Keep an eye on your bartender the next time you order a glass of wine at OTD, Charles Phan’s new San Francisco outpost. Chances are it won’t be coming from a bottle, but a tap.
That’s right. A tap.
Eight wines are being served from sterling spigots at the new Bush Street spot, and wine director Gus Vahlkamp couldn’t be happier about what they represent.
Vahlkamp, who lived in Provence when he was younger, remembers how local restaurants sold house wine straight from giant plastic barrels.
There were no bottles, no corks, no labels. No waste.
“I always thought it was a good idea,” Vahlkamp recalls.
He isn’t alone. Wine on tap is taking flight in Bay Area restaurants and bars as a cheaper, greener and fresher alternative to bottled wines served by the glass. [READ MORE]
