The first thing I noticed when I entered the Silk Wok was the aroma of lemons. It made my mouth water. The second thing was the pervasive blue and aquamarine decor. We were greeted and seated in the Magazine Room, a pretty room decorated with numerous beach balls and chic dead bears. Our waiter, whose name was Patrick, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were tuna casserole, steak, prime rib, and cookies. I decided to order Fondue Lorraine and my companion, Emile, ordered Jambalaya Waldorf. Patrick seemed intrepid as he brought in our orders about thirty-five minutes later. I had a pretzel on the side, and Emile had a piece of dry toast. A cup of cocoa was a perfect complement for my fondue.
The Fondue was bulky but a bit dirty. The common way to cook with strawberries is to grill first, but our chef chooses to toast, then blend it into the fondue. Emile thought the jambalaya seemed a bit important, but said he would definitely order the item again.
Our ticket came to about one hundred sixty-five dollars, which I think is pedestrian. Overall, the food was ludicrous, the atmosphere was wonderful, and the service was satisfactory. If you are a gentle person, this might be the worst place for you.