Text - This pub's owners certainly had some cojones opening shop just down the road from Mill Avenue mainstay Rula Bula -- and it likely won't be long before they're packing up the Jameson barrels and Irish charm and locking the door for the final time, because Robbie Fox's doesn't hold a candle to its nearby competition. It's never a good sign when a restaurant advertises its daily special as swordfish on the sign out front, but the waitress tells you the special is catfish. That's a clear sign of a dining establishment that doesn't have its act together.\n\nFirst, the good: A strong variety of Irish whiskeys, Scotch whiskeys and Irish/UK beers. Jameson is sold for a very reasonable $5 a glass (and a ridiculously good $2 during happy hour) and the bar portion of the restaurant seems like a great hangout. The restaurant's proximity to Churchill's Cigars and a spacious patio makes for a nice way to relaxing with a Scotch in one hand and a cigar in the other.\n\nHowever, there is much more (or less, I suppose) to this place than just the bar. The ambiance is nice, though done much better at other local pubs, including Lis Doon Varna in Peoria. \n\nThe food, however, is quite disappointing. While I initially gave the proprietors credit for correctly calling one of their menu items \""cottage pie,\"" as it was made of ground beef (and shepherd's pie requires ground lamb), upon tasting the dish, it should have its name changed to \""exceptionally bland gravy with undercooked veggies and flavorless ground beef, covered in confusingly bland whipped potatoes.\"" Yikes. I have no idea how such a rustic, simple, savory dish can turn out so nearly inedible because of a lack of flavor. \n\nAll of the food was not bad. The fish and chips were quite good -- the fish was perfectly fried, seasoned properly and delicious, though I do wish it had been a traditional piece of batter-fried fish, not an entire fish filet. The shape and size of the filet required a knife and fork to eat, which unfortunately means you can't easily dunk the fish into the divinely snappy tartar sauce. \n\nBut just when you think they are doing something right, Robbie Fox's once again returns to mediocrity (at best). The mushy peas? They could be tasty, if they were even slightly salted. Outside of chips at a Mexican food restaurant, I shouldn't have to salt my food. The same goes for the shoestring fries that accompanied the fish.\n\nThe final straw for me was the service. We dined at about 5:30 on a Saturday. The restaurant was not busy, and there were at least three servers taking care of the dining area, but we rarely saw our waitress.
Group - sincaline


Text - The food wasn't bad and the service was great. My problem lies with the owner who seated us and the way he spoke to the waitress cleaning the table so we could sit down. I don't know if she wasn't moving fast enough for him or what but he barked at her and she said \""almost done\"" and then he commenced to chewing her out and said \""keep your mouth shut and clean the table\"". I almost turned around and left but we wanted breakfast.\n\nThis is no way to speak to your employees and I was waiting for John Quinones to come out and ask \""what would you do?\"".
Group - sincaline


Text - This was my third attempt at a good, cheap manicure/pedicure in Phoenix, and I finally came away happy.  \n\nI went in on a Saturday around 2pm and it was bustling, but there was one empty massage chair - good start.  A nice, cheerful woman named Vung did my pedicure and then my manicure.  Her English was about as good as my Vietnamese, but we made it work.  She did a nice, efficient job, and gave me a pretty long leg massage.  Before putting on the polish, she rubbed half a lime on my nails.  This may or may not have been to \""stop my nails from turning yellow.\""  It definitely had to do with the color yellow - that's all I can say for sure.  Odd touch, but why not.  Then we did it all over again with my hands.  I always bring my own, but they had a pretty massive collection of colors, mostly OPI and China Glaze.\n\nAn hour and $30 later, I was donezo.
Group - Italianation


Text - Blackened shrimp fettuccine was delicious!! I like the warm focaccia bread too, not many restaurants serve it. Service was great. Beautiful view of the Las Vegas Airport... seriously!!
Group - Italianation
Classify the case below.
Buffet is the best. We used to order out for dinner all the time, but now we enjoy the buffet so much we almost only go for lunch.\nTry the bakery items in the little store. Ask someone who looks like they know what they are talking about to explain what they all are. I like the little cashew diamonds!\nWe have even purchased the music videos from here after being so entertained during dinner and lunch!