Thief .(49)

“You read Fifty?” I ask quietly. She blushes. Amazing! — the woman is capable of blushing.

“Everyone was reading it,” she says, defensively. Then she looks up at me with big eyes.

“You?”

“I wanted to see what all the hype was about.”

She does that blink, blink, blink thing with her eyelashes.

“Did you pick up any new techniques?” she says, without looking at me.

I squeeze her hand. “Would you like to try me out and see?”

She turns her face away, pressing her lips together — horribly embarrassed.

“Caleb Drake,” the hostess says, interrupting our whispering. “Right this way.”

I lift my eyebrows at Olivia, and we follow the hostess through a door at the rear of the room. We are led through a series of dim hallways until we enter another decadently red room — red chairs, red walls, red carpet. The tablecloths are mercifully white, breaking the continuity of the color. Olivia takes a seat, I follow.

The server approaches our table moments later. I watch her face as he guides her through a wine menu that is the size of a dictionary. She is overwhelmed after a few seconds, and I speak up.

“A bottle of the Bertani Amarone della Valpolicella, two thousand and one.”

Olivia scans the menu. I know she’s trying to find the price tag. The server nods my way in approval.

“A rare choice,” he says. “Aged for a minimum of two years, the Bertani hails from Italy. The grapes are grown in soil that is composed of volcanic limestone. The grapes are then dried until they are raisins, which results in a wine that is dry and higher than most in alcohol content.”

When he retreats from our table, I smile at her.

“I’ve already slept with you, you don’t have to order the most expensive wine on the menu to impress me.”

I grin at her. “Duchess, the most expensive wine on this menu is six figures. I ordered what I enjoy.”

She bites her top lip and seems to shrink into her seat.

“What’s the matter?”

“I always wanted this — to come to restaurants that raise their own cows and mortgage bottles of wine. But, it makes me feel insecure — reminds me that I’m really just poor, white trash with a good job.”

I reach for her hand. “Aside from your notably filthy mouth, you are the single classiest woman I have ever met.”

She smiles weakly like she doesn’t believe me. That’s okay. I’ll spend the rest of forever convincing her of her worth.

I order her the New York Strip. She only ever eats the filet, because that’s what she thinks she’s supposed to do.

“It’s not as tender, but it is more flavorful. It’s the steak version of you,” I tell her.

“Why are you forever comparing me to animals and shoes and food?”

“Because, I see the world in different shades of Olivia. I’m comparing them to you — not the other way around.”

“Wow,” she says, taking a sip of her wine. “You’ve got it bad.”

I start singing a rendition of Usher’s “You Got it Bad” and she shushes me, looking around embarrassed.

“Singing is something you should never do,” she smiles, “but, maybe if you translated some of those lyrics into French…”

“Quand vous dites que vous les aimez, et vous savez vraiment tout ce qui sert à la matière n’ont pas d’importance pas plus.”

She sighs. “Everything sounds better in French — maybe even your singing.”

I laugh and play with her fingers.

The meal is unparalleled in the state of Florida. She reluctantly agrees that the New York Strip is better than the filet. After our meal is over, we receive a tour of the kitchen and wine cellar — which is custom at Bern’s.

Our tour guide stops in front of a locked cage, behind which resembles a library of wine bottles. Olivia’s eyes grow wide when our guide shows us a bottle of port that is two hundred dollars an ounce.

“It’s a delight in your mouth,” he says, comically.

I raise my eyebrows. I am standing behind her, so I wrap my arms around her waist and speak into her hair. “Do you want to try some, Duchess? A delight in your mouth… “

She shakes her head no, but I nod at our guide. “Send it to the Dessert Room,” I say.

She stares at me in confusion. “The what?”

“Our Bern’s experience isn’t over. There is a separate part of the restaurant just for dessert.”

We are taken up a flight of stairs to another dimly lit area of the restaurant. It is mazelike in the Dessert Room; I’m not sure how we’ll find our way out without help. We are taken past a dozen private glass orbs, behind which each individual table sits. Each guest is given their own privacy bubble to eat their dessert. Our table is to the rear of the restaurant and fit for two. It is a strange and romantic setting. Olivia has had two glasses of wine and is relaxed and smiling. When we are left alone, she turns to me and says something that makes me choke on my water.