Talking about turkeys (duds) all week long

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Is that Guy Fieri? No, just a turkey.
  • Nordelch
  • Is that Guy Fieri? No, just a turkey.
Perhaps you've read Pete Wells's New York Times restaurant review of Guy's American Kitchen & Bar, the gargantuan new Times Square food circus presented by noted celebrity chef Guy Fieri? Isn't it neat how the entire review was written in a series of direct and rhetorical questions? Can you believe that those questions were all virulent takedowns of the restaurant? Did anyone anticipate it would generate responses from so many people, both positive and negative? Who would have thought that even Guy Fieri would respond on national television? What about you? Do you think the review is ground zero for a discussion about the value and purpose of criticism? Do you think it says something about class and taste? And don't you think these sentences phrased as questions get kind of annoying after a while?

Did you know that we have this weekly blog series called Variations on a Theme, in which Reader writers explore a subject each week on the Bleader? Like last week's The Next Four Years Week—did you read that? Isn't it coincidental that Thanksgiving falls this week—a holiday wherein eating a turkey is a trademark—and that everyone's talking about Pete Wells reviewing a turkey, e.g., a total failure or flop? What if Reader writers spend this week writing about various instances in which they have had to deal with reviewing or encountering a turkey?

Well, they will be. Check back on the Bleader all this week for Turkey Week, this week's Variations on a Theme.

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