Guy Fieri's former Twin Cities producer of "Diners, Drive-Ins & Dives," David Page, rather enjoyed the New York Times restaurant review gutting Fieri's new Times Square eatery.
Page, creator of the TV show that launched Fieri's very successful broadcasting career, believes he was removed from the show in 2011 at Guy's request. The disagreement was ultimately resolved in the court system.
I called the incredibly well-connected Page, a man who never avoids bluntly sharing his opinions, to laughingly ask if he knew any New York Times dining critics.
"I've never met Mr. [Pete] Wells," Page told me Monday with a chuckle, "but he's clearly a discerning and sophisticated writer."
Page has not been to Guy's American Kitchen and Bar in NYC. After swapping lawsuits that severed their ties, I doubt the Page Productions exec would ever set foot in any property owned by Fieri, who has many successful restaurants.
"I've been to one of Guy's restaurants in California when we were shooting a special there. I ordered a panini but asked them if they could swap out the turkey for beef, and they said they couldn't because the sandwich came pre-made with the grill marks already pressed into them. So I wasn't totally surprised by what Mr. Wells found.
"The key to the review, in my mind, is that Mr. Wells was not attacking the concept of the kind of food you see in diners. He was attacking what he thought was Guy's hypocrisy in championing homemade food, classic American road food, and presenting what Mr. Wells thought was garbage on a plate."
In keeping with the spirit of Wells' critique, Page should have said Donkey Sauce on a plate, as one of the questions in the review that went viral was: "when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?"