About: http://data.yelp.com/Review/id/J7e2trU9kWWOdhfbcx3C5w     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • This restaurant delivered in it's over the top execution of service, food, and ambiance from the limo pickup and ride through the huge double gates to a private entrance, to the ride back to the Aria. Rather than repeat the selections or the accolades, what I have to say is more about the experience. It might be safe to say that most three star Michelins don't deliver in this style or fashion. Maybe it was our proletarian awe or our lack of worldly sophistication that accounted for the slack-jawed yokel impression. Yes, I said impression. After all, we're not from Kentucky. We were asked to wait in the parlor, but there was no way we would be sitting all doe-eyed and passive, not when there was an entire world of holy moley check this out, just steps away from us. No, we wandered. We wandered and wondered at the atrium, the fruit trees, the perfectly temperatured interior, and the huge glass dome of joy that made it all possible. Unfortunately, a girl from the Audrey Hepburn School of Walking and Diction came to escort us through the Mansion and away from the awesomeness of the atrium. Wow. Can it get any more cool. What is this place? Where does this passageway lead? Who are those people gambling in that private room? How on earth does Audrey walk like that? The restaurant itself is rather small. Not impossibly small, but smaller and more intimate than we thought it might be, which was a nice surprise. We were taken care of by Romiero and Driss, who opened the restaurant 7 years ago. Romiero is from California and Driss, from Morocco. Romiero is the cheery one, while Driss is the consummate service professional with a pretty cool accent. Service was like a well choreographed ballet. It wasn't rushed, timed perfectly, and very enjoyable. The food was outstanding and we were almost hesitant to consume the piece of art before us. Flavor profiles took us all over the place and the execution was flawless. We were addressed by name, they remembered our drink preferences, and when we were done, the chef offered to take a picture with us while we waited to be escorted back to the lounge for the limo ride back to reality. So apparently, what makes a 3 Michelin star restaurant is not so much the killer food, but the execution of the meal along with the experience.
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (252 GB total memory, 137 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2026 OpenLink Software