Serious Eats: Talk

Guy Fieri NY Times Review and Response. Is it fair?

link to review and Guy Fieri's response

Is it fair for Guy Fieri to say he's only had two months to get his restaurant up and running? Seems like that would be long enough. And it seems like he could hire a professional enough staff and plan a menu so that it would work right out of the gate. But I'm no expert. Thoughts?

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