Bringing your own bottle: four rules
One of the effects of the recession is that not having a liquor license is not the problem for a restaurant that it once was. People actually welcome the opportunity to save a little money by bringing their own bottle.
What got me thinking about this was a look at the Wine Source's Web site. This Hampden liquor store's site has a list of local BYOB restaurants. It also offers these four BYOB "rules":...
1) Always call ahead to confirm a restaurant's BYOB policy.
2) Choose a wine that will be commensurate with both your food and your surroundings.
3) When in doubt, always bring along two bottles, a white and a red.
4) Make it absolutely clear that no wine is to be opened until you give the word.
I would disagree with No. 3. The last time I went to a BYOB restaurant, I took a red and a white; and everyone wanted white -- even though two of us were eating red meat and two, seafood. I think it's better to take two bottles of the same wine, whatever you feel like drinking since you're supplying it. But that's just me.
Also I noticed something on the Web site that my editor and I discussed recently. I'm seeing BYO used a lot these days instead of BYOB. (The Sun's style is still to use BYOB.) When did that happen? Any reason for it?
(Lloyd Fox/Sun photographer)