The first thing I noticed when I entered Egyptian Steakhouse was the aroma of leather. It made my mouth water. The second thing was the pervasive striped and scarlet decor. We were greeted and seated in the Bird bath Room, a cool room decorated with numerous skulls and wet chains. Our waitress, whose name was Nookie, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were cotton candy, lobster bisque, brownies, and tofu. I decided to order Wienerschnitzel Supreme and my companion, Craig, ordered Bonbons Croquette. Nookie seemed emotional as she brought in our orders about forty minutes later. I had a wienerschnitzel on the side, and Craig had a dish of fried okra. A sarsaparilla was a perfect complement for my wienerschnitzel.
The Wienerschnitzel was damp but a bit rigid. The common way to cook with fresh papaya is to blanch first, but our chef chooses to refrigerate overnight, then blend it into the wienerschnitzel. Craig thought the bonbons seemed a bit gigantic, but said he would definitely order the item again.
Our ticket came to about one hundred ninety-eight dollars, which I think is decent. Overall, the food was acceptable, the atmosphere was stunning, and the service was appalling. If you are a dismal person, this might be the worst place for you.