About: http://data.yelp.com/Review/id/etAKUty5owCVpHE-OK9DVg

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: http://data.yelp.com/Review/id/etAKUty5owCVpHE-OK9DVg 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	2011-10-10 00:00:00 (xsd:dateTime)
itemReviewed	Dillon's On Top of Central
http://www.openvoc.eu/poi#funnyReviews	4 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	6 (xsd:int)
rev:text	Wow. Before I wrote this, I simply wanted to take note of all of the reviews that have described this food as passable or better.... Invasion of the Body Snatchers!!!! Aiiiiiiiiiiieeeeeeeeeee!!!!! The absolute worst BarBQ I have EVER had. Grew up in South Central Texas, so I'm spoiled. San Antonio, Austin, Lockhart, etc... But I have also sampled the best in Kansas City and Memphis, Atlanta and Mobile, even Minneapolis and Chicago. This was straight-up abysmal. First: Not even going to the food, the decor is right out of a Central Minnesota Brainerd-area supper club; I was waiting for Joel and Ethan Coen to walk in as they set scenes for Fargo II. Yah, y'know. And it wasn't just the decor - the couple in their mid-fifties who were tongue fighting in their booth was just disturbing. Waitress stops by (we had reserved a table for the UFC fights they'd soon be showing) and asks us what we'd like to drink or eat (a stipulation of the reservation: reserve table for UFC, must be eating) and my buddy mentions he had already eaten, but he'd like a glass of water. She literally rolled her eyes... Man, that should have been enough to just go. Instead, we let it slide and I ordered an app for us and the three-meat combo. One can get a pretty good feel from that type of plate how the rest of the menu should/could play out. Brisket, Burnt Ends and Sausage. All inedible. Dry to the point of being arid. Thought for a moment the food may have been created for long-range space travel and would need re-hydration but then realized that it had been cooked for sooo long that the meat had hermetically sealed itself against any penetration by moisture. I have had dried jerky that was more moist. As well, it is a physical impossibility to slice beef brisket to the thinness that Dillon's achieved: Five slices of wafer-thin brisket should NOT constitute one of the three constituent meats of the dreaded three-meat plate. Burnt ends that were entirely devoid of taste. Sausage that was squishy... and also possessed of no taste whatsover. At no time, ever, should one consider this to remotely resemble BBQ.
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	Charles

Faceted Search & Find service v1.16.115 as of Sep 26 2023

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (126 GB total memory, 98 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software