10 points
Language "Encryption" by Glenda Agendacide
April 26th, 2006 11:49 PM
I ended up translating a review I had written on Yelp for the restaurant The Richmond -- which of course, is obviously in The Richmond. Then I hit up ol' Babelfish on Altavista (because isn't that all poor Altavista is good for these days?) and ran the following text through it:
"This restaurant totally comes out of left field and is not typical of the normal place to have dinner in The Richmond. It's a bit fancier, but MAN! This place is full of little details. They give you hot apple cider when you sit down and are waiting for your food, have three different kinds of butter for your bread, and the chef (John) is as modest and as kind as can be. You'll catch him serving you sometimes and even waiting on you. Nice guy. Their scallop and whiskey-braised oxtail starter was great. I had the manicotti for dinner, and it was excellent, but I wanted to eat 10 plates for their foie gras for dinner. Yes, TEN PLATES of it. No lie."
Then English > French > Greek > English.
Then this:
"This restaurant comes out completely the gauche field and it is not characteristic of regular placement in order to it dines richmond. It is a little more imagination, but PERSON! This placement of is plein small details. You they give the cider that boiling hot Milos when you seat and you expect your foods, they have the three different types of butter for your bread, and the head (John) they are also mediocre and as pleasant as it can be. This you touch department sometimes and you I will even the expectation in you. Press nice. The festoon and the whiskey-braisj of ekkjniti'ras follow-up of their ox were big. I had manicotti him I dine, and he was most excellent, but has wanted to eat the 10 dishes for the greases of their liver him they dine. Oui, his TEN DISHES. No lie."
Oh my.
"This restaurant totally comes out of left field and is not typical of the normal place to have dinner in The Richmond. It's a bit fancier, but MAN! This place is full of little details. They give you hot apple cider when you sit down and are waiting for your food, have three different kinds of butter for your bread, and the chef (John) is as modest and as kind as can be. You'll catch him serving you sometimes and even waiting on you. Nice guy. Their scallop and whiskey-braised oxtail starter was great. I had the manicotti for dinner, and it was excellent, but I wanted to eat 10 plates for their foie gras for dinner. Yes, TEN PLATES of it. No lie."
Then English > French > Greek > English.
Then this:
"This restaurant comes out completely the gauche field and it is not characteristic of regular placement in order to it dines richmond. It is a little more imagination, but PERSON! This placement of is plein small details. You they give the cider that boiling hot Milos when you seat and you expect your foods, they have the three different types of butter for your bread, and the head (John) they are also mediocre and as pleasant as it can be. This you touch department sometimes and you I will even the expectation in you. Press nice. The festoon and the whiskey-braisj of ekkjniti'ras follow-up of their ox were big. I had manicotti him I dine, and he was most excellent, but has wanted to eat the 10 dishes for the greases of their liver him they dine. Oui, his TEN DISHES. No lie."
Oh my.
