Check Out 10 Bizarre Restaurant Themes In The World

The Most Bizarre Restaurants In The World

 

JULIE ZEVELOFF 

    

 

There are a million and one places to pick up a meal.

But if you're looking for a dining experience with a little extra oomph, say, in the form of toy trains, volcanoes, or nude ladies, then some of these picks might be up your alley.

These are the strangest dining experiences we could round up from Tokyo to Wisconsin.

If you've eaten anywhere stranger, let us know in the comments.

1) A dining experience in total darkness

O.NOIR, locations in Toronto and Montreal

Sick of looking at your dining companion? This may be the restaurant for you. O.NOIR's philosophy is that without the benefit of sight, diners other senses are elevated, increasing their enjoyment.

There are no flashlights, cellphones, or even luminous watches allowed at the Canadian eatery.

We're a little confused about how the waiters get around, but maybe getting food dumped on your lap is also part of the experience.

2) Release your anger by smashing plates against a wall

Isdaan, Tarlac, Philippines

Nothing like letting off a little steam before dinner, and this Philippine fish restaurant lets patrons do just that.

The restaurant has a little room where diners can pay to toss cups, plates, mugs, and even television sets against a wall.

3) A sophisticated robot will prepare your dinner

Famen, Nagoya, Japan

Forget human hands. At Famen, a sophisticated yellow robot prepares steaming bowls of ramen, up to 80 per day.

Don't believe it? Check out the video:  https://www.youtube.com/watch?feature=player_embedded&v=5sVOSlUn7e0

4) Fulfill your secret agent fantasies before dessert

Safe House, Milwaukee, Wisconsin

At this restaurant and nightspot, you'll need to know the password just to make it past the doorman.

5) A restaurant where the waitstaff is made up of dwarfs

Dwarf's Island, Cairo, Egypt

Dwarf's Island is a cafe-cum-hookah bar in Egypt where all 10 of the waiters are little people.

It's been the subject of controversy, but workers say they're pleased to have a job and enjoy working there.

Check out the Video: https://www.youtube.com/watch?feature=player_embedded&v=xwsKyxtuE24

6) Suffer through a meal with the most obnoxious waitstaff ever

Dick's Last Resort, locations in Dallas, Las Vegas, Chicago and elsewhere

People actually pay to deal with abusive waiters at Dick's Last Resort, a chain with almost a dozen locations around the U.S.

Not only are the servers rude, the menu is also pretty vulgar.

Gorge yourself on a "voluptuously grilled" chicken breast called the Dolly Parton, or the Pork Bonerz, a slab of barbecued pork.

7) A restaurant where children will serve your food

Kinderkookkafe, Amsterdam, The Netherlands

This is the perfect destination for people who think child-labor laws are unnecessary.

At Kinderkookkafe, not only will kids serve your meal, they'll also cook it and clean up afterwards.

The websites says the restaurant is a popular location for birthday parties but we're not sure who would have more fun -- the kids or the adults?

8) A train will deliver your dinner

Le Train Gourmand, La Valette du Var, France

Another alternative to run-of-the-mill waiter service.

At this French eatery, diners are seated around a massive toy train set and meals are delivered via railroad car.

9) Eat food cooked over a volcano

Terry Wha via Flickr

El Diablo, Lanzarote, Spain

Forget ovens; at El Diablo, the chefs will cook your meal over an open hole in the ground that channels heat from a nearby volcano.

It's the ultimate barbecue.

10) Feel the full force of an earthquake during dinner

Disaster Cafe, Lloret de Mar, Spain

If you find your normal dinner experience to be too calm, check out Disaster Cafe in Spain, where diners feel the force of a 7.8 earthquake during every meal.

Seems to us that a major earthquake would harm a dining experience more than enhance it but hey, everyone's entitled to their opinion.

