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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	2011-04-04 00:00:00 (xsd:dateTime)
itemReviewed	Gallo Blanco
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	Several years ago I was on Vacation with my family in France. For the hell of it, we decided on day one to identify the very best Creme Brulee in Paris. We ordered Creme Brulee after dinner, we ordered it after lunch, we even picked up a few Creme Brulee's at popular patisserie's throughout the city. Our Creme Brulee's would make their way around our table and we would discuss the merits of each. We analyzed those little euro custards as if we were trying to impress an eavesdropping Anthony Bourdain. Did we prefer it with or without vanilla beans? Warm or cold? Deep remekin or shallow? When it was all said and done, we found the best. Believe it or not, we did the same thing in a little Mexican village called San Miguel de Allende. Only this time it wasn't Creme Brulee... it was Chilaquiles. When our trip was over I assumed that we found the best in San Miguel, possibly even the best in the world. I was wrong. Whatever we deemed superior in San Miguel was completely outmatched by the Chilaquiles I had last Friday evening at Gallo Blanco. Simply amazing. A perfect blend of savory, spicy chile with the faintest hint of citrusy sweetness. It had a wonderful contrast of various textures, and just enough crispiness on the top layer to make me forget the failed excessively soggy versions of my past. And it was all topped off by two perfectly cooked eggs... sunny side up. The service and atmosphere were also exceptional. I can't wait to go back.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Stan

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