He describes Dixon attacking a whole chicken at a barbecue restaurant, explaining that he "would devour songwriting credits just like he devoured that chicken".
In yet another recent HBR article, the owner of a noted restaurant explained that it had built its high reputation by carefully managing mood as well as food.
Four weeks ago, the Los Angeles Kings fan Phil Propper sat in a Midtown Manhattan restaurant explaining how he became the first fan to examine a team's financial records.
In Boston, Mayor Thomas M. Menino urged Chick-fil-A not to open a restaurant, explaining to The Boston Herald: "You can't have a business in the city of Boston that discriminates against a population".
"They're taking huge risks, and that translates into incredibly emotional TV," Mr. Owens said in a separate interview at the restaurant, explaining why tears were shed so often in the episodes.
Here now was Brian Goggin, 47, a San Francisco artist who is the creator, designer and part owner of the 199-seat restaurant, explaining to visitors that Preserve24 is "a massive sculptural installation," inspired by its venerable Lower East Side neighborhood.
As John F. Jonas, a partner in Mr. Boggs's firm, Patton Boggs, and a partner in the restaurant, explained it: "You are billing them for your time, and they pay for the meal.
Alex von Bidder, an owner of the restaurant, explained that "we're honoring them with respect, and treating them as if they're grown-ups," adding that he nevertheless found his skill set as a former paratrooper useful as he patrolled the dining room.
"We're based on a seasonal menu, like a gourmet restaurant," explained the manager Nick Kobbernagel Hovind, a Dane, as he laid out a list of springtime drinks that included the Primavera (white grapefruit juice, Galliano L'Autentico herbal liqueur, Campari, and Agrapart & Fils Champagne) and the Ruby Daiquiri (rhubarb jam shaken with vanilla syrup, lime juice and Angostura rum from Trinidad).
A pair of French-speaking Swiss bankers from Geneva whom I met in the mountaintop restaurant explained that they had come to Saas-Fee because, even though they could roar up the wide Rhone River valley in only a couple of hours, the region felt foreign to them.
