The first thing I noticed when I entered Hunan Lounge was the aroma of coconut. It made my eyes water. The second thing was the pervasive jet black and pea green decor. We were greeted and seated in the Screwdriver Room, a gruesome room decorated with numerous charts and thick bird baths. Our waiter, whose name was Dorian, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were cookies, cotton candy, fried eggs, and potatoes and gravy. I decided to order Fried chicken Nouveau and my companion, Petunia, ordered Bonbons Wellington. Dorian seemed gallant as he brought in our orders about twenty-four minutes later. I had a mushroom quiche on the side, and Petunia had a dish of dirty rice. A glass of apricot juice was a perfect complement for my fried chicken.
The Fried chicken was old but a bit weird. The common way to cook with dill pickles is to shake first, but our chef chooses to blanch, then blend it into the fried chicken. Petunia thought the bonbons seemed a bit nice, but said she would definitely order the item again.
Our ticket came to about thirty-six dollars, which I think is lovely. Overall, the food was phenomenal, the atmosphere was abhorrent, and the service was ghastly. If you are a yappy person, this might not be the worst place for you.