stop whatever you’re doing and watch this ty muchly
Season 2, Episode 8
Gordon travels to St. Clair Shores, Michigan, to help restore a lakeside seafood restaurant with a dysfunctional slew of owners and management. After trying frozen seafood despite being on the river, watching a manager drink and party with the guests, though he was on the job, and discovering the unsafe storage of food, Gordon has to act quickly before it is too late.
Season 2, Episode 5
Gordon travels to New York City and meets three owners struggling to keep their seafood restaurant afloat. After tasting subpar food and battling with David, an owner in denial, he has his work cut out for him, to save an eatery located in one of the most competitive restaurant cities in the country.
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Tonight on Kitchen Nightmares Chef Ramsey plows into St CLA Shores Michigan W and finds three musclean whose idea of a seafood restaurant comes in a can that’s absolutely horrendous with three owners we really got to fix this a general manager I’ll be talking to the customers
Flirting with the ladies and a new Chef this Taco this Taco it’s Taco how long there are clearly too many cooks in this kitchen who’s controlling the [ __ ] menu I don’t know nothing the food is appalling that’s real serious [ __ ] at its best but the chef has no authority
To change it you guys are killing me down there and the owners look at where all our money is gone I’m really [ __ ] mad right now they just don’t know any better you have to seriously start opening your eyes trusting my dad is obviously not working you have to
Separate the father son nothing to do with business will Gordon be able to untangle this confusing mess the place is going down in flames I’m dying dying or have personal differences I’m so of it left this restaurant Beyond repair I’m pissed St CLA Shore is Michigan a summer
Resort Community about 40 minutes from Detroit located on Prime real estate is Jax a Lakeside Restaurant recently acquired by three bodybuilders Bill Scott and Tammer let’s do a Scott I met Bill and Scott at the gym easy get it we all work out together and hang out together all
Of us are Partners in the restaurant Jax is known for having great entertainment being the Resort style place to come to It’s Like Girls Gone Wild across the whole lake winter time there isn’t much going on JX has had a reputation for bad food I don’t
Think I’d order it again and so that’s really in my opinion that’s what killed us we really got to fix this we brought AJ in to run the kitchen here’s the RIS AJ is tammer’s Father no that’s your table that’s your Kebab I don’t see the fish and chips man no you don’t
Understand we put all this TR in him oh never mind the kitchen has completely Fallen apart it’s got to stop it’s got to stop so we put him in the front of the house to act as the general manager just so we don’t have to fire him
Because that is my partner’s father can I help you with something I’ll be talking to the customers flirting with the ladies and asking about the food in between going to go myself a drink on a business level I can’t stand a man every night during hours he gets
Wasted he gets so drunk Bring It On U is my favorite drink I like to drink U we are going to have music Tonight to me it’s not professional it’s a nice life I like it get him out take him out and beat up Scot is dangerous he can hurt you if he wants to hurt you people are terrified him no no no 1 minute late I’m telling you to see started getting calls from customers
Saying he scares everybody away so Tamar and I had to make a decision to remove him from the restaurant unbelievable he’s a silent partner now I’m about to have a nervous breakdown total mess we got Aaron into repl my father in the kitchen I’m looking for 53 calamari let’s go I’d
Only been here 7 weeks and the whole ball of wax was uh was was messed up I’m smelling fire I knew there had to be some changes but I wasn’t going to be allowed to make them because the owner’s really happy with the menu it’s just unfortunate that we have
To take money from other avenues to try to make the place survive I’m the one that has the most investment I have almost a half a million dollars invested if we’re about to lose this business I can’t recover Scott feels that we are running the business into the ground and
He’s losing all of his money we owe Fairway $1,000 I mean we owe back sales taxes we owe back payroll taxes when you start getting to owing the government money then you know that’s an issue if things don’t change I don’t know how to make the place survive taking advantage of the frozen
Lake Gordon snowmobiles his way to JS wow absolutely amazing this restaurant is Cally located at the heart of five great legs but they’re in trouble I don’t know why and I’m about to find out unbelievable jcks wow what a place welcome to Jack nice to see you nice to have you Gord
Come on in I’m actually not nervous but I hope he loves the food of course um AJ so you’re the owner no but Scott is here and B are here yes and Scott is the bouncer no I know you standing there looking for a fight come over way stand how you doing good
Nice to see you nice to see you too are you are you training or what H I’ve been training 24 years of my life extraordinary are they real or they’re very soft so um you’re the owner I’m one of the owners his son is other own he’ll be
In this afternoon okay good and there’s one more somewhere nice to meet you another gym rat exra nice to meet you yeah likewise should we step out after meeting two owners and a general manager Gordon decides to to talk to each of them individually so that they can be
Totally honest about the problems at Jacks now what kind of hours you putting in 65 a week and Scott put 65 in no we had to move him out of the restaurant of PE was scaring my employees holy [ __ ] why was Scott pushed out because he’s lost a ton of customers because of
The things that he did we got complaints complaints and complaints why would you scare CS away you know I’m not sure maybe cuz I was intense you know but I want to be more involved what’s the problem with the restaurant we have terrible food what’s the problem with the
Restaurant I personally don’t see a problem with the business it’s really good it’s okay um what’s the problem with the restaurant AJ what’s he drinking you know he drinks uzo all the time he just turn around and drink a pretty sure that’s what he does makes some $100,000 a year 100 Grand yes Ridiculous oh my God three individuals three completely different stories I haven’t even tasted the food yet where’d you start oh my God okay here we go right nice to see ER it’s really important for me to see as much as possible I would try this omelette here
It’s crab just with a candy it looks like crab a crap omelette I hope not okay I’ll definitely take one of the k omet then I’m going to go after that for the uh honey peek and salmon okay and then um good old fashioned fish and chips oh good yeah thanks D
Excellent you just sat there staring at me like some big musclehead meatball [ __ ] me Aon what why do you swall your crab with a K on the CU it’s not really it’s mck crab meat I didn’t want anybody to get the misconception it’s artificial I guarantee no complaints on this
Guaranteed that’s a pretty bold statement excellent thank you my darling wow look at the size of that that’s a lot of crap and you haven’t told me about Decay yet oh he said he wanted everybody to know that it wasn’t real crab it’s artificial crap so he spelled
It with a Cas so there was no misconception so it’s fake crap meat mhm in a seafood restaurant on the water Mhm oh [ __ ] F holy crap rubber tasteless that’s going straight to the trash Oh my God what’s wrong he hated it why the fake crab was the number one reason omelet didn’t go over well doesn’t like the crab in there I I’ve never that was already here I didn’t buy
That stuff I don’t want to use frozen fish it’s not a product that I’m absolutely overly proud of but at the same point I’m held accountable for all the inventory that the owners have paid for how was the food so far why are we serving fake crab in an omelette I don’t
He did that you’re the general manager why you why are you laughing I give the choice have you been drinking no the crab was shocking embarrassing and fake it tastes disgusting have you tasted that crab no I’m extremely allergic to crab and shrimp so there’s no crab in there I understand
It’s monish oh my God I let you finish your me general manager my ass I’m being blame he thinks that I should allow him to do that or letting him serve those types of because it’s fake cram AJ is the general manager he’s supposed to oversee the food and now I’m hoping and
Praying that Gordon says AJ is the one that’s pleading his business okay fishing trips certainly the best looking thing I’ve SE seen it really rubbery is it frozen the fish I believe it’s frozen it is frozen when you take a bite to that Cod it’s almost like you’ve got a breaded condom
In your Mouth you said it was rubbery uh too greasy and it just had it tasted like a frozen cotton obviously he hit it right on the button so this is the same recipe that we’ve used here forever so I am for change I want to change good wow this one is the
Salmon salmon good that thank you Sweet damn everything’s just so sweet the dressing is like honey and so much of it absolutely disgusting quite possibly one of the worst salmon dishes I’ve ever eaten hat like it like anything best one man’s opinion it’s a pretty successful opinion though [ __ ] w after one of the worst
