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  • I so wanted to be able to write a fabulous review about this new restaurant located at the Scottsdale Summit (in the old Dos Diablos space). Everything pointed to having a special experience from the free bottle of wine marketed in their mail piece to the menu on line. Just looking at the menu, with its varied choices of appetizers, soups and salads, and multitude of entrees made my mouth water. I couldn't wait! At first we were put off by the scowl on the face of the hostess. She seemed very preoccupied and not in a pleasant mood. It's a Saturday night and people are out to have a good time. You are the first impression for a new restaurant in N. Scottsdale. All she had to do was smile . . . but she didn't. Thank goodness that was a brief close encounter of the negative kind and didn't spoil our evening. Our server Justin quickly turned my frown upside down with his easy-going, yet efficient style. To get us off to a culinary start, Justin brought out an amuse bouche of gorgonzola and a tiny bite of prime steak. Not bad . . . a little too well, but it would be hard not to overcook a 1/2" x 1/2" cube of meat. I ordered the "legendary" Caesar salad which was huge. My first bite was delicious . . . then all I could taste was an abundance of garlic that lingered and lingered and lingered some more. My hubby had the wild mushroom potage which was described as lighter than bisque, but actually was more like a consomme. Our waiter forewarned us that the kitchen does not salt the food, so in went the table salt which made it more palatable. Among the four of us, we all chose different entrees -- Succulent Free Range Organic Chicken Breast With Kalamata Olives, Mushrooms and Crisp Pancetta, Makers Mark Bourbon Baby Back Ribs, Grilled Garlic Shrimp, and Glazed Rack of Veal Chop. The chicken, shrimp, and baby back ribs rated 6 and 7 out of 10. My husband said the the ribs were indeed pork ribs but in no way resembled the texture or succulent juiciness of fall off the bone baby back ribs. The flavor, however, hit a distinct high note! My Veal Chop was immense in size and while they didn't cook it perfectly medium on the first try (I had to send it back), it was a beautiful juicy chop that when it came back, it melted in my mouth. All the entree accompaniments, from the twice-baked lobster Yukon potatoes to the seafood rice were perfect. Just remember to add a little salt . . . Speaking of salt, our waiter informed us that eventually they will be making their own salt (has anyone ever heard of that before?) Aside from the food, the pros: The space is lovely and has a great ambiance with soft lighting and a couple large comfortable bar-lounge areas. Soft piano music plays in the background and you can actually carry on a nice conversation. Service was even and attentive. Water glasses were kept full. Wine glasses refilled. Plates not removed before everyone was done . . . they didn't rush us between courses . . . what you would expect from a nice restaurant in North Scottsdale. The cons: Still in the trial and error phase. Truffles has definitely set some lofty goals for itself by proclaiming itself a culinary experience. They didn't offer bottled or sparkling water, and while we didn't opt for dessert, they didn't give us the option of having any coffee or tea, and assumed we were done (we were, but it doesn't excuse them from not asking)! Also, when we were seated, they gave us little slips of paper to write our comments on at the end of the meal. It was tacky. Don't get me wrong here. I think it is fantastic that they want to gauge their success and failures, but shredded pieces of xeroxed paper is not the way to do it. There was hope when the chef came out to greet us before the kitchen started to get busy -- he said he would check back with us -- but never did. That would have been the appropriate way to get feedback, and who doesn't like to meet the chef!!!! My suggestions . . . highlight the "Truffles" in any way you can. For example, serve fresh bread that can be dipped in truffled oil and vinegar to start, and perhaps end with a small sampling of dessert truffles at the end of the meal with the check. It will help the name stick from the beginning to the end. We'll give Truffles another try for certain because so many items on the menu sounded good . . . let's see if they can bring the flavor to the table! I hope they make it because we need a nice comfortable dining place up here in way North Scottsdale!
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