Page 168 of Love in Riverbend
“Jack knows. We’ve talked.”
“Before we started dating?”
“Yeah.” He grins. “You and I are an extra wrinkle.”
“A wrinkle?”
“I’m stuck in the middle. Of course, I would like us to get the land at the lowest price, but I don’t want to shortchange your parents.” He smiles my direction. “I’d like to stay in their good graces.”
“Don’t take on more than you can handle or spend more than you can afford because of me.”
“Devan, it’s happening so fast that I can’t keep up. However, since walking into your apartment and seeing you standing there, your hair all piled on your head. Your Ball State t-shirt…everything I do is because of you.”
Chapter 25
Justin
I owe Galvin big time for this favor. I hadn’t thought of Bynard’s until sometime this afternoon. For a Friday night in prime summer, getting a seat at the bar would be iffy. A reservation is impossible.
Not impossible.
Galvin is part owner and their head chef. Not a bad accomplishment for a guy who isn’t yet thirty-three years of age. We razzed him in high school when he took cooking classes at the nearby career institute. It’s a place open to multiple school districts that offers classes specializing in anything from vet tech, to landscaping, to culinary arts. They even have a restaurant.
Even though we teased Galvin, he knew his passion.
And for the record, just because the guy cooks, it doesn’t mean he couldn’t play football and softball with the best of us. While his parents don’t have a lot, they wanted to help him. One summer he went to a cooking camp. Honestly, I don’t remember what it was called, only that he barely lived it down. Turned out, the camp was a magnet camp for top culinary schools in the country. Galvin was offered a full scholarship to The Culinary Institute of America. Our friend spent four years in New York. Not only did he study, but he also had two internships at top New York City restaurants.
Lucky for those of us back in Indiana, he decided to come back home. His talents were sought after by bigger restaurants in Indianapolis and Evansville. The couple who opened Bynard’s about six years ago knew Galvin when he was in New York.
The fucker is now part owner and head chef.
He is one of my friends who hasn’t yet found the love of his life in the form of a human. He found it early on in his quest for a career. Let’s just say, we don’t razz him anymore.
With Devan on my arm, I approach the hostess stand.
“Reservations?” the hostess asks skeptically.
“Yes, two for Sheers.”
Peering through her rhinestone-studded readers, the woman scans her tablet until her scowl morphs to a smile. “Yes.” She reaches for menus and takes a step away from the stand. “You have one of our nicest tables, Mr. and Mrs. Sheers. We hope you enjoy your dinner. Please follow me.”
Devan holds tight to my arm as we are led through a maze of tables, then through large glass doors to a patio. Strings of lights are overhead. The hostess takes us to a table for two near the railing of the patio. Lake Monroe is a reflection of the colorful clouds, our picturesque view as the sky overhead darkens. Before I can do it, the hostess pulls out a chair for Devan. By the time she unfolds our napkins and places them on our laps, I’m over the VIP attention.
When she finally walks away, my agitation disappears into Devan’s laughter. “She was something else.”
“If I ever forget how to place my own napkin, I know where to come.”
My girl looks all around. “Justin, this is amazing.” Her gaze comes back to me, and her forehead furrows.
“Talk to me.”
“Who did you plan to bring here?”
“What? You.”
She shakes her head. “I remember prom. We tried to get reservations, and they were booked months in advance. Since we became official two days ago…”
My cheeks rise. “You, Devan Dunn. I’ve been secretly stalking you for months.”
