Example: Let me start off by saying this... Any established marine, boat repair joint that has a lot, warehouse or shop, a multitude of employees, and parts on hand that requires inventory, has to make a certain amount of money to stay in business, pay their rent, and make payroll to their employees. That being said, I haven't found, nor heard of a reputable boat/marine repair joint that doesn't over charge. OK... That being said, I have taken my boat (s) here twice now for some extensive work, and both times the estimate came out to be over twice the amount I was quoted. Yeah- They seem to to do very good work. But, if a plumber came over and told me it was 200 bucks to put in a new sink, and then finished and said it was going to be 600 dollars, I'd be frickin' outraged! This is the way it is with these places, and this is how it's been BOTH times I have taken my watercraft to this establishment. Won't be returning.
Class: rantankerous


Example: Extremely unprofessional, owner not willing to step up and make things right when a stylist does a horrible job! Had ombre done here. I have dark brown hair. I really like how blonde the stylist got my tips, but the ombre blend was non existent! As my husband put it, it looked like they put a bowl over my head and bleached the hair below the bowl! It was awful! Apparently, when doing ombre, a lot of teasing of the hair is required for a nice blend, THIS DID NOT HAPPEN!!! I contacted the stylist the next day, Friday, to see if she could fix it. She didn't respond to me. One of the other girls told me the soonest she could get me in was the following Wednesday! I had a party and a business meeting between then and Wednesday and couldn't be seen in public with my hideous hair. I called the shop and asked if the owner could fix it, the owner never actually got on the phone with me but said one of the other girls could fix it but they would have to charge me.... what, really? You would think they'd fix it and get the money from the stylist that did a crap job. I ended up going in and a girl named Yadira brought the brown down and it blended better. I was actually willing to be seen with my hair down. She did a nice cover up job. Unfortunately, I paid $45 more for this and the brown is starting to wash out 2 wks later (not Yadira's fault). So in a couple of weeks I'm going to have to do some thorough research and go to a salon that actually knows how to do ombre and spend an additional $130+! Aside from not blending, my blonde/light brown is really blotchy. When my hair is straight you can see the dark patches on the blond. Thankfully, I can cover that up when I curl it. I'm not bashing all of the stylists here, but do your homework before going here. I was really disappointed in the lack of concern from the owner and my initial stylist.
Class: rantankerous


Example: I'm disappointed.  I  saw this place on a top 10 best in the country list. It's more French than mexican. When you sir down yoy get bread and something that looks like olive paste.  I loved the spread but the bread was slightly stale. But eatable.  I was in the more for chips so u got guac it said award winning. It was more of a avocado salad.  Are you staying to see a grand.  But I did like the guacamole it was different with cran raisins.  I ordered carne tacos because the chillrenno sauces scared me.  The meat was high end trays like a roast. Not like asada. The problem wad it was very beefy. I have to say it was gross I should have sent it back.  I know what your thinking beef is beefy. But this was bad. If you want new types of recipes and don't mind paying twenty dollars plate fire a dumpy place with white table clothes go try. There is a lot to like about this place
Class: rantankerous


Example: Very friendly staff.. Love the service!
Class: palaeognathic


Example: Loved this place. I've been here 4 times and each time was just as amazing as the last. I'd suggest the lobster bisque for sure. And the lamb. It's even better than the steak (in my opinion). Also, don't miss the grits. I know, that seems like an odd thing to say, but they are one of the best side dishes. If they offer the price fixed menu, go for that. It's an incredible value and you'll have the opportunity to try 3 different salads, a main, and 3 different sides (all of which are on the regular menu). It's a nice way to splurge without going totally broke and you'll be more apt to try a side or a salad that you wouldn't otherwise go for at full price. Plus, the desserts are something special. I highly recommend putting this on your list of places to try.
Class: palaeognathic


