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      <title>Comments On: Whitfield&apos;s Team Launching Brio Bistro Italiano
    
      by Carrington Fox</title>
      <link>http://www.nashvillescene.com/bites/archives/2009/07/27/whitfields-team-launching-brio-bistro-italiano</link>
      <atom:link href="http://www.nashvillescene.com/nashville/Rss.xml?oid=1235771&amp;id=comments" rel="self" type="application/rss+xml" />      <description>Comments On: Whitfield&apos;s Team Launching Brio Bistro Italiano
    
      by Carrington Fox</description>
      <language>en-us</language>
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      <pubDate>Sat, 18 May 2013 00:00:01 -0500</pubDate>
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    <title><![CDATA[Re: Whitfield's Team Launching Brio Bistro Italiano]]></title>

    
    <link><![CDATA[http://www.nashvillescene.com/bites/archives/2009/07/27/whitfields-team-launching-brio-bistro-italiano/#1243329]]></link>

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    <author><![CDATA[Stuart]]></author>
    <description>
      
      <![CDATA[The problem with breads in these kind of Wood ovens is that the ovens generally operate between the temperatures of 500 and 1000 degrees Fahrenheit which makes for burned outsides and doughy innards. If the oven is in it's "burning out" cycle, phenomenal breads can be made around the edges of the oven, however the drastic variance of temperatures in only a couple inches of space, doesn't fare well with baking loaves.
        
        <br />
        Posted by 
        
          Stuart]]>
    </description>
    <pubDate>Thu, 08 Oct 2009 11:34:08 -0500</pubDate>
    <source url="http://www.nashvillescene.com">Nashville Scene</source>
  </item>
        
          <item>
    
    <title><![CDATA[Re: Whitfield's Team Launching Brio Bistro Italiano]]></title>

    
    <link><![CDATA[http://www.nashvillescene.com/bites/archives/2009/07/27/whitfields-team-launching-brio-bistro-italiano/#1240062]]></link>

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    <author><![CDATA[S L]]></author>
    <description>
      
      <![CDATA[if upscale means 20 bucks and up, not sure that's the best plan for these days, but what do I know?<br />
Does anyone use these wood fired ovens to bake bread ?  Seems like that would be an awesome side business.<br />
but again, what do I know? (not much, except that I'd definitely spend a couple bucks on fresh wood-baked bread !)
        
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        Posted by 
        
          S L]]>
    </description>
    <pubDate>Tue, 28 Jul 2009 11:44:19 -0500</pubDate>
    <source url="http://www.nashvillescene.com">Nashville Scene</source>
  </item>
        
          <item>
    
    <title><![CDATA[Re: Whitfield's Team Launching Brio Bistro Italiano]]></title>

    
    <link><![CDATA[http://www.nashvillescene.com/bites/archives/2009/07/27/whitfields-team-launching-brio-bistro-italiano/#1247417]]></link>

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    <author><![CDATA[Any No Mouse]]></author>
    <description>
      
      <![CDATA[Glad to hear they are doing well. I still feel like we're in that uncertain stage of which restaurants will survive and which won't, so it's nice to see an independent expanding.
        
        <br />
        Posted by 
        
          Any No Mouse]]>
    </description>
    <pubDate>Tue, 28 Jul 2009 09:06:46 -0500</pubDate>
    <source url="http://www.nashvillescene.com">Nashville Scene</source>
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          <item>
    
    <title><![CDATA[Re: Whitfield's Team Launching Brio Bistro Italiano]]></title>

    
    <link><![CDATA[http://www.nashvillescene.com/bites/archives/2009/07/27/whitfields-team-launching-brio-bistro-italiano/#1250494]]></link>

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    <author><![CDATA[ScottJ]]></author>
    <description>
      
      <![CDATA[So is this completely unrelated to the chain?<br />
<a href="http://www.brioitalian.com/index.html" rel="nofollow">http://www.brioitalian.com/index.html</a><br />
Seems pretty close, might run into some trademark issues...
        
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        Posted by 
        
          ScottJ]]>
    </description>
    <pubDate>Mon, 27 Jul 2009 19:19:57 -0500</pubDate>
    <source url="http://www.nashvillescene.com">Nashville Scene</source>
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