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The Price Hike

Ryan Sutton talks to Blanca's chef/owner Carlo Mirarchi about the restaurant's recent $15 price increase. On his higher-than-average food costs: "The reason I don't want to say [for the record what my food costs are] is because it doesn't necessarily correspond to the quality of your experience and the quality of your meal. You could run 95% food costs and it doesn't mean you're going to have a good meal. There's a lot of things that go into creating a menu that you don't always see...So looking at food costs isn't always the best way to quantify costs." [TPH]


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