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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	2011-03-23 00:00:00 (xsd:dateTime)
itemReviewed	Beso
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	Went to vegas for my friend's birthday and made reservations at Beso on a night that also happened to be Eva's birthday. The service was fantastic, everyone was so attentive that you would have thought we were the only ones there (but we were not). Thought it was weird that we weren't given a menu but then Chad, the restaurant manager came over and sat down with us, suggesting the sangria, which was amazing and then told us that we were to have a chef's selected tasting menu. Each course (there were 5) was served and introduced by the executive chef Matt P who also came over to sit down and chat periodically throughout the evening. There was so much amazing food that we couldn't finish it all! 1st up- Eva's signature guacamole it was amazing and served with spicy habanero chips. 2nd was a crab cake with a little bit of caviar on top which was light and simple so the crab was highlighted and not hidden by fillers. 3rd up was a rare ahi tuna lightly seasoned and served over stone ground grits. 4th was a split dish with the seared snapper served over a cauliflower puree and topped with crispy potato strips paired with the braised shortrib which was soaked overnight in red wine then slow cooked for 6 (or was it 8) hours served over mashed potatoes and topped with a maitake mushroom. Both of these were fantastic! The fish was perfectly cooked with a nice crispy exterior and the short rib was so tender it just fell apart when touched with the fork and melted in my mouth. After a short break (to allow this all to settle) Matt brought us the best brownie I have ever had (despite his claims that his brownies suck)!! Apparently he had some help with this recipe and there is a layer of caramel in the middle which gives it a souffle sort of texture... it was warm and gooey in the middle topped with vanilla bean ice cream and accompanied by 2 mini churros and vanilla whipped cream. To top it all off our meal was paid for by man who had overheard our plans the night before and introduced us to Matt and Chad and promised us a memorable meal... Johnny E did not disappoint... thank you for a meal to remember!!
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	M

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