To be honest, there wasn't much on the menu that I found appetizing, but I was in the minority. Our table ordered so much stuff, in fact, that the chef sent out a free pre-appetizer course that consisted of lumps of escargot on tiny beds of carmelized onions. I'd never eaten escargot before because, well, it never sounded very appealing. And my opinions were only reinforced as my little serving of it sat before me, looking like little more than what you'd find in your kleenex after a very productive blow.
But I'm a man of 2004! A boy of destiny! I take risks and try new things and grab the bull by the horns and fearlessly overcome my culinary
For the life of me, I can't remember the name of the restaurant, but it was something like Kopa (Polka? Toga? Tapioca?). And if you ever go there, don't order the menu item simply called "pork." You'd expect to get a lovely pork roast crusted with rosemary and thyme, but you'd be wrong—because you'd instead get a greasy hamhock that's 80% bone and about 3% actual, edible meat. And you'd feel a little iffy for the next 24 hours.