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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	2013-05-20 00:00:00 (xsd:dateTime)
itemReviewed	Davanti Enoteca
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	I've been here before and I enjoyed the unique starter plates very much and again for Restaurant Week I enjoyed a new one. I had the cauliflower steak before and it doesn't disappoint it's a delicious combination of flavors and textures that work together really well. The cauliflower is caramelized, the chickpeas are roasted and nutty tasting with some texture. They use olives for that twang taste and you get that slight almost ceaser dressing taste threw it. It's very good. We also shared the Truffle Egg Toast with Fontina Cheese and asparagus. It comes out as a thick piece of toast with melted cheese topped with two egg yolks that someone cuts up for you at the table. The toast is surrounded with slices of white asparagus. This is one of those oozy gooey yummy dishes that most people love. I usually don't care for white asparagus because of it's strange texture and lack of taste but in this application it's perfect and adds the right texture to the dish and absorbs the flavors. For dinner I had the wild salmon. I liked that they crisped the skin really well and the fish was seasoned nicely. The spring vegetable ragu was an interesting combination that looked like it was made of farro and pea green tops and other vegetables. This side ran on the sweet side for me. The plate was also decorated with whipped fava beans. My husband had the Pork Porterhouse he said it was great. We both picked the Gelati for dessert and our waiter didn't bring us the exact flavors we requested but we had a large assortment so it didn't matter. But watch out for the Italian Cookie. If you have loose fillings or fake teeth you might be in need for some dental work, that is one tough cookie and should be soaked. Overall it was a very good $30.00 Restaurant Week Choice.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Pepper

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