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NEW YORK TIMES: GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations? Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? 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? Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop? What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense? MORE

SUPERBEAST CREATIVE: What a pleasant surprise. After a late night noodling with some concepts, young beast Chris Mead and art directing cohort Jeff Lam whipped up this masterpiece. Going Full Guy: The hirsute Guy Fieri, adorned with only Guy Fieri follicles. The results are inspiring. A bleach blonde, meat pocket stuffin’ harbinger of intestinal distress. This almost insures a restraining order sent by Guy’s crack staff of dippin’ sauce devotees. Bring it. There’s a cold wind blowing in Flavor Town, as Guy’s empire of gastro inflammation is bound to come crumbling to its gout weakened knees. MORE

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