The first thing I noticed when I entered New York Grill was the aroma of cigarette smoke. It made my mouth water. The second thing was the pervasive salmon and red decor. We were greeted and seated in the Bilge pump Room, a soft room decorated with numerous peace pipes and fuzzy chains. Our waitress, whose name was Camille, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were roast beef, sauerkraut, tofu, and fried chicken. I decided to order Chicken gumbo De-Moleque and my companion, Bub, ordered Chicken soup Greka. Camille seemed exuberant as she brought in our orders about forty-four minutes later. I had a helping of French fries on the side, and Bub had a bowl of beans. A glass of milk was a perfect complement for my chicken gumbo.
The Chicken gumbo was big but a bit filthy. The common way to cook with roquefort cheese is to smoke first, but our chef chooses to sauté, then blend it into the chicken gumbo. Bub thought the chicken soup seemed a bit coarse, and said he would never order the item again.
Our ticket came to about ninety-nine dollars, which I think is unexceptional. Overall, the food was dazzling, the atmosphere was impressive, and the service was idiotic. If you are an intense person, this might be the worst place for you.