Comments (0) Best Wine Selection in a Restaurant - 2001
City Oyster
Readers' Choice: Jackson's 450
Is it a good sign when a restaurant's wine list offers too many vintages to count? We think so, especially when at least one third of those bottles are from lesser-known international vineyards and priced less than 30 bucks. With this policy the folks at City Oyster declare that they're not out to screw us with triple the retail. Rather they're here to educate our palates with sips of such diverse wines as the Allan Scott Sauvignon Blanc from New Zealand or the King Estate pinot noir from Oregon. Sure, you can invest $180 for a bottle of full and luxurious Opus One here, but you can also spend as little as $21 for a bright and pleasant E. Guigal Côte du Rhône red. The kicker, of course, is what you can also get by the glass, ranging from a Chateau Souverain zinfandel to a froth of Taittinger Champagne. Good-bye house wine, hello bubbly.
