If you could open any sort of restaurant, what would it be like?
It would have to be small 2-4 tables max for intimate fine dining with extremely limited hours menu-wise either a custom fresh market menu, or rotating menu based on a cookbook a month.
But this would all be predicated on me having enough money that slow months, staff turnover and the high risk of complete failure wouldn't phase me. I'd make sure I could staff with the best available talent, and not have to work the grueling 14 hour+ days that most restaurateurs put in. I spent my youth that way, now it's time for me to sit back and sip my wine.
Otherwise, I'm happy to continue my happy little life as a restaurant critic and food writer, and leave the heavy lifting to others.