Kitchen Nightmares 3x6

1. Tonight on Kitchen Nightmares,

2. Chef Ramsay heads to Boston's Little Italy

3. to help two brothers...

4. Anthony, don't take the wrong stuff.

5. I'll kill you.

6. Who are at war with each other.

7. Anthony, you've ruined the business.

8. I hate his attitude. I hate working with him.

9. Ahh!

10. While one fights for respect...

11. He doesn't respect me, and I don't respect him

12. because I think he laid down and died.

13. The other... Food sucks anyway.

14. Is at the end of his rope.

15. Gonna get a complaint either way.

16. They're gonna wait too long or they're gonna send it back.

17. And the family is losing hope.

18. And the family is losing hope.

19. He feels so defeated. I can see it.

20. Now Chef Ramsay faces one of his toughest challenges yet.

21. It's like a ticking time bomb

22. that's about to explode.

23. Fixing an Italian restaurant

24. in the most competitive part of the city.

25. You can't even be bothered to cook fresh food?

26. Come on!

27. With an owner who has lost his will.

28. Do you wanna do this? I don't know.

29. Well, you have to make a decision today.

30. It's going to be a battle in Boston.

31. Come on!

32. I'm not cooking. I'm not doing it.

33. Tonight on Kitchen Nightmares.

34. Might not go back in.

35. Might not go back in.

36. the city of Boston has many great attributes,

37. but the treasure of the North End

38. is its outstanding Italian food

39. served at over 150 Italian restaurants.

40. served at over 150 Italian restaurants.

41. The first fine dining establishment

42. in this neighborhood was Davide,

43. which opened in 1982.

44. Davide, back in the heyday,

45. it was the number one Italian restaurant in Boston.

46. It was incredible.

47. There was always a line at the door.

48. What's the name?

49. If you didn't make reservations three weeks in advance,

50. you could not get in.

51. In 1997,

52. Then-maitre d Frank and his brother Anthony

53. fulfilled a dream by purchasing Davide

54. at the height of its popularity.

55. This is amazing.

56. When we bought the restaurant,

57. we were making money.

58. It felt like we hit a gold mine.

59. It felt like we hit a gold mine.

60. How are they liking the chicken special? They like it.

61. I'm working with Frankie,

62. and my life is wonderful.

63. The restaurant started off strong,

64. but within the first couple years

65. Frank found out that Anthony was embezzling money.

66. He was addicted to painkillers, heroin.

67. He's been in detox, in jail, out of jail.

68. He's been in detox, in jail, out of jail.

69. The responsibility of keeping anything open

70. was always on my shoulders basically.

71. There was no one else there to help.

72. It's 3:30. You gotta get ready for dinner.

73. What's the difference?

74. I'm gonna get anyways tonight.

75. No, you're not.

76. When Anthony left, Frank gave up.

77. He's broken mentally and physically.

78. Oh, my God.

79. Can't work like this.

80. And little by little,

81. It's broken a restaurant.

82. Since I've been back,

83. Since I've been back,

84. I am not the same person.

85. Hi, good evening.

86. I'm in recovery. I'm doing well.

87. Those days are behind me.

88. I'm here. I'm responsible.

89. And I'm making the restaurant a priority.

90. Right this way.

91. Let's forget about the past and move on.

92. And I don't think he has. I don't think he can.

93. Shut the up, take the food

94. That's up in the window, and come back.

95. That's all I ask. Go away.

96. But at the same time,

97. he should take some responsibility of giving up

98. and not putting the whole blame on me

99. and not putting the whole blame on me

100. because of what I did.

101. Anthony, don't take the wrong stuff.

102. I'll kill you.

103. My relationship with Anthony is not at its best.

104. This is it.

105. You know, he has no more chances.

106. It's all over.

107. Get the out. Don't waste my time.

108. Frankie will not listen to me.

109. Hey, moron, this is your table!

110. Get the outta here, really.

111. Think he's all, you know, just hurt and spiteful.

112. My God, Anthony, Anthony,

113. My God, Anthony, Anthony,

114. why don't you go kill yourself?

115. I think that Frankie has a lot

116. Of pent-up anger and resentment with Anthony.

117. If it can't be put aside,

118. I really can't see the restaurant succeeding.

119. It's killing them.

120. We need help extremely badly

121. because we've been living month-to-month.

122. Are we gonna be able to take checks this week?

123. If we close the door tomorrow,

124. we would be out a million dollars.

125. Frankie and me always have the conflict.

126. That's why Chef Ramsay

127. I think is the answer to help us.

128. If things don't turn around, we will close the doors.

129. Right, the only way to understand Boston properly

130. is jump on one of these trolleys, 'cause those guys

131. have really got their fingers on the pulse.

132. Morning. Welcome aboard.

133. Morning. Welcome aboard.

134. Good to see you, man. Good to see you.

135. Teddy? Ted.

136. Right, how are you?

137. I'm very good, thank you. Where are you headed?

138. North End, please.

139. One of my favorite places.

140. You ever heard of the restaurant Davide?

141. Well, it's funny you say that. It's on our tour route.

142. We drive by it probably four times a day,

143. and I don't know anybody that's really ever gone.

144. That's not good news. It's not great news.

145. So many restaurants in Boston,

146. and we recommend many of them.

