About: http://data.yelp.com/Review/id/T_16OPvF0wvQqd6krMHpHA     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • Note #1-This place is strictly TAKEOUT ONLY. There is no dine-in, no delivery. Note #2-Their menu only consists of square pizzas( 6 different combos including white pizza), calzones, pepperoni rolls, and breadsticks. This location has no wings, hoagies, or anything else. This has been a lost pizza parlor to me for many years as it lies on a stretch of road I rarely find myself on these days. I used to forget the name of it but knew there was a pizza place here...somewhere. I had a heckuva time trying to research the name, but after trying many different variations, I came upon DiCarlo's. In finding the name, I also discovered that they are a chain with a baker's dozen of locations throughout Pennsylvania, West Virginia, and Ohio and have been in business since 1949! Hmmm. DiCarlo's puports to make a pizza that is "indescribable." As someone who aspires to write, I shall accept the challenge. In watching the pizza beig made as I waited, I can say that it's a pretty spiffy looking pie, like a picture framing some sort of modern art piece made of pepperoni, mushroom, sauce, and a little cheese. That's until they pile even more cheese and pep on top of the pizza right before boxing it up. Looking for a meaning? It means "bloody well good muthaf**er!." That's what the artists were trying to convey. :D So yeah, this is similar to a Beto's pizza with the unbaked cheese compounding the toppings that are already on it. Another interesting thing about DiCarlo's pizza is that they use provolone instead of mozzarella, and it works exquisitely. The pepperoni is smoked, tender, fresh, and the mushrooms are finely cured. The sauce has a citrusy flavor to me. But that crust... I could eat that golden, buttery, crispy crust alone, naked. The crust I mean, not me. Well, you know what? I would eat this crust in the nude! It's that good. The crust was so good, I was thankful for how it extended beyond the pie, again, framing the whole thing and giving me the chance to taste the crust by itself. Btw, that cheese was melted perfectly when we got it home, and like a Beto's, you can always pop it in the oven if the unmelted cheese is just too far out for ya. I kind of dig it as is though. Take Beto's pizza and mash it up with DeMino's in Brookline, and you'll have a DiCarlo's pizza. And it doesn't taste like it came from a chain either.
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (252 GB total memory, 118 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2026 OpenLink Software