He admits that not everything is perfect with his newly opened Guy’s American Kitchen & Bar, but Guy Fieri thinks that New York Times food critic Pete Wells went waaaaay too far in his review which was dripping with disdain.
In fact, the TV chef thinks Wells had an ulterior motive.
“It really seemed like there was another agenda,” Fieri told Savannah Guthrie on Thursday morning’s “Today” show. ”The tone, the sarcasm, the question style.”
To cast your mind back to yesterday, Wells poured scorn on Fieri’s new joint writing about fishy-tasting marshmallows and a drink that “tastes like some combination of radiator fluid and formaldehyde.” These were just some of the eye-popping remarks in the article.
“Guy Fieri, have you eaten at your new restaurant in Times Square?” Wells asked. “Did you eat the food? Did it live up to your expectations?”
Fieri responded on Thursday, saying: “Do we do it perfect? No. Are we striving to do it perfect. Yes. That’s what we’re all doing in the business. We were trying as hard as we can to make it right, do it right. We got a pretty big menu…so I think those will change. It’s two months now. But let’s see where we are in six months.”
Two things that should be noted: Guthrie pointed out the Times‘s public editor wrote a followup piece explaining that Wells had not “approached writing the review with a certain amount of glee.” After four visits, Wells simply found that the “vernacular food” served at Guy’s American Kitchen was sub par.
And secondly, it was reported on the show that on Wednesday night, 160 New York Times staffers held a gathering at Fieri’s Times Square restaurant.
Oh, the irony!
Watch Fieri respond to the harsh criticism here.
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