Kitchen Nightmares (2007–2014): Season 4, Episode 7 - DownCity - full transcript
Crabby Abby is running Downcity down into the ground.
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Tonight on
Kitchen Nightmares...
Chef Ramsay heads
to Rhode Island
and finds an owner
in complete denial.
I absolutely think
you're full of.
Her restaurant may be
failing...
Dreamer!
But from the minute Chef Ramsay
sets foot in the door,
Owner Abby battles him...
That was embarrassing.
That's impossible.
Every step of the way.
Bring it on.
This hot-headed owner
Seems incapable of listening...
- Listen to me!
- I'm not gonna listen to your.
Not just to Chef Ramsay,
but also her staff...
As long as you work
for me,
you do it my way.
enough said.
If you cannot follow my rules,
then get the out.
If you cannot follow my rules,
then get the out.
And even comments
from her customers.
- They're not raw!
- He's full of!
Abby is a complete
psycho bitch.
Can Chef Ramsay get through
to this stubborn owner?
Abby, you've got to understand
how frustrating this is.
Fix it. You fix it.
You stuck up,
precious little bitch!
Or will this defiant,
proud woman be so delusional...
You are insane!
You are insane!
All you want!
You are insane!
I'm insane?
You're insane!
That she chases her
one last hope out the door?
Just get the out of my restaurant!
You want me to go?
Just get the out of my restaurant!
You want me to go?
Get the out of my restaurant please!
I will go.
If you're looking for
a peaceful evening...
Are you still here?
Not now, guys, please.
This is the one kitchen
nightmares
you might want to avoid.
I would rather
this restaurant close
than have him in here.
Providence, Rhode Island,
home to seven colleges
and a thriving art scene.
This renaissance city is
a constant beehive of activity.
In 2005, Abby
and her best friend Rico
bought a restaurant
called Down City,
smack in the center
of town.
Rico and I were
on the beach one day,
And I told him that I was
interested in buying Down City.
And he said, "I want to own
a restaurant too."
And he said, "I want to own
a restaurant too."
I was spending a lot of money
in restaurants
eating and drinking,
and I figured why not
give myself the money instead?
Make it a double.
He has a full-time
day job,
an my job is to take care of
everything in this restaurant.
You start with
all the specials,
I'm gonna get the wine.
okay.
I've been in the restaurant
business for 33 years,
So the decisions I make,
I really don't consult Rico
about them, I just do them.
And this would go perfectly
with the pork special.
And I was putting
100% of my faith in Abby.
But at this point,
it's not going well.
I need more asses
in the seats.
I think it's
a beautiful restaurant.
I think our menu is creative,
and the food is good.
I don't know what's wrong.
It's all up.
Abby has a blindfold on because
she doesn't want to admit
that she's part
of the problem.
Just give him--
no, let me do it.
Abby acts like...
Whatever! Don't argue!
Cruella de vil.
Whatever! Don't argue!
Cruella de vil.
I just want an answer
when I call something out!
Abby is a complete
psycho bitch...
I just want an answer!
Which is a recipe
for utter disaster.
I am fixing it.
I checked it before I left.
Is this really
happening?
I'm not yelling.
I'm talking.
They think that this is
a democracy, and it's not.
If you cannot follow my rules,
then get the out.
As long as you work for me,
you do it my way. Enough said.
It's basically Abby's way
or the highway.
And it's definitely why
her restaurant's failing.
Welcome to my nightmare.
If people are complaining
about the food,
maybe there's something wrong
with the food.
It is impossible for the fries
to be ice cold!
Maybe just Abby saying
it's great
does not make it great.
That's how the plate
is prepared.
Do you not like it?
No?
She built this 50-item menu
that is just horrible.
They hate the chicken paillard.
What?
Nobody can say anything about
the menu because it's her menu.
She takes it personally.
Maybe they're not
the right decisions,
but they'Remy
decisions.
I have to get Abby on board
to move forward
I have to get Abby on board
to move forward
Because my life is
at stake here.
All I think about is why
people are not coming
to my restaurant.
If something happened here where
I had to declare bankruptcy,
it could very strongly
affect my day job.
That's stress.
We've got all these bills
to pay this week,
andthat'sthe stack.
this week?
I've called upon
Chef Ramsay
because of his honesty
and bluntness.
But he's gonna have
his work cut out for him.
But he's gonna have
his work cut out for him.
I guarantee.
Hello.
Oh, Chef Ramsay.
Welcome to Down City.
How are you?
Nice to meet you.
Likewise.
My pleasure.
And your first name is?
Abby.
Abby, good to see you.
And you're the owner?
I'm the owner,
general manage, everything.
My business partner isn't here.
He'll come in tonight.
Okay, great.
Yeah, his name's Rico.
Right.
So you're trained
classically in terms of--
Absolutely not.
You would not want me
to cook you anything.
Oh, really? And on
a scale of one to ten,
Oh, really? And on
a scale of one to ten,
mark the food.
what would you say?
Where are we?
It's a ten.
Wow. Wow, wow, wow.
Yeah.
Perfect.
I'm starving.
Because the room service
next door was shocking.
Wait a minute,
wait--
the room service next door
was shocking?
What do you mean
it was shocking?
There's a little hotel next
door--a little boutique hotel.
We do the room service
for that hotel.
What was the problem?
Honestly?
Yeah.
That was embarrassing.
Why? What did you have?
This pissy, grainy soup
that was stone-cold.
Hold on, it gets worse.
that was stone-cold.
Hold on, it gets worse.
Crab cakes that were
stone-cold in the center.
It was just, like,
this bowl of mush.
Disgusting.
Disgusting.
Disgusting?
Well, I was, like,
"Oh, damn, he went there.
He just really went there."
That's impossible.
That's impossible
that the crab cakes are
stone-cold.
Are you telling me
I'm exaggerating?
I think you're one
of those customers
that I would fire
immediately. yeah.
You fire customers?
I have.
Okay.
Well, let me sit down
and eat.
Can I suggest something?
I don't want you
to suggest anything,
because if you're now telling me
that that room service
because if you're now telling me
that that room service
was you at your best,
I'm myself
before I start eating,
let me tell you that.
wow. wow.
Wow.
I don't know what
he's talking about.
Blah blah blah blah blah.
Where would you like me
to sit?
We're gonna go
right over here.
Thank you. Excellent.
Describe the food for me.
Um, comfort food.
Middle of the road.
Middle of the road?
When was the last time
somebody sent food back?
- Today.
- Oh, you did.
Wow. Wow, wow, wow.
I'm sorry.
Okay, I'll look through
the menu.
Okay, I'll look through
the menu.
Could I suggest something, or
no, you don't want a suggestion?
If you're gonna talk to me
honestly, fine.
If you're gonna start,
you know, going defensive--
I'm not gonna get
defensive.
I'm just defending
what we do here.
Now, Abby, I'm not here
to argue with you.
You asked me to come here
and look at this place
to help you out.
Let's get one thing
clear straight away.
Cut the.
Okay.
If you're gonna sit there
and start with me--
I'm not sitting,
I'm standing.
I'm gonna go for your balls.
Big time.
Wow.
You just told me
five minutes ago
that the food's
ten out of ten,
the room service is perfect.
Basically, I'm going to eat,
and then I'm going to leave,
Basically, I'm going to eat,
and then I'm going to leave,
unless you start
telling me the truth.
I don't know where
you're coming from.
Let me eat the food.
I absolutely think you're
full of.
I've been here five minutes,
and already you're in denial.
I'm not in denial.
I will back up anything
my kitchen does.
Fine. I'm open-minded.
Can I order the food?
Absolutely.
Thank you so much.
Go for it.
Appreciate it.
Wow, what a welcoming.
Welcome to Providence.
I didn't know they did
female cage fighters.
Holy crap.
Boy, I can't wait
till Rico gets here.
Hi, how are you?
I'm grumpy. How are you?
Good, good, good.
My name is Josh.
I'm grumpy. How are you?
Good, good, good.
My name is Josh.
Josh.
I'll be taking care of you.
Welcome to Down City.
So nice to see
that friendly face.
Thank you.
Is the owner, Abby,
always that defensive?
Yeah.
It's scaring me.
Okay, appetizers. Calamari.
"Crispy rings
with hot, sweet pepper sauce."
Yeah, I'll go for some of that.
Okay.
You don't spell "peppers"
like that either.
No, I guess you don't.
I didn't even notice that.
How long have you been here?
Three years.
Three years. Okay.
3-way nachos.
3-way nachos.
It says "It's a party
in my mouth."
Yeah.
Well, if it's good enough
to be put on the menu,
I'm gonna try it.
So I'll go for
"party in your mouth."
okay.
And the award-winning
meatloaf.
That's our claim to fame.
Brilliant.
Thanks, Josh.
You're welcome.
Please, may God--
we don't die in Rhode Island.
Okay, this is
Gordon Ramsay's order.
Let's make
Gordon's food.
I'm a good cook,
but it's not my menu.
Of course I want
to do well,
but I'm not sure
what Chef Ramsay's gonna think.
He's, like, "Is this how you
spell 'peppers' in America?"
He's, like, "Is this how you
spell 'peppers' in America?"
Three Ps. 'Cause
it's p-e-p-p...
Yeah.
There's three ps in that.
There is.
Hi. How are you?
How are you?
Nice to meet you. Jason.
Likewise. Gordon.
Good to see you.
So you're...the waiter.
Head waiter. Yes.
Dining room manager. Yes.
Brilliant.
And being the head waiter,
how would you describe
the food here?
Below par.
Abby said it was a ten.
So I'm in for a treat.
Yeah.
Calamari.
Okay.
This is the crispy
calamari.
Calamari. Yes.
Ew.
Calamari. Yes.
Ew.
And why is it looking
so wet?
It's a sauce that
they toss it in.
Say that again.
You fry it...
They fry it.
And then you...
Then they toss it
in sauce.
It's soaking wet.
All the crispy batter's
just coming off.
You know, it's not everybody's
cup of tea--it's not mine.
It's certainly not mine either.
However, I'm optimistic.
What do you think?
No.
I'm sorry.
I mean, look at that there.
I'm sorry.
I mean, look at that there.
Oh, my God.
I'm done on that one.
Yeah? I'll get rid of it
for you?
I don't understand it.
Thank you.
You're welcome.
Wow.
Soggy, chewy,
disgusting calamari. Shocking.
What'd he say about it?
He spit the calamari
back out.
That's hysterical.
What was he bitching about?
He spit it out.
I'm gonna go
at his throat today.
And this is the party
in your mouth.
This is the party
in my mouth.
It should be.
The top plate's
very hot.
It looks dreadful.
