Kitchen Nightmares (2007–2014): Season 3, Episode 13 - Revisited #3 - full transcript
Gordon revisits some of the worst restaurants previously encountered: Handlebar and the Black Pearl (season two) and Casa Roma (season three) to see how they are doing. There's good news, bad news, and a surprise.
It's been a year since
chef Gordon Ramsay
crisscrossed the country
trying to save restaurants
in crisis.
I'm going to hang myself.
It's like eating
a wet diaper.
That's.
You know it.
They all needed help but fought
Gordon every step of the way.
I wouldn't talk to my dog
the way you talk to me.
Go yourself.
It was a bad
day, pal.
The great Gordon Ramsay
is wrong.
Now one year later,
Chef Ramsay's back
asking the tough questions
we all want the answers to.
asking the tough questions
we all want the answers to.
How's business?
What in the hell
are you doing here?
Who's in the kitchen?
Get ready for a night
of surprises
as Gordon finds out
what happened to the restaurants
he tried to save.
There was the Handlebar
in Long Island.
I will not
open the door tomorrow.
You can all go
yourselves.
And I don't care
if it's all for nothing.
Billy the owner couldn't take
Gordon's heat and quit.
Billy!
Casa Roma
in the California desert.
Why are you
walking away, Erick?
So I don't rip your head off.
So I don't rip your head off.
An out-of-control staff.
And owners who are afraid
to take control.
What are you scared of?
And what about the Black Pearl
in New York City?
How have I been lying to you,
gordy?
How? Tell me.
"Gordy?"
Yeah. How?
You wanna disrespect me?
I can disrespect you too.
Dave, the arrogant owner,
rubbing his staff and Gordon
the wrong way.
I've never met
an individual
that's so full of
in all my life.
Tonight, we'll see it all,
who's living the dream,
and who turned their kitchen
and who turned their kitchen
back into a nightmare.
What a disaster.
Last year, Gordon tried
to turn around restaurants
across the country.
In a moment, you'll see
how they're doing today.
But first, a look back
at what the Handlebar was like
But first, a look back
at what the Handlebar was like
last year.
Hello, Handlebar.
How can I help you?
This upscale community
is located on Long Island.
And when Chef Ramsay
showed up last year,
he soon found out he was in
for one of the biggest
challenges
of his career.
Before buying the Handlebar
with his wife Carolyn,
Bill Leroy
was a construction worker.
Oh, boy.
His only restaurant experience,
eating out.
They look disgusting.
I don't know why
anybody orders them.
As for a chef,
well, she hated her job.
I'm not a chef.
I'm not a chef.
I don't claim to be a chef.
I don't want to be a chef.
I'm not very creative.
And the people hated
her cooking.
The food is...crap.
I think hiring me wasn't
necessarily the best idea.
And to make matters worse,
Billy was in denial
about everything.
I never really had complaints
about the food.
So not surprisingly,
Billy and Carolyn
were going broke.
We took out an equity line
of credit
that's almost maxed out
that's almost maxed out
and drained
our savings account.
God help us.
If the Handlebar fails,
we risk losing our house.
When Chef Ramsay arrived,
he quickly found out
that the Handlebar cuisine
was the restaurant's
biggest problem.
Seafood crepe. Yeah.
That's seafood crap.
This is the worst of it,
I'm sure.
Ah.
Comes out looking
like dog food.
That was rancid,
pointless, tasteless.
A complete, utter joke.
Oh, my God,
what a disaster.
Oh, my God,
what a disaster.
After an unbelievably bad lunch,
Chef Ramsay was in
for another shock.
Have you lost
your passion?
I never had a passion
to begin with.
I-I don't want to be
a chef.
I didn't think
our situation was as bad
as I'm finding out
minute by minute.
That night, Gordon observed
dinner service.
And although there was complaint
after complaint...
I don't like it at all.
This is uneatable.
The only person who seemed
not to notice was Billy.
Billy, customers are complaining
about the food.
You can't walk around
oblivious
to the fact that you think
this is good.
Yeah, but it's not bad
in everybody's opinion.
Whatever.
The next morning,
Chef Ramsay got up early
to conduct
Chef Ramsay got up early
to conduct
an inspection
of the walk-in.
And what he found
was a disgusting disgrace.
The remnants
of Exxon Valdez.
Oh, my God almighty.
That there was a clam.
What a mess.
When was the last time
this fridge was cleaned?
A week ago.
No, no, no, it hasn't.
I'm sorry,
21 years in the business,
I'll bet every
dollar I have
this place
hasn't been cleaned in years.
I'm disgusted.
Put your hand down there.
Everything's coming out,
Everything's coming out,
and this place
is gonna get cleaned.
Instead of taking
responsibility,
Billy went outside to pout.
But Chef Ramsay was not about
to let him off the hook.
I'm pissed off.
And I'm upset
at the kind of
I've just discovered
in there.
Time to drag me
through the mud some more.
It is what it is.
You don't seem
one ounce
bothered about it, Billy.
You can't just stick
your head back in the sand
and ignore it, Billy.
Sure, you can.
You're a weak man, Billy.
I really just had enough.
I'm glad you have.
I really just had enough.
I'm glad you have.
Finished.
Can you at least talk
to me?
No.
Billy, can you talk
to me, please?
No. I have nothing to say.
Billy.
I wouldn't talk to my dog
the way you talk to me.
Go yourself.
That's right.
You don't have to act
like a baby!
He's telling you the truth
though, Billy.
Great. There's ways
to go about it.
46 years old.
Never been talked to
like that by anybody.
And you know what,
the only thing
that's keepin' me
from hitting him
with a baseball bat
with a baseball bat
is that I'd go
to jail for it.
I'm done.
You're not the man everyone here
thought you were, Billy.
Absolutely not.
So help me God, I will not
open the door tomorrow.
You can all go
yourselves.
And I don't care
if it's all for nothing.
What a weak man.
Billy walked...
Billy!
Leaving his wife Carolyn
holding the bag.
Let me help you.
I want you to help me,
but I don't know what to do.
I have a job that I have to work
so I can pay my mortgage.
Sure. Okay.
Sure. Okay.
I don't know what to do.
For that night's
dinner service,
Chef Ramsay put some changes
into effect.
First, he created
a new house specialty.
Melissa, let's do
a special tonight.
Some fried clams
with a homemade tartar sauce.
Ipswich clams.
Then he introduced
A new signature touch
for the Handlebar.
The minute the customer
arrives at the table,
they sit down.
And we need to give them
fresh, hand cut,
homemade potato chips.
A warm welcome.
Mm. Those--
those are good.
That night, there were
two shocking sights
in the restaurant:
Happy customers...
Oh, it's real good.
They said that's the best thing
That they've ever had here,
so it's going really good.
And the return of Billy.
Billy, please,
I love you.
That's why I'm here.
That's all that matters.
That's all that matters.
The man is one
of the top chefs in the world,
and, uh, maybe I should
put aside
the ill feelings and listen
to what he has to say.
the ill feelings and listen
to what he has to say.
Seriously, I'm pleased
you're back, yeah?
You're the foundation
of this place.
But soon after Billy's return,
the kitchen began
to fall apart.
Killing me.
Killing me.
Whatever.
God help us.
And Chef Melissa
fell far behind.
Melissa has to talk now.
This is the most
crucial stage
of the service where she has
to open up and talk.
And get help from--
and get help.
It's just delegate.
We have so many tables on.
With Billy now accepting
Some of the problems
of the restaurant,
Some of the problems
of the restaurant,
Chef Ramsay decided
to put his plan into action.
Relaunch tomorrow night.
We have to make it
a success.
Get some sleep, yes?
After Billy and his staff left,
Gordon's crew worked overnight
and completely remodeled
the Handlebar.
Ready?
Ready!
Ready!
Let's have a look
at the new Handlebar.
Let's go.
Oh, no.
Oh, wow.
Oh, wow.
Oh, my God!
It's gorgeous.
Oh, my God!
It's gorgeous.
This place looks awesome.
No more globes.
We are no longer stuck
in the '80s.
Look at it.
Warm, bright, vibrant.
Happy?
Yes, thank you.
But Gordon's biggest change
wasn't the remodel.
He transformed the Handlebar
into Long Island's
first gastropub.
A gastropub is warm,
open all hours.
Come and relax and enjoy.
Whether it's the steak,
mussels,
the salmon, the sausage,
it's perfect
for the neighborhood.
it's perfect
for the neighborhood.
Good evening.
Welcome.
Thank you.
The town came out to support
Handlebar for relaunch night.
Local rock star dee Snider
from the band Twisted Sister
made a loud entrance.
But very early on
in the dinner service...
You got to be kidding me.
I'm gonna hang myself.
It appeared as though
The big night was about to go up
in flames.
Chef Melissa was rushing
and trying to do
everything herself.
I think it's okay.
I think it's okay.
No way, madam. Yeah?
I got you.
I'm not serving
charcoal like that.
- No?
- Disgusting.
Food started coming back.
This isn't cooked.
Look at the middle
of that salmon.
Gross.
That's when Chef Ramsay knew
he had to step in
and get Melissa back on track.
Melissa, use these two guys.
I'm trying.
I want to hear it.
Open up, communicate, yeah?
I need three herb fries.
Three herb fries.
We are doing real well.
Uh-huh.
Let's keep it up.
And for the first time
Since Gordon arrived,
Melissa was in complete control.
And as for the customers...
You give it
thumbs up?
It's good.
This is good.
This is amazing.
They loved the new menu.
Hey, great menu, right?
I'm surprised
at myself now.
At the end of the evening,
for the first time
since Billy took over,
the staff felt a sense
of pride, hope, and success.
Well done.
This place is gonna be
a success.
I tell you.
Congratulations on being
Long Island's
first gastropub.
Long Island's
first gastropub.
Good night.
It's been a year since Gordon
first arrived at Handlebar
and now he's back.
This is the alleyway where Billy
walked out last year.
So through these tough times,
is Billy hanging in
and is Handlebar still here?
Billy!
Up next,
Gordon squares off
with Billy again.
I still haven't met
I still haven't met
a man
that was as stubborn
as you.
Has Billy changed his ways?
He's still
very stubborn.
Or is he driving
the Handlebar
back into the ground?
The Black Pearl
was unforgettable.
Gordon going face-to-face
and insult to insult...
With America's
most arrogant owner.
How have I been lying to you,
gordy?
How? Tell me.
"Gordy?"
Yeah. How?
You wanna disrespect me?
I can disrespect you too.
'Scuse me?
