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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	2016-09-29 00:00:00 (xsd:dateTime)
itemReviewed	Lou Malnati's Pizzeria
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I had been looking forward to trying Lou Malnati's ever since I heard it was opening in my favorite 'hood: uptown Phoenix! First, I like the location: tucked back in a corner of Uptown Plaza, with a big lawn area and fountain out front. The inside is cute - industrial 50s-ish style. We planned ahead and got there right at opening (11:00) on a Saturday. It was no problem seating our big group, although we would definitely have had to wait if we were there at 11:20 or later. FYI, the deep dish pizzas take 35-40 minutes to cook (you can order while you wait for your table!). We tried the stuffed spinach loaf and the cheese bread while we waited - both were delicious. We also enjoyed a couple local brews from Wren House and Phoenix Ale Co. And seriously, the pizza is really good. We tried both sausage (the special) and pepperoni and enjoyed both. The toppings cover an entire layer of the pizza, so you never have to get even one bite without, and I think the special comes with extra cheese, which is also delicious. The waitress recommended the butter crust, and I'm glad she did because it really made the pie. I don't think it would be great for takeout because the toppings really start sliding off the crust after just a few minutes - no wonder the waitress serves every piece for you. She's a pro. Be warned, these slices are very filling. They say a large will feed 3-4 people on the menu, but I think it's more like 6. It takes some planning to avoid the long lines, but I wouldn't mind returning to Lou Malnati's next time I'm in town.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Mindy

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