147. And I don't know a driver that really recommends Davide.

148. Unbelievable.

149. Wish me luck.

150. Well, good luck at Davide.

151. Well, good luck at Davide.

152. It's nice to see you, Gordon. Good to see you, buddy.

153. Davide.

154. Down below.

155. Whoa.

156. Hello. How are you?

157. Well, thank you. How are you?

158. Very good. Nice to meet you.

159. Good to see you. Anthony gesualdi.

160. Anthony, Gordon Ramsey. Good to see you, buddy.

161. You are the—

162. I'm one of the owners. owners, one of them?

163. You and? My brother Frank.

164. He's in the kitchen. What a quaint little place.

165. How long have you owned it?

166. Uh, 1997.

167. What was the last thing you changed here?

168. We did the booths over, and we took the wallpaper off.

169. We did the booths over, and we took the wallpaper off.

170. We haven't changed as much with the times, I believe.

171. Time moved on, and Frankie stayed right in 1997.

172. And now he won't change because he gave up.

173. That simple.

174. Let's get everybody together

175. and have a proper staff meeting, yeah?

176. Please. Thanks, Anthony.

177. Hello.

178. Hi, Maria. The mother.

179. Wow, okay, you work here as well?

180. She keeps the peace. She's the negotiator.

181. And this is?

182. I'm Deborah. Deborah, nice to see you.

183. My wife. Oh, your wife. Okay, great.

184. My wife. Oh, your wife. Okay, great.

185. Frank. Frank, good to see you, buddy.

186. And Frank is your big brother?

187. Yeah. Fantastic.

188. Hi, I'm Kim. I'm Frank's wife.

189. Frank's wife, brilliant.

190. Take a seat, please.

191. First of all, let's find out the truth.

192. How long has it been slow?

193. At least a good three years.

194. And you're in the kitchen, you cook?

195. My job was in the dining room all my life.

196. I ran the restaurant.

197. The kitchen I learned, I picked up.

198. How did you buy it?

199. My mother gave me the money,

200. and me and my brother

201. ended up buying it together.

202. ended up buying it together.

203. Okay, so it's literally a 50/50 business.

204. Everything's supposed to be 50/50.

205. What does that mean? Help me out.

206. Anthony has been in and out of the restaurant

207. over the 13 years.

208. What happened?

209. You know, I'm hooked on painkillers.

210. I took money, got in trouble,

211. went to jail.

212. The whole nine yards.

213. I worked here seven days a week by myself.

214. Frankie got left with the whole.

215. It got to him.

216. Got depressed and got burnt out.

217. Money went down every year.

218. Money went down every year.

219. Naturally.

220. I did damage to the business,

221. but he cannot get over the past.

222. If you can't put the past behind you, we can't go on.

223. When you've been burned six times it's hard to say,

224. "Yeah, okay, that's in the past."

225. Anthony is trying to make amends.

226. Everything he's done is being criticized.

227. Every little thing nitpicked.

228. 'Cause of the past?

229. Because of the past.

230. You know, everything is "Anthony, Anthony,"

231. and I think he doesn't take any blame

232. for anything that's happened anywhere.

233. for anything that's happened anywhere.

234. Is that right?

235. What's for me to blame?

236. I was gone.

237. The business, it was, like, abandoned.

238. And nothing was done.

239. Anthony, you've ruined the business.

240. You've destroyed it.

241. I never wanted to be in the restaurant by myself.

242. I mean, come on.

243. I'm mad, I'm pissed.

244. I'll tell you to go yourself

245. for the you put me through.

246. Oh, my God, Frank.

247. Anthony never apologized, never.

248. It's like, "Kid, don't you understand what you've done?

249. It's like, "Kid, don't you understand what you've done?

250. You've put me in the position I'm in now."

251. I could beat him up.

252. Here's the problem, I think.

253. He doesn't respect me for anything

254. because of the past and everything.

255. And I don't respect him because I think

256. he laid down and died.

257. Wow.

258. Coming up, Chef Ramsay digs in.

259. It's really spongy and horrible.

260. And uncovers a terrifying truth about Davide.

261. He is done. He's on the floor.

262. He feels so defeated. I can see it.

263. He feels so defeated. I can see it.

264. Then Frank not only loses control of the kitchen...

265. That's the way it is. Don't come back with it.

266. But also his mind.

267. Ahh!

268. Can Chef Ramsay get Frank back on track...

269. Why did you send it? We're screwed.

270. I'm not cooking. I'm not doing it.

271. Or is this owner and this restaurant

272. Impossible to save?

273. Within minutes of his arrival,

274. Chef Ramsay was confronted with the bad blood

275. that exists between the two brothers.

276. Anthony, you've ruined the business.

277. And I don't respect him because I think

278. he laid down and died.

279. And while his relationship with Anthony

280. is at the breaking point,

281. Frank wants to prove that his cooking skills

282. have not suffered.

283. Thanks. And this is?

284. Andrew. Andrew. Thank you, Andrew.

285. Recommendations?

286. There isn't a bad thing on the menu.

287. Caesar salad's made right in the dining room.

288. Tableside? Yep.

289. Tableside? Yep.

290. Okay, good, nice.

291. There is great potential here.

292. We just need someone like Gordon Ramsay to come in,

293. because the relationship between Frank and Anthony

294. is kinda sabotaging the restaurant.

295. All the pasta's handmade.

296. That's a big positive. All the pasta's handmade?

297. Yeah, all handmade.

298. That's incredible.

299. Let's start off

300. with involtini di melanzane, the eggplant.

