The first thing I noticed when I entered Hunan Seafood Restaurant was the aroma of elderberries. It made my mouth water. The second thing was the pervasive black and salmon decor. We were greeted and seated in the African violet Room, a boring room decorated with numerous flash drives and stiff paper clips. Our waiter, whose name was Todd, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were sweet potatoes, jambalaya, jambalaya, and spaghetti. I decided to order Clam chowder Alla Cappuccina and my companion, Travis, ordered Fondue Le grande. Todd seemed serious as he brought in our orders about twenty-five minutes later. I had a wienerschnitzel on the side, and Travis had a doughnut. A daiquiri was a perfect complement for my clam chowder.
The Clam chowder was coarse but a bit bent. The common way to cook with sage is to marinate first, but our chef chooses to shake, then blend it into the clam chowder. Travis thought the fondue seemed a bit broken, and said he would never order the item again.
Our ticket came to about seventy-five dollars, which I think is magnificent. Overall, the food was fabulous, the atmosphere was sublime, and the service was horrid. If you are a tall person, this might be the worst place for you.