Mister Fake Fiance

“Am I dressed okay?” she asks, biting her lower lip.

“Like I said, you’re perfect. And the dinner’s going to be perfect too.”

Chapter Thirty-Six

Erin

When David said he’d made a reservation, I thought maybe we’d go to one of the restaurants nearby, or maybe his favorite steakhouse.

Instead, we arrive at a place called Éternité. A maître d’ in a perfectly pressed tuxedo nods when David murmurs something to him, and another person, a woman in a black cocktail dress, leads us through the main area to a loft.

The restaurant is gorgeous inside, with pretty translucent hangings, a lovely décor that’s an elegant mix of East and West, and an open kitchen with countless pans and pots being tossed and moved around by a bewildering number of chefs. One throws some liquor over a wok, and flames erupt in spectacular orange and blue. Three bartenders stay busy serving drinks.

The customers are obviously well-heeled—either from David’s social circle or with a generous corporate expense account. Their clothes and jewelry look expensive. Unlike me, they seem at ease, like this is how they eat all the time.

Once again, I’m grateful David hired Josephine. My usual attire wouldn’t fit in here. And it’d embarrass both of us. But I’m still unsure why we’re at a restaurant this fancy when all we’re here to do is get our stories straight. And there must a waiting list for a place like this. So how long has David been planning this dinner?

The woman gestures at one of the best tables in the loft with a small flourish. A single orchid sits on top of the white tablecloth—a simple centerpiece. It’s a bit too elegant and lovely to be just dinner. It’s starting to feel like…

A date?

But that’s…silly, isn’t it? We don’t have a dating relationship, just a fake engagement. It’s so fake that we have to concoct a story about how we got together.

“Here you are, sir. Ma’am.” She pulls out a chair for me, waits for me to sit down and does the same for David before leaving.

“Wow,” I say, leaning over the table so I don’t have to speak too loudly. “This is incredible.”

David smiles. “Thought you’d enjoy it.”

“What kind of food do they have?”

“French-Japanese fusion. It’s interesting. Lots of new ingredients and textures. It’s quite popular. One of the best places in the area, actually.”

I smile. “That sounds amazing.” I love the way food feels in my mouth. That’s the only way I can enjoy it. My doctor told me that people often lose their appetite after an accident that affects their sense of smell, but I just found a different way to cope. “I’ve never been anywhere this fancy before.”

He tilts his head. “Didn’t you go to the welcome reception at Sweet Darlings when you first joined? We do it at the Ritz every year.”

“Yeah, but that was a corporate event. This isn’t.” Wait, that sounds like I’m giving this dinner more meaning than I should. I clear my throat. “What I mean is, it’s just two of us.” Okay, that sounds worse. “Like you the boss and me the assistant.” There. Much better.

David’s eyebrows pinch together. “I don’t want to think about us as boss and assistant. Éternité is more for couples, especially given its history.”

“History?” I don’t know that much about the city’s restaurants. Only which ones are David’s favorites, and where it’s difficult to get a last-minute table.

“Yeah, the owner dedicated it to his fiancée. They’re married now. Expecting a child.”

“Wow. That’s really…sweet,” I say, my heart feeling a small pang. What would it be like to be loved that much? Or have kids? I used to dream about a family of my own, until I realized that if I had kids, they could suffer like me. Maybe even resent it when they found out. I did too for a while when I was a shamefully immature teen who simply didn’t understand how selfish and ridiculous I was being.

I shake the thought off. David didn’t bring me here to brood about the past, and I don’t want him to ask why I’m moody.

Our server brings the menus. I ask David to order wine for me, since I don’t know anything about it.

The dinner offerings are extensive, and I bite my lip. There are no prices listed. Which means it’s really pricey. What’s appropriate to order?

Dad likes to order the most expensive stuff on the menu when there are people he’s trying to wine and dine, but when it’s just family, he expects me to order something th

at is no more than mid-tier in pricing, saying we ought not to be frivolous with our money. Maybe the catch of the day would be best. It comes with grilled seasonal vegetables.

“What are you getting?” David asks, skimming the menu.