It looks dreadful.
I think I've just
thrown up in my mouth.
What a mess. Oh, boy.
I take it that was one party
you didn't want to attend.
It wasn't a party in my mouth.
It was like a funeral
in my mouth.
A funeral?
Yeah.
Well, it kind of
does look
like something died.
What's the matter with that?
It's gross.
- What?
- We're not doing too good here.
I was ready to, like...
choke him.
Maybe this is
the one thing he'll like.
Maybe this is
the one thing he'll like.
He doesn't like anything.
Maybe this'll be
the one.
What, the meatloaf?
Maybe this'll be it.
Here you are.
That's the meatloaf.
Okay.
And this is the
Award-Winning--
The Award-Winning
meatloaf.
I'm excited. Thank you.
You're welcome.
Doesn't move on there,
does it? Whew.
Wow.
That's disgusting.
What do we think?
Wow.
It's not even hot.
I'm sorry.
It's sort of lukewarm,
solidified chunks of crap.
It's sort of lukewarm,
solidified chunks of crap.
That's pretty much
the norm.
It must be frikkin' embarrassing
for you to serve this.
It is embarrassing.
I don't like
the meatloaf here at all.
We set ourself up
for disappointment
when we put "Award Winning"
in front of it.
What was the problem
with the meatloaf?
It's disgusting.
Can you be
more specific?
I didn't hear what he said.
You're gonna have to ask him.
Abby and Chef Ramsay are
gonna go to blows.
Can I have a word
with the team?
It's inevitable.
It's going to happen.
So the food was shocking.
Low-par, disgusting,
dated!
Low-par, disgusting,
dated!
So who is the head chef here?
We don't really
have one, but I guess--
What do you mean
you don't have a head chef?
But I guess I'm
the closest thing.
Closest?
What does that mean?
Talk to me, Abby.
That means that I fired
my other chef,
and he took over,
and I didn't want
to give him a title
until he proved to himself
that he could handle
a kitchen.
Abby, what you're employing
is a ship
with no captain at the helm,
and a team
desperate for guidance.
and a team
desperate for guidance.
No guidance is
no standards.
No standards is
not consistency.
So who came up
with the menu?
This is American
comfort food.
Somebody's dreaming here.
I did. I did.
I take full responsibility
for the menu.
You have no cooking background,
but you put the menu together?
Abby, you've for to understand
how frustrating this is.
It's ridiculous!
I don't know what to say.
Fix it. You fix it.
That's why you're here.
Oh, come on, Abby.
How can I fix it when you stand
there in front of your team
How can I fix it when you stand
there in front of your team
rating you and your restaurant
and your food
ten out of ten?
Dreamer!
I don't think it's as bad
as you say it is.
Okay, stop being
in denial!
Can you be more specific
about the meatloaf?
What did you not like
about the meatloaf?
Oh,!
Can you say something
besides--
You're loopy!
I've been called
worse than that.
Wake up and admit
it's!
Bring it on.
Oh, come on.
Bring it on.
What do you mean,
"Bring it on"?
To have Chef Ramsay say
everything you've done,
To have Chef Ramsay say
everything you've done,
everything that you've
dreamed of doing is...
I was blown away.
I need some fresh air.
Coming up on
Kitchen Nightmares...
- Here we go.
- The battle intensifies.
You're in ,
and you can't accept it!
you!
Abby reaches her breaking
point...
- I'm not gonna listen to you.
- But so does Chef Ramsay.
You stuck up,
precious little bitch!
It's a blow-up so explosive...
Get the out of my restaurant!
You want me to go?
That it rivals anything chef
Ramsay has ever faced before.
She's deluded,
that woman.
That's coming up
on Kitchen Nightmares.
After Chef Ramsay's
harsh critique...
The food was shocking.
Dated and tasteless!
Abby has a conversation
With the one person she believes
is always right...Herself.
So what do I do?
Like, just get out
of the restaurant business?
Then, obviously,
my 33 years in the business
is, like, worthless,
and I have no idea
what the I'm doing.
Okay...
I think I'm going to open up
that hotdog stand on the beach.
I think I'm going to open up
that hotdog stand on the beach.
Want some tea
or something?
No.
I believe,
from the bottom of my heart,
that's he's wrong.
I really don't care
what he does.
He's completely
full of.
Like, seriously,
our meatloaf is, like,
what put us on the map.
I mean, it's great.
I don't like the meatloaf.
You really don't?
I honestly don't.
We had it
the other night together.
What? What didn't
you like about it?
I think our food
is mediocre.
I think our food
is mediocre.
Like, it's not--
Mini me, seriously!
You're telling me now
you don't like it?
I eat it
'cause we're here.
This is not my
restaurant of choice.
I will not dine here
in my off time.
You're saying,
for what we serve--
Comfort food, meatloaf,
pasta, steak, whatever--
you're saying--
No.
So now you're all telling me
that you don't like the menu?
I feel stabbed
in the back, I guess.
You're just hitting me
with this now?
You know what
we're up against
if we even opened our mouth
about the menu once?
Every time we opened
our mouth,
"you don't know anything."
"you don't know anything."
We're all at a point now
where we're just, like,
if this is what she wants,
let's just serve it out.
We'll take it out of the window
and bring it to the table.
What are we gonna have
an opinion about now?
This is.
No, no, no, no.
This is . No!
Talk to us.
Without a doubt,
she's in denial.
It's an hour before
dinner service,
And Down City's other owner,
Rico, shows up...
Hello.
Unaware of what happened
earlier.
But that's quickly about
to change.
How are you?
I don't even know how
to answer that.
I think it's time
for Abby to find out
I think it's time
for Abby to find out
that the outbursts and
the treating employees badly--
it is definitely time she had
someone other than myself
telling her,
"You can't be doing this."
Really? Wow.
Make it a double.
Oh...
How are you?
I'll get up, and
I'll go say hi.
Gordon?
Good to see you.
Nice to meet you.
I'm Rico.
Rico. Now,
have you got two minutes?
Nice to meet you.
I'm Rico.
Rico. Now,
have you got two minutes?
Sure.
We're gonna catch you up.
Where should we go?
Yeah, let's go in there.
He may rip me apart too,
But I just want
this restaurant to work.
So let's get
turning it around.
What a day. Obviously,
you weren't here for lunch.
Just explain what you do
during the day.
I work for a credit union
during the day.
I do their mortgages
for 'em.
Okay. Wow.
Financing?
Yes, financing.
And then you bought
a restaurant.
Then I bought a restaurant.
How's that worked out
for you so far?
Oh, horribly.
If we had to
close this tomorrow,
what are you in for?
. Really?
Mm-hmm.
. Really?
Mm-hmm.
This is quite serious
, now.
Oh, yeah.
What happens
if it fails?
I could possibly lose
my day job.
Really?
Because I'm in
the financial field.
I'm advising people
on what to do
with their mortgaging and
financing their properties
and things like that.
so you're up to there.
You've got a big stake
in this restaurant,
and a huge amount of jeopardy
if it fails.
Mm-hmm. You're right.
There's a line that I walk
in here--a very fine line.
I have a lot at stake.
I have a lot at stake.
But I totally let Abby
run the restaurant,
and maybe that's a mistake
on my part.
With dinner service
already underway...
What about something
to drink to get you started?
Chef Ramsay is eager to spend
some time in the kitchen
to see how it functions.
Wow, tight behind the line.
So who's doing what?
Explain the line to me.
, why is
the place so messy?
Is the kitchen
normally this filthy?
The last couple days,
it's been, uh,
a lot going on.
a lot going on.
That is foul.
With the kitchen in disarray,
Chef Ramsay goes on the hunt
to find out
what is lurking below.
Oh, my God.
Ah, this is gross
down here.
Holy crap.
Look at that.
Lamb bones.
Just dumped in there
like that.
What is that?
Chicken carcasses.
Oh, my God.
And while Chef Ramsay
has his hands full
In the walk-in...
God knows what that is.
Abby has her hands full
in the dining room.
Abby has her hands full
in the dining room.
Abby...
I need a new calamari
with the sauce on the side,
'cause he says
it's too mushy.
Can I have another calamari
with sauce on the side, please?
Is it? Yeah, let me
take it out the way for you.
I need a spin dip.
This is cold.
I'm going out of my mind
right now.
It's a nightmare.
Can we just 86
this special?
Every single one of them
has been sent back.
Uh, Rico, Abby.
I need one minute.
Just both of you
together, one minute.
Just both of you
together, one minute.
Why right now?
Like, are you kidding me?
Have a look in there.
Look at the state of what
they're cooking out of.
Have you any idea
what's in what box?
Uh, what goes where?
Over here, there
you got a little bag
of chicken carcasses.
On this one here,
you've got some
raw chicken,
cooked pork there.
This is you with 30 years
in the business.
Yeah, hold on.
It gets worse.
I don't know what that is.
Well...
Looks like cheese
or something.
But what is that there?
What is that?
What, are you lost
for words?
What, are you lost
for words?
The place is a filthy mess.
Look, what is that?
Lamb bones?
Who's organizing this?
You haven't got
a head chef?
Jimmy is my head chef.
So we have a head chef.
Before, you weren't ready
to confirm he was
the head chef.
All of a sudden, we discover
a mess down here, now...
He's appointed.
What happened?
What?
I was talking to Rico.
It has nothing to do with you.
Has nothing to do with me?
No.
Excuse me, what do
you think I'm doing?
I mean, I--I'm trying--
I mean, I--I'm trying--
You're being a.
This wasn't like this before.
It wasn't like this.
Hold it,
hold on a minute!
You're calling me a?
I am!
You stuck up,
precious little bitch!
Let me tell you something!
Oh, boy.
Here we go.
Listen to me.
I'm not gonna
listen to you.
You're in denial!
I'm not in denial!
You are. Yes, you are.
I am not in denial!
- And you can't even accept it.
- You.
Go walk out then!
I am!
you!
There you go.
Flip the bird.
That's your attitude.
And that's your partner.
I'm really sorry,
but this wasn't like this
before I got here?
She's deluded, that woman.
She's deluded, that woman.
You are insane!
You are, like--
Yeah, brain me all you want!
These excuses
that you're insane!
I'm insane?
You're insane!
- You've got to admit the truth!
- You're insane.
That refrigerator
was not like that
before you got here.
You're in denial.
Flip out again!
I would never allow that
refrigerator to look like that.
The moldy lamb bones?
I don't even talk
to my staff like this!
Why don't you get the
out of my restaurant?
Want me to go?
I would love you to go.
Get the out
of my restaurant, please!
You are so in denial!
You need therapy!
You're a disgrace
to this industry.
