We were seated at one of the small tables which is a challenge because the food we like is usually served in several containers. The sun was shining directly on our table through the skylight making it the brightest table in the room. Brian said it was the brightest table in the room both in intelligence and light. Not long after, Carly Simon sang "You're so Vain" from the the overhead speakers.

Speaking of "You're so Vain," I think "I bet you think this song is about you" is high on the cleverest lyrics list. Brian thinks "So your horse naturally won" from the same song is also clever since Warren Beatty's horse was named "Naturally." Oh, that Carly Simon.

There was a guy with a Beer Police t-shirt. It said "You have the right to remain silent while I drink your beer." Another guy had an Oklahoma t-shirt on. He had a high pitched laugh that sounded like a girl.

We ordered cheese fries (waffle fries with cheese, bacon, chives and sour cream) as an appetizer. Brian ordered a chicken fried dog (deep fried, battered hot dog with sausage gravy). I ordered a chili cheese dog (pretty self-explanatory) and chocolate covered bacon. The waitress asked if I wanted all the food to come out together, and I requested that the cheese fries come first and the rest come out together. As lunch played out, though, the cheese fries arrived last. We decided it's probably a good idea to order in waves there to ensure food comes out in the correct order.

Brian asked for extra sour cream for the cheese fries because they were a little stingy with that. They were also stingy with the bacon and chives, but we let that go.

Overall, lunch was good, and the tea refill service was perfect. From our table, I had a view of the tallest residential tower west of the Mississippi and Brian had a view of two waiters in jorts. Brian said one of the waiters' jorts were more tasteful than those on the jorts web site.

Since we weren't very hungry, neither of us had a natural craving for anything, so we just started driving to see where we would end up.

Heading north on The Drag, Brian suggested Drungo's Ice House near the UT campus. We found a deserted building and a sign that said it will reopen as a place called Jax. Poop.

On the road again, we found ourselves at Food Heads for sandwiches. I ordered the sirloin chimichurri torta, and Brian ordered the roast beef and brie on a baguette. Both sandwiches were tasty. Brian's came with thinly sliced pickles on the side. He approved. I forgot to ask for the potato salad that I like so much, but still enjoyed the cole slaw.

While we ate, Brian thumbed through a Cook's Illustrated magazine. I looked at the pictures. Some of the pictures showed what perfectly whipped egg whites and chocolate mousse look like. My favorite illustration showed how to repair a cracked cheesecake with a ribbon and a binder clip. Chef McGuyver would be proud.

On the way back to the office, I spotted a yard sign posted for a roommate. I doubt it will be effective, though, because it was painted on cardboard with dripping red paint that looked like blood. Ewwww.

Another staff member took us upstairs to our table. Brian said something to her as she seated us, and she replied, but her reply didn't make any sense. When Brian asked for clarification, she indicated that she wasn't talking to him, but was talking to someone else through a wireless device she was wearing. Luckily, our waiter didn't have a communication device, so the rest of the visit was interruption free.

On our previous visit, we asked for information about their menu item, Chicken Rikki. The waitress said it was chicken with rikki sauce, but couldn't give us more details without asking the chef, but then never got back to us. Brian's curiosity was piqued, so he ordered it this time. Sarah and I like to call it Chicken Rikki Tikki Tavi, but Brian likes to call it Chicken Rikki Don't Lose That Number. He was hoping it would have a hidden slip of paper in it with Donald Fagan's phone number. It didn't.

Sarah and I ordered the lunch pork chop with extra sides of fried asparagus, and macaroni and cheese.

We had a place set for Hunt, but he sent a message to say he was in a meeting that was running late and couldn't make it. Who schedules a meeting so close to lunch time, anyway?

We missed Hunt, but enjoyed listening to Sarah talk about her recent trip to San Antonio when she stayed at El Tropicano Hotel where they have toucans named Ricky and Lucy.

