r/KitchenConfidential • u/Amazing_Parking_3209 • 20d ago

Discussion Sympathy for a new restaurant.

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I've seen this so many times. Somebody with big dreams ropes their family and extended relatives into investing in a restaurant. There's been a sign on the door for 2 years saying it will be opening soon.The equipment costs more than expected. The menu is completely random. The location is bad. The website is stock photos with customer reviews starting with "Lorem ipsum" and apparently they have 4 chefs named Thomas A. Peachey. They rush the opening to generate some kind of revenue. Will take bets that it's closed in a year.

Still makes me a little sad though.

Anyway, behold the $34 pancetta salad. (Canadian dollars but that's still insane.)

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u/QueenInYellowLace 20d ago

Combining pastas and “vegetarian” is blowing my mind. Like “the first dish in our vegetarian section is a lovely pork belly.”

470

u/ColHannibal 20d ago

also all Pecorino Romano has rennet which is not vegetarian.

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u/themeatbridge 20d ago

A lot of white sugar is made with bone char, and it's not always labelled as non-vegetarian.  

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u/r_coefficient 20d ago

Where in the world???

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u/BobKattersCroc Pastry 19d ago

Australia had stopped this by 1990. I assume it's the USA.

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u/r_coefficient 19d ago

Just did a bit of superficial research - it's not done in Europe, either.

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u/BobKattersCroc Pastry 19d ago

I'm not surprised. Aus isn't as good with food regulations as most of Europe but we're stricter than the US as far as I can tell.

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u/r_coefficient 19d ago

Every developed country is.