Guy Fieri's Guy's American Kitchen and Bar Gets Mocked With Fake Online Menu

Celebrity News Feb. 21, 2013 AT 8:00AM
Guy Fieri Guy Fieri Credit: Gustavo Caballero/Getty

Guy Fieri is finding himself on the wrong side of a punchline once again. The spiky-haired Food Network star's Times Square eatery, Guy's American Kitchen and Bar, is the target of yet another joke -- this time, by a Brooklyn-based programmer.

On Tuesday, Feb. 19, a fake menu bearing the name of Fieri's restaurant cropped up online with the domain name GuysAmericanKitchenandBar.com, featuring such questionable entrees as "Guy's Big Balls" and "The Hobo Lobo Bordello Slam Jam Appetizer."

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The real site for the much-panned restaurant is GuysAmerican.com.

"Snuggle up to two 4-pound Rice-A-Roni crusted mozzarella balls endangered with shaved lamb and pork and blasted with Guy's signature Cadillac Cream sauce until dripping off the plate," the mock description for the $26.95 Big Balls reads, with a note that "extra wet naps" will cost customers $3.50. 

Bryan Mytko, the mastermind behind the menu, shared his creation via Twitter on Tuesday, mockingly calling his faux listing "great."

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"Guy Fieri didn't register his restaurant's domain name, so I picked it up," he wrote. "I think this new menu look great."

In November, Fieri, 45, made headlines when his eatery's opening was unapologetically slammed by New York Times restaurant critic Pete Wells, who gave Guy's American Kitchen and Bar a rare zero-star review.

"Hey, did you try that blue drink, the one that glows like nuclear waste?" Wells wrote. "The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?"

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Fieri defended his restaurant's food and drink in an interview on the Today show in the days immediately following, calling Wells' review "ridiculous."

"I just thought it was ridiculous," the Diners, Drive-Ins and Dives host told Today's Savannah Guthrie. "I've read reviews. There's good and there's bad in the restaurant business. That one went overboard."

"I've been in the restaurant business 25 years. Do we do it perfect? No. Do we strive to do it perfect? Yes," he argued. "Do I think I've fallen short? By no means. [But] do we make mistakes? Absolutely."

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