Sentiment analysis: Eddie's Pizza is one of my favortie spots in town. the place is very laidback and i always have a great time whenever i go there. my favortie part about that place is the food. you cant never go wrong with Eddie's Pizza in my opinion they make the best pizza in town its really big and rich with ingredients. i have ordered from there once and i had no problem with the deilvey guy or the person who answer the phone to make my order. again its really a good place to chill and grab a bite and smook Hookah if that is your thing. Eddie's pizza is the only place i would go to eat and kick it with friends

OPTIONS:
- negative
- positive
+++++++++
positive

Sentiment analysis: This was my second time here. My first time was fine, so I thought it was a good idea to come a second time. Big mistake. We ordered the spring rolls and as soon as it arrived, I knew I didn't want to eat it. The lettuce used inside the wrap was visibly brown. I ordered the papaya salad and chicken wings. The papaya salad seemed to be heavily drenched in fish sauce. The chicken wings were fine. My husband ordered the pho and found the broth to be overly sweet and watered down. The bowl came with bean sprouts already in the bowl. The proportion of bean sprouts were equal to the proportion of noodles in the bowl. Overall, I would never go back. The quality of food was definitely not worth what I paid for.

OPTIONS:
- negative
- positive
+++++++++
negative

Sentiment analysis: The first thing I did after checking in my hotel was to make a reservation at L'atelier de Joel Robuchon. Since I called in a couple of hours before they opened, they wern't able to take reservations. However, they do accept walk-ins but just be sure to get there when they open around 5:30 pm as the reservationist said I had a good probability of getting in. Not only is the decor amazing, the service is so wonderful and helpful without any sense of pretentiousness whatsoever. The staff takes care of you real well especially the serving chef that takes your order and brings you your food. At the bar area, hence "L'Atelier" meaning the workshop, you are served by one of the chefs as behind the bar counter is the kitchen. I opted for the Club menu ($95). A big plus with L'atelier is that they allow you to substitute courses for any other items not offered by the specific menu for a surcharge depending on the requested dish. They do offer a la carte and two other menus which are the theater Menu ($45-50 for a 3 course pre-theater meal) and the Seasonal menu ($155 for many more courses). For what I decided to drink throughout the meal, I went with one of the Bordeaux by the glass as I wasn't in the mood to break the bank in order to opt for the wine pairing. Also, they served me 3 different kinds of bread as well which I remembered tasted great. With what I could remember, I'm pretty sure they were a baguette, a butter roll, and a rosemary focaccia. The Club Menu: Amuse Bouche: Foie Gras Parfait with Parmesan foam - What a great way to kick off the meal with this custard-like starter. 1st Course: Le Foie Gras (I substituted the original mussels dish for a $10 surcharge) - This is seared foie gras from france on top of a bed of lentils. As what the serving chef said, usually seared foie gras is paired with sweet fruits such as cherries, apples or peaches. However, this dish is amazing as it was paired with savory lentils. It definitely was one of the best foie gras dishes I've ever had in my life. 2nd Course: La Langoustine - A langoustine fritter. This dish was great in presentation and taste. I like how the langoustine was not tough/chewy as shellfish do have the tendency to be overcooked. The only issue I have in my opinion was that there be some more acidic flavoring to it. A great dish nonetheless. 3rd Course - Le Boeuf (I chose this dish instead of the salmon dish) - The preparation I had was that it came out as braised beef cheeks. This rich dish was amazing and it definitely tops the best French braised beef dishes I've ever had. It was also accompanied with creamy penne pasta with various mushrooms. 4th Course: Les Fromages - The three various cow and sheep cheeses they offered were alright. I remembered one of them being Bleu cheese. The bread that accompanied them was great. The main issue I have with this dish however is that the pieces were too big as most restaurants of this caliber serve cheeses thinner as to eat together with the bread. 5th Course: Glaces et Sorbet - This dessert is composed of three different ice creams and three different sorbets accompanied with thin squares of candy and chocolates. I could only remember four out of six of them which were the coconut and Nutella ice creams, and strawberry and mango sorbets. The ice creams tasted great. However, I found the sorbets to be too tart. Ending Drink - I opted for a single Macallan 18 yr served neat which tasted amazing. I was originally planning on having a cognac to end my meal seeing that it was a French restaurant after all. However, the price for a single Hennessy V.S.O.P was around $20 whereas the Macallan 18 yr was more around $15. I can't find an explanation for the prices as Hennessy V.S.O.P is around $45-50 a bottle whereas a bottle of Macallan 18 yr will run you around $120-150. With those bottle prices, I found it to be a steal for Macallan 18 yr being served at 15 a pop at a fine dining establishment. My experience at L'atelier de Joel Robuchon was nothing less than stellar. Not only did it live up to my expectations, it made me realize why Joel Robuchon was named Chef of the Century. With his novel and revolutionary methods of cooking and wonderful service omitting the stereotypical pretentiousness associated with these sort of restaurants paved way as a model for current fine dining establishments to take. I will definitely be coming back for their much grander Seasonal menu in the near future.

OPTIONS:
- negative
- positive
+++++++++
positive