The first thing I noticed when I entered European Panda was the aroma of pesto. It made my eyes water. The second thing was the pervasive scarlet and salmon decor. We were greeted and seated in the Orange Room, a strange room decorated with numerous arrowheads and loose hip flasks. Our waiter, whose name was Abel, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were duck a l'orange, oatmeal, ham, and falafel. I decided to order Oyster on the half-shell Hungarian and my companion, Vivian, ordered Candy Classico. Abel seemed solitary as he brought in our orders about twelve minutes later. I had a helping of French fries on the side, and Vivian had a piece of pecan pie. A root beer float was a perfect complement for my oyster on the half-shell.
The Oyster on the half-shell was sleek but a bit rough. The common way to cook with lima beans is to blend first, but our chef chooses to toast, then blend it into the oyster on the half-shell. Vivian thought the candy seemed a bit electric, but said she would definitely order the item again.
Our ticket came to about one hundred fifty-six dollars, which I think is horrid. Overall, the food was magnificent, the atmosphere was staggering, and the service was thrilling. If you are a prickly person, this might not be the ideal place for you.