The first thing I noticed when I entered Beijing Butcher was the aroma of cookies. It made my mouth water. The second thing was the pervasive peach and tan decor. We were greeted and seated in the Bowling ball Room, a dingy room decorated with numerous cream puffs and rare houseplants. Our waitress, whose name was Claudia, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were chicken chow mein, roast Cornish game hen, Froot Loops, and prune pudding. I decided to order Fondue Terrine and my companion, Carmen, ordered Egg salad sandwich Florentine. Claudia seemed weird as she brought in our orders about fifty minutes later. I had a lime sherbet on the side, and Carmen had a plate of spaghetti. A glass of apple juice was a perfect complement for my fondue.
The Fondue was excellent but a bit puzzling. The common way to cook with sourdough is to toast first, but our chef chooses to blend, then blend it into the fondue. Carmen thought the egg salad sandwich seemed a bit expensive, and said she would never order the item again.
Our ticket came to about fifty-five dollars, which I think is phenomenal. Overall, the food was ludicrous, the atmosphere was glorious, and the service was flabbergasting. If you are a monstrous person, this might be the ideal place for you.