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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	2014-11-09 00:00:00 (xsd:dateTime)
itemReviewed	Wilbur Mexicana
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	Yes, I'm a fan but there are a few things they can improve. Ordered several types of tacos. Love the chicken tinga because of the crunchy shell. The shell held up well to its contents, didn't shatter in my hands after taking a bite and tasted great too. We'd definitely come back for this. The carne asada was nice with the crispy onions, the bulgogi had the cabbage which provided a nice contrast. Baja Fish was decent too. The shrimp and mushroom quesadilla was satisfyiing too; good flavor and nice, thin shell although it could use a bit more shrimp. What could be improved: was looking forward to the Mexican Street Corn. The 'sauce' was good but the corn was so small and thin. Each bite was not satisfying enough as the corn wasn't as big as what you'd see in grocery stores so there just wasn't enough of it. So sauce to corn ratio was almost like 2:1 or 3:1. Salsa bar wasn't as good as what we'd had in Texas and San Diego. The salsa wasn't tart or flavourful enough. Salsa has to be done right as this is the most basic one. I think I make a better one at home. And sorry, one commenter said the salsa bar was innovative. No it's not as salsa bars are common in Mexican restaurants in Texas and San Diego. Of course the most common nuisance in restaurants is the lack of noise reduction. When the walls are all glass windows, I had to shout to the person across from me to be heard. Over all though, we'd go back for the chicken tinga taco. And if their corn is bigger, I'd get that again.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Diane

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