Kitchen Nightmares 3x6

1. heads to Boston's Littleltaly to help two brothers

2. who are at war with each other.

3. Anthony, you've ruined the business.

4. I hate his attitude.

5. I hate working with him.

6. While one fights for respect—

7. He doesn't respect me.

8. And I don't respect him becausel think he laid down and died.

9. —the other is at the end of his rope.

10. You're going to get complaints either way.

11. They're going wait to long orthey're going to send it back.

12. And the family is losing hope.

13. I feel so defeated.

14. I can see it.

15. Now Chef Ramsay facesone of his toughest challenges

16. yet—

17. It's like a ticking timebomb that's about to explode.

18. —fixing an Italianrestaurant in the most

19. competitive part of the city—

20. You cannot be bothered to cook fresh food.

21. Come on.

22. —with an ownerwho has lost his will.

23. You want to do this?

24. I don't know.

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

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

27. Tonight on "Kitchen Nightmares."

28. I might not go back in.

29. The city of Bostonhas many great attributes.

30. But the treasurer of the north end

31. is its outstanding Italianfood, served at over 150

32. Italian restaurants.

33. The first fine dining establishment

34. in this neighborhood wasDavide, which opened in 1982.

35. Davide, back in theheyday, it was the number one

36. Italian restaurant in Boston.

37. It was incredible.

38. There was always a line at the door.

39. If you didn't make reservationsthree weeks in advance,

40. you could not get in.

41. In 1997, then maitred' Frank and his brother

42. Anthony fulfilled a dream bypurchasing Davide at the height

43. of its popularity.

44. This is amazing.

45. When we bought the restaurant,

46. we were making money.

47. I felt like we were hitting a gold mine.

48. How they liking the chicken special?

49. They're liking it.

50. And working with Frank, and my life is wonderful.

51. The restaurant started off strong.

52. But within the first couple of years,

53. Frank found out that Anthonywas embezzling money.

54. He was addicted to painkillers, heroin.

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

56. The responsibility of keeping anything

57. open it was always on my shoulders, basically.

58. There was no one else there to help.

59. It's 3:30.

60. You've got to get ready for dinner.

61. What's the difference?

62. I'm going to get fucked anyways tonight.

63. No, you're not.

64. When Anthony left, Frank gave up.

65. He's broken mentally and physically.

66. Oh, my god.

67. I can't work like this.

68. And little by little, it's broken a restaurant.

69. Since I've been back,I am not the same person.

70. Hi.

71. Good evening.

72. I'm in recovery.

73. I'm doing well.

74. Those days are behind me.

75. I'm here.

76. I'm responsible.

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

78. Now let's forget about the past and move on.

79. And I don't think he has.

80. I don't think he can.

81. Shut the fuck up.

82. Take the food that's up withthe window and come back.

83. That's all I ask.

84. Go away.

85. But at the same time, he

86. should take some responsibility of giving

87. up and not putting the whole blame on me

88. because of what I did.

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

90. I'll kill you.

91. Right now, my relationship withAnthony is not at its best.

92. This is it.

93. He has no more chances.

94. It's all over.

95. Get the fuck out.

96. Don't waste my time.

97. Frankie will not listen to me.

98. Hey, moron, this is your table.

99. Get the fuck out of here, really.

100. He's all, you know, just hurt and spiteful.

101. Oh, my god.

102. Anthony, Anthony, whydon't you go kill yourself?

103. I think thatFrankie has a lot of pent

104. up anger and resentment towards Anthony.

105. If it can't be put aside, I really can't

106. see the restaurant succeeding.

107. It's killing them.

108. We need help extremely badly.

109. Because we've been living month to month.

110. Are we going to be ableto take checks this week?

111. If we close the door tomorrow, we

112. would be out a million dollars.

113. Frankie and mealways have the conflict.

114. That's why Chef Ramsay, I think, is the answer to help us.

115. If things won't turn around, we will close the doors.

116. All right.

117. The only way to understand Boston

118. properly is jump on one of these trolleys

119. because those guys have reallygot their fingers on the pulse.

120. - Good morning. - Hop on board.

121. - Good to see you. - Good to see you.

122. - Teddy? - Ted.

123. Right. How are you?

124. I'm very good. Thank you.

125. - Where are you headed? - North end, please.

126. One of my favorite places.

127. You ever heard of the restaurant Davide?

128. Well, it's funny you say that.

129. It's on a tour route.

130. We drive by it probably four times a day.

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

132. That's not good news.

133. It's not great news.

134. With so many restaurants in Boston,

135. and we recommend many of them, and I don't know a driver

136. that really recommends Davide.

137. Unbelievable.

138. Wish me luck.

139. Well, good luck at Davide. Nice to see you, Gordon.

140. Good to see you, buddy.

141. Davide.

142. Down below.

143. - Hello. - How are you?

