Wine & Food

Snooth User: Philip James


Posted by Philip James, Feb 29, 2008.

Thread starter for New York City BYOB restaurants.

Cube 63, 63 Clinton St, LES - tiny Japanese place. Excellent

Tartine, 253 W 11th St, W. Village - tiny French bistro, no reservations and often a wait, but equally excellent.

Please add yours below.


Reply by Rodolphe Boulanger, Feb 29, 2008.

Nook, 746 9th Ave (50th St) - A hidden treasure in Hell's Kitchen. A German chef, but the food's a flavorful fusion of everywhere.

Reply by Daniel Petroski, Feb 29, 2008.

The Phoenix Garden in Murray Hill. And their is a liquor/wine store a block away if you run out.

Reply by akops41, Feb 29, 2008.

Bodeguita Cubana on 10th st in the village. Tiny, but the food is amazing.

Reply by Olivier, Feb 29, 2008.

Nook is a GREAT place
try Kaleidoscope at 212 E 10th St, great food and low prices (they may now have a cork fee on weekends...)

Reply by John Andrews, Feb 29, 2008.

Is BYOB in NYC done place by place? Being a west coast guy I'm used to every place being BYOB.

Reply by gr, Feb 29, 2008.

@HondaJohn: out here on the east coast, "byo" means "we didn't want to deal with getting a liquor license". But generally people don't bring their own wine to establishments that stock it, and doing so would probably be frowned upon (because you're cutting into their significant profit).

Reply by gr, Feb 29, 2008.

@HondaJohn: oh wait, I just clicked your profile link. You're in the Bay Area. The reason all the restaurants around you are BYO is that getting any sort of liquor license in the bay area, especially in SF-proper, is a NIGHTMARE if you want to do anything else. Do you want to play music? That's a separate license. Do you want to let people dance? That's a separate license (no, really). Do you want to have live music? Yet another. Would you like to have live music, still serve alcohol some of the time, but let people between the ages of 18 and 21 come in to see that live music? You basically can't do that.

Cf, (and various links thereunder).

Reply by Chris Carpita, Apr 3, 2008.

Meskerem Ethiopian Cuisine, 124 Macdougal St, betw W. 3rd and Bleecker.

Solid food, good for BYOB

Reply by ewc304, Mar 25, 2009.

Can't wait to try Tartine.
In case you are uptown, I want to praise a wine merchant, Columbia Wine Co at Bway & 170. Thrilled to find this NEW store so near my residence (now all we need are some restaurants!). Great service by phone for an unusual (French) wine. Looking forward to visiting the store tomorrow and paying for my REASONABLY-PRICED bottle of Jurancon.

Reply by dmcker, Mar 25, 2009.

gr, that's why god and enlightened restaurateurs invented the corkage fee...

Reply by Gregory Dal Piaz, Mar 27, 2009.

GR, NYC is the same way. restaurant license has different hours than bar license which doesn't allow for dancing or live music, which is a cabaret license....

I have developed relationships with several restaurateurs who allow my to BYOB at greatly reduced or zero corkage. I basically do not visit places that won't allow me to BYOB but by the same token I am not one to complain about high corkage fees. I was in the restaurant business for 16 years. I can't tell you how many "special bottles" turned out to be under $10 and still in the paper bag they were purchased in.

I'll throw out one of my faves

Cafe Loup 13th st and 6th ave. NYC $7 corkage per bottle. with very solid bistro food.

Anyone want to meet for dinner?

And John, BYOB is technically illegal here in NYC. The State Liquor Authority has just had the great idea to start looking into enforcing that law but in our beautifully dysfunctional state they discovered it is not within their purview to do so!

Reply by Richard Foxall, Apr 11, 2013.

Since Chris linked from another thread here, couldn't help noticing that this needs updating with La Sirene, a restaurant I went to with Eric Guido and GregT--suggested by the latter.  Only BYOB for the moment.  We had a very good meal there last November.  EG had the cassoulet and liked it so much he was thinking of picking up the bowl and licking it.  High praise from the chef of VIP Table. 

Hope no one here needs reminding, but offer your server some of you wine! 

Also, restaurants with corkage fees will occasionally waive them or reduce them if you call ahead and tell them you are having a themed-wine dinner.  Consider ordering a couple bottles off their list if the party is big.  That earns you some additional good will--nice gestures by customers are appreciated, just as nice gestures by the restaurant usually are appreciated in turn.  Repeat business is good for both sides if everyone shows some class. 

Reply by Gregory Dal Piaz, Apr 11, 2013.

Wow, a blast from the past and well worth updating. No time now but I'll se if I can't put some into this soon!

Reply by outthere, Apr 11, 2013.

Boy, when I read the title of this thread I turned red until I realized it didn't say what I thought it did. Ha!

Reply by Gregory Dal Piaz, Apr 11, 2013.

The drinking start early today? Though it would make for an entertaining read.

Reply by outthere, Apr 11, 2013.

Always GdP! 


Reply by Chris Carpita, Apr 12, 2013.

@Outthere haha, there's a reason we started allowing users to upload pics ;)

Reply by Richard Foxall, Apr 12, 2013.

OT, we have to start a thread for Bay Area/Wine Country BYOBs.  Although I hear they are better down in LA. 

No, that really is B-Y-O-B.

Reply by outthere, Apr 12, 2013.

Fake is not better. Just bigger. Remember, real is spectacular!


Reply by amour, Apr 12, 2013.

The eternal JOYS of Snooth!!!

What a"lot" we are!!!

Loving it!!!!

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