Now Gordon is back
to check in
on the Black Pearl...
Hello. Wow.
And can't believe what he finds.
You won't either
Revisited continues.
For Chef Ramsay,
the Handlebar
in Long Island, New York
was a disaster from the moment
he walked in.
An angry owner...
You can all go
yourselves.
And I don't care
if it's all for nothing.
A lazy chef...
I think hiring me wasn't
necessarily the best idea.
And awful food.
Comes out looking
like dog food.
It took a great deal of effort,
but Gordon managed to make
an amazing transformation
of the Handlebar
in just a few days.
Congratulations on being
Congratulations on being
Long Island's first gastropub.
Whoo-hoo! Nice.
Now, one year later,
has Billy taken
Gordon's advice
or has he reverted
to his old, stubborn ways?
First time I came here
was like stepping back in time.
Old-fashioned decor.
Old, rotten food.
Also one of the most
stubborn owners
I've ever come across
in my entire life.
But we changed all that
and created Long Island's
first ever gastropub.
I cannot wait to see
how they're doing.
Hello. Billy.
Am I pleased to see you.
Am I pleased to see you.
Very great to see you.
How are you, sir?
Likewise. Good to see you.
You got a big smile
on your face.
Good to see you.
How you doing?
When Gordon walked through
the door today,
my heart stopped.
How are you both?
Good.
So nice to see you
looking happy.
Yeah.
No, things actually
have been doing pretty well.
Good. How's he been?
Still very stubborn.
But, you know, he's better
than he was before.
On a scale to 1 to 10,
stubbornness, where are we?
10.
10.
Oh, it's better than 11.
Yeah.
This time a year ago.
Yeah.
This time a year ago.
You think
this is good.
Yeah, but it's not bad
in everybody's opinion.
Who's in the kitchen?
Melissa.
Melissa.
Yeah.
That's great news.
Yeah.
I didn't think
she would be here,
to be honest.
You got to be kidding me.
I'm gonna hang myself.
How are you?
Hey.
How are you today?
Nice to see you,
my darling.
Always a pleasure.
Always a pleasure.
It was surprisingly, uh,
not horrible to see Gordon.
Last time I saw you,
you told me you didn't care,
you didn't give a fig,
you didn't want to be a chef.
you didn't want to be a chef.
"I don't even want to cook
anymore"!
It's, uh, you know,
it's a whole new world.
Show--showed me the light,
Gordon.
I'm so happy.
You know that.
Yes, sir.
Huh?
Why is everybody looking
so happy?
What's the secret?
You got to stay upbeat.
Listen to you,
Mr. Motivator.
Yeah. Yeah.
I'm a lot more confident now.
I really tend
to be more involved
and want to see this succeed.
If there's one thing
I want to see, yeah,
before I taste the food,
is what?
The walk-in,
Billy.
Oh, okay.
Let's go in there.
Okay.
I ran in the other direction
I ran in the other direction
when Gordon wanted to go
into the refrigerator
because I know what happened
back there last time.
Oh, my God almighty.
That there was a clam.
I'll bet every
dollar I have
This place
hasn't been cleaned in years.
I'm disgusted.
Oh, my God.
It's immaculate.
Yeah.
And everything's fresh.
The difference
and night and day!
Yeah.
I cannot believe
the difference.
I definitely wanted him
to be impressed.
I'm glad he was really happy
with everything.
It is that clean in there,
It is that clean in there,
I felt like eating my lunch
off the floor.
Are you happy
with your gastropub?
Yes, we're very happy
with the new direction
that we were set in
and we're trying to stay
on that track.
You were frustrated
last time I saw you.
Let me help you.
I want you to help me,
but I don't know what to do.
I have a job that I have to work
so I can pay my mortgage.
Sure.
How have you been,
personally?
Well, I think this year
has been better for me.
Well, I think this year
has been better for me.
Mm-hmm.
Um, Billy is handling
the restaurant
much more efficiently.
And he feels better
about it.
Good luck.
Hi. Thank you.
It's moist and meaty.
Within a short time
Of arriving at Handlebar,
it quickly became clear
to Gordon
that Billy was a changed man.
How you doing?
Doing. It's, uh,
what an interesting ride.
Seriously?
Yeah. Absolutely.
Yeah.
When you were here
last time,
things really took off.
Yeah.
And then all of the sudden,
the economy just "wham."
Yeah.
And then all of the sudden,
the economy just "wham."
Yeah.
But, uh, yeah,
what a--what a ride.
Very interesting.
Yeah. Yeah.
Last time I was here,
you were stubborn as hell.
I mean, like,
really stubborn.
Finished.
Can you at least talk
to me?
No.
Billy, can you talk
to me, please?
No.
I have nothing to say.
Billy.
I wouldn't talk to my dog
the way you talk to me.
Go yourself.
Yeah. It's hard sometimes
to hear the truth.
Yeah.
But you were right
and I was wrong.
I'm not--
I'm not too proud to admit it.
I'm not--
I'm not too proud to admit it.
I was an angry person
back then.
I mean, it all goes back
to being able to take criticism.
Some people can,
some people can't.
I still haven't met
in nearly coming up
to 100 Kitchen Nightmares
a man that was as stubborn
as you.
I've got to say that.
You know that.
What made me change and click
with that
is that I should listen
because if I don't,
I'm gonna crash and burn.
And there is gonna be
no restaurant
and I am going to be going
to bankruptcy court.
and I am going to be going
to bankruptcy court.
And I am going to be losing
it all--
everything that I've worked
my whole life for.
Chips are here.
Oh, yeah.
Still doing them.
I can't really much say
the cooks like them
'cause they are very
time-consuming.
They are time-consuming.
But what about
the customers though?
Oh, they all love it.
I've had people ask me
if we could package them
and sell them.
They're bloody delicious.
Wow.
There you are.
Thank you, my darling.
You're quite welcome.
I hope you enjoy.
Oh, lovely.
Now what is that?
That's a martini-marinated
fillet.
Mm. My God.
Mm. My God.
God. It's so tender.
Hmm?
Little bit different
than the last time
you had something
to eat here.
It really made me happy
when he was happy with the food.
The best and the worst moment
last time I was here.
The best moment
was when I walked
through the door
and seen the new look
of the restaurant.
Oh, wow.
Happy?
Yes, thank you.
And the worst moment.
The worst moment was getting
all the phone calls.
"Billy left. Billy left."
"Billy left. Billy left."
Billy!
Billy!
The fact that you've
turned it around,
we left the prescription,
you took the remedy,
and it's worked.
And this is very tough
out there.
Oh, yeah.
The economy.
And the best restaurants
across the globe are closing...
Yes, they are.
In the hundreds.
Yeah.
So for this
to turn the corner
and survive--
if we can just tread water now...
Yes.
These next six months,
Yeah.
Trust me,
it will come back.
Yeah.
Trust me,
it will come back.
Yeah.
That's what we're hoping.
I was very happy
that he was proud
of what we did.
Well done, guys.
I'm--I'm so pleased.
Honestly.
And more importantly,
stick to it.
Continue evolving it.
Yeah.
Continue being
the backbone.
If it wasn't for him,
we wouldn't have been
at this point.
That is delicious.
I'm glad you enjoy it.
Can I take it to go?
Absolutely.
Come here, you.
Well done, sir, huh?
Thank you.
Well done.
Excellent.
In 20 years,
this is the happiest
In 20 years,
this is the happiest
I think Billy's been
because we are going
in the right direction.
I say "Thanks, Gordon.
"I think you really tried
to do the best you could for us
and now it's up to us
to keep it going."
Unbelievable.
This time a year ago,
Billy was about to throw
the towel in.
And I seriously wondered
through these tough times
if Handlebars was honestly
going to make it.
But the good news is
Handlebars is thriving
and so is Billy.
And that says a lot.
Coming up, we go back
to Casa Roma,
Where Nylah, the owner,
was being bossed around
by her own staff.
Take a deep breath.
Stop pushing me
and just chill!
Especially her angry
and incompetent chef.
Why are you
walking away, Erick?
So I don't
rip your head off.
Now a year later,
has Nylah finally taken
control...
Please tell me you didn't
bring Erick back.
Or is her kitchen nightmare
spiraling out of control?
Later, remember David
from the Black Pearl?
Later, remember David
from the Black Pearl?
You tell me about the passion
with the Maine lobster.
Are you aware
that the lobsters
in your fridge are Canadian?
Same waters.
North Atlantic waters.
Holy.
You won't believe what happened
to this annoying owner
Revisited continues.
About an hour's drive
East of Los Angeles
sits the sleepy,
high desert down
of Lancaster.
Before Chef Ramsay arrived,
Casa Roma was known
for two things,
bad food and slow service.
Not one table!
Not one table's had
their food yet.
Running the kitchen
was a grumpy chef named Erick...
I don't want any
of your -in' drama.
That's.
You know it.
Who in-between frequent
smoke breaks...
Somebody wants me,
I'm out back.
Created greasy delicacies
like this.
Created greasy delicacies
like this.
The restaurant was owned
by a mother-son team.
We gotta get
this place turned.
These two bosses
took more orders
from their head chef
than they gave him.
Nylah, can I have an ice water,
please?
Way to go.
Two. She's standing
right there.
You wanna start
on those pizzas then?
Just relax.
Take a chill.
Chef Ramsay had no idea
that he was walking
into one
of the most poorly run
restaurants in America.
Just out of interest,
with no previous
restaurant experience
anywhere,
why would you
open a restaurant
why would you
open a restaurant
if you never
worked in one?
'Cause we're insane.
Chef Ramsay then decided
to do something
No one else in town
was interested in doing anymore,
having lunch at Casa Roma.
People say, "Well, he's
a five-star Michelin chef."
Okay, so he's got
four tires and a spare.
Kiss my ass.
It means nothing to me.
Is that popular?
No.
I'm not worried about him.
Just see what he's got.
If he wants to bitch
and moan, that's his drama.
If he wants to bitch
and moan, that's his drama.
It's actually dripping...
Fat.
Ew.
Outraged, Chef Ramsay assembled
a staff meeting.
And it didn't take long
for things to get ugly.
Lunch.
Absolutely embarrassing.
The fried sandwich...
What planet are you on when
you put that together?
It was a bad
day, pal.
A bad day?!
Now you're pushing it.
Enough.
I get it.
We understand.
- A bad day?
- Yeah, happens.
- A bad day?
- Yeah, happens.
You never had a bad day?
I do have bad days,
all the time.
I'm obviously
having one today.
