Disgusting!
Season 3, Episode 3
Gordon travels to Toms River, New Jersey to help Caneda’s White Rooster, a struggling Cuban restaurant that has been open less than a year. Patty Caneda opened the restaurant with the help of investor & business partner Jeremy Grunin who has put $2 million into the business. Gordon is shocked by the terrible food being cooked by the young and inexperienced cooks. The menu is given a revamp and the restaurant dining area is transformed with a new bar and warming colours. The restaurant closed on March 16, 2020, five months after the episode was filmed.
Season 3, Episode 4
Gordon Ramsay travels to Swedesboro, New Jersey, to rescue Botto’s Italian Restaurant. The once-thriving family-run business is now $850,000 in debt. Chef Ramsay see for himself how bad the food is when he goes undercover and is served spoiled oysters and disgusting veal. Ramsay must instill some passion back into the cooking and create a much smaller and more manageable menu. Meanwhile, the restaurant’s interior is given a much needed makeover. The restaurant is open as customers love the renovated dining room and the Sausage Alla Botto is popular.
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Cuban & Italian DISASTERS! | 24 Hours To Hell & Back
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I’m Gordon Ramsey and I’m back on America’s roads with my Cony Command Center heading to nine more struggling restaurants let’s go to the scariest place in America with these businesses on the brink of collapse just smell that this is worse than the plague you’re lucky you haven’t killed
Anybody I’ve got to work quickly so I’m giving myself just 24 hours oh to try and save each one of them did each member of Staff take your turn [ __ ] in here oh my it’s my third time around the country and even though my Advanced team tells them it’s
A new renovation show people are suspicious so I’ve had to up my disguise and decoy game is that you yeah no way I can’t even tell so I can get into these restaurants and see what’s really going on you are [ __ ] kidding me what I discovered this time round is more
Shocking than ever [ __ ] hell if I have any any hope of saving these restaurants I got too much I’ll have to go to helenback in 24 hours you made Gordon bomit now I’ve just arrived in Toms River New Jersey the broadw walks the beaches and the attractions have made
This beautiful East Coast Township a thriving suburb and I must stop for thousands of tourists heading down to the shore in an area saturated with successful Italian Eis Canada’s white rooster is trying to stand out from the flock with his Cuban Fair however after only being open a year its lack lust
Performance has given the people of Jersey Shaw very little to Crow about my name is Patty canetta and I am the owner of canetta’s white rooster I spent a lot of time being raised by my grandparents who were Cuban refugees I wanted to create something that was was
Going to be based on my Heritage and my culture as a Cuban ameran and so I took all the recipes that my grandmother taught me and I opened up and Empanada shop my Empanada shop made a pretty big splash here in Tom’s River I started to
Get the itch to grow and I heard about this really great community- based investor Jeremy grunin Patty reached out to me via social media you could feel her energy quickly and you could see that this was somebody who you wanted to kind of hit your wagon to and I invested just about
$2 million okay I need two Roba fritas when we first opened canetta’s white rooster it was a great restaurant with great food after being open for a year now we are seeing a big drop in business that was a cold pan and I [ __ ] that up first- time owner of such
A big restaurant Patty hired a lot of young kids with no experience whatsoever frustrating right yeah it’s kind of a free-for-all everybody does what they want I want you to stop it and go do your job I don’t think Patty opened the restaurant knowing exactly what she was
Getting into I’m pulling 37 right none of this is up huh I thought that’s the one that was we were going on that’s what I thought my name is Phil I’m the executive chef at the white rooster I started out here as a prep cook within a
Month I was the executive chef no one in this building knows food the way I do I think I’m really good at it anything get sent back yep what couple things Patty needs to turn things around because I am done reaching into my pocket I’m in just
About $2 million I can’t keep putting money into this it’s Sinker swim time for Patty if she sinks uh then I have to pull the plug I’m just not ready to quit and I’m not ready to give up and I’m not ready to disappoint my daughters I don’t have have anything else but
This now with only 24 hours to try and make sure this isn’t the white Rooster’s last cocko doodle do I need you to find out why failure has come home to roost before heading over to the white rooster I need to get some insight from his
Investor Jeremy I know that you’ve put a lot on the line $2 million yes that’s a lot of money into a restaurant that’s only been running for just over a year it’s not what I had envisioned and as with any investment uh it’s important to
Know when it’s time to kind of fold up cards and I’m at that breaking point right so I’m going to go in undercover minutes from now okay I want you to come undercover with me okay but I think it’s important for you to see it firsthand a normal customers perspective I’m
Frightened of what we’ll see let’s go good to see you girl in addition to both Jeremy and myself going in Disguise are you allergic to silicone no only sauerkraut I’ve also enlisted two well-known actors in The Jersey area to dine with us as an extra layer of identity
Protection Sopranos Joseph GNA scy and Vincent pastor jent we good yeah yeah nice beit who are you now me Ari Ari you’re Ari don’t don’t blow this who’s this guy he’s my assistant more importantly he’s got $2 million invested in this restaurant you go buy a new hat you got all that
Money forget about it let’s go what if I put one in the back of his [ __ ] head and we take the restaurant you can have the restaurant did you hear how much money I’ve lost we’re going to straighten it all out who you know how to drive on this side of the Street the most important thing for me tonight guys is that you’re going to create a this direction okay cuz we’re going to take the the focus away from you exactly that now there’s one thing from a British point of view that I need to understand forget about help me
Forget about it forget about it but you throw it away like you don’t care yeah forget about it yeah forget about it forget about it forget about it so here’s the restaurant you really put $2 million into this restaurant yeah I could have had you do a movie with me
And Joey for that kind of money that does not scream Cuban whose idea was that Patty had a vision he she had a vision check out eyes [Laughter] say hi Oh Boy we’re going to be four four you guys look familiar hey how you doing babe you guys look awesome thanks how
Are you with all eyes on Vincent and Joseph we in a bathroom I don’t want to sit in the bathroom Jeremy and I go unnoticed however what doesn’t go unnoticed is canetta’s interior which isn’t half bad it’s just not Cuban it doesn’t scream Cuban to me you think of
Cuban resturants is about color color you got to spice it up why does it stink in here hor that walk smells horrible yeah can none of you smell that fishy smell every time that door opens CU we’re right near the kitchen but the kitchen shouldn’t smell like fish right
So everyone can I give you a little bit more time are we all set to order ready sure going to have the Empanada Trio good choice today we’re ordering classic Cuban dishes I’m getting the grill doctor okay and the being just a few blocks from the Atlantic Ocean how could you not order
Some seafood can I get a sounds great thank you very much oh no what we don’t have the AOS compo started do we no there’s not much food coming out is there they no you need somebody to get whacked been here an hour I got a slice
Of bread all night long and look all right it’s and we’ll have the rest of the dishes followed right behind my friends okay thank you so much this is what you invested $2 million in she was running an empanada store which you fell in love with these things are
Empty where’s your octopus there’s only two octopuses yeah I’m going to take a half mother what is that fresh I won’t eat it a please don’t eat it stop eating Optimus please it just smells too H the Jamaican salmon break open that let me see that ah it’s like cooked to smithin it’s
