Kitchen Nightmares (2007–2014): Season 4, Episode 13 - Zeke's - full transcript
Tonight on Kitchen Nightmares,
Chef Ramsay heads
across the bayou to Zeke's,
a famous neighborhood joint,
where the current owners
have alienated
the community.
that's just terrible.
Everybody here is
just kinda waitin'
- for the place to belly up.
- this husband and wife team
seem to be only focused
on the bottom line.
Your passion's about
portion control, measurements.
You don't give a
about food.
They have neglected
the menu...
What the hell is that?
And their loyal staff.
We are talked down to
like we're dirt.
We are talked down to
like we're dirt.
If you don't want
to be here, don't be here.
Tonight, Chef Ramsay faces
the most deluded owners
he's ever met.
Restaurants don't
run like this.
I disagree.
I disagree
with that also.
He confronts them
with the cold, hard truth.
So how the is that
special in your tiny mind?
When you start dealing
with all this crap,
and your name's on that lease,
then you tell me
what you want to do.
But will they change their ways?
- It's us against y'all.
- That is up.
Or will their stubbornness shut
down Zeke's once and for all?
Or will their stubbornness shut
down Zeke's once and for all?
You are not a
restaurateur.
That's tonight
on Kitchen Nightmares.
Located on the Mississippi River
not far from the Gulf of Mexico,
not far from the Gulf of Mexico,
is the New Orleans suburb
of Metairie,
a tight-knit community
that is home to Zeke's,
a neighborhood restaurant
opened in 2002
by a charismatic entrepreneur
named Zeke Unangst.
Zeke was 6'4", big and goofy,
but you know what?
The man knew how
to have a good time,
and he knew how to run
a pretty good restaurant.
Everyone came to Zeke's
when it first opened
because there was just
a good vibe in this place.
Good people,
food was always good.
We used to do 750 people in here
on a Friday night.
We used to do 750 people in here
on a Friday night.
But in 2005,
Zeke tragically died
during hurricane Katrina,
and the ownership
and the direction
of the restaurant
was up in the air.
After Katrina,
This place was in limbo
until the Cortellos bought it
and they pretty much
took on the place.
hi, guys.
How are y'all tonight?
Welcome to Zeke's.
When we bought Zeke's,
we chose to keep the name,
because Zeke's
did a very good business.
And that just made
business sense to us.
All right, guys,
first guests.
When Darryl first took over,
pretty much changed everything.
He cut staff.
He cut product. He went to,
uh, a lesser quality.
He cut product. He went to,
uh, a lesser quality.
Wouldn't feed that
to your dog.
And then on top of that,
he raised the prices.
I feel as though I'm completely
handcuffed in the kitchen.
Dude, I'd love to do,
like, uh, steamed clams.
That's not us.
I don't think that's us.
You know what
I'm saying?
Always trying to beg him
or plead him,
can we try that? can we do this?
and Darryl doesn't allow it.
I'm trying to make chicken salad
out of chicken.
I ask myself all the time,
why do I even stay here?
Unh-unh, no sitting
on the job.
Servers here
are all talked down to
Servers here
are all talked down to
or disrespected.
People just
don't feel appreciated.
Darryl cut my pay
in the last six months.
I can't afford raises
right now.
And he's made me work more
hours since he cut my pay.
Darryl, we got three orders
of green tomatoes left.
Cuttin' 'em a little thick,
too, I can tell you that.
I'm not looking to squeak by.
I'm looking for financial
rewards in this business.
That kind of offended
a lot of Zeke's regulars,
and business just
steadily declined.
and business just
steadily declined.
Meatball's
plain and bland.
Unless he's got a pot
of gold stashed somewhere,
there's no way this restaurant
will last, you know, a month.
All right.
Payroll was today.
How'd we do?
That's not a good
question.
Financially, we are not
doing great.
We gotta catch up somewhere.
It's not happenin'.
We're not gonna make it
If we don't have
Chef Ramsay come in
and tell us what he thinks
we can do differently
to change this,
because obviously,
what we're doing--
it's not really working.
Physically, emotionally,
it's been hard.
Physically, emotionally,
it's been hard.
I have put everything I can
possibly put into Zeke's,
but seats aren't full,
so something's going on,
and we've been killing
ourselves trying to find out.
Before heading to Zeke's,
Gordon has arranged to meet
some Metairie locals...
Morning.
To gain some insight
into the restaurant
and the neighborhood.
How we doin'
this morning?
Very well indeed,
thank you.
- Morning!
- Morning.
How are we?
Now tell me about
the area--Metairie.
Now tell me about
the area--Metairie.
What does it, uh,
what does it stand for?
It's a town on the east bay.
Uh-huh.
They got a lot of people.
They got some good restaurants
out there.
and have you heard of
a restaurant called Zeke's?
I used to go there quite a bit.
I haven't been there in a while,
but before Katrina, we used
to go there quite a bit.
What was
the difference in food?
Got pricey and average.
Oh, really?
Yeah.
They lost the magic,
the feel of the restaurant.
Right.
They lost the magic,
the feel of the restaurant.
Right.
It just changed.
Yeah.
Thank you, thank you.
After hearing
unfavorable reviews,
Chef Ramsay heads over to Zeke's
to continue his investigation,
and there is nothing
more telling than lunch.
Hello.
Why, hello, Chef Ramsay.
Welcome to Zeke's.
How are you?
I'm very happy to be here.
I'm Ellen Cortello.
Nice to meet you.
Definitely.
Come right this way.
All right, guys, I think
we got a special guest.
Heard that.
Heard that.
Help me get up to speed.
You are the owner?
Yeah.
Help me get up to speed.
You are the owner?
Yeah.
You run the business
with Zeke?
My husband--no,
my husband is Darryl.
Darryl. And where is he?
He is in the kitchen.
So who's Zeke?
Zeke was the original man
who opened the restaurant, um,
passed away
right after Katrina.
Terrible.
And we purchased it
from his estate,
so we've had it
for almost five years.
okay, what did you change
after you bought it?
The menu items are similar.
Okay.
Um, we've definitely taken some
off and changed some recipes.
And the chef
is the same?
Emil is
the kitchen manager.
Emil?
Yes.
Whose decision is it
with the new dishes?
Yes.
Whose decision is it
with the new dishes?
My husband Darryl.
He's got a couple
of his recipes on the menu.
And where did he
train as a chef?
He's never trained
as a chef.
If you're not a chef, why would
you put dishes on the menu?
Being in the business,
I guess, um--
does the chef agree
with those dishes,
or is it just because
he's the owner,
that's why he gets them on?
I guess talk to him
about it.
Okay, let me have
a look at the menu.
Okay.
Thank you.
Uh-huh, you're welcome.
Wow.
- Hello.
- Hi, how are you today?
Very well, thank you.
How are you?
I'm well, thank you.
Very well, thank you.
How are you?
I'm well, thank you.
I'm so happy to be in Louisiana.
My first time.
Good.
Thank you,
and your first name is?
Candace.
Candace.
I saw on the menu
the oyster--
Oysters Cortello.
It's an invented dish
for our restaurant.
The Cortellos
is Darryl and Ellen,
so they made--
they made it up.
So the owners have named
an oyster after them?
Yes, they have.
They bought the restaurant, now
you want your name on the menu.
Yes.
Sounds like someone's
struggling for power.
I've gotta try one.
Okay.
Yeah, and I must have
some boiled shrimp.
Boiled shrimp.
And what special
do you have, my darling?
We have
a chicken fried steak today.
And what special
do you have, my darling?
We have
a chicken fried steak today.
Let's go for it.
We do have, also,
traditional bread pudding.
Let's go for that,
and I think we're done.
Okay.
Thank you.
Look what I got.
All right, here we go.
When Darryl got here, he kind of
implemented his own menu.
It really gets frustrating,
because Darryl really has
no idea culinary-wise
what he's doing.
Candace, you're ready.
I'm gonna take out
the boiled shrimp to him.
Chef Ramsay
is going to love this food.
It's simple food. It's basic
food. It's feel-good food,
but it's done very well
and fresh.
Okay.
but it's done very well
and fresh.
Okay.
Boiled shrimp.
Thanks, darling.
My first Louisiana shrimp.
Yeah, they're really soft.
They should peel easily and sort
of pop out of the shell,
but I'm struggling
to peel them.
Hmm. I mean, that was nasty.
What I'm struggling for here
is the lack of freshness.
They feel and taste
slightly mushy,
which is a big disappointment.
Candace,
were the shrimps fresh?
They're fresh frozen.
Fresh frozen.
But you can buy fresh shrimp
within a mile from here.
Yes, yes, yes.
But you can buy fresh shrimp
within a mile from here.
Yes, yes, yes.
The frozen shrimp
taste like.
Oh, sorry. Crap.
He wanted to know why
we would get frozen shrimp
when you can go
to, like, the market
and get 'em fresh
every day.
Okay.
It's not uncommon
to have frozen shrimp because
some things are okay frozen.
How we look
on the oysters?
Comin' right now.
All right.
Wow,
that back wall is hideous.
what a mess.
Do you have two seconds,
please?
Yes.
please?
Yes.
What's with the, uh,
the swamp decor?
Whose idea was that?
Um, mine
and my husband's.
Too eat in a swamp?
For--for children
or for adults?
For both.
For both.
For both.
Oysters Cortello.
All right, here we go.
Okay, thank you.
All right.
What the hell is that?
These are
the oysters Cortello.
Oysters Cortello.
So I suppose
you go like that...
So I suppose
you go like that...
Wow, they're dreadful.
Oysters named
after the owner.
I certainly wouldn't
put my name on that.
I wouldn't even put
my enemy's name on that.
Take it for you?
Mm-hmm.
Okay.
Thank you.
That's depressing, isn't it?
They're just...
Oysters Cortello--I don't know
what to say about that.
I eat them myself.
I think they're delicious.
Absolutely delicious.
Absolutely delicious.
Oysters Cortello
just ain't workin'.
This is killin' me,
not to know what he's saying.
This is the fried
chicken steak, right?
Correct.
Thank you.
You're welcome.
Blander than anything.
No seasoning, no care.
Look at that. Ugh.
Candace,
what the hell is that?
Looks like he's just
had a giraffe's tongue
cut out and deep fat fried.
People complain that the quality
of the food here is horrible.
People complain that the quality
of the food here is horrible.
Unbelievable.
Darryl's not listening
to the feedback that he gets,
and he's gonna do
what he wants to do.
Darryl.
Yep.
He said that it looks
like somebody cut out
- a giraffe's tongue, battered and fried it.
- I'm not gonna agree with that.
It didn't look that way to me.
I mean, that's what
normally goes out.
It's a good product.
