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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	2016-03-05 00:00:00 (xsd:dateTime)
itemReviewed	Art of Flavors
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 really like ice cream. I've been to most of the spots in town, and there is something magical about this intersection of Oakey and Las Vegas Blvd. Luv It used to be the best, but ever since the lone guy that ran it forever left, it's gone downhill and is now just "good." Across the street, the original Art of Flavors run by chef Desyree was amazing. She churned out imaginative and unconventional flavors constantly. Sometimes you loved them, sometimes you didn't, but you always enjoyed yourself and found something that you loved. Her white coffee was out of this world. Sadly, due to some disagreements with the owner she left and moved far far away to the Southwest, where I hope she's doing well at Gelatology. Art of Flavors reopened after she left and it was shocking. The soul was gone. The gelato was fine, but it could be any generic gelato stand. I only went once. Then I found out that a new innovative chef had moved in. And though I thought it wasn't possible, Art of Flavors 3.0 is better than the original, and the new local champ of frozen dairy treats. Chef Douglas (Chef Doug?) has taken it to a new level. His basic flavors are still handcrafted and far above par. The espresso is intense, the coconut specifically made to channel the consistency and flavor of young coconut, the chocolate rich and dark. But the gourmet flavors really show his culinary genius. Kabocha squash with brown sugar marshmallows made from scratch? Whiskey cornbread cake? They are better than you can possibly imagine. He's also hunting for local and seasonal ingredients to include, and he's constantly refining textures and flavors as well as swapping out flavors, so every visit is a different experience. Oh, and there's also in-house waffle cones, baked goods, and made-to-order churros that are the best I've ever had. And he's a super nice guy, who's so into his craft that he'll explain the inspiration and process behind his flavors. I can't say enough good things about this spot and also want to avoid writing a review that's too long. Go check it out immediately and write your own 5 star review. Chocolate-coconut and corn cake-honey are recommended combos.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Howard

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