24 Hrs to Hell and Back (2018–…): Season 3, Episode 1 - Lowery's Seafood Restaurant - full transcript

Gordon must revamp Lowery's Seafood, where his crew finds two brothers at odds.

(suspenseful music)

RAMSAY: I'm Gordon Ramsay,
and I'm back

on America's roads with
my culinary command center

heading to nine more
struggling restaurants.

Let's go to the scariest place
in America.

With these businesses
on the brink of collapse...

Just smell that.
This is worse than the plague.

You're lucky
you haven't killed anybody!

I've got to work quickly,
so I'm giving myself

just 24 hours...


To try and save each of them.

Did each member of staff
take a turn [bleep] in here?

Oh, my.

It's my third time
around the country,

and even though
my advance team tells them

it's a new renovation show,
people are suspicious,

so I've had to up
my disguise and decoy game...

- Is that you?
- Yeah.

No way, I couldn't even tell.

So I can get
in these restaurants

and see what's really going on.

You are [bleep] kidding me.

What I discover this time around

is more shocking than ever.

[bleep] hell.

If I have any hope
in saving these restaurants...

I've had too much.

I'll have to go
to hell and back...


...in 24 hours.

Why did the chicken
cross the road?

'Cause you didn't [bleep]
cook it, you mop-head.

Okay, gotcha.

(rock music)

♪ ♪

I've just arrived
in the quaint town

of Toppahannock, Virginia,

set on the stunning
Rappahannock River.

This town is known for one of

the best fishing spots
in the area.

This region believes strongly
in family and tradition,

and Lowery's Seafood
was built by both.

However, after 80 years
in the same family,

the operation is floundering.

Despite one brother
being an owner

and the other a manager,

there's a boatload of confusion

as to who's actually
running the restaurant.

Lowery's Seafood
is gasping for air

like a fish out of water.

♪ ♪

I'm Duby Lowery,
and I'm one of the owners

here at Lowery's.

Lowery's was first opened
in 1938 by my grandparents.

Being in a small town,
being here for 81 years

is unique in itself.

It's always been my goal
that I would carry it on.

My name is David Lowery.

Here at Lowery's,
I pretty much buy everything.

I'm the purchasing manager.

How much corn and crab fritters
do you have?

My brother Duby
was given ownership.

I'm the glorified gopher.

And the results weren't exactly
what we were expecting.

They got the baby taters
up here now?

- They're right there.
- Oh, okay.

David, Duby, nobody is
really in charge of nothing.

This restaurant just runs
with Arlene and Pam.

I'm Pam, and I've been here
28 years at Lowery's.

I'm Arlene, and I've been here
for 43 years.

We used to have
a line at the door,

people waiting to get in,

people angry 'cause
they don't have a seat,

the best crab cakes...

- Oysters too, remember?
- Mm-hmm, mm-hmm, yeah.

People would drive
for miles for that.

Ten years ago, busy.

And now they just don't
come in anymore.

Is it corn and crab fritters
over there?

All right, y'all,
have a good night.

The problem feels
like it's because of Duby.

He ain't never here
when he's supposed to be here.

You a boss, you supposed
to do boss things.

You think these
all the menus I'll need?

I guess.
I don't know.

Duby and David,
we need them to come together.

I believe
that if they came together,

it would make
a big difference here.

DUBY: Prayin' for you
to step up, Dave, prayin'.

Working with my brother,
it's pretty frustrating.

It's hard to lead
when you're not here

and then just come in
for a couple hours

and go, "Hey, I'm here,
do this, do that, do this."

DUBY: I mean, you can't handle
when we're slow.

What are you gonna do
when we're busy?

The morale, it's not there.

DUBY: I'm upset about it.

I do love my brother, but we are

at each other's throats
most of the time.

DUBY: Same old thing,
Dave's not in the kitchen.

I come by here
and things are all messed up.

It's driving me nuts.

I try to do
whatever needs to be done

when I am here working,
but I really am over

the family fights and arguments,

and that's the thing
that basically drove me away.

There's days now
where I open... I wake up,

and I wonder
if we're gonna close today.

DUBY: I don't really know
the whole figure

that my dad and mom
have invested

because I... I hate to say it,

I almost feel, like,
embarrassed to say

how much they've put in here,

but it's hundreds of thousands
of dollars.

Hello, how are y'all?

Hi, Markesha.

SHARON: William and I
have put, you know,

everything, I mean,
lots and lots of money.

Felt like that's what we
needed to do to keep it going.

And we don't have
any more money.

We would have to sell our house.

We're at a dead end right now,
but we're hoping for a miracle.

My whole life is here.

I don't want to see
Lowery's go out like this.

This has been a great place
over the years.

I'm sorry.

(soft dramatic music)

♪ ♪

With only 24 hours
to get Lowery's Seafood

back up to scale,
I need to find out

why the locals are fishing
for other dining options.

When the staff knows
I'm coming, trust me,

they all tend
to adjust their performances

to hide the problems,
so I'm going undercover.

(rock music)

♪ ♪

How do I drive this thing?


