San Francisco’s Coi is the latest in a small but growing collection of restaurants to ditch reservations in favor of selling non-refundable, pre-paid tickets. The restaurant has also introduced variable pricing, which means dinner is now as little as $145 per person. down from $195. So why did the two-Michelin-starred Coi make the switch? Eater’s Amy McKeever talks with chef Daniel Patterson to find out!

San Francisco’s Coi is the latest in a small but growing collection of restaurants to ditch reservations in favor of selling non-refundable, pre-paid tickets. The restaurant has also introduced variable pricing, which means dinner is now as little as $145 per person. down from $195. So why did the two-Michelin-starred Coi make the switch? Eater’s Amy McKeever talks with chef Daniel Patterson to find out!

Jean-Georges has raised its prices by $10 across the board, as we reported yesterday on Eater. So the prix-fixe is now $128; the tasting menus are $208; and the long tasting is $308. But for those who want EVEN MORE data, check out our HISTORICAL chart for the Central Park West restaurant. Fact: a fully loaded-meal can you $226 more now that it did a few years back!!!

Jean-Georges has raised its prices by $10 across the board, as we reported yesterday on Eater. So the prix-fixe is now $128; the tasting menus are $208; and the long tasting is $308. But for those who want EVEN MORE data, check out our HISTORICAL chart for the Central Park West restaurant. Fact: a fully loaded-meal can you $226 more now that it did a few years back!!!

Paul Qui Is the Latest Chef to Go Tasting Menu-Only. Cost: $100.4

The year-old Austin restaurant will open its long-awaited tasting room this summer and will charge $100 for 20-25 courses, Eater reports. That’s pretty gosh darn reasonable considering that a meal of that length will cost $195 at Blanca in Brooklyn or Atera in Manhattan. The main dining room will also offer a shorter set menu at $60. 

As Eater mentions, Qui is just one in a long list of restaurants to reduce consumer choice in favor of providing a more consistent guest experience; the move should also theoretically allow Qui to cut down on food costs by reducing the amount of excess product they need to buy for an a la carte menu.

This is oxtail with beef broth and spicy-as-hell Japanese mustard. This is what you absolutely must eat at Ivan Ramen, the subject of my two star review for Eater today. The dish costs just $9 and in case you’re wondering nothing on the food or sake-by-the-glass menu is more than $15.
It’s not uncommon for new restaurants to offer lower-than-market prices during their opening months as an extended friends & family discount, but Ivan Ramen said during the fact-checking process that this is not the case here. “We at Ivan Ramen really want to be a neighbor location and our pricing reflects that.” Rating: STRONG BUY (Photo: Nick Solares/Eater).  

This is oxtail with beef broth and spicy-as-hell Japanese mustard. This is what you absolutely must eat at Ivan Ramen, the subject of my two star review for Eater today. The dish costs just $9 and in case you’re wondering nothing on the food or sake-by-the-glass menu is more than $15.

It’s not uncommon for new restaurants to offer lower-than-market prices during their opening months as an extended friends & family discount, but Ivan Ramen said during the fact-checking process that this is not the case here. “We at Ivan Ramen really want to be a neighbor location and our pricing reflects that.” Rating: STRONG BUY (Photo: Nick Solares/Eater).  

People of Earth!!! Remember how lunch at Jean-Georges used to be pretty cheap, costing $28 for two plates about four years ago? Then it rose to $38 for two plates and $19 for each additional course? Well, now the lunch prix-fixe is $48!!! And extra courses are $24!! You’re still saving money when compared to dinner, but is it still a DEAL amid Midtown’s crowded lunch scene? Click through to Eater where we crunch the numbers for you!!!

People of Earth!!! Remember how lunch at Jean-Georges used to be pretty cheap, costing $28 for two plates about four years ago? Then it rose to $38 for two plates and $19 for each additional course? Well, now the lunch prix-fixe is $48!!! And extra courses are $24!! You’re still saving money when compared to dinner, but is it still a DEAL amid Midtown’s crowded lunch scene? Click through to Eater where we crunch the numbers for you!!!

