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  <restaurant>
    <name>Red Apple Inn</name>
    <logo>
      <HTML:A href="javascript:alert('Visit the Red Apple Inn!')">
        <HTML:IMG src="red-apple.gif" height="50" width="200"/>
      </HTML:A>
    </logo>
    <address>
      <street>3100 Longview Lane</street>
      <city>Palabro</city>
      <state>Wyoming</state>
    </address>
    <phone>123-555-1212</phone>
  </restaurant>
  
  <review>
    <rating stars="4">****</rating>
    <date>December 29, 1998</date>
    <reviewer><person>Louis Framptenheimer</person></reviewer>
  </review>
  
  <body>
    <p><summary>The small town of <city>Palabro</city> seems like
    an unlikely place for a high-class culinary establishment, but
    the <self>Red Apple Inn's</self> Chef <person>Alex
    Choperoni</person> is earning a national reputation for innovative
    dishes.</summary>  And rightly so, if this reviewer's recent
    culinary experience is any example.</p>
  
    <p>Within striking distance from the ski slopes at <city>Jackson
    Hole</city>, the <self>Red Apple Inn</self> is a completely
    restored Victorian hotel, and offers a warm and elegant atmosphere and
    gracious service.  The upscale clientele includes regular
    appearances by movie stars <person>Drew Barrymore</person> and
    <person>Matthew Broderick</person>.  Reservations are a must, and
    during the ski season it is not uncommon for the dining room to
    be booked solid six weeks in advance.</p>
    
    <p>It is hard to go wrong with a menu this packed with interesting
    choices.  The crab cakes are especially fine with a thin crisp
    crust that opens with a gentle prod of a fork to reveal a light,
    moist, almost mousse-like interior with a rich nutty flavor.</p>
  
    <p>The <self>Red Apple Inn</self> boasts one of the finest wine
    cellars in the region.  None of the dishes we sampled were less than
    outstanding. Here are a few of the selections from the daily menu.</p>
  </body>
    
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    <appetizer>
      <description>Crab cakes with a creamy dill sauce served with crispy herbed daikon fries</description>
      <price>$23</price>
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      <description>Braised jumbo sea scallops on a tomato beurre blanc</description>
      <price>$39</price>
    </entree>
    <entree>
      <description>Free-range chicken breast stuffed with morels in a brandy/green-peppercorn sauce</description>
      <price>$31</price>
    </entree>
    <entree>
      <description>Tarragon roast pork loin on a bed of ginger apple slaw and caramelized onions</description>
      <price>$34</price>
    </entree>
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