(whimsical music)

Oh, my God.

Good morning.

I'm going in with a group
of local senior citizens

who remember Lowery's heyday.

Now, how many have been
to Lowery's before?

Oh, boy, a lot of us.

It's been a year
since I've been on a date.

Hold on, we officially open?

- PAM: Yeah.
- That's good.

With a busload of locals

eager for fresh seafood,
I have a feeling

Lowery's might be
an eye-opening experience.

- PAM: How are y'all?
- All right.


Lowery's interior
is far from fine.

The tables and booths
look dated,

and the color scheme might be
from 1938 as well.

Now, décor, nothing's been
changed in nearly four decades.


The smell, though,
can you smell that?

It smells... it's like a strong
fishy smell that's been soiled.

- Mm-hmm.
- Yeah.

David, y'all want the broccoli

go in a bowl or a plate?

I don't know.

Put it in a bowl
and see what happens.

ANTHONY: I need your nose
for one thing, though.



Were y'all ready to order?

I'm gonna have as an appetizer
the fried oysters.

We're ordering

classic seafood dishes
and southern standards...

Crab cakes
and rib eye steak, medium.

One medium,
I got one right here.

That a place like Lowery's

should have perfected
after 80 years.

I'll do the crab cakes.

I'd like to get
the broiled sea scallops.


Scallops cooking.

Here we go.

Oyster bowl, that's for you.

And rib eye.

All right,
crab cakes behind you.

Here we go.

(dramatic music)

The steak just tastes tough,
cheap quality.

Fried oysters...


They were bad.

An un-fresh taste to them.

- Okay.
- A little bit sour.

Help yourself.

I just swallowed
a piece of shell, I think.

They don't taste fresh,
those crab cakes.

A restaurant
that used to pride itself

on freshness
and amazing products...

I can tell you now this product
is second, third grade.

All seafood.

(dramatic music)

RAMSAY: Ladies and Gentlemen,
I'd like you all

to stop eating.

(indistinct chatter)

RAMSAY: Madame, can you get me
the kitchen out?

♪ ♪

David, they want us out here.

DAVID: Okay,
turn everything off, y'all.

- All right, stop, stop.
- ANTHONY: Cut everything off?

HENRY: This is crazy.

♪ ♪

I'm gonna take it from here.

♪ ♪

(all gasping)

Oh, my God.


Ladies and gentlemen,

that was nothing
to applaud about.

We've just had
a dreadful experience.

The passion's gone,
the excitement's gone,

and it's a restaurant that's
just going through the motions.

I have something to show you.
You need to see this.

Please take a close look.

(ominous music)

(diners groaning)

BEVERLY: Unbelievable.

Every other day,
somebody's complaining

about the quality of the food.

One night
about six or seven people

get sick from salmonella.

Word spread quickly, and we've
just never recovered from that.

Why have we given up?

CHUCK: I feel like the owners
have given up on us,

so if they don't care,
why should we care, you know?

You have loyal customers

that have been coming here
for decades.

They have former loyal customers

that do not come here any longer

because of what has happened.

Based on what you've just seen,
could you raise your hands

and tell me
you're desperate to rebook

and come back for dinner?

(diners laugh and groan)

From the bottom of my heart,
I'd like to apologize

for that dreadful experience

on behalf
of the lackluster owners.

But what I am gonna ask
is that you give me 24 hours,

and I'd love nothing more
than to see all of you

back here tomorrow,

and that 24 hours starts now.

But ladies and gentlemen,
I've got my work cut out...

BEVERLY: And I hope
a big cleaning staff.

(diners laugh)

RAMSAY: There'll be
a massive cleaning staff.

Every member of staff,
get on your cell phone

and say good-bye to home
because you're in this

as much as I am.

Hey, Gordon Ramsay
just walked in here,

and I'm not gonna be
able to come home.

There were all these guests,
like, they came in on a bus.

I don't know.

He was wearing a disguise.
It was crazy.

I wanted to make sure

I get honest answers
from the staff,

so I've sent David and Duby
to clean up the kitchen.

What has happened?
Somebody tell me.

The leadership, man,
you have no leadership.

They need to be present.

RAMSAY: Let's talk about Duby.

For a man that got
his own place,

he's never here.

Wow, really?

What you see here
is what you got.

Why is he not paying attention?

His passion has gone.
It's gone completely.

So David goes out
and buys the supplies?

ALL: Yes.

RAMSAY: Once a week?
Twice a week?

ALL: Every day.
RAMSAY: Every day?

- We don't have a supplier.
- And we don't have money.

Why is there no suppliers here?

Because they haven't got paid.

These people couldn't get paid.
None of us.


We couldn't get paid on time.

That check is important.

That's how we take care
of our family.

You ask a million things
of us to do,

but you can't cash our checks.

(solemn music)

♪ ♪

I'm speechless.

I know it's upsetting.
I can see that.

I-I feel the pain.

So I wanna bring
David and Duby back in here.

Oh, boy.

RAMSAY: Duby and David,
this restaurant is a shambles.


You've been in this business
for 30 years.

