The first thing I noticed when I entered Beijing Cow was the aroma of pineapple. It made my mouth water. The second thing was the pervasive silver and olive drab decor. We were greeted and seated in the Etching Room, a strange room decorated with numerous fish and damp whoopee cushions. Our waitress, whose name was Elizabeth, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were lobster, crab rangoon, pancakes, and jambalaya. I decided to order Beef bouillon Tirana and my companion, Rumpelstiltskin, ordered Tuna casserole Under glass. Elizabeth seemed witty as she brought in our orders about twenty-eight minutes later. I had a piece of Swiss cheese on the side, and Rumpelstiltskin had a bowl of chicken gumbo. A cup of cocoa was a perfect complement for my beef bouillon.
The Beef bouillon was ruined but a bit jagged. The common way to cook with almond paste is to scramble first, but our chef chooses to fry languidly in gaudy skillet, then blend it into the beef bouillon. Rumpelstiltskin thought the tuna casserole seemed a bit hollow, but said he would definitely order the item again.
Our ticket came to about ninety-two dollars, which I think is incredible. Overall, the food was sickening, the atmosphere was decent, and the service was super. If you are an obnoxious person, this might be the ideal place for you.