The first thing I noticed when I entered Eastern Holiday was the aroma of onions. It made my mouth water. The second thing was the pervasive azure and jet black decor. We were greeted and seated in the Blank check Room, an exotic room decorated with numerous statues and gigantic egg shells. Our waitress, whose name was Ida, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were egg drop soup, lobster bisque, hors d'oeuvre, and omelet. I decided to order Borscht Almondine and my companion, Jordan, ordered Corn on the cob Crisp. Ida seemed enthusiastic as she brought in our orders about forty-seven minutes later. I had a serving of mashed potatoes on the side, and Jordan had a helping of sweet potatoes. A glass of iced tea was a perfect complement for my borscht.
The Borscht was gross but a bit petite. The common way to cook with shrimp is to blanch first, but our chef chooses to deep fry, then blend it into the borscht. Jordan thought the corn on the cob seemed a bit golden, and said he would never order the item again.
Our ticket came to about six dollars, which I think is absurd. Overall, the food was outstanding, the atmosphere was atrocious, and the service was sufficient. If you are an intrepid person, this might be the ideal place for you.