One of the most difficult and confusing things to understand about our wonderful state of Texas are our liquor laws, wet and dry areas, semi-dry areas, Unicards. At best it is very difficult to understand. Having not been brought up in Texas it makes it even more difficult. After owning a wine bar/restaurant for 7+ years it is no less clear today than it was then.
Let me try and explain: My state beverage license allows me, at Mercy, to serve beer and wine. The State license allows you to come in, buy a bottle of wine and drink it on premise or to take it home unopened, however, my city license does not. Currently the Town of Addison only allows a select number of liquor stores (Inwood Ave) to sell liquor, beer and wine for off premise consumption.
The city council, in their wisdom, undertook a 6 month project to look at this ordinance to see if it was time to amend it or change it. It set up a subcommittee to make a recommendation to the council. I had the pleasure to speak to the subcommittee as well as directly to the city council on several occasions on behalf of changing the ordinance to allow beer and wine to be sold elsewhere beside those retailers on Inwood. This past week the city council wisely voted to allow the question to go before the voters in November. This same issue is on the ballot for Dallas.
My argument to the city council was that we at Mercy bring in wines that are difficult to find at retail. Trying to differentiate ourselves and bring a unique experience to our guests. We bring these wines to our guests and develop the demand then we are compelled to send our guest to a retailer if they wish to purchase a bottle to take home. Most often the retailer is located outside of the Town of Addision.
Mercy looses revenue for wine selections that we have generated the demand for and the community looses tax revenue. It is my belief that this is a convenience that every citizen should have if they so choose.
There has been a great deal of fear mongering surrounding this issue. The opposition continues to talk about the increase in crime in the area should this happen. One doesn’t have to look very far outside our own back yard to see that this is just not the case. Many surrounding towns allow for this and people are not shooting each other in the streets because they can buy a bottle of wine in their local grocery store. Those towns that have allowed this are also seeing improved economic development and growth in their communities.
When this comes up for a public vote in November, we urge you to please consider voting for the change in this local ordinance, opening up the sale of beer and wine to retail establishments throughout the city. We encourage everyone to drink responsibly.
Mercy…………
Glen Agritelley
Owner
Monday, August 30, 2010
Monday, August 23, 2010
Vegas and their new City Center
Freshly back from my annual pilgrimage to Las Vegas. This year was special, 6 nights in “fun city”! I combined some work and some play this time. I spent 2 full days at the largest men’s clothing show in the world for Sebastian’s Closet and 4 days with my boys for pure fun.
I was determined to explore the new City Center complex this year. After many years of it being built and many ownership changes, this complex will help redefine Vegas and set a new standard for the future. It is truly an amazing site. Ultra modern, airy, high ceilings; one has the complete feeling of openness and space. Shopping is all high end as you would expect from such a gorgeous place. You might expect room rates to be through the roof, remember this is 2010, after the crash and Vegas is still reeling from the economic downturn. Room rates are very affordable. I’d highly recommend staying there as soon as you can, because I can only imagine that rates have to go up as the economy improves. Someone has to pay for this complex. My understanding is that City Center has its own zip code in Las Vegas. There is literally no reason to leave the complex once you are there!
After Wine Spectator’s rave review of the new Spanish restaurant, Julian Serrano’s, it was a must stop for me. Julian came from the famed Picasso’s, which a few short years ago was only 1 of 2 five star restaurants in Las Vegas. Julian’s pedigree is very impressive and he does not disappoint in his new venture. Serrano’s specializes in tapas and paella. We tried 5 or 6 different tapas and everyone was better than the last. Most impressive was Julian’s wine list. Three pages of Spanish wines and it held the largest selection of Spanish wines from the Del Duero region of Spain that I have ever seen in the US.
Six days in Vegas is a long time and one gets the sense that while there seem to be huge numbers of people everywhere, Vegas is still feeling the pinch of the economy. Key indicators for me were that I had no problem getting into any restaurant I wanted to in 6 nights without a reservation. Any show was available any night I wanted. The hotels are offering incredible deals. Every cab driver I spoke with gave me the universal answer, yes, things are picking up but very slowly. Take advantage of all Las Vegas has to offer. It is a great value right now in all price ranges!
Glen Agritelley
Owner
I was determined to explore the new City Center complex this year. After many years of it being built and many ownership changes, this complex will help redefine Vegas and set a new standard for the future. It is truly an amazing site. Ultra modern, airy, high ceilings; one has the complete feeling of openness and space. Shopping is all high end as you would expect from such a gorgeous place. You might expect room rates to be through the roof, remember this is 2010, after the crash and Vegas is still reeling from the economic downturn. Room rates are very affordable. I’d highly recommend staying there as soon as you can, because I can only imagine that rates have to go up as the economy improves. Someone has to pay for this complex. My understanding is that City Center has its own zip code in Las Vegas. There is literally no reason to leave the complex once you are there!
