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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	2018-01-04 00:00:00 (xsd:dateTime)
itemReviewed	Allegro
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	2 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	Oh, Allegro. So close, yet so far ... The calamari was outstanding - the inclusion of peppers in the dish was a very unique and pleasing choice. Easily some of the best calamari I ever had. The bread is decent - not the best I've ever had, but acceptable. The lasagna and rigatoni were both delicious (though on the pricey side - but hey, it's the Wynn). The staff provided us with attentive service, and our water glasses were regularly topped off. The customer seating is a bit on the uncomfortable side. If I were evaluating this restaurant solely based on palatability, service, and relative value, the score would probably be about 4 stars. However, enter the category of "food safety" ... ... and on that note, I need to mention that my dining companion showed me what appeared to be a single strand of human hair that she found baked into her plate of lasagna (see the attached photos). What, did the chefs at Allegro mutiny and refuse to wear their ubiquitous chef hats? Given the level of cleanliness and customer satisfaction that Steve Wynn clearly strives for (and mostly succeeds at), I was quite disappointed and shocked at this discovery. As you might imagine, I would not recommend patronizing this restaurant, and would suggest trying your luck at one of the other many dining establishments located within the Wynn/Encore (my experiences at Jardin, Wazuzu, and The Buffet were definitely more hygienic than the one I had at Allegro). (Or, you can walk down the street and go eat at Tacos El Gordo. It was significantly cheaper, about as tasty, and we didn't find any strands of human hair in our food there.)
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Dan

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