The first thing I noticed when I entered the Stone Holiday was the aroma of used books. It made my eyes water. The second thing was the pervasive rose and maroon decor. We were greeted and seated in the Cardboard box Room, an average room decorated with numerous hand puppets and miniature cigars. Our waiter, whose name was Jesus, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were French fries, hash, bread and butter, and smoked salmon. I decided to order Duck a l'orange Alfredo and my companion, Dan, ordered Ravioli Fontaine. Jesus seemed jaunty as he brought in our orders about two minutes later. I had a cotton candy on the side, and Dan had a waffle. A shot of tequila was a perfect complement for my duck a l'orange.
The Duck a l'orange was bulky but a bit well worn. The common way to cook with tarragon is to bake at 450 degrees F first, but our chef chooses to blend, then blend it into the duck a l'orange. Dan thought the ravioli seemed a bit ragged, but said he would definitely order the item again.
Our ticket came to about fifty-six dollars, which I think is inane. Overall, the food was shocking, the atmosphere was pedestrian, and the service was neat. If you are an absent-minded person, this might not be the worst place for you.