Grilled: 2008 Taste of the Nation

Eben Freeman, Tailor

Are you worried about your restaurant being affected by the economy? Are you making any adjustments?
Without question. I’m starting to think more on the level of $12 drinks as opposed to $16 drinks. There was a little surge at places like PDT where people were interested in $20 and $25 drinks, and, to be honest, I hope to be able to start doing things at that level.

A $25 drink is pretty puzzling to me. How do you justify?
If you’re using good champagne. If you’re actually juicing your own peaches for Bellini or using hard-to-find spirits that are only around for a limited amount of time. Bitters that you can’t get in the United States.