Here Are Some of the Better Lines From the New York Times' Sort of Funny Review of Guy Fieri's New RestaurantS

As you may have heard, noted food expert Guy Fieri opened a restaurant, the appropriately titled Guy's American Kitchen & Bar, in Times Square in September. From other reviews/common sense, we already know it's terrible. Nonetheless, Pete Wells, The New York Times' restaurant critic, decided to review it so we could learn the Times' Official Opinion. Consisting entirely of rhetorical questions directed at Fieri, the review is sort of funny. Here are some of the better lines/questions:

  • When you saw the burger described as "Guy's Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche," did your mind touch the void for a minute?
  • And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?
  • Has anyone ever told you that your high-wattage passion for no-collar American food makes you television's answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles?
  • When you cruise around the country for your show "Diners, Drive-Ins and Dives," rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?
  • When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?
  • Why did the toasted marshmallow taste like fish?
  • Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don't eat it, supposed to be a representation in sugar and eggs of the experience of going insane?
  • Is this how you roll in Flavor Town?

Heh, Flavor Town. Oh, and, spoiler alert: Wells ranks the restaurant POOR.

[Image via AP]