Q: negative

A: Stayed in a 2 bedroom suite for a weekend with a group of my close friends. Based off the room alone, I would give it 3 stars. While the size of the room was perfect for our large group of 15, some of the amenities were janky--i.e. fridge/freezer never really got cold, bathroom light was super dim (it would take minutes for it to reach normal brightness. Weird), bathroom door would only lock when the door was open (but wouldn't lock when the door was closed... What). However, I am giving only 1 star because we had about 5 girls in our group that had MONEY STOLEN from their wallets which they left in the room when going out. I had 50 bucks stolen, a couple ppl had 40 bucks missing, and another person was missing 20 bucks. It definitely wasn't anyone in our group because these were my close friends. We reported it to the staff who came up to check our "key log" to see if any maintenance ppl entered the room while we were gone (apparently they have their own maintenance key). To our "surprise," they claimed no one entered the room.. It wasn't a lot of money, but the fact that it happened was annoying. Just be careful if you stay here. Hide your personal belongings when you leave the room or lock them up in a safe (if there is one) or just take all of your money with you.

Q: positive

A: Don't be fooled by the location and look of this place from the outside. It's a hole in the wall place :) The food was pretty good- Korean Hawaiian style. I loves the spicy tofu seafood soup. The most popular dish is the combo plate, which includes teriyaki chicken and teriyaki short ribs, rice, fried eggs, and macaroni salad. The meat is marinated in a sweet teriyaki sauce and is cooked over an open flame instead of a grill. Other Hawaiian specialties include fried mandu, a cross between spring roll and wonton and Spam Foo Young, an egg concoction made from, of all things, Spam, a popular staple in the island. The service was good, I will come back with my family to try some other things on the menu.

Q: positive

A: The way I discovered Big Sur was by a complete happy accident. I booked a trip to Vegas 4 years ago and decided to stay at the South Point Hotel, not knowing it was so far from the strip. After a series of unfortunate events on our way to Vegas (including missing our flight) and arriving late to the hotel, my husband and I were out of sorts, exhausted, and very disgruntled. On a lark, my husband suggested trying the unassuming seafood counter restaurant in the middle of the smoke-filled casino floor. I shot him a skeptical look but was too tired to object. After being greeted warmly by the server behind the counter, we ordered the steamed mussels, the prawn cocktail, the gumbo, and the Louisiana Gold Seal oysters. I'd never asked for a second helping of bread at a restaurant before but needed it to sop up the delicious broth from the mussels. The size of the prawns made our eyes pop out. The gumbo was hearty awesomeness, and the oysters were among the largest and freshest we had ever had. A strange feeling of warmth and contentment crept over me, and our moods literally flipped 180 degrees. We returned to Vegas the following 2 consecutive years and made it a point to stop over -- even right after our wedding! The freshness and quality of the seafood is unparalleled, not to mention the portion size and the consistent friendliness of the servers. I have eaten at some of the best seafood restaurants from coast to coast and internationally, including 2 and 3 Michelin star restaurants, and Big Sur ranks right up there for me. Moreover, the true test of a great restaurant in any region is finding one that is frequented by the locals. We ran into our share while dining there.

Q: negative

A:
Exactly what to expect when going to a sushi place near a college campus. Average food, average service, rude employees, high prices. I ordered a seaweed salad, medium sashimi combo, and an iced tea. The salad was OK, nothing special, but the damn thing was $5.50. The sashimi was mealy and soft. For $20.00, I expect a lot more. The sushi chefs are, without a question, the rudest ones I've ever experienced anywhere. You shouldn't have children interfacing with the public, even if they can use a sushi knife.