Dessert 03


Cappuccino 4
Espresso 3.50
Double Espresso 5
Café Latte 4
Americano 3.50


Chai Tea 3.50
Green Tea 3.50
Earl Grey Surpreme 3.50
Orange Pekoe 3.50
Peppermint 3.50

Guy Talk: Q&A with Guy Fieri

Food Network star Guy Fieri is a big fan of diners, drive-ins and dives. But this sports lover also has a passion for National Football League action and a zeal for Super Bowl party finger foods.

The restaurateur has hosted many Super Bowl fetes at his home, but in recent years has watched the Big Game live. Even though he now favors Super Sundays at a stadium, he still has loads of tips on how to host a crowd-pleasing Super Bowl party at home.

Here, Fieri shares those suggestions, gives his take on the Food Network competition Rachael vs. Guy: Celebrity Cook-Off and chats about his newest restaurant, Guy’s American Kitchen and Bar in Times Square.

Any tips on how to host a successful Super Bowl party? If you’re ever going to make the purchase for a great TV, now is the time. You’ve got to have a really good TV. Also, serve super cold beverages. I take a bunch of coolers and fill them with ice. We had a lot of kids around for our events, so we filled coolers with juice boxes and soda. I’m a big sparking water fan, too. You can’t just drink beer the whole time or you’ll be a mess — you’ll forget half the game. And have a nice variety of beer. My rule for my buddies is to bring what you like to drink.

Do you have any general food advice? I try to do foods that don’t require a lot of maintenance after they’re prepared. Chafing dishes are probably the greatest gift you can buy anybody, especially someone who entertains. Granted, they’re not super sexy. But if you prepare warm food, just keeping it better than room temperature makes a huge difference. Otherwise, if you leave something out for 20 minutes, it’s cold.

What’s your favorite sports stadium food?I’m a fan of stadiums that find outside restaurant operators that have a specialty items like the beef sandwiches in Chicago or the garlic fries form Gordon Biersch in San Francisco. But I also like the hot sausage sandwiches that are served outside the stadium in Boston. I think people look forward to getting really good food at stadiums — that’s part of the experience.

In Rachael vs. Guy: Celebrity Cook-Off, you oversee and advise amateur cooks. How do you keep your mentoring helpful, but not weigh in too much with what you’d personally do? You don’t want to invoke too much of your attitude or your style on them. You want them to be themselves. So it’s a little bit of a dance. But once we got rolling, I was able to see everyone’s strengths and could go from there.

Your culinary empire includes cookbooks, TV shows and restaurants. You can’t possibly be hands on with everything. How do you deal with that? You have to put people around you who are talented and who you trust. It’s like someone who has a race car and owns a race team. You’d love to be the guy changing the tire. You’d love to be the guy driving the car. You’d love to be the guy calling out the maneuvers. But you can’t. You’ve got to relinquish it to people who know what they are doing.

Paula Deen, another well-known Food Network star, is embracing healthier fare. Would you ever think of going in that direction? Everybody wants to stereotype and say ‘you’re that guy that does Diners, Drive-Ins and Dives, you eat all those cheeseburgers.’ But I probably eat the least that you’d imagine. I’m a big eater in terms that l love flavor, but I don’t like to eat a lot of one thing. I like to eat a little bit. I don’t eat sweets. I’m not a big dessert guy. I don’t drink soda. So I’ve always been living in that space. I’m a huge kale fan. I love sushi. I’m into real foods. I like eclectic foods, spicy foods, unique foods.

You’re a dad of two boys. Any advice on how parents can get tasty, good-for-you meals into their kids? A meal made at home has such a different profile than getting food from a restaurant. It shows that a parent has care, concern and interest in the kids. If your kids are big chicken finger fans, you can take the chicken, bread it yourself and cook it in the oven with just a little bit of oil, and it’ll crisp up. It won’t be exactly like the processed one you get at the fast food joint, but it’ll be your interpretation of it and it’ll be healthier. You can also make them a cheeseburger at home and give them real, good quality, natural organic ground beef in a moderate size. Another great way to get kids involved is to let them decide what they want for dinner and have them make it.

