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The FABRIC empire expands

From Facebook tonight:

Our new line of Fabric Wines! #gabardine #gabardineeats #wine #sandiego http://instagr.am/p/Qa34PEKN4D/

I am SO done with them.

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    1. re: Tripeler

      Dig the Malarkey profile cameo complete with Fedora hat on the Searsucker wine bottle.
      Gee, how many Parker Points for that one?

      1. re: Tripeler

        >>How truly lamé

        Heh -- almost missed that accent mark.

      2. It's not unusual for a restaurant to have a private label. (ie Hitching Post) BUT those Fabric labels are creepy, tacky shills. The concept reeks of a restaurant chain more about personal promotion than food-- and certainly not about wine or the customer.

        6 Replies
            1. re: cstr

              Oooooo, cstr, good one. where's the "Like" button...

            2. re: pickypicky

              Agree that restaurants (often chains) have a wine made by someone else and bottled with the restaurant's name. For example, Roy's use to have an excellent Au Bon Climat bottled with a Roy's label while still giving credit to the winery. (Hitching Post wines, on the other hand, are actually made by the owner of Hitching Post Restaurants so they are a little different in that regard. Also, very good.)

              You can also find wines (e.g. Windsor Vineyards) who will bottle their swill and put anyone's name on it. Great gift idea for egotists whose friends don't care what they drink or who they assume will never open the bottle.

              I don't know which category these "fabric" wines fall into but would (cynically) guess the latter.

              1. re: eatemup

                It's not really just chains that have house branded wines. Quite of the few Michelin starred places I've been to had their own champagnes or wines too. Or cheese. Or chocolate. Or beer. And so on...

                1. re: DougOLis

                  No quarrel. That's why I said "often chains."

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                1. And now...ABC-TV will be full of Malarkey. Did you know he was a "Maverick" chef? I guess he and Bourdain will become "besties"...not.

                  http://tvbythenumbers.zap2it.com/2012...

                  6 Replies
                    1. re: foodiechick

                      "Wildly successful" ?? -- This proves (as if I needed more proof) that anything can be spun out of a PR machine. Is the chain really that successful? Does anyone know? Anybody been to one recently?

                      1. re: pickypicky

                        I hear that Herringbone is not doing so hot.

                        1. re: foodiechick

                          It just got an "Orchid" for design in the Orchid/Onion deal for SD architecture and design -- which I found unbelievable as well.

                          hmmmmmm. wonder if Malarkey is marlarkeying on to another expression of his culinary greatness in case the empire's a no-go.

                          1. re: pickypicky

                            I imagine it's hard to run that in La Jolla- i mean you're steps from George's, Prepkitchen, Whisknladle, Eddie V's, and on and on and on.

                          2. re: foodiechick

                            Gingham is doing pretty well as far as being busy. Who knows what their numbers may show. But there's not a lot of sophisticated dining in the East County