- 1. This programme contains strong
language from the outset
- 2. Tonight, on Kitchen Nightmares USA,
Gordon Ramsay heads to a New York
- 3. restaurant that is all sizzle
and no steak. Disgusting.
- 4. The kitchen is run by a chef
who's bursting with confidence...
- 5. I'm a natural. People love
my food, they rave about me.
- 6. .. but doesn't exactly
deliver on the plate.
- 7. Freezing cold.
- 8. The owner is a bystander that
spends a lot of his time at the bar.
- 9. Joe sits and drinks glasses
of wine when there is
- 10. a million things going wrong here.
- 11. And his wife? Well, she's facing the
most difficult decision of her life.
- 12. I just don't know what to do.
- 13. Does she continue to keep
the doors open and lose what little
- 14. this family has left?
- 15. We got rid of
everything to stay here.
- 16. Or close the restaurant?
- 17. Can Gordon breathe new life into a
restaurant that is on its last legs?
- 18. You have the responsibility
of making this place work.
- 19. Or does this steakhouse...
- 20. Where do you start with that?
- 21. .. need a stake through its heart?
- 22. Stop the madness! This business
cannot go any further forward.
- 23. That's tonight on
Kitchen Nightmares USA.
- 24. Nothing's going to work.
- 25. Forest Hills, an upper middle-class
enclave in the heart of Queens,
- 26. New York, where more than 70,000
people live within two square miles.
- 27. The neighbourhood streets are busy,
- 28. but PJ's restaurant is empty.
- 29. Prior to opening the restaurant,
- 30. Joe and Madalyn were
living the dream life.
- 31. When I first came to the States,
I started working in construction,
- 32. working with my brother, PJ.
- 33. PJ and I were very close.
- 34. He really, truly taught me
about life and being my own man.
- 35. Busted my hump for 20 years,
- 36. worked as hard as I could
- 37. to get my wife and kids nice things,
a nice house.
- 38. We were going places.
- 39. And then PJ passed away.
- 40. Joe was a shell.
- 41. Joe was just empty.
- 42. I can't mention his name without
feeling that hurt inside, you know?
- 43. He didn't really know how to walk
without that guy being around.
- 44. He just meant everything to him.
- 45. I just couldn't stand
to see him in pain.
- 46. And when this place came for rent
- 47. I said, "Go and get the key
and we'll just name it after PJ."
- 48. Welcome to PJ's.
- 49. Which is even more special because
this was the bar that PJ owned.
- 50. How are you guys doing?
- 51. Do you know what I know about
running a high-end steakhouse?
- 52. Apparently, not much.
- 53. I don't know why we're putting
garlic on honey-mustard.
- 54. It's a honey-mustard
- 55. that's what it's supposed to be!
- 56. Joe and Madalyn, they're
from a construction background.
- 57. They didn't know
the restaurant industry.
- 58. My steak is flavourless.
- 59. Red meat is red meat.
- 60. I don't know what you would expect
myself to do about that.
- 61. It's a big problem.
And the food's inconsistent.
- 62. I'm a very good chef.
- 63. People come here just for me.
- 64. How is everything?
- 65. That's terrible.
- 66. They love my food
and everything is great.
- 67. It was raw. I can't eat that.
- 68. So they didn't like it?
- 69. Now I have to void two cheques.
- 70. I want this place to work, but we
don't know what we are doing wrong.
- 71. Give me a cigarette right now.
- 72. Give me a cigarette.
- 73. I sunk $2 million
in this restaurant.
- 74. I see it dying in its shoes
- 75. The two insurances have to get
paid this week. This restaurant,
- 76. it's cost us our savings,
our house, our cars, everything.
- 77. 4,000... That was so much money.
- 78. I'm going drinking.
- 79. Going drinking?
You've been doing that all day.
- 80. Joe sits and drinks glasses of wine
and watches television when there is
- 81. a million things going wrong here.
- 82. And he's just
basically feeling sorry.
- 83. If the problems aren't addressed,
- 84. we'll have no choice,
we'll have to close the door.
- 85. PJ's Steakhouse looks great
from the outside.
- 86. There must be trouble on the inside.
- 87. Wow, this place is beautiful.
- 88. Unbelievable.
- 89. Wow, is anybody here?
- 90. My goodness me.
No-one at the front desk.
- 91. Hello?
- 92. A customer, or...?
- 93. Mr Ramsay. No, I'm the owner.
You're the owner?
- 94. Right.
- 95. How are you?
- 96. Very well. How are you?
- 97. Pleasure to see you.
- 98. Didn't expect to see you at the bar.
You've got no-one at the front desk.
- 99. I see that, yeah.
- 100. 'As soon as Chef Ramsay
showed up, panic set in'
- 101. and I got the butterflies.
- 102. We're pretty slow this time of day.
- 103. Slow. Is that normal?
- 104. It is normal for lunch, yeah.
- 105. Right. Hello.
- 106. This is my wife, Madalyn.
- 107. Hi, how are you?
- 108. Nice to see you. Ooh!
- 109. Eric. Eric, good to see you.
- 110. 'I'm not intimidated by Gordon.'
- 111. We're here to get a job done
and do the job the best we can.
- 112. And if he can help us, great. If he
can't, then he can go fuck himself.
