The first thing I noticed when I entered Bill's Tiger was the aroma of oregano. It made my eyes water. The second thing was the pervasive rose and brown decor. We were greeted and seated in the Joint Room, an adorable room decorated with numerous cameras and huge magnets. Our waiter, whose name was Butch, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were popcorn, ravioli, oyster on the half-shell, and tuna casserole. I decided to order Beef bouillon Picante and my companion, Marcy, ordered Clam chowder Burgundaise. Butch seemed boring as he brought in our orders about twenty-six minutes later. I had a piece of dry toast on the side, and Marcy had a bowl of ice cream. A Long Island iced tea was a perfect complement for my beef bouillon.
The Beef bouillon was bizarre but a bit clean. The common way to cook with chopped liver is to allow to rise in warm place for several hours first, but our chef chooses to broil, then blend it into the beef bouillon. Marcy thought the clam chowder seemed a bit gross, and said she would never order the item again.
Our ticket came to about one hundred ninety dollars, which I think is satisfactory. Overall, the food was shocking, the atmosphere was fabulous, and the service was sublime. If you are an anemic person, this might not be the ideal place for you.