Last Sunday, for the first time, when I asked about a wine on a restaurant wine list, a few minutes later the wine director opened up the bottle just for us to taste.
It's such an incredibly simple idea and so potent in building loyalty and respect.
Congrats Lulu! You might be a fading rose in terms of your buzz but, boy, the staff gets kudos for the treatment we got last weekend.
I popped into LuLu in San Francisco last Sunday with my second cousin, Don, and his wife, Beth, for a late afternoon lunch. While the restaurant has a bit of a been there, done that air, it's the perfect complement to a morning at the SF Museum of Modern Art.
We were all planning to have wine with lunch so I picked up the list and was a little stunned that most of the wines were around $60-100. I turned to the Rhone section, still quite high I thought, but then noticed two selection from the southern Rhone that were $ 27.00. Both productions were unfamiliar to us.
We asked to speak with the wine guy, and he admitted he had not tasted one of the lowered priced wines. The other one, he didn't think we'd enjoy. We settled up a pricier selection because it was a better year and from Perrin, which is a label I trust and enjoy. The $ 27.00 wines were both 03s. Too big for what we wanted at lunch.
Once the wine was poured -- lovely layered spice and cigar box, great texture, so good with our lamb stew -- the wine guy walked over with another bottle of wine. It was the $27 he hadn't tasted yet. He said he wanted to share it with us and that he was going to use it that afternoon for the staff tasting. Such a simple solution and so impressive. Great work wine guy (sorry, I didn't get your name.)