ITT we run the perfect restaurant

Gold leaf
Caviar
$30 a glass luxury premuim water
3 year reservation waiting list.

Let's add a little excitement in the desert selection

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>Let's add a little excrement in the desert selection

/biz) you don't deserve this but I'll open your minds a lil

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You're not ready for this

No amount of internet funny money will prepare you culturally for this

Please, continue to stuff yourself with mcdicks

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Appetizer menu offers one selection: REQ't Burrata.

Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.

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Actually/biz/ isn't even allowed in here

You guys have money but you smell and look bad

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>all the same style of plates
aww somebody went to a fancy dinner ONCE in their life and took pictures of all the food like a stacy

Dude come on. This is just richfag chicken where they 1 up each other on who will eat the weirdest shit without flinching.

I know you wish you knew about this, how it was made and what it tastes or even feels like. It's ok. You'll go your life without knowing and that's OK. Just stuff your dollar burger down your throat and watch some animus

It's alright my guy

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You're right, this is for rich people. This isn't for you, you, the poster on the business board of Jow Forums. This is definitely not for you

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"I-I-I don't care! That stuffs for snobs anyway!!"

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Kek aware of exactly what this is.
If you think it is supposed to be a purely tactile experience then his food is wasted on you.

My boyo

Let's have dinner one day

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It's not for rich people, it's for suckers that want to act rich. The suckers themselves may actually be rich (most aren't) but they're still suckers.

Goddamn is it windy in Chicago

Also, I'm gonna drop a bomb on you guys

The most exciting food in America is in Chicago, and L.A. in that order. Key word is exciting

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>posting a load of weird shit that nobody cares for
>posting rich soiboy bait
>thinking being cultured is eating shrooms and fermented octopus dick shavings

You got baited hard. People make up all kinds of shit and rich Nancy boy daddy's card faggots quite literally lap it up.

These anal glow sticks look kinda cool though.

That is a picture from Jurassic Park..

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Last one

EXTRA TRIPLE FANCY POINTS IF YOU KNOW WHERE THIS IS

It's not America

I'm sorry my guy, I really don't actually understand people who aren't adventurous in food. You're cutting off exploration of one of the three things needed to survive. All this advancement of society and technology and you think a steak and lobster is the best you can do.

Hey, we all live our own lives right? Enjoy yours

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>eating flowers
It’s fucking france

congrats u ate some gay frozen flowers. i bet they made 10000% mark up on that bullshit.

lol
The fat duck

>10000% mark up on that bullshit
says the guy playing with 10000% internet neet money

No

It's two blocks from Kowloon park

Also just to CHEESE YOU GUYS OFF EVEN MORE I'll let you know I'm a FULL YUBEL SHITTER RUNNING WARM WORM *AND* CERULEAN PHOENIX

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can we add a Go-Gurt™ section on the menu

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this

based white supremecist

based

>they still eat food
never gonna make it

Only cheeseburger
Only Pepsi

Sergey's Chili and Sea Bass

sourcing consistent product is key

did they provide a dildo for your asshole or did you bring your own

Its a restaurant where they measure your weight in the entrance and put it on a note, when you are going to leave your weight is measured again and you pay the difference of your weight.

Think I forgot the ones who go to bathroom?
When you go to the bathroom you receive a plastic bag so once you poop you can take it to the cashier and your poop weight is added to your so you only pay what you consumed.

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>Makes $1 per bowl.

i ackchuly ate pho today
a white meat chicken soup with a limeade
my tab was 11 something
they upcharge the fuck out of the limes by like 10-15x, and about 12 oz chicken
shit is cheap as fuck

We will call the place Bob Onions’

I own a sushi restaurant AMA

OK, serious question.

I'm uncultured swine and I've never been to this type of restaurant.

Do they teach you how to eat this shit? How do you know what to eat and what not to eat? Fingers/Forks?

Oh my God, I need to figure this shit out before Link moons.

this

>burrata
>cow's milk

fuckin plebs i swear

Making pho is easy. Also key ingredient is MSG.

500 dolla baka gajin

Are you a sushi Chef or do you just own the restaurant? Also, how is the operations in a sushi restaurant? Does it operate more like a western or chinese?

No niggers or kikes

Servers and bussers have to perform a 2 minute, synchronized dance every hour

We only accept crypto as a form of payment

fuck jannies

Serve expensive food and its problem solved

How do you go about sourcing your fish? How frequently do you need to get it delivered?

Jesus nigger. We know, you went to Alinea. Apparently also went to the Aviary.

/thread

Alinia on a friday night how did he manage that?

It's actually not super hard to get reservations there. You just have to book them a month or two in advance. There is also a deposit, as dinner is purchased like a ticket.

wow, reddit is still here. guess its not time to buy back yet

- burger king now sells monster energy ultra zero

boom

The original monster is the best dont waste money on that literal inferior product

seriously this food looks fucking ugly i am suree u call it art but i would not pay a fuckin $1. oh and way to use cheap fucking plates faggot

10/10 Me and my wife will be frequenting this establishment

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I'm a chef and I own it. It operates like a mix of asian and western. We started off more asian but have been trying to westernize it to attract staff who are familiar with that. It was kind of a dingy place before we took over.

We have suppliers who bring it from fish farms in Canada. Its decently priced and safe. We order once or twice a week. We used to not freeze it but it makes such a tiny difference if you do it properly. No fish is in the store longer than a week though. We just freeze it 2 or 3 days to keep it very fresh.

fresh produce is more labour intensive, and labor is yhe highest fixed cost of a restaurant

most restauratn that fail are run by guys who come in with you exact mindset
>open with too little staff
>staff is overworked, starts quitting left and right
>double your workload of retaining, training staff
>get raped trying to hire a competent chef to sort out the mess
>he imposes more staff
>start cutting corners on product to make ends meet
>the end

Aviary is cool

Did you ever see that YouTube clip about allen hemberger?

Your image looks like something I pulled out of the bathtub drain