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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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12045 clicks; posted to Main » on 15 Nov 2012 at 11:02 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



212 Comments   (+0 »)
   
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2012-11-15 11:05:09 AM  
It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.
 
2012-11-15 11:06:01 AM  
He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.
 
2012-11-15 11:06:19 AM  
Well, that makes one good review, I guess.

Full Stars!!! Highly Recommended!!! by owner
 
2012-11-15 11:06:23 AM  
The human equivalent of fried cheese.
 
2012-11-15 11:07:08 AM  

InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.


And if it's as bad as the review says, you're better off visiting the Sabrett stand.
 
2012-11-15 11:07:26 AM  

IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.


In Guy's defense (ughhh, how did I even just type that), it is in New York, which means he probably has to hire a lot of New Yorkers.
 
2012-11-15 11:08:04 AM  
All I got from that article was.."blah blah blah Savannah Guthrie."

xfinity.comcast.net
 
2012-11-15 11:08:08 AM  
That's not exactly what he says. It's more along the lines of "Yeah, we're sub-par, but we're working on it. I can't believe that we got everything wrong, though; the reviewer must have had a hidden agenda."
 
2012-11-15 11:08:16 AM  
Looks like he needs Karl Welzein's help after all.
 
2012-11-15 11:08:17 AM  
Did he answer any of the questions?

"To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water. It's a great way to make a name for yourself - go after a celebrity chef that's not a New Yorker that's doing big concept in his second month."

Ah. Go after the source, not the article.

If anyone knows about how you "sensationalize something," it's this douchebag.
 
2012-11-15 11:08:20 AM  
I cannot stand that guy but I do like alot of the food they show on his show
 
2012-11-15 11:08:20 AM  
 
2012-11-15 11:09:09 AM  
shiat sandwich.
 
2012-11-15 11:09:14 AM  
the reviewer also likely didn't give it a fair shake, most of us already have a low opionion of professional food taster guy, and likley would hold it to a "higher" standard so we could look for something wrong. the whole review was just a big look at me show
 
2012-11-15 11:09:17 AM  

IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.


Spike should send in the Bar Rescue guy to fix it for Guy.
 
2012-11-15 11:09:53 AM  
Guy Fieri trifecta now in play.
 
2012-11-15 11:09:57 AM  

Tillmaster: That's not exactly what he says. It's more along the lines of "Yeah, we're sub-par, but we're working on it. I can't believe that we got everything wrong, though; the reviewer must have had a hidden agenda."


Thanks, Obama

First NYT shills for you leading up to the election, and now you're sending reviewers to badmouth Guy Fieri before he can testify about Benghazi. It's a coverup!
 
2012-11-15 11:09:59 AM  

blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]


You checked her wiki?
 
2012-11-15 11:10:10 AM  
Mixed opinions on this. Irate Shadow nailed it...asking for more time screams amateur hour. Also, as someone who doesn't watch TV and has no idea who this Guy is, I have to admit he looks like a total douchecanoe.

OTOH there's no need for a review like that, and I felt that closing his rebuttal saying he stood by his team was the right thing to do.
 
2012-11-15 11:10:53 AM  

pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.


Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand
 
2012-11-15 11:11:29 AM  

Kraftwerk Orange: "Lick my sweaty taint you pretentious, arrogant, pencil pushing dickweed. I hope you enjoy scribbling critiques for your own blog when the Internet finally kills your wheezing, geriatric husk of a business model, you irrelevant, chirping assbag. I'm an icon, you're artifact!"


I am now dumber for reading some of that :(
 
2012-11-15 11:11:46 AM  
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
 
2012-11-15 11:11:54 AM  
Diners, Drive-Ins, Dives and a Diminutive Douchebag
 
2012-11-15 11:12:03 AM  
He is a walking crime against food and human decency.
 
2012-11-15 11:12:11 AM  

Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?


Should I?
 
2012-11-15 11:12:41 AM  

Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand


Exactly. Which is why it's the only place on Times Square I will eat. TS is not the place for quality NYC food. Preaching to the choir, probably, but yeah...
 
2012-11-15 11:12:49 AM  
It's the damn Liberal/Conservative (circle one) media. They are always out to slander those chubby douche nozzles with frosted tips who try too hard to be cool and than open a TGIFs in Times square. I mean, really, don't those libtards/Nazis (circle one) realize that the only four star restaurants in Times square is the ESPN Sportszone and Goofy Fieri is just pandering to the tourists who will shovel anything fried into their gaping pie holes? Man, I hate them.
 
2012-11-15 11:13:38 AM  

Butthurted: It's the damn Liberal/Conservative (circle one) media. They are always out to slander those chubby douche nozzles with frosted tips who try too hard to be cool and than open a TGIFs in Times square. I mean, really, don't those libtards/Nazis (circle one) realize that the only four star restaurants in Times square is the ESPN Sportszone and Goofy Fieri is just pandering to the tourists who will shovel anything fried into their gaping pie holes? Man, I hate them.


lulz
 
2012-11-15 11:14:05 AM  

blatz514: Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?

Should I?


Guthrie received her undergraduate degree in journalism from the University of Arizona, graduating Cum laude in 1993. ..... receiving a Juris Doctor from Georgetown University Law Center, where she graduated Magna Cum Laude in 2002. She is a member of the bars of the District of Columbia and Arizona, having scored first place on the Arizona Bar Exam.


/Hot and very smart
 
2012-11-15 11:15:00 AM  
I saw a couple of episodes of "the next food network star" and the VPs of FoodTV were always on the lookout for another Guy Fieri. They should strip the "Food" part out FoodTV.
 
2012-11-15 11:15:01 AM  
I would pay to see someone smack those stupid sunglasses off of the back of his head.
 
2012-11-15 11:15:47 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


except Tony B doesn't own any restaurants.
 
2012-11-15 11:16:08 AM  

Turfshoe: I would pay to see someone smack those stupid sunglasses off of the back of his head.


