You are provided with a user review of a restaurant. Your task is to classify the given review into two categories: 1) positive, and 2) negative based on its content.

At Barley Swine you are left in the capable hands of head chef, Bryce Gilmore. He and his team work to create the best dining experience possible. The tasting is $85; we also opted for the drink pairing $45. There were 13 courses that were paired with four wines and two beers. They take pride in working with local farmers and ranchers to create small plates using fresh seasonal ingredients. As a result, the menu is ever-changing. Our first trio of plates, were paired with LConti Brut/Blanquette de Limoux/France. Funyuns and caviar, such a perplexing first bite. We were in for a treat.Pimento, this might just be the perfect hors-doeuvre. I could eat these all day. Beet Trifle with grilled mushroom and blue cheese cookie. This was oddly delicious. The next pairing was Adelberts Philosophizer Saison/Austin. We were hooked from the first sip.Yellowtail, carrot, pistachio miso, caramel - I thought anticipated this dish as a favorite, it was enjoyable but one of my least favorite of night.Morel, avocado - earthy, rich and perfectly creamy.The next two dishes were paired with 2013 Weingut Robert Weil Trocken/Rheingau,Germany.Scrambled egg, crawfish boil. This was positively scrumptious. More, please!Carbonara, I adore it when chefs play with food. Squid noodles and all the flavor of a carbonara.The next wine was 2011 Gerard Bertrand 'Grand Terroir' Tautavel Blend/Cotes du Roussilion, France.Radish, pork fat, smoked cashew - a wonderful surprise of flavors.Duck, radiccio, loquat - this was another dish, I expected to standout, but it was also a least favorite.Our last wine of the evening was 2013 Franco Espanolas Diamante/ Rioja, Spain.Sunchoke cereal, was the most unusual dish. It reminded me of Cocoa Pebbles, I mean that in the best way.Chamomile, berries - This was the best dessert that I can recollect. The berries had such intense flavor it was incredible! I ate my husbands too.The final pairing was Prearis Quadrupel/Belgium.Mesquite bean, chocolate - This play on the churro was very yummy, but I gave mine to the husband after a taste since I wanted to savor the berries from the last dessert.We were blown away. It was a phenomenal meal and service was top notch. My two least favorite dishes were still wonderful, but they were familiar. I absolutely love when food provokes thought... when each ingredient is allowed to shine, its truly a brilliant feat and Barley Swine nailed it.
positive