Comments on: Did the Guy Fieri review go too far?

By: Kristen

Kristen — Mon, 19 Nov 2012 15:37:35 +0000

Lori, of course. Obviously Fieri’s food isn’t Keller’s, but any restaurant should aim to excel at whatever it is that they’re offering. The NYT’s guy wasn’t expecting Keller, but he was expecting a decent version of Fieri’s metier.

By: Debbie

Debbie — Fri, 16 Nov 2012 23:24:16 +0000

I just saw on the Eater National blog that the watermelon margarita (nuclear waste margarita) has been pulled off the menu.

I saw the term, Donkey Sauce in the review. I don’t know what that consists of, but I don’t find the name appealing.

By: Debbie

Debbie — Fri, 16 Nov 2012 22:40:02 +0000

No, Lori, it’s not. I agree with you. I’m pretty sure that the review will not deter the Guy Fieri loving tourists at whom the restaurant is aimed.

The prices may deter them, but the review won’t. Heck, it might even gain him some customers.

By: Lori

Lori — Fri, 16 Nov 2012 19:20:17 +0000

While Thomas Keller & Guy Fieri certainly have different audiences, shouldn’t they also seek to deliver the same experience, i.e. customer satisfaction? I read the NYT review and then I read reviews on Yelp. The reviews on Yelp were also bad, and complained of many of the same things as the NYT reviewer. Perhaps Pete Wells’ review had something to do with his feelings about Fieri, but when other people concur with that review I tend to overlook any bias.
I don’t care where I am eating, be it low key or high end, I expect that the food I am served to be quality and that service will be polite and efficient. Is that too much to ask?

By: GPSays

GPSays — Fri, 16 Nov 2012 18:58:32 +0000

I think it was fair. He wasn’t disdaining the food for its type or aspiration, but rather its failure in execution and the fact the food and service were bad.

I think when a celebrity chef uses his reputation to launch and market a restaurant, he or she becomes fair game for how well that restaurant performs. If the celebrity doesn’t want to take snarky hits, he just needs to make sure the restaurant is excellent, rather than just dial it in.

By: crooked road

crooked road — Fri, 16 Nov 2012 16:00:41 +0000

The offerings by Per Se & Guy’s American Grill are in different worlds for a reason, and primarily by the intent of the owners, and to compare them is childish naivete offered by only the most foolish.

Why not compare Rendezvous in Memphis with the French Laundry? How about Texas Tavern with Charlie Trotter’s in Chicago?

To fail to grasp the difference in approach is to fail the most fundamental concept of dining.

Also, to fail to understand the addiction to elitism that food critics, ESPECIALLY those in NYC have, is to fail to understand the entire restaurant review scene.

You want to spend $250+ for a meal that makes you stop on your way home for a burger to fill you up afterwards? That’s fine. Just understand what it is. You want to stop at a Taco Truck and spend $6 for a fantastic experience? That’s fine, just understand what it is. AND WHAT IT’S NOT SUPPOSED TO BE.

Comparing Thomas Keller & Guy Fieri is like comparing foie gras & pork barbecue. Only fools try to pretend they both seek the same audience.

By: David F

David F — Fri, 16 Nov 2012 15:41:35 +0000

While the review was definitely on the sarcastic side, the problems it listed were the very reason I never, ever, visit celebrity chef restaurants. Basically, I feel that if the owner’s name is on the door, he or she has an obligation to BE there. Chains like Darden’s (Red Lobster, Olive Garden, etc.) have professional restaurant management, training and procedures to assure consistent quality. An owner who spends half his life on TV does not.

By: Lindsey Nair

Lindsey Nair — Fri, 16 Nov 2012 15:26:47 +0000

A celebrity chef’s connection to a restaurant should never factor into a reviewer’s opinions.
Reviewers are there to critique the food, atmosphere, cleanliness and service. I wasn’t suggesting that a personal opinion about a chef should sway the reviewer. My comment that I’m a little tired of Fieri was a personal aside.

Having said that, I will say that I think a lot of people have reached their saturation point with some of the more prevalent celebrity chefs. When they are given multiple shows, show up as judges or contestants on multiple other shows, open their own restaurants, have 10 different kitchen utensil/cookware lines with their own names on them, not to mention sauces, rubs, and 4011 other things, they are definitely going to rake in a lot of money but they have to know that a lot of the public will eventually move on to someone or something else.

By: Kristen

Kristen — Fri, 16 Nov 2012 15:08:08 +0000

The NYTs falls over itself raving about Per Se, the restaurant of California chef Thomas Keller of French Laundry. It has zero to do with the fact that Fieri’s from California. Keller, unlike Fieri, is a world class chef.

By: Meg J

Meg J — Fri, 16 Nov 2012 14:44:30 +0000

I think the review was fine. They were given several opportunities to fix the problem for the review, and the problems were throughout each visit.

Whereas I agree that early on in a restaurant’s life is difficult, it doesn’t mean that they can use that as an excuse. You have only one chance to make a first impression, Guy Fieri’s restaurant was given four, and they failed.

I don’t see it as a personal agenda, I see it more as a real review with real questions.