Fine Dining

Back before I became a nurse, and a married guy, my idea of fine dining was anything my mom cooked. Well, there was Prom. I went to three Proms, and I took my dates to really nice restaurants.

I doubt many high school kids read my blog, but you’re an young man in high school, and you’re planning on going to the Prom, don’t take your date to Denny’s® if you want to get laid. You’re not even going to cop a feel if that’s the best you can do.

My lovely supermodel wife would introduce me to the concept of fine dining, and fashion, and style, and taste. It’s safe to say I wouldn’t be anywhere near as suave and sophisticated as I’ve become if not for her. Provided I’ve actually become either one of those things. It’s hard to tell with me.

I’m not sure when my education in the Culinary Arts began, but I remember it as the first time we went to Morton’s of Chicago.

If you’ve never been to Morton’s, start saving some cash now, and make a reservation. You’ll probably need both, especially the cash. Fine dining doesn’t have to be expensive, but it’s rarely cheap, so keep that in mind.

Most fine dining establishments have a dress code, though that’s changing. But I would recommend getting dressed up. It should be a special experience, and you’ll want to dress accordingly.

Morton’s has an à la carte menu. It’s a French term meaning, ordered by separate items. I thought it meant from the cart because a very attractive young woman came to our table with a cart that had a lots of food on it, and that’s how we ordered our meal.

On her cart was an amazing array of steaks and vegetables, and the largest lobster I had ever seen. The very attractive young woman would pick up an attractive steak wrapped in clear plastic, and describe it in glowing terms.

It was the first time I had seen a presentation like it, and I was enthralled. The very attractive young woman was wearing a very stylish low cut black mini dress, and she had really big…eyes. I loved watching her bend over to pick up the next very attractive steak and describe it.

And I loved watching her catch the lobster.

Little Known Fact About Live Losbsters in an à la Carte Menu Presentation: lobsters can’t be trained to sit and stay, like a dog. The very attractive young woman explained that the lobsters were usually semi-frozen because a cold lobster tends to not try to run away, but she had been displaying steaks and stuff for awhile, and this lobster was pretty thawed out. All he wanted to do was get back to the nearest ocean.

So, the very attractive young woman with the really big eyes would hold up a very attractive steak and describe it in glowing terms, then reach for the lobster and put it back on a silver tray before it jumped off of the cart and scurried under the nearest table.

It was so darlingpreshadorbs, and I wouldn’t know that term even existed until I met my darling work daughters about twenty years later.

The very attractive young woman was able to complete her descriptions of the very attractive steaks, and keep the lobster from escaping by bending over a lots and placing the runaway lobster back on the silver tray.

I was actually praying the lobster would escape because I would’ve loved to have seen the very attractive young woman crawl on the floor trying to catch the lobster in that slinky, skintight mini dress she was wearing. I probably would’ve started throwing money at her, which my lovely supermodel wife told me would’ve been incredibly inappropriate.

And then the very attractive young woman showed us the vegetables we could order as side dishes.

“This is our baked potato. It’s from Idaho, of course.” she said, holding up a potato about the size of a fucking football.

“There’s no way I could eat that.” I replied, and ordered the broccoli. When my meal was served, I got two heads of broccoli. Clearly, conservation of resources isn’t a big priority at places like Morton’s.

I have dined at a lots of really exceptional restaurants over the years. The food is usually to die for, and the service is almost always beyond compare. I’m sure it was also expensive as hell. It’s called fine dining for a reason.

I’ve had better meals than the one I had at Morton’s. I’ve even had better steaks, which is my idea of Nature’s perfect food. But our experience at Morton’s is at the top of my list of great dining experiences.

I absolutely loved that presentation with the runaway lobster. And I still wish he had gotten away.

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