Meals he’s ever had this is sh Aaron how are you doing Gordon begins to explore how this perfectly situated seafood restaurant can serve such Dreadful food that was horrendous why are you serving fake crab Meats it’s inventory that we have have you tasted that it’s plain there’s nothing to it it’s just
Disgusting plastic it’s exactly what it is the salmon dish that was [ __ ] at its best sweet on sweet on sweet on sweet that’s actually one of the to sellers that’s why the place has got such a [ __ ] reputation for crap food it’s still not clear who’s in charge of the food he’s
In charge of the food it’s not true I have no control I felt like guys being thrown out of the bus because I all the recipes and the things that he didn’t enjoy or things that were set in place before I even got here who’s controlling
The [ __ ] menu the owners are Scot is that what you wanted here not not at all I don’t have nothing to do with food what hey J I want answers there are certainties are not under my control sorry you’re the general manager I tried
Not to have it go on but I get overruled AJ has many excuses and never wants to own up to his faults it’s terrible AJ it’s got to be your responsibility no No coming up what is that Gordon’s kitchen investigation confirms his worst fear I ate here yesterday I’m not happy to make matters worse no one is accountable I’m not going to take responsibility the chef is a powerless man in the middle I can’t talk with nobody listening and the finger pointing
Is the only thing this restaurant does well I’m pissed it’s an explosive situation I’d like to hear an answer that might just be impossible for Gordon to fix oh my God can it get any worse that’s coming up on Kitchen Nightmares with no one taking responsibility for any any of the
Problems Gordon knows the best way to get any answers is to observe tonight’s dinner service okay how’ you like that cuts all right it’s our first order we got tables Tam how you doing brother after working a full day at his other job good to meet you nice to meet you
Tammer the restaurant’s third partner arrives let me ask you straight out what do you think is wrong with the restaurant the food’s like hit and miss it’s inconsistent yeah and forget the Father Figure now but isn’t AJ responsible for the food and beverage in terms of running the restaurant and the kitchen yes
And every time I asked AJ to what was going on he was blaming the owners I do have the most difficult position being here I’m working with my friends and my father who is my family and that makes everything very difficult it sucks I’m going to have a look around
Spend time in the kitchen in the dining room Chef it’s good to meet you yeah lightwise finally this rise has issues take this out and at least try to Stir It Up or something you brought it up here well I got to move it there’s not
Enough depth in our kitchen yeah I got a big chunk here too what the [ __ ] man they’ve been set in their ways I don’t know that they want to conform to a change do we have any rice yet nope I threw it out oh my god with a clear lack
Of support in the kitchen I’m [ __ ] here Aaron has yet to send out the first wave of orders said my lead is table 11 they don’t have any food if it doesn’t come in 15 minutes I’ll do 15 minutes we’re leaving all right here’s a big blue
Fillet up top 45 minutes into the dinner service and food is finally beginning to leave the kitchen thank you keep it going 64 calamari I’ll take it anytime as the dishes get rushed to the dining room that looks wrong customers are receiving food that’s not exactly the way they ordered it we got
To send this back what’s wrong with that supposed to be a wild on well done steak is the easiest steak in the world to cook it’s a little chewy to me rby we need this medium on the Fly was overcooked there where the cheese is she said she said it’s terrible she
Didn’t like it we need a chicken alfredo on the Fly we hate that okay he wants this under the heat for we readed here dude we’re weeded here I’ve never seen frozen food so [ __ ] complicated unbelievable absolute meltdown not just in the kitchen but the dining room as well just under 20 dishes
Have come back and more frustratingly it’s frozen food they can’t even cook that right unbelievable where’d your dad go I don’t Know AJ’s going to have to get back up where is He AJ is a general manager here now and he needs to be overseeing the restaurant we won’t probably be coming back here the food was RA we’re going to take care of this and then you know please come back cuz it’s only going to get better I don’t know now just comp it
Bu around on me okay so much money lost you guys I’m getting I’m giving away every damn meal that I have tonight everything I’m giving away free honest to God the last hour everything we gave away is free oh my God can it get any worse I’m watching
Food get thrown away in the garbage can that’s my money going out the window it’s just a disappointment I let it go on this Long after a chaotic dinner service with numerous dishes coming back and comped food Gordon confronts the owners with an important question that has yet to be answered who has the final say at Jacks we haven’t come to an agreement on that we’ve only been in the business for
One year AJ he’s been in the business for 40 years and we were relying on that to drive us to where we needed to be and he has let us down that’s the truth that’s what it is right so that’s a tough spot for you yes my dad has made
Many mistakes here but my partners need to step up and understand he’s my father and that makes everything very difficult you have to separate the father son nothing to do with business you have to let go that’s the first and foremost crucial thing in this [ __ ] restaurant understandable I think AJ is
The main reasons why this business is extremely in a hole and he’s still taking his damn check every damn week we ain’t AJ you’re the one that makes all the money not us you know yeah how many hours I work week Scott that doesn’t
Matter I put the money up not for you to lose it I put it up because AJ was supposed to be a 40-year restaurant let me say something I booked eight parties big Parties by thousands of dollars and that’s a thankfulness I get from this man he’s acting like a child you don’t
Be a man face up story after story after story after Story I’m s of it I’m P with so much food coming back last night that’s not normal in any restaurant so I decided to get in early this morning have a good look around for any member of the staff come In that is salmon that’s just marinated in it’s like an Italian dressing oh dear what’s this oh seafood restaurant on the water tuna and dyed pink to make it look authentic look at it my God unbelievable and here we have that looks like the mushroom risoto great risoto
Unbelievable alarmed by the state of the kitchen Gordon is anxious to take the staff on a tour good morning there’s something I want to show you guys yeah come with me come in the general hygiene in this fridge is a [ __ ] joke right come around walking
Around want to get up to speed looking at the ingredients checking what is that is that just taken from the steam table and dumped on the trolley and then whisted here that’s exactly what it is that should be straight in the trash hey I ate here yesterday yeah I’m
Not happy whoever’s responsible 40 years in the business well experienced you have to seriously start opening your eyes this place is not right here we got no chance I did not know that was going on item after item oh I was pissed what’s this here I believe it’s beef STS
Beef bits in blood that’s nasty I need some answers AJ it’s pretty terrible and you know a lot of it lies on AJ there’s no excuse for it and that’s the that’s the classic of the day that ladies and gentlemen is a risoto take a good look unfortunately it’s not a drawing that’s
Real serious [ __ ] at its best it’s a joke look at the [ __ ] color of the chicken AJ come have a look at it yeah you’ve got to see it AJ I do see it my father doesn’t want to deal with the back of the house the back of the
House is falling apart that’s my frustration I’m sorry but it’s not right it’s got to be somebody’s responsibility I’m not going to take responsibility it’s the owner’s fault why would I blame myself for that I’m not going to blame her for that unbelievable trusting my dad is
Obviously not working look at where all our money is gone I’m really mad right now they can’t go on like this get everyone together we’re going to just get everything cleaned up start scrubbing walls cleaning all the stoves get rid of all that food in there whatever’s dirty garbage while the staff
And owners clean the kitchen Chef Ramsey meets with local fishermen how are you why is you’re meeting here to see what JX is not taking advantage of just outside its doors fresh fish the ice is what a foot deep uh the ice is actually about 9 in look the size of that tiny
Little Rod try it a couple times you might get something on there that that attracts them my God yeah if he feels something then you pull it up perch I mean very tasty oh very tasty did you ever get into Jacks to eat yes oh yes I
Do what’s the food like in there I don’t like their fish so much because they use a little bit too much sauces you kind of lose the actual flavor of the real fish you know yeah got something on there I think you got a fish pull it pull it
Pull it up yeah is on oh yeah there you go you got one very good very good very good it’s just nasty it is nasty and I’ve had people tell me when I eat at your restaurant I get sick and I started laughing thinking oh they’re just full
