A friend of mine went for a simple business lunch with a client at Da Silvano (on Sixth Avenue in the Village) last week. Two hours later and $200 lighter, he was still amazed by the wine prices at that restaurant.
Neither of them ordered anything expensive (no caviar, lobster, foie gras, truffles), but the primary reason the bill was so high was the cost of wine. My friend says bottle prices start at $75 and very quickly jump into triple digits.
Is that possible or was my friend mistaken? Have wine prices in New York restaurants taken another leap or is it just this restaurant? There is nothing surprising about expensive wines in restaurants, but usually there are relatively affordable options as well.
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