re: A Chef's Perspective

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my question: is there something specific you look for to know to change a menu item? lower % of ordering it? the price of its ingredients go up? is that a balance? I saw the ravioli comment, and that made sense, but since the skirt steak seems to be a popular item of conversation, if you were to notice it dropped off dramatically, would you simply drop it? tweak it? replace it? how much goes into these types of decisions or are you pretty set on your dishes?

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