Damon Baehrel has what most chefs in the world would kill for – a restaurant with a five-year waiting list. The restaurant is aptly named after himself; in his own words he’s “the chef, the waiter, the grower, the forager, the gardener, the cheesemaker, the cured-meat maker,” and everything on the menu comes from his 12-acre property.

Formerly known as the Basement Bistro, the place is actually located in Baehrel’s basement and has only 12 tables. Each night, he cooks and serves a 15-course meal for 18 guests. Although he has never received professional training, Baehrel is a master of molecular gastronomy. All of his small bites are dehydrated, infused and tinctured on their way from the garden to the table.

One of his signature dishes is a palate cleanser called the ‘sumac flavored ice slush’. It involves the steeping of sumac leaves to make tea, to which he adds liquefied wild violet stems (cut from his backyard) and a dozen varieties of fresh grapes (from his garden). He freezes the mixture and serves up one spoonful for a refreshing bite.

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After the insanely popular Cronuts (Croissants + Donuts), the latest trend in food mashups is all set to hit the market. A new restaurant in California is combining two of the world’s most favorite foods – chocolate and fried chicken.

‘ChocoChicken’ is the brainchild of Adam Fleischman, founder and CEO of the patty chain Umami Burger. In his latest invention, he plunges pieces of chicken into chocolate-infused batter before frying them in hot oil.

I cannot quite imagine what this might taste like. Savory? Sweet? Somewhere in between, perhaps? According to Fleischman, it tastes like nothing you’ve eaten before. “ChocoChicken is completely different than anything else out there,” he said. “This isn’t traditional fried chicken, or even chicken just dipped in chocolate. It is a whole new style of fried chicken that you just have to taste to believe.”

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A small, self-service restaurant in China’s Fujian province runs on a unique concept – no bills! The owner expects diners to pay whatever they think is the true price of the meal. Predictably, many people don’t pay anything at all.

The restaurant, called Five Loaves and Two Fish, opened this August in downtown Fuzhou. It is named after the story of Jesus feeding 5,000 people by multiplying fish and bread. Patrons are required to wash their own plates and bowls after eating, and place money in a drop-box before leaving.

50-year-old interior designer Liu Pengfei, the majority investor, said he got the idea for the restaurant after heard about the ‘suspended meals’ projects in some countries. These projects allow people to pay in advance for a beverage or meal, for someone who really needs it. “Hearing about it, I was deeply moved,” Liu said. “I felt a heartwarming sense of trust because of it.” And that’s the concept Five Loaves is based on – trust.

While the concept sounds really amazing, things aren’t exactly going as expected for Liu and his team. According to Peng Yong, chef and co-investor, around 20 percent of diners walk out without paying anything. The restaurant has been running losses – 250,000 yuan ($41,170) – even though it is packed every day. Just maintaining the place, which is located in a central location, costs 60,000 yuan a month.

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When you first step into Mas Provencal on the outskirts of Eze Village, you’re likely to mistake it for a greenhouse. Located close to the city of Nice in southeastern France, this restaurant has way more flowers than tables.

Mas Provencal’s interior décor is pretty special, perhaps even one-of-a-kind. Almost every square inch is covered with fresh flowers – roses, orchids, ivy, glads and more. There are plants everywhere and it takes some squinting to even spot the sign board. The large amount of flora either enthralls diners, or leaves them a bit overwhelmed. One tourist called the decorations “fabulously gaudy.” I don’t think I could have put it any better.

Inside the restaurant, each table is done up with elaborate center pieces made of flowers. Exotic trees adorn the passageways and you can spot a few carnivorous plants in the crowd. Antique knick-knacks are scattered everywhere. A large glass enclosed waterfall containing ferns is also part of the décor. The best part – diners can munch on grapes and cherry tomatoes hanging from the ceiling at arm’s reach.

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Looks are undoubtedly very important, but some people make too much of physical appearance. A group of restaurants in Paris is accused by two of their former employees of seating clients according to their good-looks. “The good-looking ones are led to the good places, where they can be easily seen”, claim the former employees, and “as for the non-good-looking ones, it is imperative that they be dispatched to the corners of the room”.

The restaurants accused of having such a shallow policy are strategically situated near popular tourist attractions: Le Georges is in the the famous Centre Pompidou, while Cafe Marly is located near the Louvre museum. Apparently, this marketing strategy has a lot to do with the way in which the two restaurants are perceived by those passing by them. In fact, the staff members in charge of placing the guests at their tables were allegedly confronted for seating less attractive people at the best tables. “What are these ugly mugs doing at this table? Everyone can see them when they come in. It’s very bad for our image,” the employees were allegedly reprimanded when they broke the rule.  The only exception to this rule are celebrities, who, regardless of their looks, are automatically offered the the best seats in the house.

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A 23-year-old struggling actress from Canada is trying to prove you don’t have to be born with a silver spoon in your mouth to enjoy the finest cuisine Toronto restaurants have to offer. With a predestined name like Erin Wotherspoon, this Canadian foodie is on a mission to date any rich men who can afford to satisfy her appetite for gourmet food.

