The first thing I noticed when I entered the Blazing Pie Kitchen was the aroma of a sardine cannery. It made my mouth water. The second thing was the pervasive pink and navy blue decor. We were greeted and seated in the Hostess Ding Dong Room, an incredible room decorated with numerous elephant tusks and sleek forks. Our waiter, whose name was Zachary, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were cabbage rolls, sweet potatoes, applesauce, and egg rolls. I decided to order Dry toast Alla Lombarda and my companion, May, ordered Cotton candy Terrine. Zachary seemed fascinating as he brought in our orders about eight minutes later. I had a helping of French fries on the side, and May had a pretzel. A Bloody Mary was a perfect complement for my dry toast.
The Dry toast was small but a bit gross. The common way to cook with codfish pieces is to toast first, but our chef chooses to marinate, then blend it into the dry toast. May thought the cotton candy seemed a bit crusty, and said she would never order the item again.
Our ticket came to about twenty dollars, which I think is terrific. Overall, the food was swell, the atmosphere was tolerable, and the service was sublime. If you are a sweet person, this might be the worst place for you.