The idea itself it not bad and would work if you have the right emplacement/marketing/concept. As for the name, "Le cave" literally means "The stupid" in French.

I know it's nice to throw ideas around, but building, owning and managing a restaurant is a heck of a lot of work and financial risk. I once though I wanted to go in the food business and I started taking classes, but I soon discovered how horrible that business is when you're not prepared for it. Unless the food business is your passion, I would stay away from it.

I'd love to have a paleo restaurant to go to.  I'm not sure the idea would be popular enough to support an actual restaurant, though.

I don't know if any of you guys heard about the Au pied de cochon restaurant in Montreal, Quebec. The chef there had a show on food TV called wild chef where he would go in the woods hunt down some game and cook it in a very Paleo way.

The restaurant itself is very paleoish. Of course they also serve potatoes and desserts, but their specialty is serving every part of the big, foie gras, duck and tartare. They prepare food in a way caveman would be proud. They are known internationally and you have to make reservations a few weeks in advance because foodies all around the place go there.

Of course, most people that go there think that they indulge and that they don't go there to eat healthy, but for a treat. We know better and as long as we skip the potatoes or anything with grains we can be assured to have a healthy and savory meal.

Anyways, I just thought it would be great to show an example of something very similar that works very much. What makes or breaks a restaurant like that is the chef. A super-star chef pretty much guarantees the success of a restaurant.

The restaurant itself is very paleoish. Of course they also serve potatoes and desserts, but their specialty is serving every part of the big, foie gras, duck and tartare. They prepare food in a way caveman would be proud. They are known internationally and you have to make reservations a few weeks in advance because foodies all around the place go there.

Good French cooking is often quite close to paleo.  We used to have a great French restaurant we'd go to, and I can remember eating some really good meals there, then not being hungry for 36 hours.

I think a successful paleo restaurant that used grass fed beef would have to be a high end restaurant.

I would venture to say most Ala Carte steakhouses (ruth's chris, etc) are already as paleo as possible while still catering to the rest of the world, and that's about the only way it would work. No paleo side-dishes really, but there is always the classic steak + salad.

Granted, my most favorite-ist thing in the whole world, pre-paleo, was Argentinian-style steak with chimmichurri and fries. If I could find a non-starchy veggie that made a decent fry (chips to you over-ponders  ) I would demand those at the restaurants I go to.

I find that most places will have steamed veggies instead of spuds if you ask...Salad, steak and steamed veggies.....yummy...

Hmm, your idea targets a pretty specific demographic so you need to consider whether that demographic is large enough in your area to run a successful business. If you ever do decide to go through with this, I'd suggest surveying the people in your area to see if there's enough interest in a paleo restaurant. I'd also suggest even taking up a job in that industry so you get a better understanding of how a restaurant is run and what it takes to properly manage a restaurant. You say it isn't a passion of yours...Well, that just may be your downfall. Running a restaurant, hell, running any business on your own requires you to have dedication/passion to make things work.