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Suttonomics

2014_donuts12344.jpg$1,045. That is the price per person at Thomas Keller's Per Se in New York if you add foie gras, Wagyu, wine pairings and Australian black truffles (which are now in season and cost $125 per guest) to the cost of the chef's tasting menu, reports Eater Critic Ryan Sutton. Bonus: Sutton suggests ways to shave several hundred dollars off your bill. [ENY]

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