Amanda Cohen, chef/owner of Dirt Candy in New York City, pulls back the curtain on restaurant pricing. In a recent column for Eater, Cohen argued that the numbers on menus have less to do with expensive ingredients than with making rent and compensating employees. If we care about the people serving our food, she says, we’re going to have to pay for their health insurance.
What Goes Into the Price of an Entree?
- Amanda Cohen - Dirt Candy - @dirtcandy