They brought our food, and I noticed they were carving one of the pork chops. They'd never done that before, and I was resisting change that day, so I asked if they would leave my pork chop intact. Sarah was okay with having hers carved, so it worked out well.

The Rikki sauce on Brian's chicken was tasty, and the dish was garnished with onion rings. Brian said they were so light, that it was like eating crunchy, onion flavored air.

The chops were delicious as usual, and both extra sides were keepers. The waiters didn't explain the anatomy of the pork chop like they usually do, but that's okay because Hunt created the following diagram to help.

If someone asked "What kind of food does Frank serve?", one might answer "fancy hot dogs." But that doesn't adequately describe a menu that includes hummus, portobello cheesesteak and chilled pasta salad. It's difficult to boil Frank down with a few words.

Frank dedicates a section of the menu to waffle fries. Sarah ordered the Canadian waffle poutine as an appetizer to share. That's waffle fries with cheese curds and brown gravy. Brian asked for an extra bowl of gravy. After a mouthful of waffle fries and cheese curds, Brian droned, "Mmmmmm... cheesy business."

For those keeping track, my fork was not flat today, but Sarah's knife had some leftovers from a previous meal. Public service announcement: Always check your utensils for leftovers.

Sarah and I ordered simple chili cheese dogs, and Brian ordered a more complex Carolina Pork It. Brian's dog was 100% Vienna beef stuffed with cheese, wrapped in bacon and deep fried, topped with grilled coleslaw and house made green chile pimento cheese. He said the cole slaw made it challenging to eat. Sarah described it as trying to fit an octopus into a pet carrier.

For dessert, Brian and Sarah shared bananas foster and chocolate covered bacon, and I had a slice of chocolate covered bacon. Everything was delicious, and Sarah got her daily requirement of potassium. At one point, Brian was eating the bananas foster sauce like soup.

We didn't try the Whoopie Pie (sweet, creamy frosting sandwiched between two mounds of housemade chocolate cake), but we wondered if it made a farting noise when sat upon. An experiment for another day.

We enjoyed our lunch, and it's always wonderful to visit with Sarah. Brian and I encourage you to visit Sarah's site, That's a Girl's Car to see her hand drawn comic strip "Totes McGoat," a crime-fighting hipster hero.

Lunch with Brian at Frank sponsored by Sarah and her $20 groupon. Thank you, Sarah!

Another typical problem with Chuy's is that it's so darn loud. Entering by the back door, we had to walk through the front room where we observed a collection of mommas and babies that threatened to make our visit today quite loud. But the host walked us to the back room which never reached the decibal level of past visits, even after the tables filled up.

Elton John proclaimed that Saturday night is alright for fighting as Travis, our waiter, brought us chips and salsa. I asked for a small bowl of creamy jalapeno sauce as an alternative to the salsa. It's like ranch dressing with finely chopped jalapenos. Brian said Chuy's has chips and salsa down.

Chuy's has a fascination with Elvis, yet I couldn't find anything with peanut butter on the menu. Then again, peanut butter doesn't really go with Tex Mex. That would make it Thai Mex and that takes a licking and keeps on ticking. Ba doomp boomp.

The special of the day was Green Chili Chicken Taquitos. I ordered that and Brian ordered the Appetizer Plate with nachos, queso, taquitos and quesadillas. His was only a dollar more than mine, and he seemed to have more substantial food than my taquitos with sides of beans and rice. That's okay, though; my dish filled me up nicely.

My fork was almost flattened which was odd because the fork I got at Polvo's the day before was almost flattened, too. Will I get a flattened fork on our lunch outing at Frank tomorrow? Check back.

Travis was a great waiter, and even offered to split the check for us. We were impressed with the food, service and noise level this trip and will likely go back another day.

We were the first customers of the day and were seated at my favorite table next to the fish tank. They take good care of their fish tank and the fish seem happy.

