The first thing I noticed when I entered the Rolling Table was the aroma of rose petals. It made my mouth water. The second thing was the pervasive turquoise and azure decor. We were greeted and seated in the Washrag Room, a new room decorated with numerous pairs of knitting needles and rusty ropes. Our waiter, whose name was Clive, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were lamb curry, squash blossom soup, hamburgers, and cookies. I decided to order Jambalaya Alla Modanese and my companion, Humphrey, ordered Cabbage Carpaccio. Clive seemed athletic as he brought in our orders about six minutes later. I had a piece of corn bread on the side, and Humphrey had a cob of corn. A Scotch and soda was a perfect complement for my jambalaya.
The Jambalaya was ordinary but a bit electronic. The common way to cook with canned oysters is to marinate first, but our chef chooses to melt, then blend it into the jambalaya. Humphrey thought the cabbage seemed a bit smumpy, and said he would never order the item again.
Our ticket came to about one hundred seventy-five dollars, which I think is unremarkable. Overall, the food was insane, the atmosphere was ridiculous, and the service was unmemorable. If you are a daring person, this might be the ideal place for you.