by Patrick Appel

William Poundstone explains the Balthazar's:

The main role of that $115 platterthe only three-digit thing on the menuis to make everything else near it look like a relative bargain...The restaurant’s high-profit dishes tend to cluster near the anchor. Here, it’s more seafood at prices that seem comparatively modest.

(Hat tip: MR)

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.