Have you ever wondered what it’s like to treat yourself to a $600 meal at one of the world’s best restaurants? While clearly no substitute for the real thing (the crucial senses of taste and smell cannot be replicated over the internet… yet), Imgur user Hoptail has allowed us to eat vicariously through her graphic descriptions and photos from a restaurant in San Francisco.

你有没有想过，在世界上最好的餐厅之一享用一顿600美金的晚餐是什么感觉？社交网友hoptail对自己在旧金山享用的一顿奢华晚餐做了绘声绘色的描述并上传了许多照片，虽然不能代替实物（味觉和嗅觉的细致感受还不能在网络上复制……到目前为止），但我们可以借此聊以感受一番啦。

Taking us on a mouthwatering tour of the meal, which included an astonishing array of courses, Hoptail manages to convey her fine dining experience beautifully and without a hint of the snobbish tone usually reserved for such reviews.

Hoptail对这餐极其丰盛的晚餐进行了描述，带我们进行了一番令人口水汪洋的美味之旅。她对这番馔享的描绘尽善尽美，而且完全不带一般美食评论常有的势力腔调。

“The most heavenly tea I’ve ever had in my life. Each little bushel had douglas fir, yarrow, chamomile, lemon balm, anise and hyssop all picked fresh from the restaurant farm and steeped in hot meyer lemon water”

 每一次啜饮都能品尝到从餐厅茶场里新鲜采摘的花旗松、蓍草、甘菊，柠檬草，茴芹，牛膝草等香料渗透在热番柠檬水里的味道。

“Up next, baby spinach, roasted kelp cooked in clarified butter (compliments of their jersey cow Bella) and topped with caviar”

“接下来是菠菜芽拌烤海带，无水黄油烹制（无水黄油是餐厅的泽西奶牛贝拉产的奶做的），最后点缀以鱼子酱。”

“Turbot fish – 2 ways. Sashimi was amazing. The second preparation was grilled with a light soy glaze. Came with little heirloom tomatoes and some sort of deepfried flower”

两种不同做法的大比目鱼。生鱼片味道非常好。 第二道比目鱼是拌有大豆釉的烤鱼。小巧的纯种番茄和油炸花作为盘饰。

“A Geoduck. If you’ve never heard of them before, Google it. They are freaky looking. Honestly, it wasn’t that good. Just kind of chewy and the marinade was super overwhelming I couldn’t actually taste the meat”

“一盘象拔蚌。我从没吃过这种肉。这种生物模样很吓人。坦率的说味道并不怎么好。肉质很有嚼劲，腌渍汁的味道很大，我几乎吃不出肉质本身的味道。”

“This was, hands down, my favourite course. Fresh sea urchin on grilled bread that was basted in a sauce made of the off-cuts of the bread. It was SUPER creamy.. like the butter of the sea. So amazingly fresh and the sauce in the bread was incredible”

隆重介绍一下，这是我最喜欢的一道菜。新鲜的海胆卧在饱沾着酱汁的面包上，酱汁是用面包的边角余料做成的。海胆质地绵软口感醇厚……就像大海里的奶油。质地超级新鲜，面包里的酱汁好吃得不可思议。

“That’s sliced radish on top (again from their farm) with Bella’s clarified butter”

这盘菜上层是萝卜片（还是产自他们自营的农场）与奶牛贝拉产的无水奶油。

“Underneath there was a sort of radish jelly vinegar reduction, the radish tops and cubes of marinated radish. It was super fresh and tart and a really good transition from the richness of the previous course”

下层是黑醋汁腌果冻萝卜，拌有萝卜缨子和腌萝卜小方块。口感非常新鲜。让味觉实现从上一道菜的馥郁口感的完美过渡。

“This is roasted pumpkin – 3 ways. The first to the left is kind of like agedashi tofu except it’s torn roast pumpkin topped with octopus flakes”

“这是一道烤南瓜——用三种方法烹制。左边的第一道有点像日式炸豆腐，其实它是烤碎南瓜，缀以章鱼碎末。”

“Second preparation was pumpkin hung over their in-house fire and slow roasted for like 8 hours with a buttermilk cream. Caramelisation was incredible”

“第二道南瓜是用餐厅里的室内烤炉文火慢烤足足8小时制成的烤南瓜，伴有脱脂奶油作为配料。表面的焦糖非常好吃。”

“Not sure about this one. Pumpkin puree in cold-pressed pumpkin seed oil. It felt like it was kind of added as an afterthought and was way too salty. I’m not even sure how I was supposed to eat it”

“这道菜有点难以评价。南瓜酱加上冷榨的南瓜籽油。让人感觉这是一道临时添加的菜肴，而且口感很咸。我甚至不能决定我是不是要吃掉它。

“This is antelope . It came with stuffed radicchio, herb salad and really nice biscuits and honey butter that tasted like pancakes”

“这是羚羊肉。配菜是填料菊苣菜，蔬菜沙拉，很好吃的饼干和蜂蜜黄油，尝起来有点像煎饼。”

“It was well-seasoned and had the texture of a cross between [en]venison

味道调制得非常好。质地介于鹿肉和牛肉之间，五成熟的火候把握非常精到。

“Antelope bone broth with sage. It was actually really nice, but I needed to move on from Bambi’s relatives”

“羚羊骨汤与鼠尾草。味道很好，不过我不能再吃小鹿斑比的近亲啦。”

“This is smoked ice cream. Don’t ask me the science behind how one smokes ice cream – but it’s got something to do incorporating exotic wood embers into the cream. So incredible though, and came with life-changing salted caramel”

“这是烟熏冰淇淋。不要问我烟熏冰淇淋的科学原理是怎样的——似乎是将某种奇异的草木灰放入了冰淇淋里。尽管如此，还是令人叹服，还配有美味绝伦的咸焦糖。”

“Accompanying assortment of candied toppings (walnuts, peanuts, cacao nibs and pine nuts)”

“还备有各种口味的糖果装饰配料（核桃，花生，可可豆瓣，松子仁等等）”

“Dessert, yes. The best part. Praise Jesus, my palette has been blessed. Amen”

“没错，这是甜点。感谢上帝，这色调多么像调色盘里的颜色！”

“Orange buttermilk creamsicle”

“白脱奶昔橙子”

“Super smooth, really creamy and had hidden segments of candied oranges at the bottom”

“口感非常柔滑，质地醇厚，里面还藏着糖腌橘子瓣。”

“Blueberry sorbet on top of brandy macerated blueberries. Topped with more brandy. Good if you like brandy. ”

“蓝莓雪葩，下面是白兰地腌蓝莓，浇头也是白兰地。如果你喜欢喝白兰地酒的话一定会喜欢这道甜点。”

“The Saison “Snickers” bar. This is an off-menu item that comes if you befriend the right waiter. Some sort of dark chocolate and nut brownie base, salted caramel centre, chocolate ganache and topped with 24K gold”

赛松‘士力架’巧克力棒。这是一道不在菜单上的菜，如果你能跟合适的服务员交上朋友就能吃到它。底部是黑巧克力和坚果布朗尼巧克力，中间是咸焦糖，巧克力软泥夹心，最上面是一片24K的金箔。

“Honestly, this was an awesome experience and, for me, well worth the money”

诚然这顿饭是一番美妙的享受，对我而言物有所值。”

（翻译：小木）