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8 Strange & Different Restaurants

Opening a new restaurant is risky. 60% of new restaurants close or change ownership within three years. One way to make a restaurant stand out from the crowd is to have a theme, and the wackier the better. It may be as simple as putting costumes on the waiters and decorating the walls, or it may be an entirely new concept, but it probably won't make the food any better. However, strange themes will get valuable publicity.

1. Dinner in the Sky

Dinner in the Sky is a Brussels based restaurant that serves dinner for up to 22 people"¦ 150 feet in the air! The specially-designed table and chairs are lifted by a crane. Dinner anywhere in Belgium will set you back almost 8 thousand euros; other locations are also available. Remember, you must wear your seat belt, and don't drop your fork!

2. In the Toilet

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The food at Marton Theme Restaurant in Kaohsiung, Taiwan is in the toilet. Patrons sit on toilets while eating, there are more toilets on the walls, and the food is served in dishes shaped like both eastern and western toilets and urinals. And business couldn't be better. See more pictures here.

3. Food for What Ails You

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D.S. Music Restaurant in Taipei, Taiwan is a medical-themed restaurant with crutches on the wall, waitresses dressed a nurses, and drinks served from an IV drip bottle! The owner came up with the idea to express his gratitude for care he received at a local hospital.

4. Pasta You Can't Refuse

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A restaurant situated inside the top security prison Fortezza Medicea in Italy is so popular that officials have since opened more branches.

Serenaded by Bruno, a pianist doing life for murder, the clientele eat inside a deconsecrated chapel set behind the 60ft high walls, watch towers, searchlights and security cameras of the daunting 500-year-old Fortezza Medicea, at Volterra near Pisa.

Under the watchful eye of armed prison warders, a 20-strong team of chefs, kitchen hands and waiters prepares 120 covers for diners who have all undergone strict security checks. Tables are booked up weeks in advance.

I couldn't find a menu, but I made one up for them.

5. Safe Sex with Dinner

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Cabbages and Condoms is a chain of restaurants in Thailand. There are condoms on the walls and pictures of condoms printed on the carpets. Instead of after-dinner mints, patrons are offered a bowl of condoms at the counter. Profits from the restaurants go to support the Population and Community Development Association (PDA).

6. Under the Sea

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Ithaa is the name of the underwater restaurant at the Hilton Maldives Resort & Spa. The walls and roof are a transparent acrylic arch. Its capacity is 14 people, who go down a spiral staircase to a depth of five meters. See more pictures here. (image credit: Alexey Potov)

7. Revolutionary Culture

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Shao Shan Chong Xiang Cai Guan in Nanning, China used the Cultural Revolution of 1966-1976 as a theme. The wait staff dress like Red Guards. Although it's not an era people recall fondly, the restaurant is doing well. The food must be good.

8. In the Dark

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At Dans le Noir? in Paris and in London, dinner is served in complete darkness to produce a sensory experience completely different from most restaurants. The concept is threefold: 1. you taste your food without visual cues as to what you should expect, 2. you relate to your dinner companion(s) differently when you can't see them, and 3. the wait staff is blind.

A magic switch between sighted and blind people happens. For once, blind people actually become your eyes.
This reversal of roles implies a transfer of trust from the sighted person to the blind guide because without him we are just lost.

Tanya had dinner at Dans le Noir in Paris and wrote about the entire process.

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Where Did The Easter Bunny Come From?
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Getty Images

The Easter Bunny is an anthropomorphic, egg-laying rabbit who sneaks into homes the night before Easter to deliver baskets full of colored eggs, toys and chocolate. A wise man once told me that all religions are beautiful and all religions are wacko, but even if you allow for miracles, angels, and pancake Jesus, the Easter Bunny really comes out of left field.

