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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	2013-11-23 00:00:00 (xsd:dateTime)
itemReviewed	Bent
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	Glad Toronto has another great restaurant to patronize! I ate there last night (Nov 22/13). Very busy place, I liked this. A small sized room, I liked this. Geographically situated on the border of China Town and Little Portugal, quite symbolic, wither intentional or not, I like this. The food: It started out slow and anxious since the fresh shucked oysters were slightly warm and their top sides dry. This mightn't be bad for most since most add the sauces ( I eat them plain) but I've ate many an oysters in the past and personally I prefer them cold, with plenty of the sea water juice remaining inside. I also found them on the large side but that's just a personal preference. Then we shared the TRUFFLED JAPANESE BEEF CARPACCIO. The texture contrast was ideal, the smell complex and pleasing, the presentation elongated excellence, the taste close to perfect, the only scent not effected was my hearing and perhaps it was whispering something majestic but it was too loud for us to catch it. However for whatever reason there was a hint of too much vinegar in the underlying water based sauce yet this might have been because I negligently let the top most parts sit too long in the juice below. My wife had the BRAISED SPICED SHORT RIBS and loved it. I had the ROASTED SCALLOP WITH SUNDRIED TOMATO CRUST and it was the zenithal point of the meal. I couldn't help thinking these scallops had to have been fried first but they weren't, I have to think it must be far harder to bake them and still get them to the table like this, these were perfectly cooked with perfect texture and their natural taste complimented the sublime textured and tasty crust. The wine is a touch too expensive but the food's reasonably priced. We'd just come from the Bowie exhibit at the AGO and exited past the Bernini sculpture of Pope Gregory XV, so this dinner was a perfect finish to a night of artistry. From a world renown musician, to a legendary sculptor, to master chief(s). I'd argue the food at these places are the highest art form because it involves the artist managing four of the five senses and the best thing is its a kind of fleeting art that's eaten, made only for you. There, I will return.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	T.

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