About: http://data.yelp.com/Review/id/9NcOriJ81ZCyIsVc0hxJsQ

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About: http://data.yelp.com/Review/id/9NcOriJ81ZCyIsVc0hxJsQ 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	2012-02-27 00:00:00 (xsd:dateTime)
itemReviewed	Bacaro
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	6 (xsd:int)
rev:text	I wish I could give Bacaro five stars. To be fair, there's a lot to like about it. The quality of the ingredients is high. The ambience is great too. The servers are among the most professional in the C-U area. The food is genuinely sophisticated. However Bacaro's commitment to local, seasonal ingredients, while being one of its strengths, is also one of its greatest weaknesses. The menu at Bacaro is constantly changing based on what ingredients they stock. This tends to result in inconsistent dishes whose preparations are constantly changing. Of three visits I've eaten some bad, ok and great meals. Visit 1: Had halibut with some kind of crust in a mint-gazpacho. The fish was fresh and of excellent quality. This was frustrating however because the fish was coated in a greasy crust that became soggy from the fish sitting in the mint gazpacho. The gazpacho was also greasy and was not pleasantly minty. What could have been a complex, herbaceous broth, wound up tasting like greasy mouthwash. Fantastic ingredients but badly executed prep. Visit 2: Valentine's Day prix-fixe. Three courses all of which were delicious. The appetizer was some kind mediterranean type salad if I recall with olives and I think preserved lemon. Delicious and fresh! My main was halibut again, with some kind of vanilla saffron sauce. The fish was perfectly cooked and the sauce was complex and homey. My girlfriend got the steak and it was of great quality with a strong preparation to match. The dessert was a chocolate torte with blood orange sorbet- good flavors that were well-executed. Visit 3: Pork loin with mustard spaetzle. The spaetzle were delicious! I could eat that spaetzle every day. The pork however was DRY. Really, really dry. I was trying to conserve the mustard sauce on the plate in order to make sure there was enough to get on each slice of pork. It was that dry. So in closing out of three, expensive visits, the food has been good maybe 1.5 times- with me being able to say I enjoyed one complete meal (valentine's day) and the side of one of my mains (the spaetzle). If the food was consistent, Bacaro would be an easy 5-stars. Hopefully they can strike a balance moving forward between rotating fresh, seasonal ingredients and maintaining a consistently-executed menu.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Steve

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