Said it looked like
we cut out a giraffe's tongue.
Well, well, well.
Thanks, love.
Well, well, well.
Thanks, love.
Doesn't look fantastic...
But it tastes delicious.
Who made that?
Emil makes it.
Mmm, mmm, mmm.
I'm just so happy
That Chef Ramsay likes
the bread pudding.
It feels great
to end on a good note.
Loved the bread pudding.
He liked the bread pudding?
There we go.
Loved it.
I took full responsibility
for the bread pudding.
That is all me. Darryl doesn't
really have influence on that.
Thank God. Thank God
he likes something I did.
Thank God. Thank God
he likes something I did.
I'll take that
any day.
Hello.
Hello, chef.
And this is?
Darryl Cortello.
The owner?
Yes, Chef.
Introduce me
to your, uh, brigade.
Chef Emil Morcos.
Emil.
Good to see you, buddy.
Jason carpenter.
Jason, good to see you.
There's a lot of things
that--that need changing,
and, you know, Darryl
is--is one of them.
Can I talk about lunch?
Yes.
My God, what a disaster.
The food is below standard.
Why wouldn't you buy
fresh shrimp?
I simply don't have the time
to go to the market.
I simply don't have the time
to go to the market.
Excuse me?
Where are we?
We're in New Orleans.
Come on.
Come on, big boy.
Chicken fried steak--
disaster.
What cuts of meat
was that?
Not a very good cut.
No.
Are you proud
to serve that food?
No, sir.
Was that the same quality of
steak we were using years ago?
No, sir.
Then why have you changed
the standards?
Um, it's--
it's up to Darryl.
It that a cutting corner
method to save money, or--
No, no, no. Chef...
It that a cutting corner
method to save money, or--
No, no, no. Chef...
Yeah.
But we had diners eating all--
all lunch, full dining room,
and nothing sent back.
do you honestly think
just because they don't
send it back
that your food
is amazing?
That's good enough for you
to continue?
Now, you can't be
that stupid.
Point taken.
If you want to be that stupid,
you've got no chance.
I don't buy the fact that
it's bad quality food.
- That's.
- Hard to believe
this was
once a great place.
this was
once a great place.
Coming up,
while Darryl and Ellen
continue to be defensive...
We don't feel like
it puts out an awful product.
You don't give
a about food.
the staff goes on the offensive.
You talk to us
like dirt.
Then at dinner service,
Chef Ramsay makes
a shocking discovery.
Oh...
How the is that special
in your tiny mind?
I don't have
a tiny mind.
I'm telling you,
you have a tiny mind.
And makes an announcement
that could mean
the beginning
of the end for Zeke's.
How would you feel
if I told you all that...
How would you feel
if I told you all that...
After receiving some harsh words
from Chef Ramsay...
The food
is below standard.
Darryl has some words
of his own.
You know, chef says
everything is.
It's embarrassing, there's
nothing good about the menu,
you know, I don't
buy that.
I will never believe
the food is.
You're not gonna--I've been
eating this food all my life.
Chef Ramsay doesn't know
New Orleans food. That's it.
I mean, cut all the food down
you want. You can't break me.
It's an hour
before dinner service,
It's an hour
before dinner service,
and Chef Ramsay hopes a private
meeting with the two chefs,
Emil and Jason,
can shed some light
on the restaurant's main issues.
Okay,
so I don't get it.
Some of the things I encountered
there today were just awful.
That can't be your wish,
to cook with frozen ingredients.
We talk about it
every day...
Yep.
And it just gets swept
under the table.
I tell him, the second
he starts cutting cost
and getting
a cheaper product...
yeah, yeah.
You know it's gonna
taste like.
And trying to explain
that to him, you know--
is like talking
to this wall right here.
And trying to explain
that to him, you know--
is like talking
to this wall right here.
And how long's
it been goin' on like that?
Since right around
the time he took over.
The only thing
Darryl and Ellen see is money,
and that's what scares me.
Their whole purpose is money,
money, money, money, money.
Feel like my hands
are so tied
as far as ordering goes,
everything goes,
the only other option was
to leave, me and him both go.
Yes.
You know, what do you do,
just walk out the place?
I mean, we got a lot of personal
memories in this place,
just to walk out of it.
granted, I-I get that,
but it doesn't stop you
from having your voice.
Everybody here is just
kind of waiting for the place
to belly up and go find
a new job somewheres else.
to belly up and go find
a new job somewheres else.
I'm here to help put this
frickin' place back on the map.
Yes, sir.
You're absolutely right.
We have only two options--
Chef Ramsay or God,
and I don't think the second
coming's happening anytime soon.
- Thanks for the catch-up.
- Thank you.
After gaining some insight
from Jason and Emil...
Hey, I need
shrimp portions.
Chef Ramsay is eager to see
how this restaurant functions
- in a dinner service.
- uh, how does this work?
Uh, Emil.
Uh, Emil.
When were these done?
Um, last night.
Why are they bagged?
Really?
What's the idea of putting
everything in bags?
Portion size.
Portion size.
I like to have everything
in quantitative perspective.
If I give too much,
you get a happy customer here.
You don't get a good customer.
They're happy because
they're getting three times
what they should be getting.
I'm getting nothing.
I don't make money on that.
I'm getting nothing.
I don't make money on that.
Hi, welcome to Zeke's. How many
do you have in the party?
Four.
It's Chef Ramsay's first time
in Louisiana...
Come right
this way, please.
And not surprisingly,
Zeke's is completely
booked.
And tonight our special
is lasagna.
I got a seafood platter,
no oyster, sub shrimp.
I'm at the expo station. I like
to see all the food go out.
Side of new potatoes, Darryl.
I, uh, make sure every dish goes
out like I want it to go out.
I, uh, make sure every dish goes
out like I want it to go out.
Can I run anything?
No.
Shrimp platter!
Can any of that go?
I'm waiting on dishes
to complete their order.
It doesn't concern you that
food's just dying in the window?
Well, we're pushing
as hard as we can.
Bloody hell.
Expediting's one thing,
standing here and saying
nothing is another.
Wow, wow.
It's an hour
into dinner service,
and the first wave of food
is finally making its way
out to the customers.
sorry about the wait.
they are backed up.
out to the customers.
sorry about the wait.
they are backed up.
Let me get, uh, your server.
My apologies.
And the food
isn't the only thing
- that's getting a chilly reception.
- May I ask something?
Would you mind not
standing there like that?
It's so dour. I think
you can be more proactive.
I don't want to hover,
you know.
But you can make
yourself busy.
Okay, I got it.
I'm ready.
Good.
Thank you.
All right,
look what I got.
What's that one?
Lasagna.
Lasagna. When was
the lasagna made?
Last Thursday.
Lasagna. When was
the lasagna made?
Last Thursday.
Last Thursday. And today
is Thursday, right?
Correct.
Serving them stuff
from a week ago.
Help me to understand that,
uh, that stupidity.
Made the pan,
we didn't sell it all,
it's wrapped up in portions,
and, uh, frozen.
Not that
that's a bad thing.
Lasagna--it's all done
fresh cooked, and, uh,
we'll wrap the portions up
separately,
we'll put 'em in the freezer.
it works.
It is the best lasagna
you're going to get.
It's the special, right?
- Yes, it is.
- Okay, so how the is that special in your tiny mind,
- Yes, it is.
- Okay, so how the is that special in your tiny mind,
when it's cooked
a week ago?
I don't have
a tiny mind.
I'm telling you,
you have a tiny mind.
It can't be that special
if you're gonna stand here
and tell me that
it's special--
this--the product
is good.
Darryl runs this kitchen
With 90% bravado, and, you know,
the other 10%, he just wings it.
- This is a good product.
- This is good food.
My God. it's getting worse.
Yeah, he's a tough nut,
your, uh, expediter.
So we have
a special today--
when do you think
that lasagna was made?
Today.
when do you think
that lasagna was made?
Today.
Homemade lasagna?
Right.
Last Thursday.
How can it be that special
when it's from a week ago?
well, you know,
it's frozen,
so it's not, like, sitting
there getting mildew on it,
and our customers
absolutely love the lasagna.
You're missing
the point.
I don't think that's
our biggest issue is lasagna.
I mean, that's absolutely
incorrect.
What do you think
they would feel like
if you told them today's special
was cooked a week ago, frozen.
I don't know,
I mean, uh, I'm sure they
would probably be surprised
that it was so good and that it
was made last week and frozen.
Shall I ask
them all?
Shall I ask
them all?
Would you like me
to walk with you?
I'm not gonna walk,
I'm gonna stand up and shout.
Oh, really?
Yeah.
When you come out
to a restaurant,
and you read
today's specials,
for instance,
a beautiful homemade lasagna,
would you expect that lasagna
to be made today?
Yes!
All right, ladies and gentlemen,
how many of you
have ordered lasagna?
How would you feel
if I told you all
How would you feel
if I told you all
that today's lasagna
that's being served
was made a week ago?
This is humiliating.
After making
a shocking discovery
about today's special...
When was
the lasagna made?
Last Thursday.
Chef Ramsay made an announcement...
Today's lasagna that's being
served was made a week ago.
That is not sitting well
with customers.
My apologies to those
that have ordered the lasagna.
Have a look at the potential
other specials.
Bon appétit. Thank you.
- Thank you.
- This is humiliating.
It's absolutely better,
of course, when it's fresh
It's absolutely better,
of course, when it's fresh
and served right out of
the pan, but it's not horrible.
I've just told
the customers
that today's lasagna
was reheated from a week ago.
The feedback
was shock, horror.
86 the lasagna?
Yes, sir.
With Chef Ramsay's announcement
fresh in their minds...
Get the check? Okay.
Customers have seemed
to have lost their appetite.
me.
Did y'all eat already?
Yeah, I had the lasagna.
After witnessing a dinner
service full of problems...
Do you have
two seconds, please?
Yes, absolutely.
Chef Ramsay is anxious
to have a chat with the owners.
Oh, dear.
Did you hear
the customers tonight
when I told them
the lasagna was a week old?
Did you hear?
Here's what happens--
cook the lasagna,
and it doesn't sell.
do you throw it away?
No, we don't throw it away.
We wrap it.
I'm here to help,
but I'll tell you what,
I can't help you when
you're standing there
and trying to come up with
excuses to why the customers
and trying to come up with
excuses to why the customers
paid good money for frozen
that cooked a week ago,
and you call it
a special.
we don't feel like
it puts out an awful product.
You don't give a
about food.
That's not true.
Your passion's about
portion control,
measurements, frozen foods
reheated in a microwave.
Restaurants don't run
like this.
I disagree.
I disagree with that
also, definitely.
Trust me, you are not
a restaurateur.
You the owner?