After Wine Spectator’s rave review of the new Spanish restaurant, Julian Serrano’s, it was a must stop for me. Julian came from the famed Picasso’s, which a few short years ago was only 1 of 2 five star restaurants in Las Vegas. Julian’s pedigree is very impressive and he does not disappoint in his new venture. Serrano’s specializes in tapas and paella. We tried 5 or 6 different tapas and everyone was better than the last. Most impressive was Julian’s wine list. Three pages of Spanish wines and it held the largest selection of Spanish wines from the Del Duero region of Spain that I have ever seen in the US.
Six days in Vegas is a long time and one gets the sense that while there seem to be huge numbers of people everywhere, Vegas is still feeling the pinch of the economy. Key indicators for me were that I had no problem getting into any restaurant I wanted to in 6 nights without a reservation. Any show was available any night I wanted. The hotels are offering incredible deals. Every cab driver I spoke with gave me the universal answer, yes, things are picking up but very slowly. Take advantage of all Las Vegas has to offer. It is a great value right now in all price ranges!
Glen Agritelley
Owner
Tuesday, August 17, 2010
Change is a necessary part of life
Building a successful restaurant and wine bar require many different facets. The decor, the wine selections, the physical location are all important factors. At Mercy, I have always maintained that it is our staff that have really contributed the most and been the real building blocks of our success.
Recruiting, hiring, training, team building, nurturing and supervision are important components of the staffing process. As managers, we are responsible to support our staff, work as a team with the other managers to ultimately deliver a great guest experience to all that visit Mercy.
The last two years have brought to us a variety of new experiences with changes taking place in the economy, the environment and the political and technological landscapes. Change is a necessary part of life. Mercy has evolved and changed throughout our existence; food menu and wine offerings, decor and staffing evolutions.
Craig Brazeal, our bar manager, has been a valued working partner to his fellow managers these past two years, a supportive mentor to our staff and a welcome presence behind the bar to many of our guests. Change is necessary and so when new opportunities open, new experiences unfold, we have to adapt and embrace. Craig has accepted a new opportunity which will chart new experiences for him in a different city. He will be serving out his remaining three weeks at Mercy and while we are sorry to see him leave, we welcome the opportunity it will provide to him in his professional life.
Please stop in to visit Craig and all of as at Mercy over the coming few weeks. Take a moment to say hi and wish Craig the best, as we do, in his future endeavors.
Mike Castagne
Operations Manager
Recruiting, hiring, training, team building, nurturing and supervision are important components of the staffing process. As managers, we are responsible to support our staff, work as a team with the other managers to ultimately deliver a great guest experience to all that visit Mercy.
The last two years have brought to us a variety of new experiences with changes taking place in the economy, the environment and the political and technological landscapes. Change is a necessary part of life. Mercy has evolved and changed throughout our existence; food menu and wine offerings, decor and staffing evolutions.
Craig Brazeal, our bar manager, has been a valued working partner to his fellow managers these past two years, a supportive mentor to our staff and a welcome presence behind the bar to many of our guests. Change is necessary and so when new opportunities open, new experiences unfold, we have to adapt and embrace. Craig has accepted a new opportunity which will chart new experiences for him in a different city. He will be serving out his remaining three weeks at Mercy and while we are sorry to see him leave, we welcome the opportunity it will provide to him in his professional life.
Please stop in to visit Craig and all of as at Mercy over the coming few weeks. Take a moment to say hi and wish Craig the best, as we do, in his future endeavors.
Mike Castagne
Operations Manager
Monday, August 9, 2010
A Bordeaux sleeper
Wines from Saint-Émilion or from the right bank, Lalande-de-Pomerol, are often selected for those that would like to experience a Bordeaux wine. These two appellations use a majority Cabernet Franc or Merlot for a lighter varietal for the beginners palet.
These two appellations can also be expensive in some cases. However, you can find some great Bordeaux selections that are affordable and also ready to drink.
One new addition at Mercy is Chateau Le Conseiller 2008 Bordeaux Superior. This wine is young but very smooth with a 90% Merlot and 10% Cabernet Franc blend. It is made by Jean-Philippe Janoueix, Le Conseiller and is consistently a top effort from this humble appellation. This is a big-time sleeper of this vintage with its dense purple color, aromas of roasted coffee, blackberry liqueur, charcoal and smoke. It is dense, chewy, and rich, with sweet tannins and ripe fruit.
