Case: No doubt the hottest mess in downtown. One of the first times I visited, the bar was airing a live episode of the Food Network show Restaurant Stakeout (all about deeply troubled restaurants), and I got to watch the service staff laughing at their horrible depictions on TV. That was about two years ago. \n\nCut to this weekend, a beautiful Sunday morning. What sounds better than brunch while sitting outside? The lady suggests B&B. Although I've been a number of times for dinner, still haven't tried brunch, plus its super close, plus the weather--yes, let's do B&B! We arrive about 11:15, order by 11:45. I need to to leave by 1pm to meet some folks, but we figure there's plenty of time. \n\nYou know where this is going. \n\nWe order a Spanish omelet and the B&B Bake and are told something about how the bake takes an extra 5-10 minutes. Fine, no immediate rush. Around minute thirty is when things start to get a little weird, so I mention how \""excited\"" we are for our dishes. Profuse apologies; kitchen's backed up, the usual. Another fifteen minutes later, as the five or six tables that sat down after us are well into their meals, I tell the server we need to get going so either the food has to arrive immediately or we'll have to split. Quick run to the kitchen; profuse apologies; our orders are \""the very next ones\"" at the window. Watch three more orders land at tables around us, and finally around minute sixty we stand up and begin to take our leave. It is almost ten to 1. Naturally, the server is carrying our plates right as we're passing her. She implores us to sit and eat, says the meal will be taken care of. We're starving, so we sit down and eat. \n\nNot much point going into great detail about the food. It was bad. The Spanish omelet was overcooked eggs with a few red peppers and a slice of supposedly manchego cheese on top. Slapped on a plate, no accompaniment, no flavor or texture, just a quickly thrown together mess that I am certain took no more than four minutes to execute. The \""bake\"" had more flavor (chorizo, obvi) but was also dry and accompanied by some curiously soggy \""salad\"" involving finely diced tomatoes, lettuce, avocados, beans, and olives. It was weird, disproportionate, heavy, mushy, and made no sense. \n\nIn other words, it was a lousy experience. The weather was lovely, the bluegrass band, although too loud for talking, was a fun touch, and the packed seating area bustled with merriment. I guess you can get away with a lot on a Sunday morning when the weather's nice and the mimosa and bloody mary taps are wide open. Folks seemed happy. I'd have been one of the happy ones too if I were getting rocked on bottomless booze and time was no issue. Sadly, we were there for the meal in addition to the sun, and the meal was a dumpster fire. \n\nI have it on good authority that the reason B&B offers such chronically horrible service is because the kitchen is simply too small to accommodate the amount of diners that the house can accommodate. If that's the case, it's an unfortunate error in the original design, but it can't continue to hobble the entire operation. A restaurant can't thrive if it's constantly apologizing for pissing off its customers. That's a model for failure. They need to radically simplify the menu, or streamline the preparation, or get rid of tables, or hire faster cooks, or knock out some walls and expand the kitchen, or.... \n\nI won't come back, at least not for the food. I've eaten here several times and recall a few quite memorable bites. The mac n cheese blew me away the first time I tried it. A few other things have been surprisingly good. But the menu is much like the service--all over the place and wildly inconsistent. B&B is more than the food, though, which is probably why it continues to survive. The location is premiere, right in the heart of the Arts District. The bar offers a brilliant selection of brown spirits and usually friendly service. It's more than a restaurant, it's a hub, and good thing because it wouldn't survive on the food alone.\n\nFor those of us who live near and/or support the Arts District, B&B is a place to embrace and rally around. It's exactly the kind of thing to want to thrive. But it shouldn't get a free pass on being a restaurant just for being a cool spot in a cool location. Two years ago B&B was laughing at its own bumbling self on TV, and it doesn't seem like much has improved since. Pity.
Classification: papayotin


Case: Just came to this fantastic all-you-can-eat sushi bar for the second time.\n\nThe assortment  of sushi chichi me and other appetizers is outstanding. Everything was fresh well presented.  It's fun being Las Vegas and not having to be in the rush of the Boulevard.
Classification: inaccentuated


Case: just a quick update:\nnot to go into too much detail but I've never had so much trouble with a school than I do with this one @ registration.. every. single. semester.  I'm an out-of-state student but I know I cant be the 1st... ever? \nNobody can help me and I have to go from line to line to line.. waiting up to an hour in each.. just to be told they dont know and I should be in \""abc\"" line instead. Very discouraging. And for some reason they dont believe I live in LV - even though I've attended \nSPRING  2010, \nSummer 2010,\nFALL 2010 and now\nSPRING 2011.\nI wonder if they think I jet in everyday for classes? If you need to apply be prepared to show a statement from 4 different vendors (including your bank) one for every month for a year (you arent allowed to just submit the oldest statement). In addition, a copy of your Drivers License, DMV tags/registration, Voter's Registration and W-2. \n\nHonestly I can understand all that being necessary if I was a Show-room new student ...but I'm not. I feel kind of insulted that they ask this much of me and I'm lucky I'm that organized that I file all those bills/stmts away but when I went to turn them in they wouldnt accept them and said they wont accept oringals. or anything that isnt 8x11. \n\nI was also told they wont accept in-state fees till my app is processed. 8-10 weeks and I might get a refund if they approve me b/c its not guaranteed. I was also told by a different line that they would take in-state fees by putting a note in the system that my app was pending. (They definitely charged me out-of-state fees which was almost $4000 for 2 classes)\nMoral of the story: be prepared and take every document you have with you and a lot of quarters to make a lot of copies.
Classification: papayotin


Case: DELICIOUS & AUTHENTIC! I stopped by TA on the way to the park and was pleasantly surprised, actually impressed. Anyone familiar with New Zealand and Australian meat pies will have high expectations, like I did, when seeing a sign outside this semi-whole-in-the-wall spot advertising meat pies. TA delivered ... very hot and very fresh, which is the opposite of a complaint, just difficult to wait for it too cool sufficiently before eating. The pastry crust was PERFECT and the fillings delicious.    \n\nThe space is small, very small, and definitely not a dinner destination or for a meal of any great length. I'll reiterate, if you're familiar with how things work in NZ and Australia and how to order and eat meat pies, there's no surprises aside from being 100% satisfied with the food. \n\nI'll be back ... soon
Classification: inaccentuated


Case: My favorite Indian food in Clt. It's not as authentic as Woodlands off of independence but it's so good! The servers can tell by your selection how spicy to make the food and the wine selection is great although pricey. Get creative and order something you've never heard of, odds are you'll remember it after eating at Copper. \n\nSide note; my gps had it as Cooper not Copper in case you're wondering why you can't find it.
Classification: inaccentuated


Case: the stellar reviews really surprised me. My husband and I wandered in there for lunch and were really less than impressed with the meal. The service was outrageously bad. Like so bad I was really tempted to not tip at all... for the amount of time we waited for orders to be taken or drinks to be refilled you'd think they were weeded.... maybe 2 waiters for 4 small tables is weeded for them. I was hopeful that the food would make up for it but woefully fell short of anything other than maybe average.\n\nwe live in the neighborhood and have completely crossed this place off our list.
Classification: papayotin
Classify the following: In the recent incident my dog is suffering from a heart condition and this place thought it was more important to jam in the same procedure twice instead of treating my dog. After an hour and a half of sitting there, my dog still has trouble breathing but animal medical hospital has their $300. The most important thing to them. \n\n I have been taking my two dogs here for a few months and they are the kings of double charge. They love to give the same exam multiple times and nail you for a $300 fee each time around. This fee is in addition to the hours of waiting that you do there. Would only recommend if you like to pay double for each thing wrong with your dog.