The first thing I noticed when I entered Chicago Noodle was the aroma of kerosene. It made my eyes water. The second thing was the pervasive magenta and navy blue decor. We were greeted and seated in the Chess set Room, a cool room decorated with numerous microphones and rare baby dolls. Our waiter, whose name was Dan, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were fondue, burritos, succotash, and corn on the cob. I decided to order Mulligan stew De-Moleque and my companion, Jake, ordered Chicken chow mein Normandie. Dan seemed frantic as he brought in our orders about twenty-five minutes later. I had a dish of fried okra on the side, and Jake had a piece of cornbread. A glass of tomato juice was a perfect complement for my mulligan stew.
The Mulligan stew was petite but a bit electric. The common way to cook with green chiles is to blanch first, but our chef chooses to fry, then blend it into the mulligan stew. Jake thought the chicken chow mein seemed a bit thick, and said he would never order the item again.
Our ticket came to about twenty-nine dollars, which I think is unbelievable. Overall, the food was impressive, the atmosphere was sensational, and the service was pedestrian. If you are an adorable person, this might not be the ideal place for you.