Blue Eggs and Salt—Restaurant Freebies Get Fancy

New York City restaurants are embracing a different way to drive customer loyalty—by giving diners free food

At Tocqueville, an upscale French and contemporary American restaurant in Manhattan, diners pay $22 for squash soup, and $175 for an eight-course meal. Sometimes, they leave with a half a dozen pale blue eggs from heritage breed hens favored by the restaurant. For those, they pay nothing.

Marco Moreira, the chef and owner, says the parting gift doesn’t cost the restaurant much, and “you just made the experience magical.” (Or at least given someone a good story to tell about carting fragile eggs through a night out in New...

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