Just relax,
take a chill pill,
reload,
and do it again.
There was nothing edible.
Move out of the way.
Why are you
walking away, Erick?
So I don't
rip your head off.
That night at dinner service,
Nylah and Jeremy
had zero control
over their staff,
especially their head chef.
Okay, guys, listen.
Worst shrimp scampi
they ever had,
Worst shrimp scampi
they ever had,
and they said
no flavor at all.
You know, what can you do?
As dish after dish was sent back
by angry customers...
It looks like
it's frozen.
I'm sorry
about that, guys.
Erick seemed to care less
and less.
When food comes back
like that
with the shrimps,
you never taste it?
You know,
what can you do?
Oh, dear.
After a couple of hours
of complete chaos
and barely any food
going out,
Chef Ramsay had seen enough.
- We're spinning around.
- And serving.
- We're spinning around.
- And serving.
Do me a favor,
close the
restaurant.
I can't stand
any longer
and watch
that embarrassment.
As of now,
we're not gonna be
serving any more
dinners tonight.
I need the door
closed.
Forget it.
All right.
We're done
for the night.
This is a joke, guys!
Forget it!
Good night!
Moments later, Gordon had
a heart-to-heart with Nylah.
Why are you employing
a chef that is that incompetent?
Why are you employing
a chef that is that incompetent?
If you've got any chance
of surviving here,
get rid of him.
What are you scared of?
Talk to me.
Nothing.
There's gotta
be something.
Where am I gonna--
I need to find another chef.
So Drew,
what's wrong with Drew?
Drew, I think,
can carry it off.
So get rid of him.
Nylah saw the light
and some of the courage
to finally stand up for herself.
The whole thing is,
this isn't the first time
you've let us down.
I don't know
what's going on.
I just can't do it.
I know,
but I can't do it.
Okay, so what
do you wanna do?
Okay, so what
do you wanna do?
I--we're
gonna part ways.
Okay, no problem.
Okay.
But Erick was not Casa Roma's
only problem.
The next morning,
Chef Ramsay found another..
Ugh. hell.
Oh, God.
Before I go any further,
I want the
place clean.
While the staff cleaned,
Gordon's crew came in to give
Casa Roma a complete makeover.
Gordon's crew came in to give
Casa Roma a complete makeover.
Come through.
Oh, look at this!
Oh, my God!
We got a nice, new,
dry pizzeria.
Carpets are gone!
The booths have gone!
Chairs religned.
New colors.
I love it.
And the restaurant has been
painted from top to bottom.
Then Gordon unveiled Casa Roma's
brand-new menu.
This is doable.
Uncomplicated,
nothing frozen,
Uncomplicated,
nothing frozen,
and freshly
home-baked pizzas.
wow.
When the doors to the restaurant
opened for the relaunch,
The people of Lancaster
came in droves,
willing to give the new
Casa Roma another chance.
The wings.
Thank you.
But within minutes,
It started to feel
like the old Casa Roma.
Again?
Yeah, they're--
they're raw.
Look at me.
They got to go in the pan
and in the oven.
They're not even hot
in the center.
What's going on?
Not good enough.
What's going on?
Not good enough.
Come on.
Relaunch night
Was starting to look
more like closing night
for Casa Roma.
It soon became apparent
that Drew wasn't quite ready
to be a head chef.
Take a deep breath.
Stop pushing me
and just chill.
You're making me hurry
I can't have
Anything to do with.
Go for it.
I need some form
of quality control,
guys, yeah?
Most important thing here
is standards.
Slow down and pay attention
to detail, yeah?
We gotta pull it together.
After Gordon's message
of quality over speed sunk in,
of quality over speed sunk in,
Drew finally pulled it
together.
And although the relaunch
wasn't perfect,
it was a success.
Mm. That is good.
That looks pretty good too.
It was so good.
Yes, I know.
And we're taking it home.
I pulled it off.
Thank God for Ramsay.
Okay, good.
For the first time,
owners Nylah and Jeremy
and the staff of Casa Roma
savored the sweet taste
of success.
Trust me, if everyone does
their bit,
three months down the line,
this place is gonna be rockin'.
three months down the line,
this place is gonna be rockin'.
Now it's time to see
how they're doing today.
I'm back in Lancaster,
California
to visit Casa Roma.
Now, everyone in the town knew
about Casa Roma.
That's right. They knew
to stay the hell out of there.
I'm dying to see
if they've turned the corner.
Next, it's one of Chef Ramsay's
most surprising revisits ever.
Did Nylah take his advice
too far?
I'm not gonna put up
with any more bull.
And what mystery face
from the past
And what mystery face
from the past
shocks Chef Ramsay?
Wait a second.
I recognize this man.
uh-huh.
Then who can forget
the Black Pearl,
Chef Ramsay going up against
the most arrogant
restaurant owner?
Gordon, the truth is
that I'm back there
when it's busy
every night
that I work.
David pushed his staff
and Gordon
to the breaking point.
I've never met an individual
that's so full of
in all my life.
Now it's a year later.
And you're about to find out
if Dave and the Black Pearl
are making it in Manhattan
are making it in Manhattan
Revisited continues.
Gordon Ramsay will never forget
his time at Casa Roma.
From the first meal...
It's actually dripping...
Fat.
Ew.
To the crazy chef...
It was a bad
day, pal.
A bad day?!
Now you're pushing it.
Enough.
I get it.
We understand.
And of course,
The owners,
Nylah and Jeremy,
who had no control
over the restaurant.
What's that?
Any--anything
on that last order
ready or close then?
Relax.
Take a chill.
Somehow, Gordon got through
to the staff...
Somehow, Gordon got through
to the staff...
Thank God for Ramsay.
And made some dramatic changes
to turn Casa Roma around.
Now a year later,
it's time to see
if this Lancaster pizzeria
is still on the path
to success.
Last time I was here,
you had a mother and a son
that were way in
over their heads,
a chef that is quite possibly
the worst in America,
and a kitchen that was so foul,
it made me vomit.
However, we did make
some changes.
And I'm dying to find out
what's going on.
Here we go.
Wow.
Wow.
Hello.
Well, hello.
How are you, my darling?
I think of Gordon
as a mentor to me
and now I-I think of him
as a friend.
How's business?
Business is good.
Really?
Doing good. Yeah.
Please tell me
you didn't bring Erick back.
No, no, no, no, no.
No Erick.
When food comes back
like that
with the shrimps,
you never taste it?
You know,
what can you do?
Drew.
He's no longer with us.
Take a deep breath.
Stop pushing me
and just chill!
You're making me hurry
I can't have
Anything to do with.
Go for it.
And relationship with Jeremy,
how is it?
Um, Jeremy's not with me
anymore.
Really?
Um, Jeremy's not with me
anymore.
Really?
I love my son to death.
You know,
I love all my kids.
But we just couldn't
work together.
You've had a clear out.
Uh-huh.
Uh-huh.
You've been spring-cleaning.
Gordon influenced me a lot.
I mean,
the day he left here,
he told me "You need
to buy him out."
And I think he's created
a little bit of a monster.
Oh, God. Shall I?
Yeah.
Ugh. hell.
Oh, God.
Bloody hell.
Everything's fresh.
My God. And look
how organized it is!
I'm very proud
of the place now.
We have people who clean
during the mornings.
We have people who clean
at night.
We have everybody onboard.
Look how spotless
this place is as well.
How about that.
Uh-huh.
Right?
How you doing, sir?
Wait a second.
I recognize this man.
Uh-huh.
How you doing?
And first name is...?
Q.
From Sebastian's.
Yeah.
Possibly one of the most
difficult, arrogant,
Possibly one of the most
difficult, arrogant,
jumped up owners
I've ever met in my entire life.
Some would say that.
Yeah.
I'm just so disappointed.
Don't shout.
You gonna calm down
or should I get you
out there?
stop pointing
your finger at me.
Gonna calm down.
Are we gonna speak
like men?
You gonna speak to me
like a man?
You didn't listen
to what I just told you.
You're not listening
to what I'm saying.
What in the hell
are you doing here?
Good question.
I had seen the show
about Sebastian's.
And I watched and Q
was really on track.
He came in and talked to me.
I recognized him.
And so we hired him.
I recognized him.
And so we hired him.
So what happened
to Sebastian?
What--I mean, I left...
Um, one day
just out of nowhere,
he kinda disappeared.
No.
Yeah.
This experience
compared to my last experience
with Gordon
was definitely more pleasant,
I will say.
And so how's--
how's business?
Business is good
since I've gotten Q
in here
and we've changed
everything out.
We went from having
two dinners a night
to having 28 to 30.
Fantastic.
We're probably doing
at least a third more
per month now
than we were a year ago.
You were a soft target
You were a soft target
last time I saw you.
mm-hmm.
What have you done
to make sure
you draw that line
in the sand?
Well, I made believers
out of some of them
that I got rid of.
mm-hmm.
And even though
they were good,
they had just gotten
too comfortable.
I'm not gonna put up
with any more bull.
The biggest thing
Gordon taught me
was to have the bollocks
to stand up
and not let anybody push me
around anymore.
And I don't.
Roast steak Diane.
Here it is.
Thank you.
Look at that.
Oh, wow. Thank you.
That was seven minutes
from the time I ordered.
Last time I was here,
it was 75 minutes
Mm-hmm.
in-between courses.
Mm-hmm.
in-between courses.
Right before Gordon took
that first bite of steak,
I thought, uh-oh.
I love steak Diane.
You know that.
Everybody loves it.
Mm.
Isn't it good?
That meat's so tender.
Wow. That's so delicious.
Once he took a bite
and he liked it,
I was very, very relaxed.
I want you
to come with me.
Mm-hmm.
Yeah?
I've got a little surprise.
Oh.
Nylah, as part
of the Antelope Valley
Chamber of Commerce
and the city of Lancaster,
we would like to give you
this certificate.
You've been really good
to the community
and we'd like to thank you.
Well, thank you.
It was nice to have somebody
pat you on the back
and give you a attaboy.
Ready?
1, 2, 3.
Excellent.
Well done, my darling.
Well done.
So proud.
So so proud.
Thank you.
Keep it up.
Thank you.
Uh, I can't do it alone
and everybody helps.
I knew if I talked too long,
I would be crying
'cause it's just nice.
Thank you all
for everything.
Well done.
Excellent.
He put me through a boot camp
for about a week.
It was good for me.
It was good for me.
Thank you, my darling.
Thank you for everything.
Bye, guys.
Bye-bye.
What a relief.
The difference is night and day.
