About: http://data.yelp.com/Review/id/6LEHB7AhUC9mrbn3fEiknw

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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	2014-04-18 00:00:00 (xsd:dateTime)
itemReviewed	Steak 44
http://www.openvoc.eu/poi#funnyReviews	3 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	11 (xsd:int)
rev:text	Actual rating is 4.5 stars, which is very impressive for a restaurant that has been open just one week. One thing to appreciate about the Mastros team is that they know what they do well and do not greatly depart from it. They really have the steakhouse formula down to a science and so Steak 44 is just the logical extension of what they have historically excelled at. The core of the menu is expertly cooked steaks and seafood, ala carte traditional sides (with some twists), raw bar, cocktails and good selection of wine. I had heard that Steak 44 was intended to be a more casual and less expensive concept than some previous ventures. It doesn't seem to me that it is really less expensive, but it is a bit more casual. The interior of the place is drop dead amazing. It one of the best look restaurants in the state and is sort of compartmentalized, which helps with noise and privacy while still keeping you in the action. Our favorite "compartments" are the booths that have a glass wall shared by the kitchen. That is a very risky thing for a restaurant to do, but it really lets you be in the furious action of the kitchen, while shielded from noise and heat. As for the menu, the Mastro folks have decide to offer some smaller choices, which has been a "complaint" at other venues (all you really need to do is split things, though). There are smaller steaks and larger steaks. The salads, sides and desserts are now individual size versus shareable, which allows for a lighter meal or the ability to try more items. The great: deep fried deviled eggs, raw bar, perfectly cooked steaks, halibut, brussel sprouts, tempura asparagus, cocktails, sorbets. The halibut was probably the tastiest and most skillfully cooked halibut i've had in a long time. Could use work: the bread course (bread balls browned in a cast iron skillet with herbed butter) - messy and not that good, steakhouse stuffing (seems like the same bread balls reformatted) - unexciting and lacking in texture. The service was excellent, balancing cordiality with professionalism, which is a tough balance to hit. Our waiter, AJ, was very knowledgeable and paced the meal appropriately. I am very impressed with this new undertaking by the Mastros team, particularly with how well executed it is right from the start.
http://www.openvoc.eu/poi#coolReviews	5 (xsd:int)
rev:reviewer	Joe

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