Friars

From Houston, the "fattest city in America," comes a concept for the first fried everything restaurant. We are a society that cannot get enough consumables dressed in golden brown. Fried ice cream and fried Twinkies have already been done. But what of a restaurant where everything, EVERYTHING, can be fried?

You enter to a pay-first, all-you-can-eat buffet. Your plate is a flat, hard tortilla shell or pita bread. Customers pile it high with a quality variety of everything from chicken breast to jello. At the end of the line you hand your entire meal, plate included, to the hooded Friar. He or she deep-fries it whole until fully encrusted in a scrumptious, golden envelope. You may then feast upon your creation.

Have fun designing meals for your friends. You can trade and be delighted by the surprises within.

An added benefit for the restaurant is the savings of a few thousand dollars on the unnecessary Hobart.

We could even pamper the clients with some kind of a moving sidewalk along the buffet line to minimize the calories burned during the food-preparation process.

Friars would establish itself in the narrow niche between salad buffets and fast-food chains. I firmly believe a fried salad would be a strong step toward bringing health-conscious aristocrats and gluttonous neanderthals together.

Credit to fellow Doctors Jackson, Hines, Dolezal, Quesada, and Granit for you assistance with this idea.