301. Sure.

302. Gotta go for the Caesar salad tableside.

303. Love that idea.

304. And the fresh lobster ravioli. All right.

305. The rack of lamb. I'll go for that as well.

306. I want to see as much as I can and travel across Italy.

307. I want to see as much as I can and travel across Italy.

308. Yeah, brilliant. Yeah, I hope so.

309. How's the food?

310. Frank can push it out

311. when the attitude's there, when he wants to.

312. Uh-huh. How old's Frank?

313. 47.

314. 47. He looks older than that.

315. Stress.

316. Geez.

317. What's he having?

318. Some involtini.

319. Don't talk to me. Just write it down.

320. All right.

321. I don't like talking to nobody.

322. I'm nervous, but, like, at the same time it's like,

323. come on, bring the test on.

324. I know I can pass.

325. I know I can pass.

326. I'm not blowing my own smoke up my ass,

327. but the food is good.

328. Okay, the Caesar.

329. Anybody got the Caesar going?

330. Brilliant.

331. Tableside Caesar on the North End of Boston, right?

332. You're going right to the very basics.

333. You've got an egg yolk there as well.

334. Egg yolk, garlic, anchovies.

335. Wow.

336. Who woulda ever thought I'd be making a Caesar

337. for Gordon Ramsay?

338. I love doing the Caesar salad.

339. So I put a lot of enthusiasm into it.

340. Okay, great. Thank you.

341. Have you just washed that salad?

342. Yes.

343. You just washed it then? Yep.

344. 'Cause it's soaking wet.

345. So all the dressing's just run off it

346. 'cause the lettuce is soaking wet.

347. To dress a Caesar salad,

348. the salad has to be crisp but dry.

349. the salad has to be crisp but dry.

350. So you've made all that fricking work for nothing.

351. Oh, my God.

352. Eight minutes for nothing.

353. Kim, you think he's gonna like the food.

354. I think so.

355. Frank is so defeated right now

356. that he's lost the confidence in himself as a chef

357. and in his abilities.

358. The eggplant is in the window. Wanna get Andrew?

359. The addiction, what was it?

360. Painkillers. Painkillers?

361. Yeah.

362. Yeah.

363. Heroin?

364. How long did you spend inside?

365. Almost four years.

366. And you've been clean for how long now?

367. Almost two years.

368. That's fantastic. Yeah.

369. Two years clean.

370. Brilliant.

371. Yeah, it's nice.

372. And here we have the eggplant,

373. involtini di melanzane.

374. Thank you.

375. Eh.

376. Strange.

377. Strange.

378. Really soggy.

379. Hasn't been fried or cooked long enough.

380. Yeah.

381. It's really spongy and horrible.

382. Are they frozen?

383. No, no, that's fresh.

384. When were they done?

385. This morning. Really?

386. Will you just check if that was done this morning?

387. 'Cause it tastes like it was done last week.

388. Sure.

389. Thank you. Frank.

390. What? Said this was spongy.

391. What was?

392. When were they cooked? When were they made?

393. When were they cooked? When were they made?

394. Uh... He asked me if they were frozen.

395. I said, "No, they're not."

396. I'll go tell him.

397. I can't make eggplant to order. That's impossible.

398. I don't have the time.

399. Unless he has a new method that I don't know about.

400. That's what the method is, Frank.

401. It's impossible to be here at 11:00 in the morning.

402. Eh, Frank.

403. He doesn't even fry the eggplant anymore.

404. Ridiculous.

405. Eggplant? Made yesterday?

406. It was actually made three weeks ago.

407. Three weeks ago?

408. Yeah.

409. That's disgusting.

410. Do you go grocery shopping three weeks in advance

411. before you're gonna eat the stuff?

412. No.

413. All right, give me a pen. I need to keep score.

414. It's one down.

415. One eggplant not good.

416. Lobster ravioli, that should be fine.

417. Lobster ravioli, that should be fine.

418. What's next?

419. Lobster ravioli.

420. And were these made yesterday?

421. I'll make sure I get a date on that.

422. What is that?

423. It's like a goo.

424. When were the lobster ravioli made?

425. I do not know. The manufacturer does that.

426. They are not homemade.

427. I definitely feel dumb, you know?

428. Here I am telling people

429. Here I am telling people

430. all the pastas are handmade,

431. 'cause that's what Frank told me.

432. I feel betrayed by my own boss.

433. That's—that's not right.

434. That's nasty.

435. The lobster ravioli is store-bought.

436. So it's not fresh? No.

437. Hold on a minute. Hold on.

438. We're backtracking now. Fresh pasta every day?

439. All the pasta's handmade.

440. Yeah, all handmade.

441. I thought they were made fresh.

442. I thought they were made fresh.

443. Why would you have the store-bought?

444. That's gross.

445. You can never say to Frank,

446. "Frank, why aren't the pastas handmade?

447. Why don't you come in earlier and make pastas?"

448. I hope that you can get through to him.

449. 'Cause he is a good chef.

450. But is he a passionate chef?

451. No.

452. No.

453. Wow.

454. Geez.

455. Okay, thank you, Andrew.

456. All right.

457. He say he liked it or he didn't like it?

458. He hated the lobster ravioli.

459. Didn't like the lobster.

460. I really want to please the guy.

461. I really want to please the guy.

462. I knew he was gonna complain.

463. I mean, come on, at least, like, tell me if the sauce is good.

464. I mean, that's all I ask.

465. If he doesn't like this, then, like, what the?

466. I'm bussing again.

467. He's gotta like something.

468. Rack of lamb. Uh-huh.

469. Which is served in a garlic and Rosemary crust

470. in a barolo red wine sauce.