You can enjoy Chateau Le Conseiller 2008 at Mercy for $ 20 by the glass or $ 60 by the bottle.
Vincent Havard
General Manager and Operating Partner
These two appellations can also be expensive in some cases. However, you can find some great Bordeaux selections that are affordable and also ready to drink.
One new addition at Mercy is Chateau Le Conseiller 2008 Bordeaux Superior. This wine is young but very smooth with a 90% Merlot and 10% Cabernet Franc blend. It is made by Jean-Philippe Janoueix, Le Conseiller and is consistently a top effort from this humble appellation. This is a big-time sleeper of this vintage with its dense purple color, aromas of roasted coffee, blackberry liqueur, charcoal and smoke. It is dense, chewy, and rich, with sweet tannins and ripe fruit.
You can enjoy Chateau Le Conseiller 2008 at Mercy for $ 20 by the glass or $ 60 by the bottle.
Vincent Havard
General Manager and Operating Partner
Monday, July 26, 2010
We're doing something right
For the last seven years, Mercy has strived to be the best at what we do and it’s finally paying off. Our team is consistently working very hard, to take the extra step, to be the best and because of that, Mercy Wine Bar is having its greatest year ever !
We have been very blessed this year by being showered with awards and recognition by our peers and industry professionals and they keep pouring in. Our most recent recognition ~ Voted Best Wine bar in Dallas by “D Magazine”. The first sentence says it all “Mercy is a true wine experience” which has been our goal since day one. We don’t want to provide just food or wine; we want to be known for providing an experience for everyone. Nothing makes us feel better then to see a guest exiting Mercy with smile of satisfaction on their face.
We have also recently received, for the seventh year in a row, a Wine Spectator Award of Excellence, which every year has been an honor to receive this from an industry publication that is read around the entire world.
We want to thank every one of our staff members, from our management team, servers and bartenders, bus staff and our kitchen staff for working very hard in making Mercy Wine Bar a well oiled machine. More importantly we want to thank our guests. Without you, none of these awards would be possible. We will continue to work vigorously to provide the best experience for everyone who comes to our establishment.
Thank you and see you at Mercy!
Craig Brazeal
Bar Manager
We have been very blessed this year by being showered with awards and recognition by our peers and industry professionals and they keep pouring in. Our most recent recognition ~ Voted Best Wine bar in Dallas by “D Magazine”. The first sentence says it all “Mercy is a true wine experience” which has been our goal since day one. We don’t want to provide just food or wine; we want to be known for providing an experience for everyone. Nothing makes us feel better then to see a guest exiting Mercy with smile of satisfaction on their face.
We have also recently received, for the seventh year in a row, a Wine Spectator Award of Excellence, which every year has been an honor to receive this from an industry publication that is read around the entire world.
We want to thank every one of our staff members, from our management team, servers and bartenders, bus staff and our kitchen staff for working very hard in making Mercy Wine Bar a well oiled machine. More importantly we want to thank our guests. Without you, none of these awards would be possible. We will continue to work vigorously to provide the best experience for everyone who comes to our establishment.
Thank you and see you at Mercy!
Craig Brazeal
Bar Manager
Friday, July 9, 2010
Thank you to all that voted
Over the last 7 years we have been very fortunate to have received some great recognition throughout the US. Our industry has voted us one of the top 4 wine bars in the country for a couple of years and several lifestyle websites have recognized Mercy as a unique wine bar concept.
While we love being recognized by our peers and critics, the most satisfying recognition comes from you, our guests. This week Mercy received Best Place to Sip Wine and Best Lounge from Addison Corridor Magazine. Over a period of several months, this prestigious magazine solicited feedback from the public for their “Favorites” in multiple categories. You honored us with two awards this year. Of all of the awards we have received over the years, these are the ones that mean the most to us, those coming from our guests.
Guest feedback is a critical part of our business. Some of you may not be aware, when your server asks if you wouldn’t mind filling out a comment card, what happens to those. As a management team, we all review the feedback and discuss everything on every single one of them. We then take appropriate action to strengthen and reinforce those things we do well and improve in those areas that need bolstering.
As a management team we are constantly challenging our staff to improve their wine knowledge and service skills. Training is a regular part of our business model and we believe that the bar of excellence needs to be continually raised to provide the best guest experience possible.
