"Across the country, some owners are doing the unimaginable: replacing their high-end restaurants with ones where diners can spend less." Interesting look at how some of the mid-high price point...
"Across the country, some owners are doing the unimaginable: replacing their high-end restaurants with ones where diners can spend less."
Interesting look at how some of the mid-high price point restaurants are flipping into more moderate, reasonably-priced models.
You'd know when you get the 4-5 amazing courses followed by the surprise bill at the end. I planned on taking the wife this year once I get an expected bonus payout that I've been waiting for,...
You'd know when you get the 4-5 amazing courses followed by the surprise bill at the end. I planned on taking the wife this year once I get an expected bonus payout that I've been waiting for, though I'm trying to keep things somewhat reasonable.
Haha yeah thats never happened to me. The fanciest place Ive ever been to was one of those Brazilian steak places that charges a flat amount per person. The “cheaper menu” that this article...
Haha yeah thats never happened to me. The fanciest place Ive ever been to was one of those Brazilian steak places that charges a flat amount per person.
The “cheaper menu” that this article describes is my idea of a fancy restaurant. Apparently theres a whole class of fine dining out there that I was never aware of. Ive never spent more than like 100/person at a restaurant.
And that’s just western-style fine dining. One of my most expensive meals was a $500/person omakase in SF. The vibe is pretty different - generally the staff are pretty nice to you at fancy...
And that’s just western-style fine dining. One of my most expensive meals was a $500/person omakase in SF. The vibe is pretty different - generally the staff are pretty nice to you at fancy restaurants but the point of omakase is to eat while knowing that the chef, who’s 2 feet in front you and sternly staring at you, is absolutely judging the hell out of you. And god forbid you don’t finish something.
Definitely worth it, though. A culinary experience that I still remember vividly to this day.
I found a really expensive sushi place in my city that we’re not sure about cause we might end up spending $150/person and that experience is still nothing like what you described. I don’t think a...
I found a really expensive sushi place in my city that we’re not sure about cause we might end up spending $150/person and that experience is still nothing like what you described.
I don’t think a place like that even exists in my city. I’m closer to Atlanta than I am to New York.
For something like dining that doesn't really scale with the widening wealth gaps, it doesn't surprise me. Increased wealth can buy you a bigger house to buy more objects to store those things in...
For something like dining that doesn't really scale with the widening wealth gaps, it doesn't surprise me. Increased wealth can buy you a bigger house to buy more objects to store those things in so people on the high side of the wealth gap can have a much greater influence on what products are made even when they are the minority, but it isn't going to expand your stomach to eat more or give you more days in the week to visit restaurants more often. It just means they'll spend more on the same trips to restaurants they already would take, but that isn't going to increase the frequency of it.
I found the first photo really interesting to compare what, of the space, they kept the same and what they changed to signal the less swanky, more approachable tone. All the bones: the floor,...
I found the first photo really interesting to compare what, of the space, they kept the same and what they changed to signal the less swanky, more approachable tone. All the bones: the floor, lighting, and tables the same, but toss down some nice rugs and put up wood panelling.
So, it piqued my interest. As a design layperson, it'd be cool to see a compilation of these types of space changes.
The other NY flip, Liberine to Capitaine, also looks like adding wood panelling was the main change, alongside seating/tables.
The LA asian restaurants seem like they didn't change the interior at all from photos I found (eg, 88 club to Tiger Tiger)
The DC example, from Tail Up Goat to Rye Bunny, has a very distinctive ceiling, but they drastically changed the flooring tables/seating, lighting, and wall art for a slightly kitschy/cozy vibe.
These would also be some of the cheaper ways to revamp the place into something else. A fine dining place that's struggling to bring in enough business to justify itself, which is obviously what...
I found the first photo really interesting to compare what, of the space, they kept the same and what they changed to signal the less swanky, more approachable tone. All the bones: the floor, lighting, and tables the same, but toss down some nice rugs and put up wood panelling.
