Kitchen Nightmares (2007–2014): Season 2, Episode 4 - Trobiano's - full transcript
TONIGHT,
ON KITCHEN NIGHTMARES...
YOU CAN'T CREATE
JACK FROM HERE!
CHEF RAMSAY GOES HEAD TO HEAD
WITH LONG ISLAND'S
MOST ARROGANT CHEF...
I'M VERY EXCITED TO SHOW
CHEF RAMSAY WHAT I CAN DO.
THERE WILL BE NO FAULTS
IN WHAT I PRODUCE.
WHOSE BUSINESS
IS CLEARLY DYING.
THERE WILL BE PLENTY
OF OPEN TABLES, BELIEVE ME.
NO HAPPY HOUR HERE.
IS HE SLEEPING OVER THERE?
JUST AN EARLY BIRD SPECIAL.
I FEEL LIKE I'M IN FLORIDA.
HIS GIRLFRIEND NOT ONLY
SUPPORTS HIM...
FIRE 14!
HER PARENTS HAVE
PUT THEIR LIFE SAVINGS
INTO THE RESTAURANT AS WELL.
PUT MY HOME, MY RETIREMENT,
PUT MY HOME, MY RETIREMENT,
AND EVERYTHING ELSE
ON THE LINE WITH THIS YOUNG MAN.
BUT THIS GUY DOESN'T THINK
HE'S DOING ANYTHING WRONG.
OH, MY GOD!
HOW CAN YOU RESPECT FOOD IF YOU
COOK IT IN THIS?!
IT'S MY RESTAURANT,
MY RULES,
AND THAT SHOULD BE
THE BOTTOM LINE.
CAN GORDON GET THROUGH TO HIM...
I WISH YOU'D GOT YOUR ASS
KICKED IN A IN' KITCHEN.
YOU SHOULD BE ASHAMED.
HE CAN BUST MY BUTT,
BUT THE NAME ON THE AWNING
IS TROBIANO'S.
IT'S NOT RAMSAY'S.
BEFORE HE NOT ONLY
BANKRUPTS HIMSELF...
YOU SANK $1/2 MILLION
INTO THIS?
BUT HIS GIRLFRIEND'S FAMILY
AS WELL.
WE'RE SCREWED.
WE SHOULD HAVE NEVER DID THIS.
THERE'S A SHOCKING CONCLUSION
THAT WILL CHANGE THIS FAMILY
FOREVER.
I AM OUT OF THERE.
I DON'T KNOW
WHAT TO DO.
I'M GONNA KNOCK
SOMEBODY OUT.
*
GREAT NECK, NEW YORK
IS AN UPSCALE COMMUNITY
ON THE NORTH SHORE
OF LONG ISLAND,
WHERE THE COMPETITION
AMONG ITALIAN RESTAURANTS
IS FIERCE.
TROBIANO'S HAS BEEN
STRUGGLING TO SURVIVE
FOR THE PAST THREE YEARS.
OWNED BY ANTHONY TROBIANO
AND HIS GIRLFRIEND'S PARENTS.
THEY ARE NOW JUST MONTHS AWAY
FROM LOSING EVERYTHING.
MY DESIRE TO OWN A RESTAURANT
BASICALLY STARTED RIGHT AFTER
CULINARY SCHOOL,
UH, WORKING FOR OTHER PEOPLE.
LOOK AT THAT, HUH?
AND THEN I SAID TO MYSELF,
"WHY AM I BUSTING MY ASS
AND THEN I SAID TO MYSELF,
"WHY AM I BUSTING MY ASS
FOR EVERYBODY WHEN I COULD BE
DOING IT FOR MYSELF?"
HEY, JOE,
PUT A STEAK KNIFE ON THERE.
THEN HE CAME TO ME ONE DAY AND
SAYS, "THIS PLACE IS AVAILABLE.
I WANNA BUY IT."
I DON'T KNOW
IF IT TOOK ,
OR I WAS JUST PLAIN STUPID
DOING IT."
THEY GO RIGHT OVER ME
AND ASK HIM.
HAVING A BUSINESS TOGETHER,
YOU KNOW,
YOU SEE TOO MUCH,
YOU'RE TOGETHER TOO MUCH.
THERE'S RESENTMENT
BECAUSE OF IT.
APPETIZERS--DID THEY
GO OUT OR NO?
TIFF!
I--I HEARD YOU.
ME AND ANTHONY HAVE BEEN
TOGETHER FOR SIX YEARS.
WE USED TO NEVER FIGHT, EVER.
I THOUGHT HE WAS, LIKE,
THE BEST PERSON IN THE WORLD.
AND THEN WE GOT HERE,
I'M LIKE,
"WHO AM I GOING OUT WITH?"
I WANT A WHOLE NEW
ING SLIP!
WE SHOULD HAVE TWO.
WHEN IT COMES DOWN
TO RUNNING THE BUSINESS,
IT'S REALLY ANTHONY
THAT RUNS IT.
HEY, JAMES,
TAKE A CRAWL.
COME ON.
IT'S MY RESTAURANT
AND MY RULES,
AND THAT SHOULD BE
THE BOTTOM LINE.
BUYER 14.
AT THE BEGINNING,
TROBIANO'S TOOK OFF.
WE DIDN'T MAINTAIN THE FOOD
COMING OUT FAST ENOUGH
WITH QUALITY.
AND FROM THERE,
OUR BUSINESS DECREASED.
THERE WILL BE PLENTY
OF OPEN TABLES, BELIEVE ME.
THE EARLY BIRD SPECIAL
WAS MY IDEA.
ANY PLACE YOU LIKE.
ANY PLACE YOU LIKE.
IT'S BRINGING IN PEOPLE
TO KEEP THE BOAT AFLOAT.
HOW WE DOING, FOLKS?
EVERYTHING ALL RIGHT?
FORGET ABOUT IT.
I FEEL LIKE I'M IN FLORIDA.
IT'S CRAZY.
I'M WORKING,
KILLING MYSELF TO PAY BILLS.
I DON'T WANT TO LIVE
LIKE THIS--I DON'T.
I DON'T REALLY WANT
TO LIVE THIS WAY ANYMORE.
IT'S DEPRESSING.
I PUT PARENTS
INTO HIS POSITION.
THEY WERE FINALLY
GETTING COMFORTABLE,
AND NOW THEY HAVE
NO CHOICE BUT TO WORK
OR THEY'RE GONNA
LOSE EVERYTHING.
ANTHONY...
HE'S ONLY
MY DAUGHTER'S BOYFRIEND.
I PUT MY FAITH,
I PUT MY HOME,
MY RETIREMENT,
MY WIFE'S WELL-BEING,
MY RETIREMENT,
MY WIFE'S WELL-BEING,
EVERYTHING ELSE ON THE LINE
WITH THIS YOUNG MAN.
AT THE END OF THE DAY,
YOU KNOW,
IT IS MY NAME ON THE AWNING.
TO THINK THAT MY NAME
IS GOING DOWN
AS WELL AS THE RESTAURANT,
THAT WOULD DEFINITELY
BE DISAPPOINTING.
YOU GUYS HAVE TO RUN
MORE FOOD, OKAY?
WE ARE.
MORE.
THE LAST THREE YEARS
HAVE BEEN ROUGH.
BY THIS TIME IN MY LIFE,
I THOUGHT WE WOULD HAVE
BEEN MARRIED,
HAD KIDS ALREADY.
IF WE DON'T GET
CHEF RAMSAY'S HELP,
THERE'S NO OTHER OPTIONS
FOR US.
OKAY, HERE WE ARE.
OKAY, HERE WE ARE.
OH, , IT'S FOR SALE.
NO, THAT'S AN EARLY BIRD
DINNER MENU.
- $14.95.
- ME.
THAT'S CHEAPER
THAN THE SUB SHOP.
RIGHT, TROBIANO'S.
HERE WE ARE.
HELLO.
HI THERE.
HOW ARE YOU?
GORDON, PLEASE.
FIRST NAME IS...
JOE.
JOE, GOOD TO SEE YOU.
VERY NICE TO MEET YOU,
CHEF RAMSAY.
GOOD TO SEE YOU TOO.
PAT, NICE TO SEE YOU.
WHEN CHEF RAMSAY CAME THOUGH
THAT DOOR,
I THOUGHT IT WAS A BLESSING.
I THINK, HOPEFULLY,
HE'LL PUT US STRAIGHT.
SO, UH, WHO CAME UP
WITH THE BRIGHT IDEA
OF OPENING A RESTAURANT?
OF OPENING A RESTAURANT?
YOU BOUGHT A RESTAURANT
WITH YOUR FUTURE FATHER-IN-LAW?
IT WAS JUST
AN EXITING THING, YOU KNOW?
YOU'RE ABLE TO PURCHASE
A RESTAURANT AS A DREAM OF MINE.
HOW OLD ARE YOU NOW--
28, 29?
MM-HMM.
SO YOU WERE 25
WHEN YOU OPENED IT?
WHICH IS YOUNG
TO OPEN A RESTAURANT.
SURE, YEAH.
FELT I WAS READY.
AMBITIOUS, YOU KNOW?
AND HAVE YOU TRAINED
IN ITALIAN RESTAURANTS?
NO, I'VE NOT.
I FELT I KNEW EVERYTHING.
I STILL DO.
ARE YOU THAT ARROGANT?
POSSIBLY.
POSSIBLY.
I WOULDN'T OPEN A IN'
ITALIAN RESTAURANT
WITHOUT WORKING IN ONE.
I DEFINITELY THINK ANTHONY
NEEDS TO HEAR
THAT HE'S ARROGANT,
BECAUSE I SAY IT TO HIM
SOMETIMES,
AND HE TAKES IT AS,
"OH, YEAH, YOU KNOW.
YOU DON'T KNOW
WHAT YOU'RE TALKING ABOUT."
I'M GOBSMACKED.
THAT A YOUNG MAN
AT THE AGE OF 25
WOULD MANIPULATE HIS FUTURE
FATHER-IN-LAW
TO OPEN AN ITALIAN RESTAURANT
HAVING NEVER WORKED IN
A ING ITALIAN RESTAURANT.
THAT DOESN'T MAKE SENSE.
NO OFFENSE, I DIDN'T
PIN HIM DOWN AND HANDCUFF HIM
AND SAY, "I NEED YOUR HOUSE
TO PUT THE RESTAURANT."
YOU'VE GOT THE HOUSE NOW.
CHEF RAMSAY WAS, YOU KNOW,
CHEF RAMSAY WAS, YOU KNOW,
MAKING ME FEEL LIKE
IT'S MY FAULT
THAT THE RESTAURANT
AIN'T DOIN' TOO WELL.
I HAVE ENOUGH PRESSURE
AS IT IS.
YOU GUYS ARE STRUGGLING
TO GET MARRIED,
AND YOU'VE BEEN MARRIED
FOR A LONG TIME.
YOU KNOW,
THAT LEVEL OF PRESSURE,
HOW DO YOU MANAGE THAT?
IT'S BEEN ROUGH.
BECAUSE WE CAN'T DO
WHAT WE WANNA DO ANYMORE.
WE JUST CAN'T DO IT.
TIFFANY?
I HATE IT HERE.
HE'LL GET MAD AT ME
THAT I'M SAYING THIS,
BUT I DO--
I DON'T LIKE IT HERE.
IT'S NOT THAT I DON'T
LIKE WORKING--
I LIKE YOUR HONESTY.
IT'S JUST HARD SOMETIMES.
HAVING ANTHONY
AND MY PARENTS AS PARTNERS
TENDS TO BE DIFFICULT.
ANTHONY SAYS ONE THING,
AND THEN MY PARENTS SAY ANOTHER.
ANTHONY SAYS ONE THING,
AND THEN MY PARENTS SAY ANOTHER.
AND, YOU KNOW,
SOMETIMES THEY CLASH.
WHOSE IDEA WAS IT TO PUT THAT
PATHETIC SIGN IN THE WINDOW?
ME.
UH...
BRINGING SOME SORT
OF CUSTOMERS IN.
RIGHT?
YEAH.
IT SEEMS
EVERYONE'S IN AGREEANCE
WITH, YOU KNOW,
THE LIGHTHEARTED DECISIONS
MADE BY ONE INDIVIDUAL.
WHAT CHEF RAMSAY HAD TO SAY
TO ANTHONY WAS ON POINT.
SITTING BACK AND JUST LISTENING,
YOU SAY TO YOURSELF,
"WOW, WHAT THE HELL
ARE WE DOING?
WHY DID WE DO THIS?"
I'LL BE BACK
IN AN HOUR.
I'LL BE BACK
IN AN HOUR.
CHEF RAMSAY FEELS ONE WAY,
AND I FEEL ANOTHER.
AND, AT THE END OF THE DAY,
THE NAME ON THE AWNING
IS TROBIANO'S.
IT'S NOT RAMSAY'S.
TROBIANO'S HAS UNFORTUNATELY
BECOME KNOWN
FOR ONE THING
AND ONE THING ONLY--
ITS INEXPENSIVE
EARLY-BIRD SPECIAL.
HOW WE DOIN' THERE?
BEAUTIFUL.
THE RESTAURANT
IS ONLY MINUTES AWAY
FROM ITS NIGHTLY RITUAL.
HELLO! HOW ARE YOU?
WELL, YOU'RE EARLY.
WELL, YOU'RE EARLY.
OF COURSE.
WE'LL PUT YOU
RIGHT BY THE WINDOW.
OH, MY GOODNESS GRACIOUS.
ONE THING ALL THE FAMILY
AGREE ON
IS THAT THE FOOD IS GREAT.
AND ANTHONY, WELL,
HE'S CERTAINLY A CONFIDENT GUY.
NOW, I MAY BE IN
FOR A TREAT.
AND BY NOW, IT'S TIME
FOR THE EARLY BIRD.
HERE WE GO.
THIS IS--THIS IS BUSY.
YES.
HUH? GOD, THEY'RE EARLY,
AREN'T THEY?
IT'S 4:30.
4:30?
WHO EATS THAT EARLY,
RIGHT?
WHO EATS THAT EARLY,
RIGHT?
WOW.
THE DECOR MATCHES
THE CLIENTELE.
DRAB, FUDDY DUDDY.
YEAH, AND SERIOUSLY
OLD-FASHIONED.
I FEE LIKE I'VE
COME TO SEE MY GRANNY
IN A RETIREMENT HOME.
I CAN'T EAT DINNER
AT 4:30 IN THE AFTERNOON.
WELL, I'M SURE.
WHAT WOULD YOU RECOMMEND?
THE TROBIANO SALAD
IS EXCELLENT.
IT'S CHOPPED.
WHY WOULD YOU CHOP IT?
PEOPLE SEEM TO LOVE IT.
IS THAT BECAUSE
OF THEIR TEETH?
MAYBE THE...
IT MUST BE A NIGHTMARE.
IT MUST BE A NIGHTMARE.
KNIFE, FORK,
SPOON, AND STRAW.
I CAN'T STAND HIM.
STILL NEED
A FEW MINUTES?
NO, I THINK
I'M READY.
ALL RIGHT, WHAT
WOULD YOU LIKE?
UH, FIRST THING,
EGGPLANT TOWER.
OKAY.
THEN I'LL HAVE
THE CHICKEN-WRAPPED SHRIMP,
PLEASE.
FINALLY, SOME FISH.
WHAT WOULD YOU RECOMMEND?
THE SALMON'S FRESH.
IT COMES WITH POTATOES
AND VEGETABLES OR PASTA.
ANY PASTA YOU'D LIKE.
BUT YOU WOULDN'T SERVE
SPAGHETTI WITH THE SALMON?
YEAH, PEOPLE
GET IT ALL THE TIME.
'CAUSE THEY LIKE TO TAKE
THE PASTA HOME, USUALLY.
LET'S GO FOR THE SALMON
AND SPAGHETTI BOLOGNESE.
LET'S GO FOR THE SALMON
AND SPAGHETTI BOLOGNESE.
OKAY.
EXCELLENT.
THANK YOU. WOW.
TWO FOR ONE.
ORDER!
YOU GOT IT.
IS HE SLEEPING OVER THERE?
IS HE?
HERE WE GO, RIGHT HERE.
TABLE 10'S APPETIZERS,
PLEASE.
I'M VERY EXCITED TO SHOW CHEF
RAMSAY WHAT I CAN DO.
I FEEL THAT THERE
WILL BE NO FAULTS
IN WHAT I PRODUCE FOR HIM.
HERE YOU GO.
WOW.
THE EGGPLANT TOWER.
THE EGGPLANT TOWER.
OH, MY GOD.
WHEN CHEF RAMSAY'S APPETIZER
WAS COMING OUT,
YOU COULD SEE HIS FACE LIKE,
"WHAT IS THIS?"
I SAID, "OH, MY GOD,
WE'RE DEAD."
THAT'S DEFINITELY
NOT HOMEMADE MOZZARELLA.
IT WAS GHASTLY--
STONE COLD,
SOLID, AND TASTELESS.
HOW ARE YOU MADAME?
HOW WAS DINNER?
FAIR? AND WHAT HAVE YOU GOT
IN THE BAG?
WHAT IS THAT?
EGGPLANT PARMESAN,
SHE HAD.
OH, LOVELY.
WHEN WILL YOU HAVE THIS?
FOR LUNCH TOMORROW?
YEAH.
SO YOU'RE NOT
COMING BACK TOMORROW?
SO YOU'RE NOT
COMING BACK TOMORROW?
NO, NOT TOMORROW.
