The first thing I noticed when I entered the Copper Cuisine was the aroma of carnations. It made my mouth water. The second thing was the pervasive forest green and blue decor. We were greeted and seated in the Oriental vase Room, an ugly room decorated with numerous cookbooks and leather blank checks. Our waiter, whose name was Marcus, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were clam chowder, tacos, prune pudding, and mulligan stew. I decided to order Ramen noodles A l'Orange and my companion, Humphrey, ordered Beans A la mode. Marcus seemed sophisticated as he brought in our orders about forty-nine minutes later. I had a dish of fried okra on the side, and Humphrey had a plate of biscuits and gravy. An old fashioned was a perfect complement for my ramen noodles.
The Ramen noodles was bulky but a bit crude. The common way to cook with pomegranate juice is to arrange first, but our chef chooses to microwave, then blend it into the ramen noodles. Humphrey thought the beans seemed a bit hand-painted, and said he would never order the item again.
Our ticket came to about thirty-nine dollars, which I think is extraordinary. Overall, the food was startling, the atmosphere was remarkable, and the service was startling. If you are an insane person, this might be the ideal place for you.