- 4,531
- 12,504
- Joined
- Aug 23, 2019
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: this_feature_currently_requires_accessing_site_using_safari
Modern is always my go to. Da Legna down the street is good too.Anyone been to the popular New Haven apizza spots?
Gonna be there this week. Pretty sure modern is less than 10 min from where I’ll be so I was just gonna go there, but if the other places are better I’ll take the drive
Takeout is much easier at Modern than Pepe’s or Sally’s. Should still give yourself as much time as possible.DeadsetAce
B Sox
Do you have to order way ahead from those New Haven spots? Like an hour before type thing?
I think people equate it with it getting overpriced and being charged a premium for food that is traditionally eaten because it was cheap to make
Kind of how lobster used to be cheap because it was undesired to being expensive as a food for well off people
See oxtail as well.
I don’t understand how a high-end restaurant serving an “elevated” version of a traditional dish would affect the prices of the simpler/more traditional version of the dish at lower-end restaurants.
That just doesn’t make sense to me.
I get that as an overall phenomenon, but that’s not what I was replying to. The example provided that sparked this conversation seems more isolated than that.The argument is it increases the popularity of certain ingredients which raises prices
Some truth to it - wings/thighs, flank/skirts, brisket/ribs, crab/lobster all cheap until people realized they were good and not difficult to cook
My post though wasn’t really contemplating market effects but the stigma/lack of stigma associated with foods and how they’re prepared
He got giddy describing the smoothie.