Many restaurants are now offering oversized desserts at high prices, such as $28 clafoutis or $39 strawberry cobbler. As costs rise, these desserts help establishments stand out and draw in business. Notably, fewer restaurants employ full-time pastry chefs, expecting hired chefs to create impressive, high-revenue desserts. King Restaurant has been a pioneer in this trend, exemplified by a $42 berry pudding. The trend in larger, eye-catching desserts is part of a broader strategy in a competitive dining landscape.
Le Chêne serves oversized desserts like a double-handled aluminum baking pan clafoutis with a price tag of $28, showcasing a trend towards costly and substantial sweet treats.
High-priced desserts are becoming prevalent, with examples like a $39 strawberry cobbler at Stissing House and a $30 meringue with rhubarb at Sailor.
Restaurants increasingly eschew full-time pastry chefs, expecting those they hire to produce eye-catching, high-return desserts to justify costs.
Modern large-format desserts, such as King Restaurant's $42 berry pudding, are a strategy for dining establishments to distinguish themselves in a competitive market.
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