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12-30-2017, 10:52 PM
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Sage
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Join Date: Apr 2016
Location: Between 466 & 466A
Posts: 10,508
Thanks: 82
Thanked 1,505 Times in 677 Posts
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Quote:
Originally Posted by Chatbrat
Guy Fieri's flagship restaurant in NYC is closing
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It sounds like it lasted a lot longer than this food critic's 2012 scathing (Zero Star Rating) review...thought it would. 
Restaurant Review: Guy’s American Kitchen & Bar in Times Square - The New York Times
Quote:
Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?
How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?
How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?
How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?
By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?
When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?
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