I dined at DaVine's beautiful Restaurant and Wine Bar last night; alone.

I ordered the Cassoulet. In part because I didn't know what a cassoulet was and was in the mood for adventure. The Cassoulet is listed on their menu as an appetizer. It arrived in a small bowl with 7 thin baguette slices on the side. The bowl was filled with flavorful beans and diced sausage, topped with shredded duck that melts in your mouth. I noticed duck mentioned a few times on their menu (they know what they're doing!).

Sometimes dining alone can feel lonely, but I found a spot at their beautiful bar. The staff made me feel most welcome. I kibits a bit with John about how they made their black flatware so shiny. Answer: vinegar. I wondered if that same trick worked on the glasses but he had to go. Next time then. Bartender Alex and I then struck up a conversation about the film industry. Good times.

Lastly I want to talk about the acoustics in the restaurant. There was a large table that sat directly behind me the whole time I was there. I knew they were there, but I didn't hear them., This was remarkable for such a large group so close to me. This made me curious about their ceiling. Theirs is beautiful, with swags of fabric suspended. I suspect that has something to do with the amazing acoustics of the place.

Thank you Gents for a wonderful evening.