IrelandThe article discusses the rising popularity and increasing cost of côte de boeuf, a shared steak dish, at Dublin's restaurant Etto. Once considered a democratic meal that allowed diners to enjoy a luxurious experience at an affordable price, the dish has become increasingly expensive due to inflation and market trends. The restaurant, known for its consistent quality and seasonal menu changes, has subtly shifted from serving bone-in côte de boeuf to a boneless Delmonico cut to manage costs. Despite these changes, the dish remains a staple on Etto's menu and is also available at the owners' other restaurants, Uno Mas and Lena. The article reflects on the changing dining landscape and how the affordability of shared meals is being challenged by economic pressures.
Bias read (Center): The article focuses on economic trends and dining habits rather than taking a clear ideological stance. While it mentions inflation and cost-of-living issues, which are politically sensitive topics, the framing remains neutral, presenting both the historical significance of the dish and current cost
