|Arrive to empty restaurant. Sit at bar. Quickly peruse menu; decide to try two most popular items. Order a glass of Bairrada Vinho Tinto, 1998, $9.50.||Wine, along with a small baguette, a large triangle of butter and a tiny butter knife arrives.
Two tables filled.
|First appetizer--marinated Scottish salmon wrapped in avocado with pickled horseradish oil, $10--arrives. Six tables filled.||Plate cleared.|
|Second appetizer--lamb shank dumplings, shiso leaf and pistachios in black cumin consomme, $11--arrives.
Only four tables left.
|Plate cleared. Order second glass of wine, this time the Gigondas Domaine du Grapillon d'Or 1998, $12. Only one table left.|
|Am introduced to Susan Belknap '94's mother: "I'm down from Boston and was told I just had to come!"||Main course--sauteed black sea bass with endive, asian pear and cauliflower-almond puree, $24--arrives. Restaurant full.|
|Plate cleared.||The waiter, who overheard my conversation with Mrs. Belknap, introduces me to Mike '92 and Currie Hamlin Keller '91: "We love Wylie.
We come here all the time."
|Dessert--tiny chocolate cake with peanut center and vanilla ice cream with peanut crunch on top--arrives, "compliments of the kitchen."||<<< back|