Kitchen Nightmares 4x5

1. Tonight on Kitchen Nightmares—

2. What in the are we doing?

3. Gordon heads to the town of Beaver, Pennsylvania,

4. and finds a brother and sister at war.

5. What's the problem with the restaurant?

6. He is.

7. And while they play the blame game—

8. He points the finger at me.

9. It's always my fault.

10. —they are quickly destroying

11. their father's restaurant.

12. I'm here every day.

13. You're not here every day.

14. To make matters worse, the dad

15. is completely unaware of how bad the problems really are.

16. Those two need to know how bad they've become.

17. The dining room is filthy.

18. Disgusting.

19. The food is repulsive.

20. Looks like curdled milk.

21. And the kitchen is a health hazard.

22. See the mold round the sides?

23. You're serving rotten food!

24. It's clear that this brother and sister

25. are more focused on their anger and resentment

26. toward each other—

27. Does your dad know that you are this bad?

28. —than running their father's restaurant.

29. You should be ashamed!

30. Tonight—

31. Oh my God.

32. You disgusting pigs.

33. —get ready for the one Kitchen Nightmares—

34. I am not going to continue that.

35. —where it could all come crashing down—

36. I'm stopping you looking more stupid.

37. —before it even starts.

38. Shut this down.

39. What is that?

40. You're serving rotten food!

41. It hasn't killed them.

42. Then wake up!

43. You wake up!

44. Shut the place down.

45. Get out of here!

46. That is amazing!

47. Thank you, sir.

48. Beaver, Pennsylvania.

49. An upper middle class suburban community

50. located 28 miles outside Pittsburgh and home

51. to Levanti's Italian restaurant opened

52. in 1998 by Dino Fratangeli.

53. Hello.

54. After graduating college,

55. Dino wanted to open a restaurant.

56. - How is it here? - It's good.

57. And with his father Tony

58. investing his life savings, Dino's dream came true.

59. Could you start and get orders?

60. When we opened, there wasn't much down here,

61. and the town had a need for a restaurant.

62. Cajun chicken and broccoli.

63. And I was a little overwhelmed

64. with how much business we had.

65. The fun hasn't begun yet.

66. So I asked my sister to come in and help me out.

67. OK, there's eight of you?

68. - Seven. - Seven of you?

69. At the time, I had a flower shop.

70. I was a florist.

71. But I felt like I needed to help Dino,

72. so I sold my flower shop and came to work here at Levanti's.

73. Enjoy.

74. We'll be right with you.

75. Everything was going fine, and then, unfortunately, we

76. got competition.

77. That changed everything.

78. How many tables do you usually have?

79. Two. - That's it?

80. Mm-hmm.

81. People just aren't coming to Levanti's anymore.

82. The real reason the restaurant is failing

83. is because of Tina and Dino.

84. Janay, what's our special tonight?

85. Pasta spinacci.

86. That's our special all the time.

87. Dino has absolutely no clue what he's doing in the kitchen.

88. I'm going to have put it on top.

89. Are you kidding?

90. I'm gonna let you do this.

91. The quality of the food is gross.

92. It's definitely chewy. Like rubber.

93. When are we opening, guys?

94. Tina, I would replace her with a manager

95. who knew what she was doing.

96. Are you kidding me?

97. She's a disaster.

98. I can't figure it out.

99. One of most frustrating things is

100. just the fact that Tina and Dino cannot function together.

101. It's just so simple. Simple.

102. A big sister doesn't like to listen to her little brother

103. very often.

104. Our communication's a one way street.

105. You've done nothing that I've asked

106. you to do as a general manager.

107. No, that's not true.

108. He points the finger at me for everything.

109. It's always my fault. Dino.

110. Dino.

111. All right.

112. All right.

113. Dino and my relationship got worse.

114. And Dino walked away for about a year and a half

115. and left the whole business on my shoulders.

116. This is too hard in the middle.

117. And then tried to come back.

118. It just kept declining.

119. Our situation's pretty desperate.

120. Right now we owe $1,200.

121. Do they have a 10 day grace period?

122. No.

123. They're not even being patient anymore.

124. I put so much money inside this restaurant.

125. If this restaurant closes, I'll be out a quarter

126. of a million dollars.

127. Just don't know what happened.

128. I feel really bad for Tony

129. because I don't think that he really

130. even knows like how bad it is.

131. Tina and Dino are basically throwing his money away.

132. This place Please a disaster.

133. Honestly, if Chef Ramsay was not coming,

134. I would give it six months to live, or just board it up.

135. Nice area.

136. As Chef Ramsay makes the short drive in from

137. the Pittsburgh airport, he takes one more

138. look at the video message that convinced

139. him to come to Levanti's.

