T.C. Boyle Stories Page 4

  With trembling fingers—it was only a matter of time before she slipped like a spy, like a murderess, into D’Angelo’s and filleted him like all the others—he smoothed out the paper and focused on the bold black letters of the headline:

  UDOLPHO’S: TROGLODYTIC CUISINE

  IN A CAVELIKE ATMOSPHERE

  He read on, heart in mouth. She’d visited the restaurant on three occasions, once in the company of an abstract artist from Detroit, and twice with her regular companion, a young man so discerning she referred to him only as “The Palate.” On all three occasions, she’d been—sniff—disappointed. The turn-of-the-century gas lamps Udolpho’s grandfather had brought over from Naples hadn’t appealed to her (“so dark we joked that it was like dining among Neanderthals in the sub-basement of their cave”), nor had the open fire in the massive stone fireplace that dominated the room (“smoky, and stinking of incinerated chestnuts”). And then there was the food. When Albert got to the line about the pasta, he couldn’t go on. He folded the paper as carefully as he might have folded the winding sheet over Udolpho’s broken body and set it aside.

  It was then that Marie stepped through the swinging doors to the kitchen, the wet cloth napkin she’d been using as a dishrag clutched in her hand. “Albert?” she gasped, darting an uneasy glance from his stricken face to the newspaper. “Is anything wrong? Did she—? Today?”

  She assumed the worst, and now he corrected her in a drawl so lugubrious it might have been his expiring breath: “Udolpho’s.”

  “Udolpho’s?” Relief flooded her voice, but almost immediately it gave way to disbelief and outrage. “Udolpho’s?” she repeated.

  He shook his head sadly. For thirty years Udolpho’s had reigned supreme among West Side restaurants, a place impervious to fads and trends, never chic but steady—classy in a way no nouvelle mangerie with its pastel walls and Breuer chairs could ever hope to be. Cagney had eaten here, Durante, Roy Rogers, Anna Maria Alberghetti. It was a shrine, an institution.

  Albert himself, a pudgy sorrowful boy of twelve, ridiculed for his flab and the great insatiable fist of his appetite, had experienced the grand epiphany of his life in one of Udolpho’s dark, smoky, and—for him, at least—forever exotic banquettes. Sampling the vermicelli with oil, garlic, olives, and forest mushrooms, the osso buco with the little twists of bow-tie pasta that drank up its buttery juices, he knew just as certainly as Alexander must have known he was born to conquer, that he, Albert D’Angelo, was born to eat. And that far from being something to be ashamed of, it was glorious, avocation and vocation both, the highest pinnacle to which he could aspire. Other boys had their Snider, their Mays, their Reese and Mantle, but for Albert the magical names were Pellaprat, Escoffier, Udolpho Melanzane.

  Yes. And now Udolpho was nothing. Willa Frank had seen to that.

  Marie was bent over the table now, reading, her piping girlish voice hot with indignation.

  “Where does she come off, anyway?” Albert shrugged. Since he’d opened D’Angelo’s eighteen months ago the press had all but ignored him. Yes, he’d had a little paragraph in Barbed Wire, the alternative press weekly handed out on street corners by greasy characters with straight pins through their noses, but you could hardly count that. There was only one paper that really mattered—Willa Frank’s paper—and while word of mouth was all right, without a review in the paper, you were dead. Problem was, if Willa Frank wrote you up, you were dead anyway.

  “Maybe you’ll get the other one,” Marie said suddenly. “What’s her name—the good one.”

  Albert’s lips barely moved. “Leonora Merganser.”

  “Well, you could.”

  “I want Willa Frank,” he growled.

  Marie’s brow lifted. She closed the paper and came to him, rocked back from his belly, and pecked a kiss to his beard. “You can’t be serious?”

  Albert glanced bitterly around the restaurant, the simple pine tables, whitewashed walls, potted palms soft in the filtered morning light. “Leonora Merganser would faint over the Hamburger Hamlet on the corner, Long John Silver’s, anything. Where’s the challenge in that?”

  “Challenge? But we don’t want a challenge, honey—we want business. Don’t we? I mean if we’re going to get married and all—”

  Albert sat heavily, took a miserable sip of his stone-cold espresso. “I’m a great chef, aren’t I?” There was something in his tone that told her it wasn’t exactly a rhetorical question.

  “Honey, baby,” she was in his lap now, fluffing his hair, peering into his ear, “of course you are. The best. The very best. But—”

  “Willa Frank,” he rumbled. “Willa Frank. I want her.”

  There are nights when it all comes together, when the monkfish is so fresh it flakes on the grill, when the pesto tastes like the wind through the pines and the party of eight gets their seven appetizers and six entrées in palettes of rising steam and delicate colors so perfect they might have been a single diner sitting down to a single dish. This night, however, was not such a night. This was a night when everything went wrong.

  First of all, there was the aggravating fact that Eduardo—the Chilean waiter who’d learned, a la Chico Marx, to sprinkle superfluous “ahs” through his speech and thus pass for Italian—was late. This put Marie off her pace vis-à-vis the desserts, for which she was solely responsible, since she had to seat and serve the first half-dozen customers. Next, in rapid succession, Albert found that he was out of mesquite for the grill, sun-dried tomatoes for the fusilli with funghi, capers, black olives, and, yes, sun-dried tomatoes, and that the fresh cream for the frittata piemontese had mysteriously gone sour. And then, just when he’d managed to recover his equilibrium and was working in that translated state where mind and body are one, Roque went berserk.

