baddeal:

Nineteen percent of New Yorkers surveyed by Gallup said they struggled to afford food at least once over the past year, compared with a nationwide high of 23% in West Virginia and 25.1% in Mississippi.
New York is on the higher end of the scale, with residents of Alaska and New Hampshire being the least likely to have a hard time with food costs. “Americans’ growing struggles to afford food may be linked to a rise in food prices across the country, particularly meat prices, while national incomes have largely flat-lined since the recession," Gallup wrote. Sad news.

baddeal:

Nineteen percent of New Yorkers surveyed by Gallup said they struggled to afford food at least once over the past year, compared with a nationwide high of 23% in West Virginia and 25.1% in Mississippi.

New York is on the higher end of the scale, with residents of Alaska and New Hampshire being the least likely to have a hard time with food costs. “Americans’ growing struggles to afford food may be linked to a rise in food prices across the country, particularly meat prices, while national incomes have largely flat-lined since the recession," Gallup wrote. Sad news.

baddeal:

I’ll be joining Eater as a restaurant critic and a data guy! Am humbled to be working with other new hires like steakmaster Nick Solares, jack-of-all trades Robert Sietsema, and national restaurant editor Bill Addison. Am also stoked to say I’ll continue filling The Price Hike & The Bad Deal with great content, both original and from around the web. I’m very grateful to all of who’ve read The Hike & The Deal over the past three years! You’re the BEST!

STRONG BUY!!!

baddeal:

I’ll be joining Eater as a restaurant critic and a data guy! Am humbled to be working with other new hires like steakmaster Nick Solares, jack-of-all trades Robert Sietsema, and national restaurant editor Bill Addison. Am also stoked to say I’ll continue filling The Price Hike & The Bad Deal with great content, both original and from around the web. I’m very grateful to all of who’ve read The Hike & The Deal over the past three years! You’re the BEST!

STRONG BUY!!!

“According to the Congressional Budget Office, nearly four million people would be removed from the food stamp program under the House bill. A Census Bureau report released on Tuesday found that the food stamp program had kept about four million people above the poverty level and had prevented millions more from sinking further into poverty.”
The House bill passed, cutting $40 billion from the food stamp program. President Obama has threatened to veto the measure. (Source: NYT). 

The 20 Greatest Food Bloggers of All Time4

baddeal:

The Price Hike & The Bad Deal are honored to ranked No.9 like CHANEL on First We Feast’s list of “Twenty Greatest Food Bloggers of All Time.” We’re equally honored to be keeping company with The Amateur Gourmet, Amanda Cohen, Bonjwing Lee, Robert Sietsema, Amanda Kludt and all the other culinary cognoscenti on this list. Keep on blogging in the free world!

ZOMG DA PRICE HIKE BE BLUSHIN’ LIKE WHITE ZIN!

ryansutton:

Dry-aged squab, before and after. This is the type of debauchery that happens near the end of The Restaurant at Meadowood’s $500 counter meal. Most of the 22-course meal is vegetable-heavy, but chef Christopher Kostow indulges diners with about four protein rich courses before dessert. This is one of them. 
The birds are hung for 2-3 weeks, then roasted over coals and applewood. On the plate we have tart blackberries, tiny radishes confited in squab fat, and a puree of squab liver. The flavor is quite clean, quite neutral for a squab. The texture is achingly tender from dry-aging. The skin is crispy as Pekin duck. A scattering of rose geraniums anoint the whole affair with tiny bursts of floral pungency. Gorgeous stuff. 

Some Meadowood food photo action from our sister tumblr, “Ryan Sutton is 3.0.” This is from a meal that will cost you, after wine pairings, tax and tip, about $1,000 for one. Enjoy your weekend, fellow PRICE HIKERS. 
ZoomInfo
ryansutton:

Dry-aged squab, before and after. This is the type of debauchery that happens near the end of The Restaurant at Meadowood’s $500 counter meal. Most of the 22-course meal is vegetable-heavy, but chef Christopher Kostow indulges diners with about four protein rich courses before dessert. This is one of them. 
The birds are hung for 2-3 weeks, then roasted over coals and applewood. On the plate we have tart blackberries, tiny radishes confited in squab fat, and a puree of squab liver. The flavor is quite clean, quite neutral for a squab. The texture is achingly tender from dry-aging. The skin is crispy as Pekin duck. A scattering of rose geraniums anoint the whole affair with tiny bursts of floral pungency. Gorgeous stuff. 