140. I'm calling out for help.

141. My brother have battled for 14 years with a lot

142. of bitter arguments over this.

143. And hopefully you can help

144. us to get our restaurant back.

145. I really need your help.

146. Wow.

147. Hello.

148. Hello, how are you?

149. I know you. I recognize you.

150. How are you? - Nice to meet you, Chef.

151. Likewise. Good to see you.

152. It's a pleasure.

153. Thank you for that message.

154. I didn't realize things were that bad, but—

155. - Yes. - Personally, how are you doing?

156. I'm OK.

157. OK. You're sure?

158. I'm ready for your help.

159. OK.

160. And where's brother?

161. Where is he?

162. Probably in the back.

163. OK, let's sit down.

164. Have a chat, shall we?

165. Please.

166. Making that phone call for Chef Ramsay

167. was just my last hope.

168. I just really need the help.

169. Hey. How are you?

170. Dino. Dino.

171. Good to see you.

172. Take a seat.

173. Right.

174. Good to see you both.

175. Good to see you.

176. Give me a little insight behind the scenes.

177. When did you open?

178. We opened in 1998.

179. Right.

180. I had just graduated college,

181. and I was kind of trying to find my way in life.

182. And me and my father kind of got together.

183. And he was my financial backer.

184. So dad bought the restaurant for you?

185. Yes. Wow.

186. So you started business together?

187. Actually, he wanted to start the business

188. and asked me to come along with him.

189. At the time, I had a flower shop.

190. So why would you leave the flower shop?

191. I thought I needed to help, you know?

192. I felt it was the right thing.

193. So you've given up a lot to keep this business afloat.

194. Yes.

195. And where does your father sit in this?

196. Throughout the years, he's put his money into it.

197. How much longer can your father support it financially?

198. I don't think—

199. Not much longer at all.

200. Not much longer.

201. No.

202. What's the problem with the restaurant?

203. He is.

204. That's insane. No.

205. That is insane.

206. That's the truth.

207. Who's in charge here?

208. He says he is.

209. Right.

210. But I'm here more often than he is.

211. Oh really?

212. I wouldn't say that she's here more than me.

213. Chef, I've been here double probably what she's been here.

214. No.

215. You left me here.

216. There's a reason why I left.

217. Oh, you left the restaurant?

218. I took my time away from the restaurant for a couple years.

219. A couple of years?

220. The situation between me and her

221. just started really dissolving.

222. And I kind of decided to take a little hiatus.

223. And why would you take time out?

224. I left because I didn't want to lose my sister

225. forever because I was getting to that point

226. that I would hate her.

227. But— and Tina, give me an insight to what

228. happened when Dino left.

229. What happened to the restaurant?

230. I mean, I was here as much as I needed to be.

231. How many hours a week?

232. Can you answer that?

233. When she says she was here all the time,

234. it was 25 hours a week. No.

235. I'm here.

236. You're not here.

237. When was last night you worked—

238. It doesn't matter. I'm here—

239. —in the last two months? When was the last evening?

240. 9:00 the morning till 4:00 in the afternoon.

241. You're not here til 4:00.

242. OK, can't you—

243. You're here til 1:00.

244. I'm here every day.

245. No, you're not here every day.

246. I'm here every—

247. Just in the last six months you've been here every day,

248. Dino.

249. And I was here every day and lived here for 10 years.

250. You cannot open the restaurant without me.

251. The truth, right?

252. Probably could.

253. I mean, I did in the beginning.

254. I just haven't done it for several years.

255. Chef, I've tried—

256. Chef, he stands back there in that doorway,

257. and he does this to me when I've been working, and calling me

258. at the same time.

259. In the same building?

260. In the same— right there.

261. Like, walk out and talk to me. How is that crazy?

262. I'm just trying to get a hold of you.

263. Now I'm dirty, and I don't like coming

264. out here with dirty clothes on.

265. There's a chef coat upstairs.

266. OK, so I'm going to run upstairs when I could just

267. motion to you to come back? That's just insanity.

268. - Yeah. - You hate me because of that?

269. I don't hate you for that.

270. That drives you crazy?

271. There there's a problem with something.

272. Maybe someone's table, maybe a question.

273. Yeah, I just think it's annoying—

274. I mean, do you want me to scream it across the room,

275. "Tina, can you come over here?"

276. No, don't scream.

277. I mean, seriously, you're upset at me because of that?

278. I can't understand why he won't walk in this dining room.

279. We don't even argue because we don't

280. talk long enough to argue.

