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Overview
  • How are reviewers describing this item?
    national, done, cleared, great and able.
  • Our engine has discovered that over 90% high quality reviews are present.
  • This product had a total of 17 reviews as of our last analysis date on Aug 27 2017.
Reviews Summary

{"reviewer_id":"10452E96560E7093F4C2EDEE5DDDD59F","reviewer_name":"RKF","review_text":"There's nothing like Corso 32, from the food to the service it's always exceptional. We find it hard to just pick one dish so we order a handful of items to share. If you haven;t been I highly recommend Corso 32.","review_rating":5.0,"sentiment_class":"positive","sentiment_result":0.9624152233333333,"sentiment_breakdown":[["There's nothing like Corso 32, from the food to the service it's always exceptional.",["positive",0.967602]],["We find it hard to just pick one dish so we order a handful of items to share.",["positive",0.9695076]],["If you haven;t been I highly recommend Corso 32.",["positive",0.95013607]]],"reviewer_fake_points":70}


{"reviewer_id":"30ABAB35A7D2D47E42C859D07656FF08","reviewer_name":"Paradise14269009552","review_text":"Myself this is the type of place I like to go to , I am hoping that others would go to enjoy as much as I did \n","review_rating":5.0,"sentiment_class":"positive","sentiment_result":0.89205325,"sentiment_breakdown":[["Myself this is the type of place I like to go to , I am hoping that others would go to enjoy as much as I did ",["positive",0.89205325]]],"reviewer_fake_points":50}


