American Fortune Life

Andy drove around for more than ten minutes, and finally found the Providence restaurant. It was unbelievable that such a dilapidated place opened a restaurant with a very good reputation.

After parking the car, Andy opened the door and walked into the restaurant. Since the current Providence restaurant is not very famous, the location does not need to be reserved in advance.

The decoration of the restaurant is very simple and chic, giving people a very comfortable and comfortable feeling. The tableware on the table is all silver, which is very classy and tasteful.

An old gentleman who looked a lot like Morgan Freeman received Andy. The waiters in the restaurant were all dressed in slim suits, all energetic and enthusiastic.

Andy found a corner seat and sat down, first ordered a martini, which is a cocktail.

The waiter brought it over soon. Andy took a sip, frowned slightly, the taste was very ordinary, there were grapefruit and white grapes in it, and there was a thick layer of foam on the top of the wine glass, which was apple foam. Put down the martini, He ordered another glass of mixed juice.

There are four kinds of menus in the restaurant. The first is that guests can choose an appetizer, main course and dessert by themselves, which costs 85 dollars. The second restaurant mixes 105 dollars for five courses, 130 dollars for 9 courses and 13 dollars for the chef’s tasting menu. One dish is $175. Of course, there is also a series of special dishes, all of which use the most luxurious dishes.

Andy's appetite is not so big, he first chose the thirteen-course series that can taste the chef's craftsmanship.

After ordering, the waiter quickly brought three types of bread to Andy, the rectangular seaweed focaccia, the square bacon sachet, and the round French white bread.

Andy still likes the bacon buns very much, they are very soft, and the aroma of nai mixed with bacon makes him salivate, so he ordered three times in a row.

Usually before the first course, the restaurant will let customers taste a few appetizers. Experienced people generally understand that these appetizers are to show the chef’s attitude towards food and leave a first impression on the guests. In order to wake up the taste buds of customers.

The first appetizer brought up by the waiter was a grapefruit-flavored screwdriver (screwdriver). Well, Andy really didn’t want to complain. The screwdriver should be the name of a cocktail, but the appetizer here is It means getting better and better.

A transparent object similar to egg yolk jelly was placed in a silver spoon with a broken handle. Andy picked up the silver spoon and inhaled it, and found that the thin skin was filled with rich grapefruit juice and vodka, which was a very special dish.

The second appetizer is a small glass of coconut nairu butternut squash soup on a tray imitating the growth rings of a big tree. Although it is very distinctive and tastes good, it is a bit greasy. Very mini puffs, the filling is very special, it is adjusted with lobster meat. Andy picked it up with his hands, it was still warm.

Then the waiter brought a stone with two fried salmon fillets on it. The fish skin is very nutritious. The dipping sauce is composed of shallots, garlic and smoked salmon mousse. The aroma is overflowing. Di couldn't help but dipped a little more. The salmon was a bit over-fried, and with the sauce, it became a bit greasy.

After three hors d'oeuvres, Andy took a few sips of a glass of water, and not long after, his first big meal was delivered.

A large white porcelain plate with room for a small bowl in the middle, a piece of sashimi on top of the yellow broth.

The waiter introduced that the main ingredient is red squid from the foot basin. The delicious sashimi is served with a little sour plum and olive oil, which is refreshing and appetizing.

The fish meat is very textured, not soft, and the soup should be poured last after the plate is placed, with a faint aroma of apple juice. It was delicious and Andy finished the dish in minutes.

The second dish is an egg bowl with crunchy granules on the top layer and fresh sea urchin mixed with fresh sea urchin in the middle. Andy is very satisfied with this dish, it is delicious and simply wonderful.

The third dish is still a large white porcelain plate, which seems to be turned upside down, as long as there is a small Hokkaido scallop in the middle,

Complemented by roasted Jerusalem artichokes, the slow-cooked citrus bisque is mingled with walnut aromas.

The large scallops are tender and glutinous, and the sauce is delicious.

The fourth dish is still salmon, which can only be regarded as quite satisfactory.

The fifth dish is halibut meat from Alaska, a small piece, very tender, served with beans and sauce, very delicious, Andy couldn't help but want to complain, why the American people like to eat beans so much.

The sixth dish is a small piece of beef tenderloin, which is indescribably tender and melts in the mouth almost without chewing. This dish is a classic masterpiece of this restaurant.

The waiter introduced that this beef uses vacuum low temperature cooking method. In order to keep the beef fresh and tender, put the raw beef in a sealed vacuum packaging bag and slowly cook it in the water at a certain temperature, so as to avoid The loss of gravy, and keep the whole piece of meat cooked evenly.

Coral shrimp, coral shrimp with an orange-red surface is very attractive, especially the charming presentation, just looking at it makes Andy feel good, boiled to keep the spotted shrimp fresh and sweet, boiled until smooth and tender, sweet and plump shrimp The body is covered with a delicious sauce, which is orange in color, with a little bit of foamy corn and shrimp sauce, and a bright, sour, sweet and delicious four-point sauce on the side, with a slight aroma of wine.

For the 30z a5 Wagyu beef, Andy added another 50 knives. Compared with the previous beef tenderloin, this Wagyu beef emphasizes the contrast of crispy outside and soft inside.

Two slices of delicious beef with a peach-red color are grilled, which is called a charred outside and tender inside. The deliciousness of the world, the beef turns into a translucent state after roasting, melts in the mouth, and the fat is overflowing.

The side dishes are very interesting, using sour plums to relieve the greasiness, eggplant and okra tempura to match.

Refreshing, soft and smooth cantaloupe sour nai sorbet, with sweet cucumber granules, sweet and sour grape slices and greasy perilla leaves.

Almond meringue and the last dessert, a chocolate marquise with chocolate as an element. Delicate and smooth white chocolate Moss, chocolate cream, coffee, cocoa powder, etc. and chocolate sorbet for dessert, perfectly show the nuances between various ingredients, with a bit of espresso burnt bitterness.

Generally speaking, the dishes in this restaurant are pretty good. Although there are two dishes that are nothing special, they can only be regarded as quite satisfactory, but they are already quite satisfactory.

Of course, for a big eater like Andy, this food is really not enough to fit his teeth. He asked the waiter to bring the menu and started to order.

The waiter who turned to leave looked a little dull, well, he was frightened by Andy's appetite.

. . . . .

When Andy left the restaurant, he received a gift of baked goods, which were some small snacks. He left a deep impression on the chef and waiter of this restaurant. His appetite was so good that the chef who ate came out of the kitchen and took pictures with Andy himself. . .

Looking at the time, it was almost two o'clock in the afternoon. Andy was about to sign a contract with Warner for the film adaptation rights of "Inception" in the afternoon. Andy drove a Porsche to Mockingjay Copyright Company at lightning speed.

Andy greeted the two beauties with a sunny smile on his face, and then went straight to Carl's office.

Pushing open the door and entering, Carl saw that it was Andy who came, and hurriedly put his finger on his mouth to tell Andy not to speak.

Carl is talking nonsense with the person on the phone, but he is not allowed to make a sound, so he must be someone Carl must deal with seriously. Andy sits on the chair opposite Carl and listens to his nonsense After a series of nonsense, she soon found out who the other party was.

People from Summit Entertainment seem to be more concerned about the film copyright of "The Hunger Games". It seems that in the "Twilight Saga", Summit has been run by Lionsgate and almost lost confidence.

Andy quickly picked up a pen on the table and wrote on a piece of paper: "Hold him! Don't let him lose confidence in fighting with Lionsgate!"

Karl stretched out his head to take a look, and nodded in understanding. The wretched smile on his face made people want to step on it a few times.