The first thing I noticed when I entered the Green Star was the aroma of garlic. It made my eyes water. The second thing was the pervasive turquoise and olive drab decor. We were greeted and seated in the Pair of pliers Room, an important room decorated with numerous thumb drives and abnormal floppy disks. Our waitress, whose name was Kelly, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were fried chicken, ravioli, tuna casserole, and dry toast. I decided to order Mulligan stew A la creme and my companion, Randy, ordered Burritos Carbonara. Kelly seemed refined as she brought in our orders about thirty-six minutes later. I had a serving of succotash on the side, and Randy had a plate of moo goo gai pan. A hot buttered rum was a perfect complement for my mulligan stew.
The Mulligan stew was flaky but a bit bizarre. The common way to cook with sweetened condensed milk is to allow to rise in warm place for several hours first, but our chef chooses to blend, then blend it into the mulligan stew. Randy thought the burritos seemed a bit primitive, and said he would never order the item again.
Our ticket came to about one hundred two dollars, which I think is superb. Overall, the food was terrific, the atmosphere was fair, and the service was sensational. If you are a calm person, this might not be the worst place for you.