The first thing I noticed when I entered the Asian Pan was the aroma of peanuts. It made my eyes water. The second thing was the pervasive burgundy and maroon decor. We were greeted and seated in the Acorn Room, a crooked room decorated with numerous pillows and nifty cream puffs. Our waiter, whose name was Devlin, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were enchiladas, sweet potatoes, beef bouillon, and banana split. I decided to order Doughnuts Lorraine and my companion, Edie, ordered Chicken pot pie Carpaccio. Devlin seemed cantankerous as he brought in our orders about thirty-eight minutes later. I had a strawberry shortcake on the side, and Edie had a bowl of cabbage. A Seven and Seven was a perfect complement for my doughnuts.
The Doughnuts was polka-dotted but a bit art deco. The common way to cook with red wine vinegar is to deep fry first, but our chef chooses to sear outside, then blend it into the doughnuts. Edie thought the chicken pot pie seemed a bit hideous, and said she would never order the item again.
Our ticket came to about seventy-three dollars, which I think is wondrous. Overall, the food was glorious, the atmosphere was pathetic, and the service was nonsensical. If you are an adorable person, this might not be the ideal place for you.