You paying rent here?
When you start dealing
with all this crap,
and your name's on that lease,
then you tell me
what you want to do.
After being stonewalled
by owners in denial...
Morning.
Good morning, Chef.
Chef Ramsay has called
a staff meeting...
Two minutes, please.
Hoping to bring all
of the restaurant's issues
into the open.
okay,
I want you
I want you
to tell me
the frustrations,
the anger,
and the things that
really upset you the most.
Emil.
Uh...
I-I just feel as though
I'm getting pounded
with a mallet
constantly when
I walk into this place.
I went from working
40 hours
to working about 50,
for $400 a week.
that pisses me off.
I feel that we don't
get any respect.
I'm here all the time.
I'm here all the time.
I don't get to eat lunch.
I should have a meal.
I should have
a shift meal.
This is messed up.
We are talked down to
like we're dirt,
and it's not right.
Listen, um,
I really appreciate
the openness and the honesty.
I knew it was bad,
but I didn't quite understand
it had hit that level of hurt.
I think it's just--it's just sad
that we're all sitting here
and that we actually even
have to be at this point.
I think we all--
the whole group of us here
are pretty much struggling.
the whole group of us here
are pretty much struggling.
No one's getting
that message across.
I need to get through
to them.
Darryl and Ellen
are about to arrive.
I want you
to tell them.
Everybody was saying
what they wanted to say
and getting it off their chest,
but it's kind of different
from telling Chef Ramsay
versus telling Darryl.
Don't be nervous.
I don't want you to be afraid.
I've got your back.
Okay?
Okay?
And here they are.
Good morning.
Good morning.
Morning.
I've been here having
a staff meeting, um,
we've gone through
some issues this morning,
that's been
bothering them,
but rather than
me trying to tell you
how they feel,
I think
they should speak.
Certainly.
Who's gonna go first?
I'll go first.
I'll go first.
I don't feel
as though we, uh,
gain much respect
around here.
And I don't
think that you,
as an owner,
have our back.
Candace, Ashley,
is that how you feel?
You really do talk to us
like dirt sometimes.
My intent is not
to talk down to somebody.
But that's how
it comes out.
Jason,
talk to Darryl,
please.
please.
My biggest problem
that I have is just
I don't think you have a clue
as to how this place runs.
Me?
Yeah.
Wow.
I think that you're
so stuck on the numbers,
the actual essence
of having a restaurant
and serving good food
and giving customer service
and happy employees--
that that's gone.
I-I don't understand.
We hear it every single night
and every single day
from our customers,
what needs to be changed
and why they don't come back.
and why they don't come back.
We let you know these things,
and you don't give a.
Nothing's done.
You don't care.
Wow.
Pay--pay's just
ridiculous here.
I really don't want
to break down,
'cause I-I've been here
a long time.
Mm-hmm.
And I'm not getting paid
Jack.
For somebody to be here
that long...
I've been here
since 2006,
Why haven't I never
got a pay raise?
Okay, let me say
something real quick,
since we're all telling
the truth--
first of all,
Darryl and I have taken
thousands and thousands
of dollars
out of our personal account
to pay your paychecks.
So why not just
close the place down?
We're not giving up.
We don't want to give up.
If you want to give up, that's
fine, this isn't your business.
We don't want
to leave each other,
We don't want
to leave each other,
because we all love each other.
we don't want to leave.
Not at all, but I need to make
money to support my family.
You know what?
So do we.
Y'all are acting like it's us
against y'all, and it's not.
This is a business.
We have costs and expenses.
I asked you
to take that pay cut.
It's either that, or labor costs
get so high, I'm out.
But you can go on five
vacations in the summer.
And you're struggling
for money.
Right.
That is up.
That is up.
Period.
If you don't want to be here,
don't be here.
After Chef Ramsay arranged
for the staff
to air their grievances...
I don't think you have a clue
as to how this place runs.
The defiant owners
are not having any of it.
If you don't want to be here,
don't be here.
If I were piling up
money back there,
then I could see you
being pissed off.
But we're not piling up
money back there.
I can't show appreciation
in dollars at this point.
They maybe have
this picture of me
with this pile of money going,
"Ha ha ha,
with this pile of money going,
"Ha ha ha,
nobody's gonna get it."
We don't have the money.
I'm accepting the truth
from you guys,
accept it from me, please.
Things aren't going well,
I understand that,
but in terms of morale,
there's an air of discontent.
They feel abused. And I'm not
saying the staff are perfect,
but you're the owners,
and you set an example.
We have to fix
what's broken within.
And--
So how about
starting over again
and turning the page
and the beginning
of a new chapter?
I understand
those frustrations.
I understand
those frustrations.
You are wonderful people,
so I want you all here,
and you will have my respect,
I guarantee that from me.
And there's a lot of love
for you guys from Ellen and I,
and I truly mean that.
Good. We did
make some progress.
The air is clearer.
Okay, it's a new day
here at Zeke's.
I've got some ideas that
I need to, uh, put into place
to really start putting
this place back on the map.
- Thank you.
- Honestly, I don't think that Darryl and Ellen
heard what--
what we were saying.
He was just saying
what was right
He was just saying
what was right
just to get Chef Ramsay
off of his back.
We'll see what happens.
After attempting to open
Darryl and Ellen's eyes
to the staff morale problems,
Chef Ramsay has devised a plan
to test the chefs
and showcase their abilities.
Okay, it's been so obvious
That you've been
handcuffed by Darryl.
And here's what
we need to do--
show Darryl
how creative,
how inspirational,
how exciting you can be
with seafood.
there's a grocery store
with seafood.
there's a grocery store
literally 2 miles
away from here, okay.
Have a look at the ingredients,
get inspired,
come back, get creative.
I want to see that on a plate.
Yeah?
Thank you, Chef.
- Good.
- Right now I'm pretty jacked up.
Gordon Ramsay
said himself, said,
"Jason, time for you
to be inspired.
Go let it happen.
Let's see what you got."
All right, let's see
what they got fresh.
How may I help you?
Redfish fresh?
Just put it out
hour and a half ago.
That's what
we're looking for.
It's extremely liberating
to have this freedom
- to showcase and do what we want to do, cook good food.
- Very nice to meet you.
- to showcase and do what we want to do, cook good food.
- Very nice to meet you.
Thanks, guys.
I am, uh, looking for red onions with asparagus.
Red pepper.
This'll be the last thing I'll
get, then we're ready to ride.
There it is.
There it is.
Showcase the skills.
So happy?
Very happy.
Think of something creative
and really let it go, yeah?
Yes, sir.
Okay, off you go,
guys, yeah?
I'm gonna do the chicken fried
steak at the same time, okay.
Own it, yeah?
Yes, Chef.
You gonna put a little
lime juice in there?
Yes, more lime juice.
I'm not done yet with it.
Okay, good.
Yes, more lime juice.
I'm not done yet with it.
Okay, good.
Lovely idea,
the bacon and--
cheddar grits.
Cheddar, nice.
So in terms
of the inspiration,
tell me what it is.
tried to keep it Southern
with the grits,
fresh with the salmon,
and classic with the capers
with the onions
with the tomatoes.
good.
Keeping with the New Orleans
theme, redfish
and then grilled vegetables,
fresh rice,
fresh ingredients.
just a fun dish.
Pretty good job.
The difference
in night and day, let me
tell you that. beautiful.
Now you say nothing.
You didn't cook them.
I cooked them.
Do you understand?
Yes.
Okay, let's go.
Okay, let's go.
Come over, guys,
please.
Wow, look at that.
You think of Louisiana, first
thing you think of is freshness,
but when I walked
into your restaurant,
what I didn't expect
was frozen seafood.
So I got my team to get
some ingredients for me.
I'd like you both just
to have a little taste.
Taste the freshness.
A beautiful char-grilled salmon
done with grits.
creamy, tasty,
it's absolutely
phenomenal.
then I got ahold
of some redfish,
it's absolutely
phenomenal.
then I got ahold
of some redfish,
marinated zucchini
with some rice
and a really nice
mango salsa.
Mmm.
Oh, my gosh,
this redfish is delicious.
It's phenomenal.
It's absolutely phenomenal.
Phenomenal?
Absolutely.
Watching them eat my dish and
not knowing that it was mine
and to say that,
you know, it looked like--
- it was from their heart.
- I'd like you to have a little taste
of that chicken fried
steak.
I just lightly pounded it
and then fried it twice,
so it should just melt
in your mouth.
It does melt,
literally.
Yeah?
Literally melted, Chef.
I couldn't believe
how good it was.
I couldn't believe
how good it was.
The presentation
was beautiful,
and it was fresh ingredients,
and they tasted wonderful.
They're all
absolutely phenomenal.
You can taste
the difference?
Absolutely.
Now there's something you need to know
about the seafood dishes.
I didn't cook them.
The two chefs
put those dishes together...
Wow.
The seafood dishes--
are your boys.
Delicious.
Absolutely--
Wow.
They really are.
They're phenomenal.
It really opened my eyes
to what I-I-I wasn't letting
them do, honestly.
to what I-I-I wasn't letting
them do, honestly.
Food is art, and I was not
letting them create their art.
These aren't just delicious,
they're beautiful, and they come
from inside of you. I know that.
- You did a fantastic job.
- It feels really good that Darryl and Ellen
recognize my potential,
and I think that my abilities
have been shown, and hopefully,
this is the first step forward.
this is the new Zeke's.
I can see that's
what we're looking for.
All I could really
think to myself was,
about time
you see it.
Really good job.
Well done.
- It's incredible.
- Coming up...
Oh, my gosh!
It's the biggest
restaurant redesign
Oh, my gosh!
It's the biggest
restaurant redesign
in the history
of Kitchen Nightmares.
This has surpassed anything
I could possibly imagine.
But it all could be for nothing
if Darryl can't stick with
Chef Ramsay's new plan.
How we lookin'?
Three chops and alligator?
Slow down for one minute,
let us catch up.
Everybody, stop!
Just stop!
After finally having
at least a small breakthrough
with the owners,
Chef Ramsay decides to have
his team work through the night
on the biggest restaurant
makeover they have ever done.
Right, good morning.
Morning, Chef.
Excited? Are you ready
to see the new Zeke's?
Yes.
Let's go. Welcome
to the new Zeke's. Here we go.
Oh, wow.
Come in, please.
Oh, my God.
Oh, my God.
Are you kidding me?
In, in, in!
Oh, nice.
Oh, my gosh.
Oh, that's nice.
Look at that.
Oh, my God.
Oh, that's nice.
Look at that.
Oh, my God.
Let's start
with the walls.
Gone is the swamp.
Look at all the--
all the old doors.
