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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	2016-03-04 00:00:00 (xsd:dateTime)
itemReviewed	Graffiti: A Social Kitchen
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	This place has a lot going for it but a few of the dishes were a little rough around the edges. Graffiti has a very decent patio (which I visited when this space was called Redd Stone) but since it was the end of February, we got to enjoy the warm atmosphere of the bar area and the dark wood trim all along the room. I think they also have an upstairs room with similar Old World charm (at least they did when this space was called Snickers -- hey this restaurant is off the beaten path in a residential neighborhood not called Tremont so it can't be easy making it work). The martini menu showed some creativity and decently priced at about $10 a glass, so Jeannene had a Tequila-based drink that was refreshingly tart and I took a bourbon drink and snacked on some spicy popcorn (quite unique) until our appetizer arrived. I was ready for bar food so we tackled the chicken wings ($10) that were drizzled with a cranberry hot sauce and sat on a small pile of pumpkin butter. The wings were perfectly crispy and the spice from the hot sauce wa ideally balanced by the tartness of the cranberry. I might even prefer these to the legendary ones at the Greenhouse Tavern, but... the pumpkin butter seemed only one dimensional, like eating apple sauce without any zing. It needed to be either more tart, more sweet or have some spice. For the main course, I had the Salmon ($21) having been intrigued by the pairing of it with a potato latke. The fish was nicely crispy on the outside and a medium temperature on the inside and the latke also had the crispy outside and a heartiness that made for a perfect winter dish. Pickled onions and dill creme fraiche added contrasting notes to the dish, but... the salmon was placed on a bed of creme fraiche like other chefs use rice or potatoes. The texture was too much as every time I had a bite of the moist fish it felt like someone stuck a can of whip cream in my mouth and filled it up. I'd recommend asking for the creme fraiche on the side so you can fully enjoy the excellent food. We then had to try the best named dessert in all of Cleveland -- the Fat Kid 2.0 ($10). It did not disappoint -- Vanilla ice cream, whip cream, caramel, some candy-coated chocolates and not just cookie dough but country fried cookie dough. Yea, it was good.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	John

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