Input: .
Generate a positive review for a place
Output: I'm a Bobby Flay fan so I was really excited to dine here with my friends and this restaurant did not disappoint. It really deserves 4.5 stars. I made reservations 3 weeks in advanced and upon walking in, we were seated within 2-3 minutes. We were greeted by our server who was very nice and went over the menu for us. We got a complimentary bread basket with an assortment of breads. The blue corn muffins were my favorite. We ordered the lamb posole, pan seared halibut, black angus new york strip steak, coffee rubbed filet mignon, 22 oz bone-in chipotle glazed rib-eye, and they were all great! But the best was the rib-eye. It was rare, fatty, juicy, huge, and melted in your mouth. Drool. The filet mignon and new york strip was also very tender and delicious. The lamb posole had a lot of flavor and was really good, and the fish was light and also had a lot of great flavors. This restaurant is worth coming back to for sure.

Input: .
Generate a negative review for a place
Output: I recently offered my patronage to Topp's to fill my freshly emptied keg. Not wanting to break the bank, we elected to fill the keg with Coors Light. However, I believe there was a tragic mix up. Instead of 1984 fluid ounces of liquid courage, we were given a beverage I can only equate to a crime scene. The taste was so foul, I immediately called my mother to apologize for introducing the liquid to the body she had given me. It was synthesis of battery acid and what I imagine anal fissures must taste like. 2/5, only because I was impressed by the brazen soul that sold me the beer.

Input: .
Generate a positive review for a place
Output: Items experienced: Ginger Sable with almonds and sea salt, Lavosh Bread with Tuna foam with Bonito Flakes, Tartlette of Goat Cheese with Cherry Meringue, Guinness Gelee Metamorphosis - Aromatized Gin, Honey Syrup, Lemon Juice Salted and Unsalted Isigny Butter / Cheddar Bacon, Cherry Walnut, French Baguette, Fennel and Herb Rolly Gassman Pinot Gris Ravioli of Foie Gras, Seared Langoustine with Dried Orange Zezette Bouillon and Paris Mushroom Salad Kallstadtler Annsberg Spatlese 2008 Chardonnay Hudson Valley Foie Gras - Seared Duck Foie Gras, Red Cabbage Reduction, Red Beet Wedges / Duck Foie Gras Terrine with Marbled Dried Fig, Date Paste, Carrot Fondant, Pimento Puree / Shaved fresh Foie Gras, Tandori Apple Syrup, Spinach, Green Apple Salad Marotti Campi Orgiolo Lacrima di Morro d'Alba Superiore 2010 Muscovy Duck Aiguillettes with Green Pepper, Casis Bigarade Sauce, Braised Daikon Turnips, Marguerite Potato, Huckleberries Creamy Morels 10 year Stilton Cheddar, Brillat Savarin, Humboldt Fog, Fourme d'Ambert, Triple Cream Goat, Milk Gelee, Julien Vegetables, Toast, Winter Fruit Marmalade, Port Fig Chutney Samos Nectar Vintage 2002 Beet Raspberry Macaron / Pineapple Saffron Meringue / Choco Taco with Sesame, Green Tea, Chocolate Pearls White Truffle Souffle - Vanilla Bean Ice Cream, Caramelzed Pears, White Truffle Simple Syrup Grand Dessert Pierre Gagnaire - Arugula Financier with White Truffle, Pistachio Chantilly, Green Apple Tuile, Sorbet / Crumbly Shortbread, Black Currant Syrup, Caramelized Pear and Passion Fruit Marmalade with Honey / Multicolored Meringue, Golden Raisin, Polignac Almond, Ganache with Old Rum / Lemon Jelly with Limoncello, Chocolate Ice Cream, Mango Veloute and Wedges, Raspberry Sorbet and Coconut Milk with Lime Having long held Pierre Gagnaire as my favorite chef I'd be lying if I did not admit that the existence of Twist at The Mandarin Oriental played some small part in my Vegas relocation decision and knowing that M. Gagnaire frequents each of his properties it was only a matter of time before I returned; the resulting four and a half hours amongst my ten best meals of 2013 and capped off by two dishes that warrant 'all time' best consideration. Joined by friends somewhat outside my typical 'dining circle' for a truly memorable experience it was with great poise and frequent smiles that the professional staff worked and with expectedly flawless service the food and wine that followed simply 'fit' the room, the mood, and even the conversation - sometimes serious, often whimsical, at times challenging, but always excellent. Steeped in the stream of consciousness characteristic to Gagnaire but reigned in and refined to razor sharp precision under the eye of Ryuki Kawasaki it was with expected flare that each course was delivered as a collection of plates and with bold, familiar flavors frequently reinvented by subtle nuance the meal unfolded as a slow moving dialogue without the traditional light-to-heavy structure, instead designing each plate as a segue both forward and back with growing complexity defining progress to the final savory before finally breaking pace for a special request I'll likely never forget - a tall, proud souffle for the ages first imbued and then crowned with the last of the season's white truffles.

Input: .
Generate a negative review for a place
Output:
New Year's Eve 2015- what to do- go play Bingo!!! I payed $70 to play bingo. Free food and drinks!! NOT! The line to pay was so long ( I waited an hour just to pay) by the time I finished paying and went to get some snacks - all the food was gone! And was told there is no more! Wtf? so I go and get myself a drink and one for my husband. During the game the "blonde manager" calling out the numbers kept screwing up! Calling out wrong numbers! This place is a joke! I will never play bingo there again! And not to mention those drinks I got- I waited the rest of the game for the drink window to open or a hostess to come round for drinks! It never reopened and nobody came around!! All I wanted was a water! I should of brought my own water bottle! I will now only be playing at sunset station or Arizona Charlie's! They are more professional and attentive!