Reclaimed doors,
they've got that nostalgia,
and it's got that
comfort feel, right?
feels like home.
Look at this!
You've got the most amazing
chairs--brand-new chairs.
It just feels
authentic.
Let me say this, please--
please.
You have found our identity.
Wonderful.
Wonderful.
This is us.
I'm astonished,
I mean, truly.
I'm astonished,
I mean, truly.
I didn't really have
any expectations,
But this has surpassed anything
I could possibly imagine.
There is one more thing
I'd like to show you.
You're gonna start
peeing your pants.
Oh, man, that's it.
Look at that.
There we are--
our boil house.
Oh, my gosh!
From shucking your oysters
to cooking your shrimp,
this is gonna be a substantial
part of the menu,
and, Emil, it's gonna
take so much pressure
off you and Jason.
this should just run on its own,
off you and Jason.
this should just run on its own,
and it should almost double
the turnover.
Did I see you smile again?
That's the second time
in 24 hours, huh?
They're gonna arrest you
for being too happy.
Chef Ramsay has given
this staff, this place,
my family, our friends,
our customers,
a new beginning.
it's unbelievable.
Honestly, when people would
ask me where I worked,
I would never say Zeke's,
I'd just say I'm a cook.
mm-hmm.
Now I-I-I'm proud to say
that I work here.
A new beginning
and a new identity for Zeke's.
Along with making the décor
more inviting,
Chef Ramsay has replaced Zeke's
outdated stale menu
Chef Ramsay has replaced Zeke's
outdated stale menu
with a modern update
of classic
New Orleans cuisine.
- Oh, my gosh.
- My goodness, me.
This is gonna put Zeke's
back on the map.
Be careful, it's fresh.
Every dish
is absolutely beautiful.
Okay, let's start off,
top of the table--
Zeke's house boil, yes--
bucket o' shrimps, yes,
bucket o' blue crabs.
A great, sharing,
festive,
localized bucket.
push them, okay?
Back on the menu,
the entrées--
Back on the menu,
the entrées--
pecan encrusted catfish
served with a classic
tartar sauce and a herb salad.
Country fried steak--
big hit.
Say no more.
Sausage gravy.
Delicious.
Slightly heated, that gravy.
It's got a nice little burn
in the back of your throat.
Blackened alligator,
wonderful Creole sauce,
absolutely delicious.
This has now become,
not the old Zeke's,
your Zeke's.
thank you.
You've got
your identity.
Now make it yours.
Absolutely incredible.
Beautiful.
Come here.
Yes. Oh, thank you.
Come here.
Yes. Oh, thank you.
Come here.
The way chef created
the menu and the dishes,
uh, they don't have a menu
like that around here.
Dig in, enjoy.
So not only do we have something
great to put on the table,
but it's not
anywhere around.
Nobody else has it.
Oh, my God,
it tastes so good.
The menu is phenomenal.
I'm proud to have it
and excited and can't wait
for everybody else
to come in and try it.
it's delicious.
I feel right now
we have the most diverse
Louisiana Southern menu,
I mean, we very well
may have the best menu.
Rich in flavor,
rich in texture. Wow.
Rich in flavor,
rich in texture. Wow.
Hi, guys, welcome to Zeke's.
The community of Metairie
had a love affair
with this restaurant
that went sour...
Enjoy, enjoy, enjoy.
Shrimps are amazing.
Chef Ramsay's revamp
and tonight's relaunch
will be a strong indicator
if it's possible
for this love affair to resume.
And with so many changes
in place,
and so many people
in the dining room,
Chef Ramsay is hoping
the boil house
Chef Ramsay is hoping
the boil house
will take some of the pressure
off the kitchen.
Any, uh, any orders
over there in the boil house?
No.
Nothing in the boil house,
already,
so get hold of the waitresses,
call them in, and say,
"Right, start pushing them."
We've gotta use that place.
Gotta get used to that.
Let's go.
Rachel, sell boil food.
I'm trying.
Sell one, okay. Sell one
to a big table, please?
Tonight we have
a, um, special,
it's boiled lobster for two.
And I don't know
if you saw it on the menu,
but we sell it
by the bucket.
two comin' right up.
Two buckets of lobster
for table five.
Can I get two buckets
of lobster, please?
Can I get two buckets
of lobster, please?
Put a little bit
of butter on there,
give it a nice
little glaze, okay. Good.
That's it.
Two lobsters, let's go.
Look what I have
for y'all.
Y'all enjoy.
It looks good.
- Wow.
- With the boil house now being utilized...
It's good.
And satisfying customers...
It's really good.
It's clearly allowed
some breathing room
for the kitchen.
8 minutes on baked crab,
that's 33.
However, it's now up to Darryl
to manage the time wisely.
I worked hard today.
Let's make it happen.
You've gotta focus
on that window.
Communicate
with these guys.
Communicate
with these guys.
One table leaving,
one table working,
so we don't get
bogged down, yes?
Yes, Chef.
I need an alligator.
I need a strip.
Give me three minutes
on that.
Let's go!
We need to put food up there
and cook it as fast as we can.
Green tomatoes, char-grilled
oysters, I need it fast.
Let's work one at a time.
It's not a race.
How we lookin'--
three chops and an alligator?
Hold on one second,
Darryl.
Smothered chop,
how we lookin'?
Darryl, slow down for
one minute, let us catch up.
- Hell.
- With Darryl calling multiple tickets
at the same time...
grits, mash,
sweet potatoes!
And more focused on speed
than anything else...
And more focused on speed
than anything else...
What ticket
is it for?
The kitchen is now
completely confused.
How's my
pecan catfish?
Where's my New York strip?
It's gotta go.
Just put 'em in the window,
and we'll figure out
how to plate 'em.
Yes, whatever
you've got.
- Make sure it's done, huh?
- I was being told that I need this, this, and this right now,
and I just try and move as fast
as I can and get the food out.
No garnish?
No.
Goes in the window
like that.
Darryl has managed
Darryl has managed
to get the cooks
producing the food
at a much quicker pace...
Thank you.
But the dishes
are not at the level
that they should be.
Sorry, is that--
is that cooked?
Eh.
It's not, is it? Excuse me.
Can I get you another one, sir?
Sure.
Yeah.
Guys, the fish is raw.
Not tonight.
Just--just stop.
Oh, man.
24 is out!
Everybody stop!
What a joke.
It's relaunch night at Zeke's...
Smothered chop,
how we lookin'?
Darryl, slow down
for one minute,
let us catch up, huh?
And with Darryl pushing
the cooks,
food is leaving
the kitchen quickly...
Can I get you
another one, sir?
Sure.
Unfortunately, it's also
coming back quickly.
Guys, the fish is raw.
Not tonight.
Just stop.
Oh, man.
Everybody stop!
Emil, Jason, come around.
I'd rather be three,
four minutes later
than rush food out there
and the coming back.
than rush food out there
and the coming back.
- Not tonight.
- An expediter should definitely
set the tone for the rest
of the kitchen.
I think Darryl
lost control of that.
Uh, it's just
a big catastrophe.
What we've got to do is focus
on one table at a time.
We've got to communicate.
Darryl, talk to me.
Don't get swamped.
Where you at?
Darryl,
what table you on?
Darryl,
take responsibility.
I had to stop,
refocus, let's get these
tickets out one at a time.
I need to do a better job
of communicating, very simply.
All right, guys,
let's focus.
Where you at now,
Darryl?
Pecan catfish
and blackened alligator.
Pecan catfish
and blackened alligator.
In his hand, Darryl.
Table one,
let's go.
Move to the next ticket.
I got 33, blackened alligator,
pecan catfish.
Comin' right now,
Darryl.
Let's go!
Following Chef Ramsay's advice
Of focusing on one table
at a time...
What table you on?
All right, table ten.
Mac and cheese,
grits is up.
Darryl and the chefs
are now in sync.
Please, let's get this
to, uh, 31.
Blackened alligator.
Awesome.
- Shrimp and grits.
- Perfectly cooked dishes are leaving the kitchen...
That's very good.
And are being enjoyed
by thrilled customers.
That's delicious.
Fox News are here.
That's delicious.
Fox News are here.
Now that this restaurant
is on its way
To a successful relaunch...
Hi.
Chef Ramsay is ready
to spread the word.
What happened with
the restaurant before?
Why did you come here?
This place was legendary,
um, it lost its way.
it's now back on the map,
and two new owners that
are gonna start their own
beginning of a new chapter.
what is the feedback you're
already getting for tonight?
That the food
is fantastic.
I mean, the menu--
it's fabulous.
Highly recommend that
you come in and try it.
Let's finish,
let's finish.
Somebody get this
to 14, please.
I will.
No more tickets comin' in.
Let's get this stuff outta here.
No more tickets comin' in.
Let's get this stuff outta here.
Delicious.
- That's a wrap, Jack.
- The end of the night,
the way it ended,
made you feel good.
I think Darryl showed
more personality tonight
than he showed
in the last few years.
We still have some
improvements to make,
but you can see
it's on the right track.
nice job.
Good night, ladies.
Thank you. Thank you so much.
Okay,
tonight was about
establishing a new Zeke's.
And you achieved it.
Yes, yes.
It's my first time
in New Orleans.
It's my first time
in New Orleans.
me,
did you give me a challenge.
Okay?
If Chef Ramsay
told me a week ago
that all these changes
were gonna happen...
Right on, my darling.
I don't think I would have
really believed it.
May I just have
a quick word with you two?
Amazing.
Look at this place.
The potential's huge.
I know.
Fantastic.
It's now your Zeke's.
Run with it.
And, Darryl,
you do care.
And you do have a heart--
a big heart.
Show it to your staff.
Indeed, I will.
Show it to your staff.
Indeed, I will.
Don't--don't hide that.
I'm ready to do--do things
the right way,
ready to get moving.
It's a new--it's a new life.
It's new energy.
Good job.
Thank you, thank you,
thank you.
Good night. Good night,
good night, good night.
Thanks, Chef.
Whew.
We had a lot of issues here
when I first arrived.
The staff were at war
with the owners,
the food was miserable,
and the restaurant
was seriously struggling
for an identity.
But what I witnessed
was a phenomenal comeback,
and how fitting is that?
that it took place here,
and how fitting is that?
that it took place here,
in the most resilient city
across America--
New Orleans.
Week-old lasagna,
not so special.
In the weeks that followed,
a glowing report
on the local news...
As a family, as a restaurant,
it's back on the map.
Brought a surge of customers
to the restaurant.
Hi, how are y'all?
Darryl and Ellen
are doing their best
to raise staff morale.
you all did
an excellent job.
I can't do this
without you guys.
And a reaching out
to the community...
And a reaching out
to the community...
We really thank you all for
coming. That means a lot to us.
