Always funky fresh, could never be stale

Last night the wife took me to WD-50. The chef there is named Wylie. If you don't know who Wylie is, consider this: Paul Bocuse pan cooks his foie gras. Wylie melts a foie gras terrine into liquefied fat, mixes in a a 0.65 percent concentration of 70 percent konjac flour and 30 percent xanthan gum, and then adds a small amount of water and an egg yolk which helps keep everything evenly suspended in the liquid. The mixture is spread on a sheet, chilled, cut into strands and tied into knots. (Source)

The waiter did his best to ruin the fun by coming by twice during the first two courses to say, "Just make sure you get a taste of every element in every bite."

Then the "Eggs Benedict" came out, which included a cube of deep-fried hollandaise. The waiter said, "Make sure you get each element when you eat this. The best way is just to take it all with your fingers and eat it all at once." Then he stayed silent in front of our table and didn't move. When I realized that he intended to watch us eat the course, I leaned back in my chair and just stared at him until he left. I've been feeding myself without supervision for thirty years, and I think that my gut is evidence of my success.

After eating the Eggs Benedict, I was amazed. The wife asked me how I felt.

I said, "Humbled."