But honestly,
the biggest change
is in Nylah 'cause she clearly
isn't scared
of making decisions.
And let's be honest,
it's clearly working.
Good on her.
Next, it's one of the most
explosive
Kitchen Nightmares
episodes ever.
You seem a very relaxed
man with your restaurant--
What do you want me to do?
I disagree.
It doesn't smell bad to me,
the fish.
It doesn't smell bad to me,
the fish.
If you're not blind,
you're clueless.
You know that.
An owner terrifies his staff
And shocks Gordon
with his arrogance.
Holy.
But you won't believe
what happens
When Gordon returns
for a revisit.
That's next
Revisited continues.
Once upon a time
in the city of Manhattan,
there was a place
called the Black Pearl,
a restaurant run
by three different owners.
Sleepy, AKA Brian,
was the one who never talked...
I just asked Brian.
He's, like, "Yeah, well,
you guys can figure it out."
We always figure it out.
Dopey or Greg
could never make a decision...
That's why
I sometimes waffle
and go back and forth.
And Grumpy was David,
And Grumpy was David,
Who is arrogant
and offensive.
Gordon, the truth is
That I'm back there
when it's busy
every night
that I work.
It didn't take long
for Chef Ramsay to realize
this was no fairytale.
This is not gonna be
a good thing.
My name's Steven
so if you need anything,
just let me know.
Thank you.
I like your enthusiasm,
by the way.
Thank you.
While Gordon was pleased
with the service,
The food
was just the opposite.
Horrible.
Horrible.
It's like eating
a wet diaper.
That night
during dinner service,
The customers agreed
with Chef Ramsay.
The food was inedible.
I need an order
of fried shrimp.
This one was undercooked.
I'll take this back.
Gordon quickly realized
that one of Black Pearl's
biggest problems
was the quality of the food.
What do you smell, Phil?
It smells old.
You seem a very relaxed
man with your restaurant--
What do you want me to do?
I disagree.
It doesn't smell bad to me,
the fish.
It doesn't smell bad to me,
the fish.
I've just given a piece
to your chef.
Yeah.
The piece was stinking.
It wasn't stinking.
You're blind, my friend.
Well...
If you're not blind,
you're clueless.
You know that.
But that was just the beginning.
Gordon discovered
that the restaurant's
Maine lobster was a fraud.
They look Canadian lobsters
to me.
Yeah, these are Canadian.
Yeah.
They're not
Maine lobsters.
You tell me about the passion
with the Maine lobster.
Are you aware
that the lobsters
in your fridge are Canadian?
Same waters.
North Atlantic waters.
Tell me,
is it a different animal?
Maine is a Canadian lobster
for you?
Homartus Americanus.
Same animal, right?
They're not from Maine.
Well, it comes from
the same vendor.
Holy.
The next day, a staff meeting
quickly disintegrated
into another battle
between Gordon and David.
David,
why haven't we got aprons?
They know
where the aprons are.
They just don't choose
to wear them.
But why can't you say
it's policy
But why can't you say
it's policy
to be in an apron?
Cat, it's policy for you
not to have
a drink here after your shift,
but you often do.
David, show the girl
some respect, will you?
In front of everybody,
why can't you answer
the question?
I thought I did answer
the question.
Do you know what
I've just discovered?
- Hmm?
- You're so full of ,
you'd make
a great politician.
You know that?
Views by three different
directions
from three different owners,
Gordon suggested a staff vote
and they elected Greg
as the general manager.
I'd definitely like
to give it a shot.
For sure.
For sure.
With a new leader in charge,
Gordon went ahead
with his plan
to give the Black Pearl
a complete face-lift.
You ready?
Let's go.
Yeah.
Oh, my God.
Yay!
I love it! I love it!
Everything is uniform.
Oh, wow.
Much better.
But Grumpy David
was not impressed.
David, what do you think?
The columns should be yellow.
In order to add some excitement
in the dining room,
Gordon shipped in
an appropriate surprise.
Now, I promise you,
you'll never find
another machine
you'll never find
another machine
anywhere like this
in New York.
And David,
I promise you now,
this is from Maine.
Of course,
if they catch it,
they eat it.
Does it blow me away?
No.
In spite of David's negativity,
Chef Ramsay was working hard
to turn the Black Pearl around.
Right, two chowders, yes?
A Manhattan clam chowder
and New England clam chowder,
yeah?
The lobster roll.
Black Pearl special.
And it's gonna be toasted
on the inside as well,
okay,
so it doesn't go soggy.
And then we've got
the Boston cream pie
and a waffle sundae.
But David, as expected,
But David, as expected,
was still grumpy.
You taste the ceviche?
It's so good.
Not very good.
I don't like it.
Mm, really?
I don't like
that shrimp thing either.
On relaunch night...
Party of five.
Party of five.
With Greg running the show,
David and Brian came to eat
and mostly criticize.
The lanterns,
those things are terrible,
we should put candles.
The evening
was a big success.
The lobster
was really good.
Nice and buttery.
Every table was happy.
Well, except for one.
Every table was happy.
Well, except for one.
Service sucks here.
Kitchen must be buried.
Oh.
After dinner,
while the staff celebrated...
High five, guys.
Chef Ramsay met
with the three owners
one final time.
And that's when the gloves
came off.
My advice is for him
to get his partners,
get your money out, yeah?
And disappear.
All right, well,
my advice would be
for you to disappear
and the sooner the better.
I've never met an individual
that's so full of
in all my life.
How have I been lying to you,
gordy?
How? Tell me.
"Gordy?"
Yeah. How?
Yeah. How?
You wanna disrespect me?
I can disrespect you too.
But tell me how--tell me
how I've been lying to you.
I'm not disrespecting you.
I'm telling you the truth.
No, you disrespect me because
you don't know the truth.
You're just massaging
your ego.
You're wrong.
The great Gordon Ramsey
is wrong.
You don't get it, do you?
You, Gordon.
Of course I get it.
This restaurant has every chance
of succeeding,
but not while you are in it.
Why don't you come back in--
and I'm sure you will--
and see how it goes?
Yeah.
I'm back in New York City
to let you know what happened
to my friends
at the Black Pearl.
You're not gonna believe this.
Coming up, Chef Ramsay
is ready for a rematch.
Wow.
Find out what David did
to the Black Pearl
Revisited continues.
In Manhattan,
the Black Pearl
was under a black cloud.
I'm about four grand
short of payroll.
And the prince of darkness
was an owner named David...
Does it blow me away?
No.
Who never appreciated anything
that Chef Ramsay had done
to turn around
his restaurant.
You're wrong.
It seemed all he wanted
to do was fight.
The great Gordon Ramsay
is wrong.
Dave must've been the most
arrogant restaurant owner
I've ever met
in my entire life.
And guess what, he is no longer
a restaurant owner.
As I predicted,
the Black Pearl is closed.
Kaput. Finished. Damn.
Kaput. Finished. Damn.
Hello.
Hello, Chef Ramsay.
How are you?
Gordon.
Nice to see you.
Damon Dell.
Nice to meet you.
Damon and...
Felisa.
Felisa.
Felisa.
It's changed.
That's for sure.
It certainly has.
Quite a bit.
Yeah.
Black Pearl disappeared.
Disappeared.
And the name is...
The Hog Pit
New York City.
Congratulations.
Thank you very much.
Did you meet
the owners?
- Yes, we did.
- Oh,.
Sleepy, Grumpy, Dopey.
Let's not go there.
Saying anything about that.
But, um, they weren't really
running their place properly.
But, um, they weren't really
running their place properly.
More importantly,
business is going good?
Very good.
Business is going great.
Good. I'm so pleased
it's doing well.
Any chance of having
a little taste?
Of course.
Yeah?
I'm gonna take a seat
and wait
for my, uh, lunch.
Last time
I was at the Black Pearl,
there was only one person
in here
that actually told me
the truth all the time.
That was Steven.
So I'm gonna give him
a quick call.
Gonna get his butt
down here.
I can find out
what really happened.
Oh, wow. Thank you.
That's pulled pork
sliders.
Thank you.
Smells amazing. Mm.
Smells amazing. Mm.
That's good.
Steven.
Chef Ramsay.
How are you doing?
How are you?
I'm good.
Good to see you.
Nice to see you.
Sit down.
Thank you.
What a shock.
Um, I know, right?
Unbelievable.
What happened?
Everything kind of went back
to the way that it was.
The menu slowly reverted back
to the old menu.
Oh, no.
No. No, no, no.
All right, so what did--
what did you think of the Maine?
Pretty piss poor,
to be honest.
I'm gonna stop there.
Thank you, Steven.
Thank you, Steven.
Usually when I leave
an establishment
after putting all that effort,
time, money into it,
the owners leave excited.
Yeah.
Not Dave.
What did he say
after I left?
I guess you left a bad taste
in his mouth.
But nobody likes being told
that they're wrong.
I got invited in.
Dave asked me to come here
to turn this place around.
If he's not gonna take
the advice then so be it.
That's what I told him.
I was, like, you were--
I was, like,
remember,
this was your idea.
You can't be mad
or you can't be angry
when it was your idea
to ask for help.
The only time that I saw him
after he left
was when he had
the staff meeting
was when he had
the staff meeting
telling us that
the restaurant was sold.
Did you know
how far behind it was
in terms of rent?
My last paycheck
from them bounced.
Unbelievable.
I mean, David even sold
your, um, lobster tank.
He sold the lobster tank.
Yeah.
I promise you,
you'll never find another
machine
anywhere like this
in New York.
You need to eat a bit more.
You're looking a bit skinny.
I--I'm sorry.
Get--get your ass
in there and get
some pulled pork.
Would you like
to try one?
Sure.
Please.
Help yourself.
Isn't that delicious?
That is really good.
Mm? You dating?
No.
No?
Still single.
People don't want relationships
in the city, I realized.
Oh, really?
They just want
to have sex.
I'm cool with that.
Just don't lead me on.
Oh,.
So you like
the pulled pork.
Yes, I do.
Are you uncomfortable,
Gordon?
No.
Good to see you, bud.
It was nice seeing you too,
Gordon.
Thank you so much.
Thank you so much
for coming back.
And I'm so sorry
it didn't work out.
- You know, we tried.
- We tried hard.
- You know, we tried.
- We tried hard.
Yeah.
'Cause here we are now.
Six months later, this place
is doing phenomenally well.
Well, thank you so much.
Good to see you, bud.
Well done, huh?
Thank you, Steve.
And put some weight on.
