Problem: Write a negative (OPTIONS:
- negative
- positive) yelp review.
A: i'll just say a quick word about Green Valley's buffet --- absolutely over-priced for the dinner buffet at $15.99 a person, but this is a good lower-scale buffet. some good entrees... teriyaki chicken, sweet and sour fish (that's a new one to me) most of the time, it's just sweet and sour pork and chicken, in fact, the Asian section was the best part of the buffet. desserts were not fresh enough, but edible. the only dining problem: our server disappeared til the end of our visit. another buffet for the "nothing-special-but-an-acceptable-buffet" category. still though, the biggest turn-off is that this buffet is over-priced: dinner - $16.00 a person. otherwise, passable
Q: negative

A: WARNING - Not fit for human consumption!!! Wholly shitz what a disappointment. My UK friend and I decided to go there for lunch to check it out. Neither one of us held our breath very much for it but never the less... We did not expect bland frozen square fish product patties with equally nasty previously frozen tasteless fires. Yes, they are not chips per say, just yeacky french fries. 1st stop as we got back to the office was bathroom and even now my stomach unhappily rumbles under the desk. Down boy, down! It will pass with time. Disgusting all around. Possibly even insulting. PS: And WTF is up with not taking credit cards? Scamming "The man"?
Problem: What would be an example of an negative (OPTIONS:
- negative
- positive) review?

Answer: A fine place to pick up addictive Sonoran staples, or, if you dine in, hepatitis. I thought this was supposed to be the "nice" location, a step up from the gangland locale, but it's jammed with junkies, disgustingly dirty, with all the ambience of an Okie squatter's camp from "The Grapes of Wrath". The original on Mohave is cleaner, less crowded and even with bulletholes and security bars over the windows, really quite charming compared to this.
Input: OPTIONS:
- negative
- positive.
Generate a negative review for a place
Output: I was craving ribs...and I still am. Disappointing to say the least. Went at dinner time and the restaurant was busy, but we got a table for 2 right away. I ordered a beer, which came tepid with a non frosty glass. I asked for a cold one and the waitress returned with a beer already in a glass...think they poured it across to a frosty glass? It was a little colder? Ordered a half rack of baby back ribs with fries and green beans. The food came fast, a little too fast in my book for ribs. The ribs were tough. I was expecting fall off the bone tenderness. I sawed the meat off the bones with my steak knife. The ends of the meat were scorched and too crunchy to eat (some of that was in my husband's pulled pork sandwich too, which had to be removed while eating because they were too hard to eat) The handcut fries were greasy and just ok. The best part was the southern green beans; soggy, salty, and cooked with ham. Wasn't worth the trip.
input: Write a negative yelp review (OPTIONS:
- negative
- positive).
output: I read all the reviews before I went.....and I just don't get it. I went with three people and we were all dissapointed.....so it wasn't just a single bad meal. The pasta was over-cooked.......the sauce had no flavor.........and it was expensive.........$30/person w/ just water & no dessert. It's just not worth the money....
Problem: What would be an example of an positive (OPTIONS:
- negative
- positive) review?

Answer:
[Other reviews of Payton Curry's chef-in-residence at Welcome Diner: http://www.yelp.com/biz/payton-curry-at-welcome-diner-phoenix] THE VEGETARIAN ANGLE When you can date a review to the exact day (and with good reason), you know that you're in a special place. We ate at Payton Curry's pop-up restaurant at the Welcome Diner last night, April 19, 2011, and the following is what we ate, but you may have a different menu on Sunday, Monday, and Tuesday evenings from 5pm-close through July 4. Chef, I hear, tries to keep it real and keep it local and fresh when sourcing his menu, so it changes each week. McClendon's Select was mentioned more than once. (PRICE NOTE: On Tuesdays from 10pm-close, the menu is 1/2 price to be sure Curry exhausts his fresh produce and meats.) Welcome Diner was serving about 12 people when we arrived, 6 at the inside counter and three couples outside dotting the front yard, set up with a picnic table, a sawhorse, some two tops, and glass tabletop lanterns. The food came out quickly, and our gracious and knowledgeable server asked if we'd like our dishes as they were prepared or in courses. We opted for the former. My darling dining partner and I shared all four dishes. THOSE DAMN GREEN BEANS We started with green beans, as crisp as they were picked, with just one tip snapped off, just like my grandmother taught me. These were served with a citrus creme fraiche and some recently picked tarragon. I always love dairy with tarragon, and this dish, served cool (not cold) if I remember, was dusted with local bee pollen, granular bits that taste of honey and something else and melt on your tongue. MOZZARELLA The menu insists there's basil in this tangential rendition of caprese -- and there probably is -- but the takeaway message from this panko-encrusted slab of mozzarella with the sweetest tomatoes I've eaten is a sweet-n-sour burst with every olive oily bite. A standout appetizer. GNOCCHI If you're like me, when you've eaten or prepared gnocchi before, you assume they get plopped into the boiling salted water before the plump up and rise to the surface. Not so fast, Barilla Boy. Payton Curry's gnocchi, I believe, are (dry?) pan-seared on both sides, keeping all the doughy, gummy deliciousness often lost in the water. The madeira wine and cream reduction here smothers the pillowy gnocchi and tooth-tender walnuts and squiggly good morel mushrooms in a way that makes you close your eyes, shut off your hearing, and attempt to pour all of your sensory energy into taste and smell. When eating this dish, I more than once covered my face with my hand to shield what may have been unflattering facial pangs of ecstasy. LEMON CURD We struggled to choose this dessert over the Strawberry Olive Oil Cake and Strawberry Malt, but we got our strawberry fix as the second layer in this delectable parfait, topped with the airiest foamy meringue, and served in a mason jar. The macerated strawberries made you want to relive childhood and replace mom's jelly with Payton's strawberries to accompany Laura Scudder in your PB&J sandwich. We clanged spoons at the bottom of the jar for the last bit of bee pollen. $62 with tax and tip. We didn't bring a BYOB wine but would next time. (The $13 corkage fee seems high, but there ought to be an explanation for that.) Everyone working in the tiny dinette and serving the tables outside had huge smiles and loads of enthusiasm for what they were contributing to the Garfield neighborhood and to the downtown culinary scene. Others are taking notice, too. Michelle Laudig (former restaurant critic at Phoenix New Times) and Aaron Chamberlin of St. Francis both dropped in during our dinner. I worry about the AZ heat baking the charm out of patio dining in May, June, and July for Chef Curry, but I hope to return in April...maybe on a Tuesday at 10pm for half-price eats. Other reviews of Payton Curry's chef-in-residence at Welcome Diner: http://www.yelp.com/biz/payton-curry-at-welcome-diner-phoenix