Can't... they are surgically implanted
 
2012-11-15 11:16:24 AM  

mcwehrle: 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

except Tony B doesn't own any restaurants.


in that case I stand by the first part of my statement
 
2012-11-15 11:16:25 AM  

Frankenstorm: shiat sandwich.


Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)
 
2012-11-15 11:17:34 AM  
This coming from a guy who uses donkey sauce as a hair product.
 
2012-11-15 11:17:34 AM  

ModernPrimitive01: mcwehrle: 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

except Tony B doesn't own any restaurants.

in that case I stand by the first part of my statement


I agree with you completely. :)
 
2012-11-15 11:18:09 AM  

Mazzic518: blatz514: Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?

Should I?

Guthrie received her undergraduate degree in journalism from the University of Arizona, graduating Cum laude in 1993. ..... receiving a Juris Doctor from Georgetown University Law Center, where she graduated Magna Cum Laude in 2002. She is a member of the bars of the District of Columbia and Arizona, having scored first place on the Arizona Bar Exam.


/Hot and very smart


Oh, that part. Yep, knew that already. I'll post another pic just to please ourselves.

www.eonline.com
 
2012-11-15 11:18:09 AM  

vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)


Ramen kool-aid beer and cigarettes are hard?
 
2012-11-15 11:18:23 AM  
Haters gonna hate, lovers wanna love, we don't even want, none of the above, we want some real good food.
 
2012-11-15 11:20:04 AM  

Mazzic518: vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)

Ramen kool-aid beer and cigarettes are hard?


What the hell is "Ramen kool-aid beer?"
 
2012-11-15 11:20:23 AM  

vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)


My ex-wife was supremely good at that. I encouraged her to do a cooking show, if only on YouTube.
 
2012-11-15 11:20:48 AM  
3.bp.blogspot.com
 
2012-11-15 11:20:54 AM  

blatz514: Mazzic518: vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)

Ramen kool-aid beer and cigarettes are hard?

What the hell is "Ramen kool-aid beer?"


It is what non grammar Nazis eat
 
2012-11-15 11:21:39 AM  
Sounds like a CAT5 hurricane in a teacup.

/meh
 
2012-11-15 11:22:36 AM  

IronButterfly: Sounds like a CAT5 hurricane in a teacup.

/meh


upload.wikimedia.org
 
2012-11-15 11:23:09 AM  
If I was a reviewer and had subpar food served to me, I would take a picture of the sad food and present it as Exhibit A. Too bad you can't photograph how it tastes.
 
2012-11-15 11:23:26 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 prefer to smoke them first, then drop them in the fryer for a minute or so to crisp up. I might have gotten that from triple D myself.
 
2012-11-15 11:23:34 AM  
As Bill Hicks would have said, Guy is a demon set loose to lower the standards.
 
2012-11-15 11:24:10 AM  

Mazzic518: blatz514: Mazzic518: vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)

Ramen kool-aid beer and cigarettes are hard?

What the hell is "Ramen kool-aid beer?"

It is what non grammar Nazis eat


Being a poor bastard, it almost sounded something that I would be interested in concocting.

/or something Guy would make
 
2012-11-15 11:26:01 AM  

Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand


If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.
 
2012-11-15 11:26:21 AM  
I find I'm a conglomeration of the previously stated opinions here. Fieri has too much experience and cache in the business at this point to get away with a simple, hey it's been two months, give us more time. Bad recipes and crap food prep are things you take care of well before the 60 day mark. If it's a clown operation, then own it and fix it.

On the other hand, the review Pete Wells wrote was unflinchingly scathing, remarkably unbalanced, and comes across as someone who has very personal animosity against Fiery or at least the ludicrous over the top food bro personality that Fieri portrays. It's entirely possible that Wells found not one redeemable thing about this new restaurant, but the unprofessional tone of the piece really just gives the impression that Wells has an axe to grind or is just trolling a "celebrity" "chef".
 
2012-11-15 11:26:37 AM  
Great. Now I want wings.

/homersimpsondrooling.jpg
 
2012-11-15 11:27:14 AM  

pacochu: 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 prefer to smoke them first, then drop them in the fryer for a minute or so to crisp up. I might have gotten that from triple D myself.


That kinda makes me wonder why some of these places let Guy in? Sure it's good publicity, but the dude will probably rip your ideas after you show him how to make your best dishes.
 
2012-11-15 11:27:30 AM  

blatz514: Ramen kool-aid beer and cigarettes are hard?

What the hell is "Ramen kool-aid beer?"


[shutupandtakemymoney.jpg]
 
2012-11-15 11:28:13 AM  
"To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water."

he did say your staff was "well-meaning".

I still can't understand how Triple D played up Havana Hideout like they were god's gift to cuban sandwich consumers yet you can't order one without pickles.
 
2012-11-15 11:28:45 AM  
I hate Guy, and I remember when he was on the show that chose the next Food Network star. The gay black guy was so much better than him.
 
2012-11-15 11:30:16 AM  

ModernPrimitive01: mcwehrle: 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

except Tony B doesn't own any restaurants.

in that case I stand by the first part of my statement


Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.
 
2012-11-15 11:31:11 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


Bourdain loved Bobby Flay's restaurant on No Reservations.
 
2012-11-15 11:32:29 AM  
Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?
 
2012-11-15 11:32:40 AM  
I smell a very special episode of Hells Kitchen coming up.

Needs some Gordon Farking Ramsay!!!
 
2012-11-15 11:33:52 AM  

Kraftwerk Orange: "Lick my sweaty taint you pretentious, arrogant, pencil pushing dickweed. I hope you enjoy scribbling critiques for your own blog when the Internet finally kills your wheezing, geriatric husk of a business model, you irrelevant, chirping assbag. I'm an icon, you're artifact!"


Sorta funny, but like everything there is a grain of truth - food critics (like all paid to review) can often be pompous windbags with overly inflated sense of worth. Food is (literally) up to individual taste. Some may like it, some may not - but to proclaim your palate is superior over all others and can deliver the verdict is hubris.

/I picture the "Stop Liking What I Don't Like" kid as the reviewer.
 
2012-11-15 11:34:45 AM  
Hey Guy, go cook me a chicken pot pie, Biatch !
 