'CAUSE YOU
GOT DINNER THERE.
YES.
I LIKE YOUR BRITISH ACCENT.
THANK YOU.
I LIKE YOUR LIPSTICK.
IT'S GREAT SPENDING TIME
IN THE COMPANY
OF THE GOLDEN GIRLS.
OH, THE GOLDEN GIRLS.
EXACTLY.
KEVIN, BRING IT OUT.
WOW.
CHICKEN-WRAPPED SHRIMP.
THANK YOU.
CHICKEN AND SHRIMP.
WELL, I'VE GOT THE CHICKEN.
WHERE'S THE SHRIMP?
BINGO.
I'M STARTING WITH THAT.
I'M STARTING WITH THAT.
LOOKS LIKE CHICKEN,
TASTES LIKE SHRIMP.
BULL.
JOE.
THEY ARE SOLID.
I'VE NEVER HAD A SHRIMP
THAT HARD.
WHY WOULD YOU STICK A SHRIMP
INSIDE A CHICKEN?
IT'S ONE OF HIS CREATIONS,
I GUESS.
OKAY.
YOU READY?
UH, YES.
THANK YOU, YEAH.
THANK YOU.
YOUR SHRIMP WAS TOO HARD.
ROCK HARD,
LIKE A BULLET!
HE SAYS, "WHY WOULD YOU PUT
SHRIMP INSIDE OF A CHICKEN?"
HE SAYS, "WHY WOULD YOU PUT
SHRIMP INSIDE OF A CHICKEN?"
HE SAYS, "I DON'T GET IT."
ALL RIGHT?
WHEN THAT FIRST DISH CAME BACK,
I WAS DISGUSTED.
PISSED OFF.
I WANTED TO PROVE HIM WRONG.
I WANTED TO SHOW HIM
MY COOKING SKILLS,
YOU KNOW, ARE UP TO PAR.
SOMEBODY PLEASE RUN
THIS THROUGH.
THAT'S THE BOLOGNESE.
THANK YOU.
THERE'S THE SALMON.
THANK YOU.
OKAY?
WHITE.
AND DRY.
AND ABSOLUTELY HIDEOUS.
THE SALMON IS DRY.
VERY DRY.
OKAY.
WOULD YOU MIND JUST--
NOT A PROBLEM.
WOULD YOU LIKE
ANOTHER PIECE?
NO, NO, NO, NO.
OKAY.
YOU DON'T HAVE TO...
THANKS.
YOUR SALMON WAS TOO DRY!
HE DON'T WANT
ANOTHER PIECE.
HE SAID THIS WAS BRUTAL.
HERE YOU GO.
WANNA TASTE?
THROW IT OUT?
WHEN IT CAME BACK,
I WAS JUST TOO PISSED OFF
TO EVEN TASTE IT.
I WAS FURIOUS
AT CHEF RAMSAY
SAYING THAT MY FOOD
IS.
PERSONALLY, I FEEL THAT IT'S
THE WRONG OPINION AT THIS POINT.
I'M FURIOUS.
I'M FURIOUS.
COMING UP, CHEF RAMSAY
TRIES EVERYTHING
TO GET THROUGH TO ANTHONY.
GIVE ME SOMETHING, PLEASE!
BUT HE QUICKLY FINDS OUT
THAT ANTHONY FEELS
HE'S TOO IMPORTANT TO CLEAN...
YOU'RE TELLING ME NOW
THAT YOU DON'T CLEAN.
THAT'S WHAT WE
HAVE STAFF FOR, RIGHT?
TOO CONFIDENT TO TASTE...
ANTHONY, LOOK AT ME.
TASTE!
I JUST DIDN'T WANT
TO TASTE IT MYSELF.
AND TOO STUBBORN TO SEE
THAT THE RELATIONSHIPS
AROUND HIM ARE ON SHAKY GROUND.
I DON'T WANNA HEAR IT.
YOU DON'T WANNA HEAR IT,
BUT YOU HAVE TO.
THIS ARROGANT CHEF
MAY BE THE ONE
THAT PUSHES CHEF RAMSAY
OVER THE EDGE.
AH,.
I AM OUT OF THERE.
AND OUT THE DOOR.
WE'RE FINISHED.
WE MIGHT AS WELL JUST
BURN THE PLACE.
IT'S ONLY 7:00 P. M.
EARLY BIRD CUSTOMERS
HAVE NOW LEFT,
AND AT A TIME WHEN RESTAURANTS
ARE USUALLY BUSTLING,
TROBIANO'S IS EMPTY.
ALL IS QUIET, EXCEPT
IT'S TIME FOR THE FAMILY
TO HEAR FROM GORDON.
LET'S HAVE A CHAT THERE
TOGETHER, YEAH?
ONE THING THAT HAS ABSOLUTELY
AMAZED ME THIS EVENING
IS THE SIZE
OF THE PORTIONS.
WHEN YOU SERVE
AN ENTREE,
YOU'RE SERVING
A SECOND ENTREE WITH IT.
IT'S BEEN CONFIRMED TO WHY
WE DON'T OPEN FOR LUNCH.
'CAUSE YOU'RE SERVING
THE LUNCH THE NIGHT BEFORE.
'CAUSE YOU'RE SERVING
THE LUNCH THE NIGHT BEFORE.
SO THEY'RE ROBBING YOU.
HOWEVER, THAT'S NOT
THE BIGGEST PROBLEM.
HIDEOUS.
THE LEANING TOWER OF PISA.
WHAT'S GOING ON THERE
WITH THAT?
THE EGGPLANT TOWER?
WHAT WAS WRONG WITH IT?
THAT'S NOT
FRESH MOZZARELLA.
I'M REALLY SORRY.
THAT'S PROCESSED...
COMMERCIAL CRAP.
SALMON--DID YOU SEE IT WHEN IT
WENT BACK TO THE KITCHEN?
YES, I DID.
YEAH.
JUST BECAUSE YOU MAY
HAVE THE INCLINATION,
AND I'M ACTING
LIKE A --IT WAS DRY.
I DON'T THINK YOU'RE
ACTING LIKE A ,
I DON'T THINK YOU'RE
ACTING LIKE A ,
I JUST DIDN'T WANT
TO TASTE IT MYSELF.
IT'S HARD TO HEAR HIM
GET YELLED AT,
BUT CHEF RAMSAY, HE KNOWS
WHAT HE'S TALKING ABOUT,
SO HE SHOULD LISTEN TO HIM.
EVERY TIME A PLATE
COMES BACK TO MY KITCHEN,
I TASTE IT.
AND THEN THE WORST DISH,
THE SHRIMP AND THE CHICKEN.
WHERE'D YOU GO
LOOKING FOR THE SHRIMP?
JUST SEEMED UNIQUE.
NOW I'M EVEN MORE CONCERNED
ABOUT WHAT YOU'RE TASTING.
I THOUGHT YOU HAD
A BETTER PALATE
THAN THE CUSTOMERS
IN HERE THIS EVENING.
IT WAS HIDEOUS.
HE CAN BUST MY
ABOUT MY EGO,
BUT YOU SHOULD NOT
BE KILLING ME OVER MY FOOD.
I KNOW I'M A GREAT CHEF.
I KNOW I'M A GREAT CHEF.
I DON'T THINK HE KNEW
WHAT HE WAS TALKING ABOUT.
OKAY, I'M OUT OF HERE.
IT'S BEEN A TOUGH DAY
FOR EVERYBODY.
GOOD NIGHT, GUYS.
14.95.
THAT'S NOT EASY, THAT--
SLAPPING A FAMILY IN THE FACE.
ESPECIALLY WHEN THEY'RE
$1/2 MILLION IN DEBT.
AND... IT'S TOUGH.
I HONESTLY DON'T KNOW
IF I CAN TURN THIS AROUND.
OH, DEAR.
OH, DEAR.
DEAR, OH DEAR, OH DEAR.
I DON'T KNOW.
WE'RE SO FRUSTRATED.
WE'RE SO WORN OUT.
WE'RE SO BEAT UP.
WE DON'T KNOW WHAT THE
DIRECTION WE'RE GOING ANYMORE.
WELL, OBVIOUSLY, WE HAVE
TO FIND THE RIGHT DIRECTION,
BECAUSE WE'RE DROWNING
VERY QUICKLY.
MAYBE THIS WAS A GODSEND
THAT HE CAME HERE.
DO YOU KNOW WHAT?
THERE'S NO WAY I CAN SLEEP.
I'M GONNA GET BACK
TO THE RESTAURANT
AND ACTUALLY FIND OUT
WHAT THIS GUY'S
KITCHEN'S LIKE--
WHAT'S HE WORKING WITH--
WHAT'S HE WORKING WITH--
BEFORE I START PUTTING
MY PLAN TOGETHER.
AS GORDON VENTURES
INTO THE KITCHEN,
THE FAMILY CONTINUES
THEIR POST-DINNER MEETING.
YOU NEED
TO TAKE CRITICISM BETTER.
WHAT DO YOU MEAN,
"TAKE CRITICISM BETTER"?
YOU'RE LIKE,
"AW, THESE PEOPLE DON'T KNOW
WHAT THE
THEY'RE TALKIN' ABOUT."
YOU DON'T WANNA HEAR IT.
RIGHT, YOU DON'T
WANNA HEAR IT,
BUT YOU
HAVE TO THOUGH.
LIKE, YOU GOTTA TAKE IT
AND BE, LIKE,
"MAYBE I AM
DOING SOMETHING WRONG."
THIS IS SHOCKING.
WHEN WAS THE LAST TIME
THIS WAS CLEAN INSIDE?
MY GOODNESS.
LOOK AT THAT.
THE FLOOR IS CAKED
WITH GRIME.
OH,.
OH, MY GOD.
WHEN WAS THE LAST TIME
THIS WAS CLEAN?
BLOODY HELL.
OH, ALMIGHTY.
WHAT ON EARTH IS THAT?
UGH, THE SMELL.
UGH, THE SMELL.
YOU KNOW
WHAT YOU DO WRONG?
TAKE MORE CONTROL
OF THESE GUYS.
AND I FEEL THAT YOU DON'T.
IF YOU WANT ME
TO TAKE THE CONTROL,
DON'T GO
AND SECOND GUESS ME
ABOUT ANYTHING THAT I DO.
RIGHT BEHIND THERE.
OH, MY GOD.
LOOK AT THAT THERE.
THAT IS MOUSE
OR RAT DROPPINGS.
OH, MY GOD.
A COUPLE OF HOURS AGO,
I WAS FEELING SLIGHTLY--
EMBARRASSED FOR THEM.
SLIGHTLY CONCERNED
IN A BIG WAY.
SLIGHTLY CONCERNED
IN A BIG WAY.
BUT NOW, WHEN A CHEF LETS GO
OF HIS KITCHEN LIKE THIS,
IT PROVES HE DOESN'T CARE.
I WANNA BE MORE INVOLVED
IN THE BUSINESS END
OF THINGS.
FORGET THE BUSINESS ASPECT.
YOUR PORTION
IS THE HOSTING PORTION.
HI THERE.
HOW YOU DOIN', CHEF?
I WAS GOIN' BACK
TO THE HOTEL.
COULDN'T SLEEP.
HAD A LOOK IN THE KITCHEN.
AND I AM ABSOLUTELY
GOBSMACKED.
HOW CAN YOU DO THAT?
AND THAT IS?
SAY THAT AGAIN?
- WHAT IS THAT?
- WHAT IS THAT?
COME HERE.
ANTHONY, HOW CAN YOU
COOK IN THIS?
WHEN WAS THE LAST TIME
THIS WAS CLEANED?
THE KITCHEN?
WELL, WE TRY TO DO IT
ON A DAILY BASIS, I MEAN.
WHAT?
HAVE YOU SEEN
UNDER THERE?
UNDERNEATH?
UNDERNEATH HERE.
JUST, WOULD YOU MIND
HAVING A LOOK?
I DON'T THINK YOU'VE
ACTUALLY SEEN THIS.
- DOWN THERE.
- I SEE IT.
LOOK AT THAT!
ANTHONY, TALK TO ME.
GIMME SOME FORM
OF FEEDBACK.
DON'T ME.
GIVE ME SOMETHING,
PLEASE.
WELL, THEY'RE ASKED
TO DO IT EVERY DAY, THE STAFF.
THEY'RE WHAT?
THEY'RE ASKED
TO DO IT EVERY DAY.
WE'RE ON OUR ASS
WITH HALF
A MILLION DOLLARS DEBT
AND YOU'RE TELLING ME NOW
THAT YOU DON'T EVEN CLEAN.
WELL, THAT'S WHAT
WE HAVE STAFF FOR, RIGHT?
OH, MY GOD.
WHAT'S THIS?
WHAT'S THIS, THEN?
WHAT'S THAT ON THERE?
THEY'RE DROPPINGS.
THEY'RE NOT
CARAWAY SEEDS.
THEY'RE NOT
CARAWAY SEEDS.
I WAS UNAWARE OF THAT.
COULDN'T IMAGINE
IT WAS BEEN THAT BAD.
FROM THE SURFACE, EVERYTHING
LOOKS NICE AND NICE.
WHEN YOU START DIGGIN',
I JUST CAN'T BELIEVE IT.
ISN'T THIS YOUR BEDROCK?
ISN'T THIS WHERE
IT'S ALL CREATED FROM?
YOU CAN'T CREATE
JACK FROM HERE.
I SWEAR TO GOD,
I DON'T THINK
YOU GIVE A.
YOU SHOULD BE
ABSOLUTELY ASHAMED.
CHEF RAMSAY CAME IN
LIKE A BAT OUTTA HELL.
AND AGAIN, JUST WHIPPED
THE LIVING CRAP OUTTA ME.
AND AGAIN, JUST WHIPPED
THE LIVING CRAP OUTTA ME.
THERE'S ONLY SO MUCH
YOU CAN DO OR SAY.
SO WHY, ANTHONY?
GIVE ME SOMETHING, PLEASE.
COME UP WITH AN ANSWER,
ANTHONY,
OTHERWISE, I'M
OUT OF HERE.
I SWEAR TO GOD,
I AM OUT OF HERE.
I CAN'T TAKE MUCH MORE
OF THIS.
IT.
YOU GOT NO CHANCE.
I AM OUT OF HERE.
I AM OUT OF HERE.
ANTHONY'S ARROGANCE
AND HIS REFUSAL
TO TAKE RESPONSIBILITY
FOR HIS KITCHEN
HAVE PUSHED GORDON
TO HIS BREAKING POINT.
I AM OUT OF HERE.
WHEN GORDON RAMSAY
WALKED OUT, I SAID,
"THAT WAS IT.
WE'RE FINISHED."
WE MIGHT AS JUST
BURN THE PLACE.
I DON'T KNOW
WHAT TO DO.
AND RAMSAY, HE DON'T EVEN
WANNA HELP US.
WHEN I SAW CHEF RAMSAY
GOIN' OUT TO THE STREET,
I WAS FEELING
LIKE A FAILURE.
I HAD TO TELL HIM
HOW I FELT
AND JUST NOT LET THIS
SLIP THROUGH OUR FINGERS.
WHAT THE GOIN' ON?
WHAT THE GOIN' ON?
WHERE DO WE STAND?
I WANNA
GET THIS PLACE BACK.
WHY HAVE YOU
GIVEN UP THEN?
TELL ME.
THERE MUST BE
A REASON.
'CAUSE ON THE AMBIENCE
IN THERE,
YOU GAVE UP YEARS AGO.
ANTHONY, THAT'S YOUR FAMILY
IN THERE, RIGHT?
AND EACH AND EVERY ONE
OF THEM BELIEVE IN YOU, YEAH?
DON'T YOU FEEL BAD?
HONESTLY, DON'T YOU WAKE UP
IN SLEEPLESS NIGHTS?
YEAH, I DO.
I DO.
YOU EVER HAD THAT BURDEN
ON YOUR SHOULDERS?
SOMEBODY'S HOUSE?
SOMEBODY'S HOUSE?
NOT QUITE
TO THIS EXTENT, NO.
I'VE BEEN IN THE INDUSTRY
21 YEARS,
BUSTIN' MY.
I'VE MADE MISTAKES, YEAH.
I'VE HAD FAILURES.
BUT ME,
HAVE I LEARNED FROM IT?
'CAUSE YOU
HAD TO--EXACTLY.
I'M TRYING TO LEARN
FROM IT.
ARE YOU?
YES, I AM.
WITH THAT IN THERE?
COME ON,.
COME ON, , HUH?
I THINK YOU'VE
HAD IT TOO EASY.
YOU'RE ONE LUCKY
BOY TO GET AHOLD
OF THIS RESTAURANT
AT 25.
OF THIS RESTAURANT
AT 25.
AND I DON'T SEE THAT
LEVEL OF HUMBLENESS.
SLIGHTLY ARROGANT, FINE.
BUT A LITTLE BIT
OF HUMILITY.
YOU KNOW THAT?
YEAH.
CHEF RAMSAY TAUGHT ME
YOU NEED TO FACE REALITY.
YOU NEED TO REALIZE THAT
MAYBE YOU'RE NOT THE ONLY ONE
INVOLVED IN EVERYTHING.
TIME TO GET HUMBLE
AND TURN THE CORNER.
LET'S GO.
LET'S GO.
WE'VE JUST HAD A CHAT.
AND NOW WE'RE GONNA CLEAN.
WHEN THAT PLACE IS CLEAN,
AND YOU SEE THE DIFFERENCE,
YOU WILL RESPECT IT FROM
A COMPLETELY DIFFERENT LEVEL.