- I have been.
- You grew up in it.

And I have a passion for it.

So this is passion?

I've spent many a year
in here with passion, yes sir.

Anthony, let me ask you,

is Duby doing everything he can
within his powers

to keep you guys
in a job and motivated?

- Can I answer that?
- Please.

Hell no.

I'ma be honest with you.



80 plus years,
and you're holding the reigns.

If you've given up, you should
get the hell out of here.

I will get the hell out of here
if that's how everybody feels.

If y'all want me here,
let me know.

If you want me gone,
let me know.

- How's that?
- This man crazy or what?

(suspenseful music)

(soft dramatic music)

I will get the hell out of here

if that's how everybody feels.

If y'all want me here,
let me know.

If you want me gone,
let me know.

- How's that?
- Oh, [bleep].

Is this man crazy or what?

Do you want me to get out?

Come here.
Come here.

- What do you need?
- Come here.

Yeah, [bleep] come here.

He's too hot-headed, bro,
he don't wanna listen.

Stop playing the victim.

I'm not the victim.

Do you know who
the victim is here?

Do you know who he is?

My father is exactly who
the victim is.

It's exactly that,
but right now... hey.

30 years in this business,

handing a restaurant
over from daddy,

step up and show
some [bleep] balls.

You don't strike me
as the kind of guy

that's had to work
a day in his [bleep] life.

Well, you're wrong about that.

- Oh [bleep] prove it to me.
- You're wrong.

- Prove it to me.
- You're wrong about that.

- How old are you now?
- I'm 50.

- 50 years of age.
- 50, that's right.

Isn't it about time
where you turn the corner?

If you think I haven't worked
in here my whole life

and worked hard at it,
then you're wrong.

Maybe you've got the wrong...

After 30 years in the business,

you don't know
what's going wrong

in your parents' own restaurant.

And get a grip.

Sit down please.

David, you're brothers.

Do you talk as brothers?

We do talk
but not as much as we should.

You get under my skin.
There ain't no doubt about it.

We're brothers and, you know...

I can't fight anymore.

I love you to death,
but every time I say something

it's a fight.

The other day,
I just said something about

"I'll do what it takes
for the restaurant,"

and you were ready to just...
I don't know what it was.

An inventory is one thing
that we ended up

getting in a physical
confrontation about

because there wasn't
an inventory.

I can promise you the inventory

isn't the reason
where we are right now.

I can promise you.

You know, it's about impossible
to do an inventory

when I'm going to the grocery
store 25 times a day.

But all you're doing
is buying food.

That's not enough,
and you're only doing that

because we can't pay suppliers,
so they can't [bleep] deliver.

The passion's gone, David.

We're all doomed.

It's like
the [bleep] Titanic in here.

(dramatic music)

It's time to get
our heads out of our ass,

roll up our sleeves,
and [bleep] dig deep.

Because it's gonna
be so much work

to get this thing
back on the map.

Do I have
all of your commitments

to get this place turned around?

- Yes.
- Yeah.

Thank you.

Now, I have an amazing team.

Teresa and Veronica are gonna
absolutely strip this place out

to modernize this dining room.

Ladies, welcome.

You can see we're somewhat
caught in the past.

It's not only dated
but it's stagnant.

Let's get to it.

Hey, guys, let's get
everything out of here.

Tables, chairs,
table settings go in bins,

everything out, let's go.

Where are we going?

That staff meeting
was off the chain.

We got a lot of anger out,
a lot of points going on there,

and, hopefully,
we got to my boss.

Chef Ramsay... (sighs)

He did his thing.

What a mess.

What a mess.

How many times a day
do you clean?

No, no clean... I wipe down.
No cleaning.

- No cleaning?
- No cleaning.

When was the last time
somebody wiped

the [bleep] dust
that's dripping into the food

that's above the hot plate?
When was the last time?

Somebody talk to me.

Ain't never done it
in probably, like,

- two, three years.
- It's never been done.

(dramatic music)

Oh, my God.

Are you [bleep] kidding me?
Crude oil?

And look at that in there.

You cook food on top of that.

It's so thick
with grime and [bleep],

you can't even
see the grills anymore.

That's not good at all.

When was the last time
that was cleaned out, Anthony?

I didn't... I didn't clean it.

You haven't?
You've been here 30 years.

Well, yeah, I have cleaned it
years ago, but...

RAMSAY: Come on, guys.

Dare I?
My God.

It's like [bleep]
Halloween in here.

What's that there, Chuck?
That's mold.

Black mold, the most
dangerous [bleep] type.

Oh, my God.


There's no dates
on any of this stuff.

This is just a cesspit.

[bleep] hell.

You are [bleep] kidding me!

Raw beef
with cooked fried chicken.

Oh, my God.

More chicken.

More chicken.

Nine containers
of fried [bleep] chicken.

How much fried chicken
does one restaurant need?

Have you calculated
how much money

that we are wasting currently?

Couple grand easy.

Minimum, and you wonder why
you're the busy idiot

running around [bleep]
five times a day

- looking for product.
- Right.

