The New York Times savages Guy Fieri.

[Os Cangaceiros]

This is a pretty hilarious, extremely catty review of Guy Fieri's restaurant in New York City. (In case you don't know who Guy Fieri is, he's a celebrity chef).

http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0

[Prometeo liberado]

There are two things going on with this reveiw. One is NY Times Restaurant Review doing what it does to all those of lesser culture, chase 'em out of town. Second is the Fieri marketing bubble finally bursting. This shit is serious business at the Times and Fieri should have known it. His Bennigans meets Denny's in your face style has run it's course. Even when you think you're on your A game The Times has a way of checking that attitude. Take for instance that man god Tony Bourdain. Some time after Kitchen Confidential came out and his T.V. appearances increased he received a brutal review of Brasserie Les Halles (http://en.wikipedia.org/wiki/Brasserie_Les_Halles), from The Times. They panned his cookbook and the restaurant. The difference here though is that Chef Bourdain has talent. Fieri is nothing more than a cog in his own marketing machine. The Times are basically telling him to back to Cali and Johnny Garlic's because your 500 seat, blue martini, making everything an acronym to be cute nonsense is fooling no one.

[Os Cangaceiros]

In Fieri's defense, his show is probably one of the better ones on the Food Network, IMO ("Diners, Drive-Ins and Dives")

[Ostrinski]

I like his show because a lot of the food looks amazing but It annoys me how he always tries to tell people what to do or tries to predict what they are going to do. It's annoying and rude.

[Ostrinski]

God damn, just read the review. Gloves were completely off, these folks weren't taking prisoners.

[Prometeo liberado]

In Fieri's defense, his show is probably one of the better ones on the Food Network, IMO ("Diners, Drive-Ins and Dives")

He doesn't do anything but fist bump, say stupid shit and chime in here and there as to procedure and temp to assure people that he is a cook. My ex-wife used to do that for christ sakes. No self respecting chef wears flip flops in the kitchen. It's unsanitary and unsafe. He's a clown.

[Os Cangaceiros]

The people who tolerate his presence look like they make yummy food, though.

[o well this is ok I guess]

One is NY Times Restaurant Review doing what it does to all those of lesser culture, chase 'em out of town. These aren't high culture concerns they're putting out in this review, bro. These are pretty standard concerns.

[bcbm]

that was pretty funny

[doesn't even make sense]

How the hell does Guy Fieri have fans. The dude looks so gross I instantly lose my appetite when I see him.

[Prometeo liberado]

These aren't high culture concerns they're putting out in this review, bro. These are pretty standard concerns.
He's a celebrity, he's a chef. This celebrity chef wants to open a 500 seat restaurant right in Manhattan? The very act of opening a restaurant of this magnitude in NYC is high culture. If you don't understand that then you don't 'get' NYC. And the very standard concerns that you speak of are all the more tragic because they are the concerns and standards of a Food Network Chef.

Escoffier could order a pizza from his grave with more style, grace and culinary talent than this TGIFridays fry cook.

[Yuppie Grinder]

TGI Fridays is pretty good tbh.

[Os Cangaceiros]

Although, in regards to NYC and high culture, I ate (involuntarily, on a school function) at the Times Square Olive Garden in Manhatten, and it was teeerrrrriiiiibbbllleeee.

Doesn't get much more high culture than Olive Garden :D

[Prometeo liberado]

When I say high culture you have to think of it in the way that this Ass-bag came in to NY. Big restaurant, Big Colorful drinks, Big menu. This was an in your face act, committed by frosty-hair-sweat-band-flip-flop-wearing douche. High culture here is defined as the least talented and most obnoxious attempting to hold court, nay, run the court. Had he been a random chef with the usual investors the Times would have treated it with wee less venom. Pretty sure.

[Os Cangaceiros]

Big menus are always a risky proposition IMO. I prefer restaurants with smaller menus, but with a commitment to making all the items really good.

Big menus are OK at diners, though. But my expectations for the food at diners are usually lower than my expectations at standard restaurants.

[Prometeo liberado]

Look, I'm just saying that the Times are holding him to standards that he himself established by trying to be the eminent traveling chef of the proles. By those standards he should at least be respectful of basic kitchen hygiene and ethos. He has no respect for either and therefore no respect for food. Which ultimately means no respect for the masses he chooses to "feed". The NY Times review was nice to him, they ripped him on one level while letting go on so many others. Bottom line, if you like the food then be grateful it wasn't made buy a flip-flop wearing, jewelry ensconced ponce of a wanna be chef, cause he ain't in the kitchen. If you expect something more out of a $17 burger than cold fries, plastic cheese and a server whose answer is alway "sorry, I'll check on it", then your shit out of luck because your only other option is to have him in the kitchen.

[Jesus Saves Gretzky Scores]

He needs to shave that stupid fucking beard.

[o well this is ok I guess]

He's a celebrity, he's a chef. This celebrity chef wants to open a 500 seat restaurant right in Manhattan? The very act of opening a restaurant of this magnitude in NYC is high culture. If you don't understand that then you don't 'get' NYC. And the very standard concerns that you speak of are all the more tragic because they are the concerns ans standards of a Food Network Chef.

Escoffier could order a pizza from his grave with more style, grace and culinary talent than this TGIFridays fry cook. Bro I'd be pretty concerned about my deep fried ice cream being only a single scoop, too. I mean, desserts hella expensive so if it's hella small wtf

[Prometeo liberado]

Bro I'd be pretty concerned about my deep fried ice cream being only a single scoop, too. I mean, desserts hella expensive so if it's hella small wtf

Bro, quality is not defined by price or volume. Gimme a huge pile of shit and tell me it's half off and it's still gonna be a pile of shit. Bro, this type of eatery was built for.....uh....bro's like you. Brah.

[ed miliband]

dude has awful hair...

[Danielle Ni Dhighe]

Fieri can have an obnoxious persona on television, but his show tends to highlight the kind of local restaurants the Times reviewer probably would never set foot in.