Page 84 of Long Shot

I narrow my eyes at him. “Yes. You’ve made that clear. Overriding my decision about the scallops.”

“Not this again.”

I sigh. “I’m over it. Really.”

We had a disagreement the other day because I wanted to buy the big, beautiful jumbo scallops at Food Depot but Danny balked at the price. When we went to Cade to resolve the difference of opinion, he sided with Danny.

I had such a beautiful idea for them . . . but in the end, I knew he was right. It’s not the kind of dish that’s right for Conquistadors. I fumed about it for an hour, then let it go. Also, he gave in to my desire to start sourcing our cheeses from a local cheese market rather than Food Depot, where I can get more authentic and fresh cheeses, and some of our produce from a local farmers’ market.

“Then why’d you bring it up?”

“Because you annoy me when you’re bossy.”

“Because you’re bossy, too. Come on. You can have your own way with me . . . in bed.”

I grin. “Okay, then.”

“Holy shit!”

I’m reading the online article over Cade’s shoulder in his office—a review of Conquistadors by a well-known blogger.

“If you’re looking for fresh modern Mexican food, look no further than Conquistadors, a local tequila bar that is taking the San Diego bar scene by storm. With a newly revamped food menu and an impressive selection of fine tequilas, Conquistadors is well worth a visit,” I read aloud.

“New chef Reese Kirkwell stresses the importance of showing people the contemporary side of California Mexican food, with fresh ingredients, many of them locally sourced, and interesting combinations. If you’re looking for burritos and tacos swimming in cheese and bland salsa, this is not the place for you. Although there are certainly dishes featuring cheeses, such as the Calabacitas toast with Oaxaca and Cotija cheese. This is clean food, free of pretense and wonderfully executed.”

I peer at Cade. “This reviewer talked to me? I don’t even . . . oh. Wait.” I slap my forehead. “Shit! I had no idea she was a food critic.” I sigh. “Damn. In New York we had inside tips if food critics were coming to the restaurant. She got me.”

“Apparently, she also talked to Marco.” Cade continues reading. “Marco Solis, one of three partners who own Conquistadors, says that their goal with the tequila bar isn’t just to serve delicious drinks and cocktails but to educate people on the amazing experience of tasting fine agave spirits. ‘It’s about being authentic, but having fun with it,’ Solis says. And during our visit it was apparent from the full crowd enjoying delicious contemporary food and traditional Mexican spirits that they are succeeding in their goal. Conquistadors is highly recommended.”

“Oh, my God!” I clap my hands together. “That’s amazing!”

Cade pushes back from the desk, stands and grabs me, giving me a spin. “It is. And it’s thanks to you.”

“No.” I grin at him, dizzy and bubbling inside. “Not just me. Everyone here.”

“No, really. If it weren’t for you and the new menu, this wouldn’t have happened.”

I tip my head, happiness fizzing in my chest. “I really think it’s a team effort. But I’m so glad I’ve been able to contribute.”

“Me, too.” He kisses me hard on the mouth. “We should celebrate. Too bad we drank all that expensive tequila.”

“We do have some champagne.”

“Perfect.”

“Do the others know about this?”

“Nope. Gotta get Beck and Marco in here.”

I wrap my arms around his neck and hug him. “They’ll be so happy.”

“Yeah.” His hands tighten on my waist. “Fuck, yeah.”

“And Carrie and Hayden,” I add. “I know that Carrie’s photographs and all her Instagram posts helped get word out, too.”

“Absolutely. We’ll have a little party later.”

“Great!”

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