Page 2 of Best Served Hot

“I’ve never understood that metaphor,” said Alice. “Are we fish, too, in this scenario? Or are we fishing for the guys, as it implies, and then killing and eating them?”

I was saved from having to answer by the arrival of the food. If I was indeed seeking a mate by fishing for him and then eating him, I hoped he’d be the lobster in the fried lobster and waffles. Anything fried well always looked delicious—light brown, glistening slightly with oil—and these chunks of lobster in their coating of crispy batter couldn’t have looked more appealing atop the delicate squares of golden waffle smeared with a sunset of sweet potato butter. “Let’s take our pictures and then set up the phone to film me for a quick teaser as I eat.”

Every time I had to stand up on my chair in order to snap a good angle of a plate, I said a silent prayer in thanks to my fellow millennials, who were also out there taking pictures of their food. Nobody so much as spared me a funny glance. Not that I would notice; I was too busy focusing on keeping my balance on the slick wooden chair while making the food look beautiful on my phone.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and texturally balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie’s version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite. Unfortunately, it looked like a bowl of white sludge, which meant I couldn’t feature—

My phone buzzed with a push notification. My eyes flicked to it quickly in case BiggerBoi69 was back, and I caught, New York Scroll names new rest—

I slipped. “Eeeek!”

One of the reasons Alice is my best friend: she always catches me when I’m down, both figuratively and literally. She slipped out of her seat and caught me neatly before any soft-shell crab or salsify root could go flying onto the table next to us. “Maybe let’s get our photos from a less vertical angle going forward,” she told me once I was safely back on solid ground.

But my heart was thudding, and not just because I’d almost broken destiny’s choice of bones. The thing I’d been dreading was staring at me from my notification list, and it had the nerve to not even be in personal email form. A breaking news story. New York Scroll names new restaurant critic, Bennett Richard Macalester Wright.

Suddenly, none of the food looked all that appetizing anymore.

“What is it?” asked Alice.

I sat back down with a thump. “I didn’t get it,” I said dully. And it wasn’t like I’d expected them to read my passionate cover letter and résumé and social media stats and immediately roll out the heirloom tomato–red carpet. But they hadn’t even bothered sending me a rejection email. Or any kind of acknowledgment at all. Maybe my application had been one of a million, even though the job hadn’t been listed online for the general peasantry to apply for. (I’d been tipped off about the opening through an email my boss had gotten and I’d read.)

Or maybe they hadn’t taken my résumé seriously. Laughed about it in the office. Who does this girl think she is? She thinks some followers and some videos make her suited for us? The New York Scroll had never hired a critic who wasn’t a white dude over fifty. They had social media, of course, but they still published trend pieces where they gaped at it and how it worked like it was a zoo exhibit. And over here we have people—wait for it—actually getting their news on their phones. Thank goodness the protective bars are here, or they might attack us.

Not unlike my boss, come to think of it. I was pretty sure he didn’t know about my second “job,” but I’d heard the way he snorted as he watched his daughters take selfies or the older one herd her kids into the perfect light for a family snap.

Alice made a sympathetic mmm in response. “Who’d they name? Is it at least someone good?”

The name sounded vaguely familiar, but I was already frantically googling to learn more, leaving the food to cool before us. “He went to Dartmouth,” I reported. Which, if I judged by the alumni I knew—my boss and his daughters—was stereotypically rich and fratty. “And he played on the squash team.” Which was basically code for “has an enormous trust fund.” I scowled down at my screen. “Hobbies include boating and collecting ancient coins.”

Bennett Richard Macalester Wright had almost certainly never misbudgeted and run out of food money his freshman year of college and had to subsist on ramen and scrounged-up free pizza from various club meetings to get by.

“And then it looks like he was a food reporter at the Times for the last five years,” I said. I scrolled through a few of his past headlines. A profile on a chef semi-famous for his cooking and very famous for his string of ever-younger actress wives. A report on why high-end restaurants were trending toward smaller but more expensive wine lists. A few reviews of pricey restaurants—it looked like he’d filled in for their regular critic while she was out on maternity leave.

“At least he seems like he’s qualified,” Alice said.

I scowled at her. I didn’t want to hear that he was qualified. I wanted to hear that he sucked and that they should’ve hired me. But I didn’t say that. I continued my googling but turned up nothing except dead ends. Like most major food reviewers, he’d clearly done his best to take down as much as he possibly could about himself, especially photographs. No serious food reviewer wanted to tip off a restaurant that they were there since that might lead the owner or the kitchen to offer them special treatment that would bias their review. It was why I never made a reservation under my own name, though I couldn’t do much about my face. Sometimes, if I got recognized on one visit, I’d go back with a wig or glasses the next time.

“Excuse me, ladies?” Our waiter smiled down on us. “How are we doing?”

“Not great, but the food is delicious,” I told him.

His smile wavered, not quite sure what to do with that. “Would you like anything more to drink? We have some lovely wines on offer tonight.”

“No thanks,” Alice said. “She doesn’t like wine.”

“Alice!” I hissed. Which was always fun. Alice had a particularly hissable name.

The waiter nodded and went off to bring our check. Alice turned to me, blinking. “What?”

“We’ve had this discussion before,” I said. “Don’t tell anyone I don’t like wine.”

“But you don’t like wine,” Alice said.

It was true. Wine tasted like literal sour grapes to me, whether it was the cheap boxed stuff our roommates used to bring home in college or the ultra-fancy kind my boss gave me last year for the holidays. It made my lips pucker and my cheeks suck in. I’d never been able to understand why people actually enjoyed drinking it.

But my followers wouldn’t agree. Again, they were mostly young women around my age or a bit older. There was a whole meme industry around wine. The wine moms. Giant wineglasses. Social media love turned on a dime. Not like I was hiding it hard-core. It was just that I’d rather the truth not be known, because I didn’t want to do anything that might alienate me from my followers. Sometimes being loved on social media meant being loved as someone who wasn’t really you.

“You know who I bet loooves wine?” I said, rather than continuing my lecture. “Bennett . . .” I couldn’t remember his two middle names, so I made some up. “Bennett Rigatoni Mushroom Wright.” Alice giggled, which made me go on. “The Scroll always includes a wine list in their reviews, and the wines they choose always cost a fortune.”