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About: http://data.yelp.com/Review/id/Wv4dB7jDgjEWfk70ggOyXw Goto Sponge NotDistinct Permalink

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	2012-12-14 00:00:00 (xsd:dateTime)
itemReviewed	Momofuku Daishō
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	We had one open night on our visit to Toronto so we decided to check out Momofuku Daisho. You will note that the menu, online or in hand, is not particularly informative. Also, you will like to know that groups of two will not actually get a table but will be sitting at the bar. Which is all right, though the bar is a pretty active environment with all the drink-making going on. At first glance the prices may knock you on the floor; as the realization sets in that some of the dishes are family style and priced accordingly you recalibrate (a little). We had two "appetizers," which were in fact huge: the delicious rice cake dumplings in a buttery black sesame seed sauce with thinly sliced fresh black truffle atop, and the astonishing grilled Chinese cabbage. Our bartender, Robin, was especially helpful in explaining these items; without the explanation, for example, you might wonder why they were charging $36 for a bowl of duk (Korean cylindrical rice cakes), but once you knew there were truffles all over them you would understand. Although I must say that the truffles themselves were a bit of a non-event, kind of like sliced brown wax with just the mildest hint of taste. The cabbage was an entrancing symphony of flavors, having been soaked in a kind of kalbi marinade before an enthusiastic grilling and then creamed up, with some pine nuts and a sweet vinegar. The second half of the meal was not up to the same exciting level. We had the halibut cheek, very lightly breaded and pan-fried, and unfortunately kind of dry. We liked the stringy texture of the cheek in principle but it ended up lackluster, as in: why am I eating this. The wd-50 chicken was similarly unsuccessful; a pucker-your-mouth too-brined chicken roll-up covered with a fried chicken skin, over an egg yolk serving as mock gravy, with thin chips of evaporated mole sauce; sounds cool but sadly a chore to get through; it would not be possible to drink enough liquid to happily get this down. The portions of both entrees were generous, however. And the cucumber salad was nice. So, call it an interesting experiment, for $200 bucks or so for 2 foodies.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	jim

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