Restaurants tweak menus as ingredient costs grow

03/10/2008 | Wall Street Journal, The

Increasing food costs are forcing some chefs to retool dishes with expensive ingredients and leave low-profit items off the menu. Murray's steakhouse in Minneapolis now serves meat that used to be incorporated into hamburger as steak tartare, and Gramercy Tavern in New York has replaced a caviar-topped hamachi appetizer with a tuna-and-beet tartare topped with sliced radishes.

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