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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	2016-10-10 00:00:00 (xsd:dateTime)
itemReviewed	Bruno's Ristorante
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	Alright Bruno, you did better than last year's clambake so I am upgrading you to three stars. I did not have my squad with me this year so I had to get take-out. You did go 20 minutes past the time you said the food would be ready, but staff was friendly, updated me regularly, and even offered to buy me a drink (I declined, was fine with my water). You increased prices again to $26. The meal now includes a small Cornish hen which was hard to eat, the sweet potatoes are now mashed, and the sauce for the clam pasta was more watery than creamy. Also, this year the dessert included a large slice of chocolate cake (which was okay, I liked the pumpkin chocolate chip cannoli's from 2015 better). All that being said, it was not bad at all. I still wish you would go back to 2014 when you had that delicious half blackened chicken, grilled sweet corn, and seasoned roasted sweet potato wedges, but I will continue on with my clambake tradition at Bruno's and just keep my fingers crossed for next year. I'm totally fine with a price increase, but only if the quality of the food improves along with it. I enjoyed the fresh bread with herb butter, the clam chowder was tasty, and only one of my clams was chewy so a big improvement from last year. I was worried about getting this to-go, but you did an excellent job of packing it all up and including everything down to the liquid butter for the clams. Still a lot of food for the price when comparing to other clambakes around town. As always, your pasta dishes looked huge and amazing! One of these days I am going to have to try some lasagna or something.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Sheena

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