i track consumer prices. i am the nyc food critic for bloomberg news. i am ryan sutton.
Catching Elephant is a theme by Andy Taylor
We could make an insane truffled soup dumpling if we wanted to and charge like $45. We could do that. We know how to do that. But we don’t want to do that. We want to make stuff that’s nourishing and restorative. If it’s your day off, if you’re gonna go out of your way to wait and hour or two, we want you to be happy.
So says Mission Chinese’s Danny Bowien in an awesome interview with The Price Hike. And for those who are still tempted by the prospect of truffles in their Chinese food, let us give you a moment of pause with our takedown of Hakkasan (via Bloomberg News).
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