- 113. Well, first of all,
I'm happy to be here.
- 114. Somewhat taken back by walking in,
- 115. having seen how beautiful this
place is. What's wrong with it?
- 116. I'm not restaurant material,
I've found out.
- 117. I'm a contractor who
jumped into this,
- 118. who thought I'd get great managers,
- 119. good floor people, sit back and
have a couple wines at the bar.
- 120. I wish opening restaurants
was that easy, Joe.
- 121. Yeah, I'm learning as I go.
- 122. It can put you in a hole
real fast, a restaurant.
I don't know where to go.
- 123. OK. Well, I've just arrived.
- 124. I'm starving. I'm going to have some
lunch and then we'll talk after.
- 125. I want to cook him a great meal.
I'm going to let him find out
- 126. the problems in the restaurant
besides mine. I don't think
mine's a problem.
- 127. Oh, dear.
- 128. Thank you.
- 129. So, steakhouse. Oh, dear.
- 130. No Porterhouse, no New York, no
- 131. There's only two cuts of steak.
- 132. Two steaks on a menu
in a steakhouse?
- 133. There should be a minimum
eight to ten.
- 134. Welcome to PJ's. My name's Colin.
- 135. How are you?
- 136. Thank you for joining us.
- 137. So, I'll start with crab cakes,
then maybe the shrimp
and roasted garlic ravioli,
- 138. and then I'll have the filet mignon
with the Gorgonzola demi-glace.
- 139. All right. I'll put this in for you.
- 140. Thank you, Colin.
- 141. I know Eric is a good chef,
so what's to be nervous about?
- 142. What did he order?
- 143. Crab cakes plus filet mignon
with Gorgonzola, medium rare,
and a shrimp ravioli.
- 144. I just love what I do. My food
is good. And if he critiques it
- 145. like I've seen him critique
other people's food,
- 146. I'm going to probably
throw it at him.
- 147. What is that?
- 148. The crab cake.
- 149. Did somebody spit on my plate?
What is that?
- 150. Coolie mango sauce.
- 151. Coolie mango. Thank you.
- 152. It looks like something out of
the Modern Art Museum. Splat.
- 153. Wow. That's fucking disgusting.
- 154. It's rancid.
- 155. Bits of crap running
through the crab cakes.
- 156. Is everything OK?
- 157. I've got bits of plastic running
through there. See the plastic?
- 158. I don't know where it came from.
I'm done with that, thanks.
- 159. Severe warning of what's to come.
- 160. Eric, he found a piece
of plastic in there.
- 161. Where's that from?
- 162. I don't know, man. Fuck him.
- 163. I have no idea where
that plastic came from.
- 164. It just happened to appear.
- 165. I don't even have
plastic in my kitchen.
- 166. The owner's sat at the bar
- 167. And they're wondering
why they're not doing well.
- 168. Hi, is that Joe's seat
there at the end?
- 169. Yes. All the time.
He'll sit there most of the night.
- 170. Oh, dear.
- 171. Joe does need to get off his ass
and start paying attention.
- 172. Oh, here's my food. Fantastic.
- 173. Let me leave you alone to eat.
- 174. Madalyn, thank you.
Lovely, thank you.
- 175. So...
- 176. How do you like the steak?
- 177. Quite tough.
- 178. Are they always served
with raw onions? Yeah.
- 179. Thank you.
- 180. He said the beef's a little tough.
- 181. 'There's nothing positive
- 182. I don't really suck that badly,
- 183. Oh, dear. That looks
- 184. like the biggest pile of shit
- 185. ever to be served in Queens.
- 186. My God!
- 187. The raviolis are disgusting,
- 188. and just a mouthful of acidic,
- 189. thick, rich, creamy sauce that
tastes like there's a buzz in your
- 190. It just seemed like Chef Ramsay
didn't like anything.
- 191. Excuse me. Oh, God. Oh, dear.
- 192. This is really bad.
- 193. I can really start to understand
- 194. why Queens is running
as fast as it can from PJ's.
- 195. Appalled by the food in this
- 196. Gordon heads to the problem area,
- 197. Did you cook everything? Yeah.
- 198. That was pretty fucking
- 199. It 100% pissed me off that
Chef Ramsay didn't enjoy my meal.
- 200. What's with the coolie?
- 201. It's like something out of the
Modern Art Museum. Splat.
- 202. Where's that from?
From a can.
- 203. Disgusting.
- 204. The steak? Filet should melt in your
mouth and it did nothing of the
- 205. It's what we could afford.
- 206. Eric, come round so I
can talk to you properly.
- 207. I was shocked. I really thought that
Eric's food was a lot better than
- 208. what Chef Ramsay said it was.
- 209. The food was shit. I get a lot of
compliments, man, a lot.
- 210. A lot of compliments from where?
The place is fucking empty.
- 211. Who's running the place?
- 212. The most part, I am.
- 213. Oh, please.
First of all, I'm here every day.
- 214. You're not here every day.
- 215. I'm not here enough
to mother him, but I am here.
- 216. He should be here
but he's not doing it.
- 217. If you were overseeing everything,
then these problems
- 218. aren't going to be here.
So get your ass off the bar stool
- 219. and stand in here and do it
every single night.
- 220. Can you motivate yourself to want
to keep the restaurant open?
- 221. I don't know.
