The day after The New York Times ripped his Times Square restaurant a new one with a sarcastic, and hilarious, review, celebrity chef Guy Fieri told the Today show that he suspects reviewer Pete Wells had something up his sleeve.
I would say something like that too if someone had essentially called my flagship eatery the worst restaurant in the history of restaurants. "I just thought it was ridiculous," Fieri said. "I mean, I read reviews. You know, there's good and bad in the restaurant business; but that to me went so overboard it really seemed like there was another agenda."
And what exactly would that secret agenda be?
Fieri said the Times reviewer was trying to make a name for himself. And Fieri figures the best way to do that is to slam the 2-month-old restaurant of a celebrity chef who isn't from New York.
But, uh, isn't he the restaurant reviewer for The New York Times? One of the most coveted jobs in the newspaper business?
The newspaper, for its part, defended the review -- which posed a series of questions to Fieri including "When we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?" and "When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?" (Comic genius in restaurant-review form!)
If the food is as bad as Wells says it is, then I think the review was fair and an excellent piece of writing. It's not just a boring "everything I ate here was terrible" screed. It's pretty darn creative.
My favorite part of this entire saga? The New York Times sales team had a party for clients at Guy's American Kitchen & Bar on the very day the take-down review was published. Slick move, New York Times.
Do you think The New York Times review was too harsh?
Image via Today