New Yorkers usually avoid Times Square restaurants “like an overly commercialized, mass-marketed plague,” Claire Suddath writes. But since Pete Wells torched Guy Fieri’s Guy’s American Kitchen and Bar in the New York Times, she writes, locals have “been testing Fieri’s greasy restaurant to see just how bad it is.”
The restaurant won’t divulge any specific numbers but has “been doing very well,” as a manager named Gary put it recently. Other than a few hurt feelings among the line cooks and servers, Gary said the review “hasn’t really affected our business at all.”
Photographer Gary He (whom, coincidentally, Poynter has written about before) told Suddath Guy’s was “packed with locals” on Thanksgiving. “They were all coming in an ironic way to check it out,” he said. (Note: Anyone who goes to Guy Fieri’s restaurant on Thanksgiving deserves a Congressional medal of Irony.)
“Buy Ex-Lax,” He advised.
Suddath took the plunge anyway and found the food dreadful, except some ribs: “They were big, juicy, not too fatty, not too saucy—and definitely something that could be enjoyed without irony.”
Previously: Pete Wells explains his review of Guy Fieri’s restaurant | ‘Guy Fieri’ responds to New York Times review on ‘Saturday Night Live’ | New York Times hosts ad client dinner at Guy Fieri restaurant it panned earlier in the day| Chefs review the nation’s top food critics