an even bigger nut about quality. after all, steve stuff you only touched. allen s tough you ate. like steve in a way, allen wanted to make every bite memorable. beginning with a steakhouse named morton s about high-end experience he once told me he wanted to make second to none. we have been fortunate because of the tremendous people we have in the country of being able to build that brand name. so i think what has happened, neil, is that like nordstrom s, or tiffany s or four season hotels, people seek out morton s as a destination, the high end of the spectrum for dining out and it worked well for us. in an age, restaurants were cutting corners to save cash, allen resisted cheaper alternatives to make cash. when things got really tough, some of allen s own people suggested he moved down the food chain and stopped serving the pricy usda prime. allen would have none of it once telling me, i sell the cheaper stuff. i might as well sell my soul.