Would you pay $30 for a plate of nachos? Probably not, unless you’re one of those people who likes their food dusted in gold. There is an exception to this rule, however: Bloomberg food editor Kate Krader makes a case for the $30 nachos at the month-old New York City restaurant Empellon Midtown, the creation of Alex Stupak. These nachos are stocked with chunks of crab and tongues of sea urchin, drizzled with a "queso" made from more uni and pureed with softened butter to create a creamy, slightly tangy sauce. |