Ash googles “Bar Amelie” and finds a glitzy website for it. It’s just off Curzon Street and is sleek and beautiful—brushed brass and pale velvet, three different types of caviar on the bar menu. It’s the antithesis of her dad’s restaurants: sandy-floored, rough-hewn, chalkboards, tongue-and-groove cladding, smoky chowders and chargrilled lobsters.
