When Drew Nieporent opened his New York City restaurant Montrachet, the prix fixe menu cost $16. To be fair, this was 1985 — adjust for inflation and the bill would be closer to $50 — but there's no denying that restaurants have become significantly more expensive over the past few years. This is especially true in the world of fine dining , where some tasting menus now cost $1,000 for a dinner for two. What could once be the entire bill of a three-course meal might now get you the $45 foie

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