High Menu Prices Are Hurting New Restaurants Bon Appétit sent this email to their subscribers on February 2, 2024. For many, the risk of eating somewhere new is no longer worth the cost.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesHave High Prices Killed the Joy of Trying New Restaurants?Diners are happy to pay higher bills at their favorite restaurants. But for many, the risk of eating somewhere new is no longer worth the cost.\xa0Read More →\xa0\u200aTHIS JUST INGet 20% Off All Our MerchThis week, get 20% off all products in the Bon Appétit shop. So grab a tomato tote, a sprinkles umbrella, and maybe a “Yes, Chef” hat while you’re at it.SHOP NOWWhen you buy something through our retail links, we may earn an affiliate commission.\u200aThe 9 Most Anticipated Restaurant Openings of 2024A celebrated Atlanta chef expands, a Liberian pop-up in Detroit gets a permanent space, one of New Orleans’s best chefs sets out on her own, and so much more.\xa0Read More →\xa0\u200aBurnaway Cakes Are Everywhere. Make Your Own for Under \\$50TikTok’s latest cake trend doesn’t have to be so expensive.\xa0Read More →\xa0\u200a53 Super Bowl Appetizers to Tackle This YearLike chicken wings (duh), but also kimchi quesadillas, sesame-coconut shrimp, and pretzel focaccia.\xa0Get the Recipes →\xa0\u200aDouble Pepper Diavolo With ShrimpCanned tomatoes from the traditional pasta dish are replaced here with jarred roasted red peppers. It’s a subtle but effective change that imparts a smoky-sweet allure, playing off the sweetness of the shrimp.\xa0Get the Recipe →\xa0Show Me Some ShrimpCreamy Shrimp Risotto With Mascarpone\xa0Get the Recipe →\xa0Shrimp Scampi Pasta\xa0Get the Recipe →\xa0BA’s Best Shrimp Cocktail\xa0Get the Recipe →\xa0Gorgeous Green Shrimp\xa0Get the Recipe →\xa0Make the perfect Valentine’s Day dinner with access to 50,000+ recipes.Get unlimited digital access for just\\$6\\$3/mo for 1 yearGET DIGITAL ACCESSThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
