We beg the waiter to reveal the secret. He says that a number is assigned to each seat at the table and wine orders are keyed to seat numbers. Simple, silent, suave. And so it goes throughout the meal. The only goof is mine.
Clean silverware is brought.
I 'm eager to see the menu. That would be cutting-edge indeed, for food has moved fast and wildly far since then. At a glance, I can see that James O'Shea is totally aware of every blip on the culinary radar screen and totally confident picking and choosing between what's silly and what makes sense, what's showy and what interests him enough to do. Seasonal remains the watchword, so freshness goes without saying. Skill, imagination and unusual ingredients provide a sense of lavishness that is often more exciting than the traditional icons of luxury.