144. thank you. How are you?

145. Very good. Nice to meet you.

146. - Good to see you. - Anthony Gesauldi.

147. Anthony. Gordon Ramsay.

148. Good to see you, buddy.

149. You are the— - I'm one of the owners.

150. Owners, one of them.

151. You and?

152. My brother Frank.

153. He's in the kitchen.

154. What a quaint little place.

155. And how long have you owned it?

156. 1997.

157. What was the last thing you changed here?

158. We did the booths over, andwe took the wall paper off.

159. We haven't changed as muchwith the times, I believe.

160. Time moved on and Frankiestayed right in 1997.

161. And the he won't change because he just gave up.

162. Let's geteverybody together and have

163. a proper staff meeting. Yeah?

164. Sounds good.

165. Thanks, Anthony.

166. - Hello. - Hi.

167. Maria.

168. Maria, that's my mother.

169. Oh, wow. OK.

170. You work here as well?

171. She keeps the peace.

172. She's the negotiator.

173. And this is?

174. I'm Deborah, Anthony's wife.

175. - Nice to meet you. - Oh, your wife.

176. OK, great.

177. Frank.

178. Frank, good to see you, buddy.

179. And Frank is your big brother?

180. Yes.

181. Fantastic.

182. Hi, I'm Kim.

183. I'm Frank's wife.

184. Frank's wife, brilliant.

185. Take your seats, please.

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

187. How long has it been slow?

188. At least a good three years.

189. And you're in the kitchen, you cook.

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

191. I ran the restaurant.

192. In the kitchen, I learned, I picked up.

193. How did you buy it?

194. My mother gave me the money.

195. And me and my brother endedup buying it together.

196. So it's literally a 50-50 business.

197. Everything's supposed to be 50-50.

198. What does that mean?

199. Help me out.

200. Anthony has been inand out of the restaurant

201. over the 13 years.

202. What happened?

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

204. took money, got in trouble, wentto jail, the whole nine yards.

205. I worked this seven days a week by myself.

206. Frankie got left with the whole shit.

207. It got to him. Got depressed.

208. He got burned out.

209. Money went down every year.

210. Naturally.

211. I did damage to the business.

212. But he cannot get over the past.

213. If you can't put the pastbehind you, we can't go on.

214. When you've been burned six times,

215. it's hard to say, yeah, OK, that's in the past.

216. Anthony is trying to make amends.

217. Everything he's done is being criticized.

218. Every little thing is being nit picked.

219. Because of the past?

220. Because of the past.

221. You know, everything is Anthony, Anthony.

222. I think he doesn't take any blame for anything

223. that happened anywhere.

224. Is that right?

225. What's for me to blame?

226. I was gone.

227. The business, it was likeabandoned and nothing was done.

228. Anthony, you've ruined the business.

229. You've destroyed it.

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

231. I mean, come on. I'm mad.

232. I'm pissed.

233. I'll fucking tell you to go fuckyourself for the bullshit you

234. put me through

235. Oh, my god, Frank.

236. Anthony's never apologized, never.

237. It's like, kid, don't youunderstand what you've done?

238. You put me in the position I am now.

239. I'd like to fucking beat him up.

240. And the problem, I think, hedoesn't respect me for anything

241. because the past everything.

242. And I don't respect himbecause I think he laid down

243. and fucking died.

244. Wow.

245. Coming up, Chef Ramsay digs in—

246. Pretty spongy and horrible.

247. —and uncovers aterrifying truth about Davide.

248. He is done.

249. He's on the floor.

250. We feel so defeated.

251. I can see it.

252. Then Frank not onlyloses control of the kitchen,

253. but also his mind.

254. Can Chef Ramsay get Frank back on track?

255. Why did you send it?

256. We're screwed.

257. I'm not fucking cooking.

258. I'm not doing it.

259. Or is thisowner and this restaurant

260. impossible to save?

261. Within minutes of his arrival, Chef Ramsay

262. was confronted with the bad blood that exists

263. between the two brothers.

264. Anthony, you've ruined the business.

265. And I don't respect himbecause I think he laid down

266. and fucking died.

267. And while hisrelationship with Anthony

268. is at the breaking point, Frank wants

269. to prove that his cookingskills have not suffered.

270. Thank you. And this is?

271. - Andrew.- Andrew, thank you, Andrew.

272. Recommendations?

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

274. Caesar salad's made right in the dining room from scratch.

275. OK, good.

276. Nice.

277. There is great potential here.

278. We just need someone like Gordon Ramsay

279. to come in because the relationship

280. between Frank and Anthony is kind

281. of sabotaging the restaurant.

282. All the pastas are handmade.

283. That's a big positive.

284. All the pasta's hand made?

285. Yeah, all hand made.

286. That's incredible.

287. Let's start off with involtini di melanzane.

288. for the Caesar salad table side.

