Conspicuous consumption is back on the menu.
New York restaurants are launching ever-pricier dishes for the wealthy.
The Gilded Age of Dining
French restautant Le Chêne, in West Village, offers a $435 tomahawk steak and a $260 turbot.
A lobster roll at Lex Yard, an American Brasserie on Lexington Avenue, costs $68, topped with caviar.
Diners at La Grande Boucherie, an authentic French restaurant in Manhattan, can order a whole suckling pig for $600.
Chef Alexia Duchêne says customers ask for the “extraordinary” without checking the price.
In the U.S., expensive items sell faster than modest ones.
The “K-Shaped” Economy
This trend isn’t just in New York; it’s nationwide.
From Miami to Las Vegas, menus cater to the 1%.
Even regular spots add caviar bumps to martinis and chicken nuggets.
Economists see a clear split in the post-pandemic economy.
The rich are richer, fueling half of all U.S. spending.
Some diners just order the gold-flaked tuna for the Instagram photo.
Meanwhile, inflation batters households with lesser means.
Survival of the Priciest
Restaurateurs say luxury is the only way to survive rising costs.
The days of modest $55 tasting menus are disappearing.
Chefs are reviving old-school indulgences: prime rib, game, and whole fish.
Carbone Riviera in Las Vegas sells a $325 branzino (fish).
Large-format dishes are perfect for social media sharing.
Real Estate and Fine Dining
New luxury restaurants are now anchors for high-end office towers.
Opulent dining confirms a building’s luxury status.
Developers use top chefs to lure workers back to offices.
Daniel Boulud’s La Tête d’Or serves $160 Wagyu in a new corporate tower (NYC).
He also provides private dinners and desk lunches for tenants.
The trend blends high-end ingredients with mass-market comfort food.
The Corner Store, in SoHo, sells an $89 Dover sole alongside $20 pizza rolls.
For restaurants today, going high-end feels like the only “no-risk” option.
