Tonight on Kitchen Nightmares Revisited,
Chef Ramsay returns to some of the most explosive
and unforgettable restaurants to see what happened
to the eateries he tried to turn around.
Too [bleep] hot for her. Get the [bleep] out.
Don't waste my time.
I don't even talk to my staff like this.
Why don't you get the out of my restaurant?
You want me to go? I would love you to go.
Close your [bleep] business.
Close it.
First, we return to Classic American
in West Babylon, New York.
You gotta go work the line
because I'm losing my mind.
Owned by friends who were on the verge of losing it all.
I feel like I've failed, and I've tried hard, you know.
Then we'll check in on Davide in Boston's North End.
Hey, moron, this is your table.
Get the [bleep] out of here, really.
Where two brothers were at war with each other.
I'm mad. I'm pissed.
I'm [bleep] telling you to go [bleep] yourself
for the you put me through.
Oh, my God, Frank.
And finally, who can forget
Downcity in Providence, Rhode island?
You're a disgrace to this industry.
get out of my restaurant.
Where Chef Ramsay went toe-to-toe
with a stubborn owner named Abby.
You can't even accept it. you.
Yeah, walk out again. I am,.
Tonight, Chef Ramsay is back
to see if his hard work has paid off.
Who has embraced change and turned their business around?
And who turned their restaurant back into a nightmare?
♪ Kitchen Nightmares 5x05 ♪ Revisited No. 1 Original Air Date on October 21, 2011
What is that?
Disgusting crap.
You're done. I'm done?
Get out of here!
That is amazing!
I can't take any more.
I just can't thank you enough.
== sync by elderman ==
In this day and age,
running a restaurant has never been harder.
Tonight, I'm gonna show you what happened
to some of the restaurants
we tried to turn around last year,
but first let's take a look back at what happened
when I arrived at Classic American.
West Babylon, New York, just an hour outside Manhattan.
It's a cute, stunning, all-American town,
the perfect location for a Classic American diner,
just not this one.
So tonight sucked.
Every night sucks here.
The owners, Colleen and Naomi,
were $700,000 in debt
and not one of them had paid themselves a paycheck
in over a year.
I feel like I've failed, and I've tried hard, you know.
Colleen's son, Kevin, was their head chef.
What's soft and chewy? The calamari.
She knows everyone's waiting a long time, okay?
What do you want me to do?
And her boyfriend, Dom, was the manager.
Hey, Dom, why'd we run out of everything?
How the [bleep] do I know?
When I arrived, the menu was simple,
so I played it safe and stuck to the classics.
I think I'll have a mac and cheese.
Do you have a mac and cheese? Yes.
Almost impossible to screw up.
Eh, it's a mouthful of goo.
That's gross.
Almost impossible to screw up.
The bomb burger.
Hell.
He probably won't like that either.
That is chewy as hell.
Will you ask the chef to taste that?
Okay. Thank you.
You're welcome.
My appetite gone, I went straight back
in the kitchen to confront Kevin, the chef.
On a scale of one to ten, rate the food in the restaurant.
Between six and seven.
Six and seven?
I would've said six.
Half it and take two away, and you're on my mark.
At that night's dinner service,
I witnessed firsthand
the real issues with Classic American.
Order up.
Bad food.
The shrimp is no good.
Not enough food.
Theresa, no burgers. We're out?
There is no more!
What a joke.
I got to-- I can't do this tonight.
I can't.
You gotta go work the line
because I'm losing my mind.
What's the matter?
I'm scared.
I'm really, really scared.
You understand?
I do understand, and I can see how painful it is.
I feel I had more to lose
than anybody else in this place.
Excuse me.
Here's the honest truth.
Friendship's got -all to do with it,
'cause there's no friends when that place is closed.
You're right. You're absolutely right.
You cannot give up.
Colleen was wearing all the pressure
of Classic American on her face.
You could see she's on the verge of a nervous breakdown.
The next morning,
I sat everybody down and I held a staff meeting.
Dom, why are we always running out of product?
'Cause when I open my [bleep] mouth,
everybody shrugs their shoulders
and gets a [bleep] attitude, that's why.
This is the problem.
Is it you, is it him, is it me, is it her?
Who? Who?
It's everybody! No!
I was ready to kill somebody.
You don't disrespect me like that.
They gotta find a way to [bleep] piss me off.
No.
Unbelievable.
Nothing was working.
So to add some excitement,
for that night's service I introduced a new special.
Let's start off with some sliders.
Fun and bite size, yeah?
That is a thousand miles away from the bomb burger, yeah?
Have a taste. Mm, this is good.
How's that? Perfect.
Try and chew it before you swallow it, yes?
Your menus will be right out.
Finally, Classic American had a dish
customers actually enjoyed.
They said it was excellent.
Unfortunately,
the rest of the old standbys
were a Classic American flop.
Look at that! Just touch it.
