New York restaurant’s $51 half chicken fuels cost of dining debate
A New York restaurant's $40 half chicken has sparked a debate about the rising cost of dining out. Owner Hugo Hivernat argues that high overhead costs leave little room for profit, reflecting broader economic pressures. The controversy has prompted discussions about affordability and the challenges faced by small businesses in the city.
- ▪The half chicken at Gigi's is priced at $40, which has drawn criticism amid rising living costs in New York.
- ▪Hivernat claims that 25 percent of the revenue goes to raw ingredients, with the rest covering rent, bills, and salaries.
- ▪Many local restaurants are struggling financially, with nearly half reporting lower-than-expected sales in late 2025.
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New York restaurant’s $51 half chicken fuels cost of dining debate Sign up now: Get ST's newsletters delivered to your inboxA US$40 (S$51) half chicken sold at Mr Hugo Hivernat's French restaurant, Gigi's, is highlighting how dining out has become prohibitively expensive in one of the world’s culinary capitals.PHOTO: AFPPublished Apr 28, 2026, 11:05 AMUpdated Apr 28, 2026, 08:10 PMListenNEW YORK – Mr Hugo Hivernat’s restaurant was only open for a few days before he got dragged into New York’s cost of living row for pricing a half rotisserie chicken at US$40 (S$51).For some, the cost highlights how dining out has become prohibitively expensive in one of the world’s culinary capitals.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Straits Times — World.