November 17, 2012 02:14 PM by Martha Zaborowski
Guy Fieri of The Next Food Network Star and Diners, Drive-ins, and Dives has faced some harsh criticism for his new restaurant Guy’s American Kitchen and Bar, notably from Pete Wells of The New York Times. Guy initially seemed to take the criticism well, promising to move on from it–but has the pressure gotten to him?
It seems like some of the vitriol restaurant critics have thrown at Guy has affected him because he is making changes to his menu. For example, a watermelon margarita that Pete Wells had called “nuclear waste” and a “combination of radiator fluid and formaldehyde“ has recently been removed from the menu.
In regards to his harshest critic Wells, Guy says, “He came in with a different agenda. It’s a great way to make a name for yourself, go after a celebrity chef who is not a New Yorker. I thought it [the review] was ridiculous, that to me was so overboard.”
When Hurricane Sandy devastated New York City, Guy sent may of his employees home early and stayed late himself in the kitchen and bar, feeding many hungry folks in search of food. He also donated 50% of the restaurant’s sales made on November 12 and 13 to the Red Cross for Hurricane Sandy relief efforts. Guy has been very welcoming and charitable to the citizens of New York–does he deserve such scathing reviews? Does he just have to suck it up? Or do you think the bad publicity will work to his benefit and get people to check his restaurant out from curiousity?
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Photo credit: Food Network