About: http://data.yelp.com/Review/id/sUpooWFCL7LZcTZErd707w     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • 5 stars does not do this amazing restaurant justice! Came for an early dinner with my 2 friends. Got there at 5 and they were all ready for us as I called ahead. Interior: Charming, modern, beautifully appointed decorations yet comfortable. Staff: Chef Matt (owner) is so down to earth and friendly. He welcomes you and just wants you to be comfortable, have a good time and enjoy the food. He actually dislikes the term "fine dining" cause he doesn't want to turn away anyone. In fact, I had called to make reservations for 4 and a toddler and when I asked if toddlers were ok, he said of course! But then my one friend and toddler didn't make it and they totally missed out. Food: creative, fresh, refreshing, vibrant, beautiful and full of flavor! The plating and presentation were all spot on! See pictures below. Read the other reviews and had to try the 96 hour short ribs...so tender! We actually ordered another plate as it was delish! Crab cake and lobster bisque...yummy with a corn relish. Steak tartare was beautifully presented with raw egg, capers, some other condiments and we mixed it up and ate with the crostinis! Beet salad with gouda ...so delightful with the balsamic vinaigrette and oils on the plate. Seafood and tuba tartare was again gorgeous and so fresh. The grapefruit and blood orange were so refreshing. The sausage and peppers Flatbread was so good we ate 2. Manny, the server was excellent all around. Very personable and he recommended great wines. We went with a pinot noir and pinot grigio. Dessert...we had 3. Best vanilla bean creme brulee ever. He cooks it under water in mason jars so it doesn't dry out. Just amazing. Chocolate cake was well done. Manny mentioned sorbet prepared tableside by the chef so we jumped on it. Chef Matt Came Out With Some concoction and made Pomegranate Margarita sorbet. There was liquid nitrogen involved and cook freezing smoke. To top it all off, he has a specialty he brought out at the end...dragon breath popcorn. I can't describe it...uou will have to try it all yourself! Best hidden restaurant in cleveland! I'm going to tell everyone about this spot. Thank you for a winder full dining experience Chef Matt and Team!
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (126 GB total memory, 102 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software