Guy Fieri has been quite the center of attention these days, huh? While we could discuss Vegas fries, blue adult libations, and full throttling, Yelp NYC’s Ruggy J would rather sit down with the Frosted One as we cook it, love it, and live it in the heart of Flavor Town!

Ruggy: What is the concept of Guy’s American Kitchen and Bar?

Guy: Real food for real people with real big flavor. From sloppy joes to lasagna, I wanted to make a menu of what I like to eat. In the end, I just love food and hot rods… it’s all I think about!

R: How did you link up with the Heartland Brewery guys?

G: I met Jon [owner of HB], and he said okay to everything I asked for. At 16,000 square feet and feeding 2,500 people a day, it was a lot bigger than I imagined… but this $8 million build out is a culinary Disneyland.

R: Who’s your favorite chef in NYC?

G: I think Mario Batali is one of the greatest chefs in the world. He knows more about Italian cuisine than anyone living in Italy.

R: Any east coast inspirations that helped to shape Guy’s?

G: I remember the first restaurant I ever went to in NY was Otto. It was mind blowing, just the way the charcuterie was handled. I remember thinking, “This is the big time!”

R: When not getting down on Donkey Sauce, what are a few spots in NYC you really dig?

G: Tasty Hand-Pulled Noodle. I happened to stumble upon it with Anne Burrell. I was there for four hours pulling noodles and whacking myself in the head with them. I also love Shake Shack, Di Fara, and DeFontes. There’s just a thing about Brooklyn restaurants.

R: Final question: Anthony Bourdain rolls through town and wants you to show him around. Where do you take him?

G: My days consist of coming to work, then going back to my hotel room. I’d rather eat at Fatty Crab every time than risk eating something I might not like.