Cape May Stars (Cape May Book 3) by Claudia Vance

Author:Claudia Vance
Language: eng
Format: epub
Publisher: Claudia Vance

Liz and Greg sat at a table at their favorite restaurant, Bistro Fiorelli in Philadelphia, for an early dinner, taking in the sights and sounds. It was an old remodeled Italian restaurant with a wine cellar in the basement that also held tables and booths to dine at, which is where they were seated. The restaurant kept the cellar dimly lit, the candles at the tables gave a romantic glow and added rustic ambiance. A server came by holding a bottle of pinot noir.

“Two glasses, please,” Greg said as he looked over at Liz with a smile.

The server poured the wine and Liz took a sip, gazing at a dish of calamari that passed by in another server’s hands. “I love being here. So glad you came up with this idea.”

Greg smiled. “Well, there’s a reason I wanted to come here. I’m doing research on the restaurant I want to open. While I don’t want to duplicate this restaurant, I’m greatly inspired by it, especially this cellar area.”

Liz laughed. “Why didn’t you tell me that’s why we were coming here?”

“I don’t know. I was afraid you wouldn’t want to come if I told you that,” Greg said while looking down at the menu.

Liz scrunched her brow. “Of course I’d want to come. I support your dream of opening a restaurant, remember?”

Greg looked over the menu at Liz with a smirk. “Good, because there’s a property in Cape May that I have booked for us to look at later today.”

Liz laughed. “Perfect. Can’t hurt to start getting some ideas, right?”

The server arrived back to deliver their appetizer, burrata with baked butternut squash and an olive oil drizzle with crusty homemade bread.

Greg leaned over the dish, taking in the sweet and savory smells steaming off of it and looked over at the server. “I think we’re ready to order our entrees. Go ahead, Liz.”

“I’m going to have the gnocchi with white-and-black truffle cream.”

Greg eyed the menu one last time with a big smile. “And I’m going to have the roasted chicken dish with Brussels.”

The server nodded, took their menus, and walked over to the next table over.

Liz took another gulp of wine. “So, what have you been cooking up in that brain of yours for this restaurant idea?”

Greg clasped his hands together and cracked his knuckles, just waiting for this moment. “Well, I want to do an Italian and seafood restaurant that’s only open Thursday through Saturday or Sunday, and by reservation only. I want outdoor seating for the summer, and indoors I want it to feel like this restaurant. Not sure how a wine cellar would work out, but this sort of ambiance. It won’t be a very big restaurant; it would seat thirty-five people inside max, so probably ten tables, which is why I think reservation only will work. I want an open kitchen where the tables can get a peek of the chef and cooks at work. I also want a fireplace that can be lit in the winter months, giving off the coziest warm glow for the customers.

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