If the ingredients cost $12, that’s 31.6% of the price, so within the industry standard of 28-32%. He’s barely charging enough, though again, why not make it smaller? On the other hand, he says its his best seller, so why mess with success?
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https://www.nytimes.com/2026/08/18/dining/restaurant-review-yerord-mas-california.html
Want to try and guess which restaurant served me a small and profoundly forgettable dish the other night for this exact price? It’s impossible because there are so many offenders peddling mid pastas and roast chicken.
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Nice to see this!
Chef Arthur has also been teasing lately that a menu overhaul is coming, including khorovats.
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Kinda seems pastramigate ended up being good for them…
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After all that, the brisket sandwich really is gone? Ironically that’s the one dish for which I would have been inclined to make the trip to Glendale.
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Honestly that sandwich in its recent incarnation got way too rich for me (not talking price). Pretty excited for the khorovats, especially with the big pic of binchotan in their instagram story.
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Is the basturma sandwich really not available or is it just off-menu limited availability?
It’d be kind of perverse to respond to the NYT rave by 86ing it..
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this is hilarious.
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looking forward to him reintroducing the sandwich for a limited time to great fanfare.
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I didn’t hear it there first!
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All the food was very good. The pita and hanger steak were outstanding. Good to know about this for Burbank flights (it’s about 10 minutes away).
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