I would also like to know how he came up with LC. I like Gary Menes but can someone explain to me how an 8 course meal of all vegetables is $89 pre tax and tip??
Seems absurd… And I’m a big fan of vegetables. He needs to tell a better story on the website about how he is using the most expensive vegetables imaginable it feels like…
I read an interview with the Hatfields, when they still had their namesake restaurant. They had added a vegetarian menu. They talked of people complaining about the high prices “just for vegetables”. What they said was sourcing good vegetables and the preparations it took to make them stand out was sometimes more costly and time consuming than serving the meat.
I think Le Comptoir’s prices also have to do with it being a place with 10 seats, doing 2 seatings a night, the preparations, the attention to detail, the theatre-like experience, and yes Menes does source product from his own small farm.
I wonder what chefs - who get up every morning and put themselves on the line like that - must think about some pisher telling them “they need to tell a better story on their website.”