Welcome to the trend of high-end restaurants cutting corners to cut skyrocketing costs, which involves everyone from New York to San Francisco, including one Charles Phan: "But rising prices have prompted a furious new round of behind-the-scenes shuffling. San Francisco's Slanted Door is known for its rack of lamb. On many days, chef and owner Charles Phan offers a more-profitable lamb sirloin stir-fry instead, shaving his food costs by a third. It is a temporary fix that draws some complaints. 'Everyone wants that rack,' he says." [WSJ]
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