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About: http://data.yelp.com/Review/id/lTB6-PIeT8T5D2oxATyhgA 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	2012-09-20 00:00:00 (xsd:dateTime)
itemReviewed	Black Skirt
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I've enjoyed quite a few dinners at Black Skirt. In fact, I've been a fan since before they moved over to the west end (shortly after I did so myself) from the downtown core. The service (from an incredibly genuine short haired blonde lady more often than not) is consistently excellent. Everything from casual banter to menu suggestions are always thoughtful. Drop a fork, (as my last dinner date did), and a new one will appear on your napkin within the blink of an eye. Most of the menu seems so straight forward that "you can make it at home". However, the noticeably fresh ingredients and the inspiration are what make eating at Black Skirt worth the usually considerable tabs. Some of my favourites (that I continue to convince myself I'll try to imitate at home one day) are their mushroom crostinis, ricotta crostinis, and olive oil with tomato, basil, and garlic dip served in mortar and pestle. Their pastas are humongous and swordfish always grilled to perfection. After all this praise though, I do have one complaint. Although I cannot claim that I have ever walked out of Black Skirt dissatisfied, I have however, spent many an hour within its beautiful rustic walls wondering what the heck is taking so long. As I tend to visit only on weekdays, it has never been very busy. For whatever reasons though, there are always very long waits between courses. As much as I love my drinks and apps, this waiting often spoils dinner and makes dessert impossible.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Angie

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