How New York Kitchens Cut Costs

Rising food costs are so universal that they've jumped from the Times' "Dining" section to the "Metro" section. The paper reports today on several budgeting strategies undertaken by local restaurants, including a Chinese restaurant in Queens that makes you order rice; an Upper West Side brunch place that charges extra for walnuts and raisins on your French toast; and a Barbadian joint in Queens that now serves smaller portions of pudding and souse. How are your favorite spots cutting back to stay in business? Tell us in the comments box.

As Costs Keep Rising, Restaurateurs Find Creative Ways to Cope [NYT]