The Observer discusses the dour economy with some top chefs. Eric Ripert thinks dependable, serious restaurants like his will be fine, while the Colicks is just happy this is happening in the winter: "In this market, I find that going out to eat can be very comforting...So it's a good thing that this is happening in the fall and winter because that's the time of comfort food—braised meats, roasted vegetables and stuff like that." [NYO]For more stories from Eater, go to eater.com.
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