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

After parking the car, Andy pushed the door and walked into the restaurant. Since the Providence restaurant is not very famous now, there is no need to book the location in advance.

The decoration of the restaurant is very simple and elegant, and it gives people a very comfortable and comfortable feeling. The tableware on the table is made of silver, which is very classy and tasteful.

An old man who looked very much like Morgan Freeman received Andy. The waiters in the restaurant were all wearing slim suits, each of whom was energetic and very enthusiastic.

Andy found a corner to sit down and ordered a martini, a cocktail.

Soon he was sent over by the waiter. Andy took a sip and frowned slightly. The taste was very ordinary. There were grapefruits and white grapes inside. There was a thick layer of foam in the top of the wine glass. Put down the martini and he ordered another glass of mixed juice.

There are four types of menus in the restaurant. The first is that guests choose one of the appetizers, main courses and desserts, which costs 85 yuan. The second type of restaurant combination is 105 yuan for five courses, 130 yuan for nine courses, and 130 yuan for chefs tasting menus. Of course, there is also a special dish series, all of which are the most luxurious cuisine.

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

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

Andy still likes bacon bread very much, it is very soft, and the nai fragrance mixed with the aroma of bacon made him covet it, and he asked it three times in a row.

Usually before the first dish, the restaurant will let customers taste a few appetizers. Experienced people generally understand that these appetizers are to show the chef's attitude towards the food, leave a first impression on the guests, and to sober up the customer's taste buds.

The first appetizer brought to the waiter was a kind of screwdriver with a flavor of grapefruit. Well, Andy really complained that the screwdriver should be the name of a cocktail, but the appetizer here means that it is getting better.

There was a transparent object similar to egg yolk jelly in a broken silver spoon. Andy picked up the silver spoon and sucked it in. He found that the thin skin was filled with rich grapefruit juice and vodka, which was a very unique dish.

The second appetizer is a small glass of coconut NAI cheese pumpkin soup on a tray that imitates the rings of the big tree. Although it is very distinctive and tastes good, it is a bit greasy. On the right side of the glass is a very mini puff. The inclination is very special and adjusted with lobster meat. Andy picked it up with his hands and it was a little warm.

Then the waiter brought a stone with two fried salmon fillets on it. The fish skin was very nutritious. The dipping sauce consisted of scallion and garlic already smoked salmon mousse, and the aroma was overflowing. Andy couldn't help but dip it more. The salmon was a little fried, and the sauce became a little bit greasy.

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

A large white porcelain plate with a small bowl in the middle, and a sashimi on the yellow soup.

The waiter introduced that the main ingredients are red sweet fish from the foot basin. The delicious sashimi is accompanied by a little sour plum and olive oil, which is refreshing and appetizing.

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

The second dish was an egg cup, with crispy granules on the upper layer, and the eggs in the middle were mixed with fresh sea urchins, mixed with spices and wine aroma. Andy was very satisfied with the dish. It was delicious and it was simply wonderful.

The third dish is a large white porcelain plate, which seems to be turned upside down. Just a small Hokkaido scallop in the middle, supplemented with roasted ginger, and the slow-cooked citrus soup mixed with the aroma of walnut.

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

The fourth course is salmon, which can only be considered a normal one.

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

The sixth dish is a small piece of beef tenderloin, which is so tender that it is hard to describe. It is almost unnecessary to chew and melts directly into the mouth. This dish is a classic masterpiece of this restaurant.

The waiter introduced that this beef uses sous-video cooking method. In order to keep the beef tender, the raw beef in a sealed vacuum packaging bag and slowly cook it in water at a certain temperature. This will prevent the loss of gravy and keep the whole piece of meat cooked evenly.

Coral shrimp, with an orange-red surface, is very attractive, especially the charming plaster. Just looking at Andy is in a good mood. Boiled in water to keep the spotted shrimp fresh and sweet, and cooked until it is smooth and tender. The fresh and sweet shrimp body is drizzled with a delicious sauce, with orange color, and a little foamy corn shrimp sauce, and the bright, sweet and sour four-point sauce on the side, with a faint wine aroma.

Andy added 50 dollars to the 30z A5 Wagyu beef, which is more of a beef tenderloin than the previous dish. This Wagyu beef beef emphasizes the contrast of crispy on the outside and soft on the inside.

The two delicious beef with pink color are roasted on the outside and tender on the inside, with incredible crispy skin. The wonderful oil and gravy taste make Andy feel that the world's deliciousness can be obtained by combining high-end ingredients and super high techniques. After the beef is roasted, it becomes a translucent state, melting in the mouth and filling the fat fragrance.

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

The cool, refreshing, soft and tender cantaloupe NAI sorbet is paired with sweet cucumber granules, sweet and sour grape slices and greasy perilla leaves.

The almond meringue and the last dessert made of chocolate-based elements, the Marquis of Chocolate. The delicate and smooth white chocolate moss, chocolate cream, coffee, cocoa powder and other desserts, perfectly display the subtleties between various ingredients, with a little bitterness of espresso.

Overall, the dishes at this restaurant are pretty good. Although there are two dishes that are not special, they can only be considered to be average, but they are quite satisfied.

Of course, for a big eater like Andy, who has a soul in the Celestial Empire, this thing is really not enough to be stuck in the gap. He asked the waiter to bring the menu and started to order it.

The waiter who turned and left had a little dull eyes. Well, he was frightened by Andy's appetite.

.....

When Andy left the restaurant, she received a gift of baking items, some snacks. He left a deep impression on the chef and waiter of the restaurant. He had a great appetite. The chef who ate came out of the kitchen and took photos with Andy as a souvenir...

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

Andy greeted two front beauties with a sunny smile on her face and went straight to Carl's office.

Pushing the door and Carl saw that the person coming was Andy, so he hurriedly stretched out his finger and held it on his mouth, telling Andy not to speak.

Carl was holding the phone and quarreling with the person opposite him. He was talking nonsense, but he didn't let him make a sound. Then he must be the person Carl must deal with seriously. Andy sat on the chair opposite Carl, listening to his nonsense and nonsense, and soon he knew who the other party was.

People at Tremend Entertainment seem to be more concerned about the copyright of the movie "The Hunger Games". It seems that Tremend Sports has almost lost confidence in the run-up to Lionsgate Pictures.

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

Carl stretched out his head and nodded in understanding. The obscene smile on his face made people feel the urge to step on a few steps.
Chapter completed!