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Attributes	Values
type	rev:Review
dateCreated	2013-05-06 00:00:00 (xsd:dateTime)
itemReviewed	Buca
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	Having spent the better part of 3 weeks basically eating our way through downtown Toronto, I think we're pretty well versed on what's good in Toronto, and what's not. Buca falls in between, somewhere in no man's land. Perhaps that was high expectations on our part. Great Italian is marked by fresh pastas and bright sauces. Each bite after the other is reminiscent of the first brilliant fork full. Buca comes highly acclaimed and lauded by many. However, we found it disappointing. Most of the first courses were spectacular. The second courses not so much, but the dessert course even better than the first. We ordered pretty much enough to sample all the cheeses and meats that day, as well as the foie terrine, truffle covered pizze, to boot. The terrine was perfect, and complemented with just enough salt, sweet, and creaminess that everyone can appreciate. The cheeses were pretty standard, though very excellent. Now that pizze. Though I craved the truffles on top, the sauce made it spectacular. Hard to convey in words, but just think of the best pizza you ever had and imagine how perfectly sweet, how perfectly spiced, and how it perfectly complemented everything in that slice. Second courses were quite the 180. The bigoli wasn't what I had in mind. It comes neatly presented, but by the time you're about 3/4 way through, you aren't has happy as when you started. The sauce had no kick. It wasn't bad, it just wasn't spectacular. Needless to say, I finished it (it's pasta, after all), but welcomed dessert. Now this is where most Italian restaurants phone it in. A little basic tiramisu, espresso, some sorbetto, simple cheesecake, etc. Not Buca, they tried and blew me away with one of the most memorable desserts to date. This buffalo mozzarella panna cotta has got to be one of the top desserts in Toronto. This panna cotta, typically a heavy/creamy gelatin-like custard, is re-imagined as a fluffy dome sitting atop a pistachio biscotti and what seemed like a grape sauce. Pretty much heaven in my book. Service left a little something to be desired. Some waiters seemed really enthusiastic about that night, others a little less helpful. 3 stars for the dessert and appetizers, 2 off for the pasta, an Italian staple and a must get right for an Italian restaurant.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Alex

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