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(USA Today)   Guy Fieri says his new Times Square restaurant does not suck donkey sauce   (usatoday.com) divider line 212
    More: Followup, Times Square, Guy Fieri, Food Network, restaurants  
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12040 clicks; posted to Main » on 15 Nov 2012 at 11:02 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-15 11:30:36 PM  

Miss Burns: I have dined at a few of Bobby Flay's restaurants, and have never had anything but an exceptional experience. Mesa Grill (Nassau) and Bar Americain (NYC) and have never ever been disappointed, until we got the bill, that is. After these two outstanding experiences, when I hear he owns a place, I will be sure to give it a try.


I've heard Flay's Burger Palace is a different story: Mediocre burgers, soggy fries, and watery milkshakes at ridiculous prices.
 
2012-11-15 11:32:25 PM  

Broktun: It's a Brassier, not a fine dining establishment.


It's a brasserie, not a misspelling one letter short of being a support garment.
 
2012-11-16 12:04:21 AM  
Spanish Charlie's sirloin for two with cilantro-lime potato skins, $33.
 
2012-11-16 02:51:11 AM  
You can't be screaming 'more time, Jacob, give me more time'. Restaurant business doesn't work that way. You open your doors, a critic is coming sooner rather than later. You had better be at your best right out of the gate. And in perpetuity, really. It does not take much and it does not take long to sink a restaurant.

As for everything going wrong in a restaurant, well, ask Gordon Ramsay about that.

knobmaker: When I'm looking to go out to eat, I look for good places to go, not bad places to avoid. Going to a pricey restaurant is an act of consumption considerable enough to make a bit of research worthwhile, and I want to know where to go to be happy, not where to avoid going. If I were this guy's editor, I'd tell him that if he can't find good places to review, he should look for new employment.


I get what you're saying, but there are some places that are just so prominent that you almost have no choice but to review them because so many of your readers are likely to eat there unless they hear something bad about it. A restaurant on Times Square is one of those places. You don't have a choice. It's like a video game reviewer refusing to cover Madden.
 
2012-11-16 07:47:02 AM  

ModernPrimitive01: I don't really care to eat at a celebrity chef's restaurant (Anthony Bourdain might be the exception because I am a fan of his) but I have learned some cool cooking ideas from Diner Drive Ins and Dives.

/learned the best way to make wings is to fry them first, then add sauce, then put them on the grill for a few minutes to let everything caramelize. After doing this, other ways of doing wings just won't cut it


I actually modified Pak-Pak's method to do it entirely via frying pan (pan-fry, dump grease, throw in glaze, cook to complete) and it works pretty good as well. Probably not as good as the whole three-step process, but minus prep the cooking process only takes 15 mins max so it's a good, fast way to throw together a 2-3 person serving of wings.
 
2012-11-16 09:49:20 AM  

vudukungfu: Want to be a hot shot TV chef? Do a show that shows you how to get by in this economy and provide nutrition, and variety on a budget, asshole. (looking at you Bozos in Dodin Bouffants)


Done in one, but I realized I needed a better kitchen than my $750/mo 720sqft apartment could supply. I keep the place sanitary (guys, I brew beer there, any infection has massive impact), but it still looks like a nightmare. One square meter of counter space, too. No window on the oven.

So I threw down $50,000 for a house. I'll be spending about $500 to re-do the kitchen floors (porcelain tile instead of the linoleum there), $3000 for new granite countertops, maybe $500 to re-organize the kitchen (building an extension island), and $5000 on high-end kitchen appliances (a French door refrigerator, a $1000-ish dishwasher, and an oven). Then I just need a decent video camera and tripod. Guess I just need to come up with nine grand.

It's taken me months just to close on a house. I've got enough on hand to pay ALL my debt off but I have to spend it on closing and down payment. Probably take 3-5 more months to rebuild and stock the kitchen.
 
2012-11-16 11:14:34 AM  
one look at the guy and i think 'cheap gimmiks' ... at best!
 
2012-11-16 12:04:54 PM  

ModernPrimitive01: I don't really care to eat at a celebrity chef's restaurant (Anthony Bourdain might be the exception because I am a fan of his) but I have learned some cool cooking ideas from Diner Drive Ins and Dives.

/learned the best way to make wings is to fry them first, then add sauce, then put them on the grill for a few minutes to let everything caramelize. After doing this, other ways of doing wings just won't cut it


I haven't been to many, but Michael Symon's restaurants (I've only been to 2) were both fantastic. I've also heard great things about Bobby Flay's places.
 
2012-11-16 01:30:28 PM  

intotheabyss81: Looks like a job for
[imgc.allpostersimages.com image 316x488] 

/Souperman


Irvine looks like Robert Fripp on steroids.
 
2012-11-16 05:34:44 PM  

TheDirtyNacho: I feel compelled to link to this blog of a girl that is slowly cooking her way through Guy's awful cookbook.


Thanks for posting. The blog is hilarious. I can't wait for the next installment.
 
2012-11-17 04:50:53 AM  
Rajun Cajun yellowfin tuna mini tacos with campfire onion rings, market price.
 
2012-11-17 08:07:45 PM  

TheDirtyNacho: He asks for 6 more months. It's been open 2 months. If a restaurant takes 8 farking months to get its act together, it deserves to go out of business.

Also, for 2 minutes of fun check out the Guy Fieri dish generator

5 a.m. tri-tip taquitos with Jack Daniels tater tots, market price.



I got Chicken-fried meatloaf platter with Santa Rosa-style cornbread, $14 (only for kids under 12). 

/goddamn that is just sick and wrong
 
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