I think this is a fantastic idea, you’re anticipating something great and something I’ve been wishing for. And that the west L.A. or Palm Springs or Austin markets would be strong in the right locations with some publicity (like if world-class LCHF/keto athletes Sami Inkenen or Meredith Loring or celebs endorsed it). For example, L.A. now has several bustling vegan restaurants - and this was unheard of years ago.
I think back to the days when avocado was largely exotic outside of Mexican cuisine… and now it’s an option to add to burgers in many a restaurant. Vegetarian dinner entree options were a rarity but now are common, basic Gluten-Free used be considered somewhat Martian but is now being more accommodated, where global cuisine spices used to not go beyond garlic, parsley, oregano, thyme - but now you can order a reasonable stir fry or curried soup at many an independent restaurant in certain cities.
Gourmet food and new restaturants are always interesting to foodies! When restaurants routinely saute fresh ginger/garlic/green onions/fennel seeds/coriander, the aromas encourage appetites.
Such a restaurant would have its own compliance guidelines/nutritional data on recipes so as to be able to prepare them within LCHF guidelines. As far as carb counts, a menu can tag things so people can find recommendations for very-low carb (under 10grams carbs) as well as low-carb (under 30grams), and organic and vegetarian etc. Using little menu symbol icons, customers can navigate the menu and find their options and preferences easily - and a range of customers who are just curious foodies or guests of keto folks will just enjoy the menu regardless of carbs.
There’s probably a restauranteur name for a cafe design that offers specific foundational ingredients such as grassfed/humanely raised meats or organic milk cheeses - is sugar-free and only natural alternative sweeteners in desserts, and combined/assembled per order according to a limited range of recipes that provide for the customer’s spicing palate and offer a few choices for low-carb/lower-carb “breads” and lots of lovely veg dishes. In Austin where I used to live - there is a fast food cafe that serves only grassfed/antibiotic-free meats and will do lettuce wraps on request, but no low-carb or keto side options, and no organic/pastured dairy or coconut oil fat bombs or smoothies.
It’d have to have an appealing and effective name that reaches out to max customers, such as Primal Power Cuisines, or Keteo Bistro (keto + paleo). The marketing would state something about ‘tasty low-carb whole foods eatery’ so as to interest many types of low-carbers. LCHF/Keto dishes can also pass as some version of the popularized/meaningless “paleo” and thus be more popular - and maybe offer side dish options to ensure customers and their guests are happy, such as both cauli-rice and basmati-rice!
Small sit-down joints that have a high amount of to-go/delivery can be a good start. A wine menu or BYOB status always helps, though licensing is pricey one can now even get economical organic table wines from Trader Joe’s or Costco.
Personally, I’d be thrilled with a place you could count on for grassfed meats, wild-caught shrimp/salmon, coconut oil, grassfed butter on the menu that allows for different selections in the sides, which could accommodate LCHF as well as more Primal-Paleo folks and where vegetarian guests could have all veg dishes with a side of nuts!
It could provide for a nice range of spice cuisines meaning taking the basic animal protein (fish, fowl, pig, beef, shrimp) and offering options that provide some classic flavors according to how the customer orders it. For example, the greens-of-the-day can be prepped then quickly prepared to deliver various tastes such as bacon fat/smoked taste, or garlic-ginger, or buttery salt.
North American classic food: sweet-hot BBQ sauce over broiled fatty meats or turkey legs, bleu cheese/ranch dressings, creamed cabbage, catfish, cauli mac n cheese, wild caught Alaskan salmon w/ lemon cream sauce n herbs, GREENS
Mediterranean: broiled/roasted fatty chicken with lovely antipasto/marinated veg opitons, parsley-tomato-lemon-romaine-kalamata -feta salad, BABA GANOUJ with romaine boats, organic black soybean bread + cheese + olives
South Asian (ginger, green chilli, onion, coriander), a few curried sauces that go with lots of meats/veggies, plain paneer or ricotta cheese-stuffed keto griddle breads
North Asian (tamari, sesame, ginger), etc. such as choice of fatty meat steamed with fresh ginger, green onion, and tamari - with cauli-rice, a good stir fry broccoli
So… foodie encouragement!