The second-cheapest bottle, the decoy near the top, the missing dollar sign — how a restaurant’s wine list is designed to decide what you drink.
Restaurant Wine
The aperitivo began as a glass of aromatized wine in 1786 Turin. Most wine lists now treat the first pour as an afterthought.
The paddle arrives at the table a few minutes after the order: a narrow wooden board, three stemmed glasses arranged…
On the wine lists that have started paying attention, the half-bottle section is no longer a polite afterthought tucked between…
It is nine in the morning at a fine-dining house in a mid-sized American city, and the person who runs…