About: http://data.yelp.com/Review/id/gq8wdfqJlAnJVVT0GYOOUQ     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • I had a wonderful experience at Andres. I was a little surprised at Andre's location and was a bit shocked when I found out that it was there the whole time. Over the years, I've stayed at Monte Carlo over a handful of times but never really bothered to pay attention to their restaurants. Andre's is a small little restaurant tucked away into the front corner of the casino. If I remember correctly, it's almost directly across from ROK. Onto the food! Started off with the Pan-Seared Foie Gras and the Escargot de Bourgogne. The foie gras is on par with most of restaurants. Seared with a port reduction you get the best of both worlds: fat and alcohol. It's a good thing that most restaurants give you two to three credit card-sized slices of foie gras because any more of it could destroy your body! As I mentioned before, the foie gras was pretty good and a bit on the lean (less fat content) side. Very flavorful and worth the try. The escargot was surprisingly delicious. I suppose any seafood garnished and infused with spices topped off with a bath of melted butter makes any chewy sea creature taste that much more exquisite. I wish I had pictures to show, because the presentation of the entrees were delightful. Onto the main entree. I had the Cervena Venison Loin that evening and it was simply awesome. Normally, venison ends up being a little gamey in taste and a little dry (think of buffalo steak vs. prime rib), but the way Andre's prepared it is something to revel about. Tender, juicy, slightly red, garnished with delectable vegetables and other garnishes, and strategically placed next to a pool of jus/sauce...[beam of light shooting through clouds]... So with that said, I just have to say that you have to try it out for yourself. So in addition to the venison, I had the opportunity to sample several of my friends' dishes as well. The Prime Angus Ribeye and the Muscovy Duck Breast were equally as excellent that evening. As you can imagine, a medium rare ribeye is THAT good, and a duck breast topped off with a pomegranate sauce is also THAT impressive. I would definitely return for a repeat visit and try their other entrees.
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (252 GB total memory, 112 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2026 OpenLink Software