The L.A. Times explores what tight economic times mean to high-end restaurants, and what restaurants' changes can mean for the consumer. Even some of Southern California's top chefs—including Tom Colicchio of Craft, Josiah Citrin of Melisse, and Alain Giraud of Anisette—are noticing the effects of the economy on their business, and are striving to make changes to ensure their restaurants remain desirable—and affordable—to their patrons. Restaurants' efforts include introducing special offers, creating lower-priced menu items, and being sure to welcome every guest, even those who sit at the bar and partake in a smaller meal—and a smaller bill.
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