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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	2011-08-01 00:00:00 (xsd:dateTime)
itemReviewed	Polo's Italian Cuisine
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	4 (xsd:int)
rev:text	I have returned and found it as good or better than the first time. Arrived for a moderately late Sunday lunch at 1:30-2pm. Service by "Fred", aka Fredrika, was attentive without being intrusive, professional and knowledgeable as to entire menu. Glasses of tea and water never had chance to get empty, and the food was fantastic. We ordered off the dinner menu for a couple of items that weren't on the lunch menu - no problem. Started with the caprese appetizer which as advised by Fredrika, was more enough to provide a generous salad for 3 or 4, a huge plate of fresh mozzarella slices, greens, basic, and slices of tomato so good that I had to ask where the tomatoes came from as they did not taste like a grocery tomato - and they weren't as they were home grown by chef or staff. Not always home grown she said - but currently yes, and they certainly tasted it. Next, I had the wild mushroom lasagna rolls and my friend the "Polo's Pasta". The 4 lasagna rolls were massive, rich, delicious, and just oozing ricotta, spinach, white & Portobello mushrooms, complimented nicely by the rich vodka cream sauce and melted mozzarella. I also sampled my friend's dish which I think is my new favorite, Polo's Pasta: Sautéed spinach, caramelized onions, roasted red peppers, artichoke hearts, Portobello mushrooms, goat cheese in a garlic and olive oil sauce with sweet Italian sausage, that has me very close to moving this to a "5 Star" review - and that before the wonderful dessert which we took home to sample many hours later. The portions were as large as noted in all reviews leaving us with enough for an additional generous meal apiece. And then there was the dessert, courtesy of a Cordon Bleu student serving an externship at the restaurant, an excellent, moist, rich chocolate-chocolate cream, chocolate frosted cake drizzled with what I think was a raspberry sauce, artfully served even in the take-out box. It too was excellent. My compliments to the student chef. After 2 visits and 2 exceptional food experiences, I can only conclude the over-the-top (or would that be more like "rock-bottom"?) review who claimed everything was frozen, nothing homemade, etc., etc., etc., had an agenda. If this was frozen - take me to your freezer.
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	John

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