March 3: C’est Scents. The head chef, Louis von Gaf, has been known for quite some time for his creative reimagining of traditional French cuisine approached with a contemporary attitude, so I was eager to see what he’d bring to the table. I ordered pasta with butter, and found it to be superb with salt and a bottle of ’89 Chateau l’Endpin drunk through a crazy straw. 4 Stars.

March 11: Raul’s. Best known for their use of a particularly fine truffle oil to flavor their top dishes. I decided to try this famous oil for myself and ordered a champagne flute filled with it. Absolutely delicious to the last drop. 5 Stars.
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"And now Jim.  Okay, Jim.  Go.  Jim?  Any time now.  Cut!"  Matt rubbed his forehead.  "Jim?"

"Just give me a second."

"Right."

Jim took a deep breath and tried to relax.  "I'm okay, I'm okay. Let's go again."

"You're sure?"

"Totally.  I am ready."

"Okay!  Cue music!  Action!"

The scene unfolded.  "Okay.  Missy?  Now Jim.  Jim.  Jim.  Now, Jim. Now!  Cut!"

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