So you're trying to get away from what is popular and trying to introduce new things to American diners? That could work. But stick to what you do well. Don't try something different just to be different. Do it only if you do it well. I do like trying something new, which hasn't been offered before; such as Ethiopian, Polish, or Argentinian. I'd like to see an ambience reflecting that culture and a staff knowledgable in the history of the foods they are preparing and serving. Best wishes in your venture.