NOT JUST THE KITCHEN.
THE INGREDIENTS.
IF THAT'S NOT WORKIN',
WHAT CHANCE HAVE WE GOT?
LET'S DO IT TOGETHER.
OH,.
LET'S GO.
LET'S GO.
WHEN I SEEN GORDON RAMSAY
COME BACK IN,
I SAID, "OKAY, THERE'S STILL
A LITTLE RAY OF HOPE."
DE-CLUTTER EVERYTHING.
GET RID OF ALL THE FOOD
FIRST, YEAH?
IF WE'RE GONNA GIVE THIS PLACE
A REALLY GOOD CLEAN.
AT THIS POINT I'LL DO ANYTHING
AND EVERYTHING
THAT CHEF RAMSAY DOES SUGGEST.
IT IS DEFINITELY
A SHOT OF REALITY.
IT'S KINDA JUST SNAPPIN' ME
BACK INTO PLACE.
AFTER A STRESSFUL NIGHT,
GORDON CHOOSES
AN UNLIKELY SPOT
GORDON CHOOSES
AN UNLIKELY SPOT
TO INTRODUCE THE FAMILY
TO THE FIRST
OF MANY CHANGES.
WHAT, DO WE GOTTA SLAUGHTER
OUR OWN BEEF?
THIS IS ONE IDEA, OKAY?
IN ORDER TO SEPARATE
YOUR RESTAURANT
FROM ANY OTHER
ITALIAN RESTAURANT
ANYWHERE NEAR GREAT NECK.
WHAT DO WE GET FROM COWS?
MAKE THE MILK,
THE BUTTER, YEAH, CHEESE.
WHAT DO WE DO
WITH MILK AND CHEESE?
WHAT DO WE MAKE?
MOZZARELLA, NO?
MOZZARELLA, EXACTLY.
EXACTLY THAT.
WHO'S MILKED A COW BEFORE?
NONE OF US.
OH, MY GOD.
OH, MY GOD.
MISS GLAMOROUS, PAT.
GLOVES OFF, PLEASE.
GUCCI GLOVES OFF.
LOOK AT THOSE GLOVES.
YOU COULDA PREPARED ME
A LITTLE FOR THIS.
OH, MY GOD.
NICE AND GENTLE NOW.
MAKE SURE YOUR HANDS ARE WARM.
AH, YEAH.
AH, IT'S GOIN' ON YOU.
JUST TRY AND KEEP IT
IN THE BUCKET.
THIS WAS SO OUT THERE,
TO MILK YOUR OWN COW.
YOU KNOW,
I COULD REALLY SAY SOMETHIN',
BUT I'M JUST--
- YEAH.
- YEAH.
I'M STARTIN' TO GET
A LITTLE EXCITED HERE.
I NEVER THOUGHT I'D SEE
MY WIFE MILKIN' A COW.
SHE'S OVER THERE PLAYIN'
WITH THE UDDERS GOIN',
"UNGH, UNGH, UH-UH."
"UNGH, UNGH, UH-UH."
COME ON, TIFFANY,
PUT BOTH HANDS, PLEASE.
NOTHING'S COMIN' OUT.
HARDER, TIFFANY.
OH, JUST SQUEEZE IT?
OH, THERE YOU GO.
OH, MY GOD, LOOK AT THIS.
I CAN'T BELIEVE
I'M MILKIN' A COW.
HAVE YOU'VE DONE THAT BEFORE?
NO, I JUST--
I WATCH A LOT OF WESTERNS.
COME ON, ANTHONY.
PUT SOME MUSCLE INTO IT.
BUT SHE'S RUNNIN' AWAY.
YOU'RE NOT BLAMING
SOMEBODY ELSE AGAIN,
ARE YOU?
COME ON,
YOU'RE THE CHEF.
WELL DONE.
OKAY, ON THE BACK
OF LAST NIGHT'S SCENARIO,
JUST BRINGING
YOU FOUR TOGETHER
JUST BRINGING
YOU FOUR TOGETHER
AND HAVING SOME FUN
WAS GREAT
BECAUSE IT LOOKED LIKE
A FAMILY.
LAST NIGHT, EVERYONE WAS
IN THEIR OWN
LITTLE TURMOIL.
SO TODAY WAS REALLY
WHAT WE NEEDED.
THIS NOW NEEDS
TO BE PASTEURIZED.
WE'LL TAKE IT BACK
AND WE'LL START MAKIN'
OUR FIRST EVER FRESH,
HOMEMADE, MOZZARELLA.
READY?
GREAT.
YEAH, UM, THAT WAS PATHETIC.
YEAH, I--
TEATS ARE NOT
YOUR STRONG POINT, RIGHT?
NO, DEFINITELY.
DEFINITELY.
LET'S GO.
BACK AT THE RESTAURANT,
GORDON WALKS
THEM THROUGH THE PROCESS
OF MAKING FRESH MOZZARELLA.
ANTHONY,
PUSH ALL THE WAY OUT
SO IT GETS
REALLY NICE AND SHINY.
PERFECT.
THERE YOU GO.
LOOK.
THAT'S IT,
YOU'VE GOT IT.
I DIDN'T KNOW HOW
TO MAKE FRESH MOZZARELLA.
WE ACTUALLY HAD A NICE
LITTLE LEARNING EXPERIENCE.
45 MINUTES A DAY.
CHEF RAMSAY'S IDEA
TO MAKE FRESH MOZZARELLA HERE
IS DEFINITELY PUTTING A STAMP
ON TROBIANO'S.
IT'S SOMETHING THAT PEOPLE
ARE GONNA REMEMBER.
PEOPLE ARE GONNA COME FOR.
WITH A NUMBER OF BOOKINGS
FOR FRIDAY NIGHT,
GORDON DECIDES
IT'S AN OPPORTUNE TIME
TO IMPLEMENT ANOTHER ONE
OF HIS CHANGES.
OKAY, TONIGHT,
TAKE DOWN THAT SIGN.
GO AHEAD.
THE EARLY BIRD'S FINISHED.
YOU DON'T NEED IT.
YOU'RE RUNNING A RESTAURANT,
NOT A RETIREMENT HOME.
LET'S GO.
NOW THAT THE EARLY BIRD MENU
IS A THING OF THE PAST,
GORDON INTRODUCES PASTA
AND MOZZARELLA SPECIALS
TO THE DINNER SERVICE.
OKAY, SPAGHETTI LOBSTER.
I DON'T WANT IT FLOODED
WITH A HEAVY COATING
OF TARTAR SAUCE, YOU KNOW?
YEAH, AND OVER HERE,
HOMEMADE,
FRESH MOZZARELLA, YES?
HOMEMADE,
FRESH MOZZARELLA, YES?
WITH CARAMELIZED RED ONIONS.
ESCAROLE.
- BANG.
- BEAUTIFUL.
ALL RIGHT,
TWO NICE SPECIALS, YEAH?
OKAY, GOOD.
HELLO, LADIES.
GOING INTO DINNER SERVICE,
I'M REAL NERVOUS.
I GOT THIS BUZZ GOIN' ON.
WE GOT A LOT OF THINGS
ON THE LINE HERE.
SO YOU WANT
OUR MOZZARELLA SPECIAL?
YEAH, YOU CAN BRING THEM OUT
WITH THE APPETIZERS HERE.
THANK YOU.
TWO MORE SPECIALS.
TASTE, TASTE, TASTE, YEAH?
YOU KNOW,
I DON'T CARE
IF IT'S A SAUCE
OR A BREAD CRUMB.
IF IT'S A SAUCE
OR A BREAD CRUMB.
YOU TASTE, YES?
WE'RE LOOKING GOOD,
LOOKING GOOD.
LOOKING GOOD, COME ON.
THE MOZZARELLA'S FRESH.
THEY ACTUALLY
MILK THE COW THEMSELVES.
RIGHT.
YEAH.
IT'S DELICIOUS.
DELICIOUS.
MIKE.
SPINACH RAVIOLI.
LOTS OF RAVIOLI.
ELIMINATING
OUR EARLY BIRD SPECIAL
IS A LOT MORE DIFFICULT.
WE HAVE A LOT MORE DISHES
TO PREPARE FOR.
I NEED THE LOBSTER SPECIAL.
WE NEED TO HURRY UP.
PLEASE.
LET'S GO.
COME ON,
GO, GO, GO, GO, GO.
ANTHONY, LOOK AT ME.
TASTE.
YOU TASTE.
YOU TASTE.
YES, CHEF.
YEAH.
I'M PROBABLY GONNA MAKE
A BIG SIGN,
I THINK ANTHONY NEEDS IT,
SAYING, "YOU HAVE TO TASTE
THE FOOD BEFORE IT GOES OUT",
OR I WILL KICK HIS ASS.
OKAY, WE'RE COMIN'.
WE'RE COMIN'.
HERE WE GO.
HERE WE GO.
GO.
MIKE, WE GOT A SIDE
OF LINGUINE, GARLIC,
AND OIL COMIN' UP.
HE'S BUSY.
THIS GUY'S GETTIN'
ABSOLUTELY SLAMMED.
BUT HE CAN MOVE, HUH?
HE'S DEFINITELY GOT TALENT.
BUT THERE'S ONE THING
THIS GUY HASN'T DONE
IS TASTE A THING.
FROM A CHEF'S POINT OF VIEW,
HOW CAN YOU SERVE FOOD
OUT TO THE CUSTOMERS
HOW CAN YOU SERVE FOOD
OUT TO THE CUSTOMERS
AND NOT TASTE ANYTHING?
UNACCEPTABLE.
BEYOND BELIEF.
NOW I'M LOCKED OUT.
WHILE ANTHONY MIGHT
NOT BE TASTING HIS FOOD,
THE CUSTOMERS ARE.
I MEAN, IT'S ALL RIGHT,
YOU KNOW?
IT'S ALL RIGHT?
AND THEY'RE NOT IMPRESSED.
IT'S A LITTLE OVERCOOKED.
YES?
SPECIAL'S TOUGH.
YEAH, IT'S DRY.
SEEMS LIKE IT'S BEEN AROUND--
NOT BEING FRESH.
I DO APOLOGIZE.
ANOTHER FETTUCCINE?
YES, PLEASE.
WITH THE KITCHEN ALREADY
RUNNING BEHIND,
MICHAEL'S BURNT ENTREE
HAS BROUGHT THE DINNER SERVICE
TO A GRINDING HALT.
ANTHONY?
COME ON, COME ON, COME ON.
OH, MY GOD.
WE'LL REGROUP HERE.
WE'LL REGROUP, OKAY?
ON A NIGHT FILLED WITH
MORE SETBACKS THAN SUCCESSES,
ANTHONY IS TRYING
TO SALVAGE
ANTHONY IS TRYING
TO SALVAGE
THE EVENING BY PLEASING
THE REMAINING CUSTOMERS.
TASTES LIKE NOTHING.
I'M ASHAMED OF MYSELF,
AND I DIDN'T THINK IT WAS
AS BAD AS THE CLIENTELE
FOUND IT TO BE, YOU KNOW?
COULD BE, I GUESS,
BLINDERS THAT I WAS WEARIN'.
YOU DON'T KNOW
HOW PISSED I AM.
THEY THINK TONIGHT
WAS A DISASTER.
YOU KNOW, IT'S DEPRESSING.
AND I KNOW WE HAVE
TO CHANGE THINGS,
I JUST DON'T KNOW
WHAT TO DO.
OH, MY GOD.
CAN I HAVE A SELTZER,
PLEASE, WITH A LIME?
CAN I HAVE A SELTZER,
PLEASE, WITH A LIME?
WHAT'S THE MATTER?
ANTHONY,
PLEASE LEAVE ME ALONE, PLEASE.
I'M BEGGING YOU
TO LEAVE ME ALONE.
TIFFANY AND I'S RELATIONSHIP
HAS BEEN ROCKY.
THE STRESS
THAT WE'VE BEEN THROUGH
OVER THE PAST THREE YEARS
HAS DEFINITELY PROVED
TO BE THE BREAKING POINT.
IF THE RESTAURANT
WERE TO FAIL,
MAYBE WE'D ALL MOVE ON.
MAYBE THAT'S
THE END OF OUR ROAD.
MY GOD.
OKAY.
TONIGHT,
DIDN'T GO BY
WITHOUT ITS PROBLEMS.
ANTHONY.
ANTHONY.
FROM THE FIRST PLATE
THAT LEFT YOUR KITCHEN
TO THE LAST PLATE,
YOU DIDN'T TASTE
A THING.
YOU CAN'T BE
THAT ARROGANT.
IT WAS A TRAVESTY.
THAT IS YOUR JOB.
AND THE MINUTE
YOU DON'T DO THAT,
DON'T CALL YOURSELF A CHEF.
I NEVER REALLY
TASTED THINGS BEFOREHAND.
NEVER THOUGHT
IT WAS NECESSARY.
I GUESS THAT JUST COMES
WITH THE COCKY
AND THE ARROGANCE OF ME.
YOU HAVE GOT TO TASTE.
YOU HAVE GOT TO TASTE.
IF YOU'RE NOT TASTING IT,
WHAT ARE THE CUSTOMERS
EXPERIENCING?
YOU KNOW,
ANTHONY SHOULD BE TASTING
HIS FOOD.
HE SHOULD KNOW WHY
THE CLIENTELE IS COMPLAINING.
IT'S JUST HURTING MY BUSINESS,
AND IT'S HURTING MY FAMILY.
TOMORROW,
WE HAVE TO BE DIFFERENT,
ANTHONY.
IT SEPARATES YOU
FROM BEING AVERAGE
TO SOMETHING QUITE SPECIAL.
IF YOU THOUGHT
TONIGHT WAS BUSY,
OOH, HEY, GOD HELP YOU,
'CAUSE WE ARE
RELAUNCHING
THIS RESTAURANT TOMORROW.
I KNOW IT'S LATE.
GET SOME SLEEP.
A BIG DAY TOMORROW.
A BIG DAY TOMORROW.
SEE YOU IN THE MORNING.
GOOD NIGHT.
I FEEL LIKE IT CAN'T
GET ANY WORSE
THAN IT IS NOW.
HOPEFULLY TOMORROW
IS GONNA BE A NEW BEGINNING
FOR EVERYBODY.
IN PREPARATION
FOR THE RELAUNCH,
GORDON'S TEAM
WORKED THROUGH THE NIGHT
UPDATING TROBIANO'S
STODGY INTERIOR.
GOOD MORNING.
MORNING.
ALL RIGHT, BIG DAY TODAY--
RELAUNCH DAY.
LOTTA CHANGES.
YOU DIDN'T LIKE THIS PLACE
WHEN I FIRST ARRIVED.
YEAH, YOU DIDN'T
LIKE THE DECOR,
DIDN'T LIKE THE LIGHTING,
AND IT WAS BLAND.
DIDN'T LIKE THE LIGHTING,
AND IT WAS BLAND.
ARE YOU READY
FOR A CHANGE?
YES.
LET'S GO.
COME THROUGH.
COME THROUGH.
- OH, MY GOD.
- OUT WITH THE OLD.
IN WITH THE NEW.
OH, MY GOD.
HOLY.
IT'S WARM, YES?
I COULDN'T BELIEVE WHAT I SEEN.
I WAS DEFINITELY
IN THE WRONG PLACE.
I WAS DREAMIN'.
EVERYTHING WAS UNBELIEVABLE.
THE CHAIRS.
THE TABLECLOTHS.
THE BOOTHS.
I MEAN, EVERYWHERE
YOU LOOKED WAS BEAUTIFUL.
OH, LOOK AT THIS!
THAT'S ITALY
ON THERE, YES?
YOU'RE RUNNING
AN ITALIAN RESTAURANT
SO WE'RE GONNA
HAVE SOME AUTHENTIC
SO WE'RE GONNA
HAVE SOME AUTHENTIC
ITALIAN PICTURES
ON THE WALL.
I USED TO HATE THIS PLACE.
I USED TO HATE COMING IN HERE.
BUT NOW,
WITH THE NEW DECOR,
EVERYTHING JUST
GOES REALLY WELL TOGETHER.
SO EVERYTHING
IS JUST PERFECT.
IT'S ROMANTIC.
IT'S WARM.
AND MORE IMPORTANTLY,
IT'S SEXY.
THIS IS GREAT.
LOOK AT THIS.
THAT IS A MOZZARELLA BAR.
WOW, THAT'S AWESOME.
ARE YOU HAPPY?
HAPPY ISN'T THE WORD.
GOOD MAN.
GOOD MAN.
YOU'LL BE ALL RIGHT.
COME HERE.
NO, I'M HAPPY
IF I'M CRYING.
I KNOW, I KNOW, I KNOW.
I JUST CAN'T BELIEVE IT.
I CAN'T.
IT'S MORE THAN I
HAD EVER, EVER EXPECTED.
IT'S MORE THAN I
HAD EVER, EVER EXPECTED.
IT'S BEAUTIFUL.
IT'S A TOTAL FRESH START,
YOU KNOW?
WE'RE GONNA TAKE FROM TODAY
AND JUST KEEP MOVIN' FORWARD.
OKAY, GOOD.
THE MENU.
ABSOLUTELY CRUCIAL.
WE'VE CONDENSED IT.
AND IT'S SIMPLE AND RUSTIC.
OH, MY GOD.
OKAY?
NO MORE SALMON
AND BOLOGNESE SAUCE.
IT'S AUTHENTIC.
