Guy Fieri isn’t feeling the love at his new flagship restaurant, Guy’s American Kitchen & Bar, in Times Square, New York City.
The 3 story tall restaurant, that seats about 500, received some serious criticism from NY Times food critic Pete Wells yesterday, who launched a written assault on the new eatery that some are calling his harshest review ever.
The review featured a series of questions posed to Fieri, including:
“When you cruise around the country for your show ‘Diners, Drive-Ins and Dives,’ rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you mean it? Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?”
And; “When you hung that sign by the entrance that says, WECOME TO FLAVOR TOWN!, were you just messing with our heads?’
He also took the time to describe the Cajun Chicken Alfredo as “ghostly nubs of unblackened, unspiced, white meat,” called the nachos “deeply unlovable” and let everyone know that the watermelon margarita’s tasted like a mix of “radiator fluid and formaldehyde.”
Fieri has not issued a statement since the review was printed yesterday but the restaurant manager told ABC News that the critique “seems less factual and more personal than I feel was necessary.”
This is the second harsh review of the flagship eatery. Back in September, popular website serious eats also stopped by the restaurant and were disappointed with the fare saying “What we found wasn’t a disaster, per se. But if one turned up in a suburban mall next to a Cheesecake Factory…we’d send you to the Cheesecake Factory. Hands down.” They also quipped: “But I can say without hesitation that Dave and Buster’s makes better drinks.”