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<DIV><FONT size=4>Resend, since apparently this did not go
system-wide:</FONT></DIV>
<DIV><FONT size=4></FONT> </DIV>
<DIV>I don't know the owner of West of Paris, so this is not an allegation, but
a <BR>caution.<BR><BR>Although certain items are not available on the menu of a
restaurant does <BR>not mean they are not available at the restaurant. For
years, for example, <BR>it was against the law (and may still be) to serve wild
game/horsemeat/cat <BR>meat/etc at restaurants. Although such items were
not on the menu, they <BR>were available, sometimes to select customers,
sometimes to all, at certain <BR>restaurants.<BR><BR>Perhaps it is just the
Daily News -- but I have a high regard for Alexis <BR>Bacharach's reporting
accuracy -- but there seem to be a some <BR>inconsistencies in the West of Paris
owner's statements in the news article <BR>which did not inspire confidence in
me in his value for the truth.<BR><BR><BR>West of Paris faces major challenges
to succeed:<BR><BR>First, the owner's visible, vocal, strong membership and
association with a <BR>sexist, homophobic, racist, anti-secular, crackpot
religious cult whose <BR>cultmaster and some members are certainly not known for
their honesty but <BR>for eating out of the public trough without paying their
share means that <BR>some proportion of the local population will not choose to
eat at West of <BR>Paris -- these abstainers understandably do not wish any of
their money to <BR>go to support the doctrines, activities, and flimflam of the
cult.<BR><BR>Second, the foie gras controversy, the reaction of the owner to
such, and <BR>the reactions/comments of some cult members about such have
alienated other <BR>potential customers.<BR><BR>Third, high priced meals, even
if they might be of high quality, further <BR>restrict the potential customer
base.<BR><BR>Hence, if West of Paris makes foie gras available to select
customers even <BR>though it is no longer on the menu, I would expect that such
potential <BR>dishonesty (if it happens, and becomes public) will reduce the
potential <BR>customer base even further.<BR><BR>How many potential customers
can a business consider throw-aways and still <BR>succeed in the very
competitive local restaurant business?<BR><BR><BR>Art Deco (Wayne A. Fox)<BR><A
href="mailto:deco@moscow.com">deco@moscow.com</A><BR></DIV></BODY></HTML>