Of [ __ ] they’re not they do get sick gross this is [ __ ] up oh my God God look at them man not a bad catch today fantastic now I’m going to um turn this into really nice chower okay once you guys are finished you’re going to come over and have a bowl
Absolutely hey thank you very much get those pleas bloody hands warm see you Later after an informative afternoon with the locals Chef Ramsey introduces the first of many changes designed to get Jax back on track you and you and I are going to go make a chower and we’re going to serve it in a bread basket something simple finished fresh local C fish let’s
Go I’m pretty excited to prepare this food I I think that this some of these changes are going to be what does it for us start off with Touch of all of our bacon onions celery yeah with a touch of Tabasco oh my gosh I’m standing here
Next to Chef Ramsey he’s showing me food that he likes and he thinks will work you better take advantage with it’s all can think bang a really nice Chow yeah then going to do a little poach salmon as well so salmon in 3 or 4 minutes in
There the whole thing has to ooze fresh out of the C your pro over two easy dishes to make the pressure Less on the line I’m excited yeah I hope you are with the special set Gordon decides to implement one other change to the dinner service
Scott you said you want to be more involved tonight run a section present the menu welcome them hand over take the order push the specials and serve Scott is going to get beat up really bad tonight I’d like to laugh at him a little bit he’s going to be
Running your section tonight give him your apron yeah I think we got enough string to go around and um yeah prove that you’re not some scary monster that wants to beat the crap out of everybody does that large egg have a smile or not sure this one oh [ __ ] hell okay yeah
Good luck push the specials excite them don’t scare them uhoh with customers starting to arrive how are you good Scott is embracing being a waiter the kitchen seems ready with the new specials and I’ll keep my eye in the window and communicate with you and everyone seems ready to make
Tonight’s service a success I believe we have balsamic or vinegar what I would prefer balsamic if we if I don’t have you know bear with me I if we don’t have balsamic is raspberry okay okay how’s he doing he’s doing good he’s doing good watch him he’s doing great actually why
Is his head all tilted like that I don’t know what happen I have everything right out for you guys thank you rly poly look at pan hanging over a cage looking for some Banas hey come on give us some un there yeah yeah it’s a half hour into dinner
Service and the new fresh seafood specials are a popular choice I’m going to have Bo salmon fish chowder Seafood Chow as the tickets Pile in three special salmon and a Chowder the challenge now is getting the food out God I need those special salono special what I’d call for stuff and they’d be
Not listening to my organization and what I wanted to have come up to the hot plate one piece of salmon did you season it with salt like I said oh [ __ ] need it I need it yesterday get it done not one table come out of this kitchen completed
Yet [ __ ] come on it’s so frustrating looking at the cooks behind the line because they don’t actually give a damn so Aaron’s got his work cut out and you can’t work with that dead wood no chance with Aaron’s orders falling on deaf ears and dying dying for those
Alfredos very little food has left the kitchen where’s our food waiting 45 minutes to an hour for our food shaking that’s I’m getting mad getting mad calm down calm down it’s going to be okay look you guys it didn’t say cheese on the ticket I can’t have cheese on the
Burger what are we going to do we got to fix this I don’t know nothing well they’re waiting forever for this food be honest I I don’t know back time they start showing the guy a little bit of respect but they’re not I need you that
One guy just rude to I need a new bun for this kid burger please Anton give me a new bun on now Aaron and look at me he’s got to do it yeah you can’t muff up for them can we run that come right back for that kid burger please Jesus
Christ the place is going going down in flames the tickets are backed up nothing’s coming out it turned into a total disaster oh my God an hour into dinner service virtually no food has left the kitchen my God and Aaron who’s only been working at the restaurant for a matter of weeks
Just toast me a croissant I need it yesterday I don’t know what that is now faces the prospect of running the kitchen alone why do my have items take so long it’s too much of a head [ __ ] here I want to talk to you about it seriously to get it [ __ ] right and
Each and every one of you have to step up to the mark this Resturant hasn’t got long to go unless we change we’re changing with or without you so do as the chef says and listen okay it was good that Chef Ramsey came in he kicked
Them between the legs and M said hey get your [ __ ] together get out you got 84 coming my way right Grill fry okay get burger no cheese finally okay special salmon Pinko perch up top 84 up top good food is finally coming out of the kitchen thank you look at that and Scott
Is finally getting comfortable as a waiter and get anything out of your way guys although diners are enjoying the new Seafood specials how’s the fresh Birch great the rest of the menu is a disaster I need this a little bit more it’s really that’s not made well the
Complaint is got to go straight back to the kitchen whoever’s cooking the shrimp is overcooking it they got to know before service and we tell them after the next dish is going to be overcooked as well got to be done straight away okay yeah customer can wait AJ when
They’re in a crunch in the kitchen AJ sometimes gets confused ayj AJ who’s calling me of course we laugh cuz he Waddles away but at the end of the day it’s really not funny the kitchen need to know first my friend then they stop [ __ ] overcooking it that’s your job
We got a complaint on the shrimp Aaron listen listen we got a complaint on the shrimp there’s poorly cooked food or it was undercooked food or they weren’t happy with the food we lost it we lost control is that ready this is not ready no this is not ready come on Big Boy
Sick of this [ __ ] they’re going down quicker than the Titanic they get better service at a shelter than they do here what the [ __ ] dude’s the honey I I don’t know everything was screwed up give it to me again without all the grease in the bottom food got screwed up I need the
Whole sandwich remade I’m pissed off with yet another meltdown in the kitchen Chef Ramsey knows drastic Chang changes are needed Aaron there’s no one behind there that respect you enough as the head chef and you need to stamp your Authority on that kitchen I mean a joke it is a joke
You’re not an [ __ ] for your staff they’re there to support you and I’m more [ __ ] off with you AJ because you pass it to him if this was my restaurant your salary will be cut by 50% half your salary can benefit crucial areas that need supporting right now that’s a big
Thing he is the motivation for me being here so cutting my dad’s salar that’s not a simple thing to do and I’m not a heartless cold-hearted person tomorrow there’s going to be major changes we’re relaunching this place and I am going to have them crammed in here like [ __ ]
Sardines coming up just do me one favor don’t [ __ ] it up can Aaron take charge of the kitchen F Taco F Taco F Taco how long will any of the owners finally support their chef you guys are killing me down there and you’re bringing the whole kitchen to an
End and will Scott the intimidating partner go too far the only person that should be giving orders back here is Aaron is that understood everybody excuse me did I hear an answer did I hear yes I’d like to hear an answer that’s coming up on Kitchen
Nightmares in order to be ready for the relaunch Gordon’s team works all night to make ja a more inviting seafood restaurant now all night we’ve been working yeah we’ve made some really nice exciting subtle changes it’s beautiful let’s go let’s go I’ll check it out very cool that’s awesome this is
Sweet something which I can’t believe you’ve never had in here know yeah fun for the kids yes a wonderful fish tank So Co what do you think the boys in the ceiling so great so so simple but C look at that look at the matter we’ve got the
Wall lined with corrugated iron so it just modernizes it up freshens it up look so nice and no more faded wood I hated those walls before nice little fresh fish tanks on the wall yes oh there’s a little fish in there we got the little fish tanks along the wall as
Well just so when you sat in those Booth you can have some fun that is great I was like Wow especially because I thought the only answer to this place was a bulldozer it’s incredible how he took something so simple and made it so warm and inviting
It’s it’s great thank you so much I’m know you’re very welcome now Fant probably wondering why the Rope is on the table yes this is the new menu yes wow yeah and on the back of the menu you can have some fun with the knots that is so cool
Okay give the kitchen at such a time when we get backed up how fun yes that’s awesome so cool Chef Ram he took it real simple he took a nautical theme we had and he ran with it and some simple nice light touches and it’s great I love what
He did here it’s warm it feels friendly I love it thank you now that the decor has been freshened up Gordon introduces the most critical change for this restaurant a new menu fresh muscles crab cakes fresh oysters the fish tacos yet post salmon exactly like last T night