If you go way back, though, the Easter Bunny starts to make a little sense. Spring is the season of rebirth and renewal. Plants return to life after winter dormancy and many animals mate and procreate. Many pagan cultures held spring festivals to celebrate this renewal of life and promote fertility. One of these festivals was in honor of Eostre or Eastre, the goddess of dawn, spring and fertility near and dear to the hearts of the pagans in Northern Europe. Eostre was closely linked to the hare and the egg, both symbols of fertility.

As Christianity spread, it was common for missionaries to practice some good salesmanship by placing pagan ideas and rituals within the context of the Christian faith and turning pagan festivals into Christian holidays (e.g. Christmas). The Eostre festival occurred around the same time as the Christians' celebration of Christ's resurrection, so the two celebrations became one, and with the kind of blending that was going on among the cultures, it would seem only natural that the pagans would bring the hare and egg images with them into their new faith (the hare later became the more common rabbit).

The pagans hung on to the rabbit and eventually it became a part of Christian celebration. We don't know exactly when, but it's first mentioned in German writings from the 1600s. The Germans converted the pagan rabbit image into Oschter Haws, a rabbit that was believed to lay a nest of colored eggs as gifts for good children. (A poll of my Twitter followers reveals that 81% of the people who replied believe the Easter Bunny to be male, based mostly on depictions where it's wearing a bowtie. The male pregnancy and egg-laying mammal aspects are either side effects of trying to lump the rabbit and egg symbols together, or rabbits were just more awesome back then.)

Oschter Haws came to America with Pennsylvania Dutch settlers in the 1700s, and evolved into the Easter Bunny as it became entrenched in American culture. Over time the bunny started bringing chocolate and toys in addition to eggs (the chocolate rabbit began with the Germans, too, when they started making Oschter Haws pastries in the 1800s).

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The Easter Bunny also went with European settlers to Australia—as did actual bunnies. These rabbits, fertile as they are, got a little out of control, so the Aussies regard them as serious pests. The destruction they've caused to habitats is responsible for the major decline of some native animals and causes millions of dollars worth of damage to crops. It is, perhaps, not a great idea to use an invasive species as a symbol for a religious holiday, so Australia has been pushing the Easter Bilby (above, on the right), an endangered marsupial that kind of looks like a bunny if you squint. According to some of our Australian readers, the Easter Bunny is not in danger of going extinct.

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Gregor Smith, Flickr // CC BY-NC-ND 2.0
The Men Behind Your Favorite Liquors
Gregor Smith, Flickr // CC BY-NC-ND 2.0
Gregor Smith, Flickr // CC BY-NC-ND 2.0

It's hard to walk down the aisle of a liquor store without running across a bottle bearing someone's name. We put them in our cocktails, but how well do we know them? Here's some biographical detail on the men behind your favorite tipples.

1. Captain Morgan

FromSandToGlass, Flickr // CC BY 2.0

The Captain wasn't always just the choice of sorority girls looking to blend spiced rum with Diet Coke; in the 17th century he was a feared privateer. Not only did the Welsh pirate marry his own cousin, he ran risky missions for the governor of Jamaica, including capturing some Spanish prisoners in Cuba and sacking Port-au-Prince in Haiti. He then plundered the Cuban coast before holding for ransom the entire city of Portobelo, Panama. He later looted and burned Panama City, but his pillaging career came to an end when Spain and England signed a peace treaty in 1671. Instead of getting in trouble for his high-seas antics, Morgan received knighthood and became the lieutenant governor of Jamaica.

2. Johnnie Walker

Kevin Chang, Flickr // CC BY-NC-ND 2.0

Walker, the name behind the world's most popular brand of Scotch whisky, was born in 1805 in Ayrshire, Scotland. When his father died in 1819, Johnnie inherited a trust of a little over 400 pounds, which the trustees invested in a grocery store. Walker grew to become a very successful grocer in the town of Kilmarnock and even sold a whisky, Walker's Kilmarnock Whisky. Johnnie's son Alexander was the one who actually turned the family into famous whisky men, though. Alexander had spent time in Glasgow learning how to blend teas, but he eventually returned to Kilmarnock to take over the grocery from his father. Alexander turned his blending expertise to whisky, and came up with "Old Highland Whisky," which later became Johnnie Walker Black Label.

