Create Review Resource

API Description

Create a new review resource describing a user or expert critic's experience at a location.

warning

Review type cannot be updated after a review is created. Recommendation: Delete review and recreate with the expected type and new partnersReviewId

Request

URI Parameters

Name	Input
orgId
locationId

Path Template

POST {url}/{version}/orgs/{orgId}/locations/{locationId}/reviews

Path Example

POST {url}/v1/orgs/9467895078742654934/locations/9467895078742654976/reviews

Request Headers

Name	Input
Authorization
Content-Type

Example Request Headers

Authorization: Bearer <access_token>
Content-Type: application/json

Request Body

Name	Input
$.reviewDetails

CRITIC_SUMMARY Review Type (The Infatuation)

Example Request Body (raw JSON)

{
  "reviewDetails": {
    "partnersReviewId": "ef6df8e2-4f81-11ef-9454-0242ac120002d",
    "dateAdded": "2022-01-21T09:22:55.716Z",
    "type": "CRITIC_SUMMARY",
    "review": {
      "reviewBody": "If you’ve ever been in a group text with a bunch of people from different parts of the US, you’ll know that it always becomes abundantly clear who in the group is from Texas. They’ll jump in at any opportunity to mention something about the state—its weather extremes, its food (Texas Barbecue, anyone?), or even its gas stations. Dai Due is that friend. It’s a restaurant in Cherrywood that has fully committed to its Texas identity, without playing into any of the accompanying stereotypes. By offering a daily changing menu made entirely from local meats, produce, grains, and drinks, Dai Due just might be the most “Texan” restaurant in Austin.  Dai Due has been around Austin in some form or another since 2006. First as an underground supper club, later as a farmers market vendor, and eventually as a butcher shop and restaurant. And that entire history feels like it’s immediately visible from the moment you walk into Dai Due’s doors on Manor Road. There’s a big glass display where you can grab ground meats, chorizos, and sausages, right across from shelves of house-made pickles, jams, and spice blends. Walk a little farther and you’ll make your way to the dining area, a cozy room packed full of blue leather booths and small tables, decorated with antelope skulls and hanging edison bulbs that feel like they were plucked off the pinterest board of every New American restaurant that opened in the 2010s. But instead of feeling like a formulaic paint-by-numbers design experience, at Dai Due it feels less like a curated hipster experience, and more like the space was decorated with a bunch of things that were found lying around on an old Texas ranch. And it’s all accompanied by a southern comfort level of service and hospitality to match.  There’s a decent chance that the antelope skull you just walked past played a part in someone’s meal not long ago, likely in the form of a dry-aged tartare. It’s one of the semi-staple menu items, but the preparation changes often enough to keep things interesting for repeat visits. There’s a small menu of a la carte grill items—usually some mix of pork chops, dry-aged wagyu ribeyes, and antelope filets—all cooked over an open fire, and a few entrees if you want something just a little more composed than a chop on a plate. Vegetables show up from time to time, but often cooked in tallow or lard so that even the healthy parts of your meal feel like part of the same meat-heavy experience. But since all of the produce here comes from nearby farms, that also means it’s subject to the unpredictable seasons in Central Texas. Want to try some local asparagus? You’d better grab a reservation for the few short weeks it’s available.  Even if the supper club days are gone, a meal here feels like showing up at your talented chef-hunter-forager friend’s house, where they offer to whip up some dinner from whatever they were able to find, bake, or gather that day. Pop in on a random Wednesday night to grab a pork chop at the bar, or reserve one of the big tables on the charming patio during brunch and take down the full menu. It’s a distinctly Texan restaurant made for a modern Austin audience. Even though Dai Due might not chime in quite as often as your friend in the group text about where they’re from, it doesn’t really need to remind you. \n Food Rundown\n\n\nDry-Aged Nilgai Antelope Tartare\n\nWe’ve ordered the antelope tartare a few times over the years, and almost every time has been a different experience. In the past we’ve received a bowl of minced, dry-aged antelope meat swimming in a shallow pool of tangy broth, but more recently we’ve received it served over some excellent house-baked bread, with herbs and crispy bits of fried onion to balance out the gamey flavor. If you’re a fan of wild game or tartare (or even better, both), get this.\n\n\nWild Boar Confit\n\nDishes like the wild boar confit are shining examples of how the people at Dai Due can build a wonderfully composed dish just as well as they can cook a perfect pork chop. The boar meat is shredded, then reformed into what we’re going to call a “meat cube,” and served in a sweet and spicy chile bone broth. It’s savory and rich, with just the right amount of fresh herbs and veggies on top to balance out every bite. \n\n\nDry-Aged Wagyu Double Cheeseburger\n\nThe patties are made from dry-aged wagyu beef, and ground with Dai Due bacon. The buns are made in-house, and the fries are cooked in beef tallow. On paper this sounds like the perfect burger. In practice, the (double) patties occasionally feel a bit overworked and tough. It’s a solid burger, but with so many great things to try here, we’d probably skip this on future visits.  \n\n\nPork Chop\n\nWhen they say that the grill items are served a la carte, that’s not an exaggeration. Order a pork chop and you’ll get a plain white plate with a grilled chop right in the middle. If you’re looking for sauces, sides, or even garnishes, look somewhere else. But if you want one of the best pork chops in town, head to Dai Due. The chops are marinated with local honey (plus a few other spices), which results in a dark, semi-sweet caramelized crust around the whole thing, and they've always arrived cooked perfectly.",
      "locale": "en-US",
      "partnersResourceUrl": "https://www.theinfatuation.com/austin/reviews/dai-due",
      "starRatings": [
        {
          "category": "OVERALL",
          "ratingValue": 9.7,
          "bestRating": 10
        }
      ]
    }
  }
}

