I ordered a vodka and seven—the real stuff—from the menu screen set into the table, Parminder a glass of Chardonnay. We made small talk as we studied the main menu, touch-keying items that looked interesting to call up a holographic projection and detailed description of the dish’s ingredients. I ordered grilled salmon and wild mushrooms, and Parminder chose spiced oysters, muscles, and clams served on bread molded to look like a gigantic clam shell.