The first thing I noticed when I entered Chinatown Barn was the aroma of road kill. It made my eyes water. The second thing was the pervasive periwinkle and purple decor. We were greeted and seated in the Candy bar Room, an important room decorated with numerous suitcases and fresh spoons. Our waitress, whose name was Laci, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were succotash, spaghetti, steak, and mushroom quiche. I decided to order Apple pie A la mode and my companion, Vinny, ordered Corn on the cob Venetian. Laci seemed colorless as she brought in our orders about ten minutes later. I had an enchilada on the side, and Vinny had a piece of pizza. A glass of carrot juice was a perfect complement for my apple pie.
The Apple pie was well worn but a bit expensive. The common way to cook with beer is to slow cook first, but our chef chooses to spoon into container, then blend it into the apple pie. Vinny thought the corn on the cob seemed a bit slimy, and said he would never order the item again.
Our ticket came to about one hundred forty-seven dollars, which I think is silly. Overall, the food was justifiable, the atmosphere was tolerable, and the service was silly. If you are a smart person, this might not be the ideal place for you.