Thanks.
Put Zeke's
back on the map.
Chef Ramsay heads
across the bayou to Zeke's,
a famous neighborhood joint,
where the current owners
have alienated
the community.
that's just terrible.
Everybody here is
just kinda waitin'
- for the place to belly up.
- this husband and wife team
seem to be only focused
on the bottom line.
Your passion's about
portion control, measurements.
You don't give a
about food.
They have neglected
the menu...
What the hell is that?
And their loyal staff.
We are talked down to
like we're dirt.
We are talked down to
like we're dirt.
If you don't want
to be here, don't be here.
Tonight, Chef Ramsay faces
the most deluded owners
he's ever met.
Restaurants don't
run like this.
I disagree.
I disagree
with that also.
He confronts them
with the cold, hard truth.
So how the is that
special in your tiny mind?
When you start dealing
with all this crap,
and your name's on that lease,
then you tell me
what you want to do.
But will they change their ways?
- It's us against y'all.
- That is up.
Or will their stubbornness shut
down Zeke's once and for all?
Or will their stubbornness shut
down Zeke's once and for all?
You are not a
restaurateur.
That's tonight
on Kitchen Nightmares.
Located on the Mississippi River
not far from the Gulf of Mexico,
not far from the Gulf of Mexico,
is the New Orleans suburb
of Metairie,
a tight-knit community
that is home to Zeke's,
a neighborhood restaurant
opened in 2002
by a charismatic entrepreneur
named Zeke Unangst.
Zeke was 6'4", big and goofy,
but you know what?
The man knew how
to have a good time,
and he knew how to run
a pretty good restaurant.
Everyone came to Zeke's
when it first opened
because there was just
a good vibe in this place.
Good people,
food was always good.
We used to do 750 people in here
on a Friday night.
We used to do 750 people in here
on a Friday night.
But in 2005,
Zeke tragically died
during hurricane Katrina,
and the ownership
and the direction
of the restaurant
was up in the air.
After Katrina,
This place was in limbo
until the Cortellos bought it
and they pretty much
took on the place.
hi, guys.
How are y'all tonight?
Welcome to Zeke's.
When we bought Zeke's,
we chose to keep the name,
because Zeke's
did a very good business.
And that just made
business sense to us.
All right, guys,
first guests.
When Darryl first took over,
pretty much changed everything.
He cut staff.
He cut product. He went to,
uh, a lesser quality.
He cut product. He went to,
uh, a lesser quality.
Wouldn't feed that
to your dog.
And then on top of that,
he raised the prices.
I feel as though I'm completely
handcuffed in the kitchen.
Dude, I'd love to do,
like, uh, steamed clams.
That's not us.
I don't think that's us.
You know what
I'm saying?
Always trying to beg him
or plead him,
can we try that? can we do this?
and Darryl doesn't allow it.
I'm trying to make chicken salad
out of chicken.
I ask myself all the time,
why do I even stay here?
Unh-unh, no sitting
on the job.
Servers here
are all talked down to
Servers here
are all talked down to
or disrespected.
People just
don't feel appreciated.
Darryl cut my pay
in the last six months.
I can't afford raises
right now.
And he's made me work more
hours since he cut my pay.
Darryl, we got three orders
of green tomatoes left.
Cuttin' 'em a little thick,
too, I can tell you that.
I'm not looking to squeak by.
I'm looking for financial
rewards in this business.
That kind of offended
a lot of Zeke's regulars,
and business just
steadily declined.
and business just
steadily declined.
Meatball's
plain and bland.
Unless he's got a pot
of gold stashed somewhere,
there's no way this restaurant
will last, you know, a month.
All right.
Payroll was today.
How'd we do?
That's not a good
question.
Financially, we are not
doing great.
We gotta catch up somewhere.
It's not happenin'.
We're not gonna make it
If we don't have
Chef Ramsay come in
and tell us what he thinks
we can do differently
to change this,
because obviously,
what we're doing--
it's not really working.
Physically, emotionally,
it's been hard.
Physically, emotionally,
it's been hard.
I have put everything I can
possibly put into Zeke's,
but seats aren't full,
so something's going on,
and we've been killing
ourselves trying to find out.
Before heading to Zeke's,
Gordon has arranged to meet
some Metairie locals...
Morning.
To gain some insight
into the restaurant
and the neighborhood.
How we doin'
this morning?
Very well indeed,
thank you.
- Morning!
- Morning.
How are we?
Now tell me about
the area--Metairie.
Now tell me about
the area--Metairie.
What does it, uh,
what does it stand for?
It's a town on the east bay.
Uh-huh.
They got a lot of people.
They got some good restaurants
out there.
and have you heard of
a restaurant called Zeke's?
I used to go there quite a bit.
I haven't been there in a while,
but before Katrina, we used
to go there quite a bit.
What was
the difference in food?
Got pricey and average.
Oh, really?
Yeah.
They lost the magic,
the feel of the restaurant.
Right.
They lost the magic,
the feel of the restaurant.
Right.
It just changed.
Yeah.
Thank you, thank you.
After hearing
unfavorable reviews,
Chef Ramsay heads over to Zeke's
to continue his investigation,
and there is nothing
more telling than lunch.
Hello.
Why, hello, Chef Ramsay.
Welcome to Zeke's.
How are you?
I'm very happy to be here.
I'm Ellen Cortello.
Nice to meet you.
Definitely.
Come right this way.
All right, guys, I think
we got a special guest.
Heard that.
Heard that.
Help me get up to speed.
You are the owner?
Yeah.
Help me get up to speed.
You are the owner?
Yeah.
You run the business
with Zeke?
My husband--no,
my husband is Darryl.
Darryl. And where is he?
He is in the kitchen.
So who's Zeke?
Zeke was the original man
who opened the restaurant, um,
passed away
right after Katrina.
Terrible.
And we purchased it
from his estate,
so we've had it
for almost five years.
okay, what did you change
after you bought it?
The menu items are similar.
Okay.
Um, we've definitely taken some
off and changed some recipes.
And the chef
is the same?
Emil is
the kitchen manager.
Emil?
Yes.
Whose decision is it
with the new dishes?
Yes.
Whose decision is it
with the new dishes?
My husband Darryl.
He's got a couple
of his recipes on the menu.
And where did he
train as a chef?
He's never trained
as a chef.
If you're not a chef, why would
you put dishes on the menu?
Being in the business,
I guess, um--
does the chef agree
with those dishes,
or is it just because
he's the owner,
that's why he gets them on?
I guess talk to him
about it.
Okay, let me have
a look at the menu.
Okay.
Thank you.
Uh-huh, you're welcome.
Wow.
- Hello.
- Hi, how are you today?
Very well, thank you.
How are you?
I'm well, thank you.
Very well, thank you.
How are you?
I'm well, thank you.
I'm so happy to be in Louisiana.
My first time.
Good.
Thank you,
and your first name is?
Candace.
Candace.
I saw on the menu
the oyster--
Oysters Cortello.
It's an invented dish
for our restaurant.
The Cortellos
is Darryl and Ellen,
so they made--
they made it up.
So the owners have named
an oyster after them?
Yes, they have.
They bought the restaurant, now
you want your name on the menu.
Yes.
Sounds like someone's
struggling for power.
I've gotta try one.
Okay.
Yeah, and I must have
some boiled shrimp.
Boiled shrimp.
And what special
do you have, my darling?
We have
a chicken fried steak today.
And what special
do you have, my darling?
We have
a chicken fried steak today.
Let's go for it.
We do have, also,
traditional bread pudding.
Let's go for that,
and I think we're done.
Okay.
Thank you.
Look what I got.
All right, here we go.
When Darryl got here, he kind of
implemented his own menu.
It really gets frustrating,
because Darryl really has
no idea culinary-wise
what he's doing.
Candace, you're ready.
I'm gonna take out
the boiled shrimp to him.
Chef Ramsay
is going to love this food.
It's simple food. It's basic
food. It's feel-good food,
but it's done very well
and fresh.
Okay.
but it's done very well
and fresh.
Okay.
Boiled shrimp.
Thanks, darling.
My first Louisiana shrimp.
Yeah, they're really soft.
They should peel easily and sort
of pop out of the shell,
but I'm struggling
to peel them.
Hmm. I mean, that was nasty.
What I'm struggling for here
is the lack of freshness.
They feel and taste
slightly mushy,
which is a big disappointment.
Candace,
were the shrimps fresh?
They're fresh frozen.
Fresh frozen.
But you can buy fresh shrimp
within a mile from here.
Yes, yes, yes.
But you can buy fresh shrimp
within a mile from here.
Yes, yes, yes.
The frozen shrimp
taste like.
Oh, sorry. Crap.
He wanted to know why
we would get frozen shrimp
when you can go
to, like, the market
and get 'em fresh
every day.
Okay.
It's not uncommon
to have frozen shrimp because
some things are okay frozen.
How we look
on the oysters?
Comin' right now.
All right.
Wow,
that back wall is hideous.
what a mess.
Do you have two seconds,
please?
Yes.
please?
Yes.
What's with the, uh,
the swamp decor?
Whose idea was that?
Um, mine
and my husband's.
Too eat in a swamp?
For--for children
or for adults?
For both.
For both.
For both.
Oysters Cortello.
All right, here we go.
Okay, thank you.
All right.
What the hell is that?
These are
the oysters Cortello.
Oysters Cortello.
So I suppose
you go like that...
So I suppose
you go like that...
Wow, they're dreadful.
Oysters named
after the owner.
I certainly wouldn't
put my name on that.
I wouldn't even put
my enemy's name on that.
Take it for you?
Mm-hmm.
Okay.
Thank you.
That's depressing, isn't it?
They're just...
Oysters Cortello--I don't know
what to say about that.
I eat them myself.
I think they're delicious.
Absolutely delicious.
Absolutely delicious.
Oysters Cortello
just ain't workin'.
This is killin' me,
not to know what he's saying.
This is the fried
chicken steak, right?
Correct.
Thank you.
You're welcome.
Blander than anything.
No seasoning, no care.
Look at that. Ugh.
Candace,
what the hell is that?
Looks like he's just
had a giraffe's tongue
cut out and deep fat fried.
People complain that the quality
of the food here is horrible.
People complain that the quality
of the food here is horrible.
Unbelievable.
Darryl's not listening
to the feedback that he gets,
and he's gonna do
what he wants to do.
Darryl.
Yep.
He said that it looks
like somebody cut out
- a giraffe's tongue, battered and fried it.
- I'm not gonna agree with that.
It didn't look that way to me.
I mean, that's what
normally goes out.
It's a good product.
Said it looked like
we cut out a giraffe's tongue.
Well, well, well.
