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I nibbled on half of a fat baguette sandwich spread with tarragon aïoli and stuffed with sautéed sweet lobster meat. It was so rich that I finally set the bread aside, ate the lobster and had the server box the other half to take home. Being seriously carb-conscious required so much work that I was too exhausted by the end of the meal to reward myself with something sweet. But James dug lustily into a martini glass filled with ice cream, fresh berries and ribbons of dulce de leche.
"I don't know how you can be so disciplined," James said, licking his spoon. "Dessert is the best part of any meal."
At Piropos, James Beard and I would beg to differ. Piropos