About: http://data.yelp.com/Review/id/-vJcdk23RGn7HmBl4aBUgg

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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	2010-10-20 00:00:00 (xsd:dateTime)
itemReviewed	Costa di Mare
http://www.openvoc.eu/poi#funnyReviews	3 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	This is a stunningly beautiful restaurant, no doubt about it. And Chef Paul Bartolotta has deservedly won praise (and two James Beard Awards) for his brilliant cuisine. So why only 3.5 stars (rounded up to 4) stars instead of five? Well, it's simple. That's what it deserved. The Wynn advertises that, "Bragging about award-winning chefs is one thing. Having them cook your dinner is another." Now that certainly implies, at least, that Chef Bartolotta is himself present in the kitchen during dinner. I don't know if he was or not. But what I do know is that a) Chef Bartolotta is supposed to be a genius with seafood; b) he gets virtually all of his seafood flown in directly from Italy; and that c) his speciality is cooking the whole fish, filleting it tableside, and serving it for two. This is a restaurant we looked forward to dining in . . . There were seven us, celebrating a friend's birthday. We each ordered appetizers, and the plates went flying around the table! Apps included Seared Sea Scallops with Porcini Mushrooms appetizer was outstanding, as was the Warm Parmigiano-Reggiano Custard with Wild Mushrooms and Brussel Sprout Leaves and the Silky Duck Liver Mousse with Black Truffle. Speaking of truffles, Italian white truffles were in but were advertised on the menu as begin available with any dish for $85.00 extra. Uh, no. Pasta courses included (among others) Lasagnette of Pasta, Lobster, Shrimp, Crab, White Wine, and Tomato; Gnocchi with Tomato sauce, Butter and Parmigiano-Reggiano; and the Linguine with Clams, White Wine, Rapini, Garlic, and Parsley. All very, very good -- though not as good as, say, the pasta courses at Quince in San Francisco. For the whole fish, Lynn and I had the San Pietro (aka John Dory), and while the flavors were delicious, the fish was overcooked and dry. Now, in all honesty, my guess is that it was an simply an off-night in terms of the overcooked fish. At nearly $1150 for seven of us (not including tip) a bargain, this place is not, but I'd be willing to come back . . . even quicker if someone else picks up the tab!
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	Jason

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