If you haven't read the article by Lettie Teague in this month's F&W, it is a good read about the absurdly high markups most restaurants charge for wine. She again single out Dallas (as she did in her previous article about steakhouse wines) along with Las Vegas and Miami as having higher markups than most. I can see why Las Vegas and partially why Miami restaurants can get away with charging 4-5 times warehouse prices for their wine. I am befuddled why Dallas restaurants fairly consistently charge more for their wines than you would find in either Austin or Houston (2 Texas cities that I am familiar with). Besides Lola, there are few if any restaurants where I do not feel that I am being pilfered when it comes to wine prices here in Dallas.
Any ideas about why Dallas is a unique case (the cost of living in Dallas is comparable to both Houston and Austin)? I am just waiting to get a diatribe from a sommelier who reads this post getting on his pulpit with claims that I know nothing about the cost a restaurant incurs with storeage/stemware, etc. Are these costs different in Dallas?