haha - too kind! thanks!
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Jesusss, I could pay mortgage for months at those prices! Your theory is probably correct. “Perceived value” is one of the factors behind the high markup. As we know, value is subjective, it makes one feel good to drink an “expensive” wine. Another reason is they (the restaurant) know most of us know nothing. I see similarities in the craft beer scene. Overhyped beers and brands have huge markups and they still sell. Also, people are more willing to pay a high price for beer than wine.
I rarely order wine with my food. If you do then try not to order the second least expensive on the wine list. It’s the one with the highest markup.
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Take a look at their wine list (ko.momofuku.com). A lot of their markups are clearly more than 300%.
Thanks Maria. Yours looks pretty fab as well and the BLAT, now adding avocado creaminess to a BLT, genius
This Roast Stuffed Breast of Veal was scheduled for Sunday but plans were changed.
Finished work early yesterday, so prepared and into the oven for two hours…
Stuffing included: mirepoix, cremini and button mushrooms, grated sweet potato, Challah bread soaked in egg and water as a binder. S&P, rosemary, Garlic powder, a dash of turmeric and paprika coated the outside.
You know two hours to watch something cook requires that you relax…and I did with some 18 year old scotch!
I served a Pinot Noir with the Breast of Veal…
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You know how to live!
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Talking about wine markup, I think 250% - 300% is quite the norm in Paris. For cheaper wine, it doesn’t look that obscene. There are restaurants doing the reverse, marking up on food but selling wine with very slight markup, depend on business model.
I think that 250% - 300% is the norm everywhere. But I find that wine is usually quite reasonably priced in Paris. Almost anything is reasonably priced compared to Switzerland!
Except, perhaps, Momofuku Ko Bar.
After several raw meals, I longed for something cooked. Spared ribs cooked with Vietnamese fish sauce + blackcurrant + honey + dark Pelforth beer.
Some raw meals include Tuna with strawberries, cod with coriander, red onion and soy sauce. But the most radical one with veal liver carpaccio with oranges, lemon and lime. At bit uneasy in the beginning, but then the citrus juice “cooked” the meat.
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Dinning solo. Found a vac pak of 4 chicken wings and had left over rice and black beans. Did the wings in the Cuisinart steam convection oven on steam bake
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Cornmeal-crusted catfish, cole slaw vinaigrette, buttermilk biscuits, and mustard-agave-butter glazed carrots. Pantry/fridge randomness meal except for the fish.
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I needed some Hot Carbs today and decided garlic knots were in order… there used to be four but obviously i shoved one in my mouth seconds after he gave me my bag!
Seriously amazing, and very garlicky in the best possible way.
Followed by some watermelon and kombucha. Probably not a balanced meal, but whatevs. I’ll probably have some yogurt later with my tea.
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trying to figure them out .
Garlic rolls come with sour cream and are served with borscht in Ukraine and Moldova. Maybe an idea for you in colder months.
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Where do you get garlic knots? They look like something I’d like to try sometime.
It’s my favorite spot for garlic knots ever! On lexington ave on UES, b/w 78th and 79th, “don filippo”. It’s across the street from Farinella, so an ideal meal would be starting with garlic knots and then walk across the street for the super thin flat fancy slice at Farinella (never tried the slices at don filippo, they’re classic huge nyc pizza shop style). The ones are farinella are lighter- and i like they have some cheeseless options
https://www.donfilipporestaurant.com
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Noted!
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that fish looks perfectly cooked! i can taste it from here…
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i love black beans and rice, so much. been a while…
Me too and it’s been awhile as well. I usually make a big pot and have containers in the freezer for those after work quick meals. This was from the freezer. One container left and it’s time to replenish. Cuz you can’t get enough black beans and rice. Soul food
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