New York Times Posts a Scathing Review of Guy Fieri's Times Square Restaurant

Pete Wells, the New York Times' dining critic, posts a scathing review of Guy's American Kitchen & Bar today.  The review is written as a series of questions to Guy Fieri, and starts off asking, "Guy Fieri, have you eaten at your new restaurant in Times Square?"  I find the review quite funny.  Some of my favorite lines:

• "Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?"
• "By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?"
• "What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty, rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?"
• "And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?"
• "Why did the toasted marshmallow taste like fish?"

Now I realize that this review really doesn't accomplish anything.  Anyone who reads the New York Times Dining section for their restaurant reviews would never set foot in Guy Fieri's restaurant even before the review.  Most New York restaurants would not survive if it is this terrible, but this restaurant is that special exception to the New York dining scene - the Times Square phenomenon.  Most of the Times Square restaurants are overpriced and underwhelming, and locals avoid it like the plague.  However, they make a lot of money from tourists, especially the kinds of tourists who love Guy Fieri and who make his Food Network show Diners, Drive-Ins, and Dives a hit.