PORTIONS HAVE BEEN TRIMMED.
AND THEY'RE
SENSIBLE PORTIONS.
HE SHOWED US THE MENU.
IT WAS DOWNSIZED.
THE PRICES WERE BETTER.
IT'S BEAUTIFUL.
IT'S ALL IN PLACE NOW.
IT'S ALL IN PLACE NOW.
TONIGHT,
IS WHERE IT'S GOTTA WORK.
I'M A LITTLE NERVOUS
FOR ANTHONY.
THIS IS WHERE
HE HAS TO SHOW
WHAT HE'S MADE OF.
SO HOPEFULLY
HE CAN GET THAT DONE.
WITH RELAUNCH UPON THEM,
TROBIANO'S IS FINALLY
PUT TO THE TEST.
THE EDITOR-IN-CHIEF
OF THEBON APPETITMAGAZINE.
THEY WANNA JOIN US FOR DINNER.
OH, MY GOD.
THIS COULD BE A GREAT
OPPORTUNITY FOR TROBIANO'S,
OR IT COULD BE
THE FINAL NAIL IN THE COFFIN.
CAN ANTHONY AND THE STAFF
RISE TO THE OCCASION?
THE MOST IMPORTANT RISOTTO
YOU'VE MADE
IN YOUR LIFE.
OR WILL THEY CRACK
UNDER THE PRESSURE?
OR WILL THEY CRACK
UNDER THE PRESSURE?
WHAT'S THE MATTER?
THIS WAS COLD
IN THE MIDDLE.
JUST WHEN IT WAS GOING
PERFECTLY WELL,
THE TOLL COMES BACK.
AND AT THE END OF SERVICE,
A SHOCKING SURPRISE
THAT WILL CHANGE THIS FAMILY
FOR YEARS TO COME.
I WAS SHOCKED.
I NEVER EXPECTED THIS
IN A MILLION YEARS.
IN PREPARATION
FOR THE BIG RELAUNCH,
GORDON INTRODUCES THE STAFF
TO THE NEW DISHES.
GONE ARE THE SHRIMP
AND THE CHICKEN
AND THE DRIED-OUT SALMON.
IN THEIR PLACE,
AUTHENTIC ITALIAN DISHES.
THE SOLE.
SMASHING ROAST POTATOES,
ROSEMARY GARLIC,
SALMON,
THE RIB EYE STEAK,
AND THE LAMB RAGOUT.
HOMEMADE MOZZARELLA.
WE'VE GOT HUNDREDS OF BALLS
OF FRESH MOZZARELLA.
ALL RIGHT, HAVE A TASTE.
WOW, THIS IS GOOD.
TASTE THE SALAD, JOE.
THAT'S GOOD, YEAH.
OH, MY GOD.
OH, MY GOD.
EVERYTHING IS SO DELICIOUS.
OKAY, GUYS.
IT'S GONNA BE
A VERY IMPORTANT NIGHT,
AND IT IS ABSOLUTELY CRUCIAL
WE STAY TOGETHER ON THIS.
AND ONE MORE THING.
I HAD A PHONE CALL FROM
THE EDITOR-IN-CHIEF
OF THEBON APPETITMAGAZINE.
THEY WANNA JOIN US FOR DINNER.
OH, MY GOD.
I'M VERY NERVOUS ABOUT TONIGHT.
YOU KNOW, WHEN HE JUST
TOLD US ABOUT THE CRITIC COMING,
THAT SCARES THE HELL
OUT OF ME.
THIS IS A REAL CHANCE
TO PUT THIS PLACE ON THE MAP.
JUST UNDER 6 MILLION PEOPLE
READ THAT MAGAZINE PER MONTH.
READ THAT MAGAZINE PER MONTH.
TONIGHT, I HAVE
TO MAKE SURE ANTHONY
STAYS ON THE RIGHT TRACK
WITH HIS COOKING,
WITH HIS TASTING OF THE FOOD.
EVERYTHING IS ON THE LINE.
THIS COULD BE
A GREAT OPPORTUNITY
FOR TROBIANO'S
OR IT COULD BE THE FINAL NAIL
IN THE COFFIN.
HOW ARE YOU?
GOOD, GOOD.
HI, HOW ARE YOU?
I'M JOE, HOW YOU DOIN'?
HERE YOU GO.
OH, IT LOOKS NICE.
IT LOOKS JUST LIKE
A MANHATTAN DECOR.
I JUST WANTED TO TELL YOU
WE'RE TRYING SOMETHING NEW.
WE HAVE A MOZZARELLA BAR.
WE HAVE A MOZZARELLA BAR.
HERE WE GO,
LET'S GO.
SO THEY GOT ONE EACH.
SO SIX SLICES THERE,
SIX SLICES ON THERE.
EXCELLENT, SEE?
BANG, YEAH?
30 SECONDS, $80.
- OFF YOU GO.
- GOTCHA.
THERE'S ONE FOR YOU
AND ONE FOR YOU.
THIS IS DELICIOUS THOUGH.
ANOTHER ONE?
YEAH, FOR FOUR.
CAN'T BELIEVE
HOW WELL THIS IS GOING.
THIS IS UNBELIEVABLE.
IT'S EXTRAORDINARY, HUH?
I'M GONNA FILL UP
ON THE APPETIZER.
RIGHT?
CHICKEN PARM,
YOU GOT ONE RAGOUT COMIN' UP.
YOU TASTIN' THE FOOD?
PLEASE TELL ME YOU TASTE IT.
TASTE THE STUFF, MAN.
IT'S VERY IMPORTANT
TO KEEP THE STANDARDS HIGH.
WE HAVE TO IMPRESS
A LOT OF PEOPLE.
WE GOT A LOT OF THINGS
ON THE LINE HERE.
NO, I GOTTA MAKE SURE
THEY'RE TASTIN' THE.
I GOTTA WATCH HIM NOW.
WITH TROBIANO'S BUSIER
THAN IT HAS BEEN IN YEARS,
THE PRESSURE IS NOW ON ANTHONY
TO KEEP UP WITH THE ORDERS.
BUT HIS STAFF MUST COME THROUGH
FOR HIM AS WELL.
KEVIN, TABLE FOUR,
I HAVE NO IDEA
WHAT THAT IS, BRO.
WITH VEGETABLES, SORRY.
ANDY, I GOT TWO 16s.
DOES NOT MAKE SENSE, BUDDY.
WHAT'S GOING ON HERE?
THE WAIT STAFF HERE
IS KILLIN' ME.
THE WAIT STAFF HERE
IS KILLIN' ME.
ANTHONY, IF YOU CAN'T READ
THE THING,
GIVE IT BACK TO HIM, YEAH?
YES, HERE, TAKE 'EM.
REWRITE IT RIGHT HERE.
QUICK, KEVIN.
GOTTA GET THESE TICKETS SORTED,
OTHERWISE YOU'RE GONNA
GET IN 15 MINUTES, YEAH?
YES, CHEF, YES.
WHILE ANTHONY
GETS THE STAFF IN LINE...
ARE THEY FINISHED WITH IT?
SO IS IT FIRED RIGHT AWAY?
I NEED TO KNOW.
JOE SCANS THE DINING ROOM
LOOKING FOR
THEBON APPETITTABLE.
ANY SIGN OFBON APPETITYET?
YEAH, GOOD.
EYES OPEN, YEAH?
TONY?
YES, CHEF?
START PUSHIN' OUT
THESE ENTREES NOW.
YOU'RE ON TOP OF IT,
NOW YOU STAY ON TOP OF IT, YEAH?
HOW WE DOIN', BABY?
DONE?
YEAH, THAT'S GOOD.
ALL RIGHT, ENJOY.
WOW.
NOW WHY CAN'T I
MAKE FISH LIKE THIS?
PLEASE WATCH THAT.
YOU HAVE POTENTIAL--
YOU HAVE POTENTIAL CRITIC, YES?
THIS AND THIS,
VERY NICE.
GO, GO, GO, GO, GO, GO, GO.
YES?
IS IT REALLY?
I AM SO SORRY.
OKAY, NO PROBLEM.
EXCUSE ME?
EXCUSE ME?
YES, WHAT'S THE MATTER?
THIS WAS COLD
IN THE MIDDLE.
WHAT TABLE IS THAT?
TABLE TEN.
OH,.
HEY, JUST WHEN IT
WAS GOING PERFECTLY WELL,
THE SOLE COMES BACK.
WHEN THE DISH CAME BACK,
THE ONLY THING
THAT WAS RUNNING THROUGH MY HEAD
WAS WHETHER IT WAS
THEBON APPETITTABLE.
THE TRADITIONAL STUFF
IS VERY GOOD, YEAH.
CHICKEN PARMESAN, VERY GOOD.
WE WANT ALL THE PASTAS.
THE PORK CHOPS.
LIMBS TO GIVE EVERYBODY
A LITTLE TASTE.
YOU WANTED ONE OF EACH?
YOU WANTED ONE OF EACH?
UH-HUH, OKAY.
THANK YOU.
OKAY, NO PROBLEM,
YOU'RE WELCOME.
HOW'D YOU KNOW IT'S THEM?
THEY ORDERED EVERYTHING
ON THE MENU.
AND THEY'RE ASKING QUESTIONS?
THEY'RE ASKING QUESTIONS.
THEY'RE ORDERING
A LOT OF WINE.
THAT IS DEFINITELY
A FOOD CRITIC.
ANTHONY.
TABLE NINE IS SIX PEOPLE.
ONE OF THEM, I THINK,
IS THE CRITIC.
- STEP IT UP, YEAH?
- YES.
BOUNCE BACK, COME ON.
LET'S GO.
OKAY, WE'RE GONNA DO
TABLE NINE.
A VERY, VERY,
VERY IMPORTANT TABLE.
ALL RIGHT, HERE WE GO.
THREE MINUTES
ON THE PASTA, TONY.
LOOKIN' GOOD.
LOOKIN' GOOD.
ANTHONY?
YEAH?
WATCH THAT RISOTTO, YES?
YEAH, CHEF, YES.
THE MOST IMPORTANT
RISOTTO YOU'VE MADE
IN YOUR LIFE.
LOOK AT THAT, HUH?
BEAUTIFUL.
TABLE NINE,
RISOTTO AND RAGOUT.
I NEED A SECOND BUSBOY,
PLEASE, QUICKLY.
NINE, PLEASE.
WOW, THAT LOOKS GREAT.
EVERYTHING'S
ON THE LINE TONIGHT.
AND IF WE DON'T MAKE IT THEN,
YOU KNOW, IT'S JUST GONNA BE
A DISASTER.
OH, THAT LOOKS LOVELY.
IT'S THE RELAUNCH DINNER
AND TIFFANY HAS
JUST DELIVERED ENTREES
TO THE EDITOR-IN-CHIEF
OFBON APPETIT.
NOW ALL THE FAMILY
CAN DO IS HOPE.
I'M VERY NERVOUS
ABOUT THE CRITICS.
I REALLY DO THINK THAT
MY BUSINESS IS AT STAKE TONIGHT.
IT'S EITHER GONNA
MAKE US OR BREAK US.
I THINK THE FISH AND
THE CHICKEN ARE REALLY WINNERS.
AND IT'S NOT OVERCOOKED.
NO, IT WAS NICELY COOKED.
THAT'S GOOD,
ASKIN' LOTS OF QUESTIONS.
THAT'S GOOD,
ASKIN' LOTS OF QUESTIONS.
AND MORE IMPORTANTLY,
THEY'RE PASSING FOOD AROUND,
WHICH IS A GREAT SIGN.
NOT HAPPY WITH IT,
YOU DON'T PASS IT.
HOW WAS THE BASS,
YOU LIKE IT?
- YEAH.
- VERY GOOD, RIGHT?
THAT WAS
A NICE RECOMMENDATION.
GOOD, THANK YOU.
ANY COMPLAINTS?
NO, NO COMPLAINTS AT ALL.
IT'S GREAT THAT THEY'RE HERE,
YOU KNOW THAT?
IT'S FANTASTIC.
IT'S AMAZING.
IT'S A DREAM.
BEAUTIFUL, BEAUTIFUL.
AWESOME.
I WAS AT AN ALL-TIME HIGH
WITHBON APPETIT.
KNOWING THAT IF THIS
POSITIVE REVIEW COMES OUT,
THAT IT'S GONNA PUT TROBIANO'S
ABOVE AND BEYOND
WHAT WE EVER IMAGINED.
WHAT WE EVER IMAGINED.
WITH A WEALTH
OF SATISFIED CUSTOMERS
AND A GOOD RESPONSE
FROMBON APPETIT,
TROBIANO'S RELAUNCH
IS A SUCCESS.
BUT CHEF RAMSAY
KNEW THAT ANTHONY
STILL HAD SOME
UNFINISHED BUSINESS.
THE RESTAURANTS ON ITS WAY.
TONIGHT PROVED THAT.
BUT THERE'S ONE MORE THING.
WHAT IS THIS?
BEAUTIFUL.
WOW, BEAUTIFUL.
MAKE AN HONEST WOMAN
OF HER.
MAKE AN HONEST WOMAN
OF HER.
I'M SHAKIN'.
THIS IS UNBELIEVABLE.
THIS IS COMIN' FROM YOU?
YEAH.
TO US?
YOU FORGOT ABOUT IT.
AND IF THERE'S ONE THING
THAT'S MISSING,
IT'S THAT.
AND I KNOW, PERSONALLY,
HOW LONG YOU'VE
BEEN PUTTIN' IT OFF
BECAUSE OF THE PRESSURE
FROM THE RESTAURANT.
THAT IS GONNA
PUT AN END TO IT, OKAY?
YEAH, I'M SPEECHLESS.
THANK YOU.
GET UP THERE.
STAND STRONG.
TIFFANY'S A GREAT GIRL.
SHE'S PUT UP WITH ME
FOR THE PAST THREE YEARS.
FOR THE PAST THREE YEARS.
THERE WAS NO BETTER TIME
THAN TONIGHT
TO GO AHEAD WITH THIS.
LADIES AND GENTLEMEN,
I'D LIKE TO INTRODUCE
TO OUR CHEF PATRON,
ANTHONY TROBIANO.
I JUST WANNA THANK EVERYONE
FOR COMIN' HERE.
YOU CAN SEE
WE'VE COME A LONG WAY
THANKS TO, UH,
CHEF RAMSAY HERE.
AND WE'VE MOVED IN SUCH
A POSITIVE DIRECTION,
THAT THERE'S JUST
ONE THING IN MY LIFE THAT...
THAT HASN'T BEEN OFFICIAL.
TIFFANY...
WILL YOU MARRY ME, TIFFANY?
WHOO-HOO!
EXCELLENT.
I WAS SHOCKED
THAT ANTHONY PROPOSED TO ME
IN FRONT OF EVERYBODY.
IT WAS JUST INCREDIBLE.
I NEVER EXPECTED THIS
IN A MILLION YEARS.
I CAN'T BELIEVE THIS.
IT TOTALLY TOUCHED ME TO SEE
ANTHONY PROPOSE TO TIFFANY.
AND I KNOW THIS IS
WHAT HE'S WANTED.
AND I KNOW THIS IS
WHAT HE'S WANTED.
IT'S JUST UNBELIEVABLE.
IT'S A DREAM COME TRUE.
YOU BETTER MAKE
MY DAUGHTER HAPPY.
WHAT DO YOU MEAN?
I'LL
KICK YOUR ASS.
I HAVE ONE MORE SURPRISE
FOR BOTH OF YOU.
I'VE ARRANGED FOR BOTH OF YOU
TO GET MARRIED TONIGHT.
WE WERE JUST TOTALLY SHOCKED.
WITH ALL THE EXCITEMENT
OF EVERYTHING ELSE GOING ON,
TO TOP IT OFF WITH A WEDDING,
COME ON.
I THOUGHT I WAS GONNA DIE.
DRESS.
OH, MY GOD,
THIS IS CRAZY.
I LOVE ANTHONY.
I'VE BEEN WAITING
FOR THIS FOR SIX YEARS.
WE HAVE A NEW LIFE TO START.
SO EVERYTHING SHOULD JUST
FALL INTO PLACE NOW.
TIFFANY AND ANTHONY
HAVE COME TOGETHER
TO PROCLAIM
THEIR UNDYING LOVE
THROUGH THE CELEBRATION
OF THEIR MARRIAGE.
I AM FILLED
WITH SO MANY EMOTIONS.
I AM FILLED
WITH SO MANY EMOTIONS.
IT WAS AN AMAZING NIGHT.
JUST UNBELIEVABLE.
THERE'S NO OTHER
WORD TO DESCRIBE
ALL OF THIS, REALLY.
LADIES AND GENTLEMEN,
I'D JUST LIKE TO SAY
THIS FAMILY HAVE BEEN
A PLEASURE TO WORK WITH.
CHEF RAMSAY DID DEFINITELY
SAVE OUR LIVES.
YOU GOTTA BE KIDDIN' ME.
IF HE DIDN'T COME HERE,
SIX MONTHS FROM NOW
WE PROBABLY WOULDA BEEN CLOSED.
I'M GRATEFUL.
MY FAMILY'S GRATEFUL.
AND I HOPE THIS IS
A NEW BEGINNING FOR ALL OF US.
WOW, AMAZING.
I'VE SEEN MANY A DREAM
TURN INTO A NIGHTMARE.
TONIGHT A NIGHTMARE TURNED
INTO A BEAUTIFUL DREAM.