471. Bon appetito. Thank you.

472. What kind of crust is it?

473. Garlic and Rosemary.

474. Mm-hmm.

475. It's burnt.

476. It's burnt and bitter.

477. It's burnt and bitter.

478. When garlic burns, it goes bitter.

479. I can't even taste the lamb.

480. I felt embarrassed by some of the dishes that came out.

481. Whoo, wow.

482. Again, passion gone.

483. Anthony, take me to the kitchen, please.

484. I'm gonna have a word with Frank.

485. I definitely think we're screwed.

486. Okay, let's start.

487. I sat down,

488. I got told the pasta's fresh.

489. I got excited.

490. It's homemade and it's coming from the heart.

491. All of a sudden

492. you got this ravioli lobster

493. that's store-bought.

494. It was horrible.

495. But how was the sauce?

496. But how was the sauce?

497. Who gives a about the sauce?

498. The filling is the magic.

499. Whether it's a ravioli or a tortellini,

500. it's the filling you get excited about.

501. The eggplant, that was a disaster.

502. Spongy,

503. bitter, undercooked.

504. And then I got told it was cooked three weeks ago.

505. Embarrassing. I mean, really embarrassing.

506. You can't make fresh food

507. and freeze it and charge money

508. to run a business.

509. If you can't even be bothered to cook fresh food,

510. what do you want me to do?

511. Wave a magic wand and turn this place around?

512. Wave a magic wand and turn this place around?

513. Come on!

514. This is what I do.

515. I don't know how to do any better.

516. That's a lie.

517. You could do much better.

518. Do you want to do better?

519. That's the big question.

520. I'm gonna get some fresh air.

521. I'll be back later, yeah?

522. Unbelievable.

523. In the 13 years I've been here,

524. Chef Ramsay tasting the menu was, like,

525. the worst experience I've ever had.

526. hell.

527. At least tell me the sauce is half decent.

528. At least tell me the sauce is half decent.

529. You can't be begging for a compliment, Frank.

530. I'm not begging for a compliment.

531. But you were at the end.

532. Frankie thinks he knows everything.

533. He's not gonna hear it from anyone.

534. You need help.

535. He may say, "Ramsay too."

536. I don't know.

537. It comes down to us being here or not being here, Frank.

538. You know it. I know it.

539. It's not news.

540. You have someone here willing to help you.

541. Do you want to learn from him?

542. Dead seriously, dead seriously.

543. I don't know.

544. Well, you have to make a decision today.

545. Upset after Chef Ramsay's harsh critique of his dishes...

546. Do you wanna do this?

547. I don't know.

548. Frank is not only questioning the future of Davide,

549. But his own.

550. Mentally when I'm out

551. the restaurant is a total frustration

552. 'cause there's too many bad old memories.

553. Where's Frank? Okay, there.

554. What do you got down there, a little booth?

555. I'm thinking. Come on!

556. I'm thinking. Come on!

557. You need to sit down on your ass to think?

558. My seat of depression.

559. Your boss represents the company.

560. If you see a boss slacking off, what's that tell you?

561. I mean, he doesn't even dress up in a chef's jacket.

562. Who am I busting my ass for?

563. With seemingly the weight of the world on his shoulders,

564. Frank is about to face a busy night,

565. as word has leaked out that Chef Ramsay is at Davide.

566. Welcome to Davide.

567. Okay.

568. And I'll have the veal chop.

569. And I'll have the veal chop.

570. Okay, order's in.

571. But back in the kitchen...

572. Frank, come on.

573. It appears as though Frank has given up

574. Before dinner has even started.

575. Frank, come on, come on, come on.

576. Come on.

577. The only reason why I don't quit is because I'm too proud.

578. Let's go.

579. One salmon, one tag, one shrimp Alfredo.

580. Enjoy your dinner.

581. As orders continue to pile into the kitchen...

582. I'm waiting on a duck and a salmon.

583. I got the duck right here.

584. Can I call table 20, please?

585. Table 20.

586. A depressed Frank tries to get motivated.

587. A depressed Frank tries to get motivated.

588. What's up on table ten's app? Three eggplant, three fag.

589. But it's not long before the kitchen is backed up.

590. They are coming out. They are coming out.

591. The kitchen's a little bit behind.

592. I need two fettuccine bolognese on the fly.

593. Hey, Anthony!

594. Slow it the down.

595. What do you think I'm doing?

596. My brother, I hate his attitude.

597. I hate working with him,

598. 'cause, like, I can't tell Frank anything

599. without him telling me to go myself.

600. without him telling me to go myself.

601. Table 31's been waiting an hour.

602. Please shut the up!

603. Talk to each other.

604. If you guys say nothing,

605. it's just like the blind leading the blind.

606. I think Ramsay, it's great,

607. because it's like he's the only one he's gonna listen to.

608. Table ten. It's out there!

609. If he listens to him.

610. I'm waiting on 32.

611. I can't cook that fast.

612. Rush, rush, rush.

613. What the is it with this society?

614. I need two bolognese.

615. All right, I'm behind.

616. All right, I'm behind.

617. Eddie, they're gonna send this back.

618. Start cooking another one

619. because they're gonna send it back.

