“It’s the only place in the world that has all five species of scallop,” says the grey old man at the table next to us.
I didn’t know there were different species of scallop. I’m eavesdropping.
The man is croaking his words and waving his hands, his fingertips inches away from a thin-stemmed glass filled with a double-pour of the house brand Sauvignon Blanc. I’m dreading the moment he’ll send his wine flying across the room.