These guys
could've really made it here
because this place
is a great location
for a perfect
seafood restaurant.
But when you mix incompetence
and arrogance,
it's a recipe for one thing
and one thing only:
Chapter 7.
chef Gordon Ramsay
crisscrossed the country
trying to save restaurants
in crisis.
I'm going to hang myself.
It's like eating
a wet diaper.
That's.
You know it.
They all needed help but fought
Gordon every step of the way.
I wouldn't talk to my dog
the way you talk to me.
Go yourself.
It was a bad
day, pal.
The great Gordon Ramsay
is wrong.
Now one year later,
Chef Ramsay's back
asking the tough questions
we all want the answers to.
asking the tough questions
we all want the answers to.
How's business?
What in the hell
are you doing here?
Who's in the kitchen?
Get ready for a night
of surprises
as Gordon finds out
what happened to the restaurants
he tried to save.
There was the Handlebar
in Long Island.
I will not
open the door tomorrow.
You can all go
yourselves.
And I don't care
if it's all for nothing.
Billy the owner couldn't take
Gordon's heat and quit.
Billy!
Casa Roma
in the California desert.
Why are you
walking away, Erick?
So I don't rip your head off.
So I don't rip your head off.
An out-of-control staff.
And owners who are afraid
to take control.
What are you scared of?
And what about the Black Pearl
in New York City?
How have I been lying to you,
gordy?
How? Tell me.
"Gordy?"
Yeah. How?
You wanna disrespect me?
I can disrespect you too.
Dave, the arrogant owner,
rubbing his staff and Gordon
the wrong way.
I've never met
an individual
that's so full of
in all my life.
Tonight, we'll see it all,
who's living the dream,
and who turned their kitchen
and who turned their kitchen
back into a nightmare.
What a disaster.
Last year, Gordon tried
to turn around restaurants
across the country.
In a moment, you'll see
how they're doing today.
But first, a look back
at what the Handlebar was like
But first, a look back
at what the Handlebar was like
last year.
Hello, Handlebar.
How can I help you?
This upscale community
is located on Long Island.
And when Chef Ramsay
showed up last year,
he soon found out he was in
for one of the biggest
challenges
of his career.
Before buying the Handlebar
with his wife Carolyn,
Bill Leroy
was a construction worker.
Oh, boy.
His only restaurant experience,
eating out.
They look disgusting.
I don't know why
anybody orders them.
As for a chef,
well, she hated her job.
I'm not a chef.
I'm not a chef.
I don't claim to be a chef.
I don't want to be a chef.
I'm not very creative.
And the people hated
her cooking.
The food is...crap.
I think hiring me wasn't
necessarily the best idea.
And to make matters worse,
Billy was in denial
about everything.
I never really had complaints
about the food.
So not surprisingly,
Billy and Carolyn
were going broke.
We took out an equity line
of credit
that's almost maxed out
that's almost maxed out
and drained
our savings account.
God help us.
If the Handlebar fails,
we risk losing our house.
When Chef Ramsay arrived,
he quickly found out
that the Handlebar cuisine
was the restaurant's
biggest problem.
Seafood crepe. Yeah.
That's seafood crap.
This is the worst of it,
I'm sure.
Ah.
Comes out looking
like dog food.
That was rancid,
pointless, tasteless.
A complete, utter joke.
Oh, my God,
what a disaster.
Oh, my God,
what a disaster.
After an unbelievably bad lunch,
Chef Ramsay was in
for another shock.
Have you lost
your passion?
I never had a passion
to begin with.
I-I don't want to be
a chef.
I didn't think
our situation was as bad
as I'm finding out
minute by minute.
That night, Gordon observed
dinner service.
And although there was complaint
after complaint...
I don't like it at all.
This is uneatable.
The only person who seemed
not to notice was Billy.
Billy, customers are complaining
about the food.
You can't walk around
oblivious
to the fact that you think
this is good.
Yeah, but it's not bad
in everybody's opinion.
Whatever.
The next morning,
Chef Ramsay got up early
to conduct
Chef Ramsay got up early
to conduct
an inspection
of the walk-in.
And what he found
was a disgusting disgrace.
The remnants
of Exxon Valdez.
Oh, my God almighty.
That there was a clam.
What a mess.
When was the last time
this fridge was cleaned?
A week ago.
No, no, no, it hasn't.
I'm sorry,
21 years in the business,
I'll bet every
dollar I have
this place
hasn't been cleaned in years.
I'm disgusted.
Put your hand down there.
Everything's coming out,
Everything's coming out,
and this place
is gonna get cleaned.
Instead of taking
responsibility,
Billy went outside to pout.
But Chef Ramsay was not about
to let him off the hook.
I'm pissed off.
And I'm upset
at the kind of
I've just discovered
in there.
Time to drag me
through the mud some more.
It is what it is.
You don't seem
one ounce
bothered about it, Billy.
You can't just stick
your head back in the sand
and ignore it, Billy.
Sure, you can.
You're a weak man, Billy.
I really just had enough.
I'm glad you have.
I really just had enough.
I'm glad you have.
Finished.
Can you at least talk
to me?
No.
Billy, can you talk
to me, please?
No. I have nothing to say.
Billy.
I wouldn't talk to my dog
the way you talk to me.
Go yourself.
That's right.
You don't have to act
like a baby!
He's telling you the truth
though, Billy.
Great. There's ways
to go about it.
46 years old.
Never been talked to
like that by anybody.
And you know what,
the only thing
that's keepin' me
from hitting him
with a baseball bat
with a baseball bat
is that I'd go
to jail for it.
I'm done.
You're not the man everyone here
thought you were, Billy.
Absolutely not.
So help me God, I will not
open the door tomorrow.
You can all go
yourselves.
And I don't care
if it's all for nothing.
What a weak man.
Billy walked...
Billy!
Leaving his wife Carolyn
holding the bag.
Let me help you.
I want you to help me,
but I don't know what to do.
I have a job that I have to work
so I can pay my mortgage.
Sure. Okay.
Sure. Okay.
I don't know what to do.
For that night's
dinner service,
Chef Ramsay put some changes
into effect.
First, he created
a new house specialty.
Melissa, let's do
a special tonight.
Some fried clams
with a homemade tartar sauce.
Ipswich clams.
Then he introduced
A new signature touch
for the Handlebar.
The minute the customer
arrives at the table,
they sit down.
And we need to give them
fresh, hand cut,
homemade potato chips.
A warm welcome.
Mm. Those--
those are good.
That night, there were
two shocking sights
in the restaurant:
Happy customers...
Oh, it's real good.
They said that's the best thing
That they've ever had here,
so it's going really good.
And the return of Billy.
Billy, please,
I love you.
That's why I'm here.
That's all that matters.
That's all that matters.
The man is one
of the top chefs in the world,
and, uh, maybe I should
put aside
the ill feelings and listen
to what he has to say.
the ill feelings and listen
to what he has to say.
Seriously, I'm pleased
you're back, yeah?
You're the foundation
of this place.
But soon after Billy's return,
the kitchen began
to fall apart.
Killing me.
Killing me.
Whatever.
God help us.
And Chef Melissa
fell far behind.
Melissa has to talk now.
This is the most
crucial stage
of the service where she has
to open up and talk.
And get help from--
and get help.
It's just delegate.
We have so many tables on.
With Billy now accepting
Some of the problems
of the restaurant,
Some of the problems
of the restaurant,
Chef Ramsay decided
to put his plan into action.
Relaunch tomorrow night.
We have to make it
a success.
Get some sleep, yes?
After Billy and his staff left,
Gordon's crew worked overnight
and completely remodeled
the Handlebar.
Ready?
Ready!
Ready!
Let's have a look
at the new Handlebar.
Let's go.
Oh, no.
Oh, wow.
Oh, wow.
Oh, my God!
It's gorgeous.
Oh, my God!
It's gorgeous.
This place looks awesome.
No more globes.
We are no longer stuck
in the '80s.
Look at it.
Warm, bright, vibrant.
Happy?
Yes, thank you.
But Gordon's biggest change
wasn't the remodel.
He transformed the Handlebar
into Long Island's
first gastropub.
A gastropub is warm,
open all hours.
Come and relax and enjoy.
Whether it's the steak,
mussels,
the salmon, the sausage,
it's perfect
for the neighborhood.
it's perfect
for the neighborhood.
Good evening.
Welcome.
Thank you.
The town came out to support
Handlebar for relaunch night.
Local rock star dee Snider
from the band Twisted Sister
made a loud entrance.
But very early on
in the dinner service...
You got to be kidding me.
I'm gonna hang myself.
It appeared as though
The big night was about to go up
in flames.
Chef Melissa was rushing
and trying to do
everything herself.
I think it's okay.
I think it's okay.
No way, madam. Yeah?
I got you.
I'm not serving
charcoal like that.
- No?
- Disgusting.
Food started coming back.
This isn't cooked.
Look at the middle
of that salmon.
Gross.
That's when Chef Ramsay knew
he had to step in
and get Melissa back on track.
Melissa, use these two guys.
I'm trying.
I want to hear it.
Open up, communicate, yeah?
I need three herb fries.
Three herb fries.
We are doing real well.
Uh-huh.
Let's keep it up.
And for the first time
Since Gordon arrived,
Melissa was in complete control.
And as for the customers...
You give it
thumbs up?
It's good.
This is good.
This is amazing.
They loved the new menu.
Hey, great menu, right?
I'm surprised
at myself now.
At the end of the evening,
for the first time
since Billy took over,
the staff felt a sense
of pride, hope, and success.
Well done.
This place is gonna be
a success.
I tell you.
Congratulations on being
Long Island's
first gastropub.
Long Island's
first gastropub.
Good night.
It's been a year since Gordon
first arrived at Handlebar
and now he's back.
This is the alleyway where Billy
walked out last year.
So through these tough times,
is Billy hanging in
and is Handlebar still here?
Billy!
Up next,
Gordon squares off
with Billy again.
I still haven't met
I still haven't met
a man
that was as stubborn
as you.
Has Billy changed his ways?
He's still
very stubborn.
Or is he driving
the Handlebar
back into the ground?
The Black Pearl
was unforgettable.
Gordon going face-to-face
and insult to insult...
With America's
most arrogant owner.
How have I been lying to you,
gordy?
How? Tell me.
"Gordy?"
Yeah. How?
You wanna disrespect me?
I can disrespect you too.
'Scuse me?
Now Gordon is back
to check in
on the Black Pearl...
Hello. Wow.
And can't believe what he finds.
You won't either
Revisited continues.
