What secret? Whether it was because the waiter liked it so much or because the chef was good at frying, we ordered the calamari.
We are impressionable that way.
But we are not so impressionable that we don’t know lousy calamari when we taste it. Drenched in a sweet sauce that overwhelmed what little flavor, if any, the calamari had, it was also overcooked and somewhat tirelike. We sent it back.
The waiter was gracious, but disbelieving. He removed the dish from our table. “I don’t want to have anything offensive in front of you,” he said. We could see him in the hallway showing the plate to the other waiters and saying something. Probably, “Don’t they know this is a five-star restaurant?”