289. Love the idea.

290. And the fresh lobster ravioli.

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

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

293. Yeah? Brilliant.

294. I hope so.

295. How's the food?

296. Frank can push it out when the attitude's

297. there, when he wants to.

298. How old's Frank?

299. 47.

300. 47.

301. He looks older than that.

302. Stress.

303. Geez.

304. What's he having?

305. He'll start with the involtini.

306. Don't talk to me.

307. Just write it down.

308. I don't like talking to nobody.

309. I'm nervous, but like at the same time,

310. it's like, come on, bring the test on.

311. I know I can past.

312. I'm not blowing my own smokeup my ass but the food is good.

313. Prepare the Caesar. Anybody got the Caesar going?

314. Brilliant.

315. Table side Caesar, north end of Boston, right?

316. Yep.

317. You've goneright to the very basics.

318. You've got an egg yolk there as well?

319. Egg yolk, garlic, anchovies.

320. Who would ever thought I'd be making

321. a Caesar for Gordon Ramsay?

322. I love doing the Caesar salad.

323. I put a lot of enthusiasm into it.

324. Croutons.

325. Caesar.

326. OK, great. Thank you.

327. Very good.

328. Have you just washed that salad?

329. - Yes.- You just washed it then?

330. Because it's soaking wet.

331. So all the dressing's justrun off it because the lettuce

332. is soaking wet.

333. To dress a Caesar's salad, thesalad has to be crisp, but dry.

334. So you've made all thatfricking work for nothing.

335. Oh, my god.

336. Eight minutes for nothing.

337. Kim, you think he's going to like the food?

338. I think so.

339. Frank is so defeated right now that he's

340. lost the confidence in himselfas a chef and in his abilities.

341. The eggplant is in the window.

342. Want to get it out, Andrew?

343. The addiction, what was it?

344. Painkillers.

345. Painkillers.

346. Yeah.

347. Heroin.

348. How long did you spend inside?

349. Almost four years.

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

351. Almost two years.

352. That's fantastic.

353. Two years clean, brilliant.

354. Yeah, it's nice.

355. Here we have the eggplantinvoltini di melanzane.

356. Thank you.

357. Strange.

358. Soggy.

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

360. Yeah.

361. It was pretty spongy and horrible.

362. Are they frozen?

363. No, no.

364. That's fresh.

365. When were they done?

366. This morning.

367. Will you just check if that was

368. done this morning because it tastes

369. like it was done last week.- Sure.

370. I'll tell Frank. GORDON RAMSAY: Thank you.

371. Frank? What?

372. He said this was spongy.

373. What was?

374. When were they made?

375. He asked me if they were frozen.

376. I said, no, they're not.

377. I'll go tell him.

378. I can't make eggplant to order.

379. That's impossible.

380. I don't have the time.

381. Unless he has a newmethod I don't know about.

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

383. Well, it's impossible to behere at 11:00 in the morning.

384. No, it's not, Frank.

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

386. My mother and father end up frying it.

387. Ridiculous.

388. Eggplant, made yesterday?

389. It was actually made three weeks ago.

390. Three weeks ago?

391. That's disgusting.

392. You go grocery shopping, threeweeks in advance before you

393. can eat the stuff, no.

394. All right, give me a pen.

395. I need to keep score.

396. It's one down.

397. One eggplant, not good.

398. Lobster ravioli, that should be fine.

399. What's next?

400. Lobster ravioli.

401. And were these made yesterday?

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

403. What is that?

404. Looks like a goo.

405. When were the lobster ravioli made?

406. I do not know the.

407. The manufacturer does that.

408. They are not homemade.

409. I definitely feel dumb, youknow, here I am telling people,

410. all the pastas are hand made because that's

411. what Frank told me.

412. I feel betrayed at my own boss.

413. It's not right.

414. That's nasty.

415. The lobster ravioli is storebought.

416. So, it's not fresh.

417. - No. - Hold on a minute.

418. Hold on. We're backtracking now.

419. Fresh pasta every day?

420. All the pasta's handmade.

421. Yeah, all handmade.

422. I thought they were made fresh.

423. Why would you the storebought?

424. That's gross.

425. You can never say to Frank, Frank

426. why ain't the pastas handmade.

427. Why don't you come in earlier and make pastas.

428. So I hope that you can get through to him,

429. because he is a good chef.

430. But is he a passionate chef?

431. No.

432. No.

433. Wow.

434. Geez.

435. OK.

436. Thank you, Andrew.

437. Did he say he liked it, he don't like it?

438. He hated the lobster ravioli.

439. The fucker didn't like nothing.

440. I really want to please the guy.

441. I knew he was going to complain.

442. I mean, come on, at least liketell me if the sauce is good.

443. That's all I ask.

444. If he doesn't like this, then like what the fuck.

445. I'm busting again.

446. He's got to like something.

447. Rack of lamb, which is servedin a garlic rosemary crust

448. and a barolo red wine sauce. Bon appetito.

