<div class="floatleft">(https://i.pinimg.com/originals/62/89/77/628977b3326b7702c5ac65f17feced53.jpg)</div><strong>Name:</strong>Olena Stormseed<br/><strong>Dragon Type:</strong>Water<br/><strong>Wearing:</strong>Put together (https://www.wendyslookbook.com/wp-content/uploads/2013/06/Cropped-Story-2-511x767.jpg)<br/><strong>Date/Time:</strong>April 12, 2050 | 4:00PM<br/><strong>Location:</strong>First location of the evening<br/><strong>Tagging:</strong>Pharon<br/><strong>Content:</strong>Beginnings of a food adventure<br/><hr/><br/>You’d think Olena would be used to the sheer size of Pharon - they had known each other for how long now? As her lavender eyes rose up to meet the giant, she couldn’t help but want to chuckle at how tiny the door frame was in comparison. She nearly got a step back when Pharon leaned in and wrapped her slender frame in his massive arms. You could hear the soft cracks of cartilage in her bones just before she settled her down to greet her more directly.<br/><br/>“Shatterscale, it’s a pleasure to see you again, it’s been how many days last?” She mused reaching down and fixing the tight-fitted A-line skirt she was wearing and when he compliment her choice of clothes she gave a soft bow of her head. “Not sure we’d get very far in my armor” A faint chuckle escaped her lips. “You look just as good as I do” Returning the pleasantries before descending down towards the yellow carriage. She looked at Pharon and then  the small compartment and hoped he’d be able to fit. “I hope so too. I’m rather starving. I held back lunch for this adventure.” Slipping into the backseat as he held the door open to her. In her bag, she gathered a list of places she had searched for.<br/><br/><div class="floatright">(https://who13.com/wp-content/uploads/sites/19/2021/04/snapshot-2021-04-23T062321.131.jpg)</div>“Our first stop is a place called - Harbinger. They focus on” She placed the sheet of paper upon her lap and ran a single-digit along the length, skimming the words. “Vegetable focused small plates inspired by east asia and other places. It's a five-course tasting menu as well.” She read aloud. “Sounds like something you’d be interested in trying?” Turning her head and shifting her gaze up to meet his own purple hues.<br/><br/><div class="floatleft">(https://www.gannett-cdn.com/-mm-/2372fa2c438df03993879c8bc576159d96cc705d/c=0-286-5630-3467/local/-/media/2017/09/14/IAGroup/DesMoines/636409481697975967-Harbinger12.jpg?width=660&amp;height=373&amp;fit=crop&amp;format=pjpg&amp;auto=webp)</div>If he was content she’d instruct the driver to take them to their first location. Harbinger was a small intimate-looking place. They only had enough to seat around fifty people. So Olena was lucky to have called ahead and reserve a spot in the corner for them to sit by the window and gaze out at the passerby. Her heels lightly tapped upon the wooden floors as she made her way to their seat and settled into a wooden chair, if Pharon pulled the chair out for her, she'd thank him for his courteous manners.<br/><br/>"I hope we like this place." She whispered taking off her sunglasses and setting them aside. The waiter came over and gave them each a menu. Then offered them some water before instructing them about the restaurant and what was popular on the menu. They pick two appetizers, two dinners, and a dessert.<br/><br/><br/><div align="center"><span class="bbc_font" style="font-family: Papyrus;"><span class="bbc_size" style="font-size: 10pt;"><strong>Snacks</strong><br/>Chinese Style Garlic Chive bing bread<br/>spicy soy<br/>$9<br/>Crispy Potato pave<br/>dungeness crab, yuzu kosho, brown butter hollandaise<br/>$11<br/>Berkwood Farms St Louis ribs<br/>strawberry sambal, pickled kohlrabi, flowering cilantro<br/>$11<br/>Garlic Scapes tempura fried<br/>sweet chili crisp, yuzu kosho aioli, scallion<br/>$9<br/>Grilled Broccoli marinated in shio koji &amp; garlic<br/>crispy pig's ear, mushroom aioli, tomato sweet &amp; sour<br/>$11<br/><br/><strong>Dinner</strong><br/>Chewy Beetroot cooked in its own juices &amp; slightly dehydrated<br/>makrut lime, broken coconut vin, trout roe<br/>$9<br/>Kampachi wrapped in salted cherry leaves<br/>summer berry ponzu, pickled green strawberry, blistered radish<br/>$15<br/>Porcini broken rice<br/>brown butter, sea salt, lovage, lardo<br/>$13<br/>Foraged Nettle dumplings<br/>morrell mushrooms, english peas, parmesan dashi<br/>$16<br/>Purple Kohlrabi cooked in lavender sea salt<br/>foie gras, preserved concord grape, violet mustard<br/>$11<br/>Late Harvest Carrots, memories from Vietnam<br/>soured carrot, house-made lemongrass sausage, crispy garlic, cilantro<br/>$12<br/>Spring's First Spinach tart<br/>black sesame, trumpet mushroom bonito, shiso<br/>$10<br/>Halibut Cheeks marinated with turmeric &amp; dill<br/>pineapple, crispy rice chips, bahn cuon<br/>$26<br/>Bell &amp; Evans Chicken grilled over charcoal<br/>curried spring vegetables, tamarind sauce, cilantro<br/>$20<br/>Pork Cheeks lacquered with lapsang souchong<br/>charred spring onions, warm potato, cold potato, bread &amp; butter chips<br/>$22<br/><br/><strong>Desserts</strong><br/>Pineapple compressed &amp; iced<br/>Okinawa brown sugar, sesame crumble, sancho peppercorn ice cream<br/>$9<br/>Yuzu Crepe Cake<br/>vanilla buttermilk, macerated blueberries, meringue cookies<br/>$9<br/>White chocolate mousse<br/>strawberries, yogurt, rhubarb<br/>$8</span></span></div><br/>"It all sounds so good, yet different from what we are use to. What do you think you'll be trying?" She asked curiously.