Cooked to house that’s no good that is gnarly that’s nasty I’ve seen enough I’m going to go and get them out of the kitchen can I just have everybody’s attention what oh man ah come on what I’ve just experienced out there has been a [ __ ] embarrassment turn everything off and
Come out of the dining room now what a mess let’s go uh ladies and gentlemen sorry for interrupting but can you put your knife and forks down immediately please I’d like all of you to raise your hands if you’ve had a great dining experience then you can’t wait to come back
Here what we’ve just witnessed with my friends at the table is nothing short of embarrassment I want all of you to come outside and follow me please this way let’s go come on over please but this is H on Wheels my epicenter is equipped with a state-of-the-art kitchen staffed with
The most amazing team a team that I’ve been working with for over 10 years I want to introduce you to a guest of mine tonight come over sir take your disguise off please is this py who is this gentleman Jeremy Grennan my investor and business partner and how much has he
Invested in you and your business over $2 million what oh my god do you say over the last 12 months that you’ve projected his investment I’ve done my best to my team have been here for several weeks and unknown to every person inside that restaurant we’ve been filming you
And what they’ve witnessed over the last 3 weeks has been appalling I want all of you to watch what I’m going to show you and just open your eyes oh my god oh that’s foul my team have been here for several weeks we’ve been filming you and what
They’ve witnessed over the last 3 weeks has been appalling just open your Eyes oh that’s foul oh my God disgusting mess oh jeez show me to your leader unbelievable that is appalling disgusting no good paty I wouldn’t put two dollars into you right now they laughing the joking staff on their phones it’s like you’re treating this as a playground now young man you’ve been at
The H promoted from prep cook to executive chef I thought I could do it I still think I can do it how you feeling I’m angry I’m just mortified cuz I invested in Patty and I believed in her and we are clearly failing and that’s unacceptable to me this man can
Kick all of you out shut shop close the place down tonight I know this is tough but I’m going to ask you something really important I need 24 hours from you to get this place turned around and to wake the team up I’ve given it 13 months I
Will give it another 24 hours in the next 24 hours we need to see action and that action starts now every member of Staff get on your cell phones call home we got some work to do I’m not going to be uh not going to be coming home so sweeti I’m going to
Be any soon I have never done this before I want to get into empana concession with the grunin and this building went up for sale and it was overwhelming I’ve never said I was getting into this knowing how to run a restaurant I’m lost for words I’m amaze
Patty that Jeremy has kept the door open are you not worried of course I’m worried everybody in this room will tell you that I’m worried Phil how many days are you seeing Patty three that’s not true I’m not going to even let you say that how can
You be engaged in the business and not be present I am present I wasn’t an accurate statement I’m completely present I’m so present it wakes me up in the middle of the night thinking about this place sometimes I get up and I go upstairs and I just work 3:00 in the
Morning reconceptualizing playing around with menus looking at payroll and how I can change that it’s all I do we can talk all the talk but it’s about the results uh Brandon how would you describe Patty as a leader I consider her almost like a second mother to me
But she’s not a boss I don’t see her as my boss how is this place run it’s kind of a [ __ ] show every night why just lack of organization lack of rules an executive chef means that you are are accountable do you understand what overheads are do you understand the
Word GP nope food cost no sir you have no idea of this I’ve never had anybody show me oh my god I’ve been doing all of that you’re putting diapers on the St I should have just had more kids apparently are you in over your head I
Went from owning a little shop with eight seats to suddenly owning something that was very overwhelming so you’ve been open for just over a year and what have you learned it’s not been it’s being in a semi- seasonal location at the Jersey Shore our audience drops dramatically after August then you need
The bread and butter locally but I also believe that the concept is part of the issue so we can call for the pity party and blame the concept blame the decor blame the winter nights I’m done with the [ __ ] excuses how about looking within we got
Less than 24 hours to go and right now I’m not feeling that inspired I need to know now right now do I have everybody’s commitment yes I’m going to bring in Theresa and her amazing team you’ve been working with for The Last 5 Years Tera come in
Welcome let’s go Tera thank you okay everybody we’re going to clear the room we’re going to take the table settings off we’re going to take all the chairs out let’s go with just 23 hours left and the clock ticking my renovation team has their hands full outside on the patio
Okay bar stools can go out as well I don’t have much time to convince investor Jeremy to not shut the doors and I need to focus on one of the biggest problems that caneta is the back of the house so chefs look at the [ __ ] mess when was the last time this Hood
Was clean about a month ago and who cleaned it me do you have any idea what happens to that when it ignites what lights up disgusting oh my God [ __ ] hell this salmon in here when’s that from that one’s from Friday a week ago yeah you served the salmon to me this
Evening oh my God I just smell that it’s slimy and you served that to Vincent and Joe from The Sopranos and the guy has just sunk 2 million into this where’s the walking right around the corner oh my God what in the [ __ ] is that this is fresh stuff in here
Right oh my God and where’s this from anybody octopus man oh I know it’s [ __ ] octopus just smell that Oh God oh my God just smell that oh God oh my God you made G and vomit [ __ ] now I no words you [ __ ] cook that that one after opening it I wouldn’t have served it so the Salmon’s gone you’re serving and you’re trying to convince me that
The octopus that’s bubbling and stinking this entire [ __ ] restaurant out you wouldn’t serve it I wouldn’t I had no I don’t even know where you found it I wouldn’t I would have thrown it out if I saw it I found it in your [ __ ] fridge what’s in here what in the [ __ ]
Is this you are kidding me no explanation [ __ ] right you got no explanation you disgusting man you have to be joking hey show your boss the lady promoted you young man I don’t give a [ __ ] about your title but what I do give a [ __ ] about is your
Attitude isn’t it about time that you’ve manned up a little bit and took some responsibility start cleaning all of you I’m not feeling very good right now because sucks hearing what he said and what he said about me I think there has been a lack of leadership and I do know
That falls on me but I’ve been trying really hard you know things have been really stressful lately yo dump that whole [ __ ] thing in here go I worked hard to get to where I’m at so you know it sucks hearing that there’s boxes right there you just
Got to fold them on your own fragile Sera yes what we need to do is utilize this bar yes definitely because I think of the Cuban bars I’ve been in it’s got to be bustling got to be vibrent so we added cement tile to the bar added some color pattern a nice
Texture there as well great and then we’re adding a nice tropical design wallpaper back there okay great I Love This Bar oh than this is going to pop looks lovely thanks Tera with renovation well underway get them wet throw them in the dryer and then hang them up real quick I’ve got to
Turn my attention to Phil the prep Chef turned executive chef how we doing Chef yeah I’ve had better days how are you feeling had better days as well but I’m excited to see if he’s really deserving of his title that was a bad start let’s
Let’s draw a line of the sand there okay somewhere down the line there was a flare there yeah tell me where it’s gone so I can get it back when I first took over as head chef it was kind of just me everything was on my shoulders and there
