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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	2012-05-09 00:00:00 (xsd:dateTime)
itemReviewed	Mistura Restaurant
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	Let me start by saying Mistura is not a place for people who are not serious about food. To fully appreciate the fine dinning offered at this exorbitantly expensive restaurant one must first be able to come to terms with the fact that with a cheaper variety of wine and dessert you could easily be talking a hundred a head, which for can really be a deal breaker for some. Have you got over the price tag and you're ready to eat? Good, now lets get to food. Firstly, it should be noted that while I won't pretend to savor the idea of spending a cool hundred on a solitary meal, I do not believe the value is overly inflated at this establishment and the noticeably professional service somewhat compensates the diner for the heavy price tag. The wine is naturally also quite expensive, but some of the cheaper vintages of Italian wine they carry offer are of superb quality for around 50 dollars. With so much to choose from on the full menu, I was fortunate to be dinning with people who liked to try and taste and so I was able to try a few of the succulent dishes that Mistura has to offer. Perhaps the most inflated and least impressive dish was our starter the very popular fired artichoke hearts. The taste was nice, but the dish was not overly flavourful and at a price tag of 20 dollars did not put a dent in my hunger or ignite my senses in any significant way. My main was the duck breast which came sliced under a crispy duck leg which worked wonderfully in combination with the very tender and juicy breast. I also tried the lamb which was cooked so incredibly tenderly and mixed with some seasonal vegetables that created an explosion of flavour which really impressed me. Perhaps ever smoother was the daily special, a perfectly tenderized veal breast, slow cooked to perfection and served with the perfect combination of vegetables and a nice rich reduction sauce, absolutely magnificent. Top off the meal with toffee and walnut cake topped with roasted pear and cinnamon ice cream and an Irish coffee and I was as content as I have ever been, well worth the money for a special occasion.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Harrisimo

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