Some Meadowood food photo action from our sister tumblr, “Ryan Sutton is 3.0.” This is from a meal that will cost you, after wine pairings, tax and tip, about $1,000 for one. Enjoy your weekend, fellow PRICE HIKERS. 
ZoomInfo

ryansutton:

Dry-aged squab, before and after. This is the type of debauchery that happens near the end of The Restaurant at Meadowood’s $500 counter meal. Most of the 22-course meal is vegetable-heavy, but chef Christopher Kostow indulges diners with about four protein rich courses before dessert. This is one of them. 

The birds are hung for 2-3 weeks, then roasted over coals and applewood. On the plate we have tart blackberries, tiny radishes confited in squab fat, and a puree of squab liver. The flavor is quite clean, quite neutral for a squab. The texture is achingly tender from dry-aging. The skin is crispy as Pekin duck. A scattering of rose geraniums anoint the whole affair with tiny bursts of floral pungency. Gorgeous stuff. 

Some Meadowood food photo action from our sister tumblr, “Ryan Sutton is 3.0.” This is from a meal that will cost you, after wine pairings, tax and tip, about $1,000 for one. Enjoy your weekend, fellow PRICE HIKERS. 

“You are not technically stealing if you don’t tip the customary 15 to 20 percent, but that’s probably the best that can be said of you. When you leave a bad tip, you are docking a person’s wages…This may either be because you’re confused about what’s expected or because you’re an asshole.”
Elizabeth Gunnison pens a clever case against tipping for Esquire, in the wake of Sushi Yasuda’s move not to accept gratuities, a story our sister site The Price Hike broke earlier in June. What’s compelling about Gunnison’s piece is that she equates undertipping to STEALING. Hard to disagree. 

Cutting Lines at Amusement Parks Is Legalized Bribery.4

Universal Studios in California lets you cut the line for a price, the New York Times reports in a story that’s more disturbing any NSA surveillance. Here are your ticket prices: 

  1. Cattle Class: $89. You’re screwed. Two-day admission. 
  2. Business Class: $149. Unlimited line skipping. One-day admission. 
  3. First Class: $299. Unlimited skipping, valet parking, luxury lounge, breakfast, lunch, hand sanitizer and an [expletive-omitted] poncho. 

I spent many a summer weekend looking for parking spaces with friends and family at Six Flags in New Jersey. We waited hours on roller coaster lines, and that was okay, because everyone else did too. We made conversation while we queued up. We played games. We met other families. There was no priority access. It was a classless system in our class-based society. Karl Marx and Vladimir Lenin would’ve loved it. Standing in line for a ride is America’s way of saying: Wait your turn and you will be rewarded. 

Now Universal Studios wants to ruin that with legalized bribery, sanctioned line cutting (which they’ve actually been allowing for some time, apparently). And as I’m writing this I’m learning Six Flags has the same VIP experience too, at the same $299 price point. At least with priority boarding on airplanes everyone gets to China at the same time. Line cutting at amusement parks is like the rich guy bumping the poor guy off the flight to Beijing and shouting, “Wait for the next one!” This is an outrage and should be outlawed. 

NYC’s Sushi Yasuda Eliminates Tipping. Gratuities No Long Accepted (Updated).

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American eaters, unlike their European counterparts, are accustomed to voluntarily adding 18-20% to any dinner bill to compensate the wait staff for their services. But one New York City restaurant has put an end to that. The critically-acclaimed Sushi Yasuda, a 14-year old Japanese restaurant in Midtown Manhattan, eliminated tipping last month and raised its menu prices to reflect that development, owner Scott Rosenberg tells The Price Hike.

Here’s what guests now see on menus and receipts:

  • “Following the custom in Japan, Sushi Yasuda’s service staff are fully compensated by their salary. Therefore gratuities are not accepted. Thank you.”

