Graves’s hand fell away from my shoulder.
I braced myself and looked up, blinking furiously.
It was swank. Money breathed out of the fake adobe, and there were valets already perking up to attention. The doorman, a tall man with chocolate skin and a snappy dark blue suit jacket, eyed our car. His tie was a vivid flash of red. All the colors were too intense, crowding in through my eyes and pressing into my brain.
Dad would hardly ever have stayed in a place this nice. He had some ideas about the constitutionality and advisability of valet parking. But occasionally, he’d take me so I knew what to expect and how to get in and out of a nicer class of hotels.
My voice wouldn’t work quite right. My cheeks were wet. “I don’t think I’m dressed for this.” We’ll stick out. Oh, God, will we ever stick out here.
“Don’t worry.” Awkward for the first time, Christophe actually patted my elbow. The awkwardness passed, and his face smoothed. He actually looked ready to handle this. “You look lovely. Stay here, let me open your door.”
CHAPTER TWELVE
Christophe took control, quietly and efficiently. One look from him and the doorman and bellhops snapped to attention, the valet took our car, and our luggage—such as it was—was unloaded with alacrity. The desk clerk had murmured something about a standing reservation, and we’d been whisked upstairs inside of two minutes. Christophe tipped the bellhop, saying something in a low voice, and pushed me gently toward the huge granite-tiled bathroom to freshen up. Clean clothes arrived like a genie had ordered them, so as soon as I got out of the shower there was a new pair of designer jeans and a navy-blue silk T-shirt. I used the hotel soap with abandon, scrubbing away the sweat-film, and tried not to cry. It didn’t work. I was leaking.
The restaurant was Italian, within walking distance, and the type of place Dad wouldn’t have touched with a ten-foot pole. The kind where they have eight different sorts of forks ranked alongside your plate, sneering waiters, and a ties-are-not-optional dress code.
The “Italian” extended to a sort of indoor courtyard full of lush greenery. I guess you could even call it a grotto, what with the statues. Naked statues, in glaring white marble.
The expensively suited maitre d’ had held my seat and laid a green linen napkin decorously in my lap, discreetly not mentioning that I was on a slow leak. Christophe pretended not to notice, and as soon as he settled himself and the water glasses—actual goblets full of crushed ice and a paper-thin slice of lemon arranged just so—were filled, he picked up the menu and examined it critically.
I wiped at my cheeks. The tables were all screened off, either by potted plants or by trellises with climbing vines. All the trouble of air conditioning, and this place was still trying to coax plants to grow inside. I wondered who watered them, and a sharp high giggle died in my throat.
“The décor is awful,” Christophe finally said, evenly. “But the concierge swears the food is good. Do you want wine?”
I shook my head. My hair, still damp, slid against my shoulders. It wasn’t even worth tying back. The aspect was a warmth just under my skin, easing the cramping stiffness of sitting in a car all day.
I cleared my throat. The hum of conversation and clinking of forks against dishes was low music. “The clothes.” I sounded rusty. “Where did you—”
One corner of his mouth quirked up. “I have my methods. Hmm. A primavera for you, probably. Something light. Do you object if I order?”
Another shake of my head. Christophe was immaculate again, and the maitre d’ hadn’t blinked at what either of us were wearing. Then again, the jeans were designer, Christophe’s habitual paperthin black sweater was obviously expensive, and Christophe himself had the easy elegance of a fashion magazine come to earth.
I was distinctly outclassed. And how creepy was it that he’d figured out my new sizes? Did they teach that at the Schola? How to size up a girl’s hips with a glance?
Not that I was complaining, really. But still. It was another thing to try not to think about.
“I think I prefer steak. We’ll start with bruschetta, unless you’re a calamari fan . . . no? Very well. What do you want to drink, if not wine?”
“They won’t give me wine.” It was a scandalized whisper. I scrubbed at my cheeks with my fingers, trying to make the tears stop. Thankfully, they were drying up. “Jesus, Christophe!”
That earned me one amused glance. “They’ll give you whatever I say. You worry too much. No matter. What do you want?”
“Diet Coke. If they have it.” I didn’t mean to sound snide. It was actually a relief that he looked so unaffected. The tight ball of panic inside me eased a little. It smelled nice in here—green and fresh and garlicky. Expensive. Quiet, like there was no way a vampire would ever burst in and tear the place up.
He just shrugged, still staring at the menu. “Ruins the palate, but all right. Dru—”
I was saved by a quick little brown penguin of a waiter rolling up to the table. He reeled off the specials in heavily accented English, and Christophe’s eyes actually lit up. He laid the menu down, folded his hands, and busted out something that sounded like Italian.
The waiter looked shocked for a second, but then they started gabbling like old friends. A busboy in a snow-white jacket brought a plate of crusty, steaming bread slices and a little crock thing of butter, a decanter of olive oil and one of balsamic vinegar, as well as a small terra-cotta tub that reeked of heavenly roasted garlic. He also set down two wineglasses and vanished.