For Chef Ramsay,
the Handlebar
in Long Island, New York
was a disaster from the moment
he walked in.
An angry owner...
You can all go
yourselves.
And I don't care
if it's all for nothing.
A lazy chef...
I think hiring me wasn't
necessarily the best idea.
And awful food.
Comes out looking
like dog food.
It took a great deal of effort,
but Gordon managed to make
an amazing transformation
of the Handlebar
in just a few days.
Congratulations on being
Congratulations on being
Long Island's first gastropub.
Whoo-hoo! Nice.
Now, one year later,
has Billy taken
Gordon's advice
or has he reverted
to his old, stubborn ways?
First time I came here
was like stepping back in time.
Old-fashioned decor.
Old, rotten food.
Also one of the most
stubborn owners
I've ever come across
in my entire life.
But we changed all that
and created Long Island's
first ever gastropub.
I cannot wait to see
how they're doing.
Hello. Billy.
Am I pleased to see you.
Am I pleased to see you.
Very great to see you.
How are you, sir?
Likewise. Good to see you.
You got a big smile
on your face.
Good to see you.
How you doing?
When Gordon walked through
the door today,
my heart stopped.
How are you both?
Good.
So nice to see you
looking happy.
Yeah.
No, things actually
have been doing pretty well.
Good. How's he been?
Still very stubborn.
But, you know, he's better
than he was before.
On a scale to 1 to 10,
stubbornness, where are we?
10.
10.
Oh, it's better than 11.
Yeah.
This time a year ago.
Yeah.
This time a year ago.
You think
this is good.
Yeah, but it's not bad
in everybody's opinion.
Who's in the kitchen?
Melissa.
Melissa.
Yeah.
That's great news.
Yeah.
I didn't think
she would be here,
to be honest.
You got to be kidding me.
I'm gonna hang myself.
How are you?
Hey.
How are you today?
Nice to see you,
my darling.
Always a pleasure.
Always a pleasure.
It was surprisingly, uh,
not horrible to see Gordon.
Last time I saw you,
you told me you didn't care,
you didn't give a fig,
you didn't want to be a chef.
you didn't want to be a chef.
"I don't even want to cook
anymore"!
It's, uh, you know,
it's a whole new world.
Show--showed me the light,
Gordon.
I'm so happy.
You know that.
Yes, sir.
Huh?
Why is everybody looking
so happy?
What's the secret?
You got to stay upbeat.
Listen to you,
Mr. Motivator.
Yeah. Yeah.
I'm a lot more confident now.
I really tend
to be more involved
and want to see this succeed.
If there's one thing
I want to see, yeah,
before I taste the food,
is what?
The walk-in,
Billy.
Oh, okay.
Let's go in there.
Okay.
I ran in the other direction
I ran in the other direction
when Gordon wanted to go
into the refrigerator
because I know what happened
back there last time.
Oh, my God almighty.
That there was a clam.
I'll bet every
dollar I have
This place
hasn't been cleaned in years.
I'm disgusted.
Oh, my God.
It's immaculate.
Yeah.
And everything's fresh.
The difference
and night and day!
Yeah.
I cannot believe
the difference.
I definitely wanted him
to be impressed.
I'm glad he was really happy
with everything.
It is that clean in there,
It is that clean in there,
I felt like eating my lunch
off the floor.
Are you happy
with your gastropub?
Yes, we're very happy
with the new direction
that we were set in
and we're trying to stay
on that track.
You were frustrated
last time I saw you.
Let me help you.
I want you to help me,
but I don't know what to do.
I have a job that I have to work
so I can pay my mortgage.
Sure.
How have you been,
personally?
Well, I think this year
has been better for me.
Well, I think this year
has been better for me.
Mm-hmm.
Um, Billy is handling
the restaurant
much more efficiently.
And he feels better
about it.
Good luck.
Hi. Thank you.
It's moist and meaty.
Within a short time
Of arriving at Handlebar,
it quickly became clear
to Gordon
that Billy was a changed man.
How you doing?
Doing. It's, uh,
what an interesting ride.
Seriously?
Yeah. Absolutely.
Yeah.
When you were here
last time,
things really took off.
Yeah.
And then all of the sudden,
the economy just "wham."
Yeah.
And then all of the sudden,
the economy just "wham."
Yeah.
But, uh, yeah,
what a--what a ride.
Very interesting.
Yeah. Yeah.
Last time I was here,
you were stubborn as hell.
I mean, like,
really stubborn.
Finished.
Can you at least talk
to me?
No.
Billy, can you talk
to me, please?
No.
I have nothing to say.
Billy.
I wouldn't talk to my dog
the way you talk to me.
Go yourself.
Yeah. It's hard sometimes
to hear the truth.
Yeah.
But you were right
and I was wrong.
I'm not--
I'm not too proud to admit it.
I'm not--
I'm not too proud to admit it.
I was an angry person
back then.
I mean, it all goes back
to being able to take criticism.
Some people can,
some people can't.
I still haven't met
in nearly coming up
to 100 Kitchen Nightmares
a man that was as stubborn
as you.
I've got to say that.
You know that.
What made me change and click
with that
is that I should listen
because if I don't,
I'm gonna crash and burn.
And there is gonna be
no restaurant
and I am going to be going
to bankruptcy court.
and I am going to be going
to bankruptcy court.
And I am going to be losing
it all--
everything that I've worked
my whole life for.
Chips are here.
Oh, yeah.
Still doing them.
I can't really much say
the cooks like them
'cause they are very
time-consuming.
They are time-consuming.
But what about
the customers though?
Oh, they all love it.
I've had people ask me
if we could package them
and sell them.
They're bloody delicious.
Wow.
There you are.
Thank you, my darling.
You're quite welcome.
I hope you enjoy.
Oh, lovely.
Now what is that?
That's a martini-marinated
fillet.
Mm. My God.
Mm. My God.
God. It's so tender.
Hmm?
Little bit different
than the last time
you had something
to eat here.
It really made me happy
when he was happy with the food.
The best and the worst moment
last time I was here.
The best moment
was when I walked
through the door
and seen the new look
of the restaurant.
Oh, wow.
Happy?
Yes, thank you.
And the worst moment.
The worst moment was getting
all the phone calls.
"Billy left. Billy left."
"Billy left. Billy left."
Billy!
Billy!
The fact that you've
turned it around,
we left the prescription,
you took the remedy,
and it's worked.
And this is very tough
out there.
Oh, yeah.
The economy.
And the best restaurants
across the globe are closing...
Yes, they are.
In the hundreds.
Yeah.
So for this
to turn the corner
and survive--
if we can just tread water now...
Yes.
These next six months,
Yeah.
Trust me,
it will come back.
Yeah.
Trust me,
it will come back.
Yeah.
That's what we're hoping.
I was very happy
that he was proud
of what we did.
Well done, guys.
I'm--I'm so pleased.
Honestly.
And more importantly,
stick to it.
Continue evolving it.
Yeah.
Continue being
the backbone.
If it wasn't for him,
we wouldn't have been
at this point.
That is delicious.
I'm glad you enjoy it.
Can I take it to go?
Absolutely.
Come here, you.
Well done, sir, huh?
Thank you.
Well done.
Excellent.
In 20 years,
this is the happiest
In 20 years,
this is the happiest
I think Billy's been
because we are going
in the right direction.
I say "Thanks, Gordon.
"I think you really tried
to do the best you could for us
and now it's up to us
to keep it going."
Unbelievable.
This time a year ago,
Billy was about to throw
the towel in.
And I seriously wondered
through these tough times
if Handlebars was honestly
going to make it.
But the good news is
Handlebars is thriving
and so is Billy.
And that says a lot.
Coming up, we go back
to Casa Roma,
Where Nylah, the owner,
was being bossed around
by her own staff.
Take a deep breath.
Stop pushing me
and just chill!
Especially her angry
and incompetent chef.
Why are you
walking away, Erick?
So I don't
rip your head off.
Now a year later,
has Nylah finally taken
control...
Please tell me you didn't
bring Erick back.
Or is her kitchen nightmare
spiraling out of control?
Later, remember David
from the Black Pearl?
Later, remember David
from the Black Pearl?
You tell me about the passion
with the Maine lobster.
Are you aware
that the lobsters
in your fridge are Canadian?
Same waters.
North Atlantic waters.
Holy.
You won't believe what happened
to this annoying owner
Revisited continues.
About an hour's drive
East of Los Angeles
sits the sleepy,
high desert down
of Lancaster.
Before Chef Ramsay arrived,
Casa Roma was known
for two things,
bad food and slow service.
Not one table!
Not one table's had
their food yet.
Running the kitchen
was a grumpy chef named Erick...
I don't want any
of your -in' drama.
That's.
You know it.
Who in-between frequent
smoke breaks...
Somebody wants me,
I'm out back.
Created greasy delicacies
like this.
Created greasy delicacies
like this.
The restaurant was owned
by a mother-son team.
We gotta get
this place turned.
These two bosses
took more orders
from their head chef
than they gave him.
Nylah, can I have an ice water,
please?
Way to go.
Two. She's standing
right there.
You wanna start
on those pizzas then?
Just relax.
Take a chill.
Chef Ramsay had no idea
that he was walking
into one
of the most poorly run
restaurants in America.
Just out of interest,
with no previous
restaurant experience
anywhere,
why would you
open a restaurant
why would you
open a restaurant
if you never
worked in one?
'Cause we're insane.
Chef Ramsay then decided
to do something
No one else in town
was interested in doing anymore,
having lunch at Casa Roma.
People say, "Well, he's
a five-star Michelin chef."
Okay, so he's got
four tires and a spare.
Kiss my ass.
It means nothing to me.
Is that popular?
No.
I'm not worried about him.
Just see what he's got.
If he wants to bitch
and moan, that's his drama.
If he wants to bitch
and moan, that's his drama.
It's actually dripping...
Fat.
Ew.
Outraged, Chef Ramsay assembled
a staff meeting.
And it didn't take long
for things to get ugly.
Lunch.
Absolutely embarrassing.
The fried sandwich...
What planet are you on when
you put that together?
It was a bad
day, pal.
A bad day?!
Now you're pushing it.
Enough.
I get it.
We understand.
- A bad day?
- Yeah, happens.
- A bad day?
- Yeah, happens.
You never had a bad day?
I do have bad days,
all the time.
I'm obviously
having one today.
Just relax,
take a chill pill,
reload,
and do it again.
There was nothing edible.
Move out of the way.
Why are you
walking away, Erick?
So I don't
rip your head off.
