Too Soon's Nick Flower shares his last meal

• Despite having a rolodex of more than 1,000 signature drinks, co-founder and head bartender Nick Flower is constantly adding recipes to the list and will be popping up at New York City's Bar Convent Brooklyn in June.

We wanted to know: If he had one meal left, what would it be?

🦪 Appetizer: The night starts off at Palomar, with a pineapple pistachio daiquiri and a dozen oysters topped with leche de tigre sorbet and tobiko.

🦀 Entree: Dinner is a parade of seafood in a bunch of different packages. Flower would order Kachka's herring "under a fur coat," the omakase tasting menu at Nimble Fish, and Scotch Lodge's soft-shell crab sandwich on milk bread.

• Plus: Canard's duck stack pancakes thrown in for good measure alongside a pour of Amaro dell'Etna.

🍮 Dessert: At Libre, the Vale la Peña is "the most insane mole crème brulee with bone marrow caramel ice cream."

• "I can die happy," Flower said. With a belly that full, anyone could.