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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	2013-05-13 00:00:00 (xsd:dateTime)
itemReviewed	Valentino
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	There's a bonus to be in Vegas for work, and that's the ability to expense certain meals. I went to Valentino with three other coworkers and two clients. We shared 2 bottles of wine, several appetizers, we each ordered an entree, and we shared three desserts. I'm sure the final bill would have exploded my brain, but the food was all delightful. The Melanzana was my FAVORITE appetizer... really wonderful. I didn't try the bruschetta with mozzarella, but others said it was good. Unfortunately, I can't remember the third appetizer.... For dinner, I ordered the Branzino (sea bass), which was total perfection in my bowl. It was the kind of meal where you have to grab bread to soak up anything remaining at the end. My second favorite entree was a coworker's gnocchi, was was truly delicious. For dessert we shared plated donuts and a few other delightful items that were all passed around and shared. (I tried to find what they were, but it wasn't listed on the online menu.) Positives -- the wine menu is HUGE. I mean...HUGE. Pages upon pages of Italian wines, French wines, American wines... we ordered two bottles of a delicious chianti. I'm sure that the sommelier would help you if it is overwhelming. (Also, price go from like $55 to over $500 for a bottle, so you could just pick by cost!) The bathrooms were large and clean. The waiter was friendly (although at first WAY WAY WAY too peppy and I think his manager might have told him to tone it down a little). The location is great if you're staying in or near the Venetian or working at the expo. All in all, I'd go back...if someone else were paying. ;-)
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Lauren

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