Bloomberg critic Ryan Sutton looks at the "entry-level champagne prices" at several pricey restaurants: "We pay a markup for good wine at the best restaurants because the food is better than the food we cook at home and because the sommeliers choose bottles we wouldn't normally find for much less at a neighborhood liquor store. Then there's Gaonnuri which is charging you a 266% markup for eating on the 39th floor of an office building." [The Price Hike]
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