Check out the Video: https://www.youtube.com/watch?feature=player_embedded&v=2OM-l7bN1bU

Read The 8 Dumbest Restaurant Laws Ever

The 8 Dumbest Restaurant Laws Ever

 

EMILY ROTHSCHILD, ZAGAT BUZZ

Darren Foreman via flickr

Want to enjoy a Bloody Mary with your eggs and bacon?

Or pair your happy hour beer with a handful of pretzels? In the words of Sally Struthers - sure, we all do.

But if you live in a state with ridiculous rules on the books, you may be prevented from behaving just how nature intended. 

Here are the 8 stupidest statutes that we could dig up.

This post originally appeared at Zagat Buzz. Copyright 2014. Follow Zagat Buzz on Twitter.

1. No booze before noon

Erica Olsen via Flickr

Early risers in NYC hoping to enjoy a mimosa or Bloody Mary at Sunday brunch are, to put it bluntly, SOL. A holdover blue law – a regulation meant to limit activities on Sunday (when you should be in church, ahem) – prohibits restaurants and bars from serving drinks until noon on Sundays.

Of course, those most in need of a little hair of the dog are those least likely to be anywhere before noon anyway. But morning lushes, you have now been warned; plan accordingly.

Source: Zagat Buzz

2. No buying drinks for female bartenders

flickr4jazz via Flickr

Lonely men looking for the hot lady bartenders of their dreams are at a distinct disadvantage in Maryland, where state law makes it illegal to send female barkeeps a cocktail.

Note to lovelorn dudes: we are not aware of any law restricting large tips.

Source: Zagat Buzz

3. Beer and pretzels can’t mix

Darren Foreman via flickr

We have some bad news for pretzel lovers in North Dakota. State law prohibits restaurants and bars from serving the popular bar snack and beer at the same time.

This might be the reason God invented corn nuts and wasabi peas.

Source: Zagat Buzz

4. Security guards are required

officer2975 via Flickr

As a result of an ordinance proposed by the city council but rejected by the mayor, restaurants in Newark, NJ that serve 15 or fewer people and want to stay open later than 9 PM would have to hire armed guards. 

At least it would have been the safest sandwich experience you’ve ever had (then again, it is Newark, so we suppose it’s better than the patrons arming themselves).

Source: Zagat Buzz

5. You can’t be drunk in a bar

Caribb via flickr

This one seems way too dumb to be true, like airport security frisking babies, or banning raisins in cookies, but true it is. A broad law in Texas makes it legal for cops to go anywhere – including a bar or restaurant – and arrest people for public intoxication.

The sad truth about this one is that less-than-ethical officers are using the protection of this law to target minorities they suspect of being undocumented immigrants. Stay classy, Texas. Oh wait, that might be easier said than done.

Source: Zagat Buzz

6. You can’t drink on Election Day

Urban Combing (Ultrastar175g) via flickr

Positively sick about the state of the union? (Tell us about it.) Even sicker to learn your candidate is trailing in the polls on voting day? Well, if you live in South Carolina, don’t expect to drown your sorrows at your favorite bar or restaurant.

An archaic law initially meant to prevent slimy political operatives from plying voters with drinks and then escorting them to the polls makes it illegal for  restaurants to serve alcohol on Election Day.

It’s also illegal for stores to sell alcohol on that day too. It is not, however, illegal for people to stockpile beer, wine and liquor on the day before Election Day. Just sayin’.

Source: Zagat Buzz

7. You can’t take it with you

Brett, The Wine Maestro via flickr

Many states agree that allowing diners to take home their unfinished bottles of wine rather than over imbibing leads to responsible activities like walking without stumbling and driving home sober.

Not so in Mississippi, where re-corking is not allowed. Lame.

Source: Zagat Buzz

8. If you drink, you must eat

j_huang via flickr

Utah has come a long way from the days when bartenders had to be separated from patrons by a partition (so that they wouldn’t be tempted by the mere sight of alcohol) and would-be drinkers could only gain entry to a bar if they had a previously purchased membership.