  Of the restaurant’s five employees—Marie, Eduardo, Torrey, who did day cleanup, Albert himself, and Roque—Roque operated on perhaps the most elemental level. He was the dishwasher. The Yucateco dishwasher. Whose responsibility it was to see that D’Angelo’s pink and gray sets of heavy Syracuse china were kept in constant circulation through the mid-evening dinner rush. On this particular night, however, Roque was slow to accept the challenge of that responsibility, scraping plates and wielding the nozzle of his supersprayer as if in a dream. And not only was he moving slowly, the dishes, with their spatters of red and white sauce and dribbles of grease piling up beside him like the Watts Towers, but he was muttering to himself. Darkly. In a dialect so arcane even Eduardo couldn’t fathom it.

  When Albert questioned him—a bit too sharply, perhaps: he was overwrought himself—Roque exploded. All Albert had said was, “Roque—you all right?” But he might just as well have reviled his mother, his fourteen sisters, and his birthplace. Cursing, Roque danced back from the stainless-steel sink, tore the apron from his chest, and began scaling dishes against the wall. It took all of Albert’s two hundred twenty pounds, together with Eduardo’s one-eighty, to get Roque, who couldn’t have weighed more than one-twenty in hip boots, out the door and into the alley. Together they slammed the door on him—the door on which he continued to beat with a shoe for half an hour or more—while Marie took up the dishrag with a sigh.

  A disaster. Pure, unalloyed, unmitigated. The night was a disaster.

  Albert had just begun to catch up when Torrey slouched through the alley door and into the kitchen, her bony hand raised in greeting. Torrey was pale and shrunken, a nineteen-year-old with a red butch cut who spoke with the rising inflection and oblate vowels of the Valley Girl, born and bred. She wanted an advance on her salary.

  “Momento, momento,” Albert said, flashing past her with a pan of béarnaise in one hand, a mayonnaise jar of vivid orange sea-urchin roe in the other. He liked to use his rudimentary Italian when he was cooking. It made him feel impregnable.

  Meanwhile, Torrey shuffled halfheartedly across the floor and positioned herself behind the porthole in the “out” door, where, for lack of anything better to do, she could watch th
e customers eat, drink, smoke, and finger their pastry. The béarnaise was puddling up beautifully on a plate of grilled baby summer squash, the roe dolloped on a fillet of monkfish nestled snug in its cruet, and Albert was thinking of offering Torrey battle pay if she’d stay and wash dishes, when she let out a low whistle. This was no cab or encore whistle, but the sort of whistle that expresses surprise or shock—a “Holy cow!” sort of whistle. It stopped Albert cold. Something bad was about to happen, he knew it, just as surely as he knew that the tiny hairs rimming his bald spot had suddenly stiffened up like hackles.

  “What?” he demanded. “What is it?”

  Torrey turned to him, slow as an executioner. “I see you got Willa Frank out there tonight—everything going okay?”

  The monkfish burst into flame, the béarnaise turned to water, Marie dropped two cups of coffee and a plate of homemade millefoglie.

  No matter. In an instant, all three of them were pressed up against the little round window, as intent as torpedoers peering through a periscope. “Which one?” Albert hissed, his heart doing paradiddles.

  “Over there?” Torrey said, making it a question. “With Jock—Jock Mc-Namee? The one with the blond wig?”

  Albert looked, but he couldn’t see. “Where? Where?” he cried.

  “There? In the corner?”

  In the corner, in the corner. Albert was looking at a young woman, a girl, a blonde in a black cocktail dress and no brassiere, seated across from a hulking giant with a peroxide-streaked flattop. “Where?” he repeated.

  Torrey pointed.

  “The blonde?” He could feel Marie go slack beside him. “But that can’t be—” Words failed him. This was Willa Frank, doyenne of taste, grande dame of haute cuisine, ferreter out of the incorrect, the underachieved, arid the unfortunate? And this clod beside her, with the great smooth-working jaw and forearms like pillars, this was the possessor of the fussiest, pickiest, most sophisticated and fastidious palate in town? No, it was impossible.

  “Like I know him, you know?” Torrey was saying. “Jock? Like from the Anti-Club and all that scene?”

  But Albert wasn’t listening. He was watching her—Willa Frank—as transfixed as the tailorbird that dares look into the cobra’s eye. She was slim, pretty, eyes dark as a houri’s, a lot of jewelry—not at all what he’d expected. He’d pictured a veiny elegant woman in her fifties, starchy, patrician, from Boston or Newport or some such place. But wait, wait: Eduardo was just setting the plates down—she was the Florentine tripe, of course—a good dish, a dish he’d stand by any day, even a bad one like … but the Palate, what was he having? Albert strained forward, and he could feel Marie’s lost and limp hand feebly pressing his own. There: the veal piccata, yes, a very good dish, an outstanding dish. Yes. Yes.

  Eduardo bowed gracefully away. The big man in the punk hairdo bent to his plate and sniffed. Willa Frank—blond, 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-complected 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 sautéed 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.