Is that real? How does this place stay in business?
Volume, great food, extremely popular.
That’s impressive. McDonald’s Big Arch, without fries, costs around that much.
Plus this is a very good burger, as opposed to the McD’s slop.
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I went to Lucky market the other day for a bone in skin on chicken breast. I used to go for specials but have lately been disappointed by their lack of basics like pretzels and lights. I figured they might not have bone in skin on breast, and I would cut up a whole chicken. They had no chicken breast, and the only whole chicken was more than $25.00. I didn’t buy it and am questioning if it really happened as I’m typing this. This same Lucky’s was selling some ground beef for a similar price a few months ago.
ETA The fancy market had bone in skin on breast for $6..99/pound
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Wow! Real potatoes with skins!
Doesn’t hurt that their fries are also some of the best in town 
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The famous Zuni chicken (SF) is $75, comes with the bread salad. Feeds four; but you need an extra side IMO. I usually avoid chicken at restaurants too but it is good. I’ve tried the high temp chicken roast…it can fill your house with chicken smoke/grease. So there’s a reason to order it, unless you have an outdoor kitchen. It use to be like $45…current prices don’t seem crazy since it a nice place and has a track record. .
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I agree and would assume so, too. My $1.50/lb chicken wholes are basically grocery store normies, although sometimes what they call “Premium” are the same price - not that I have any clue as to the quality difference between regular and the “premium”!
Although I’m not positive what Mr. Cha meant about his chicken $14.5 halves being lower quality than the $38 halves, I assume he meant maybe that the upper level stuff was some kind of upper-crust heritage chicken? Versus he (and me) just using regular staple chickens.
Ouch. Bone-in, skin-on breast is more normally 3.5 here.
The whole chickens, I am more normally getting around $1.50-$1.70/lb. I buy wholes most often, sometimes parts if they look like a good deal, or if I need a LOT of that particular part. Most recently my usual grocery has been selling 10 pound bags of leg-thigh quarters at $9 total, which to me seems a good deal. My fam likes creamy chicken enchiladas and the leg-thigh quarters are perfect for that. I just salt/season, roast, pull the meats and chop for the enchiladas.
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And I’ve picked it up at $1.99/lb by me (New England). I buy whole chickens on sale at $.99/lb. I usually buy 2, and 1 goes into the freezer for later use.
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Bone-in, skin-on split chicken breasts in ShopRite (Aberdeen NJ) this week are $1.79/lb for regular, $2.61/lb (on sale) for “all-natural”, and $2.99/lb for kosher. (Halal comes only in skinless, boneless.)
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what’s the difference between all-natural and regular (there are no legal requirements to name any food or meat all-natural - it’s more or less a marketing scam
The label says no antibiotics, no growth hormones, vegetarian diet, and a few other things.
Growth hormones in poultry have been outlawed since the 1950s.
That’s just marketing BS to “justify” a higher price. As long as it isn’t labeled organic (which has defined rules) most other labels have little to no meaning and can be put on anything
I am so tired of all the outrage that the effen NY Times and various dopey council members try to elicit. There is no news here. The only ruffling is being done by the NYT. First if you don’t live here you really have no clue what is affordable or not for the people who go out. Some people can’t afford to go out at all and others eat nearly every meal out. So what? I wish that comments on NYT forums could be filtered based on whether you’re like an old BBQ or a B&T or at least live in the metro area. Amazing how few even know what those terms mean these days. As chance would have it we had dinner at a trendy wine bar last night. Service was slow. A glass of wine I got was corked. The half chicken was $33 and didn’t look nearly as good as Gigi’s. $40 is worth a shrug, not even a raised eyebrow. $30 burgers are everywhere. $50 entrees are popping up in neighborhood restaurants. What do you expect with rents and minimum wage close to $20 for tipped staff? No one is forced to eat out (though my job does a pretty good job of strongly suggesting it).
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Yeah, there are some similar restaurant prices here in the Bay Area, where cost of living and commercial rent is similarly high, and tipped minimum wage is full minimum wage (at or nearly $20/hour, depending on the city).
$20+ buck Mission burritos are a thing. By cracky, I remember when they were $1.50. So…Hey you kids get off my lawn!!! Okay, okay, I kid but what would NYers do if they couldn’t complain and kvetch? NYT just doing community service. 
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