"Most notably published in the New York Times and their Magazine; my last name's Fitzgerald," he said, watching her very subtle change in posture with a degree of admiration. Her demeanor just exuded confidence, hinted at business savvy, and -- he had to admit -- he was impressed. He was also somewhat taken by the fact that she seemed interested in his opinions as to the locations he had visited in Greece. He almost beamed with pride in his work. Well, the work he could beam with pride at in public; he certainly was not going to delve into the sort of things he wrote under his pseudonym. But she was the Chloe? Of Chloe's Kitchen? Now, he was very impressed. "Oh, wow! Most impressive," he said. He could recall having frequented some of the restaurants her company had absorbed while he was at Stanford, a couple of restaurants which he would later review in his work for the Times. And it was not just that; in fact, "Your herbal brews... I'm all but addicted to," he said. "And your cookbooks, so practical and informative, true gems," he added. It was genuine praise, the sort of things that echoed words he had written in his reviews.
"Let's see, things worth buying," he said, thinking out loud. "Personally, in the restaurant realm, I liked Varoulko, has a lovely view of the Acropolis, fantastic seafood, stews, and sweetbreads," he said. "Alatsi is also excellent, following this sort of trend toward Cretan cuisine that appears to have taken over the area. I suggest the gamopilafo, or snails boubouristi." He looked thoughtful, considering the hotels he had toured. "As for hotels, the Divani-Palace Acropolis is very nice, even if the rooms seem a bit bland. It has a lot of potential, I feel. Then, of course, there's the distinctive and classy St. George Lycabettus Hotel, and the Andromeda Hotel, which is very charming. I haven't gotten to visit any spas just yet."