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Intellectual Property? I am not a lawyer, but I am an assiduous observer of the evolving definitions of intellectual property.

Is Rebecca Charles arguing that her recipes are a trade secret?

She admits that there is no novelty in the concept behind her restaurant or the cuisine she offers to her guests. To use patent law parlance, there is prior art and, consequently, no enforceable rights in the alleged intellectual property.

I hope that she does not intend to argue that anyone will confuse Pearl Oyster Bar and Ed's Lobster Bar and that this confusion will diminish the value of her recipes, concept, and guest service.

Ms. Charles is not operating a chain and has dubious claims to unregisterd trademark infringement. Ms. Charles would have to allege that Ed McFarland's business is "passing off" i.e. Ed's Lobster Bar is misrepresenting itself and illicitly appropriating the reputation and doing damage to the hard won business goodwill of Pearl Oyster Bar. Trademark is notoriously one of the most difficult forms of intellectual property to defend because of the diligent and often costly defense it requires to preserve.

Restaurants distinguish themselves in the marketplace in a variety of ways, but food quality and service are irreplaceable elements of success in the industry.

To me, Ms. Charles' lawsuit appears to be anti-competitive. It is not unusual in the market for leased restaurant space for exclusivity clauses to appear in the lease contract that prohibit landlords from renting to a competitor selling similar products i.e. a sandwich shop may require a contingency in the lease agreement forbidding the landlord from leasing to another sandwich shop within the same building or a clearly defined trade area.

If Ms. Charles wants to squander the good will she has worked hard to build up in her business venture, she should pursue this case that will surely attract the attention of her guests and her competitors in ways she may eventually regret.

If Ms. Charles wants to enjoy continued success in an increasingly competitive submarket of the restaurant industry in New York City she should continue to offer the same delightful food, service, and atmosphere that her many satisfied and loyal guests value and recommend to others.