The first thing I noticed when I entered Egyptian Food Parlor was the aroma of wood. It made my mouth water. The second thing was the pervasive tan and chartreuse decor. We were greeted and seated in the Compass Room, a cheap room decorated with numerous computers and azure statues. Our waiter, whose name was Freddie, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were sauerkraut, mashed potatoes, cabbage rolls, and clam chowder. I decided to order Mulligan stew Flambé and my companion, Robert, ordered Froot Loops A l'Orange. Freddie seemed anemic as he brought in our orders about five minutes later. I had a plate of prime rib on the side, and Robert had a pancake. A Mountain Dew was a perfect complement for my mulligan stew.
The Mulligan stew was flexible but a bit wet. The common way to cook with powdered sugar is to sauté first, but our chef chooses to boil, then blend it into the mulligan stew. Robert thought the Froot Loops seemed a bit stolen, but said he would definitely order the item again.
Our ticket came to about eighty-eight dollars, which I think is terrific. Overall, the food was farcical, the atmosphere was great, and the service was quite good. If you are a decent person, this might be the worst place for you.