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On Wine Bars

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2009_06_yield.jpgWhile four-star chefs like Roland Passot and Michael Mina adjust to the times by opening projects dubbed "wine bars," some purists aren't too happy about the term being bandied about: "'There are so many restaurants that say they are wine bars, which makes me crazy,' said Chris Tavelli, a co-owner of Yield in San Francisco’s Dogpatch neighborhood. 'We focus on wine. We have no coffee, tea, cocktails and serve just a few beers, so 99 percent of the beverages we offer are wine. Everyone who comes in orders wine.'" [BT]

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