Maybe he should consider Faneuil Hall?
What if you had a huge show on the Food Network? And then opened a restaurant in Times Square? And then it went on to receive a horrible review in the New York Times? But then a bunch of people jumped in to defend you? Well, that's what happened here in Boston with Guy Fieri! Per the Globe, our chefs like him a lot more than critic Pete Wells likes his food.
At long last, the first urban Five Guys will open downtown on Monday at 58 Summer St., just in time for everyone to flee the neighborhood for Thanksgiving. Ah, well, it's still better than driving to Medford.
Stone.
Tomorrow, Christie's in New York will auction off the top bottles from the collection amassed over 25 years by Chicago's legendary Charlie Trotter's restaurant. (The remainder will be on sale online through the end of the month; you can see the collection catalogue here.) Master sommelier Larry Stone was Trotter's most celebrated wine director, working at the restaurant from 1989 (when it was two years old) to 1993, and then returning for its last few months. But more than that, he was Trotter's collaborator in developing an American way that wine and food could go together in contemporary fine dining, largely responsible for building the restaurant's celebrated cellar and setting the direction that it followed after he left. Stone recently took a new post as dean of Wine Studies at the International Culinary Center in Campbell, California; we caught up with him via e-mail in Burgundy and asked him about the collection, which Christie's buyers will be bidding on tomorrow.
But don't get too excited, fellas: It's for a Q&A, and the accompanying photo is very tasteful. (The same cannot be said for the ads on the site.) Anyway, topics discussed: Lakshmi's lack of sentimentality ("I’m like a truck driver trapped in this body"), ex-husband Salman Rushdie ("Now there is somebody who has great wit and is a great flirt"), her role in the 2001 box-office bomb Glitter (money job), and attractive people who don't have a lot to say ("A lot of people I see in magazines or on TV bore me"). So it goes. [Playboy]
Pretty soon the Upper Crust will just go away and we can stop writing about it, but until that day comes, there's this: Groupons! Independently-owned branches of the Upper Crust, which aren't directly affiliated with the scandal-addled corporate headquarters, say that the pizza chain’s owners sold thousands of discount vouchers on Groupon without their knowledge, keeping the proceeds, and then filing for bankruptcy protection. How characteristically ethical!
Quincy police report that a guy loaded up his shopping cart with $400 worth of Red Bull, then casually sauntered out of the store. The store's "loss prevention" team confronted the relaxed robber, who then took matters seriously and fled on foot. The burglar is currently on the loose, probably sipping Four Loko and contemplating his next heist. [UH]
Photo: Bravo
I’d like to apologize for last week’s disparaging comments about soup. After doing a little research, I realize that soup can be, in fact, quite complicated and delicious. I must remember to eat it someday.
Resist the urge to play some mid-meal Angry Birds Star Wars.Photo-illustration: Konstantin Sergeyev
Look around any hot-ticket dining room and you'll see it: the vulgar, telltale glow of smartphones laid on tables, bars, and laps. iPhone 5s and Samsung Galaxies full of Twitter updates and text messages; equipped with cameras ideal for mediocre food photography; even able to, in the most loathesome of at-table scenarios, make actual phone calls. They're a great technological advancement, and an even greater nuisance to both diners and the cooks whose food has to compete for your attention with push notifications. The ubiquity of smartphones in restaurants now has even led to calls for a hard ban — or the invention of odd games involving stacking phones on the table during the meal. But such extreme measures are unlikely to succeed, and the use of phones at the table should be a matter of etiquette, not law, so here is the definitive road map to using your phone at the table.
"A phone left on the dinner table is a shifty kind of power play." 
Guy Fieri didn't say anything yesterday in the wake of Pete Wells's public thrashing of Guy's American Kitchen and Bar, but he did show up on Today — increasingly becoming the go-to morning stop for Food Network stars in damage control mode — to address the issue.
“Cookin is gooood!”
I'm picky about meatball subs so when I say is good it's really good
“Awsome food and drink”
After spending all your hard earned dollars in the Pru enjoy a few cool one here before you take the T home.
“Absolutely Amazing”
Having worked at Olive Garden for 3 years I guess I never really knew what REAL Italian food tasted like.