Fresh delicious I’m glad the whole menu is gone I thought that menu was crap when I got here now that it’s gone I’m pretty excited to prepare this food my favorites yeah fish and chips yeah with homemade TARTA sauce you now can stand proudly and announce that JX has the
Best fish and chips in Michigan okay the menu is incredible I’m excited to actually be a part of this new restaurant and hit and words needed a big night we’re relaunching Jacks tonight and we’re starting AR fresh people are going to come back to this place and finally enjoy coming back to
Jack again okay all ready don’t [ __ ] it up yes let’s go let’s go you and [Applause] I with relaunch night upon them Jax not only has a new menu to contend with but a winter storm as well cold this is crazy it’s a winter storm but it hasn’t stopped anybody from coming and these cars have backed up nearly half a mile now Jack is back and if this doesn’t
Work on relaunch night I’ll take that rope and hang all three of them over the side unbelievable Funk mayze Cold all right they open this up this is nice I like that is going to keep kids entertain I know this too you can tie you can play that’s something that I
Like yeah everybody loves the new remodeling we did so they’re having a lot of fun I did it fig have backs I’ll have her CH turn it up now yes sir turn it up now yeah yes sir there’s no room for error I’m the chef I need to control my
Brigade how much how long chicken wing answer my question I’m going to do my best to be the strongest Chef that I can be here this got to go steak dish really good chicken is like the best prob I’ve ever with customers clearly excited about the new Jacks the restaurant fills to capacity
And the kitchen faces a Monumental test okay sell me a fish taco you hear me fish taco how long Let’s go okay I can’t talk with nobody listening come on guys answer him please fish taco fish taco fish taco so [ __ ] I’m dying on grill fry here man with Aaron still fighting to get his staff on board all right so sorry there’s a little bit of a hold up in
There customers who ordered fried food are getting restless so you know there’s a new look right yeah now we’re waiting for the food but bear with us it takes a couple minutes the food please how’s Chef doing under massive stress I got food dying Jesus Christ these guys are I’m
Getting buried by Grill fry I’m not getting any of their food everybody else’s food is coming up they’re burying me grilled fr’s getting beaten AJ bill I need him to coordinate with me I need a fishing chip to sell right now I can’t stress enough that aing he has 40 years
Plus experience of of course I threw them in the kitchen to help us out I need two roasted chicken here coconut shrimp where coconut shrimps I don’t need coconut shrimps when AJ came back here to help here’s a poor boy here you go po boy table numbers are you feeding me AJ table
41 41 AJ I sold 41 like 45 minutes ago okay never mind [ __ ] man you have to communicate you have to communicate yeah better than that better than that can’t even see him behind the [ __ ] line get a botom to stand I can’t see the short ass little [ __ ] hold
On unbelievable 243 customer through the door so far Aaron’s backed up in the kitchen he’s asked for help AJ’s gone in there and made it worse if they’re not careful this place can [ __ ] sink now I will see what’s holding up those appetizers okay thank you thank
You coconut shrimp lead up how long you guys are killing me down there and you’re bringing the whole kitchen to an end we’re going to have to slow the seating down I these guys cannot keep up I’m hearing where’s my fries where’s my fish and then I don’t hear it’s up in 1
Minute I’m up in 2 minutes I wasn’t hearing nothing so I was like screw that I need that fish taco [ __ ] hey don’t talk like that give me the food I asked for I don’t need your L you busy I’m busy [ __ ] you I don’t want to hear no damn arguing
Back here I hear people screaming at each other the only person that should be giving orders back here is Aaron is that understood Everybody excuse me did I hear an answer did I hear yes I’d like to hear an answer you guys are killing me down there you’re bringing the whole kitchen to an end with Anarchy in the kitchen the only person that should be giving orders back here is Aaron is that
Understood everybody the former Silent Partner decided it was time to speak up I like to hear an answer yes sir sir all right that’s it [ __ ] believable Scott came back here and he showed that he gave a [ __ ] you know where before I’d never see Scott that actually helped me okay let’s
Go I’m looking for a fish Taco taco thank you beautiful that’s nice looking food with Aaron now finally controlling his kitchen ERS are getting to the customers a lot quicker all right I almost have a smile on my face guys I’m almost smiling you love it they loving the food yeah keep it
Going keep it going and more important got Clarity with your [ __ ] Brigade I agree new men as dinner winds down thank you guys there’s a problem with the night’s final order of onion rings that look underc way underc F Aaron clearly follows Gordon’s advice and demands quality food and respect from his staff
Martini what are you doing smoking a cigarette did you sell those those onion rings earlier so you could go do that no go look at them they’re [ __ ] man all night onion rings have been beautiful look at them touch them I was going about going to the bathroom man I’ll
Drop him again right now God damn that [ __ ] it can’t happen good last table of the night the food has to be just as good at the end of the night as it is in the beginning holding his staff accountable till the last minute Aaron is finally acting like a head chef Scott
Yes good job with what you do with the kitchen Oh thanks thank you I feel my partners realize that you know what I can be a benefit here enjoy it yeah this helped me redeem myself to my partners I think that Gordon Ramsey saved my friendship my partnership and this business
I for the first time in this restaurant saw each and every one of the owners working their ass off none of you were fragmented it was together we fixed the biggest problem in J and that was the food now you know what it’s like to maintain that Tama what’s the most
Important thing you’ve got out of this week I got a partner seriously the most important thing I got lovely compliment when I first met you big boy honestly I think I thought your days were numbered the rumors the crap and you’ve turned it around we know what we’re doing if we
Put our minds together and we work together we can fill this place absolutely right there’s only one thing excuse me Tammer I bill we’ve all admitted that you know we kind of put ourselves out there AJ never admitted to nothing you know a lot of this was his
Fault I never said I have no Faults and I did the best I can with all the hours I let me talk for a second on that exact point you are here way too much to be effective I know you think you’re effective we don’t think you’re effective at 80 hours a
Week AJ it would be the most generous thing you could do as a father for his son to step back cutting back on the hours okay and cutting back on the page not a problem yeah not a problem I hope Scott Bill and Tammer will see that the
Hours I put here were needed to run the business they probably will see it maybe on my deathbed they’ll confess it but not before then that’s hard that with that that was very hard been agonizing over that conversation it wasn’t a personal thing at all it was it’s needed
For him too he can’t be here that many hours it’s good for everybody I can’t wait yes to get back yes we’re bringing you to the gym when you come back okay take care Gordon thank you oh dear good night guys thank you for everything keep pumping yes yes
Sir after Gordon left in the days that followed Bill Scott and Tammer gave Aaron the full authority to run the kitchen the menu and the Staffing if you have anybody in here that has to go tonight you can remove them tonight Aaron immediately fired two cooks and
Brought in in two experienced SFS they don’t know the way it was before and there’ll be a new standard set and the partners realized although it was difficult they needed a new general manager to take over JX and so they fired AJ he let it happen and what
Is done he did to himself you’re right I can’t put it on me you’re right you it just sucks that it is cuz that’s your dad but you got my support firing my dad is what I need for this place to survive and he’s is going to back us up on what
We need to do just like any father would that loves their Son we’re now moving in the right direction we actually finally know what we’re doing I think it’s awesome we do three four nights like this it’ll be a breeze back here thank you Gordon this was an experience of a lifetime the three of us as owners have never been as
Close as we are right Now Tonight on Kitchen Nightmares Gordon hits the Big Apple I’m here on the floor New York Stock Exchange about to ring the opening bell on a serious mission to turn around Black Pearl Restaurant and when the bell rings Gordon is in for his toughest fight yet I’m ready I suppose you actually don’t give
A [ __ ] a Lobster Shack with three feuding owners you get mad at these two yeah one owner who was thrown in the towel you’re the weakest link in the chain another owner who is fed up with his Partners I get mad at them cuz I don’t think they’re doing what they need
