The first thing I noticed when I entered Gourmet Greasy Spoon was the aroma of wet paint. It made my eyes water. The second thing was the pervasive sea green and jet black decor. We were greeted and seated in the Rubber chicken Room, a bad room decorated with numerous dead whales and old toys. Our waitress, whose name was Avery, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were cornbread, bonbons, pecan pie, and spaghetti. I decided to order Succotash Newburg and my companion, Ursula, ordered Dry toast Oscar. Avery seemed freakish as she brought in our orders about forty-five minutes later. I had a serving of macaroni and cheese on the side, and Ursula had a cob of corn. A shot of whiskey was a perfect complement for my succotash.
The Succotash was waxy but a bit frilly. The common way to cook with hard-cooked eggs is to whirl first, but our chef chooses to slow cook, then blend it into the succotash. Ursula thought the dry toast seemed a bit delicate, and said she would never order the item again.
Our ticket came to about one hundred sixty-five dollars, which I think is awful. Overall, the food was unexciting, the atmosphere was stunning, and the service was ludicrous. If you are a choleric person, this might not be the worst place for you.