Rosenberg suggests Yasuda might be the only U.S. restaurant with such a policy. He might be right. (Update: Turns out there’s at least one more.)*. A variety of ambitious American eateries like Alinea, Next, Atera and Brooklyn Fare already add automatic service charges as part of their pre-paid dining systems. But Yasuda’s move is closer to the European-style system adopted by Thomas Keller’s Per Se in 2005, where all prices are reflective of service, a policy Keller implemented to help correct the income disparity between cooks and wait staff, per this New York Times piece

Read More

baddeal:

Cronut Scalping Operations (CSOs) on Craigslist have expanded. That’s no surprise, because really, when there’s money to be made on such riskless pastry arbitrage, there’s going to be more than just one person doing it! 
As we all know by know, cronuts are a trademarked croissant-donut hybrid, which Dominique Ansel Bakery debuted in New York a few weeks back. Black market prices started as high as $40 over the weekend (as we first reported, even though Fox News isn’t giving us credit), a whopping 635% markup above retail, but more affordable offers have appeared as competition grows among the scalpers. The lowest priced cronut on Craiglist is now $10, a more reasonable 83% markup from the base price (plus tax) of $5.44 per pastry.
Keep in mind that Dominique Ansel, per a receptionist, has cut the max order per customer to three cronuts, down from six. So what say you people of earth? Are scalped cronuts a BUY HOLD OR SELL at these prices?

baddeal:

Cronut Scalping Operations (CSOs) on Craigslist have expanded. That’s no surprise, because really, when there’s money to be made on such riskless pastry arbitrage, there’s going to be more than just one person doing it! 

As we all know by know, cronuts are a trademarked croissant-donut hybrid, which Dominique Ansel Bakery debuted in New York a few weeks back. Black market prices started as high as $40 over the weekend (as we first reported, even though Fox News isn’t giving us credit), a whopping 635% markup above retail, but more affordable offers have appeared as competition grows among the scalpers. The lowest priced cronut on Craiglist is now $10, a more reasonable 83% markup from the base price (plus tax) of $5.44 per pastry.

Keep in mind that Dominique Ansel, per a receptionist, has cut the max order per customer to three cronuts, down from six. So what say you people of earth? Are scalped cronuts a BUY HOLD OR SELL at these prices?

Say It Loud: Food Costs What the Market Requires Not What Your Nostalgia Desires.

baddeal:

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This week I review Carbone in my Blooomberg column, awarding 3.5 stars to the high-end red sauce joint in Manhattan’s Greenwich Village. It isn’t just one of our city’s best new restaurants, it’s one of Manhattan’s best seafood spots, period.

Carbone’s cuisine is the cuisine I ate while growing up on Long Island, at cheap seafood shacks and affordable Italian-American restaurants. Except Carbone isn’t cheap, or affordable, not by Italian-American standards, and not by New York standards. Dinner for two, after wine, tax and tip, can easily cost $350-$400 for two, almost as much as dinner at Jean-Georges.

Read More

Tumblr Shuts Down Storyboard 'For Now,' Says Editorial Team Is `Moving On'4

baddeal:

We’re sad to hear this news, as Storyboard was a brilliant experiment in journalism and we hope it returns soon. It’s part of what separated Tumblr from the rest of the social media and blogging community; Storyboard was curated and it was editorial. It was a coherent and human voice that Pinterest, Facebook and Twitter all lacked and still lack.

Storyboard was an effort to give a voice to and shed light on Tumblr users like Jay Batlle, who creates beautiful art out of restaurant stationary. Storyboard told fascinating stories like how Lombardi’s and Motorino managed to keep serving pizza New in the wake of Superstorm Sandy’s power outages. 

Stoyboard is why we know about the Letters to Newtown project. 

Journalism is at a crossroads right now. It’s never been the most profitable of business models. We hope that the good people at Tumblr, who have been in immensely generous in giving a voice to us at The Bad Deal and The Price Hike, will come to see the value in producing editorial content, in giving good work to good journalists, and to helping foster an ailing industry that’s the one of the backbones of our global community.