These would also be some of the cheaper ways to revamp the place into something else. A fine dining place that's struggling to bring in enough business to justify itself, which is obviously what situation they were in, has to make some kind of change. You can't get fancier without spending a bunch of money, but you can take your already sunk costs in a fine dining place and tone it down a bit for much less to target a different audience.
The article seems to rely only on a few anecdotes, so I wonder if it's really a trend or not. My personal and also anecdotal impression is that most restaurants at all price levels have gotten...
The article seems to rely only on a few anecdotes, so I wonder if it's really a trend or not. My personal and also anecdotal impression is that most restaurants at all price levels have gotten more expensive and/or have reduced portion sizes.
On the other hand, I wonder if there's something going with price brackets and psychology here where 3 digits feels like a big jump. The kind of attitude that if I'm going to be paying $100+ for a meal, it better be damn good. That used to be nice fine dining kind of territory, but since everything has moved up in price, the mid-range-kind-of-nice-but-not-super-nice bracket has moved up to about $100, despite not necessarily providing the super high end experience. So, maybe it's hard to be a restaurant charging near that hundred-dollar threshold right now. A lot of people might balk at the $100 price tag, while people willing to spend that much for a meal might just be willing to spend $200 on a michelin starred restaurant instead. I've personally found myself reacting that way after dining at such a restaurant. Conversations like: "We spent $100 each here? I didn't think it was that nice a place."
This is what came to mind for me as well when reading this. All restaurants have massively inflated their prices, and consumers seem to have accepted them, so business incentives have changed....
This is what came to mind for me as well when reading this. All restaurants have massively inflated their prices, and consumers seem to have accepted them, so business incentives have changed. Margins are much better charging $25 for a plate of pasta and vodka sauce than charging $50 for a fine dining entree that takes expensive ingredients and labor to prepare.
I have just stopped eating out altogether, unless its a social obligation. Seeing that I've spent $50 on a sandwich and a drink and then being handed a terminal with a default 25% tip option just completely destroys any enjoyment I might have otherwise gotten from the experience. If I'm busy or want a treat, I'd much rather just grab something premade from the grocery store these days.
This is a stretch, but I do wonder if part of this trend, if it is one, is due to the Instagramification and Yelpification of how restaurants promote nowadays. When I was on social media I...
This is a stretch, but I do wonder if part of this trend, if it is one, is due to the Instagramification and Yelpification of how restaurants promote nowadays. When I was on social media I distinctly remember being inundated with those "Guys, you're neVERgonnaBElieve this spot I found..." reels promoting random spots the creator happened to find. More accessible price point means it's easier for restaurants to get people through the door, more people willing to walk through the door at a place makes that place more appealing for a creator to promote.
This is all apropos of nothing. Also, on a personal note, my view on restaurant dining rapidly turned into that of a skeptical old curmudgeon after having exposed myself to those types of reels for years. I'll still go to a fine dining place for a big occasion, but nowadays I overwhelmingly prefer the cheap local place that's a few blocks away. Or to cook.
"Across the country, some owners are doing the unimaginable: replacing their high-end restaurants with ones where diners can spend less."
Interesting look at how some of the mid-high price point restaurants are flipping into more moderate, reasonably-priced models.
I realize now that I don’t think Ive ever been to a high end restaurant.
You'd know when you get the 4-5 amazing courses followed by the surprise bill at the end. I planned on taking the wife this year once I get an expected bonus payout that I've been waiting for, though I'm trying to keep things somewhat reasonable.
Haha yeah thats never happened to me. The fanciest place Ive ever been to was one of those Brazilian steak places that charges a flat amount per person.
The “cheaper menu” that this article describes is my idea of a fancy restaurant. Apparently theres a whole class of fine dining out there that I was never aware of. Ive never spent more than like 100/person at a restaurant.
And that’s just western-style fine dining. One of my most expensive meals was a $500/person omakase in SF. The vibe is pretty different - generally the staff are pretty nice to you at fancy restaurants but the point of omakase is to eat while knowing that the chef, who’s 2 feet in front you and sternly staring at you, is absolutely judging the hell out of you. And god forbid you don’t finish something.
