Consuming Out is a brand-new series where we explore the fringes of the dining establishment world. This is the opposite of the comfy home cooking area or the practical local neighborhood restaurant. We go to areas where serving food seems like a difficult job. If humans can go there, then someone has to determine how to feed them. We will exist to tell you how these adventurous chefs pull off eating out in the most tough locations of the world.
In this episode we are in the U.S. Virgin Islands to see how a floating dining establishment pulls off the logistics of remaining a float and serving hungry clients without any connection to land. The owners of "Lime Out" speak to us about the logistical challenges of developing a restaurant without any connection to running water or electrical power, and on top of that it needs to drift on the ocean. They are continuously battling salt water from the ocean, the storms that roll in, pirates, and the regulatory headache of running a boat and a restaurant together. We likewise sit down with the chef that makes all the cooking take place. All of these logistical concerns could be fixed but if the food isn't great, it will not be a success. Chef Amaro strolls us through what it requires to present 1000s of tacos on the ocean, and how he has the best view of any chef in the world.
#tacos #restaurant #eatingout
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What’s the toilet situation?
Yes
It’s all around them.
That’s what I was thinking. Definitely a lot of pee in that general area. Probably still less than in a pool though.
I think you know…
Where do you think fish poop? LOL!
For sure the staff doesn’t get free lunch.
We do 😛 why wouldn’t we?
The staff gets free tacos, the white tourists from Florida get $14 tacos.
Such a serious interview for a tourist gimmick.
Definitely a short term thing unless they have deepless pockets
I thought so too until I went. I’ve been back almost every time I’ve been down there. If it was just a gimmick, I’d be one & done. Food is well worth the effort to get there. You won’t be disappointed. They do a great job all around. Service with a smile, food is delicious, seats are comfortable. Great experience.
@teekay7935 lol i work at the st. john location and they’re going on 7 years strong. every year it gets busier and busier, and they have no obviously expanded to a second location. that place prints money…
It is a gimmick but it works, and it looks pretty cool. The world needs some diversity and interesting things like this.
u sound like the biggest hater ever
Thanks for watching! It was hard logistically to shoot on a floating restaurant, but not as hard as running one. We are working on more episodes of food served in difficult locations. If you have a suggestion, let me know!
No
This place has been open for years
Super cool idea,I hope it lives long and prospers🖖❤🎉
JO JO IN VT 🌞
Can’t lie was there 5 years ago best tacos ever
Eat more tacos.
All I can think about is sharks.
Nice looks very cool
Oh I wish there is a place like this at a nearby beach 🤩🤩
geez, a lot of haters in the comments. these dudes chased their dreams and people are patronizing. who cares if it’s one and done or extravagant. reusing cups, solar panels, compostable plates.. they’re not killing sharks and eating them.
So sharks 🦈 arent an issue for the customers? 😂
Cannot make this up, but I literally had this idea when I was seven. Everyone told me I was crazy for it unfortunately don’t live anywhere near something like this hopefully one day and honestly, I would not mind being the guy having to run back-and-forth for supplies. But I can only imagine with the cost of operation I’m guessing a I’d say street taco but in this case I guess it’s a wake taco😂🤦♂️ probably starts at $7
RAD!
This is a dream for a One Piece fan
When I’m in a gimmick contest and my opponent is Limeout
all the drips… sharks?!
It’s all fun and games till hurricane season comes!
This video was GREAT ‘ , it will help them out tremedously , as we get the inside , behind the scene , view of how the restaurant and kitchen looked and food prepared . 💯
Love ‘out of the box’ thinkers and doers. That is a hard hustle but at least it is on the ‘high seas.’
The Baratie!