Times Square isn’t known as a culinary destination — it mainly has chain restaurants and hot dog carts. What made you decide to open a Guy’s American Kitchen and Bar in that neighborhood? I knew I wanted to do something in New York. I love New York. My business partner, Jon Bloostein, who is a successful restaurant owner with Heartland Brewery, found the building. And with all the chain restaurants, it’s nice to have something here that isn’t a chain, something that serves handmade and all-American food.

Between keeping an eye on those restaurants, your Food Network commitments, charity work and your family life, when do you find time to sleep? Sleep is so overrated. It’s so not my favorite thing to do. Remember when you were a kid and you’d go to bed at Christmastime just wanting it to go quickly so you could just get up in the morning? That’s how I am — let’s just get this sleep thing done and get back up and get after what’s going on.

What’s It Like to Work at a Guy Fieri Restaurant? One Editor Finds Out

One Maxim editor spends a day working at Guy Fieri’s notoriously panned Times Square eatery and chronicles his adventures in Flavortown. Turns out, it’s no easy gig: ‘If everyone knew what it’s like to work in a restaurant,’ he [Fieri] tells me, ‘they wouldn’t be such asses about what goes on out front.’ After two minutes in the hot-as-the-devil’s-grundle sauté station, I understand exactly what he means.”

Where to Watch the Super Bowl in New York City

As you ready for some football? The Super Bowl (or, the Beyonce Bowl to some) is this Sunday, February 3. If you’re looking camp out in a New York City bar or restaurant and watch the Ravens battle the 49ers, there are plenty of unique options to choose from. Hit up these venues to score a pitcher of beer and a plate of nachos, and rest assured that since neither the Jets nor the Giants made it to the final game, the only fights you will have is over who gets the last chicken wing.

Guy’s American Kitchen: If ever a restaurant was built to host a killer Super Bowl viewing party, it’s Guy’s American Kitchen & Bar. Though the celebrity chef has gotten a lot of flack for his Times Square “Flavor Town,” the touristy venue actually works for this event. Plus, during the game, all draft beers are $1 off and you can get any of the wings half off, including their Bourbon Brown Sugar, Sweet & Sticky Firecracker, or Buffalo Bleu-Sabi. The restaurant also boasts multiple TVs around the bar and seating areas, so no matter where you perch, the view is good.


Can a Maxim editor who’s never done a lick of real work survive a day cooking, bartending, and waiting tables at Guy Fieri’s new restaurant in the heart of Times Square? Don’t bet your Donkey Sauce.

Guy Fieri screams at me as I attempt to flatten a wad of meat on a sizzling hot grill. “Use some of that forearm strength!” I’m sweating balls in a 100-plus-degree kitchen during the lunch rush at Guy’s American Kitchen & Bar. I came to learn what it takes to work the grill, man the bar, and wait the tables, and judging by how things are going so far, it’s probably for the best that my real job primarily consists of sitting at a computer staring at women all day. The spatula I’m using drops to the floor as I wipe away the sweat that’s stinging my eyeballs. Today is not going to be easy.

Guy’s American Kitchen & Bar opened six months ago in Times Square. Like Guy Fieri’s outsize, spikyhaired personality, it’s gigantic. The restaurant measures 16,000 square feet and can accommodate 520 patrons at once. Dishes like Guy-talian Nachos and General Tso’s Pork Shank are served in rooms decorated with posters of vintage Chevys, electric guitars, and other symbols of American awesomeness. Painted in giant letters over the check-in area is Guy’s philosophy on life: love, peace & taco grease.

Despite an over-the-top nasty review in The New York Times that went viral (Guy told the Today show he thinks the reviewer was just trying to make a name for himself), the place is packed on this Tuesday afternoon. It’s the seventh restaurant owned by the California-bred celebrity chef and his first on the East Coast. Though known mostly for stuffing his face with other people’s grub on his Food Network smash hit Diners, Drive-Ins and Dives, Guy has been cooking since he was a kid and working in restaurants since he was a teenager. “If everyone knew what it’s like to work in a restaurant,” he tells me, “they wouldn’t be such asses about what goes on out front.” After two minutes in the hot-as-thedevil’s-grundle sauté station, I understand exactly what he means.