The waiter asked us what we would like to drink, and then noticed my St. Patrick's Day pin and beads. He said that he forgot it was St. Patrick's Day and didn't wear green. I had a couple of strands of beads, so I offered him one. Grinning from ear-to-ear, he thanked me with a bow and put the beads around his neck. It seemed like I made his day. And making his day made my day.

Brian ordered F11 with beef and extra spice. It's flat rice noodles with a garlic sauce. I ordered G4 with chicken. It's bean thread noodles (transparent, rubbery noodles) with peanuts, cilantro and dried onion in a spicy lime sauce. Both dishes are served with lettuce salad on the side. And both rate "way yum."

While we were there, we listened to one of the local radio stations over the sound system. First up was Tom Petty. Brian thinks Tom Petty is butt ugly. I asked him to compare Petty with Gary Busey, and Brian said they used to be the same level of ugly, but that Busey has surpassed Petty in ugly now.

We also heard Cher's "Believe" and Brian said he loves to sing along with that song because of the the echoey, autotuney goodness.

Stevie Nicks and Don Henley "Leather and Lace"d us and Sheryl Crow told us that all she wanted to do was have some fun. (Hey Sheryl... we already know... Cyndi Lauper told us that 10 years earlier). Speaking of Cyndi Lauper and Cher, Brian went to a Cher concert one time and Cyndi Lauper was supposed to play, too, but she had broken her leg and didn't perform. I guess that proves that "the show must go on" doesn't happen if you literally "break a leg."

We also heard a commercial for an upscale car dealership in Austin with a lady doing the voiceover. Brian said he doesn't like that lady's voice and pictures her with deep, dark red hair and breast implants, smoking a pack a day.

After the meal, we went next door to Terra Burger for ice cream. They have some of the best chocolate ice cream in town. It has little chocolate bits in it and is served in a cup that says, "Caution: Contents Hot."

Enoteca's dessert selection is so good that the last time we lunched with Jennifer there, Jennifer and I got dessert first.

We were a little worried we'd run into the South by Southwest crowd, but found that our 10 to 11:00 lunch schedule helped us beat the crowds.

For an appetizer, we ordered the Patate Fritte, or in bubba-speak: french fries. After a short discussion, Brian and I declared them the best french fries in Austin. They're coated in grana padano (some kind of cheese, I think) and parsley (which I keep accidentally calling paisley and might continue to purposefully call it paisley because paisley is cool). The fries are served in a cone shaped, metal basket with lemon aioli on the side.

Brian ordered one of the daily specials, a pressed panini sandwich with some froo froo ham and carmelized onions on pain au lait (bread made with milk instead of water). Brain liked it. I sampled it and loved the texture of the bread.

I ordered the Maiale Saltimbocca, but instead of calling it that, I read part of the description, "pork scaloppine," because I didn't know how to say the title. I find reading the menu at Enoteca difficult because there are so many words I've never seen before -- literary speed bumps, so to speak.

The pork scaloppine came with sauteed spinach and the entire meal exceeded my expectations. I found myself wanting to lick the plate after I finished the food. Brian suggested I scoop up the lemon butter with one of the few leftover french fries instead, and that worked out well and saved Brian the embarrassment of sitting with plate-licking lunch patron.

At one point, Brian headed off to the restroom where he found wine bottles embedded in the walls. While he was gone, I overheard this statement by a woman who had just entered and hugged her friend: "You smell clean. It's intimidating. In a good way."

I quoted the woman to Brian when he got back, and neither of us could wrap our heads around her statement.

After the meal, Brian ordered a couple of vanilla cookie sandwiches with an Italian cream center which he called Caucasian Oreos. I ordered Jennifer's Tiramisu and a cream cheese brownie for myself.

It's hard to get out of Enoteca for under $20, so we don't go very often, but we've never been disappointed.

Taverna is in downtown Austin, catty corner from city hall. Kitty corner? kat-a-korner? Whatever.

