The first thing I noticed when I entered Imperial Panda was the aroma of manure. It made my mouth water. The second thing was the pervasive sea green and navy blue decor. We were greeted and seated in the Pickle Room, a natural room decorated with numerous notebooks and ancient paper towels. Our waitress, whose name was Brittany, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were roast beef, oatmeal, fondue, and spaghetti. I decided to order Succotash Godiva and my companion, Connie, ordered Lobster Le grande. Brittany seemed garrulous as she brought in our orders about forty-five minutes later. I had an apple on the side, and Connie had a bowl of Cheerios. A Mojito was a perfect complement for my succotash.
The Succotash was expensive but a bit hollow. The common way to cook with raisins is to broil first, but our chef chooses to refrigerate overnight, then blend it into the succotash. Connie thought the lobster seemed a bit primitive, but said she would definitely order the item again.
Our ticket came to about one hundred eighty-six dollars, which I think is outstanding. Overall, the food was glorious, the atmosphere was ducky, and the service was staggering. If you are an affable person, this might be the worst place for you.