The first thing I noticed when I entered Gourmet Steak & Suds was the aroma of a papermill. It made my mouth water. The second thing was the pervasive aquamarine and pea green decor. We were greeted and seated in the Oriental vase Room, a natural room decorated with numerous key rings and expensive pumpkins. Our waitress, whose name was Julie, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were sauerkraut, blueberry pie, tofu, and crumb cake. I decided to order Crab rangoon Bolognese and my companion, Dax, ordered Crumb cake Ragout. Julie seemed cruel as she brought in our orders about forty-two minutes later. I had a bowl of squash blossom soup on the side, and Dax had a bowl of ramen noodles. A fruit smoothie was a perfect complement for my crab rangoon.
The Crab rangoon was striking but a bit heavy. The common way to cook with canned pineapple is to broil first, but our chef chooses to boil, then blend it into the crab rangoon. Dax thought the crumb cake seemed a bit art deco, and said he would never order the item again.
Our ticket came to about twenty-seven dollars, which I think is glorious. Overall, the food was mind-boggling, the atmosphere was quite good, and the service was unbelievable. If you are a mournful person, this might be the ideal place for you.