The legendary Morris Martick, subject of today's column, has asked me for advice several times regarding his French restaurant on Mulberry Street. He has also sought the advice of attorney John Murphy. Mr. Murphy told me that, based on what he heard Monday at a meeting with city development officials, "If [Morris] fixed the place up a little, he could stay there for the rest of his life."

I don't think Morris wants to remain in business; he has become more adamant about that during the last week. But, should his many old fans and long-time customers learn the news of his closing today, he might -- might -- be willing to re-open to answer popular demand. (Martick's phone numbers are 410-752-5155 and 410-685-5192.)

I've made some other suggestions, but Morris is stubborn and, while he asks for advice, he doesn't seem inclined to take it. Nonetheless, here's what I advised:

1. Hire a carpenter and painter to make repairs to the exterior of his building and satisfy the city housing code. This would not have to be an exorbitant expense, based on what I see, and Morris says he can afford it.

2. Hire a MICA student to repaint the funky, but faded sign on the sheet of plywood covering the front windows of the restaurant.

3. Take on a kitchen helper and student willing to learn Morris's recipes. Take the time now, at 86 and a half years old, to train someone to help produce the fine food for which Martick is famous. This apparently never worked before -- Morris likes to tell stories about chefs who failed to run his kitchen -- but, if he wants to follow his bliss for the rest of his life, this perfectionist needs to mentor a successor who can help him keep the place alive.

4. Have a grand re-opening this fall.

5. Don't re-open as a restaurant and, instead, go into the pâté business. Morris still makes a great French country-style pâté. He could keep his restaurant license and spend a few hours each day working in his upstairs kitchen making pâté. He could sell them to old customers, to other restaurants, to gourmet delis and to supermarkets. Loaves and slices of this pâté would appear on menus and deli cases as, "Martick's famous pate Francais," as a tribute to one of Baltimore's culinary legends. He could advertise on e-Bay. Someone with marketing skills might want to help him figure out a way to sell his pâtés to an even wider audience with Internet sales. (If I had time, I'd take a stab at it myself.)

Morris seems to perk up at the pâté idea.