You're a disgrace
to this industry.
you, and get
out of my restaurant.
Are you still here?
Not now, guys, please?
him.
Right from the beginning,
Chef Ramsay and Abby
have clashed.
Stop being in denial!
I don't think it's as bad
as you say it--
Dreamer.
But after a confrontation
Over the state
of the walk-in...
You're being a.
This wasn't like this.
You're calling me
a?
Abby has completely lost it.
You are insane!
You are, like--
Yeah, brain me
all you want!
These excuses
that you're insane!
I'm insane?
You're insane!
And while she has had enough
of Chef Ramsay...
Get the out
of my restaurant, please.
Get the out
of my restaurant, please.
You are so in denial!
You need therapy!
He has had enough of her.
You're a disgrace
to this industry.
You, and get
out of my restaurant.
Are you still here?
Not now, guys, please?
him.
Chef Ramsay.
Hey, guys, I need
some privacy, please.
This is, uh, too serious.
And I'm not gonna
jeopardize 25 years
busting my ass off
in this industry
to take that
from someone
so in denial.
Mm-hmm.
I really don't need this.
I would rather
this restaurant close
than have him in here.
That refrigeration unit
was a mess.
Mm-hmm.
Behind the line
was a mess.
I know.
I'm really sorry.
Honestly, she's got
to start listening.
I-I know, and I don't
know how to make her do it.
I really...I don't know.
I really...I don't know.
Is he--he's coming back
tonight, isn't he?
I don't give a
where he goes.
He can go to hell
for all I care.
If you want me to leave,
I'm out of here.
Absolutely not.
Absolutely not.
Okay, I need...
your help.
You have my 100% support.
100%.
Okay, I'm gonna
go for a walk.
I'll come back.
Okay?
Okay.
Thank you.
Thank you.
Abby needs to be on board
with us
and stop her denial
of everything.
and stop her denial
of everything.
We have to break
through it.
I feel pretty.
How would you feel
if someone is telling you
that your life's work
and everything you've dreamed
of doing for your whole life,
um, is?
So now I'm completely
questioning myself.
And I hope we can
have a conversation
about what needs to be done
in this restaurant.
After a volatile evening
that included a massive
blowup with Chef Ramsay
and a weak dinner service,
and a weak dinner service,
Abby has been
clearly humbled
and seems ready
to finally listen
to what Chef Ramsay
has to say.
Okay, let's agree
on something.
Today's been
a day?
Mm-hmm.
Absolutely.
Yeah?
I'm not here to rub
your face in it,
let's get that right.
Okay.
But Abby, you know,
I've had failure
in my life.
But one thing I'm not in
is denial.
And when I do
make a mistake,
I admit it.
I understand.
So tomorrow we need
to start
being honest and open
so I can start rebuilding.
so I can start rebuilding.
I can't rebuild on B.S.
I agree.
I want you to be here.
I want you to help me get
this restaurant to where
I need it to be.
Where we know
it can be.
Yep.
Tomorrow we start again.
Get some rest.
It's a new day,
and Abby and Rico
are on board for change.
Morning, morning, morning.
But before that can happen,
Chef Ramsay wants
to give the staff
something they have been
rarely given:
something they have been
rarely given:
a chance to talk freely
without getting fired.
So this is what
we're gonna do.
I want each of you
to write down...
Some questions.
And direct them
to the person you want...
them to answer.
This is going to be
another hell day for me.
Don't sign your name.
It's anonymous.
I knew that if we
were gonna do an exercise.
Um, in talking
about the restaurant,
I knew that it was all
gonna be directed at me.
Thank you very much.
Thank you very much.
Okay, good.
Here's the, uh,
the first one.
Wow. Abby.
"Why is the menu so huge?"
We, uh,
just, um,
to give the customer
more choices.
But the amount of dishes
is absurd.
And the more dishes,
the lower the standard.
Uh, Abby and Jimmy.
"The quality of the food
needs to improve.
How can we fix it?"
Good question.
And it all comes down
to menu size.
With as many items
as there are,
With as many items
as there are,
if you prep
50 items just
for dinner alone,
and then the dessert menu,
you can't prep
enough stuff...
Yeah.
It's like you--
you just can't do it.
Who's putting
all those dishes on there?
Abigail.
Abby.
When I put
this menu together,
I just expected my staff
to just do this menu.
Abby.
"Why do you not allow
"anyone to express
their opinions
without it being seen
as a personal attack to you?"
without it being seen
as a personal attack to you?"
Since I bought
this restaurant,
I became a defensive...
Bitch.
I question and I get upset
at the fact that you're
questioning what I'm doing.
That's paranoia.
We do care about
this restaurant.
You are our friend.
So we want
to see you succeed,
and the answer I've gotten
from you in the past is,
"you.
That's not true."
We're just here
for money.
Or we're
just here because--
What?
We're just here 'cause we can't
get other jobs and stuff.
We're just here 'cause we can't
get other jobs and stuff.
And it's--it's hurtful,
because when you invest
so much time,
and we would do
anything for you.
And I completely realize
that we've just
got to talk more
instead of me yelling
and screaming.
It can't just be
my show.
It's not the Abby show.
It's the Down City show.
Are you ready
to embrace change?
Yeah, absolutely.
Major change?
Absolutely.
I think this experience
is making Abby realize
that she has
to relinquish control.
And I think
she's going to do it,
because I think
Abby turning around
is definitely Paramount
for this restaurant to survive.
is definitely Paramount
for this restaurant to survive.
Coming up
on Kitchen Nightmares...
Can I have some food
up in the window, please?
Abby may be focused
on moving ahead...
Come on, guys.
But can her kitchen staff
step up their game?
I'm confused on where we are
for apps.
Oh, my God.
Chef Ramsay tries desperately
To save Down City
from going down.
Quit falling behind.
You've got to work together.
But this Providence restaurant
could be too hopeless
to turn around.
None of us know
what the we're doing.
Right, Jimmy, let's go, bud.
As Abby's menu was clearly
bogging down the kitchen,
Chef Ramsay has
gone through it
and scaled it back.
Tonight, we're just gonna
keep it really simple.
For tonight's dinner service,
half the items
are off the menu.
And he's introducing
a roasted chicken special.
Just cut the breast,
fat side down.
Just cut through.
Everyone's excited,
and we can't have
another night
like the previous few.
It's time to get it right.
Happy?
Happy.
Makes it a lot
more simple.
Makes it a lot
more simple.
Big time.
Folks, good evening.
Welcome to Down City.
Follow me.
Did you guys decide
on appetizers?
We're gonna have an order
of the calamari.
So we're doing
two calamaris?
Uh, let's get
the grilled chicken breast.
Chicken breast?
Yes.
I've got to get everyone
involved
if we are gonna take
Down City
to the next step,
to the next level.
All right, here we go.
Order fire,
calamari, frisee salad,
nicoise salad.
Make sure everything comes up
at the same time.
Make sure everything comes up
at the same time.
Tonight's smaller menu
is having an immediate impact.
Wipe the plates, please.
Better-prepared appetizers
are quickly leaving
the kitchen.
That's 37.
That's up.
These, um, appetizers
going to 39?
Can you help a run?
And when you combine that
with a calm and under control
Abby at the helm...
Can you run this to
the next table, please?
Down city's dinner service
is off to a good start.
Oh, yeah.
Order fire. Calamari,
another frisee salad, no egg.
Order fire. Calamari,
another frisee salad, no egg.
Jimmy, we've got to bang
all these entrees out.
I know, I know.
Here, you're on apps.
You're on table 28.
Now I'm confused
on where we are
for apps.
You need table 28.
I don't even have
a 36 up here.
I didn't say 36.
Oh, wait.
One, two, three.
Come on, guys.
There's nothing coming out.
Jimmy is supposed to be
the leader in the kitchen,
calling out tickets.
Do me a favor.
Get two of the--
oh, you're doing something?
And they just started
crossing paths.
No one seemed to know what the
hell they were doing back there.
No one seemed to know what the
hell they were doing back there.
29 and 39.
Yes or no?
No, I'm still
waiting on 28.
It's an hour and a half
into a dinner service
That started out
as promising.
Can I have some food
up in the window please?
No, dude, dude.
This couscous is runny
and gross.
But unfortunately
has declined rapidly.
They're not even here.
That's all the way down there.
They have none of this.
And, not surprisingly,
Diners are losing their
patience.
Can I get something
up on the line, please?
Yeah, right now.
Right now.
Jimmy's doing
all three sections.
He's covering the grill.
He's covering the salmon,
he's covering the chicken.
He's trying to run the kitchen
as well at the same time.
He's got nothing
behind him.
Oh, my God,
what a show.
Well, we've been here since
6:30, and it's already 25 of,
and we still don't
have our entrees.
I know, I'm gonna
go check on your entrees.
So this is not good.
I've got people that had
put their orders in
An hour and 15,
hour and a half, some of them.
Where the
was that food?
Let's, uh,
find our server
Let's, uh,
find our server
and--and let's just go.
Did that
refired chicken go?
It's right here.
Give it to him.
I need it right now.
Please.
Come on, is it your
first time at the rodeo?
Plate 'em!
Guys, they got food
dying in the window!
Chris, please!
Yeah, I can't take this.
It was a disgrace.
It was horrifying.
It was embarrassing.
Don't make this.
They just walked.
Oh, my God.
Jimmy doesn't have
any excuses anymore.
His excuse for months
has been our menu is too big.
So we give him
a smaller menu to do,
So we give him
a smaller menu to do,
and they still can't
turn it out.
So, I mean,
where do we go from here?
I need one chicken
up in the line right now.
With Abby pushing
her kitchen staff...
I'm not taking this out
until it's all up on the line.
Can I have a chicken
on the line, please?
In my hands!
Okay!
They still struggle.
Food!
Thank you.
But manage to get
the last entrees out.
Ohh!
There we go!
And that's the--
that's everything?
Start cleaning up.
Good night.
Thank you.
Good night.
Thank you.
Now an unusually calm Abby...
Jimmy.
Come out here.
Listen to me.
Is about to let loose.
What I saw tonight
was the worst show
I've ever seen--
ever, ever, ever seen!
No, I know, I know, I know.
It did not go smoothly,
but they--they--they--
"Smoothly"?
Jimmy, we were
an hour in
before more than
two dinners went out.
An hour into service.
I'm almost accepting that
none of us know what
the we're doing.
And we can't get
to the next step.
I'm actually
considering that.
After tonight,
I don't know
if I have the staff
to get it back.
if I have the staff
to get it back.
I don't know
if we can do it.
Tonight's dinner service
Was plagued by confusion
and incompetence in the kitchen.
Can I get something
up on the line, please?