- 222. Well, he's given up.
- 223. I see that in myself, yeah.
- 224. I've given up.
- 225. Guys, I'm fucking sorry, but take
one good look at yourselves first.
- 226. If there's one thing that has to
- 227. it's people's attitude around
- 228. Whether you like it or not,
you ARE restauranteurs.
- 229. You have the responsibility
of making this place work.
- 230. There's too many people turning
their back on things that are wrong.
- 231. I'm going to get some fresh air.
- 232. What a shame.
- 233. We have absolutely no idea
what we're doing here.
Just a big disaster.
- 234. Are we opening for dinner?
- 235. Next, Madalyn makes a confession...
- 236. I was worried.
- 237. .. on how much the family has
really invested in the restaurant.
- 238. Oh, my God.
- 239. Then at dinner service,
Eric's head is spinning.
- 240. I'm so fucking lost, man.
- 241. Joe's drinking at the bar and
Madalyn is ready to call it quits.
- 242. It's not even worth being open.
- 243. It's a New York mess and
Gordon is caught in the middle.
- 244. After a miserable lunch,
Gordon takes time to sit down with
- 245. the only person who seems not to
have given up - Joe's wife, Madalyn.
- 246. PJ, where does that come from?
- 247. Joe's brother.
- 248. Joe's brother.
- 249. Joe's brother owned an Irish
bar/restaurant here, ten years ago.
- 250. He died when it was at its peak.
- 251. He died.
- 252. How close were they?
- 253. They were best friends.
He was very sad. He was empty.
- 254. I was worried for his welfare.
I was worried.
- 255. When this place came for rent,
he told me about it. So I told him,
- 256. get the key and we'll put his
brother's name back over the door.
- 257. He spent all the money,
but it helped him.
- 258. It's getting to him now,
just the money.
- 259. That's why he's at that bar having
drinks, because he's looking around.
- 260. He's embarrassed
at how this turned out.
- 261. How much did he spend?
- 262. 1.2 million to build it.
- 263. What does it need to take
per week to break even?
- 264. About 17 to 18,000.
- 265. What's it running at now?
- 266. Four.
- 267. $4,000! Oh, my God!
- 268. Jesus! Take me back.
- 269. Joe was very successful
before he opened the restaurant,
- 270. and where were you living at
the time when he was successful?
- 271. I designed a house.
It was incredible.
- 272. So you design your dream house?
- 273. Yes, but we sold it.
- 274. You sold the house to
keep the business open?
- 275. Yes, we got rid of
everything to stay here.
- 276. But this restaurant
did more for me than my house.
- 277. It brought my husband back.
How do you walk away from that?
- 278. I can't.
- 279. This is unbelievable. That has helped
me to understand the background.
- 280. As much as it's cost us
to keep this place open,
- 281. at the same time it gave us back
Joe, and we just can't let it go.
- 282. We'll do whatever we have to do
- 283. to keep this place going.
- 284. After talking to Madalyn, Gordon
has a better understanding of
- 285. what PJ's means to this family.
- 286. Now he needs to learn more
about how the business operates,
- 287. and there's no better way to do that
than by watching a dinner service.
- 288. Hi, good evening. Welcome to PJ's.
Can I take your coat?
- 289. Actually, I'm real comfortable.
- 290. You have to leave it here.
- 291. OK, take these two.
- 292. Word has spread that
Gordon is at PJ's
- 293. so the dining room
is much busier than normal.
- 294. I'm not used to being the hostess.
- 295. How would you like that cooked?
- 296. Order in. A salmon. Well!
- 297. I know what's good,
I know what's bad
- 298. and I know I can do the job
really well. Cos my food is good.
- 299. How are the stuffed
- 300. Talk to me for two seconds.
- 301. He literally doesn't talk
behind the line,
- 302. he doesn't communicate with me,
- 303. especially when it's busy.
- 304. The worst situation in
the fucking world.
- 305. Eric! You've got to talk to them.
- 306. Just talk!
- 307. Eric's lack of communication has
the staff waiting for direction
- 308. and the diners waiting for food.
- 309. Do customers normally
wait this long for drinks?
- 310. Yes. It usually takes two hours
to eat here from start to finish.
- 311. Eric, they're starting to complain
now that there's no food out there.
- 312. Come on! You can do better than this,
can't you? Do you give a shit?
- 313. Yeah, I give a shit!
- 314. Come on, then, big man!
This is PJ's Steakhouse, isn't it?
- 315. PJ's Steak House.
- 316. Pathetic joke, that's what
it stands for. Come on, guys.
- 317. Nobody looks too happy here.
- 318. We didn't get our meals yet.
- 319. You didn't get your dinner yet? OK.
- 320. For the amount of people we had,
- 321. it was a ridiculous amount
of time to wait for food.
- 322. That's it, I'm going drinking.
- 323. Eric, how long on 16?
- 324. Coming out right now.
- 325. An hour into dinner service, food
is finally leaving the kitchen.
- 326. Because of the amount of customers,
everyone is delivering the food,
- 327. even Madalyn, who's clearly
not comfortable with the job.
- 328. You had the spinach, I had the...
- 329. Listen! Let's go over this, OK?
- 330. Not a waitress, not a hostess,
I only own it,
- 331. so I know nothing about the food.
