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Top Comments: Ordering Wine in a Restaurant Edition [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-06-03
This past Saturday, my mom and I went to the City to see “Good Night & Good Luck” with George Clooney making his Broadway debut. The show was excellent and he was very good. (CNN will be showing the play live from Broadway on Saturday night and for free on its website. Make plans to watch it easpecially if you haven’t seen the movie.) Considering I have not seen any other of the nominees for Best Actor in a Play, I won’t speculate on who will win the Tony. I usually like to stay by the stage door after the show to get autographs but was told the actors don’t come out between the matinee and the evening performance. Instead of standing around at the theatre for 5 hours, my mom and I decided to check out Danny Meyer’s new restaurant, the View, a revolving restaurant at the top of the Marriott Marquis in Times Square. (To be accurate, Times Square is signifacntly smaller than people think it is and does not include 46th st, but that will be for a future diary.)
I had seen a feature on the restaurant on CBS News’ YouTube channel and the food look really good and the report eating it seemed to like everything he ordered. The people in the studio really enjoyed the choclate caramel cake he brought back. I knew it would be fairly expensive, but you know only live once. LOL
While I do order bottles of wine on occassion in restaurants, I would not condsider myself an expert. As far as I can remember, every time I have ordered a bottle of wine, the waiter or whomever always brought the bottle unopened and opened it at the table. Because of that, I thought that was the way it was always done. Imagine my surprise when sitting at my table I see what looks a manager at table with a bunch of bottles of wine on it uncork a bottle of red wine, pour a small amount into a glass, swirl it as if he is airing it out, and drink it. He then brings the bottle to the table of people sitting behind us.
After he placed the bottle on their table, he left, and I said to my mother, “Why did they accept an open bottle of wine? Wouldn’t someone suspect it might have been tampered with before it got to the table?” I really wanted to call over the manager guy or whatever he is and ask but was unsure what he might think though my mother said I should ask. One of the times the guy passed by us, he must have noticed me staring at him and turned to look in my direction. I gestured for him to come over to express my concern and ask why he did what he did. He told me the restaurant likes to “sound” unopened bottles of wine before serving them to customers to make sure there are no impurities in the bottle. When he mentioned sounding, I vaguely remembered hearing that word somewhere probably at one of the wineries I had visited over the years. It made sense. He also said he does it at a table in view of the customers so they can see the wine being opened and him tasting it. He also said if some orders a bottle that is 20+ years old, no one has any idea what might be in there. It’s better for everyone if he finds out it bas before giving it to the customers.
To end, here are some food pics from the meal.
Crab Cake and Cesar Salad with parmesan bread sticks
Me trying to be a little healthy with Farro and Quinoa risotto
This was sooo good and they poured the caramel at the table. Mom’s tropical sorbet is in the background. It was also very good.
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