Champagne Gives Me a Toof-Ache.

And so does Prosecco. And Cava! Weird.

Last night the lovely Jean was visiting from LA so I took her to Hook, my favoritest restaurant in DC, an interesting title for a restaurant that has only been open for a week. But as I've said before, I am super into novelty, and I am also...what is the euphemism I'm looking for...capricious? Mmm, let's call it "whimsical," shall we?

Anyway, the point is that the staff and management of Hook is beyond lovely, because they plied us with 3 free bottles of Prosecco, which is my favoritest fermented grape drink -- and that is long-standing and fairly widely known. The beauty is, I'm pretty sure they knew we were not rogue food critics or anyone with a serious capability to either boost or harm their business, so this seems to have been pure, unadulterated human kindness (and I seriously appreciate human kindness in the form of free booze).

But I woke up with a toof-ache this morning. Apparently, the high sugar content plus the acidity plus the carbonation...equals...toof-ache. At least in my experience. I wish I could say this would have any bearing on future carbonated alcohol consumption, but I fear it does not.

Also, I actually had a dream last night about the sable fish from Hook. It is like ichthial heaven.*

*I totally made up the word ichthial. But I think it works here.

Ed. note: The decor is awesome.