i would open a small southern italian style restaurant, with only about 10 tables or so, a copper bar that's in front of the open european style kitchen, so that the patrons can converse with you as you prepare their meal. i would have only a few items on the menu each night, depending on what was the best ingredients that i could pick up that morning.
there is a plance kinda like this near my house, and is next to impossible to get in.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.