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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	2011-09-06 00:00:00 (xsd:dateTime)
itemReviewed	Vic & Anthony's Steakhouse
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	Before I get to what a terrific restaurant this is, I have to depart into the bloody mary, my thing: I expected more from the bloody mary here. Demitri's is my favorite mix, but for a cocktail that pairs so well with meat, I'd have expected a house-made mix. And, "spicy" meant extra tabasco, not the right answer in our age of scotch bonnet, bird and ghost peppers. The soups: fantastic. I ordered one for my dining companion, took a taste, and was so impressed that I immediately ordered their other soup option for myself, to try both. The large ribeye was delicious and well-cooked, but I have to be straight to my readers about the bone-marrow sauce option. I chose to come here specifically for that sauce, and I can't fault it for being what it is: I just had to learn, somewhere, sometime, that it's a black, salty, sticky sauce with chunks of greyish paste-y marrow. My dining companion had the salmon, and was relieved that the Roaring Fork's is better. It'd be a shame to have raised the bar on one's favorite entree at such an inaccessible place. The grilled wild mushrooms came in nice variety, three of four types. Dessert, the flourless chocolate cake, was too rich for words, of course, and fabulous, but if you're reading this in Austin, go to the Mesa Grill in Northwest Hills for its rival. We went for the old-school atmosphere and the interesting menu, but the service was top-flight, the best waitstaff I've had outside Paris, the kind of service that makes you remember that serving can be one hell of a classy profession.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Brett

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