46236 Sat May 27 21:22:38 -0700 2006 3 1 San Francisco Bay Area 0 229493 Enjoyed the meal with a great winemaker from Napa who brought a half bottle of his wine and I brought the 1994 Beringer PR (the chef enjoyed this wine with us). The $50 corkage fee tells me RUN!!!!!!!!!!!!!! Maybe the list is great the corkage policy need work. Sat May 27 21:22:38 -0700 2006 0 nickaroo 1 229495 I had the same abusive policy in February at Redd. We had great older wines(not Beringer PR 94 but still really good) and had to get an exception to open a few bottles. I agree that the food is just fine but if you are a "hound with a cellar" go to Martini House and know the corkage is less and part of the fee goes to charity Sat May 27 21:30:44 -0700 2006 229493 0 LAJay 1 229496 that sounds high http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/04/06/WIGRPHVGP975.DTL&hw=corkage+redd&sn=001&sc=1000 in case you missed this article a few months ago Sat May 27 21:47:17 -0700 2006 229493 0 daybaker 1 1778965 Wanted to give a "heads up" that the corkage aspect of this discussion has been moved to Not About Food: http://www.chowhound.com/topics/show/313834 Given the past article in the Chron, I'm not surprised that Reddington adopted Keller's policy of discouraging corkage by charging a prohibitive fee. But what I really want to know is: how was the chow? Mon Jul 31 22:34:11 -0700 2006 229493 10793 Morton the Mousse