449. Thank you.

450. What kind of crust is that?

451. Rosemary garlic.

452. Garlic and rosemary.

453. It's burnt.

454. It's burnt and bitter.

455. When garlic burns it goes bitter.

456. I can't even taste lamb.

457. I felt embarrassed by some

458. of the dishes that came out.

459. And again, passion gone.

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

461. I'm going to have a word with Frank.

462. I definitely think we're screwed.

463. OK, let's start.

464. I sat down.

465. I got told the pasta is fresh.

466. I got excited.

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

468. All of the sudden, you'vegot this ravioli lobster,

469. that's storebought.

470. It was horrible.

471. How was the sauce?

472. Who gives a shit about the sauce?

473. The filling is the magic, whether it's

474. a ravioli or tortellini, it's the filling

475. you get excited about.

476. The eggplant, well, that was a disaster—

477. spongy, bitter, undercooked.

478. And then I got told it wascooked three weeks ago.

479. Embarrassing.

480. I mean, really embarrassing.

481. You can make fresh food andfreeze it and charge money

482. to run a fucking business.

483. If you cannot be botheredto cook fresh food,

484. what do you want me to do?

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

486. Come on.

487. This is what I do.

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

489. That's a lie.

490. You could do much better.

491. Do you want to do better?

492. That's the big question.

493. I'm going to get some fresh air.

494. I'll be back later, yeah.

495. Unbelievable.

496. 13 years I've been here, Chef

497. Ramsay tasting the menu was like the worst

498. experience I've ever had.

499. Fucking hell.

500. At least tell me the sauces are decent.

501. Yeah, but you can't bebegging for a compliment, Frank.

502. I'm not begging for a compliment.

503. But you were at the end.

504. Frankie thinks he knows everything.

505. He's not going to hear it from anyone.

506. You need help.

507. He may say fuck Ramsay, too.

508. I don't know.

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

510. You know it. I know it.

511. It's not new.

512. You have someonehere willing to help you.

513. Do you want to learn from him?

514. Dead seriously, dead seriously.

515. I don't know.

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

517. Upset after ChefRamsay's harsh critique

518. of his dishes—

519. Do you want to do this?

520. I don't know.

521. —Frank is notonly questioning the future

522. of Davide, but his own.

523. Mentally, where I'm at with the restaurant

524. is total frustration because there's

525. so many bad, old memories.

526. Where's Frank?

527. Are they there?

528. Christ.

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

530. I'm thinking, come on.

531. You just sit down on your ass to think?

532. My seat of depression.

533. Your boss represents the company.

534. If you see a boss slackingoff, what's that tell you?

535. I mean, he doesn't evendress up in a chef's jacket.

536. Who am I busting my ass for?

537. With seemingly the weight

538. of the world on his shoulders, Frank

539. is about to face a busynight as word has leaked out

540. that Chief Ramsay is at Davide.

541. Welcome to Davide.

542. And I'll have the veal chop.

543. But back in the kitchen—

544. Frank, come on,

545. —it appears asthough Frank has given up

546. before dinner has even started.

547. Frank, come on, come on, come on, come on.

548. The only reason why I don'tquit is because I'm too proud.

549. Let's go.

550. One salmon, one, one shrimp alfredo.

551. As orders continueto pile into the kitchen—

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

553. I've got the duck right here.

554. Can I call a table 20 please?

555. —a depressedFrank tries to get motivated.

556. What's up on table 10's app?

557. Three eggplants, three ..

558. But it's not long before the kitchen

559. is backed up.

560. They are coming out.

561. They are coming out.

562. The kitchen's a little bit behind.

563. I need two fettuccine bolognese on the fly.

564. Hey, Anthony, slow it the fuck down.

565. What do you think I'm doing?

566. My brother, I hate his attitude.

567. I hate working with him.

568. Because I can't tellFrank anything without him

569. telling me to go fuck myself.

570. Table 31, been waiting an hour.

571. Please shut the fuck up.

572. Talk to each other.

573. If you guys say nothing, it's just like the blind

574. leading the blind.

575. Well, I think Ramsay is great because he's

576. the only one he's going to listen

577. to, if he listens to him.

578. I'm waiting on 32.

579. I can't cook that fast.

580. I need every nextin the whole room.

581. Rush, rush, rush.

582. What the fuck is it with this society?

583. I need two bolognese.

584. All right, I'm behind.

585. Eddie?

586. They're going to send this back.

587. Start cooking another one because they're

588. going to send it back.