Example: We had a really good experience.. Started off with garlic knots which were really inexpensive yet quite tasty.. Still gooey! Ordered wings which were okay.. The flavor was a little bland but they still tasted pretty dece... On to the main course, a 16 inch Sicilian. Epic. Humongous!! Really good doughy base, cheese was great! So filling we made it last for several meals afterwards as left overs... Fair priced, pizza was only $14.. Service was friendly but it took quite a while to get the food. All things considered, the pizza sealed this place as a memorable and nice experience.
Class: palaeognathic
What is the classification for the passage below?
Before I start my review, I must warn the reader that the one star rating is purely relative. The rating is not because the food was too expensive. Rather, I believe that a restaurant that charges this much deserves to be compared against the very best restaurants in the world that charge a similar premium. If I were to compare Nobu to other teppan yaki restaurants such as Benihana or Hamada it would easily receive 4 or 5 stars based on the ingredients used and quality of food alone (for the most part).\n\nOriginally my plan was to eat sushi and sashimi at Hyakumi, the other Japanese Restaurant at Caesars Palace at 8PM. However, I found out that Hyakumi is now closed for dinner so I went to the Diamond Lounge around 8:15 PM and talked to a receptionist who informed me of Nobu's grand opening. He apologized and said that there is no sushi at Nobu but he could reserve a teppan yaki table for 2 at 11:00 PM. When I walked into Nobu I was a little annoyed to see that there was indeed a sushi bar as well a non-teppan yaki seating. Although this does not (and should not) effect my rating for Nobu (because it is Caesars's fault), I feel like this little tidbit of information is necessary. It is certainly reasonable to think that I may have perhaps approached my experience at Nobu with a bit of negative bias. I personally believe that this is not the case. However, I still urge you to read on with caution. \n\nI came into Nobu with pretty high expectations because the Nobu at the Hard Rock in Las Vegas was highly acclaimed and was even adorned with a Michelin Star once upon a time. I went into my meal intrigued as to how a teppan yaki restaurant could receive such high praise, and then I found out that there is no teppan yaki at the Nobu at Hard Rock (go figure). In any case, I sat at my teppan yaki table and had only two tasting choices available for order. There was no a la carte option. I ordered the $280 per person option and the other option was a bit cheaper (I think $190?...I don't remember for certain). Although the sake menu was limited, my taste for dry sake was well met at a very reasonable price ($25). \n\nThe tasting menu that I ordered offered a variety of different courses including Toro tartare, seared foie gras, Maine lobster tail, wagyu steak, and Jamon de Iberico fried rice. \n\nFirst, the Toro tartare was certainly interesting. It was served in a wasabi based reduction and was essentially chopped up toro (fatty tuna) mixed with a variety of spices and topped with caviar. While good, I still have some reservations regarding this dish. To me, it is a bit pretentious to take toro, chop it up and add caviar on top with some fancy sauce. As they say at the tables, you don't mess with winners. Don't split 10s, don't double down on blackjack, and don't mess with toro. Toro by itself is one of the most delicious foods in the world.\n\nFurthermore, the foie gras was overdone. Seared foie gras should undoubtedly melt in your mouth. This foie gras overwhelmingly tasted burnt with a bit of crunch After a couple of chews, the foie gras did ultimately melt. That said, I just could not muster up the courage to tell our table side chef to his face that he had royally messed up the foie gras. One of the weaknesses that teppan yaki opens itself up to is a potential for inconsistency. The lobster tail and the wagyu beef, however, were immaculate, and could not be cooked better. The wagyu beef, cooked medium rare, literally melts after one bite. \n\nAs for the Jamon Iberico fried rice, I can certainly say that I was disappointed. Jamon Iberico naturally comes cured and is sliced thin and wide. Jamon Iberico should also melt in your mouth because of its marbling. When put on a grill and chopped up, the Jamon turns a bit chewy. The grilled Jamon is still of superior quality when compared to regular ham and I get that the whole point of grilling the Jamon is to extract the fat in order to make the fried rice just that much more savory and delicious. However, the end result is a bit lacking and I am not sure if the added taste to the dish makes up for the compromised texture of the Jamon.\n\nAs I was eating the fried rice, I decided to order a traditional Japanese garnish, takuan, to accompany my dish. It took a while for it to be served (~10 mins) and when served the takuan was of surprisingly poor quality. At a good Japanese restaurant you expect to be served takuan that is either off white or dark yellow in color. This takuan was bright yellow and cut way too thick. The most troubling thing about this is that takuan is used in sushi. It's simply unacceptable for a restaurant that touts its high quality food to serve such poor quality takuan. I understand that Nobu just opened, however their menu was just a big miss. The only circumstances under which I would recommend Nobu for now is if you are craving Wagyu and you are willing to pony up $280 for you and your guest(s) plus alcohol. Otherwise, forget it.