I'm confused
on where we are.
Come on, is it your first
time at the rodeo?
Plate 'em!
The problems are obvious
to Chef Ramsay,
But it's time
to find out
if Abby is still
in denial.
Abby, what did
you see tonight?
What happened is
it happens all the time.
As soon as the line
gets hit
with a number of slips
at one time,
the kitchen folds,
it goes down in flames.
And, um...
And, um...
I've lost confidence
in my kitchen, um, honestly.
Jimmy...
I'm not blaming you
entirely.
I'm looking at the tools
you've got to work with.
And it's a disaster.
Behind that line,
there's no way on Earth...
This group of cooks
can pull off a new menu.
So seeing how frustrating
it's been here,
I made a call
to a very experienced
chef in my team
to be here
first thing tomorrow morning
getting your crew
getting your crew
at a respectable level.
It's cool having his chef
to help us all out.
And it's gonna be a good
experience for all of us.
Tomorrow's comeback day.
We're relaunching...
With a new menu.
Let's roll up our sleeves
and push it.
I mean, really push it.
Definitely.
Can't wait.
I'll see you first thing
in the morning.
Absolutely.
Thank you.
Good night.
I'm glad that the kitchen's
gonna be shown
what to do and how
to do it properly.
Because this is it.
It's not only
my kitchen's last chance.
It's my restaurant's
last chance.
Good morning!
Good morning.
Wow, come in.
- How are we?
- Good.
The chef that I brought in,
James,
has been here since
6:00 this morning,
supervising,
working his ass off
with your team,
getting ready for this menu.
Today, your menu
will be in keeping with
your beautiful restaurant
and your great service.
First up, the appetizers.
Come down.
Now, these are appetizers.
Pleasing on the eye
and fun.
Pleasing on the eye
and fun.
Goat cheese truffle dip.
Honey-spice chicken wings.
Meatball sliders.
Delicious.
Wow.
Now we can have a real party
in our mouth, Abby.
Can't wait!
Okay! On to the entrees.
The main event,
seared lamb chop.
Classic.
Lobster mac and cheese.
Bacon-wrapped Angus meatloaf.
Thank you.
I want you to get familiar
with the new menu.
Yes? Get up to speed
with those dishes,
have a little taste!
with those dishes,
have a little taste!
This is awesome.
That's money.
The new menu
is beyond belief.
Kind of surprised that it
came out of my kitchen.
Oh, my God, that is good.
Bacon-wrapped meatloaf.
Isn't that awesome?
Oh, my God.
It's unbelievable.
I had no idea that it
could get this good.
Oh, my God.
That's amazing.
Wow.
I've been for years
describing this restaurant
as creative comfort food.
I had no clue.
This is creative comfort food.
I've never seen Abby
this emotional.
Like, she does have
a heart in there.
She does have a soul.
It's amazing.
There is a God.
Yep.
It's relaunch night
at Down City.
And while Abby and Rico get
the front of the house
ready for the most
important night
ready for the most
important night
in the restaurant's history...
We are gonna rock
this town tonight.
Let's go, let's go.
Whoo!
Back in the kitchen...
Then we're gonna go here,
table by table until
we have to do pits, yes?
Chef James is doing the same
with the kitchen staff.
Every dish perfect,
every time.
Folks, how we doing
tonight?
Welcome, welcome.
Have you had a chance
to look at all the new and fun,
exciting menu items
that we have?
Let's go, guys, yeah?
I wanna hear you tonight,
and I wanna
hear you too, yes?
Let's go.
Only minutes into the service,
A locally-renowned
food blogger has arrived.
Stacey Place ripped apart
her last meal in the restaurant.
Stacey Place ripped apart
her last meal in the restaurant.
Abby...you recognize her?
Yeah.
You know how
important she is.
But Chef Ramsay convinced her
to give it another try.
She has 10,000 followers.
She blogs tomorrow,
we're 10,000
potential customers
back up.
I tried everything
on this menu today.
So if you have any questions,
you feel free to ask.
Oh, yeah, definitely.
The goat cheese truffle dip
really stood out
for me.
Well, that sounds
really good.
Jimmy, you and I,
we're gonna be
communicating all night.
I need the app for 37,
17, and 35.
I need the app for 37,
17, and 35.
All right.
Right now, in the window,
I need that fish and chip.
I need that slider.
Sliders up, Chef.
A reinvigorated Jimmy
Has the kitchen moving in
the right direction.
Calamari.
Sliders.
Jimmy, keep it going, yeah?
Frisee salad
on the fly!
And the new menu
is being embraced
By the customers.
Wow.
But just when it appears
as though it's gonna
be smooth sailing...
I need a chowder,
a calamari, a slider!
Jimmy, did you call
the calamari for table 30?
Jimmy, did you call
the calamari for table 30?
I just did!
Abby and Jimmy...
Listen to me.
Are having a communication
breakdown.
I need four soups and one
chowder up in the line, please.
That's incorrect.
Uh-oh, here we go again.
The repeat of last night.
The kitchen's going down.
We're.
Jimmy, focus on 37, yeah?
This is the golden ticket.
This is it!
All right, lead ticket,
I need a truffle dip.
Truffle dip takes
six minutes, yes?
Yes, sir.
All right,
get it in the oven.
Jimmy, look at me.
We're falling behind!
You've got to work together!
You've got to work together!
Come on, guys,
there's nothing coming out.
Please!
Let's get this food out.
Give me a time on
the truffle dip, please.
She's not blogging
now, is she?
What's she doing?
She's definitely blogging.
She's blogging live
from the table?
We've got bloggers
live from their table, guys.
I need a truffle dip
up on the line, right now!
Urgently, please!
I was...horrified.
We are slipping
like the night before.
They're blogging as we speak.
I wanted to, like,
just scream.
I wanted to, like,
just scream.
Come on, guys,
I need some food on the line.
There's nothing in the window.
Come on, guys!
I need to see some food
up on this line!
It's taking too long.
Literally, my kitchen
going down in flames.
Listen, Jimmy...
One minute, Abigail!
And there was literally
nothing I could do about it.
Abby, come on.
Jimmy, I need
a truffle dip.
Come on, guys!
It's 45 minutes
into dinner service.
Let's get this food out!
We've got bloggers
live from their table, guys!
And an influential
food blogger
Who can greatly affect
the future of Down City...
I need a truffle dip up on
the line, right now!
Still has not received
her appetizers.
Abby, two seconds,
quickly.
Take over.
Take over.
Let's go, Abby.
She just tweeted,
"Waiting for appetizers.
Getting hungry."
Okay, this is not
now.
Menu's there,
chefs are there.
Menu's there,
chefs are there.
I need you there.
Control it.
Yeah?
I know what you're
capable of.
Yeah.
Yes? And it's
been tough
for the last couple
of days, granted.
However, gotta
find your voice.
Okay.
All right.
Come on!
Please?
Okay, let's go.
Please.
It's definitely time
to step it up.
We want everything to go right
with that table.
And we're gonna
get the job done.
Listen, Jimmy,
they're already blogging
that they're waiting
too long for food.
Let's get this food out.
All right, how long
on a solo truffle there?
Urgently, please!
Truffle dip behind you!
Thank you.
Truffle dip and the salads.
Caesars, they are?
Caesars, they are?
With that Caesar I need
sliders and a truffle dip.
Come on, guys.
Abby?
Abby, read that
discreetly.
"Truffle dip amazing."
Yes?
Yeah.
Come on.
Keep it going, yes?
Entrees, make sure
they come together, okay?
Fire that table,
please, yeah?
Jimmy! Table 37.
Did you fire?
I did fire.
Good.
So we got everything.
With Abby focused
on the task at hand...
Come on!
Let's get loud back there.
And Jimmy in full control
of his kitchen...
You guys can fire
that fish and chip.
Quality entrees are quickly
heading out to the dining room.
Med-rare lamb chops.
Salmon, ribs, filet.
Med-rare lamb. Heard.
The food looks amazing.
The food looks outstanding.
Absolutely amazing.
It appears as though
blogger Stacey Place
has reached her verdict.
Yeah?
Yeah?
And she's not the only one.
Do you like that?
And those chips,
aren't they delicious?
A lot better than
last night, right?
- Yeah, definitely.
- How was everything?
Delicious.
The flavor was right there.
Everything was great.
Great. Thank you
so much for coming in.
And we're gonna
see you again.
I was living an absolute
kitchen nightmare.
And my dream just came true,
and I'm in absolute shock.
Like, this is the restaurant
I've always wanted.
Those are your
last two desserts.
Jimmy...
It was awesome.
Thank you.
It's a new Down City.
I'm just absolutely
loving it.
Right.
Last night,
I said Down City
needed to make
a comeback tonight.
We did just that.
Well done.
Each and every one of you
pulled off
a great service.
Customers loved the food.
Abby, how do you feel,
babe?
I feel beyond belief,
fantastic.
I feel beyond belief,
fantastic.
Looking back at it now,
I was so unprofessional.
Why don't you get the
out of my restaurant?
- Want me to go?
- Get the out of my restaurant, please!
The new Abby
is professional.
I just want
to continue learning.
It's just made me
such a better leader.
Come on then.
Give me a hug.
You're not gonna ask me,
I'm gonna ask you.
That's right.
I, Gordon Ramsay,
are asking you for a hug.
Come here.
Huh?
I absolutely love
Chef Ramsay, and, uh,
I'm gonna miss him
when he goes.
I'm gonna miss him
when he goes.
Thank you very much,
Gordon.
Not at all.
This restaurant is getting
back on the map
that it hasn't
been on in a while.
And I know it's only
going to get better.
Good night.
Thanks, chef.
Thank you.
Whew, without question
the biggest transformation
this week is Abby,
which I never expected.
As Abby goes,
so goes Down City.
If she can keep her cool,
this restaurant's
gonna be a huge success.
Wow...party in my mouth?
Please.
Whoo!!
Whoo!!
After Chef Ramsay left,
Chef James stayed on
and continued
to train the cooks.
It gets prepped
and put away.
Allowing Jimmy
the chance to thrive.
All right,
the meatloaf's being plated.
That settles the lead.
And Abby rewarded him
with a promotion.
I wanted to introduce
to all of you
our head chef,
James Bjurman.
Let's give itup.
Thank you.
Eager to spread the word
About their
upgraded restaurant...
Nice to meet you.
Abby and Rico hit the town.
Abby and Rico hit the town.
This is a crispy pork belly
in a lettuce cup.
Doing some grassroots marketing
by giving out samples
of their new menu.
It's right down the street.
It's walking distance.
Chef Ramsay saved my restaurant.
He really did.
