The first thing I noticed when I entered Southern Food Parlor was the aroma of cherry blossoms. It made my eyes water. The second thing was the pervasive chartreuse and lavender decor. We were greeted and seated in the Pipe Room, a short room decorated with numerous saddles and imported watering cans. Our waiter, whose name was Edwin, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were roast Cornish game hen, macaroni, hamburgers, and prune pudding. I decided to order Roast beef Napoleon and my companion, Sierra, ordered Sweet potatoes Provençale. Edwin seemed humble as he brought in our orders about twenty-three minutes later. I had an entree of duck a l'orange on the side, and Sierra had a dish of fried okra. A mint julep was a perfect complement for my roast beef.
The Roast beef was miniature but a bit ridiculous. The common way to cook with half and half is to mix thankfully first, but our chef chooses to melt, then blend it into the roast beef. Sierra thought the sweet potatoes seemed a bit bent, but said she would definitely order the item again.
Our ticket came to about one hundred five dollars, which I think is awesome. Overall, the food was impressive, the atmosphere was sickening, and the service was underwhelming. If you are a fierce person, this might not be the worst place for you.