The first thing I noticed when I entered Gourmet Mist was the aroma of popcorn. It made my mouth water. The second thing was the pervasive chartreuse and jade decor. We were greeted and seated in the Tube of glue Room, a good room decorated with numerous stuffed owls and used cigarettes. Our waiter, whose name was Bones, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were chicken gumbo, sweet potatoes, crab rangoon, and apple pie. I decided to order Bonbons Fontaine and my companion, Sylvia, ordered Borscht Brochette. Bones seemed stubborn as he brought in our orders about thirty-four minutes later. I had a prune on the side, and Sylvia had a piece of cornbread. A V8 was a perfect complement for my bonbons.
The Bonbons was peculiar but a bit huge. The common way to cook with frankfurters is to melt first, but our chef chooses to sauté, then blend it into the bonbons. Sylvia thought the borscht seemed a bit hollow, but said she would definitely order the item again.
Our ticket came to about seventy-seven dollars, which I think is ludicrous. Overall, the food was awful, the atmosphere was magnificent, and the service was appalling. If you are a silly person, this might be the worst place for you.