But I've got to continue it.
I promise him that
the next time he comes back,
the food will be a ten.
---
Tonight on
Kitchen Nightmares...
Chef Ramsay heads
to Rhode Island
and finds an owner
in complete denial.
I absolutely think
you're full of.
Her restaurant may be
failing...
Dreamer!
But from the minute Chef Ramsay
sets foot in the door,
Owner Abby battles him...
That was embarrassing.
That's impossible.
Every step of the way.
Bring it on.
This hot-headed owner
Seems incapable of listening...
- Listen to me!
- I'm not gonna listen to your.
Not just to Chef Ramsay,
but also her staff...
As long as you work
for me,
you do it my way.
enough said.
If you cannot follow my rules,
then get the out.
If you cannot follow my rules,
then get the out.
And even comments
from her customers.
- They're not raw!
- He's full of!
Abby is a complete
psycho bitch.
Can Chef Ramsay get through
to this stubborn owner?
Abby, you've got to understand
how frustrating this is.
Fix it. You fix it.
You stuck up,
precious little bitch!
Or will this defiant,
proud woman be so delusional...
You are insane!
You are insane!
All you want!
You are insane!
I'm insane?
You're insane!
That she chases her
one last hope out the door?
Just get the out of my restaurant!
You want me to go?
Just get the out of my restaurant!
You want me to go?
Get the out of my restaurant please!
I will go.
If you're looking for
a peaceful evening...
Are you still here?
Not now, guys, please.
This is the one kitchen
nightmares
you might want to avoid.
I would rather
this restaurant close
than have him in here.
Providence, Rhode Island,
home to seven colleges
and a thriving art scene.
This renaissance city is
a constant beehive of activity.
In 2005, Abby
and her best friend Rico
bought a restaurant
called Down City,
smack in the center
of town.
Rico and I were
on the beach one day,
And I told him that I was
interested in buying Down City.
And he said, "I want to own
a restaurant too."
And he said, "I want to own
a restaurant too."
I was spending a lot of money
in restaurants
eating and drinking,
and I figured why not
give myself the money instead?
Make it a double.
He has a full-time
day job,
an my job is to take care of
everything in this restaurant.
You start with
all the specials,
I'm gonna get the wine.
okay.
I've been in the restaurant
business for 33 years,
So the decisions I make,
I really don't consult Rico
about them, I just do them.
And this would go perfectly
with the pork special.
And I was putting
100% of my faith in Abby.
But at this point,
it's not going well.
I need more asses
in the seats.
I think it's
a beautiful restaurant.
I think our menu is creative,
and the food is good.
I don't know what's wrong.
It's all up.
Abby has a blindfold on because
she doesn't want to admit
that she's part
of the problem.
Just give him--
no, let me do it.
Abby acts like...
Whatever! Don't argue!
Cruella de vil.
Whatever! Don't argue!
Cruella de vil.
I just want an answer
when I call something out!
Abby is a complete
psycho bitch...
I just want an answer!
Which is a recipe
for utter disaster.
I am fixing it.
I checked it before I left.
Is this really
happening?
I'm not yelling.
I'm talking.
They think that this is
a democracy, and it's not.
If you cannot follow my rules,
then get the out.
As long as you work for me,
you do it my way. Enough said.
It's basically Abby's way
or the highway.
And it's definitely why
her restaurant's failing.
Welcome to my nightmare.
If people are complaining
about the food,
maybe there's something wrong
with the food.
It is impossible for the fries
to be ice cold!
Maybe just Abby saying
it's great
does not make it great.
That's how the plate
is prepared.
Do you not like it?
No?
She built this 50-item menu
that is just horrible.
They hate the chicken paillard.
What?
Nobody can say anything about
the menu because it's her menu.
She takes it personally.
Maybe they're not
the right decisions,
but they'Remy
decisions.
I have to get Abby on board
to move forward
I have to get Abby on board
to move forward
Because my life is
at stake here.
All I think about is why
people are not coming
to my restaurant.
If something happened here where
I had to declare bankruptcy,
it could very strongly
affect my day job.
That's stress.
We've got all these bills
to pay this week,
andthat'sthe stack.
this week?
I've called upon
Chef Ramsay
because of his honesty
and bluntness.
But he's gonna have
his work cut out for him.
But he's gonna have
his work cut out for him.
I guarantee.
Hello.
Oh, Chef Ramsay.
Welcome to Down City.
How are you?
Nice to meet you.
Likewise.
My pleasure.
And your first name is?
Abby.
Abby, good to see you.
And you're the owner?
I'm the owner,
general manage, everything.
My business partner isn't here.
He'll come in tonight.
Okay, great.
Yeah, his name's Rico.
Right.
So you're trained
classically in terms of--
Absolutely not.
You would not want me
to cook you anything.
Oh, really? And on
a scale of one to ten,
Oh, really? And on
a scale of one to ten,
mark the food.
what would you say?
Where are we?
It's a ten.
Wow. Wow, wow, wow.
Yeah.
Perfect.
I'm starving.
Because the room service
next door was shocking.
Wait a minute,
wait--
the room service next door
was shocking?
What do you mean
it was shocking?
There's a little hotel next
door--a little boutique hotel.
We do the room service
for that hotel.
What was the problem?
Honestly?
Yeah.
That was embarrassing.
Why? What did you have?
This pissy, grainy soup
that was stone-cold.
Hold on, it gets worse.
that was stone-cold.
Hold on, it gets worse.
Crab cakes that were
stone-cold in the center.
It was just, like,
this bowl of mush.
Disgusting.
Disgusting.
Disgusting?
Well, I was, like,
"Oh, damn, he went there.
He just really went there."
That's impossible.
That's impossible
that the crab cakes are
stone-cold.
Are you telling me
I'm exaggerating?
I think you're one
of those customers
that I would fire
immediately. yeah.
You fire customers?
I have.
Okay.
Well, let me sit down
and eat.
Can I suggest something?
I don't want you
to suggest anything,
because if you're now telling me
that that room service
because if you're now telling me
that that room service
was you at your best,
I'm myself
before I start eating,
let me tell you that.
wow. wow.
Wow.
I don't know what
he's talking about.
Blah blah blah blah blah.
Where would you like me
to sit?
We're gonna go
right over here.
Thank you. Excellent.
Describe the food for me.
Um, comfort food.
Middle of the road.
Middle of the road?
When was the last time
somebody sent food back?
- Today.
- Oh, you did.
Wow. Wow, wow, wow.
I'm sorry.
Okay, I'll look through
the menu.
Okay, I'll look through
the menu.
Could I suggest something, or
no, you don't want a suggestion?
If you're gonna talk to me
honestly, fine.
If you're gonna start,
you know, going defensive--
I'm not gonna get
defensive.
I'm just defending
what we do here.
Now, Abby, I'm not here
to argue with you.
You asked me to come here
and look at this place
to help you out.
Let's get one thing
clear straight away.
Cut the.
Okay.
If you're gonna sit there
and start with me--
I'm not sitting,
I'm standing.
I'm gonna go for your balls.
Big time.
Wow.
You just told me
five minutes ago
that the food's
ten out of ten,
the room service is perfect.
Basically, I'm going to eat,
and then I'm going to leave,
Basically, I'm going to eat,
and then I'm going to leave,
unless you start
telling me the truth.
I don't know where
you're coming from.
Let me eat the food.
I absolutely think you're
full of.
I've been here five minutes,
and already you're in denial.
I'm not in denial.
I will back up anything
my kitchen does.
Fine. I'm open-minded.
Can I order the food?
Absolutely.
Thank you so much.
Go for it.
Appreciate it.
Wow, what a welcoming.
Welcome to Providence.
I didn't know they did
female cage fighters.
Holy crap.
Boy, I can't wait
till Rico gets here.
Hi, how are you?
I'm grumpy. How are you?
Good, good, good.
My name is Josh.
I'm grumpy. How are you?
Good, good, good.
My name is Josh.
Josh.
I'll be taking care of you.
Welcome to Down City.
So nice to see
that friendly face.
Thank you.
Is the owner, Abby,
always that defensive?
Yeah.
It's scaring me.
Okay, appetizers. Calamari.
"Crispy rings
with hot, sweet pepper sauce."
Yeah, I'll go for some of that.
Okay.
You don't spell "peppers"
like that either.
No, I guess you don't.
I didn't even notice that.
How long have you been here?
Three years.
Three years. Okay.
3-way nachos.
3-way nachos.
It says "It's a party
in my mouth."
Yeah.
Well, if it's good enough
to be put on the menu,
I'm gonna try it.
So I'll go for
"party in your mouth."
okay.
And the award-winning
meatloaf.
That's our claim to fame.
Brilliant.
Thanks, Josh.
You're welcome.
Please, may God--
we don't die in Rhode Island.
Okay, this is
Gordon Ramsay's order.
Let's make
Gordon's food.
I'm a good cook,
but it's not my menu.
Of course I want
to do well,
but I'm not sure
what Chef Ramsay's gonna think.
He's, like, "Is this how you
spell 'peppers' in America?"
He's, like, "Is this how you
spell 'peppers' in America?"
Three Ps. 'Cause
it's p-e-p-p...
Yeah.
There's three ps in that.
There is.
Hi. How are you?
How are you?
Nice to meet you. Jason.
Likewise. Gordon.
Good to see you.
So you're...the waiter.
Head waiter. Yes.
Dining room manager. Yes.
Brilliant.
And being the head waiter,
how would you describe
the food here?
Below par.
Abby said it was a ten.
So I'm in for a treat.
Yeah.
Calamari.
Okay.
This is the crispy
calamari.
Calamari. Yes.
Ew.
Calamari. Yes.
Ew.
And why is it looking
so wet?
It's a sauce that
they toss it in.
Say that again.
You fry it...
They fry it.
And then you...
Then they toss it
in sauce.
It's soaking wet.
All the crispy batter's
just coming off.
You know, it's not everybody's
cup of tea--it's not mine.
It's certainly not mine either.
However, I'm optimistic.
What do you think?
No.
I'm sorry.
I mean, look at that there.
I'm sorry.
I mean, look at that there.
Oh, my God.
I'm done on that one.
Yeah? I'll get rid of it
for you?
I don't understand it.
Thank you.
You're welcome.
Wow.
Soggy, chewy,
disgusting calamari. Shocking.
What'd he say about it?
He spit the calamari
back out.
That's hysterical.
What was he bitching about?
He spit it out.
I'm gonna go
at his throat today.
And this is the party
in your mouth.
This is the party
in my mouth.
It should be.
The top plate's
very hot.
It looks dreadful.
It looks dreadful.
I think I've just
thrown up in my mouth.
