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Chefs & Food Costs

The Wall Street Journal took the opportunity of the JBAs on Sunday to ask chefs about how they're battling rising food costs. Morimoto cooks everything in big batches, Psilakis stressed using offal and cheap meats, and Chang said he would rather raise prices (as he did over the weekend) than serve an inferior product. [WSJ via Cutlets]

Morimoto

88 10th Ave., New York, NY 10011 (212) 989-8883

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