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About: http://data.yelp.com/Review/id/5br4lYVMJ8HZv9M0SLUGjA Goto Sponge NotDistinct Permalink

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	2016-12-29 00:00:00 (xsd:dateTime)
itemReviewed	Tratto
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	The unpretentiousness of the food at Tratto speaks volumes about Chris Bianco's talent. This man has won countless James Beard awards, the New York Times wrote an encomium about his pizza alone, and he is a culinary giant in the local community. But walking into Tratto, none of this was obvious. The menu is simple. Local ingredients, fresh food, and attention to detail ensure that Bianco's Tratto delivers a high-quality experience without the frills and distractions of other restaurants in the same echelon. We started with the farinata and two salads. The farinata is perfectly flaky, smoky in flavor, and complex in a subtle way. It was by far the most delightful dish of the night, and I would come back JUST to eat it again. The lemon paparadelle was another standout dish, with its delicate flavors and charred broccolini. The pasta is fresh and perfectly balanced. This dish proves that one need not drench a pasta in sauce or olive oil for it to have flavor--just a few simple ingredients of high quality can go a long way. I would also recommend the broccolini plate, where the perfectly bitter vegetable is the star of the show, complemented by red chili flakes and smooth olive oil. Don't skip out on dessert. I could literally write poetry about the apple crostata and its flaky, buttery, pillowy deliciousness. Pick up the phone and make a reservation. Right now. It's not every day in Phoenix, Arizona, that you get a chance to enjoy a culinary experience of this caliber.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Anita

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