American Fortune Life

Andy drove around a dozen minutes and finally found Providence, and it was incredible to open a very reputable restaurant in such a shabby place.

Once parked, Andy pushed the door into the restaurant, and since Providence is not so famous as it is now, the location need not be booked in advance.

The dining room is decorated in an old-fashioned and classy way, giving people a very comfortable feeling, and the tableware on the table are silver, very classy and tasteful.

Andy was received by an old gentleman who looked very much like Morgan Freeman, and the waiters in the restaurant were all dressed in slim suits, a shaky spirit and a very enthusiastic look.

Andy sat in a corner and ordered a martini, or cocktail.

Shortly after, Andy had a sip and a slight wrinkle on his eyebrow, which tasted very ordinary, with grapefruit, white grapes and a thick layer of foam at the top of the glass, apple foam, dropped the martini, and he ordered another mixed juice.

There are four types of menu in the restaurant, the first is the Guest's choice of one appetizer, main course and dessert, which requires 85 knives, the second type of restaurant combination, 105 knives for five dishes, 130 knives for nine dishes, and 175 knives for 13 dishes for the chef's tasting menu. Of course, there is also a specialty dish collection, all with the most luxurious dishes.

Andy doesn't have an average appetite, but he first chose a 13-course dish collection that will allow him to taste the chef's craft.

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

Andy liked the bacon bun, it was very soft and the aroma of the nai filled with bacon made him covet yu drops three times in a row.

Often before the first dish, the restaurant lets the customer taste a few starters, and the experience generally understands that these starters are meant to show the chef's attitude towards food, make a first impression on the Guest, and also to sober up the taste buds of the Guest.

The first appetizer that the waiter delivers is a Screwdriver with a grapefruit flavour. Well, Andy is really uncomfortable. The screwdriver should be the name of a cocktail, but the appetizer here means it's getting better.

A shackled silver spoon with a clear, yolk-like object, Andy picked up the silver spoon and, as soon as he inhaled it, found a thin subcutaneous area filled with rich grapefruit juice and vodka, a very distinctive dish.

The second appetizer, a small glass of coconut NAIru pumpkin soup on a tray that imitates the Big Tree Yearling, although very distinctive and tastes good, is a bit tedious, with a very miniature puff on the right side of the glass, which is very special and is adjusted with lobster meat. Andy clamped it up with his hands, and it was a little hot.

Then the waiter took a stone and placed two fried salmon fillets on it. The skin of the fish was nutritious. The dipping sauce consisted of onions. The garlic had already smoked the salmon mousse. The aroma was overflowing. Andy didn't stand to dip more. The salmon fried a little too much, and with the sauce, it became a little tedious.

After three appetizers, Andy picked up a glass of water and drank a few sips, and soon his first big meal was delivered.

A large white porcelain plate with a small bowl of space in the middle and a raw fish slice on the yellow soup.

The main ingredients introduced by the waiter were red sweet fish from the foot basin, delicious raw fish fillets with a touch of sour plums and olive oil for a refreshing appetite.

The entrance to the fish is very textured and not soft, the soup should be the last to drizzle after serving, with a hint of apple juice. It was delicious and Andy finished the dish in minutes.

The second dish is an egg loaf with crispy particles on the top, fresh sea urchins in the middle, spices and aromas, and Andy is delighted with the dish, delicious and fantastic.

The third dish, also a large white porcelain dish, seems to be buttoned up, just a small scallop of Hokkaido in the middle, accompanied by roasted ginger, slowly stewed citrus soup mixed with walnut aromas.

Large scallops with a tender, sticky mouth and delicious sauce.

The fourth or salmon can only be regarded as the middle rule.

The fifth dish is big halibut from Alaska, a small piece, very tender, side dish is beans with sauce, very delicious, Andy couldn't help but want to spit, why the Americans love beans so much.

The sixth dish, a small cow ridge, is unspeakable and almost completely unchewed and melts directly into the mouth, a classic of the restaurant.

The waiter introduced the beef using a vacuum low temperature cooking method, to keep the beef fresh, placing the raw beef in a sealed vacuum packing bag and slowly cooking it in water at a set temperature, so as to avoid the loss of gravy and to keep the whole piece of meat relatively even.

Coral shrimp, which has an orange surface, is very attractive, especially the charming platter, which makes Andy feel great just by looking at it, the water keeps the spotted shrimp fresh and sweet, boiled to soft and tender, the fresh, sweet, plump shrimp body is drizzled with a nice sauce, orange color, a little foam corn shrimp sauce, a bright, sweet, four-point sauce next to it, with a hint of aroma.

30z of A5 and beef, Andy adds another 50 knives, which compares more with beef than with the previous beef ridge, emphasizing the soft taste of the soufflé.

The two pieces of delicious beef roasted in a peach red colour are called an exterior caramelised and crisp skin that is incredible. The delicious taste of oil flowers and gravy makes Andy feel that the combination of high-end ingredients and ultra-high techniques makes the human delicious. After the beef is roasted, it becomes a translucent state with instant importation and full of fat.

The side dishes are interesting and combine sour plums to relieve greasy, eggplant and sunflower tempura.

Cool, refreshing, soft, smooth NAI hamamelic ice cream with sweet cucumber particles, sour grapes and dull purple leaves.

Almond protein cream and the last dessert are made of chocolate for the element, Marquise. The delicate, smooth white chocolate moss, chocolate cream, coffee, cocoa powder and other desserts made up of chocolate ice cream perfectly reveal the nuances between the various ingredients with a bit of espresso agony.

Overall, the dishes at this restaurant are good. Although there are two dishes that are nothing special, they can only be regarded as mediocre, but they are quite satisfactory.

Of course, for a big stomach king like Andy, who's a heavenly soul, it's really not enough to plug his teeth, and he had the waiter bring the menu and start singling.

The waiter who turned away looked a little stunned, well, he was scared by Andy's appetite.

When Andy left the restaurant, he received a complimentary baked item, which was a few snacks. He was very impressed by the chef and waiter in this restaurant, who had a great appetite and personally came out of the kitchen to take pictures of Andy...

After watching it, it was almost 2: 00 p.m., and Andy had to sign a contract with Warner for the sale of the film adaptation rights to Dreamspace, Andy arrived at Mockingbird Copyright Company with a Porsche fanfare.

Andy smiled with the sun on his face and said hello to two beautiful women at the front desk before heading straight to Karl's office.

Pushing the door in, Carl sees Andy, hurrying to stick his finger up his mouth to keep Andy quiet.

Karl was peeling with the phone and the other person, it was all bullshit, but he didn't make a sound, so he must be the person Karl had to take seriously, Andy sat in the chair opposite Karl, listened to his bullshit, and quickly found out who he was.

Peak entertainers, they seem to be more obsessed with the movie copyright of Hunger Games, and it seems that on the side of Twilight City, the peak has been crowded by the Lion Gate Film Industry is losing confidence.

Andy quickly picked up a pen on the table and wrote on a piece of paper: "Hold him! Don't let him lose faith in the Lion Gate Film Industry! ”

Carl nodded with a glance, a clear nod, and an obscene smile on his face gave him the urge to step on a few feet.