“The Hotel Chelsea” (Section IV)

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It’s exclusivity and prestige above all else, or at least the aura or sense of it, which is what all of our egos seek – it’s the ego – but I think this place is as exclusive and prestigious as it gets. We one-upped everyone in terms of douchebaggery. But let’s see how the food here sizes up. For appetizer, ‘Ravioles du Dauphiné’ – comté cheese ravioli, vin jaune, salted butter – and for dinner, 8 oz flatiron steak, medium. ‘Steak frites.’ Let’s see how it goes. ‘Café Chelsea’ is a French-American bistro, by the way. Hence, the items.
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Published by adamazim1988

I have a Bachelor's Degree in History/Government and International Relations from George Mason University, and a Master's Degree in International Affairs with a Concentration in U.S. Foreign Policy from American University in Washington, DC. I was born in New York City, and have lived in Northern Virginia since childhood. I am an independent writer and an entrepreneur. I am also a book author.

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