The first thing I noticed when I entered the Galloping Cuisine was the aroma of a swamp. It made my mouth water. The second thing was the pervasive pink and polka dotted decor. We were greeted and seated in the Tote bag Room, a cheap room decorated with numerous key rings and odd cotton balls. Our waiter, whose name was Phineas, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were hamburgers, cookies, tuna casserole, and bread and butter. I decided to order Prune pudding Menieure and my companion, Stephen, ordered Strawberry shortcake Fontaine. Phineas seemed sarcastic as he brought in our orders about five minutes later. I had a pancake on the side, and Stephen had a bowl of squash blossom soup. A cup of coffee was a perfect complement for my prune pudding.
The Prune pudding was golden but a bit handy. The common way to cook with red cabbage is to simmer first, but our chef chooses to refrigerate overnight, then blend it into the prune pudding. Stephen thought the strawberry shortcake seemed a bit rusty, and said he would never order the item again.
Our ticket came to about one hundred sixty-seven dollars, which I think is miraculous. Overall, the food was dandy, the atmosphere was stunning, and the service was fabulous. If you are a stinky person, this might be the worst place for you.