About: http://data.yelp.com/Review/id/LsjUMwLvkFGDp4OXNRshSA     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
  • Okay Yelp, you guys hyped me up too much for this place! It unfortunately fell short of my expectations, this review is a 3.5 stars. We came on a Friday night, there were a lot of open tables, surprisingly. No wait whatsoever, so I was pleasantly surprised. The atmosphere is nice and cozy; a small restaurant with a second floor seating area. Our server explained how the restaurant was family run and sources their ingredients locally, which definitely adds to the experience. They have a small menu, so of course you'd expect them to perfect every dish. Here's the scoop on the food: We got the toast cheese tartlette to share as a starter. (party of 3) The rich goat cheese was incredible with the caramelized onions and tomatoes! This dish was well balanced and was an exceptional start to the meal. I got the famed mac n cheese, but I also got to try the pork belly and the steak. First off, the mac n cheese delivered an amazing first bite. The truffle flavour really kicks everything off, and goes really well with the sweet cream based sauce. The pulled ham was sweet and mild, with the perfect texture. It was all topped off with a cheese cracker and a few greens.The macaroni texture was definitely off though. Really dense and sticky, but not like al dente. The general heaviness of the dish made it rather hard to finish. I'm a little confused about the raving reviews on the mac. It was delicious, no doubt (I love truffle sooooo much), but there was definitely room for improvement and balance. Here are the other things I got a few bites of: The sous vide steak was an amazing dish however. The meat was tender, a perfect medium rare, served on a bed of mushrooms and a pea purée sauce. The side of polenta also made the dish so much more comforting. I can see why this dish would be double the price of the mac n cheese. The pork belly was cooked perfectly, tender but not falling apart. However, it was WAY TOO briny. Saltiness overcame the flavours, and my friend was unable to finish because it was too salty. The sweet maple wine sauce and the vegetable purée was able to save it, imo. This dish lacked balance as well. Anyways, food was delicious and I would say it's worth a try. I think they over price their items because of their reputation, but then again it's a top restaurant in old Montreal.
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 (126 GB total memory, 88 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software