I was right there with you until that last bit. You pay for the chefs’ skills and service in a restaurant, not ingredients. If you don’t like the food, don’t eat there. It takes a lot more skill to turn $5 of ingredients into a great meal than to turn $50 of ingredients into a great meal. Any halfway competent cook can turn fresh, prime-grade halibut with a dollop of beluga caviar into something delicious. Now try that with black rockfish and garlic and onions. I’ve had a meal made with the latter that tasted better than the former, but that takes extreme skill worth paying for.
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