I would have a cozy, artsy bistro with mellow lighting, a warm fireplace, and a front patio. I love the idea of a very extensive wine list and small personal hibachi grills (like fondue) at your table to cook meats and veggies. My menu would have Asian flare featuring items like Miso-Glazed Salmon and Sesame-Crusted Tuna with Wasbi-Ponzu Sauce.
I was curious and asked other blog contributors to share their restaurant style. I was pleasantly surprised, humored, and hungry when I finished reading. Keep in mind these choices would change depending on which day you ask.
Jason Burnett “A week of cold weather has me leaning to soup today... I would want to own a little Vietnamese lunch spot. It would be all about the spring rolls, bahn mi, and big bowls of pho bo.”
Anne Cain “I would like to own a charming little bookstore with oversized stuffed chintz chairs for reading and sipping on either coffee or wine. I would feature scones, muffins and biscotti along with the coffee, as well as a wine bar with assorted cheeses and nuts, and breads. Black Pepper-Goat Cheese Log is what I would recommend with a chilled glass of sauvignon blanc.”
Ashley Johnson had a difficult time deciding between a gourmet sandwich shop and bakery. “I’d have bakery that served reeeally good cookies such as All-Time Favorite Chocolate Chip Cookies and flavored iced teas. We might serve cupcakes, but only unfrosted ones. There would be a frosting bar in the corner where you could add your own.”
Jim Sheetz “I would want to own a steak house similar to the original “Ye Olde Steak House” in Knoxville, TN. I would only serve Filet Mignon or Porterhouse Steaks, very salty and dry baked potatoes, and a starter salad. The only dessert option would be Red Velvet Cake!”
Jennifer Richards “Today, I’d run a really good burger place where each burger was by type. Example: If you like greasy burgers, there’d be greasy ones. Lean ones, sliders, greek, etc. Also, there would be fantastically healthy sides to balance out the splurge on the burger. Mixed green salads with strawberries and pecans, roasted veggies.”
Holley Johnson “I would open a lunchtime salad shop. Customers would have the option of local organic produce (way beyond the basic mushy cherry tomato) as well as a variety of cheeses, fruits, meats, nuts and homemade dressings. There would also be protein-based salads and grain salads. Main Dish salads would include Grilled Chicken and Nectarine Salad and Thai Beef Salad . Protein-based salads would be favorites like Chicken Salad and Fresh Tuna Salad. Curried Couscous Salad with Dried Cranberries and Barley, Roasted Vegetable and Feta Salad would be other options."
What would be your restaurant style? Do you have any favorite restaurant recipes?