- 332. I'm probably the only person who
owns a restaurant in the world
- 333. who wouldn't know what good food is.
That's the truth.
- 334. I left that part
up to Joe from the beginning.
- 335. Give me a glass of Shiraz.
- 336. It's an hour and a half
into dinner service.
- 337. Table 30!
- 338. Many customers have received food.
- 339. This is really weird.
- 340. But for most,
it wasn't worth the wait.
- 341. That's gross.
- 342. You don't like it?
- 343. It tastes like lemonade.
- 344. Lemonade? Wow. OK, I'll tell
the chef about the chicken.
- 345. Can you take this off of table 30?
- 346. Why?
- 347. She didn't like it.
- 348. What do you want me to do with it?
- 349. I'm saying take it off.
- 350. I'll have a word with him.
- 351. I went to check the menu.
- 352. It's Chicken Madeira and I'll
have them take it off for you.
- 353. You didn't even recognise it?
- 354. OK. Thank you.
- 355. Thank you!
- 356. I just don't know how to have
better manners at the table.
- 357. How long on 23 for
salmon and the filet?
- 358. That salmon is fucked! Come on, guys!
Touch the salmon, it's like a bullet.
- 359. It's only going to come back.
- 360. Chef Ramsay is standing there
- 361. and catching the mistakes
as they're happening.
- 362. Look at the crap underneath there.
Look at that! Eric, that's well done!
- 363. Everything feels
like it's turning downward.
- 364. Touch that there!
- 365. Yeah! That's not medium!
- 366. It's a disaster. It was horrible
to watch it just fall apart.
- 367. Come on! No, I can't!
- 368. It's too much for me.
- 369. Fucking hell!
- 370. Gordon has seen enough and
heads to the storage area
- 371. to see what lies beneath.
- 372. What's that in there?
- 373. Urgh! Stuck to the cardboard box.
- 374. No-one gives a shit. Look.
- 375. Urgh!
- 376. Oh, my God.
- 377. Look at that.
- 378. Argh! Urgh! What's that?
- 379. Urgh.
- 380. That just sums up
the whole restaurant.
- 381. Fading away, rotten and just
one big fucking embarrassment.
- 382. Embarrassing.
- 383. Gordon knows that tonight's
- 384. dinner service wasn't lost
on Joe and Madalyn,
- 385. but he wants to make sure
they have a complete picture
- 386. of the state of the restaurant.
- 387. Ai, ai, ai!
This is so hard, you know that?
- 388. I've just come to the conclusion
that no-one gives a fuck.
- 389. Stay there.
- 390. When Chef Ramsay walked in
that box, I was terrified.
- 391. This is the big kick in the bollocks.
- 392. I'm not here for this.
- 393. We're using horrible plastic lemon
juice in a sauce,
- 394. the customer complained about
the fact it tasted of lemon.
- 395. We've got fresh lemons
downstairs that have gone rotten.
- 396. I can't believe it. If it was me,
I'd be down with a toothbrush.
- 397. Here's the killer blow for me,
- 398. Dealing with the restaurant and the
food and the customers is one thing,
- 399. but where do you start with that?
- 400. It was beyond bad. It's such
a lack of pride, a lack of caring.
- 401. Who knows what the fuck goes on
behind our backs? I don't know.
- 402. It's your job
to go in that walk-in box and
- 403. rotate your stock and clean it out.
- 404. That's part of our job
to make sure he does it.
- 405. Why should I have to fucking
worry about this shit?
- 406. Because it's your business.
- 407. You can't stand there and be
silent any more. You can't do that!
- 408. It seems like the whole blame of is
coming down on my shoulders
- 409. and it's not all my fault.
- 410. I'm not the fucking problem here.
- 411. We're slopping it out, guys.
- 412. Just get a bag and throw it out.
- 413. I can't believe that shit, can you?
- 414. How in the name of God?
- 415. Imagine the wasted food.
- 416. We're worse to blame, Joe.
I'd no idea what was in there.
- 417. I'm very disappointed with Eric.
- 418. I realised tonight that a lot of
the problems in the kitchen is Eric.
- 419. Definitely a change has to come.
- 420. The bottom line is, nobody
around here wants to work, nobody.
- 421. Undeterred by a rough first day,
Gordon hits the streets
- 422. armed with a camcorder to do some
grassroots research on what people
- 423. really think of PJ's Steakhouse.
- 424. Have you got two seconds? PJ's,
the steakhouse, have you been there?
- 425. I have, it was not
a pleasant experience.
- 426. When was your last visit?
- 427. Six months ago.
- 428. Have you heard of PJ's? Yes.
- 429. Describe the dinner.
- 430. Slow, cold, not too good.
Wouldn't go back.
- 431. This is incredible. Thank you.
- 432. After hearing what the neighbourhood
had to say, Gordon calls
- 433. the owners and staff
to a local cinema.
- 434. Take a seat.
- 435. We're in this movie theatre
and we have no idea what
we're doing there.
- 436. This is a serious world premier,
- 437. and the movie's entitled -
PJ's - The Word On The Street.
- 438. Oh, gosh.
- 439. I don't have a good feeling
about this. I'm scared.
- 440. Lights, please.
- 441. Have you ever been there to PJ's?
- 442. Quite often, actually.
- 443. When was the last visit?
