JC, here is the exact criteria:
Restaurant Awards information
--------------------------------------------------------------------------------
2008 New Entry Guidelines & Information
The following materials are required for entry into the program:
Your current wine list
Your current dinner menu
Your cover letter explaining your restaurant's wine program: The cover letter must be on your restaurant's letterhead with telephone and fax number and must be in English.
Your nonrefundable entry fee of $250, payable by credit card or check in $U.S., to M. Shanken Communications. This processing fee will be retained whether or not you win an award.
Your listing form (sent to you after receipt of your materials)
Note: Wine lists from cruise lines, sporting arenas and private clubs are ineligible.
Upon receipt of your materials, we will fax you a Wine Spectator Restaurant Awards Listing Form. You must provide us with a working fax number on your letterhead so that we can get the listing form to you. You must complete and return this form as soon as possible. The listing form cannot be sent to you in advance of your entry—it will be generated after receipt of your materials. Please be patient, as there are nearly 4,000 restaurants in the program, and it takes time to process all of the renewals and new entries. It is not unusual for you to be faxed your listing form weeks after sending your materials. Entries without this form will not be judged.
Entries are accepted beginning Jan. 1, 2008, and must be received by (not postmarked by) Feb. 1, 2008. There are no exceptions. Neither faxed nor e-mailed entries will be accepted.
Wine lists must provide vintages and appellations for all selections—including wines by the glass. Spelling is also taken into consideration, as is the overall presentation and appearance of the list. The submitted wine list must be an exact copy of what is currently in use in your restaurant. Lists entered for judging must accurately reflect what your customers will see and have access to. Once past these initial requirements, lists are then judged for one of our three awards.
All award winners will be notified by mail in May, and then listed in the Aug. 31 issue of Wine Spectator. Award certificates are mailed in August. Our Web site's Restaurant Awards database, at
http://www.winespectator.com/restaurants, will be updated with the new winners when the Aug. 31 issue is made public.
All new entries should be addressed to:
Wine Spectator
Restaurant Awards Program
Attn.: New Entries
387 Park Ave. South
New York, NY 10016
For queries, e-mail
restaurantawards@mshanken.com, fax (212) 481-0724 or call (212) 481-8610, ext. 781. Because of the volume of entries we receive, e-mail is the best way to contact us.
Awards Are Given on Three Levels:
Award of Excellence
3,131 current winners
Our basic award, for lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. Typically, these lists offer at least 100 selections.
Best of Award of Excellence
748 current winners
Our second-tier award, created to give special recognition to restaurants that clearly exceed the requirements of the Award of Excellence. These lists typically offer 500 or more selections, along with superior presentation, and display either vintage depth, with several vertical offerings of top wines, or excellent breadth across several wine regions.
Grand Award
76 current winners
Our highest award, given to restaurants that show an uncompromising, passionate devotion to the quality of their wine program. These restaurants typically offer 1,500 selections or more, and feature serious breadth of top producers, outstanding depth in mature vintages, a selection of large-format bottles, excellent harmony with the menu and superior organization, presentation and wine service.