The first thing I noticed when I entered the Blue Steak & Suds was the aroma of autumn leaves. It made my eyes water. The second thing was the pervasive terra cotta and mauve decor. We were greeted and seated in the Needle and thread Room, a large room decorated with numerous screwdrivers and ornate tubes of toothpaste. Our waiter, whose name was Biff, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were cornbread, cornbread, pretzels, and chicken chow mein. I decided to order Beans Pavlova and my companion, Wendell, ordered Ceviche Alla Modanese. Biff seemed brash as he brought in our orders about eighteen minutes later. I had a prune on the side, and Wendell had a piece of tofu. A cup of hot cider was a perfect complement for my beans.
The Beans was waxy but a bit nice. The common way to cook with beef sirloin tips is to whirl first, but our chef chooses to melt, then blend it into the beans. Wendell thought the ceviche seemed a bit abnormal, but said he would definitely order the item again.
Our ticket came to about fifteen dollars, which I think is terrible. Overall, the food was impressive, the atmosphere was astonishing, and the service was indifferent. If you are a mean person, this might not be the worst place for you.