- 444. Six months ago.
They never cook their steak right.
- 445. The same shit went on six months ago
that I saw last night!
- 446. How was dinner?
- 447. Atrocious.
- 448. Really? That bad?
- 449. My son's steak was a hockey puck.
- 450. I actually recognise two of
the customers that was on
- 451. that tape and I said, "Holy shit."
- 452. I ordered salmon, I got flounder.
- 453. That is ridiculous.
- 454. How many people have you told
not to go there?
- 455. There are 66 apartments
in my building.
- 456. You told them all not to go? Yes.
- 457. It's total bullshit.
- 458. I wanted to turn around
and smack Eric in the mouth.
- 459. That's how angry I was.
He's behind us munching on
- 460. popcorn with a great
grin on his face.
- 461. What was the food like? Awful.
- 462. Everything was pretty horrible. Yes,
very chewy and not too flavourful.
- 463. What would you change?
- 464. Better food.
- 465. That is from the people on the
street, and these people are going
to keep that place open. My God!
- 466. 'I was disgusted with
the little movie we just saw.'
- 467. I don't believe it's all that true,
you know? It's not that bad.
- 468. Why do you find it funny?
- 469. We're sat here in
an embarrassing situation.
- 470. It's definitely nothing
to laugh about, Eric.
- 471. I don't know.
I don't believe all that.
- 472. It infuriates me.
- 473. If the food was good,
they would say it was excellent.
- 474. We have got to start
turning this around.
- 475. Can this restaurant survive
with Eric running the kitchen?
- 476. Coming up -
Gordon gives Eric a lifeline.
- 477. Last chance tonight.
Cook your arse off.
- 478. But he might just be giving
him enough rope to hang himself.
- 479. Everything coming back.
- 480. Can he handle the heat?
- 481. Talk to me!
- 482. What the fuck do you want me to say?
- 483. Or will he self-destruct?
- 484. Stop it! Close the fucking door.
Close the door!
- 485. It's time to find out.
- 486. This business cannot
go any further forward.
- 487. That's coming up on
Kitchen Nightmares USA.
- 488. Devastated, but informed, by what
they heard at the cinema,
- 489. the owners have a clear picture of
how PJ's is perceived by the town.
- 490. But this wake-up call
is not over yet.
- 491. There's one big issue.
- 492. There's nothing worse than having a
chef trying to produce mediocre food.
- 493. I'm telling you,
the engine room is fucked.
- 494. If that's not working,
nothing's going to work.
- 495. This business can not go
any further forward
- 496. with a liability like that.
- 497. It's just gotten to a stage where...
- 498. he should have been gone
a long time ago.
- 499. You realise you're both at fault...
- 500. Absolutely.
- 501. You're accepting and tolerating
- 502. Yes.
- 503. I would like to give him a last
- 504. I'm going to put him on the spot and
call it as I see it.
- 505. Get a grip, cook your arse off
or game over, for me.
- 506. Yeah? Sounds great.
- 507. Tonight will be Eric's last chance
to prove himself,
- 508. so Gordon has made a few menu
changes to help the kitchen keep up.
- 509. OK. Tonight, we have to start
building our reputation up,
- 510. so we're going to offer
a mixed grill.
- 511. We've got the amazing
thighs of chicken.
- 512. Steak, beautifully done
on a broiler.
- 513. A mini-slider. Tomato, roasted.
- 514. Lamb sausage, sauteed mushrooms,
fries and onion rings.
- 515. Introducing a mixed grill to say
"thank you" to the neighbourhood,
- 516. and, "Welcome back. Give us a shot,"
is such a brilliant idea.
- 517. That is our special this evening.
I know not one steakhouse,
- 518. this evening, anywhere in Queens,
is serving a beautiful mixed grill.
- 519. I love it.
- 520. You don't get that anywhere. Great.
- 521. Eric, anything on there you can't do?
- 522. I can do it all.
- 523. OK, I need Eric, Madalyn and Joe.
Two seconds, please.
- 524. This is what I do.
Let me do what I do.
- 525. OK. Eric, one thing I need to see
is the timing.
- 526. It has to be absolutely spot on.
Tonight's your night.
- 527. You have to fucking show me.
- 528. It's time for Eric to step
up to the plate tonight,
- 529. or there's no room for him here.
- 530. OK, you're the owners.
Who's running it tonight?
- 531. I am.
- 532. What are you doing tonight?
- 533. Salads.
- 534. I don't want to see you
anywhere near the fucking bar.
- 535. Run it, run it, run it. OK?
- 536. Fair enough. Let's go.
- 537. Hi, how are you? Good evening.
Welcome to PJ's.
- 538. Table for four? Follow me.
- 539. We have a grill for two tonight.
Have fun, please. Smile a lot.
- 540. Oh, OK.
- 541. Enjoy.
- 542. It's called our PJ's mixed grill.
- 543. It has a plain steak and lamb
- 544. It comes with grilled chicken.
That's your flank steak.
- 545. Would you like to start with one?
- 546. What can I get you?
Mixed grill special? Thank you.
- 547. Mixed grill.
- 548. This is unbelievable. Already,
there's a renewed energy going on,
- 549. and this mixed grill has
got them sort of excited,
- 550. but I know it's early days. The big
pressure is on Eric and Madalyn.