To do and we feel exactly the same about him and a third owner who can’t see eye to eye with anyone this R has every chance of succeeding you’re wrong the great Gordon Ramsey is wrong especially Gordon you’re big sad fake can Gordon get through to these three owners and
Turn the Black Pearl around you all look so so cool as if if you don’t give a [ __ ] it’s disgusting or is this place doomed by its ineffective three-headed monster why don’t you call it so I know what it is I have called it I’ve called
It a dozen times incredible this is a New York City battle you don’t want to miss I’ve never met an individual that’s so full of [ __ ] in all my life how Gordy how tell me Gordon yeah you want to disrespect me I can disrespect you too tonight it’s Mayhem in Manhattan you’re
So full of [ __ ] [ __ ] You’ make a great politician you know that my advice would be for you to disappear and the sooner the better [Applause] New York City restaurant capital of the world home to thousands of restaurants vying to be the Crown Jewel of the city right this we l the Black Pearl just being one started by two friends as a small downtown Lobster Shack they moved to Midtown added a third partner and hoped
To become the premier Lobster restaurant in Manhattan I suggested to Brian that we put an ad in the paper to find uh an investor since we didn’t want to spend any of our own money ordering two hot lobster rolls I met Greg and thought that he would be a perfect match
Gentlemen fish and chips it was David’s concept I thought the concept was really very good and I thought would make some pretty good money do we get that 2500 because I’m about four grand short of payroll the problem started when we started to run low on money it became
Very frustrating around here Brian and Greg and I stopped speaking we would try to communicate bya email text messaging and everybody got nervous and frustrated this place is a nightmare for the lack of management we don’t have one voice well I just asked Brian and he’s like
Yeah well you guys can figure it out we always figure it out well I know cuz they don’t tell what to do I think Brian’s more of a silent partner if he had a choice he’d probably just not have to work here at all this table had a
Hair in their fries I don’t want to deal with this you deal with it Greg is the hardest working owner but he doesn’t make a decision who the [ __ ] put these letters on here I couldn’t tell you out of the three owners I like David the Le
Because his ego tends to get in the way of a healthy atmosphere don’t touch the tickets Please the main problem with the black pearl is these guys are really stubborn and if Gordon Ramsey can help us all kind of mesh together then this place can be
Phenomenal New York City one of the most difficult places ever to open a restaurant I open mine 14 months ago and I’ve been busting my balls ever since I’m dying to see how the black pear are doing right the black pear here we go hi hello how you doing good and you are
Nigel Nigel my name is Stephen St how are you we here at the black BR desperately need Gordon’s help we need him to come in and kind of whip all of the owners into shape how’s business could be better but we three owners and all three of them being over the
Business they must be here what three four times a week each together no they’re never here together no they’re never here together no is that one of the owners yes it is excellent what’s your name David leard David Gordon nice to see you you are one
Of the three owners one of the three owners and are you hands on or hands off hands on hands on and how many days a week are you here I do three or four three or four okay good I’m going to grab a quick B to eat maybe start off
With a little hole of chowa and then maybe have a chat after I’ll be around when I walked in and first met Gordon I thought he seemed a bit confrontational that was not very pleasant but otherwise I really had no impression of him I’ll be back with some water for you my my
Name is Step so if you need anything just let me know thank you I like your enthusiasm by the way thank you what a weird bar and when you look at the bizarre concoction of the Interior it does confirm that three different people the owners of course
Decorated it all right wow that was quick now how many’s in the kitchen how many people yeah three three there you go well thank you that smells lovely did you need more time to look at the menu or you no I’ll order now actually you
Know that I’m um I’ll go for a uh musle Bangkok all right a mac and cheese please and then I’ll finish with the lobster roll if you’re looking for the most popular one it’ be the main and the Connecticut you know what bring me the three of them all three all right we’ll
Do thank you so much my name is Step so if you need anything just let me know no you are just making sure if you need anything just yell if anything’s bad I didn’t do it though so I don’t want to know what was your name Michael what your name H very
Funny you’re a kider when Chef ramse joked around with me I think it added that personal spark of oh you know chef rsey isn’t this evil devil that everybody sees him as M Bank First course okay then the lobster mac and Che after that okay and he has a chowder right now
M little bit watery for a chowder huh what a Shame hello Chef how are you oh F Well indeed thank you are you Muses Bangkok I’m Greg one the owners oh one of the owners I’m not one I’m not the chef trust me you want eat my food what do way come from nice to meet you nice to
Meet you too sir so there’s one more owner to come yes Brian so David Brian and Greg okay great lovely right confusing thank you go Ahead burn your mouth off my God [ __ ] me that’s hot lobster mac and cheese excellent lobster mac and cheese wow thank you speak of the devil and I’ll let you enjoy how are you nice to meet you I’m good yourself yeah very well indeed thank you yes how did three of you come to run a
Rest up originally David and I had the place uh down on Evan way and then we decided to get out of there fascinating okay I’m going to tuck into my uh mac and cheese with lobster okay thank you gets more and more complicated I’m figuring we send out all
Three lobster rolls on separate plates dressed just like they would be yeah yeah yeah so far he doesn’t like much what do you mean food wise the muscles can’t taste of muscles cuz of stupid thae Curry Bangkok broth mac and cheese it’s chewy and rich and the chower that
Watery it’s not how a seafood restaurant should run this is not going to be a good [Laughter] thing thank you all right this is the Connecticut or the hot lobster roll okay new this is the main lobster roll M Lobster Rollo get M don’t worry about
That and this is the New York City lobster roll New York City Connecticut Maine gotcha all right that’s great thank you right let’s start off with CT drawn butter horrible soaking wet bread it’s like eating a [ __ ] wet diaper so sorry Connecticut but I am moving on Lobster is not
Seasoned land what a shame all right so what what did you think of the main pretty piss po to be honest I’m going to stop there thank you what’s up well he likes Steven yeah that’s all I know that’s his boy is he still here yeah he’s still upstairs
What’s he doing he’s eating he had three lobster rolls three different kinds he had mac and cheese he had um Bangkok David wants to know is he paying for this you should definitely give yeah give him a check I you see that that’ll be fun Huh after tasting the supposedly best food on the menu how are you Gordon gathers the three owners and head chef Bill who oversees the food I do the award-winning lobster roll bread soggy Lobster Bland did you not season it salt pepper when you bind it with mayonnaise
No no why not well we get most of our recipes and ideas from Maine and it’s not the way it’s done they have salt in Maine i’ I’ve lived in Maine for 3 months I know it very well Chef Ramsey didn’t like our lobster roll and he said
He’s lived in Maine for 3 months but if he’d lived in Maine for 3 months he’d know that a lobster roll is exactly the way we make it I’m really nervous now I’ve never known a chef that’s not allowed to season his food is this man your Chef or is he your
Puppet no he’s my chef David has this tone of being condescending and knowing it all how much debt have we got over the house quarter mil yeah yeah who has the final say if one of us presents an idea we vote on it and we decide whether we want to go forward
With it or not is it hard running a business with three Partners it’s hard for us yeah when was the last time all three of you sat down we have not we have not done so okay I don’t feel that any of you are committed to
Making this work have we fallen out oh yeah a couple of three times yeah so that’s why we don’t meet yeah okay who fell out with who oh I get mad at them why uh cuz I don’t think they’re doing what they need to do and we feel exactly
The same about him of course yeah I felt that Gordon was right about many things but I think he jumped to conclusions and that we are not committed to Black Pearl a restaurant run by three passionate owners no chance Brian he works two days a week David
Well I don’t trust him one little inch and as for Greg well he’s pissed off with both of them basically in a nutshell sleepy Dopey and grumpy who am I snow [ __ ] white coming up Gordon confirms that three is definitely a crowd unfortunately the appendic out all three
Of you is Brian we don’t need him you get to go home really yeah but two doesn’t prove to be much better we have several brains in here where the [ __ ] is this why don’t you call it so I know what it is I have called it I’ve called
