This is why beer will never achieve the status of wine. No respect for producers who try to elevate the production to an art and no respect for the cost of storage and service in a restaurant setting.
It's fine if we want beer to be sold for the cost of ingredients, packaging and transportation with a modest margin for every player in the distribution and retail process but that's how toilet paper is sold too.
The markups on the two beers he mentioned are more than a standard 2x wine markup. But, isn't life in New York a ripoff in general?
If you want to go to a restaurant to achieve some kind of social status, that's fine. Personally, I hate it, which is why I avoid the beer scene in DC. Max's in Baltimore has a better beer selection and better prices anyway.
I also don't equate "being experimental without first having regard for brewing fundamentals" as elevating beer to an artform, but that seems to be the way things are going these days.