A plate of vegetables.
My finger's going right through it.
This is the sorry state that we've got ourselves into.
I wouldn't serve that to my dog.
Stop. Stop.
Don't send anything else. Close it.
We're closed.
You guys are closed?
Can I get a waitress over here, please?
I'm sorry, we're not serving anymore.
I was running out of time.
Nothing was working.
There's no way this restaurant can survive
unless there's a dramatic change.
So that night, my team moved in
and gave Classic American a stunning,
and I mean stunning, makeover.
Ahh!
Come in, come in.
Gone is the old country style, whatever it was,
and welcome to the new Classic American.
Talk to me, darling.
Are you happy?
What do you think?
It looks great.
Let's have a look at the new menu.
Classic American dishes done brilliantly well.
I swear to God, who needs a pig in the backyard
when you got [bleep] Dom?
Big deep breath.
Dom, save some for the staff, will you, please, yeah?
Uh-huh.
And then, the breakthrough I'd been waiting for.
Somewhere along the line we got lost,
and I just wanna apologize for that.
Colleen finally took charge of her business.
We're family,
but we have a business to run, okay?
So those two things need to be separated.
And I know
you have to lead by example.
And we will show you the leadership
that you need to do your job.
Hallelujah!
Let's have some fun tonight, guys.
You know it. Whoop, whoop!
Relaunch night.
Open in five minutes, guys, yes?
Kevin, you ready? Ready.
With Colleen stepping in and taking charge...
Pulled pork right away, let's go.
The kitchen ran smoothly.
Kevin, you got a classic burger.
Okay. Two orders of wings all day.
Got the wings, yeah.
Excellent, nice.
Keep it going, guys.
How do we like everything?
Absolutely delicious.
We'll come back for more.
Where are all the tickets?
Yeah, we cleared the board.
Customers are happy.
Good night. Thank you very much.
That night's relaunch
was one of the best we've ever done.
You all pulled off
a fantastic service.
Congratulations. Thank you.
Amazing.
Colleen, Naomi,
this restaurant has every potential
to really become a huge success.
Do not start dropping in standard.
It means too much.
Yes.
Come here, you. Well done.
Oh, well done.
I'm back at Classic American, west Babylon, New York,
where two waitresses bought a business
to fulfill their American dream.
It turned out to be an American nightmare.
We made a lot of changes.
We're about to find out if they turned things around.
Up next,
find out if Colleen and Naomi have taken charge
or is Classic American sliding back to its old ways?
Who's buying the ingredients?
Dom..
And later,
we'll go back to Downcity,
the restaurant where the owner
tried to throw out Chef Ramsay.
You need therapy!
you, get outta my restaurant.
See what happens when Gordon and Abby reunite.
Can I stay today or you gonna kick me out?
Coming up on Kitchen Nightmares Revisited.
Last time I was at Classic American,
I met two owners that were on their last legs.
The food was disgusting, the staff were disorganized,
and the restaurant was bleeding money.
We made a lot of changes--
new decor, new menu, and a new attitude.
I'm back now to see if all those changes have paid off.
Fingers crossed.
Hello, hello, hello.
How are you?
I'm very well, thank you. How are you?
I'm good, thank you.
I can't believe how well you look.
You look you've just been away on a holiday.
Yeah. Where'd you go?
Nowhere. Nowhere?
Just a little weight off the shoulders.
Little weight off the shoulders?
And no need to ask,
but obviously business today is busy.
It's been very good.
Oh, really? Yes.
We get a good crowd for lunch and dinner.
Who's in charge?
Out here, Colleen is in charge.
In the back of the house, it's Naomi.
Synergy there. Yes.
Fantastic. I'm gonna jump in the kitchen.
You got the reins.
You're in control.
Right.
I'm more relaxed.
There's more structure again,
and the business is growing.
Hello.
Somebody's busy.
Hi. How are you?
Good, how are you? Good to see you.
Are you well? Yeah.
Oh, goodness me. You look great.
Thank you, you too. So does your partner.
I was super excited to see Gordon come back.
I was nervous, but I was really happy,
and I knew it was only gonna be positive.
Who's in control? We're in control.
You are? That's good news.
Battle scars. Battle scars.
Fantastic. Who's involved in the menu?
Kevin, myself, Colleen.
Pretty big time. Hey, big boy, how are you?
Good. How's it going?
Good to see you.
Wanna grab an apron?
An apron? Oh, good.
Someone's found his balls.
Excuse me, you want me to cook now?
Yes.
Is that passion still there?
Absolutely. More, more so.
Rate the food out of ten, what would you give it?
Between six and seven.
Half it and take two away, and you're on my mark.
Ten. A ten?
Yes, sir.
You didn't even think about that.
Brilliant, you.
It's good to see you.
You too. Business is up.
In terms of the last six months,
where is it?
35%.
35% up?