TONIGHT A NIGHTMARE TURNED
INTO A BEAUTIFUL DREAM.
ON KITCHEN NIGHTMARES...
YOU CAN'T CREATE
JACK FROM HERE!
CHEF RAMSAY GOES HEAD TO HEAD
WITH LONG ISLAND'S
MOST ARROGANT CHEF...
I'M VERY EXCITED TO SHOW
CHEF RAMSAY WHAT I CAN DO.
THERE WILL BE NO FAULTS
IN WHAT I PRODUCE.
WHOSE BUSINESS
IS CLEARLY DYING.
THERE WILL BE PLENTY
OF OPEN TABLES, BELIEVE ME.
NO HAPPY HOUR HERE.
IS HE SLEEPING OVER THERE?
JUST AN EARLY BIRD SPECIAL.
I FEEL LIKE I'M IN FLORIDA.
HIS GIRLFRIEND NOT ONLY
SUPPORTS HIM...
FIRE 14!
HER PARENTS HAVE
PUT THEIR LIFE SAVINGS
INTO THE RESTAURANT AS WELL.
PUT MY HOME, MY RETIREMENT,
PUT MY HOME, MY RETIREMENT,
AND EVERYTHING ELSE
ON THE LINE WITH THIS YOUNG MAN.
BUT THIS GUY DOESN'T THINK
HE'S DOING ANYTHING WRONG.
OH, MY GOD!
HOW CAN YOU RESPECT FOOD IF YOU
COOK IT IN THIS?!
IT'S MY RESTAURANT,
MY RULES,
AND THAT SHOULD BE
THE BOTTOM LINE.
CAN GORDON GET THROUGH TO HIM...
I WISH YOU'D GOT YOUR ASS
KICKED IN A IN' KITCHEN.
YOU SHOULD BE ASHAMED.
HE CAN BUST MY BUTT,
BUT THE NAME ON THE AWNING
IS TROBIANO'S.
IT'S NOT RAMSAY'S.
BEFORE HE NOT ONLY
BANKRUPTS HIMSELF...
YOU SANK $1/2 MILLION
INTO THIS?
BUT HIS GIRLFRIEND'S FAMILY
AS WELL.
WE'RE SCREWED.
WE SHOULD HAVE NEVER DID THIS.
THERE'S A SHOCKING CONCLUSION
THAT WILL CHANGE THIS FAMILY
FOREVER.
I AM OUT OF THERE.
I DON'T KNOW
WHAT TO DO.
I'M GONNA KNOCK
SOMEBODY OUT.
*
GREAT NECK, NEW YORK
IS AN UPSCALE COMMUNITY
ON THE NORTH SHORE
OF LONG ISLAND,
WHERE THE COMPETITION
AMONG ITALIAN RESTAURANTS
IS FIERCE.
TROBIANO'S HAS BEEN
STRUGGLING TO SURVIVE
FOR THE PAST THREE YEARS.
OWNED BY ANTHONY TROBIANO
AND HIS GIRLFRIEND'S PARENTS.
THEY ARE NOW JUST MONTHS AWAY
FROM LOSING EVERYTHING.
MY DESIRE TO OWN A RESTAURANT
BASICALLY STARTED RIGHT AFTER
CULINARY SCHOOL,
UH, WORKING FOR OTHER PEOPLE.
LOOK AT THAT, HUH?
AND THEN I SAID TO MYSELF,
"WHY AM I BUSTING MY ASS
AND THEN I SAID TO MYSELF,
"WHY AM I BUSTING MY ASS
FOR EVERYBODY WHEN I COULD BE
DOING IT FOR MYSELF?"
HEY, JOE,
PUT A STEAK KNIFE ON THERE.
THEN HE CAME TO ME ONE DAY AND
SAYS, "THIS PLACE IS AVAILABLE.
I WANNA BUY IT."
I DON'T KNOW
IF IT TOOK ,
OR I WAS JUST PLAIN STUPID
DOING IT."
THEY GO RIGHT OVER ME
AND ASK HIM.
HAVING A BUSINESS TOGETHER,
YOU KNOW,
YOU SEE TOO MUCH,
YOU'RE TOGETHER TOO MUCH.
THERE'S RESENTMENT
BECAUSE OF IT.
APPETIZERS--DID THEY
GO OUT OR NO?
TIFF!
I--I HEARD YOU.
ME AND ANTHONY HAVE BEEN
TOGETHER FOR SIX YEARS.
WE USED TO NEVER FIGHT, EVER.
I THOUGHT HE WAS, LIKE,
THE BEST PERSON IN THE WORLD.
AND THEN WE GOT HERE,
I'M LIKE,
"WHO AM I GOING OUT WITH?"
I WANT A WHOLE NEW
ING SLIP!
WE SHOULD HAVE TWO.
WHEN IT COMES DOWN
TO RUNNING THE BUSINESS,
IT'S REALLY ANTHONY
THAT RUNS IT.
HEY, JAMES,
TAKE A CRAWL.
COME ON.
IT'S MY RESTAURANT
AND MY RULES,
AND THAT SHOULD BE
THE BOTTOM LINE.
BUYER 14.
AT THE BEGINNING,
TROBIANO'S TOOK OFF.
WE DIDN'T MAINTAIN THE FOOD
COMING OUT FAST ENOUGH
WITH QUALITY.
AND FROM THERE,
OUR BUSINESS DECREASED.
THERE WILL BE PLENTY
OF OPEN TABLES, BELIEVE ME.
THE EARLY BIRD SPECIAL
WAS MY IDEA.
ANY PLACE YOU LIKE.
ANY PLACE YOU LIKE.
IT'S BRINGING IN PEOPLE
TO KEEP THE BOAT AFLOAT.
HOW WE DOING, FOLKS?
EVERYTHING ALL RIGHT?
FORGET ABOUT IT.
I FEEL LIKE I'M IN FLORIDA.
IT'S CRAZY.
I'M WORKING,
KILLING MYSELF TO PAY BILLS.
I DON'T WANT TO LIVE
LIKE THIS--I DON'T.
I DON'T REALLY WANT
TO LIVE THIS WAY ANYMORE.
IT'S DEPRESSING.
I PUT PARENTS
INTO HIS POSITION.
THEY WERE FINALLY
GETTING COMFORTABLE,
AND NOW THEY HAVE
NO CHOICE BUT TO WORK
OR THEY'RE GONNA
LOSE EVERYTHING.
ANTHONY...
HE'S ONLY
MY DAUGHTER'S BOYFRIEND.
I PUT MY FAITH,
I PUT MY HOME,
MY RETIREMENT,
MY WIFE'S WELL-BEING,
MY RETIREMENT,
MY WIFE'S WELL-BEING,
EVERYTHING ELSE ON THE LINE
WITH THIS YOUNG MAN.
AT THE END OF THE DAY,
YOU KNOW,
IT IS MY NAME ON THE AWNING.
TO THINK THAT MY NAME
IS GOING DOWN
AS WELL AS THE RESTAURANT,
THAT WOULD DEFINITELY
BE DISAPPOINTING.
YOU GUYS HAVE TO RUN
MORE FOOD, OKAY?
WE ARE.
MORE.
THE LAST THREE YEARS
HAVE BEEN ROUGH.
BY THIS TIME IN MY LIFE,
I THOUGHT WE WOULD HAVE
BEEN MARRIED,
HAD KIDS ALREADY.
IF WE DON'T GET
CHEF RAMSAY'S HELP,
THERE'S NO OTHER OPTIONS
FOR US.
OKAY, HERE WE ARE.
OKAY, HERE WE ARE.
OH, , IT'S FOR SALE.
NO, THAT'S AN EARLY BIRD
DINNER MENU.
- $14.95.
- ME.
THAT'S CHEAPER
THAN THE SUB SHOP.
RIGHT, TROBIANO'S.
HERE WE ARE.
HELLO.
HI THERE.
HOW ARE YOU?
GORDON, PLEASE.
FIRST NAME IS...
JOE.
JOE, GOOD TO SEE YOU.
VERY NICE TO MEET YOU,
CHEF RAMSAY.
GOOD TO SEE YOU TOO.
PAT, NICE TO SEE YOU.
WHEN CHEF RAMSAY CAME THOUGH
THAT DOOR,
I THOUGHT IT WAS A BLESSING.
I THINK, HOPEFULLY,
HE'LL PUT US STRAIGHT.
SO, UH, WHO CAME UP
WITH THE BRIGHT IDEA
OF OPENING A RESTAURANT?
OF OPENING A RESTAURANT?
YOU BOUGHT A RESTAURANT
WITH YOUR FUTURE FATHER-IN-LAW?
IT WAS JUST
AN EXITING THING, YOU KNOW?
YOU'RE ABLE TO PURCHASE
A RESTAURANT AS A DREAM OF MINE.
HOW OLD ARE YOU NOW--
28, 29?
MM-HMM.
SO YOU WERE 25
WHEN YOU OPENED IT?
WHICH IS YOUNG
TO OPEN A RESTAURANT.
SURE, YEAH.
FELT I WAS READY.
AMBITIOUS, YOU KNOW?
AND HAVE YOU TRAINED
IN ITALIAN RESTAURANTS?
NO, I'VE NOT.
I FELT I KNEW EVERYTHING.
I STILL DO.
ARE YOU THAT ARROGANT?
POSSIBLY.
POSSIBLY.
I WOULDN'T OPEN A IN'
ITALIAN RESTAURANT
WITHOUT WORKING IN ONE.
I DEFINITELY THINK ANTHONY
NEEDS TO HEAR
THAT HE'S ARROGANT,
BECAUSE I SAY IT TO HIM
SOMETIMES,
AND HE TAKES IT AS,
"OH, YEAH, YOU KNOW.
YOU DON'T KNOW
WHAT YOU'RE TALKING ABOUT."
I'M GOBSMACKED.
THAT A YOUNG MAN
AT THE AGE OF 25
WOULD MANIPULATE HIS FUTURE
FATHER-IN-LAW
TO OPEN AN ITALIAN RESTAURANT
HAVING NEVER WORKED IN
A ING ITALIAN RESTAURANT.
THAT DOESN'T MAKE SENSE.
NO OFFENSE, I DIDN'T
PIN HIM DOWN AND HANDCUFF HIM
AND SAY, "I NEED YOUR HOUSE
TO PUT THE RESTAURANT."
YOU'VE GOT THE HOUSE NOW.
CHEF RAMSAY WAS, YOU KNOW,
CHEF RAMSAY WAS, YOU KNOW,
MAKING ME FEEL LIKE
IT'S MY FAULT
THAT THE RESTAURANT
AIN'T DOIN' TOO WELL.
I HAVE ENOUGH PRESSURE
AS IT IS.
YOU GUYS ARE STRUGGLING
TO GET MARRIED,
AND YOU'VE BEEN MARRIED
FOR A LONG TIME.
YOU KNOW,
THAT LEVEL OF PRESSURE,
HOW DO YOU MANAGE THAT?
IT'S BEEN ROUGH.
BECAUSE WE CAN'T DO
WHAT WE WANNA DO ANYMORE.
WE JUST CAN'T DO IT.
TIFFANY?
I HATE IT HERE.
HE'LL GET MAD AT ME
THAT I'M SAYING THIS,
BUT I DO--
I DON'T LIKE IT HERE.
IT'S NOT THAT I DON'T
LIKE WORKING--
I LIKE YOUR HONESTY.
IT'S JUST HARD SOMETIMES.
HAVING ANTHONY
AND MY PARENTS AS PARTNERS
TENDS TO BE DIFFICULT.
ANTHONY SAYS ONE THING,
AND THEN MY PARENTS SAY ANOTHER.
ANTHONY SAYS ONE THING,
AND THEN MY PARENTS SAY ANOTHER.
AND, YOU KNOW,
SOMETIMES THEY CLASH.
WHOSE IDEA WAS IT TO PUT THAT
PATHETIC SIGN IN THE WINDOW?
ME.
UH...
BRINGING SOME SORT
OF CUSTOMERS IN.
RIGHT?
YEAH.
IT SEEMS
EVERYONE'S IN AGREEANCE
WITH, YOU KNOW,
THE LIGHTHEARTED DECISIONS
MADE BY ONE INDIVIDUAL.
WHAT CHEF RAMSAY HAD TO SAY
TO ANTHONY WAS ON POINT.
SITTING BACK AND JUST LISTENING,
YOU SAY TO YOURSELF,
"WOW, WHAT THE HELL
ARE WE DOING?
WHY DID WE DO THIS?"
I'LL BE BACK
IN AN HOUR.
I'LL BE BACK
IN AN HOUR.
CHEF RAMSAY FEELS ONE WAY,
AND I FEEL ANOTHER.
AND, AT THE END OF THE DAY,
THE NAME ON THE AWNING
IS TROBIANO'S.
IT'S NOT RAMSAY'S.
TROBIANO'S HAS UNFORTUNATELY
BECOME KNOWN
FOR ONE THING
AND ONE THING ONLY--
ITS INEXPENSIVE
EARLY-BIRD SPECIAL.
HOW WE DOIN' THERE?
BEAUTIFUL.
THE RESTAURANT
IS ONLY MINUTES AWAY
FROM ITS NIGHTLY RITUAL.
HELLO! HOW ARE YOU?
WELL, YOU'RE EARLY.
WELL, YOU'RE EARLY.
OF COURSE.
WE'LL PUT YOU
RIGHT BY THE WINDOW.
OH, MY GOODNESS GRACIOUS.
ONE THING ALL THE FAMILY
AGREE ON
IS THAT THE FOOD IS GREAT.
AND ANTHONY, WELL,
HE'S CERTAINLY A CONFIDENT GUY.
NOW, I MAY BE IN
FOR A TREAT.
AND BY NOW, IT'S TIME
FOR THE EARLY BIRD.
HERE WE GO.
THIS IS--THIS IS BUSY.
YES.
HUH? GOD, THEY'RE EARLY,
AREN'T THEY?
IT'S 4:30.
4:30?
WHO EATS THAT EARLY,
RIGHT?
WHO EATS THAT EARLY,
RIGHT?
WOW.
THE DECOR MATCHES
THE CLIENTELE.
DRAB, FUDDY DUDDY.
YEAH, AND SERIOUSLY
OLD-FASHIONED.
I FEE LIKE I'VE
COME TO SEE MY GRANNY
IN A RETIREMENT HOME.
I CAN'T EAT DINNER
AT 4:30 IN THE AFTERNOON.
WELL, I'M SURE.
WHAT WOULD YOU RECOMMEND?
THE TROBIANO SALAD
IS EXCELLENT.
IT'S CHOPPED.
WHY WOULD YOU CHOP IT?
PEOPLE SEEM TO LOVE IT.
IS THAT BECAUSE
OF THEIR TEETH?
MAYBE THE...
IT MUST BE A NIGHTMARE.
IT MUST BE A NIGHTMARE.
KNIFE, FORK,
SPOON, AND STRAW.
I CAN'T STAND HIM.
STILL NEED
A FEW MINUTES?
NO, I THINK
I'M READY.
ALL RIGHT, WHAT
WOULD YOU LIKE?
UH, FIRST THING,
EGGPLANT TOWER.
OKAY.
THEN I'LL HAVE
THE CHICKEN-WRAPPED SHRIMP,
PLEASE.
FINALLY, SOME FISH.
WHAT WOULD YOU RECOMMEND?
THE SALMON'S FRESH.
IT COMES WITH POTATOES
AND VEGETABLES OR PASTA.
ANY PASTA YOU'D LIKE.
BUT YOU WOULDN'T SERVE
SPAGHETTI WITH THE SALMON?
YEAH, PEOPLE
GET IT ALL THE TIME.
'CAUSE THEY LIKE TO TAKE
THE PASTA HOME, USUALLY.
LET'S GO FOR THE SALMON
AND SPAGHETTI BOLOGNESE.
LET'S GO FOR THE SALMON
AND SPAGHETTI BOLOGNESE.
OKAY.
EXCELLENT.
THANK YOU. WOW.
TWO FOR ONE.
ORDER!
YOU GOT IT.
IS HE SLEEPING OVER THERE?
IS HE?
HERE WE GO, RIGHT HERE.
TABLE 10'S APPETIZERS,
PLEASE.
I'M VERY EXCITED TO SHOW CHEF
RAMSAY WHAT I CAN DO.
I FEEL THAT THERE
WILL BE NO FAULTS
IN WHAT I PRODUCE FOR HIM.
HERE YOU GO.
WOW.
THE EGGPLANT TOWER.
THE EGGPLANT TOWER.
OH, MY GOD.
WHEN CHEF RAMSAY'S APPETIZER
WAS COMING OUT,
YOU COULD SEE HIS FACE LIKE,
"WHAT IS THIS?"
I SAID, "OH, MY GOD,
WE'RE DEAD."
THAT'S DEFINITELY
NOT HOMEMADE MOZZARELLA.
IT WAS GHASTLY--
STONE COLD,
SOLID, AND TASTELESS.
HOW ARE YOU MADAME?
HOW WAS DINNER?
FAIR? AND WHAT HAVE YOU GOT
IN THE BAG?
WHAT IS THAT?
EGGPLANT PARMESAN,
SHE HAD.
OH, LOVELY.
WHEN WILL YOU HAVE THIS?
FOR LUNCH TOMORROW?
YEAH.
SO YOU'RE NOT
COMING BACK TOMORROW?
SO YOU'RE NOT
COMING BACK TOMORROW?
NO, NOT TOMORROW.
'CAUSE YOU
GOT DINNER THERE.
