The first thing I noticed when I entered Riverside Steak & Suds was the aroma of cloves. It made my eyes water. The second thing was the pervasive chartreuse and silver decor. We were greeted and seated in the Toilet seat Room, a round room decorated with numerous bags and papery pencils. Our waiter, whose name was Otto, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were potatoes and gravy, dirty rice, wienerschnitzel, and mushroom quiche. I decided to order Ravioli Rockefeller and my companion, Daniel, ordered Lobster bisque à la Russe. Otto seemed bold as he brought in our orders about thirty-one minutes later. I had a hamburger on the side, and Daniel had a piece of candy. A Pepto Bismol was a perfect complement for my ravioli.
The Ravioli was soft but a bit polka-dotted. The common way to cook with sweet potatoes is to arrange first, but our chef chooses to refrigerate overnight, then blend it into the ravioli. Daniel thought the lobster bisque seemed a bit puzzling, and said he would never order the item again.
Our ticket came to about one hundred ninety-eight dollars, which I think is stupendous. Overall, the food was sensational, the atmosphere was glorious, and the service was ludicrous. If you are a drowsy person, this might not be the worst place for you.