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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	2014-04-13 00:00:00 (xsd:dateTime)
itemReviewed	La Maison Bulgogi
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	Bulgogi stumps me. It pays little attention to detail. It's decor is very dated. The walls are painted this weird green. It's cleanliness seems questionable. And yet, I don't really care. The food is great. My date at the time (who was also Korean) took me there and ordered my meal for me. Forgive me for not remembering the title; I'll try my best to describe it. The dish was a bowl of noodles covered in what looked like black ink. I know now that it must have been an oyster sauce base of some sort, because the saltiness of it was very distinctive. Anyway, this bowl is presented in front of me alongside a pair of chopsticks and pair of scissors. Confused as to what the scissors were for, I ignored them and tried my best to chopstick my way through this dish. LOL, my date must have thought. These thick white noodles were not only covered in this is thick black sauce, they were also uncut. There must have been 3 noodles in the bowl but it pretty much filled the bowl to the top. Finally grasping the scissors purpose, I picked them up and started scissoring my noodles into manageable bites. By this point my mouth and chin were already covered in black ink but this was really my last concern. As disgusted as I was in using these questionable scissors to cut my noodles, I was also really excited to shovel more of these noodles into my mouth. It was an unexpected surprise, I'll tell ya. Since that first experience, I've gone back to have their general Tao and try their hot pot, and each experience has gotten better. I would definitely recommend this place to check out if you're in the area.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Tarek

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