Example: noodles aren't chewy. sauce is mediocre.
Class: granulitize


Example: If you want cheap, organic groceries and loads of novelty food items, Trader Joe's this is the place to go. They show up Harris Teeter, Earth Fare and Healthy Home Market for prices (and quality!) on many items.\n\nMy main draw to this place is their hummus, marinated tofu and cheap coconut water. I also splurge on chocolate espresso beans from time to time. Before coming to QC, I had the impression Trader Joe's was much more vegan friendly but that isn't the case.\n\nRegardless, this place makes me spend a few dollars less on my crazy-expensive-organic/vegan weekly groceries. Mahalo Trader Joe's!
Class: ganoidian


Example: It was alright.  I've had much better Thai food. It had good decore, but that was pretty much the only thing that was memorable.
Class: granulitize


Example: After visiting a number of restaurants for the buffet, I have had some great ones...and some good ones.  Marahani's buffet was a good one.  A quick stop for lunch on the way to the theater provided enough nourishment to keep me from filling up on popcorn!  It was good...the butter chicken, the aloo tikki were very good. I was slightly disappointed with the watery tamarind sauce.  I love the sauce when it has a thicker consistency.  The service was sub-typical for buffet.  Not once did the wait staff ask if all was OK...or if we needed anything else.  OK...I am spoiled by better service....but you have to expect it when you are out at a restaurant.  It makes you feel like you are having lunch or dinner where you are really appreciated.
Class: granulitize


Example: Come out with a group of friends.. And get the big drink on fire lol get DRUNK and have fun a super BALL!!! Dance hard .. 21 and up
Class: ganoidian


Example: Nice little place to grab some picnic food and enjoy on their patio or get a drink and head to the food truck area across the way. It does get busy in there though and I witnessed one kid grab a 6 pack, without paying, and head to the patio to drink it. It seems a little hard to monitor all that goes on in this busy place. Lots of really great premade food, a deli for made to order food, and lots of choices of grab and go items. They also serve wines and beers by the glass. Parking could definitely improve, although I'm not sure how they could expand it.
Class: ganoidian
What is the classification for the passage below?
TENDER steak and & seafood looks like an old-school steakhouse, with its dark leather chairs, hazel floors, and its burnished umber surroundings. But this restaurant in the Luxor also plays by its own rules, offering diners a chance to sample meats like bison, venison and boar.\n\nMy first visit here was a late night one. The main restaurant was slowly closing for the night, but the bar and lounge were still open. We ordered a selection of cheeses and the charcuterie board that included wild boar sausage, duck ham, and antelope pastrami. Those quick bites hit the spot, and along with their selection of Belgian ales, led to our decision to visit a second time.    \n\nUnfortunately, trip number two was a bit of a disappointment. \n\nFirst the good. The appetizer I sampled was astounding. It was a short rib ravioli that was cooked to perfection and served with a horseradish marinara sauce and a bit of crisped smoked bacon. I would highly recommend it.\n\nHaving dabbled with their game meats the last time I was here, I ordered the wild game tasting as my main. I was feeling adventurous, and I imagined if it was good enough to be on the menu alongside the Omaha beef and Kurobuta pork chops, they knew what they were doing. The tasting included three meats, but sadly, each one was tougher and a bit more disheartening than the last one. \n\nI need to stress that this wasn't my first encounter with wild game. I've typically eaten it in bit and bites, most often in sausage, or cured, or served tartare style, as I did on my first visit to TENDER. I know these meats can be quite tough if cooked less than perfectly, which is why they're often served as charcuterie items. You get the full flavor without having to gnaw through meat that would be better used to make Lady Gaga a Grammy dress.\n\nThe wild boar loin was the best of the lot and did echo this restaurant's name, but the venison medallion served alongside it was a bit too dense. Venison tends to be drier than beef, because it lacks the same kind of fat marbling in its meat, and this cut was cooked just a bit too long for my liking. Next.\n\nThe Nilgai antelope osso buco was even more vexing. A perfect osso buco is cooked low and slow and falls off the bone. This one was simply unyielding. To be fair, I've never cooked antelope myself, much less in an osso buco, but my understanding is that the process is very similar to the veal version, and the meat should be cooked slowly until it is fork tender. This was not the case on this night, and most of the meat on my plate remained uneaten.\n\nIt's truly unfortunate, because this dish was priced at $36, which is not unreasonable. It's low enough where one might be willing to gamble that amount for a new foodie experience -- this is Vegas after all -- and a fair price for the exotic meats  included in this tasting. But they were definitely not representative of what they could be, and I would hate to think someone might be enticed to try them (as I was) and leave with the wrong impression: \n\n\""I went to Vegas and ate antelope! It wasn't that good. It was dry and tough. It's probably just a gimmick, but I can scratch it off my bucket list.\"" \n\nI am not, however, ready to condemn TENDER completely, and might try a regular steak there some day, just to see if they've got the chops to handle the chops. I did really like the side I ordered with my sampler -- a trio of exotic grains that included a quinoa and corn pilaf,  farro piccolo, and black forbidden rice. \n\nI am also fond of the cheeses they have available, that are typically served with fresh baguette, honeycomb, dates, quince paste and a cherry fig chutney. I would suggest the cabernet sauvignon soaked Purple Moon Cheddar from California's San Joaquin Valley, the nutty Marieke gouda from Wisconsin, and the butter-like San Andreas sheep's milk cheese from Valley Ford, California, if they're ever on the menu.