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    { "id" : "http://data.yelp.com/Review/id/5S8-NwWxH7WPGxcBWrYLpA",
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        "http://schema.org/dateCreated" : [ "2017-03-24T00:00:00" ] ,
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        "http://purl.org/stuff/rev#text" : [ "Brilliant! Unequivocally a 5-star experience. From ambiance, service, presentation to flavor, FnB does not disappoint. Thanks to fellow Yelper, Karen W., I got to enjoy this gem. \n\nTip: Make reservations ahead of time with Open Table. \n\nOur reservation was at 1:15 pm but I got there a little early. The lunch menu was small, but each item on the boutique menu looked amazing. I peeked over other tables and was impressed by the portion size of the fresh egg salad sandwich with beets and greens. Wow! \nMy server was attentive and hospitable. Even though I waited a while without ordering, he made me feel welcome by his smiles and presence.\n\nAfter perusing the menu and what other customers were being served, I decided to order the trout rillettes. I am a rillettes fan so it was a no-brainer. Karen also chose the same thing. We were impressed when our gorgeous lunch boards arrived. The adorably potted trout rillettes came in a glass mason jar. The trout had the most divine texture and flavor, it was both creamy and flaky and delicately seasoned with trace amount of herbs, covered with I believe duck fat. This was accompanied by toasted rustic bread with a nice char and chew, potato and sweet potato chips, pickled beets, pickled egg and arugula and a horseradish dipping crema. Everything tasted fresh and delicious. The star of the show was the colorful heirloom beets pickled carefully. I could've enjoyed a whole meal of beets. I enjoyed pairing the rillettes with the salty potato chips. I enjoyed eating the beats with the bread and pickled hard boiled egg. Finally, I ate the arugula with the horseradish crema. I thought the crema obscured the gingerly seasoned trout rillettes. \n\nChef is genius! She has inspired me to create a warm weather menu for my family's table through her simple but creative menu. The protein chef highlighted included eggs, cheeses and fish. Her plates are designed to give equal significance to carbohydrates and vegetables. I love the notion of choosing beautiful vegetables offered using multiple culinary techniques, raw and prepared. She also didn't offer an over abundance of carbohydrates, but did present variety. Her plates were a feast for both the eyes and the taste buds. I cannot wait to cook my summer meals now. I also look forward to treating myself to another meal at FnB!\n\nTip: Parking can be a nightmare especially on the street. There is a free parking garage just next to the cluster of shops FnB is tucked in. FnB is located in a quaint courtyard. Their outdoor dining patio frames their entrance. They have a small sideboard that they use for their maitre-'d station." ] ,
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