We were the first to arrive and the host said we could sit anywhere we liked. Brian picked a table by the window where we could watch a workman welding the new "W" hotel together.

They have a lunch menu (PDF) with fairly reasonable prices (for an upscale italian neighborhood restaurant). There are several dishes centering around risotto and another several with various pastas. I ordered the Paglia e Fieno, which is thin pasta with chicken, wild mushrooms and a truffle oil and cream sauce. I mentioned to Brian that I was a little worried that it would be rubbery chicken, but he'd been there before and assured me it would be good chicken.

Brian got the Fettucine Frutti di Mare. I think because he wanted to say "Frutti." It had fettucine with shrimp, mussels, clams and scallops in a brandy crustacean cream sauce.

While we waited for our food, Brian took off-kilter pictures of the restaurant. Here's one of the bar area where we could watch food porn on the TV. God bless Paula Dean.

Here's another of the kitchen.

They serve focaccia bread with a small bowl of olive oil and vinegar. The vinegar is already poured into the olive oil, and it's great fun trying to get the vinegar to stick to the bread with the oil. The bread is wonderful like a light pizza crust covered with parmesan cheese.

The food arrived, and much to my relief, the chicken in my pasta wasn't rubbery. We both enjoyed our entrees. Brian asked about dessert, and they had the standard italian fare: panna cotta, chocolate cake, tiramisu, creme brulee. We didn't get any, but I'm sure it would be as fabulous as everything else.

After lunch, we went next door to "Jo's Hot Coffee" where neither of us got hot coffee. Brian got iced coffee, and I got an iced mocha. My only complaint about the mocha is that the whipped cream was really whipped topping from a can. I scraped it off in an immature fit.

We enjoyed our lunch at Taverna. Here's an off-kilter picture of Brian at Taverna.

There's a store called the Fallas store in the same shopping center, and Brian says that no store in Texas should ever be called the Fallas store.

Brian and I usually go to lunch at 10:50 to beat the crowds, and we arrived at Amaya's at about 11:10. It was already crowded, though, because the breakfast crowd was still there. It's good to go early anyway because if you arrive much later, you have to wait for a table.

We got right in and started studying the menu. The Mexican plate looked good to me with a taco, enchilada, tamale, rice and beans. Brian ordered the Deluxe dinner which is the same except with an added chalupa.

When we ordered, the waitress asked us many questions. Things like "Do you want onions on that?" and "Beef, chicken or cheese enchilada?" and "Beef or chicken taco?" and "Red or green sauce?" The choices were plenty.

While we waited for our food, we talked about college mascots. I told him how goofy the Nebraska mascot is... a big, dorky, inflated, cornhusker kid with a sideways cap. Brian said the Ohio State mascot is pretty goofy, too, but at least the buckeye candies are good.

The food arrived, and it was yummy and filling. The corn tortillas are fantastic, and I don't usually like corn tortillas. They're homemade and thick.

The bill arrived and there was a problem. Brian had asked for fajita meat on his chalupa, and the waitress told him it would be an extra charge, and he was okay with that. But the bill had two extra charges: Add picadillo 1.79 and add fajita $4.99. It seemed it cost $7 to upgrade a chalupa to fajita meat. We were about to call the Guinness Book of World Records people for the costliest chalupa upgrade, but the waitress reviewed the bill and with a cute grin told us she must have pressed the wrong button. She offered us separate checks when she went to fix the bill, and we always appreciate that.

While we were waiting for her to press the right button, Brian pondered a business opportunity for an upscale chalupa restaurant where the chalupas range from $7 - $30. We could serve a variety of things on chalupas like escargot (snails!) or foie gras (fatty goose or duck liver). We're not sure the world is ready for that yet.

