(A) For the purpose of this subchapter, the following definition shall apply unless the context clearly indicates or requires a different meaning.
RESTAURANT. An establishment, under the control of a single proprietor or manager, having appropriate facilities for serving meals and where, in consideration of payment therefor, meals are regularly served at tables to the general public, and which employs an adequate staff to provide the usual and suitable service to its guests.
(B) No person, except a wholesaler or manufacturer to the extent authorized under state license, and the municipal liquor dispensary, shall directly or indirectly deal in, sell or keep for sale in the city any wine not exceeding 14% alcohol by volume without an on-sale wine license. An on sale wine license authorizes the sale of wine not exceeding 14% alcohol by volume, for consumption on the licensed premises only, in conjunction with the sale of food. An on sale wine license may be issued only to a restaurant having facilities for seating not fewer than 25 guests at one time.
(1990 Code, § 1204.020) Penalty, see § 113.999