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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	2012-10-28 00:00:00 (xsd:dateTime)
itemReviewed	Market Street Kitchen
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	2 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	Overall, a very underwhelming experience for the prices. Small inside with the majority of tables outdoors on the patio. They have plenty of heaters for the patio, but if it rains (which is not too often in this neck of the woods lucky for them), they'll be down to about 40% seating capacity. So many off-putting things happened on this visit, I don't know really where to start....here's the highlights (lowlights?): 1) The rotisserie "meat of the day" was the prime rib on our visit. By 7:30pm, the waiter came back after taking our order to inform us that they ran out of prime rib for the night!? Since 4 people at our table had all ordered the prime rib, we had to re-think our orders. Very unpleasant, as we had come that night with the intention of having the prime rib. So much for that..... 2) The NY steak I ended up ordering was tasty and cooked perfectly, but @ $48.00 for an a la carte steak, I'll head to Mastro's and at least get a basket of bread on my table, and be in plush surroundings instead of a patio facing the parking lot. 3) The sides were good. We ordered mushrooms and the green chile mac & cheese. But, portions on the sides were very small & not really enough to serve 4 people (again comparing to Mastro's, whose sides are ample). 4) Service was sort of chaotic with items being brought to our table one at a time by different people. The waiter seemed kinda out of the loop on what was happening at any given time. 5) Robert McGrath was there & appeared to be "expo'ing" food, which had him with his back to the restaurant the entire time. As he is the "name" of Market Street Kitchen, they really should have him out on the floor more, talking to people, checking tables, etc. Seems a waste of his reputation to have random, management guys with little to no personality as the face of your restaurant. The problem I have with many restaurants like this in Scottsdale, is that they want to charge top dollar; but don't have the food, dining experience or service to back it up. They need to get way better at the whole package if they want to compete in this market. As much as I don't really care for chain restaurants, I could get a tasty steak dinner @ Outback for half the price, get bread and salad included, and better service to boot!
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Sheri

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