<http://schema.org/description>
"Dessert is often a casualty in culinary cost-cutting. An eatery might work to keep a good steak on the menu, top-shelf liquor behind the bar, and fresh greens in the salad, only to phone it in for the final course."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.rochestercitynewspaper.com/rochester/dining-review-fraiche-bistro-and-dessert-bar/Content?oid=2313896>