaim from The New York Times, Saveur, USA Today, Wine Spectator and Decanter, among others, for its depth and the largest selection of Alsace wines in the world."

[Vinny Barbaresco]

THe list is far too big and is updated on a weekly basis, thuis making it quite impossible to send a copy. Trust me, you won't go thirsty or hungry.

[jpschust]

It's far from impossible. The list has to be updated in a word or excel spreadsheet somewhere.

In any event, we're going back and forth on weather or not to cancel our reservation and go elsewhere.

[nsxtasy]

Everest's food and wine list are both among the very best in the city. So are their service and the setting (with the view of the city).

I think it would be silly to cancel your reservation because they can't provide you with an electronic copy of their wine list. OTOH I also think it's not a good idea to go to a restaurant if you are walking in feeling negatively predisposed towards them (regardless of whether or not the basis of that predisposition is reasonable).

*If* you can go in with an open mind, it's a wonderful restaurant and a wonderful experience. I've had some of my very best dinners in Chicago at Everest.