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About: http://data.yelp.com/Review/id/4NLYNkhIK5o4f_7YyIMGVA Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2012-11-04 00:00:00 (xsd:dateTime)
itemReviewed	Crudo
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	My friend brought me to Crudo for my birthday and it was a really great experience. From the moment I walked into the entry way I got a feel for what to expect from the restaurant. Theres great attention to detail in the design of each component of the restaurants design. The same attention came with our waitress who walked us through the menu. We got the butterfish crudo which was really good. The fish itself was great, fresh, clean, well cut. The lemon vinaigrette and olive oil combination was great, specs of salt really brought out the flavor. The tomato was a little strong compared to the subtlety of the dish but overall good pairing. Next we each had the squid ink risotto. Generally when I hear squid ink I'm excited, I hoped that the ink was used when making the pasta itself but it was more of a component in the reduction of the sauce. Cooked very well, one of the best technically cooked risottos i've had in this city. Basil was a little strong, but if you like basil it would have been perfect, it did compliment the tomatos well. Last for our entree we had the short rib and the pork belly. The short rib was good, it wasn't my order so it wasn't my taste. Good but not a once in a lifetime dish. The pork belly however was amazing, I was left wanting to eat a giant slab of it. Really good, its what you'd expect from pork belly in any 4 star or michelin star rated restaurant. The polenta was good, above the bar. Desert was a mixed bag. We had the vanilla bean panna cotta and the tiramisu. The panna cotta was good, the grape instead of the conventional berry was a nice touch, the sea salt and the crouton took it to the next level. The tiramisu was the only dissapoint dish of the night. A lot of places are putting desserts in jars, its fun but I think the vessel led to the idea of deconstructing this conventional dessert which brought attention to each component which could have been good but didn't work out that way. The base tasted like chocolate mouse which I love but isn't a tiramisu. Overall it wasn't too sweet which is great but a good tiramisu usually has a splash of acidity for balance. Overall really good restaurant, really good food, pricing, staff, service, etc. Great for special occassions or someone special.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Luca

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