Fine Dining - the unsustainable sort
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https://www.nytimes.com/2023/01/24/dining/noma-fruit-beetle-fine-dining.html
Talks about how the tippity top of the “fine dining” restaurants keeping outdoing themselves with ever more labor-intensive dishes that they impose such formidable costs on the people who make such dishes and make the restaurants unsustainable as businesses.
Also reminds me about the movie “The Menu” (2022) that I hope to write about in the “original movies” thread one of these days.