589. This goes to table five.

590. Do it now.

591. The fish was bad.

592. I was like, ah, fuck it. Let it roll.

593. I took a gamble.

594. I mean, it doesn't lookpretty, but if they like it,

595. they like it. If not—

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

597. That'd be great.

598. There's salmon onthe fly, table five, too dry.

599. What did I tell you?

600. Frank, you knew that was coming back.

601. Why did you send it?

602. Because I'm going toget complaints either way.

603. They're going to wait too long, or they're

604. going to send it back.

605. I'd rather they wait andhave it perfect then wait

606. and send shit to come back.

607. How sad is that?

608. When a chef doesn't care, that means the restaurant

609. goes downhill rapidly.

610. And that's exactlywhat's happening tonight.

611. I think Frank is way too burnt out.

612. Right now, it's moredepressing that anything.

613. Unbelievable.

614. It's an hour anda half into dinner service.

615. Table 20 and table three, that's what I'm putting up.

616. And food is slowly making

617. its way out to the diners.

618. But unfortunately, it's not worth the wait.

619. This is lukewarm.

620. You son of a fucking bitch.

621. You and your fucking lemonjuice, fucking stupid chicken,

622. artichokes, fucking.

623. Pardon me.

624. Oh, now what?

625. He says it's overdone.

626. Shut the fuck up.

627. This is the way it is.

628. Don't come back with it.

629. This is it.

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

631. The food sucks anyway.

632. I'm not putting up fucking shit.

633. Frank needs to makea commitment to working hard.

634. And if you don't have thatpassion, you don't have it

635. and you've got to get out of here.

636. Anymore fucking slips coming in?

637. Frank, we're screwed.

638. I'm not fucking cooking.

639. I'm not doing it.

640. I'm fucking done.

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

642. This is lukewarm.

643. Too dry.

644. He says it's overdone.

645. It may only behalfway into dinner service—

646. Frank, we're screwed.

647. I'm not fucking cooking.

648. I'm not doing it.

649. —but owner Frank has had enough.

650. I might not go back in tonight.

651. I've definitely lost the passion for cooking,

652. or for being in therestaurant business period.

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

654. With Frank abandoning the kitchen,

655. sous chef Eddie and the rest of the staff

656. finish off a painful dinner service.

657. Thank you very much, Have a good night.

658. Tonight I saw something quite frightening.

659. It wasn't the bad food, it wasn't the complaints.

660. And it certainly wasn't the service.

661. It was Frank.

662. And here's why.

663. Watching him, he is so burnt out.

664. He's given up.

665. He's like a ticking timebomb that's about to explode.

666. I know.

667. I love him, and I've seenhow much over the years

668. he's done for everyone.

669. And he feels so defeated.

670. I can see it.I can see it.

671. And he just—

672. Come on, come on, come on.

673. Hey, I don't want to see you like this.

674. That's why we calledyou because we want help.

675. This is not about a guy

676. that can't be bothered to cook.

677. He is done.

678. He's on the floor.

679. And he's barely breathing.

680. What do we do?

681. We start by bringing him back.

682. Tonight, take 10 minutes out and think

683. of something you've neversaid to him before that

684. can help to inspire him.

685. Do you understand?

686. Yes. GORDON RAMSAY: Good night.

687. Good night.

688. Thank you very much.

689. Frank is stubborn, but he's got a good heart.

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

691. It's certainly not like that.

692. You know, it's my brother.

693. I love him.

694. But if we can't worktogether, without a doubt

695. we will close the doors.

696. Frank hasclearly lost his passion.

697. And unfortunately, his family and his business

698. are being dragged down with him.

699. Let's sit down.

700. Chief Ramsay knowsthat if this restaurant

701. has any chance of surviving, he must

702. find a way to inspire Frank.

703. Take a seat.

704. When I watched you lastnight from start to finish,

705. it upset me.

706. And here's why.

707. I witnessed a broken man.

708. I could see all the stresshas killed your spirit.

709. I spoke to Kim and Anthony late last night.

710. And they both just want to saysomething to you personally.

711. Anthony.

712. I wrote it down.

713. Frank, we both know we'renot good at this stuff.

714. Frank, I think you havebeen so overwhelmed for so

715. long and for good reason.

716. I know how much damage I've done.

717. You can do it. It's all right.

718. Big, deep breath. Come on.

719. It's all right.

720. And you had to hold it together.

721. Now I believe you needto take care of yourself.

722. You and I both know that you have it

723. in you to get back into life.

724. No matter what we say to each other,

725. you know if it comes downto it, I'm always there.

726. I think we lost sight of what really counts.

727. I believe we can really make this place work.

728. You know that we can if we put the effort into it.

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

730. That's it.

731. My brother's never—

732. that's the first time I heard any remorse

733. from him, legitimate remorse.

734. Should I listen or should I not listen?

735. I don't know.

736. Kim.

737. To say I love you is an understatement.

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

739. I think you know that.

740. The past 12 years have beenthe hardest of our lives,

741. but we made it through togetherbecause we love each other.

