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SERAPHINA
An hour ago, I wouldn’t have believed anything would make me feel better, let alone smile or laugh, but here I was, doing both.
“Thank you, Noah,” I said, holding up my glass to toast.
“I loved hearing about your adventures and have to admit I’ve never been a fan of Ouzo, so your warning about what happens when two people drink an entire bottle between them only reinforces my dislike of it.”
“You dislike Ouzo? How is that possible?”
“Licorice. Never been a fan. In fact, the smell turns my stomach.”
“But…”
He cocked his head. “What?”
“The Vineyard Twenty-Seven Blend.”
“What about it?”
“I’ve always found it to have noticeable notes of black licorice.”
“I try not to focus on it. There’s plenty of stone fruit to balance it.”
I laughed. “You really dislike it that much?”
Noah nodded. “If you were eating it right now, I’d have to leave the room.”
“Speaking of eating.” I pointed to the nearly empty plate. After two glasses of wine, I was hungry, and not for more cheese and crackers.
“How hungry are you?” Noah asked, looking at something on his phone.
“Famished.”
“There’s a place a couple of doors down that Press highly recommends. He said it requires a ‘relatively adventurous palate.’” The last part, he spoke with an English accent, mimicking his friend. “He said it’s nearly impossible to get a reservation except if you’re a Barrett, evidently. If we’d like to try it, he’ll call and see what he can do.”
I shrugged. “Might as well try it. Although with your issues with something as mundane as licorice, are you sure you qualify as adventurous?”
His left brow went up. “How about a wager? The person willing to try the least number of dishes pays the tab.”
“It doesn’t count if I can’t eat more because I’m full.”
Noah shook his head. “It’s a tasting menu. Whoever tastes the least, pays.”
“You’re on. Wait. Does it have a decent wine list?”
He tapped his phone’s screen with his finger. “One of the best I’ve ever seen.”
I could blamethe two glasses of wine I’d had on an empty stomach for not realizing Noah was looking at the menu when he made the wager. However, I was determined to at least taste everything we were served.
Our first course consisted of turnips and crab with house-made bread and chicken butter. I was onboard with everything but the poultry-inspired spread. However, I did taste a tiny bit, and it was heavenly enough to eat a healthy serving more.
The second course was a tame-sounding ricotta, peach, and bean dish. The creamy cheese mixed with the beans was good, but the peach gazpacho served with it was fantastic. Knowing another six courses were coming, I refrained from eating every morsel of it.
Scallops with cucumbers and almond were followed by a potato, truffle, and artichoke dish. Both were fabulous.
My biggest challenge was the langoustine with pork fat and burnt apple, but like everything else, the pork fat, which I was sure would turn my stomach, was yummy.
I was feeling overly full when sea bass with aubergine and tomato was served followed by lamb and mint, which were accompanied by a zucchini-seaweed salad.
