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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	2015-06-21 00:00:00 (xsd:dateTime)
itemReviewed	Bazaar Meat by José Andrés
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	2 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	So I came to this restaurant with high expectations because of chef Jose Andres reputation. The first time I came here the restaurant was just a month old and among the three of us we ordered quite a bit of food to try: From a selection of appetizers including carpaccio to tartare, cured meats and more plus the entrees of suckling pig, ribeyes and blue fin tuna steaks, califlower steak and more veggies. I think the restaurant is still working out kinks with consistency. For instance in my first visit the classic tartare was good, but on my return visit there was way too much mustard which overpowered the entire dish. All of these were underwhelming with the exception of the suckling pig. The steaks were just okay and I would in fact visit many other steakhouses here in Vegas before choosing bazaar for a steak, even if the prices were comparable but bazaar is pretty pricey. The bluefin tuna steak was a disaster. Quite expensive and literally we spat it out and returned it, it was so bad because it was extremely fishy, and they didn't bother trimming the fat appropriately. It literally ruined our meal because you couldn't get the taste of what seemed to be a rotten, decomposing piece of tuna out of your mouth. I've had lots of great blue fin tuna at many other restaurants , cooked and raw but I would never again order it here. So after that fiasco I had resigned never to return, but a friend told me that it was worth giving another shot for the pig, thus... So to the main event: the suckling pig, which is over 100 for just a quarter portion which I think feeds two people, or 500+ for the whole suckling pig. Expensive if you consider Asian roast pig prices.... But.... It was delicious. Deliciously thin and crispy skin with an extremely moist meat. dripping with juices it was the best roasted pork I've ever had. Unfortunately on my recent visits they were simply out. For an item that the menu claims to be the quintessential "heart and soul" of bazaar meat, you think they would be adequately prepared at 8pm on a Saturday night. Come here for the pig and nothing else... If they have it... and you're willing to drop a good chunk of change on said pig.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Bryant

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