Tick Tock (Michael Bennett 4)

“You’re in Newark?” I said in shock. “What are you, nuts? I gave you all the Manhattan victims so you wouldn’t have to go too far, country mouse.”

I couldn’t believe how far and fast Emily was going on this. This wasn’t even her case, and she was putting in a superhuman effort. It was because it was my case, I realized. Not only had she volunteered, she was going above and beyond to make me look good.

“What’s wrong with Newark?” she said.

“Nothing, if you happen to like drug gangs and gun violence. You should have called me.”

“Please. I actually just got off the George Washington Bridge,” Emily said over the GPS blathering something about the right lane. “That’s somewhere near you, right? Are you too beat for a powwow?”

I perked up a little. The case was still mine until tomorrow. Maybe I might pull this off after all. Suddenly, Mary Catherine’s comment about whom I’d be kissing good night crossed my mind.

“I’m wide awake, Emily,” I said. “Ask that damn thing if it knows where West End Avenue is.”

Chapter 61

IN THE GLITTERING LIGHT of a cut-crystal chandelier, Berger lifted a warm mussel to his eyes like a jeweler with a rare gem. From the corner of the room, the piano played a cadenza from Mozart’s piano concerto no. 20. In D minor, if Berger wasn’t mistaken. And he wasn’t mistaken, since, like Wittgenstein, he had the gift of perfect pitch.

Berger expertly parted the warm shell with his thumbs and scraped free the slick, pale yellow meat. The loud, guttural sucking sound he made as he popped it into his mouth momentarily drowned out the Mozart.

Berger slowly chewed, maximizing the mouth feel. He loved fresh mussels. So tangy, so of the deep blue sea. The mussels tonight had been accented with a simple and perfect broth of lemon, white wine, and tarragon. The damask napkin tucked into the collar of his shirt was absolutely drenched in the heady broth. It actually heightened the experience.

Most nights, he liked a variety of food courses, but sometimes, like tonight, a fancy would take him, and he would fixate on one item sometimes for hours at a time.

It was like a contest of sorts, a culinary marathon.

He swallowed and burped and dropped the empty mussel shell into the brimming bowl beside him. So many mussels, so little time.

He was lifting up the next dark sea jewel when the music changed. Waiters came in from the kitchen pushing an immense white birthday cake on a rolling silver tray. The sparklers on top sizzled brightly in the dimness of the dining room.

“Nous te souhaitons un joyeux anniversaire,” the staff sang. “Nos voeux de bonheur profonds et sincères. Beaucoup d’amour et une santé de fer. Un joyeux anniversaire!”

It was “Bon Anniversaire,” the French version of the “Happy Birthday” song.

Berger waved his mussel along to the music like a conductor’s baton. It was their way of saying good-bye, he realized. This was his last meal.

After the song was over, and the staff was about to depart, Berger rang his seafood fork loudly against his wineglass.

“No, no. Please. Everyone wait,” Berger said. “Sommelier, please. Glasses for everyone, including yourself. Fetch the champagne.”

A moment later, carts piled with antique silver ice buckets were wheeled in from the kitchen. Inside the buckets were bottles of ’97 Salon Le Mesnil Champagne, the best of the very best. Behind the champagne came the entire staff, all the servers, the table captain, sommelier, maître d’, the chef and prep cooks, even the dishwasher.

Berger nodded. Corks were popped. Glasses filled.

“Over the years, you have treated me with such service, such grace,” Berger said, raising his glass. “The happiest moments of my life were spent here in this room with you. You have provided me with a luxury, in fact, an entire life, I would never have had or even dreamed of without your impeccable assistance. For that, allow me to say, Skol, Salud, Sláinte, and L’Chaim to you all.”

The servers smiled and nodded. The sommelier and maître d’ and the chef clinked glasses and drank and set their glasses down. One by one, everyone filed past and gave Berger their happy regards before departing.

The maître d’ and chef were the last ones to leave.

“My brother, the caterer, will come tomorrow for the tables and chairs, sir,” said the maître d’. “It’s been a pleasure coming here, into your home, all these years to serve you in this unique way. I hope you were happy with our approximation of a fine dining experience.”

“You did a wonderful job. Truly excellent,” Berger said, impatient to get back to his last plate of mussels.

“Mr. Berger, please just allow me one more moment,” Michel Vasser, the tall, bearded chef said. He was a native of Lyon, had trained at le Cordon Bleu, and had actually won the Bocuse D’Or in the early eighties.

“It really has been a pleasure serving you over the past ten years,” the talented chef said. “You’ve been more than generous, especially in your compensation package, and I just wanted to say that—”

As the man prattled on, Berger could take it no longer. He lifted the bread plate beside him. It made a whistling sound as it whizzed past the chef’s ear and smashed against the wall.