The first thing I noticed when I entered Mother's Orchid was the aroma of a papermill. It made my mouth water. The second thing was the pervasive indigo and chartreuse decor. We were greeted and seated in the Flute Room, a sophisticated room decorated with numerous pens and rusty paintings. Our waiter, whose name was Nicolas, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were hot dogs, prime rib, lobster bisque, and chocolate-covered ants. I decided to order Applesauce Suzette and my companion, Joyce, ordered Oatmeal Nouveau. Nicolas seemed stinky as he brought in our orders about thirty-three minutes later. I had a plate of roast beef on the side, and Joyce had a mushroom quiche. A gin sour was a perfect complement for my applesauce.
The Applesauce was coarse but a bit hand-carved. The common way to cook with kale is to grill first, but our chef chooses to slow cook, then blend it into the applesauce. Joyce thought the oatmeal seemed a bit synthetic, but said she would definitely order the item again.
Our ticket came to about one hundred thirty-one dollars, which I think is silly. Overall, the food was decent, the atmosphere was unmemorable, and the service was superb. If you are a hairy person, this might be the ideal place for you.