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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	2017-06-26 00:00:00 (xsd:dateTime)
itemReviewed	Aureole
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	5 (xsd:int)
rev:text	I really hate that I can't give this a higher rating as I'm a huge Charlie Palmer fan but I just can't. And it's not that that anything was majorly wrong. It just was meh... which was very disappointing as I had a friend from our of town that I wanted to spoil. It had been years since I had been here and it just didn't meet the experience I had painted I. My mind. First off, I bragged about the amazing wine tower and wine angels. From what I remembered the angels wore a practical yet kind of sophisticated sleek looking black cat suit as they were reeled up and down that impressive tower. The poor girl was wearing a very unflattering thing that kind was kind of a boring grayish nude color and sneakers. When I'm paying for a fine dining experience I don't want something reminiscent of a gym suit with a sneaker in my face. Now the fiasco that is the menu... we had already planned on doing the special Restaurant Week menu but being that we are both foodies we still wanted to start with an app to share. The menu was incredibly confusing as it's not broken down into appetizers and entrees. It's all clumped together based on veggies, land or sea so we had no idea what was a realistic shareable item versus an entree. It wasn't until about 20-30 minutes of us staring in confusion on what the heck we are looking at before the server came by to explain it. A menu shouldn't be that confusing that you can't figure out where the appetizers are listed. We are pretty big into wine and part of the reason we chose this place was for the dynamic wine list. But let's face it, the more options the more overwhelming it can be. So we asked our server for help and we really kind of expected a sommelier to come and ask questions about our palates and what we planned on ordering. That's part of the fun in choosing such a wine centric restaurant. The server was nice enough but just kind of fumbled and seemed to just make a pure random suggestion. Now that we figured out how to unlock the appetizer mystery, we were super excited to see there was a bacon wrapped pork belly topped with egg. The pork belly itself was amazing however the egg on top should have been sexy and oozing when the yolk was hit. It was way over done. No sexy oozing there which was a big disappointment to what should have been an amazing dish. For my entree I originally was going to get the seafood risotto but the server awkwardly talked me into the filet instead. I am by no means opposed to a good steak but they are a dime a dozen in this town and I wanted something interesting. I love servers suggestions since they are usually in the know and can guide you into something you may have overlooked. But it's really odd when someone orders something like seafood and is guided to an extreme opposite like a steak. I went with his suggestion even though I was really excited to try the risotto. It was as if there was something he knew that was top secret. Like maybe people kept sending it back or the fish wasn't fresh. So since I didn't feel like dying I reluctantly went with the filet. The filet was amazing as I would expect no less from Charlie Palmer. My friend is trying to eat healthier (yes this is the same person that just ordered bacon wrapped pork belly) and ordered the zucchini pasta with vegan cheese for her entree. I'm really kind of shocked that my filet tasting menu was the same price as her vegetarian pasta that I could have made at home with my spiralizer. She said it was good but at $80 per person that should have been fantastic. Saying you used black garlic just doesn't seem like enough to justify a cost like that. Dessert was interesting. It was a trio of cheesecake representing Brie, cheddar and blue cheese. I'm all about teasing the taste buds by dancing between the sweet and savory but this just didn't seem to work especially on the blue cheese portion. It was just too salty and not enough vibrancy to offset it. Not an exciting way to finish off the meal. Now the bathroom situation. Really awkward and not classy at all. First they are individual restrooms which is a nice touch at a place that is supposed to be elegant. However, there is no mirror or sink in there and you basically go to a co-ed mirror and wash station. And there was some creepy guy that kept lurking around the corner watching. Maybe this is a sign of the times of no longer having assigned sex bathrooms. But the last thing I want at a fine dining establishment is some creepster checking me out as I'm trying to remove spinach lodged in my teeth. From my understanding they recently underwent a big remodel and were closed for awhile. That could explain some things going on but don't charge top dollar while you are still in practice. Better off going to Charlie Palmer's Steak in the adjoining Four Seasons. It doesn't have that beautiful monstrosity of a wine tower but I have been there more than a dozen times and have always had an exceptional experience.
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	Christine

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