281. Because you're not here.

282. Coming up—

283. Strange

284. —Chef Ramsay comes face

285. to face with some of the worst food he's ever seen.

286. Gross! And later—

287. What in the hell?

288. —an unbelievable kitchen investigation—

289. You're serving rotten food!

290. —threatens the future of Levanti's.

291. I am stopping the owners serving this disgusting mess.

292. Within minutes of arriving at Levanti's, Chef

293. Ramsay has witnessed how destructive this restaurant

294. has been on this brother and sister relationship.

295. Who's there? Follow me, sir.

296. Now it's time to find out if the food is

297. suffering as well.

298. - How are you?

299. How are you? - Good.

300. I'm Sam. Nice to meet you.

301. Sam, it's nice to you, likewise.

302. Good to see a happy smiling face once.

303. I met the owners earlier, and they

304. were down and in the dumps.

305. Are They always like that?

306. Yes.

307. That's an always.

308. OK, darling. Let's order.

309. OK.

310. Got to go for the stuffed banana peppers.

311. I've got to try that Italian stuffed fillet.

312. OK.

313. How do you like it done?

314. Medium rare, please.

315. OK. Carletta.

316. Where did that come from? That's our signature sauce.

317. Oh, who came up with that idea?

318. - Dino. - Dino?

319. Mm-hmm.

320. It came to him in a dream. - Oh, really?

321. Mm-hmm.

322. Our claim to fame came in a dream from someone

323. who knows nothing about food or how to prepare it.

324. Flipping heck, OK.

325. Got to go for the chicken carletta

326. because that's the sauce that was dreamt

327. up one night in his dream.

328. Absolutely.

329. Thank you very much.

330. Absolutely.

331. And it begins.

332. Don't sweat the chef.

333. Do what you guys normally do.

334. What is that?

335. Olive oil?

336. Do you mind if I have a little taste?

337. Oh, it's very watery.

338. Tastes like fine oil.

339. Excuse me, sir.

340. Is Tina nearby?

341. Absolutely

342. Please, thank you.

343. Wow, that's dreadful.

344. Tina, Chef Ramsay's asking for you at 43.

345. Oh, no.

346. Tina has been such a hands off manager for so many years

347. now that she's become so blase. - Yes sir?

348. What is that olive oil there?

349. Is that canola oil?

350. No, it's—

351. It's olive oil?

352. It's olive oil.

353. Is that the— is that what you're serving there?

354. It's that mix.

355. Look at that.

356. That smells awful.

357. Do you smell that?

358. What's in that? - I don't know.

359. When was the last time they were cleaned?

360. I don't know.

361. You're the front of house.

362. Just—

363. What a mess.

364. Is the bathroom nearby?

365. I'll just clean and wash my hands.

366. To the right.

367. What happened there?

368. What's that?

369. Tiramisu.

370. Oh my God.

371. Are they done every day?

372. Probably a couple weeks ago.

373. What, is that a fake tiramisu?

374. Like you— - No, it's—

375. That's a real— —tiramisu.

376. Oh, come on.

377. No, that's—

378. So that's just sat there from fresh you said two weeks?

379. No, probably three weeks ago.

380. That is longer than three weeks.

381. This stinks. - I'm sorry.

382. Oh my God.

383. Sam.

384. Yes.

385. How long have these desserts been sat here?

386. - A couple months. - A couple—

387. Couple months? - Couple of months.

388. You just told me three weeks.

389. No, I would say under a month.

390. It was a couple of months.

391. Do they stay out all night?

392. Yeah.

393. That is a health hazard.

394. Oh my God.

395. My boots.

396. I can't.

397. I can't do this.

398. OK.

399. Here's our stuffed fillet.

400. This is the stuffed fillet?

401. Yes.

402. Oh, excellent.

403. Thank you, darling.

404. You're welcome.

405. Wow.

406. What a mess.

407. I asked for med-rare, but it's raw.

408. It's almost like you got to stick

409. your knife in it to kill it.

410. I mean, the thing's still moving.

411. Sam.

412. I'm trying to cut into that.

413. I asked for med-rare, but it's like raw.

414. It's a little raw.

415. Is that steak frozen?

416. Probably.

417. Could you just check with the chef, please?

418. Yes.

419. What that steak frozen, he wants to know?

420. I don't— was this frozen?

421. Yeah.

422. Yeah.

423. OK, well, he said it's raw.

424. I don't know if I should laugh or cry.

425. Which one?

426. Oh, there's crumbs under there.

427. Why is everything so dirty here?

428. There's crap everywhere.

429. I mean, just crumbs and hairs.

430. Disgusting.

431. Tina?

432. Yes, sir.

433. How often is the restaurant cleaned?

434. I know you got your dates wrong with the dehydrated desserts.

435. We do our own cleaning.

436. You do your own cleaning.

437. I appreciate that.

438. That's not what I asked.

439. How often is the restaurant cleaned?

440. How often.

441. I can't answer.

442. You can't answer.

443. OK.

444. Who knows the answer to how often the restaurant's

445. cleaned if it's not you?

