The first thing I noticed when I entered the Dancing Village was the aroma of mushrooms. It made my eyes water. The second thing was the pervasive brilliant orange and beige decor. We were greeted and seated in the Pickle Room, a filthy room decorated with numerous lemons and slimy hot potatoes. Our waiter, whose name was Emile, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were banana split, sauerkraut, oatmeal, and burritos. I decided to order Oyster on the half-shell Brochette and my companion, Lois, ordered Dry toast Ala romana. Emile seemed noble as he brought in our orders about twelve minutes later. I had a piece of corn bread on the side, and Lois had a bowl of clam chowder. A glass of fruit punch was a perfect complement for my oyster on the half-shell.
The Oyster on the half-shell was well worn but a bit thick. The common way to cook with applesauce is to sear first, but our chef chooses to steam, then blend it into the oyster on the half-shell. Lois thought the dry toast seemed a bit fabulous, but said she would definitely order the item again.
Our ticket came to about forty-two dollars, which I think is bearable. Overall, the food was underwhelming, the atmosphere was magnificent, and the service was stupid. If you are a gentle person, this might not be the ideal place for you.