« [Bumped] Petraeus: "This is what Democrats do to the gullible, and the prideful." | Main | "It's a dead end." »
November 15, 2012
Dead Restaurant Walking
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?.... 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?
Posted by gerardvanderleun at November 15, 2012 9:53 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
You wonder how they haven't thrown Bobby down and flayed him like that. Yet. Just a soupçon of le snobbisme, peut-être? Maybe the salt and fat nannies are lurking, just itching for a reason to get their even nosier noses all the way into the kitchen. Fieri is a nice, slow moving target. When he's sober:
http://www.hulu.com/watch/194729
Posted by: Jewel at November 15, 2012 10:33 AM
Nasty review, but I wouldn't be surprised if much of what the writer says is pretty close to the truth. Knowing Guy and his restaurants (as I do, he started here in Sonoma County and I see him out regularly at other restaurants), I can attest to both the Applebee's approach to his fare, as well as his attitude.
He's an entertainer, period.
And not too well liked by the vast majority of chefs in this area.
Posted by: Uncle Jefe at November 15, 2012 11:17 AM
Never trust anyone that fist-bumps.
Posted by: Potsie at November 15, 2012 1:07 PM
If you go to a Times Square restaurant run by the guy who does "Diners, Drive-Ins and Dives" and expect haute cuisine with all the trappings, you're a sucker. If you're The New York Times' restaurant critic and you go there expecting that, and you write a review as if you were expecting that, you're a big enough sucker that they ought to cover you in LEDs and mount you on one of the buildings.
Posted by: Rich Fader at November 15, 2012 6:06 PM