Burgers and fries? That’s not this girl’s idea of a fine meal, and to make sure she gets the best food money can buy, she goes out on fancy dinner dates with unsuspecting men and then ditches them. She wines and dines every night of the week with different gents and then spills the beans on her blog where she writes snippets of her usually-bad but sometimes-good dates. “I’ve got a pretty face and a pretty extensive Urban Spoon wish list. We all know that getting what you want in life can be tough. Which is why I’ve decided to let someone else finance my dreams. My dream? To eat in pretty restaurants without costing me a penny,” the introductory message on her site reads. Erin likes to chew and tell, and confirms that there is no such thing as a free meal, suggesting that readers should “follow me to learn who I screw over, bang and love as I navigate Toronto’s diners, drive-ins and dives.”

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The people in Villaseca, Chile are some of the most the eco-concious on the Planet, using only sun-powered ovens to cook all their food. With these ovens, which can generate temperatures up to 180 degrees Celsius (356 degrees Fahrenheit), the villagers can prepare all kinds of dishes, including vegetables, meats and even deserts.

At first, cooking with solar energy was a necessity, due to the scarcity of wood in the country, which forced the villagers to spend hours on end every day looking for wood so they could eat. Two decades ago, the poor people of Villaseca were facing a tough wood crisis because of the desertification of the region. Every day, one member of the family had to go looking for wood to burn in their ovens so they could cook and eat warm meals. Thankfully, Rojas, a woman who lives in the Elqui Valley, and four other women were chosen to be guinea pigs in a trial project involving solar energy, conducted by the University of Chile. They were given specially engineered ovens that captured the sun’s rays and allowed any kind of food to be cooked in a heated compartment. The idea was well received, since the arid region is extremely sunny with more than 300 days of sunshine every year. Now, their sustainable ovens are the area’s main attraction and, the people there eat healthier because sun-cooked food lacks the carbon dioxide that emanates from burning wood.

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A restaurant owner in Moscow promises you will have such a great time in his establishment that you are going to see double, not because of the strong vodka, but because the staff is made up exclusively of identical twin brothers and sisters.

Aptly called Twin Stars, the Russian restaurant employs only twin bartenders and wait staff as a gimmick to attract more customers and prides itself on being the only such restaurant in the world. Alexei Khodorovsky, the owner of Twin Stars, says he was inspired by a 1960s movie where a girl finds herself in a parallel universe and discovers there’s another version of her – her twin. The idea seems fun and both the customers and the twin staff say they’ve enjoyed the experience thus far. “We worked as barmen before this summer in a different establishment. It was an internship for us,” Artyem, who works with his identical brother Roman at the bar, says. We really liked that internship. That’s why we decided this profession suits us and we came here to work.” Finding people like Artyem and Roman was a true challenge. Identical pairs with experience working in a restaurant were very hard to track down, but the effort was worthwhile because as Nika, another member of the unique staff, says “One pair (of twins) is already fun – when there are two, it’s even more fun.”

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Do you remember how you always had to be quiet at the dinner table when you were young but never understood why? Now that you’re all grown up, with children of your own, you probably wish you could have just one more of those quiet dinners. If quiet is what you seek, you’re in luck, as now you can enjoy a four-course meal in complete silence at the Eat restaurant in Greenpoint, Brooklyn where you have to be quiet and enjoy the food, whether you like it or not.

Nicholas Nauman, head chef and curator of the silent-dinner experience, got the idea for the event during a trip to India where he admired the Buddhist monks having their breakfast every morning without uttering a word. In a competing market where restaurant owners are coming up with the most unusual concepts to attract customers – such as dining in pitch-dark, the 28-year-old thought this idea would gain popularity. “It’s just an opportunity to enjoy food in a way you might not have otherwise,” he says. This way, he hopes to “reconfigure the relationship between a space and food” by forcing customers to focus on their plates rather than on the countless distractions that occur while sitting at the dinner table.

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A new Danish restaurant called “Rub og Stub” is offering patrons dishes cooked with ingredients supermarkets throw away, hoping to reduce food waste and raise money for charity.  According to Sophie Sales, the co-founder of the restaurant “Too much food is thrown away in Denmark, and we wanted to do something about it.” So far, the restaurant has been able to offer “everything from lamb chops and duck breast, to big bags of grapes and dairy products,” Sales explains, courtesy of two supermarket chains belonging to Coop Danmark – the country’s biggest grocery retailer.

The idea for Rub og Stub came from Denmark’s “freegans”, which are better known as dumpster divers. In an attempt to reduce food waste, these people look through trash and consume the edible morsels they find. The ingenious team thought that it would be very good to use this unconventional idea for their restaurant.The tendency to look for the freshest, most beautiful produce has a real impact on the way supermarkets do business, forcing vendors to throw out food that might not look flawless but is still safe to eat. According to Businessweek, in 2012 Americans threw out the equivalent of about $180 billion” worth of food — 8 percent more than in 2008, the last time the USDA calculated the total value of food loss from households, supermarkets, restaurants, and other food-service providers. As Sales and her team are very interested in “food, sustainability and modern consumer society,” this matter is of utmost importance to them.

