Back when Bon Appétit named Rose’s Luxury the Best New Restaurant in America 2014, the writer of the piece stated that “Rose’s isn’t just in the restaurant business; it’s in the making-people-happy business,” while Chef and owner Aaron Silverman was quoted as saying, “I just want to make people happy.”

Last night, when Irene and I dropped by to celebrate our 39th anniversary, Silverman and his staff met and exceeded that goal.

That isn’t the easiest of feats for a place that takes no reservations, yet remains so popular most customers wait at least a couple of hours to be seated. We’d arrived at 3:05 to make sure we could be part of the first seating at 5:00, and by the time the doors opened, the line stretched behind us down the block, took a right turn, and then vanished into an alley.

But people are willing to put up with it because the food and the service are that good. Whatever weariness we felt from our long wait vanished before the smiles of the enthusiastic staff, and from what we found waiting for us when we got to our table.

That’s right—we found us waiting for us, looking up from our menus.

How could such a thing have happened at a restaurant which takes no reservations?

I’d tweeted at them the previous day, asking how early I’d need to arrive to make sure we got in for the first seating. After they responded, I’d jokingly tweeted a photo from our wedding day, telling them that this was how they’d be able to recognize us in their line. I had no idea they’d run with that and create personalized menus. It was a major surprise and amazingly sweet of them.

So that immediately put us in a good mood. And my wife even said that looking down at our younger selves got her a little verklempt.

Then the food began, bringing us to new highs …

First, the bread service, which consisted of brioche accompanied by butter topped with crispy potato skins.

This was followed by our second surprise: White sturgeon caviar sent as an unexpected gift from the chef to congratulate us on our 39th anniversary, served with chips and creme fraiche.

Then the dishes we’d ordered began to appear, starting with rock shrimp ceviche with crispy plantains. Its tart coolness perked us up after that wait outside in the 90-degree heat.

This was followed by the most beautifully plated dish of the night, a summer vegetable panzanella. And though it can’t be seen, there was a taste of Brie infused in every bite.

After that came another surprise dish, this one a gift from our server—a grilled avocado with tomatillo, poblano, cotija cheese and cilantro stems. Quite creamy, and oh, that cheese was good!

The grilled hanger steak was prepared with Japanese mustard, eel sauce, and scallions (plus a few fried cucumbers to the far right), with that mustard giving the dish a nice kick.

We ordered Rose’s signature dish—a pork sausage, habanero, peanuts, and lychee salad—even though I’d had it before. But neither my wife nor son had, so it was a must. Check it out before I mashed all the ingredients together, which is what customers are instructed to do after the dish is served.

I know that, unlike most of the other dishes, it’s tough to imagine what this one might taste like. This might help.

Or it might not. So you’d best get to Rose’s Luxury and try one yourself.

This was followed by a dish I could eat all day—crispy softshell crab with sweet corn and Bloody Mary vinaigrette. Not only was the crab perfectly prepared, but what accompanied it was so delicious I’d have eaten it on its own.

The last of the small plates was bucatini with sungold tomato sauce and parmesan.

Our final pre-dessert course was our only large, family-style plate—smoked brisket, white bread, horseradish, and slaw.

Sadly, the photo does not do the deliciousness of that brisket justice. Quite moist and flavorful.

And then it was time for dessert. We ordered all three (save the standalone ice cream which was available), starting with coconut milk ice cream, burnt coconut, lime, and kiwi …

… followed by corn creme brûlée with pickled blueberries …

… and ending with eggplant tarte Tatin, FOR WHICH THERE ARE NO WORDS.

The dessert menu states, “They are worth it … trust us.” And you should. Several of my friends have expressed skepticism on social media that eggplant could be turned into a satisfying dessert. To which I believe there is only one possible response …

Not only was it a fantastic dish, it was one of the best things I’ve eaten all year. (And if you’re interested in finding out my 10 favorite dishes from 2014, you know what to do.)

But that wasn’t the end of the kindness at Rose’s, for our server presented us with yet another anniversary gift at the end of our dinner: Avocado and white chocolate ice cream … with a candle which would NOT GO OUT, coming alive several times after having been extinguished.

And then one last mignardises. Along with the check came … homemade fig newtons.

And about that check … Rose’s has managed to make even that fun. Note the several touches of whimsey on our bill.

And yes—it was a Helluva Time!

As we left, we paused across from the open kitchen for a celebratory photo under a neon sign which spells out AWESOME.

(Though I guess, since the photo couldn’t quite capture the letters, that you’ll just have to take our word for that.)

We left feeling loved, which is as good as it gets in the hospitality trade. Our thanks to the whole Rose’s Luxury team for treating us so well on our anniversary. Great food, great service, a great total experience. As I said at the top, you succeeded at what you set out to do. You made us happy!