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About: http://data.yelp.com/Review/id/XeOqnx4nTzOONGX0hqE4Ug 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	2011-04-09 00:00:00 (xsd:dateTime)
itemReviewed	Cave Creek Cafe
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	4 (xsd:int)
rev:text	This place is too close to home not to give it a try, so I went for breakfast this morning. My rating is provisional based on this one trip; I'll be going back at least one more time (maybe more) and hope I can bump it up. First off, the service was exemplary. Pleasant and efficient and prompt. The menu isn't too broad but covers the breakfast bases pretty well. I decided to try the chicken-fried steak and eggs. I ordered my eggs over-easy as it's a good way to check on the attentiveness and skill of the chef. They came out perfectly. The whites just cooked through with no crisped up edges, nice and jiggly, and the yolks oozed glorious yellow ambrosia when pierced. The potatoes were a letdown. They were limp and tasted like they might have been fried earlier and kept warm until service. They reminded me of the home fries one might get in a buffet. And they needed a big boost of salt at the table. That salt deficit continued with the steak. This chef definitely has too light a hand with the salt and pepper for me, and while I can season at the table, it lacks the depth one gets from proper seasoning while cooking. I did not care for the steak. It tasted unseasoned, appeared to have not been even slightly dredged before cooking, and had a slightly odd texture and uneven thickness for chicken-fried steak. I suspect they tenderize their own by hand. I think if it had been well seasoned I might have actually liked it more (it's not as if it was tough, just uneven), but without salt, pepper, or any crust whatsoever, it's hard to be sure. The sausage gravy was fine, if a bit light on the sausage for my liking. It also tasted a bit of undercooked roux. So what makes me think I'll have a better impression in the future? For one, those eggs. They really were perfect and speak to the chef's skill. For another, there's a pretty strong vibe in the place (even if it was a little sparsely filled on this unusually rainy morning) that the regulars are onto something here. The service was outstanding and my coffee was brewed nicely. There's more than enough to make me think it'll grow on me.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	R.A.

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