That night at dinner service,
Nylah and Jeremy
had zero control
over their staff,
especially their head chef.
Okay, guys, listen.
Worst shrimp scampi
they ever had,
Worst shrimp scampi
they ever had,
and they said
no flavor at all.
You know, what can you do?
As dish after dish was sent back
by angry customers...
It looks like
it's frozen.
I'm sorry
about that, guys.
Erick seemed to care less
and less.
When food comes back
like that
with the shrimps,
you never taste it?
You know,
what can you do?
Oh, dear.
After a couple of hours
of complete chaos
and barely any food
going out,
Chef Ramsay had seen enough.
- We're spinning around.
- And serving.
- We're spinning around.
- And serving.
Do me a favor,
close the
restaurant.
I can't stand
any longer
and watch
that embarrassment.
As of now,
we're not gonna be
serving any more
dinners tonight.
I need the door
closed.
Forget it.
All right.
We're done
for the night.
This is a joke, guys!
Forget it!
Good night!
Moments later, Gordon had
a heart-to-heart with Nylah.
Why are you employing
a chef that is that incompetent?
Why are you employing
a chef that is that incompetent?
If you've got any chance
of surviving here,
get rid of him.
What are you scared of?
Talk to me.
Nothing.
There's gotta
be something.
Where am I gonna--
I need to find another chef.
So Drew,
what's wrong with Drew?
Drew, I think,
can carry it off.
So get rid of him.
Nylah saw the light
and some of the courage
to finally stand up for herself.
The whole thing is,
this isn't the first time
you've let us down.
I don't know
what's going on.
I just can't do it.
I know,
but I can't do it.
Okay, so what
do you wanna do?
Okay, so what
do you wanna do?
I--we're
gonna part ways.
Okay, no problem.
Okay.
But Erick was not Casa Roma's
only problem.
The next morning,
Chef Ramsay found another..
Ugh. hell.
Oh, God.
Before I go any further,
I want the
place clean.
While the staff cleaned,
Gordon's crew came in to give
Casa Roma a complete makeover.
Gordon's crew came in to give
Casa Roma a complete makeover.
Come through.
Oh, look at this!
Oh, my God!
We got a nice, new,
dry pizzeria.
Carpets are gone!
The booths have gone!
Chairs religned.
New colors.
I love it.
And the restaurant has been
painted from top to bottom.
Then Gordon unveiled Casa Roma's
brand-new menu.
This is doable.
Uncomplicated,
nothing frozen,
Uncomplicated,
nothing frozen,
and freshly
home-baked pizzas.
wow.
When the doors to the restaurant
opened for the relaunch,
The people of Lancaster
came in droves,
willing to give the new
Casa Roma another chance.
The wings.
Thank you.
But within minutes,
It started to feel
like the old Casa Roma.
Again?
Yeah, they're--
they're raw.
Look at me.
They got to go in the pan
and in the oven.
They're not even hot
in the center.
What's going on?
Not good enough.
What's going on?
Not good enough.
Come on.
Relaunch night
Was starting to look
more like closing night
for Casa Roma.
It soon became apparent
that Drew wasn't quite ready
to be a head chef.
Take a deep breath.
Stop pushing me
and just chill.
You're making me hurry
I can't have
Anything to do with.
Go for it.
I need some form
of quality control,
guys, yeah?
Most important thing here
is standards.
Slow down and pay attention
to detail, yeah?
We gotta pull it together.
After Gordon's message
of quality over speed sunk in,
of quality over speed sunk in,
Drew finally pulled it
together.
And although the relaunch
wasn't perfect,
it was a success.
Mm. That is good.
That looks pretty good too.
It was so good.
Yes, I know.
And we're taking it home.
I pulled it off.
Thank God for Ramsay.
Okay, good.
For the first time,
owners Nylah and Jeremy
and the staff of Casa Roma
savored the sweet taste
of success.
Trust me, if everyone does
their bit,
three months down the line,
this place is gonna be rockin'.
three months down the line,
this place is gonna be rockin'.
Now it's time to see
how they're doing today.
I'm back in Lancaster,
California
to visit Casa Roma.
Now, everyone in the town knew
about Casa Roma.
That's right. They knew
to stay the hell out of there.
I'm dying to see
if they've turned the corner.
Next, it's one of Chef Ramsay's
most surprising revisits ever.
Did Nylah take his advice
too far?
I'm not gonna put up
with any more bull.
And what mystery face
from the past
And what mystery face
from the past
shocks Chef Ramsay?
Wait a second.
I recognize this man.
uh-huh.
Then who can forget
the Black Pearl,
Chef Ramsay going up against
the most arrogant
restaurant owner?
Gordon, the truth is
that I'm back there
when it's busy
every night
that I work.
David pushed his staff
and Gordon
to the breaking point.
I've never met an individual
that's so full of
in all my life.
Now it's a year later.
And you're about to find out
if Dave and the Black Pearl
are making it in Manhattan
are making it in Manhattan
Revisited continues.
Gordon Ramsay will never forget
his time at Casa Roma.
From the first meal...
It's actually dripping...
Fat.
Ew.
To the crazy chef...
It was a bad
day, pal.
A bad day?!
Now you're pushing it.
Enough.
I get it.
We understand.
And of course,
The owners,
Nylah and Jeremy,
who had no control
over the restaurant.
What's that?
Any--anything
on that last order
ready or close then?
Relax.
Take a chill.
Somehow, Gordon got through
to the staff...
Somehow, Gordon got through
to the staff...
Thank God for Ramsay.
And made some dramatic changes
to turn Casa Roma around.
Now a year later,
it's time to see
if this Lancaster pizzeria
is still on the path
to success.
Last time I was here,
you had a mother and a son
that were way in
over their heads,
a chef that is quite possibly
the worst in America,
and a kitchen that was so foul,
it made me vomit.
However, we did make
some changes.
And I'm dying to find out
what's going on.
Here we go.
Wow.
Wow.
Hello.
Well, hello.
How are you, my darling?
I think of Gordon
as a mentor to me
and now I-I think of him
as a friend.
How's business?
Business is good.
Really?
Doing good. Yeah.
Please tell me
you didn't bring Erick back.
No, no, no, no, no.
No Erick.
When food comes back
like that
with the shrimps,
you never taste it?
You know,
what can you do?
Drew.
He's no longer with us.
Take a deep breath.
Stop pushing me
and just chill!
You're making me hurry
I can't have
Anything to do with.
Go for it.
And relationship with Jeremy,
how is it?
Um, Jeremy's not with me
anymore.
Really?
Um, Jeremy's not with me
anymore.
Really?
I love my son to death.
You know,
I love all my kids.
But we just couldn't
work together.
You've had a clear out.
Uh-huh.
Uh-huh.
You've been spring-cleaning.
Gordon influenced me a lot.
I mean,
the day he left here,
he told me "You need
to buy him out."
And I think he's created
a little bit of a monster.
Oh, God. Shall I?
Yeah.
Ugh. hell.
Oh, God.
Bloody hell.
Everything's fresh.
My God. And look
how organized it is!
I'm very proud
of the place now.
We have people who clean
during the mornings.
We have people who clean
at night.
We have everybody onboard.
Look how spotless
this place is as well.
How about that.
Uh-huh.
Right?
How you doing, sir?
Wait a second.
I recognize this man.
Uh-huh.
How you doing?
And first name is...?
Q.
From Sebastian's.
Yeah.
Possibly one of the most
difficult, arrogant,
Possibly one of the most
difficult, arrogant,
jumped up owners
I've ever met in my entire life.
Some would say that.
Yeah.
I'm just so disappointed.
Don't shout.
You gonna calm down
or should I get you
out there?
stop pointing
your finger at me.
Gonna calm down.
Are we gonna speak
like men?
You gonna speak to me
like a man?
You didn't listen
to what I just told you.
You're not listening
to what I'm saying.
What in the hell
are you doing here?
Good question.
I had seen the show
about Sebastian's.
And I watched and Q
was really on track.
He came in and talked to me.
I recognized him.
And so we hired him.
I recognized him.
And so we hired him.
So what happened
to Sebastian?
What--I mean, I left...
Um, one day
just out of nowhere,
he kinda disappeared.
No.
Yeah.
This experience
compared to my last experience
with Gordon
was definitely more pleasant,
I will say.
And so how's--
how's business?
Business is good
since I've gotten Q
in here
and we've changed
everything out.
We went from having
two dinners a night
to having 28 to 30.
Fantastic.
We're probably doing
at least a third more
per month now
than we were a year ago.
You were a soft target
You were a soft target
last time I saw you.
mm-hmm.
What have you done
to make sure
you draw that line
in the sand?
Well, I made believers
out of some of them
that I got rid of.
mm-hmm.
And even though
they were good,
they had just gotten
too comfortable.
I'm not gonna put up
with any more bull.
The biggest thing
Gordon taught me
was to have the bollocks
to stand up
and not let anybody push me
around anymore.
And I don't.
Roast steak Diane.
Here it is.
Thank you.
Look at that.
Oh, wow. Thank you.
That was seven minutes
from the time I ordered.
Last time I was here,
it was 75 minutes
Mm-hmm.
in-between courses.
Mm-hmm.
in-between courses.
Right before Gordon took
that first bite of steak,
I thought, uh-oh.
I love steak Diane.
You know that.
Everybody loves it.
Mm.
Isn't it good?
That meat's so tender.
Wow. That's so delicious.
Once he took a bite
and he liked it,
I was very, very relaxed.
I want you
to come with me.
Mm-hmm.
Yeah?
I've got a little surprise.
Oh.
Nylah, as part
of the Antelope Valley
Chamber of Commerce
and the city of Lancaster,
we would like to give you
this certificate.
You've been really good
to the community
and we'd like to thank you.
Well, thank you.
It was nice to have somebody
pat you on the back
and give you a attaboy.
Ready?
1, 2, 3.
Excellent.
Well done, my darling.
Well done.
So proud.
So so proud.
Thank you.
Keep it up.
Thank you.
Uh, I can't do it alone
and everybody helps.
I knew if I talked too long,
I would be crying
'cause it's just nice.
Thank you all
for everything.
Well done.
Excellent.
He put me through a boot camp
for about a week.
It was good for me.
It was good for me.
Thank you, my darling.
Thank you for everything.
Bye, guys.
Bye-bye.
What a relief.
The difference is night and day.
But honestly,
the biggest change
is in Nylah 'cause she clearly
isn't scared
of making decisions.
And let's be honest,
it's clearly working.
Good on her.