That's fantastic. Are the costs in control?
Yes. They are, yeah?
And who's buying the ingredients now?
Who's running that side? Dom.
Dom?
Oh,.
Do you always got a comeback?
That's right, I got a [bleep] comment
about every [bleep] thing
'cause when I open my [bleep] mouth,
everybody shrugs their shoulders
and gets a [bleep] attitude.
That's why.
We kept him out of the kitchen.
You kept him out of the kitchen?
That's good news.
Oh, Dom's got an office?
Oh, wow. The garage.
Oh, the garage, good.
He's allowed to be in for an hour a day
to eat and have coffee.
That's it.
How are you?
Hey, Gordon, how you doing?
Very well, thank you. How are you?
Good to see you. Likewise.
I thought I'd see you running around the dining room,
topping off water, shouting at everybody.
No, I'm a little in the background now.
How do the staff rate you now?
Do they see you as an interferer?
I'm still an interferer, yeah.
What, you mean you're still throwing things?
They gotta find a way to [bleep] piss me off.
No, I don't throw things. I just scream now.
Oh, you scream now?
Yeah, I'm yelling at everybody.
That's why I stay out here.
Okay, Colleen looks great by the way.
I mean, seriously.
You know, the stress-- a lot of stress is relieved.
She looks ten years younger.
Colleen's a lot happier.
The changes she's made in the last year,
things are looking up.
Good to see you.
Oh, no, no.
He hasn't changed one bit, has he?
Oh, my God-- listen, it's still good
to have someone that passionate
behind you and the business.
But there's a place for him,
and it's not in the restaurant.
No. It's in the shed.
He's very high-strung, Dom,
but he's got my best interests at heart.
I'm sitting here looking at both of you now,
and a complete difference from the last time I saw you both.
Last time round, you sort of hadn't given up,
but you were just going through the motions.
Yes.
I got embarrassed the way you were letting
the dining room staff get away with murder.
Do you wanna go out there or no?
I don't know.
How's their attitude changed towards both of you?
They're not as confused anymore,
or frustrated.
They're more happier
and more willing to do what needs to be done.
Yeah.
There you go.
Oh, wow. Thank you much indeed.
The meatloaf.
Jeez, that looks lovely.
Doesn't it?
It does.
Wow, that is delicious.
A-plus?
No, that's an a-double-plus.
A ten out of ten.
I'd give that 10 1/2 out of 10.
The last time I was here, the worst moment,
Colleen, what was it?
The garage.
I've been fighting
a losing battle every day.
In terms of?
Just feeling totally helpless.
Mm-Hmm.
Almost giving up.
Knowing that I couldn't but wanting to.
Naomi, worst moment for you was what?
After people ordered, we shut the kitchen down.
Stop.
Don't send anything else. Close it.
I would like to tell you something.
And if I cry, it's happy tears, all right?
Yes. All right.
I just wanna tell you that...
Had you not come, we wouldn't be sitting here right now.
It wasn't me who turned this place around.
It was both of you.
Never forget that.
Had he not come, we would have had to shut our doors.
He gave us a second chance, you know?
He brought us back to life.
I've got a little surprise for you both.
Please, come with me.
I know. Just for two seconds.
Ladies and gentlemen, can I just have your attention
for 30 seconds?
I'm so happy to be back here in West Babylon.
Why?
'Cause I think this place is amazing,
and there's a gentleman here who has an amazing award.
Would you say good morning to Richard Branciforte?
Please.
How are you, Chef?
Good to see you.
On behalf of all the hamburger lovers
of Long Island,
Good Times magazine's bountiful gourmet column
would like to present you
with Long Island's best burger award.
Wow.
Thank you.
Congratulations. Thank you.
The biggest thing that Gordon taught me
was to be the boss
and stop letting everybody walk all over me.
Thank you to our community and our employees
for making this possible.
If Chef Gordon Ramsay hasn't come,
we wouldn't be here.
Our doors would have closed a year ago.
Well done.
The most important thing that I got from him
is that you have to believe in yourself.
You know, you can do this, you know.
You did do it. You can do it again.
I'm so happy for Colleen and Naomi,
increasing business by 35%.
In today's economy, that's practically unheard of.
They are a true classic American success story.
Brilliant.
Coming up,
we'll go back to Boston's North End
to visit Davide,
a restaurant that was tearing a family apart.
Shut the [bleep] up.
Take the food that's up in the window and come back.
Go away.
And later, Chef Ramsay is back
for a rematch with the queen of mean,
Downcity's owner, Abby.
How have you changed?
That's coming up when Kitchen Nightmares Revisited continues.
Boston's historic North End
is rich in history, culture, and brilliant food.
There are so many thriving Italian restaurants in the area.
Unfortunately, Davide is not one of them.
Hey, moron, this is your table.
Get the [bleep] outta here, really.
The restaurant was owned by two brothers
who were constantly at war with each other.