620. This goes to table five. Do it now.

621. The fish was bad.

622. That was like, "Aw, let it roll."

623. I took a gamble.

624. I mean, it doesn't look pretty,

625. but if they like it, they like it.

626. If not...

627. I'm sorry, this was really dry.

628. That would be great.

629. I got salmon on the fly.

630. Table five, too dry.

631. What did I tell you?

632. Frank, you knew that was coming back?

633. Why did you send it?

634. 'Cause I'm gonna get a complaint either way.

635. They're gonna wait too long, or they're gonna send it back.

636. I'd rather they wait and have it perfect

637. then wait and send to come back.

638. How sad is that?

639. Ahh!

640. When a chef doesn't care,

641. that means the restaurant goes downhill rapidly.

642. And that's exactly what's happening tonight.

643. I think Frank is way too burnt out.

644. Right now it's more depressing than anything.

645. Right now it's more depressing than anything.

646. Unbelievable.

647. It's an hour and a half into dinner service...

648. Table 20 and table 3, that's what I'm putting up.

649. And food is slowly making its way out to the diners.

650. But unfortunately it's not worth the wait.

651. Ugh.

652. Frank, this is lukewarm.

653. That son of a bitch!

654. You and your lemon juice stupid chicken

655. Artichoke.

656. Artichoke.

657. Pardon me.

658. Oh, now what?

659. He says it's overdone.

660. Shut the up.

661. This is the way it is. Don't come back with it.

662. This is it.

663. This is the breaking point of this restaurant right here.

664. The food sucks anyway.

665. I'm putting up.

666. Frank needs to make a commitment

667. to working hard.

668. And if you don't have that passion,

669. you don't have it, and you gotta get outta here.

670. Any more slips coming in?

671. Frank, we're screwed.

672. Frank, we're screwed.

673. I'm not cooking. I'm not doing it.

674. I'm done.

675. So what, you don't like it?

676. This is lukewarm. Too dry.

677. He says it's overdone.

678. It may only be halfway into dinner service...

679. Frank, we're screwed.

680. I'm not cooking. I'm not doing it.

681. But owner Frank has had enough.

682. Might not go back in tonight.

683. I've definitely lost the passion for cooking

684. or for being in the restaurant business period.

685. I don't know what to do anymore.

686. I don't know what to do anymore.

687. With Frank abandoning the kitchen,

688. sous-chef Eddie and the rest of the staff

689. finish off a painful dinner service.

690. Chicken.

691. Sorry about that.

692. Folks, thank you very much. Have a good night.

693. Tonight I saw something

694. quite frightening.

695. It wasn't about food,

696. it wasn't the complaints,

697. and it certainly wasn't the service.

698. and it certainly wasn't the service.

699. It was Frank.

700. And here's why.

701. Watching him, he is so burnt out,

702. he's given up.

703. It's like a ticking time bomb

704. that's about to explode.

705. I know.

706. I love him.

707. And I've seen how much over the years

708. he's done for everyone.

709. And he feels so defeated.

710. I can see it.

711. I can see it.

712. Come on, come on, come on, come on, come on.

713. Hey, hey, hey, hey.

714. I don't want to see you like this.

715. Hey, hey, I can see it.

716. That's why we called you, 'cause we wanna help.

717. This is not about a guy

718. that can't be bothered to cook.

719. He is done. He's on the floor.

720. I know.

721. And he's barely breathing.

722. What do we do?

723. We start by bringing him back.

724. Tonight take ten minutes out

725. and think of something you've never said to him before

726. and think of something you've never said to him before

727. that can help to inspire him.

728. Do you understand? Yes.

729. Good night.

730. Good night. Thank you very much.

731. Frank could stop anybody.

732. He's got a good heart.

733. I think he thinks I'm against him.

734. It's really not like that.

735. You know, it's my brother.

736. I love him.

737. But if we can't work together,

738. without a doubt we will close the doors.

739. Frank has clearly lost his passion.

740. Morning.

741. And unfortunately his family

742. And his business are being dragged down with him.

743. Let's sit down.

744. Chef Ramsay knows that if this restaurant

745. has any chance of surviving

746. he must find a way to inspire Frank.

747. Take a seat.

748. When I watched you last night,

749. from start to finish it upset me,

750. and here's why.

751. I witnessed a broken man.

752. I witnessed a broken man.

753. I could see all the stress has killed your spirit.

754. I spoke to Kim and Anthony late last night,

755. and they both just want to say something

756. to you personally.

757. Anthony. I wrote it down.

758. Frank, we both know we're not good at this stuff.

759. So...

760. All right.

761. "Frank, I think you have been so overwhelmed for so long

762. "and for good reason.

763. I know how much damage I've done."

764. I know how much damage I've done."

765. You can do it. it's okay.

766. Big, deep breath. Come on.

767. It's all right.

768. "And you had to hold it together.

769. "Now I believe you need to take care of yourself.

770. "You and I both know that you have it in you

771. "to get back into life.

772. "No matter what we say to each other,

773. "you know if it comes down to it I'm always there.

774. "I think we lost sight of what really counts.

775. "I believe we can really make this place work,

776. "I believe we can really make this place work,

777. "and you know that we can

778. "if we put the effort into it.

