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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	2012-07-29 00:00:00 (xsd:dateTime)
itemReviewed	Chima Steakhouse
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	I'm thankful for Restaurant Week because it allows me to get to places that I cannot afford to go to otherwise. Like Chima. I stopped in today for lunch at 12:15pm and was greeted by the hostess. I was seated immediately and Demetrius, the first of three folks who waited on me, was at my table simultaneously. He explained the RW options and took my drink order. Upon returning with my drink, I let him know that I was going to be going with the $30 option. He explained the way the restaurant works and released me to the salad bar. The salad bar is indeed quite extensive. It's nice to see some non-traditional items on a salad bar like asparagus, pancetta, and corn mousse. Prior to leaving for the salad bar, Wuile (pronounced Willie) dropped off some tiny rolls and crocquettes(sp?) I enjoyed everything I had off of the salad bar, save for the corn mousse. That wasn't what I was expecting. While working thru my salad plate, Wuile came back with tapas consisting of polenta, mashed potatoes, and fried bananas. It was all good, with the potatoes being tops. Finally, I flipped my coin and waited for the meat parade to begin. I did have to wait a bit for someone to come around my table. Apparently, I was getting passed up by the higher end meats, but I didn't realize that until later in the meal. I did quickly receive some lamb, and then some flank steak right after that. The lamb was good, but I thought the steak was better. Demetrius came by to see how I was doing and to ask if I needed anything. He asked if I had tried the pork yet and I said no. He pulled out what appeared to be an iphone and placed an order for me for the pork, as well as the top sirloin. In just a few short moments, gauchos were on the scene providing some tasty proteins. The pork was a little tough, but the sirloin was good. I finished up my meal with some chicken and one more go at the flank steak before throwing in the towel. Service was fantastic. There was another gentleman named Matthews who also helped out at my table. My water glass was never more than half-empty. They made me freel like a rock star.
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	Stephen

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