Example: Valentine's day dinner and so thankful they didn't do a lame pre-fix menu for the \""holiday\"". The reviews were pretty much solid and really helped with what to order. I honestly had my mind made up before I went into the place :) \n\nStarted with a couple of champagne cocktails at the bar before going upstairs to the main dining area which were great. Then the hostess let us through the elevator door while she shot up the stairs to meet us as soon as our doors opened. We were seated by the wall across from the elevator entrance. While this wasn't the best area...this place isn't really that big so I couldn't be picky for such a busy evening. It turns out it wasn't a big deal since there were that many people coming after us since our reservation was at 8:30. Might be a little annoying during peak hours. \n\nStaff was great. Everyone from the bartenders downstairs to the hostess to the sommelier and servers. All top notch. \n\nAppetizers: \n\nPan-seared foie gras, caramelized apple, five-spice cr\u00e8me anglaise, port wine reduction: This was simply incredible. The apples and creme really gave it a great mix of flavor. I could've had this as an entree!! This dish will be the biggest reason I come back. \n\nBison carpaccio: I thought this was just ok. There would be no way to tell that this was bison vs cow but the presentation was unique and tasted great with the truffle and watercress. \n\nOn a side note...I REALLY wanted the escargot but my wife isn't that big a fan. I also questioned whether 3 appetizers for 2 people seemed excessive. \n\nEntrees: \n\nI had to go with the lamb since so many of the Yelpers said it was the best lamb they'd ever had. Awesome dish. I went with medium rare but I think I should've opted for medium. The cous cous that sucked up all the lamb juice and side of squash were great companions to the lamb itself. \n\nMy wife went with her usual filet mignon. Pretty good but its hard to justify the price with so many great steak places in LV. If Carnevino's filet is a 10..this was a 7 at best. \n\nThank god we ordered the chocolate/strawberry souffle in advance. Otherwise we probably would've been too stuffed to order it after the entrees. So worth it!! \n\nI also liked the cigar lounge.  Comfy chairs with a fireplace really set a nice mood.  Perfect place to finish off your bottle of wine after dinner.   \n\nOverall a solid v-day dinner!
Class: indigent


Example: so disappointed haircut is bad real bad\n\nso the white lady in the corner that says she sells paul micthel\nmessed up my hair bad i had to point out pacthes on the side of my head\nshe also left a bunch of hair behind my ears?\nshe tottaly sabbotaged my haircut on purpose\ni handed her a 20$ bill and she took it and said thanks even though i didnt think you deserved a tip the haircut was 17$ \ni expected a nice fade didnt happen\nthe other white lady was doing a bomb fade\nanyway paul michell lady u suck keep the 3$ \n\ni wont be coming back here! !!!!!!
Class: bindweb


Example: My son and I ate here twice while in Charlotte, we enjoyed the pizza both times.  Love the order concept of a vapiano card to hold your order at the different stations.  This is defiantly marketed to the younger generation of simple with a modern design. \n\nWill be sure to come again when back in Charlotte.
Class: indigent


Example: The fried pickles were soggy and flavorless. I like a good fried Pickle, but these need work.\n  While this was their first event, I expect more from a truck called The Rusty Pickle.
Class: bindweb


Example: For a Thursday night the restaurant wasn't busy but we waited 50 mins. To be seated.  Once we got seated it took another 15 mins for our server to get our drink order but at that point we already decided what to order. He was nice, but took forever. They looked short handed, but no one was in any hurry, including the cooks. It took over half an hour to get our food, and after getting the food, we were ignored for another 30 minutes. When we asked for water at the waiter kiosk, which we had to approach to ask, a hostess offered to give us water, and another waiter stood there and made fun of her instead of helping. We wanted dessert, but after waiting for 2 1/2 hours to get to this point, we gave up. Then we had to wait 15 minutes for our change! This was pathetic for anyplace, especially a supposedly great place on the Vegas strip. Sorry, but ignoring your customers will just fail to get you any more
Class: bindweb


Example: so we came and we ate and we left feeling eh- nothing special. granted the food was prefer good, the bread basket delicious but the ambiance, the decor - screams giada. not kidding. everything bad giada written on it- from the dinner napkin, to the artwork, to the plates, to the damn bathroom paper towels!!!! good lord woman- we know which restaurant we're in!! don't need reminders that it's your restaurant, it's your food, and your recipes!! waiter identified the pesto sauce as \""giada's summer basil pesto sauce\"". good god!!! waiter was pretentious. I guess he doesn't approve of women with tattoos.  too bad. will I go back? probably not. rather spend the $ at the slots
Class: indigent


