Eben Freeman, Tailor
May 14, 2008
Credit:Melissa Hom
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.
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