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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	2013-03-13 00:00:00 (xsd:dateTime)
itemReviewed	Vintner Grill
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	Walking into this beautifully designed restaurant, I was hopeful. This is a hard restaurant to review. I absolutely loved many things about this place, but there are definitely some aspects I think they could improve upon. The decor, the lighting, the free valet parking, the comfortable seating all scream luxury, yet with an air of comfort and homie-ness. The staff matched that with their warmth and friendliness. Our server did a good job. Not fantastic, but good. The service seemed to get a little lazy at the end. The first two courses were terrific. We started with cheese (faux pas!). The sheep's milk petite basque was sharp and mildly pungent. The truffled ricotta was creamy and luxurious. Both were delightful with the homemade strawberry and apricot mustard jams they were served beside. We also had the venison salami which was good but nothing special. I judge crab cakes based on what they are garnished with (since they all taste about the same to me). This variation has a beautiful, creamy tarragon vinaigrette, some peppery greens and a tangy, sweet roasted bell pepper relish. The combination was divine. The baby gem "wedge" salad was also a refreshing combination of flavors: tender baby gem lettuce, with large chunks of piquant blue cheese, salty and crispy pancetta, sweet poached pears, tomatoes and a blue cheese-bacon dressing. The main courses were decent. Jen got the sautéed salmon. It was cooked to a perfect medium rare and was quite fresh tasting, though overly salted. The lobster sauce was decadent and creamy. The mashed potatoes were a little cold and had a strange tasting spice in them (maybe cardamom?). I had the roasted, boneless half chicken with truffle glaze and cavatelli served "Mac and cheese" style. The skin was perfectly crispy and the glaze was sweet and luxurious. Unfortunately, the chicken itself was a little dry (as it tends to be if not brined). The cavatelli, though creamy and cheesy needed some salt. It was also served with some broccolini that was still very crunchy. Despite its minor faults to an otherwise lovely dining experience, I enjoyed this place and will be back.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Jon

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