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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	2015-09-12 00:00:00 (xsd:dateTime)
itemReviewed	V Picasso
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	Last night I was traveling a went to this very nice restaurant. The from what I read chef was young and adventurous. A graduate of probably on the top two culinary schools in the USA. Worked under an chef for few years before coming on here. I read the menu and tasted several interesting dishes and some staples. Eating here got me thinking about my years in on the line and in the kitchen. I must say that I think many chefs are loosing sight of their mission to be creative and feed people amazing food. This may not be an issue with the the chef a V Picasso but in my opinion he is overzealous in his use of one too many ingredients. I tried the crawfish raviolli. It was fantastic with one drawback the quantity of bold sausage was over powering the delicate flavors Raviolli. I also tried a fried lobster Ravioli, which was not breaded and fried but the pasta was fried. This was totally unnecessary and felt the pasta was tough. I had trouble cutting it with table knife. The waitress said it had a quarter pound of lobster in it, it was hard to tell with the creamy soft cheese inside. I could see the lobster pieces but chewing through the fried firm pasta and cheese really detracted from the delicate sweet meat of the lobster. I also have a charcuterie with manchego and Jamon Serrano. If a chef doesn't know the prosciutto or jamon needs to be sliced so thin that you can practically ses thru it, then I really have to question his training. I'm saying this because what I got looked like a pile of thin slices but as I tried to pull a piece the whole pile came up in one lump and unraveled into one giant thick slice. When not cut thin parts can very tough. I also had the chocolate cremeux with berry soaked in red wine. It was good but felt the red wine was over powering and a bit bitter. A touch for flavor would have been good but I could no longer tell by taste. I by am no means knocking each of his creations just thinking that how amazing it was but for very slight drawbacks. Like a only a little sausage in the ravioli, or don't saturated the fruit in the wine and definitely thin slice the jamon would have made it 5 stars.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Brian

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