I'm not so sure the restaurant is ready to cross that line, or that it would be good for them.

One problem is that some people will insist on burning (or trying to burn) their absinthe, or shooting it, or otherwise consuming it in a way that will only cause trouble. I can already hear "No, no, let me, I insist-- I've been to Prague and have sampled hundreds of absinthes, I know how it's done!" Ugh. I can't imagine a restaurant putting itself in the position of having to disagree with a misinformed patron.

It should probably be served after the bartender louches it behind the bar (diluting it ~3:1, maybe even with a spoon+fountain), serving it with a small carafe of water so the patron could dilute it further.