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For an encore, we chose chocolate mousse, one of the Savoy's many nineteenth-century dessert offerings (such as apple pie, Brandy Snaps and a crème de menthe parfait), which I vastly prefer over other restaurants' predictable "modern" dessert trays loaded with ersatz tiramisu and chalky cheesecake.
"This is such a great place," Cathy said, looking around the room. "We'd come here more often if it wasn't so, well, expensive."
But if the price one pays for dinner includes the historic setting, the stylish service, the sumptuous portions and an occasional song, it's worth it.
