One of the criticisms we get is that because we do not price our goods, we do not value our goods (which of course is not the case).
On the opposite end of the spectrum, Thomas Keller of The French Laundry in this interview defends his $270 prix fixe meal by saying that diners see reasonable value in the dishes they are served. As much as I admire Thomas Keller's approach to cooking, that response sidesteps the question of exclusivity and the stratification of diners by income and class.
(Skip to 1:10)
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