If LS:N Global made... a restaurant

Whole-system Thinking would be at the restaurant’s ethical core and we would implement Trash-to-Table techniques such as aquaponics to ensure a closed-loop system. Following in the footsteps of Silo chef Douglas McMaster, everything from beer to bread to butter would be made in-house using pre-industrial processes.

Make no mistake, while our restaurant would be green, it wouldn’t look green, but feature interior cues inspired by the idiosyncratic stylings of restaurants such as Bar Luce in Milan and PNY in Paris. A permanent space with a pop-up mentality, we would invite Chefs-in-residence to create innovative menus that change each month, similar to Madrid restaurant The Table. We would have our chefs take an experimental approach, seeing their diners as willing guinea pigs for a gastronomic experience that combined the latest innovations in science with bold flavours, as seen at Café ArtScience in Boston.

Our drinks list would be equally ambitious, with superfood cocktails containing ingredients such as matcha and chia seeds to offset the next-day hangover, and a liquor list highlighting lesser-known tipples such as baijiu and Escubac. Vermouth would have a starring role during our apéritif hour, with Belsazar’s offering finding its way into our White Manhattans.

Finally, our menu would be subconscious, using eye-tracking software to determine which choices on the menu most capture the customer’s attention. An enticing array of High-low Dining and vegetable-first fare would see lightly fried chicken and healthy burgers served up alongside a number of vegetarian and vegan options.

If LS:N Global made… 2015 is a series of reports reflecting the LS:N Global team’s pick of the best innovations of the year and those that will be most relevant for consumers in the coming year.