My 11 yo, who's reading over my shoulder, is urging me to let y'all know he wants a BEEF place.
Specialties would include grilled burgers, steaks, and a huge slice it yourself roast beef hunk in a center island that you can slice for sandwiches. Plus plenty of horseradish and worcestershire for all.
Moo.....!!!
If I ask my husband to taste something between meals that I'm working on, he'll politely refuse and tell me he's not hungry. I inform him it's not about hunger, but taste. He doesn't get it.
I enjoy other people's passion about food and appreciate those who can express it well in writing. To make someone a special homecooked meal is one of the most loving acts you can perform.
@PerkyMac....All food is my passion, and I will never have a single theme. I guess that would make my cookbook a bit of a challenge! I will think on that. I am all over the threads tonight. I am trying to catch up with the interesting topics! I live in the Ambler/Montgomery County area.
Peruvian bistro. Very few items on the menu. It would reflect a Limeño influence. You'd see typical items like sancochado, causa, empanadas, ceviche, quinoa, lomo saltado, ají de gallina and roasted chicken with screaming green salsa de ají.
Most recipes would be adapted from this.
Without funding from some wealthy patron, I couldn't afford a liquor license, so no chicha or pisco sours. That's life.
I grew up in a restaurant. My parents and my mother's two brothers opened a restaurant/cocktail lounge in 1963, and I can tell you that operating a successful restaurant is about much more than the food, which is why I went to work for a newspaper (BTW: a newspaper is second on my list of businesses I never want to own.) When you think about restaurants, think about cooks calling in sick, wait staff calling in sick, health inspectors, liability insurance, the rising cost of food stuffs, and employees with their hands in the till. My favorite restaurant story involves a friend of mine whose parents also owned a restaurant: He was called out of bed to fill in for the breakfast cook who wasn't sick, but had been shot dead by his wife a few hours earlier.
comfort food and home cooking all the way! sweet and sour brisket, roast chicken with tarragon and bread sauce, leg of lamb, noodle kugel, spaghetti carbonara, chicken matzo ball soup, roasted potatoes, very homey desserts like pumpkin spice cake, chocolate layer cake, cheesecake...
Californian Fusion..San Francisco
OR!
some kind of burger place..also in SF
all upscale stuff.. =D
@crazyspice..........go for it! Opening a gourmet shop/restaurant takes capital, planning, resolving zoning issues, lawyers, accountants, suppliers..........shall I go on? But using your talent to create and write a cookbook and share your love.....wow! You should totally go for it if that's in your heart. What's your passion/theme?
BTW: To answer a question you asked elsewhere: I'm in the far NW suburbs of Philly - Perkiomen Valley, hence my "name". You?
I've always liked the idea of running a bar that serves whatever I cook that day. Most often, something served from a big pot.
Mine would be closed too. With a side order of my ex-partner ripping me off to the tune of multiple thousands of dollars.
Not that I'm bitter.
I think I have you all beat. My concept is to renovate old abandoned churches into theme Mexican restaurants called "Ay Mi Dios". The decor would be Day of the Dead Style. Mmm hmmm. Genius.
@Bunnyman - I'm coming to your place!!!
One of my innovations would be a bakery/cafe with brioche, croissant, pastries- in and take out. Wonderful salads, gourmet sandwiches, frites and fabulous desserts. Specials of the day at my whim. Soups, gratins, quiches. Wine, microbrews and the best espresso. Nouveau with a French flair, contemporary decor, eclectic music, occasionally live, later in the afternoon. Lots of local artists providing multi media pieces for decor and sale. Smallish and chic, where you want to hang out with your friends for hours but you can't because the waiting list is way too long.
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