If I had a wad of money and investors, I would put together a replica of the old Red Fez that was in the South End. It would have fresh, minty salad, that wonderful slow-cooked green beans in tomato sauce, really terrific shish kebab, airy baba ganooj, warm pita, succulent lamb, kibbee, and smiling old gals as waitresses. The food was clean, healthy, fresh beyond belief, affordable, and it's the kind of eating we should be doing today. Why doesn't some smart new chef make THAT a goal? With the proper location, a skilled chef, and a commitment to the best Lebanese food around, I KNOW it would be a moneymaker. Whose game???