Definitely worth it, though. A culinary experience that I still remember vividly to this day.
I found a really expensive sushi place in my city that we’re not sure about cause we might end up spending $150/person and that experience is still nothing like what you described.
I don’t think a place like that even exists in my city. I’m closer to Atlanta than I am to New York.
I may or may not need the name of this Omakase restaurant. For research purposes. for my mouth.
For something like dining that doesn't really scale with the widening wealth gaps, it doesn't surprise me. Increased wealth can buy you a bigger house to buy more objects to store those things in so people on the high side of the wealth gap can have a much greater influence on what products are made even when they are the minority, but it isn't going to expand your stomach to eat more or give you more days in the week to visit restaurants more often. It just means they'll spend more on the same trips to restaurants they already would take, but that isn't going to increase the frequency of it.
I found the first photo really interesting to compare what, of the space, they kept the same and what they changed to signal the less swanky, more approachable tone. All the bones: the floor, lighting, and tables the same, but toss down some nice rugs and put up wood panelling.
So, it piqued my interest. As a design layperson, it'd be cool to see a compilation of these types of space changes.
The other NY flip, Liberine to Capitaine, also looks like adding wood panelling was the main change, alongside seating/tables.
The LA asian restaurants seem like they didn't change the interior at all from photos I found (eg, 88 club to Tiger Tiger)
The DC example, from Tail Up Goat to Rye Bunny, has a very distinctive ceiling, but they drastically changed the flooring tables/seating, lighting, and wall art for a slightly kitschy/cozy vibe.
These would also be some of the cheaper ways to revamp the place into something else. A fine dining place that's struggling to bring in enough business to justify itself, which is obviously what situation they were in, has to make some kind of change. You can't get fancier without spending a bunch of money, but you can take your already sunk costs in a fine dining place and tone it down a bit for much less to target a different audience.
The article seems to rely only on a few anecdotes, so I wonder if it's really a trend or not. My personal and also anecdotal impression is that most restaurants at all price levels have gotten more expensive and/or have reduced portion sizes.
On the other hand, I wonder if there's something going with price brackets and psychology here where 3 digits feels like a big jump. The kind of attitude that if I'm going to be paying $100+ for a meal, it better be damn good. That used to be nice fine dining kind of territory, but since everything has moved up in price, the mid-range-kind-of-nice-but-not-super-nice bracket has moved up to about $100, despite not necessarily providing the super high end experience. So, maybe it's hard to be a restaurant charging near that hundred-dollar threshold right now. A lot of people might balk at the $100 price tag, while people willing to spend that much for a meal might just be willing to spend $200 on a michelin starred restaurant instead. I've personally found myself reacting that way after dining at such a restaurant. Conversations like: "We spent $100 each here? I didn't think it was that nice a place."
This is what came to mind for me as well when reading this. All restaurants have massively inflated their prices, and consumers seem to have accepted them, so business incentives have changed. Margins are much better charging $25 for a plate of pasta and vodka sauce than charging $50 for a fine dining entree that takes expensive ingredients and labor to prepare.
I have just stopped eating out altogether, unless its a social obligation. Seeing that I've spent $50 on a sandwich and a drink and then being handed a terminal with a default 25% tip option just completely destroys any enjoyment I might have otherwise gotten from the experience. If I'm busy or want a treat, I'd much rather just grab something premade from the grocery store these days.
This is a stretch, but I do wonder if part of this trend, if it is one, is due to the Instagramification and Yelpification of how restaurants promote nowadays. When I was on social media I distinctly remember being inundated with those "Guys, you're neVERgonnaBElieve this spot I found..." reels promoting random spots the creator happened to find. More accessible price point means it's easier for restaurants to get people through the door, more people willing to walk through the door at a place makes that place more appealing for a creator to promote.
This is all apropos of nothing. Also, on a personal note, my view on restaurant dining rapidly turned into that of a skeptical old curmudgeon after having exposed myself to those types of reels for years. I'll still go to a fine dining place for a big occasion, but nowadays I overwhelmingly prefer the cheap local place that's a few blocks away. Or to cook.