2012-11-15 11:35:08 AM  

stonelotus: "To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water."

he did say your staff was "well-meaning".

I still can't understand how Triple D played up Havana Hideout like they were god's gift to cuban sandwich consumers yet you can't order one without pickles.


You can order a Cuban without pickles. It's called a sandwich.
 
2012-11-15 11:35:20 AM  
I'm gagging just thinking about finding a Guy Fieri hair in my food.
 
2012-11-15 11:35:35 AM  
I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.
 
2012-11-15 11:37:07 AM  
What?! Guy Fieri has no f*cking clue how to run a restaurant?! This is shocking!

/Almost as shocking as if you told me he has no real skills whatsoever
 
2012-11-15 11:40:01 AM  
Just putting this out there:

Times Square is roughly 99% tourist trap trash, that also goes for the food. If you can't even reach that low bar of quality, just gtfo.
 
2012-11-15 11:40:55 AM  

Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.


It's a Brassier, not a fine dining establishment.
 
2012-11-15 11:41:45 AM  

Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.


It simply brings to mind some poor sod jerking off a donkey and harvesting the ejaculate into a ramekin . That is the problem.
 
2012-11-15 11:41:46 AM  

IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.


How long have Denny's been around? So longevity is an automatic marque of quality now?

/looks at Radio Shack too
 
2012-11-15 11:41:58 AM  

Pants full of macaroni!!: Guy Fieri trifecta now in play.


Pretty sure that one unlocks the 7th seal, doesn't it?
 
2012-11-15 11:42:29 AM  

rufus-t-firefly: Did he answer any of the questions?


Careful, do you want this thread to turn into a Questions Only thread like the thread about the review?
 
2012-11-15 11:42:30 AM  

poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?


YES! That was exactly what I was thinking after reading the NYT review.

I bet Guy Fieri has a 9000-item menu with pictures of all the food.
 
2012-11-15 11:42:41 AM  
In other news, Guy Fieri begins experimenting with deep-fried donkey sauce at his restaurant.
 
2012-11-15 11:42:46 AM  

H31N0US: Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand

If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.


Where's the Olive Garden?
 
2012-11-15 11:43:12 AM  

Broktun: Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.

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


"My Cup Runneth Over" would be a good brasserie name.
 
2012-11-15 11:43:35 AM  
"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so."

-Anton Ego from Pixar's Ratatouille.
 
2012-11-15 11:43:43 AM  

Lem Motlow: stonelotus: "To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water."

he did say your staff was "well-meaning".

I still can't understand how Triple D played up Havana Hideout like they were god's gift to cuban sandwich consumers yet you can't order one without pickles.

You can order a Cuban without pickles. It's called a sandwich.


not at Havana Hideout.
 
2012-11-15 11:43:53 AM  

lohphat: How long have Denny's been around? So longevity is an automatic marque of quality now?


For what it is, Denny's IS a marque of quality. Note, for what it is.
 
2012-11-15 11:44:24 AM  

Broktun: Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.

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


...or "Otto Titzling's"
 
2012-11-15 11:44:32 AM  
Here's the hidden agenda: you're a celebrity chef, a very experienced restauranteur, and you've had 60 days to iron out the kinks in a place that charges $18 for a burger in a city with vast restaurant talent to support you. The reviewer seems to expect that Guy Fieri would run his restaurant in such a way to produce a product commensurate with the price and his experience. He even cited the standards one could expect at Johnny Garlic's that were woefully missed at American Kitchen.

Sounds like a guy with an axe to grind: the "stop fleecing people" axe.
 
2012-11-15 11:45:26 AM  

Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.


And I think Tony would agree. He's never claimed to be anything more than competent.
 
2012-11-15 11:45:32 AM  

InfernalCatfish: lohphat: How long have Denny's been around? So longevity is an automatic marque of quality now?

For what it is, Denny's IS a marque of quality. Note, for what it is.


Like Waffle House.

/"mediocre" is a quality
 
2012-11-15 11:46:26 AM  

syberpud: Kraftwerk Orange: "Lick my sweaty taint you pretentious, arrogant, pencil pushing dickweed. I hope you enjoy scribbling critiques for your own blog when the Internet finally kills your wheezing, geriatric husk of a business model, you irrelevant, chirping assbag. I'm an icon, you're artifact!"

Sorta funny, but like everything there is a grain of truth - food critics (like all paid to review) can often be pompous windbags with overly inflated sense of worth. Food is (literally) up to individual taste. Some may like it, some may not - but to proclaim your palate is superior over all others and can deliver the verdict is hubris.

/I picture the "Stop Liking What I Don't Like" kid as the reviewer.


You know, I think I just White Knighted Guy Farking Fieri. That's a first for me.
 
2012-11-15 11:47:02 AM  

poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?


F*cking yes please!
 
2012-11-15 11:49:13 AM  
FTFA: Fieri didn't think it was fair to visit the restaurant four times in two months. "That's tough times, especially this size of a restaurant."

Hey Guy Ferry (his given name), Are you implying that it is simply not possible to open a large restaurant and serve a decent meal within 2 months? Is cooking food and selling it to people such a fledgling industry that you'll require many months to perfect it?
 
2012-11-15 11:49:36 AM  
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.
 
2012-11-15 11:50:40 AM  

lohphat: Like Waffle House.

/"mediocre" is a quality


Agreed. However, Denny's and Waffle House doesn't try to be spectacular. They are trying to be consistently mediocre. And in that, they are successful. I'm not going to Denny's to be wow'd. I'm going to get some bacon and eggs and a cup of coffee, and then get on with my life.
 
2012-11-15 11:52:20 AM  
What does Guy bring to the table (no pun intended)? Dumbing everything down to diner-level food? Eggs and foie gras on sourdough, deep fried and drizzled with a pomegranate reduction?

Even if his skill was "running a restaurant", it looks like he fails. His only discernible skill at this point is "ability to make Food Network brass think his celebrity will be worth a damn". They may have been right, but it no longer has nothing to do with food, and now his name is mud pie.
 
