green union terrace chair wrote:Ah yes, I've read that one before. A true work of art. TBP, take note!
It's unlikely that I'll review any restaurant -- in Madison, at least -- wherein the stakes are as high as at Guy Fieri's Times Square location, which is the point that justifies the high polemic Pete Wells hands down. I like this passage, as argument in defense of writing a review that many saw as swatting at low-hanging fruit:
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?
Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?
Fieri is a curator -- self-styled or network-styled, it matters not -- of a segment of valued and endangered Americana, and Wells felt that Fieri's own restaurant spat in the face of those diners, drive-ins and dives. I support Wells' review on those terms.
As to the hubbub over on Facebook, I'm glad that Team Blair Street thought better of the post that started this conversation, though I myself never saw a heated or vulgar word in the comment section prior to its removal. Regardless: cussing out a business owner is about as tacky as calling someone names and casting aspersions about that person's professional intentions.