Text - I had the 2 meat plate.  I had \""pulled pork\"" and \""turkey\"".  For sides I had laoded potatoes and macaroni and cheese.  The meats tasted the same, and it wasn't a good taste. The sides weren't hot and nothing special.  Guy who worked there wasn't personable at all.  Never going back, and wouldn't tell a friend.
Group - deliberativeness


Text - I visited the all-you can eat buffet Cuban adjacent to the restaurant.  I believe it doubles as a lounge after hour. (The stage, dj booth and large speaker are a dead give away.)  \n\nThe location is kind of out of the way.  Their sister restaurant (Havana Grill) is much more convenient.  The restaurant is located in the Howard Johnson Motel in the sketchy stretch of Las Vegas Boulevard that no one ever talks about (north of the Stratosphere).  I only went  because I had a Groupon. \n\nThe Good:  the arroz con pollo and tres leches cakes (chocolate and traditional) are very good.  The staff was friendly.\n\nThe Bad: pretty much everything else.  Be careful when grabbing the serving spoons, some were hot enough to burn and some were cold just like the food in the trey.  So a lot of the meat was dry from sitting at too hot of a temperature or was cold because it was not held at proper temp.\n\nI doubt I'll be back even if there were another  Groupon, unless I have an insatiable urge for tres leches cake.
Group - deliberativeness


Text - The food is delicious.  It's over the top.  It's inventive.  It's excessive.  It will make your arteries clog and you won't care if this is your last meal.  You can almost feel the grease on the tables and floors when you enter - not kidding.  This is Au Pied de Cochon! \n\nI tried several things here.  The Poutine with Foie Gras, Duck Capparcio, Veal Steak, Duck in a can, Melting pot, the Au Pied de cochon stuffed with Foie Gras.  Everything was fantastic and prepared with maximum flavour.  You'll go into a food coma after but it's well worth the indulgence.  Save your appetite and prepare to detox before and after this meal. \n\nMy only issue with the food here is that it is too rich.  It's delicious but the dishes were unbalanced with mostly all meat with rich but smaller sides.  I found myself reaching for some of the bread just to dilute the flavours in my mouth, as the sides tasted very buttered up (although tasty).  Normally, this would enough to bring it down to 4 stars but this place deserves 5 because the prices were very reasonable for the quality and quantity of food and the inventive nature of the dishes was just unmatched.  \n\nMy recommendations for first-timers is to consider sharing mains because they are huge.  If you don't eat a lot, then sharing a main is probably is a good thing.  If, or I should say when, I do it again, I'll probably force a side or two in the mix to balance the meal better.  Maybe use some apps to replace a main because it could be meat overload for some people.  You can do what you want so don't feel constrained.  Out of everything I tried, the Foie Gras Poutine and Duck Capparicio were stand outs.
Group - sulphozincate


Text - I've been coming to Little Saigon for almost 20 years. In that time I have experienced several other Vietnamese restaurants in the valley, but consider only one the best - Little Saigon.\n\nThe place: A family run business located in a quaint, converted house that has a great vibe. Lots of warm feeling wood and decorated with traditional Vietnamese art and items. This is the only Vietnamese restaurant I have been to that cares about it's appearance as much as the food. The bathrooms are very nice and clean. Other Viet restaurants are usually found in strip malls, having all the ambience of going to the DMV. \n\nThe staff: Always friendly and attentive, especially John and his wife. John's dad is usually in the kitchen making the fantastic food that has kept me going back for years. If you ever need guidance through the extensive menu or need help on what to order, John will hook you up.\n\nThe food: Now let's talk about the best part of Little Saigon, the food. From the Pho to the Bun and clay pots, Little Saigon has it where it counts.  Fresh herbs and vegetables (nothing canned) and tender meats make it a great experience.\n\nMy personal favorite are the Bun bowls (Rice noodle salad).  The meats are marinated and gilled, having lots of flavor.  Noodles are done to perfection and the lettuce greens and herbs are always fresh.\n\nThe Pho (soups) are the perfect thing for a cool day and even in the summer. Flavorful broth with noodles, beef slices or meatballs (yes, meatballs) and more of those great herbs like mint and cilantro. Yum!\n\nMy wife is a fan of the clay pots for the slightly more intense flavors found with these meals. I enjoy them as well.\n\nThe beer I prefer to drink with my meals is the Vietnamese \""33 Export\"" they serve. Similar to Tsing Tao, but seems to have a little more kick, ;)\n\nIf you are trying Vietnamese food for the fist time, I highly recommend Little Saigon.   You won't be disappointed and probably will get hooked like I did years ago.
Group - sulphozincate
What is the classification for the passage below?
negative thoughts:\ncheck in about an hour, on a friday night... shouldnt they know to staff up? duh. the casino was kinda dead, and kinda ghetto. \npositive thoughts:\nthe rooms seemed redone. new big bathroom, big tub. flat screen tv mounted on the wall. comfy big beds and comfy sheets. location was good- right in the middle of the malls, right in the middle of all the new hotels. \nbut i probably would not stay here again. this hotel is probably one of the older hotels.