446. I should know that. You should know.

447. There we are.

448. You know, Dino always comes out smelling like a rose.

449. What's that noise like somebody's drilling?

450. It's the register.

451. Is it always like that?

452. - Yeah. - That noisy?

453. Yeah.

454. The phone's worse.

455. Oh, geez.

456. Ah.

457. Banana peppers.

458. Thank you.

459. Absolutely.

460. What is that?

461. Way too much cheese.

462. It's like congealed snot.

463. Snot Sam, is this what they'd normally be like?

464. Yes.

465. Yeah.

466. Yes.

467. Wow.

468. Strange.

469. Very, very strange.

470. What do you think?

471. Right now I'm confused.

472. I mean, I've never seen anything like it.

473. Never seen peppers stuffed like that.

474. What's happened?

475. Well, they're frozen.

476. They're frozen.

477. So when you put them in the microwave, and then

478. all that stuff comes out.

479. All that water comes out.

480. Yeah.

481. I feel like I'm eating donkey ..

482. Thank you, Sam. Wow.

483. Now we've gone from bad to bizarre.

484. Dino. - What?

485. You want to know what he said about these ones?

486. What did he say?

487. Feels like he's eating a donkey's pee pee.

488. Because since he knows you froze them,

489. all the crap comes out because there's

490. all that water in there.

491. This is starting to get absurd.

492. Sam, be respectful.

493. Be respectful.

494. Dino, this is Chef's chicken carletta.

495. All right.

496. I'm taking the carletta now.

497. Looking good.

498. Looking good.

499. Chicken carletta capellini.

500. This is the— OK, great.

501. That's the dream sauce.

502. This is the dream sauce?

503. Yes.

504. Mm.

505. How do you think?

506. What a mess.

507. How much garlic did he put in there?

508. I have no idea.

509. And the chicken.

510. Why is the chicken so hard?

511. It's like bullets.

512. Wow.

513. God help them.

514. Thank you, darling.

515. You're welcome.

516. Brought together in a dream.

517. Unfortunately, he didn't realize at the time he

518. was having a nightmare.

519. Oh my gosh.

520. Dino? - What?

521. He said, "How much garlic do you really put in this?"

522. And I said, "Who knows?"

523. And then he said, "Could you get the chicken any drier?"

524. The chicken any drier.

525. I disagree with what he had to say about my chicken carletta.

526. I prayed for months for guidance,

527. and my carletta sauce is inspired by God.

528. All right, come over guys.

529. And this is— - Mike Marker.

530. - Mike - Yes, sir.

531. Nate.

532. Nate.

533. I don't know where to start.

534. I'm lost for words.

535. But what I will say is I think this is the worst

536. Italian food I've ever eaten.

537. Where shall I start?

538. The stuffed banana peppers, they're full of water.

539. Frozen, microwaved, and there's some bizarre weird

540. canned sauce.

541. The chicken carletta.

542. The chicken was rubbery, shredded, chewed.

543. You didn't like the sauce?

544. It was gross.

545. It was garlicky.

546. There was just like something that shouldn't have been put

547. together in the first place.

548. Help me to understand the madness.

549. I got inspired by a higher power.

550. A higher power?

551. God.

552. God?

553. I mean that.

554. God made the sauce.

555. I mean, you can't all be there.

556. Can you guys go back to the kitchen

557. so I can have a word with the owners?

558. Dino, Tina, both of you come over.

559. When you can't even keep the place clean,

560. that sends the alarm bells ringing.

561. I think deep down inside, you don't care,

562. and you stopped caring.

563. - That's not true. - Really?

564. I do care.

565. Dino, talk to me.

566. I'm completely overwhelmed.

567. Dino, who are you talking to?

568. Any chance of looking me in the eyes?

569. Do you have a pair of bollocks? I'm over here.

570. I mean, I'll go stand there, but just talk to me.

571. What is the proper way to keep the front end of the house

572. of the restaurant clean?

573. Oh come on, Dino.

574. On you embarrassed?

575. Does your dad know that you are this bad?

576. Take your father out the equation, and you're ..

577. We can't go on like this.

578. We need help.

579. I don't think he's coming back.

580. I don't think he is.

581. After a very frightening first few hours,

582. Chef Ramsay tracks down the man responsible

583. for funding Levanti's—

584. Tony, how are you?

585. Good, Chef.

586. —Dino and Tina's father, Tony.

