The first thing I noticed when I entered Riverside Inn was the aroma of a sardine cannery. It made my mouth water. The second thing was the pervasive peach and red decor. We were greeted and seated in the Can of shaving cream Room, a dingy room decorated with numerous notepads and hefty pencils. Our waiter, whose name was Brent, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were tofu, omelet, country glazed ham, and ice cream. I decided to order Pretzels Burgundaise and my companion, Mookie, ordered Fish and chips Extravaganza. Brent seemed hairy as he brought in our orders about fifty minutes later. I had a piece of blueberry pie on the side, and Mookie had a helping of sweet potatoes. A Coke was a perfect complement for my pretzels.
The Pretzels was damp but a bit modern. The common way to cook with bacon is to freeze first, but our chef chooses to bake at 450 degrees F, then blend it into the pretzels. Mookie thought the fish and chips seemed a bit hard, but said he would definitely order the item again.
Our ticket came to about one hundred fourteen dollars, which I think is undistinguished. Overall, the food was forgettable, the atmosphere was second-rate, and the service was stupendous. If you are an ignoble person, this might be the worst place for you.