Too [bleep] hot for her!
Get the [bleep] out. Don't waste my time.
Frank was the chef.
Bitter and frustrated.
Shut the [bleep] up.
Take the food that's up in the window and come back.
Worst of all, he'd given up on himself.
It's 3:30. You gotta get ready for dinner.
Gonna get anyways tonight.
Frank's brother Anthony
just looked so down and beat
and constantly trying to please.
Anthony, why don't you go kill yourself?
Oh, my God. I can't work like this.
To make matters worse,
the brothers were hundreds of thousands of dollars in debt.
Are we gonna be able to take checks next week?
The moment I arrived I called the staff together,
and that's when I discovered the problems ran far deeper
than I ever imagined.
Anthony has been in and out of the restaurant
over the 13 years.
Frank found out that Anthony was embezzling money.
And what happened?
You know, I'm hooked on pain-killers,
got in trouble, went to jail,
the whole nine yards.
Franky got left with the whole ship.
It got to him. He got depressed.
He got burnt out. Money went down every year.
Naturally.
When Anthony left, Frank gave up.
He's broken mentally and physically.
Come on, I'm mad, I'm pissed,
I'm [bleep] telling you to go [bleep] yourself
for the that you put me through.
Oh, my God, Frank.
If you can't put the past behind you, we can't go on.
He doesn't respect me,
and I don't respect him because I think he laid down
and [bleep] died.
The family were very open and honest about their feelings.
But when it came to the food tasting...
All the pastas are handmade.
That's a big positive.
All I got was a bunch of B.S.
This is really spongy and horrible.
Are they frozen? No, no, that's fresh.
Will you just check if that was done this morning?
'Cause it tastes like it was done last week.
When were they made?
Uh, three weeks ago.
Yeah, there's a batch in the freezer.
I don't make them to order every day.
It was actually made three weeks ago.
Disappointed by the food, I went straight in the kitchen
and gave Frank a reality check.
If you can't even be bothered to cook fresh food,
what do you want me to do?
Wave a magic wand and turn this place around?
Come on! I don't now how to do any better.
That's a lie.
You could do much better.
That night, I was hoping for a re-invigorated Frank.
Fat chance.
What do you got down there, little booth?
I'm thinking. Come on!
You need to sit down on your ass to think?
My seat of depression.
Holy crap.
From the first ticket, dinner service was a disaster.
Table 31 has been waiting an hour.
Please shut the [bleep] up.
I'm waiting on 32.
I can't cook that fast.
This is lukewarm.
You son of a [bleep] bitch,
you and your lemon juice,
stupid chicken artichoke.
I wasn't watching a dinner service.
I was watching a man on the verge
of an emotional breakdown.
Ahh!
It wasn't over yet.
Frank walked out of his own dinner service.
Are you kidding me?
I'm not [bleep] cooking. I'm not doing it.
Davide was doomed
unless we can bring Frank back.
The next morning, a very emotional Anthony
spoke the words that his brother was dying to hear
for so long.
I know how much damage I've done.
And you had to hold it together.
Now I believe you need to take care of yourself.
We don't ever say it, but I do love you.
That's it.
That's the first time I heard any remorse from him.
Should I listen or should I not listen?
I don't know.
Kim?
You haven't put this chef's jacket on
in four years,
'cause I think inside you felt you didn't deserve it anymore,
but you do.
You're actually one of the most talented people
I've ever met in my life.
That lack of passion that showed in the food yesterday
for Gordon was a cry for help.
Please put this back on.
Now. I'm serious.
Frank was beginning to come around,
which is very positive.
I want you to think of something that you wanna cook.
Pan-sear this in a simple lemon caper white wine.
Nice.
What have you got in the sauce?
Shallots, thyme, a little dash of Rosemary.
It's delicious.
He even put his chef jacket on.
And now you look like the chef that you are.
Then I got to work on the new menu immediately.
Have a look at this.
Wow. Oh, my God.
Gone are the dreadful plates of the '80s.
The main course, homemade gnocchi.
Brown butter, truffle oil,
and some fresh chives at the end.
Awesome. I am overwhelmed.
Relaunch night.
Welcome to Davide.
Tonight we changed the menu.
The stakes were really high.
A packed house and two writers from Boston Magazine.
Shrimp chittara.
I'll do the tuscan bean soup.
Within minutes,
Anthony and Frank reverted back to their old ways.
Frank, can I get the pork so I can complete?
I said don't ever rush me.
I'll put it up when it's ready.
Give me, go.
Table 15 wants it cooked more.
It's the Boston Magazine.
Oh, no.
Oh, my God, we're so.
Frank looked ready to bolt out the back door again.
I stepped in immediately and really turned him around.
Listen, we can pull this back.
We can pull it back, come on, okay?
Yeah, I know, I know.
I know it's undercooked, but we can get it going, yeah?