779. We don't ever say it, but I do love you."

780. That's it.

781. My brother's never—

782. that's the first time I heard any remorse from him,

783. legitimate remorse.

784. Should I listen or should I not listen?

785. I don't know.

786. Kim?

787. To say I love you is an understatement.

788. And to say that I'm always beside you,

789. And to say that I'm always beside you,

790. I think you know that.

791. The past 12 years have been the hardest of our lives.

792. But we made it through together

793. because we love each other.

794. And I look at the way you talk to people lately

795. and the mean things that come out of your mouth,

796. and I think it comes from you holding this burden

797. for the whole family

798. for so long on your shoulders.

799. You haven't put this chef's jacket on in four years.

800. You haven't put this chef's jacket on in four years.

801. 'Cause I think inside you felt you didn't deserve it anymore.

802. But you do.

803. You're actually one of the most talented people

804. I've ever met in my life.

805. That lack of passion that showed in the food yesterday

806. for Gordon was a cry for help.

807. You are worth it, and you deserve success.

808. And you've worked hard for it.

809. And you deserve it, Frank.

810. But the only way this place is gonna make it

811. is you have to look within you

812. and break down this wall that you've built.

813. and break down this wall that you've built.

814. Please, put this back on.

815. Now. I'm serious.

816. I don't deserve to wear that jacket

817. because a schmuck could put out the food I was putting out.

818. You don't wear a uniform if you don't produce.

819. Put it back on.

820. Not yet.

821. After an emotional...

822. We don't ever say it, but I do love you.

823. And hopeful plea from his family...

824. Please put this back on. Not yet.

825. Chef Ramsay goes to work...

826. I don't care about the

827. That's been kicked into you years ago.

828. You gotta cook.

829. Trying to reignite Frank's passion

830. In the kitchen.

831. I want you to think of something that you wanna cook

832. and put the passion on the plate,

833. not the anger.

834. Ramsey didn't like a freakin' thing

835. that I made yesterday.

836. I don't know what to do to please the guy.

837. What are you thinking of doing?

838. What are you thinking of doing?

839. God, it's a total blank.

840. I hope he thinks it's good.

841. Nice.

842. I like to see your mind working, you know that?

843. It means your passion's coming back.

844. Frankie has the talent to put out that kinda food.

845. If he gets dedicated, it could be done.

846. If not, it's over.

847. What have you got in the sauce?

848. Shallots, thyme, a little dash of rosemary.

849. No good?

850. It's delicious!

851. You're always on the defensive.

852. Who said no good?

853. Who said no good?

854. You ripped me a new out there.

855. If I got served that yesterday as my entree,

856. I'd be like a pig in.

857. He liked it.

858. Cooking with Chef Ramsay made me feel like

859. I was cooking in the old days,

860. the way I had passion about doing things.

861. Absolutely delicious. Thank you.

862. Now that Frank's spirit has been lifted,

863. Chef Ramsay decides to go ahead

864. with phase two of his plan,

865. giving a face-lift to the tired decor of Davide.

866. - Good morning. - Good morning!

867. Frank, how are you?

868. Uh, too nervous.

869. Uh, too nervous.

870. Great.

871. Let's go.

872. Come in, come in, come in.

873. Oh, my God.

874. Look at this.

875. Oh, my God, Frank.

876. Oh, it's beautiful.

877. Welcome to the new Davide.

878. Right, where should we start?

879. A new, modern appeal.

880. Gone are the old dreadful chairs.

881. We've replaced them with stunning, new mahogany chairs.

882. Beautiful.

883. Okay, take a look at this.

884. Okay, take a look at this.

885. That is awesome.

886. By replacing those dreadful white walls

887. above the stone, we've contemporized the dining room.

888. Now we've got textured material.

889. It's lit underneath.

890. It is gonna look absolutely beautiful.

891. And what about the Davide sconces?

892. Aren't they beautiful?

893. They are absolutely gorgeous.

894. Have a look at these booths.

895. You know, we swapped the banquettes

896. for the booths.

897. This is now a fresh, modern vibe.

898. It's absolutely beautiful.

899. Bella, Bella, Bella, Bella.

900. Everything is perfect, Gordon.

901. Everything is perfect, Gordon.

902. We couldn't have asked

903. for anything more.

904. These were things

905. that we were never able to do

906. because we were so far down in debt.

907. I'm so happy.

908. And to see Frank cry,

909. it's overwhelming.

910. Been down here in this grave for 27 years.

911. Now it's like totally everything is different

912. and modernized.

913. I could feel it, that the hope is coming back.

914. Frankie, can I just say something?

915. Kim, please put that away.

916. Frankie, please, you need to wear a chef's coat,

917. 'cause you're a chef.

918. Take this off and please, please, for me.

919. You're a chef. You're really here.

920. It's the first time I've worn a jacket in four years.

921. I didn't want people to know I was the head chef back here.

922. It's a symbol of that you are back.

923. Am I the right way?

924. Am I the right way?

925. To see him put on the coat,

926. to me meant that, yes, I'm taking this all seriously,

927. and it's—it just means a lot to me.

928. And now you look like the chef that you are.

929. 'Cause you can do it.

930. It was a touching sentiment from my wife.

931. But the jacket doesn't make the person.

932. It gives you a way to go there,

933. but it doesn't make the person.

934. Now that Frank appears ready to command the kitchen,

935. It's time for the final phase of Chef Ramsay's plan:

936. It's time for the final phase of Chef Ramsay's plan:

937. the menu.