3. Jack Daniel

LeeRoyal, Flickr // CC BY-NC-ND 2.0

Jasper Newton "Jack" Daniel of Tennessee whiskey fame was the descendant of Welsh settlers who came to the United States in the early 19th century. He was born in 1846 or 1850 and was one of 13 children. By 1866 he was distilling whiskey in Lynchburg, Tennessee. Unfortunately for the distiller, he had a bit of a temper. One morning in 1911 Daniel showed up for work early and couldn't get his safe open. He flew off the handle and kicked the offending strongbox. The kick was so ferocious that Daniel injured his toe, which then became infected. The infection soon became the blood poisoning that killed the whiskey mogul.

Curious about why your bottle of J.D. also has Lem Motlow listed as the distillery's proprietor? Daniel's own busy life of distilling and safe-kicking kept him from ever finding a wife and siring an heir, so in 1907 he gave the distillery to his beloved nephew Lem Motlow, who had come to work for him as a bookkeeper.

4. Jose Cuervo

Shane R, Flickr // CC BY-NC-ND 2.0

In 1758, Jose Antonio de Cuervo received a land grant from the King of Spain to start an agave farm in the Jalisco region of Mexico. Jose used his agave plants to make mescal, a popular Mexican liquor. In 1795, King Carlos IV gave the land grant to Cuervo's descendant Jose Maria Guadalupe de Cuervo. Carlos IV also granted the Cuervo family the first license to commercially make tequila, so they built a larger factory on the existing land. The family started packaging their wares in individual bottles in 1880, and in 1900 the booze started going by the brand name Jose Cuervo. The brand is still under the leadership of the original Jose Cuervo's family; current boss Juan-Domingo Beckmann is the sixth generation of Cuervo ancestors to run the company.

5. Jim Beam

Jim Beam, the namesake of the world's best-selling bourbon whiskey, didn't actually start the distillery that now bears his name. His great-grandfather Jacob Beam opened the distillery in 1788 and started selling his first barrels of whiskey in 1795. In those days, the whiskey went by the less-catchy moniker of "Old Tub." Jacob Beam handed down the distillery to his son David Beam, who in turn passed it along to his son David M. Beam, who eventually handed the operation off to his son, Colonel James Beauregard Beam, in 1894. Although he was only 30 years old when he took over the family business, Jim Beam ran the distillery until Prohibition shut him down. Following repeal in 1933, Jim quickly built a distillery and began resurrecting the Old Tub brand, but he also added something new to the company's portfolio: a bourbon simply called Jim Beam.

6. Tanqueray

Adrian Scottow, Flickr // CC BY-SA 2.0

When he was a young boy, Charles Tanqueray's path through life seemed pretty clear. He was the product of three straight generations of Bedfordshire clergymen, so it must have seemed natural to assume that he would take up the cloth himself. Wrong. Instead, he started distilling gin in 1830 in a little plant in London's Bloomsbury district. By 1847, he was shipping his gin to colonies around the British Empire, where many plantation owners and troops had developed a taste for Tanqueray and tonic.

7. Campari

Michael, Flickr // CC BY-NC 2.0

Gaspare Campari found his calling quickly. By the time he was 14, he had risen to become a master drink mixer in Turin, and in this capacity he started dabbling with a recipe for an aperitif. When he eventually settled on the perfect mixture, his concoction had over 60 ingredients. In 1860, he founded Gruppo Campari to make his trademark bitters in Milan. Like Colonel Sanders' spice blend, the recipe for Campari is a closely guarded secret supposedly known by only the acting Gruppo Campari chairman, who works with a tiny group of employees to make the concentrate with which alcohol and water are infused to get Campari. The drink is still made from Gaspare Campari's recipe, though, which includes quinine, orange peel, rhubarb, and countless other flavorings.

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