A simple but Michelin quality menu of foods you cook at home, served in the exclusive atmosphere of a restaurant created to celebrate dining as an art form.

No more offal shavings served with a whittled micro-carrot, seasonal vegetable smear and artichoke emulsion laced with truffle oil, accompanied by an unpretentious little 2010 Bellet Le Clos Saint-Vincent.
-- Phrontistery, Sep 26 2012

So, no golden arches?
-- Grogster, Sep 26 2012


Not unless you routinely serve amended South American beef and chicken nuggets that contain an accepted tolerance of up to 15% seagull in your own home.
-- Alterother, Sep 26 2012


I've read this idea three times and I have no idea what it's actually supposed to be.
-- ytk, Sep 26 2012


As near as I can tell, it's either a cookbook or a line of ingredient kits.
-- MechE, Sep 26 2012


I've often noticed, ytk, that you comment on things you have no idea of. Nice to see you bumping my idea though :)
-- Phrontistery, Sep 26 2012


Well, that one of us has no idea about, anyway.

I'm still not sure if this is supposed to be an idea for a restaurant, or something you buy in the store, or just a random list of foods? And what does the second paragraph have to do with the first? So you have a “Michelin quality menu” but without fancy sounding foods?

Oh, wait. I think I get it now. It's supposed to be a restaurant that specializes in serving “homemade” type foods, but in a fancy “molecular gastronomy” type setting. Brilliant. Too bad there are only about a bajillion such places already in existence. Just come to L.A. sometime. Or New York, San Francisco, London…

[marked-for-deletion] baked and served au jus with a nice side of pommes frites.
-- ytk, Sep 26 2012


What [ytk] said.
-- MaxwellBuchanan, Sep 26 2012


What [maxwellbuchanan] said.
-- MaxwellBuchanan, Sep 26 2012


Fine, just as long as Hominy Grits don't figure anywhere on the menu.

Or Root Beer.
-- 8th of 7, Sep 26 2012


I get a warm glow just knowing ytk can't resist annotating. I'm surprised at others though but there have been enough tantrums on here of late to prevent me from gratifying ytk by further comment.
-- Phrontistery, Sep 26 2012


Are you… trying to pick a fight with me because I criticized your idea? If you don't want me to annotate your ideas in the future, just say so and I'll be more than happy to oblige.
-- ytk, Sep 26 2012


whatever. So what's the idea about anyways ?
-- FlyingToaster, Sep 26 2012


Why would I pick a fight with you? Your profile comment is belligerent enough: 'Selectively deleting the annotations of anybody who has something to contribute to the conversation will be perceived as a hostile act'.

I'm sure the person referred to is living in fear of being tabbed to death.
-- Phrontistery, Sep 26 2012


Are we about to wittness an argument about someone's presumed conduct in an hitherto not-yet-taken-place argument?

How odd.

...I like the idea, but really not sure how novel it is. Not MFD type stuff, but I can name a half dozen places where you can get decent-but-not-haute quisine type food served in a respectable setting with nice wine and atmosphere. If you're looking for exclusive-type black-tie fancy dining surrounds - maybe not so much, then again, not sure what the attraction is anyway.

Either way, the description was a bit vague, and I thought worthy of comment to that effect.
-- Custardguts, Sep 27 2012



random, halfbakery