Thanks, love.
Well, well, well.
Thanks, love.
Doesn't look fantastic...
But it tastes delicious.
Who made that?
Emil makes it.
Mmm, mmm, mmm.
I'm just so happy
That Chef Ramsay likes
the bread pudding.
It feels great
to end on a good note.
Loved the bread pudding.
He liked the bread pudding?
There we go.
Loved it.
I took full responsibility
for the bread pudding.
That is all me. Darryl doesn't
really have influence on that.
Thank God. Thank God
he likes something I did.
Thank God. Thank God
he likes something I did.
I'll take that
any day.
Hello.
Hello, chef.
And this is?
Darryl Cortello.
The owner?
Yes, Chef.
Introduce me
to your, uh, brigade.
Chef Emil Morcos.
Emil.
Good to see you, buddy.
Jason carpenter.
Jason, good to see you.
There's a lot of things
that--that need changing,
and, you know, Darryl
is--is one of them.
Can I talk about lunch?
Yes.
My God, what a disaster.
The food is below standard.
Why wouldn't you buy
fresh shrimp?
I simply don't have the time
to go to the market.
I simply don't have the time
to go to the market.
Excuse me?
Where are we?
We're in New Orleans.
Come on.
Come on, big boy.
Chicken fried steak--
disaster.
What cuts of meat
was that?
Not a very good cut.
No.
Are you proud
to serve that food?
No, sir.
Was that the same quality of
steak we were using years ago?
No, sir.
Then why have you changed
the standards?
Um, it's--
it's up to Darryl.
It that a cutting corner
method to save money, or--
No, no, no. Chef...
It that a cutting corner
method to save money, or--
No, no, no. Chef...
Yeah.
But we had diners eating all--
all lunch, full dining room,
and nothing sent back.
do you honestly think
just because they don't
send it back
that your food
is amazing?
That's good enough for you
to continue?
Now, you can't be
that stupid.
Point taken.
If you want to be that stupid,
you've got no chance.
I don't buy the fact that
it's bad quality food.
- That's.
- Hard to believe
this was
once a great place.
this was
once a great place.
Coming up,
while Darryl and Ellen
continue to be defensive...
We don't feel like
it puts out an awful product.
You don't give
a about food.
the staff goes on the offensive.
You talk to us
like dirt.
Then at dinner service,
Chef Ramsay makes
a shocking discovery.
Oh...
How the is that special
in your tiny mind?
I don't have
a tiny mind.
I'm telling you,
you have a tiny mind.
And makes an announcement
that could mean
the beginning
of the end for Zeke's.
How would you feel
if I told you all that...
How would you feel
if I told you all that...
After receiving some harsh words
from Chef Ramsay...
The food
is below standard.
Darryl has some words
of his own.
You know, chef says
everything is.
It's embarrassing, there's
nothing good about the menu,
you know, I don't
buy that.
I will never believe
the food is.
You're not gonna--I've been
eating this food all my life.
Chef Ramsay doesn't know
New Orleans food. That's it.
I mean, cut all the food down
you want. You can't break me.
It's an hour
before dinner service,
It's an hour
before dinner service,
and Chef Ramsay hopes a private
meeting with the two chefs,
Emil and Jason,
can shed some light
on the restaurant's main issues.
Okay,
so I don't get it.
Some of the things I encountered
there today were just awful.
That can't be your wish,
to cook with frozen ingredients.
We talk about it
every day...
Yep.
And it just gets swept
under the table.
I tell him, the second
he starts cutting cost
and getting
a cheaper product...
yeah, yeah.
You know it's gonna
taste like.
And trying to explain
that to him, you know--
is like talking
to this wall right here.
And trying to explain
that to him, you know--
is like talking
to this wall right here.
And how long's
it been goin' on like that?
Since right around
the time he took over.
The only thing
Darryl and Ellen see is money,
and that's what scares me.
Their whole purpose is money,
money, money, money, money.
Feel like my hands
are so tied
as far as ordering goes,
everything goes,
the only other option was
to leave, me and him both go.
Yes.
You know, what do you do,
just walk out the place?
I mean, we got a lot of personal
memories in this place,
just to walk out of it.
granted, I-I get that,
but it doesn't stop you
from having your voice.
Everybody here is just
kind of waiting for the place
to belly up and go find
a new job somewheres else.
to belly up and go find
a new job somewheres else.
I'm here to help put this
frickin' place back on the map.
Yes, sir.
You're absolutely right.
We have only two options--
Chef Ramsay or God,
and I don't think the second
coming's happening anytime soon.
- Thanks for the catch-up.
- Thank you.
After gaining some insight
from Jason and Emil...
Hey, I need
shrimp portions.
Chef Ramsay is eager to see
how this restaurant functions
- in a dinner service.
- uh, how does this work?
Uh, Emil.
Uh, Emil.
When were these done?
Um, last night.
Why are they bagged?
Really?
What's the idea of putting
everything in bags?
Portion size.
Portion size.
I like to have everything
in quantitative perspective.
If I give too much,
you get a happy customer here.
You don't get a good customer.
They're happy because
they're getting three times
what they should be getting.
I'm getting nothing.
I don't make money on that.
I'm getting nothing.
I don't make money on that.
Hi, welcome to Zeke's. How many
do you have in the party?
Four.
It's Chef Ramsay's first time
in Louisiana...
Come right
this way, please.
And not surprisingly,
Zeke's is completely
booked.
And tonight our special
is lasagna.
I got a seafood platter,
no oyster, sub shrimp.
I'm at the expo station. I like
to see all the food go out.
Side of new potatoes, Darryl.
I, uh, make sure every dish goes
out like I want it to go out.
I, uh, make sure every dish goes
out like I want it to go out.
Can I run anything?
No.
Shrimp platter!
Can any of that go?
I'm waiting on dishes
to complete their order.
It doesn't concern you that
food's just dying in the window?
Well, we're pushing
as hard as we can.
Bloody hell.
Expediting's one thing,
standing here and saying
nothing is another.
Wow, wow.
It's an hour
into dinner service,
and the first wave of food
is finally making its way
out to the customers.
sorry about the wait.
they are backed up.
out to the customers.
sorry about the wait.
they are backed up.
Let me get, uh, your server.
My apologies.
And the food
isn't the only thing
- that's getting a chilly reception.
- May I ask something?
Would you mind not
standing there like that?
It's so dour. I think
you can be more proactive.
I don't want to hover,
you know.
But you can make
yourself busy.
Okay, I got it.
I'm ready.
Good.
Thank you.
All right,
look what I got.
What's that one?
Lasagna.
Lasagna. When was
the lasagna made?
Last Thursday.
Lasagna. When was
the lasagna made?
Last Thursday.
Last Thursday. And today
is Thursday, right?
Correct.
Serving them stuff
from a week ago.
Help me to understand that,
uh, that stupidity.
Made the pan,
we didn't sell it all,
it's wrapped up in portions,
and, uh, frozen.
Not that
that's a bad thing.
Lasagna--it's all done
fresh cooked, and, uh,
we'll wrap the portions up
separately,
we'll put 'em in the freezer.
it works.
It is the best lasagna
you're going to get.
It's the special, right?
- Yes, it is.
- Okay, so how the is that special in your tiny mind,
- Yes, it is.
- Okay, so how the is that special in your tiny mind,
when it's cooked
a week ago?
I don't have
a tiny mind.
I'm telling you,
you have a tiny mind.
It can't be that special
if you're gonna stand here
and tell me that
it's special--
this--the product
is good.
Darryl runs this kitchen
With 90% bravado, and, you know,
the other 10%, he just wings it.
- This is a good product.
- This is good food.
My God. it's getting worse.
Yeah, he's a tough nut,
your, uh, expediter.
So we have
a special today--
when do you think
that lasagna was made?
Today.
when do you think
that lasagna was made?
Today.
Homemade lasagna?
Right.
Last Thursday.
How can it be that special
when it's from a week ago?
well, you know,
it's frozen,
so it's not, like, sitting
there getting mildew on it,
and our customers
absolutely love the lasagna.
You're missing
the point.
I don't think that's
our biggest issue is lasagna.
I mean, that's absolutely
incorrect.
What do you think
they would feel like
if you told them today's special
was cooked a week ago, frozen.
I don't know,
I mean, uh, I'm sure they
would probably be surprised
that it was so good and that it
was made last week and frozen.
Shall I ask
them all?
Shall I ask
them all?
Would you like me
to walk with you?
I'm not gonna walk,
I'm gonna stand up and shout.
Oh, really?
Yeah.
When you come out
to a restaurant,
and you read
today's specials,
for instance,
a beautiful homemade lasagna,
would you expect that lasagna
to be made today?
Yes!
All right, ladies and gentlemen,
how many of you
have ordered lasagna?
How would you feel
if I told you all
How would you feel
if I told you all
that today's lasagna
that's being served
was made a week ago?
This is humiliating.
After making
a shocking discovery
about today's special...
When was
the lasagna made?
Last Thursday.
Chef Ramsay made an announcement...
Today's lasagna that's being
served was made a week ago.
That is not sitting well
with customers.
My apologies to those
that have ordered the lasagna.
Have a look at the potential
other specials.
Bon appétit. Thank you.
- Thank you.
- This is humiliating.
It's absolutely better,
of course, when it's fresh
It's absolutely better,
of course, when it's fresh
and served right out of
the pan, but it's not horrible.
I've just told
the customers
that today's lasagna
was reheated from a week ago.
The feedback
was shock, horror.
86 the lasagna?
Yes, sir.
With Chef Ramsay's announcement
fresh in their minds...
Get the check? Okay.
Customers have seemed
to have lost their appetite.
me.
Did y'all eat already?
Yeah, I had the lasagna.
After witnessing a dinner
service full of problems...
Do you have
two seconds, please?
Yes, absolutely.
Chef Ramsay is anxious
to have a chat with the owners.
Oh, dear.
Did you hear
the customers tonight
when I told them
the lasagna was a week old?
Did you hear?
Here's what happens--
cook the lasagna,
and it doesn't sell.
do you throw it away?
No, we don't throw it away.
We wrap it.
I'm here to help,
but I'll tell you what,
I can't help you when
you're standing there
and trying to come up with
excuses to why the customers
and trying to come up with
excuses to why the customers
paid good money for frozen
that cooked a week ago,
and you call it
a special.
we don't feel like
it puts out an awful product.
You don't give a
about food.
That's not true.
Your passion's about
portion control,
measurements, frozen foods
reheated in a microwave.
Restaurants don't run
like this.
I disagree.
I disagree with that
also, definitely.
Trust me, you are not
a restaurateur.
You the owner?
You paying rent here?
