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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	2017-02-20 00:00:00 (xsd:dateTime)
itemReviewed	Novanta
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I would love to say this is great pizza, but after my 4th visit, I have to face facts. The concept is ideal (Neapolitan stone oven), the choices offered are tantalizing (rosso or bianco; nice ingredient combos); the pizzas come fast and hot - - it's a great place for a quick, tasty meal, and very good value, really. But where Novanta misses, where it consistently lacks, is the kind of alchemy that makes for succulence, for deliciousness, and for ultimate pizza satisfaction. The pizzas look great, they have some nice aspects to them, but they are just not a delectable, satisfying whole, as pizzas go, and I think the main problem is a crust that is as clunky in texture as it is disharmonious in flavor. A Neapolitan crust should blend dancingly with the toppings - - crisp here, almost sloppy soft there - - and always bright and enchanting. But for me, the crust at Novanta is not particularly tasty on it's own - - more dark cardboard than fresh, bright wheatiness in character - - and in my last tries it has also been over-toasted, so it starts to have a flavor that is like a blend of whole wheat toast and tree bark (see attached picture). The ingredients all look splendid, but, again, something in the alchemy of flavors that makes for a great pizza is missing. The mozz is excellent, the sauce is good, but on the capricciosa the ham had little character, the peppers had an over-cooked casserole-ish sort of flavor - - and you add it all together, and flavor-wise, it just doesn't WORK. (Though, admittedly, it can be difficult to get meats and veggies that have actual character and flavor, in the upper midwest.) My prior pizza, a couple months back, the salciccia also just wasn't a cohesive flavor ensemble, and the crust again killed it. (I've also had the 4-cheese twice, and once it was sublime, and the next it was unmemorable.) Although I would love to say this is great pizza, I'm afraid it just isn't. The concept seems right, but there is just something missing in the flavor profile of the ingredients, and in the final execution. Making great pizza is an art - - and although this is high concept pizza, elaborately constructed, it is simply missing the alchemy that makes for a succulent color/texture/ flavor bomb.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Douglas

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