The starter arrives, and it’s a sculpture. A single scallop sits on a smear of something green, surrounded by foam. You think, “Is this a meal or a modern art exhibit?” You pick up your fork, and the person next to you whispers, “Tuck in before it evaporates.”
You take a bite, and it’s genuinely good. The scallop is buttery, the foam tastes like liquid garden. You suddenly forget you paid a mortgage payment for this. Your mate across the table is already debating if the “soil” on their plate is edible or decorative. Spoiler: it’s both, and it tastes like earthy truffle.