YES.
I LIKE YOUR BRITISH ACCENT.
THANK YOU.
I LIKE YOUR LIPSTICK.
IT'S GREAT SPENDING TIME
IN THE COMPANY
OF THE GOLDEN GIRLS.
OH, THE GOLDEN GIRLS.
EXACTLY.
KEVIN, BRING IT OUT.
WOW.
CHICKEN-WRAPPED SHRIMP.
THANK YOU.
CHICKEN AND SHRIMP.
WELL, I'VE GOT THE CHICKEN.
WHERE'S THE SHRIMP?
BINGO.
I'M STARTING WITH THAT.
I'M STARTING WITH THAT.
LOOKS LIKE CHICKEN,
TASTES LIKE SHRIMP.
BULL.
JOE.
THEY ARE SOLID.
I'VE NEVER HAD A SHRIMP
THAT HARD.
WHY WOULD YOU STICK A SHRIMP
INSIDE A CHICKEN?
IT'S ONE OF HIS CREATIONS,
I GUESS.
OKAY.
YOU READY?
UH, YES.
THANK YOU, YEAH.
THANK YOU.
YOUR SHRIMP WAS TOO HARD.
ROCK HARD,
LIKE A BULLET!
HE SAYS, "WHY WOULD YOU PUT
SHRIMP INSIDE OF A CHICKEN?"
HE SAYS, "WHY WOULD YOU PUT
SHRIMP INSIDE OF A CHICKEN?"
HE SAYS, "I DON'T GET IT."
ALL RIGHT?
WHEN THAT FIRST DISH CAME BACK,
I WAS DISGUSTED.
PISSED OFF.
I WANTED TO PROVE HIM WRONG.
I WANTED TO SHOW HIM
MY COOKING SKILLS,
YOU KNOW, ARE UP TO PAR.
SOMEBODY PLEASE RUN
THIS THROUGH.
THAT'S THE BOLOGNESE.
THANK YOU.
THERE'S THE SALMON.
THANK YOU.
OKAY?
WHITE.
AND DRY.
AND ABSOLUTELY HIDEOUS.
THE SALMON IS DRY.
VERY DRY.
OKAY.
WOULD YOU MIND JUST--
NOT A PROBLEM.
WOULD YOU LIKE
ANOTHER PIECE?
NO, NO, NO, NO.
OKAY.
YOU DON'T HAVE TO...
THANKS.
YOUR SALMON WAS TOO DRY!
HE DON'T WANT
ANOTHER PIECE.
HE SAID THIS WAS BRUTAL.
HERE YOU GO.
WANNA TASTE?
THROW IT OUT?
WHEN IT CAME BACK,
I WAS JUST TOO PISSED OFF
TO EVEN TASTE IT.
I WAS FURIOUS
AT CHEF RAMSAY
SAYING THAT MY FOOD
IS.
PERSONALLY, I FEEL THAT IT'S
THE WRONG OPINION AT THIS POINT.
I'M FURIOUS.
I'M FURIOUS.
COMING UP, CHEF RAMSAY
TRIES EVERYTHING
TO GET THROUGH TO ANTHONY.
GIVE ME SOMETHING, PLEASE!
BUT HE QUICKLY FINDS OUT
THAT ANTHONY FEELS
HE'S TOO IMPORTANT TO CLEAN...
YOU'RE TELLING ME NOW
THAT YOU DON'T CLEAN.
THAT'S WHAT WE
HAVE STAFF FOR, RIGHT?
TOO CONFIDENT TO TASTE...
ANTHONY, LOOK AT ME.
TASTE!
I JUST DIDN'T WANT
TO TASTE IT MYSELF.
AND TOO STUBBORN TO SEE
THAT THE RELATIONSHIPS
AROUND HIM ARE ON SHAKY GROUND.
I DON'T WANNA HEAR IT.
YOU DON'T WANNA HEAR IT,
BUT YOU HAVE TO.
THIS ARROGANT CHEF
MAY BE THE ONE
THAT PUSHES CHEF RAMSAY
OVER THE EDGE.
AH,.
I AM OUT OF THERE.
AND OUT THE DOOR.
WE'RE FINISHED.
WE MIGHT AS WELL JUST
BURN THE PLACE.
IT'S ONLY 7:00 P. M.
EARLY BIRD CUSTOMERS
HAVE NOW LEFT,
AND AT A TIME WHEN RESTAURANTS
ARE USUALLY BUSTLING,
TROBIANO'S IS EMPTY.
ALL IS QUIET, EXCEPT
IT'S TIME FOR THE FAMILY
TO HEAR FROM GORDON.
LET'S HAVE A CHAT THERE
TOGETHER, YEAH?
ONE THING THAT HAS ABSOLUTELY
AMAZED ME THIS EVENING
IS THE SIZE
OF THE PORTIONS.
WHEN YOU SERVE
AN ENTREE,
YOU'RE SERVING
A SECOND ENTREE WITH IT.
IT'S BEEN CONFIRMED TO WHY
WE DON'T OPEN FOR LUNCH.
'CAUSE YOU'RE SERVING
THE LUNCH THE NIGHT BEFORE.
'CAUSE YOU'RE SERVING
THE LUNCH THE NIGHT BEFORE.
SO THEY'RE ROBBING YOU.
HOWEVER, THAT'S NOT
THE BIGGEST PROBLEM.
HIDEOUS.
THE LEANING TOWER OF PISA.
WHAT'S GOING ON THERE
WITH THAT?
THE EGGPLANT TOWER?
WHAT WAS WRONG WITH IT?
THAT'S NOT
FRESH MOZZARELLA.
I'M REALLY SORRY.
THAT'S PROCESSED...
COMMERCIAL CRAP.
SALMON--DID YOU SEE IT WHEN IT
WENT BACK TO THE KITCHEN?
YES, I DID.
YEAH.
JUST BECAUSE YOU MAY
HAVE THE INCLINATION,
AND I'M ACTING
LIKE A --IT WAS DRY.
I DON'T THINK YOU'RE
ACTING LIKE A ,
I DON'T THINK YOU'RE
ACTING LIKE A ,
I JUST DIDN'T WANT
TO TASTE IT MYSELF.
IT'S HARD TO HEAR HIM
GET YELLED AT,
BUT CHEF RAMSAY, HE KNOWS
WHAT HE'S TALKING ABOUT,
SO HE SHOULD LISTEN TO HIM.
EVERY TIME A PLATE
COMES BACK TO MY KITCHEN,
I TASTE IT.
AND THEN THE WORST DISH,
THE SHRIMP AND THE CHICKEN.
WHERE'D YOU GO
LOOKING FOR THE SHRIMP?
JUST SEEMED UNIQUE.
NOW I'M EVEN MORE CONCERNED
ABOUT WHAT YOU'RE TASTING.
I THOUGHT YOU HAD
A BETTER PALATE
THAN THE CUSTOMERS
IN HERE THIS EVENING.
IT WAS HIDEOUS.
HE CAN BUST MY
ABOUT MY EGO,
BUT YOU SHOULD NOT
BE KILLING ME OVER MY FOOD.
I KNOW I'M A GREAT CHEF.
I KNOW I'M A GREAT CHEF.
I DON'T THINK HE KNEW
WHAT HE WAS TALKING ABOUT.
OKAY, I'M OUT OF HERE.
IT'S BEEN A TOUGH DAY
FOR EVERYBODY.
GOOD NIGHT, GUYS.
14.95.
THAT'S NOT EASY, THAT--
SLAPPING A FAMILY IN THE FACE.
ESPECIALLY WHEN THEY'RE
$1/2 MILLION IN DEBT.
AND... IT'S TOUGH.
I HONESTLY DON'T KNOW
IF I CAN TURN THIS AROUND.
OH, DEAR.
OH, DEAR.
DEAR, OH DEAR, OH DEAR.
I DON'T KNOW.
WE'RE SO FRUSTRATED.
WE'RE SO WORN OUT.
WE'RE SO BEAT UP.
WE DON'T KNOW WHAT THE
DIRECTION WE'RE GOING ANYMORE.
WELL, OBVIOUSLY, WE HAVE
TO FIND THE RIGHT DIRECTION,
BECAUSE WE'RE DROWNING
VERY QUICKLY.
MAYBE THIS WAS A GODSEND
THAT HE CAME HERE.
DO YOU KNOW WHAT?
THERE'S NO WAY I CAN SLEEP.
I'M GONNA GET BACK
TO THE RESTAURANT
AND ACTUALLY FIND OUT
WHAT THIS GUY'S
KITCHEN'S LIKE--
WHAT'S HE WORKING WITH--
WHAT'S HE WORKING WITH--
BEFORE I START PUTTING
MY PLAN TOGETHER.
AS GORDON VENTURES
INTO THE KITCHEN,
THE FAMILY CONTINUES
THEIR POST-DINNER MEETING.
YOU NEED
TO TAKE CRITICISM BETTER.
WHAT DO YOU MEAN,
"TAKE CRITICISM BETTER"?
YOU'RE LIKE,
"AW, THESE PEOPLE DON'T KNOW
WHAT THE
THEY'RE TALKIN' ABOUT."
YOU DON'T WANNA HEAR IT.
RIGHT, YOU DON'T
WANNA HEAR IT,
BUT YOU
HAVE TO THOUGH.
LIKE, YOU GOTTA TAKE IT
AND BE, LIKE,
"MAYBE I AM
DOING SOMETHING WRONG."
THIS IS SHOCKING.
WHEN WAS THE LAST TIME
THIS WAS CLEAN INSIDE?
MY GOODNESS.
LOOK AT THAT.
THE FLOOR IS CAKED
WITH GRIME.
OH,.
OH, MY GOD.
WHEN WAS THE LAST TIME
THIS WAS CLEAN?
BLOODY HELL.
OH, ALMIGHTY.
WHAT ON EARTH IS THAT?
UGH, THE SMELL.
UGH, THE SMELL.
YOU KNOW
WHAT YOU DO WRONG?
TAKE MORE CONTROL
OF THESE GUYS.
AND I FEEL THAT YOU DON'T.
IF YOU WANT ME
TO TAKE THE CONTROL,
DON'T GO
AND SECOND GUESS ME
ABOUT ANYTHING THAT I DO.
RIGHT BEHIND THERE.
OH, MY GOD.
LOOK AT THAT THERE.
THAT IS MOUSE
OR RAT DROPPINGS.
OH, MY GOD.
A COUPLE OF HOURS AGO,
I WAS FEELING SLIGHTLY--
EMBARRASSED FOR THEM.
SLIGHTLY CONCERNED
IN A BIG WAY.
SLIGHTLY CONCERNED
IN A BIG WAY.
BUT NOW, WHEN A CHEF LETS GO
OF HIS KITCHEN LIKE THIS,
IT PROVES HE DOESN'T CARE.
I WANNA BE MORE INVOLVED
IN THE BUSINESS END
OF THINGS.
FORGET THE BUSINESS ASPECT.
YOUR PORTION
IS THE HOSTING PORTION.
HI THERE.
HOW YOU DOIN', CHEF?
I WAS GOIN' BACK
TO THE HOTEL.
COULDN'T SLEEP.
HAD A LOOK IN THE KITCHEN.
AND I AM ABSOLUTELY
GOBSMACKED.
HOW CAN YOU DO THAT?
AND THAT IS?
SAY THAT AGAIN?
- WHAT IS THAT?
- WHAT IS THAT?
COME HERE.
ANTHONY, HOW CAN YOU
COOK IN THIS?
WHEN WAS THE LAST TIME
THIS WAS CLEANED?
THE KITCHEN?
WELL, WE TRY TO DO IT
ON A DAILY BASIS, I MEAN.
WHAT?
HAVE YOU SEEN
UNDER THERE?
UNDERNEATH?
UNDERNEATH HERE.
JUST, WOULD YOU MIND
HAVING A LOOK?
I DON'T THINK YOU'VE
ACTUALLY SEEN THIS.
- DOWN THERE.
- I SEE IT.
LOOK AT THAT!
ANTHONY, TALK TO ME.
GIMME SOME FORM
OF FEEDBACK.
DON'T ME.
GIVE ME SOMETHING,
PLEASE.
WELL, THEY'RE ASKED
TO DO IT EVERY DAY, THE STAFF.
THEY'RE WHAT?
THEY'RE ASKED
TO DO IT EVERY DAY.
WE'RE ON OUR ASS
WITH HALF
A MILLION DOLLARS DEBT
AND YOU'RE TELLING ME NOW
THAT YOU DON'T EVEN CLEAN.
WELL, THAT'S WHAT
WE HAVE STAFF FOR, RIGHT?
OH, MY GOD.
WHAT'S THIS?
WHAT'S THIS, THEN?
WHAT'S THAT ON THERE?
THEY'RE DROPPINGS.
THEY'RE NOT
CARAWAY SEEDS.
THEY'RE NOT
CARAWAY SEEDS.
I WAS UNAWARE OF THAT.
COULDN'T IMAGINE
IT WAS BEEN THAT BAD.
FROM THE SURFACE, EVERYTHING
LOOKS NICE AND NICE.
WHEN YOU START DIGGIN',
I JUST CAN'T BELIEVE IT.
ISN'T THIS YOUR BEDROCK?
ISN'T THIS WHERE
IT'S ALL CREATED FROM?
YOU CAN'T CREATE
JACK FROM HERE.
I SWEAR TO GOD,
I DON'T THINK
YOU GIVE A.
YOU SHOULD BE
ABSOLUTELY ASHAMED.
CHEF RAMSAY CAME IN
LIKE A BAT OUTTA HELL.
AND AGAIN, JUST WHIPPED
THE LIVING CRAP OUTTA ME.
AND AGAIN, JUST WHIPPED
THE LIVING CRAP OUTTA ME.
THERE'S ONLY SO MUCH
YOU CAN DO OR SAY.
SO WHY, ANTHONY?
GIVE ME SOMETHING, PLEASE.
COME UP WITH AN ANSWER,
ANTHONY,
OTHERWISE, I'M
OUT OF HERE.
I SWEAR TO GOD,
I AM OUT OF HERE.
I CAN'T TAKE MUCH MORE
OF THIS.
IT.
YOU GOT NO CHANCE.
I AM OUT OF HERE.
I AM OUT OF HERE.
ANTHONY'S ARROGANCE
AND HIS REFUSAL
TO TAKE RESPONSIBILITY
FOR HIS KITCHEN
HAVE PUSHED GORDON
TO HIS BREAKING POINT.
I AM OUT OF HERE.
WHEN GORDON RAMSAY
WALKED OUT, I SAID,
"THAT WAS IT.
WE'RE FINISHED."
WE MIGHT AS JUST
BURN THE PLACE.
I DON'T KNOW
WHAT TO DO.
AND RAMSAY, HE DON'T EVEN
WANNA HELP US.
WHEN I SAW CHEF RAMSAY
GOIN' OUT TO THE STREET,
I WAS FEELING
LIKE A FAILURE.
I HAD TO TELL HIM
HOW I FELT
AND JUST NOT LET THIS
SLIP THROUGH OUR FINGERS.
WHAT THE GOIN' ON?
WHAT THE GOIN' ON?
WHERE DO WE STAND?
I WANNA
GET THIS PLACE BACK.
WHY HAVE YOU
GIVEN UP THEN?
TELL ME.
THERE MUST BE
A REASON.
'CAUSE ON THE AMBIENCE
IN THERE,
YOU GAVE UP YEARS AGO.
ANTHONY, THAT'S YOUR FAMILY
IN THERE, RIGHT?
AND EACH AND EVERY ONE
OF THEM BELIEVE IN YOU, YEAH?
DON'T YOU FEEL BAD?
HONESTLY, DON'T YOU WAKE UP
IN SLEEPLESS NIGHTS?
YEAH, I DO.
I DO.
YOU EVER HAD THAT BURDEN
ON YOUR SHOULDERS?
SOMEBODY'S HOUSE?
SOMEBODY'S HOUSE?
NOT QUITE
TO THIS EXTENT, NO.
I'VE BEEN IN THE INDUSTRY
21 YEARS,
BUSTIN' MY.
I'VE MADE MISTAKES, YEAH.
I'VE HAD FAILURES.
BUT ME,
HAVE I LEARNED FROM IT?
'CAUSE YOU
HAD TO--EXACTLY.
I'M TRYING TO LEARN
FROM IT.
ARE YOU?
YES, I AM.
WITH THAT IN THERE?
COME ON,.
COME ON, , HUH?
I THINK YOU'VE
HAD IT TOO EASY.
YOU'RE ONE LUCKY
BOY TO GET AHOLD
OF THIS RESTAURANT
AT 25.
OF THIS RESTAURANT
AT 25.
AND I DON'T SEE THAT
LEVEL OF HUMBLENESS.
SLIGHTLY ARROGANT, FINE.
BUT A LITTLE BIT
OF HUMILITY.
YOU KNOW THAT?
YEAH.
CHEF RAMSAY TAUGHT ME
YOU NEED TO FACE REALITY.
YOU NEED TO REALIZE THAT
MAYBE YOU'RE NOT THE ONLY ONE
INVOLVED IN EVERYTHING.
TIME TO GET HUMBLE
AND TURN THE CORNER.
LET'S GO.
LET'S GO.
WE'VE JUST HAD A CHAT.
AND NOW WE'RE GONNA CLEAN.
WHEN THAT PLACE IS CLEAN,
AND YOU SEE THE DIFFERENCE,
YOU WILL RESPECT IT FROM
A COMPLETELY DIFFERENT LEVEL.
