A Brooklyn restaurant selling half a chicken for $40 (about 59,000 won) has ignited a price debate in New York.
The New York Times reported on Monday (local time) that Gigi's, a rotisserie specialty shop recently opened in Greenpoint, Brooklyn, is selling half-chicken at that price. The dish features a dressed chicken roasted in a rotating oven, finished with a torch, and served with potatoes and three sauces.
As news spread, debate erupted across social media. New York City Council member Chi Ossé criticized the price, asking, "How can half a chicken cost $40?"
The price gap became the focal point of the controversy after it was revealed that Costco has been selling its roughly 1.4 kg rotisserie chicken at $4.99, the same price as in 2009.
Experts, however, point out that a direct comparison is unreasonable. Rotisserie chickens at large retailers are so-called "loss leaders," sold at a loss to attract customers, so prices are inevitably low.
Gigi's maintains that its prices are not excessive. Owner Hugo Ivernat explained, "We provide paid leave and health insurance for our staff, and rent alone costs about $9,000 a month," adding, "Our profit per chicken is only about $4." He argues that given inflation and rising labor and rent costs, the price is unavoidable.
Prices at other restaurants offering similar menus vary widely. Bad Roman in Brooklyn and Cleo Downtown in the West Village each charge $32, while Chez Fifi on the Upper East Side serves a duck-fat-basted half-chicken for $78.
In contrast, Inka Chicken, which has operated in Bushwick since 1989, sells half a chicken with two sides for $14.50, saying the price is "designed with working-class customers in mind."
Bad Roman plans to hold an event in which customers set their own prices, in response to the controversy.
