The charcuterie-loaded menu piqued your interest. You took the lift to the loft where it was all about to happen - a tough reservation, but well worth the wait staff who had been trained in various mid-Atlantic states of service. A carousel stood in for the usual round-robin. You lost yourself in the cutlery but then repaired to the foyer where a well-seasoned foodie held forth with tales of tails from exotic eateries. Your esteemed colleague failed to show . . . again.
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| Wolvesmouth's Craig Thornton |