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About: http://data.yelp.com/Review/id/b5cml-0Bc7VZhB6W5KtYaA 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	2016-04-16 00:00:00 (xsd:dateTime)
itemReviewed	Made LV American Tavern
http://www.openvoc.eu/poi#funnyReviews	3 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	4 (xsd:int)
rev:text	Brunch review only: I can only assume that this place will end up out of business in 6 months time like every single restaurant that has ever occupied this particular space in Tivoli Village. This is probably the 5th restaurant that Ive noticed in the building and they simply never end up successful. The restaurant was empty, unsurprisingly, and the service a little slow given the circumstances. But ultimately, the food was pretty good- definitely above average and that's enough to at least consider going back if Im in Tivoli in the future. -Bacon Cheddar Biscuits. What is there to say really. They are bacony and cheddary and biscuity. Obviously very tasty. Biscuit was flakey on the outside and melty on the inside. -Corned Beef hash. Pretty good. Nothing fancy or creative certainly although the presentation was definitely above average. Seasoned well. Solid dish. -Breakfast Tacos. Chorizo avocado eggs queso fresco and more. Not bad by any means. I could probably make this myself with relative ease though. -Donut Holes. Only average. Jam not blowing anyone away. Donuts freshly baked and warm though. At the end of the day this place is probably a 3.5. What I ate was good but it didnt quite feel like something I needed to get at a restaurant and couldnt make at home. Now will I make this food at home? Certainly not, Im not a pleb. But I could. Compared to many other brunch locations in Vegas it has some work to do but the food tasted above average which is enough for me to feel satisfied.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Ryan

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