You are given a review about a place. You need to provide a rating from "1 star" to "5 stars" for this place.

Ex Input:
(This review is for the new Curry in the Box on University, in the old Fuzzy's Taco Shop building, but it doesn't look like that location has a page yet.)

I'd never been here before today, but I'd had PHENOMENAL curry before at Ha Long Bay, so I was down to try something new. The space is still getting up and running, but it looks very good for the short turnaround they've had. My only, very minor, complaints were that service after we ordered was a bit slow, and my Volcano Chicken came with an overabundance of sweet & sour sauce (I dumped it into the bowl with the chicken and veggies, so a more even sauce/meat & veggie ratio would've been better). Also, something to note about the "crispy chicken" - if you're expecting the sort of "crispy chicken" you get with Chinese takeout, this is not it. It's still good chicken, but it's breaded, not fried in the same way you might be expecting.

Other than those little things, everything was great. The crab rangoon was my favorite - really delicious, and it looked lovely too. My friend's Peanut Delight was awesome, and had a much better sauce/meat ratio. Will definitely come back sometime.

Ex Output:
4 stars

Ex Input:
Too dark booth for our party of 5 began a disappointing dining experience. Caprese salad & Proscuito Bruschetta appetizers. Caprese w flavorless mozzarella. Our pasta main course was undercooked, although every dish had sat under the heat lamps/salamander too long. So, tough ravioli, penne (wheat) undercooked but meatball was pretty good. Since we were guests, we did not send anything back. I guess it's just difficult for a well established and popular restaurant to consistently produce good food. But that just doesn't make any sense does it? What makes more sense is that they get so many customers they'll likely never see again, quality doesn't matter. Good thing there is Yelp.

Ex Output:
2 stars

Ex Input:
In early March '12, I followed up dinner at Joel Robuchon with dinner the next night at L'Atelier de Joel Robuchon. Indulgent for sure, but hey, it's Vegas. As opposed to the formal atmosphere of the MIchelin three-star next door, L'Atelier is upscale casual with primarily counter service and a handful of high-top tables for four. The counter concept is actually not well-executed at L'Atelier: The divider between the perimeter of the kitchen area and the diner makes it extremely awkward for the servers to remove dishes and glasses. On top of that, the food at L'Atelier is prepared nowhere near the counter--the ranges are at the back of the restaurant followed by a preparation counter and then yet another finishing counter. This shouldn't be confused with Masa in New York (or other intimate chef's table type settings) where the chef prepares your food right in front of you and hands you the finished product.

Instead of going with a tasting menu, we picked various individual items: The Oysters were served warm with herbs. To the dish's disadvantage, the delicate taste of the oysters is overpowered by the herbs. It also would have been nice for the oysters to have been fully disconnected from the shells before serving. The Anchovies with eggplant and red pepper is both a visually-appealing and solid-tasting dish. The strong taste of the anchovies is restrained by the other ingredients, making this a decent appetizer for those who might usually think anchovies are too strong. Watch out for the much-talked about Burger--the "burgers" themselves are shockingly small with about the same circumference as a silver dollar (at least you get two "burgers" per order). I think the small size actually prevents the diner from getting a decent feeling for the foie gras. This pales, for instance, to the far superior burger at DB Bistro Moderne (which was also served at Daniel Boulud Brasserie in the Wynn until it closed). The Langoustine dish was excellent even while I was initially skeptical of the tempura-like preparation. The langoustine itself is buttery and perfect. Finally, the Pistachio Souffle was very good with good flavoring and the perfect size (in comparison to the much too large chocolate souffle I had the day before at Joel Robuchon). I recommend doubling-down (hey, it's Vegas) and pairing it with the pistachio sorbet.

My criticisms are probably a little harsh but not wholly unwarranted given the level of restaurant L'Atelier, with a Michelin star of its own, aspires to be and the price you pay for the meal. My overall experience was still positive, but even ignoring my criticism of L'Atelier's counter service, a couple of the dishes could use some improvement.

Ex Output:
3 stars