I'm [bleep] pissed at myself.
I know, but you can't let it follow you.
Don't let it destroy you.
I'm not giving up.
I'm tired but I'm not giving up.
I thought I was gonna impress you tonight.
Thank you.
I'm sorry.
Make sure it's good.
It's good.
It was rocky,
but Frank and Anthony proved
they could work as a team and work under pressure.
That's how our restaurant should be every night.
Frank, you proved to me tonight
that you can run a kitchen.
And, Frank, keep that chef jacket on,
keep the attitude with it,
and never sit down
in a kitchen ever again.
I'm rooting for your success.
I'm back at Davide's in Boston's North End.
Last time I was here, it was like walking into a war zone.
Two brothers feuding so much
they were destroying their business.
We brought them back together as a team.
We're about to find out if they're still on the right path.
Up next, find out if the brothers have kept the peace
or are they back at war?
Brotherly love on a one to ten,
where's that now?
And Chef Ramsay makes a shocking discovery.
Oh, no, come on, Frank.
No, you're kidding me.
That's all coming up
when Kitchen Nightmares Revisited continues.
Last time I was at Davide,
the food was rotten
and the customers were staying away.
But nothing was gonna change
until I helped the two brothers who own the restaurant
to let go of the past.
Let's hope they haven't gone back to their old fighting ways.
Anthony.
How are you, sir?
How have you been since I last saw you?
I'm good. You look great.
Yeah, things are good.
I was definitely a little nervous
having him come back in.
I still worry, is he gonna come back and say,
"you guys aren't doing the right thing again."
Nice atmosphere in here.
There's a buzz.
Big brother, where is he?
He's in the kitchen.
Please tell me one thing.
Has Frank kept his butt off that chair?
What you got down there, a little booth?
Come on!
My seat of depression.
You ask him. Okay, I'm gonna find out.
Good to see you, buddy. All right, you too.
Nice to see you. Thank you.
Pick up.
Hey.
How are you, big man? Good.
You look good. You're busy out there.
Oh, yeah.
Got the chef jacket on.
Please tell me you continue to wear that.
Yeah. Yeah?
Oh, no, come on, Frank.
What is that doing here?
You little.
I gotta rest my ass once in a while.
Oh, no, come on, Frank. You're kidding me.
Before service, after service?
Before and after.
Not in the middle of service?
No. Promise?
Have you kept that passion?
Yeah. Good.
Well, it was always there.
It just needed a little bit of a push, I guess.
Biggest thing I learned from Chef Ramsay
was that you gotta care about what you're doing.
Bottom line, if you don't wanna do it, get out.
Hello, Kim. Hi.
Come round, darling.
I was excited to see him,
'cause I wanted him to see
that Frank had really taken his suggestions
and implemented them.
Right, nice to see you. It's nice to see you.
The last time I was here, you were at your wit's end.
Yeah. The weight on your shoulders,
I mean, you were on the verge of breaking down
before anybody.
I love him,
and I've seen how much over the years
he's done fore everyone.
How's their relationship,
between Anthony and Frank?
I mean, they're brothers, so they're gonna fight.
You look at it as
Frank has one way and Anthony has another.
Yeah.
I think Gordon bringing
a lot of the issues to light did help
in that, you know, Frank and Anthony
kind of understand now
where the other one's coming from.
I look at you now--
and not just how happy you look--
but great to see Frank sweating, busy, on top of it.
I know. It's amazing.
How cool was that?
To see him happy about it
and to be researching new dishes
and looking for new menu things to bring in
is amazing,
because that was gone.
It's great news. He's got his passion back.
You've got your man back.
Yes.
Right, lunch, what are we eating?
I'm not sure.
No? Lead me to Frank.
Ooh, all this.
That's lovely.
When I look at these three dishes here
and I think back to what was served,
seriously, I mean, it's a different league.
Look at that.
Mmm.
When Ramsay tasted the food,
I was thinking, here we go again.
That's delicious.
Really good.
Eh, he liked it.
He didn't [bleep] me a new one.
Brotherly love on a one to ten, where's that now?
Too [bleep] hot for her!
Get the [bleep] out. Don't waste my time.
His attitude sucks but-- his attitude sucks.
We're at a seven. We'll go with seven.
Since the last visit,
me and Frank have definitely made progress
and let go of more stuff than before.
If you blow up five times a week,
now we're blowing up twice a week.
Going well. On a good day.
Seven on a good day.
Seven on a real good day.
Feel like I've moved forward a little bit,
'cause I think he has more respect for what I do.
He finally gets it a little bit.
Business in general
since I was last here.
10%, 15% up.
Oh, wow.
Very well. Good.
Have you seen what's happened to Boston,
in terms of how many restaurants have been closing
over the last four months?
I mean, surviving this recession
is a success.
Let me tell you that.
If you weren't here, we would have been closed.
You think so?
Yeah, yeah, guaranteed.
