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you just used Bourdain's own argument that his 20 years of cooking everywhere from France to slinging hash at a diner was far greater experience than CIA to say his CIA training doesn't mean anything. No shit. Tony's said as much a million times.
any dickbag can own a restaurant. very very very few people could do what Tony does with the same gravitas and openness to new experiences. He may show us a place none of us could afford to eat once in awhile...but he spends 90% of his time in the world's back alleys looking for the real people who cook real food.
My god you are a fucking imbecile.
lol. There's an episode of DDD where this chick with a huge rack (wearing a tight black T-shirt that said, 'Italians do it better') is making handmade pasta. She had just cut the dough ball into portions to put through the pasta sheeter. Instead of reaching around her arm to get one of the portions, Guy quickly reaches between her arm and her tit to grab some of the dough, copping a feel with his elbow.
Wow, I guess you sure told me. I am well aware of his immodest modesty from KC and his shows. Something about being an addict seems to have given him that and I think that is understandable to a point. And where did I say he did not admit his flaws? My point is that if your going to throw stones at your fellow TV Chefs you better be able to take the heat. Bourdain can, he likes the controversy. I'm sure he does it on purpose to increase the ratings. Isn't it ironic, he seems to be grateful but ambivalent for all his success and soft pedals his ability but never misses a chance to get in the news cycle for ripping on someone else who does essentially what he does, pimp food or travel on TV, or as you call it cultural awareness. He's Samantha Brown without the perky tits and it's a good thing we have him to expose us fat and lazy Americans to new cultures. Wow, to think, one of our countries greatest issues is mediocre TV and it's on the Food Network. Your right, Bourdain may be a Saint sent to save us, or at least certain fan boys.
Or maybe Bourdain just has an interesting travel show that highlights food and is well presented. To try and read the noble sentiments you see into it seems a stretch , considering he is such a modest man. I'm sure he would downplay or deny it but I'm glad you see the truth. Regardless, it is enjoyable to watch, just like DDD. Keep in mind opinions are like assholes, everyones got one. You, me and Bourdain. Just because you have one doesn't mean you have to be one. You can take that personally, it was meant that way. And my opinions are based on 40+ years in the food industry. Not sure what yours are based on other than being a TV critic.
Now that Samantha Brown has been mentioned, it was pretty funny when she shot Tony while dropping f-bombs on him.
Damn, that's hilarious!
I like DDD.
It's mindless entertainment looking at food.
It's from December's bizarre holiday episode of No Reservations that also included Christopher Walken and Norah Jones.
You seem to really like doing this.
This dude did not like Guy's New York debut.
What the food and service at Guy Fieri’s Times Square establishment conjure is pure bafflement, among other things.
This post was edited by Spartytruth 17 months ago
"The well-meaning staff seems to realize that this is not a real restaurant."
"main courses, $16.95 to $31.50."
Oops, that's not right.
What is wrong with you? Bourdain for sure. Guy Fieri? Seriously???
"People don't care how much you know until they know how much you care." - Mark Dantonio.
Guy apparently fired back with a response this morning, and I do agree with him somewhat in that it appeared that this critic was just ripping on his restaurant to rip on Fieri. That said, the comments to the articles do shed light regarding the true quality of that restaurant from "normal" patrons. It appears the the service is slow, the food is blah, and it's overpriced. It appears more of the classic celebrity chef restaurant tourist trap than anything actually substantial. It's essentially an Applebee's with Fieri's name on it.
It'll probably be wildly successful even though, for those prices, you'd be better served to find something not as touristy.
The restaurant is located in frickin Times Square. Those prices aren't shit in New York and you shouldn't expect to get a gourment dinner for those prices. That food critic sounds like a giant douche bag with some agenda cause he got sent to review Fieri's restaurant rather than some 5 star establishiment where he can keep his nose up in the air. I bet Guy makes millions at that location. The critic sounded like he ordered a little of everything on the menu then has to be a dick and bitch about not getting a side of fries. I like both Bourdain and Fieri for different reasons. They both seem down to earth. Anthony is not afraid to drink copious amounts of alcohol on Tv. Guy apparently is not shy about tasting food when he is all smoke up. I laugh my ass off at him when his eyes are glazed over and he clearly has the munchies.