Was just a huge wave it is a lonely place to be in there yeah okay so you need to severe you dig deep that’s what forms that character because if there’s one thing I want from you Phil I need you to get that that passion yes that
That that fire okay let’s talk about the food okay we are slicing that menu in half okay and then we’re going to focus on some key elements that really sing to a Cuban Fair we’ll start off with some appetizers let’s go chicken and banada handmade baked like a proper Empanada
Yeah shrimp creole okay finished with some flat pressed garlic bread after that we’ got the beautiful Bray short rib with a caper relish and a black green puree next to that we got the spice rub pork finished with a beautiful rice and then top with the mol sauce and
Then finally whole red snapper Tiny Kitchen mhm big dining room and so we’re going to start including some Snapper for two okay let’s just start off with the fish first Snapper I’ve literally just beautifully seasoned it salt pepper inside of the caves beautiful rock salt and I’m going to score it on that
Plantry Grill to get those wonderful flavors okay straight on start that on there once it’s grilled so lighten that up a little chili flake okay get in between those bones and look at the color of it yeah the texture of that right goes on now where do you think that goes oven
Oven that’s right literally 8 to 10 minutes okay top shelf now the garnish for the Snapper okay start off potato they part blanched okay from the Sprouts a lot of root vegetables a lot of root vegetables exactly now the secret behind cooking a root vegetable is literally blanching them
First 2 and 1 half to 3 minutes I blanched all these in chicken stock and then from there shock them and then pick them up again in the pan caramelize them this time Olive all butter you’re 26 years of age yes yes sir you should be coming to your Prime right exactly you
Have to have a passion for every Cuisine you touch yeah and when I was 26 my ambition was to make sure I never came across an ingredient a Cuisine that I never knew how to execute go out your way to find out what it needs What It
Takes okay don’t sit there and rest on your laurels right no you’re completely right now the most important thing for me yeah is to hear straight from the horse’s mouth that you are willing to cook Cuban food I’m willing you are yeah let’s go look at that beautiful and all
Those wonderful juices look at the color of it how beautiful that looks say can we dig into that absolutely of course you can fresh is there how delicious right now Phil needs to understand that he’s there as the head chef not as everyone’s best friend I
Want to see some resilience I want to see some fight I want to see some Hunger the skin stuck a little bit on that one that means you left it too long yeah he’s been left with the devices far too long and he’s fall into that trap while
They’re doing it so I’ll do it can he dig deep and understand where his mistakes have been made and can he bounce back lift the fish lubricated so it doesn’t stick I’m on company or no you’re right no I am so mad at Phil right now Phil’s
So full of [ __ ] Phil’s not leading his kitchen Jennifer he doesn’t have meetings with them I’m exhausted cuz all I do is think about this place PTY you’re one person I have a 13-year-old like just you don’t have to explain it to me you don’t maybe I should had more kids no
I’m just saying why am I so motherly it’s just who you are I don’t know I’m tired of course I’m so tired you’re overwhelmed you have so much going on don’t things have to change Patty this is is going to change things it’s Gordon Ramsay he has to
Help oh look at this color I love it so beautiful oh absolutely oh look at this color I love it so beautiful oh Absolutely you okay what’s wrong come over come over here on they yell what’s WR I hate the color you hate the color I doo turn around there just look at that there look how Bleak and meat those blue walls are and you hate this color this interior was beautiful
And it was light colors and I’m sorry you’re upset with this but it’s a process um let’s come come over come over here a little 5 minutes together shall we okay let’s spend a couple of minutes together man it’s now4 to 3 in the morning how
Are you feeling I think it’s just a lot of change all at once Jeremy was fuming with all the pressure in the world to deliver for the grins I never said I knew this business inside and out I hoped that in partnering with such a powerful family there would be
More of that guidance and that partnership we could blame Jeremy what we want but the buck does stop with you because it’s your name on the door it’s your legacy you wanted this right there was a moment in this building that you were feisty determined and hungry for Success
Where’s the woman that found that reputation making those nadas where’s that drive gone Now I don’t know how to answer that question what was your biggest fear being being back to where we were 11 years ago take me back 11 years ago what happened on our wedding anniversary my husband walked away I was jobless so I had to sell all of my jewelry anything
That I could for diapers and food and that’s the truth right that climb took about 4 years before I found that little shop wow I mean that was a tremendous amount of courage and strength right there to stand on your own two feet again I don’t want to do that again well
I just want to love what I do and be happy and I don’t want to keep starting over I already did that and it was the hardest thing I ever did but then I think about Elizabeth and Rose and maybe that need to be that giver and that
Support it’s part of the problem you become more of a mom to the team as opposed to a boss you’ve become a member of staff I don’t enjoy seeing you go through this pain I’m here to help you what I need from you the defense walls
Need to come down be the strong smart woman you are and you have to be a boss like you took control of your life 11 years ago and you were the boss I can do that good you got this I got yeah come on let’s go
While the rest of Toms River New Jersey sleeps Cana staff and my renovation team are racing the clock transforming the dining room I was going to make a pillow wake up come on let’s go I’m not tired you’re tired that was Real that looks amazing thank you you happy with that yes really happy with it all right how can I help oh we’re finishing up the partition so we just need to put the last piece of metal in down the bottom Iron Works big in Cuba so we wanted to definitely add a
Touch of that this gives this whole Space a whole new personality on this side so now it’s a lot more exciting a lot more vibrant and these little colors pop yeah yeah it’s got that Cuban flare now right yeah color and pattern everywhere yeah with Renovations in the home
Stretch I’ve got to check in on Phil and his team and make sure they’re capable of executing the new menu hey guys uh gentlemen come over right how are we feeling first off good good good Mary how’s it going they’re practicing and they need the practice who’s been the
Standouts Phil’s definitely been the strongest of the three y he just needs practice I like the menu it’s smaller it’s going to allow all of us to really focus on everything a lot more and learn a lot more it’s a uh it’s a great starting Block it’s okay I need to chat
With you uh Mary I need you two seconds please let’s go have you guys done from scratch yet uh not from scratch going into service tonight what’s your concerns my concern is them being able to keep up with the new menu and cooking the proteins to proper temperature two appetizers and
Three Entre is Phil lacking that management sort of understanding he’s a little Meek he’s a little quiet he needs to step up a little bit wow that’s horrible I’m more nervous now than I was 10 minutes ago if you owned canetta’s white rooster would you keep Phil on as the executive chef
They’re all in their own Zone he’s a little Meek he’s a little quiet he needs to step up a little bit if you owned canetta’s white rooster would you keep Phil on as the executive Chef he did show a lot of interest to me and how he really is excited about this menu so I wouldn’t give up on him just yet but I do think he needs to prove himself to you today I agree tonight I feel con concerned about Phil because
This was his opportunity to really show that he’s communicating he’s taking charge my biggest concern right now is Jeremy and our ability to stay open because this business is everything for me so what are your bar snacks for and banana don’t tell me although concerns with the back of
