If the River Was Whiskey

by T. C. Boyle

  Eduardo bowed gracefully away. The big man in the punk hairdo bent to his plate and sniffed. Willa Frank—blonde, delicious, lethal—cut into the tripe, and raised the fork to her lips.

  “She hated it. I know it. I know it.” Albert rocked back and forth in his chair, his face buried in his hands, the toque clinging to his brow like a carrion bird. It was past midnight, the restaurant was closed. He sat amidst the wreckage of the kitchen, the waste, the slop, the smell of congealed grease and dead spices, and his breath came in ragged sobbing gasps.

  Marie got up to rub the back of his neck. Sweet, honey-completed Marie, with her firm heavy arms and graceful wrists, the spill and generosity of her flesh—his consolation in a world of Willa Franks. “It’s okay,” she kept saying, over and over, her voice a soothing murmur, “it’s okay, it was good, it was.”

  He’d failed and he knew it. Of all nights, why this one? Why couldn’t she have come when the structure was there, when he was on, when the dishwasher was sober, the cream fresh, and the mesquite knots piled high against the wall, when he could concentrate, for christ’s sake? “She didn’t finish her tripe,” he said, disconsolate. “Or the grilled vegetables. I saw the plate.”

  “She’ll be back,” Marie said. “Three visits minimum, right?”

  Albert fished out a handkerchief and sorrowfully blew his nose. “Yeah,” he said, “three strikes and you’re out.” He twisted his neck to look up at her. “The Palate, Jock, whatever the jerk’s name is, he didn’t touch the veal. One bite maybe. Same with the pasta. Eduardo said the only thing he ate was the bread. And a bottle of beer.”

  “What does he know,” Marie said. “Or her either.”

  Albert shrugged. He pushed himself up wearily, impaled on the stake of his defeat, and helped himself to a glass of Orvieto and a plate of leftover sweetbreads. “Everything,” he said miserably, the meat like butter in his mouth, fragrant, nutty, inexpressibly right. He shrugged again. “Or nothing. What does it matter? Either way we get screwed.”

  “And ‘Frank’? What kind of name is that, anyhow? German? Is that it?” Marie was on the attack now, pacing the linoleum like a field marshal probing for a weakness in the enemy lines, looking for a way in. “The Franks—weren’t they those barbarians in high school that sacked Rome? Or was it Paris?”

  Willa Frank. The name was bitter on his tongue. Willa, Willa, Willa. It was a bony name, scant and lean, stripped of sensuality, the antithesis of the round, full-bodied Leonora. It spoke of a knotty Puritan toughness, a denying of the flesh, no compromise in the face of temptation. Willa. How could he ever hope to seduce a Willa? And Frank. That was even worse. A man’s name. Cold, forbidding, German, French. It was the name of a woman who wouldn’t complicate her task with notions of charity or the sparing of feelings. No, it was the name of a woman who would wield her adjectives like a club.

  Stewing in these sour reflections, eating and no longer tasting, Albert was suddenly startled by a noise outside the alley door. He picked up a saucepan and stalked across the room—What next? Were they planning to rob him now too, was that it?—and flung open the door.

  In the dim light of the alleyway stood two small dark men, the smaller of whom looked so much like Roque he might have been a clone. “Hello,” said the larger man, swiping a greasy Dodgers’ cap from his head, “I am called Raul, and this”—indicating his companion—“is called Fulgencio, cousin of Roque.” At the mention of his name, Fulgencio smiled. “Roque is gone to Albuquerque,” Raul continued, “and he is sorry. But he sends you his cousin, Fulgencio, to wash for you.”

  Albert stood back from the door, and Fulgencio, grinning and nodding, mimed the motion of washing a plate as he stepped into the kitchen. Still grinning, still miming, he sambaed across the floor, lifted the supersprayer from its receptacle as he might have drawn a rapier from its scabbard, and started in on the dishes with a vigor that would have prostrated his mercurial cousin.

  For a long moment Albert merely stood there watching, barely conscious of Marie at his back and Raul’s parting gesture as he gently shut the door. All of a sudden he felt redeemed, reborn, capable of anything. There was Fulgencio, a total stranger not two minutes ago, washing dishes as if he were born to it. And there was Marie, who’d stand by him if he had to cook cactus and lizard for the saints in the desert. And here he was himself, in all the vigor of his manhood, accomplished, knowledgeable, inspired, potentially one of the great culinary artists of his time. What was the matter with him? What was he crying about?

