The Tasting Panel magazine

July 2018

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64  /  the tasting panel  /  july 2018 Fred Dame: Ah, nothing like being in San Francisco on a beautiful day in famed Washington Square. Lindsey, does it ever get old coming to Park Tavern? Lindsey Young: No, it doesn't. I've been here almost four years because it's a great place to work. We have an amazing staff serving excellent food in a gorgeous setting. It seems like a great place just to stop by for a glass or two. How many wines by the glass are on the list here? Right now, 20. We have three sparkling, seven white, three rosé, and seven red. It's important to have diverse selections since about 50 percent of our sales are by the glass. I find that by-the-glass options are a great way to introduce new and interesting varietals to our guests that they may not otherwise have the opportunity to try. Wow, 50 percent—that must keep the waitstaff busy! It certainly does. Our large bar and com- munal area drive a lot of the glass sales. What percentage of red versus white is sold? BEHIND THE SCENES WITH FRED DAME, MS Lindsey Young and Fred Dame, MS. A Conversation with Lindsey Young BEVERAGE DIRECTOR/SOMMELIER, PARK TAVERN, SAN FRANCISCO, CA photos by Hardy Wilson

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