4 ms·
I think it is a category error to equate entree price and pretension. There are plenty of preparations and sources that make it at best breaking even on a $40
by ska 7y ago
I think it is a category error to equate entree price and pretension.
There are plenty of preparations and sources that make it at best breaking even on a $40 fish course (restaurants, especially higher end ones, often don't make anything much on entrees). So you may not feel it is good value for money, but others may well disagree - without being pretentious.
After all, fish isn't in any sense fungible. Even with the same fish, "Joe brought this in fresh today" and "I got it from Sysco" can be very different experiences.
There is after all long distance between places that employ careful sourcing and skilled labor intensive techniques, to those with 5 figure wine lists that rely on wall st. and biglaw types to survive. You can't discern them on $/plate alone.
Now $400 entrees ... you probably have something there.
- deadmetheny 7y agoThis is bang-on. Fish that's worth a shit tends to be on the expensive side, and profit margins on entrees are not nearly as good as most people who aren't in industry think they are.
- hackermailman 7y agoI don't mind paying $40 for fresh fish, cooked in fresh herbs, it's overall flavor meticulously arranged by a professional chef which is something I would unlikely be able to replicate myself. I also don't mind paying up to $150 for a tasting menu from a leading chef like Clare Smythe, just to get ideas myself on flavor pairings. I only eat out once a month or so unless it's appetizers at some bar. I've never seen a $400 scam entree of inflated caviar and truffle pricing but I'm sure they exist like Nello's famous 'daily special' they push on unsuspecting marks without telling you the price.
- deleted 7y ago[deleted]