938. Have a look at this.

939. Wow. Oh, my God.

940. The future of Davide

941. is right in front of your eyes on the table.

942. It looks so nice.

943. Gone are the dreadful plates of the '80s.

944. The appetizers, bruschetta, roasted peppers,

945. with caper berries, marinated baby tomatoes.

946. Burrata.

947. How could we be a modern Italian restaurant

948. without any burrata?

949. Then the piece de resistance, the main course.

950. Then the piece de resistance, the main course.

951. Homemade gnocchi, brown butter,

952. truffle oil, and some fresh chives at the end.

953. Homemade—stress that every time, homemade, yeah?

954. Pork tenderloin.

955. Frank, your chicken. Lemon chicken.

956. Put an onion compote on there as well.

957. Tonight we relaunch

958. the modern Davide.

959. Dig in.

960. There's no one in the North End that does this new menu.

961. Awesome. I am overwhelmed.

962. This is a kick-ass menu.

963. Oh, my God. That's delicious.

964. Gordon put his touch, changed the whole menu

965. Gordon put his touch, changed the whole menu

966. into what it needs to be for this type of a city

967. with this many restaurants, and that's what's gonna

968. set us apart from all the others.

969. The chicken, I like it too.

970. Mangi, mangi, taste it, mangi.

971. It's only an hour before dinner service...

972. Take a seat in there, bud.

973. And Chef Ramsay has one more important message for Frank.

974. Anthony's never gonna be perfect in your eyes.

975. But for a recovering addict to be clean for two years—

976. But for a recovering addict to be clean for two years—

977. it's good. it's not bad.

978. I wish my brother was clean.

979. I wish he had kicked his habit.

980. They're a similar age.

981. And the crap

982. that we go through on a daily basis

983. is just extraordinary.

984. But cut him some slack

985. and get him by your side.

986. Help him, 'cause I think

987. when you start helping him,

988. he's gonna come back ten times over.

989. I will.

990. Yeah? Yeah.

991. Maybe I've been too tough with Anthony.

992. Maybe I've been too tough with Anthony.

993. Me and Anthony have to work together

994. to turn the restaurant around.

995. Yeah, of course it's gonna be hard.

996. It's not gonna be easy.

997. No, nothing ever is if you want it.

998. You can do it.

999. I know you can do it.

1000. I won't let you down.

1001. He got my passion back.

1002. It's so amazing that this is coming out.

1003. It's relaunch night at Davide.

1004. Okay, it's showtime, guys.

1005. And Frank is already feeling the pressure.

1006. Holy Mary, mother of God.

1007. Holy Mary, mother of God.

1008. I never felt this nervous before.

1009. I don't wanna disappoint anybody.

1010. And I wanna prove it to myself that I can do it.

1011. But Chef Ramsay has some important information

1012. That is going to make the evening even more intense.

1013. I've just had a call. Listen to me, yeah?

1014. Tonight you've got the Boston Magazine

1015. coming in as well.

1016. Tonight the stakes were raised from the beginning.

1017. So eyes wide open, yeah?

1018. And now it's gonna be Boston magazine

1019. in the restaurant,

1020. and that's a big deal. I'm ready to go.

1021. Buona sera. Welcome to Davide.

1022. Buona sera. Welcome to Davide.

1023. Tonight we change the menu.

1024. We're gonna order a bunch of different appetizers.

1025. Right this way, please. Thank you.

1026. Take the shrimp pizzetta.

1027. I'll do the Tuscan red soup.

1028. With the restaurant packed...

1029. Boston magazine has just arrived.

1030. What table they on? 15.

1031. Let's do it.

1032. The first tickets are in,

1033. And Frank is about to face his first big test.

1034. All right, five's coming up.

1035. All the tables are high-priority.

1036. Appetizers up.

1037. That's the soup. Pizzetta right here.

1038. But Boston Magazine, it affects the business

1039. if they write a bad review.

1040. if they write a bad review.

1041. Ooh, that's pretty.

1042. Enjoy.

1043. This is really good.

1044. I would love the recipe.

1045. I would love to make this at home.

1046. While the critics from the Boston Magazine

1047. Are clearly pleased with their appetizers...

1048. This was great.

1049. They aren't the only ones.

1050. Delicious.

1051. And for the first time in a long time...

1052. Yeah, it's excellent.

1053. This quaint dining room

1054. In the North End of Boston is buzzing.

1055. Frank, a new order just came in.

1056. But back in the kitchen...

1057. Expeditor,

1058. I need entrees on table 12 immediately.

1059. I need entrees on table 12 immediately.

1060. Okay.

1061. Frank, talk to each other a little bit, yeah?

1062. Yeah.

1063. The mood is starting to turn.

1064. And the tension is building between the brothers.

1065. Capellini was the second course,

1066. And I got a gnocchi and a right now.

1067. As Anthony pushes Frank

1068. To finish the Boston Magazine's entrees.

1069. Keep it together, come on. Coordinator, yes?

1070. Table 15, Frank, next course.

1071. Two ravioli, one pork.

1072. Yes, yes, we're starting 15.

1073. It's very rare the Boston Magazine

1074. to come out like that at the drop of a hat.

