Seattle and Eastside Corkage

Detailed information, by region, of restaurants and their wine/corkage policies
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Kris Patten
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Seattle and Eastside Corkage

#1 Post by Kris Patten »

Seattle
Purple Cafe- no corkage on 1st bottle if you buy a bottle off the list.
Wild Ginger- $25
Lola $15
Boat Street Cafe $20, 2 bottle limit
Bastille $25
A Caprice Kitchen $12
SpringHill $20
Cascina Spinasse $25
Luc$15
Staple & Fancy$25
Tilth$20
Book Bindery$20
Stumbling Goat$15



Eastside (Bellevue/Kirkland/Redmond)


Purple Cafe- no corkage on 1st bottle if you buy a bottle off the list.
Cafe Juanita $25
Last edited by Kris Patten on January 30th, 2019, 9:03 pm, edited 12 times in total.
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Re: Seattle and King/Pierce County

#2 Post by Jeff Twersky »

Cascina Spinasse $25
Cafe Juanita $25
Szechuan Chef $10

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Re: Seattle and King/Pierce County

#3 Post by J Diven »

Lola $15
Boat Street Cafe $20, 2 bottle limit
Bastille $25
A Caprice Kitchen $12
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Re: Seattle and King/Pierce County

#4 Post by J Diven »

Stumbling Goat Bistro (Phinney/Greenwood) $15
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Re: Seattle and King/Pierce County

#5 Post by Eric LeVine »

Anyone know the policy at Luc? (I know I can pick up the phone, but I am being lazy...)
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Re: Seattle and King/Pierce County

#6 Post by Sean Moore »

Staple and Fancy $25.

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Re: Seattle and King/Pierce County

#7 Post by Eric LeVine »

Luc, $15. As with anywhere the wine can't be on the list.

We happened to order another bottle, and they didn;t actually charge us corkage on the one bottle we brought. Not sure if that is policy or just waitstaff being friendly.

BTW, they serve on heck of a good burger and fries.
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Re: Seattle and King/Pierce County

#8 Post by J Diven »

Tilth $20

Hadn't been for over like a year and a half. Food was solid, good. Portions/value seemed a bit better. They have a tasting menu and pairings now too.

Book Bindery $20

We had a better impression over all than the Mark Ye notes. Maybe comes down to expectations? Thought the food was as good or better than Dahlia, Zoe and priced similarly. Definitely not attempting to be Per Se, or Michael Mina class. A little fancier/fine cuisine than How to Cook a Wolf, Tavolata (reportedly he was on the opening staff at both of those), Staple & Fancy.
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Re: Seattle and Eastside

#9 Post by scottkieser »

Tamarind Tree $15.00

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Seattle and Eastside

#10 Post by Steven Petersen »

Barolo in DT Sea. $25. Often waived if you buy a bottle with the exception of special events

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Seattle and Eastside

#11 Post by Phillip F r a n k s »

How is Altura with corkage? I'm headed there for the first time in May.
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#12 Post by Eric W »

* Restaurant Zoe (Capitol Hill) = $20/bottle for up to 2 bottles. Bonus = No corkage fee on Sundays.

Updated 3/5/16: Restaurant Zoe is no more, as it recently converted to an events-only destination known as Zoe Events.
Last edited by Eric W on March 5th, 2016, 9:02 pm, edited 1 time in total.
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#13 Post by eosckar »

Canlis $10 per person, but they dont allow you to bring bottle that they have on their list. check out their website to be sure.

It was super cheap for me as my wife did not drink. I dont think there are any other restaurant that offers $10 corkage fee :D
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#14 Post by Bryan Carr »

Lark at their new location is $30/bottle limit 2 and they were total dicks about it when I mentioned that it was the highest I'd seen in town. Too many good restaurants to deal with jerks so I hope they feel like berating me for mentioning it was worth losing 4 repeat customers over.
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#15 Post by Mark Y »

eosckar wrote:Canlis $10 per person, but they dont allow you to bring bottle that they have on their list. check out their website to be sure.

It was super cheap for me as my wife did not drink. I dont think there are any other restaurant that offers $10 corkage fee :D
To clarify.. it's $10 per person, PER BOTTLE.

so theoretically if 10 people brought 10 bottles in.. each bottle would be $100 (total is $1K).

More reasonably if 6 people went out and brought 3 bottles, you'd pay $60 per bottle for 3 bottles = $180.

their model works the best with 2 people, 1 bottle, and where only 1 person drinks ;)
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Seattle and Eastside

#16 Post by Philip N. Jones »

As I recall, Purple charges no corkage. No need to buy one off their list, last time I was there 10-12 months ago.
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#17 Post by Eric W »

Called Purple recently to confirm their corkage fee policy, and they indicated that they do not charge corkage if they don't have the wine you're bringing. Oddly, unlike many restaurants who quite understandably refuse corkage if they sell the wine, they said they do charge corkage on (and yet still accept) wines they already have.

