chorizo grill, cranberry mustard; boiled potato, chive; raab

It may look pretty unsophisticated, and it was unsophisticated, but the meal was delicious, and surprisingly cosmopolitan: The sausage was spicy Iberian, but made by a legendary New York German butcher shop; the sauce had both American and German elements, but was made in the U.S.; except for the Italian olive oil, the potatoes were pretty German, even if they were called ‘Yukon; the greens, garlic, and peperoncino were totally Italian; the wine has to be described as both American and Portuguese; the music was at once Münchner und Wiener, and it gracefully straddled 3 different centuries (albeit just under 200 years).

Oh, and Barry and I both agree: One cannot serve potatoes too often.