BLACK TRUFFLES are back on the menu at Per Se thanks to the Australian winter crop that’s starting to come in! The price is $125 per serving, the same as last year but up from $100 back in 2012! Click through to find out precisely how much you’ll spend on all the supplements at Thomas Keller’s three Michelin-starred restaurant! (Photo: Ryan Sutton/Eater).

BLACK TRUFFLES are back on the menu at Per Se thanks to the Australian winter crop that’s starting to come in! The price is $125 per serving, the same as last year but up from $100 back in 2012! Click through to find out precisely how much you’ll spend on all the supplements at Thomas Keller’s three Michelin-starred restaurant! (Photo: Ryan Sutton/Eater).

Take Root in Carroll Gardens announced yesterday that the menu price will rise to $105 in July, a not insignificant HIKE of $20. That surely makes Take Root the most expensive restaurant in South Brooklyn (Park Slope, Carroll Gardens, Boerum Hill, Red Hook), though it remains tons cheaper than Blanca, The Little Elm or Brooklyn Fare. Click through for the full EATER interactive chart to find out how much you’ll spend — and to find out why the price is going up!!!

Take Root in Carroll Gardens announced yesterday that the menu price will rise to $105 in July, a not insignificant HIKE of $20. That surely makes Take Root the most expensive restaurant in South Brooklyn (Park Slope, Carroll Gardens, Boerum Hill, Red Hook), though it remains tons cheaper than Blanca, The Little Elm or Brooklyn Fare. Click through for the full EATER interactive chart to find out how much you’ll spend — and to find out why the price is going up!!!

Sushi Nakazawa Embraces Demand-Based Pricing.4

Sushi Nakazawa charges $120 for a sushi omakase in the dining room, and $150 for the same meal at the bar. What accounts for the difference? We’re definitely pricing on demand, says co-owner Alessandro Borgognone, whom I quote in my three-star review for Eater. Borgognone believes that guests will pay a premium for the theater of watching chef Nakazawa rip the head off a live spot prawn. His belief is correct.

The Price Hike is a big supporter of demand-based pricing when it works. Whether it works here is more complicated. From a value perspective, $120 is below average for this level of sushi, so a $30 surcharge to $150 shouldn’t make a big difference to most. But demand-based pricing isn’t just about magically giving the guest a feeling of value despite the higher price. The policy should also create a bit more slack in demand, and that hasn’t really happened here, as the bar seats are snapped up almost instantly. Then again, if a restaurant raises the price too much it runs the risk not just of alienating its own clientele but of becoming the subject of price gouging allegations. So it’s a tough balance to strike. 

Is Sushi Nakazawa’s demand-based pricing a BUY HOLD OR SELL?

The Bay Area’s spendiest restaurants are REALLY spendy. The high prices are partly due to the fact that there’s no tip credit in California, which means waiters must make the full San Francisco minimum of $10.55/hr, as opposed to the federal tipped minimum of $2.13/hr. The prices are also high because these are really good restaurants using expensive ingredients to make awesome food. Click through to find out precisely how much you’ll spend at Saison and elsewhere!!! (Source: Eater).

The Bay Area’s spendiest restaurants are REALLY spendy. The high prices are partly due to the fact that there’s no tip credit in California, which means waiters must make the full San Francisco minimum of $10.55/hr, as opposed to the federal tipped minimum of $2.13/hr. The prices are also high because these are really good restaurants using expensive ingredients to make awesome food. Click through to find out precisely how much you’ll spend at Saison and elsewhere!!! (Source: Eater).

OpenTable Charges Restaurants for Online Reservations. This App Charges Diners.4

Meet your newest class of booking fees, which might range from $10 for a seat at Charlie Bird to $50 for a prime time seat at Minetta Tavern. Are such policies elitist, or will the clearinghouse effect help make certain last minute reservations more accessible? Read the Eater interview with co-founders Ben Leventhal and Gary Vaynerchuk and decide for yourself!