Chef Floyd Cardoz tells USA Today that he plans on putting affordable cuts of meat and fish on the menu at his forthcoming Battery Park City hotel restaurant North End Grill, out of consideration for the poor economy and his banker customers: "Given Wall Street's woes and bankers' falling bonuses, Cardoz is betting that a $40 steak will look a lot better on an expense report than a $100 steak." [USA Today]
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