NRN 50: Edible luxuries

NRN 50: Edible luxuries

Restaurants create marketing buzz with high-priced, opulent menu items

What do you get when you take a foot-long frankfurter made from Kobe beef, grill it in white truffle oil and serve it on pretzel bread with caramelized onions, heirloom tomato ketchup and Dijon black-truffle mustard?

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