• We went to Cantina Laredo and did NOT get guacamole made right at our table.
• A piece of chicken from Brian's chimichanga tried to escape from his mouth, but only made it as far as his lip before his reptilian tongue reeled it back in.
• I poked a hole in my chin with my thumb nail gesticulating. (That means I injured myself talking with my hands.)
• Brian was rubbing his foot on the bottom of the table leg until he found out it was really my foot. I thought he was playing footsie.
• As we were leaving, Brian couldn't take his eyes off a man with a salt and pepper wannabe fauxhawk and walked smack into a guy entering the restaurant.
• I was deep in conversation with Brian when the waiter asked, "How was your lunch?" I started to answer, but then I realized we hadn't been served yet, so my reply was, "Uhhh... wait... what?" He asked again, "How was your lunch?" I said, "We haven't gotten it yet." The waiter said with a smirk, "I know. It'll be right out." Huh?
• Derrick, another waiter, has a cowlick.
• Feliz Navidad was playing over the sound system. Christmas comes so early now, I'm going to write a song. It'll start, "On the 45th day of Christmas, Brian gave to me, footsie under the table."

We delighted in our first opportunity to park using what Brian calls a "P" box, which sounds like a relief station for the homeless, but is really a solar powered parking sticker dispenser.

There were guys out front painting the awning purple and gold. Throw in a darker green, and it would have looked like Taiwanese Mardi Gras.

We made our way inside without walking under a ladder to find what Brian called Taiwanese hip hop playing over the sound system.

I ordered pepper steak with rice, egg in blanket and a watermelon bubble drink. The tapioca pearls (bubbles) were still cooking, so they offered to put pudding or gelatin in my drink. I told them I'd wait for the bubbles. Brian ordered fried chicken and rice and was going to order a bubble drink, but didn't want to wait or have pudding or gelatin in his drink.

They have free soup! You have to serve yourself, so I didn't realize it was there at first. Brian is a seasoned Coco's patron and let me in on the secret.

The egg in blanket came out first, and it was wonderful. It was served with soy sauce. I accused Brian of putting my soup spoon in the soy sauce, but then I found my spoon hiding under the edge of my plate. I apologized to Brian. I have a bad habit of accusing people of taking my things. When my scissors go missing at work, I accuse everyone around me of stealing them, but then I find them in one of my drawers later.

They have good chopsticks at Coco's. They are smooth, wooden ones. Not the splintery kind they have at Panda Express, and not the plastic, slippery kind they have at P.F. Chang's.

When our food came, we found ourselves listening to a Taiwanese version of the Pet Shop Boys. I didn't like my pepper steak. It was gelatinous in a way that pleased Brian, but not me. Brian's fried chicken was quite good.

My watermelon bubble drink came later. I always think bubble drinks are going to be delicious and fun, but then I get tired of dealing with the tapioca balls before they're even half gone.

The cup had a very wise suggestion that I abide by to this day: Don't eat children under 5.

Children under 5 not suggest to eat

We met our friend Sarah and Brian's brother Hunt. Being Fancy Friday at an upscale restaurant, Sarah and I dressed up. I wore my black jacket and some fancy naturalizer shoes. Sarah wore a skirt she got for $15 at a bridesmaid sale.

Hunt was worried he didn't follow the new solar-powered, ticket dispensing parking meter procedure correctly. Parking downtown is hard.

Perry's front door has a handle shaped like the letter P. Or a nose, depending on how you look at it.

While we were waiting for Hunt to figure the parking out, I told Brian that I wondered if I could get fries instead of whipped potatoes. The fries looked better than the whipped on the sign out front. Brian said if I did, I should call them pommes frites since that's the fancy name for fries.

They seated us next to the wine which was walled off by glass. It was quite an impressive display.

Big band standards were playing overhead. The kind of songs you might hear on a fine day at the retirement home.

The pre-meal bread was wonderful. White bread and salty butter. Yum. The butter was chilled and a little hard to spread. Brian said they should invent a butter laser to make spreading chilled butter easier.

