Just got my April '09 issue of Gourmet mag, saw the article about opening a high end or upscale restaurant during the recession and thought "they've got to be kidding". They talked about the John Dory, where somewhere else on CH someone commented they thought the John Dory wouldn't make it because their prices are too high for a recessionary time. They also mention Corton. Seems to me I saw Corton mentioned in a different publication in an article talking about the bargain of their fixed price menus.
It seems the opening paragraph talked about the challenge of opening a high end restaurant during these times, but that they were really filling up.
How could this be true with Wall Street loosing all sorts of jobs, as well the general poor economy.
Do people on here agree with me?
I was wondering how these types of restaurants are even staying afloat during this period. I live in Delaware and just visit NYC a few times a year and watch the restaurant scene from afar, but possibly people who live right in NYC have a better view of what's going on there.
I have seen more the Times talking about more lower end restaurants opening up these days, as compared to places like Corton.
Any comments from Chowhounders who live in New York, or in general?