We very much appreciate your vote of confidence and will continue to work hard to earn your praise. It is our goal to make your time at Mercy the very best part of your day.
Glen
Owner
While we love being recognized by our peers and critics, the most satisfying recognition comes from you, our guests. This week Mercy received Best Place to Sip Wine and Best Lounge from Addison Corridor Magazine. Over a period of several months, this prestigious magazine solicited feedback from the public for their “Favorites” in multiple categories. You honored us with two awards this year. Of all of the awards we have received over the years, these are the ones that mean the most to us, those coming from our guests.
Guest feedback is a critical part of our business. Some of you may not be aware, when your server asks if you wouldn’t mind filling out a comment card, what happens to those. As a management team, we all review the feedback and discuss everything on every single one of them. We then take appropriate action to strengthen and reinforce those things we do well and improve in those areas that need bolstering.
As a management team we are constantly challenging our staff to improve their wine knowledge and service skills. Training is a regular part of our business model and we believe that the bar of excellence needs to be continually raised to provide the best guest experience possible.
We very much appreciate your vote of confidence and will continue to work hard to earn your praise. It is our goal to make your time at Mercy the very best part of your day.
Glen
Owner
Monday, July 5, 2010
Planning for an Event
Entertaining in your home and planning for a large gathering can be a real daunting task for the novice event planner. Now, while I don't consider myself an expert by any means,I will share some thoughts on the events that I put together for groups at Mercy.
Are you working with a theme ? We have hosted several customer events with a theme in mind: Argentine or Chilean wines, Reds of Napa, or the beer tasting event that we did several years ago, come to mind.
How much wine to buy ? Two factors to help you choose. How long do you anticipate the event lasting, two or three hours ? How many guests will be drinking wine or beer ? Here is a formula to help you decide how many bottles to purchase. Take the number of guests drinking wine multiplied by the length in hours of your event and divide it by 6. The number 6 represents an approximate number of glasses you will get per bottle of wine. So if you expect 24 guests for a 3 hour event .... 24 x 3 (hours) / 6 = 12 bottles of wine. Beer planning is a little more difficult since beer drinkers can be so varied in their pace. Assume that your guests will drink at a comfortable pace of 1 beer every 30 minutes so that means 2 beers per beer drinker per hour. If you have 12 beer drinkers for this 3 hour event 12 x 2 x 3 / 24 = 3 cases of beer (24 per case).
What to serve for food ? I always recommend an assortment of cheeses and seasonal fruit for a couple of reasons, primarily among them is that they will stay fresh and inviting throughout your event and will be available to keep your guests munching on something. A variety of hot and cold appetizers or small sandwiches cut into bite sized portions are best. Select items that can be served hot for immediately passing amongst your guests and other selections which can served at room temperature that you can set out and allow you to get out of the kitchen to be a host to your guests.
Of course, the best option of all is to contact me at Mercy and let us take care of all the assorted details for you. We love what we do and we would enjoy introducing Mercy to your guests as well.
Mike Castagne
Operations Manager
Are you working with a theme ? We have hosted several customer events with a theme in mind: Argentine or Chilean wines, Reds of Napa, or the beer tasting event that we did several years ago, come to mind.
How much wine to buy ? Two factors to help you choose. How long do you anticipate the event lasting, two or three hours ? How many guests will be drinking wine or beer ? Here is a formula to help you decide how many bottles to purchase. Take the number of guests drinking wine multiplied by the length in hours of your event and divide it by 6. The number 6 represents an approximate number of glasses you will get per bottle of wine. So if you expect 24 guests for a 3 hour event .... 24 x 3 (hours) / 6 = 12 bottles of wine. Beer planning is a little more difficult since beer drinkers can be so varied in their pace. Assume that your guests will drink at a comfortable pace of 1 beer every 30 minutes so that means 2 beers per beer drinker per hour. If you have 12 beer drinkers for this 3 hour event 12 x 2 x 3 / 24 = 3 cases of beer (24 per case).
What to serve for food ? I always recommend an assortment of cheeses and seasonal fruit for a couple of reasons, primarily among them is that they will stay fresh and inviting throughout your event and will be available to keep your guests munching on something. A variety of hot and cold appetizers or small sandwiches cut into bite sized portions are best. Select items that can be served hot for immediately passing amongst your guests and other selections which can served at room temperature that you can set out and allow you to get out of the kitchen to be a host to your guests.
Of course, the best option of all is to contact me at Mercy and let us take care of all the assorted details for you. We love what we do and we would enjoy introducing Mercy to your guests as well.
Mike Castagne
Operations Manager
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