2012-11-15 11:52:53 AM  

InfernalCatfish: lohphat: Like Waffle House.

/"mediocre" is a quality

Agreed. However, Denny's and Waffle House doesn't try to be spectacular. They are trying to be consistently mediocre. And in that, they are successful. I'm not going to Denny's to be wow'd. I'm going to get some bacon and eggs and a cup of coffee, and then get on with my life.


Thus Feri's place is no different from a Waffle House finding a Gucci bag in a dumpster and acting like Ivana Trump
 
2012-11-15 11:54:25 AM  

Rapmaster2000: H31N0US: Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand

If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.

Where's the Olive Garden?


About 3 miles west on Rt 3 in Secacucs. Along that vein, the Red Lobster on 41st and 7th or the Bubba Gump on Broadway might appease your discriminating palate.
 
2012-11-15 11:55:48 AM  

stevie1der: The review Pete Wells wrote was unflinchingly scathing, remarkably unbalanced, and comes across as someone who has very personal animosity against Fiery or at least the ludicrous over the top food bro personality that Fieri portrays. It's entirely possible that Wells found not one redeemable thing about this new restaurant, but the unprofessional tone of the piece really just gives the impression that Wells has an axe to grind or is just trolling a "celebrity" "chef".


i'mokaywiththis.jpg
 
2012-11-15 11:57:36 AM  

poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?


Are you a wizard?
 
2012-11-15 11:58:30 AM  

InfernalCatfish: lohphat: Like Waffle House.

/"mediocre" is a quality

Agreed. However, Denny's and Waffle House doesn't try to be spectacular. They are trying to be consistently mediocre. And in that, they are successful. I'm not going to Denny's to be wow'd. I'm going to get some bacon and eggs and a cup of coffee, and then get on with my life.


True. But I loves me some WH hash browns scattered, covered, and chunked.
 
2012-11-15 11:59:30 AM  

Dr Dreidel: What does Guy bring to the table (no pun intended)? Dumbing everything down to diner-level food? Eggs and foie gras on sourdough, deep fried and drizzled with a pomegranate reduction?

Even if his skill was "running a restaurant", it looks like he fails. His only discernible skill at this point is "ability to make Food Network brass think his celebrity will be worth a damn". They may have been right, but it no longer has nothing to do with food, and now his name is mud pie.


His name is only mud as far as serious foodie types who enjoy perusing blogs to find the next great thing are concerned. Whenever there's a backlash from that subculture against someone, it's a safe bet that Average Joe thinks that person is teh awesome. Which unfortunately means Food Network continuing the All Guy All the Time programming strategy.
 
2012-11-15 12:02:56 PM  

mcwehrle: 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

except Tony B doesn't own any restaurants.


Probably a good thing, and definitely a wise move. Not that he wouldn't do a great job. Anyway, I believe the NYT review. That said, if it were the place's first two months, it's bound to royally fark up. Most reviewers here in Chicago won't bother until after a restaurant's first 3 months of operation.
 
2012-11-15 12:03:37 PM  
I am not surprised with this development. You just knew Guy wasn't going to have the time to oversee everything at the restaurant, what with him having to constantly run back and forth to Tijuana for more Donkey Sauce.
 
2012-11-15 12:03:56 PM  

stevenboof: IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.

In Guy's defense (ughhh, how did I even just type that), it is in New York, which means he probably has to hire a lot of New Yorkers.


And New Yorkers certainly know nothing of the restaurant business.
 
2012-11-15 12:04:33 PM  
Any fat bastard pitching Jack Daniels ribs for TGIF should be shot in the dick.
 
2012-11-15 12:04:44 PM  

stevie1der: On the other hand, the review Pete Wells wrote was unflinchingly scathing, remarkably unbalanced, and comes across as someone who has very personal animosity against Fiery or at least the ludicrous over the top food bro personality that Fieri portrays. It's entirely possible that Wells found not one redeemable thing about this new restaurant, but the unprofessional tone of the piece really just gives the impression that Wells has an axe to grind or is just trolling a "celebrity" "chef".


And yet I don't have a problem with this.

/just glad someone finally did it
 
2012-11-15 12:05:48 PM  
He's like the Sammy Hagar of the food world.
 
2012-11-15 12:06:45 PM  
The only reason I watch his D,D&D show is the great recipes that show up. It highlights great cooking that can be found in this country that doesn't require taking out a loan to pay the dinner bill. There is a recipe for thanksgiving leftovers that are turned into deep-fried balls of sheer bliss that will be put to use next week.

Turkey Balls
 
2012-11-15 12:06:51 PM  

Mazzic518: vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)

Ramen kool-aid beer and cigarettes are hard?


Food stamp people I see at the store are always buying steaks.
 
2012-11-15 12:07:36 PM  

Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.


I would agree. When I'm in NYC - I still make it a point to stop by the place for lunch.
 
2012-11-15 12:08:09 PM  
i will never know
 
2012-11-15 12:08:26 PM  
He visited the Marietta Diner down here which gave them the impetus (and perhaps the uptick in business) to renovate. It's busy almost 24 hrs a day now.

And yes, their food is actually pretty damn good.
 
2012-11-15 12:11:51 PM  
I don't watch his show since he is so insufferable, but his scouts do send him pretty decent places.
 
2012-11-15 12:12:33 PM  
As much as I can't stand Guy, I have to agree that the critic went in with an ax to grind. The review, while comical at points, was done in such a petty and childish manner that it became off-putting about half way through. Sophomoric at best with some big words thrown in to give an air of sophistication.

I give the review: ★★½
 
2012-11-15 12:14:26 PM  

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


Tempura meatloaf cannelloni with Jack Daniels cottage fries, $27.
 
2012-11-15 12:14:29 PM  

Representative of the unwashed masses: poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?

Are you a wizard?


11 seconds.

The episode of Kitchen Nightmares would be even better if Gordon arrived and acted in character as Guy Fieri, complete with dyed hair and sunglasses, and treated his kitchen like Drive-Ins, Diners, and Dives.
 
