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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	2009-05-09 00:00:00 (xsd:dateTime)
itemReviewed	Vinery 214 Bistro
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	i have high hopes that this place will work out its kinks and live up to standard that the other new downtown restaurants have established. BUT it has some fatally serious problems. we went there on the spur of the moment, the staff was very nice, and was obviously proud of their restaurant. the atmosphere was odd and eclectic, but like their signage, not in the enduring way. our hostess/waitress/mother of the "chef" offered us sangria as soon as we sat down (which we later found out was free). the sangria was good. i am not a sangria fan, but i enjoyed what they served. it was the best part of the meal, and the one item we ordered that i would have had no problem paying for. now the food: the most of seasoning was decent; the execution was completely off. they served bread sticks that looked like they would be doughy and wonderful but they were dry and over salted. i ordered the lamb "lollipops." the lamb was very thin, and not properly frenched. i understand that it is a "small plates" restaurant, and the quantity is not my gripe, but i would have rather had one properly frenched lamb chop of reasonable thickness instead of the four paper thin pieces i was served. Additionally, they were smothered in goat cheese (which was not indicated on the menu) and they were served with cold rice (again, which was not indicated on the menu). the glazed fennel that was supposed to accompany my dish was no where to be seen. my friend ordered the pork chop, which they were out of and used chicken as a replacement. but the chicken was raw. enough said. we also ordered the paprika fingerling potatoes. the potatoes were undercooked and crunchy, covered in cheese, and not a hint of paprika. this is a great location and the owners have a heartwarming amount of enthusiasm. BUT to be successful among sens, cibo, breadfruit, and moira there needs to be some editing in decor and the "chef," if he is one, needs to step up his culinary skills.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Plain

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