It it does in time and there is definitely one who stands out you know what I’ve just discovered you’re so full of [ __ ] [ __ ] you’d make a great politician and later Gordon discovers the black pearls little secret they look Canadian lobsters to me yeah these are Canadian you [ __ ] amaze me the
Awardwinning main lobster role is Canadian that’s all coming up on kitchen nightmare after a frustrating conversation with the owners Chef ramsy decides to take a look at how the Black Pearl operates during a dinner service especially on a night that all three owners are there Hi how are you recomend the Chow’s good
Atari it’s really good I promise ordering two hot lobster rolls where’s that FIS Phil coming right now damid I got a crab cake it’s getting cold two lobster rolls a fried shrimp to be the B the shrimp rolls not ready yet what happened with that I don’t have a fried
French fries so when you and Brian are here together on the same day Brian care we’re never hear together the same oh you never hear yeah it was weird having David in here exped cuz he doesn’t normally do that and having someone on this side of the line that knows what
They’re doing is key we have one more crab cake no no I you sold the last one oh that’s it we don’t have it oh my God that’s Ru hey how you guys doing believe this may be ru what’s wrong undercooked undercooked that way we’re deep fat frying it this
Can’t be normal they surely to shed I need an order of fried shrimp this one was undercooked what are you kidding me David’s lack of experience on the pass is resulting in lack of quality control they wanted these two well done zap them un [ __ ] believable zap what’s that
Four fuckups already with them I think it was a competition amongst the three owners to try and prove to Chef Ramsey but they knew what they were doing and I felt Greg kind of felt out of his element cuz he’s normally in the kitchen I’ll take this back and we’ll do
Something about the mus we got sand in the muses there supposed to be sand in the seamers that’s why they get a [ __ ] bro I don’t know guys so people don’t know what the [ __ ] they’re ordering why are they ordering David’s definitely a know-it-all and he can be a
Little rude what table is that table eight thank you hi you had the uh clamp and there was a problem with the muscles or the Steamers but the T sand yeah there should be sand in this year there often is and that’s why you have
The broth to dip them in what would you like instead of those uh nothing in fact I’ll just eat the lobster okay it’ll be right out reprimanded I do not think that Chef ramley likes David because Chef Ramsey has a [ __ ] detector and David could be full of it
Sometimes what happened B sh no they’re done they’re done yeah they just didn’t like it Jesus Christ that’s the funniest fishing chips over seen my life you know that what happened can I just smell inside there will you please Phil 2 seconds to me from the what do you smell
Phil it smells old why didn’t they eat it I don’t know Gordon yeah do you ever ask yourself that question I don’t I ask myself that question all the time I suppose you actually don’t give a [ __ ] you know that I do give a [ __ ] and you
Know I give a [ __ ] you seem a very relaxed man with your Resturant what do you want me to do I disagree it doesn’t smell bad to me the fish I’ve just given a piece to your Chef yeah the piece was stinking it wasn’t stinking you’re blind
My friend no if you’re not blind you’re [ __ ] clueless you know that now the owner said it’s not stinking it fragrant fresh and perfect that’s why it came back right massage is ego concerned about the quality control of the food yeah show me around and the truthfulness of the owner Gordon wants
To do a little investigating they’re all from mine these are uh m some from Canada they look Canadian lobsters to me yeah these are Canadian so the Canadian lobsters are always a lot cheaper I use the Canadian lobsters for raviolis and tagnet Tellis and spaghetti but they’re not main Lobsters after a disappointing dinner service comes to an end Gordon is ready to share some of his initial observations tough day today and I’m um I’m deeply concerned I see a ship here that is rudderless and maybe that was the first time that all three of you were working inside this
Restaurant in a long time tonight showed when was the last time you expedited all the time I’m back there you were not you’re not really back there as much as you were back there to me no no I’ve never because it’s never been that we’ve never had the whole lineup the whole
Line with tickets ever David can you stop being a slippery eel for 15 minutes in front of your team and answer the [ __ ] truth Gordon the [ __ ] truth is that I’m back there when it’s busy every [ __ ] night that I work I think a lot of what Chef Ramsey’s had to say
About David was fairly true I don’t believe that David shows that he cares okay I’ve I’ve seen enough today I’ve got to go and start really seriously [ __ ] understanding you know how to get a direction within this restaurant I’ll see you first thing in the morning good night uh David yeah you
Tell me about the passion with the main lobster are you aware that the lobsters in your fridge are Canadian same water as North Atlantic Waters you’re telling me now a Canadian Lobster half the price of a main lobster is the same taste and flavor there’s a big difference I can’t get main lobsters
That’s right so they get them from Canada I’m using Canadian lobsters that’s right that’s what they do but but I don’t advertise them as Maine tell me is it a different animal Maine mhm is a Canadian Lobster for you marus americanas same animal right holy [ __ ] I’m asking you a question what you’re
Trying to dictate to me is that you’re selling main lobster they’re not from Maine well it comes from the same vendor holy [ __ ] the awardwinning main lobster role is Canadian he was wrong about the lobster issues it pissed me off I thought that was a bit unfair for him to take that
Stand and especially since he was incorrect about it I will see you in the morning good night that was fun incredible it’s a new day and Gordon has organized a staff meeting how are we good a rarity here at Black Pearl as there have not been any meetings in the
Last 7 months okay a quick exercise so I want to find out how do you feel we’re going to write anonymous questions when you write make sure you put the name you want want the question two at the top of it fold it up and put it straight in the
Pot okay Greg how come you waffle with your answers basically I try to keep everybody happy because otherwise I wouldn’t have a staff and that’s why I sometimes waffle and go back and forth but if you had a a little bit stricter Philosophy for I could definitely be
Stricter oh yeah I could definitely be stricter thanks for being honest okay David why haven’t we got aprons they know where the aprons are they just don’t choose to wear but why can’t you say it’s policy to be in an apron cat it’s policy for you not
To have a drink here after your shift but you often do why can’t you ask my question without a question I did answer your question he did that is quintessential David he’ll answer you with the question so to communicate with him can be very frustrating David show the girl some
Respect will you You’re great at beating around the B you know that huh in front of everybody why can’t you answer the [ __ ] question thought I did answer the question rather trying to be such a smart ass and answer question the question do you know what I’ve just
Discovered you’re so full of [ __ ] [ __ ] you’d make a great politician you know that David has the biggest ego he’s very stubborn and obviously you’re not doing everything correct so get over yourself and allow somebody to help you incredible I’m [ __ ] surprised you got anybody working for you the last half
Hour you all look so so cool as if you don’t give a [ __ ] it’s disgusting and finally to all three owners why don’t we have one general manager what are they crying out for Greg crying out for Direction they need a Rudder make it one of the three why
Can’t it be just one of the three owners thank you absolutely critical One Voice One Direction so who’s committed I believe that I’m capable of doing it um but now I have to follow through and do it I think Brian and David will get on board I’m going to get some fresh air
I’ll see you later as the owners were contemplating which one of them should be the Hands-On manager Chef Ramsey decided to generate some excitement for tonight’s dinner service by adding a new special okay yep right time for a new beginning okay the secret of this dish is the lobster bird
Lobster they going to eat first underneath is breadcrumbs potatoes and a hint of Rosemary first off the membrane and the inside of the lobster out we sa this one open and out okay done and have potatoes okay get the potatoes nice and crispy yeah put our breadcrumbs in there
2/3 potato 1/3 breadcrumbs okay now they’re starting to color okay good out and lightly fried okay line the Shell with that now I want to see it ooze Lobster okay on and then we’ll go with our sauce absolutely delicious and then in the salamander okay this is a
Absolute pleasure to have him in here and showing us things and we learned a lot M Lobster I would pay $40 for that yes right get some Forks in let’s have a little taste a little bit of peino lightly over the top it’s delicious I’m not blowing smoke at my
