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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	2013-05-25 00:00:00 (xsd:dateTime)
itemReviewed	Marisqueira Mediterranean Bistro
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	4 (xsd:int)
rev:text	Part of our problem having dinner here was that we bought a groupon, 3 course meal for two. There was no fine print to tell us that the huge menu here (mentioned by many other reviewers) becomes strictly limited for groupon customers (I've stopped buying groupons): entrees were salmon, or chicken, or filet mignon. The shared appetizer list was equally short, diners next to us could choose carpaccio amongst other things, we could get mussels, or shrimp in garlic sauce or some kind of pepper with cheese in it. The shrimp in garlic was overcooked, not very tasty, dry. We had the steak, ordered it medium rare. It came medium well to well done in parts. I pointed this out to the waiter, saying I just want to have somebody agree with me that this is not medium rare. It is not, he agreed, and offered me another. No I said, I don't waste food, I just want somebody to see what I see and point it out to the boss and the chef in the hopes that things will improve. We saw him speaking to the patron, who ultimately brought back our credit card and receipt at the end of the meal. He thanked us for visiting his restaurant and that was it. So I said, apparently your chef doesn't know the difference between medium rare and medium well. Patron expressed his surprise with a very sorrowful face, and asked: So your's was not done right? Now that was the main thing. If that was the first he had heard of it, he could have made some kind of response, offered some kind of comp, anything. I wouldn't have taken it, but would have liked a better response. Since we were convinced our waiter had told him, his response seemed disingenuous at best. If he did know already, he was willing to let the waiter carry the can. If he did know, he didn't care enough to own up. Food, sub-par. Service, from the waiter. Good. Management: to be avoided like groupons. Easy enough to find a better restaurant in Pittsburgh, and this one deserves a big AVOID. If management won't see what is in front of their eyes, how can you trust them to prepare your food?
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Alan

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