2012-11-15 12:18:51 PM  

HatMadeOfAss: As much as I can't stand Guy, I have to agree that the critic went in with an ax to grind. The review, while comical at points, was done in such a petty and childish manner that it became off-putting about half way through. Sophomoric at best with some big words thrown in to give an air of sophistication.

I give the review: ★★½


I find your post shallow and pendantic, two points.
And if I wanted fish like that, I would have burned a box of Mrs. Pauls.
 
2012-11-15 12:28:19 PM  
After what he did to sam roberts on O&A.. fark GUY... what a flaming piece of shiat...
 
2012-11-15 12:33:26 PM  
pretty much, if you have a restaurant in Times Square...it sucks Donkey Balls. period.
 
2012-11-15 12:34:07 PM  

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

Tempura meatloaf cannelloni with Jack Daniels cottage fries, $27.



You-kill-it-we-grill-it catfish platter with drunken monkey corn on the cob, $25 (comes with choice of soup or salad).
 
2012-11-15 12:35:06 PM  

tricycleracer: IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.

Spike should send in the Bar Rescue guy to fix it for Guy.


You're a genius.
 
2012-11-15 12:45:52 PM  

Broktun: 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

Bourdain loved Bobby Flay's restaurant on No Reservations.


I recall him saying, "I hate it like poison.".
 
2012-11-15 12:46:50 PM  
Looks like a job for
imgc.allpostersimages.com 

/Souperman
 
2012-11-15 12:46:57 PM  
Although the review makes me want to avoid that place next time I'm in the city, it's a symptom of what is wrong with reviewing as a career. I've only had one really vicious review in my writing life, and it was in Fangoria, so it didn't hurt my feelings too much. But when I was reviewing books, a job I did for 20 some years, I resisted completely the temptation to publish killer reviews (though I did write a few; I just didn't send them to my editor for publication.) They are, it must be admitted, a lot of fun to write, but they do not serve the audience as well as positive reviews do. I read a lot of terrible books in those years, but I also read a lot of good books... so many that even though I only reviewed the good ones, I couldn't review all the good ones. Why waste any precious space on lambasting losers, when so many good writers fall by the wayside and receive no attention from reviewers and public?

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.
 
2012-11-15 12:50:51 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.


General Tso's pastrami mini-calzones with kung pao potato skins! Yum!
 
2012-11-15 12:52:14 PM  
Looks like Guy will continue his Triple D tour of America alone. The Biden as sidekick petition has been removed.

Thanks to all who signed. All 3 of you.
 
2012-11-15 12:53:03 PM  

HotWingConspiracy: stevenboof: IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.

In Guy's defense (ughhh, how did I even just type that), it is in New York, which means he probably has to hire a lot of New Yorkers.

And New Yorkers certainly know nothing of the restaurant business.


I think his comment has more to do with New Yorkers being pricks, not their knowledge of the restaurant business.
 
2012-11-15 12:55:25 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.


Tomahawk crayfish flatbread with Uncle Dino's corn on the cob, $27.
 
2012-11-15 12:59:04 PM  

mcreadyblue: Mazzic518: vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)

Ramen kool-aid beer and cigarettes are hard?

Food stamp people I see at the store are always buying steaks.


Fun fact we sell more shrimp the first week of the month than all the other weeks :(
 
2012-11-15 12:59:08 PM  

AverageAmericanGuy: Looks like Guy will continue his Triple D tour of America alone. The Biden as sidekick petition has been removed.

Thanks to all who signed. All 3 of you.


I wouldn't subject the Bidens to traveling with Guy. That's grade A Gitmo-style torture.
 
2012-11-15 01:00:16 PM  

PsyLord: AverageAmericanGuy: Looks like Guy will continue his Triple D tour of America alone. The Biden as sidekick petition has been removed.

Thanks to all who signed. All 3 of you.

I wouldn't subject the Bidens to traveling with Guy. That's grade A Gitmo-style torture.


They would take separate cars. Fieri in his Mustang. Biden in his Trans Am.

It would have been gnarly. Pure money.
 
2012-11-15 01:00:19 PM  

Rapmaster2000: H31N0US: Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand

If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.

Where's the Olive Garden?


I laughed out loud. nice!
 
2012-11-15 01:04:08 PM  
It always seems the best food on DD&D is coming out of little hole in the wall or family run places. I wouldn't expect great food in a 500 seat restaurant.
 
2012-11-15 01:06:44 PM  
Everyone in this thread is just a corncob who cant handle the bold flavors of the bad boy lifestyle that this resturant or Capt Karl's Pizza Ship bring to the table. You all are juat as bad as Dave, kemosabe.

/you guys
 
2012-11-15 01:06:47 PM  

pxlboy: He visited the Marietta Diner down here which gave them the impetus (and perhaps the uptick in business) to renovate. It's busy almost 24 hrs a day now.

And yes, their food is actually pretty damn good.


My wife and I go there occasionally with our 2 year old daughter. Usually we split something and still can't finish it.

But they have pretty much always been busy.
 
2012-11-15 01:07:13 PM  
He's just so douchey.
 
2012-11-15 01:08:03 PM  
But does he garnish everything with raisins in his restaurant?

Gobble gobble... full throbble!

/sorry for the ad
 
2012-11-15 01:08:29 PM  
You mean the restaurant owned by the guy who dresses like he's in a pit crew at a NASCAR race sucks? I'm shocked.
 
2012-11-15 01:09:33 PM  

Rapmaster2000: H31N0US: Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand

If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.

Where's the Olive Garden?


I hear a new one just opened in grand Forks
 
2012-11-15 01:11:54 PM  

NutznGum: You mean the restaurant owned by the guy who dresses like he's in a pit crew at a NASCAR race sucks? I'm shocked.


How dare you besmirch the good name of NASCAR! I will await your apology.
 
2012-11-15 01:15:07 PM  

Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?


This wiki? cause it's pretty weird.
 
2012-11-15 01:17:54 PM  

Two16: Broktun: 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

Bourdain loved Bobby Flay's restaurant on No Reservations.

I recall him saying, "I hate it like poison.".


