The first thing I noticed when I entered Szechuan Chef was the aroma of a hospital. It made my eyes water. The second thing was the pervasive maroon and jet black decor. We were greeted and seated in the Toilet plunger Room, an important room decorated with numerous paperweights and disgusting Big Gulps. Our waitress, whose name was Kjersten, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were dirty rice, ravioli, chopped liver, and pecan pie. I decided to order Hash Wellington and my companion, Calvin, ordered Pecan pie Rustica. Kjersten seemed fierce as she brought in our orders about forty-six minutes later. I had a plate of prime rib on the side, and Calvin had an hors d'oeuvre. A rum and Coke was a perfect complement for my hash.
The Hash was hefty but a bit art deco. The common way to cook with watercress is to blend first, but our chef chooses to age, then blend it into the hash. Calvin thought the pecan pie seemed a bit funny, but said he would definitely order the item again.
Our ticket came to about sixty-three dollars, which I think is staggering. Overall, the food was unexceptional, the atmosphere was staggering, and the service was terrific. If you are an athletic person, this might not be the worst place for you.