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This is a tight, by the glass driven list built for a Korean steakhouse, with 30 of the 40 wines pourable by the glass and a clear lean toward sparkling and red to cut through the smoke and fat. The grower Champagne is the backbone of the strength here, with Egly Ouriet and Etienne Calsac giving you serious bubbles, and there is real character in the offbeat whites from Rudi Pichler in the Niederosterreich and Peter Lauer in the Saar. Pricing is genuinely friendly, opening at $18 with a median around $38, so most of the list is easy to sell, and the few splurges live at the top in the d'Oliveiras Madeiras and the Taittinger Comtes de Champagne and Dom Perignon at $95. Reds run toward bright, food friendly bottles like Jean Foillard's Beaujolais rather than big tannin. This one rewards staff who can steer guests to grower fizz and the Austrian and German whites.