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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	2017-08-25 00:00:00 (xsd:dateTime)
itemReviewed	Sparrow + Wolf
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	There is an old adage that a picture is worth 1,000 words however I will only need one to describe our meal and experience and that word is "perfection". We arrived 15 minutes ahead of our reservation as we could not wait to have our palettes pleased. After a short wait we were sat and promptly approached to discuss libations. We ordered a round of a Spring Mountain Sour (beet foam!!!), Where There's Smoke (mezcal), Model T (Gin/Cucumber) and a Jump the Shark (it's a shark shaped glass w/ bourbon!). All of the drinks were so good we downed them (enjoyed them slowly....) and ordered a second round. For starters, we went with 4 pieces of the Chinatown Clams Casino and the Hearth Baked Bread (as who isn't a sucker for in house fresh carbs). The bread had the exact crunch you look for in a dinner roll / sauce picker upper. More on that later. The Chinatown Clams Casino were an interesting take as not everyone is an Uni fan, but it worked and I want more....like now. For our entrees we decided it was best to order a smattering of items and pick them apart like vultures. We ordered the Beef Cheek & Bone Marrow Dumplings, Sweetbreads and Campfire Duck w/ wood ear mushrooms and a healthy portion of foie gras. The flavors were all spot on so it will be hard to want to order anything else although the Big Ass Pork Shoulder passed our table and I think I drooled on the floor. Just a little....don't judge. Overall, we were all pleasantly filled and the minute I got home I opened their website and booked another reservation. This is a great neighborhood (off the strip) gem that I hope succeeds and keeps their high quality of service and ingredients rocking. Side Note: Very cool meeting Chef Brian Howard as he went around touching tables and it's always nice to share some moments with the curators of your culinary experience. We were running low on our bread over entrees and had a good amount of sauce leftover from the beef cheek and duck dish so Chef Howard brought us another bread on the house to help transport that delciousness into our bellies and we obliged. Great meal.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Sim

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