  He’d wanted Willa Frank. All right: he’d gotten her. But on an off-night, the kind of night anyone could have. Out of mesquite. The cream gone sour, the dishwasher mad. Even Puck, even Soltner, couldn’t have contended with that.

  She’d be back. Twice more. And he would be ready for her.

  All that week, a cloud of anticipation hung over the restaurant. Albert outdid himself, redefining the bounds of his nouvelle Northern Italian cuisine with a dozen new creations, including a very nice black pasta with grilled shrimp, a pungent jugged hare, and an absolutely devastating meadowlark marinated in shallots, white wine, and mint. He worked like a man possessed, a man inspired. Each night he offered seven appetizers and six entrées, and each night they were different. He outdid himself, and outdid himself again.

  Friday came and went. The morning paper found Leonora Merganser puffing some Greek place in North Hollywood, heralding spanakopita as if it had been invented yesterday and discovering evidence of divine intervention in the folds of a grape leaf. Fulgencio scrubbed dishes with a passion, Eduardo worked on his accent and threw out his chest, Marie’s desserts positively floated on air. And day by day, Albert rose to new heights.

  It was on Tuesday of the following week—a quiet Tuesday, one of the quietest Albert could remember—that Willa Frank appeared again. There were only two other parties in the restaurant, a skeletal septuagenarian with a professorial air and his granddaughter—at least Albert hoped she was his granddaughter—and a Beverly Hills couple who’d been coming in once a week since the place opened.

  Her presence was announced by Eduardo, who slammed into the kitchen with a drawn face and a shakily scrawled cocktail order. “She’s here,” he whispered, and the kitchen fell silent. Fulgencio paused, sprayer in hand. Marie looked up from a plate of tortes. Albert, who’d been putting the finishing touches to a dish of sauteed scallops al pesto for the professor and a breast of duck with wild mushrooms for his granddaughter, staggered back from the table as if he’d been shot. Dropping everything, he rushed to the porthole for a glimpse of her.

  It was his moment of truth, the moment in which his courage very nearly failed him. She was stunning. Glowing. As perfect and unapproachable as the plucked and haughty girls who looked out at him from the covers of magazines at the supermarket, icily elegant in a clingy silk chemise the color of béchamel. How could he, Albert D’Angelo, for all his talent and greatness of heart, ever hope to touch her, to move such perfection, to pique such jaded taste buds?

  Wounded, he looked to her companions. Beside her, grinning hugely, as hearty, handsome, and bland as ever, was the Palate—he could expect no help from that quarter. And then he turned his eyes on the couple they’d brought with them, looking for signs of sympathy. He looked in vain. They were middle-aged, silver-haired, dressed to the nines, thin and stringy in the way of those who exercise inflexible control over their appetites, about as sympathetic as vigilantes. Albert understood then that it was going to be an uphill battle. He turned back to the grill, girded himself in a clean apron, and awaited the worst.

  Marie fixed the drinks—two martinis, a Glenlivet neat for Willa, and a beer for the Palate. For appetizers they ordered mozzarella di buffala marinara, the caponata D’Angelo, the octopus salad, and the veal medallions with onion marmalade. Albert put his soul into each dish, arranged and garnished the plates with all the patient care and shimmering inspiration of a Toulouse-Lautrec bent over a canvas, and watched, defeated, as each cam
e back to the kitchen half eaten. And then came the entrées. They ordered a selection—five different dishes—and Albert, after delivering them up to Eduardo with a face of stone, pressed himself to the porthole like a voyeur.

  Riveted, he watched as they sat back so that Eduardo could present the dishes. He waited, but nothing happened. They barely glanced at the food. And then, as if by signal, they began passing the plates around the table. He was stunned: what did they think this was—the Imperial Dinner at Chow Foo Luck’s? But then he understood: each dish had to suffer the scrutiny of the big man with the brutal jaw before they would deign to touch it. No one ate, no one spoke, no one lifted a glass of the Château Bellegrave, 1966, to his lips, until Jock had sniffed, finger-licked, and then gingerly tasted each of Albert’s creations. Willa sat rigid, her black eyes open wide, as the great-jawed, brush-headed giant leaned intently over the plate and rolled a bit of scallop or duck over his tongue. Finally, when all the dishes had circulated, the écrevisses Alberto came to rest, like a roulette ball, in front of the Palate. But he’d already snuffed it, already dirtied his fork in it. And now, with a grand gesture, he pushed the plate aside and called out in a hoarse voice for beer.

