It’s all about the next course.
Photo: Victor Prado
In an interview with Bloomberg critic Ryan Sutton, Blanca chef Carlo Mirachi considers his top-rated chef’s counter both as a function of (high) food cost and his (also lofty) goals as a restaurateur. Mirachi’s just added a regular seating two nights a week and has also raised the price of its tasting menu from $180 to $195, which he says is only about keeping the enterprise going. “At the end of the day,” he says “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.” [The Price Hike, Related]
