Haute bar food is merely the equivalent of the designer cocktail and craft beer movement, what I call hospitality gentrification. The quality of the fare may be better or worse, but one thing is consistent: the price will be higher. Ten or twelve bucks for a plate of chicken wings that used to go for five. Same with a burger, beef, turkey, or otherwise. Rents go up, so prices go up, but you have to give the suckers a "fair shake for their suger" , as Bing Crosby once put it to Bob Hope in a "road" picture. The image is what passes for a "fair shake" these days. A full paragraph description of an item on a menu will suffice. And of course, a nice review helps. Frankly I miss Frankie's in Uptown. They had a killer menu that wasn't pretentious or overly expensive. Drinks were reasonable too. These days that's going to be hard to replace.