Quality meat? Quality cooking? Staff and other overhead costs? Etc.
In: Economics
I’m in central Indiana. We have a gluttony of *good* steakhouses. (They stay open for us plebes, but they exist for all the sporting events and associated high net worth folks).
St. Elmo’s dry ages their own meat for 45 days. I have no problem dropping a hundred bucks for an aged bone-in ribeye (cooked for a nanosecond over a lit matchstick.) Can’t get that at home.
Pro tip: Ask for a table in the basement. That’s where the back door VIP guests dine. Chatted with Payton Manning briefly just before Covid.
Now, a *better* question would be, “What is my $50 bottle of Ecco Domoni Pinot Grigio get me that my $7 bottle of Ecco Domoni Pinot Grigio at home doesn’t provide?!”
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