The house still linger it puts out a lot more light than the teacups did the dining room is taking shape perfect I love that it’s like a nice ambient light it really cool it just looks so bright and cheery I love the color good cuz early hours
This morning you hated it I hated it and now I love it I think it looks like a Cuban restaurant now with the front of the house almost ready to go woo damn that’s dope in the kitchen I’ve set up Phil and his team with all the necessary tools to succeed the best
Of the best kitchen equipment that I use every day are you happy with the new equipment yes sir excited yeah I’m going to play man I got all these toys I’m Playing I think I’m just ready as I’ll ever be we got this yeah this is it just over 90 seconds to go well done the commitment has been incredible how you feeling exhilarated any final words for the team thank thank you for 24 of the most emotional and Powerful hours of my life
You guys are a part of a reset not only here in this restaurant but in my life without you none of this could happen it’s the beginning of a big great ride for us we ready yes right 10 9 8 7 7 6 5 4 3 2 1 1 let’s do this guys
[Applause] yes first customers are coming in we good yes Che Hi how are you how are you welcome to the white rooster in just 24 hours my team and the staff of caneda’s white rooster have created a distinct bar and dining room to maximize canetta’s profitability he did some job
Here he did a beautiful job Joey got a lot more color it’s so pretty in here gone are the gray walls and stuffy light fixtures you know I love the light fixture livened up with bright colors and vibrant decorations when you walk in it feels very festive the family history
On the wall is just great gentlemen welcome back captain my man outstanding this place is smoking man went to my house and copied all the colors Hi how are you welcome do you have a reservation okay tonight’s relaunch is one of the most important important evenings in Patty’s career
Enjoy your meal she needs to prove she has what it takes what do you think you’re happy oh I love it I think it’s beautiful it’s exactly what my grandparents probably saw when uh they lived in Cuba but unbeknown Patty investor Jeremy is returning in a new disguise to determine whether he will
Allow canetta’s doors to remain open how we doing how are you doing come on man where these tickets at the place looks amazing it really does all right how are we doing over here everyone do you want to place any appetizers sure the chicken and panata please chicken
And panata absolutely I’m we’ll try the shrimp creole tooo what in fire chicken and panata shrimp creole give me a time for about 10 minutes talk to each other yeah all the time let’s go Sal it’s the besto I’ve ever had let’s get these app push out guys thank you how long on
Shrimp Creo literally I can go on it right now so nice color on the shrimp good shrimp up very nice service please pick up 9 thank youas yours and the Shrimpo yeah I’ll take that it’s your thank you by appetiz look great what do you think wow oh wow yeah
It’s delicious I’m impressed that was very good yep it’s a good start y order in short rib poor tenderloin and a whole snapper remember you’re on that clock now with that Snapper okay when that Snapper’s ready you send it yes speed up the process a little bit yeah especially on the
Entre what’s up look here they got their food where’s our food not sure but I will find out for you for sure feels Way Way Beyond in the weeds I don’t know what the holdup is I don’t see any Entre coming out I don’t see any Snapper coming out Phil I have a
Lot of tables waiting for food I need table 30 I need 31 32 yes how come that tet got push back to the end there surely your Snapper they must be ready now yes I got a lot of tables out there no ENT TR we’re backed up Phil take the fish take the
Fish oh [ __ ] H hey you three come here the first [ __ ] Snapper it’s cold in the middle and it’s [ __ ] raw somebody stand up yeah Che oh my God we’re [ __ ] ourselves now this is stupid [ __ ] hell we’ve just switched off we’re silent we switched off and it feels like
We we don’t don’t care anymore come here you the first [ __ ] Snapper is cold in the middle and it’s raw [ __ ] hell it feels like we we don’t care anymore come here You yeah I’m depending on you right now yeah we’ve shut down yeah we’re backed up I get that okay I get that I accept that I get that but we have absolutely shut down I need to step up yep or I’ll get my chef Jack on and do it for you
Okay and he do in the kitchen expedited with him sh some support but you need to talk control your standards okay now let’s go this place is absolutely packed to the rafters but more importantly Cy is not in control and right now she needs to hold the RS and run this place
Because if not and her days are numbered Chef can I ask why the plate is dirty like this I’ll replay it yeah plate looks like it was eating on and then Reen on we’re still having a problem certainly with speed and number 24 we’re waiting an hour on their Entre it should have
Went out chef yeah do we have that refire for table three you didn’t get your refire shrimp no for real Phill we just have to get these dishes out there’s a lot of people waiting now I love the whole Ambiance but the service still sucks we’ve been waiting here all night for
Our dinner I’m a grumpy old soprano how long are you waiting for your Entre uh about an hour now we’re at about an hour yeah unbelievable um can I have 30 seconds with you you mind please excuse me two seconds Patty he these they’re raw I
Need these to go back in P some the patio want to talk you please hey hi I had the opportunity to kind of sit there just as a customer the food that I tasted was good haven’t gotten to the entree yet the team they didn’t step up we definitely have some uh
Discussions and changes to make after tonight’s service I know you’re doing everything you can do working your tail off I had faith in you two years ago I have faith in you today we’re going to give it a shot for 90 days see where that gets us and then we’ll revisit it I
Mean is that fair yeah I think it’s super fair I think I’ve learned a lot in the last 24 hours it truly has been hell and yeah I think we’re still in hell at this point I think we haven’t quite got all the way back just yet what you showed me tonight I’d
Invest in you we’re weak the back of house now we set systems up now and you’re at the Forefront of this business and you go again girl your Vision your money you need to stick together and we go through the bumps are you committed about this Business Partnership I’m very
Committed we’re going to get this done you have something seriously exciting here run your restaurant and look after your investment absolutely come here good luck make those decisions and don’t you dare stop thank you for your patience thank you see you bud absolutely get in there and run your
Business protect your investment abut good luck thank you good night good night tonight the way the restaurant feels it’s what I had hoped for I feel infinitely better about Patty right now than I did 24 hours ago we have some backup house problems but I think we
Have a road map for Success going forward I’m scared to death that we’re not going to get there but I’m confident that I have the right partner to get us there it’s incredible right tonight I have to say I really am the proud owner of canetta’s white rooster part of being
In charge is being able to take on that role when it doesn’t feel good to be in charge here you are thank you if I want this business to survive and do what it has to do I need to make those tough decisions clearly tonight this reg had
Issues but the most important thing about tonight’s performance got the owner and the operator coming together and I feel for the first time that support is there everything Patty’s wanted is now there get a team right this place can fly hi everybody this is Patty canetta coming to you from the white rooster
Everybody loves the familyfriendly atmosphere and we’ve been getting a lot of excited feedback about our new casual menu we’re going to run this to 22 please as a leader I have definitely made the important changes that have needed to be made Phil is no longer with
Us and we now have chef Lisa from blend on M and she is crushing it hi chef Ramy it’s Lisa I’m happy to tell you that I stepped out of my comfort zone and I stopped dragging my feet on my dreams and not going to disappoint you it’s
