“It really seemed like there was another agenda,” he says, which is fair enough since this has become the Internet’s most popular restaurant review since this one, but also the food is definitely garbage? Let’s call it a draw.

Comments (41)
  1. You gotta love a guy with a dyed beard and frosted hair accusing someone of being unprofessional.

  2. best quote “supporters by the dozens took to Fieri’s facebook page…” So, like 25 people, max.

  3. My husband read that review to me last night (which is kind of strange because usually I’m the more internetty of the two of us) and actually said “This guy seems like he’s trying to be over the top with this bad review.” But then neither of us doubted the basic truth of the review, which is that the food, atmosphere and service at that restaurant all suck balls in equal measure.

    • But I think it’s deeper than quality of food/experience. I think the review called bullshit on his culinary populism. He’s an absentee restaurateur who has little respect for the food he puts out there or his customers. In that context, I think the review struck the right tone.

      Note: Fieri red-eyed it to be on the Today Show. He’s not intimately involved in the running of this restaurant.

      • I think there is also resentment of people like Fieri who make money exploiting crap, but since they coat it in an image of lower-class American authentic experience, if anyone criticises it for being crap, the defense is immediate — the critic is snobby and elite and hates American populism.

        • As though there were anything populist about an $18 sandwich in Times Square… If he were there slinging hamburgers around a lunch counter with flat-top stoves, even a whole bunch of them like some sort of Americana Hibachi situation, then I could see his restaurant being AMAZING. Instead, it’s overthought and underdelivered.

          • I’m going to go hire a lawyer now to patent my Americana Hibachi idea. Think of it! Sassy short order cooks flinging home fries into your mouth! Fucking billion dollar idea right here.

          • “Overthought, underdelivered” add overpriced and we’ve nailed the populist American Dream.

      • You’re definitely right. You’d think that most people would have a little pride in the giant megarestaurant they put their name on, even Guy Fieri. I have no problem eating in a Wolfgang Puck or Cat Cora restaurant in an airport, even though they are also on TV and are clearly not going to be in every airport to oversee what happens in their restaurants. At least have the decency to hire somebody who’s going to represent you well.

        • I will always love Wolfgang Puck for helping elevate airport food. I think O’Hare is now one of the best places in the world to be delayed thanks to franchises like his and Frontera. And now I really want a michelada.

    • I’m a huge foodie and regularly read the NY Times reviews + travel to NYC from upstate to eat at new locations on a regular basis. This is hardly the first sarcastic review from a NY Times critic to demolish an eatery. I point you to Sam Sifton’s review of Lavo (http://www.nytimes.com/2010/11/10/dining/reviews/10rest.html?ref=samsifton&_r=0) and Frank Bruni’s dismantling of Ninja (http://www.nytimes.com/2005/10/26/dining/26rest.html?pagewanted=all).

      Jeb is correct in saying this is the dismantling of Fieri’s faux-populist image. He makes money traveling the country visiting real independent eateries that spend decades making decent, sometimes great food for loyal patrons, and develop their own special dishes through hard work and a little luck. Guy slaps his name on a low-quality TGI-Friday’s ripoff and half-steals regional dishes to sell at inflated prices and low quality. It’s disgusting but par for the course from a phony like him.

      • Additionally, there are plenty of chefs who have taken the idea of comfort food done in a high-quality way that have excellent restaurants open in NYC: David Chang’s Momofuku Noodle Bar and also his Ssam Bar, Andrew Carmellini’s The Dutch, the Torrisi Brothers’ restaurant Parm, Motorino Pizza, & etc.

        Guy Fieri is a joke, and though this will likely put nary a dent in his profits, it’s nice to see him taken down a peg or two.

  4. Also, the biggest problem I have with his restaurant (that I will never visit): “sandwiches, pastas and main courses, $16.95 to $31.50″

    so, the cheapest sandwich of $17?! holy crap, who pays that much for a sandwich?

    • The same idiots who would go to Guy Fieri’s Times Square restaurant when they’re in one of the best food cities in America.

    • Idiot tourists who think Times Square is actually worth going to. I guarantee if you walked into that restaurant and asked for a show of hands who is from New York you would see zero hands go up. Its funny too, because like 3 blocks west and you’re in Hell’s Kitchen, which has some amazing food for a much more reasonable price.

    • Tourists in Times Square? I saw a Red Lobster ad the other day for some deal they’ve got going on, and at the bottom of the screen it actually said, “Price not valid for Times Square location.” They are straight up acknowledging that they gouge their prices to hell and back! They’re not even being sneaky about it.

      • In my one New York trip, we stayed in Jersey, and did touristy stuff in town. The jump in prices at McDonald’s between Jersey, NYC and Time Square was a steep curve, and made it quite clear that location is a license to gouge.

  5. The reviewer is not lying about the fact that something at that restaurant is actually called “Donkey Sauce” right? So, I’m confused as to what this alleged agenda could be out for…

  6. Outsiders who call NYers snooty have never taken public transportation.

  7. “It’s a great way to make a name for yourself, to go after a celebrity chef who is not a New Yorker.”
    Yep, that’s EXACTLY why he went after you, Guy, because you’re not a New Yorker.

  8. That’s a load of Donkey Sauce.

  9. The best comment I saw was “he looks like Smashmouth sounds”. Still laughing.

  10. all of it sounded like completely valid criticism to me. he admits some things had potential and describes why some of the food was so terrible. he doesn’t go after Fieri’s personality, really – and even uses his TV show as context for what he assume’s Fieri’s “vision” is for the food.

  11. I once heard Guy Fieri described as a “human cheese fry” and that’s really all that needs to be said about him.

  12. How depressing must it be to be this Guy? Any celebrity who is entirely dependant on their image, most of the time an awful, inhumane image, like frosted hair and spikes and terrible goatee, depresses the hell out of me. They can’t change. They have to wake up every day and continue with the same image. Efffff. I mean, goddam. I usually dress much nicer than I have to for work, but if I couldn’t, when it fit my damned mood, wear a t-shirt and jeans because otherwise I would risk breaking my identity and disappointing desperate fans, I would loathe myself.

    I would also be rich, however.

    • Oh the humanity of being rich. I don’t think he’d lose his fan base if he changed hairstyles or shaved the goatee. Look at how man celebs “shock” people” by doing just that.

  13. I mean, does the NYT restaurant critic need to make a name for himself? Does he, however, need to cool it with the rhetorical questions?

  14. The real question here is how in the world did he start that thing where people think they have to pronounce his made-up name with a fake Euro-accent? The dude’s actual name is Guy Ferry. It’s quite a move to make up a TV name that includes pseudo-foreign pronunciation. Very Guy Fieri move.

  15. Guy LeDouche flapping his fucking gums, great. Just accept you make the shittiest versions of the crappiest American food for shithead NYC tourists and move on, please.

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