742. And I look at the wayyou talk to people lately

743. and the mean things that come out of your mouth.

744. And I think it comes from you holding

745. this burden for the whole familyfor so long on your shoulders.

746. You haven't put this chefjacket on in four years.

747. Because I think inside you feltyou didn't deserve it any more.

748. But you do.

749. You're actually one of the most wanted people

750. I've ever met in my life.

751. That lack of passion that showed in the food

752. yesterday for Gordon was a cry for help.

753. You are worth it and you deserve success.

754. And you've worked hard for it.

755. And you deserve it, Frank.

756. But the only way thisplace is going to make it

757. is you have to look within you and break

758. down this wall that you'vebuilt. Please put this back on.

759. Now, I'm serious.

760. I don't deserve to wear that jacket

761. because a schmuck could putout the food I was putting out.

762. You don't wear the uniformif you don't produce.

763. - Put it back on. - Not yet.

764. After an emotional—

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

766. —and hopeful plea from his family—

767. Please put this back on.

768. Not yet.

769. —Chef Ramsay goes to work—

770. I don't care about the shitthat's been kicked in to you

771. years ago. You've got to cook.

772. —trying to reigniteFrank's passion in the kitchen.

773. I want you to think of something

774. that you want to cook, andput the passion on the plate

775. not the anger.

776. Ramsay didn't like a frigging

777. thing I made yesterday.

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

779. What are you thinking of doing?

780. My god, it's a total blank.

781. I hope he thinks it's good.

782. Pan sear this in a simplelemon caper white wine.

783. Nice.

784. I like to see your mind working.

785. It means your passion's coming back.

786. Frankie has the talent toput out that kind of food.

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

788. If not, it's over.

789. What have you got in the sauce?

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

791. No good?

792. It's delicious.

793. You're always on the defensive.

794. Who said no good?

795. You fucking ripped me a new asshole out there.

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

797. I'd be like a pig in shit.

798. He liked it, cooking with ChefRamsay made me feel like I was

799. cooking at the old days, the way I

800. had passion about doing things.

801. Absolutely delicious.

802. Good.

803. Now that Frank'sspirit has been lifted,

804. Chef Ramsay decides to go aheadwith phase two of his plan,

805. giving a facelift to the tired decor of Davide.

806. Good morning.

807. Good morning.

808. Frank, how are you?

809. Still nervous.

810. Great.

811. Let's go.

812. Come in, come in, come in.

813. m my god.

814. Look at this.

815. Beautiful.

816. Oh, it's beautiful.

817. Welcome to the new Davide.

818. All right, where should we start?

819. A new, modern appeal.

820. Gone are the old dreadful chairs.

821. We've replaced them withstunning new mahogany chairs,

822. beautiful.

823. - m take a look at this. - That is awesome.

824. By replacingthose dreadful white walls

825. above the stone, we'vecontemporized the dining room.

826. Now we've got textured material.

827. It's lit underneath.

828. It is going to look absolutely beautiful.

829. And what about the Davide sconces.

830. Aren't they beautiful?

831. They are absolutely gorgeous.

832. Have a look at these booths.

833. You know, we swapped thebanquettes for the booths.

834. This is now a fresh, modern vibe.

835. It's absolutely beautiful.

836. Bella, bella.

837. Everything is perfect, Gordon.

838. We couldn't have asked for anything more.

839. These were things that we werenever able to do because we

840. were so far down in debt.

841. And to see Frank cry, it's overwhelming.

842. I've been down herein this grave for 27 years.

843. Now it's like totally everythingis different and modernized.

844. I can feel it, that the hope is coming back.

845. Frankie, can I just say something?

846. Please put that away.

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

848. coat because you're a chef.

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

850. You're a chef.

851. You're really here.

852. It's the first time Iwore a jacket in four years.

853. I didn't want people to knowl was the head chef back here.

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

855. Am I the right way?

856. To see him put on the coat, to me

857. meant that yes, I'mtaking this all seriously.

858. And it just means a lot to me.

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

860. Because you can do it.

861. for the wife.

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

863. Gives you a way to go there, but it doesn't make the person.

864. Now that Frank appeared

865. ready to command the kitchen, It's time for the final phase

866. of Chef Ramsey's plan—

867. the menu.

868. Have a look at this.

869. The future of Davide isright in front of your eyes,

870. on the table.

871. It looks so nice.

872. Gone are thedreadful plates of the '80s.

873. The appetizers, bruschetta, roasted

874. peppers with, marinated baby

875. tomatoes, burrata.

876. How could we be a modern Italianrestaurant without any burrata?

877. Then the piece deresistance, the main course,

878. homemade gnocchi, round butter, truffle oil, and

879. some fresh chives at the end.

