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http://data.yelp.com/Review/id/uiAnnFnvVVXKTdmSwiDrKA
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type
rev:Review
dateCreated
2012-06-03 00:00:00
(
xsd:dateTime
)
itemReviewed
Petite Maison
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
This was a quaint little restaurant and reminds me of House of Trick near ASU. I feel like I'm in the French countryside enjoying a home-cooked meal. What's interesting about this restaurant is that the menu is constantly revolving and they use whatever ingredients they have on hand. I came here during restaurant and had the pleasure of trying multiple dishes. For the first course, a salmon crepe was selected. It was minced salmon wrapped in a crepe. The sauce was an olive oil drizzle. The crepe was crispy on the outside, and the smoked Scottish salmon has a slight saltiness to it bringing out the flavor of the dish. For the main course, it was a tender filet. The outside was a bit overcooked, but the inside was tender. I was surprised that the waiter never asked us how we like it prepared, and I had forgotten to specify have a medium-rare steak. The taste wasn't memorable, but the presentation was lovely. For the main course, I had a chance to taste my friend's Bouillabaisse. I almost wished that was on the restaurant week's menu. Unlike some of the other bouillabaise, they didn't overdo the tomato in the sauce and had a very creamy soup making the dish light, but flavorful. The variety of herbs brought out the natural flavors of the seafood. The dessert was a vanilla soufflé. The texture was so fluffy and luxurious. The cream drizzled on top wasn't that sweet too making it a perfect end to the end without overdoing it. Overall I had good service and lovely experience on the food. I would stick with the classic countryside simple French dishes, and you'll probably be able to enjoy new dishes each time when you come.
http://www.openvoc.eu/poi#coolReviews
1
(
xsd:int
)
rev:reviewer
Shirley
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