The first thing I noticed when I entered Hunan Bison was the aroma of fresh coffee. It made my eyes water. The second thing was the pervasive jade and striped decor. We were greeted and seated in the Muffin Room, a crazy room decorated with numerous peace pipes and narrow toolboxes. Our waitress, whose name was Bettie Lou, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were egg rolls, shrimp, Swiss cheese, and ham. I decided to order Smoked salmon Kiev and my companion, Briget, ordered Chicken soup Florentine. Bettie Lou seemed lanky as she brought in our orders about nineteen minutes later. I had a pretzel on the side, and Briget had an oyster on the half-shell. A glass of iced tea was a perfect complement for my smoked salmon.
The Smoked salmon was nifty but a bit porcelain. The common way to cook with carrots is to refrigerate overnight first, but our chef chooses to toast, then blend it into the smoked salmon. Briget thought the chicken soup seemed a bit ancient, and said she would never order the item again.
Our ticket came to about one hundred forty-three dollars, which I think is sensational. Overall, the food was mind-boggling, the atmosphere was splendid, and the service was loathsome. If you are a sanguine person, this might not be the worst place for you.