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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	2012-01-03 00:00:00 (xsd:dateTime)
itemReviewed	Legume
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	For once, we've gone to a place and felt like we weren't fancy enough to be there (more on that later). I mean, we're nicely dressed people and all, but the formality of the previous restaurant still haunts the place. Fear of talking too loudly aside, we had an amazing meal. First of all, the biggest issue with every restaurant: were their cocktails good? Yes! And accurate too! It pleases me so to see aperitifs and classic cocktails. Where else can you get a Blood and Sand? Answer: not sure, but I really enjoy theirs. It also made me so happy to see a proper Papa Doble. Hemingway would be proud - he would also devour the pork shoulder I had, braised in Applejack on top a square of perfect polenta. And possibly order a second. Seriously, the best piece of pork I've ever had. The menu changes a lot depending on what the chef gets for the week or so. When we went it was pickled vegetable time, so I was disappointed not to be able order the tallow fries I saw weeks beforehand. But that's what a good restaurant does to keep you coming back. The dining room needs to be warmed up a bit. It's minimalist without the minimalist design. I hear they're painting the walls, so that's a good sign. They are still new. However, our server (who was about the same age as us) was so polite and proper that it made me uncomfortable. Strange, I know, but I felt out-fancied. One thing about the ambience I did love was the music. Light and hip, and a perfect balance. We'll go back, but we'll be sitting at that gorgeous bar. It seems like a completely different restaurant in there.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Shanna

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