But it’s still illegal to serve restaurant diners a drink if they’re not also ordering food. Also illegal? Drink specials of any kind. The silver lining? Las Vegas is right next door.

Source: Zagat Buzz

Honorable mention

Tom Harpel via flickr

In Massachusetts, happy hour deals are illegal. If frat boys could ever shake those hangovers from their keg parties, they would so organize and protest this. 

Source: Zagat Buzz

The list of the top 10 restaurants in NYC for 2014 is already out, What do you think?????

The Ten Best New Restaurants

• Comment

• By Adam Platt 
• Published Dec 29, 2013 

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Illustration by Graham Roumieu

Alder 
After wandering in the thickets of molecular gastronomy for too long, Wylie Dufresne finally joins the comfort-food parade, with stellar results.


Aska
Fredrik Berselius’s Williamsburg tasting room is ground zero for fans of the fashionably spare, hyperforaged Scandinavian dining aesthetic.


Betony 
Bryce Shuman and his pack of Eleven Madison Park refugees bring a much-needed dose of 21st-century-gourmet style to 57th Street.


The Elm 
The mercurial Paul Liebrandt never stays in one place for long, so catch his new Brooklyn act while you can.


Estela 
At this jolly Nolita establishment, Ignacio Mattos raises the term bar food to another level.


Han Dynasty 
Sure, Han Chiang comes from Philly, but this clean, Sichuan-accented cooking is some of the best Chinese food New Yorkers have seen in years.


Luksus 
Ninety-five bucks may be a lot to pay for a first-class tasting menu in Greenpoint, but compared with other regions of Brooklyn, not to mention Manhattan, it’s a steal.


Marco’s 
The Franny’s team mastered nouveau-Brooklyn pizza in this space. Now they get the nouveau-trattoria model almost exactly right.


Pearl & Ash 
For a restaurant this size, the wine list is exceptional. You could argue that Richard Kuo’s New Age fusion cooking is even better than that.


Sushi Nakazawa
Jiro Ono’s acolyte brings a little bit of the old master’s magic to the West Village, along with the best sake pairing in town.

Before You Go Out To Eat In Atlanta Tonight, Read This News by "Gayot.com'

 Openings

Villains has opened at Eighth and Peachtree St. in Midtown. The rather odd name denotes the "Wicked Heroes" 

and "Evil Potions" that constitute the menu. Owners Alex Brounstein, who also owns Grind House Killer Burgers; 

Jared Lee Pyles (previously chef at FLIP burger boutique and HD1); and Jason McClure (formerly at FLIP burger 

boutique) are the minds and talents behind the operation. Villains is open Sunday through 

Thursday 11 a.m.-10 p.m. and from 11 a.m. to midnight on weekends. Lunch & Dinner daily. 

Villains, 903 Peachtree St. NE, Atlanta, GA 30309, 404-347-3335.
 

BurgerFi International, LLC, has two locations in the metro Atlanta area, one in the Emory Point development off 

Clifton Road and the other to launch in Alpharetta. The menu features all-natural, farm-raised beef, specialty 

hot dogs, fresh-cut french fries, desserts and craft beer and wine. BurgerFi cares about the environment, 

incorporating eco-friendly and sustainable practices into each store's construction. All locations feature recycled

 furniture, such as chairs made from recycled Coca-Cola bottles, and energy-efficient fans as part of their design,

 but the Emory Point location is the first to incorporate EarthCraft design, meaning that it has met a number of 

stringent criteria. Joe Tuma owns this franchise, while Ron and Terrie Altman own the franchise that will open in 

Alpharetta on Tuesday, May 7, 2013, at 5475 Windward Pkwy. Lunch & Dinner daily. BurgerFi, Emory Point, 

