I don't know if you could solve the problem of serving food that feels welcoming to "all classes and walks of life." The level of comfort with different flavor

I don't know if you could solve the problem of serving food that feels welcoming to "all classes and walks of life." The level of comfort with different flavor profiles is not exactly independent of class and background. The "cosmopolitan elite" (for lack of a better term) is self-conscious about seeking out new foods and flavor profiles; it's part of the class expectations they live up to. People from other classes and backgrounds often live up to different expectations, such as rejecting unfamiliar flavors and ingredients. Forcing people to embrace the risk of encountering an unfamiliar flavor profile is forcing them to adopt the mores of the privileged classes. I wonder how that would do in the United States. I think the time is better than ever for that kind of restaurant. People have mostly accepted the culinary necessity and dietary acceptability of salt and oil, so the forced dichotomy between the ethnic vegetarian restaurants and the insufferably bland ones is a relic of the past.