Guy Fieri is a UNLV alumn so it is fitting that a restaurant baring his name would be the newest addition to the food line up in the UNLV Student Union. I gave it a try today in what I think is within the first few weeks of operation. And it was closed last week for Spring Break. I had heard about it, though and told that it was just ok. I had to try it for myself of course. Having now tried it, I can in fact confirm that it is just ok.
I ordered a combo #3, aka a BLAT. Two chicken tenders on a bun with bacon, lettuce, "avocado crema," and "tomato." You may be wondering why the quotations. Well, I'm not certain there was avocado in that crema. Didn't look like much more than mayo. As for the tomato, they must have some insanely sharp knives and steady hands. I have never in my life seen a tomato sliced so thin. Have you ever heard the saying that something is so thin it only has one side? That is about how thin this was. Or how about the window pane test where you stretch out a pizza skin so thin you can read through it? Well, I could read through the tomato better than I could through the paper that wrapped around the sandwich. Sure, the sandwich tasted pretty good but without reasonable tomato a BLAT just become bla. And even the "a" in there was questionable. There was plenty of shredded lettuce though. AKA shredduce.
The fries that came with my sandwich had potential. Natural cut with skins and all. So far so good. A nice seasoning salt with a touch of sugar. Similar to a seasoning that I used to get at a burger joint in SoCal when I was growing up. That was a nice familiar touch but there was just too damned much of it. I didn't even finish my fries because they were so salty. Even half as much seasoning would been more than enough. Not only am I sensitive to that much salt I also try to stay away from it for health reasons.
In addition to the food, service was ok as well. Friendly enough but seemed a bit disorganized. There were several people waiting for their food when I got there. Only two people ahead of me waiting to order. We all waited as the line continued to grow behind me. They were making orders but not taking orders. Then they started taking orders again. Then they started handing them out again. I chalk it all up to the new business blues. They're just trying to find their way. It may be a bumpy ride for a while. I hope they get it together because there is room for improvement. For now, there are a lot of other chicken places around the campus that have already found their footing. read more