And these guys can't even get
their [bleep] paycheck cashed.

Here's your [bleep] answer.

What's kept in here?

ANTHONY: That's all the seafood
that's in there.

RAMSAY: All the seafood.

♪ ♪

- What's that?
- That's oysters.

Gross, it's all slimy.

An 87-year-old lady was sat
having lunch with me today,

and she said her oysters,
"They don't smell good."

Were we serving with them
minutes ago?

ANTHONY: I need your nose
for one thing, though.

RAMSAY: Truthfully?

- ALL: Yes.
- [bleep]!

♪ ♪

Anthony, you're sweating.

I understand
why you're sweating.

It's a ticking time bomb,

especially with oysters
out of the shell!

If it's not oysters, cod!

If it's not cod,
it's fried chicken.

One, two, three, four, five
of you should be ashamed!

You're [bleep] lucky,
you haven't killed anybody!

81 years down the pan
'cause we can't stay clean.

You've been given a mission,
and you're playing with it!

♪ ♪

Please tell me there's
no other fridges around.

[bleep] hell.

♪ ♪

You are kidding me.

Come on, guys.
You have to be joking.

I don't get it.
I don't get it.

Actually, that case of apples,

I brought in here
for everybody to eat.

That's where it came from.
We don't even use them.


That's right,
we don't use those.

Isn't that what happened?

Is that were
those apples came from?

Are you saying
there's an excuse?

No, I'm not saying
there's an excuse!

(dramatic music)

♪ ♪

RAMSAY: I'm done with [bleep]!


That case of apples,

I brought in here
for everybody to eat.

Are you saying
there's an excuse?

No, I'm not saying
there's an excuse!

(dramatic music)

♪ ♪

RAMSAY: I'm done with [bleep]!


I want this place cleaned
from top to bottom.


And I want it now, 'cause
I am done with this [bleep].

What about
this stuff right here?

All this stuff?

I guess we throw it away
and get started...

started fresh.

(rock music)

'Bout to lose my top,

so I'm just trying
to keep my head together.

That's why I walked outside
for a breath.

I'm not used to anyone
throwing stuff at me.

And maybe that's what it took
and that's what I deserve,

but, still.

♪ ♪

- Teresa.
- Yes.

We got nice space here,
nice and open.

Sort of lakeside,
riverside feel.

Yes, yes.

We have this
nautical theme going.

Yeah, that's what
the blue is for.

And we're gonna test out
this anchor.

Hang it up,
might do some rope around it.

RAMSAY: Okay, great.

TERESA: We are going to
pop those out.

♪ ♪


RAMSAY: Gonna make it look
so much more modern.

With the renovations
off to a strong start,

I need to make sure
that Lowery's kitchen staff

has a new menu to match.

All right, guys, come over.

Right, this is my epicenter.
Look at it.

Turn around.
Look inside the oven.

- Wow.
- Man.

- Brand-new.
- Oh, it's not brand-new.

It's three years old.
It looks brand-new.

Yeah, because we clean it.

You need to step up and run
and control that back of house.

And if we don't need it,
we don't buy it.


We're gonna make money
not lose it.

Now, let's start off
with the oysters.

Lightly dredged, shallow fried,
served on a bed

of horseradish cream,
topped with chives.

Look fresh.

Next to that we got
a beautiful, homemade

seafood chowder with crabs,
shrimp, clams,

bacon, pearl onions,
and potatoes.

Next to that we got
the pan-striped sea bass

simply done
with cream corn, spinach,

and then that nice,
crispy texture of fried onions.

Next to that we got
a beautiful, seasoned

roasted chicken served with
a caramelized onion gravy,

sautéed green beans,

and the most amazing
mashed potatoes.

They look good.
Very, very pretty.

Next to that, a beautiful,

grilled, marinated
New York strip

served with beautifully
baked loaded potato.

Anthony, how important
is that job to you?

It's really important.
I've been there 33 years.

And you have
a big family at home?

No, I have a three-year-old.

My other two kids,
they grown and on their own.

Wow, so you went back for more.

- Yeah.
- Congratulations.

Yeah, thank you.

So you're not ready
for retirement.


- Chuck, so your son is nine?
- Yes, sir.

What's your ambition with him?

To make him ten times better
and push him ten times harder

than what I am right now.

We always want more for our kids

- than we do for ourselves.
- Oh, yes.

I wanna cook some dishes
with you now.

This is our half-roasted
cast-iron brick chicken.

Lightly seasoned.

We're gonna sear it
two minutes on each side.

Rosemary in there,

thyme in there,
some garlic in there,

and then a little touch
of butter in there, okay?

The butter goes nice and brown,
and just smell that in there.

- It smells, man.
- Mmm.

- It smells good.
- Mmm.

Keep it nice and flat.

We're gonna put
a weight on there,

gets it nice and crispy.

In the oven she goes.

A nice big, generous spoon
of mashed potatoes.

Delicious green beans.
From there, onion gravy.

- Mmm!
- Nice.

And David, what's important
for you

is that we price these dishes

so we'll keep
all the food costs down.


