Lee Anne laughs at how ridiculous she sounded. They sit down to try the dishes. They start with Dave's Lemongrass Crab Stack & Prawns with Court Bouillon and his hot Opa. Heh, that sounds like something Brian Hill might say: "She's got one hot Opa!" Stephen thinks peeling the prawns is really awkward. Yeah, but some people really do enjoy that aspect of eating shrimp and prawns. It's like peel 'n' eat shrimp on the boardwalk -- it's sort of homey and recalling childhood memories. It's so Dave. Lee Anne and Miguel say that the dish has a really good flavor profile; however, as Miguel tries to cut into prawn with a knife, it shoots off his plate onto the floor. "I guess that goes to show how high-roller I am!" Miguel jokes. Keller is totally cracking up, much to his own surprise, I think. He seems rather shy. I don't know why I have this sudden crush on him, but I do. Stephen, who seems more than usually fussily stuffed into his ubiquitous suit and tie, is meticulously dissecting and eating his shrimp. His tie is so wide and thick that it looks like a cravat. Talking about Dave's hot dish, Lee Anne and Miguel thinks the Opa has interesting flavors. Stephen reminds them that this is supposed to be food for high rollers -- gamblers who are handling thousands of dollars a hand. He wonders if this food is appropriate. "Give me some damn caviar," Lee Anne says. Miguel thinks the fish should have had a sauce.
Moving on to Tiffani's dishes, Lee Anne gets that the sashimi is plated to take positive and negative space into consideration (the fish is way over on one side of the big white plate, with nothing on the other side), but she doesn't think it was sliced well at all. She also points out that there's a blood orange segment on the plate, but she doesn't taste blood orange in the vinaigrette. Miguel agrees. Of the lobster, Miguel thinks the flavors are good but he's not wowed. Stephen thinks the seasoning of the lobster is lacking in salt and real flavor, but he thinks the quality of food that they, as high rollers, are getting is better than Dave's dish.
Finally, we come to Harold's cart. Miguel really likes the look of the mussel soup. Stephen mentions that the mussel soup has coconut milk in it, which makes me want it even more. Lee Anne praises the presentation of the sashimi; she loves the use of color. Miguel thinks the Japanese treatment of the cucumbers is very nice, very classic. While Lee Anne likes the combination of textures in the dish, she would have liked more acid in the flavor. Stephen agrees. Turning to the soup, Lee Anne wonders if she would consider it an entrÃ©e, but decides it is definitely the best appetizer. I wonder if they can guess who made what.