{"reviewer_id":"5BD64250EAB64B1BA0F7AE4782779680","reviewer_name":"Simonblaine","review_text":"Looked online on the off chance they had an opening that night, lo and behold they did, so i snapped it up.\n\nSmall, simple space, we were greeted warmly and sat promptly. \n\nWine list looked ok, beer list wasn't big, but had 1 or 2 different options on it.\n\nWe started off our meal with the house made r\nGoat Ricotta ($15), and it was wonderful. Served with delicious crusty bread (crostini) and wonderfully presented, it was delicious. Good portion size as well as I ended up taking dome home. \n\nOur second starter was the fried short rib with a pear and arugula salad ($24), also served with the same crostini as the ricotta. This was also very good, but the price seemed a bit high for a starter compared to all the other antipasti.\n\nWe chose 2 mains, the Agnolotti Cacio e Pepe and the Modenese Pork Tenderloin. \n\nThe Agnolotti Cacio e Pepe was a sort of ravioli stuffed with ricotta, topped with fresh peas, black truffle and pecorino. This dish was excellent. The flavours were delightful, the peas added a wonderful fresh crunch, and the lovely ricotta from the starter we had made a reappearance in the ravioli. This dish, the way it was prepared, reminded me of some of the pasta dishes I had in Rome. Best Italian dish I've had in Edmonton, at any restaurant.\n\nUnfortunately, the Modenese Pork Tenderloin was an absolute disaster. The dish arrived, on the bottom of the plate was the \"sauce\", a parmigiano crema. Salty, cheesy, tasty.\nOn the sauce was a slice of aged prosciutto, like you would find on a charcuterie board. It was Salty and tasty, but as far as presentation goes, it looked like an afterthought. The tenderloin was next too the prosciutto, rubbed with spices and Salt, cooked perfectly and was tasty. \n\nOn top of the tenderloin and piece of charcuterie prosciutto was fresh radicchio. This was also salted, but to the point where it caught me way off guard. I took a bite and the overwhelming flavour of salt hit me like a truck.\nSurely, it was an error, so I tried another bite, same thing, as my teeth crunched thru the excessive salt, i motioned to the wait staff. \n\nTo their credit, the situation was handled well by the staff, they notified the kitchen, apologized and comped our desserts. They blamed it on overseasoning, and so did I, because there is no way they piled on the salt like it was going to be going on a edmonton street in the winter on purpose. \nThe dish was so salty my lips were tingling as if I ate salty movie theatre popcorn. \n\nHowever, this is my concern. Salty sauce, salty prociutto, salty pork, why on earth are they salting the fresh radicchio on top of an dish made up of salty components already borderline too salty? And how does the chef in a higher end place like this make the mistake of vastly overseasoning the top of a dish like this? That to me is inexcusable. \n\nService-5\nBeer/wine 4\nFood except pork dish -4.5\nPork dish - 0.5\nAtmosphere -4 \n18/25 =3.6 stars...can't do halves, so 4 it is. Absolute shame about the tenderloin. \n\n","review_rating":4.0,"sentiment_class":"positive","sentiment_result":0.859514319189189,"sentiment_breakdown":[["Looked online on the off chance they had an opening that night, lo and behold they did, so i snapped it up.",["positive",0.85518354]],["Small, simple space, we were greeted warmly and sat promptly.",["positive",0.90055376]],["Wine list looked ok, beer list wasn't big, but had 1 or 2 different options on it.",["unknown",0.7760689]],["We started off our meal with the house made r Goat Ricotta ($15), and it was wonderful.",["positive",0.9577809]],["Served with delicious crusty bread (crostini) and wonderfully presented, it was delicious.",["positive",0.90068245]],["Good portion size as well as I ended up taking dome home.",["positive",0.99188787]],["Our second starter was the fried short rib with a pear and arugula salad ($24), also served with the same crostini as the ricotta.",["positive",0.92099756]],["This was also very good, but the price seemed a bit high for a starter compared to all the other antipasti.",["positive",0.9028613]],["We chose 2 mains, the Agnolotti Cacio e Pepe and the Modenese Pork Tenderloin.",["positive",0.968702]],["The Agnolotti Cacio e Pepe was a sort of ravioli stuffed with ricotta, topped with fresh peas, black truffle and pecorino.",["positive",0.9785972]],["This dish was excellent.",["positive",0.98970735]],["The flavours were delightful, the peas added a wonderful fresh crunch, and the lovely ricotta from the starter we had made a reappearance in the ravioli.",["positive",0.971993]],["This dish, the way it was prepared, reminded me of some of the pasta dishes I had in Rome.",["positive",0.9431347]],["Best Italian dish I've had in Edmonton, at any restaurant.",["positive",0.79941356]],["Unfortunately, the Modenese Pork Tenderloin was an absolute disaster.",["positive",0.9908268]],["The dish arrived, on the bottom of the plate was the \"sauce\", a parmigiano crema.",["positive",0.96097046]],["Salty, cheesy, tasty.",["positive",0.9520024]],["On the sauce was a slice of aged prosciutto, like you would find on a charcuterie board.",["unknown",0.7016415]],["It was Salty and tasty, but as far as presentation goes, it looked like an afterthought.",["unknown",0.5041086]],["The tenderloin was next too the prosciutto, rubbed with spices and Salt, cooked perfectly and was tasty.",["positive",0.9954869]],["On top of the tenderloin and piece of charcuterie prosciutto was fresh radicchio.",["positive",0.9755491]],["This was also salted, but to the point where it caught me way off guard.",["unknown",0.44643527]],["I took a bite and the overwhelming flavour of salt hit me like a truck.",["positive",0.9870389]],["Surely, it was an error, so I tried another bite, same thing, as my teeth crunched thru the excessive salt, i motioned to the wait staff.",["positive",0.8242491]],["To their credit, the situation was handled well by the staff, they notified the kitchen, apologized and comped our desserts.",["positive",0.9742147]],["They blamed it on overseasoning, and so did I, because there is no way they piled on the salt like it was going to be going on a edmonton street in the winter on purpose.",["unknown",0.6086329]],["The dish was so salty my lips were tingling as if I ate salty movie theatre popcorn.",["unknown",0.648667]],["However, this is my concern.",["positive",0.9501232]],["Salty sauce, salty prociutto, salty pork, why on earth are they salting the fresh radicchio on top of an dish made up of salty components already borderline too salty?",["positive",0.813249]],["And how does the chef in a higher end place like this make the mistake of vastly overseasoning the top of a dish like this?",["positive",0.8735885]],["That to me is inexcusable.",["unknown",0.35809952]],["Service-5 Beer/wine 4 Food except pork dish -4.",["positive",0.9578742]],["5 Pork dish - 0.",["positive",0.94253767]],["5 Atmosphere -4 18/25 =3.",["positive",0.8698809]],["6 stars.",["positive",0.8604939]],["can't do halves, so 4 it is.",["positive",0.8540948]],["Absolute shame about the tenderloin.",["positive",0.8947004]]],"reviewer_fake_points":-30}


{"reviewer_id":"B637B9FC853C2A0893C0B35ECA753A58","reviewer_name":"Leah M","review_text":"The service was exceptional. The appetizers (prosciutto \u0026 arrancini) and pasta (fungi) were superb. The main courses however felt unimaginative and the white meat of the game was over cooked. Great restaurant but seemed overpriced in comparison to other restaurants of the same quality in Edmonton.","review_rating":3.0,"sentiment_class":"positive","sentiment_result":0.8651380799999999,"sentiment_breakdown":[["The service was exceptional.",["positive",0.92104346]],["The appetizers (prosciutto \u0026 arrancini) and pasta (fungi) were superb.",["positive",0.9882934]],["The main courses however felt unimaginative and the white meat of the game was over cooked.",["unknown",0.57894206]],["Great restaurant but seemed overpriced in comparison to other restaurants of the same quality in Edmonton.",["positive",0.9722734]]],"reviewer_fake_points":-10}

Review Count History
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