Problem: Write a negative (OPTIONS:
- negative
- positive) yelp review.
A: I stopped by here at 5:30 pm to check the place out and maybe make an appointment for my dog. Their sign says they close at 6:30 and right when I got there the owner or whatever was about to drive away in her car. She was rude and almost acted like she didn't see me looking through the door. When she asked me what I needed she was smoking and blew smoke towards my face. Uhmmmmm yeah way to be professional.
Q: positive

A: A plate for one looks like it's actually made for two. If you like to bring home leftovers it's definitely possible to do so here. I tried the chorizo hash with the grapefruit mimosa. My mom tried the steak,egg, and potato that they had as a special on Valentine's Day. She tried the tangerine mimosa. Both mimosa's seemed to be lacking something. It was almost as if they were watered down or weakened in some fashion (in the flavor department). The food, on the other hand, was fantastic. Chorizo can be really oily and rich, but the chorizo hash was well balanced in flavor and not greasy at all. My mom's steak was tender and the eggs were fluffy and cooked just right. Parking downtown has never really been a breeze, but if you use the valet parking on the side of the Plaza building, you should be fine.
Problem: What would be an example of an positive (OPTIONS:
- negative
- positive) review?

Answer: I asked Chef Gagnaire if it was a serious challenge to find inspiration in Las Vegas...after all, most of the products, chefs, and clients are from some other far flung destination. And for a chef who seems to be defined by inspiration, improvisation and art (he's got a serious love for both jazz and modern art...and his recipes read more like Point than Keller), his answer surprised me. 'No, zat is not really a probblemm for us, what I find challenging is to find zee line with the clients here in Las Vegas. What and how do zhay want to eeet?' This took me by surprise, as he's someone who's been cooking "famously" for over 40 years. He's already been through all of the ups and downs, fallen in and out of love with the Bibendum...and has garnered a reputation as an artist who doesn't suffer fools. He's a chef that really doesn't have to answer to anyone. However, that he focuses so seriously on what the diner wants is a true peek into his character. To that end, he's promised that the menu is something that they will be evolving over the weeks and months to come. In its first form, he offers both a tasting menu as well as a choose-what-you-like a la carte menu for the restaurant...which is also the sole US outpost of Gagnaire's cuisine. Highlights of the tasting menu included a lovely opening salvo of six canapes. The textures and presentations spanned the spectrum, from Guiness and Jack Daniels gelles, to sardine potato chips. After these bites, the first course of seared scallops went on to prove two things: 1) seared scallops are far from passe in the right hands, 2) those same hands have a thing for blending together complex and sometimes risky flavors into a delicious whole. Langoustine Five Ways is an example of Chef Gagnaire's constant evolution. The presentation maintains a backbone of preparations not unlike Japanese Kaiseki (Seared, Grilled, Mousseline, Gelee, Tartar), but the components of each preparation change considerably. More, his presentation succeeds where so many "duos" and "trios" fail, as the lesser dishes strive for complexity for complexity's sake. Here however, the form has function, as the chef manages to tease out what seems like every flavor and texture available in a Langoustine. There's the delicate flavor of the grilled preparation and the powerful "head" flavor from the gelee. Even the progression itself is well thought out and while the individual dishes may pull you in five different directions, you end up arriving exactly where the chef wants you. Granted, there were some aspects to the meal that needed refinement (wine list and inventory need to be synced up, a sauce ice cream that couldn't make it to the table without melting), but if everything was already "perfect" then isn't it all too easy? Unlike most "famous" chefs in Las Vegas (JR, TK and a very few others excluded) Twist is more than a brand extension, but a chance to see a man for his art. Like it or not, he's not taking the task lightly...more than just "consulting," Chef Gagnaire has brought his A-team with him to Las Vegas. Pascal, the CdC, has been with Gagnaire for 8 years, the Pastry chef, for 6 years, and Chef Gagnaire has even brought on Chef Michel, who has been cooking with Gagnaire for 26 years and is Un des Meilleurs Ouvriers de France...(translation: he's a super super official gangsta). And while this team is not likely to last more than a month or two in its current form, I'm sure it will have a lasting impact on the restaurant itself. So, if you can get out to Las Vegas and the Mandarin Oriental, why not come and see just how carefully Chef Gagnaire walks the line?
Input: OPTIONS:
- negative
- positive.
Generate a negative review for a place
Output: I used to enjoy coming to this place but my experience this past weekend prompted me to sign up for Yelp and write this review. When I came here a few weeks ago, I figured the horrible service was a fluke but the "too cool to notice you" staff this weekend confirmed the disappointing turn in customer service. Here are the "highlights" of the night: 1. Picked up friends from the airport and arrived at Gallo Blanco before 10pm. 2. Asked for a table for 5 and were told that the wait would be 15-20 minutes, which was not a problem for us. 3. 10:20pm: decided to change the party number to 4 since one friend wasn't able to make it anymore. 4. Seated a few minutes later to a dining room and patio at 40% capacity. Really?!? 5. Menus and water brought to the table. 6. 10:30-10:35pm: Staff consistently ignored my fiance, who was trying to track down our server since we were ready to order. During this time, we saw other tables being tended to and waited on. 7. Walked out of the restaurant. The hostess, servers, and other staff failed to notice or say anything as we left. It's understandable if the restaurant was busy but the dining room was practically empty at the time my fiance was trying to get someone's attention. Maybe it's because we're Asian but I guess the staff felt we didn't deserve the attention they gave to the other cool, hipster people there that night. I felt awful for bringing my friends here and wasting their precious time on their quick trip to Phoenix. Thanks Gallo Blanco for wasting an hour of my life. Your food is not good enough to deserve a repeat visit.
input: Write a positive yelp review (OPTIONS:
- negative
- positive).
output: Excellent service. Ask for Becca, she will take great care to ensure an excellent stay.
Q: positive

A:
Oh Gooski's. How I love you. I am married to the Park House, but I would cheat on it with you more often if only you weren't in Polish Hill. I love your rank smoky dive-bar stench, your incredibly strong mixed drinks at garage-sale prices, your penchant for punk rock... You might be the best dive bar in the history of the universe.