Been nothing but a positive experience for us and I just have to thank Chef Ramsey the future of this restaurant is bright and a wonderful thing that I really truly can pass down to my Daughters I’m Gordon Ramsey and I’m back on America’s roads with my Cony Command Center heading to nine more struggling restaurants let’s go to the scariest place in America with these businesses on the brink of collapse just smell that this is worse than the plague you lucky you haven’t killed
Anybody I’ve got to work quickly so I’m giving myself just 24 hours to try and save each one of them did each member of Staff take a turn [ __ ] in here oh my it’s my third time around the country and even though my Advanced team tells them it’s a new
Renovation show people are suspicious so I’ve had to up my disguise and decoy game is that you yeah no way I can’t even tell so I can get into these restaurants and see what’s really going on you are [ __ ] kidding me what I discovered this time round is more shocking than ever [ __ ]
Now if I have any hope of saving these restaurants I got too much I’ll have to go to Helen back in 24 hours fancy one come on it’s [ __ ] delicious no it’s not Me I’m heading to Swedesboro New Jersey just 25 mil outside Philadelphia is the fastest growing community in Southern New Jersey but even with all the new economic growth a B’s Italian restaurants is withering on the vine guys how we welcome to botos my name is Robert Botto
Jr I am 25% owner of Botto Italian Line restaurant at a retail Market I have two brothers Vincent and Dominic that run bot’s Sausage Company we are all 25% owners of all the businesses AB special and myself and my brother Henry the head chef run this business here Frid Al Lamb Chop baked
Potato I’m Henry B I’m the executive chef stop I don’t like to call myself a chef I’m a fact guy likes to cook and knows how to make things taste Good smells so delicious we opened up 1998 me being the youngest of four brothers my father seemed to be the right fit for me to go into the kitchen and I’ve been cooking ever since Kate how’s everyone like your dinner great wonderful on the busy night on Saturday
Night we used to do over 200 covers hello how are you lucky man five beautiful women what are you chic but when my father passed it became a struggle we getting more people in I’m not sure me and Robert started their Bute heads a lot why was that flounder even
In there that came from your store no it didn’t yeah [ __ ] that slept over from the banquet okay the practic is out front have to change the reflect the practices out back here unfortunately money comes down to a lot of our fights remember what I told you about with the
Overtime back there that goes back to the issue of me looking at the whole picture him looking at part of the picture you but you told me you need a whe cut yesterday for sauté for today fresh feel yes Robert he he yells a lot why was the whe in there stop diverting
Blame he sometimes talks to me like I’m 12 uh like it’s my first day here this is very important for us especially this first one there oh I totally understand that that’s why I you’ll go there with the server and and a doo in the morning
For the past year I feel like I’ve come complacent myself because you don’t want to try anymore because it doesn’t mean anything what’s the hours tomorrow the Sausage Factory funded this restaurant for years to keep the doors open but right now we’re about 850,000
In debt the end of the day by the time the bills are paid there’s nothing left over I feed my family from this place pay my bills with this place this is my life I mean if the restaurant would had to close it would it would break my
Heart with only 24 hours to try and stop B’s Italian Line Restaurant from buying the farm I needed to plow through all the manure to uncover the root of the problems now as you know when people know I’m coming they do their best to stay out of trouble so I’m going under
Cover Lorenzo ready for dinner thought we’d be riding a [ __ ] car with Gordon Ramsey oh God oh my God I get car sick so don’t drive too crazy now I’m just kidding do you really no you can drive however you want [ __ ] oh let’s do this
Part L let’s do this yeah sorry about the driving we good we’re good in order to ensure my new family and I go unnoticed I’m sorry for the weight I’ve loaded the restaurant with a wedding party that includes Mary my head of Cy in Disguise as well as a decoy sitting next to
Who’s made up so badly people might think it’s me going leave that with you you look like a wine kind of sorcer we’re tucked away in the corner here literally off the beat and track and so far we’ve gone unnoticed you are so right there is no attention over here we
Did yeah can I put any uh appetizers in for you because botos has such an enormous menu we’re ordering a variety of dishes Sunday gravy meat can I get a uh OES absolutely including some classic Italian Staples I’m going to do the carbonara please flounder frase please
Picata the B picata okay I’ll put those right in for you Sunday gravy meatball blander carbon and ve The Deco Deco is drab it’s like back in the 1990s it reminds me honestly like a funeral all the pictures very morid right set is apping right behind you all right Sunday gravy meatball that’s
Sweet okay and I take the gentleman’s half and the oysters correct thank you that looks horrendous what is that that’s meatball oh it’s so hard man you can’t even cut it does that look like it been made fresh this morning no Way it’s not even hot inside is it no I think it’s been frozen and then recook I’m curious to see how the oers are they don’t smell very fresh do they here we go Well that bad it turned it got mushy and soft just so you know there’s an urgent care about a mile down the street if that’s G how’s the be that’s terrible there’s different colors I’ve got light ve dark ve I’ve got five slices of ve on there
Look at my flounder look at the color with it was why is it so fresh at all it smells horrible please don’t eat that can you get excuse me can you get our our waitress this is awful it smells awful it’s just really fishy let me get
Robert for you and we’ll dress this okay don’t like it she said it’s too fishy I’ll talk with her ma’am can we make you something else yeah that’s okay the mai mayi is a fish that has a little bit more of a stronger flavor mahi mahi that’s what it was
Yester no I would have flounder front Chase flounder front Chase would you like to try to mahim Mahi small piece you sure POS okay okay I aize no I lost my appeti can I wrap anything or take some of this out of your way no thank
You I’m done man thank you oh my God oh boy I se Enough huh what is it hey guys everybody can I have your attention can you grab the back of the house I guess we’re not serving 23 get introduced you to someone I want to introduce you to Him EXC ladies and gentlemen what we’ve just experienced has been shocking I have just witnessed one of the most disgusting lunches in the history of Italian cuisine a meatball that had been reheated Bland and disgusting and even my oysters that should have been thrown away a week ago Gord and we always try
To be better no one’s trying we’ve tasted given up I’m amazed that you’re still open now I’d like all of you to get up and follow me outside please I want to show you something what a Mess let’s go H line up please let’s Go this is hel on Wheels one of the most professional kitchens anywhere on the planet and more importantly this is my epicenter I travel across the country in this thing with the most amazing team I want to show you something that is a true definition of a restaurant
That has lost is love take a Look that’s disg A like that I got them in wednesy I got chicken wings in right but they just look like they got a slime door just give him a rinse why are you you’re not talking about work don’t talk there’s no drinks at our table did I tell your earlier
Make sure people have drinks I hav had a drink in 10 minutes what the [ __ ] gentlemen what the [ __ ] was funny with that M I’m left it myself disgusted over it but not as much as your customers what has happened we become stale stale the food or the staff
Everything ladies and gentlemen I’m going to ask a big favor I’d like to see all of you back tomorrow evening 24 hours from now do I have that promise from all of you to come back yes I’ve got 24 hours to turn this place around and that time starts now
Now sta I want to meet you all back inside the restaurant and when I do see you back in the restaurant someone speak up because I’m losing my [ __ ] patience let’s get it done let’s go to work I’m I’m desperate to hear voice somebody there’s too much of a divide I