880. Homemade, stress that every time.

881. Homemade, yeah.

882. Pork Tenderloin, Frank, your chicken, lemon chicken.

883. We've got an onioncompote on there as well.

884. Tonight we relaunch the modern Davide.

885. Dig in.

886. Awesome.

887. I am overwhelmed.

888. This is a kick ass menu.

889. - Taste this. - Oh, my god.

890. That's delicious.

891. Gordon included his touch,

892. changed the whole menu into what it

893. needs to be for this type of a city

894. with this many restaurants.

895. And that's what's going to setus apart from all the others.

896. The chicken, I like it too.

897. Yeah, that's good.

898. It's only an hourbefore dinner service—

899. Take a seat.

900. —and Chef Ramsay has one more

901. important message for Frank.

902. Anthony's never going tobe perfect in your eyes.

903. But for a recovering addictto be clean for two years—

904. That's good. I know.

905. It's not bad.

906. I wish my brother was clean.

907. I wish he had kicked his habit.

908. They're of similar age.

909. And the crap that we go through on a daily basis

910. is just extraordinary.

911. But cut him some slackand get him by your side.

912. Help him.

913. Because I think when you start helping him,

914. he's going to come back 10 times over.

915. I will.

916. I will.

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

918. Me and Anthony have to work together

919. to turn the restaurant around.

920. Yeah, of course it's going to be hard.

921. It's never going to be easy.

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

923. You can do it.

924. I know you can do it.

925. I won't let you down.

926. You got my passion back.

927. It's so amazing that this is coming up.

928. It's relaunch night at Davide.

929. OK, it's show time, guys.

930. And Frank isalready feeling the pressure.

931. Holy Mary, mother of god.

932. I never felt this nervous before.

933. I don't want to disappoint anybody.

934. And I don't want to proveit to myself I can do it.

935. But Chef Ramsay hassome important information

936. that is going to make theevening even more intense.

937. I've just had a call, listen to me,

938. tonight, you've got the BostonMagazine coming in as well.

939. Tonight the stakes wereraised from the beginning.

940. Eyes wide open.

941. Yeah?

942. And now we're going to be Boston Magazine

943. restaurant.

944. And that's the big deal.

945. I'm ready to go.

946. Bona serra.

947. Welcome to Davide.

948. Tonight we changed the menu.

949. We're going to order abunch of different appetizers.

950. Right this way, please.

951. I'll do the Tuscan bread soup.

952. With the restaurant packed—

953. Boston Magazine has just arrived.

954. What table they on?

955. 15.

956. The first tickets are in

957. and Frank is about to face his first big test.

958. All right, five's coming up.

959. All the tables have high priority.

960. Appetizers up.

961. That's the soup.

962. right here.

963. Boston Magazine, it affects the business

964. if they write a bad review.- Oh, that's pretty.

965. Enjoy.

966. This is really good.

967. I would love the recipe.

968. I would love to make this at home.

969. While the criticsfrom the Boston Magazine

970. are clearly pleased with their appetizers,

971. they aren't the only ones.

972. And for the first time in a long time,

973. this quaint dining room in thenorth end of Boston is buzzing.

974. Frank, a new order just came in.

975. But back in the kitchen—

976. Expediter, I need entreeson table 12 immediately.

977. Frank, talk toeach other a little bit, yeah?

978. Yeah.

979. —the mood is startingto turn and the tension is

980. building between the brothers—

981. Capellini with the second course.

982. And I've got a gnocchi anda right now.

983. —as Anthony pushes Frank to finish

984. the Boston Magazine's entrees.

985. Keep it together.

986. Come on.

987. Coordinate it, yes.

988. Table 15, Frank, next course.

989. - Two ravioli, one pork. - Yes.

990. Yes.

991. We're starting 15.

992. It's very rare that Boston Magazine come out

993. like that at the drop of a hat.

994. The pork is working.

995. Frank, I gotthe pork complete.

996. Come on, Frank. We haven't got the other two.

997. Give me.

998. I said, don't ever rush me.

999. Come on, give me. Give me.

1000. I'll put it up when it's ready.

1001. Give me. Go.

1002. Thank you.

1003. That looks beautiful.

1004. Wow.

1005. The pork is a little raw.

1006. Should we send it back?

1007. Pork not good?

1008. You want it more cooked?

1009. Yeah, just like pink but not red.

1010. Table 15 wants.

1011. Fuck.

1012. It's the Boston Magazine.

1013. My god, we're so fucked.

1014. Frank, it's going to be thebiggest shithole in Boston

1015. in five minutes now, yeah?

1016. Come on.

1017. The one entree came back.

1018. That table had to come back.

1019. This is a fucking disaster.

1020. It's Davide's grand reopening.

1021. And a critical mistake atthe Boston Magazine table—

1022. Too raw the pork.

1023. - Fuck.- It's the Boston Magazine.

