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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	2012-06-24 00:00:00 (xsd:dateTime)
itemReviewed	Le Comptoir Charcuteries et Vins
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	9 months later, we came back for the food. And what an experience. The first thing that came to mind was "food porn", but not the classy kind of porn... It's the raw edgy porn that you don't quite know what to make of. So we sat at the bar, which is alongside the kitchen so you get to see how these guys work. For 2 hrs we were completely mesmerized at the pace and precision. Meat, spices, vegetables and sauces flew across our view with alarming speed. I think we saw every single dish on the menu, made and plated. If a dish was prepared even slightly wrong, or plated wrong, they threw it all away and started over. A lot of pride in their work. If you are a beef or pork lover (which I am not) then this place will be your heaven. You can literally see how the sausage is made. It was a bit unnerving to watch them pull huge trays of random meat parts out of the oven, drain off the fat into one bucket, and use giant tongs to put the rest into another bucket that got carried off for grinding downstairs. Not sure how I felt about that part of the experience. There were maybe 3 things on the expansive menu that didn't include beef or pork, so we had those. A lobster tart, an almost raw salmon dish, and a cauliflower dish: all excellent, unique, and made with a variety of textures and flavors. The salmon was the winner though. While not the kind of place for someone like me to frequent, I can appreciate what I saw. The chefs are friendly, interactive, and entertaining. Sit at the bar, and you'll be treated to a dining experience like no other.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Ajay

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