Restaurant where all items are produced ON SITE. Would require a reasonably sized piece of land for intensive gardening. Chickens, a cow if possible for milk production, cheese. It'd necessarily be a mostly vegetarian menu, and entirely seasonal.
Inspired by those rural sorts of restaurants where you look out on pastures around you and watch the natural scenery, and by the urban restaurants who source everything locally, like our own t'afia here in Houston.
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