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Book: Good Girls Do It Well (A Bad Boy Billionaire Romance) by Aubrey Michelle
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Authors: Aubrey Michelle
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different side actually existed.
The ride into Tarrytown was only about 20 minutes long but most of the trip was made in near silence. I made attempts at small talk and got a few answers here and there but I could tell she was uneasy so I backed off a little bit. I hoped there would be plenty of time for conversation during dinner and maybe even after it.
As we walked into the Equus restaurant, we were immediately greeted by Victor Bailey, the Maitre D’.
“Mr. Wilde, it’s very good to see you. We’ve been expecting you and have your table set up for you in the back. You’ll be dining at the chef’s table this evening. Please follow me.”
“Nowhere special, huh?” Sarabelle asked as we followed Victor towards the back of the restaurant and into the kitchen where a special table had been set up. I shrugged my shoulders at her, acting as though I had no idea what was happening.
The kitchen had the best seat in the house. You’d never know how crazy and hectic a kitchen is until you’ve been inside one to see it with your own eyes. Sarabelle looked like she was in awe as everyone was running around, yelling times to one another and coordinating every move to ensure that tables were served at the exact same time. Sarabelle couldn’t believe how many different people it took to make the kitchen run smoothly. When most people order their food, they only think of a single cook preparing their meal. In reality, there is not only the head chef but also a saute cook, fish chef, roast chef, grill chef, fry chef and vegetable chef.
We’d only been seated for about five minutes when Lawrence King, the head chef of the restaurant, came over to greet us. I stood up as I saw him coming.
“Christian, it’s been a long time! It’s so good to see you,” he said as he shook my hand. “We are going to take such good care of you and your lovely date tonight. You don’t have to worry about a thing. Sit tight for just a second and we’ll get some wine over here for you. The food won’t be far behind.”
“Thanks, Larry,” I said. “This is her first time here and I want to impress her with your finest dish.”
“I only deal in perfection, you know this!”
I sat back down just in time for Sarabelle to lean over towards me.
“What are they bringing us to eat? We haven’t even seen a menu?”
“We don’t need a menu. I already ordered our food when I called ahead and spoke to Larry.”
She seemed concerned because I didn’t know much about her, much less what she liked to eat. Little did she know that I had done my research. Not only had I spoken in-depth with her sister but I had also searched through her Instagram account, where she loved to post photos of the food she prepared. I found it a little shocking that my prude Sarabelle hashtagged everything as FoodPorn.
Sarabelle was quite a bit more health conscious than I was so I went a little healthier on her options. For appetizers, I started her off with warm winter vegetables tossed in sweet and sour Arbequina oil, toasted hazelnuts and mustard frills while I had butter poached Maine lobster with kumquats, Roman style polenta and a side of vanilla brown better. Her main course consisted of striped bass with cannellini beans, chorizo, Meyer lemon confit and Nicoise olives and I had dry aged sirloin with crispy onion rings, Tuscan kale, baby turnips and beurre rouge. There was no real way to go healthy with dessert so I had the chef bring something for us to share. We ended up with chocolate hazelnut dolly cake with Manjari chocolate mousse, marzipan, candied hazelnuts, and meringue.
Throughout the meal, Sarabelle seemed impressed by the fact that she enjoyed everything the chef brought out for her. I never told her that I’d looked into what she liked but I didn’t have to. I could tell she figured it out for herself. As we ate, she became more relaxed and the conversation came easier. That
The ride into Tarrytown was only about 20 minutes long but most of the trip was made in near silence. I made attempts at small talk and got a few answers here and there but I could tell she was uneasy so I backed off a little bit. I hoped there would be plenty of time for conversation during dinner and maybe even after it.
As we walked into the Equus restaurant, we were immediately greeted by Victor Bailey, the Maitre D’.
“Mr. Wilde, it’s very good to see you. We’ve been expecting you and have your table set up for you in the back. You’ll be dining at the chef’s table this evening. Please follow me.”
“Nowhere special, huh?” Sarabelle asked as we followed Victor towards the back of the restaurant and into the kitchen where a special table had been set up. I shrugged my shoulders at her, acting as though I had no idea what was happening.
The kitchen had the best seat in the house. You’d never know how crazy and hectic a kitchen is until you’ve been inside one to see it with your own eyes. Sarabelle looked like she was in awe as everyone was running around, yelling times to one another and coordinating every move to ensure that tables were served at the exact same time. Sarabelle couldn’t believe how many different people it took to make the kitchen run smoothly. When most people order their food, they only think of a single cook preparing their meal. In reality, there is not only the head chef but also a saute cook, fish chef, roast chef, grill chef, fry chef and vegetable chef.
We’d only been seated for about five minutes when Lawrence King, the head chef of the restaurant, came over to greet us. I stood up as I saw him coming.
“Christian, it’s been a long time! It’s so good to see you,” he said as he shook my hand. “We are going to take such good care of you and your lovely date tonight. You don’t have to worry about a thing. Sit tight for just a second and we’ll get some wine over here for you. The food won’t be far behind.”
“Thanks, Larry,” I said. “This is her first time here and I want to impress her with your finest dish.”
“I only deal in perfection, you know this!”
I sat back down just in time for Sarabelle to lean over towards me.
“What are they bringing us to eat? We haven’t even seen a menu?”
“We don’t need a menu. I already ordered our food when I called ahead and spoke to Larry.”
She seemed concerned because I didn’t know much about her, much less what she liked to eat. Little did she know that I had done my research. Not only had I spoken in-depth with her sister but I had also searched through her Instagram account, where she loved to post photos of the food she prepared. I found it a little shocking that my prude Sarabelle hashtagged everything as FoodPorn.
Sarabelle was quite a bit more health conscious than I was so I went a little healthier on her options. For appetizers, I started her off with warm winter vegetables tossed in sweet and sour Arbequina oil, toasted hazelnuts and mustard frills while I had butter poached Maine lobster with kumquats, Roman style polenta and a side of vanilla brown better. Her main course consisted of striped bass with cannellini beans, chorizo, Meyer lemon confit and Nicoise olives and I had dry aged sirloin with crispy onion rings, Tuscan kale, baby turnips and beurre rouge. There was no real way to go healthy with dessert so I had the chef bring something for us to share. We ended up with chocolate hazelnut dolly cake with Manjari chocolate mousse, marzipan, candied hazelnuts, and meringue.
Throughout the meal, Sarabelle seemed impressed by the fact that she enjoyed everything the chef brought out for her. I never told her that I’d looked into what she liked but I didn’t have to. I could tell she figured it out for herself. As we ate, she became more relaxed and the conversation came easier. That
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