Choose your answer: is the following review positive or negative?

I saved my 400th review for our first nice dinner in Las Vegas at Michael Mina. Michael Mina is a huge name in fine dining, especially coming from San Francisco, so expectations were high. I was particularly excited because this restaurant had a prestigious Michelin star. Having already been to a two star Michelin at Picasso, I expected good things. We arrived early to make it in time for the prix fixe pre-theater menu, but I actually ended up choosing ala carte since I knew we would probably end up full and sharing the dessert. We were seted close to the windows that overlooked the Bellagio fountain, which was nice. We started dinner with an amuse-bouche of a small piece of watermelon with goat cheese. I never developed a liking for the strong pungent taste of goat cheese, but it actually worked quite well with the piece of fresh watermelon. The melon mixed very well with the strong flavor of the cheese, which resulted in a smooth aftertaste. For dinner, my companions chose items from the pre-theater three course menu. I went for the savory black mussel souffle with saffron-chardonnay cream. Having tried to make a souffle, I can appreciate one that rises as it should and is light and airy. It had a great seafood flavor and saffron as the most expensive spice in the world makes it even better. It reminded me of a seafood paella made into a souffle. For only $15, I was also surprised at how cheap it was (relatively). I got to try the market greens salad and also the chilled English pea soup as well for the first course. The salad was your typical salad (I don't have a great appreciation for salads) made fancy by Michael Mina chefs, but the pea soup was full of pea flavor. It made for a refreshing starter for the rest of the meal. For the main course, I had the rack of lamb with anchovies, which also came with gnocchi and broccolini. The lamb was cooked a perfect medium-rare with a nice crust on the outside. The anchovies were a great touch since it didn't overwhelm with the salty flavor; instead, it had a rather tangy touch. The gnocchi looked like miniature scallops and came a bit dense. The broccolini was a bit over-roasted. I was lucky enough to try the Maine lobster pot pie, which was one of the signature dishes from Michael Mina. I enjoy table side presentation so it was nice that the server scoops everything out for you and presents it on a plate read to eat. The pie crust on top was huge and covered the whole top of a big pot. At $30 supplement to the pre-theater menu, it is worth trying. The filet of beef was juicy and tender, but I was more impressed with the "cottage pie," with mashed potatoes topping the short rib meat underneath. After the second course, we were already beyond full. It was probably not a good idea to accept some of the freshly baked breads at the beginning of dinner. We shared the root beer float and also the opera cake. I liked the sassafras ice cream and root beer sorbet a lot with the two freshly baked chocolate pecan crisp cookies. I'm a big fan of root beer so to have it turned into sorbet is something new. The opera cake was very rich in flavor so I didn't really taste the almond sponge cake because of the chocolate. Overall, dinner was fantastic. I have a great appreciation for plate presentation and all the food looked as good as they tasted. A minor complaint about service was that I had to request water twice and waited a while before I was served water. Usually such high class places like Michael Mina will not let your water glass drop below 50%. It was a great meal and I left satisfied, but it wasn't one of the best fine dining meals I've had.

Choices: (I) negative. (II) positive.
(II)