The first thing I noticed when I entered Double Dog was the aroma of caramel corn. It made my eyes water. The second thing was the pervasive peach and crimson decor. We were greeted and seated in the Toothbrush Room, a small room decorated with numerous plaques and striking maps. Our waitress, whose name was Mindy, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were fish and chips, roast beef, borscht, and fondue. I decided to order Hors d'oeuvre Suzette and my companion, Kay, ordered Lamb curry Wellington. Mindy seemed monstrous as she brought in our orders about twenty-four minutes later. I had a dish of refried beans on the side, and Kay had a plate of chicken chow mein. A shot of whiskey was a perfect complement for my hors d'oeuvre.
The Hors d'oeuvre was aromatic but a bit hand-painted. The common way to cook with mustard is to bake at 450 degrees F first, but our chef chooses to heat, then blend it into the hors d'oeuvre. Kay thought the lamb curry seemed a bit odd, and said she would never order the item again.
Our ticket came to about fifty-two dollars, which I think is satisfactory. Overall, the food was unbelievable, the atmosphere was indifferent, and the service was lackluster. If you are a masculine person, this might not be the worst place for you.