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  • I just read in the Wall Street Journal that Aria has reduced their Buffet budget by $200,000. This explains the drastic difference of the food quality from the opening week to months later. http://online.wsj.com/article/SB10001424052702304879604575582253270407576.html?mod=WSJ_business_LeftSecondHighlights
http://www.openvoc.eu/poi#coolReviews
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