by Patrick Appel
William Poundstone explains the Balthazar's:
The main role of that $115 platterthe only three-digit thing on the menuis to make everything else near it look like a relative bargain...The restaurant’s high-profit dishes tend to cluster near the anchor. Here, it’s more seafood at prices that seem comparatively modest.
(Hat tip: MR)
2006-2011 archives for The Daily Dish, featuring Andrew Sullivan