Now, this is Mary,
my head of culinary.

- Hi.
- Hi.

David, this is
Jamie, Alex, and Ngoc.

- How you doing?
- Jamie, nice to meet you.

Okay, I want you, David,
to start stepping up

like a proper kitchen manager.

Take in some form of insight to
how can you run back of house.

And, Anthony, my money's on you

to step up
and take responsibility.

(dramatic music)

Sir, you are now ready
to be the head chef.

I... Yes, I'm ready, I think.

RAMSAY: Do you want it?

- Yeah, you want it.
- Come on.

And I know he can do it.

- I'm ready.
- Okay.

You got this.

Now, ladies, please take over.

Gentlemen, get up to speed.
Let's go.

My back of the house has
never had any kind

of training like this

It's great for us,
great for my team.

It's great for this town.

I'm ready to dive right into
this thing

and make this thing work.

So get that fish
onto your sizzle,

and let's finish it in the oven.

♪ ♪

RAMSAY: Duby, this is
a quick catch-up.

I know it's late.
Let's go.

- Um, sit down please.
- Yes, sir.

Oh, boy, listen,
I'm gonna be honest with you.

That's one of the worst kitchens

I've ever seen in my career.

Why are you so

anti rolling your sleeves up
and grabbing this thing?

What is it?
What's preventing you?

I brought my brother in here
as the kitchen manager.

And I love him to death,
but the kitchen clean up

should be the kitchen manager's
responsibility, I would think.


I'm like, "Why ain't
the kitchen done?"

Or why ain't this done,
or why ain't that done,

and it turns into
such an argument.

He just decides not to listen
to anything I have to say.

I mean, my heart
is in this place.

It's the most important thing
it possibly can be.

My legacy here...
I grew up in here,

and there's nobody
that's ever meant any more

in my life to me than my dad.

One of the worst nightmares
I have is the fact

that this place doesn't make it
on my watch.

So how do you
offload this pressure?

Who do you talk to?

I really don't talk to anyone.

So... I don't, I just...
I'm embarrassed by it.

How do you talk to anyone with
something you're failing at

and you're embarrassed by.

There's a lot of deep issues
inside this restaurant.

I gotta get these two brothers
on the same page,

and this is a relationship
that's been fractured

for decades, and right now
I've got hours.

If not, this place...
it's gonna disappear.

(dramatic music)

We still have a long way to go,

and I am so tired.

RAMSAY: Everyone's been up
all night...


Cleaning this
81-year-old restaurant.

I'm ready for a nap.

Happy nappy.

I'm tired.

My feet are killing me,
but everything

is coming together,
and we're hoping

this is gonna be the one step

that's gonna make
Lowery's change.

Girl, you rollin'.

RAMSAY: But it will all be
for naught if I can't get

the Lowery brothers
to work together

for their namesake restaurant.

- Uh, David.
- Yes.

- Let's catch up in the bar.
- All right.

Take a seat please.
How you feeling?

Feeling good... helpful,
very helpful.

This relationship
with your brother.

You two are the face
of this business.

Yes, absolutely.

And what is not agreeable
is when you two go at it.

Most of the time I can
just kind of put it aside,

and then, eventually,
he says some things

that just get on my last nerves,

and I... you know,
I don't want that.

I'm a person in recovery
that requires me

- to not have anger issues.
- Triggers.

Yes, I can't have that.

A week ago today,
I picked up my six-year chip.

- Good.
- For being sober.

Well, listen,
that's tremendous work

that you've done
to stay that positive.

Thank you, sir.

But I think the biggest issue,

fundamentally, between your
relationship and your brother's

is the fact that unless you two
get on the same page

and properly run
this restaurant,

our chances of success
are minimal.

But it has to be teamwork.

It has to be
me and him together,

not him and everybody else
down below him.


I mean, I think
we need to be a team here.

And that's gonna take a lot
of commitment from both of you.

- Yes.
- A lot of pride set aside.

-Mm-hmm -And egos...

- No doubt, no doubt.
- They disappear.

It feels like you're still
dependent on Mom and Dad.


It's about time you
take care of them for once.

I understand
what you're saying for sure.

There's no doubt about it.

Strong work, six years clean,

and if you can
get through that, trust me,

you have the bones to put
a restaurant back together,

let me tell you.

I've slayed
bigger demons than this.

(rock music)

RAMSAY: With David
willing to step up,

I can see a glimmer
of hope for Lowery's kitchen,

but only if the back of house
can master the new menu.

There you go, and don't be
scared to press it down.

Anthony, did you
season the chicken?

- Yes.
- Both sides?

- Yes.
- Okay, great.

- Right, gents.
- Yes, sir.

How's it going?

- It's going pretty good.
- Yeah? Better movement.

- How are you feeling?
- I'm feeling good.

We're gonna relaunch,

and you're gonna be at the helm.

You can do this, right?

Yeah, I can do it.

I know I can do it.
I know I can do it.

Good, come on, get in there.
Let's go.

All right.

- Now, Chuck, how you doing?
- Trying to do okay.


- You're gonna expedite tonight.
- Right.