- 551. She has to run the business and he
has to be consistent in the kitchen,
- 552. otherwise he's fucking history.
- 553. Shrimp, a half rack.
We got a tomato salad, Joe.
- 554. We got to rock tonight.
- 555. It's nice to see my husband
off the bar stool,
- 556. on his feet and back to work.
- 557. You just had an order? Well done.
- 558. Eric, when we start to send your
mixed grill, I want to see
- 559. half the table in the window, without
the other half at the same time.
- 560. Yes, Chef!
- 561. It makes me confident when I hear
a chef's voice behind me.
- 562. Yes, Chef! I'm ready for that tomato
- 563. Tomato-mozzarella.
- 564. Steak, medium. Slider.
Just lettuce and tomato.
- 565. I need a pick-up over here!
PJ's mixed grill.
- 566. With Joe and Eric working together,
- 567. food is leaving the kitchen
at a good pace.
- 568. There we are.
- 569. And now the first mixed grill
special is hitting the table.
- 570. When the first mixed grills
start to go out,
- 571. you can see people in the dining
room looking and getting excited.
- 572. How's everything?
- 573. Everything's cold?
- 574. This is cold and this is cold.
- 575. I'm sorry about that.
I'll be right back.
- 576. That steak is so rare!
- 577. Un-fucking-believable!
- 578. Mushrooms are cold, sausage is cold.
This was supposed to be medium.
- 579. Oh, come on!
- 580. Eric, it's the first one.
It's the first table!
- 581. Come on, Eric, yeah?
Don't let me down, yes?
- 582. Pick-up on that PJ's mixed grill.
- 583. We got a PJ's mixed grill,
we got a calamari first.
- 584. The mixed grill special
is extremely popular,
- 585. with 21 orders already taken.
- 586. I need a pick-up here, table 12.
- 587. The kitchen has pushed out
14 of them in a hurry.
- 588. Now it's time to find out if
Gordon's dish, cooked by Eric,
- 589. is satisfying the customers.
- 590. How is everything?
- 591. It's terrible, I'm sorry.
- 592. It's freezing cold!
- 593. It was raw.
Some pinkishness in the chicken.
- 594. I'll be right back, OK?
- 595. Is everything OK?
- 596. It's ice cold, and... I'm sorry.
- 597. All right. I'm very sorry.
I'll take it back.
- 598. Can he change that for the fillet
- 599. He doesn't like it at all.
- 600. It's just dry.
- 601. I'll be right back.
- 602. What's wrong with that?
- 603. He said it's cold. He wants it hot.
- 604. Oh, come on!
- 605. Madalyn, does that chicken
look pink to you?
- 606. Yeah, very.
- 607. Everything's coming back.
- 608. Ah, I'm so fucking lost, man.
- 609. He hates it. Oh, come on!
- 610. This is getting worse
than last night!
- 611. Eric couldn't cook a sausage.
- 612. It was...
- 613. .. sad.
- 614. What's going on here, guys?
- 615. There was one simple dish on there
to make things look somewhat easier.
- 616. Yeah, real fucking simple(!)
- 617. I've never, ever, ever, ever
seen it this bad.
- 618. I don't care any more.
- 619. Let's stop the madness.
- 620. Stop it. Close the fucking door.
Close the door.
- 621. It was his last shot, and he didn't
perform. It's a serious problem.
- 622. No lie - our chef's walked out.
They're shutting down the kitchen.
- 623. After shutting down dinner service,
- 624. Gordon calls an emergency meeting
with the owners.
- 625. You cannot continue like this.
- 626. I'm trying my best, and I cannot work
with no tools in there.
- 627. He's a cook, but he's not a chef.
- 628. 'There's a lot of money invested
here, and if I have to choose'
- 629. between a future and a chef,
I have to choose the business.
- 630. 'He needs to go.'
- 631. We need a new kitchen leader.
- 632. It was a no-brainer. Please...
- 633. give me a real chef.
- 634. I am willing to bring a chef in here
- 635. and pay, personally, for that chef
to help turn this business around
- 636. for the first month.
But that's your decision.
- 637. You can't ask for more than that.
- 638. You're the owners and it's your call.
- 639. See you in the morning.
- 640. 'We had to make a quick decision.'
- 641. We couldn't let it linger on.
We had to rip the Band-Aid off.
- 642. Come outside.
- 643. At this point in time,
if I don't do something...
- 644. it's not going to be here at all.
- 645. I can't lose a million dollars.
- 646. You know what?
I think it's all bullshit.
- 647. We should go whatever direction
we have to go in.
- 648. Do what you gotta do.
- 649. That's all I can tell you.
Do what you gotta do.
- 650. We gotta move on, my friend.
- 651. If my shit's not good enough,
let 'em find somebody else,
- 652. cos I'm fucking done with it.
- 653. It's time for a 360, you know?
- 654. Getting rid of Eric - it was tough.
- 655. But what's best for the restaurant
is the way I'm going to go.
- 656. He's not the only thing
that has to change here.
- 657. He definitely is not the only thing.
- 658. I need to get back on my feet
and start paying attention
to the business. And Joedoes, also.
- 659. It's got to be becoming about
keeping this place open, and money.
- 660. Joe and I need to keep
this place going.
