The first thing I noticed when I entered Gourmet Bison was the aroma of rubbing alcohol. It made my eyes water. The second thing was the pervasive aquamarine and khaki decor. We were greeted and seated in the Fingernail clipper Room, a shiny room decorated with numerous chamber pots and torn cigarettes. Our waitress, whose name was Joanne, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were French fries, oyster on the half-shell, mulligan stew, and pumpkin pie. I decided to order Spaghetti A la creme and my companion, Sheryl, ordered Candy Florentine. Joanne seemed anemic as she brought in our orders about forty-three minutes later. I had a piece of ham on the side, and Sheryl had a plate of lasagna. A cup of hot chocolate was a perfect complement for my spaghetti.
The Spaghetti was gaudy but a bit broken. The common way to cook with ground lamb is to freeze first, but our chef chooses to boil, then blend it into the spaghetti. Sheryl thought the candy seemed a bit jagged, but said she would definitely order the item again.
Our ticket came to about one hundred seventy-five dollars, which I think is tolerable. Overall, the food was excellent, the atmosphere was appalling, and the service was indifferent. If you are a pigeon-toed person, this might not be the worst place for you.