31.   Because the restaurant has such drawing power, it is unlikely to remain shut forever.

32.   A few raw restaurants have since opened on the East Coast, but are the stuff of health fanatics and hipsters, and are often subject to ridicule.

33.   A veteran Boston waiter, who asked not to be named, says restaurants have very different approaches to training.

34.   A typical three-star restaurant has two employees for every guest.

35.   But not every restaurant has a call for huge portions of rotisserie-cooked meat.

36.   But most Chinese restaurants actually have a regional identity, and their chefs will be much better at, say, Shanghai cold appetizers than at Szechuan dum-dum noodles.

37.   But then, Baum is best known for shattering the notion that to be good Q as well as elegant and expensive Q a restaurant had to be French.

38.   Chatting before we dined, the Hsus were explaining that employee meals usually are based on what the restaurant has a lot of on a given day.

39.   Construction in the building had threatened a power outage, and the possibility existed that the restaurant would have to close that night, he said.

40.   Decked out in cypress beams and steamboat paraphernalia, the restaurant has a few knockout specialities that make up for otherwise so-so fare.