- 661. (JOE)
- 662. With Eric now out of the picture,
- 663. Gordon is ready to present
his plan for the new PJ's.
- 664. How are we feeling?
It's been a tough week, yes?
- 665. (JOE) Great!
- 666. Time to put all that aside.
- 667. This is not just a new chapter -
- 668. this is a new book.
- 669. Are you ready? Yes?
- 670. The steakhouse has closed.
- 671. PJ's Grill is now open.
- 672. Look at that!
- 673. That's beautiful.
- 674. Inviting, sumptuous, rich.
- 675. It's clear - PJ's Grill.
- 676. I think it's a wonderful idea.
It's perfect for the neighbourhood.
- 677. Right. Shall we go inside?
- 678. Yeah.
- 679. Yes? Let's go.
- 680. The important part of keeping PJ's -
- 681. Oh, my God, Joe.
- 682. This area here is dedicated to him.
- 683. Now it has a proper meaning.
- 684. And, more importantly,
what a lovely tribute.
- 685. It's beautiful.
- 686. It... brought a tear to my eye,
- 687. It's a good reminder of why
this place is called PJ's.
- 688. I feel PJ's presence here today.
- 689. Thank you so much.
- 690. Thank you.
- 691. Madalyn, Joe. Two seconds.
- 692. I want to introduce you to
your new chef.
- 693. This is Mark, Mark Elliott.
- 694. Madalyn, the owner.
And Joe, the owner.
- 695. Lovely to meet you.
- 696. I'm really excited to be here.
- 697. We're excited to have you.
- 698. Likewise, Mark.
- 699. I'm just so excited.
I can't wait to taste his food.
- 700. I just can't wait to see
the reaction of the customers.
- 701. He knows his food inside out,
and he knows how to cook.
- 702. I can tell you that!
Long story - we'll explain later.
- 703. 'Just having someone
new and professional,'
- 704. with ideas in this restaurant, it'll
motivate and turn things around.
- 705. With Joe and Madalyn
embracing Gordon's plan,
- 706. he now introduces the new menu
for PJ's Grill.
- 707. Time for some dramatic change
with the food.
- 708. I'm excited about this part! This is
the bit that really gets me fired up.
- 709. Quick run through the menu, yes?
Small, fresh, casual.
- 710. And, more importantly, fast.
- 711. Irish stew.
- 712. Chicken scaloppini - classic.
- 713. OK? Steak frites - we're a grill,
so we've got the most amazing steak
- 714. OK. Happy?
- 715. Good!
- 716. Madalyn, I need two seconds with you,
please. Come with me, my darling.
- 717. Sure.
- 718. Good. Excellent.
- 719. There's one last change.
- 720. What I need to see from you tonight,
more than anything, is just warmth
- 721. with the customers.
- 722. I want the burden off your shoulders
tonight, and the only way round that
- 723. was to bring in
someone very special.
- 724. And he's someone I trust
with my restaurant.
- 725. This man handles 250 staff a day,
and he's here tonight to help you.
- 726. Come and say hello.
- 727. Hi. How are you? Nice to meet you.
- 728. When you're worried about what's
going to happen next,
- 729. what to say or how to handle
a situation, there's your buffer.
- 730. Don't be scared to ask questions and
get out there with it. OK?
- 731. All right.
- 732. Chef Ramsay loaned his manager to
train me. Is this unbelievable?
- 733. I only hope we perform with
the faith he's giving us, you know?
- 734. Otherwise, that's the end of it.
- 735. It's re-launch night, and this
restaurant has been transformed
- 736. in 24 hours from a steak house
to a neighbourhood grill.
- 737. Even though Gordon has
brought in a new chef...
- 738. OK?
- 739. Oui, chef. Feeling good.
- 740. .. and his own manager...
- 741. Are we all set?
- 742. PJ's fate still rests with
his owners Madalyn and Joe.
- 743. Fantastic face when they come
in, nice smile. Let's make sure
- 744. we keep them talking, don't leave
them standing and staring at you.
- 745. This is a huge night for PJ's,
- 746. because people are coming back
here for the first time.
- 747. They're going to sit down to,
hopefully, a new Madalyn and Joe.
- 748. We need this launch to go well,
otherwise we'll have no choice,
- 749. we'll have to close the door.
- 750. Good evening.
- 751. Welcome to PJ's.
- 752. Delighted to have you with us.
- 753. 30 minutes into dinner service
and a surprise customer
- 754. from the past shows up.
- 755. Good evening. How are you?
Welcome to PJ's.
- 756. I know you.
- 757. Do you?
- 758. I do.
- 759. When was your last visit?
- 760. Six months ago. I've boycotted it.
They never cook their steak right.
- 761. The service, terrible.
- 762. If you have any problems,
ask for Madalyn right away.
- 763. I was shocked that he's back for
a surprise visit, and I hope
- 764. we won't disappoint him.
- 765. Enjoy. Please!
- 766. This guy gave a lot of negative
feedback about the restaurant.
- 767. The young couple who just walked in?
Make sure Gordon and the chefs know.
- 768. Table ten, people who have eaten
here before. They were in your film.
- 769. Previous customers who
complained last time they were here,
- 770. so watch that ticket. Let's go!
- 771. I recommend the mixed grill.
- 772. It does look kind of interesting.
- 773. We're going to try the mixed grill.
