clock menu more-arrow no yes

Filed under:

Vintage America

winebottlecorkage.jpgEater's wine guru, Talia Baiocchi, takes on the controversial topic of charging customers corkage fees. Since Philly is home to one of the largest networks of BYOBs, there's a lot of commentary on the subject. Philly's hottest wine dude, Steve Wildy, chimes in on the topic with some controversial words: "a restaurant absolutely has the right to charge the amount of profit they make on an average bottle, if not more. I can see this being over $100 for a very expensive restaurant." [~EN~]

Sign up for the newsletter Sign up for the Eater Philadelphia newsletter

The freshest news from the local food world