Recession chic

Are we going to start seeing more pasta instead of prime rib on menus pretty soon? An article in the Wall Street Journal this week details how restaurants are weathering the shaky economy, and it's interesting to read about what kinds of menu changes were prompted by the increasing costs...

By Michele Laudig

March 13, 2008

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Are we going to start seeing more pasta instead of prime rib on menus pretty soon?

An article in the Wall Street Journal this week details how restaurants are weathering the shaky economy, and it's interesting to read about what kinds of menu changes were prompted by the increasing costs of ingredients.

I'll be curious to see how this plays out locally . . .

Michele Laudig

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