About: http://data.yelp.com/Review/id/rTdOG5c5ZEvNmi5f3sk81w

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About: http://data.yelp.com/Review/id/rTdOG5c5ZEvNmi5f3sk81w 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	2014-05-02 00:00:00 (xsd:dateTime)
itemReviewed	Echo & Rig
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	Echo and Rig is located right at the corner of Tivoli Village as you enter the valet round-a-bout. It is conveniently close so you can easily just jump out and get your car parked for you and head on in. I went on a Monday evening and it was surprisingly really busy but despite this, it didn't take long at all to get seated, aprox 10 min. The hostess was very nice and our servers who introduced themselves by name were very well knowledgeable in the menu and gave some pretty good recommendations. We had the misfortune of being seated on the second floor close to an open door on a cold and windy day and right in front of the busy kitchen so it did hinder the atmosphere a little. The entrance is completely visually open to see all the meats hanging in the windows and according to the server they feed their cows only grass and keep them free of steroids and fresh! We ordered the broccolini, steak tartar, lamb, and berry short cake sundae. The broccolini was okay and was slightly overly charred with a bit too much ground pepper, and the medum rare cooked lamb was pretty chewy and dry. The steak tartar was delicious and the ice cream was pretty good as well. While inside I also took note of the head manager who was often at the cashier, overlooking operations, or talking and joking to servers. She made a trip to literally every single table around us, greeting guests but never once took the time to look upon our table or even greet us which disappointed me a little. At the time, every table was full of older crowds more in their 40's and 50's so it may be because we were the youngest (mid 20's) inside and taken less seriously as their older guests. This disappointed me a bit and I probably would of had left a smaller tip if it wasn't for our very nice server and host. Service is key in a fine dining restaurant. Over all I recommend this place, food servers are good, food is tasty, and the price is decent for a finer dine!
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Alex

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