November 15, 2012 03:20 PM by Donna W. Martin
Guy Fieri has come a long way since his days on The Next Food Network Star but he’s still not above some negative criticism. Recently, we learned that Fieri’s new restaurant, Guy’s American Kitchen & Bar located in Time Square took a beating when critics released negative reviews. But Fieri isn’t taking it sitting down; he’s firing back. Take the jump to see what he had to say.
Fieri appeared on the Today Show and accused Pete Wells, food critic for The New York Times of having an agenda before he even came to the restaurant. “He came in with a different agenda,” Fieri said. “It’s a great way to make a name for yourself, go after a celebrity chef who is not a New Yorker.” Fieri added, “I thought it [the review] was ridiculous, that to me was so overboard.”
Wells flew into a rant in his review about Fieri’s restaurant asking the chef question after question – and none of them were nice. Wells asked Fieri questions like, “Did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?”
And “Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro, and drank Boozy Creamsicles? 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 really mean it?” Wells writes. “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?”
Fieri adamantly defended his restaurant but admitted that that review sis give him a few things to think about. He said, “We’re trying as hard as we can to make it right, to do it right.” Fieri added, “Is it perfect right now? No. Are we striving for it? Yeah.”
Wells even went so far as to write that Fieri has no cooking skills; they’re “all an act.” But Fieri assured Today Show’s, Savannah Guthrie that he’s involved in every aspect of his restaurant, “from designing the space and developing the menu to training the staff.”
What did you think of Wells’ review of Fieri’s restaurant? Do you think it was a bit over the top and ridiculous? Post a comment below and tell us what you think.
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