Gentlemen, Start Your Ovens

It’s 10 a.m., and executive chef Ken Hoerle—a Bruce Willis look-alike, complete with shaved head and no-nonsense demeanor—is giving me a tour of the two kitchens: prep and main. As we walk around the subterranean prep kitchen, the “heart of the restaurant,” according to Ken, a dozen extremely focused men cut up veggies, boil pork shanks, pound slabs of beef, and season whole chickens. As the chef points out the dairy fridge, the sauce cooler, the dish-washing room, and the pastry-prep area, I feel like Danny in The Shining getting a tour of the Overlook Hotel kitchen. (“How would you like some ice cream, Doc?”)

Absolutely nothing goes to waste, I’m told. The scraps from the hanger steak are used to make the jus for the Big Dipper sandwich; the rotisserie chickens get chopped up for the Chinatown Chicken Crunch salad. “In any kitchen,” Ken explains, “you want everything to be utilized. It’s part of making money.”

If efficient use of ingredients is necessary in a kitchen, efficient use of time is even more so. Designed to minimize the passing of foodstuffs—thereby cutting down on chatter between staff—the kitchen’s main thoroughfare consists of the salad station, the griddle station, the fry station, the ovens around the corner, and, finally, the sauté station. “This is the hottest place in the kitchen,” Ken says, somewhat unnecessarily. “We put our more skilled guys in this area.” I’m quickly ushered away.

Back around the corner—where it’s only slightly less unbearably hot—Ken teaches me how to make two items: the Sashimi Tacos and the Big Bite Burger. The first dish requires a delicate touch as I place raw tuna and mango salsa into four quick-to-crack shells. (Several shattered on my watch.) I drizzle two different sauces over the tacos, then top the whole thing off with sliced scallions. Ken tells me to take a bite, and they taste just as good as they look. Score!

Next is the burger, which isn’t quite so easy. Besides the multitude of ingredients (raw onions, pickles, lettuce, tomatoes, melted cheese, toasted bun, onion ring, and Donkey Sauce), the fact that the dish actually has to be, you know, cooked adds a whole new element. I pay close attention to Ken, take careful notes, and think I’m ready to give it a shot when—like a pierced and goateed Tasmanian devil—Guy bursts into the kitchen. Oh, crap.

“Well, let’s see you make a burger,” he says, and I instantly forget every step involved. Not only do I have trouble pressing on the patty correctly, but I also totally blank on the specific way to add each ingredient. “No, it’s Donkey Sauce first, then the pickles!” “That’s way too many onions!” “That’s not enough lettuce!” Now I’m really starting to sweat, due to my nerves as well as the extreme heat. Remembering that Ken put a metal bowl over the burgers and steamed them for a few seconds (it adds to the juiciness), I grab a pan full of water and toss it at the sizzling burger. “You’re not putting out a fire, man. Watch out!”

When the steam disappears and the burger is done, Guy is ready to grade me on my kitchen performance. “Not great,” he says. “Your ideas are right, but you’re slow. If you got another 24 hours under your belt working the burger station, that maybe would get you through the flattop. But then you’d have six other stations to master. You get a B-minus for the kitchen.” I look around at the line cooks who work ungodly hours in this crazy, hot, intense place day and night and realize I’ll never look at my plate of food at a restaurant the same way again.

Passing the Bar

The cocktails at Guy’s American are as important as the food. Potent, multicolored drinks like the Rockin’ Red Mojito and the Blackberry Brandy Alexander are just a couple of the forms of hooch that aim to make your experience at Guy’s a memorable—or perhaps forgettable—one. Lording over the bar, which is prominently placed in the center dining room, is the restaurant’s beverage director, a jovial bro named Carey Martin. A clear fan of all things drinkable, his job is to ensure the booze flows freely at all times. But right now his job is to teach someone who doesn’t know what goes into a gin and tonic how to pour like a pro.

