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The Price Hike

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blanca.jpgBloomberg critic Ryan Sutton talks to chef Carlo Mirarchi of the one Michelin star tasting menu-only Blanca in Brooklyn. He explains a recent price hike of the menu from $180 to $195, food costs, and economics: "[A]t the end of the day, you don't open a restaurant like Blanca because you want to make a lot of money, or if you want to make money at all really, it isn't really designed to function that way. But it has it be able to sustain itself." [The Price Hike]

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