Very cool, Mike. I'd have to get a copy from the magazine that took it. I assume they keep it in their archive.

Tim,

Are you referring to this paragraph?

"I do not want guests walking out of the restaurant feeling as if they over-indulged because of excessive cream, butter, and alcohol. I want them to feel stimulated and alert, knowing that they will be able to look forward to breakfast the following morning. Food doesn't have to be rich to taste good."

My son and 5 other dined there about a year and a half ago and walked out with a $2,000 check.