I had an utterly demanding, challenging and strategic decision to make: as part of my business I had to have for dinner the Ambassador of Senegal and his Cohort. I also had high ranking headship Visitadors from Paraguay and Morocco and an important investor. This was a delicate task because not only international relations were at stake, but business and personal relationships as well. I wanted to play safe and for that I had a divine afflatus, so I took them into my home turf, and straight into Vaso's Mediterranean Bistro where I placed a reservation in advance. I knew for sure that Vaso, the cuisine Goddess who glorifies and deify Vaso's kitchen would take duly care of my notably porphyryal guests. I knew my invitees have palates adeptly capable of uncontaminated and undiluted taste, and they can wholly discriminate between the salty, the sour, the bitter, the sweet, and the umami.
As soon as we arrived, we were promptly seated in a quiet private area in the upper level that was lightly adorned with a delicate and tactful essence of the winds and memories of Arcadian Paros of Parrhasia. Although we were close to other dinner area and the bar, the space was ensconced as well as quiet, graceful, and very business conductive; a "suave" spin among the rooted Alexandrian mores.
The menu at Vaso's always contains an ample and tantalizing food cimelia, so I quesited the menu to expiscate an enticing dish since I was already familiar with the bill of fare, but the decision was hard as a hard day's night. My guests were seriously perusing the menu with scrutinizing eyes, action which makes me always pretty nervous. However, as per instructions of my guests I ordered first and decided for Branzini, and I am glad I did because some of my guests opted for the same! The Branzini arrived honking his aroma from afar loud and clear.
Branzini is the Mediterranean seabass. The fish comes whole from head to tail smiling at you and oven-baked to silky consistency, fully dressed with a delicate olive oil –a distillate collected by Neolithic peoples as early as the 8th millennium of the Common Era-, civilly salted, interspersed with Piper Nigrum, and with a subtle rind of fresh lemon. This dish was invigorating! If aliens learn about it, they will abduct it for sure! As an observance of respect and adherence to the nomic assuetude of my guests, no alcohol was on the table, instead; a hodgepodge of juices and other appropriated nepenthe and macarize drinks were populating our high "τραπέζι" (table in Greek).
Towards the end of the dinner I was as happy as I could have been. Ioannis, the owner of Vaso's Bistro treated my invitees and me to exquisite desserts: Tiramisu, Baklava, and Galaktoboureko! This last one is a Greek dessert (the favorite of Xenophanes) of a delicate orange-based custard liquor wrapped in phyllo (Filo) dough, baked in a Greek oven and masterfully rained with Vaso's homemade syrup; garnished with a nuptials of powdered cinnamon and theandric sugar. We ate the desserts in silence chasing them with a well intentioned Greek coffee. The food was suited to appease our acoria, and the experience was amplivagant.
It was business as usual in Vaso's: unsurpassed and unmatched friendly service, unrivaled tasting dishes, a superbly cozy ambience, and pleasantly urbanite conscious prices, really! My guests were happy and satisfied, and so was I. This event confirmed the wise saying of the Romans: "Optimum cena confieri res" (the best business is accomplished at the dinner table).
Another dinner like this, and I might get Diplomatic status in a yoctosecond!