The house sake featured at Katsuya by Starck
The bar was where you made your money. That’s what conventional wisdom always said. Today, it’s not that simple. Craft beer isn’t cheap. Neither are agave nectar and the bitters being used by most mixologists. Savvy customers can pull up the price of almost any bottle of wine with a click of their smartphone, meaning markups of 300 percent no longer fly. “People are way more savvy and inherently there’s a higher product cost,” says Boston restaurateur ...
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