People might not be able to spend a lot of money on a big trip or a luxury car, but they can afford these smaller indulgences. We're not doing that anymore. Everyone is indulging. Restaurateurs claim that a major reason for high menu prices is that they, too, are indulging, in the highest quality ingredients and in highly trained and skilled staff. But when I'm cooking with wine, I use good wine, not jug wine.
Artisan cheeses cost a lot.
You've got to have truffles and foie gras. And, in general, the more people travel, taste and experience, the more willing they are to let that final tab be blurry. But restaurateurs such as Dee Lincoln say their food costs are way above average, even with the pricey menus. But we're a steakhouse, and the cost of prime beef is off the charts. I'll be flying these steaks in from Nebraska.