- 774. First order.
Stuffed mushrooms. House salad.
- 775. Three mixed grill.
- 776. That's going to be
the hit tonight, kids.
- 777. So there are two different
temperatures on one mixed grill?
- 778. Yeah, I'm going to cut the steak
in half, and leave half of it in
- 779. there a little longer.
- 780. I love that flexibility.
Music to my fucking ears.
- 781. How we doing? How was the stew?
- 782. Good.
- 783. You guys have to get this next time.
We'll come back for this,
- 784. because this is awesome.
- 785. With the kitchen functioning
in a professional manner...
- 786. Isn't that good?
- 787. Oh, that's good.
- 788. Madalyn it is about to get the first
- 789. of many lessons in
- 790. What is wrong with this guy?
Ridiculous, cut it out.
- 791. Please don't go anywhere.
I'll be right back.
- 792. That's it. That's your last break.
- 793. I didn't get the break.
I never left.
- 794. Go chase your waiters. Come on.
- 795. He was following me everywhere.
- 796. We need to go
to the kitchen, find out what
- 797. we have, what we don't have. Let's
get back in and check on table four.
- 798. I didn't realise how
many places you had to be.
- 799. Where are we going now?
- 800. How was everything, guys?
- 801. That was fine, very nice.
- 802. Dinner service is
off to a strong start.
- 803. Let's check on what's
happening with table ten.
- 804. But the former customer, who the new
PJ's really needs to impress...
- 805. Did you eat anything yet?
- 806. .. has yet to be served.
- 807. You haven't been fed yet?
I'll be right back.
- 808. Before this critical customer
walks out the door, Madalyn
- 809. must get her kitchen under control.
- 810. Table ten have not been fed yet.
- 811. That actually went to table nine.
- 812. Fucking hell. Who's sending
food to the wrong tables, guys?
- 813. Oh, Jesus Christ almighty.
- 814. We're just
a little behind right now. OK, chef.
- 815. They are starving. They need
something and they need it now.
- 816. Let's go.
- 817. Take a breath, take the pressure
off. Don't worry.
- 818. Working hard. Give me two minutes.
- 819. You OK?
- 820. Beautiful, baby. Flying steak,
a slider, grilled chicken. Woo!
- 821. That's beautiful.
Mixed grill, window.
- 822. Let's not take this to the wrong
table a second time, please.
- 823. Really well handled in the kitchen.
- 824. Thank you.
- 825. Here we are.
- 826. Thank you.
- 827. You're welcome.
- 828. How's everything?
- 829. It's really good now.
I think it's going to be great.
- 830. They're happy with the new menu,
they're happy with the food.
- 831. He said he was
definitely coming back.
- 832. It makes me feel so good.
- 833. So good.
- 834. Please, enjoy your dinner.
- 835. It's good.
- 836. Everyone loves everything.
- 837. You know what?
It is all for you, Joe.
- 838. You are a different person when
you have confidence in your chef.
- 839. Everybody is rocking and rolling.
- 840. Nice job, across the board.
- 841. I was very proud to be
the owner of PJ's Grill.
- 842. Gordon's vision of
PJ's Grill was realised.
- 843. How do you feel?
- 844. Great.
- 845. It was a team effort led by
the new chef, Madalyn and Joe.
- 846. Tonight, PJ's Grill served 90
customers who loved the food,
- 847. and more importantly are coming back,
because they have had a great time.
- 848. The difference, just with
- 849. a decent chef in the kitchen,
doing his job he's paid to do,
- 850. what a weight off your shoulders.
- 851. But the most important thing
is that I saw two owners who
- 852. were are passionate, happy
and dealing with their business.
- 853. What Chef Ramsay has
done here is incredible.
- 854. I don't really know how he
got to the heart of Joe
- 855. but he did.
It's been unreal.
- 856. It's like I just got a fire back.
- 857. I haven't felt that
way for a long time.
- 858. This is the first time
in a lot of years I feel
- 859. my brother is looking down on me.
- 860. Look over my shoulder.
- 861. You can do it.
- 862. Thank you so much.
- 863. Thank you.
- 864. Good night.
- 865. During my stay here,
it's been dark, rainy and gloomy.
- 866. I'm not just talking
about the weather.
- 867. But, based on what I saw tonight
in this restaurant,
- 868. I seriously hope that tomorrow
the sun shines on PJ's Grill.
- 869. And into the future,
because it deserves it.
- 870. After Gordon left,
PJ's business continued to improve.
- 871. But after a great deal of thought,
Joe and Madalyn decided it was time
- 872. to say goodbye to PJ's and
move on with their lives.
- 873. So they sold the restaurant
and Joe returned to
- 874. the construction business.
- 875. Next time on Kitchen Nightmares USA,
Gordon heads to fashionable Miami,
- 876. but ends up in a place
that is stuck in the past.
- 877. It's almost antique.
- 878. There's a Danish menu
that no-one knows how to cook.
- 879. Tell the chef I surrender!
- 880. And a shocking discovery
that threatens to shut down
- 881. the restaurant.
- 882. Stop!
- 883. Can Gordon save this place...
- 884. I smell something burning.
- 885. .. before it goes up in smoke?
- 886. Watch out, watch out, watch out,
clear the way!
- 887. Let's go!