Example: Beef shawarma plate is very good. Cops stop by here for food, there are plenty of other places they could go for fast food. You should ask not to have the tahini sauce if you don't like the taste on your shawarma.
Class: indigent


Example: *Deeee-Scuzzzzz-Tinnnnnng!  (Yes, disgusting!)*\n\nSo.... every time that we've attempted this particular chick filet, the food has been terrible!\nNow... I know that the employees can't help the actual meat-to-fat/gristle ratio, but... what they can help are all of the CONS that I'm going to list below, for your dining (or avoiding) pleasure...\n\nCONS:\nDirty dining area;\nFilthy bathroom;\nGross condiment/napkin/drink area;\nSoggy food products that have been either fried too long or sweated too much....\n\nIt was a baaaaaad experience!\n\nI gave it a recent 2nd chance and it was more of the same....\nToo greasy, soggy and just bad!   :(
Class: bindweb
What is the classification for the passage below?
Having out of town guests visiting I ventured to this lovely old Montreal Ristorante to sample their offerings.  It was a Tuesday night so I called last minute to see if a table of four was possible and was told that  they would be happy to set one aside.  We arrived and lucked into the best table in the place in the window, just off the bar, a cozy little nook indeed.  The place is very big with high ceilings and when we walked in we were immediately greeted by a gentleman by the name of Francesco.\nWater was brought to our table and he asked us if we wanted to start with drinks or if we prefer wine.  We paused for a second to consider, we had just had cocktails, but decided to try another, so I asked our new found friend for a suggestion and he said, the signora must try a house cocktail made of Prosecco and ?, (I think the something was an Italian Amperol, but he called it by another name, I cannot remember, he mentioned it was harder to find), whatever the brand, it was delish.\n\n  The next thing we got was the bread and olive oil/balsamic dip and four really good bruschettas, off to a promising start.....\n\n We then ordered some apps, Polpo ai ferri, Mozzarella di Bufala, Pappardelle with rose sauce more Mozzarella di Buffala, prosciutto and fresh basil, and an Insalata Cesare with extra anchovies.\n\nThe octopus was one of the best ever, grilled with what we could have sworn was wood, it's smoky flavor was awesome and  it melted on the tongue, it was served with paper thin slicesof onion, capers and garbanzo beans. The tomato and buffala salad was also perfect with fat juicy tomato slices, very fresh cheese a sprinkle of shredded basil and just the right amount of drizzled oil and balsamic.  The Cesar salad was well balanced, and with a made from scratch dressing, which again was the perfect amount, and no anchovies were left behind!  The parpadelle was a huge hit, they must make their pasta in house. the toothiness of the pasta was so good you could really appreciate it on it's own, but the light sauce and fixing made this a symphony of taste to enjoy.  I would reorder this as a main anytime.\n\nWe then went in for the kill, mains were 2 Costoletta di Vitello, for the gents and the fish of the day (Grilled swordfish) and another dish of the day, Veal scallopini, spinacci, grapes and pine nuts and an extra center dish of Penne Sauce \u00e0 la cr\u00e8me de truffles et saucisses.\n.  \nThey know their food prep, the veal was a ting a beauty I tell ya.  Perfectly grilled on the outside but delicately pink and moist at the center, it was a very generous portion which led us to believe it would get wrapped up, but by the end of the evening everyone had happily noshed their way until nothing but bone was left, sorry puppies no leftover for you!\nI did not really try the fish (because I had too much already), but was told by my 3 other dining mates that it was really just as good as all the rest.  My main was the veal with spinach, the sweet white grapes gave the sauce a rich sweetness, that balanced really well with the salty spinach and lovely roasted fingerling potatoes (found in each dish and consumed with great pleasure).\n\nThe pasta was even better than anyone could have hoped, and we devoured it like people who were deprived of food (considering the volumes of food available this is no mere feat), this too is a must repeat.\n\nWe ordered some very good red ,which I can't name because  we drank two bottles after all those cocktails so something has to give. I remember describing it's bite to corduroy, and somehow this was generally accepted by all at the table and we were surprised that this would be a good thing, but I digress.\n\nBy the end of the evening we had met the other owner Vincenzo, and were  told the third of this trio was on vacation.  (in case you can count in Italian, yes their was a fourth but he left after one month, so while the name is still there it is a trio), they were charming to a fault, pros at their vocation, and  masters at the art of picking, preparing,creating, and serving up fine food and hospitality.\n\nThey happily chatted us up about various common places we knew from Italia, we talked shop, we laughed we cried, it was real.\n\nSo add this to my roster as a sure bet for a night to remember.....\n\noh darn quick update, when I used the ladies room I saw the bestest thing eva, they have a huge floss dispenser available to clients, so smart, I wonder if one of the owners was a dentist in another life!