I think he went into the restaurant wanting to hate it, but said "it didn't suck".

I think in Vegas he had French Fries that were better than his at Les halles.
 
2012-11-15 01:21:31 PM  

Mazzic518: mcreadyblue: Mazzic518: vudukungfu: Frankenstorm: shiat sandwich.

Au contraire mon frere, a portion of a shiat sandwich is edible.
A Guy Fieri concoction might be either wholly inedible or overpriced, to both.

Any any rate, hoity toity asses who pretend to be chefs on TV wouldn't last two days as a dishwasher/prep cook at a busy joint. And they couldn't figure out how to cook for a family of 6 on food stamps while a lot of people out there do.

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)

Ramen kool-aid beer and cigarettes are hard?

Food stamp people I see at the store are always buying steaks.

Fun fact we sell more shrimp the first week of the month than all the other weeks :(


Which is why they need a show tehy can sit on their fat asses and watch so they know how to stretch the dollar.
They would eat better.
You would sell more skrimps.
 
2012-11-15 01:25:12 PM  

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

.


Philly-style tuna sliders with Hawaiian-style guacamole, $39.


ewwwwww
 
2012-11-15 01:26:07 PM  
I like Triple D but I hate that guy. His real name is Guy Ferry, FERRY! I'm glad there is now a Canadian equivalent to that show.
 
2012-11-15 01:26:51 PM  

Wrong Trousers: Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?

This wiki? cause it's pretty weird.


Now that is just creepy lol
 
2012-11-15 01:30:46 PM  

Komplex:

Having eaten at Les Halles when he [Bourdain] was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.


Interestingly, that sentence pretty much describes how Anthony Bourdain describes himself as a cook.
 
2012-11-15 01:36:57 PM  

DSF6969: 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.

Tomahawk crayfish flatbread with Uncle Dino's corn on the cob, $27.


Cedar plank meatloaf buns with roasted garlic wontons, $14 (only for kids under 12).

I don't even
 
2012-11-15 01:40:10 PM  

Mazzic518: Fun fact we sell more shrimp the first week of the month than all the other weeks :(


shrimp are actually one of the cheaper options for seafood at my local supermarket (not counting stuff on sale, but poor people have to buy stuff they can getin bulk and store, like frozen shrimp over a fresh salmon steak.) price per pound for the little ones is on par with better cuts of pork, boneless chicken and most of the beef.
 
2012-11-15 01:42:32 PM  
I love "Diners, Drive ins and Dives". Food porn at its finest. The only thing that would make it better would be removing Guy Fieri.
 
2012-11-15 01:47:56 PM  
Welcome to Faker Town

Fake review removed from Yelp page

I posted the Yelp link in yesterday's thread. Also, here's the Urban Spoon link for the place.
 
2012-11-15 01:51:04 PM  

CognaciousThunk: Welcome to Faker Town

Fake review removed from Yelp page

I posted the Yelp link in yesterday's thread. Also, here's the Urban Spoon link for the place.


From that page, I saw this:

The Worst Lines of Guy Fieri's NYT Review, With Cats
 
2012-11-15 01:52:51 PM  

Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.


It's what comes out when he taps that ass.
 
2012-11-15 01:55:14 PM  

tlchwi02: Mazzic518: Fun fact we sell more shrimp the first week of the month than all the other weeks :(

shrimp are actually one of the cheaper options for seafood at my local supermarket (not counting stuff on sale, but poor people have to buy stuff they can getin bulk and store, like frozen shrimp over a fresh salmon steak.) price per pound for the little ones is on par with better cuts of pork, boneless chicken and most of the beef.


70-90 cooked frozen shimp is like $7/lb.... boneless chicken breasts are $1.99/lb Boneless Center cut pork chops are $2.99/lb
 
2012-11-15 02:05:38 PM  

factoryconnection: Here's the hidden agenda: you're a celebrity chef, a very experienced restauranteur, and you've had 60 days to iron out the kinks in a place that charges $18 for a burger in a city with vast restaurant talent to support you.


Well, in defense of the menu, $13 is good for a PB&J though, right?
 
2012-11-15 02:05:46 PM  

Ready-set: Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.

It's what comes out when he taps that ass.


From the Food Network site. I like garlic, but 1/4 cup? Damn.

"Donkey" Sauce:

1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.
 
2012-11-15 02:08:34 PM  

CognaciousThunk: Ready-set: Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.

It's what comes out when he taps that ass.

From the Food Network site. I like garlic, but 1/4 cup? Damn.

"Donkey" Sauce:

1 cup prepared mayonnaise
1/4 cup roasted garlic

1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.



WTH kind of sorcery is this?!?!
 
2012-11-15 02:11:43 PM  
yeah, saw that. Apparently ol' Guy is licking the spoon as he makes this stuff.
 
2012-11-15 02:18:06 PM  

Wrong Trousers: Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?

This wiki? cause it's pretty weird.


What the fark? Is this why every time I google a female celebrity the third suggestion is "x's feet"?
 
2012-11-15 02:31:54 PM  

Teknowaffle: Wrong Trousers: Mazzic518: blatz514: All I got from that article was.."blah blah blah Savannah Guthrie."

[xfinity.comcast.net image 300x300]

You checked her wiki?

This wiki? cause it's pretty weird.

What the fark? Is this why every time I google a female celebrity the third suggestion is "x's feet"?


Yeah I mean I do have some eccentricities but I really do not understand foot fetish people at all
 
2012-11-15 02:33:28 PM  

CognaciousThunk: Ready-set: Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.

It's what comes out when he taps that ass.

From the Food Network site. I like garlic, but 1/4 cup? Damn.


Sure, but roasted garlic is much milder than raw garlic. I can see it working.
 
2012-11-15 02:34:49 PM  
I've read bad reviews of his Johnny Garlic's restaurants, so it's not limited to just this NY restaurant.

Guy Fieri may have some actual cooking ability, but he has no desire to prove it, and is content giving the people the most generic product possible.

He's the Nickelback of food.
 
2012-11-15 02:51:39 PM  
 
2012-11-15 02:53:13 PM  
Rapmaster2000: Where's the Olive Garden?

