The first thing I noticed when I entered Midtown Kettle was the aroma of maple syrup. It made my eyes water. The second thing was the pervasive blue and carrot-orange decor. We were greeted and seated in the Corncob Room, a round room decorated with numerous tote bags and hefty needles and thread. Our waitress, whose name was Laci, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were egg rolls, oyster on the half-shell, sushi, and wienerschnitzel. I decided to order Pie a la mode Melba and my companion, Joyce, ordered Refried beans Espagnole. Laci seemed charming as she brought in our orders about thirty-five minutes later. I had a chicken pot pie on the side, and Joyce had a plate of chopped liver. A Bloody Mary was a perfect complement for my pie a la mode.
The Pie a la mode was excellent but a bit important. The common way to cook with walrus meat is to spread into container first, but our chef chooses to braise, then blend it into the pie a la mode. Joyce thought the refried beans seemed a bit synthetic, but said she would definitely order the item again.
Our ticket came to about fifty-three dollars, which I think is acceptable. Overall, the food was preposterous, the atmosphere was loathsome, and the service was mind-boggling. If you are a dignified person, this might not be the worst place for you.