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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	2011-03-10 00:00:00 (xsd:dateTime)
itemReviewed	Old Stone Steakhouse
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	I have been to the Old Stone about a dozen times. It's been OK. I usually ordered something other than steak since they do not serve USDA Prime. The meals were usually OK. I once tried their Signature Black and Blue Sirloin just to try it out. It was OK. But last night 8 of us wanted to celebrate a small occasion close by our home in Belmont so we all got the higher end steaks. Score: 6 steaks, 6 disappointments. I was the only one spoiled by the higher end Prime but everyone else in our party was let down. We got there early on a Wednesday night and the place was not crowded so that was not an excuse. My son and son-in-law, both chefs, knew right away that the steaks were not cooked to timed order. They were put on the grill the moment the cooks got the ticket then put under the salamander until we were done with our salads. When that happens our rare steaks still cooked a little too long and became medium rare. No juice on the plates at all is also another sign. Hardly anyone else was in the place. Could they have waited 7 more minutes? How long does rare take anyway? My son had to send his fillet back because it was overdone. The second problem was that 3 of the steaks were tough. Really tough. My dad's rib eye did not even look like a rib eye cut. It was only 3/4 in" thick. Our other 2 bone-in strips were the worst steaks we ever had. I know I should not have ordered a strip in the first place if I want super tender but it was bone-in and prepared in their signature fashion and was assured it was mouth watering.. Again, mine was an inch thick and my son-in-law's was an inch and a half. Both 18 oz. What's up with that? Even Bi-Lo will cut me 1.5 inch steaks. How do you even cook a 1 in steak rare? So the cut, the preparation, the quality of the meat all get failing grades. I thought a place that bills itself as a steakhouse - even serving USDA Choice - would at least be as good as say Outback. It wasn't.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
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