<http://data.yelp.com/Review/id/mDIe87Ivoav1JRvkEfLdGA>	<http://www.openvoc.eu/poi#coolReviews>	"2"^^<http://www.w3.org/2001/XMLSchema#int> .
<http://data.yelp.com/Review/id/mDIe87Ivoav1JRvkEfLdGA>	<http://purl.org/stuff/rev#text>	"Date: November 18, 2005\nLocation: 8125 W. Sahara, #110\nCorkage: $15\nCost: $140 - Seven Course Tasting Menu (inclusive of tax, tip & corkage)\nPhone: 702.869.2251\n\nI've not heard of this restaurant before, not until I flipped through the WS Restaurant Guide and spotted this Award of Excellence recipient. Decided to check out the website, happy to see that they regularly offers a three course prix-fixe and also 1/2 price wine on Sunday evenings, both good signs to the restaurant's food quality and wine friendliness.\n\nAfter contacting Jennifer Hollifield, their Sales & Catering Director, a seven course tasting menu was setup for 13 happy winos. The menu itself was $95 and we were able to come to an all inclusive price of just under $140 per person, can't ask for any better in Vegas. \n\nThe restaurant setup a separate table for all our wines, Nick Hetzel, Sommelier/Restaurant Manager took great care on all aspects of the service for the entire evening, especially considering our party size and the amount of stems and decanters we went through.\nAll 13 plates for each course always arrived at the same time for all guests.\nWe were brought fresh stems matched to varietal for every single wine we brought in, which I found out from Nick we went through 252 stems to be exact. Decanting were promptly suggested if necessary without any of us asking.\n\nThe only surprise of the evening was the amount of food per course, lesson learned here but this in no way shape or form a negative thing. \nFiguring all tasting menu are build the same, at least portion wise, I asked for a seven course menu. When the price came back to be $95 for the menu, I didn't even think about it twice that the portion size would be out of ordinary, boy, am I dead wrong on this.\nI think by the time we finished the amuse and the first two course, I started to get yelled and questioned at, \"how hungry were you when you planned this menu?\"  \nThe amount of food on each plate was at least two times as much as I expected for a seven course menu, the rack of lamb at the end was about three times as much. The really amazing thing here was Anwar was able to finish two servings of the rack of lamb after cleaning every single plate that was put in front of him for the night.  \n\nWe finally cleared out of the place close to 1:00am, a huge thank you to the staff of the restaurant with Nick and Jennifer in particular to make this wonderful evening possible and went off without a hitch.\nRosemary's will be my go to restaurant for any future wine dinners in Vegas, just have to remember to down size the menu so we won't require stretchers to get us out of the restaurant.  \n\nFor those of you that's not been to Rosemary's before, please do so on your next visit to Vegas. It's a bit out of the way, but definitely worth the taxi ride or drive to seek the restaurant out. On top of that, the time you spend at this restaurant will definitely save you money on the blackjack table.  \n\nTasting Menu\n\nAmuse\nFried Potato Qunelle with Ostera Caviar & Traditional Garnishes\n\nCreole Poached Lobster\nWith Tomato Concasse, Watercress Tossed in Toasted Pecan Vinaigrette, Grilled Green Onion & New Orleans Style Remoulade Sauce\n\nSeared Hudson Valley Foie Gras\nToasted Brioche, Duck Confit, Garlic Spinach, Dried Cherry Port Wine Reduction Sauce\n\nCrispy Striped Bass\nOn a Fingerling Potato Andouille Hash with Southern Style Hushpuppies & Creole Meuniere Sauce\n\nGrilled Loin of Pork Chop\nHoppin' John & a Stone Ground Mustard Reduction\n\nRosemary's Roasted Rack of Lamb\nOn a Toasted Pine Nut Couscous with Fried Arugula Leaves & Balsamic Meat Juices\n\nCheese Plate\nGrafton, Maytag Blue & Camembert with Walnut Bread, Toasted Nuts, Dried Cherries, Port Wine Syrup & Onion Marmalade\n\nDessert Storm\n\n\nWine List\n1985 Krug Brut Champagne\n2000 Etienne Sauzet Puligny-Montrachet Les Combottes 1er Cru\n2001 Kistler Chardonnay Russian River Valley Vine Hill Vineyard (CORKED)\n1975 Rieussec Sauternes\n1990 Rieussec Sauternes\n1997 Zind-Humbrecht Gewrztraminer Alsace Grand Cru Gueberschwihr Goldert\n2002 M. Chapoutier Ermitage White de l'Ore\n2003 Kongsgaard Viognier/Rousanne\n2002 Domaine des Perdrix chzeaux\n2001 Rochioli Pinot Noir East Block (CORKED)\n2002 Sine Qua Non Hollerin' M Shea Vineyard\n2002 M. Chapoutier Ermitage L'Ermite\n1999 d'Arenberg Shiraz McLaren Vale The Dead Arm\n1975 Penfolds Grange Hermitage South Australia Bin 95\n2000 Sloan Napa Valley\n2001 Sloan Napa Valley\n2003 Brancaia Maremma Toscana Ilatraia\n1975 Graham Vintage Port\n2002 Domaine des Baumard Quarts de Chaume"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://data.yelp.com/Review/id/mDIe87Ivoav1JRvkEfLdGA>	<http://purl.org/stuff/rev#rating>	"5"^^<http://www.w3.org/2001/XMLSchema#int> .
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<http://data.yelp.com/Review/id/mDIe87Ivoav1JRvkEfLdGA>	<http://schema.org/dateCreated>	"2007-04-15T00:00:00"^^<http://www.w3.org/2001/XMLSchema#dateTime> .
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<http://data.yelp.com/Review/id/mDIe87Ivoav1JRvkEfLdGA>	<http://www.openvoc.eu/poi#funnyReviews>	"0"^^<http://www.w3.org/2001/XMLSchema#int> .