What a mess. Oh, boy.
I take it that was one party
you didn't want to attend.
It wasn't a party in my mouth.
It was like a funeral
in my mouth.
A funeral?
Yeah.
Well, it kind of
does look
like something died.
What's the matter with that?
It's gross.
- What?
- We're not doing too good here.
I was ready to, like...
choke him.
Maybe this is
the one thing he'll like.
Maybe this is
the one thing he'll like.
He doesn't like anything.
Maybe this'll be
the one.
What, the meatloaf?
Maybe this'll be it.
Here you are.
That's the meatloaf.
Okay.
And this is the
Award-Winning--
The Award-Winning
meatloaf.
I'm excited. Thank you.
You're welcome.
Doesn't move on there,
does it? Whew.
Wow.
That's disgusting.
What do we think?
Wow.
It's not even hot.
I'm sorry.
It's sort of lukewarm,
solidified chunks of crap.
It's sort of lukewarm,
solidified chunks of crap.
That's pretty much
the norm.
It must be frikkin' embarrassing
for you to serve this.
It is embarrassing.
I don't like
the meatloaf here at all.
We set ourself up
for disappointment
when we put "Award Winning"
in front of it.
What was the problem
with the meatloaf?
It's disgusting.
Can you be
more specific?
I didn't hear what he said.
You're gonna have to ask him.
Abby and Chef Ramsay are
gonna go to blows.
Can I have a word
with the team?
It's inevitable.
It's going to happen.
So the food was shocking.
Low-par, disgusting,
dated!
Low-par, disgusting,
dated!
So who is the head chef here?
We don't really
have one, but I guess--
What do you mean
you don't have a head chef?
But I guess I'm
the closest thing.
Closest?
What does that mean?
Talk to me, Abby.
That means that I fired
my other chef,
and he took over,
and I didn't want
to give him a title
until he proved to himself
that he could handle
a kitchen.
Abby, what you're employing
is a ship
with no captain at the helm,
and a team
desperate for guidance.
and a team
desperate for guidance.
No guidance is
no standards.
No standards is
not consistency.
So who came up
with the menu?
This is American
comfort food.
Somebody's dreaming here.
I did. I did.
I take full responsibility
for the menu.
You have no cooking background,
but you put the menu together?
Abby, you've for to understand
how frustrating this is.
It's ridiculous!
I don't know what to say.
Fix it. You fix it.
That's why you're here.
Oh, come on, Abby.
How can I fix it when you stand
there in front of your team
How can I fix it when you stand
there in front of your team
rating you and your restaurant
and your food
ten out of ten?
Dreamer!
I don't think it's as bad
as you say it is.
Okay, stop being
in denial!
Can you be more specific
about the meatloaf?
What did you not like
about the meatloaf?
Oh,!
Can you say something
besides--
You're loopy!
I've been called
worse than that.
Wake up and admit
it's!
Bring it on.
Oh, come on.
Bring it on.
What do you mean,
"Bring it on"?
To have Chef Ramsay say
everything you've done,
To have Chef Ramsay say
everything you've done,
everything that you've
dreamed of doing is...
I was blown away.
I need some fresh air.
Coming up on
Kitchen Nightmares...
- Here we go.
- The battle intensifies.
You're in ,
and you can't accept it!
you!
Abby reaches her breaking
point...
- I'm not gonna listen to you.
- But so does Chef Ramsay.
You stuck up,
precious little bitch!
It's a blow-up so explosive...
Get the out of my restaurant!
You want me to go?
That it rivals anything chef
Ramsay has ever faced before.
She's deluded,
that woman.
That's coming up
on Kitchen Nightmares.
After Chef Ramsay's
harsh critique...
The food was shocking.
Dated and tasteless!
Abby has a conversation
With the one person she believes
is always right...Herself.
So what do I do?
Like, just get out
of the restaurant business?
Then, obviously,
my 33 years in the business
is, like, worthless,
and I have no idea
what the I'm doing.
Okay...
I think I'm going to open up
that hotdog stand on the beach.
I think I'm going to open up
that hotdog stand on the beach.
Want some tea
or something?
No.
I believe,
from the bottom of my heart,
that's he's wrong.
I really don't care
what he does.
He's completely
full of.
Like, seriously,
our meatloaf is, like,
what put us on the map.
I mean, it's great.
I don't like the meatloaf.
You really don't?
I honestly don't.
We had it
the other night together.
What? What didn't
you like about it?
I think our food
is mediocre.
I think our food
is mediocre.
Like, it's not--
Mini me, seriously!
You're telling me now
you don't like it?
I eat it
'cause we're here.
This is not my
restaurant of choice.
I will not dine here
in my off time.
You're saying,
for what we serve--
Comfort food, meatloaf,
pasta, steak, whatever--
you're saying--
No.
So now you're all telling me
that you don't like the menu?
I feel stabbed
in the back, I guess.
You're just hitting me
with this now?
You know what
we're up against
if we even opened our mouth
about the menu once?
Every time we opened
our mouth,
"you don't know anything."
"you don't know anything."
We're all at a point now
where we're just, like,
if this is what she wants,
let's just serve it out.
We'll take it out of the window
and bring it to the table.
What are we gonna have
an opinion about now?
This is.
No, no, no, no.
This is . No!
Talk to us.
Without a doubt,
she's in denial.
It's an hour before
dinner service,
And Down City's other owner,
Rico, shows up...
Hello.
Unaware of what happened
earlier.
But that's quickly about
to change.
How are you?
I don't even know how
to answer that.
I think it's time
for Abby to find out
I think it's time
for Abby to find out
that the outbursts and
the treating employees badly--
it is definitely time she had
someone other than myself
telling her,
"You can't be doing this."
Really? Wow.
Make it a double.
Oh...
How are you?
I'll get up, and
I'll go say hi.
Gordon?
Good to see you.
Nice to meet you.
I'm Rico.
Rico. Now,
have you got two minutes?
Nice to meet you.
I'm Rico.
Rico. Now,
have you got two minutes?
Sure.
We're gonna catch you up.
Where should we go?
Yeah, let's go in there.
He may rip me apart too,
But I just want
this restaurant to work.
So let's get
turning it around.
What a day. Obviously,
you weren't here for lunch.
Just explain what you do
during the day.
I work for a credit union
during the day.
I do their mortgages
for 'em.
Okay. Wow.
Financing?
Yes, financing.
And then you bought
a restaurant.
Then I bought a restaurant.
How's that worked out
for you so far?
Oh, horribly.
If we had to
close this tomorrow,
what are you in for?
. Really?
Mm-hmm.
. Really?
Mm-hmm.
This is quite serious
, now.
Oh, yeah.
What happens
if it fails?
I could possibly lose
my day job.
Really?
Because I'm in
the financial field.
I'm advising people
on what to do
with their mortgaging and
financing their properties
and things like that.
so you're up to there.
You've got a big stake
in this restaurant,
and a huge amount of jeopardy
if it fails.
Mm-hmm. You're right.
There's a line that I walk
in here--a very fine line.
I have a lot at stake.
I have a lot at stake.
But I totally let Abby
run the restaurant,
and maybe that's a mistake
on my part.
With dinner service
already underway...
What about something
to drink to get you started?
Chef Ramsay is eager to spend
some time in the kitchen
to see how it functions.
Wow, tight behind the line.
So who's doing what?
Explain the line to me.
, why is
the place so messy?
Is the kitchen
normally this filthy?
The last couple days,
it's been, uh,
a lot going on.
a lot going on.
That is foul.
With the kitchen in disarray,
Chef Ramsay goes on the hunt
to find out
what is lurking below.
Oh, my God.
Ah, this is gross
down here.
Holy crap.
Look at that.
Lamb bones.
Just dumped in there
like that.
What is that?
Chicken carcasses.
Oh, my God.
And while Chef Ramsay
has his hands full
In the walk-in...
God knows what that is.
Abby has her hands full
in the dining room.
Abby has her hands full
in the dining room.
Abby...
I need a new calamari
with the sauce on the side,
'cause he says
it's too mushy.
Can I have another calamari
with sauce on the side, please?
Is it? Yeah, let me
take it out the way for you.
I need a spin dip.
This is cold.
I'm going out of my mind
right now.
It's a nightmare.
Can we just 86
this special?
Every single one of them
has been sent back.
Uh, Rico, Abby.
I need one minute.
Just both of you
together, one minute.
Just both of you
together, one minute.
Why right now?
Like, are you kidding me?
Have a look in there.
Look at the state of what
they're cooking out of.
Have you any idea
what's in what box?
Uh, what goes where?
Over here, there
you got a little bag
of chicken carcasses.
On this one here,
you've got some
raw chicken,
cooked pork there.
This is you with 30 years
in the business.
Yeah, hold on.
It gets worse.
I don't know what that is.
Well...
Looks like cheese
or something.
But what is that there?
What is that?
What, are you lost
for words?
What, are you lost
for words?
The place is a filthy mess.
Look, what is that?
Lamb bones?
Who's organizing this?
You haven't got
a head chef?
Jimmy is my head chef.
So we have a head chef.
Before, you weren't ready
to confirm he was
the head chef.
All of a sudden, we discover
a mess down here, now...
He's appointed.
What happened?
What?
I was talking to Rico.
It has nothing to do with you.
Has nothing to do with me?
No.
Excuse me, what do
you think I'm doing?
I mean, I--I'm trying--
I mean, I--I'm trying--
You're being a.
This wasn't like this before.
It wasn't like this.
Hold it,
hold on a minute!
You're calling me a?
I am!
You stuck up,
precious little bitch!
Let me tell you something!
Oh, boy.
Here we go.
Listen to me.
I'm not gonna
listen to you.
You're in denial!
I'm not in denial!
You are. Yes, you are.
I am not in denial!
- And you can't even accept it.
- You.
Go walk out then!
I am!
you!
There you go.
Flip the bird.
That's your attitude.
And that's your partner.
I'm really sorry,
but this wasn't like this
before I got here?
She's deluded, that woman.
She's deluded, that woman.
You are insane!
You are, like--
Yeah, brain me all you want!
These excuses
that you're insane!
I'm insane?
You're insane!
- You've got to admit the truth!
- You're insane.
That refrigerator
was not like that
before you got here.
You're in denial.
Flip out again!
I would never allow that
refrigerator to look like that.
The moldy lamb bones?
I don't even talk
to my staff like this!
Why don't you get the
out of my restaurant?
Want me to go?
I would love you to go.
Get the out
of my restaurant, please!
You are so in denial!
You need therapy!
You're a disgrace
to this industry.
You're a disgrace
to this industry.
you, and get
out of my restaurant.
Are you still here?
