05-01-2015, 12:27 PM
My brother is the head chef of King St Trio and King Crab. His name is Karl Lekavy.
The dynamic pricing isn't because they are hurting. Fiscal 2013 and 2014 were great. Better food sources, more in-season cooking, geared to local markets.
He and Brian simply want to appeal to those who wouldn't ordinarily go out, or avoid because they feel it may be too expensive.
Also, Tuesday and Wednesday are a chance for people to get a good look at the process, as they cook in the open, and allows more interaction, as opposed to the busy weekend.
Don't look at King Crab to be staying on Victoria indefinitely.
The dynamic pricing isn't because they are hurting. Fiscal 2013 and 2014 were great. Better food sources, more in-season cooking, geared to local markets.
He and Brian simply want to appeal to those who wouldn't ordinarily go out, or avoid because they feel it may be too expensive.
Also, Tuesday and Wednesday are a chance for people to get a good look at the process, as they cook in the open, and allows more interaction, as opposed to the busy weekend.
Don't look at King Crab to be staying on Victoria indefinitely.