August, NOLA, is possibly America's finest...

Post #1 by **Glenn L e v i n e** » January 30th 2011, 4:48am

No Corkage restaurant. That is all.

Interesting semantic twist.

Random House Dictionary defines corkage as "a fee charged, as in a restaurant, for serving wine or liquor brought in by the patron. " Collins English Dictionary says it's "a charge made at a restaurant for serving wine, etc, bought off the premises." If no charge is made, isn't that "no corkage" instead of "free corkage"?

I have always considered the question of corkage (how much?) to be distinct from the question of BYO (is it allowed?).

Post **#11** by **Barry L i p t o n** » January 31st 2011, 10:32pm

I have heard

"we don't allow corkage"

many times in response to

"what is your corkage policy".

While I appreciate the dictionary definitions, I don't think the BYO is allowed for free is implied by the rules of logic when you say no corkage.

Post **#12** by **Barry L i p t o n** » January 31st 2011, 10:41pm

Glenn L e v i n e wrote:
Barry L i p t o n wrote:Hmmm, don't understand.

Does no corkage = BYO not allowed or does no corkage = BYO allowed, no corkage fee.

I mean free corkage Barry, go and enjoy!

Hooray!

Thanks for this most valuable post!

Cheers
Barry

Post **#13** by **F.Daner** » March 6th 2011, 9:03am

Have brought wine to Stella! a few times. Don't remember if they charge. One of our favorite all time restaurants.

Post **#14** by **Barry L i p t o n** » March 6th 2011, 10:16am

After much agonizing, I"ve come up with this for my trip later this month:

Herbsaint
Stella
Bayona
August

for a Saturday night through Tuesday night foray. Po-boys during the day. Still might swap Stella for Galatoire's, but not keen on a line and didn't care for upstairs (where they take reservations) last time.

Also hard to leave off Brigtsten's, another favorite. I actually didn't think much of Bayona when I last went, but that was many year's ago, so I'm giving it another try based on accolades.

Post **#15** by **F.Daner** » March 6th 2011, 10:48am

outstanding line up. Keep Stella and go to an early lunch at Gallatoire's for all the classics.

Barry L i p t o n wrote:After much agonizing, I"ve come up with this for my trip later this month:

Herbsaint
Stella
Bayona
August

for a Saturday night through Tuesday night foray. Po-boys during the day. Still might swap Stella for Galatoire's, but not keen on a line and didn't care for upstairs (where they take reservations) last time.

Also hard to leave off Brigtsten's, another favorite. I actually didn't think much of Bayona when I last went, but that was many year's ago, so I'm giving it another try based on accolades.

Post **#16** by **Barry L i p t o n** » March 12th 2011, 9:57am

No BYO allowed at Bayona (although they allowed hope by saying if it was a special bottle, we could see if the manager would allow by special arrangement).

$25 per bottle at Herbsaint.

August is free! WHOOPEEE!

Not sure about Stella's policy yet.

If I decide to nix Bayona (wasn't wild about it when I went pre flood), anyone have another top food suggestion that allows BYO?

Post **#17** by **F.Daner** » March 12th 2011, 2:08pm

I've brought wine to Stella twice. I think it was $ 20 ?? They also have some very nice wines paired by the glass that pair well with the menu.

Check out Coquette. One of our finds from our last trip. Great little place. Chef/Owner is an August Alum...

http://www.coquette-nola.com/eat.html

Barry L i p t o n wrote:No BYO allowed at Bayona (although they allowed hope by saying if it was a special bottle, we could see if the manager would allow by special arrangement).

$25 per bottle at Herbsaint.

August is free! WHOOPEEE!

Not sure about Stella's policy yet.

If I decide to nix Bayona (wasn't wild about it when I went pre flood), anyone have another top food suggestion that allows BYO?

Post **#18** by **Barry L i p t o n** » March 12th 2011, 7:35pm

Thanks for the tip.

Anyone been to Gautreau's? They allow BYO, James Beard nominee in 2010 in the kitchen.

Post **#19** by **Chris S p i k e s** » March 17th 2011, 8:07am

Any general thoughts on styles of wines to bring (and it won't be Burgundy for me)? I know it depends on what you order, but I'm just looking for some general thoughts on what to take and what to leave home.

Thanks!

Chris

Post **#20** by **Barry L i p t o n** » March 23rd 2011, 10:54pm

I bought two vintages of Pegau reserve (late release 99, and 2000), and it was fun .

Post **#21** by **Michael S. Monie** » May 22nd 2013, 7:28pm

John Besh has 6 restaurants in New Orleans: Restaurant August, Luke, Domenica, Borgne, American Sector, and Besh's Steakhouse inside of Harrah's Casino. The very generous Chef Besh allows outside wine to be brought in, sans corkage at all 6.

Post **#22** by **F.Daner** » May 23rd 2013, 3:17am

have heard good things about Borgne, Really need to get back for a visit.