Think he’s the front he’s the kitchen they say they work together but I don’t really think it’s working out insane if we weren’t backed up with the market and the Sausage Factory we would have been gone can I say something I I’d like you to say as the owner here oh you’re the
Owner we are you don’t even know you’re ask from your elbow well sh I got to tell one thing I got to argue with You can I say something I I’d like you to say as the owner your oh you’re the owner we are you don’t even know you’re asked from your elbow well sh I got to tell one thing I got to argue with you there were some issues today I’m not going to deny
That that’s been happening for weeks I don’t need to convince anybody don’t stand there and [ __ ] me as if it’s just [ __ ] happened you know you’re not committed no I’m I’m committed I’m Committed now there were some were there some issues today yeah there could have been a couple issues but that happens in any restaurant I eat out all over the place restaurants run on passion great Cuisine Hospitality I saw nothing of that today how long you been here 25
Years are you proud of the food that comes out of this kitchen truthfully truthfully yeah there’s a little bit of staleness if the food wasn’t good I mean I didn’t cook it so it’s Henry’s fault Henry is this a better restaurant now than it was 5 years ago I definitely
Don’t think it’s worse you feel like a man has given up and it’s depressing it’s demoralizing and the food is so dated it’s extraordinary first thing I saw that menu there must be 80 items on there I’m afraid if I cut my menu down I’m going to piss customers off the
First thing that goes up when you cut your menu down is the standard and the portion size I I continuously yall about that continuously are you fit to run a restaurant am I fit to run a restaurant yeah yeah I think I could run a restaurant yeah Judy do you think that
Robert’s fit to run this restaurant not front of the house no I think his heart’s here but I think that he doesn’t focus on what’s wrong with the restaurant I’m not too sure if his heart is here cuz if it was we’d be doing better it wasn’t always like
That growing up I heard things about this place that was astronomical how great it was it was the only spot in South Jersey to come to that was top-notch food and what’s the reputation now just another place this place reminds me of a funeral parlor look look at the drapes this was
Dad’s room the pictures this explains life here God bless him he’s gone I’m sorry to say but he’s gone we can’t live in the past offer reputation that’s been dwindling for the last 10 years I’ve got 24 hours to get this place back on the map I need everybody’s
Help when I say everybody’s help I mean everybody’s help Tera hello hello we’re so stuck in this time warp we need to get the [ __ ] out of there quickly before it’s too late let’s go guys please hey everybody let’s go clear this room upstairs downstairs let’s go pictures
First please yeah I don’t want anything broken let’s go bodos is not their father’s restaurant anymore which means it’s time to say out of a Dei to the dark and dated Decor Chef can I ask you a question it’s a lot of family keep sake here it’ll be considered with the
Remodel right how long have those pctures been up there they’ve been up there 20 years now well we’re not destroying would dream of that they’re going to be respected but they’re coming down we need to move forward and we need to move the restaurant forward okay and
Need you and your brother in the kitchen now Renovations are underway in the dining room but I need to get to the bottom of what’s rotten in this kitchen what are these they’re home am Bots and when were they done yesterday just touch that on top
There it’s [ __ ] dry if I wasn’t here what would you do with that now that just gets dumped in the sauce no to get up to the trash so one two three trays are going in the trash what the the [ __ ] is That was a chicken qu on Blue that would be in our Cold Case in a deli so what are you going to do with that sace it and uh put it in a take out get to Inner oh no stop it I mean [ __ ] you’re not [ __ ] serious why is nothing covered or
Dated what’s that that’s ve look at the color of them underneath layer after layer just [ __ ] B hundreds of them the [ __ ] whole place is trash that walking is of disgrace take me behind the line oh my God that is gross what is that nacho cheese for a [ __ ] Italian
Restaurant come down here you cuz you think I’m exaggerating I know what you’re looking at all of you come down come on then I [ __ ] dare you now go on [ __ ] [ __ ] fancy one come on it’s [ __ ] delicious no not me what a [ __ ] disgrace what is that don’t tell me it’s a
Marinara I just wish that Robert senior was watching this and was standing in that corner it’s fire a lot of You this looks like a [ __ ] [ __ ] show who cleans the kitchen stair when was the last time the hood was cleaned we clean those filters every other week look at that dripping there look at that what’s in there [ __ ] [ __ ] hell when was the last time the hood was
Cleaned we clean those filters every other week what’s in there [ __ ] oh my God [ __ ] hell the train is full this place can got up in a [ __ ] heartbeat this Greece right here just started a fire in your own kitchen you two don’t give a [ __ ] you don’t [ __ ] deserve
This should be [ __ ] ashamed throw it out throw it out I mean what a dysfunctional Family Two Brothers butting heads nothing been accomplished those two need to get on the same page and start being a little bit accountable for their own mistakes that P of convince take off the menu what
Will less than 18 hours remain to get botos back in top shape Tera so getting this place out the 1990s and into the modern world yes how do we li this whole place up so down here we’re adding Greenery we’re going to do some architectural details as well as well as
Some awnings and yeah nice there’s going to be party lights stringing across and the whole color needs to be light yes oh definitely a lot lighter and and change that mood swing yes while my design team continues to work on the renovations we have all of these screws that have to
Come down I’ve called in one of Henry and Robert’s Brothers Dominic please come in to find out if he’s aware of just how badly this business has declined first of all was nice to meet you yes I know that you have been instrumental uh running the Sausage
Factory because that is a key part to the overall plan of me and my brother Vince if it wasn’t for the success of that Sausage Factory this place would have closed yeah yeah have you ever had a look behind the scenes we’re Four Brothers two are here two are there we
Blindly trust each other to do what’s right I want to show you something this is surveillance that uh I’ve shot over the last couple of weeks okay get the table underneath the plaza get the menus please Robert comes in like a world in and then start sparking
Out all these orders and has no idea of the situation Henry where’s David at then we need SS B he’s not here the dish broke in the station we had to throw him out excuse me excuse you the sounds are being made he like overstep when he doesn’t realize that it’s okay there’s
No drinks in our table did I tell your over make sure people have drinks just yells a lot and stresses you out so like like I’m like I’m orchestrating this what the [ __ ] I haven’t had a drink in [ __ ] 10 minutes and I’m paying a lot of complaints that I’ve heard from customers
Se you like your hear BS not to kick your ass and we’re losing our customer base yeah yeah when you see that does that not make you pissed off absolutely Robert is overbearing over Steppy Mark and pissing a lot of people off yeah you’re financing it how come you haven’t
Stood up to Robert look it’s a wakeup call Rober needs to be accountable for every [ __ ] dollar he’s losing he will be believe me I speak for me I speak for for my brother Vince who is not here we are going to hold Robert accountable the writing’s on the wall and time’s not
Your friend having seen that footage I feel confident now that Dominic has understood the real problems here and they all lead towards Robert are we going to put any of the pictures up the pictures need to go up some okay I’ll look through the pictures I’ll talk to
Gordon and then see what he says okay okay as my Renovations team work through the night I’m going to try to get conect with Henry on a chef to-chef basis I said to you earlier this is my HQ this is the place that I’m the happiest I’ll
