Looking for tips on how to foil restaurants' biggest crime--about a million percent markup on wine by the glass. It kills me to pay 10 dollars a glass when I know I can buy same whole bottle in my local liquor store for the same price. Unfortunately, I am often out to dinner with a friend who drinks sparingly and does not want to split a whole bottle. Half bottles are an option, but restaurants that have any kind of selection are few and far between. Besides moving to Philadelphia which has many serious restaurants with a liberal BYOB policy, any other ideas?