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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	2013-01-02 00:00:00 (xsd:dateTime)
itemReviewed	Hoof Raw Bar
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	Note: This would actually be a 4.5 star rating but I'm rounding up as the Hoof empire can do no wrong in my opinion and has been perhaps one of the most important restaurant (s) in the city over the past 5 years. Fanboy gushing aside, I can now move on to the review. Stopping in to the Black Hoof one recent Thursday night I was told the wait would still be about 45 minutes for a table despite the fact it was 9:45 (which is a testament to how good that restaurant is). I was given the option of waiting at Raw Bar while a table opened up but given my previous experience at RB was so good I decided to just have dinner there instead. I'm glad I did. First let's address the name: yes this is a place where you can get raw sea food but this comprises less than half of the menu and frankly it would be a waste of this kitchen's talents to just simply shuck oysters and finely slice sashimi. The real winners on this menu are the non-raw items. Some of the dishes I have tried on my two visits here include the cured fish board, fried oysters with pepper gravy and smoked octopus with cheese grits. The fish board is both delicious and interesting and makes a nice appetizer to share with a dining companion. The fish on the board are arranged from lightest to strongest in flavour (both in terms of the fish's own flavour and the way they are cured/seasoned). I enjoy strong tasting fish and as a result I was a big fan of the mackerel and the chorizo cured scallop, the latter of which's light sweetness and richness stood up well to the heavy chorizo flavouring. As a further note - if you order this dish spring for the house made milk bread which makes a warm and tasty companion. The fried oysters were probably my favourite dish. They were very meaty, lightly battered and fried to a tender, flawless perfection. The pepper gravy had its own personality and yet was subtle enough to compliment the oysters beautifully. To drive the point home a bit further - I just spent a week in New Orleans in November and these are the best fried oysters I have ever had. The octopus dish was also a winner and the pieces were nicely smoked and cooked to a very tender perfection. The grits were shaped into a recangular form and deep fried, and I didn't even realize what they were until digging into them. They were served with a chipotle inflected sauce that that further accentuated the smokiness of the dish while adding some additional creaminess. Other worthwhile notes - as expected, the wine list is very good and so are the tomato based cocktails, which pair perfectly with all of the fish; this place takes cash and debit only. In short, check it out, and not just as a consolation prize to Black Hoof. -Brian
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Brian

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