About: http://data.yelp.com/Review/id/chJXB9yNyVEeMptzpdEvZQ

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About: http://data.yelp.com/Review/id/chJXB9yNyVEeMptzpdEvZQ 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	2010-08-03 00:00:00 (xsd:dateTime)
itemReviewed	Fuego Bistro
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	Before I launch into my critique, I need to say that Phoenix is lucky to have restaurants like the Fuego Bistro. It is so sad when places like this fold because they are not supported. I started off on a good foot with a Sagres Bohemian lager from Portugal and FB's signature empanadas. The lager had that distinct continental aftertaste (that's a good thing) without too much of that skunk you find in many Czech and German pilsners. I could tell a lot of work went into the empanadas, I just wish they were served piping hot, not luke warm. For the entree, ($21) I ordered the Cola and Pineapple Soy Braised Angus Short Rib Roast: served with a chipotle mango au jus. The operative word here is "roast", this dish is a roast, like a pot roast or barbacoa and not to be confused with ribs. It was very well executed, not too fatty, and so tender I was able to gently pull it apart with my fork. It is all about expectations, I really wanted ribs, but I was served a delicious braised roast . The Chipotle Cheddar Mashed Potatoes were just strange, and very dry. The simplest solution for the mashed potatoes is butter, and more butter. The Jalapeno Creamed Corn was strange also, but it was the highlight of my night. There is no question the owner had a very precise vision of what kind of restaurant he wanted to create, and to be fair, he did not fall short. Overall, my complaints are minimal and I think it's fair to balance out some overly glowing reviews. I suspect that some reviewers' judgment was mojito and mood driven. One last gripe the waitstaff seemed to interrupt every 45 seconds. The busboys kept coming over like they wanted to hustle us out so they could get on with their evening, it was a bit much, and there was at least another hour until closing..
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	John

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