We were an hour late for our dinner at Charlie Trotter’s because it started to snow and cabs were hard to come by. The staff nonetheless was very accommodating and seated us with no problems when we finally arrived. They served us champagne to let us unwind while they prepared us our dinner.
The grand menu was a four-course dinner plus two courses of desserts. Out of everything we ate, the scallops stood out, served with a crab claw and an oyster. The boy cleaned up all his dessert plates while I struggled to finish the very decadent bison and veal cheeks, served with white truffles.
All the matching wines were notable. Needless to say, we didn’t make it out to listen to some house music after dinner.