CRITIC_SUMMARY Review Type (Golf Digest)

Example Request Body (raw JSON)

{
  "reviewDetails": {
    "partnersReviewId": "c81d4756-4f82-11ef-9454-0242ac120002",
    "dateAdded": "2026-05-02T22:22:24.436-04:00",
    "type": "CRITIC_SUMMARY",
    "review": {
      "reviewBody": "It occupies some of the best golfing terrain in the Dallas Metroplex—rugged hills dotted with cedars—yet Tom Fazio still indulged in considerable shifting of earth when creating Dallas National. The par-3 17th, for instance, is countersunk into an excavated box canyon of rock, while a deep ravine in front of the 18th green was filled in to lessen the difficulty of the approach for average players. Major championship golf will return to the Dallas area in 2027 when the PGA Championship will be held at the newly-opened PGA Frisco site with course's built by Gil Hanse/Jim Wagner and Beau Welling, but Dallas National members feel they already have a course worthy of the task.",
      "locale": "en",
      "partnersResourceUrl": "https://www.golfdigest.com/courses/tx/dallas-national-golf-club",
      "starRatings": [
        {
          "category": "OVERALL",
          "ratingValue": 4.4,
          "bestRating": 5,
          "worstRating": 0
        }
      ]
    }
  }
}

CRITIC_SUMMARY Review Type (MICHELIN Guide)

Example Request Body (raw JSON)

