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Originally Posted by Skeleton My former Chef often told of his idea for a dream restaurant, 60 foot aquariums, guilded in bronze sweep around the open kitchen, and bronze range hoods over 15 feet of char grill and flat grill, with cutting boards in front. The entire concept of the restaurant is fresh seafood. When customers order, the living fish are snagged, butchered and grilled with just a simple olive oil, lemon and fresh parsley marinate. Have a single 6 fire range for some light apps, maybe a few pastas. Display fridges behind the cooks with all other ingredients. Have a salad/cold apps section tended by waitrons, and.. well, he was the worst chef ever for dessert, but as long as we are talking about a dream restaurant, why not a seperate, dedicated pastry section?
For me, the idea of having all of the proteins alive when you sit down to eat is exciting. Not just the usual bivalves and crustations, but all manner of fish, grilled fresh.
He said that El Cangrejo Loco in Barcelona has a similar idea. I'd love to see that. I can just imagine the nightmares of dealing with suppliers though, imagine getting upset because the salmon wasn't alive when it was delivered.
Anybody ever see a restaurant like this? |
+++++ uhhhhh .... guess you never went to higher quality chinese seafood
restaurants?? when i took a friend fromthe midwest to one of these places
he was thinking, wow, big aquariums, what a decor!! then when i ordered a dish and he saw the waiter go to the tank and net a fish to cook, he was shocked!! but this only works for smaller fish ... imagine how big a tank you would need for a 200 lb. tuna or 400 lb. swordfish!!