1075. That pork is working.

1076. Frank, please, could I get the pork so I can plate?

1077. Frank, please, could I get the pork so I can plate?

1078. Come on, Frank, we all ready got the other two.

1079. Give me.

1080. Listen, don't ever rush me.

1081. I'll put it up when it's ready.

1082. Jimmy, go.

1083. Thank you.

1084. That looks beautiful.

1085. Yeah. Wow.

1086. Pork not good?

1087. You want it more cooked?

1088. Yeah, just, like, pink but not red.

1089. You know, but not red.

1090. Oh, my God.

1091. Table 15 wants it cooked more.

1092. Table 15 wants it cooked more.

1093. It's the Boston Magazine.

1094. Oh, my God, we're so.

1095. Frank, you're gonna be the biggest in Boston

1096. in five minutes now, yeah? Come on!

1097. The one order that came back, that table had to come back.

1098. This is a disaster.

1099. It's Davide's grand re-opening...

1100. And a critical mistake at the Boston Magazine table...

1101. Too raw, Frank, the pork.

1102. It's the Boston Magazine.

1103. Has Frank's confidence completely shaken.

1104. Oh, my God, we're so.

1105. You got another one going? What's up?

1106. Communicate.

1107. Now you want to communicate.

1108. I let Chef Ramsay down. I let myself down.

1109. I let everybody down.

1110. , the one order that came back,

1111. , the one order that came back,

1112. That table had to come back,

1113. That was not the table to screw up.

1114. Listen, we can pull this back, we can pull it back.

1115. Come on, okay?

1116. I know it's undercooked, but we can get it going, yeah?

1117. I'm pissed at myself.

1118. But you can't let it follow you.

1119. It follows, you're destroyed.

1120. I almost went back to the old ways,

1121. but I took a deep breath and I was like,

1122. okay, I gotta refocus here.

1123. I'm not giving up.

1124. I'm tired, but I'm not giving up.

1125. Pork! Pork tenderloin!

1126. I got the pork.

1127. Here you go.

1128. Refire. That's 15. Take it out.

1129. Refire. That's 15. Take it out.

1130. Come back strong, yeah? Let's go.

1131. Sorry about that.

1132. That's okay.

1133. I'm sorry.

1134. It's okay.

1135. Make sure it's good.

1136. Anthony, tell me some tables, come on.

1137. Table 21, table 23, pick up.

1138. If you two continue talking,

1139. We're gonna get there.

1140. Yes, sir. Good.

1141. My relationship with Anthony is still fractioned.

1142. My relationship with Anthony is still fractioned.

1143. That's what's holding us back in the restaurant.

1144. But he's been trying harder. I see it.

1145. So I'm willing to compromise.

1146. With Anthony supporting Frank in the kitchen...

1147. Anthony, table ten. Nice.

1148. Come on, guys, bring it together over there.

1149. Beautiful.

1150. Molto bene.

1151. I'd come back just for that.

1152. The two brothers complete dinner service

1153. On a high.

1154. Wow, what a night.

1155. Wow, what a night.

1156. Yeah, good and bad.

1157. Trust me, mostly good.

1158. Think back to my first day here.

1159. I saw a family in turmoil

1160. and a chef that was sitting down in the kitchen depressed.

1161. But tonight, I saw a family come together

1162. and pull off a strong service.

1163. Frank, you proved to me tonight

1164. that you can run a kitchen.

1165. The way you handled the pressure was phenomenal.

1166. Yes.

1167. I feel grateful beyond words.

1168. For Frankie to hear Gordon say that,

1169. "You can do this 100%,"

1170. it just means so much

1171. because he deserves this.

1172. We can't say thank you enough.

1173. And Frank,

1174. keep that chef's jacket on,

1175. keep that attitude with it,

1176. and never sit down in a kitchen ever again.

1177. and never sit down in a kitchen ever again.

1178. I'm rooting for your success.

1179. I'm real excited for the future.

1180. My goal now is to keep the passion going.

1181. This is a new day for Davide and for me.

1182. Good night, guys. Good luck, yes?

1183. Yes. Good luck, good luck, good luck.

1184. And more importantly, just stay calm.

1185. That's it. Just stay calm.

1186. Passionate man in there with a lot to give.

1187. Okay? Don't stop.

1188. I'll see you.

1189. I'll see you.

1190. And crack a smile from time to time, yeah?

1191. I will. Take care.

1192. There's no words that could describe

1193. what I'm feeling right now.

1194. It's overwhelming. Totally overwhelming.

1195. Good night, chef.

1196. Good night. Thank you.

1197. Ooh, for the last ten years

1198. Boston has seemed to ignore Davide.

1199. But now with a huge turnaround with the food and the staff,

1200. it's got every right to return to its former glory.

1201. My God.

1202. People think I've got a funny accent.

1203. People think I've got a funny accent.

1204. Geez.

1205. In the weeks that followed,

1206. Frank's rediscovered passion for cooking flourished.

1207. I'll take care of it. One at a time.

1208. He's back in love with food.

1209. Hot!

1210. Wanna make myself proud, my family proud,

1211. and Chef Ramsay proud.

1212. And the city of Boston is reaping the benefits.

1213. Oh, it's very good.

1214. As for his brother Anthony...

1215. Thank you. Beautiful.

1216. He too has made a comeback.

1217. Very nice to see you, Nick.

1218. Very nice to see you, Nick.

1219. He is clearly committed to the restaurant.

1220. This is very good.

1221. Thank you. Thank you.

1222. And more importantly

1223. to his brother.