Example: I love this buffet for dinner, but getting in can be a pain. The front desk representatives are insanely slow in getting people in. The service was good. We will definitely return someday.
Class: microspherulitic


Example: new year we eat here not a very pleasant restaurant the appetizer was good but the entrees not to good rice was super salty no good no good, no good. that nite or morning was puking and hubby and sis-in law too so we spend new years in bed all day not a pleasant thing to do while in vacation
Class: centenary


Example: After numerous websites telling me that Alize was the best restaurant in Las Vegas, I figured I had to give it a try.  After all, it received a Michelin star so my expectations were pretty high.  In fact, this was the first Michelin star restaurant I have ever been to.  \n\nI'll say this up front- Alize is pretty damn good but fell slightly short of my high expectations of what Michelin star restaurants would be like.  I got the 7 course tasting menu for $135 to enjoy the real experience so I will go through each menu item in some detail.\n\nFirst, the dissapoint- the bread.  For a fancy french restaurant the bread was pretty mediocre with a small variety of plain tasting bread and *HARD* butter which was preposterous.  Luckily, the rest of the meal didn't follow the same path.\n\nCourse 1- Rib Eye Carpaccio \n\nPretty good but not great.  It didn't seem to distinguish itself from any carpaccio I have had at other lesser known restaurants.\n\nCourse 2- Sauteed Foie Gras\n\nFairly tasty but slightly underwhelming.  It didn't have all of those intricate and unique flavors that chef's usually add to a dish like this.  It had plenty of potentially flavorsome components but most were overpowered by the flavor of Foie Gras.  This certainly isn't a bad thing.\n\nCourse 3- Seared Scallop\n\nGetting to the good stuff.  This was pretty delicious.  Perfectly made scallop and a lot of flavor.  I only wish there was more than one :(\n\nCourse 4- Pork Belly\n\nI'll admit that I've had better pork belly before but this was pretty delicious and very flavorsome.  The vegetables in particular were nice accoutrements.\n\nCourse 5- Lamb Loin\n\nVery flavorful and cooked perfectly. Delicious side of sausage too.\n\nCourse 6- BREBISROUSSE d'ARGENTAL aka fancy cheese\n\nI'm not gonna lie, its just fancy cheese.  This one in particular was like a very salty brie cheese.  A bite with all of the components on the plate made it quite tasty.\n\nCourse 7- Chocolate Souffle\n\nThis dessert was about what I expected.  Very light and tons of chocolate but was clearly inferior to the peanut butter cheesecake my dining companion had.\n\nAt the end of the meal they serve little candy trinkets that were pretty good and were a nice light ending to the meal.\n\nObviously the view is great and you can see most of the strip.  So, if you are one of those people that really care about ambiance and all that, you will enjoy this restaurant.  In the end, I thought that the 7 course tasting menu was slightly below my expectations BUT I'd definitely return to the restaurant for a regular entree of the Lamb Loin or Seared Scallop.
Class: microspherulitic


Example: 1st & last time we go there.  Started off with their beer sampler and we liked none of the 6 beers they had.  We were shocked, I've been drinking beer for 38 years all over the world and the only beer I don't care for is American Falstaff until I tried these.  The burgers were ok I had the AZ Trail Burger it reminded me of the burgers at Wendy's when they had the pretzel buns and my wife's burger was served to her raw.\nVery disappointed 1st time I've ever left a Bar & Grill thirsty and hungry...
Class: centenary
Considreing the above, classify the following: Service was beyond slow.Had rsvps for 7:45 - was sat at 8:00.But did not leave until after 10 due to the SLOW arrival of our food.Actually had to go ask for hot sauce for oysters after waiting over 15 minutes. Half of the mussels weren't opened&very little broth, but several rocks! Halibut was VERY dry and over cooked. The dessert was stale. At this point after dealing with it all, we asked for the cake to be taken off the bill. The waiter said manager said no. We asked for the manager to come over. He was THE biggest ahole I've ever met. Very condescending & said cake was fine. Asked us what we wanted him to do. How about learning how to treat your customers for starters.Only independent restaurants from now on. And restrooms had no tp