  The next day was the blackest of Albert’s life. There were two strikes against him, and the third was coming down the pike. He didn’t know what to do. His dreams had been feverish, a nightmare of mincing truffles and reanimated pigs’ feet, and he awoke with the wildest combinations on his lips—chopped pickles and shad roe, an onion-cinnamon mousse, black-eyed peas vinaigrette. He even, half-seriously, drew up a fantasy menu, a list of dishes no one had ever tasted, not sheiks or presidents. La Cuisine des Espèces en Danger, he would call it. Breast of California condor aux chanterelles; snail darter à la meunière; medallions of panda alla campagnola. Marie laughed out loud when he presented her with the menu that afternoon—“I’ve invented a new cuisine!” he shouted—and for a moment, the pall lifted.

  But just as quickly, it descended again. He knew what he had to do. He had to speak to her, his severest critic, through the medium of his food. He had to translate for her, awaken her with a kiss. But how? How could he even begin to rouse her from her slumber when that clod stood between them like a watchdog?

  As it turned out, the answer was closer at hand than he could have imagined.

  It was late the next afternoon—Thursday, the day before Willa Frank’s next hatchet job was due to appear in the paper—and Albert sat at a table in the back of the darkened restaurant, brooding over his menu. He was almost certain she’d be in for her final visit that night, and yet he still hadn’t a clue as to how he was going to redeem himself. For a long while he sat there in his misery, absently watching Torrey as she probed beneath the front tables with the wand of her vacuum. Behind him, in the kitchen, sauces were simmering, a veal loin roasting; Marie was baking bread and Fulgencio stacking wood. He must have watched Torrey for a full five minutes before he called out to her. “Torrey!” he shouted over the roar of the vacuum. “Torrey, shut that thing off a minute, will you?”

  The roar died to a wheeze, then silence. Torrey looked up.

  “This guy, what’s his name, Jock—what do you know about him?” He glanced down at the scrawled-over menu and then up again. “I mean, you don’t know what he likes to eat, by any chance, do you?”

  Torrey shambled across the floor, scratching the stubble of her head. She was wearing a torn flannel shirt three sizes too big for her. There was a smear of grease under her left eye. It took her a moment, tongue caught in the corner of her mouth, her brow furrowed in deliberation. “Plain stuff, I guess,” she said finally, with a shrug of her shoulders. “Burned steak, potatoes with the skins on, boiled peas, and that—the kind of stuff his mother used to make. You know, like shanty Irish?”

  Albert was busy that night—terrifically busy, the place packed—but when Willa Frank and her Palate sauntered in at nine-fifteen, he was ready for them. They had reservations (under an assumed name, of course—M. Cavil, party of two), and Eduardo was able to seat them immediately. In he came, breathless, the familiar phrase like a tocsin on his lips—“She’s here!”—and out he fluttered again, with the drinks: one Glenlivet neat, one beer. Albert never glanced up.

  On the stove, however, was a smallish pot. And in the pot were three tough scarred potatoes, eyes and dirt-flecked skin intact, boiling furiously; in and amongst them, dancing in the roiling water, were the contents of a sixteen-ounce can of Mother Hubbard’s discount peas. Albert hummed to himself as he worked, searing chunks of grouper with shrimp, crab, and scallops in a big pan, chopping garlic and leeks, patting a scoop of foie gras into place atop a tournedo of beef. When, some twenty minutes later, a still-breathless Eduardo rocked through the door with their order, Albert took the yellow slip from him and tore it in two without giving it a second glance. Zero hour had arrived.

  “Marie!” he called, “Marie, quick!” He put on his most frantic face for her, the face of a man clutching at a wisp of grass at the very edge of a precipice.

  Marie went numb. She set down her cocktail shaker and wiped her hands on her apron. There was catastrophe in the air. “What is it?” she gasped.

  He was out of sea-urchin roe. And fish fumet. And Willa Frank had ordered the fillet of grouper oursinade. There wasn’t a moment to lose—she had to rush over to the Edo Sushi House and borrow enough from Greg Takesue to last out the night. Albert had called ahead. It was okay. “Go, go,” he said, wringing his big pale hands.