Not now, guys, please?
him.
Right from the beginning,
Chef Ramsay and Abby
have clashed.
Stop being in denial!
I don't think it's as bad
as you say it--
Dreamer.
But after a confrontation
Over the state
of the walk-in...
You're being a.
This wasn't like this.
You're calling me
a?
Abby has completely lost it.
You are insane!
You are, like--
Yeah, brain me
all you want!
These excuses
that you're insane!
I'm insane?
You're insane!
And while she has had enough
of Chef Ramsay...
Get the out
of my restaurant, please.
Get the out
of my restaurant, please.
You are so in denial!
You need therapy!
He has had enough of her.
You're a disgrace
to this industry.
You, and get
out of my restaurant.
Are you still here?
Not now, guys, please?
him.
Chef Ramsay.
Hey, guys, I need
some privacy, please.
This is, uh, too serious.
And I'm not gonna
jeopardize 25 years
busting my ass off
in this industry
to take that
from someone
so in denial.
Mm-hmm.
I really don't need this.
I would rather
this restaurant close
than have him in here.
That refrigeration unit
was a mess.
Mm-hmm.
Behind the line
was a mess.
I know.
I'm really sorry.
Honestly, she's got
to start listening.
I-I know, and I don't
know how to make her do it.
I really...I don't know.
I really...I don't know.
Is he--he's coming back
tonight, isn't he?
I don't give a
where he goes.
He can go to hell
for all I care.
If you want me to leave,
I'm out of here.
Absolutely not.
Absolutely not.
Okay, I need...
your help.
You have my 100% support.
100%.
Okay, I'm gonna
go for a walk.
I'll come back.
Okay?
Okay.
Thank you.
Thank you.
Abby needs to be on board
with us
and stop her denial
of everything.
and stop her denial
of everything.
We have to break
through it.
I feel pretty.
How would you feel
if someone is telling you
that your life's work
and everything you've dreamed
of doing for your whole life,
um, is?
So now I'm completely
questioning myself.
And I hope we can
have a conversation
about what needs to be done
in this restaurant.
After a volatile evening
that included a massive
blowup with Chef Ramsay
and a weak dinner service,
and a weak dinner service,
Abby has been
clearly humbled
and seems ready
to finally listen
to what Chef Ramsay
has to say.
Okay, let's agree
on something.
Today's been
a day?
Mm-hmm.
Absolutely.
Yeah?
I'm not here to rub
your face in it,
let's get that right.
Okay.
But Abby, you know,
I've had failure
in my life.
But one thing I'm not in
is denial.
And when I do
make a mistake,
I admit it.
I understand.
So tomorrow we need
to start
being honest and open
so I can start rebuilding.
so I can start rebuilding.
I can't rebuild on B.S.
I agree.
I want you to be here.
I want you to help me get
this restaurant to where
I need it to be.
Where we know
it can be.
Yep.
Tomorrow we start again.
Get some rest.
It's a new day,
and Abby and Rico
are on board for change.
Morning, morning, morning.
But before that can happen,
Chef Ramsay wants
to give the staff
something they have been
rarely given:
something they have been
rarely given:
a chance to talk freely
without getting fired.
So this is what
we're gonna do.
I want each of you
to write down...
Some questions.
And direct them
to the person you want...
them to answer.
This is going to be
another hell day for me.
Don't sign your name.
It's anonymous.
I knew that if we
were gonna do an exercise.
Um, in talking
about the restaurant,
I knew that it was all
gonna be directed at me.
Thank you very much.
Thank you very much.
Okay, good.
Here's the, uh,
the first one.
Wow. Abby.
"Why is the menu so huge?"
We, uh,
just, um,
to give the customer
more choices.
But the amount of dishes
is absurd.
And the more dishes,
the lower the standard.
Uh, Abby and Jimmy.
"The quality of the food
needs to improve.
How can we fix it?"
Good question.
And it all comes down
to menu size.
With as many items
as there are,
With as many items
as there are,
if you prep
50 items just
for dinner alone,
and then the dessert menu,
you can't prep
enough stuff...
Yeah.
It's like you--
you just can't do it.
Who's putting
all those dishes on there?
Abigail.
Abby.
When I put
this menu together,
I just expected my staff
to just do this menu.
Abby.
"Why do you not allow
"anyone to express
their opinions
without it being seen
as a personal attack to you?"
without it being seen
as a personal attack to you?"
Since I bought
this restaurant,
I became a defensive...
Bitch.
I question and I get upset
at the fact that you're
questioning what I'm doing.
That's paranoia.
We do care about
this restaurant.
You are our friend.
So we want
to see you succeed,
and the answer I've gotten
from you in the past is,
"you.
That's not true."
We're just here
for money.
Or we're
just here because--
What?
We're just here 'cause we can't
get other jobs and stuff.
We're just here 'cause we can't
get other jobs and stuff.
And it's--it's hurtful,
because when you invest
so much time,
and we would do
anything for you.
And I completely realize
that we've just
got to talk more
instead of me yelling
and screaming.
It can't just be
my show.
It's not the Abby show.
It's the Down City show.
Are you ready
to embrace change?
Yeah, absolutely.
Major change?
Absolutely.
I think this experience
is making Abby realize
that she has
to relinquish control.
And I think
she's going to do it,
because I think
Abby turning around
is definitely Paramount
for this restaurant to survive.
is definitely Paramount
for this restaurant to survive.
Coming up
on Kitchen Nightmares...
Can I have some food
up in the window, please?
Abby may be focused
on moving ahead...
Come on, guys.
But can her kitchen staff
step up their game?
I'm confused on where we are
for apps.
Oh, my God.
Chef Ramsay tries desperately
To save Down City
from going down.
Quit falling behind.
You've got to work together.
But this Providence restaurant
could be too hopeless
to turn around.
None of us know
what the we're doing.
Right, Jimmy, let's go, bud.
As Abby's menu was clearly
bogging down the kitchen,
Chef Ramsay has
gone through it
and scaled it back.
Tonight, we're just gonna
keep it really simple.
For tonight's dinner service,
half the items
are off the menu.
And he's introducing
a roasted chicken special.
Just cut the breast,
fat side down.
Just cut through.
Everyone's excited,
and we can't have
another night
like the previous few.
It's time to get it right.
Happy?
Happy.
Makes it a lot
more simple.
Makes it a lot
more simple.
Big time.
Folks, good evening.
Welcome to Down City.
Follow me.
Did you guys decide
on appetizers?
We're gonna have an order
of the calamari.
So we're doing
two calamaris?
Uh, let's get
the grilled chicken breast.
Chicken breast?
Yes.
I've got to get everyone
involved
if we are gonna take
Down City
to the next step,
to the next level.
All right, here we go.
Order fire,
calamari, frisee salad,
nicoise salad.
Make sure everything comes up
at the same time.
Make sure everything comes up
at the same time.
Tonight's smaller menu
is having an immediate impact.
Wipe the plates, please.
Better-prepared appetizers
are quickly leaving
the kitchen.
That's 37.
That's up.
These, um, appetizers
going to 39?
Can you help a run?
And when you combine that
with a calm and under control
Abby at the helm...
Can you run this to
the next table, please?
Down city's dinner service
is off to a good start.
Oh, yeah.
Order fire. Calamari,
another frisee salad, no egg.
Order fire. Calamari,
another frisee salad, no egg.
Jimmy, we've got to bang
all these entrees out.
I know, I know.
Here, you're on apps.
You're on table 28.
Now I'm confused
on where we are
for apps.
You need table 28.
I don't even have
a 36 up here.
I didn't say 36.
Oh, wait.
One, two, three.
Come on, guys.
There's nothing coming out.
Jimmy is supposed to be
the leader in the kitchen,
calling out tickets.
Do me a favor.
Get two of the--
oh, you're doing something?
And they just started
crossing paths.
No one seemed to know what the
hell they were doing back there.
No one seemed to know what the
hell they were doing back there.
29 and 39.
Yes or no?
No, I'm still
waiting on 28.
It's an hour and a half
into a dinner service
That started out
as promising.
Can I have some food
up in the window please?
No, dude, dude.
This couscous is runny
and gross.
But unfortunately
has declined rapidly.
They're not even here.
That's all the way down there.
They have none of this.
And, not surprisingly,
Diners are losing their
patience.
Can I get something
up on the line, please?
Yeah, right now.
Right now.
Jimmy's doing
all three sections.
He's covering the grill.
He's covering the salmon,
he's covering the chicken.
He's trying to run the kitchen
as well at the same time.
He's got nothing
behind him.
Oh, my God,
what a show.
Well, we've been here since
6:30, and it's already 25 of,
and we still don't
have our entrees.
I know, I'm gonna
go check on your entrees.
So this is not good.
I've got people that had
put their orders in
An hour and 15,
hour and a half, some of them.
Where the
was that food?
Let's, uh,
find our server
Let's, uh,
find our server
and--and let's just go.
Did that
refired chicken go?
It's right here.
Give it to him.
I need it right now.
Please.
Come on, is it your
first time at the rodeo?
Plate 'em!
Guys, they got food
dying in the window!
Chris, please!
Yeah, I can't take this.
It was a disgrace.
It was horrifying.
It was embarrassing.
Don't make this.
They just walked.
Oh, my God.
Jimmy doesn't have
any excuses anymore.
His excuse for months
has been our menu is too big.
So we give him
a smaller menu to do,
So we give him
a smaller menu to do,
and they still can't
turn it out.
So, I mean,
where do we go from here?
I need one chicken
up in the line right now.
With Abby pushing
her kitchen staff...
I'm not taking this out
until it's all up on the line.
Can I have a chicken
on the line, please?
In my hands!
Okay!
They still struggle.
Food!
Thank you.
But manage to get
the last entrees out.
Ohh!
There we go!
And that's the--
that's everything?
Start cleaning up.
Good night.
Thank you.
Good night.
Thank you.
Now an unusually calm Abby...
Jimmy.
Come out here.
Listen to me.
Is about to let loose.
What I saw tonight
was the worst show
I've ever seen--
ever, ever, ever seen!
No, I know, I know, I know.
It did not go smoothly,
but they--they--they--
"Smoothly"?
Jimmy, we were
an hour in
before more than
two dinners went out.
An hour into service.
I'm almost accepting that
none of us know what
the we're doing.
And we can't get
to the next step.
I'm actually
considering that.
After tonight,
I don't know
if I have the staff
to get it back.
if I have the staff
to get it back.
I don't know
if we can do it.
Tonight's dinner service
Was plagued by confusion
and incompetence in the kitchen.
Can I get something
up on the line, please?
I'm confused
on where we are.
Come on, is it your first
time at the rodeo?
