I'd ordered some appetizers in advance, including a nice duck confit, a terrific fried chevre, and cheese plates consisting of Sottocenere al Tartuffo, Epoisses, Garroxta, a chevre whose name escapes me now, and Blacksticks, a Lancashire blue with a strong resemblance to Shropshire.
Dinner was very nouveau, with elegantly modest portions, but quite tasty. Some wine flowed — I had a pinot grigio, while suricattus had something Basque she'd never tried before. Conversation flowed around the table quite nicely. I felt very welcomed in New York by old friends and new.
Thank you everyone who made it out for this.
|Originally published at jlake.com.|