About: http://data.yelp.com/Review/id/HOjuPTHO6pu7OT4YmVNANQ

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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	2012-01-15 00:00:00 (xsd:dateTime)
itemReviewed	Pangaea Restaurant
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	I was whisked away into this restaurant for a romantic dinner a deux. The food was very sexy and the sommelier treated us so wonderfully well. We had intention of starting the night with a bottle of champagne and then ending it with a bottle of red because we both chose meat entrees. We had a tender amuse bouche of trout ceviche, which definitely Set the tone for the evening. We shared the crab cakes as an appetizer, which perfectly complemented our drink. They accompanied it with lovely avocado mash giving it a velvety texture. We are meat eaters so inspite of the fact that this place had lots of beautiful and responsibly sourced seafood, we still opted for the meat; I had the lamb chops and he had the rib eye steak. They were classically well cooked. The lamb was crusted with crispy bits of nuts and garlic and cooked to a perfect medium. The ribeye steak was charred and smoky but cooked to liking inside. At that point, we realized we have not finished the champagne so we asked for a glass of red each. The sommelier brought us a great California Cab-Sauv that actually smelled like California at the first whiff. California dreamin'. As my boyfriend said, he always hesitates to order steak at a place that is not a steakhouse but Pangaea is not one of those places. I ended our meal with dessert, which was called the Chocolate bar, a deconstructed Milky way. It was rich and decadent and unfortunately too rich to finish. Sated, full and a little tipsy, I was whisked away home with tender and delightful memories of Pangaea.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Lara

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