Decor: I'll find the biggest fucking redwood I can (pic relorted). Hollow it out, carving out a spiral staircase and flooring inside the tree. Each floor holds one table, ~20 stories. 2 cocktail bars, one at the top and one in the waiting area outside the tree. The top bar has a glass ceiling, to let in natural light. There's also a ladder up, to allow clientele to explore the top of the tree. The kitchen is located beneath the base of the restaurant, food is dumbwaited up. Or vacuum-tubed, I can't decide. Other than that, minimal decor, the tree theme kinda speaks for itself. Cast iron tables and chairs, some low-level lighting, maybe oil torches.
Menu: Local food. Being in the Pacific NW, lots of wild mushrooms, beets, asparagus, greens, cabbages, edible flowers, heirloom varieties of shit found nowhere else. Braised scapes, fuckyea. Local wines and craft beers. Fiddleheads, huckleberries, rutabagas. Seafood, especially squid, fresh from the coast. Menu changes daily with what's been brought in, there're a total of two-three entrees on any given day. If the farm happens to slaughter a goat that day, it goes on the menu.
Music: Live jazz in the lower bar, local acts in the top bar; particularly jazz, blues, and bluegrass. No music plays throughout the restaurant. Due to the nature of the small, wooden compartments diners dine in, there is no echo and no chance of hearing other customers, so there is no need of ambient noise.
Clientele: Five hundred dollar covers, suit-and-tie dress code. Except the top bar, which is casual after the restaurant and lower bar close. No blacks. Total seating: 80. Staff on deck: ten. Covers in a night: 200.
tl;dr - Give me ten million; I'll rock your world.