Ever be many chefs I know they are dying to be a chef and you inherited a restaurant you didn’t beg for one yeah cuz I thought I was going to be in the front of the house and my dad wanted me in the back how much have you missed
Dad’s presence there every day I mean I was fortunate enough that he paid my way to go to college to study what with Hotel restaurant management so you got management skills in the hospitality sector yeah you got told you got to be the chef it wasn’t your choice so that
Explains a lot you’ve been shoe into something you didn’t really want to do it’s been a long time take a look at this will you please first of all a modern delicious Italian style meat ground beef pork and L in there seasoned beautifully roasted and cooked in the sauce next to that wild
Mushroom Masala sat on a bed of beautiful peina PL mozzarella on top garnish with some Mara next to that a classic SP cabonara lightly smoked pan with a finished egg simply done super delicious after that we got the beautiful fresh Cod it seared finished and to with bread crumbs and served on
Auskin cow after that a beautiful ve chop it’s topped with a wonderful Sala ver and served with some pingling potatoes and some Saed broccoli R I’m hungry you’re hungry that’s a good sign right I want to cook B chop hard any fat in there okay so I’ve got a little bit
Of butter garlic and Thyme and it’s just going to cook itself flavor okay from there you just face that and medium rare should be about 2 minutes each side tell me about your relationship with Robert Robert has been running the market since 1981 or 82 sure he wants to oversee a
Nit a lot of the stuff you saw that it was overcooked or made for no reason a lot of has to do with his buying he buys too much he has his butcher cut too much and then it doesn’t sell it sits in the back and what happens how long has it
Been like this it’s whole life because he’s been controlling he’s been the guy in charge yeah you guys are stuck in the mud the standards the same no one’s elevated no one’s tried to make themselves better no one’s tried to make themselves better you know that deep down inside now beautiful
Broccoli R literally so a little bit of just a touch of white wine and then the potatoes nothing complicated nothing pre-cooked as that starts to cool down I’m going spoon that sality over there dig in look at the color of that there look at that inside
Isn’t that lovely it’s is going to get better and better and better I can do it right the C just touch that that c How firm that is so lightly salt it into a pan so we’re only going to turn it once a little touch of butter you pass that
Uh brush please brush the top the olive oil then bring those bread crumbs over please do a light little season over there into the oven 2 minutes so if you had to go to Robert and tell him enough’s enough uh we’re in the shed financially I need a chance of running
This restaurant on my own what do you think you’d say you say we’re in it together we’re not on your own but that’s not working right let’s be honest he’s had the last 12 years to run it while she’ve been stuck in the back 100% I think what I’m trying to say
Is that you got the chance to step out of that shadow and become individual right and then my question to you do you have the guts to stand up to your big Brother my question to you do you have the guts to stand up to your big brother I can do it you might take a wrestler match but I’ll do it and I’ll win that wrestler match would you understand the magnitude of the change that needs to take place
To get this thing back on the map I don’t want to go to the same old tired BS I want people coming in fresh I want people coming in enjoying themselves you know it’s tired right absolutely you know it’s had it day yeah it has another
Day coming though and I’m ready to bring that that I am ready to step up we need Robert take a step back from the restaurant and take care of the market you know what sometimes you got to get knocked down to get up now let me tell
You what I’m going to do throughout the night something you’ve never done in 24 years and that’s train your team now these are a powerful team Mary heads up the cony nice to meet you supported by Alex Jamie nice to meet you thank you I’m ready to let my guys in the kitchen
Do their job and let me make them accountable and take it to that next level we’re cooking fresh we’re cooking a modern Italian fair and we’re restructuring that whole set up okay okay love it ladies jump in I’ll see you back at the restaurant yes thank you
Yeah good luck guys listening to Henry has really made it clear those two brothers can’t continue inside that Resturant together one needs to stay and step up one needs to go and leave them to it Robert two SE please let’s go in the bar the big question now is Will
Robert go down without a fight this restaurant needs Direction because we’re not on the same page and because you’re the Big Brother whether you like it or not you’ll bring in a over overbearing pressure I’ve always told him we need to work together not what I say goes it’s
Not about working together it’s about hearing the other person speak it’s about letting people do their jobs let me run the staff in here let me make the decisions in here clearly there’s a divide going here for power but the restaurant needs a face and what I’ve
Got is two brothers that are not clearly aligned and nobody’s following suit because you’re both butting heads publicly in front of the staff and in front of the customers or two different personalities out front that’s obvious right it’s a control Factor he doesn’t want to let
Go do you think Henry can run that Resturant himself truthfully yeah truth open up no [ __ ] talk to me truthfully listen Gordon I sure sure I think he can yeah but he has to stick those guns I agree tell him that you can’t worry about disappointing one person if you don’t have something let them eat something else you need to make decisions you need to stand by those
Convictions and step up to the plate so it’s time for baby brother to sink or swim and you I want you to do me a favor I want you to go home I’ll see you tomorrow night for the relaunch done change is hard change is good change is crucial it’s now or never
Understood understood I’ll see you back in I’ll see you in the morning thank you get out of here the pressure is on Henry now there’s no two ways about that the clock’s sticking we’re running out of time let’s hope now that that change of power from Robert to Henry really makes
A difference if that can take place then we got a chance of success the painters want to start in this corner okay sounds good so we have boo going in here tables here okay there so now we can flip it over I love the smell of those barrels by the
Way I know me too this is so awesome I can’t believe this is actually happening for as long as I’ve been here I never thought that this would change somebody like Chef Ramsey didn’t come in would never have shaken him up like I just hope maybe they realize how dedicated we
All are as Dawn breaks there’s still plenty to do before we can relaunch it’s contagious don’t do that I need to check in with Mary to see if the chefs have mastered their new menu how is it didn’t get a good sear on it it got a good sear
On it but a little crusty on this side uh Mary I need you two seconds please uh right how they doing they have some bad habits that they need to kick Brian struggled a little bit with the temperatures on the ve how can you struggle cooking a piece of ve yeah and
It may be a simple small menu but they need to understand it’s all about the quality they think it’s going to be a piece of cake when you come off a menu with 95 items and then all of a sudden you get down to 10 items they get cocky
And touch that what is that raw we know we can’t serve that like that yeah and how do you know when it’s cooked perfectly if you take that touch there when you’re feeling your pulse what does that resemble there that temperature there it’s medium rare medium rare
That’s right and when you touch that in there what is that it’s under that’s way under I am a little nervous to the brine then I run in that kitchen and run in that line so I’m Letting Go some of them my control but with growth comes new
Experiences and it’s time for me to grow with a super small menu the quality across every dish is Paramount yeah absolutely okay is not good enough for me how’s okay for you not for a relaunch not for a relaunch I want the wow factor good I want I want them to stand out