But if I do need you
at the other side of the line,

- we'll switch up, yeah?
- Right.


That is a far cry from what

we were serving
at Lowery's beforehand, yes?

- Yes, sir.
- Good.

Mary, let's catch up.

Um, right, how's it going?

We have a lot of work
on our hands.

We're getting there,
but they need a lot of help.

Please tell me
there's a standout.

Chuck was actually the standout,

and he doesn't even
cook all the time,

but he just picked
everything up super quick.

Yeah, how do we get Anthony
speeding up a little bit?

Can you take him for a jog?

MARY: (laughs)

Anthony, Anthony, come here.


How do we get you moving fast?

See that tree in back?

You and I are gonna jog
there and back.

- You ready?
- Me and you?

Yeah, me and you.

Light jog first, let's go light.

Light... there you go,
nice and light.

There you go, right?

Let's go.

We're gonna go back now.

We're gonna sprint
back there now.

Straight back.

I'm gonna give you
a five-second head start.


(lively music)

- Come on, man.
- Oh!


What is wrong with you?

That's how we start service.

We go slow,
and then we speed up.

This time you go.

I'm gonna give you a 15-second
head start this time.

I'ma blow you out
this time, so...

You're gonna blow me out.


♪ ♪


Hey, get your ass over here!
We've got work to do, come on!

Now that I know Anthony is
capable of moving quickly...


I know I need to move quickly

to work on David and Duby's

before we relaunch.

Please, Sharon, take a seat.

So I brought in their mother.

Sharon, would you
just explain what you

would like to do going forward.

Only way it's gonna succeed
is y'all working together.

It's the only way.

You can't butt heads,
and you've got to talk it out.

It's really important
to continue this legacy.


You don't have a whole lot
of time left.

It's six months
if we make it six months.

If there's not change,
we're gonna get rid of it,

or it will be taken from us.

You know what this business
means to your daddy.

You know it means
more to him than anything.

We've squandered enough.
The clock is ticking.

- Six months left to nail this.
- Yes, sir.

This is serious.

We've let
our personal differences

get in the way of
the big picture,

and the big picture
is back in my head.

I'm ready to get things done.

We can't go back
and start all over again,

but we can start today and make
a new ending, for sure.

That's right.

- Agreed.
- Let's do this.

Let's get it done.

Excuse me.

And, Mama,
I just want you to know

I love you and Daddy more
than anything in the world,

and I wanna move
forward from here.

RAMSAY: David and Duby are
saying all the right things.

Let's get back to trying
to have some good times

around here, some happy times.

RAMSAY: But whether
they can put years

of pain and resentment
behind them

for the good of their
restaurant remains to be seen.

(lively music)


Right, we're minutes away
from opening,

in order to show
the restaurant everything,

fire one of everything now.


Let's rock and roll, fellas.
Come on.

Let's go, guys.

This go in the oven.

- Is sea bass in?
- Sea bass in, yes.


While we're waiting
for those dishes,

you two come
to the dining room please.

Let's go.

Come on, time is money.

We need it.
Let's go.

That chicken in the oven yet?

- Not yet.
- All right.

All righty.

Y'all doing good?
Y'all doing good?

Make sure that fish
not burning on the skin side.

Don't forget
your seasoning salt.

Grilled New York steak.
New York in the window.

Seafood chowder one time.
Got you.

Roasted chicken.
Thank you, fellas.

This dressing on top.
Little bit more, Henry.

Striped bass.

- Steak.
- Steak.

End of the table.
Yep, bring it over please.

Thank you.

Right, do we notice
a difference visually?

Oh, my goodness.

ALL: Yes.

Mind blown, right?

Dig in, okay?
Have a little taste.

Um, just give me two seconds.

Is that...

That's pink.


Anthony, that's raw.


(suspenseful music)

♪ ♪

RAMSAY: Anthony, that's raw.

(suspenseful music)



You have to press that down.

Take that back
to the kitchen please.

Can we dig in and taste
what we've got,

and obviously you know
what chicken tastes like,

but that is delicious

especially with
the caramelized onion gravy.

And, uh, have a taste please,
ladies, gents.

I wanna taste this.

That soup is the bomb.

I'm messing up everything.

We're here to back you up,
that's what you gotta remember.

Anthony, why did
the chicken cross the road?

'Cause you didn't [bleep]
cook it, you mop-head.


Cook that chicken
properly please.

ANTHONY: Okay, gotcha.

And I know damn well that you
can cook a chicken beautifully,

so don't let it get all
mixed up in your head.

- Big deep breath.
- I got this.

Okay, reset, and we go again.

- You okay?
- Yeah, I'm good.

All right, guys, we are live.
Let's go.

Duby, David, you two come
to the dining room please.

Let's go.

- Okay.
- All right.

Yeah, take your time.

Now, this is an important night.

Duby, is there anything
you'd like to say to the team?


David and I,
we're together on this.

We're moving forward,
and I apologize

for anything that I have done
to make y'all think

that I abandoned you.

