Bartholomew started a long-distance flirtation with some pert little sociology-major type who'd probably driven her Sprint over here from Sweetvale College, looking for Harvard students or chip designers, but that romance died as soon as she noticed he was covered with something that looked remarkably like dirt. Bart worked in a retread business. All day long he picked up tires and flung them onto heaps, and by five o'clock he was vulcanized.
When it was time, I hauled my bike out of Bart's van and crossed the river into Brighton-a kind of small Irish panhandle that sticks way out to the west of Boston proper- then followed back streets and sidewalks due east until I was in Allston, part of the same panhandle, but scruffier and more complicated. For example, here lived many of the Asian persuasion. If you judged from restaurants alone, you'd conclude that the Chinese dominated, that the Thais were catching up fast and that the Vietnamese ran a distant third. But I don't think that's true at all. The Vietnamese are just more discriminating when it comes to starting restaurants. The Chinese and the Thais, and for that matter the Greeks, print up menus automatically as soon as they get into the city limits; it's like a brainstem function. But the Vietnamese tend to be hard-luck cases to begin with, and they have a fastidious, catlike attitude about their chow. Maybe they got it from the French. To them, Chinese is gooey and greasy while Thai is monotonous-all that lemon grass and coconut milk. The Vietnamese cook for keeps.
Hoa's location was awful. In Boston, where landlords are as likely to carry gasoline cans as paint cans, all other buildings like this had long ago been reduced to smoking holes. It was a solo Italianate monster that rose like a tombstone beside the Mass Pike, facing Harvard Street. Parking was no problem, though there was some question as to whether your car would still be there when you got out. The inside was bare and bright as a gymnasium, containing a dozen mismatched tables with orange oilcloth thumbtacked onto them. The decor was beer signs, depressing photographs of old Saigon and framed restaurant reviews from various newspapers, favoring phrases like "this Pearl is a diamond in the rough" and "surprising discovery by the Pike" and "worth the trip out of your way."
For the first couple months I had the feeling I was supporting this place singlehandedly by insisting that we hold large GEE luncheon meetings here. Then, after those reviews came out, it was "discovered" by Harvard Biz hopefuls who came to worship at the shrine of Hoa's entrepreneurial spirit. So I no longer felt like Hoa's kids would go hungry if I didn't eat there three times a week. But when people hemmed and hawed about where to eat, the Pearl was still my choice.
I carried my bike inside the front door, a privilege earned by steady patronage. Hoa and his brother thought it was outlandish that I, a relatively well-to-do American, rode around on a bike. I might as well have insisted on wearing a conical hat and black pajamas. They drove cars exclusively, scabrous beaters that got stolen or burned several times a year.
Once through the vestibule, I checked out my fellow diners. The man in circular glasses, with a one-inch-thick alligator briefcase? No, this was not the GEE frogman. Nor the five Asians, efficiently snarfing down something that wasn't on the menu. The three blue-haired Brighton Irish ladies, still flabbergasted by the lack of handles on the teacups? Not likely. But the mid-thirties unit, seated under a blurry photo of the statue of the marine, hair to his shoulders, Nicaraguan peasant necklace, bicycle helmet on the table, now this was a GEE frogman. Though at the moment he was interrogating Hoa's brother, in half-forgotten Vietnamese, about what kind of tea this was.
"Hey, man," he said when he saw me, "I recognize you from the '60 Minutes', thing. How you doing?"
"Tom Akers, right?" I sat down and moved his bike helmet to the floor.
"Yeah, that's right. Hey, this is a great place. You hang out here?"
"Constantly."
"What's good?"
"All of it. But start with the Imperial Rolls."
"Kind of pricey."
"They're the best. All the other Vietnamese places wrap their rolls in egg-roll dough. So it's just like a Chinese roll. Here they use rice paper."
"Outstanding!"
"It's so delicate that most restaurants won't fuck with it. But Hoa's wife has the touch, man, she can do it with her toes."
"How's their fish stuff? I don't eat red meat."
My recommendation-Ginger Fish-got stuck on the way out. It was a mound of unidentifiable white fish in sauce.
I was ashamed to be thinking this. Hoa, the man who barely broke even on his egg rolls because of the rice paper, wouldn't serve bottom fish to his customers. I am, I reconsidered, an asshole.
"It's all good," I said. "It's all good food."
Tom Akers was a freelance diver, working out of Seattle, who did GEE jobs whenever he had a chance. When I needed some extra scuba divers, the national office got hold of him and flew him out. That's standard practice. We avoid taking volunteers, since anyone who volunteers for a gig is likely to be overzealous. We prefer to send out invitations.
Normally we'd have flown him straight to Jersey, but he wanted to visit some friends in Boston anyway. He'd been hanging out with them for a few days, and tonight he was going to crash at my place so we could get a fast start in the morning.
"Good to see you again," Hoa was saying, having snuck up on me while I was feeling guilty. He moved soundlessly, without displacing any air. He was in his forties, tall for a Vietnamese, but gaunt. His brother was shorter and rounder, but his English was poor and I couldn't pronounce his name. And I can't remember a name I can't pronounce.
"How are you doing, Hoa?"
"You both ride your bike?" He held his hands out and grabbed imaginary handlebars, grinning indulgently, eyeing Tom's helmet. Double disbelief: not one, but two grown Americans riding bicycles.
As it turned out, he wanted to encourage Tom to move his bike inside where it wouldn't get ripped off. There wasn't room in the vestibule so Tom put it around back just inside the kitchen door.
"Lot of activity out in the alley, man."
"Vietnamese?"
"I guess so."
"They're always coming to the back door for steamed rice. Hoa gives it out free, or for whatever they can pay."
"All right!"
We had a five-star meal for about a buck per star. I had a Bud and Tom had a Singha beer from Thailand. I used to do that-order Mexican beers in Mexican places, Asian beers in Asian joints. Then Debbie and Bart and I sat down one hot afternoon and she administered a controlled taste-test of about twelve different imported brands. It was a double-blind test-when we were done, both of us were blind-but we concluded that there wasn't any difference. Cheap beer was cheap beer. No need to pay an extra buck for authenticity. Furthermore, a lot of those cheap importeds got strafed in the taste test. We hated them.
Hoa's brother was our waiter. That was unusual, but Hoa had his hands full babysitting the three biddies. Also, he had to chew out an employee in the back room; fierce twanging Vietnamese cut through the hiss of the dishwashers. Tom liked the food, but got full in a hurry.
"You want doggy bag for that?" Hoa's brother said.
"Aw, sure, why not."
"Good." He eyed us for a minute, fighting with his shyness. "I hate when people come, eat little, then I got throw food in dumpster. Make me very mad. Lot of people could use. Like the blacks. They could use. So I get mad sometime,