Page 133 of The Rebel

But I had an idea.

While Walker and Colson flipped through the digital designs of both properties for what felt like the hundredth time, the other three looking at the blueprints, I interjected and said, “May I offer a suggestion?”

All eyes immediately shifted toward me.

This was my first time really speaking out during the meeting. Cooper had been in control up until this point, his descriptions like art, his tone a whole mood.

This family listened to him.

So, whatever I offered needed to be on point. I wasn’t automatically going to receive their trust by default. I had to earn it.

And I would.

“The last time I was in Denver,” I began, “I dined at Toro, which I’m going to get to in a second. First, I want to know why it’s your only fish restaurant and raw bar.”

Ironically, during my first work trip to visit our Denver hotel, I’d met up with some college friends, and they’d taken me to Toro for dinner. At the time, the significance of that restaurant obviously hadn’t registered, but as I was researchingthe Westons last night, I had been pleasantly surprised to find out I’d not only eaten there, but I’d also loved it.

Walker—who reminded me of Cooper in so many ways, especially his charm and alpha-ness—placed his arms on the table and turned his head toward me. “We’ve looked for additional markets that would accept our newest concept. We don’t want to open in Manhattan or Miami or even LA. There’s too much competition in the seafood market. We want to build where the restaurant will earn a well-deserved reputation and not get lost in a sea of others.”

“But you chose Denver,” I said. “Which is a large metro market with thousands of restaurants.”

Walker glanced at Beck, an NHL player who, according to Cooper, had less of an active role in their company and was more of their financial backer.

“Although it’s a destination city, it’s also a foodie town,” Beck replied. “We didn’t want to pick a spot like Las Vegas where ninety-five percent of the diners are vacationers. We wanted a spot where we could grow a loyal following. In the nine months since the restaurant opened, Denver has been nothing short of a success.”

I felt Cooper’s eyes on me as I replied, “It’s one of the best meals I’ve ever had. Easily Michelin-worthy. That’s just the food. The interior, vibe, ambiance—it was all amazing. And I think it would be the perfect addition to downtown Banff.” Before any of them could reply, I added, “Hear me out. Sure, it’s a destination with a tiny population of residents, but it’s an extremely popular destination. Also, there’s nothing currently like it in Banff. You’d be a staple. A landmark, so to speak.”

I lifted my tablet off the table and pointed the screen at them. “Here’s a list of the current restaurants in that area.” I circled the air around the bottom of the tablet. “As you can see here, there are only two fish restaurants, neither offering anything raw, andthe price points are extremely different in comparison to your Denver menu. We’re talking a thirty to forty percent increase. Of course, we’re also talking three stars to five stars.” I smiled. “What I’m saying is, this town needs a restaurant like Toro.”

I set the tablet down, taking in each of their faces, trying to determine how they were accepting my news. “My recommendation is to put Charred at the Lake Louise hotel. The area has a more traditional feel, which will work extremely well with that kind of cuisine. That market just feels more steak to me. Deep, bold, jammy wines and dark decor. The scent of leather and caramelized onions and garlic greeting you at the entrance.”

I paused as I gazed toward Cooper, his stare telling me he wanted to devour me on top of this table.

I must be doing good.

“For downtown Banff,” I went on, “I’d go with Toro. It’s a more contemporary crowd. You can fill the space with bright colors and futuristic designs. A menu that satisfies a younger palate with eclectic cocktails and a slew of raw options.”

I had one last thought, hoping it would answer their questions before they even asked them. “Now, you’re probably wondering why I would suggest a seafood restaurant for the mountains and steak on the water. Seems as though it should be the opposite, am I right?” I shook my head, tucking my hair back before it made its way into my eyes. “Seafood eaters want to hear the wordsfresh, whereas meat eaters want to hearaged. Banff is closer to the airport. There’s nothing like hearing a server say that the oysters are flown in every day, that the fish is fresh and never frozen. You could use that in your marketing. I assume it would be just as easy to get the seafood to Lake Louise, but it’s going to satisfy your guests’ ears, I promise.”

“Now, that’s a very interesting idea,” Eden said, breaking the few seconds of silence that had passed.

She was a tough one. I could tell that the moment she’d shaken my hand at the start of this meeting, her grip as tight and strong as any of her brothers. It wasn’t easy to be the only woman in a group of five, I imagined, along with working with them full-time.

I couldn’t even wrap my head around the idea of having two more Rhetts.

Rhett …shit.

I checked my watch, wondering what was taking him so long to come in. Ridge had stopped by toward the start of our meeting to introduce himself to the Westons. Since they had done so much business with the Spades prior to our merger, it was inevitable he’d be working with them too. But so far, Rhett hadn’t made the effort to even walk down the hallway to meet them even though he had said he would.

“To be honest,” Eden continued, “that isn’t something we ever even considered when we talked about building a restaurant in one of your two hotels.”

“It’s not something we ever even thought about,” Walker said, correcting her.

I glanced between her and Walker. “But would you consider it?”

Eden turned toward Hart, a dark curl sticking to her gloss that she quickly moved away. “What do you think?” she asked him.

Hart’s green eyes were so deep that they rivaled Macon’s. “I think it’s something we should consider. This would give us an entirely different audience to test. We know the concept works in a metro city with a high population of residents. But a vacation spot that flourishes in both winter and summer seasons could be exactly what we’ve been looking for.”

---