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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	2011-11-04 00:00:00 (xsd:dateTime)
itemReviewed	Ruth's Chris Steak House
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	Well, this is indeed a 5-star restaurant in every manner. 5-star Quality, 5-star Service, 5-star ambiance....and, unfortunately 5-star prices. Everything is A la carte, but the portions are huge. Don't feel embarrassed about splitting a side - they won't look at you with disapproval. You don't always get what you pay for, but at Ruth's - you do. I would contrast it with Morton's where I had to pay $150 (for two) and had the second worst experience of my life (see Michelangelo's-Tucson for worst). I've dined in several Ruth's and all three were extremely consistent. I'd like to tell you what the menu has to offer, but I don't have much of a clue, because... IT'S ALL ABOUT THAT FILET BABY !! (med-rare please) Hands down the best filet I've ever had. They sear those things at extremely high temperatures in what has got to be an entire stick of butter. Add salt and pepper and that's all she wrote. You don't really need a knife for it - yep...it's that tender. Pay attention to your servant regarding plate temps. These things come to you IMMEDIATELY after being placed on a plate taken from a small furnace. You WILL get burned if you attempt to touch the plate early on. Aside from the fun sizzle factor, it keeps that gorgeous hunk of beef warm till the last tasty bite. I do get the lettuce wedge on the side. Picture an entire half of a nicely pruned AAAAA head of iceberg lettuce covered in bacon/bleu cheese crumbles. Cover this in a side of bleu cheese dressing (what else?)...and you'll have the picture. If it were any crispier, it would shatter. As opposed to the filet, you will need both knife and fork to cut this; I defy you to find any blemishes in it. I discovered creme-brulee at a Ruths. We had some Cabernet left and were feeling like some sugar might be a nice accent. Geez, I don't think they do much of anything mediocre. I've never had a finer Creme...and I've been trying hard. You will NOT be disappointed at Ruth's - but don't forget your wallet.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Tom

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