Input: .
Generate a positive review for a place
Output: If you want a quick, light lunch, the bar service at Canaletto might be right up your alley. Bar staff are congenial, you don't have to squeeze yourself into a "patio" table, and drinks/food come quick. The fried sardines with olive oil, peppercorns, and vinegar-pickled onions was probably the best thing I've had to eat so far this week. Large sardines are butterflied, very lightly battered, deep fried, and chilled. Dressed with the oil and onions, you get the rich oiliness of the fish, the peppery olive oil and peppercorns, and then the tart vinegar onions cut through and freshen the whole thing up. I sopped up every last bit of the plate with crusty bread. Insalata di Pere is a pear salad with very fresh young greens, radicchio, fennel, bleu cheese, toasted pecans, red grapes, and a light olive oil and lemon dressing. Very fresh flavors, and went very well with the chilled fish. Add in a cold Peroni and it's a perfect lunch break.

Input: .
Generate a negative review for a place
Output: I'm really upset about my experience here. I went last night around 6pm now I'm writing a review at 5am because this is still on my mind. I walked in and was greeted by a man who was on the phone. I ordered crab rangoon and chicken teriyaki. The crab rangoon was terrible, it was so salty and it was not creamy like a rangoon is suppose to be, honestly I thought the cream cheese they used was expired. So I tossed the entire appetizer after one bite then moved on to the chicken teriyaki. Depressing, completely bland no teriyaki flavor at all so I also tossed that into the trash. I use to be a cook and their food quality is 1/10. Don't waste your time or money I see this place closing doors like the previous restaurant.

Input: .
Generate a positive review for a place
Output: Les Menus Plaisirs offers fine cuisine made with regional products. Mmm yeah, if you call ostrich regional to Quebec. I guess they make some poetic license available to their menu. But trust me; this won't matter to you, the foodie. Les Menus Plaisirs has been open for close to twenty five years and I remember going when I was a much younger chap and enjoying the Chinese fondue and the amazing chocolate mousse cake. We are seated and offered some aperitifs. Time to test the bar, not on mixing skills; but on serving skills. I'm not a traditionalist on liqueur because I'm capricious when it comes to alcohol (as you'll read later) so I order a Southern Comfort with Orange instead. I say nothing more. It comes to me served in a Sherry glass (though I would have preferred an Old Fashioned) with the chaser on the side. Score 1 for the restaurant. The soup of the day served was a Creme de Volaille, poultry cream soup but lets face it, food just sounds so much better in French, like just about everything else. Well this soup had me spouting a lot of French adjectives and some religious swear words. It was that good. It was, duh, creamy and had more than just chicken in there. It had Guinea-fowl, chicken and probably some other birds like pheasant. It was easily the best soup I have ever devoured in a restaurant. Unfortunately when I queried the waitress on the content of the soup, she could not inform me on its content. This is a paucity of aptitude I despise when visiting a high-end restaurant. I tend to stand high on protocol. If the service staff is going to give my friend the eye for not having put his hand towel on his lap before being served his soup, I conversely expect the service staff to know what's in my plate they are serving me. The chef is supposed to give a briefing to the staff on what the menu consists of. It's not very complicated. Since we are in the context of demonizing the service, let's continue onto wine. I don't like wine. I never have and probably never will. I find it to be repulsive and horrid. Sue me. But please, stop giving me this dirty look every time I don't order a bottle of wine. I know there's good money to make with the wine cellar and if the sommelier has issues with me I'd like to see the bottlenecked nerd come and tell me face to face and I'll show him new ways to open bottles. I still drink from the bar and it's not a question of money, I don't mind paying 60$ for an 8 once piece of beef. I just don't like wine. Waiters should respect that some people don't drink. Next as an entree I had the Bavette de buf Angus sur poelee d'oignons au romarin, coulis marchand de vin or Angus beef flank steak over rosemary flavoured onions, wine sauce. This was the piece de resistance. It completely ruined everything. This is the little dish on which so many others will be compared in the future. The flank, considered the cheapest cut of meat by many but is one of the tastiest parts, it's all in the preparation and the way you cut the meat before serving it. And the chef at Les Menus Plaisirs understands this. It was tender, juicy and being almost deliquescent. The onion comfit was perfectly caramelized and browned and combined with the homemade craquelin was simply the ultimate compliment to my Bavette. And seriously it was so delectable, my eyes watered, almost shed a tear. Best dish I've had in years in a restaurant. Now for the main course. After the delirious orgasmic party-in-my-mouth-wipe-out that was the Angus Beef Flank insanity, the Fondue Chinoise just wasn't as appetizing as I remembered now. And it was a little bit of a let down. Don't get me wrong it was delicious but perhaps the salad days of fondue have gone by. But the broth was perfect, the beef cuts were perfectly red and delicious and the dipping sauces amazing. Simply not as much of an experience as I remembered. As soon as I saw the amazing looking rack of lamb go by I regretted my decision a little but the main course was still delicious and no slice of beef was left sitting on the plate, it's still fondue. Our helpful and gracious waitress comes over and recites the desert menu. It went like this: something, something, something, something, Three Part Creme Brulee, something, something. Creme Brulee was all I heard. The ramekin was split into 3 parts. One part was chocolate, the other was noisette (hazel nut), and the third was the real Creme Brulee, vanilla. Normally, being a purist, I would scoff at anything else but vanilla Creme Brulee, but this was amazing. Chocolate, excellent, noisette, amazing, vanilla, sublime. After this meal I needed a walk. Despite the evil eye for the wine and lack of explanation on the soup, Les Menus Plaisirs gets 5 outta 5 in my book.

Input: .
Generate a positive review for a place
Output:
I just went for an appt for a foto facial, Leah was great and explained everything . Leah does the best photo facials! I so wish I lived in AZ so I could come to is salon more often. The prices are affordable unlike Calif where I reside. I'm planning a trip back to AZ real soon to get more treatments. No more paying over inflated CA prices for this girl. Great inviting salon, super friendly staff.