I’m sitting at a table in a swanky restaurant, tucked into a corner booth, sipping a dirty martini when all of a sudden, a burst of flame flies up at my table.
But it’s OK. I ordered the steak Diane, tempted in part by watching (and smelling) servers flambe the sauce, mostly made of cognac, garlic and mushrooms, table-side for other diners. When it’s my turn, people at nearby tables watch the show and likely decide to try it for themselves, judging by how many other orders I saw prepared in the dining room that night.
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