re: If You Could Open a Restaurant

pizza...vietnamese style

toppings would be our favorites such as shaky beef, fermented pork, medium rare flank steak, etc.

it'd be a disaster pretty much, but yeah

that would be a success my friend

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What type of cuisine would you serve?

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1st choice would be French

2nd would be Spanish (Tapas)

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Where would you open it?

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Depends... If it were French, it would be a fine dining restaurant and I'd want to place it probably outside the city limits and would love to take an old house and remodel it. Invitation only, and a small menu.


If it's a Tapas, then downtown off Third Street as close to the Shaw Center as possible. I'd rack up if done right.

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What would the name be?

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The Cellar Door

I'd have a wine cellar with an old cellar door and old iron work in the place which would mean I would need a basement of some sort.

TT4E, I used to frequent Swenson's aplenty, was bent when it left LSU and BR..

Just got back from Vegas, and had a Swenson's Caramel Turtle Fudge(their signature flavor) Shake at the Fashion Show Mall..I forgot how good they do that flavor..toasty almond flavor I think is the key..absolutely delicious!

As for restaurant, city, and locations..

Sweet Tomatoes..BR..lot on corner across from Ochsner and Mall Of La.

Five Guys Burgers..BR..College Dr..Acadian Thruway at Perkins.

Baja Fresh or Rubio's..BR..Houston..Austin..SA..numerous locations..most near a campus and wealthier burbs.

Ritter's or other topnotch Midwest Frozen Custard..BR..Towne Center..Acadian at Perkins..lot adjacent to Ochsner across from Mall Of La(old Advocate location)

Me and the missus are saving up to open a small joint, breakfast and lunch only for starters. She is from New Mexico and has been in the restaurant industry nearly all her life. I am from LA and have eaten at restaurants nearly all of mine. Both of us are avid cooks.

Our food backgrounds match up surprisingly well. As an example, my about-to-not-be-secret ingredient for chicken and sausage gumbo is New Mexico green chile. It adds to the smokiness and gives it some background heat without dominating the flavor. The menu would have New Mexican staples like carne adovado, green chile stew and posole. I doubt we do the straight up cajun stuff as there are enough of those places around. So, it would be more fusion, like the gumbo.

We would open it in Ft. Worth and we've even eyed some spots that we hope are available when we finally pull the trigger.

The name, we're not sure on. We'd like to name it something that conjures up notions of the foods of both states, but that's not a simple task. Her initials are Y-O, so we might just call it YO!

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What type of cuisine would you serve?

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German themed restaurant with a large selection of German beers.

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Where would you open it?

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Baton Rouge since it lacks one.

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What would the name be?

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Probably something with "Bavaria" in the name.

I've been to Germany several times and what I miss most is the food and beer.

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Probably something with "Bavaria" in the name.

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This could be very cool.. with a huge stone fireplace, mountings on the walls, rustic exposed beams.. serve some good German breads and beers.. and those hearty German stews

There's a Swiss place called Andre's on River Oaks Blvd and Westheimer, right across the Street from St. John's High School in Houston that's similar to this and they have an incredible selection of Swiss and Bavarian pastries..

I'm craving boneless stew meat with carrots and potatoes..

The biggest unfilled niche market in my experience has been places that serve lunch at 8-10 am.

The normal thing is breakfast till 11, and lunch places open at 11 am. I like to eat my first meal of the day between 8-10 and I don't like bacon and eggs as choices.

It's the opposite of the 24 hour grill that serves breakfast all the time, like Waffle House. No one does deli sammiches, soups and salads at 9 or 10 am.