When you start dealing
with all this crap,
and your name's on that lease,
then you tell me
what you want to do.
After being stonewalled
by owners in denial...
Morning.
Good morning, Chef.
Chef Ramsay has called
a staff meeting...
Two minutes, please.
Hoping to bring all
of the restaurant's issues
into the open.
okay,
I want you
I want you
to tell me
the frustrations,
the anger,
and the things that
really upset you the most.
Emil.
Uh...
I-I just feel as though
I'm getting pounded
with a mallet
constantly when
I walk into this place.
I went from working
40 hours
to working about 50,
for $400 a week.
that pisses me off.
I feel that we don't
get any respect.
I'm here all the time.
I'm here all the time.
I don't get to eat lunch.
I should have a meal.
I should have
a shift meal.
This is messed up.
We are talked down to
like we're dirt,
and it's not right.
Listen, um,
I really appreciate
the openness and the honesty.
I knew it was bad,
but I didn't quite understand
it had hit that level of hurt.
I think it's just--it's just sad
that we're all sitting here
and that we actually even
have to be at this point.
I think we all--
the whole group of us here
are pretty much struggling.
the whole group of us here
are pretty much struggling.
No one's getting
that message across.
I need to get through
to them.
Darryl and Ellen
are about to arrive.
I want you
to tell them.
Everybody was saying
what they wanted to say
and getting it off their chest,
but it's kind of different
from telling Chef Ramsay
versus telling Darryl.
Don't be nervous.
I don't want you to be afraid.
I've got your back.
Okay?
Okay?
And here they are.
Good morning.
Good morning.
Morning.
I've been here having
a staff meeting, um,
we've gone through
some issues this morning,
that's been
bothering them,
but rather than
me trying to tell you
how they feel,
I think
they should speak.
Certainly.
Who's gonna go first?
I'll go first.
I'll go first.
I don't feel
as though we, uh,
gain much respect
around here.
And I don't
think that you,
as an owner,
have our back.
Candace, Ashley,
is that how you feel?
You really do talk to us
like dirt sometimes.
My intent is not
to talk down to somebody.
But that's how
it comes out.
Jason,
talk to Darryl,
please.
please.
My biggest problem
that I have is just
I don't think you have a clue
as to how this place runs.
Me?
Yeah.
Wow.
I think that you're
so stuck on the numbers,
the actual essence
of having a restaurant
and serving good food
and giving customer service
and happy employees--
that that's gone.
I-I don't understand.
We hear it every single night
and every single day
from our customers,
what needs to be changed
and why they don't come back.
and why they don't come back.
We let you know these things,
and you don't give a.
Nothing's done.
You don't care.
Wow.
Pay--pay's just
ridiculous here.
I really don't want
to break down,
'cause I-I've been here
a long time.
Mm-hmm.
And I'm not getting paid
Jack.
For somebody to be here
that long...
I've been here
since 2006,
Why haven't I never
got a pay raise?
Okay, let me say
something real quick,
since we're all telling
the truth--
first of all,
Darryl and I have taken
thousands and thousands
of dollars
out of our personal account
to pay your paychecks.
So why not just
close the place down?
We're not giving up.
We don't want to give up.
If you want to give up, that's
fine, this isn't your business.
We don't want
to leave each other,
We don't want
to leave each other,
because we all love each other.
we don't want to leave.
Not at all, but I need to make
money to support my family.
You know what?
So do we.
Y'all are acting like it's us
against y'all, and it's not.
This is a business.
We have costs and expenses.
I asked you
to take that pay cut.
It's either that, or labor costs
get so high, I'm out.
But you can go on five
vacations in the summer.
And you're struggling
for money.
Right.
That is up.
That is up.
Period.
If you don't want to be here,
don't be here.
After Chef Ramsay arranged
for the staff
to air their grievances...
I don't think you have a clue
as to how this place runs.
The defiant owners
are not having any of it.
If you don't want to be here,
don't be here.
If I were piling up
money back there,
then I could see you
being pissed off.
But we're not piling up
money back there.
I can't show appreciation
in dollars at this point.
They maybe have
this picture of me
with this pile of money going,
"Ha ha ha,
with this pile of money going,
"Ha ha ha,
nobody's gonna get it."
We don't have the money.
I'm accepting the truth
from you guys,
accept it from me, please.
Things aren't going well,
I understand that,
but in terms of morale,
there's an air of discontent.
They feel abused. And I'm not
saying the staff are perfect,
but you're the owners,
and you set an example.
We have to fix
what's broken within.
And--
So how about
starting over again
and turning the page
and the beginning
of a new chapter?
I understand
those frustrations.
I understand
those frustrations.
You are wonderful people,
so I want you all here,
and you will have my respect,
I guarantee that from me.
And there's a lot of love
for you guys from Ellen and I,
and I truly mean that.
Good. We did
make some progress.
The air is clearer.
Okay, it's a new day
here at Zeke's.
I've got some ideas that
I need to, uh, put into place
to really start putting
this place back on the map.
- Thank you.
- Honestly, I don't think that Darryl and Ellen
heard what--
what we were saying.
He was just saying
what was right
He was just saying
what was right
just to get Chef Ramsay
off of his back.
We'll see what happens.
After attempting to open
Darryl and Ellen's eyes
to the staff morale problems,
Chef Ramsay has devised a plan
to test the chefs
and showcase their abilities.
Okay, it's been so obvious
That you've been
handcuffed by Darryl.
And here's what
we need to do--
show Darryl
how creative,
how inspirational,
how exciting you can be
with seafood.
there's a grocery store
with seafood.
there's a grocery store
literally 2 miles
away from here, okay.
Have a look at the ingredients,
get inspired,
come back, get creative.
I want to see that on a plate.
Yeah?
Thank you, Chef.
- Good.
- Right now I'm pretty jacked up.
Gordon Ramsay
said himself, said,
"Jason, time for you
to be inspired.
Go let it happen.
Let's see what you got."
All right, let's see
what they got fresh.
How may I help you?
Redfish fresh?
Just put it out
hour and a half ago.
That's what
we're looking for.
It's extremely liberating
to have this freedom
- to showcase and do what we want to do, cook good food.
- Very nice to meet you.
- to showcase and do what we want to do, cook good food.
- Very nice to meet you.
Thanks, guys.
I am, uh, looking for red onions with asparagus.
Red pepper.
This'll be the last thing I'll
get, then we're ready to ride.
There it is.
There it is.
Showcase the skills.
So happy?
Very happy.
Think of something creative
and really let it go, yeah?
Yes, sir.
Okay, off you go,
guys, yeah?
I'm gonna do the chicken fried
steak at the same time, okay.
Own it, yeah?
Yes, Chef.
You gonna put a little
lime juice in there?
Yes, more lime juice.
I'm not done yet with it.
Okay, good.
Yes, more lime juice.
I'm not done yet with it.
Okay, good.
Lovely idea,
the bacon and--
cheddar grits.
Cheddar, nice.
So in terms
of the inspiration,
tell me what it is.
tried to keep it Southern
with the grits,
fresh with the salmon,
and classic with the capers
with the onions
with the tomatoes.
good.
Keeping with the New Orleans
theme, redfish
and then grilled vegetables,
fresh rice,
fresh ingredients.
just a fun dish.
Pretty good job.
The difference
in night and day, let me
tell you that. beautiful.
Now you say nothing.
You didn't cook them.
I cooked them.
Do you understand?
Yes.
Okay, let's go.
Okay, let's go.
Come over, guys,
please.
Wow, look at that.
You think of Louisiana, first
thing you think of is freshness,
but when I walked
into your restaurant,
what I didn't expect
was frozen seafood.
So I got my team to get
some ingredients for me.
I'd like you both just
to have a little taste.
Taste the freshness.
A beautiful char-grilled salmon
done with grits.
creamy, tasty,
it's absolutely
phenomenal.
then I got ahold
of some redfish,
it's absolutely
phenomenal.
then I got ahold
of some redfish,
marinated zucchini
with some rice
and a really nice
mango salsa.
Mmm.
Oh, my gosh,
this redfish is delicious.
It's phenomenal.
It's absolutely phenomenal.
Phenomenal?
Absolutely.
Watching them eat my dish and
not knowing that it was mine
and to say that,
you know, it looked like--
- it was from their heart.
- I'd like you to have a little taste
of that chicken fried
steak.
I just lightly pounded it
and then fried it twice,
so it should just melt
in your mouth.
It does melt,
literally.
Yeah?
Literally melted, Chef.
I couldn't believe
how good it was.
I couldn't believe
how good it was.
The presentation
was beautiful,
and it was fresh ingredients,
and they tasted wonderful.
They're all
absolutely phenomenal.
You can taste
the difference?
Absolutely.
Now there's something you need to know
about the seafood dishes.
I didn't cook them.
The two chefs
put those dishes together...
Wow.
The seafood dishes--
are your boys.
Delicious.
Absolutely--
Wow.
They really are.
They're phenomenal.
It really opened my eyes
to what I-I-I wasn't letting
them do, honestly.
to what I-I-I wasn't letting
them do, honestly.
Food is art, and I was not
letting them create their art.
These aren't just delicious,
they're beautiful, and they come
from inside of you. I know that.
- You did a fantastic job.
- It feels really good that Darryl and Ellen
recognize my potential,
and I think that my abilities
have been shown, and hopefully,
this is the first step forward.
this is the new Zeke's.
I can see that's
what we're looking for.
All I could really
think to myself was,
about time
you see it.
Really good job.
Well done.
- It's incredible.
- Coming up...
Oh, my gosh!
It's the biggest
restaurant redesign
Oh, my gosh!
It's the biggest
restaurant redesign
in the history
of Kitchen Nightmares.
This has surpassed anything
I could possibly imagine.
But it all could be for nothing
if Darryl can't stick with
Chef Ramsay's new plan.
How we lookin'?
Three chops and alligator?
Slow down for one minute,
let us catch up.
Everybody, stop!
Just stop!
After finally having
at least a small breakthrough
with the owners,
Chef Ramsay decides to have
his team work through the night
on the biggest restaurant
makeover they have ever done.
Right, good morning.
Morning, Chef.
Excited? Are you ready
to see the new Zeke's?
Yes.
Let's go. Welcome
to the new Zeke's. Here we go.
Oh, wow.
Come in, please.
Oh, my God.
Oh, my God.
Are you kidding me?
In, in, in!
Oh, nice.
Oh, my gosh.
Oh, that's nice.
Look at that.
Oh, my God.
Oh, that's nice.
Look at that.
Oh, my God.
Let's start
with the walls.
Gone is the swamp.
Look at all the--
all the old doors.
Reclaimed doors,
they've got that nostalgia,
and it's got that
comfort feel, right?
feels like home.