Really? Guaranteed.
Great news. Got a surprise for you.
Okay? Uh-oh.
Don't be like that. Behave yourself.
Yes?
Sorry, ladies and gentlemen,
may I just have your attention
for 30 seconds, please?
How was lunch?
Great. Really good. Fabulous.
Delicious.
This city's on a high on the back of the Stanley Cup.
We have a big surprise here.
Ladies and gentlemen,
please welcome Shawn Thornton.
Oh, yeah.
When he said he had a surprise,
I really had no idea.
That was awesome.
On behalf of the Boston Bruins,
you guys helping us get where we are,
I'd like to give you this jersey to put up in here,
so thank you very much.
Seeing Thornton is like-- he's always a fighter.
He comes back.
It felt good to see somebody like that.
Thank you, sir, thank you.
Thank you so much.
The biggest thing I learned from Chef Ramsay
is persistence,
but the most I learned is that he really did emphasize,
you know, having people around that love you and family.
I'm gonna frame this jacket.
I'll send you another one.
The only one I had.
Thank you for building my confidence
and for helping me and my business.
So nice to see them smiling again.
And just like their beloved Bruins,
if Frank and Anthony continue working together as a team,
Davide is on track to become a big winner.
Coming up, Abby from Downcity
chased Gordon out the door.
You want me to go?
Get the out of my restaurant, please.
Now, one year later,
is Abby a changed woman?
Have you embraced the word "change"?
Find out when Kitchen Nightmares Revisited continues.
Providence, Rhode island, great little city,
lots of cool restaurants,
and a phenomenal art scene.
But honestly, I spent so much time there
with a throbbing headache named Abby.
I just want an answer!
It is impossible for the fries to be ice cold.
Abby owned and ran Downcity.
The problem was she was running it into the ground.
As long as you work for me, you do it my way, enough said.
Her employees didn't respect her.
Abby acts like...
Whatever, don't argue.
Cruella de Vil.
And her partner Rico,
he couldn't get a word in edgewise.
All I think about is why people are not coming
to my restaurant.
Downcity was bleeding money.
Abby and Rico were in debt to the tune of a million dollars.
We've got all these bills to pay this weekend.
That's the stack.
When I first arrived, Abby was actually quite pleasant.
Hello. Oh, Chef Ramsay.
Welcome to Downcity. Nice to meet you. Likewise. My pleasure.
For five seconds.
And on a scale of one to ten,
mark the food, what would you say, where are we?
It's a ten. Wow. Wow, wow, wow.
Yeah. Perfect. I'm starving.
Because the room service next door was shocking.
We do the room service for that hotel.
What was the problem?
Crab cakes that were stone cold in the center.
It was just like this ball of mush.
Disgusting.
That's impossible.
Can you say denial?
I think you're one of those customers
that I would fire immediately.
Now obviously I didn't think the food was gonna be a ten,
but what Abby served me, shocking.
Wh-what do you think?
Ugh, soggy, chewy, disgusting calamari.
What'd he say about it?
He spit the calamari back out.
Oh.
This is party in your mouth.
I'm taking it,
that was one party that wasn't a ten.
It wasn't a party in my mouth.
It was like a funeral in my mouth.
A funeral. Yeah.
Well, it kinda does look like something died.
It was so clear that Abby was bloody delusional,
and it was time for me to give her
a big wakeup call.
How can I fix it when you stand there
in front of your team rating you and your restaurant
and your food ten out of ten?
Dreamer.
I don't think it's as bad as you say it is.
Stop being in denial.
Wake up and admit it's.
No surprise, that night's dinner service
was a big disaster, and I mean disaster.
This needs to be cooked a little more.
Can we just 86 this special?
Every single one of them has been sent back.
I'd seen enough.
So I decided to sneak away
and have a quick look around the fridges.
Oh, this is gross down here.
Holy crap.
I was totally shocked.
I led Abby and Rico straight downstairs.
The place is a filthy mess.
Look. What is that?
Lamb bones?
Who's organizing this?
And that's when all hell broke loose.
You're being a. this wasn't like this.
Hold on a minute. It wasn't like this.
Hold-- hold on a minute.
You're calling me a?
I am.
You stuck-up, precious little bitch.
Let me tell you something. Oh, boy, here we go.
Listen to me. I'm not gonna listen to you.
You're in denial. I'm not in denial.
Yes, you are. I am not in denial.
Can't [bleep] accept it.
you.
Yeah, walk out again.
I am..
There you go, flip the bird.
You are insane. You are like--
yeah, blame me all you want.
It's an easy excuse, isn't it? You're insane.
I'm insane? You're insane!
You're [bleep] insane!
I don't even talk to my staff like this.
Why don't you get the out of my restaurant?
You want me to go? I would love you to go.
Get the [bleep] out of my restaurant, please.
You are so in denial, you need therapy.