NOT JUST THE KITCHEN.
THE INGREDIENTS.
IF THAT'S NOT WORKIN',
WHAT CHANCE HAVE WE GOT?
LET'S DO IT TOGETHER.
OH,.
LET'S GO.
LET'S GO.
WHEN I SEEN GORDON RAMSAY
COME BACK IN,
I SAID, "OKAY, THERE'S STILL
A LITTLE RAY OF HOPE."
DE-CLUTTER EVERYTHING.
GET RID OF ALL THE FOOD
FIRST, YEAH?
IF WE'RE GONNA GIVE THIS PLACE
A REALLY GOOD CLEAN.
AT THIS POINT I'LL DO ANYTHING
AND EVERYTHING
THAT CHEF RAMSAY DOES SUGGEST.
IT IS DEFINITELY
A SHOT OF REALITY.
IT'S KINDA JUST SNAPPIN' ME
BACK INTO PLACE.
AFTER A STRESSFUL NIGHT,
GORDON CHOOSES
AN UNLIKELY SPOT
GORDON CHOOSES
AN UNLIKELY SPOT
TO INTRODUCE THE FAMILY
TO THE FIRST
OF MANY CHANGES.
WHAT, DO WE GOTTA SLAUGHTER
OUR OWN BEEF?
THIS IS ONE IDEA, OKAY?
IN ORDER TO SEPARATE
YOUR RESTAURANT
FROM ANY OTHER
ITALIAN RESTAURANT
ANYWHERE NEAR GREAT NECK.
WHAT DO WE GET FROM COWS?
MAKE THE MILK,
THE BUTTER, YEAH, CHEESE.
WHAT DO WE DO
WITH MILK AND CHEESE?
WHAT DO WE MAKE?
MOZZARELLA, NO?
MOZZARELLA, EXACTLY.
EXACTLY THAT.
WHO'S MILKED A COW BEFORE?
NONE OF US.
OH, MY GOD.
OH, MY GOD.
MISS GLAMOROUS, PAT.
GLOVES OFF, PLEASE.
GUCCI GLOVES OFF.
LOOK AT THOSE GLOVES.
YOU COULDA PREPARED ME
A LITTLE FOR THIS.
OH, MY GOD.
NICE AND GENTLE NOW.
MAKE SURE YOUR HANDS ARE WARM.
AH, YEAH.
AH, IT'S GOIN' ON YOU.
JUST TRY AND KEEP IT
IN THE BUCKET.
THIS WAS SO OUT THERE,
TO MILK YOUR OWN COW.
YOU KNOW,
I COULD REALLY SAY SOMETHIN',
BUT I'M JUST--
- YEAH.
- YEAH.
I'M STARTIN' TO GET
A LITTLE EXCITED HERE.
I NEVER THOUGHT I'D SEE
MY WIFE MILKIN' A COW.
SHE'S OVER THERE PLAYIN'
WITH THE UDDERS GOIN',
"UNGH, UNGH, UH-UH."
"UNGH, UNGH, UH-UH."
COME ON, TIFFANY,
PUT BOTH HANDS, PLEASE.
NOTHING'S COMIN' OUT.
HARDER, TIFFANY.
OH, JUST SQUEEZE IT?
OH, THERE YOU GO.
OH, MY GOD, LOOK AT THIS.
I CAN'T BELIEVE
I'M MILKIN' A COW.
HAVE YOU'VE DONE THAT BEFORE?
NO, I JUST--
I WATCH A LOT OF WESTERNS.
COME ON, ANTHONY.
PUT SOME MUSCLE INTO IT.
BUT SHE'S RUNNIN' AWAY.
YOU'RE NOT BLAMING
SOMEBODY ELSE AGAIN,
ARE YOU?
COME ON,
YOU'RE THE CHEF.
WELL DONE.
OKAY, ON THE BACK
OF LAST NIGHT'S SCENARIO,
JUST BRINGING
YOU FOUR TOGETHER
JUST BRINGING
YOU FOUR TOGETHER
AND HAVING SOME FUN
WAS GREAT
BECAUSE IT LOOKED LIKE
A FAMILY.
LAST NIGHT, EVERYONE WAS
IN THEIR OWN
LITTLE TURMOIL.
SO TODAY WAS REALLY
WHAT WE NEEDED.
THIS NOW NEEDS
TO BE PASTEURIZED.
WE'LL TAKE IT BACK
AND WE'LL START MAKIN'
OUR FIRST EVER FRESH,
HOMEMADE, MOZZARELLA.
READY?
GREAT.
YEAH, UM, THAT WAS PATHETIC.
YEAH, I--
TEATS ARE NOT
YOUR STRONG POINT, RIGHT?
NO, DEFINITELY.
DEFINITELY.
LET'S GO.
BACK AT THE RESTAURANT,
GORDON WALKS
THEM THROUGH THE PROCESS
OF MAKING FRESH MOZZARELLA.
ANTHONY,
PUSH ALL THE WAY OUT
SO IT GETS
REALLY NICE AND SHINY.
PERFECT.
THERE YOU GO.
LOOK.
THAT'S IT,
YOU'VE GOT IT.
I DIDN'T KNOW HOW
TO MAKE FRESH MOZZARELLA.
WE ACTUALLY HAD A NICE
LITTLE LEARNING EXPERIENCE.
45 MINUTES A DAY.
CHEF RAMSAY'S IDEA
TO MAKE FRESH MOZZARELLA HERE
IS DEFINITELY PUTTING A STAMP
ON TROBIANO'S.
IT'S SOMETHING THAT PEOPLE
ARE GONNA REMEMBER.
PEOPLE ARE GONNA COME FOR.
WITH A NUMBER OF BOOKINGS
FOR FRIDAY NIGHT,
GORDON DECIDES
IT'S AN OPPORTUNE TIME
TO IMPLEMENT ANOTHER ONE
OF HIS CHANGES.
OKAY, TONIGHT,
TAKE DOWN THAT SIGN.
GO AHEAD.
THE EARLY BIRD'S FINISHED.
YOU DON'T NEED IT.
YOU'RE RUNNING A RESTAURANT,
NOT A RETIREMENT HOME.
LET'S GO.
NOW THAT THE EARLY BIRD MENU
IS A THING OF THE PAST,
GORDON INTRODUCES PASTA
AND MOZZARELLA SPECIALS
TO THE DINNER SERVICE.
OKAY, SPAGHETTI LOBSTER.
I DON'T WANT IT FLOODED
WITH A HEAVY COATING
OF TARTAR SAUCE, YOU KNOW?
YEAH, AND OVER HERE,
HOMEMADE,
FRESH MOZZARELLA, YES?
HOMEMADE,
FRESH MOZZARELLA, YES?
WITH CARAMELIZED RED ONIONS.
ESCAROLE.
- BANG.
- BEAUTIFUL.
ALL RIGHT,
TWO NICE SPECIALS, YEAH?
OKAY, GOOD.
HELLO, LADIES.
GOING INTO DINNER SERVICE,
I'M REAL NERVOUS.
I GOT THIS BUZZ GOIN' ON.
WE GOT A LOT OF THINGS
ON THE LINE HERE.
SO YOU WANT
OUR MOZZARELLA SPECIAL?
YEAH, YOU CAN BRING THEM OUT
WITH THE APPETIZERS HERE.
THANK YOU.
TWO MORE SPECIALS.
TASTE, TASTE, TASTE, YEAH?
YOU KNOW,
I DON'T CARE
IF IT'S A SAUCE
OR A BREAD CRUMB.
IF IT'S A SAUCE
OR A BREAD CRUMB.
YOU TASTE, YES?
WE'RE LOOKING GOOD,
LOOKING GOOD.
LOOKING GOOD, COME ON.
THE MOZZARELLA'S FRESH.
THEY ACTUALLY
MILK THE COW THEMSELVES.
RIGHT.
YEAH.
IT'S DELICIOUS.
DELICIOUS.
MIKE.
SPINACH RAVIOLI.
LOTS OF RAVIOLI.
ELIMINATING
OUR EARLY BIRD SPECIAL
IS A LOT MORE DIFFICULT.
WE HAVE A LOT MORE DISHES
TO PREPARE FOR.
I NEED THE LOBSTER SPECIAL.
WE NEED TO HURRY UP.
PLEASE.
LET'S GO.
COME ON,
GO, GO, GO, GO, GO.
ANTHONY, LOOK AT ME.
TASTE.
YOU TASTE.
YOU TASTE.
YES, CHEF.
YEAH.
I'M PROBABLY GONNA MAKE
A BIG SIGN,
I THINK ANTHONY NEEDS IT,
SAYING, "YOU HAVE TO TASTE
THE FOOD BEFORE IT GOES OUT",
OR I WILL KICK HIS ASS.
OKAY, WE'RE COMIN'.
WE'RE COMIN'.
HERE WE GO.
HERE WE GO.
GO.
MIKE, WE GOT A SIDE
OF LINGUINE, GARLIC,
AND OIL COMIN' UP.
HE'S BUSY.
THIS GUY'S GETTIN'
ABSOLUTELY SLAMMED.
BUT HE CAN MOVE, HUH?
HE'S DEFINITELY GOT TALENT.
BUT THERE'S ONE THING
THIS GUY HASN'T DONE
IS TASTE A THING.
FROM A CHEF'S POINT OF VIEW,
HOW CAN YOU SERVE FOOD
OUT TO THE CUSTOMERS
HOW CAN YOU SERVE FOOD
OUT TO THE CUSTOMERS
AND NOT TASTE ANYTHING?
UNACCEPTABLE.
BEYOND BELIEF.
NOW I'M LOCKED OUT.
WHILE ANTHONY MIGHT
NOT BE TASTING HIS FOOD,
THE CUSTOMERS ARE.
I MEAN, IT'S ALL RIGHT,
YOU KNOW?
IT'S ALL RIGHT?
AND THEY'RE NOT IMPRESSED.
IT'S A LITTLE OVERCOOKED.
YES?
SPECIAL'S TOUGH.
YEAH, IT'S DRY.
SEEMS LIKE IT'S BEEN AROUND--
NOT BEING FRESH.
I DO APOLOGIZE.
ANOTHER FETTUCCINE?
YES, PLEASE.
WITH THE KITCHEN ALREADY
RUNNING BEHIND,
MICHAEL'S BURNT ENTREE
HAS BROUGHT THE DINNER SERVICE
TO A GRINDING HALT.
ANTHONY?
COME ON, COME ON, COME ON.
OH, MY GOD.
WE'LL REGROUP HERE.
WE'LL REGROUP, OKAY?
ON A NIGHT FILLED WITH
MORE SETBACKS THAN SUCCESSES,
ANTHONY IS TRYING
TO SALVAGE
ANTHONY IS TRYING
TO SALVAGE
THE EVENING BY PLEASING
THE REMAINING CUSTOMERS.
TASTES LIKE NOTHING.
I'M ASHAMED OF MYSELF,
AND I DIDN'T THINK IT WAS
AS BAD AS THE CLIENTELE
FOUND IT TO BE, YOU KNOW?
COULD BE, I GUESS,
BLINDERS THAT I WAS WEARIN'.
YOU DON'T KNOW
HOW PISSED I AM.
THEY THINK TONIGHT
WAS A DISASTER.
YOU KNOW, IT'S DEPRESSING.
AND I KNOW WE HAVE
TO CHANGE THINGS,
I JUST DON'T KNOW
WHAT TO DO.
OH, MY GOD.
CAN I HAVE A SELTZER,
PLEASE, WITH A LIME?
CAN I HAVE A SELTZER,
PLEASE, WITH A LIME?
WHAT'S THE MATTER?
ANTHONY,
PLEASE LEAVE ME ALONE, PLEASE.
I'M BEGGING YOU
TO LEAVE ME ALONE.
TIFFANY AND I'S RELATIONSHIP
HAS BEEN ROCKY.
THE STRESS
THAT WE'VE BEEN THROUGH
OVER THE PAST THREE YEARS
HAS DEFINITELY PROVED
TO BE THE BREAKING POINT.
IF THE RESTAURANT
WERE TO FAIL,
MAYBE WE'D ALL MOVE ON.
MAYBE THAT'S
THE END OF OUR ROAD.
MY GOD.
OKAY.
TONIGHT,
DIDN'T GO BY
WITHOUT ITS PROBLEMS.
ANTHONY.
ANTHONY.
FROM THE FIRST PLATE
THAT LEFT YOUR KITCHEN
TO THE LAST PLATE,
YOU DIDN'T TASTE
A THING.
YOU CAN'T BE
THAT ARROGANT.
IT WAS A TRAVESTY.
THAT IS YOUR JOB.
AND THE MINUTE
YOU DON'T DO THAT,
DON'T CALL YOURSELF A CHEF.
I NEVER REALLY
TASTED THINGS BEFOREHAND.
NEVER THOUGHT
IT WAS NECESSARY.
I GUESS THAT JUST COMES
WITH THE COCKY
AND THE ARROGANCE OF ME.
YOU HAVE GOT TO TASTE.
YOU HAVE GOT TO TASTE.
IF YOU'RE NOT TASTING IT,
WHAT ARE THE CUSTOMERS
EXPERIENCING?
YOU KNOW,
ANTHONY SHOULD BE TASTING
HIS FOOD.
HE SHOULD KNOW WHY
THE CLIENTELE IS COMPLAINING.
IT'S JUST HURTING MY BUSINESS,
AND IT'S HURTING MY FAMILY.
TOMORROW,
WE HAVE TO BE DIFFERENT,
ANTHONY.
IT SEPARATES YOU
FROM BEING AVERAGE
TO SOMETHING QUITE SPECIAL.
IF YOU THOUGHT
TONIGHT WAS BUSY,
OOH, HEY, GOD HELP YOU,
'CAUSE WE ARE
RELAUNCHING
THIS RESTAURANT TOMORROW.
I KNOW IT'S LATE.
GET SOME SLEEP.
A BIG DAY TOMORROW.
A BIG DAY TOMORROW.
SEE YOU IN THE MORNING.
GOOD NIGHT.
I FEEL LIKE IT CAN'T
GET ANY WORSE
THAN IT IS NOW.
HOPEFULLY TOMORROW
IS GONNA BE A NEW BEGINNING
FOR EVERYBODY.
IN PREPARATION
FOR THE RELAUNCH,
GORDON'S TEAM
WORKED THROUGH THE NIGHT
UPDATING TROBIANO'S
STODGY INTERIOR.
GOOD MORNING.
MORNING.
ALL RIGHT, BIG DAY TODAY--
RELAUNCH DAY.
LOTTA CHANGES.
YOU DIDN'T LIKE THIS PLACE
WHEN I FIRST ARRIVED.
YEAH, YOU DIDN'T
LIKE THE DECOR,
DIDN'T LIKE THE LIGHTING,
AND IT WAS BLAND.
DIDN'T LIKE THE LIGHTING,
AND IT WAS BLAND.
ARE YOU READY
FOR A CHANGE?
YES.
LET'S GO.
COME THROUGH.
COME THROUGH.
- OH, MY GOD.
- OUT WITH THE OLD.
IN WITH THE NEW.
OH, MY GOD.
HOLY.
IT'S WARM, YES?
I COULDN'T BELIEVE WHAT I SEEN.
I WAS DEFINITELY
IN THE WRONG PLACE.
I WAS DREAMIN'.
EVERYTHING WAS UNBELIEVABLE.
THE CHAIRS.
THE TABLECLOTHS.
THE BOOTHS.
I MEAN, EVERYWHERE
YOU LOOKED WAS BEAUTIFUL.
OH, LOOK AT THIS!
THAT'S ITALY
ON THERE, YES?
YOU'RE RUNNING
AN ITALIAN RESTAURANT
SO WE'RE GONNA
HAVE SOME AUTHENTIC
SO WE'RE GONNA
HAVE SOME AUTHENTIC
ITALIAN PICTURES
ON THE WALL.
I USED TO HATE THIS PLACE.
I USED TO HATE COMING IN HERE.
BUT NOW,
WITH THE NEW DECOR,
EVERYTHING JUST
GOES REALLY WELL TOGETHER.
SO EVERYTHING
IS JUST PERFECT.
IT'S ROMANTIC.
IT'S WARM.
AND MORE IMPORTANTLY,
IT'S SEXY.
THIS IS GREAT.
LOOK AT THIS.
THAT IS A MOZZARELLA BAR.
WOW, THAT'S AWESOME.
ARE YOU HAPPY?
HAPPY ISN'T THE WORD.
GOOD MAN.
GOOD MAN.
YOU'LL BE ALL RIGHT.
COME HERE.
NO, I'M HAPPY
IF I'M CRYING.
I KNOW, I KNOW, I KNOW.
I JUST CAN'T BELIEVE IT.
I CAN'T.
IT'S MORE THAN I
HAD EVER, EVER EXPECTED.
IT'S MORE THAN I
HAD EVER, EVER EXPECTED.
IT'S BEAUTIFUL.
IT'S A TOTAL FRESH START,
YOU KNOW?
WE'RE GONNA TAKE FROM TODAY
AND JUST KEEP MOVIN' FORWARD.
OKAY, GOOD.
THE MENU.
ABSOLUTELY CRUCIAL.
WE'VE CONDENSED IT.
AND IT'S SIMPLE AND RUSTIC.
OH, MY GOD.
OKAY?
NO MORE SALMON
AND BOLOGNESE SAUCE.
IT'S AUTHENTIC.
PORTIONS HAVE BEEN TRIMMED.