I don't really think Guy should be too worried about what the NY Times foodies think about his restaurant. Good take from the Washington Post:
"You don’t build a three-story monstrosity of a restaurant smack in the tourism heart of New York with the goal of attracting people looking for great dining. And you certainly don’t fill your menu with things called Chinatown chicken crunch, unyawns Cajun chicken ciabatta and Vegas fries if your goal is to impress with your culinary chops.
People go to the restaurant, which opened earlier this fall, for an experience. Somewhat comically, that experience has morphed into a game of, “Is it really that bad?”"
Guy Fieri may not realize it, but being ravaged by a New York Times restaurant reviewer might have been the best thing that could have happened to him.
Arguments about authenticity aside, Well's criticisms are that the service was terrible and that the food was bad. What's so elitist and snooty about noticing and saying that the stuff coming out of the kitchen is just terrible?
The hypocrisy here is in Fieri hosting a show that's good because it searches out food that's good, cheap, has connections to the area it sits in, tells interesting stories either about the owner, the restaurant, or the area around it....and then he turns around and uses that goodwill to build this shining mecca of a money-grab built around shitty food.
As for expecting gourmet food for those prices, some of the very, very best food in NYC comes cheap. Those people aren't paying higher prices for their supplies than Fieri's place is....
Fieri, the Antoine Joubert of cooking.
I don't live in NYC, but I can't imagine restaurants with terrible service and bad food priced at $30/entree are the norm, or last very long.
@DadBoner sticks up for his main man Guy. Bold Flavors you guys!
Ironiclly, NYT had a 160 person party there last night. See eater.com.
Pete Wells aka Pete the Punisher does a pretty fair job overall. I didn't care for his venom on this one because it read like a sarcastic personal attack.
It's a gimmicky restaurant in Times Square built to capitalize on the owner's TV fame, not to push the boundaries of culinary art. It features harmless items wih fancy names that are covered with cheese or bland sauce.
Why was Pete Wells even there? It's a piece that should have been written by that 84 year old women from South Dakota who reviewed he OG. She's Guy Fieri's target audience.
Completely agree with this. For some reason, everyone seems insistent on missing the point of Pete Well's review: he never said that fatty, sweet, pretension-free food isn't a valid category of food, or that Fieri's hell-hole in Times Square was a failure because it did not have the complexity of flavors of Per Se or Jean Georges. The problem with the restaurant is that it's an insult to the people who go there. Fieri's alleged expertise is identifying fantastic low-brow cuisine. He then turns around and opens an overpriced restaurant that serves bland, tasteless food with terrible service. Why shouldn't he get publicly humiliated for that?
There's this continual problem in this country that businesses roll out terrible products with terrible service and everyone just shrugs and says "whadda supposed to do?" Bravo to Pete Wells for calling at least one purveyor of mediocrity on his bullshit.
From the previously linked Washington Post article, with which I agree wholeheartedly:
"But plenty of people will give him a sympathetic nod, buying the idea that he was treated unfairly.
Was he? Not really. It certainly was a scathing review delivered in a sucker punch fashion. But I don’t buy the argument that Wells shouldn’t have reviewed it, either because the restaurant was so bad it didn’t warrant a review, or because the very nature of the place (and the man behind it) places it outside the league of “real” restaurants that merit reviews.
To accept those arguments is to accept that the food served to Average Joes and Janes isn’t worthy of criticism, and that it shouldn’t be held to higher standards. Fieri has built his career touting the foods of everyday America. If that’s what he’s going to serve in his restaurant, it seems only fair that he be held to answer for the quality of that food."
This post was edited by State1995 17 months ago
If you know where to go, I'd argue that you should expect to be served close to a gourmet dinner here for those prices. Sure there are plenty of more expensive places but that certainly doesnt make them better.
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