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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	2013-11-01 00:00:00 (xsd:dateTime)
itemReviewed	Pizza Brutta
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	Descriptive phrase: traditional pizza, straight from Napoli. Pizza Brutta is one of those little restaurants that you always love going to. It's in a classic old building on Monroe across from Trader Joe's. The inside features lots of wood and is well-lit from the front windows. There's plenty of seating in the long entry-way, with some more tucked in a back corner. When you walk in you'll file down the right side all the way to the counter. Here you can watch as they make each order fresh in front of you, with plenty of delicious ingredients, and then pop it straight into the wood-burning brick oven. I've been to Napoli, Italy; this is how it's done, people. You're not getting much more authentic anywhere in this hemisphere. This time I got the Rossoverde ($12), which is one of their most popular. It features fresh tomato sauce, basil, prosciutto, parmesan, mozzarella, and loads of arugula. Their pizzas don't appear very large when you get them, but for personal pizzas they're more than filling. The arugula was fresh, and you could taste it in each bite. The sauce is barely there, but featured just enough to hold everything together. I'll always want more prociutto, but there were respectable amounts of that and cheese. My only minor complaint, and it's more of a note, is that the pizzas are so thin that they become droopy with all the toppings. It's a balancing act that they don't always get perfect, between not burning the crust but making sure the middle is fully cooked. That being said, don't be afraid to messy-up your hands and dig in. I'm drooling just typing this.
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	Joe

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