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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	2015-12-04 00:00:00 (xsd:dateTime)
itemReviewed	Ice 'n Cake
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	The decor here is quite unique, its very spacious inside and the look of the place is different from the surrounding shops. The patio gets insanely popular during the summer, but who doesn't like getting gelato on a hot summers day. The tiramisu is standard and would be what you would expect to be served. If you enjoy tiramisu give it a taste. They have quite a moderate selection of gelato so you won't be bombarded with options. If you are going with a few people it is best to order several scoops in a bowl instead of every individual getting one scoop. The pricing for additional scoop is only $1-$2 more while getting the first scoop is ~$5. Don't hesitate to ask to try each flavour before picking, the servers are more than patient in helping you decide. For gelato my top picks are pistachio, ferrero rocher, stracciatella as these are commonly served in most places. Pistachio - Not bad, the pistachio taste doesn't stand out too much but its there Ferrero Rocher - strong hazelnut and chocolate flavour, a little sweeter then the chocolate Stracciatella - milk based dessert that is simple in it's taste, hard to mess up Stracciatella is my personal favourite and always compliments any other gelato. I do not suggest, if your getting 3 scoops, strong flavour combinations because it will be too overwhelming and not the greatest when eaten together. Also to note, gelato is served in a slightly warmer temperature compared to ice cream to keep the silky texture, therefore it melts more quickly. Just a tip for you slow eaters on a hot summers day....don't be surprised to end up having pistachio soup
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Dennie

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