Ass but that was [ __ ] delicious it is great I’m I don’t give a [ __ ] Long day today I want to try something for tonight so here’s what I’m going to do I want you to run into the place for an hour okay you expedite and then you switch and I want to see one person step up to the mark and take control of the
Ship unfortunately the appendix our all three of you is Brian we don’t need him he’s a nice guy and all that but nice guys don’t run restaurants okay all right thank you DAV is going to be Expediting for the first hour then we’re going to switch back
If I have the choice of Greg or David I would definitely prefer Greg because I think he’s a really nice person and great to work with what’s up you good to go home really yeah okay all right am I out of here do you mind I I
Don’t I mean you don’t mind that’s great is it is it all right yeah absolutely fine don’t take your per got have a relaxed evening all right excellent it felt a little uncomfortable being pulled for my own restaurant but I’ve get to go home how much longer open open open open
You ready guy okay hi there welcome to Black Pearl right this we lose all right you guys enjoy ready to rock thank you very much and roll the specials for today um are on the front left it’s a a 1 and 1/4 lb Lobster split
In half and then with a Bernay sauce on top of that it’s delicious I have to say it was really good R next time you come back would you bring me a diet soda in it mix a little bit of club soda in it too that’s not quite so sweet here let
Me get that out of your way you want um these you want to keep these or take those away okay and don’t just put the club soda at the end because then it won’t have the mixture you know mix it in thank you take care now good to meet
You so I have two fish and chips table 36 oh how about I rip your [ __ ] heart what when David’s Expediting orders sometimes I’m a little nervous about going into the kitchen to ask about my tables cuz he’ll just bite back at you I
I I fired this one so yeah but no that’s why it’s over there right talk to me like I’m a real person not like I’m an idiot David I just want to remind you of this one I wrote glutenfree I got it we have several brins in here oh my
God keep an eye I’m going to go switch with Greg switch okay right we’re halfway through service and uh Greg’s on the hot plate now I can’t wait to see what happens but personally once a waffler always a waffler we’ll find Out muscles B thank you I can’t find you Bangkok Bangkok there they are that it is you coming or going how me how many are you five under what name Jackson David sometimes can uh patronize the customers a little bit Jackson 5 I rather have someone that’s
Going to be cordial about it than some [ __ ] that’s going to patronize everybody man you guys are always Phil this L to roll sitting here what’s it going with I didn’t tell you it was even ready it’s waiting for a ro F talk to me guys that’s what I’m trying
To say I mean just sat there [ __ ] going soggy standards yeah let’s start to talk to me too I’m down here it’s a blue point Malek and a Melisa and they said they already had it they did they did then why am I doing it
Again 35 not no clue you can use Greg we got food backed up now last line of defense which tables don’t like it well it was um my table 8 and table 30 did they fire it no okay fire it they’re waiting they already had their oysters muscles with garlic Lobster foret it
Seems to be slow on the hot plight we great the helm than when D yes it does it seems to be a little bit slower with it Greg D Greg I feel is trying his best and a bis no Jesus Christ where the hell did that go
Why don’t you call it so I know what it is what are you waiting for D oysters oh they’re coming then all right maybe where the hell did it go I don’t have a Lobster biscuit it went out come on get it together man making it another twoo shit’s [ __ ] getting very [ __ ]
Tired getting very [ __ ] tired of that [ __ ] Fu just when things seemed come completely out of control I don’t have a lobster B where the hell did that go getting very [ __ ] tired of that [ __ ] come on guys Greg settled things down in the kitchen put the old girl on the plate and get her out of here all right
Thank you sir 86 it and managed to get the final few plates out that’s it start cleaning it out breaking it up before Gordon can turn black pearl around he needs to find one managing owner so he gathers the staff to make a decision if all of you had to choose
One out the three owners to direct and to run this place completely who would it be write it down for Me okay first person David second vote Greg third vote Greg fourth vote Greg and finally Greg this is pretty significant you know that guys how do you feel Greg if you were to run this place i’ I’d run it the way I think it should be run um I would
Do a lot more with the staff um and I wouldn’t have to justify myself all the time all three of you have fragmented this business David isn’t it best that we listen to the team for that cry of help rather than having to massage your
Own egos I think Greg would be a perfect General Manager David is full of [ __ ] I I’ve heard him say many times that Greg has no idea what he’s doing in a restaurant so it will be very interesting I’d definitely like to give it a shot for sure thank you all for being
Honest thank you well one thing’s clear that the staff want Greg to run this place even David wants Greg to run it so that’s good news but I’m not 100% certain that Greg has the balls to run this place properly on the back of tonight’s performance but what I can tell you is
The business does not need Brian in the city that never sleeps Chef Ramsey’s team worked all through the night to transform the Black Pearl into a Manhattan hotspot right good morning good morning you ready let’s go oh my God everything is uniform oh wow much better we haven’t got three different
Sections with three different colors it’s not a mix and match oh those are so cute it’s vibrant classic and inviting like it should be oh this is so nice I love the lober it gives us a great boost this is a a really a real good shot at getting this thing up and
Moving the way it needs to be DAV what do you think column should be yellow everything’s reorganized it’s you know it’s another way to do it David please don’t touch it does it Blow Me Away no I’ve got something to explain over here something quite exciting it was donated by the Marine ecological
Habitat now I promise you you’ll never find another machine anywhere like this in New York and David I promise you now between you and I this is from Maine and of course if they catch it they eat it yes I think it’s terrific you got it we’re going to have
All sorts of people coming in there trying to get a lobster out of that and people will be attracted to it you are mine and it’s going to be a lot of fun to watch as the staff enjoyed the new interior Chef Ramsey got set to reveal another change looks great happy
Everybody yes now we have to Market this place yes and I can’t do it without the help of our special guest here he comes EXC that’s right how you doing buddy Manhattan’s favorite lobster right all right go hit Time Square and get some noise on there we’re going to hand out
Fliers we’re going to hand out t-shirts we going to shout it out okay Lou the lobster I’ll see you in uh Time Square in 5 minutes yes get going buddy yes and Louie if you [ __ ] up you’re going in the tank Okay please come visit us tonight hat hat hat oh being in Time Square with Chef Gordon Ramsey and all those people was a terrific idea have a great day yes thank you very much I’ll be your restaurant tonight it’s New York the word spreads fast so I think people will
Be rolling in tonight come visit us to the black PE tonight going to Time Square with a lobster guy and with all the tour are and tell them you come down eat at your restaurant we’re not going to see any effect from that I’d be really surprised we love
You only hours before the doors open for relaunch Chef Ramsey wants to get everyone up to speed on the new menu okay start off from the top uh we’ll go through each and every dish and then we’ll have a little taste after it okay okay good right two chowers yes
Manhattan clam chowder and New England clam chowder yeah the lobster roll Black Pearl uh special and it’s going to be toasted on the inside as well okay so it doesn’t go soggy and then we go to the Boston cream pie and a waffle Sunday it’s fresh it’s vibrant standards are
Going to be set tonight and the kitchen is going to be properly run okay good want to get changed get some KN and faults start tasting to be Che majorly trended you taste the saich it’s so good not very good I don’t like it really those
Scallops were so good oh my God this looks like heaven I don’t like that shrimp thing either that’s amazing a and that’s good too what kind of fish isn’t cfish didn’t I don’t really like that coming up we had a great H David continues his tiate against Gordon
That’s ridiculous and note the Greg you’re now running this place our puppet dictator Greg tries to handle the restaurant on his own so she wants a salad give her a salad just tell me that oh my god do Brian and David help out service sucks
Here got a gun and has Gordon this is real for me finally been pushed too far you’re not passionate [ __ ] you Gordon you’re ungrateful so what you’re soulless you want to disrespect me I can disrespect you to you’re not going to believe what happens you’re wrong the
Great Gordon Ramsey is wrong that’s all coming up on Kitchen Nightmares with relaunch night upon them Gordon gathers the owners to implement his biggest change when you think back to the beginning of the week it’s been a bit sort of tempestuous but we did come to consensus on who should be running
