Starting a new Restaurant in New England, gimme some ideas that haven't been used.......I'll tell you what I've used, just gimme a spin on some shit
I'll post a very vauge resume and you can tell me what I'm capable of, any cookfags here?
Period accurate vegan midieval food.
Appetizers would be a good start..
Are there any Tapas restaurants near you? They can be a somewhat solid choice if you have a good bar to compliment it, or a patio or something.
Table service, QSR, or fast casual OP?
>>7533083
Medival food was mostly meat, which is cool, but I was looking for more elegant articulate food....I LOVE the idea, though
>>7533101
Peasants weren't eating meat every day ya dingus.
>>7533097
No Tapas around me.
There are a lot of colleges around me......about 6-7 in a 15 mile radius.....
I want to make a "date" place, and a cool, straight up bar to hang out at.....
What food do I use to attract that demographic??
Thanks cookfags
>>7533099
High end preferably, that way, I can modify it a bit
Bump for anyone who knows how to cook....
A walk-up dim sum joint that serves soul food inspired little plates. Ox tail gyoza, fried pickled mustard greens, collard kimchi etc...
Call it, Dayumsun.
>>7533136
organic freerange hickory smoked carrot stalks
Tom Schnider's "Dick Inside Her," Oyster Shuckin' and Huckin' Nigger Beatin' Bar and Grill
>>7533074
Lemon custard crepe batter/pastrydough donuts.
I would kill for a Jewish deli around here.
>>7533074
I have no idea about New England or the sort of people that live thereabouts.
But here in real England, I've always had an idea of an Olde English style restaurant, serving delights such as: Jugged hare; Pheasant; Rabbit stew; Roast Boar, Beef, Venison; and great veg served on wooden platters. Homemade bread (with a glass of decent English beer, mead or cider).
Traditional puddings to follow include: Apple pie: Rhubarb crumble; Spotted dick; Rolly Polly Pudding; etc.
Open a place called "The Carniverous Butcher" and sell pieces of meat made to resemble wheat gluten.
