Anna Marie

　　"The crab risotto is on the pass, chef, easy on the salt and pepper as requested."

　　She nodded to one of her sous chefs. Fridays were busy nights. This supernatural restaurant was no different from a human restaurant. If there was a slight difference, these people love expensive menus.

　　There was no sense in holding back from the expenses. She worked with the best ingredients money could buy and delighted her patrons with sumptuous ...