Also at the NY Times, food critic Frank Bruni asks, “Should waiters give you the prices when they announce the specials?”
“Several readers introduced and discussed the issue of whether servers should mention the prices of the specials they recite. There are strong arguments for and against it.
For it: diners shouldn’t be put in a position where they have to ask what the prices are, nor should they be treated to a surprise — and, in some instances, a shock — when the bill arrives and they discover that the special wild striped bass, at $35, was $7 more than any of the seafood entrees printed on the menu.
The argument against it? Well, I have to say that it’s a definite buzz kill —and it often feels clunky — when a lovely description of the pork loin is followed by the words, “and that goes for $28.75.”
Frank’s blog is really good reading, even if you don’t live in New York.
“Angry Chefs Sue over Chicago Foie Gras Ban. The lawsuit followed months of complaints, fund raisers, petitions and special events. In a show of solidarity Tuesday, restaurants that don’t typically serve foie gras, including one pizzeria, gave diners what may be their only chance to utter the phrase, “Mushroom, sausage and foie gras pizza, please.”
Chefs have called the ban an attack on their right to choose what kinds of dishes they want to create and an attack on the rights of consumers.
They also say the ban will cost more than $18 million a year in lost sales, tax revenues and tips — and may even dissuade chefs from opening restaurants here.”
You can read the article by clicking here.
$18 million dollars in lost sales? Wow, they must be serving it at McDonalds over there! Wait… the NY Times has a similar article:
“While Illinois restaurant officials, who say 46,000 pounds of foie gras was sold here last year, filed a lawsuit on Tuesday over the city’s ban, those serving foie gras on Tuesday afternoon said they were unsure, and mostly indifferent, about how law enforcement might punish them for their one-day protest.”
That’s a lot of geese.