I find that to be remarkable and more than understandable. I've always considered (and still consider) it tacky to bring a wine that a restaurant offers on its own.
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#18 Post by Kyle N »

Thanks everyone for this information! Very helpful! My buddy was at Canlis recently and had brought a Wallah Wallah #4 mag, which apparently they had on the list and they were okay opening it for him...

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#19 Post by Kirk.Grant »

Folks, I need some help. I'm returning to Washington to see some old & dear friends that are not close to Seattle. Does anyone know of any good restaurants in Olympia that also allows Corkage? Or maybe one with a good wine list?
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#20 Post by Chuck Miller »

Absolutely. La Petite Maison is owned and operated by Chef Justin Wells and his wife Zoe. Justin occasionally posts here and is a serious wino. They have a good wine list and I believe he allows corkage as well, but I don't know the details.
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#21 Post by Kirk.Grant »

Chuck, thank you! I will definitely check them out.
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#22 Post by P. Willenberg »

Anyone tried brining wine to Din Tai Fung (U village specifically) ? I'm thinking aged Oregon Pinot and dumplings could be a thing.

I called. it's $15
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#23 Post by Philip N. Jones »

Had dinner at Purple (downtown) last night. No corkage on the first bottle. No need to buy one off their list, which by the way is 108 pages long.
We brought a Bedrock Carlisle Vineyard. I noticed that they had a Bedrock Old Vines on their list.
The food was excellent, the service very good, they decanted my wine (which I did not ask for), and the waiter was funny and bright. A very nice dinner at a very reasonable price. One of my favorite restaurants whenever I am in Seattle.
Not to mention the giganto wine tower in the middle of the room. I will have to get myself one of those.
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Re: Seattle and Eastside

#24 Post by Jef J »

Mark Y wrote: January 13th, 2016, 2:13 pm
eosckar wrote:Canlis $10 per person, but they dont allow you to bring bottle that they have on their list. check out their website to be sure.

It was super cheap for me as my wife did not drink. I dont think there are any other restaurant that offers $10 corkage fee :D
To clarify.. it's $10 per person, PER BOTTLE.

so theoretically if 10 people brought 10 bottles in.. each bottle would be $100 (total is $1K).

More reasonably if 6 people went out and brought 3 bottles, you'd pay $60 per bottle for 3 bottles = $180.

their model works the best with 2 people, 1 bottle, and where only 1 person drinks ;)
Okay, I just called them. It used to be $35 per bottle. I never complained because they keep a cellar with 20,000 bottles, which ain't cheap. But at some point fairly recently they must have shifted over to the $10 per bottle per person. Thing is, we rarely pay that, either. Why not? Well, maybe because we always bring something exceptional they don't have in their cellar. (I do always check first.) Then we make certain everyone gets a taste. '62 Latour, '66 Pichon-Longueville, '01 Solaia, '97 Lafite ... you get the idea. Our waitperson gets some, the sommelier obviously, even the chef in the kitchen. And this last time around there were two other birthdays across the aisle, so we shared with those folks, too.

I mean, come on. What good is a great wine that isn't shared? You don't want to end up like that "Sideways" guy. [cheers.gif]

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Re: Seattle and Eastside

#25 Post by Jef J »

P. Willenberg wrote: May 30th, 2017, 12:00 pm Anyone tried bringing wine to Din Tai Fung (U village specifically) ? I'm thinking aged Oregon Pinot and dumplings could be a thing.

I called. it's $15
Now you've got me wondering if I should bring a bottle to our monthly dim sum gathering! Guess the restaurant has to have a liquor license, though. Or I could disguise it as jasmine tea. :)

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Re: Seattle and Eastside

#26 Post by Geoff F. »

Jef J wrote: November 28th, 2018, 6:47 pm
P. Willenberg wrote: May 30th, 2017, 12:00 pm Anyone tried bringing wine to Din Tai Fung (U village specifically) ? I'm thinking aged Oregon Pinot and dumplings could be a thing.

I called. it's $15
Now you've got me wondering if I should bring a bottle to our monthly dim sum gathering! Guess the restaurant has to have a liquor license, though. Or I could disguise it as jasmine tea. :)
I hear Harbor City has super cheap corkage. Seafood fried rice and a crisp white, anyone?
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Re: Seattle and Eastside

#27 Post by Mark Y »

Jef J wrote: November 28th, 2018, 6:42 pm
Mark Y wrote: January 13th, 2016, 2:13 pm
eosckar wrote:Canlis $10 per person, but they dont allow you to bring bottle that they have on their list. check out their website to be sure.

It was super cheap for me as my wife did not drink. I dont think there are any other restaurant that offers $10 corkage fee :D
To clarify.. it's $10 per person, PER BOTTLE.

so theoretically if 10 people brought 10 bottles in.. each bottle would be $100 (total is $1K).

