Problem: Here is what I can tell you about The Mix, it is a mix of the following; people on overpriced alcohol people on *e* people on shrooms people on acid people on pot okay, and whatever all of the people I didn't know were doing. All of this would seem to make for a happy experience. Especially while enjoying an unbelievable view of the strip after being whisked upstairs by the most adorable elevator operator who had hair that rivals Savs and a pinstripe suit that was neither too trendy nor too retro to not just be totally fucking cool. Too bad the door guy downstairs was a lying judgmental piece of shit. Thank God I only encountered the elevator guy, because had I run into the door guy I would have had to knock off more stars than I already did just hearing the stories about him.
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A: negative

Problem: GREAT place and GREAT coffee. Feels like a coffee house in San Francisco. The coffee is excellent and the people who work there are always wonderful !
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A: positive

Problem: This is a pleasant and unassuming restaurant that dares to stray away from the usual Thai menu and offer some unique dishes. The service is warm and kind, and if you engage them, eager to talk in detail about their food. Po Taek soup is a classic Thai seafood dish, and this was executed to perfection. The flavours were perfectly balanced, which can be hard to come by with this particular dish. The seafood was also quite generous in serving size and excellent in quality. We're huge fans of duck, and we'd never seen Larp Ped (Duck Lemongrass Salad) on a menu before. This lemongrass duck salad was a revelation, with a flavour profile that changed as you enjoyed the dish The Kung Prik Sod, a chili shrimp dish, was inevitable as the soup made it clear that the quality of the shrimp was fantastic, large, firm and sweet. Kob Phad Kha Poa caught our eye immediately; we've never seen frog's legs on a Thai menu, and served with "crispy basil"? We had to try it, and thank God we did! We love frog's legs, and these were the best we've ever had. Plump, meaty, juicy and flavour infused. Most notably however, was the crispy basil. These beautiful large basil leaves were carefully flash fried. We were so astounded at the texture and flavour we had to ask the server about them. He explained that they are carefully fried on a pan in a single layer, for no more than thirty seconds. Not only was it a trip to eat crispy basil, but the heat released the flavours normally locked in the leave's natural oil, making the taste unforgettable. Google our username to find our food blog :
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A: positive

Problem: Highly recommend! Russ and Performance Muffler is honest, customer focused and does a great job. Take your business here... You will be glad you did.
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A:
positive