“You gotta remember, the drinks are strong at Guy’s,” Carey tells me as he counts “one one-thousand, two one-thousand, three one-thousand” while pouring tequila into a cocktail shaker. That’s my first lesson: Each “one thousand” translates to about half an ounce of booze. This is vital information, since good cocktails are all about correct proportions. He’s showing me how to make a Caliente Margarita—a spicy combo of jalapeño-infused tequila, triple sec, cilantro, lime juice, jalapeños, and agave nectar—and I jump right into it. I’m muddling! I’m shaking! I’m moving like Tom Cruise in Cocktail! Carey looks impressed, but he’s not convinced until he takes a sip. “This is the most important thing I want you to take away: Sample the finished drink.” He sticks in a straw—covering the top with his thumb—takes a slurp, and gives me an approving nod. Unfortunately, Carey isn’t the one grading me.

Of course, when it comes time to make a Caliente Margarita for Guy, I fill the cocktail shaker with mint instead of cilantro. “When in doubt, smell it out,” he reprimands. Count on Guy Fieri to have a catchy rhyme for any given situation. Without missing a beat, I dump out the shaker, throw in some more ice, and add the cilantro. As I pour in the tequila, Guy tells me to hold it for an extra “me one-thousand,” because he wants this puppy to be strong. He quizzes me with each step. “What’s triple sec?” “What’s agave?” “What happens if you shake it too long?” Shocking everyone involved, I answer everything correctly. (Or close enough.) But this isn’t that kind of test; Guy needs to taste what I have made. He takes two big sips and looks me right in the eye. “Not bad. Good guest service, nice style, and good recipe adherence. In your bartending course, you receive…an A.” Drinking away half my life has finally paid off!

Lip Service

If there’s one thing that anyone who has never waited tables (like me) can’t stand, it’s listening to people yap about that one month in college that they worked at the local diner. Well, this was my chance to shut them up. I meet Raquel, an aspiring actress and server who is willing to risk her hardearned tips by letting me help out with one of her tables. She gives me a few pointers right off the bat: “Be charismatic. Ask them where they’re from—this is Times Square, so everyone is a tourist. Only offer suggestions if they ask.” I take it all in.

We approach a young couple visiting from Canada, and I watch Raquel do her thing. She’s a pro, so I feel comfortable piping in and suggesting the California Egg Rolls when they ask what we like. As we walk away, I ask Raquel if she can tell what type of tip this couple is going to leave. “You never know. Sometimes people you’ve been laughing with the whole time leave almost nothing. Other times a superrude table will leave you more than you can ever imagine.” Luckily for Raquel, these friendly Canucks leave an extra-friendly 25 percent. Oh, Canada, indeed. On to my final test…

Serving Guy Fieri at a restaurant named Guy’s American Kitchen & Bar is as intimidating as it sounds. He sits twiddling his thumbs, annoyed that no one has greeted him yet. I rush over and hand him a food and drink menu, and he immediately starts asking me about various items. Not surprisingly, he asks about the restaurant’s most complicated dish: “How is the General Tso’s Pork Shank made, exactly?” I launch right into it: “First, we make sure that the pork is perfectly cooked. It boils in a stock for a few hours, then we put it in the oven, deep-fry it, and bathe it in our General Tso’s glaze. It’s juicy, tangy, and falloff-the-bone tender.” It’s a mouthful, but I think I nail it.

When the food arrives, Guy invites me to sit and join him. As we scarf down half the menu (I’m pretty sure our forks touch in a bowl of fettuccine), he gives me the rundown: “Your approach to the table was very nice, and you had great recommendations. But it was your enthusiasm about the pork shank that sold it. Even if I were vegetarian, I would have tried it.” I smile as I stuff a burger into my mouth. “You get an A in service,” he says.

I finish the day with two A’s and a B-minus—higher than a 3.0 GPA, which is better than I ever got in college. As Guy and I finish our meal, I thank him for giving me the opportunity to work at his restaurant. “My pleasure,” he says. “By the way, wanna know how I came up with the Sashimi Tacos? I was drinking tequila at 9 a.m. with Sammy Hagar, and…” Sorry, folks, that’s a whole other story.

Guy Fieri Makes One-Night-Only Appearance in Rock of Ages

Brief aside – flavor town mayor/friend of Sammy Hagar Guy Fieri made a one-time cameo last night in hit Broadway musical Rock of Ages as “Guy, the Bourbon Room Chef.” Check out the video here.