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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	2012-07-11 00:00:00 (xsd:dateTime)
itemReviewed	Mon Ami Gabi
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	I think this has become my new favourite spot to eat in Vegas. From start to finish, the whole experience was 5 stars! I had made a reservation for 9pm, and we were advised that if we wanted a table outside (which we did) that there may be a wait. So we headed to the Paris about 40 minutes before our reservation time. I spoke to hostess and requested a table on the patio, and asked if we could try to get a table fairly up front and centered, so we'd have a good view of the Bellagio and the fountains. She said she would do her best. Half an hour later, we were being shown to our table by an incredibly friendly hostess who made conversation, and didn't just take us to our table like sheep. Our table was perfect! Right up front and dead center. We were able to people watch, and the fountains at the Bellagio really helped set the scene for a romantic dinner on our last night in Vegas. Our server was attentive, but not overly so. Knew the menu, knew the specials, and was able to make recommendations. Friendly but not in your face. Efficient but not cold. The food was perfect. We started with the onion soup and warm brie, both were gone within minutes. Be forewarned, however... the onion soup is not the onion soup you find at your average American restaurant. A nice big crouton, plenty of melted cheese, and that slight sweetness that you should have in a good onion soup. The brie was ridiculously good. Melted and gooey, drizzled with a peppered honey, and whole cloves of roasted garlic. The baguette they bring you to start is warm, crusty on the outside, soft on the inside, and the butter is soft and spreadable (HUGE brownie points for that!). We both went for the steak frittes: my partner getting the steak au poivre, with the peppered sauce, and I ended up getting the bourdelaise and the bernaise sauce on the side, because I couldn't decide which I wanted. Both were amazing, but I ended up pouring the light, slightly lemony bernaise on to my steak, which was perfectly rare and melt-in-your-mouth tender. The frittes were thin and cooked perfectly. We shared a side of ratatouille, that had incredible flavour and complemented the steaks perfectly. A perfect end to our trip.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Jace

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