About: http://data.yelp.com/Review/id/xDnkSWBDeMBc7mBhizXsoQ

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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	2012-06-02 00:00:00 (xsd:dateTime)
itemReviewed	Due Forni
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I have now dined here a least 8 times, always with a group of girlfriends and it's a very middle of the road experience for me every time. First, off the staff is excellent and knowledgeable about the wine and the food. In my opinion dining out for specialty pizza should be set up for sharing and having tastes of many items. Unfortunately, I find the menu lacking in small plate / appetizer options to accompany the pizza for group dining, unless you want heavy cheeses and meats to on the side of pizza, it doesn't flow. Additionally, I think the Kitchen has made a rookie mistake with the San Marzano Tomatoes. Imported Italian Tomatoes are intended for the purpose that Chef will slice open each tomato, extracting the seeds, then crush, puree or hand squeeze for the base of his sauce. My personal irritations are from the misuse of the product. The tomatoes are a canned product, meaning they have been processed and are a ready to use base for making a sauce with one's choice of herbs and spices. The intention is not to serve in place of a fresh tomato. They are not making pizza sauce but instead serving them raw and unseasoned straight from the can on the pizza. What a shame when there is so much potential to make a great pizza sauce and really make a name for themselves is the niche business of upscale pizza, especially since they have mastered awesome pizza crust, something that is virtually unheard of in Vegas. I would give 5 stars to both crust styles they serve.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Krista

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