Service is smooth and assured. Even the menu s font has charm, the sort used by Raymond Chandler as he bashed out LA noir classics on a battered old Olivetti.
But there are ways to make the whole process smoother – even enjoyable.
If you have time, think about getting ahead with a some homework in advance.
‘Some restaurants publish their wine lists online – it can be worth having a quick look before you arrive if you’re unsure about particular vintages or producers,’ said Matt Walls,
Decanter contributing editor and who recently authored
Wines of the Rhône.
Price mark-ups on restaurant wine lists vary considerably, but recent research by economists at the London School of Economics and University of Sussex business school found no evidence to support a long-held ‘urban myth’ of
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