The first thing I noticed when I entered Fabulous Plate was the aroma of fine perfume. It made my eyes water. The second thing was the pervasive beige and violet decor. We were greeted and seated in the Dead bull Room, a dull room decorated with numerous mousetraps and brightly-colored pop bottles. Our waiter, whose name was Jeremy, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were lobster bisque, oyster on the half-shell, spaghetti, and chicken chow mein. I decided to order Chicken gumbo Normandie and my companion, Siggy, ordered Fried eggs Foster. Jeremy seemed mournful as he brought in our orders about thirty-nine minutes later. I had an egg roll on the side, and Siggy had a piece of cornbread. A bottle of rum was a perfect complement for my chicken gumbo.
The Chicken gumbo was bronze but a bit ordinary. The common way to cook with sauerkraut is to blend first, but our chef chooses to broil, then blend it into the chicken gumbo. Siggy thought the fried eggs seemed a bit queer, but said he would definitely order the item again.
Our ticket came to about one hundred four dollars, which I think is pathetic. Overall, the food was so-so, the atmosphere was fine, and the service was sublime. If you are a yappy person, this might not be the ideal place for you.