1:22:00
- Where's my pasta?
- It's coming.
1:22:02
- You enjoying San Francisco?
- Oh, I love it.
1:22:05
Have you been
to the deYoung Museum?
1:22:18
Sorry.
1:22:22
Thank you.
1:22:26
Thank you so much.
1:22:29
It has an excellent nose. It's quite
vintage, and you may serve it up.
1:22:33
- Thank you.
- This evening's specials:
1:22:35
we have grilled squab
with a sweet potato foie gras...
1:22:40
spring roll with a wild
huckleberry sauce.
1:22:43
We also are offering
braised sweetbreads...
1:22:45
with a white truffle sauce
on cracked bulgur.
1:22:48
- Cracked bulgur?
- Mm-hmm.
1:22:50
You know, my mouth has been screaming
for some cracked bulgur all week.
1:22:54
Can we have a couple of minutes
to look at the menu?
1:22:55
-Oh, sure. Take your time.
-Man can't live on cracked bulgur alone.
1:23:04
-Nice place, huh?
-Yeah, I think it's really nice.
1:23:07
- Bit expensive, though.
- Very, very, very expensive.
1:23:11
In fact, it's costing me
quite a pretty penny...
1:23:12
to wine and dine you in such fashion,
so I hope you're appreciative of it.
1:23:15
Mmm, but I think
I'm worth it.
1:23:17
I think you're worth it too.
1:23:19
In fact, this is the perfect
setting for my little plan.
1:23:24
You see, I know you know that
there's a very important reason...
1:23:28
why I wanted to have dinner
with you tonight.
1:23:31
I didn't realize that
at all, no.
1:23:33
Veronica, this last week
has been incredible for me.
1:23:36
You know, l--
I don't know.
1:23:38
I feel like our relationship went
to the next phase or something...
1:23:41
and kind of crystallized
into this new thing...
1:23:43
and I'm hoping
that the feeling's mutual.
1:23:45
Well, yeah,
of course it's mutual.
1:23:47
Good. Because, Veronica...
1:23:50
there comes a time
in every relationship...
1:23:53
where things
get more serious.
1:23:55
- Yeah?
- The last week I have
rehearsed this so many times.
1:23:59
I have been sittin' and tryin'
to figure out the best way to do this.