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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	2011-06-21 00:00:00 (xsd:dateTime)
itemReviewed	Cropicana
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	I'm a big fan of smoked food. I've eaten smoked ribs from Texas through Arkansas and at a few true smokers in Ohio. Unfortunately at the Cropicana they are sub par. I wish it was different and I would love nothing more than to have a local spot with kick ass ribs. I was looking forward to trying their signature cherry chipotle ribs. I came across the cropicana in an article in scene magazine and decided to give it a try.It was a nice night so I decided to eat outside. It's basically out door eating on a picnic table which is fine if properly cleaned and trash removed which it wasn't. I was there on a Tuesday eveneing with low crowd volume. I even talked to Steve who ran the outside kitchen as to what type of wood he uses in his smoker. All true die hard smokers stick to one type of wood to ensure its distinctive flavor. Sauces on the other hand can be varied to accomodate customers taste. He told me that they use a combination of oak, cherry, maple. Basically, he told me that he couldn't stick to one type of wood due to cost. You could tell it was oak. Have you ever eaten oak smoked ribs before? Tastes like it was cooked over a wooden pallet. Put enough sauce on anything and it helps cover up the taste. Which brings up another point that true smoked food comes WITHOUT sauce on the meat. So that you can taste the mesquite, hickory, apple, cherry wood etc. grilled meat with sauce is just BBQ. Their cherry chipotle sauce sounded good but there really was no hint of smoky chipotle with chery flavor as promised.The "cook" dragged out a slab of pre cooked fatty ribs out of a serving pan submerged in sauce and then proceeded to flip them over the grill a couple of times. I guess to liven them up. The meal included fries and carolina cole slaw. I gotta point something out here. I hate to judge a place on the meritt of its fries but 95%of the time it is a good indicater. With all the choices they have out there and after all how freakin expensive are fries that they could have done much better. I'm sure that whatever giant food distributor they use for frozen fries could of recommended a better choice. How bad could they be you ask? They kind of look like the pale, pasty, starchy, plain fast food fries but with a lot less flavor. How is that possible? Even a good dose of salt didn't perk them up. The cole slaw is labeled as "carolina" vinegar based and it retained its cruchiness somewhat which is better than the creamy milk infused type that seems to be every where else around Cleveland. Beer is a bit pricey and limited selection. Waitstaff just looks at their watches and wishes they where someplace else. All in all I would give it a 1.5 but the rating won't let me. I hope they get this outdoor kitchen thing figured out and work on the menu lot. It has the potential to be a good place.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Scott

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