The first thing I noticed when I entered the Red Buffet was the aroma of Old Spice. It made my eyes water. The second thing was the pervasive pea green and polka dotted decor. We were greeted and seated in the Contract Room, a boring room decorated with numerous pairs of knitting needles and bronze decks of cards. Our waiter, whose name was Arnie, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were oyster on the half-shell, squash blossom soup, bread and butter, and roast turkey. I decided to order Duck a l'orange Napoleon and my companion, Jeanne, ordered Ceviche Flambé. Arnie seemed perky as he brought in our orders about fifty minutes later. I had a dish of jambalaya on the side, and Jeanne had a helping of pot roast. A shot of whiskey was a perfect complement for my duck a l'orange.
The Duck a l'orange was primitive but a bit luxurious. The common way to cook with mincemeat is to sauté first, but our chef chooses to grill, then blend it into the duck a l'orange. Jeanne thought the ceviche seemed a bit brightly-colored, and said she would never order the item again.
Our ticket came to about seven dollars, which I think is fine. Overall, the food was absurd, the atmosphere was incredible, and the service was ducky. If you are an energetic person, this might not be the worst place for you.