{
  "reviewDetails": {
    "partnersReviewId": "4bd6d92e-4f81-11ef-9454-0242ac120002",
    "dateAdded": "2026-02-07T08:21:00Z",
    "type": "CRITIC_SUMMARY",
    "review": {
      "name": "L'avis du Guide MICHELIN",
      "reviewBody": "Pour retrouver l’atmosphère d’un vrai bistrot parisien, poussez donc la porte du 20, rue St-Martin. C’est ici, en plein cœur de Paris, que l’enseigne vit le jour dès 1912, du temps des Halles populaires. À l’origine bouchon lyonnais, le bistrot est resté dans la famille Petit pendant trois générations, lesquelles ont façonné et entretenu son charme si désuet. Belle Époque, plus exactement : boiseries, cuivres, miroirs, banquettes en velours, tables serrées les unes contre les autres... Chaque élément, jusqu’aux assiettes siglées d’un \\\"B\\\", participe au cachet de la maison. Rien à voir avec les ersatz de bistrots à la mode ! Et si l’affaire a été cédée au groupe Ducasse (2005), elle a préservé son âme. Traditionnelles à souhait, les recettes allient produits du terroir, justesse des cuissons et générosité. Les habitués le savent bien : \\\"Chez toi, Benoît, on boit, festoie en rois.\\\" Surtout si l’on pense aux plats canailles que tout le monde connaît, mais que l’on ne mange quasiment jamais... sauf ici.",
      "locale": "fr-FR",
      "partnersResourceUrl": "https://guide.michelin.com/fr/fr/ile-de-france/paris/restaurant/benoit5826"
    },
    "localizedReviews": [
      {
        "name": "MICHELIN Guide’s Point Of View",
        "reviewBody": "To immerse yourself in the vibe of a genuine Parisian bistro, venture over the threshold of N°20 Rue St Martin. The establishment first saw the light of day in 1912 and the cheerful banter of the old Paris market hall seems to echo still. Initially a Lyon-styled bistro, it was run by three generations of the Petit family, who nurtured its vintage charm and its woodwork, copper pots, mirrors, velvet banquettes and closely packed tables all reek of Belle Époque Paris. Everything down to the plates bears the B monogram, further adding to the authenticity of this bistro that is light years from the trendy boltholes of today. When the business changed hands and became part of the Ducasse Group in 2005, it lost none of its old-fashioned atmosphere. Proudly and heartily traditional, the recipes feature country produce that is expertly and generously cooked. The menu reads like a turn-of-the-20C cookbook, rich in perennial favourites that you practically never get to taste anymore… except here!",
        "locale": "en-GB",
        "partnersResourceUrl": "https://guide.michelin.com/en/ile-de-france/paris/restaurant/benoit5826"
      }
    ]
  }
}

USER Review type

Example Request Body (raw JSON)

{
  "reviewDetails": {
    "partnersReviewId": "857127252",
    "dateAdded": "2026-09-01T20:06:00Z",
    "type": "USER",
    "review": {
      "author": {
        "givenName": "Robert",
        "lastInitial": "S.",
        "imageUrl": "http://goodpartner.com/media/images/author_profile_pic/user_id=43767642526I/default-avatar.jpg"
      },
      "name": "Excellent Place",
      "reviewBody": "Warm, friendly and entirely accommodating to all our needs.",
      "locale": "en",
      "starRatings": [
        {
          "category": "OVERALL",
          "ratingValue": 4,
          "bestRating": 5,
          "worstRating": 0
        }
      ],
      "interactionStatistics": [
        {
          "interactionType": "HELPFUL",
          "userInteractionCount": 25
        }
      ]
    }
  }
}

Response

201 Created or Error

Response Headers

Name
apple-request-id
content-type
etag
location

Example Response Headers

HTTP/1.1 201 Created
apple-request-id: 366406af-3e43-44e4-911f-40d82c84dac1
content-type: application/json
etag: "7ed978f2-a3e5-11ed-a8fc-0242ac120002"
location: /api/v1/orgs/9467895078742654934/locations/9467895078742654976/reviews/9467895078742654975

Response Body

Name	Output
$.orgId
$.locationId
$.id
$.createdDate
$.updatedDate
$.state
$.etag
$.reviewDetails
$.validationReports[]

Example Response Body (raw JSON)

{
  "orgId": "9467895078742654934",
  "locationId": "9467895078742654976",
  "id": "9467895078742654975",
  "createdDate": "2026-10-02T11:41:00Z",
  "updatedDate": "2026-10-02T11:41:00Z",
  "state": "SUBMITTED",
  "etag": "7ed978f2-a3e5-11ed-a8fc-0242ac120002",
  "reviewDetails": {
    "partnersReviewId": "857127252",
    "dateAdded": "2026-09-01T20:06:00Z",
    "type": "USER",
    "review": {
      "author": {
        "givenName": "Robert",
        "lastInitial": "S.",
        "imageUrl": "http://goodpartner.com/media/images/author_profile_pic/user_id=43767642526I/default-avatar.jpg"
      },
      "name": "Excellent Place",
      "reviewBody": "Warm, friendly and entirely accommodating to all our needs.",
      "locale": "en",
      "starRatings": [
        {
          "category": "OVERALL",
          "ratingValue": 4,
          "bestRating": 5,
          "worstRating": 0
        }
      ],
      "interactionStatistics": [
        {
          "interactionType": "HELPFUL",
          "userInteractionCount": 25
        }
      ]
    }
  },
  "validationReports": []
}