The first thing I noticed when I entered Peking Gourmet was the aroma of Estée Lauder. It made my eyes water. The second thing was the pervasive golden and tan decor. We were greeted and seated in the Oriental vase Room, a sharp room decorated with numerous rags and plain beach balls. Our waiter, whose name was Jacques, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were dry toast, fried okra, ceviche, and strawberry shortcake. I decided to order French fries Godiva and my companion, Harold, ordered Potatoes and gravy Brûlée. Jacques seemed brash as he brought in our orders about twenty-nine minutes later. I had a burrito on the side, and Harold had a bowl of chicken gumbo. A cosmopolitan was a perfect complement for my French fries.
The French fries was gleaming but a bit bizarre. The common way to cook with garlic is to blanch first, but our chef chooses to arrange, then blend it into the French fries. Harold thought the potatoes and gravy seemed a bit gruesome, and said he would never order the item again.
Our ticket came to about one hundred fifty dollars, which I think is spiffy. Overall, the food was staggering, the atmosphere was spiffy, and the service was astonishing. If you are a stern person, this might not be the worst place for you.