komi, how I love thee

There was a wagyu beef carpaccio made to look like an ice cream cone, with foam mounded on top, a dash of 100-year-old balsamic, and a thin crisp shell rolled up like a cone. There were beautiful sardines with only a hint of fishyness to balance the salt. A "ceasar salad" in a crouton- all of the salad was encapsulated in the crouton, with an explosion of gushiness as I bit into it. There was a tarragon yogurt that I shamelessly licked off my fingers. Tender raw scallops, fresh peas, octopus and pasta, new radishes, tasty flatbreads, tiny gyros... the entree was spit-roasted goat, with a salty crispy layer of bliss over tender chunks of succulent meat. French-roast coffee, a semolina cake, and honey-dipped doughnuts.

If I didn't love Nick already, I'd definitely love him now. :p