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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	2010-08-28 00:00:00 (xsd:dateTime)
itemReviewed	Auld Spot Pub
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	I hate to use the buzz-word, but Auld Spot is a gastro-pub done right. Almost invariably, the specials and more adventurous entrees are excellent to mind-blowing, the service is friendly and jovial; they all seem to enjoy working there and work well together. Beer selection is solid, wine selection similarly so, whiskeys are a careful mix of familiars and off-the-path treasures. It's clear the kitchen staff are held to a high standard, and most importantly by themselves. Execution has been top-notch every time I've been there, from the lesser-known ingredients (honestly, who has heard of pickled ramp? It was delicious, by the way) to the perfectly-done meats to the playful sauces and unique combinations of flavours. If I'm waxing a bit too poetic, it's because the kitchen always makes me want to do so. It's very hard to wow me with a burger, but theirs does. It's probably the best I've had that I didn't make myself; well grilled and oozing with juice, folded in with an unexpected but not overwhelming pepper kick; next time I'll get an extra slice of cheese, as the meat itself is so immensely flavourful as to overwhelm it. This is not a bad thing. Again, I can't say enough about the service; always smiling and friendly, respectful but casual enough to make it feel very welcoming. I find it stifling when your server is afraid to joke with you, as if they'd be fired or would wreck the experience; clearly this staff knows how to read when and what their guests are ok with. Even when busy, they never seem hurried and are constantly checking with tables (even those which are not their own), and each other; Auld Spot takes doing it right seriously. Also, this comfort from both the service staff and kitchen staff shows a confidence that they know what they're doing and what they're plating and serving is top-quality; this kind of bold but unassuming attitude is a mark of a great restaurant. I won't even talk about the semantic debate the owner/bartender and I had about heavy handed pours being a very good thing. The prices CAN sneak up on you, but not outrageously so and you never feel like you're getting less than you paid for. Simply a great place to dine; among the best the casual high-end pub scene has to offer.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Dave

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