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/ck/ - Food & Cooking

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20052574 No.20052574 [Reply] [Original]

What kind of restaurant will yours be? What will the your signature dish be?

>> No.20052575

>>20052574
For me, it's crab legs.

>> No.20052576

Pub
Cheese Curds

>> No.20052589

I want to have a French bistro
There will be Cassoulet, Beef bourguignon, Steak au poivre with french fries and French onion soup
Alternatively
Biryani restaurant and we will make our own raitas and pickles

>> No.20052594

>>20052574
for me its the infamous Surstromming Flat Bread Sandwich, delicious!!! customers go crazy for it, literally.

>> No.20052601

>>20052574
Pizza
>Ricotta, anchovy, cherry pepper, gremolade

>> No.20052629
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20052629

>>20052574
hot dogs
hot dogs

>> No.20052647

Catering commissary and Bodega. Our specialty will be muffuleta, fried chicken, and yaka mein

>> No.20052679
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20052679

>>20052574
Carnivore restaurant. Every item on the menu will be animal products only, with some exceptions for optional seasonings and sauces.
Signature dish: steak fries (actually made from steak)

This post counts as prior art and any future carnivore restaurants will be hearing from my attorney.

>> No.20052682

fresh pasta, variety of made to order fresh sauces
it will be cheap and plentiful
and people will rather go to the pizza place to get baked zitit

>> No.20052752

>>20052574
Crispy chicken medallions with savory tomato reduction.

>> No.20052779

>>20052574
Polish-Greek fusion restaurant.

>> No.20052798

gonna open a ghost kitchen in an applebees and sell mrs. yeast burgers

>> No.20052806

>>20052574
I remember when I was young I wanted to open an E Sports bar and grill. One special dish I can remember wanting on the menu was an "Ultimate PB&J" as an extra decadent breakfast item: chunky or smooth honeyed peanut butter, cherry and grape preserves, sandwiched in french toast, dusted with powdered sugar and drizzled with honey.

>> No.20052825

>>20052574
I've daydreamed about opening an NYC-style deli in Ljubljana, Slovenia. Askhenazi food is pretty Eastern European/German, so it wouldn't be a far cry from what Slovenes eat every day. I'd like to introduce the Reuben sandwich to this nation - and do you know that the origins of Pastrami lie in the former Turkish territories in the Balkans, just south of this country? On conquering Venetian territories in the East Adriatic the Turks resented that they couldn't eat prosciutto as Muslims, so they invented a beef version, which they called pastirma.

>> No.20052826

The slop doesn't matter but it'll all be created on the illusion of automation. Punch in the number of your food and swipe your card, pick up your food at the end of the line.
Offer a credit program. Piece rate on trash and bussing. Some weird upper middle management tightwad that can't pass up a deal will make sure that the homeless people are well organized in their bussing duties. Meanwhile I'll just be behind the partition with a dozen microwaves. I'll have a cot in my microwave fort so that I can be there 24 hours

>> No.20052851

>>20052826
But how will you get out?

>> No.20052859

>>20052851
If you choose the food fortress life you don't get out

>> No.20052861

>>20052574
Stir fry. I'm so yt I'm translucent, but I fucking love cooking and eating stir fry. Menu would have 25-30 different sauce/meat/veggie combos.

>> No.20052915

>>20052574
I'd tell you but they'd steal my idea and make it globohomo, so fuck that

>> No.20053311

>>20052574
I'd love to own a fried chicken establishment.
5 Different flavors of fried chicken (Signature, Jerk, Italian-Style, Lemon Pepper, and Plain (for the grandmas)).
5 Different varieties of fries (Lemon Pepper, Garlic/Onion, Herb-seasoned, Sweet N Spicy, and unseasoned (again, for the grandmas)).
And then a 'remix' machine that just sells different flavors of Dr. Pepper.

>> No.20053317

I'd love to own a restaurant where no one really likes the food, or the drinks. They go there just because other people go there, and because it's busy everyone wants to go there, which in turn keeps everyone else wanting to go there and pretending to enjoy it.

I would like the thrill of knowing all it takes is one popular person to admit they actually don't like my restaurant for my house of cards to fall and ruin me.

>> No.20053331

>>20053317
OK, Roald Dahl, let me guess, then a super smart kid figures out the owners have crooked noses and hairy backs

>> No.20053335

>>20053311
Oh, and I almost forgot to mention:
Five different flavors of sweet tea (Grapefruit, Tangerine, Melon, Cardamom, and plain).

>> No.20053337
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20053337

>>20052574
Food truck that bakes meat pies.
Small pies, pies by the slice, whole pies, whatever the fuck else people ask for.
Need food fast? I will have several pies ready that you can grab a slice from and I reheat it in the oven cooking a new pie.
Want certain filling but also want it fancier? Pay a little extra and I'll arrange the dough in a nice pattern.
I call it "A Pie Truck" and when pies are baking you can see me out back smoking.

>> No.20053511

one man stand where i mix you a tiki drink

>> No.20053517

>>20052574
Breakfast diner, soupe and sandwiche place downtown.
Signature pulled turkey Clubhouses and Nazi soupe menu.