1024. —has Franck'sconfidence completely shaken.

1025. Oh, my god.

1026. We're so fucked.

1027. Got another one going?

1028. What's up?

1029. Well, now you want to communicate.

1030. I let Chef Ramsay down.

1031. I let myself down.

1032. I let everybody down.

1033. Fuck, one entree came back.

1034. That table had to come back.

1035. Fuck it again.

1036. That was not the table to screw up.

1037. Listen, we can pull this back.

1038. We can pull it back.

1039. Come on.

1040. I know it's undercooked, butwe can get it going, yeah?

1041. I'm fucking pissed at myself.

1042. Yeah, but you can't let it follow.

1043. You can't let it destroy.

1044. I almost went back to the old ways.

1045. But I took a deep breath, and it was like, OK.

1046. I've got to refocus here.

1047. I'm not giving up.

1048. I'm tired, but I'm not giving up.

1049. Pork, pork tenderloin.

1050. I've got the pork.

1051. Here you go.

1052. Here's the pork.

1053. Refired, that's 15.

1054. Take it out.

1055. Come back strong, yeah.

1056. Let's go.

1057. I thought I was going to impress you tonight.

1058. Thank you.

1059. I'm sorry.

1060. Make sure it's good.

1061. Anthony, call me.

1062. Table 21, table 23, pick up.

1063. If you two continue talking,

1064. we're going to get there.- Yes, sir.

1065. Good.

1066. My relationship withAnthony is still fractured.

1067. That's what's holding us back in the restaurant.

1068. But if he's been trying harder, I see it.

1069. So I'm willing to compromise.

1070. With Anthony supporting

1071. Frank in the kitchen—

1072. Anthony, table 10.

1073. Nice.

1074. Come on, guys.

1075. Bring it together over there.

1076. Beautiful.

1077. —the two brothers complete

1078. dinner service on a high.

1079. Wow.

1080. What a night.

1081. Yeah. Good and bad.

1082. Trust me, mostly good.

1083. Think back to my first day here.

1084. I saw a family in turmoiland a chef that was sitting

1085. down in the kitchen depressed.

1086. But tonight I saw a family come together

1087. and pull off a strong service.

1088. Frank, you proved to me tonightthat you can run a kitchen.

1089. The way you handled the pressure was phenomenal.

1090. Yes.

1091. I feel grateful beyond words for Frankie

1092. to hear Gordon say that you can do this 100%,

1093. it just means so muchbecause he deserves this.

1094. We can't say thank you enough.

1095. And Frank, keep that chef's jacket on,

1096. keep the attitude with it, and never sit

1097. down in a kitchen ever again.

1098. I'm rooting for your success.

1099. I'm real excited for the future.

1100. My goal now is to keep the passion going.

1101. This is a new day for Davide, and for me.

1102. Good night, guys.

1103. Good luck.

1104. Good luck, good luck, goodluck, and more importantly,

1105. just stay calm.

1106. That's it.

1107. Just stay calm.

1108. There's a passionate man inthere with a lot to give.

1109. Don't stop.

1110. And crack a smile from time to time, yeah?

1111. I will.

1112. Take care, my bro.

1113. There's no words todescribe what I'm feeling now.

1114. It's overwhelming.

1115. Totally overwhelming.

1116. Good night, chef.

1117. Good night.

1118. Thank you.

1119. For the last 10 years, Bostonhas seemed to ignore Davide.

1120. But now with a huge turn aroundwith the food and the staff,

1121. it's got every right toreturn to its former glory.

1122. My god, people think I've got a funny accent.

1123. Geez.

1124. In the weeks thatfollowed, Frank's rediscovered

1125. passion for cooking flourished.

1126. He's back in love with food.

1127. I want to make my self proud, my family crowd,

1128. and Chief Ramsay proud.

1129. And the city ofBoston is reaping the benefits.

1130. What do you think?

1131. Oh, it's very good.

1132. As for his brother Anthony,

1133. he too has made a comeback.

1134. Very nice to see you.

1135. He is clearlycommitted to the restaurant.

1136. And more importantly, to his brother.

1137. Next time on "Kitchen Nightmares,"

1138. Chef Ramsay finds anowner in complete denial.

1139. That was embarrassing.

1140. You're full of shit.

1141. This hotheaded woman battles

1142. him every step of the way.

1143. And Chef Ramsay get throughto the stubborn owner?

1144. You stuck up, precious little bitch.

1145. Or is she so delusional—

1146. Blame me all you want.

1147. - You're insane. - I'm insane?

1148. You're insane.

1149. —that she chasesher one last hope out the door.

1150. Get the fuck out of my restaurant, please.

1151. Not now, guys, please.

1152. Get ready for the most shocking "Kitchen

1153. Nightmares" of the season.