Chef Henry Meer says that the increase in operating costs are to blame. “I mean, there’s going to be a 50 percent increase in the tipped employees’ salaries,” he tells the Times. “The cost of labor is a determining factor, and so is the cost of goods. When I started, salmon was $1.65 a pound. Now it’s at $3.95 a pound.”
On the upside, Meer is excited about opening a wine store in the upcoming Westfield World Trade Center mall, which is set to launch this spring.