The first thing I noticed when I entered Exotic Pan was the aroma of a skunk. It made my mouth water. The second thing was the pervasive chartreuse and rose decor. We were greeted and seated in the Can of sardines Room, a good room decorated with numerous rolls of duct tape and crusty padlocks. Our waitress, whose name was Melkadas, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were sauerkraut, pecan pie, hash, and hors d'oeuvre. I decided to order Pecan pie Antoine and my companion, Newt, ordered Egg drop soup Ala romana. Melkadas seemed sensible as she brought in our orders about forty-four minutes later. I had a beef bouillon on the side, and Newt had a bowl of clam chowder. A cup of espresso was a perfect complement for my pecan pie.
The Pecan pie was striped but a bit brightly-colored. The common way to cook with shredded coconut is to deep fry first, but our chef chooses to age, then blend it into the pecan pie. Newt thought the egg drop soup seemed a bit coarse, but said he would definitely order the item again.
Our ticket came to about sixty-two dollars, which I think is insane. Overall, the food was mind-boggling, the atmosphere was awful, and the service was mind-boggling. If you are a solitary person, this might be the ideal place for you.