Plate 'em!
The problems are obvious
to Chef Ramsay,
But it's time
to find out
if Abby is still
in denial.
Abby, what did
you see tonight?
What happened is
it happens all the time.
As soon as the line
gets hit
with a number of slips
at one time,
the kitchen folds,
it goes down in flames.
And, um...
And, um...
I've lost confidence
in my kitchen, um, honestly.
Jimmy...
I'm not blaming you
entirely.
I'm looking at the tools
you've got to work with.
And it's a disaster.
Behind that line,
there's no way on Earth...
This group of cooks
can pull off a new menu.
So seeing how frustrating
it's been here,
I made a call
to a very experienced
chef in my team
to be here
first thing tomorrow morning
getting your crew
getting your crew
at a respectable level.
It's cool having his chef
to help us all out.
And it's gonna be a good
experience for all of us.
Tomorrow's comeback day.
We're relaunching...
With a new menu.
Let's roll up our sleeves
and push it.
I mean, really push it.
Definitely.
Can't wait.
I'll see you first thing
in the morning.
Absolutely.
Thank you.
Good night.
I'm glad that the kitchen's
gonna be shown
what to do and how
to do it properly.
Because this is it.
It's not only
my kitchen's last chance.
It's my restaurant's
last chance.
Good morning!
Good morning.
Wow, come in.
- How are we?
- Good.
The chef that I brought in,
James,
has been here since
6:00 this morning,
supervising,
working his ass off
with your team,
getting ready for this menu.
Today, your menu
will be in keeping with
your beautiful restaurant
and your great service.
First up, the appetizers.
Come down.
Now, these are appetizers.
Pleasing on the eye
and fun.
Pleasing on the eye
and fun.
Goat cheese truffle dip.
Honey-spice chicken wings.
Meatball sliders.
Delicious.
Wow.
Now we can have a real party
in our mouth, Abby.
Can't wait!
Okay! On to the entrees.
The main event,
seared lamb chop.
Classic.
Lobster mac and cheese.
Bacon-wrapped Angus meatloaf.
Thank you.
I want you to get familiar
with the new menu.
Yes? Get up to speed
with those dishes,
have a little taste!
with those dishes,
have a little taste!
This is awesome.
That's money.
The new menu
is beyond belief.
Kind of surprised that it
came out of my kitchen.
Oh, my God, that is good.
Bacon-wrapped meatloaf.
Isn't that awesome?
Oh, my God.
It's unbelievable.
I had no idea that it
could get this good.
Oh, my God.
That's amazing.
Wow.
I've been for years
describing this restaurant
as creative comfort food.
I had no clue.
This is creative comfort food.
I've never seen Abby
this emotional.
Like, she does have
a heart in there.
She does have a soul.
It's amazing.
There is a God.
Yep.
It's relaunch night
at Down City.
And while Abby and Rico get
the front of the house
ready for the most
important night
ready for the most
important night
in the restaurant's history...
We are gonna rock
this town tonight.
Let's go, let's go.
Whoo!
Back in the kitchen...
Then we're gonna go here,
table by table until
we have to do pits, yes?
Chef James is doing the same
with the kitchen staff.
Every dish perfect,
every time.
Folks, how we doing
tonight?
Welcome, welcome.
Have you had a chance
to look at all the new and fun,
exciting menu items
that we have?
Let's go, guys, yeah?
I wanna hear you tonight,
and I wanna
hear you too, yes?
Let's go.
Only minutes into the service,
A locally-renowned
food blogger has arrived.
Stacey Place ripped apart
her last meal in the restaurant.
Stacey Place ripped apart
her last meal in the restaurant.
Abby...you recognize her?
Yeah.
You know how
important she is.
But Chef Ramsay convinced her
to give it another try.
She has 10,000 followers.
She blogs tomorrow,
we're 10,000
potential customers
back up.
I tried everything
on this menu today.
So if you have any questions,
you feel free to ask.
Oh, yeah, definitely.
The goat cheese truffle dip
really stood out
for me.
Well, that sounds
really good.
Jimmy, you and I,
we're gonna be
communicating all night.
I need the app for 37,
17, and 35.
I need the app for 37,
17, and 35.
All right.
Right now, in the window,
I need that fish and chip.
I need that slider.
Sliders up, Chef.
A reinvigorated Jimmy
Has the kitchen moving in
the right direction.
Calamari.
Sliders.
Jimmy, keep it going, yeah?
Frisee salad
on the fly!
And the new menu
is being embraced
By the customers.
Wow.
But just when it appears
as though it's gonna
be smooth sailing...
I need a chowder,
a calamari, a slider!
Jimmy, did you call
the calamari for table 30?
Jimmy, did you call
the calamari for table 30?
I just did!
Abby and Jimmy...
Listen to me.
Are having a communication
breakdown.
I need four soups and one
chowder up in the line, please.
That's incorrect.
Uh-oh, here we go again.
The repeat of last night.
The kitchen's going down.
We're.
Jimmy, focus on 37, yeah?
This is the golden ticket.
This is it!
All right, lead ticket,
I need a truffle dip.
Truffle dip takes
six minutes, yes?
Yes, sir.
All right,
get it in the oven.
Jimmy, look at me.
We're falling behind!
You've got to work together!
You've got to work together!
Come on, guys,
there's nothing coming out.
Please!
Let's get this food out.
Give me a time on
the truffle dip, please.
She's not blogging
now, is she?
What's she doing?
She's definitely blogging.
She's blogging live
from the table?
We've got bloggers
live from their table, guys.
I need a truffle dip
up on the line, right now!
Urgently, please!
I was...horrified.
We are slipping
like the night before.
They're blogging as we speak.
I wanted to, like,
just scream.
I wanted to, like,
just scream.
Come on, guys,
I need some food on the line.
There's nothing in the window.
Come on, guys!
I need to see some food
up on this line!
It's taking too long.
Literally, my kitchen
going down in flames.
Listen, Jimmy...
One minute, Abigail!
And there was literally
nothing I could do about it.
Abby, come on.
Jimmy, I need
a truffle dip.
Come on, guys!
It's 45 minutes
into dinner service.
Let's get this food out!
We've got bloggers
live from their table, guys!
And an influential
food blogger
Who can greatly affect
the future of Down City...
I need a truffle dip up on
the line, right now!
Still has not received
her appetizers.
Abby, two seconds,
quickly.
Take over.
Take over.
Let's go, Abby.
She just tweeted,
"Waiting for appetizers.
Getting hungry."
Okay, this is not
now.
Menu's there,
chefs are there.
Menu's there,
chefs are there.
I need you there.
Control it.
Yeah?
I know what you're
capable of.
Yeah.
Yes? And it's
been tough
for the last couple
of days, granted.
However, gotta
find your voice.
Okay.
All right.
Come on!
Please?
Okay, let's go.
Please.
It's definitely time
to step it up.
We want everything to go right
with that table.
And we're gonna
get the job done.
Listen, Jimmy,
they're already blogging
that they're waiting
too long for food.
Let's get this food out.
All right, how long
on a solo truffle there?
Urgently, please!
Truffle dip behind you!
Thank you.
Truffle dip and the salads.
Caesars, they are?
Caesars, they are?
With that Caesar I need
sliders and a truffle dip.
Come on, guys.
Abby?
Abby, read that
discreetly.
"Truffle dip amazing."
Yes?
Yeah.
Come on.
Keep it going, yes?
Entrees, make sure
they come together, okay?
Fire that table,
please, yeah?
Jimmy! Table 37.
Did you fire?
I did fire.
Good.
So we got everything.
With Abby focused
on the task at hand...
Come on!
Let's get loud back there.
And Jimmy in full control
of his kitchen...
You guys can fire
that fish and chip.
Quality entrees are quickly
heading out to the dining room.
Med-rare lamb chops.
Salmon, ribs, filet.
Med-rare lamb. Heard.
The food looks amazing.
The food looks outstanding.
Absolutely amazing.
It appears as though
blogger Stacey Place
has reached her verdict.
Yeah?
Yeah?
And she's not the only one.
Do you like that?
And those chips,
aren't they delicious?
A lot better than
last night, right?
- Yeah, definitely.
- How was everything?
Delicious.
The flavor was right there.
Everything was great.
Great. Thank you
so much for coming in.
And we're gonna
see you again.
I was living an absolute
kitchen nightmare.
And my dream just came true,
and I'm in absolute shock.
Like, this is the restaurant
I've always wanted.
Those are your
last two desserts.
Jimmy...
It was awesome.
Thank you.
It's a new Down City.
I'm just absolutely
loving it.
Right.
Last night,
I said Down City
needed to make
a comeback tonight.
We did just that.
Well done.
Each and every one of you
pulled off
a great service.
Customers loved the food.
Abby, how do you feel,
babe?
I feel beyond belief,
fantastic.
I feel beyond belief,
fantastic.
Looking back at it now,
I was so unprofessional.
Why don't you get the
out of my restaurant?
- Want me to go?
- Get the out of my restaurant, please!
The new Abby
is professional.
I just want
to continue learning.
It's just made me
such a better leader.
Come on then.
Give me a hug.
You're not gonna ask me,
I'm gonna ask you.
That's right.
I, Gordon Ramsay,
are asking you for a hug.
Come here.
Huh?
I absolutely love
Chef Ramsay, and, uh,
I'm gonna miss him
when he goes.
I'm gonna miss him
when he goes.
Thank you very much,
Gordon.
Not at all.
This restaurant is getting
back on the map
that it hasn't
been on in a while.
And I know it's only
going to get better.
Good night.
Thanks, chef.
Thank you.
Whew, without question
the biggest transformation
this week is Abby,
which I never expected.
As Abby goes,
so goes Down City.
If she can keep her cool,
this restaurant's
gonna be a huge success.
Wow...party in my mouth?
Please.
Whoo!!
Whoo!!
After Chef Ramsay left,
Chef James stayed on
and continued
to train the cooks.
It gets prepped
and put away.
Allowing Jimmy
the chance to thrive.
All right,
the meatloaf's being plated.
That settles the lead.
And Abby rewarded him
with a promotion.
I wanted to introduce
to all of you
our head chef,
James Bjurman.
Let's give itup.
Thank you.
Eager to spread the word
About their
upgraded restaurant...
Nice to meet you.
Abby and Rico hit the town.
Abby and Rico hit the town.
This is a crispy pork belly
in a lettuce cup.
Doing some grassroots marketing
by giving out samples
of their new menu.
It's right down the street.
It's walking distance.
Chef Ramsay saved my restaurant.
He really did.
But I've got to continue it.
I promise him that
the next time he comes back,
the food will be a ten.