With the increased interest from consumers regarding purchasing local foods, there is a growing literature on the willingness-to-pay (WTP) for these goods. I provide a further expansion on the WTP for local food by exploring the adoption of local foods by intermediate consumers, namely restaurants. Using the Zagat Survey and restaurant specific data, we identify four categories of variables (reputation, features, cuisine, and wine list characteristics) that are expected to influence the availability of local New York State (NYS) wine on NYS restaurants' menu. My analysis uses two econometric models (logit and poisson models) in order to better understand which factors influence the presence and amount of NYS wines on restaurant menus. My results show that restaurant cuisine style and larger presence of American wines have a statistically significant effect on the likelihood of restaurants offering NYS wine. iii