AND THEY'RE
SENSIBLE PORTIONS.
HE SHOWED US THE MENU.
IT WAS DOWNSIZED.
THE PRICES WERE BETTER.
IT'S BEAUTIFUL.
IT'S ALL IN PLACE NOW.
IT'S ALL IN PLACE NOW.
TONIGHT,
IS WHERE IT'S GOTTA WORK.
I'M A LITTLE NERVOUS
FOR ANTHONY.
THIS IS WHERE
HE HAS TO SHOW
WHAT HE'S MADE OF.
SO HOPEFULLY
HE CAN GET THAT DONE.
WITH RELAUNCH UPON THEM,
TROBIANO'S IS FINALLY
PUT TO THE TEST.
THE EDITOR-IN-CHIEF
OF THEBON APPETITMAGAZINE.
THEY WANNA JOIN US FOR DINNER.
OH, MY GOD.
THIS COULD BE A GREAT
OPPORTUNITY FOR TROBIANO'S,
OR IT COULD BE
THE FINAL NAIL IN THE COFFIN.
CAN ANTHONY AND THE STAFF
RISE TO THE OCCASION?
THE MOST IMPORTANT RISOTTO
YOU'VE MADE
IN YOUR LIFE.
OR WILL THEY CRACK
UNDER THE PRESSURE?
OR WILL THEY CRACK
UNDER THE PRESSURE?
WHAT'S THE MATTER?
THIS WAS COLD
IN THE MIDDLE.
JUST WHEN IT WAS GOING
PERFECTLY WELL,
THE TOLL COMES BACK.
AND AT THE END OF SERVICE,
A SHOCKING SURPRISE
THAT WILL CHANGE THIS FAMILY
FOR YEARS TO COME.
I WAS SHOCKED.
I NEVER EXPECTED THIS
IN A MILLION YEARS.
IN PREPARATION
FOR THE BIG RELAUNCH,
GORDON INTRODUCES THE STAFF
TO THE NEW DISHES.
GONE ARE THE SHRIMP
AND THE CHICKEN
AND THE DRIED-OUT SALMON.
IN THEIR PLACE,
AUTHENTIC ITALIAN DISHES.
THE SOLE.
SMASHING ROAST POTATOES,
ROSEMARY GARLIC,
SALMON,
THE RIB EYE STEAK,
AND THE LAMB RAGOUT.
HOMEMADE MOZZARELLA.
WE'VE GOT HUNDREDS OF BALLS
OF FRESH MOZZARELLA.
ALL RIGHT, HAVE A TASTE.
WOW, THIS IS GOOD.
TASTE THE SALAD, JOE.
THAT'S GOOD, YEAH.
OH, MY GOD.
OH, MY GOD.
EVERYTHING IS SO DELICIOUS.
OKAY, GUYS.
IT'S GONNA BE
A VERY IMPORTANT NIGHT,
AND IT IS ABSOLUTELY CRUCIAL
WE STAY TOGETHER ON THIS.
AND ONE MORE THING.
I HAD A PHONE CALL FROM
THE EDITOR-IN-CHIEF
OF THEBON APPETITMAGAZINE.
THEY WANNA JOIN US FOR DINNER.
OH, MY GOD.
I'M VERY NERVOUS ABOUT TONIGHT.
YOU KNOW, WHEN HE JUST
TOLD US ABOUT THE CRITIC COMING,
THAT SCARES THE HELL
OUT OF ME.
THIS IS A REAL CHANCE
TO PUT THIS PLACE ON THE MAP.
JUST UNDER 6 MILLION PEOPLE
READ THAT MAGAZINE PER MONTH.
READ THAT MAGAZINE PER MONTH.
TONIGHT, I HAVE
TO MAKE SURE ANTHONY
STAYS ON THE RIGHT TRACK
WITH HIS COOKING,
WITH HIS TASTING OF THE FOOD.
EVERYTHING IS ON THE LINE.
THIS COULD BE
A GREAT OPPORTUNITY
FOR TROBIANO'S
OR IT COULD BE THE FINAL NAIL
IN THE COFFIN.
HOW ARE YOU?
GOOD, GOOD.
HI, HOW ARE YOU?
I'M JOE, HOW YOU DOIN'?
HERE YOU GO.
OH, IT LOOKS NICE.
IT LOOKS JUST LIKE
A MANHATTAN DECOR.
I JUST WANTED TO TELL YOU
WE'RE TRYING SOMETHING NEW.
WE HAVE A MOZZARELLA BAR.
WE HAVE A MOZZARELLA BAR.
HERE WE GO,
LET'S GO.
SO THEY GOT ONE EACH.
SO SIX SLICES THERE,
SIX SLICES ON THERE.
EXCELLENT, SEE?
BANG, YEAH?
30 SECONDS, $80.
- OFF YOU GO.
- GOTCHA.
THERE'S ONE FOR YOU
AND ONE FOR YOU.
THIS IS DELICIOUS THOUGH.
ANOTHER ONE?
YEAH, FOR FOUR.
CAN'T BELIEVE
HOW WELL THIS IS GOING.
THIS IS UNBELIEVABLE.
IT'S EXTRAORDINARY, HUH?
I'M GONNA FILL UP
ON THE APPETIZER.
RIGHT?
CHICKEN PARM,
YOU GOT ONE RAGOUT COMIN' UP.
YOU TASTIN' THE FOOD?
PLEASE TELL ME YOU TASTE IT.
TASTE THE STUFF, MAN.
IT'S VERY IMPORTANT
TO KEEP THE STANDARDS HIGH.
WE HAVE TO IMPRESS
A LOT OF PEOPLE.
WE GOT A LOT OF THINGS
ON THE LINE HERE.
NO, I GOTTA MAKE SURE
THEY'RE TASTIN' THE.
I GOTTA WATCH HIM NOW.
WITH TROBIANO'S BUSIER
THAN IT HAS BEEN IN YEARS,
THE PRESSURE IS NOW ON ANTHONY
TO KEEP UP WITH THE ORDERS.
BUT HIS STAFF MUST COME THROUGH
FOR HIM AS WELL.
KEVIN, TABLE FOUR,
I HAVE NO IDEA
WHAT THAT IS, BRO.
WITH VEGETABLES, SORRY.
ANDY, I GOT TWO 16s.
DOES NOT MAKE SENSE, BUDDY.
WHAT'S GOING ON HERE?
THE WAIT STAFF HERE
IS KILLIN' ME.
THE WAIT STAFF HERE
IS KILLIN' ME.
ANTHONY, IF YOU CAN'T READ
THE THING,
GIVE IT BACK TO HIM, YEAH?
YES, HERE, TAKE 'EM.
REWRITE IT RIGHT HERE.
QUICK, KEVIN.
GOTTA GET THESE TICKETS SORTED,
OTHERWISE YOU'RE GONNA
GET IN 15 MINUTES, YEAH?
YES, CHEF, YES.
WHILE ANTHONY
GETS THE STAFF IN LINE...
ARE THEY FINISHED WITH IT?
SO IS IT FIRED RIGHT AWAY?
I NEED TO KNOW.
JOE SCANS THE DINING ROOM
LOOKING FOR
THEBON APPETITTABLE.
ANY SIGN OFBON APPETITYET?
YEAH, GOOD.
EYES OPEN, YEAH?
TONY?
YES, CHEF?
START PUSHIN' OUT
THESE ENTREES NOW.
YOU'RE ON TOP OF IT,
NOW YOU STAY ON TOP OF IT, YEAH?
HOW WE DOIN', BABY?
DONE?
YEAH, THAT'S GOOD.
ALL RIGHT, ENJOY.
WOW.
NOW WHY CAN'T I
MAKE FISH LIKE THIS?
PLEASE WATCH THAT.
YOU HAVE POTENTIAL--
YOU HAVE POTENTIAL CRITIC, YES?
THIS AND THIS,
VERY NICE.
GO, GO, GO, GO, GO, GO, GO.
YES?
IS IT REALLY?
I AM SO SORRY.
OKAY, NO PROBLEM.
EXCUSE ME?
EXCUSE ME?
YES, WHAT'S THE MATTER?
THIS WAS COLD
IN THE MIDDLE.
WHAT TABLE IS THAT?
TABLE TEN.
OH,.
HEY, JUST WHEN IT
WAS GOING PERFECTLY WELL,
THE SOLE COMES BACK.
WHEN THE DISH CAME BACK,
THE ONLY THING
THAT WAS RUNNING THROUGH MY HEAD
WAS WHETHER IT WAS
THEBON APPETITTABLE.
THE TRADITIONAL STUFF
IS VERY GOOD, YEAH.
CHICKEN PARMESAN, VERY GOOD.
WE WANT ALL THE PASTAS.
THE PORK CHOPS.
LIMBS TO GIVE EVERYBODY
A LITTLE TASTE.
YOU WANTED ONE OF EACH?
YOU WANTED ONE OF EACH?
UH-HUH, OKAY.
THANK YOU.
OKAY, NO PROBLEM,
YOU'RE WELCOME.
HOW'D YOU KNOW IT'S THEM?
THEY ORDERED EVERYTHING
ON THE MENU.
AND THEY'RE ASKING QUESTIONS?
THEY'RE ASKING QUESTIONS.
THEY'RE ORDERING
A LOT OF WINE.
THAT IS DEFINITELY
A FOOD CRITIC.
ANTHONY.
TABLE NINE IS SIX PEOPLE.
ONE OF THEM, I THINK,
IS THE CRITIC.
- STEP IT UP, YEAH?
- YES.
BOUNCE BACK, COME ON.
LET'S GO.
OKAY, WE'RE GONNA DO
TABLE NINE.
A VERY, VERY,
VERY IMPORTANT TABLE.
ALL RIGHT, HERE WE GO.
THREE MINUTES
ON THE PASTA, TONY.
LOOKIN' GOOD.
LOOKIN' GOOD.
ANTHONY?
YEAH?
WATCH THAT RISOTTO, YES?
YEAH, CHEF, YES.
THE MOST IMPORTANT
RISOTTO YOU'VE MADE
IN YOUR LIFE.
LOOK AT THAT, HUH?
BEAUTIFUL.
TABLE NINE,
RISOTTO AND RAGOUT.
I NEED A SECOND BUSBOY,
PLEASE, QUICKLY.
NINE, PLEASE.
WOW, THAT LOOKS GREAT.
EVERYTHING'S
ON THE LINE TONIGHT.
AND IF WE DON'T MAKE IT THEN,
YOU KNOW, IT'S JUST GONNA BE
A DISASTER.
OH, THAT LOOKS LOVELY.
IT'S THE RELAUNCH DINNER
AND TIFFANY HAS
JUST DELIVERED ENTREES
TO THE EDITOR-IN-CHIEF
OFBON APPETIT.
NOW ALL THE FAMILY
CAN DO IS HOPE.
I'M VERY NERVOUS
ABOUT THE CRITICS.
I REALLY DO THINK THAT
MY BUSINESS IS AT STAKE TONIGHT.
IT'S EITHER GONNA
MAKE US OR BREAK US.
I THINK THE FISH AND
THE CHICKEN ARE REALLY WINNERS.
AND IT'S NOT OVERCOOKED.
NO, IT WAS NICELY COOKED.
THAT'S GOOD,
ASKIN' LOTS OF QUESTIONS.
THAT'S GOOD,
ASKIN' LOTS OF QUESTIONS.
AND MORE IMPORTANTLY,
THEY'RE PASSING FOOD AROUND,
WHICH IS A GREAT SIGN.
NOT HAPPY WITH IT,
YOU DON'T PASS IT.
HOW WAS THE BASS,
YOU LIKE IT?
- YEAH.
- VERY GOOD, RIGHT?
THAT WAS
A NICE RECOMMENDATION.
GOOD, THANK YOU.
ANY COMPLAINTS?
NO, NO COMPLAINTS AT ALL.
IT'S GREAT THAT THEY'RE HERE,
YOU KNOW THAT?
IT'S FANTASTIC.
IT'S AMAZING.
IT'S A DREAM.
BEAUTIFUL, BEAUTIFUL.
AWESOME.
I WAS AT AN ALL-TIME HIGH
WITHBON APPETIT.
KNOWING THAT IF THIS
POSITIVE REVIEW COMES OUT,
THAT IT'S GONNA PUT TROBIANO'S
ABOVE AND BEYOND
WHAT WE EVER IMAGINED.
WHAT WE EVER IMAGINED.
WITH A WEALTH
OF SATISFIED CUSTOMERS
AND A GOOD RESPONSE
FROMBON APPETIT,
TROBIANO'S RELAUNCH
IS A SUCCESS.
BUT CHEF RAMSAY
KNEW THAT ANTHONY
STILL HAD SOME
UNFINISHED BUSINESS.
THE RESTAURANTS ON ITS WAY.
TONIGHT PROVED THAT.
BUT THERE'S ONE MORE THING.
WHAT IS THIS?
BEAUTIFUL.
WOW, BEAUTIFUL.
MAKE AN HONEST WOMAN
OF HER.
MAKE AN HONEST WOMAN
OF HER.
I'M SHAKIN'.
THIS IS UNBELIEVABLE.
THIS IS COMIN' FROM YOU?
YEAH.
TO US?
YOU FORGOT ABOUT IT.
AND IF THERE'S ONE THING
THAT'S MISSING,
IT'S THAT.
AND I KNOW, PERSONALLY,
HOW LONG YOU'VE
BEEN PUTTIN' IT OFF
BECAUSE OF THE PRESSURE
FROM THE RESTAURANT.
THAT IS GONNA
PUT AN END TO IT, OKAY?
YEAH, I'M SPEECHLESS.
THANK YOU.
GET UP THERE.
STAND STRONG.
TIFFANY'S A GREAT GIRL.
SHE'S PUT UP WITH ME
FOR THE PAST THREE YEARS.
FOR THE PAST THREE YEARS.
THERE WAS NO BETTER TIME
THAN TONIGHT
TO GO AHEAD WITH THIS.
LADIES AND GENTLEMEN,
I'D LIKE TO INTRODUCE
TO OUR CHEF PATRON,
ANTHONY TROBIANO.
I JUST WANNA THANK EVERYONE
FOR COMIN' HERE.
YOU CAN SEE
WE'VE COME A LONG WAY
THANKS TO, UH,
CHEF RAMSAY HERE.
AND WE'VE MOVED IN SUCH
A POSITIVE DIRECTION,
THAT THERE'S JUST
ONE THING IN MY LIFE THAT...
THAT HASN'T BEEN OFFICIAL.
TIFFANY...
WILL YOU MARRY ME, TIFFANY?
WHOO-HOO!
EXCELLENT.
I WAS SHOCKED
THAT ANTHONY PROPOSED TO ME
IN FRONT OF EVERYBODY.
IT WAS JUST INCREDIBLE.
I NEVER EXPECTED THIS
IN A MILLION YEARS.
I CAN'T BELIEVE THIS.
IT TOTALLY TOUCHED ME TO SEE
ANTHONY PROPOSE TO TIFFANY.
AND I KNOW THIS IS
WHAT HE'S WANTED.
AND I KNOW THIS IS
WHAT HE'S WANTED.
IT'S JUST UNBELIEVABLE.
IT'S A DREAM COME TRUE.
YOU BETTER MAKE
MY DAUGHTER HAPPY.
WHAT DO YOU MEAN?
I'LL
KICK YOUR ASS.
I HAVE ONE MORE SURPRISE
FOR BOTH OF YOU.
I'VE ARRANGED FOR BOTH OF YOU
TO GET MARRIED TONIGHT.
WE WERE JUST TOTALLY SHOCKED.
WITH ALL THE EXCITEMENT
OF EVERYTHING ELSE GOING ON,
TO TOP IT OFF WITH A WEDDING,
COME ON.
I THOUGHT I WAS GONNA DIE.
DRESS.
OH, MY GOD,
THIS IS CRAZY.
I LOVE ANTHONY.
I'VE BEEN WAITING
FOR THIS FOR SIX YEARS.
WE HAVE A NEW LIFE TO START.
SO EVERYTHING SHOULD JUST
FALL INTO PLACE NOW.
TIFFANY AND ANTHONY
HAVE COME TOGETHER
TO PROCLAIM
THEIR UNDYING LOVE
THROUGH THE CELEBRATION
OF THEIR MARRIAGE.
I AM FILLED
WITH SO MANY EMOTIONS.
I AM FILLED
WITH SO MANY EMOTIONS.
IT WAS AN AMAZING NIGHT.
JUST UNBELIEVABLE.
THERE'S NO OTHER
WORD TO DESCRIBE
ALL OF THIS, REALLY.
LADIES AND GENTLEMEN,
I'D JUST LIKE TO SAY
THIS FAMILY HAVE BEEN
A PLEASURE TO WORK WITH.
CHEF RAMSAY DID DEFINITELY
SAVE OUR LIVES.
YOU GOTTA BE KIDDIN' ME.
IF HE DIDN'T COME HERE,
SIX MONTHS FROM NOW
WE PROBABLY WOULDA BEEN CLOSED.
I'M GRATEFUL.
MY FAMILY'S GRATEFUL.
AND I HOPE THIS IS
A NEW BEGINNING FOR ALL OF US.
WOW, AMAZING.
I'VE SEEN MANY A DREAM
TURN INTO A NIGHTMARE.
TONIGHT A NIGHTMARE TURNED
INTO A BEAUTIFUL DREAM.
TONIGHT A NIGHTMARE TURNED
INTO A BEAUTIFUL DREAM.