1520 Avenue Pl., Ste. B-140, Atlanta, GA 30329, 404-665-4400.
 

As much as we enjoyed Bruce Logue's personally styled Italian cooking at La Pietra Cucina and lamented his 

departure from that scene, we look forward to his new enterprise, BoccaLupo, which debuted Monday, April 15, 2013, 

in Inman Park. Initially open only for dinner Monday through Saturday, the restaurant likely will add lunch and 

late-night eventually. Divided into four sections, the menu offers both fresh and extruded pastas, a section called

 "Not Noodles" and selections under "After Pasta." We can't wait to try the bruschetta "banh mi"

 (it contains both pork and chicken livers). The restaurant replaced Ria Pell's (Bluebird) establishment called Sauced,

 when Pell sold the space to Logue. His attention to freshness and detail at La Pietra Cucina makes us eager to 

experience this concept. Dinner Mon.-Sat. BoccaLupo, 753 Edgewood Ave., Atlanta, GA 30307, 404-577-2332.
 

Roswell restaurateurs Hicham Azhari and Fikret Kovac (F&H Food Trading Group) will launch their third venture in 

downtown Historic Roswell and fourth "OTP" endeavor: OPULENT, set to open early April. The group's culinary director 

Bob McDonough and executive chef Andrew Long will direct a globally inspired kitchen serving classic favorites with a 

modern twist. Recalling the Roaring Twenties' speakeasy style, OPULENT's interior will boast globe lighting and walls

 lined with antique mirrors and crystal accents. Dark brown woods and leather banquettes contrast diamond-shaped 

white tiles beneath suspended light pendants hung above the bar and dining areas. OPULENT, 948 Canton St., 

Roswell, GA 30075, no phone.
 

Opening in May, King + Duke is the first of two new planned concepts for 2013 by chef Ford Fry 

of JCT. Kitchen & Bar, The Optimist, and No 246 Restaurant. Taking its name from a duo of characters in Mark 

Twain's "The Adventures of Huckleberry Finn," King + Duke comes into being from the interior design team at Meyer 

Davis Studio Inc. A heavily planted exterior garden will lead to the main dining room, a feature that should attract lots

 of the botanical enthusiasts. An open kitchen will allow diners an unobstructed view of the chef and kitchen staff.

 "Colonial American" is how the team describes the cooking, much of which will take place on a 24-foot wood-burning 

hearth, and include lots of roasted meats. Currently chef de cuisine at JCT. Kitchen & Bar, Joe Schafer will helm the 

kitchen at King + Duke. King + Duke, One Buckhead Plaza, 3060 Peachtree Rd. NW, Atlanta, GA 30305, no phone.
 

Chef Kevin Gillespie's Gunshow is slated to open in May in Atlanta's Glenwood Park area. Gillespie and ai3, Inc., an

 Atlanta-based design firm that has done several local restaurants, formed a creative partnership to establish the 

venture. Challenging every notion of the traditional dining experience, Gunshow starts with a format-free menu and 

an evolving design that eliminates the show and formality associated with fine cuisine. Gillespie is the author of a 

newly released cookbook, Fire in My Belly, and has appeared as a finalist on Bravo's Top Chef Season Six. Formerly 

executive chef at Woodfire Grill, Gillespie was one of GAYOT.com's Top 5 Rising Chefs in the U.S. in 2010. Gunshow,

 924 Garrett St., Ste. C, Atlanta, GA 30316, no phone.
 

Kevin Rathbun, whose restaurants in Atlanta already include Kevin Rathbun Steak, opened KR SteakBar in the Atlanta

 Decorative Arts Center (ADAC) on February 21. Located in the Peachtree Hills area, the center is a trade-only 

showcase for high-end home fashions. Chris McDade will serve as chef de cuisine. The menu focuses on small steak 

plates and Italian fare, while the design embodies the clean, casual, contemporary look that the city has come to 

favor in its restaurants as of late. Dinner nightly. KR SteakBar, Atlanta Decorative Arts Center, 349 Peachtree Hills Ave.

