Case: I really wanted to like this place, it looks very nice with the table cloths, right on the street, perfect for people watching and the small and regular sizes of wine....\nBut it went downhill from them.  While our waiter was very friendly he was not very good at his job.  We went there early, about 630pm and were the only people in the place.  The waiter came over and offer us drinks, all was great.  I really liked that I could get small size of wine (4oz) and double that, the typical size cost just double (no savings for larger size).\nThey brought some strange tasting rolls and oil with balsamic vinegar but the oil was rancid, no doubt about it.  When the waiter finally came after chatting with the bartender I said could we please have some butter, I think the oil was rancid, he said of course, brought some butter and left the oil on the table.\nWe then had our salads, tasty although a bit tart and our entrees, vegetable lasagna, not the best but edible and trout, very fishy, not fresh with asparagus.   The waiter never came to check on our meals.  He then sent the busboy to clean our table who very politely asked if I wanted a box when he saw my place almost full, I said no, that the fish was very fishy, he didn't say anything, just remove the plate.\nWe didn't dare try the desserts, maybe that is the good part...\nI wouldn't recommend it.
Classification: dullery


Case: (Ben writing in Keewi's account)  It wasn't awful, but it wasn't much good.  The server was friendly, but very distracted chatting with her friends, so it was hard to catch her eye.  The bread was a bit burned, enough to be black in spots and taste like carbon.  The linguini alla vongole came in an alfredo sauce, of all things, not the white wine sauce it's supposed to have.  The clams were canned, and gritty with sand.  The pasta was overcooked, not al dente.  The soup was oversalted.  The fried calamari's breading was soft and chewy and oily, not crisp.  The mussels appetizer was the best part of the meal, and it was just OK, not divine.  The prices are low, so if that's all that matters to you, then there you are.  And there may be better things on the menu that we didn't try.  But we will not be going back to find out.
Classification: dullery


Case: Hyatt Bar has yet to disappoint me throughout all my visit but yesterday was an off day for the restaurant.   Order an order of wing (drumettes) and the second one I bit wasn't cooked throughly.   Since I was with a large party last night didn't want to state the obvious.   Needless to say a waste of money and killed my appetite immediately.   The Bartender has always been cordial with such a welcoming spirit I truly enjoyed his personality.  This isn't my first visit and won't be my last :) Just gotta keep those wings at a distance.
Classification: tollage


Case: Spacious!  Seats up to 150 guests.\nNice ambiance with appropriate decors.\n3 sinks!  Yes, right in the hallway near the restrooms, so your hands can freshen up before you dig right into your next round cajun yumminess or desserts :)\n\nThat pretty much sums up some of the important observations while I was at the newly opened Cravin' Cajun, the latest Louisiana crawfish boils restaurant to open up in Las Vegas.\n\nCC serves the same kind of menu offered by other restaurants in the same category. The seasoning comes in three (possibly four) options: Kiddie Cajun (Lightly seasoned), Cravin's Cajun (the restaurant's signature blend), Lemon Pepper (A Cravin's favorite), and maybe Ravin' Cajun! (their combination of all of their flavors). Then you can further specify the heat levels: Mild, Medium, Hot, Crazy Cravin' Hot.\n\nI tried the shrimp with the Cravin' Cajun (medium) and it was served up in the familiar plastic bag over white butcher paper covered table.  And I really enjoyed the flavor of the Cravin' Cajun blend.  I also normally wear a pair of disposable plastic glove when eating this kind of food, but opted to go all natural today, and the shrimps were still piping hot. Wearing disposable gloves may help prevent your sensitive fingertips from getting burned, plus your hands will not required the through soap and hot water treatment afterward.\n\nNot into seafood served in a bag?  They also have Cravin' Cajun Baskets of Fried Chicken Strips, Fried Catfish, Fried Oyster, and Fried Shrimp served Fries.  Cravin' a Po-Boy?  They have Catfish, Crawfish Tail, Oyster, Shrimp and Cajun Sausage Po-Boys to satisfy your tummy. Still not interested???  How about their signature Etouffe, Jambalaya, Gumbo, Seafood Salad, Corn n' Crab Chowder or Lobster Bisque? They serve just about everything you could think of to order here, EXCEPT Fried Okras (Sorry Misti).\n\nAnyway, I plan to come back for dinner and try other stuff on their menu when I am more hungry.\n\nAnd in case you do not know where this soon to be popular Cajun crawfish/shrimp/crab/clams boil dining destination is located at, it is in the same strip mall as a few other local Yelp favorites (China Mama, HK Star) on S. Jone Blvd, between Spring Mountain and Desert Inn Rd.\n\nService was good.  The waitress (Myrene)  was attentative, without breating down your neck. Although I would not object to that in a different setting.\n\nPrice is on par with the others. $9.99 for 1# of crawfish, $10.99 for shrimp, etc.\n\nAmbiance is pleasant, interior design work that went into the construction of this restaurant is nicely thought out (3 hand sinks!) and elegantly executed.\n\n4 stars! Yay! I'm a fan, and I will ask friends to come along later tonight :)
Classification: tollage
Classify the following: Fabulous food. Fabulous atmosphere. Love that Frank. Excellent service. The evening was enchanting. Appetizers entr\u00e9es and the dessert was spectacular. There was no waiting for table and we enjoyed the humor of our Waiter.