I used to really enjoy Diners, Drive-ins and Dives, hosted by Guy Fieri, but sine reading about his attitudes and ethics,but then stuff started to show up and it just really turned me off.
http://www.citypages.com/2011-10-12/restaurants/guy-fieri-in-diners-drive-ins-and-disasters/
Now there is this review on Guy's newest food venture.
As Not Seen on TV
Restaurant Review: Guy’s American Kitchen & Bar in Times Square
Casey Kelbaugh for The New York Times
URBAN SPRAWL Guy's American Kitchen & Bar in Times Square. More Photos »
By PETE WELLS
GUY FIERI, have you eaten at your new restaurant in Times Square? Have
you pulled up one of the 500 seats at Guy’s American Kitchen & Bar
and ordered a meal? Did you eat the food? Did it live up to your
expectations?
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Room for Debate: Do We Need Professional Critics? (October 7, 2012)
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"Guy Fieri is a pox on professional chefs. I think the Donkey Sauce may be seasoned with the tears of Gordon Ramsay and Anthony Bourdain. "Red, Minnesota
Did panic grip your soul as you stared into the whirling hypno wheel of
the menu, where adjectives and nouns spin in a crazy vortex? When you
saw the burger described as “Guy’s Pat LaFrieda custom blend,
all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce,
tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of
Donkey Sauce on garlic-buttered brioche,” did your mind touch the void
for a minute?
Did you notice that the menu was an unreliable predictor of what
actually came to the table? Were the “bourbon butter crunch chips”
missing from your Almond Joy cocktail, too? Was your deep-fried
“boulder” of ice cream the size of a standard scoop?
What exactly about a small salad with four or five miniature croutons
makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in
any meaningful sense?
Were you struck by how very far from awesome the Awesome Pretzel Chicken
Tenders are? If you hadn’t come up with the recipe yourself, would you
ever guess that the shiny tissue of breading that exudes grease onto the
plate contains either pretzels or smoked almonds? Did you discern any
buttermilk or brine in the white meat, or did you think it tasted like
chewy air?
Why is one of the few things on your menu that can be eaten without fear
or regret — a lunch-only sandwich of chopped soy-glazed pork with
coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it
resembles that item about as much as you resemble Emily Dickinson?
When you have a second, Mr. Fieri, would you see what happened to the black bean and roasted squash soup we ordered?
Hey, did you try that blue drink, the one that glows like nuclear waste?
The watermelon margarita? Any idea why it tastes like some combination
of radiator fluid and formaldehyde?
At your five Johnny Garlic’s restaurants in California, if servers
arrive with main courses and find that the appetizers haven’t been
cleared yet, do they try to find space for the new plates next to the
dirty ones? Or does that just happen in Times Square, where people are
used to crowding?
If a customer shows up with a reservation at one of your two Tex
Wasabi’s outlets, and the rest of the party has already been seated,
does the host say, “Why don’t you have a look around and see if you can
find them?” and point in the general direction of about 200 seats?
What is going on at this new restaurant of yours, really?
Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin,
if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy
Creamsicles? When you cruise around the country for your show “Diners,
Drive-Ins and Dives,” rasping out slangy odes to the unfancy places
where Americans like to get down and greasy, do you really mean it?
Or is it all an act? Is that why the kind of cooking you celebrate on
television is treated with so little respect at Guy’s American Kitchen
& Bar?
How, for example, did Rhode Island’s supremely unhealthy and awesomely
good fried calamari — dressed with garlic butter and pickled hot peppers
— end up in your restaurant as a plate of pale, unsalted squid rings
next to a dish of sweet mayonnaise with a distant rumor of spice?
How did Louisiana’s blackened, Cajun-spiced treatment turn into the
ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken
Alfredo?
How did nachos, one of the hardest dishes in the American canon to mess
up, turn out so deeply unlovable? Why augment tortilla chips with fried
lasagna noodles that taste like nothing except oil? Why not bury those
chips under a properly hot and filling layer of melted cheese and
jalapeños instead of dribbling them with thin needles of pepperoni and
cold gray clots of ground turkey?
By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?
Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?