Next, it's one of the most
explosive
Kitchen Nightmares
episodes ever.
You seem a very relaxed
man with your restaurant--
What do you want me to do?
I disagree.
It doesn't smell bad to me,
the fish.
It doesn't smell bad to me,
the fish.
If you're not blind,
you're clueless.
You know that.
An owner terrifies his staff
And shocks Gordon
with his arrogance.
Holy.
But you won't believe
what happens
When Gordon returns
for a revisit.
That's next
Revisited continues.
Once upon a time
in the city of Manhattan,
there was a place
called the Black Pearl,
a restaurant run
by three different owners.
Sleepy, AKA Brian,
was the one who never talked...
I just asked Brian.
He's, like, "Yeah, well,
you guys can figure it out."
We always figure it out.
Dopey or Greg
could never make a decision...
That's why
I sometimes waffle
and go back and forth.
And Grumpy was David,
And Grumpy was David,
Who is arrogant
and offensive.
Gordon, the truth is
That I'm back there
when it's busy
every night
that I work.
It didn't take long
for Chef Ramsay to realize
this was no fairytale.
This is not gonna be
a good thing.
My name's Steven
so if you need anything,
just let me know.
Thank you.
I like your enthusiasm,
by the way.
Thank you.
While Gordon was pleased
with the service,
The food
was just the opposite.
Horrible.
Horrible.
It's like eating
a wet diaper.
That night
during dinner service,
The customers agreed
with Chef Ramsay.
The food was inedible.
I need an order
of fried shrimp.
This one was undercooked.
I'll take this back.
Gordon quickly realized
that one of Black Pearl's
biggest problems
was the quality of the food.
What do you smell, Phil?
It smells old.
You seem a very relaxed
man with your restaurant--
What do you want me to do?
I disagree.
It doesn't smell bad to me,
the fish.
It doesn't smell bad to me,
the fish.
I've just given a piece
to your chef.
Yeah.
The piece was stinking.
It wasn't stinking.
You're blind, my friend.
Well...
If you're not blind,
you're clueless.
You know that.
But that was just the beginning.
Gordon discovered
that the restaurant's
Maine lobster was a fraud.
They look Canadian lobsters
to me.
Yeah, these are Canadian.
Yeah.
They're not
Maine lobsters.
You tell me about the passion
with the Maine lobster.
Are you aware
that the lobsters
in your fridge are Canadian?
Same waters.
North Atlantic waters.
Tell me,
is it a different animal?
Maine is a Canadian lobster
for you?
Homartus Americanus.
Same animal, right?
They're not from Maine.
Well, it comes from
the same vendor.
Holy.
The next day, a staff meeting
quickly disintegrated
into another battle
between Gordon and David.
David,
why haven't we got aprons?
They know
where the aprons are.
They just don't choose
to wear them.
But why can't you say
it's policy
But why can't you say
it's policy
to be in an apron?
Cat, it's policy for you
not to have
a drink here after your shift,
but you often do.
David, show the girl
some respect, will you?
In front of everybody,
why can't you answer
the question?
I thought I did answer
the question.
Do you know what
I've just discovered?
- Hmm?
- You're so full of ,
you'd make
a great politician.
You know that?
Views by three different
directions
from three different owners,
Gordon suggested a staff vote
and they elected Greg
as the general manager.
I'd definitely like
to give it a shot.
For sure.
For sure.
With a new leader in charge,
Gordon went ahead
with his plan
to give the Black Pearl
a complete face-lift.
You ready?
Let's go.
Yeah.
Oh, my God.
Yay!
I love it! I love it!
Everything is uniform.
Oh, wow.
Much better.
But Grumpy David
was not impressed.
David, what do you think?
The columns should be yellow.
In order to add some excitement
in the dining room,
Gordon shipped in
an appropriate surprise.
Now, I promise you,
you'll never find
another machine
you'll never find
another machine
anywhere like this
in New York.
And David,
I promise you now,
this is from Maine.
Of course,
if they catch it,
they eat it.
Does it blow me away?
No.
In spite of David's negativity,
Chef Ramsay was working hard
to turn the Black Pearl around.
Right, two chowders, yes?
A Manhattan clam chowder
and New England clam chowder,
yeah?
The lobster roll.
Black Pearl special.
And it's gonna be toasted
on the inside as well,
okay,
so it doesn't go soggy.
And then we've got
the Boston cream pie
and a waffle sundae.
But David, as expected,
But David, as expected,
was still grumpy.
You taste the ceviche?
It's so good.
Not very good.
I don't like it.
Mm, really?
I don't like
that shrimp thing either.
On relaunch night...
Party of five.
Party of five.
With Greg running the show,
David and Brian came to eat
and mostly criticize.
The lanterns,
those things are terrible,
we should put candles.
The evening
was a big success.
The lobster
was really good.
Nice and buttery.
Every table was happy.
Well, except for one.
Every table was happy.
Well, except for one.
Service sucks here.
Kitchen must be buried.
Oh.
After dinner,
while the staff celebrated...
High five, guys.
Chef Ramsay met
with the three owners
one final time.
And that's when the gloves
came off.
My advice is for him
to get his partners,
get your money out, yeah?
And disappear.
All right, well,
my advice would be
for you to disappear
and the sooner the better.
I've never met an individual
that's so full of
in all my life.
How have I been lying to you,
gordy?
How? Tell me.
"Gordy?"
Yeah. How?
Yeah. How?
You wanna disrespect me?
I can disrespect you too.
But tell me how--tell me
how I've been lying to you.
I'm not disrespecting you.
I'm telling you the truth.
No, you disrespect me because
you don't know the truth.
You're just massaging
your ego.
You're wrong.
The great Gordon Ramsey
is wrong.
You don't get it, do you?
You, Gordon.
Of course I get it.
This restaurant has every chance
of succeeding,
but not while you are in it.
Why don't you come back in--
and I'm sure you will--
and see how it goes?
Yeah.
I'm back in New York City
to let you know what happened
to my friends
at the Black Pearl.
You're not gonna believe this.
Coming up, Chef Ramsay
is ready for a rematch.
Wow.
Find out what David did
to the Black Pearl
Revisited continues.
In Manhattan,
the Black Pearl
was under a black cloud.
I'm about four grand
short of payroll.
And the prince of darkness
was an owner named David...
Does it blow me away?
No.
Who never appreciated anything
that Chef Ramsay had done
to turn around
his restaurant.
You're wrong.
It seemed all he wanted
to do was fight.
The great Gordon Ramsay
is wrong.
Dave must've been the most
arrogant restaurant owner
I've ever met
in my entire life.
And guess what, he is no longer
a restaurant owner.
As I predicted,
the Black Pearl is closed.
Kaput. Finished. Damn.
Kaput. Finished. Damn.
Hello.
Hello, Chef Ramsay.
How are you?
Gordon.
Nice to see you.
Damon Dell.
Nice to meet you.
Damon and...
Felisa.
Felisa.
Felisa.
It's changed.
That's for sure.
It certainly has.
Quite a bit.
Yeah.
Black Pearl disappeared.
Disappeared.
And the name is...
The Hog Pit
New York City.
Congratulations.
Thank you very much.
Did you meet
the owners?
- Yes, we did.
- Oh,.
Sleepy, Grumpy, Dopey.
Let's not go there.
Saying anything about that.
But, um, they weren't really
running their place properly.
But, um, they weren't really
running their place properly.
More importantly,
business is going good?
Very good.
Business is going great.
Good. I'm so pleased
it's doing well.
Any chance of having
a little taste?
Of course.
Yeah?
I'm gonna take a seat
and wait
for my, uh, lunch.
Last time
I was at the Black Pearl,
there was only one person
in here
that actually told me
the truth all the time.
That was Steven.
So I'm gonna give him
a quick call.
Gonna get his butt
down here.
I can find out
what really happened.
Oh, wow. Thank you.
That's pulled pork
sliders.
Thank you.
Smells amazing. Mm.
Smells amazing. Mm.
That's good.
Steven.
Chef Ramsay.
How are you doing?
How are you?
I'm good.
Good to see you.
Nice to see you.
Sit down.
Thank you.
What a shock.
Um, I know, right?
Unbelievable.
What happened?
Everything kind of went back
to the way that it was.
The menu slowly reverted back
to the old menu.
Oh, no.
No. No, no, no.
All right, so what did--
what did you think of the Maine?
Pretty piss poor,
to be honest.
I'm gonna stop there.
Thank you, Steven.
Thank you, Steven.
Usually when I leave
an establishment
after putting all that effort,
time, money into it,
the owners leave excited.
Yeah.
Not Dave.
What did he say
after I left?
I guess you left a bad taste
in his mouth.
But nobody likes being told
that they're wrong.
I got invited in.
Dave asked me to come here
to turn this place around.
If he's not gonna take
the advice then so be it.
That's what I told him.
I was, like, you were--
I was, like,
remember,
this was your idea.
You can't be mad
or you can't be angry
when it was your idea
to ask for help.
The only time that I saw him
after he left
was when he had
the staff meeting
was when he had
the staff meeting
telling us that
the restaurant was sold.
Did you know
how far behind it was
in terms of rent?
My last paycheck
from them bounced.
Unbelievable.
I mean, David even sold
your, um, lobster tank.
He sold the lobster tank.
Yeah.
I promise you,
you'll never find another
machine
anywhere like this
in New York.
You need to eat a bit more.
You're looking a bit skinny.
I--I'm sorry.
Get--get your ass
in there and get
some pulled pork.
Would you like
to try one?
Sure.
Please.
Help yourself.
Isn't that delicious?
That is really good.
Mm? You dating?
No.
No?
Still single.
People don't want relationships
in the city, I realized.
Oh, really?
They just want
to have sex.
I'm cool with that.
Just don't lead me on.
Oh,.
So you like
the pulled pork.
Yes, I do.
Are you uncomfortable,
Gordon?
No.
Good to see you, bud.
It was nice seeing you too,
Gordon.
Thank you so much.
Thank you so much
for coming back.
And I'm so sorry
it didn't work out.
- You know, we tried.
- We tried hard.
- You know, we tried.
- We tried hard.
Yeah.
'Cause here we are now.
Six months later, this place
is doing phenomenally well.
Well, thank you so much.
Good to see you, bud.
Well done, huh?
Thank you, Steve.
And put some weight on.
These guys
could've really made it here
because this place
is a great location
for a perfect
seafood restaurant.
But when you mix incompetence
and arrogance,
it's a recipe for one thing
and one thing only:
Chapter 7.