Today I want them to show what they go right I’ll see you back there yes yes sure yes it may be a small menu but the standard has to be 10-fold it needs to be in the Premier League so right now all the pressure is on Henry’s shoulders
I pop this back in the another minute to even it out so everything needs to be there you go thanks to my renovation team and B’s loyal staff the interior of the restaurant is coming together I’m excited I’m so excited just amazing I just can’t stop staring at it you don’t
Feel like you’re in a funeral anymore you don’t it’s awesome and now I have a little surprise for Henry look look upstairs beautiful look at that up there is that Awesome is that awesome think it’s all worth it thank you and my goodness me look who’s at the Forefront of the that wall the man himself your family and your legacy yeah absolutely Good it’s the beginning of a new generation for bto’s Italian line we’ve revamped the restaurant’s old world charm for the Modern Age gone are the outdated portraits replaced with a design that’s cozy and rusy I feel like it’s so big in here like there’s so much room by upgrading the stuffy Decor we’ve
Created a space that’s open and inviting fit for family and friends alike I love these lights I just think that finished it off so pretty um now let’s get all the team in here right okay for me this level of uh confusion in terms of Robert and Henry
We have one person in control now and that person is me we’re going to run this the ship in the right direction this is family here okay let’s bring that family feeling back let’s recharge this place and let’s not it out of the park tonight let’s set sail I didn’t
Think I was going to cry but for you man yep PR for you for you Robert will be here tonight but it’s up to each and every one of you to prove that he doesn’t need to be here amen 100% agree yes let’s go guys bring it in bring it
In bring it in we got this right good job we got this 5 4 3 2 1 you guys ready to do this born ready man born ready welcome back gorgeous beautiful first table’s just arriving you guys all right first table in welcome to the new bottom Pento
Is pretty big I think it’s enough to share the meatballs I’m if you want to get two of them all right T meatball Advertiser order on TR spaghetti carb our Atlantic C meatball on the fire meatball her thank you thanks I’ve asked Dominic one of the brothers that pays the bills here to
Come back in Disguise cute nice so he can judge for himself if Henry is up to the task of running botos on his own I’m Henry B welcome to BOS thank you for coming out apprciate thank you thank you very much appreciate it right let’s go you’re making me nervous cuz you got
That worried look on your face 24 years here yes you grew up in this place so it’s time to put back right absolutely Chef how long for the meatball please less than 1 minute good excellent and don’t forget got one in put two in there
Yes yes sir Camy got an nap up order and a mushroom app got a meatball Natalie 32 get all three meatballs GL this up thank you you’re very welcome that is delicious he Plus chop F chop all right we’re firing two ve chops two Carbonara so the two carara is going with a two be have you fired that spaghetti I just dropped it [ __ ] H we’re going to fire another ve chop another COD two carbonara order one Cod one ve chop different table ran you got the big long pickup yes we’re dropping
The spaghetti so Josh 3 minutes drop the spaghetti team yes I need to hear from you yes Che please oh my God it looks amazing this will be your table this evening will oh these look great they look comfortable I think it’s going to be
Tough for Robert he always has to be in everything so wait for aeve Chop to go with this Cod going to fire two carbon IR Cod aeve chop they’re overcooked CHF they’re overcooked yeah how come is somebody have a cooked got backed up Chef how long do I got on yeah this is
Coming up first 34 is coming first and then 12 this food is taking long and we were the first to order and we haven’t gotten our Entre yet and they’re doing Entre already what’s going on with 35 and 36 35 they’re coming right up everything’s in the window table 34 is
Food coming up right here okay table 50 was wrong in before that they’ve been here before then man Sher what in the kitchen really oh yeah yeah big time got another 2 minutes on that first field shop you need to have 10 cooking right now I need seven on the Fly are they
Ready I’ve got one ready to go it’s [ __ ] raw Man I need seven on the Flies are they ready I’ve got one ready to Go it’s [ __ ] raw man it’s cold in the middle come on guys re fire there in the Middle come on Jones GAA on V chaps 3 minutes H Henry they’re not swamped or flooded they’re just not [ __ ] talking and we’re going for we’re not going backwards right now they’re going
Backwards get them going forward please let’s go FS let’s go let’s go talk to each other Fells everyone’s too quiet I don’t have F Jones got a minute and a half on two whe chops Josh I need two carbon IR right away I’m CLE carbon IRS now Natalie you
Got two carbon IR in the window it’s taking our meal extremely long let me go check the back like really you have to let Henry take care of the restaurant I hear you how long two more me chops tell me up now Chef is that upstairs yes there’s some VIP tables upstairs
Okay come on guys let’s go he chop up yep proba got what a difference some my God thank God all right it finally came Out how was everything so far did we say the uh F chop cooked perfect but overall I think it’s excellent excellent you’re enjoying it that’s good guys deep breaths let’s go we’re in the thick right now all right how long going to two V chops got one V chop coming up now
Josh you got pant ready for three more carbar yes and spaghetti cooking yes all my baskets are filled be chops coming up right now two be chops for cie shall we get over here okay ladies here we go ve chop wow carbonara thank you you’re welcome never eat ve and I’m like I’m
Going to venture out this is awesome good I’m glad to hear taste that unbelievable that’s so good looking good guys looking good big p last two tables yes heard Chef where you at with that b CHP J I’m ready to put my carbon a up 10 seconds let’s
Go hello sir customer set upstairs having dinner with a Critic from USA Today an infal critic can you explain exactly to this man who you are no I’m your brother I never guess a man so that was your brother you just kooked for my big question are you going to support
Absolutely and me you got a team behind you that taught us right okay so let’s [ __ ] do it right do you want this absolutely I wouldn’t have did it if I didn’t want it so Robert’s out he’s got to stay out and I’m going to make sure
Of it well we both are this is your room I know that’s your room right I know no the critic enjoyed the food well your brother enjoyed the food but you need to find that voice step up and nothing be scared of and grab the ball by the horse
Definitely will okay and next time I come back I want to see you in charge Gordon ramsy is a hell of a man thank you the passion he has help people is immeasurable we keep him out of there would you oh yeah yeah thank you shepher he’s giv me the right tools to
Continue my dad’s Legacy and grow BS even bigger oh my God look at the wall looks good oh you’re going to cry you love it looks good they did a good job after seeing tonight the people smile and everybody being happy gives me the confidence Henry’s got it it looks like
A little beast show yeah my dad would be happy Yeah tonight was tough but what was proven is the fact that Henry can run this place my only hope is that Robert allows Henry to hold the rains and then Bots can Thrive once again in this Community Jeff Ramsey I got my wish come true we have a brand new dining room and the customers love it that’s beautiful the sauce is a million times better I really like the penta part I think we just built a new Hot Spot this see how
Jersey to come to 11 out of 10 out of food yeah no you guys rock I must say it’s a good feeling to walk through the restaurant not have been worry about anything anymore I can really concentrate on what I’m good at a market
I got a B chop coming up Brian Josh and Alia they’re doing a great job back in the kitchen they’ve taken a lot of strain off my duy so I can expedite and keep up with guest relations thank you very much for coming to B appreciate it
How’s everything so far okay Gordon I want to thank you for coming in here and help us move forward welcome to my family we’re going to be here for a long time and I know my dad is Proud e