The waitress was quite aggressive with the table clearing. I had my Lunch with Brian tools (camera and electronic note taking device) on the table, but they were in her way when she drew out the bread crumb razor to shave the crumbs from the table cloth. I said, "Oh, let me get that crap out of the way." And then red-faced, "Whoops... I just said 'crap' in a fancy restaurant."

When Hunt saw her nimble wrists pushing the crumbs about with the bread crumb razor, he thought we might be getting ready to do lines of bread crumbs.

Then there was the meal. Oh yum.

The pork chop was huge and had a dollop of blue cheese butter and a lime on top. The waitress explained the anatomy of the pork chop. It's made up of the eyelash, the loin and the baby back ribs. I think Aesop wrote a fable about that.

My pommes frites weren't anything special, but the ketchup (or is it catsup at a fancy restaurant) came in a gravy boat. The whipped potatoes that the others got weren't anything special, either, but the pork chop was super-extra special, so no complaints.

Sarah said she felt like she was living in a commercial for the other white meat. Hunt said, "What these people call a pork chop, my folks would call a roast."

While we were eating, the waitress asked if we'd like to start thinking about dessert. It seemed early, but she had good reason. They make a chocolate cake with a molten fudge center and a scoop of Amy's vanilla ice cream that takes 20 minutes to prepare. It takes so long because they bake it while you eat your entree. We ordered it!

While we ate and waited for our chocolate cake, the conversation was entertaining. Brian talked about people at work who always burn their popcorn. He wonders how they ever learned not to mess their pants.

Brian and Hunt also talked about a trip they took to Corpus Christi.

Brian: Hunt and I were in a hotel room in Corpus Christi and our TV remote was broken.
Hunt: Because you broke it.
Brian: Be that as it may ...

The freshly baked cake arrived, and Brian was reminded of Pillsbury's Tunnel of Fudge Cake. Except gourmet style.

After sharing luscious chocolate cake and receiving a small shopping bag with his leftover chop, Hunt said, "I'm so full, my back hurts," at which point Brian belched audibly. I think they knew to seat us in the corner behind a wall.

In a rare swapping of roles, Brian, the writer, used math to figure up the bill while I, the accountant, took notes to prepare for this write-up. You can see evidence of his long division and borrowing the one for subtraction:

Perry's is definitely on track to becoming a Fancy Friday favorite.

The sign out front is eye-catching. We'd seen it before, but thought it belonged to Max's Wine Dive next door. Now it makes more sense.

We were early and had the restaurant to ourselves for a while. We had the choice of sitting at the sushi bar or at a table, and we chose a table. Brian said it looked like Ikea threw up in there (that's not a bad thing).

Brian and I both ordered the sushi bento box. I also got the miso soup and a dessert dubbed Tower of Chocolate. I told the attractive waiter to bring the dessert out with the meal. Brian got a salad and eel roll with his bento. While we were waiting for our food, I thought I heard a dolphin in the back, but I'm sure it had to be something else that just sounded like Flipper.

The miso soup was the best I've had anywhere. It had lots of tofu bits, seaweed and green onion. Most places I've been just have cloudy liquid with a smattering of other bits. Brian liked his salad with ginger dressing.

The bento boxes were marvelous with 5 kinds of sushi, a tuna roll, cucumber and hearts of palm salad and a spicy seared tuna salad. Brian was taken with the tuna salad and asked the attractive waiter if that was available as a full meal. Yes. Yes it is. I enjoyed the cucumber and hearts of palm salad far more than I thought I would.

The tower of chocolate was really a tower of puff pastry leaning against some chocolate mousse. Brian said it was a dramatic dessert, but we both agreed the chef could have used a pastry tube to make it more interesting. I liked the idea of chocolate cream, whipped cream or vanilla cream. Brian was thinking outside the box and suggested ginger cream.

The chocolate mousse was tasty, and I would have licked the plate if I hadn't felt like being lady-like that day.

