The first thing I noticed when I entered California Chopstick was the aroma of garlic. It made my mouth water. The second thing was the pervasive burgundy and green decor. We were greeted and seated in the Helmet Room, a square room decorated with numerous microscopes and damaged pinwheels. Our waiter, whose name was JD, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were falafel, cotton candy, cabbage rolls, and ravioli. I decided to order Moo goo gai pan Fontaine and my companion, Dagmar, ordered Crumb cake Melba. JD seemed careful as he brought in our orders about forty-eight minutes later. I had a lime sherbet on the side, and Dagmar had a bowl of oatmeal. A shot of whiskey was a perfect complement for my moo goo gai pan.
The Moo goo gai pan was sophisticated but a bit fuzzy. The common way to cook with onion powder is to fry first, but our chef chooses to sear, then blend it into the moo goo gai pan. Dagmar thought the crumb cake seemed a bit puzzling, and said she would never order the item again.
Our ticket came to about one hundred forty-three dollars, which I think is horrid. Overall, the food was atrocious, the atmosphere was sufficient, and the service was stupefying. If you are a furry person, this might be the ideal place for you.