Monday, October 23, 2006

Newest chef's surprise is the $40 entree

NEW YORK, Oct. 21 (UPI) -- The $40 entree becoming more common at U.S. restaurants and is being applied not just to surf-and-turf extravaganzas.

The New York Times noted Saturday that even fish and pasta dishes are topping the $40 barrier in places like Denver and Fort Lauderdale, not just in upscale eateries in Manhattan or Las Vegas.

Diners told The Times that seeing a $40 price on the menu makes them think the dish must be out-of-this-world tasty, or it is simply overpriced.

Nevertheless, restaurant owners say the higher prices reflect the cost of prime ingredients and the developing trend of customers spending more time on their meals, meaning they can turn their tables fewer times in an evening.


  1. Almost twenty years ago, when my husband and I married, 40-50 dollars was our grocery budget for the week (including gas for the cars) I am sure this doesnt surprise you, but there is no way that I would ever be able to justify paying that much for one meal LOL

  2. Yep, I'm shocked. :-) Just kidding.

    I wouldn't willingly drop that kind of cash for an ordinary entree. seems a waste. I still grocery shop with a budget that of one meal would cost in these places.

  3. "...meaning they can turn their tables fewer times in an evening."

    whoa. that's huge. but this statement inherently implies a demographic switch: gone are the businessmen 'steak, potatoes and jack-and-cokeing it for a minute before settling on their next venue (undoubtedably involving strippers).'

    instead, usher in the 'will you please cook it to my specifications, could i see the wine list, and is that the dessert menu? because i'm lactose intolerant...'

    notably, mandatory minimum wage laws have f*^ked with menu prices. the 2 dollar 30 cent an hour server is officially considered a thing of the past.

    if the typical 21st century customer requests her steak/halibut cooked just so, requiring endless server notations and (ass-kissing) trips to the (misogynist abusive) kitchen, i can't argue with this wage hike. customers' smug, bulimic obstreperousness is cutting into (if above readings reflect) servers' revenues, making the latters' job fifteen million times more difficult than it should be.

    too bad all y'all's have to pay the price for this demographic shift in dining dynamics.

    thank the fitness industry.

  4. No doubt about it, people have gotten a lot more picky about restaurant food. And they've become such foodies that they're willing to pay what seems exhorbinant prices to get EXCACTLY what they want. If that puts more money in servers' pockets, then its worth it. It's unfair to pay so little to waitstaff.