You asked for it: Link
 
2012-11-15 02:53:54 PM  

InmanRoshi: It's friggin Times Square.


Done in one.
 
2012-11-15 02:53:59 PM  
ecx.images-amazon.com

This totally makes sense. Horrible, awful sense.
 
2012-11-15 02:54:48 PM  

Icetech3: After what he did to sam roberts on O&A.. fark GUY... what a flaming piece of shiat...


What happened there? I need details, my good man!
 
2012-11-15 02:55:06 PM  
That was the best reply to a bad review, "yea we suck....but I find it hard to believe we suck that bad". Reminds me of the kitchen nightmares show where they will only admit to "an error here or there, nobody's perfect" while they have roaches on the walls and mold on the food.
 
2012-11-15 02:56:08 PM  

CognaciousThunk: Welcome to Faker Town

Fake review removed from Yelp page

I posted the Yelp link in yesterday's thread. Also, here's the Urban Spoon link for the place.


Goddamn, I was looking at the reviews for Fieri's San Jose Johnny Garlic location, and the paid shill reviews are so obvious compared to the real ones.

Pro tip to paid internet reviewers: real users don't write like reviewers.

Link
 
2012-11-15 02:56:18 PM  

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

/Souperman


Speaking of hacks...
 
2012-11-15 02:56:31 PM  

Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.


What's funny is that he's managed to make aioli (garlic mayonnaise, one of the great culinary gifts in history) sound unappetizing.

/seriously, it's extra-garlicky aioli with a few dashes of Worcestershire
 
2012-11-15 02:58:07 PM  

TheDirtyNacho: [ecx.images-amazon.com image 386x500]

This totally makes sense. Horrible, awful sense.


Note the book says, "Forward by Guy Fieri," not "Foreword by Guy Fieri."
 
2012-11-15 02:58:56 PM  

CognaciousThunk: yeah, saw that. Apparently ol' Guy is licking the spoon as he makes this stuff.


Looks like "Guy's saliva" is where the "Donkey" part of the recipe comes from.
 
2012-11-15 03:05:04 PM  
4.bp.blogspot.com

Who rule Flavor Town?
 
2012-11-15 03:07:32 PM  

Turfshoe: I would pay to see someone smack those stupid sunglasses off of the back of his head.


That. Bonus bounty money for anyone who wears their sunglasses dangling under their chin.
 
2012-11-15 03:15:35 PM  

PsyLord: pacochu: 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 prefer to smoke them first, then drop them in the fryer for a minute or so to crisp up. I might have gotten that from triple D myself.

That kinda makes me wonder why some of these places let Guy in? Sure it's good publicity, but the dude will probably rip your ideas after you show him how to make your best dishes.



He visited the Marietta Diner near Atlanta and the place went downhill just after that. The Diner used to be the go-to spot around here and now I hear many people complaining about it. It seems like the owners of the Diner borrowed from Fieri if anything, soon after throwing all sorts of overcomplicated crap on the menu - stuff made to look like it came out of a 4 Michelin star kitchen, with sauce drizzled artistically around the edge of the plate etc. All made from crap ingredients fresh off the Sysco truck. Even the old standbys (Egg Salad Sandwich) went to hell. And of course they have pictures of this douche all over the restaurant now, or at least the last time I was there.
 
2012-11-15 03:16:45 PM  

Fred Smythe: Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.

What's funny is that he's managed to make aioli (garlic mayonnaise, one of the great culinary gifts in history) sound unappetizing.

/seriously, it's extra-garlicky aioli with a few dashes of Worcestershire


Don't forget the salt and pepper. Brilliant.
 
2012-11-15 03:18:37 PM  
Chicken-fried bison lasagna with parmesan broccoli spears, $48.
 
2012-11-15 03:21:05 PM  
Ancho chile-rubbed cod poppers with basmati shoestring fries, $48.
 
2012-11-15 03:21:32 PM  

Frankenstorm: shiat sandwich.


lol

It's still funny......
 
2012-11-15 03:47:55 PM  

GranoblasticMan: What?! Guy Fieri has no f*cking clue how to run a restaurant?! This is shocking!

/Almost as shocking as if you told me he has no real skills whatsoever


so his chain, "johnny garlic's" in northern california can be discounted?

what about tex wasabi's? the bbq sushi there is pretty good and refreshingly original from all the other sushi places around.

but go ahead, keep talking out of your arse.

/don't really like the dude, by respect his ability to cook
//don't knock the food before you try it
 
2012-11-15 03:49:16 PM  

FuryOfFirestorm: Icetech3: After what he did to sam roberts on O&A.. fark GUY... what a flaming piece of shiat...

What happened there? I need details, my good man!


Guy was doing a live cooking segment. Sam famously doesn't eat anything a 3 year old wouldn't eat (frozen pizza, chicken tenders, baby carrots = ok, steak = bad).

At some point, Sam got squirted in the mouth with what appeared to be water, but was actually vodka. Did I mention that Sam is also a vehement non-drinker, and potentially allergic to alcohol?

I didn't hear it live, but I thought it was pretty funny. I also don't have an abundance of tolerance for Sam anyway, so bear that in mind.
 
2012-11-15 03:50:03 PM  
Jamaican me crazy yellowfin tuna rolls with drunken monkey broccoli spears, $39.
 
2012-11-15 04:06:18 PM  
That Guy Fieri dish generator is pretty awesome.

But come to think of it, nothing sounds better with the word "donkey" added to it, especially if it's supposed to be a food item. Go ahead, try it.

Donkey Burger
Donkey Taco
Donkey Cheese
Donkey Steak
Donkey Cookie
Donkey Casserole
Donkey Fries

See?
 
2012-11-15 04:07:23 PM  
I love it. Guy responds, "I thought it was ridiculous, that to me was so overboard." Haha, so says the chef known for ridiculous, overboard food. LINK
 
2012-11-15 04:25:09 PM  
I don't get all the hate for this guy, I mean just look how cool he is.
img.photobucket.com
 
2012-11-15 04:33:02 PM  

Ebenator: I don't get all the hate for this guy, I mean just look how cool he is.


