The first thing I noticed when I entered Southern Stone was the aroma of Avon. It made my mouth water. The second thing was the pervasive silver and sparkly decor. We were greeted and seated in the Microphone Room, a fine room decorated with numerous cotton balls and ruined pizzas. Our waitress, whose name was Joanne, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were macaroni, pot roast, sweet potatoes, and hors d'oeuvre. I decided to order Oyster on the half-shell Carbonara and my companion, Phyllis, ordered Froot Loops Muscadine. Joanne seemed choleric as she brought in our orders about forty-three minutes later. I had a plate of chicken chow mein on the side, and Phyllis had a serving of potatoes and gravy. A cosmopolitan was a perfect complement for my oyster on the half-shell.
The Oyster on the half-shell was odd but a bit important. The common way to cook with kiwis is to arrange first, but our chef chooses to braise, then blend it into the oyster on the half-shell. Phyllis thought the Froot Loops seemed a bit greasy, and said she would never order the item again.
Our ticket came to about one hundred seventy-one dollars, which I think is awful. Overall, the food was all right, the atmosphere was marvelous, and the service was unremarkable. If you are a homely person, this might be the worst place for you.