 NE, Atlanta, GA 30305, 404-841-8820.
 

Scott and Randy McCray have opened The Mill Kitchen & Bar in Roswell, with Marc Taft as general manager and 

executive chef. Taft also owns and operates Chicken and the Egg in Marietta. The team describes the concept as

 "modernized" Southern comfort food, meaning interpretations of such standards as pimento cheese, fritters, greens,

 fried chicken, shrimp and grits, and occasional game dishes. Locally sourced ingredients are a focus. A raft of fine 

bourbons, craft brews and hand-crafted cocktails supplement the wine list. Lunch Mon.-Sat., Dinner nightly. The Mill

 Kitchen & Bar, 590 Mimosa Blvd., Roswell, GA 30075, 770-817-9345.
 

Todd Ginsberg, formerly of Bocado, has joined Jennifer and Ben Johnson, the owners of West Egg Cafe in Atlanta's 

Westside district, and West Egg's general manager Shelley Sweet, to open a Jewish deli in the new Emory Point 

development. Hand-rolled kettle-boiled bagels and smoked meat sandwiches will be on the menu at The General Muir, 

but there will also be small sharing plates of the sort that Ginsberg made famous at Bocado. The General Muir, Emory 

Point, 1540 Avenue Pl., Ste. B-230, Atlanta, GA 30329, 678-927-9131.
 

Marietta residents Kevin and Kammie Sakprasit, a brother-sister team, own Irvington Seafood in Mobile, Ala. Now, 

they've opened a seafood restaurant, Pier 213 Seafood, in Marietta. The menu focuses on freshly-caught seafood

 from the Gulf Coast. A variety of fried, grilled and steamed plates, as well as po' boys and sandwiches ($6.99-$15.99)

, shape the menu, which also offers shareable appetizers, sides and homemade desserts. The family-friendly 

restaurant also has a special menu for children. Lunch & Dinner daily. Pier 213 Seafood, 35 S. Marietta Pkwy., 

Marietta, GA 30064, 678-290-8170. 

 

Founded in 1985, Joli Kobe, known for breads and pastries, is rebranding the popular bakery into a full-service, 

seasonally driven restaurant. Naming as executive chef Mihoko Obunai, former co-owner of Repast, the rebranded 

Joli Kobe Kitchen will field a menu influenced by Japanese and French cooking techniques and using local ingredients.

 Classically trained at the French Culinary Institute, Obunai sought to "create a menu that will speak to many palates

." She will feature a variety of New American dishes, but infused with French and Japanese touches. Joli Kobe Kitchen

 will serve lunch and dinner daily. The bakery will continue to operate as a bakery, and the café is located at 

1545 Peachtree St. NE, 404-870-0640. Lunch Mon.-Sat., Dinner Tues.-Sat., Brunch Sun. Joli Kobe Kitchen, The Prado,

 5600 Roswell Rd., Atlanta, GA 30342, 404-843-3257.
 

Moving from its Brookwood location, Cafe Intermezzo will reopen on Monday, February 25, at its new home in Midtown

 at 1065 Peachtree St. NE, at its intersection with 11th Street. The café specializes in Viennese-style desserts, opulent 

creations with abundant cream and butter. It also serves savory dishes, such as pastas and crêpes. Cafe Intermezzo 

has outposts in Dunwoody and on Concourse B in Hartsfield-Jackson Atlanta International Airport, too. Lunch & Dinner 

daily. Cafe Intermezzo, 1845 Peachtree Rd. NE, Atlanta, GA 30309, 404-355-0411.

Read more at http://www.gayot.com/restaurants/atlantanews.html#IAiXbHbuuhCSp9Hz.99 

How You Can Open Your Own Bar Or Nightclub

How to Start a Bar/Club

Be the toast of the town, the life of the party--and a successful entrepreneur? Yep. You can have it all when you open a bar.

