About: http://data.yelp.com/Review/id/M-3ENq8LWcldCYcxqtOCNQ     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
  • restaurant is now open in Scottsdale. The first Searsucker restaurant opened in 2010 in San Diego by Bravo's Top Chef, Brian Malarkey, and Brian has recently opened a Searsucker in Scottsdale as well. Located on the northwest corner of Camelback and Goldwater, Searsucker has taken over a 9,500 square foot space inside an office building. Large, inviting, rustic, yet classy is how I would describe the decor upon first entering. Large planks of rustic wood cover the windows and walls, the high ceilings with lights draped in thick rope offer the perfect dim lighting, and the rustic style wood tables lend a boat-like appeal, while a few couches and chairs fill the middle of the space lending a loungy area as well. The square bar near the front has plenty of space to enjoy hand-crafted cocktails and food, while the dining room seats approximately 150. The music is fun and upbeat which keeps the mood high as well. And the service that evening couldn't have been more attentive, friendly or helpful. On to the menu! Executive Chef Malarkey's menu is both serious and fun, with dishes divided into categories like, 'Bites,' 'Greens,' 'Ocean,' 'Ranch,' 'Farm' and 'Ands'. The waiter first delivered our bread to the table, which they call cheddar puffers. These delectable little balls of joy were similar to the cheddar biscuits at Red Lobster (c'mon, who doesn't know about and love those), only these were pumped up on steroids a bit. Yum! Then, sticking to my usual regime of ordering as much food to taste as possible, I always must try the mussels whenever on a menu. These mussels were served with chorizo and toast ($12). The chorizo added a nice flavor in every bite. Next, the egg and bacon "pork belly" small plate ($12). This is the kind of dish that you might make inappropriate faces while eating, it's that good. We also tried a tuna tartar that night as well, served with wonton chips ($12). And of course, we had to order a dessert as well, which included peanut butter ice cream, nuts and caramel. Um, HELLOOOOO! Delicious. Offering a full bar and a decent wine menu, this is not only a great place to start for happy hour, but a fun place to dine with friends or a date.
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, 120 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2026 OpenLink Software