Gruet

 Photo from the Gruet web site.

Brooks Tavern's house sparkling wine has been Gruet Rose for quite awhile now.  I don't remember when we first enjoyed this wine or who turned it on to us, but it always surprises people to find that this delicious sparkling rose comes from New Mexico, near Albuquerque. This week's NYT features an article about the wine and it's beginnings; a link was sent to me by a customer yesterday.  This domestic sparkler with French roots sits quite easily with champagne that is from France, and is especially pleasant given it's reasonable price!

Cheers!

BTW, there was another article in the Times' Diner's Journal blog last week regarding a  so-called "new" trend in some NYC restaurants - no reservations.   The article pretty accurately summed up our policy here at BT - except for  the thoughts that one owner had on using the wait time to build bar business.  Many of the restaurants mentioned do not even take reservations for larger parties.  I have handled a few calls lately from unhappy potential diners who are thwarted in their goal to book a table for two at 7:30 on Saturday night, and I understand their frustration.  Someone driving an hour or more for dinner wants some sort of guarantee that they will be seated in a manageable time frame for the trip home. Generally I steer them toward a place that will take the booking, if that is the only option they are open to.  I don't blame them for their anger regarding our practice, but I can't help but think it is unreasonable for someone to expect an exception to be made for their special visit. How would that be fair to all the folks who do wait for tables on Friday or Saturday night? 

Slipping a fifty into my hand doesn't cut it either...