I was curious about the bento boxes. I asked the waiter if they were difficult to clean because they didn't seem to be dishwasher safe. He assured me they were easy to clean. They're fun, but I think I'll stick with my good old corel dishes anyway.

At the end of the meal, the attractive waiter asked if we'd like separate checks, which Brian and I agreed is a question that's asked far too rarely. Our checks came with a card to fill out that said we might get a special surprise in our e-mail. It asked for our birthdays and anniversaries. I asked Brian what our anniversary was, but we don't really have an anniversary, so we made one up. March 1. Yeah... that's it.

We also agreed that Piranha Killer Sushi is on it's way to becoming a Lunch with Brian All Star.

Jennie and I are former bosses of Brian. One of my first acts as Brian's boss was to help him land another job. I mean... it wouldn't be right for us to be going to lunch all the time if I were his boss. It would precipitate a "she plays favorites" morale problem among the staff.

When we got to Mandola's, Brian grabbed several free samples of fancy ham and cheese. He offered one to Jennie, but she was being kosher that day.

We all ordered pasta (which is spelled "Paste" on Mandola's menu). Jennie ordered the gnocchi which she said was the safe word on a naughty episode of Family Guy. I ordered the basil pesto pasta (with whole pine nuts, of course).

Brian ordered the spaghetti carbonara. I thought the bread that comes with the meal wasn't as good as usual, but Brian thought it was better. You just never know.

Jennie works in a building that also houses people who work for the same employer as Brian and me. Jennie says our people make nasty bathroom messes by washing their dishes in the sinks. I already knew our people were prone to doing that, though, because the day before, we got an e-mail from the head of our administration division admonishing us for cereal in the drain pipes. She said, "Coffee grounds, tobacco and other materials (Corn Flakes) should be disposed of properly."

Jennie and Brian have backgrounds in the newspaper industry. They spoke of their favorite newspaper photograph captions or kickers or cutlines (whatever you'd like to call them). Brian's was a picture of a circus elephant being given a bath with the line "Greatest Shower on Earth." Jennie's was of two judges hugging that said "Embracing Justice."

Mandola's is reminiscent of a giant italian kitchen where the dining tables are in the kitchen. There's even a kid's table that's shorter than the rest. Jennie said she'd like to steal one of the kids sitting at that table. I asked her why, and she gave two reasons: 1) Maternal instinct, and 2) she'd like to start a sweat shop.

On past visits to Mandola's, Brian has noticed a lot of men with bad hair. When Jennie left the table for a bit, I asked Brian to survey the room and tell me if he saw any bad hair. We both agreed there was only one instance of bad hair. Big, black, spikey hair. Brian characterized it as anime hair.

After the main course, we visited the gelato counter. A pushy lady next to Jennie asked that several flavors be stuffed into one tiny gelato cup. We think the flavor she was concocting was "vomit rainbow." We only ordered one flavor apiece. I got mint chocolate chip, Brian got hazelnut and Jennie got lemon.

We sat on the patio to eat our gelato. Jennie noted that she could have done well with a small instead of the next size up. It's hard to know how to order, though, because the containers are deceptively small, and they overfill the cup like you would an ice cream cone.

I hope Jennie wasn't disappointed with her behind the scenes Lunch with Brian experience. I think she learned that when you join Brian and I for lunch, you think you'll be entertained, but you actually become the entertainment. If I've left anything good out, I hope Jennie will fill in the blanks in the comments. I definitely enjoyed lunch with Brian and Jennie, and hope we can do it again soon.

Brian and I agreed that the chicken at Athenian Grill is the best chicken of all the greek places we've been. It's thinly sliced and perfectly spiced.

Brian told me a recipe for a drink that's almost like a mimosa, but without champagne so it's cheaper. It's equal parts vodka, pulp free orange juice and sprite. Since it's almost like a screwdriver, too, I dubbed it the screwmosa.