re: A Chef's Perspective

On wine...How do y'all feel when someone brings in their own wine? I'm not talking about a cheapskate bringing in 2 buck chuck, but a nice bottle.

I ask because I have a decent wine collection and will bring wine to dinner probably about one out of every three meals. If the wine list is available online, I always double check to make sure I'm not bringing a wine that is on the list, but it is usually not an issue since a lot of my wines are a somewhat less common (mailing list, etc.). I'll also always offer the server/somm a taste if they express interest in wine. And I of course have no problem paying the corkage - though if it is too high, it could affect my selection of restaurant. I'll also throw a little extra tip in for the service. That's kind of my personal policy to maintain good form.

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but skirt steak seems to be the most variable by far. Do you find that to be the case?

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No. We get a good consistent product.
We trim it ourselves, leaving much more fat than what you find in the grocery.

Also - slow & low with the fat side up for 80% of the cooking process.
I mean really low heat.
We cook our ~say~ MedRare skirts for 15+ minutes on super low. flip for 2 minutes, then let rest(very important)
Finish on med heat for <1 minute per side