Corkage Policies Survey
In 2007 Nova Scotia changed its laws regarding BYO, Bring Your Own wine into restaurants. Initially few places took advanatge of this special way to attract, maintain, and reward their clients. As usual, the leading places were on board first. Da Maurizio and Janes on the Common have been offering it from day 1, and they are, arguably, two of the most successful places in Halifax since then.
Recently we have seen a couple of the larger groups add corkage policies, with RCR and the Bertossi Group.
So here, in alphabetical order, are the initial results. In Halifax/Dartmouth, unless noted. More will be added as we receive information. In the meantime, you can use this as a guide to planning an evening out where your best wines can be enjoyed with the best food. After, you did not make the wine yourself, did you?
5 Fishermen $25
Acton's Grill and Café, Wolfeville $25
Armview $20 all the time Group rates negotiated
Bish World Cuisine $25
Bras D'Or Lakes Inn, St. Peter's $10
Brooklyn Warehouse $10, Wednesday nights $1, Nova Scotia Wines - $1 any time (does not start until March 1)
Cafe Istanbul $7.50
Cut Steakhouse $30
Da Maurizio $25
Gio Restaurant $30
Il Mercato (both the Spring Garden Rd and Bedford locations) $25
Janes on the Common $10
Jubilee Cottage Inn, Wallace (Rte 6) $4
Keltic Lodge $25
Little Fish $15
Mezza Restaurant $15/bottle first bottle, $10/bottle thereafter, and Free on Wednesdays
Morris East $10
Onyx $30, Wednesdays Free Corkage and half price bar menu
Opa! $20 Group rates negotiated.
Opa! Bayer Lake $20 Group rates negotiated.
Opa! Dartmouth Crossing $20 Group rates negotiated.
Q Smokehouse and Southern BBQ $20 (opening soon)
Ristorante a Mano $25
Riverside Pub, Bedford $15
Saege Bistro $25 all the time, Free on Sundays in Winter
Savoury's, Day's Inn, Sydney $6.50
Tempest $18 all the time, Free on Thursdays
The Argyle $20 Group rates negotiated.
The Grill at Cut $25
The Parrot's Pin, Lockeport $8.75
The Victory Arms Pub (Lord Nelson) $20
The Waterfront Warehouse $20
If you are considering holding an event, or bringing a large wine focussed group to a restaurant, call and talk to the management to see if they will negotiate a group rate. I have had success in Montreal with per person rates. So perhaps more bottles are opened but everyone pays a per person share. Remember, many places now have a CAPS trained Sommelier in their employ (some have more than one) and they may be able to enhance your experience by suggesting interesting wines they have, that you don't.
For a general guide on corkage/BYO and how to use it, take a look at what CAPS member Jeffrey Pinhey wrote on his blog back in 2007, here.
Finally, even if the restaurant is on the list above, it does not hurt to call and confirm. The information above is all from owners or managers, though and should be good.