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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	2015-09-01 00:00:00 (xsd:dateTime)
itemReviewed	Crop Bistro & Bar
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	This is my second time trying Tour De Crop. They claim the menu is changed per season, but I see a LOT of similarities between the two tastings I had last night and last winter, the menu didn't really change much, this discourages me to go back again. Of all the courses I had yesterday, I think my favorite was foie gras over lemon cake. The shrimp salad was very salty with overpowering Asian sauce. The main course (6th course) was beef short rib; however, unlike the short rib I had last winter that melted in my mouth; the one from last night was overcooked, very dry and hard to swallow. I sat at the chefs table so I told them the meat was too dry. The chef made us a substitute - walleye fish with rice. The fish was nice and tender (a very small piece, snack bite size, not entree size); but the rice was under-cooked. I had to tell the chef again about the rice being under-cooked, and I asked for bigger portion of the fish, since it was supposed to be entree size. She made us more fish, but the waiter served the dessert before her fish was ready. So we ended up packing the fish to go. I specified in the reservation it was my dad's 85th birthday, but they did not prepare anything special for him. I had to ask for candle and put on his dessert to sing happy birthday for him. Regarding the presentation of the courses, all dishes look so similar, there was no surprise per say on the presentation. It needs improvement. The waiter served water from time to time but he never asked us how the food was. Desserts are great at both times and they were different at each time. In summary: 1. Overall food was mediocre. The courses presentation had too much similarity. 2. Food quality was inconsistent, this is a big no no if you expect customers to come back. 3. Needs improvement to remember customers' notes in the reservation. 4. Assistant chefs do not perform well without supervision of the executive chef. (I am referring to the food quality, and common sense of entree replacement portion.) 5. I am attaching a photo of the wine tasting I had a winery in Napa valley, ever dish was a pleasant surprise, unlike theirs that had similar presentations to all of them. 6. Tour De Crop price went up from $65 to $75.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Kitty

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