About: http://data.yelp.com/Review/id/1G3J_MAJabAs2HcfOfXlBw     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
  • My friends and I were craving to try one of North America's underrepresented cuisines at Byblos, and we were not disappointed. All of us were blown away by the exotic decor of this restaurant with beautifully appointed Mediterranean blue motifs. Starting off with a cocktail, my friend and I had the gulab which is a modern interpretation of the traditional Persian gulab sharbat. For hor d'oeuvres we had roasted red beets which was mediocre as I was expecting more char from the beets but the labneh was silky with a touch of herbs and honey. The barbari bread was crispy and piping hot and the spices played great with the texture. Next, we had the duck kibbeh which was well-balanced with the spice of sumac and cumin, ensuring that the natural flavour of duck is maintained. One of the great stand out dishes would be the lamb ribs crusted with a thick crunchy layer of dukkah that plays out the beautiful gaminess of the lamb. For the adventurous palate, you can try some of the carob molasses which has a touch of sweetness with the depth of chocolate that pairs perfectly with lamb. An alternative interpretation of the dish would be drizzle some Yemeni-inspired red chilli schug which is a garlicky condiment that adds some zest and heat to the strongly-flavoured game meat. The Turkish manti dumpling dish was a crowd-favourite with the addictive thyme based yogurt sauce and the drizzled molasses on top of the dumplings gave them a tinge of sweetness. The dumplings were perfectly cooked and the stuffing of smokey eggplant was so delicious which surprised my non-vegetarian friends who were expecting something else. I was recommended to order the basmati rice to accompany the dumpling dish, and the rice had a great variety of texture from the fried shallots to dried fruits. Dessert was simply an unforgettable sequence of delectable triumphs starting with the burnt honey ice cream with the crunch piece of honeycomb for texture. Next on the dessert list would be the crispy qatayef which was basically fried dough stuffed with spiced cream and laced with delicious honeyed syrup and strawberry with sumac - perfect with a nice cold beer! The brik pastry cigar intrigued us with its play on the turkish sigara boregi which wasn't as spectacular as we were expecting. However, the piece de resistance and the crown jewel of the chef's dessert menu would be the pistachio cake infused with orange blossom water and yogurt mousse topped with Persian cotton candy.
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 (252 GB total memory, 77 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2026 OpenLink Software