Originally Posted by American Psycho

How many customers is a realistic goal for a high quality restaurant these days?
If you were starting a new restaurant today, high quality hardcore exclusive food what would be a realistic number of customers to be at a year later?

Don't reply with 'how long is a piece of string?' I'm not talking about some outlier of a unique restaurant, the way chipolte was I'm talking about a restaurant with food that is really good, appeals to a wide audience but not 'wow i never tasted like that'.