You're a disgrace to this industry.
you and get out of my restaurant.
You're still here?
Not now, guys, please. Please, please.
him.
I was pissed.
That has not ever, ever happened to me before.
Excuse me, they called me.
He's coming back tonight, isn't he?
I don't give a where he goes.
He can go to hell for all I care.
Chef Ramsay.
Then Rico came out
and begged me to walk back in those doors.
Honestly, she's got to start listening.
I know.
And I don't know how to make her do it.
I really--I don't know.
If you want me to leave, I'm out of there.
Absolutely not.
Tomorrow we need to start being honest and open.
I agree.
I want you to help me get this restaurant
to where I need it to be.
The next morning, I held a staff meeting,
which they'd never had before,
and got them to ask Abby some serious questions.
She had no choice but to listen to the team,
and she was being exposed.
It was so important.
Abby, why do you not allow anyone
to express their opinions
without it being seen as a personal attack to you?
Since I bought this restaurant,
I became a defensive bitch.
Wow.
Is this the same person? A new Abby.
I felt really encouraged.
Immediately, we got to revamping Downcity's menu.
The appetizers, goat's cheese truffle dip,
honey-spiced chicken wings,
meatball sliders.
Delicious. Wow.
Now we can have a real party in our mouth, Abby.
Isn't that awesome? Oh, my God.
That's unbelievable.
Oh, my God.
This is like....
I've never seen Abby this emotional.
Like, she does have a heart in there.
She does have a soul.
It's amazing.
Now we just gotta make it work.
Yep.
Relaunch night.
We are gonna rock this town tonight.
Let's go, let's go.
I invited a special guest,
blogger Stacey Place.
She has 10,000 followers.
She blogs tomorrow,
we're 10,000 potential customers back up.
The night started off well.
Right now in the window I need that fish and chip.
I need that slider. Slider's up, Chef.
Jimmy, keep it going, yeah.
Frisee salad, on the fly.
But it didn't take long
for Abby to go back
to her old ways.
Jimmy, did you call the calamari for table 30?
I did that.
Oh.
I need four soups and one chowder
up in the line, please.
That's incorrect.
The kitchen fell behind,
and it was relaunch night.
And it felt like it was all going up in flames.
She just tweeted,
"waiting for appetizers. Getting hungry."
Okay, this is not now.
Menu's there, chefs are there.
I need you there. Come on, please.
All right, okay, let's go.
Listen, Jimmy, they're already blogging
that they're waiting too long for food.
Let's get this food out.
All right, how long on a solo truffle dip?
Urgently, please.
With Abby cool, calm, and in control,
the kitchen got back on track.
Jimmy, table 37, did you fire?
I did fire.
Good. Abby, read that discreetly.
Truffle dip amazing, yes?
Come on, keep it going, yes?
A lot better than last night, right? Yeah.
Jimmy, it was awesome. Thank you.
Customers loved the food.
Abby, how'd you feel, babe?
I feel beyond belief fantastic.
Come on then.
Give me a hug.
You're not gonna ask me,
then I'm gonna ask you, that's right.
I, Gordon Ramsey,
am asking you for a hug.
Come here.
Thank you so much.
If you wanted bad food
served by a very, very angry owner,
Downcity in Providence was the place.
We made a lot of changes.
We're about to find out if it paid off.
Coming up, it's the revisit we've all been waiting for.
Can I stay today or are you gonna kick me out?
Chef Ramsay and Abby, the rematch
when Kitchen Nightmares Revisited continues.
I'm back at Downcity,
the scene of one of the biggest fights
in the history of Kitchen Nightmares.
The owner, Abby, wow, what a tough nut to crack.
We made a lot of changes.
Let's hope they've paid off
and she hasn't slipped back to her old ways.
Pray to God, please, hallelujah.
Hey, Rico, how are you?
Gordon Ramsay.
Good to see you. How are you, sir?
Very well indeed, thank you. Are you well?
I'm excellent. You're looking well.
Thank you. You too.
Brilliant.
The big question, how is she?
Oh, let me lead you to her.
Yeah, do I need--
you don't need armor.
You don't need anything like that.
Bulletproof vest, no, you're fine.
Okay, great.
I think she'll be happy to see you.
Okay, I'm anxious for this one.
Hey! Welcome back.
You look great.
I was so happy that he was here
because I knew he was gonna love the food.
Do you still hate me?
No, I never hated you. Really?
Why don't you get the out of my restaurant.
You want me to go? I would love you to go.
Get the [bleep] out of my restaurant, please.
Can I stay today or are you gonna kick me out?
We'll see.
Oh, we'll see. Okay, great.
Well, need I ask? Business is looking good.
Just look it,
everyone's happy, everything's great.
Since Gordon was here last,
business has improved at least 30%,
and that's huge in this economic environment.
How have you changed?
I don't come in the restaurant anymore any say,
"okay, this is what we're gonna do.
