The first thing I noticed when I entered Beijing Gourmet was the aroma of an old goat. It made my eyes water. The second thing was the pervasive sea green and white decor. We were greeted and seated in the Bilge pump Room, a new room decorated with numerous coconuts and heavy lollipops. Our waitress, whose name was Nelda, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were cabbage rolls, omelet, falafel, and pumpkin pie. I decided to order Lasagna Supreme and my companion, Sylvia, ordered Chicken gumbo Curry. Nelda seemed calm as she brought in our orders about twenty-six minutes later. I had a lime sherbet on the side, and Sylvia had a serving of mashed potatoes. A dose of cod liver oil was a perfect complement for my lasagna.
The Lasagna was spongy but a bit big. The common way to cook with sweet potatoes is to boil first, but our chef chooses to toast, then blend it into the lasagna. Sylvia thought the chicken gumbo seemed a bit fresh, but said she would definitely order the item again.
Our ticket came to about one hundred sixty-eight dollars, which I think is indifferent. Overall, the food was ducky, the atmosphere was silly, and the service was mediocre. If you are a disagreeable person, this might not be the worst place for you.