More reasonably if 6 people went out and brought 3 bottles, you'd pay $60 per bottle for 3 bottles = $180.

their model works the best with 2 people, 1 bottle, and where only 1 person drinks ;)
Okay, I just called them. It used to be $35 per bottle. I never complained because they keep a cellar with 20,000 bottles, which ain't cheap. But at some point fairly recently they must have shifted over to the $10 per bottle per person. Thing is, we rarely pay that, either. Why not? Well, maybe because we always bring something exceptional they don't have in their cellar. (I do always check first.) Then we make certain everyone gets a taste. '62 Latour, '66 Pichon-Longueville, '01 Solaia, '97 Lafite ... you get the idea. Our waitperson gets some, the sommelier obviously, even the chef in the kitchen. And this last time around there were two other birthdays across the aisle, so we shared with those folks, too.

I mean, come on. What good is a great wine that isn't shared? You don't want to end up like that "Sideways" guy. [cheers.gif]
Are u saying they don’t charge u corkage because u share?
We almost always share with server/somm etc and it’s about 50/50 we get corkage waive. I don’t expect it so I don’t care, but curious as to ur experience at canlis.
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Re: Seattle and Eastside Corkage

#28 Post by Geoff F. »

RN74 is $25/bottle with a soft two bottle limit. Bottle three and up are $50/ea. They won't open anything that's on their list which is fair.
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Re: Seattle and Eastside Corkage

#29 Post by etomasi »

Le Pichet $15/btl https://www.lepichetseattle.com/
Serafina $25/btl https://serafinaseattle.com/
Hitchcock $25/btl, fee waived if its a local Bainbridge Island wine (is there any?) https://www.hitchcockrestaurant.com/
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Re: Seattle and Eastside Corkage

#30 Post by allenf »

As of early 2020 all(?) of Ethan Stowell's restaurants do corkage at $25/bottle. I've only actually done it at Red Cow and Cortina but was told it applies everywhere.

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Re: Seattle and Eastside Corkage

#31 Post by Philip N. Jones »

The new Bourbon Steak in downtown Seattle charges $35 per bottle, limit 2.

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Re: Seattle and Eastside Corkage

#32 Post by Mark Y »

Canlis discussion above update. They are back to $35 a btl I believe. But limit 2 btls officially.
Certainly if u email the somm, he’s quite nice and will work with you.

Seattle’s biggest issue with corkage is the bottle limit regardless of group size (unless u know someone).
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Re: Seattle and Eastside Corkage

#33 Post by Philip N. Jones »

The Canlis website still says $10 per person per bottle. Which, as noted above, is a tremendous bargain for two people with one bottle.

At other restaurants, I agree that the bottle limit, without regard to party size, is problematic. I don’t mind a reasonably high corkage fee. It should be the average profit the restaurant makes on a bottle from their list. Then let large (or medium) groups bring as many bottles as they like. It’s a win-win.
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Re: Seattle and Eastside Corkage

#34 Post by William SC »

allenf wrote: January 24th, 2021, 10:24 am As of early 2020 all(?) of Ethan Stowell's restaurants do corkage at $25/bottle. I've only actually done it at Red Cow and Cortina but was told it applies everywhere.
Ethan Stowell restaurants also have a bottle limit of two bottles per person, but that seems generous (to me at least).
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Re: Seattle and Eastside Corkage

#35 Post by Lee Short »

William SC wrote: October 10th, 2021, 6:40 pm
allenf wrote: January 24th, 2021, 10:24 am As of early 2020 all(?) of Ethan Stowell's restaurants do corkage at $25/bottle. I've only actually done it at Red Cow and Cortina but was told it applies everywhere.
Ethan Stowell restaurants also have a bottle limit of two bottles per person, but that seems generous (to me at least).
With a limit of two bottles per person, why even have a limit? I'm really wondering what problem they were solving by instituting the limit. I mean, who was bringing three bottles per person before the limit, who will now bring two bottles per person and buy a few extra bottles off the list? Just not seeing that happening, like, ever.

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Re: Seattle and Eastside Corkage

#36 Post by Brian Glas »

Was at El Gaucho Seattle last night. Brought a bottle and bought a bottle. No corkage charged. Not sure if it is standard practice or because we are regular customers.

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Re: Seattle and Eastside Corkage

#37 Post by MMunger »

We are also regulars at the Tacoma El Gaucho and always bring 2-4 bottles of our own. They have offered me one of the wine lockers to store stuff in, but haven’t taken them up on it.
Usually start off with a cocktail or two per, sometimes order a sparkler bottle (the wives order a sparkling glass each at a minimum), and I always offer the wine or table captain a sample, and I don’t think they ever charge me corkage.

But then again, I usually don’t look at the bill super close. ;)
Mike Munger

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