Thursday, February 11, 2016

Guy Fieri's Chophouse at Bally's: What Flavortown looks like

Fieri's steakhouse - which occupies Bally's former Reserve restaurant and an adjacent poker room - is none too subtle, with brass and stainless steel accents and a huge bar running the length of the restaurant.

Guy Fieri's Chophouse at Bally's: What Flavortown looks like

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Guy Fieri´s Chophouse
Guy Fieri's Chophouse

Poor Guy Fieri.

You blast the Diners, Drive-ins and Dives host's spiky peroxided hair, his hyperkinetic finger-pointing, his blathering of catch phrases, and his fulsome raving about any food that gets within two feet of his pie hole.

Of course, while you trash him, he is laughing all the way to the bank - in the driver's seat of his $200,000 Lamborghini.

This month, Fieri opened Guy Fieri's Chophouse at Bally's in Atlantic City. What with Steve Martorano newly open at Harrah's, it looks like Atlantic City - or at least parent company Caesars - is going for bad-boy brash these days.

Fieri's steakhouse - which occupies Bally's former Reserve restaurant and an adjacent poker room - is none too subtle, with brass and stainless steel accents and a huge bar running the length of the restaurant. Wine list is mainly Californians.

Here is the menu.

It's your basic steakhouse list (steaks, chops, raw bar, sushi), with a few flashes here and there. The menu-writing is a bit restrained, by Fieri terms. You add "steak bling" to your meat and the burger list is described as "Bad Boy Steak Burgers," the app list is called "The Only Way to Start," and there's a "Guy's Potato Rig," a salt-encrusted one-pound baked potato that customers can "load" up. 

Certainly not the same glib goofiness as displayed on the menu for Guy's American Kitchen & Bar in Times Square, the Fieri resto that the New York Times' Pete Wells surgically dissected in 2012.

If you're looking for that menu, be aware there are two out there. The real one is here.

Some wisenheimer posted a brilliant parody at the web domain guysamericankitchenandbar.com, which includes a dish called The Blitzmas Beast - "two Big Gulp Slurpee cups filled with nacho cheese and tied to each other with 25-pound bacon strips fashioned in a giant bow."

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About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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