Mich. It's a casual way to taste new wines, make friends or reconnect with old, eat well and be home by a decent hour. There's no lecture or agenda, but Triffon, the sommelier and wine director for Unique Restaurant Group, strolls the room and welcomes questions. Often, customers stay for dinner or dessert, she says. Smokin' Gordon Biersch Brewery Restaurant in Seattle, jazzes up a traditional slow night, midweek, with Cigar Night. Bowled Over At Club Grotto, Louisville, Ky., the eyes drink.
Martinis arrive in crystal on a bed of crushed ice.
When patrons order brandy, the snifter is warmed before their eyes. Glassware attracts an audience. Marx Bros. Cafe in Anchorage, Alaska, owes to the art of negotiation. The winery also agrees to hold a tasting seminar for the staff. Wineries with big marketing budgets are happy to oblige, according to Amon.