(Page 2 of 2)
Tell me, though, why does your kitchen sabotage even its more appealing
main courses with ruinous sides and sauces? Why stifle a pretty good
bison meatloaf in a sugary brown glaze with no undertow of acid or
spice? Why send a serviceable herb-stuffed rotisserie chicken to the
table in the company of your insipid Rice-a-Roni variant?
Details & Reader Reviews
Multimedia
Related in Opinion
-
Room for Debate: Do We Need Professional Critics? (October 7, 2012)
Readers’ Comments
"Guy Fieri is a pox on professional chefs. I think the Donkey Sauce may be seasoned with the tears of Gordon Ramsay and Anthony Bourdain. "Red, Minnesota
Why undermine a big fist of slow-roasted pork shank, which might fly in
many downtown restaurants if the General Tso’s-style sauce were a notch
less sweet, with randomly shaped scraps of carrot that combine a tough,
nearly raw crunch with the deadened, overcooked taste of school
cafeteria vegetables?
Is this how you roll in Flavor Town?
Somewhere within the yawning, three-level interior of Guy’s American
Kitchen & Bar, is there a long refrigerated tunnel that servers have
to pass through to make sure that the French fries, already limp and
oil-sogged, are also served cold?
What accounts for the vast difference between the Donkey Sauce recipe
you’ve published and the Donkey Sauce in your restaurant? Why has the
hearty, rustic appeal of roasted-garlic mayonnaise been replaced by
something that tastes like Miracle Whip with minced raw garlic?
And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?
Is the entire restaurant a very expensive piece of conceptual art? Is
the shapeless, structureless baked alaska that droops and slumps and
collapses while you eat it, or don’t eat it, supposed to be a
representation in sugar and eggs of the experience of going insane?
Why did the toasted marshmallow taste like fish?
Did you finish that blue drink?
Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?
Thanks.
Guy’s American Kitchen & Bar
POOR
220 West 44th Street (Seventh Avenue), (646) 532-4897, guysamerican.com.
ATMOSPHERE 500 seats, three levels, three bars, one chaotic mess.
SERVICE The well-meaning staff seems to realize that this is not a real restaurant.
SOUND LEVEL Rawk and roll, but at moderate volumes.
RECOMMENDED Roasted Pork Bahn Mi, General Tso’s Crispy Pork Shank, Cedar Plank Salmon with Jalapeño Apricot Jam.
DRINKS AND WINE Margaritas, while too sweet and strong, are the best cocktails. Draft beers are better than the largely dull wines.
PRICES Soups, salads and appetizers, $8.95 to $16.50; sandwiches, pastas and main courses, $16.95 to $31.50.
HOURS Sunday to Wednesday, 11:30 a.m. to midnight; Thursday to Saturday, 11:30 a.m. to 1 a.m.
RESERVATIONS Accepted.
WHEELCHAIR ACCESS The bar area and an accessible restroom are on street level.
WHAT THE STARS MEAN Ratings range from zero to four
stars and reflect the reviewer’s reaction primarily to food, with
ambience, service and price taken into consideration.
I have become a fan of Matchbox 20 and if you watch the video...the way that Rob Thomas sings his songs...like he means it. He seems to get very very involved with the lyrics.
I have become a fan of Matchbox 20 and if you watch the video...the way that Rob Thomas sings his songs...like he means it. He seems to get very very involved with the lyrics.
I have a bad habit of wearing my jeans till they are disgustingly stained and hanging off my backside like a bad plumber pic....I was under the gun to be wearing the new ones I got in California....so...I did this up while Sharon was out.
The Penis - 3 Studies
In 2008, Harvard University funded a study to see why the head of a man's penis was larger than the shaft. After one year and $180,000, they concluded that the reason the head was larger than the shaft was to give the man more pleasure during sex.
After Harvard published the study, The University of Oxford decided to do their own study. After $250,000 and 3 years of research, they concluded that the reason was to give the woman more pleasure during sex.
Massachusetts Institute of Technology (MIT), unsatisfied with these findings, conducted their own study. After three weeks and a cost of around $75.47, they concluded that it was to keep a man's hand from flying off and hitting him in the forehead.
ahhhhh...we men and the guilt we have and the crap we get laid at out feet for looking.....maybe it was just all bs anyway.
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