This restaurant this is a document basically outlining that all three of you are happy for Greg to be running this black pearl cuz you just read it out for me we the partners David Leonard Greg Ryan and Brian Woods agree to name Greg Ryan as the managing partner of the
Black Pearl at which time decisions involving bigger issues arise Greg must call a meeting to present the proposed changes to all of the owners a majority rule will determine whether or not the proposed changes should be made that’s it I who would like to sign first my name’s
First all sign first I don’t know if I have more faith in Greg so if Greg succeeds that’ll be great wonderful there you go so you now running this place I am yeah good David Brian tonight you’re coming as guest all right 6:30 table’s booked I’ll see you later
Beautiful thank you now get the [ __ ] out of it I definitely feel that I’m in control now um and that I’m going to run the business the way I think the business needs to be run all right guys we’re going to have a big night tonight we have a beautiful new restaurant we
Have wonderful new menu and we’re going to have a lot of people in tonight and that’s best thing that can happen here anyway so please everybody have a great time do a good job and we’re going to be great okay thank You party five part five I just we guys lober with the lobster B all righty medum rare with cheese make sure the waiters get the customers up to have a little go of pulling the lobsters out oh yeah yes I will and then we’ll let
You have that yes make sure make sure we get the customers up to play Lobster Roma we are encouraging customers to try for a lobster cuz if you cat one we steam it for you and it’s free here we go first course wi clam chowder field greens and tuna
Saiche going to be a big night tonight and this is Greg’s chance now to step up to the mark and prove to him and his two partners that he’s capable of running this business we got a flip tables we’re going to be under a lot of pressure and
More importantly the kitchen has a menu streamlined they can push out quickly only time will tell grilled swordfish in a uh and a burger medium and medium rare is the swordfish you took the wrong table what’ I take where’ it go Gordon I introduce you to my closest friends in
The world are you as stubborn as this one H yes Gordon I’m a guest sorry excuse me yes welcome come in come out the cold please we got a Hostess over here please as customers roll in the kitchen is about to be slammed with orders and Greg and his kitchen staff
Are about to face their first big test I need a chicken slider at bernes and a two fries also another fish soup another Burger Medium you’re killing me Chef you’re killing me the lanterns those things are terrible espci you put candles three chickens four sword thank
You table one was a sub salad and they got the table table one so what do they want instead of fries she wanted salad have it I first saw the Tank part and I said we got us a [ __ ] Lobster tank only one in New York what does that tell
You what can we do anything got a gun what’s about on table 27 I put in the pearls and appetizer and I did not fire their Entre yet and they’re getting their Entre a [ __ ] come on hold on3 this is all B3 right here yeah that’s what I’m trying to do
Service sucks here kitchen must be [ __ ] very I need three New England P I got grilled swordfish two soups two Seafood casseres I can’t cook for two people call in order I don’t give a [ __ ] just make it son [ __ ] [ __ ] I’ll take this back and I’ll see
What we can do about that all right 34 said he got a New England clam shotter give me a break I need a Manhattan Clan I mean New England clamp chatter now jeez tonight has been like a cluster [ __ ] again the kitchen got backed up it took forever for all of our
Food to come out come on Greg we got to run it we’re falling behind in there come on it’s ridiculous that lobster salad me sat down there for [ __ ] 20 minutes what’s going on yes it’s supposed to go out with this table right on here the uh cold store very different
From ours we had a great cold store we had a great colda we can go back on that that’s ridiculous Greg you told me 33 for the fishion chips I did not tell you 33 I didn’t tell you anything oh my God you got a pen I got to rent this down
Not to Greg our puppet dictator so she wants a salad give her a salad that’s all just tell me that I ordered a medium rare yeah thank you where’d you go what do you need medum [ __ ] uh what if she want this medium where the [ __ ] is sick
Why you call it so I know what it is I have called it I’ve called it a dozen times I got grilled swordfish two soups a sirloin burger two lobster rolls how many times I call It all right I need table 20 I need table one I need I mean Table 9 I got [ __ ] getting cold it’s been a chaotic evening right there right there it’s going out the door right now and the kitchen has been on the brink of
Disaster R you guys you got to set your kitchen too you can’t do it all for you right but Greg has not given up get him organized and neither has his staff I need three of these right off the bat just stack them up there I’m going to 36
I’ll be back excuse me the blueberry crumble people okay what’s the feedback from the T everyone really likes the food even though it’s taken a while to get there without having David or Brian around it was actually all right it was pretty good the staff worked very well
Together and so that made me feel good all night long the lobster was really good buttery you might have to do another waffle thing yeah I can have about four more waffles all right got one ticket left Greg’s doing really good he’s making decisions like right and left and that’s a big
High Five Guys I just can’t wait to see what’s going to happen 2 3 months from now after Chef Ramsey has left after a tough relaunch dinner Gordon gathers David Brian and Greg to give his final words of advice tonight you stood on that hot plate and you
Busted your ass off all night long mate you’ve got a big heart [ __ ] me have you got passion thank you but while you’ve got the hunger and the passion I don’t think your two partners actually give a d you are an honest individual you’re here two days a week but you don’t put
The effort in you amaze me what because all week long face to face you [ __ ] pretend to care oh [ __ ] Gordon come on you don’t give two [ __ ] about this place really you’re not passionate about running a restaurant really you’re just abusing it and using it what what what what did I
Do I’ve never met an individual that’s so full of [ __ ] in all my life how have I’ve been lying to you Gordy how tell me Gordy yeah how you want to disrespect me I can disrespect you too but tell me how tell me tell me how I’ve I’m not
Disrespecting you I’m telling you the truth no you disrespect me because you don’t know the truth you’re just massaging your [ __ ] ego Gordon [ __ ] what do you mean [ __ ] not true from the first minute you walked in this [ __ ] door standing there with your big long coat and your [ __ ]
Sunglasses looking like proud [ __ ] that was it first impressions then you start debating lobsters cuz you think you’re some smartass on the back of a few [ __ ] [ __ ] dive books are you aware that the lobsters in your fridge are Canadian marus americanus same animal right humanus americanus my
Assos H with 21 restaurants under my belt I work my [ __ ] ass off so what so what I never take anything for granted fascinating Gordon you treat the staff like [ __ ] you amaze me never did that excuse me never cat it’s policy for you not to have a drink here after your
Shift but you often do never you can’t even be honest with yourself let alone me mate you’ve been exposed oh yeah Expos hypocrite is that right absolutely yeah for you it’s about a [ __ ] TV show this man is about a restaurant [ __ ] the TV David and I mean [ __ ] it this is
Real for me and for you it’s an image I disagree with you on almost everything you said you do yeah I do why’ you disagree cuz you’re wrong the great Gordon Ramy is wrong you’re a sad [ __ ] my advice is for him to get his Partners get your money out yeah and
Disappear all right well my advice would be for you to disappear and the sooner the better you don’t get it do you [ __ ] you Gordon of course I get it this Russian has every chance of succeeding but not why you are in it because you’re not passionate you’re
Soulless say what you like let me get out of here you’re ungrateful and you know what really hurts the amount of effort that’s gone into it despite what a prick you’ve been to me I’m still grateful that you were here I love what you’ve done I think
That the menu is brilliant you like it I don’t like it I don’t really like that I don’t like that shrimp thing either it’s what happens when I’ve gone we had a great call slop we had a great call slop we can go back on that that’s ridiculous
The minute I’m out that door you’ll slip back into Old I’ll tell I’ll tell you la why don’t you come back in and you know I’m sure you will and see how it goes yeah time will tell I guess it will thanks again Gordon good night goodbye good Night that’s time I mean really tough and personally I’ve got mixed feelings about this week because I so want this to succeed for Greg because he’s got the determination the guts to make it work but on the other hand David well I think he’s just open a restaurant because he
Wants to make a quick buck and that is not the reason to open a restaurant that man has no passion Tough