We're committed to you guys,
and we just wanna thank you

for your hard work,
your patience with us,

for still being here
through all this turmoil.

Thank you so much, I mean,
we owe you more than we could

ever tell you, but we're gonna
show you right now.

I promise you,

our commitment's gonna show you.

- You happy?
- Yes.

- It's gorgeous.
- Very happy, yes.

This place
was established in 1938.

Tonight we're gonna
reestablish it.

- All right.
- DUBY: Start right now.

- All right.
- Absolutely.

- Let's do it, y'all.
- Yes.


Let's organize.

We are opening
minutes from now, yes?

- Oh, boy.
- Yes, sir.

(rock music)

♪ ♪

We're getting' ready
to get hit hard.

All right, y'all.

The doors are open.
David, take it away.

All right,
we gonna rock and roll.

Hello, how are y'all?

Hello, hello, what a change.

You all even look happier.

RAMSAY: In just 24 hours,
my team and the Lowery staff

have turned the tides on this
once drab seafood restaurant.

What do you think?
First impressions.

- Beautiful.
- Beautiful.

RAMSAY: By paying homage to
the nearby Rappahannock River,

we've outfitted Lowery's with
handcrafted nautical pieces

with modern accents.

I just can't get over.

I'm amazed.

I would not have believed
this transformation

could have happened overnight.

Gone are the garish booths

and decades' old paint job.

Replaced by a warm,
inviting interior,

reinvigorated staff...

All right, we got this.
Here we go, here we go.

RAMSAY: And the very best
kitchen equipment,

the tools I use myself.

- It's wonderful.
- It is.

- It really is.
- Absolutely.

- I just can't get over.
- I can't believe it.

That's the most important
bit up there for me,

in terms of what you
and your father started.

Now, if I start crying,
is that all right?

I-I... come on,
I don't want you to cry.

I see what you've done,
and, honestly,

I wish I had a dad like you.

Let's hope
that those two boys of yours

will continue this legacy.

We're on the road now.

Thank you.

(lively music)

Here we go!
Here we go!

I got one fried oysters on deck,

Henry, I got two chowders
on the deck, homey.

Here we go.
But we communicate.

- Yeah.
- Yes?

Oh, yeah, I got 'em.

- Oysters almost up?
- Yes, sir.

Sharon, were you gonna
try one of these?

- What is it?
- Fried oysters.

♪ ♪

Hey, good teamwork
over there, fellas.

Good teamwork.

How many chickens you got down?

23 said the oysters were...


The oysters were delicious.

- Thanks, chef.
- Excellent.

Yes, customers are called
William and Sharon.

- All right.
- Thank you, chef.

RAMSAY: With David and
Chuck leading the kitchen,

customers new and old
are enjoying the new menu.

The chowder was amazing.

I can't believe
this is the same restaurant.

It seems as though Lowery's
may be turning a corner.

So the first entrée,
one bass, one chicken, yes?

- One bass, chicken in.
- RAMSAY: Good man.

ANTHONY: I'm all
messed up here, man.

Green beans coming.

You got this, Anthony Jones.

It... this is a lot.

I'm not gonna lie.

Best mate, buddy,
this is business now.

This is future
and 81 years of a legacy, yes?

- Absolutely, yes.
- Let's go.


Just touch that.

So, look at me, we've gone
from undercooked chicken

now we got ice cold chicken.

Anthony, Anthony,
hey, look, all right,

we need to do
something a little bit

better with that, okay?

For sure cannot afford
to do that.

- I can't [bleep] do good.
- You're good, man.


- Duby, get over here.
- You're good, come on, man.

- I'm not, got it!
- Come on.

What's the matter?

I just can't do it no more, man.

You can, man.
Come on, dog.

- I can't.
- You can't...

If you give up now, you'll
give up on a lot of [bleep].

- Man.
- Come on, man, don't...

DUBY: I'm going.
Here, here, here, take this.

ANTHONY: It is what it is.

- Anthony.
- I got too much.

Anthony, come on.

- Too much, this is too much.
- It's not too much.

- Come on.
- I can't take it, man.

- DUBY: Anthony.
- ANTHONY: I got too much.

Anthony, Anthony, come on.

ANTHONY: Too much,
this is too much.

DUBY: It's not too much.
Come on, I believe...

I can't take this [bleep], man.

- Yes, you can.
- I can't go... I can't, Duby.

Yes, you can.
I need you in here.

- I'm telling you what I know.
- We all need you.

- Arlene needs you.
- I can't take it.

We all need you.

If push comes to shove,
I'll just jump

over there
and help him out, man, I...

- Get through this together.
- Right.

It's too easy to just
let you go and say, "sod it."

I know there's more in there.
I know there's more grind.

I know I can, but I'm just
too overwhelmed, man.

But if you just cook the fish,

and Chuck does the chicken.

- How's that?
- Okay.

- Look, is that a deal?
- Yes, a deal.

- Thank you. Let's go.
- Come on, man, come on.

All right, Chuck,
you're gonna cook the chicken.

Anthony's gonna cook the fish.

- All right, absolutely fine.
- Okay, all right?

