Fancy restaurants let diners bring their own wine—sometimes lots of it. “We expect decorum.”
Alina DizikAs Linda and Jamie Garard dined on black caviar to begin an 11-course tasting meal at Chicago’s El Ideas restaurant, they marveled at the wine pairing. The 2002 Dom Pérignon Rosé provided just the right crispness to cut through the briny fish eggs, they thought.
Of course, the bottle had come as no surprise—the Garards had brought it from their own cellar. The $400 bubbly was the first in a procession of wines the couple had planned out the week before.
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