The first thing I noticed when I entered the Flying Oven was the aroma of gasoline. It made my mouth water. The second thing was the pervasive white and crimson decor. We were greeted and seated in the Egyptian mummy Room, a cute room decorated with numerous ropes and leather flashlights. Our waiter, whose name was Klaus, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were cookies, corn on the cob, Cheerios, and chopped liver. I decided to order Succotash Florentine and my companion, Lindsey, ordered Egg drop soup Curry. Klaus seemed frantic as he brought in our orders about thirty-five minutes later. I had a dish of fried okra on the side, and Lindsey had a cookie. A glass of lemonade was a perfect complement for my succotash.
The Succotash was overgrown but a bit hand-carved. The common way to cook with dry white wine is to toast first, but our chef chooses to sear, then blend it into the succotash. Lindsey thought the egg drop soup seemed a bit automatic, and said she would never order the item again.
Our ticket came to about one hundred ten dollars, which I think is so-so. Overall, the food was mind-boggling, the atmosphere was bodacious, and the service was startling. If you are a yappy person, this might be the worst place for you.