I can't address all of the recent posts in the time I have today, but in response to the wine pairing question..... The menu you receive contains all of the wine pairings proposed - preselected by the team that day to most complement the course. However, you are not limited to what appears on the menu. If you are adventuresome - or would like to request a $100 with commensurate upgrade in pairings, they are more than ready, willing and able to accommodate. Also, if you don't care for Reisling, for instance, you can have a conversation (as simple as "something else", or a detailed, educational discussion on the alternatives) about substituting that particular pairing. To give you some idea of how talented and accommodating this restaurant and service team are, here is a picture of Israel Perez (one of two people who manage the wine cellar) giving me a tour of his cellar. V&A Manager, Israel Perez, touring his wine cellar: It is not a great artistic photograph because of the limited space, but this picture contains a thousand words: 1. He was enthusiastic by someone who cared about wine. 2. He enjoys sharing his passion for wine 3. He understands, time permitting, that customers may be interested in seeing his wine cellar. 4. Wine cellars build recently look a lot more like a closet than the romantic picture I had in my head from the French movie at Epcot 5. That some bottles of wine in his cellar are priced at $11,000 - or more (the one in his hand). I was fascinated by all of his commentary: 1. You can never tell by how the customer looks who might order such a bottle (usually ordered by the most unassuming looking people). 2. How he and Chef Scott travel to evaluate and learn from peer restaurants around the world. I could go on and on - and will, when I have more time.