Private Dining

We could have opened a wine bar. We could have built a curated cellar and sold bottles by the glass. Both would have been simpler — operationally, commercially, conceptually.

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We chose BYOB because no other format does what BYOB does.

BYOB puts the knowledge in the room. When twelve people arrive each carrying a bottle they've thought carefully about, you have twelve stories, twelve opinions, twelve different relationships with wine all at the same table. The conversation that results from that — the comparison, the discovery, the moment someone tastes something they've never tasted before and visibly recalibrates — cannot be manufactured. It can only be created by the format itself.

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"BYOB is the only format where the guests are also the curators. Where showing up is itself a statement. Where the thing you bring tells the room something about who you are before you've said a word."

— Txavi

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There is also the matter of knowledge elitism — and we are comfortable naming it honestly. BYOB is not for everyone. It rewards people who have done the work: who have read about regions, visited wineries, kept notes, developed opinions. It creates a social proof of taste that no menu, no sommelier, no prix-fixe experience can replicate. The bottle you bring is yours. The choice is entirely yours. And when Manny calls it the best bottle of the night — that belongs to you too.