The outer doors to Cipriani, a high-end restaurant across from Grand Central Terminal, are black, opaque glass, two stories high. Behind them are revolving doors, like at a bank, leading into an enormous hall with ceilings fifty feet high and a dining space as large as half a football field. I walk past on my way to work and look in, staring deep into the warmly lit opulence of table after white-linen-covered table, while small people, working industriously setting up for some event or other, place gleaming silver and starched napkins down on tables beneath warm gold and wood accents on the walls.
A little ache starts up in my chest, and I remember what it was like to (pretend to) have enough money to eat someplace like that.
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