BY ENTREPRENEUR STAFF |

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Image credit: Shutterstock

Editor's note: This article was excerpted from our Bar & Club startup guide, available from the Entrepreneur Bookstore.

Friends, laughter, celebrations, entertainment--fun! These are the things that might come to your mind when you think about owning your own bar as you imagine rooms filled with friendly conversation, music and people enjoying themselves. If you're thinking of opening a sports bar, you might envision an exciting game on big-screen TVs with everyone cheering and having a great time. Owning a bar sounds like the perfect life to many potential entrepreneurs, but it's not always fun and games behind the scenes.

What's Inside

• Introduction
• Target Market
• Planning
• Strategy

More Articles on Bars/Clubs »

Owning your own bar/club can mean long hours, meticulous attention to detail, giving up vacations and weekends, and sometimes dealing with unruly customers. But if you have a clear vision, do your homework and learn the ins and outs of the business, it can also translate into a rewarding and financially successful enterprise.

The Stats

Although people still gather to socialize in bars, just as they have for hundreds of years, other factors have come into play for the industry as well. Problems with driving while intoxicated have changed the drinking patterns of people in United States. The growing concern with health and fitness toward the end of the 20th century took its toll on the bar industry. Keeping tabs on this industry requires a look at the alcoholic beverage industry as a whole--what people buy in the store doesn't differ much from what they buy in a bar. The distilled spirits industry generates around $100 billion in U.S. economic activity annually, according to the Distilled Spirits Council, a national trade association. 

You have some pretty tough competition out there. But you're not just competing with the other bars in your area these days. You're competing with every entertainment option from which your customers can choose.

What You Can Expect

Successful new bars can be in the black within the first six months, and they can go on to recover their initial investment within three to five years. However, like many new businesses, the statistics for bars aren't in favor of the startup. Why do they fail? The first reason is they didn't have enough capital to keep the business going. The second reason is a lack of knowledge about the business.

From a personal perspective, you need to ask yourself if you're really the type of person who wants to own and run a bar. Of course, you don't have to run it if you own it, but you'd better make sure you have a team of good, trustworthy managers working for you if you plan to be "hands off." In the beginning, you will probably have to be greatly involved whether you plan to be an active owner or not. If you're the kind of person who would rather deal with paperwork or sit in an office where you don't have to talk to people, this business is not for you. You will need to be out there talking to people and shaking hands. Getting to know your patrons, even if it's just to say "Hi," can go a long way for your customer service.

Another thing you should consider is the time commitment and hours of operation. If you're an early riser, you might not enjoy having to work until 3 or 4 a.m. at your bar. If you have a family, you need to discuss how owning a bar will affect them. Many days you will have to be at your bar from the time you wake up--say, around 10 or 11 a.m.--to the time you go to sleep--say, around 4 or 5 a.m. As you can see, this could take its toll on your family life. Eventually, you'll probably be able to have a saner schedule, once your managers and staff are well-trained, but it may take six months to a year to reach that point. If this could cause problems for you or your family, you may want to reconsider the idea of owning a bar.

If we haven't scared you away yet and you're ready to go for the bottle-in-the-sky dream, read on!

What's Your Bar Type?

Before you get started on the actual nuts and bolts of creating your dream bar, you have to decide what kind of establishment you'd like to own. Let's take a trip through the various kinds of bars--from neighborhood bar to large-scale club--and see which one is right for you.

