You have a reservation at Church & State on a Saturday night. Maybe you’ll have the great fortune, like I did, of finding a delightful dog named Charlie wandering the desolate industrial district street just a block away from the restaurant, call the number on its tag, and manage to return the sweet brown teddy bear of a dog back to his Beverly-Hills-area-code-havin’ mom just as the minutes struck to the hour of your reservation. You make it. Your hands smell like thick woof woof happy hair, you wash them in the black-and-white-checked 1940s bathroom you can see me peeing in, a couple posts below.
You order practically everything on the menu, because it’s a week away from your 1-year anniversary and you’re feeling SAUCY. I’ll stop using the “you” perspective now, which I’m sure has a more technical literary term but alas, that was difficult to find when all I could think to Google was “you perspective.”
Anyway, this is about MY dinner so I’ll switch to the first-person. Actually, this was a date, so I’ll use the Royal We, because, we were, uh…dressed up.
We started off with cocktails, muddled strawberries with sage and vodka, for me. and downed a half-dozen thick, gelatinous oysters, oozing and shuddering around eagerly in their opalescent shells. Fantastic. We proceeded with another round of cocktails (muddled blackberries with vodka for me, this time) to pair with a LAVENDER LEMON HONEY GOAT CHEESE that came in a mini MASON JAR and a wee delicate silver spoon to dollop onto tiny charred pieces of toast. The cheese was sweet and creamy enough to be frosting on a cake, so obviously it was the most thrilling part of the meal for me.
Next, a hyper-thin puff pastry tart embedded with squash blossoms, figs, and blooming confetti of chevre cheese was slid onto our table. Okay. Time to start pacing ourselves.
Next, the entrees: a hangar steak with steak frites and a garlic aioli dipping sauce better and creamier with more delicate nuanced flavors than any dipping sauce I’VE ever dipped, fell before Tyler. A seared salmon adorned with miniature colorful heirloom vegetables, the haute couture of the produce world, was slid in front of me. (What are heirloom vegetables, anyway? Good question. They’re non-hybrid, high-quality, and old (up to around 400 or more years!) varieties.
We always over-order when we go out, because a) carrying 5 takeout boxes out of a restaurant is WAY better than grocery shopping b) TRY EVERYTHING! c) infinite love of good food.
A third round of cocktails, some whiskey lemon delight tipped me over the edge at this point, and I actually couldn’t even fathom even looking at a dessert, so now I’ll have a reason x infinity to go back. Would anyone like to go back with me tomorrow, or like, now, for example. I can’t stop thinking of that lavender goat cheese. HEY WAIT IT’S IN MY FRIDGE RIGHT NOW. There’s no better reason than to go wash a spoon…..