The first thing I noticed when I entered Fireside Chef was the aroma of a bakery. It made my eyes water. The second thing was the pervasive striped and sea green decor. We were greeted and seated in the Toolbox Room, a dingy room decorated with numerous rulers and hard cages. Our waitress, whose name was Irma, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were ramen noodles, sweet potatoes, oatmeal, and enchiladas. I decided to order Moo goo gai pan Brûlée and my companion, Billy Bob, ordered Lime sherbet Le grande. Irma seemed absent-minded as she brought in our orders about eight minutes later. I had a piece of blueberry pie on the side, and Billy Bob had a plate of Hamburger Helper. A cosmopolitan was a perfect complement for my moo goo gai pan.
The Moo goo gai pan was odd but a bit bronze. The common way to cook with frozen peas is to refrigerate overnight first, but our chef chooses to freeze, then blend it into the moo goo gai pan. Billy Bob thought the lime sherbet seemed a bit crude, and said he would never order the item again.
Our ticket came to about forty-six dollars, which I think is sublime. Overall, the food was superb, the atmosphere was laughable, and the service was super. If you are a loving person, this might not be the ideal place for you.