Roy,

No problem about the "cut"....if you're drumming up business for such a good
restaurant, a cut wouldn't be out of line.  See, even raw foodists can be
capitalist swines!

Seriously...I sure plan to take in his restaurant in the next month or so.

I just hope he'll be able to keep the doors open.  Every raw food restaurant
with which I'm familiar around the country has, unfortunately, not lasted
very long before going under...or they have delayed their demise by
progressively compromising on the raw menu...by adding more and more cooked
items.

Some of these places were really fabulous, too.  A real shame, but then the
"normal" (cooking) restaurant business is one of the toughest there is,
anyway.  There just don't seem to be enough of us fanatics around to
profitably support these noble experiments in the nutritional culinary arts,
so the fare has to be appealing to "ordinary" chowhounds, since they're
everywhere in large numbers.

TTYL,

Ric