About: http://data.yelp.com/Review/id/Fy5r2S8RkZDPCJRuwayAlQ

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About: http://data.yelp.com/Review/id/Fy5r2S8RkZDPCJRuwayAlQ 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	2009-03-10 00:00:00 (xsd:dateTime)
itemReviewed	PastaBAR
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	'P' stands for 'pasta' and 'potential.' I took my folks to PastaBAR tonight because a proper bowl of house-made pasta was sorely lacking in downtown. I overheard a server refer to the space as cave-like when she spoke of a plan to expand out to where the windows are, but as it is now, it's a stark, gallery of dining, I suppose. Our server confirmed the owner's plan to open a gelateria in the adjacent suite. (Sens, PastaBAR, Turf Accountant, The Breadfruit: quite a culinary compound now!) The pop art re-imaginings are leaning against a rail on one wall, and I agree with the other yelper who noticed an unadorned wall in dire need of some dressing. The communal table at the entrance is a nice way to introduce the space, and the bar's best feature is Erin. (Hi, Erin.) For $9, the Bavette Cacio e Pepe (black pepper, Italian butter and Pecorino) was rich and peppy. As a side, I ordered the braised greens (with garlic), and for $3, they were an excellent accompaniment. The waitress wasn't sure of the the greens (collards, mustard, chard, etc.), but I'm guessing it was broccoli rabe. The wine menu was interesting, but they were out of the Sangiovese, my dad's favorite. There's a limited spirit menu -- a handful of liquors -- but the Four Peaks Kiltlifter and 8th Street Ale compensate. The only dessert offering tonight was a granita, so we passed in hopes of grabbing a gelato at nearby Chill Out Gelato Cafe, but it was closed. The homemade pasta will keep diners happy as will the generous sides (my dad raved about the slow roasted local lamb for $9). I'm hoping for more vegetarian options (besides butter and cheese). When I asked the server if the Fettuccine with fennel could be made without the sardines, she said this was not possible. I'll definitely return to see if the menu changes with the seasons. My Bavette were worth returning for.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	John

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