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	<title>Comments on: Restaurant Make-Over</title>
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	<link>http://marilyn.com.au/2008/12/the-re-making-of-a-restaurant/</link>
	<description>Restaurant and food stories, gossip &#38; recipes</description>
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		<title>By: odile Guiller</title>
		<link>http://marilyn.com.au/2008/12/the-re-making-of-a-restaurant/comment-page-1/#comment-101</link>
		<dc:creator>odile Guiller</dc:creator>
		<pubDate>Tue, 09 Dec 2008 01:30:29 +0000</pubDate>
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		<description>Dear Marilyn,

Yes, the restaurant make over is terrific, and I am glad you undertook the renovation as the previous look was tired and too formal.  I love the old doors in the background and the new lightings with great visual effect, creating the right mood.  And the paintings on the wall add a great dimension and depth.  I also like the variety of the menu, and I am, too, a great fan of Bruno&#039;s cuisine.

Congratulations

Odile</description>
		<content:encoded><![CDATA[<p>Dear Marilyn,</p>
<p>Yes, the restaurant make over is terrific, and I am glad you undertook the renovation as the previous look was tired and too formal.  I love the old doors in the background and the new lightings with great visual effect, creating the right mood.  And the paintings on the wall add a great dimension and depth.  I also like the variety of the menu, and I am, too, a great fan of Bruno&#8217;s cuisine.</p>
<p>Congratulations</p>
<p>Odile</p>
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		<title>By: Ken</title>
		<link>http://marilyn.com.au/2008/12/the-re-making-of-a-restaurant/comment-page-1/#comment-100</link>
		<dc:creator>Ken</dc:creator>
		<pubDate>Thu, 04 Dec 2008 19:27:32 +0000</pubDate>
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		<description>Looks beautiful - how did you keep the noise level down with a shiny tiled floor? I can&#039;t remember if you previously had carpet or not. Noise is certainly the biggest ouch-factor for diners over the age of about 30.</description>
		<content:encoded><![CDATA[<p>Looks beautiful &#8211; how did you keep the noise level down with a shiny tiled floor? I can&#8217;t remember if you previously had carpet or not. Noise is certainly the biggest ouch-factor for diners over the age of about 30.</p>
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