Look at this!
You've got the most amazing
chairs--brand-new chairs.
It just feels
authentic.
Let me say this, please--
please.
You have found our identity.
Wonderful.
Wonderful.
This is us.
I'm astonished,
I mean, truly.
I'm astonished,
I mean, truly.
I didn't really have
any expectations,
But this has surpassed anything
I could possibly imagine.
There is one more thing
I'd like to show you.
You're gonna start
peeing your pants.
Oh, man, that's it.
Look at that.
There we are--
our boil house.
Oh, my gosh!
From shucking your oysters
to cooking your shrimp,
this is gonna be a substantial
part of the menu,
and, Emil, it's gonna
take so much pressure
off you and Jason.
this should just run on its own,
off you and Jason.
this should just run on its own,
and it should almost double
the turnover.
Did I see you smile again?
That's the second time
in 24 hours, huh?
They're gonna arrest you
for being too happy.
Chef Ramsay has given
this staff, this place,
my family, our friends,
our customers,
a new beginning.
it's unbelievable.
Honestly, when people would
ask me where I worked,
I would never say Zeke's,
I'd just say I'm a cook.
mm-hmm.
Now I-I-I'm proud to say
that I work here.
A new beginning
and a new identity for Zeke's.
Along with making the décor
more inviting,
Chef Ramsay has replaced Zeke's
outdated stale menu
Chef Ramsay has replaced Zeke's
outdated stale menu
with a modern update
of classic
New Orleans cuisine.
- Oh, my gosh.
- My goodness, me.
This is gonna put Zeke's
back on the map.
Be careful, it's fresh.
Every dish
is absolutely beautiful.
Okay, let's start off,
top of the table--
Zeke's house boil, yes--
bucket o' shrimps, yes,
bucket o' blue crabs.
A great, sharing,
festive,
localized bucket.
push them, okay?
Back on the menu,
the entrées--
Back on the menu,
the entrées--
pecan encrusted catfish
served with a classic
tartar sauce and a herb salad.
Country fried steak--
big hit.
Say no more.
Sausage gravy.
Delicious.
Slightly heated, that gravy.
It's got a nice little burn
in the back of your throat.
Blackened alligator,
wonderful Creole sauce,
absolutely delicious.
This has now become,
not the old Zeke's,
your Zeke's.
thank you.
You've got
your identity.
Now make it yours.
Absolutely incredible.
Beautiful.
Come here.
Yes. Oh, thank you.
Come here.
Yes. Oh, thank you.
Come here.
The way chef created
the menu and the dishes,
uh, they don't have a menu
like that around here.
Dig in, enjoy.
So not only do we have something
great to put on the table,
but it's not
anywhere around.
Nobody else has it.
Oh, my God,
it tastes so good.
The menu is phenomenal.
I'm proud to have it
and excited and can't wait
for everybody else
to come in and try it.
it's delicious.
I feel right now
we have the most diverse
Louisiana Southern menu,
I mean, we very well
may have the best menu.
Rich in flavor,
rich in texture. Wow.
Rich in flavor,
rich in texture. Wow.
Hi, guys, welcome to Zeke's.
The community of Metairie
had a love affair
with this restaurant
that went sour...
Enjoy, enjoy, enjoy.
Shrimps are amazing.
Chef Ramsay's revamp
and tonight's relaunch
will be a strong indicator
if it's possible
for this love affair to resume.
And with so many changes
in place,
and so many people
in the dining room,
Chef Ramsay is hoping
the boil house
Chef Ramsay is hoping
the boil house
will take some of the pressure
off the kitchen.
Any, uh, any orders
over there in the boil house?
No.
Nothing in the boil house,
already,
so get hold of the waitresses,
call them in, and say,
"Right, start pushing them."
We've gotta use that place.
Gotta get used to that.
Let's go.
Rachel, sell boil food.
I'm trying.
Sell one, okay. Sell one
to a big table, please?
Tonight we have
a, um, special,
it's boiled lobster for two.
And I don't know
if you saw it on the menu,
but we sell it
by the bucket.
two comin' right up.
Two buckets of lobster
for table five.
Can I get two buckets
of lobster, please?
Can I get two buckets
of lobster, please?
Put a little bit
of butter on there,
give it a nice
little glaze, okay. Good.
That's it.
Two lobsters, let's go.
Look what I have
for y'all.
Y'all enjoy.
It looks good.
- Wow.
- With the boil house now being utilized...
It's good.
And satisfying customers...
It's really good.
It's clearly allowed
some breathing room
for the kitchen.
8 minutes on baked crab,
that's 33.
However, it's now up to Darryl
to manage the time wisely.
I worked hard today.
Let's make it happen.
You've gotta focus
on that window.
Communicate
with these guys.
Communicate
with these guys.
One table leaving,
one table working,
so we don't get
bogged down, yes?
Yes, Chef.
I need an alligator.
I need a strip.
Give me three minutes
on that.
Let's go!
We need to put food up there
and cook it as fast as we can.
Green tomatoes, char-grilled
oysters, I need it fast.
Let's work one at a time.
It's not a race.
How we lookin'--
three chops and an alligator?
Hold on one second,
Darryl.
Smothered chop,
how we lookin'?
Darryl, slow down for
one minute, let us catch up.
- Hell.
- With Darryl calling multiple tickets
at the same time...
grits, mash,
sweet potatoes!
And more focused on speed
than anything else...
And more focused on speed
than anything else...
What ticket
is it for?
The kitchen is now
completely confused.
How's my
pecan catfish?
Where's my New York strip?
It's gotta go.
Just put 'em in the window,
and we'll figure out
how to plate 'em.
Yes, whatever
you've got.
- Make sure it's done, huh?
- I was being told that I need this, this, and this right now,
and I just try and move as fast
as I can and get the food out.
No garnish?
No.
Goes in the window
like that.
Darryl has managed
Darryl has managed
to get the cooks
producing the food
at a much quicker pace...
Thank you.
But the dishes
are not at the level
that they should be.
Sorry, is that--
is that cooked?
Eh.
It's not, is it? Excuse me.
Can I get you another one, sir?
Sure.
Yeah.
Guys, the fish is raw.
Not tonight.
Just--just stop.
Oh, man.
24 is out!
Everybody stop!
What a joke.
It's relaunch night at Zeke's...
Smothered chop,
how we lookin'?
Darryl, slow down
for one minute,
let us catch up, huh?
And with Darryl pushing
the cooks,
food is leaving
the kitchen quickly...
Can I get you
another one, sir?
Sure.
Unfortunately, it's also
coming back quickly.
Guys, the fish is raw.
Not tonight.
Just stop.
Oh, man.
Everybody stop!
Emil, Jason, come around.
I'd rather be three,
four minutes later
than rush food out there
and the coming back.
than rush food out there
and the coming back.
- Not tonight.
- An expediter should definitely
set the tone for the rest
of the kitchen.
I think Darryl
lost control of that.
Uh, it's just
a big catastrophe.
What we've got to do is focus
on one table at a time.
We've got to communicate.
Darryl, talk to me.
Don't get swamped.
Where you at?
Darryl,
what table you on?
Darryl,
take responsibility.
I had to stop,
refocus, let's get these
tickets out one at a time.
I need to do a better job
of communicating, very simply.
All right, guys,
let's focus.
Where you at now,
Darryl?
Pecan catfish
and blackened alligator.
Pecan catfish
and blackened alligator.
In his hand, Darryl.
Table one,
let's go.
Move to the next ticket.
I got 33, blackened alligator,
pecan catfish.
Comin' right now,
Darryl.
Let's go!
Following Chef Ramsay's advice
Of focusing on one table
at a time...
What table you on?
All right, table ten.
Mac and cheese,
grits is up.
Darryl and the chefs
are now in sync.
Please, let's get this
to, uh, 31.
Blackened alligator.
Awesome.
- Shrimp and grits.
- Perfectly cooked dishes are leaving the kitchen...
That's very good.
And are being enjoyed
by thrilled customers.
That's delicious.
Fox News are here.
That's delicious.
Fox News are here.
Now that this restaurant
is on its way
To a successful relaunch...
Hi.
Chef Ramsay is ready
to spread the word.
What happened with
the restaurant before?
Why did you come here?
This place was legendary,
um, it lost its way.
it's now back on the map,
and two new owners that
are gonna start their own
beginning of a new chapter.
what is the feedback you're
already getting for tonight?
That the food
is fantastic.
I mean, the menu--
it's fabulous.
Highly recommend that
you come in and try it.
Let's finish,
let's finish.
Somebody get this
to 14, please.
I will.
No more tickets comin' in.
Let's get this stuff outta here.
No more tickets comin' in.
Let's get this stuff outta here.
Delicious.
- That's a wrap, Jack.
- The end of the night,
the way it ended,
made you feel good.
I think Darryl showed
more personality tonight
than he showed
in the last few years.
We still have some
improvements to make,
but you can see
it's on the right track.
nice job.
Good night, ladies.
Thank you. Thank you so much.
Okay,
tonight was about
establishing a new Zeke's.
And you achieved it.
Yes, yes.
It's my first time
in New Orleans.
It's my first time
in New Orleans.
me,
did you give me a challenge.
Okay?
If Chef Ramsay
told me a week ago
that all these changes
were gonna happen...
Right on, my darling.
I don't think I would have
really believed it.
May I just have
a quick word with you two?
Amazing.
Look at this place.
The potential's huge.
I know.
Fantastic.
It's now your Zeke's.
Run with it.
And, Darryl,
you do care.
And you do have a heart--
a big heart.
Show it to your staff.
Indeed, I will.
Show it to your staff.
Indeed, I will.
Don't--don't hide that.
I'm ready to do--do things
the right way,
ready to get moving.
It's a new--it's a new life.
It's new energy.
Good job.
Thank you, thank you,
thank you.
Good night. Good night,
good night, good night.
Thanks, Chef.
Whew.
We had a lot of issues here
when I first arrived.
The staff were at war
with the owners,
the food was miserable,
and the restaurant
was seriously struggling
for an identity.
But what I witnessed
was a phenomenal comeback,
and how fitting is that?
that it took place here,
and how fitting is that?
that it took place here,
in the most resilient city
across America--
New Orleans.
Week-old lasagna,
not so special.
In the weeks that followed,
a glowing report
on the local news...
As a family, as a restaurant,
it's back on the map.
Brought a surge of customers
to the restaurant.
Hi, how are y'all?
Darryl and Ellen
are doing their best
to raise staff morale.
you all did
an excellent job.
I can't do this
without you guys.
And a reaching out
to the community...
And a reaching out
to the community...
We really thank you all for
coming. That means a lot to us.
Thanks.
Put Zeke's
back on the map.