He is not wearing 15 pieces of flair.
 
2012-11-15 04:36:37 PM  
Everybody knows that restaurants, like cheesesteaks, only get better with age.
 
2012-11-15 04:37:38 PM  
GF recipe generator is fun.

Bacon-wrapped bison burger with roasted garlic Tobasco butter, $48.

That actually sounds kinda good. Oh, wait...

Cedar plank catfish mini-calzones with drunken monkey cornbread, $25 (comes with choice of soup or salad).

Never mind. And...

You-kill-it-we-grill-it pork nachos with Buffalo onion rings, $17 (lunch only).

Wonder if the you-kill-it-we-grill-it applies to entire pork sides. I'd go to Times Square to see that.
 
2012-11-15 04:39:17 PM  

Ebenator: I don't get all the hate for this guy, I mean just look how cool he is.
[img.photobucket.com image 400x534]


Saved for post-work gimping in of a dildo.
 
2012-11-15 04:39:40 PM  
Peter Wells has been the Food Editor for a long time. I trust his opinion. Others have said the same about his restaurant.
 
2012-11-15 04:40:56 PM  
Guy Fieri looks like a bar tender from 1998. As for the success or failure of his Times Square restaurant, I don't care either way. I'm not gonna go. But he seemed to take the criticism to heart when he appeared on television today, and maybe he'll make some positive changes. On the other hand, the original review was hate filled and difficult to read without becoming annoyed at its author. So I think I have to side with Fieri on this one.
 
2012-11-15 04:46:14 PM  
Via the generator: "Hong Kong meatloaf bites with drunken monkey Texas toast, $19."

Muy delicioso, I'm sure.

That said, as a short order cook in a VERY busy small-town diner where everything is made from scratch and you are expected to do everything including double as dishwasher while making sure that three burgers (one rare one medium-well one hockey puck, two with cheese, one swiss; one with sauteed mushrooms, the others hold the onions; one with fries extra crispy add beef gravy), two chef salads (hold the peppers, extra radish, no roast beef on one, dressing on the side), two orders of broiled fish (one drain the butter, one mashed, one baked potato, turkey gravy on side) and three orders of macaroni and cheese, one grilled, one crispy (i.e. scrape out the corners of the pan) -- all come out at the exact same time. No heat lamps, no nothin'. No one else in that little kitchen except you. Oh, and the beef gravy's low, the mashed potatoes are running out, and you're out of sliced tomatoes. And here comes the waitress with three more tickets.

-- I would LOVE to watch Guy do my job, just for one day.
 
2012-11-15 05:07:54 PM  

PsyLord: pacochu: 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 prefer to smoke them first, then drop them in the fryer for a minute or so to crisp up. I might have gotten that from triple D myself.

That kinda makes me wonder why some of these places let Guy in? Sure it's good publicity, but the dude will probably rip your ideas after you show him how to make your best dishes.


My wife buys Food Network Magazine sometimes where they'll talk about a specific kind of food and all the famous restaurants that serve it. Some restaurants will give out recipes but the ones that don't, will have their recipes "recreated by food network's chefs" and still included. My wife stop buying their magazine when there was an entire section on BBQ sauces where the food network recreated and released all the recipes of these famous mom and pop BBQ places. That is their bread and butter and Food Network gave out their secrets just to sell a few more issues. It made me sick..........then hungry...........but thinking back on it I'm sick again
 
2012-11-15 05:14:49 PM  

ThereAreFourLights:
-- I would LOVE to watch Guy do my job, just for one day.


Yes, I'm sure someone who has worked in restaurants since high school and ascended the ranks has no idea how to handle a busy kitchen.

(even though I think he's an ass)
 
2012-11-15 05:31:11 PM  

ThreeEdgedSword: He is a walking crime against food and human decency.


THIS.

He's a complete sham. Cannot stand this idiot.
 
2012-11-15 05:31:47 PM  
3.bp.blogspot.com
"Almost out! Jack off the donkey one more time!"
 
2012-11-15 05:31:49 PM  

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


This blog is crude, yet somehow amazing. Well worth the wait between posts.
 
2012-11-15 05:33:02 PM  
IRQ12: Yes, I'm sure someone who has worked in restaurants since high school and ascended the ranks has no idea how to handle a busy kitchen.

Oh, I'm sure he could handle it. I never said he couldn't. I'd just love to watch him "handle" it with those ridiculous sunglasses on the back of his head and a neck dripping with gold chains (and without a cadre of assistants, to which I'm sure he's become accustomed).

/one of the first things my father (a culinary school instructor) taught me -- no jewelry in the kitchen. NONE. EVER. I still adhere to that rule.
 
2012-11-15 05:34:22 PM  

CognaciousThunk: Ready-set: Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.

It's what comes out when he taps that ass.

From the Food Network site. I like garlic, but 1/4 cup? Damn.

"Donkey" Sauce:

1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.


Well, it's a cut above Paula Dean's English peas, but not by much.
 
2012-11-15 06:00:17 PM  

Dr Dreidel: What does Guy bring to the table (no pun intended)? Dumbing everything down to diner-level food? Eggs and foie gras on sourdough, deep fried and drizzled with a pomegranate reduction?


No. Guy hates eggs.
 
2012-11-15 07:04:19 PM  
From the generator:

Bacon-wrapped applewood bacon buns with smoky barbecue onion rings, $25 (comes with choice of soup or salad).

Mmmmm
 
2012-11-15 07:30:35 PM  
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.
 
2012-11-15 08:59:11 PM  

Turfshoe: I would pay to see someone smack those stupid sunglasses off of the back of his head.


NS. Frat-boy never-was finds a way to over-compensate by becoming a brand.

He looks like a farking moron with that stupid dyed hair and sunglasses.
 
2012-11-15 11:26:22 PM  

Ebenator: I don't get all the hate for this guy, I mean just look how cool he is.
[img.photobucket.com image 400x534]


He's like the Ed Hardy of food.
 
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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