It's my way or the highway."
That Abby is gone.
I think the staff is going completely [bleep] crazy
because I am so calm and I don't run around
yelling and screaming at them individually anymore.
And food-wise, last time you rated the food
you gave it a ten. How's the ratings now?
I mean, I'm dying to find out.
It's a ten.
And you mean it this time?
I'm not in denial.
You'll see.
Hey, look at you. Excuse me.
Jimmy, look who's here.
How are you? Are you well?
I'm doing all right. How are you?
Good to see you.
Jimmy has impressed the hell out of me
with his work ethic.
That kid would rather be working than doing anything.
Abby rated it a ten.
How would you rate your food now from one to ten?
A ten out of ten. A ten out of ten?
And she's changed?
Tonight was the worst show I've ever seen.
Ever, ever, ever seen.
For the better.
How's your work relationship with her?
Is she giving you more leeway?
Can you become the chef?
Yeah. Yeah?
Jimmy is absolutely wonderful.
And his dynamic with Abby
has melded into a really nice relationship.
There you go. Good to see you, Jimmy.
You too.
I'm dying to see downstairs.
Our famous place, you know,
where you and I really hit it off.
What happened downstairs? I don't remember that.
Take me down there again, please.
I don't know what that is. What is that?
What, are you at a loss for words?
The place is a filthy mess.
Look, what is that?
You're being a. This wasn't like this.
It wasn't like this.
You're calling me a?
I am.
You stuck-up, precious little bitch,
let me tell you something.
Shall we? Please.
Should I prepare myself?
Holy mackerel.
Wow.
What do you think? Well, bloody hell.
It's organized.
It's structured.
And it all looks incredible.
Let's get out of here.
We've just been working so hard
to keep the standards up that he left us with.
I've got a question for you.
What's up?
On my last visit here, you told me...
You're a disgrace to this industry.
I take it back.
Oh, you take it back.
It just came out.
Sometimes I don't have a filter.
How you doing?
Good to see you likewise. Good to see you too.
How are you, buddy? Good, good, how are you?
What's happened?
It's like this sort of--
we've changed.
She goes up to our tables
all the time now.
She's very interactive with the customers.
You know, she's looking for positive
and the negative feedback.
Okay, great. It's good to see you, Bud.
Good to see you.
Oh, thanks.
Wow.
That looks great.
That's a steak.
That salmon looks lovely.
Do you mind if I have a little bite of that?
Absolutely. It is so good.
That's delicious.
To get Gordon Ramsay's seal of approval,
I mean, it really means everything to me.
Have you embraced the word "change"?
Yes.
No pinky cross.
Put your right hand up and swear to God,
I, Abby... I, Abby...
Have embraced... Have embraced...
Change. Change.
Forever. Forever.
Wow.
So with the success of the business,
has it brought you two together
in terms of as a proper partnership?
What's the working relationship now like?
I sense a little tension between you two.
Instead of the volcano
erupting on the employees,
it erupts on me.
Really?
No.
What she was told on Friday,
so she told me to [bleep] off.
She told you to [bleep] off?
Abby.
There's me thinking that you're a complete
changed, turn-around, amazing woman,
and you slip back into your old ways.
No, I didn't; We're like an old married couple.
You're in business together.
You shouldn't tell him to [bleep] off.
He's your partner.
You're right. You're absolutely right.
Don't tell him to [bleep] off again.
In fact, I'd like you to apologize.
I love you, Rico. I'm sorry.
That's all I've been waiting for
since Friday, it's very simple.
I wish you did it Friday night.
There isn't anyone I would ever do this with
besides Abby.
Her heart and soul are there 110% of the time.
Well, listen, I'm pleased.
Good job.
I knew he would be.
Now as always, take care.
And take care of her, would you please, yes?
I think what Abby learned from Chef Ramsay
was accept criticism,
'cause accepting criticism and dealing with it
makes you stronger.
Come here, Napoleon.
Good to see you. Thank you so much. Great to see you.
Come back again.
I want to thank him.
He was a lifesaver, 'cause Downcity is my life.
I really like him a lot.
He's a cool guy.
I don't need to tell you, but it's been a rough
couple of years for all business owners.
So for Davide, Classic American,
and Downcity to be thriving in this environment
is a tribute to all their hard work.
I am so proud of them all.
Good night.
== sync by elderman ==
Next time on Kitchen Nightmares,
Gordon travels to a Califoronia eatery.
There's a lot of conflict here, I can feel it.
Father and son are being torn apart
by a mysterious secret.
I don't think it's anything that we've ever talked about.
The father is tired and his standards have gone to rot.
It smells.
The son is hungering to step in and help.
Everything all right back here? Get out.
But his dad refuses to give him a shot.
What do you want me to say?
Can Gordon uncover the truth?
Something's happened, and you better tell me what.
Or will the secret stay buried?