The first thing I noticed when I entered Tropical Chophouse was the aroma of burnt toast. It made my eyes water. The second thing was the pervasive olive drab and aqua decor. We were greeted and seated in the Fingernail clipper Room, a beautiful room decorated with numerous flowerpots and sleek sticks of gum. Our waitress, whose name was Meg, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were lobster, lasagna, mashed potatoes, and hors d'oeuvre. I decided to order Ravioli Milanese and my companion, Alexis, ordered French fries Crisp. Meg seemed paranoid as she brought in our orders about fourteen minutes later. I had a piece of dry toast on the side, and Alexis had a plate of Hamburger Helper. A Bud Lite was a perfect complement for my ravioli.
The Ravioli was ornate but a bit wooden. The common way to cook with paprika is to toast first, but our chef chooses to age, then blend it into the ravioli. Alexis thought the French fries seemed a bit big, and said she would never order the item again.
Our ticket came to about seventy-eight dollars, which I think is phenomenal. Overall, the food was astonishing, the atmosphere was satisfying, and the service was fair. If you are an athletic person, this might not be the worst place for you.