• Neighborhood bar. Conceptually, the neighborhood bar is still an American version of the English pub. You'll find them everywhere in the United States. If you own this kind of place, you can expect to know many of your regular customers. As on the TV show "Cheers," you may find yourself taking phone messages for customers or cashing their paychecks. It's because of the friendly "home away from home" atmosphere that neighborhood bars are successful. Some of these pubs open as early as 6 a.m., and they sometimes close earlier than other bars--depending on the clientele. This type of bar is perfect for small-scale entertainment options, such as darts, pool tables, video games and jukeboxes.
• Across the country, this is probably the most popular type of bar you'll find. There are a lot of neighborhoods out there, but you might find that there is room for one more in your area. According to the experts we interviewed, the startup cost for this kind of bar ranges widely, depending on the size and concept, but mostly on location. You can buy an existing neighborhood bar in a small town for $20,000, or you can spend a million dollars building a brand-new one in a big city. Not coincidentally, the amount of revenue these businesses produce varies greatly, depending on your bar's location and capacity.
• Sports bar. Depending on the establishment's capacity, sports bars can be a specific version of the neighborhood tavern, or they can take on a life as big as a club. You may have the latter in mind, but your market research may point to the former. It's important to do your homework!
  Generally, sports bars offer some kind of menu options, such as sandwiches, burgers, pizza, sandwiches and appetizers. Since the main attraction is sporting events, sports bars have televisions in view of every seat, sometimes all tuned to different channels. Audio and video technology comes into play, with some owners spending a large percentage of their revenue on keeping up with the latest in technology--from satellites to big-screen TVs. As with neighborhood bars, startup costs and revenue potential vary widely, depending on the size, concept and location.
• Brewpub or beer bar. Studies have shown that although consumers are drinking less alcohol, their tastes are becoming more discriminating. As a result, microbrews are more and more popular. In a brewpub, you can brew your own beer right on the premises. In a beer bar, you can offer a large selection of different types of beer, including microbrews produced elsewhere. It's often easier to get a liquor license for a brewpub or beer bar than a full-scale liquor license, since you don't need a fully stocked liquor bar.
  Most brewpubs only sell their own beer options on tap (draft beer), with a few selections of bottled beer options, too. Since you're creating your own product in a brewpub, you also have the ability to control what you make and sell--from quality to quantity. The startup costs of a brewpub can be quite high--from $100,000 to $1 million--because of the brewing equipment you need to have. If you produce a popular beer, you have the opportunity to grow into a very successful operation.
  Beer bars tend to have lower startup costs, which can often mean obtaining a less expensive, fixed-price license from your state government. Beer bar startup costs range from about $20,000 to $100,000, depending on size and location. The revenue potential depends on the geographical location and drinking trends in the community.
• Specialty bar. Specialty bars, which concentrate on one type of libation, from wine to martinis, or theme, like cigar bars, are gaining popularity. Although some specialty bars focus on only one drink category, there must be a wide variety available within the genre. Take martinis: They have become very popular due to the variety they offer. The traditional martini still has a solid appeal if made with quality vodkas and gins, but other mixes, like sour apple martinis, have expanded the martini-drinking base, especially among women. But even with their increased popularity, martinis are still looking up at wine.
  Beyond the traditional glass or bottle with a nice dinner, for many, wine is the drink of choice. In fact, women order wine more often than any other alcoholic beverage. Wine bars offer guests the opportunity to taste a variety of different kinds of wine and the ability to learn more about their qualities.
  Specialty bars tend to stay small and intimate in size and are located in more sophisticated neighborhoods. The costs and revenues you can expect to find when opening a specialty bar depend mostly on the type of product you serve and your location.
• Club. Like the neighborhood bar, nightclubs can take on a number of different personalities. You can open a small cocktail lounge with a jukebox or a tinkling piano in the corner. A medium-sized club might look like a neighborhood bar during the lunchtime hours, then spring to life with a popular band at night. Or if you have a big enough budget, your club might be a large dance club where the most fashionable people and hippest celebrities hang out every weekend
  Whichever path you take, you must be prepared to spend a great deal of time and money on promotion to create your "buzz." Clubs can make plenty of money if they're managed properly. Most successful clubs draw on a city population of 500,000 or more. If you're in a small town or suburb, you may not have the customer base to open a large dance club. Market research is key.

Read more: http://www.entrepreneur.com/article/41460#ixzz2RzOUcvPv