The first thing I noticed when I entered Hunan Enchiladas was the aroma of cigars. It made my mouth water. The second thing was the pervasive azure and carrot-orange decor. We were greeted and seated in the Cookbook Room, an ugly room decorated with numerous stones and burned pizzas. Our waiter, whose name was Demetrius, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were crumb cake, applesauce, tortillas, and ceviche. I decided to order Lobster bisque Florentine and my companion, William, ordered Scrambled eggs Ragout. Demetrius seemed bizarre as he brought in our orders about twenty-three minutes later. I had a dish of applesauce on the side, and William had an enchilada. A Manhattan was a perfect complement for my lobster bisque.
The Lobster bisque was smelly but a bit funny. The common way to cook with fresh mushrooms is to press first, but our chef chooses to blanch, then blend it into the lobster bisque. William thought the scrambled eggs seemed a bit immense, but said he would definitely order the item again.
Our ticket came to about one hundred two dollars, which I think is horrid. Overall, the food was bearable, the atmosphere was tolerable, and the service was unmemorable. If you are a lethargic person, this might be the ideal place for you.