DUBY: Thank you, sir.

What'd you order to eat?

Roasted chicken.

All right,
I got chicken in the window.

That's ready.

Right, Anthony,
that's [bleep] burnt.

I got it colored more
underneath than I got on top.

Touch that on there.
Touch that.

Who's this for?

My father and mom.

I would like a bit more
pride and respect for them.

- And I am not serving 'em that.
- Okay.

- Okay?
- I got it, chef.

- Anthony?
- Yeah?

Now, you can't
do that anymore man.

You're gonna have to
take a break,

- sit outside for a second.
- All right.

And you go out there and think

- for a few minutes, okay?
- Okay.

I have been in here
for 33 years.

(soft dramatic music)

It's time for a change
for me over here.

♪ ♪

I'm done with this [bleep].

Chuck, we're one man down, okay?

You can do this.

- Yes, sir.
- Let's go.

For the lead ticket,
lead ticket roast chicken.

Gotcha, I gotcha.
It's coming right now.

All right, now we need the fish.

Now we need a fish.

Okay, okay.

I got fish getting ready to
come over to you in a second.

- Here we go.
- All right.

- Thank you.
- Here you go.

- Looks good.
- All right.

So sorry for interrupting
while you're eating.

How's that bass?

- It's wonderful.
- And the cream corn?

Almost like Grandmother's
corn pudding.

Like Grandma's corn,
I love that.

And, Sharon, how's the chicken?


Work it.
Work it.

All right, I need that bass.
I need it now.

- It's coming right now.
- Thank you, Chuck.

Thanks for talking to me.

- Sea bass.
- Excuse me.

(lively music)

I wanna try some of your fish.

♪ ♪

That is really good.

♪ ♪

- Chuck.
- Yes, sir?

We're back on top now.

Yes, sir.
Yes, sir.

We need a bass and a steak.

Chef Ramsay put me in charge,

and I feel pretty good about it.

All right, bass is ready
to come out right now.

DAVID: All right, awesome.
I like to hear it.

I like to hear it.

Being a vocal leader
back there, you know,

make sure things get out right.

We may have lost Anthony,

but you guys
picked up the slack.

I see y'all team workin'.


I'm feeling proud right now
because I see a future...

a brighter future for Lowery's.

- There you go, 14.
- Don't run.

Just walk nicely.
Don't run.

How was it?


It's delicious,
and I'm still chewing.


Um, can I get two more?

Hey, how y'all doing?
Everything okay tonight?

- Everything good?
- Yeah, very good.

- Delicious.
- Yes, sir, excellent.

All right,
well I appreciate that.

For the first time
in a very long time,

I'm feeling good about Lowery's
and where we are.

Seeing the kitchen
start to function

like it was supposed to,
I'm feeling positive.

Henry, chowders, we gonna need,

I think,
a total of three right now.

All right.

Right now we just gotta
move on to the next step here

and make our parents proud.

It's nobody's fault but our own
if we don't make it.

Hey, we had a sticky, rocky
start, but we bounced back.

- That's right, amen.
- Right, right, absolutely.

My time is done.

Take care of this good man,
will you please?

- I will.
- We will.

- God bless.
- Yes and God bless you.

Goodnight, darling, take care.

- Goodnight, sir.
- Chef Ramsay, I appreciate it.

Thank you.
Thank you so much.

- Bye-bye.
- All right.

(upbeat music)

What a night.

David and Duby
are finally stepping up.

That's one big, giant step
in the right direction.

And I'm hoping now
that those two sons

prove to their parents
that they want this,

and they keep this 81-year-old
legacy on the map.

Fingers crossed,
they're gonna bounce back.

(truck horn blares)

(soft dramatic music)

Hey, Chef Ramsay,
everything's going along

pretty well, and going
in the right direction.

How y'all doing.


Getting new faces,
different people

that have never
been here before.

Everybody loves the changes,
the atmosphere.

Chef Ramsay, thank you.

She's cooking that, and we
got... the two steaks are up.

Dave's doing a wonderful job
in the kitchen.

We're working together
every day.

Anthony left us,
but Chuck stepped up a notch,

and the food looks better.
Everything's going well.


We're looking forward
to meeting that deadline

of six months
and keep everything going

just like it is.

I'll catch you next time,
and I got an apple for you.

RAMSAY: Next week,
my disguise gets me

directly inside the kitchen
in Manasquan, New Jersey...

Give me plates!

Where I witness an owner being
so abusive to his staff...

That doesn't go to me.
Okay, [bleep].

I'm [bleep] pissed off.

How many of you feel
that you've been abused.

RAMSAY: And his own wife...

Hey, where the [bleep] Is Tara?

TARA: I don't like
when he raises his voice.

It's mostly when I'm alone
in the shower that I cry.

RAMSAY: That he's
about to lose them all.

Well, you can't just stand
there and shrug your shoulders.

She's in tears!

My only hope of saving him
from himself...

I'm done
with your [bleep] Excuses.

Is to empower
the women around him.

Girl, you run that kitchen.

Girl power.

Oh, [bleep] me.