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What would your "dream" restaurant feature?

Fantasy time here....learning that there's a place in NYC that serves just macaroni and cheese, with various add-in options (and a salad and dessert or two) got me to daydreaming about appealing restaurant concepts.

I have two. One would be International House of Dumplings....shu mai, manti, momo, pierogi, ravioli, et al. Preferably north of Boston. What's not to love?

Second is An Apple a Day, in which virtually every dish would contain apple in some form. And if a mac&cheese place could open next door....

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  1. The mac&cheese place sounds perfect! I am dreaming up what I would order there.....yummm. Because they already have stores dedicated to just ice cream it was hard for me to think of anything else.

    But then I came up with one............Potato Palace. They would have baked, mashed, scalloped, roasted red, oven fries,twice baked,ect. I have yet to meet a potato that I didn't like They would also have a topping bar where you can customize your potato with anything you would want.

    2 Replies
    1. re: phimoez

      Meet you there opening day! Too bad that Spuds, in Woburn, doesn't live up to its name... FWIW, the NYC restaurant: www.smacnyc.com - don't look at it on an empty stomach ;-D

      1. re: phimoez

        perfect. emme can work with you on setting up a hash station!

      2. Ohh a place devoted to Nachos Grande of all types and cuisines! Traditional, Italiano with pasta chips, mozz, asiago, roasted pepps etc, Pizza Nachos, Breakfast nachos with bagel chips smothered in eggs, bacon, swiss and hollandaise! Oh boy the options are endless..

        1. Mmmmm, International House of Dumplings--I'm so there.

          I'd love an all-pork-all-the-time restaurant: pork ribs, pork belly, ham, bacon, pork dumplings, pork empanadas, trotters, sausages, pork chops, pork loin, carnitas, chicharrón, scrapple, pulled pork, prosciutto...And breads/pies made with lard, veg fried in bacon fat, rich pork broth, stews made with ham hocks. What would REALLY make it a dream is if there were absolutely no adverse health reactions!

          11 Replies
          1. re: Non Cognomina

            An ice cream parlor that has a bar.

            There used to be a place in Westchester called Jahn's, and served something called the kitchen sink. I've seen similar places on the FN, when I used to watch it, about places in other parts of the country that have great big wonderful oversized sundaes. Sadly, Westchester is into other things and ice cream ain't one of them. Sadly, too, I was too young to fully appreciate the Jahn's ice cream parlor and it has since joined the other really good places that are extinct.

            1. re: dolores

              Hey Dolores, I grew up on Long Island - we had Jahn's there, too! Nobody I knew ever ordered the kitchen sink - the menu pictured a big bowl with a scoop of every flavor they had, which I recall being maybe 20 or so - but I often think of it when I see the obscenely large cones served at the ice cream stands in suburban Boston. Jahns, HoJo, Baskin Robbins...at all of them, a standard cone meant one scoop and now even a kiddie cone is two. The good old days were better for us in that respect!

              1. re: greygarious

                HoJo's, I forgot about them, greygarious.

                Yes, in terms of watching one's weight, you're right about that.

                1. re: greygarious

                  I remember Jahns. Across from the Lord and Taylor in Scarsdale, right?

                  1. re: greygarious

                    We had a couple of Jahn's in Brooklyn too. There was also one on Metropolitan Ave in Queens. I knew a guy in HS who actually finished the kitchen sink by himself. It was kind of like watching a gory accident. They didn't call him "Big Mike" for nothing...

                    We do have one old fashioned remnant from the 50's. Hinsch they make their own ice cream too.. It's in Bay Ridge off of 86th St. I also go to a quaint little place up in Port Jervis called the Road Side Creamery. They're only open March through October though.

                    1. re: greygarious

                      The Kitchen Sink was often ordered when a large group of HS kids were out together. It was really more experience than flavor, because of all the random scoops, but it was good enough. I remember ordering it several times at the Jahn's that used to be off Fordham Road.

                    2. re: dolores

                      There used to be a Jahn's in Union NJ too. Never knew it was a chain. The kitchen sink was high school bonding ( with the Balentine Chugga Mug afterward.).

                      1. re: Passadumkeg

                        Yeah, jfood and buddies were there almost every saturday night around 10 in 72-74.

                        And yes the kitchen sink was once consumed. 20+ scoops, plus every topping imaginable and then whipped topping. At the end the birthday boy picked it up and wore more that he drank. Noone really enjoyed all the toppings mixed together.

                        It burned down and moved around the corner and lost its panache.

                        1. re: jfood

                          Dumbkeg and friends, Sat. nights in '65. What was that great hot dog place at the five corners?

                          1. re: Passadumkeg

                            Check out the 5th photo down for a walk down memory lane at 5-points.

                            http://www.roadfood.com/Forums/topic....

                            And then Stanley's

                  2. How about a place that makes just homemade chicken and dumplings or a place that makes a few homemade soups served with a plate of great bread and butter.

                    1. In the 70s of cults and fads, I threatened my first wife with starting a new "Bouffantist" movement in which everything puffy is good and all things flattened or slick is bad. Along these lines, I'd have to open "Le Bouffant" and serve soufflés, dishes done in puff pastries, yorkies, popcorn, cotton candy, ... Ladies would have to have bouffant hair-do's and men pompadours to enter. Poodles would be welcome, but no minks. Any customer who could blow up a three meter balloon in a single breath would get a free meal. Puffed - up blowhards would be especially welcome. Shirts and blouses with puffy sleeves only.

                      2 Replies
                      1. re: Sam Fujisaka

                        Blowfish/pufferfish, pooris, popovers, mee krob, marshmallows, baked Alaska....and surely the ladies' dress code includes petticoats!

                        1. re: greygarious

                          Le Carte: Le Bouffant

                          Cocktails: votre choix de acidifie les blancs d'oeuf fouettés (sours incorporating whipped egg whites)

                          Démarreurs: Haricot sautant andin épicé (Spicy Andean popping beans), Potage de boule de souffle (puff ball soup), Fromage soufflé (Gruyere Cheetos)

                          Forces: Votre choix des soufflés (your choice of soufflés), Poissons découpés en tranches crus de décolleur (Fugu sashimi), Additionneur de souffle cuit à la friteuse (Deep fried puff adder), Macareux atlantique bourré et rôti (Stuffed and roasted Atlantic puffin), Saucisse en pâte feuilletée (Pigs in a blanket / in puff pastry)

                          Servi avec votre choix de purée de pommes de terre fouettée (Whipped mashed potato), de poori, ou de nouilles de riz frit instantanées profondes (Mee krob)

                          Desserts: Souffles crèmes (Cream puffs), Rhubarbe tournée par sucre (Rhubarb cotton candy), Meringues.

                          (And, yes, I'm kidding about the translations)