  For the briefest moment, she hesitated. “But that’s all the way across town—if it takes me an hour, I’ll be lucky.”

  And now the matter-of-life-and-death look came into his eyes. “Go,” he said. “I’ll stall her.”

  No sooner had the door slammed behind Marie, than Albert took Fulgencio by the arm. “I want you to take a break,” he shouted over the hiss of the sprayer. “Forty-five minutes. No, an hour.”

  Fulgencio looked up at him out of the dark Aztecan slashes of his eyes. Then he broke into a broad grin. “No entiendo,” he said.

  Albert mimed it for him. Then he pointed at the clock, and after a flurry of nodding back and forth, Fulgencio was gone. Whistling (“Core ‘ngrato,” one of his late mother’s favorites), Albert glided to the meat locker and extracted the hard-frozen lump of gray gristle and fat he’d purchased that afternoon at the local Safeway. Round steak, they called it, $2.39 a pound. He tore the thing from its plastic wrapping, selected his largest skillet, turned the heat up high beneath it, and unceremoniously dropped the frozen lump into the searing black depths of the pan.

  Eduardo hustled in and out, no time to question the twin absences of Marie and Fulgencio. Out went the tournedos Rossini, the fillet of grouper oursinade, the veal loin rubbed with sage and coriander, the anguille alla veneziana, and the zuppa di datteri Alberto; in came the dirty plates, the congested forks, the wineglasses smeared with butter and lipstick. A great plume of smoke rose from the pan on the front burner. Albert went on whistling.

  And then, on one of Eduardo’s mad dashes through the kitchen, Albert caught him by the arm. “Here,” he said, shoving a plate into his hand. “For the gentleman with Miss Frank.”

  Eduardo stared bewildered at the plate in his hand. On it, arranged with all the finesse of a blue-plate special, lay three boiled potatoes, a splatter of reduced peas, and what could only be described as a plank of meat, stiff and flat as the chopping block, black as the bottom of the pan.

  “Trust me,” Albert said, guiding the stunned waiter toward the door. “Oh, and here,” thrusting a bottle of ketchup into his hand, “serve it with this.”

  Still, Albert didn’t yield to the temptation to go to the porthole. Instead, he turned the flame down low beneath his saucepans, smoothed back the hair at his temples, and began counting—as slowly as in a schoolyard game—to fifty.

  He hadn’t reached twenty when Willa Frank, scintillating in a tomato-red Italian knit, burst through the door. Eduardo was right be
hind her, a martyred look on his face, his hands spread in supplication. Albert lifted his head, swelled his chest, and adjusted the great ball of his gut beneath the pristine field of his apron. He dismissed Eduardo with a flick of his hand, and turned to Willa Frank with the tight composed smile of a man running for office. “Excuse me,” she was saying, her voice toneless and shrill, as Eduardo ducked out the door, “but are you the chef here?”

  He was still counting: twenty-eight, twenty-nine.

  “Because I just wanted to tell you”—she was so wrought up she could barely go on—“I never, never in my life…”

  “Shhhhh,” he said, pressing a finger to his lips. “It’s all right,” he murmured, his voice as soothing and deep as a backrub. Then he took her gently by the elbow and led her to a table he’d set up between the stove and chopping block. The table was draped with a snowy cloth, set with fine crystal, china, and sterling borrowed from his mother. There was a single chair, a single napkin. “Sit,” he said.

  She tore away from him. “I don’t want to sit,” she protested, her black eyes lit with suspicion. The knit dress clung to her like a leotard. Her heels clicked on the linoleum. “You know, don’t you?” she said, backing away from him. “You know who I am.”

  Huge, ursine, serene, Albert moved with her as if they were dancing. He nodded.

  “But why—?” He could see the appalling vision of that desecrated steak dancing before her eyes. “It’s, it’s like suicide.”

  A saucepan had appeared in his hand. He was so close to her he could feel the grid of her dress through the thin yielding cloth of his apron. “Hush,” he purred, “don’t think about it. Don’t think at all. Here,” he said, lifting the cover from the pan, “smell this.”

  She looked at him as if she didn’t know where she was. She gazed down into the steaming pan and then looked back up into his eyes. He saw the gentle, involuntary movement of her throat.