Make Mine a Double Cheeseburger

Here's a new trend in restaurants across the country, particularly in Los Angeles: high-end dining establishments are going back to basics - cheap food and drinks - in order to stay afloat in today's economy.

Some restaurants are even reportedly "ripping out dining room tables in order to make more bar space," an area in which they've seen increased demand. I find this trend interesting, as many upscale L.A. restaurants for years have included "comfort" food - mainstays like french fries, mac-n-cheese, sliders and the like - as part of their menu; and have convinced diners to pay a premium for them. Now, these items are all part of the "bar menu?"

Come on. What's next? Instead of bread before a meal, offering bite-sized crackers under the guise of "appetizer?" No thanks.