Cut in swaths of moss green and pumpkin yellow, Mongo's cavernous hall, attractively carpeted, is lined with a grid of black chairs and tables, arranged with military precision. It can host an invading army, although full capacity might spark a riot because there is only one average-sized griddle. Mongo's boasts a grand selection of sauces, both proprietary and common blends, some 14 in all, and a sprawling collection of veggies, noodles and fresh tofu. Meats are limited to beef, chicken, lamb and pork. The restaurant's real plusses are the decor and the friendly menu, which guides the novice diner through the process of mixing sauces.
Minor setbacks are a timid grillmaster and overcooked rice.
President Restaurant takes a different approach to Mongolian barbecue. The dining room is definitely unique, something of a blend from three different decades. The restaurant recently changed ownership, and the new proprietors have trimmed prices and added more items to the buffet. Most aren't particularly fetching unless one catches the early lunch or dinner hours. The best candidate under the heat lamp is the snow crab legs in ginger scallion sauce.