About: http://data.yelp.com/Review/id/Y-mjbEbDpwilbzKZaVo2qw

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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	2010-10-14 00:00:00 (xsd:dateTime)
itemReviewed	Pizza Sola
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	Before I begin, I should mention that I am a bit of a pizza snob. But this is only because I have had the good fortune of eating pizza throughout the world and have been fortunate enough to have had some superb examples of the best varieties. That said, Pizza Sola makes a very good pizza. However, those coming here expecting a true NY style pizza will be disappointed. Because Sola, like all the most successful pizzaries in the Burgh, sells a Pittsburgh-style pie. That typically means a slightly sweeter sauce, a slightly (or very) chewy crust, and more cheese than you expected. That said, Sola does Pittsburgh pizza right. Better, in fact, than most of the famous Pittsburgh pizza institutions. Yes, the sauce is on the sweet side, but it is tomato sweet as opposed to sugary sweet. And yes the crust is a a bit chewy, but it also has enough crispness to be able to lay claim to a NY style crust. What it lacks here is the semolina flour (or cornmeal) crunch you get in most true NY style pizzarias. Then there is the cheese, which Sola piles on, but at least not so much that it becomes the only dominant flavor. Next time, I might ask them to throttle back a bit on the cheese, and perhaps add a bit more sauce. But overall, this was easily one of the best thin crust pies I've had in greater Pittsburgh in a while. Props to Sola for making a mighty fine Pittsburgh pie. One more thing -- Cheerwine ... for $1.50 a bottle. Huge props and an extra half star for this fine treat alone. Let's call it 4.5 stars overall.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Rob

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