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If you’re searching for the most private restaurant dining experience possible, look no further than Solo Per Due, a small ristorante in Vacone, Italy, that only features one table and two chairs.

Aptly named “Solo Per Due”, Italian for “just for two”, the world’s smallest restaurant only accepts two people at a time. This unique feature makes the Italian restaurant a popular destination for tourists from all over the world, but especially for lovers. There are no queues, no turns and no waiting, but booking this place for a romantic dinner, especially on holidays like Valentine’s Day can be a real challenge. Only around 1,500 people get a chance to enjoy the unparalleled privacy Solo Per Due has to offer, and it’s this exclusivity that best explains the set price of €250 ($335) per person (not including wine and champagne). The idea behind this unique eatery is that guests enjoy true intimacy and get the full attention of the cooking and waiting staff, which guarantees an extra special dining experience.

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Aptly named the River Cafe, one restaurant in Chongqing, southern China, has come up with an ingenious way of attracting clients. Taking advantage of a nearby stream, the owners have set up dozens of tables straight on the water, offering patrons a cool escape from the unbearable heat.

With summer temperatures reaching over 40 degrees Celsius, the Chinese are always looking for new and enjoyable ways to cool off. The River Cafe, in Chongqing, is inviting locals and tourists to take off their shoes and grab a seat in the waters of a cooling stream. Since it’s too hot to serve their delicious food inside or in the sun, the managers of this popular venue have decided to set up most of the tables straight on the water, under the shade of trees. The pop-up restaurant now has more tables in the stream than it has on land, which can seat up to 300 people at a time. The water doesn’t look very clean, and you can see plastic bottles floating through the plastic tables, but it beats facing the scorching sun or going to overcrowded swimming pools like the famous Dead Sea of China.

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Dick’s Last Resort is an American restaurant chain renowned for its obnoxious waiting staff. Patrons can expect to be insulted, made fun of and put in uncomfortable situations, all in the name of fun, of course.

If you like greasy southern grub Dick’s Last Resort is the perfect eatery for you. They specialize in juicy steaks, ribs, burgers and fried chicken, all served in extra-large portions sure to satisfy the biggest appetite. But that’s not why so many people across America come here. They come to be abused by the surly, obnoxious staff. The first ever Dick’s Last Resort restaurant opened as a fine dining establishment, 28 years ago. There were too many of those around and the venture turned out to be a failure which led to bankruptcy. Determined to make it in the restaurant business, owner Steve Schiff gave it another shot, only this time he decided to “go sloppy”. The classy decor was replaced by a wacky one, and the uber-friendly staff became obnoxious and abusive with patrons. Believe it or not, the bizarre concept proved a winner, and today Dick’s Last Resort is a successful restaurant chain with 13 different locations across the United States.

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In Japan, you don’t actually have to get thrown in jail to get a taste of prison food. The Prison cafeteria, in Abashiri, Hokkaido, specializes solely in food actually served inside Japanese prisons.

I’ve often wondered what jail food tastes like, but I was never curious enough to commit a crime and find out. Luckily, for like-minded Japanese, there is a place where they can sample prison-quality meals without having to give up their freedom. The Prison Cafeteria, at the Abashirishi Prison Museum, serves the same food that the genuine inmates of Abashirishi prison eat for lunch each day. As you can imagine, it’s pretty cheap, but the guys at RocketNews24, who visited the place and tried some of the courses on the menu say it’s also pretty tasty. I’ve heard some awful things about prison food, but it seems Japanese inmates have it pretty good. To be fair though, having to constantly keep an eye out for someone trying to shank you at lunch time, is just not worth trying this decent food in actual prison.

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You don’t have to be an experienced stock trader to make a killing at the Exchange Bar & Grill in New York City, where prices of food and drink fluctuate according to the law of supply and demand.

The way it works is quite simple. According to the Exchange website, “The prices for your favorite drinks fluctuate depending on supply and demand. Watch a while when no one is ordering your favorite drink and snag it when the cost falls to unbelievable lows – or use your leverage to jack up the price of any cocktail, drink or shot for the whole bar.” Unlike the real stock market, insider trading isn’t illegal. You are welcome to make use of the tactic to catch the ‘market crash’, when every drink in the bar hits rock bottom. At times like this, beers are sold for as low as $2 to $4. Exchange can seat up to 60 people and atmosphere is like a nice lounge with dim lighting, HD screens and leather couches. The ‘ticker tape’ flashes the fluctuating menu prices in red lettering according to an algorithm, the secret to which even Steven Yee, an operating partner at Exchange, claims he doesn’t know. “The algorithm was created by the person who wrote the software, and the guy won’t even share it with me.” Yee also says that the ticker is just a fun feature, and that they are more about good food, fantastic staff, a bar and a great atmosphere.

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