I recall Laura Cunningham telling Jeff Leve, Mark Squires, Charles Morgan, Nigel Williamson (RIP), and me that the only reason they started charging corkage was to discourage diners from bringing hotel pillow wines. Times have changed.
I’ve eaten at TFL a number of times and aside from Champagne and Chablis, haven’t purchased from their wine list. TFL was MUCH better when Keller only had one fine dining restaurant; it is impossible to be in NYC and Yountville at the same time and, no, those kitchen cameras aren’t the same as having TK in the kitchen. But that is another topic.
Wholesale is A LOT cheaper than auction. Buying blue chip bottles just at or just under retail, plus tax, plus shipping, plus buyers premium is not something I’ve ever discussed with the chef/owner. Probably because it’s not profitable.
I’ve gone to TFL and per se probsbly 4-5 times in the last couple years and seen drc poured at at least one table each time. I guess everyone’s mileage may vary.