587. I'm lost for words.

588. I walked in there, and the first thing that hit me

589. was the animosity.

590. And I'm nervous because I don't know if I can help,

591. because those two don't care. - OK.

592. But if it wasn't for your continued financial support,

593. this business wouldn't survive.

594. We were doing real good up til about four or five years ago.

595. I kind of blame the economy more than anything, you know?

596. It's not the economy that's affecting your restaurant now.

597. That's not the economy.

598. Well, that's what they tell me, anyway.

599. Yeah.

600. Maybe they tell you that so you can keep funding it.

601. Yeah, right. Right.

602. How much does the business owe you?

603. Over $200,000.

604. $200,000.

605. Just down to nothing almost, you know?

606. Must be heartbreaking.

607. Yeah, I fight with my wife too, and she start crying,

608. you know, stuff like that.

609. She's been upset about it.

610. She says just close it up.

611. She's telling me "Close up.

612. I don't want to hear this no more."

613. I'm really sorry.

614. I'm here for you.

615. I'm going to get changed, and I'll be in there tonight.

616. Thank you very much. Thank you.

617. Thank you, Tony.

618. All right, guys. Ready?

619. All right.

620. Let's get this crap on the road.

621. As Chef Ramsay's first observation

622. of the dinner service begins—

623. Zucchini parm and a big rigatoni.

624. —he has made sure that he

625. is not the only one watching Dino and Tina's performance.

626. Tony, how are you?

627. Their father Tony is in the kitchen

628. for the first time in several months.

629. So this is the line, right?

630. Yes.

631. Yes, sir.

632. How old is that stove?

633. like 50 years old, I'm assuming.

634. The burners I have lit are the only burners that work.

635. - These don't work at all. - The other one's don't work?

636. No. Are you kidding me?

637. No.

638. If you started with that, what chance have you got?

639. Dino, this slip is sold.

640. Who's idea?

641. Dino, what about my appetizers?

642. Is that for me?

643. No it's not.

644. Oh my gosh.

645. Dino, are you actually expediting?

646. I'm expediting.

647. All you're doing is lifting food

648. from that side of the kitchen and putting

649. it to that side of the kitchen.

650. I thought you were expediting.

651. I got to kind of ask Mike.

652. He's got enough to do.

653. Any of my food up?

654. That's— hold on, hon.

655. Hold on one second.

656. Wow.

657. That's yours, but I think these three are mine.

658. Despite the chaos in the kitchen,

659. the server's somehow manage to sort it out—

660. Pizza here.

661. —and food is making its way out to the diners.

662. Unfortunately, the speed of service

663. doesn't make up for the disappointing flavor.

664. It's very chewy and gummy.

665. It doesn't even look like meat.

666. This is Alfredo sauce.

667. Yes.

668. It's kind of chunky, it looks like.

669. If I could order something else instead.

670. I'll give you a menu, how's that?

671. - Thank you very much. - OK.

672. Dino, they think the Alfredo's lumpy.

673. What's wrong It, Dino?

674. I don't think he drained all of the—

675. What is that, Alfredo? It's Alfredo.

676. That's a disgrace.

677. OK, your chicken tastes like it's frozen, and unfrozen.

678. Oh no.

679. Can you please make me another one?

680. Guys, can you please look at my fettuccine sauce.

681. Look at that.

682. Are you serious?

683. Looks like curdled milk.

684. Are you kidding me?

685. No care, nothing, guys.

686. I mean, I just—

687. no wonder the food's coming back.

688. What in the hell? Is this the chicken?

689. Yeah.

690. Stop.

691. Stop.

692. Dino, urgently.

693. That's the chicken we've been serving all night there.

694. Why's it so wet?

695. Look how slimy it is.

696. Oh my god.

697. How old is that?

698. Oh my god.

699. Stop.

700. Stop, stop, stop, stop, stop!

701. Tony, two seconds.

702. Tina, you're part of this.

703. Walk in the are we doing?

704. How old is that?

705. I don't know.

706. Look at the color of the chicken.

707. Green and stinking.

708. Hold that.

709. What's this?

710. Cod.

711. In what?

712. We're serving that!

713. Excuse me.

714. Look at the way we work.

715. What is this?

716. What is this, anybody?

717. I have no idea.

718. You've got no idea.

719. And this?

720. How old's this?

721. Oh my god.

722. You disgusting pigs.

723. Look at that!

724. Yeah, it's fermented.

725. Just smell that.

726. Just smell that.

727. Come on, please.

728. You own it.

729. Ladies, we've been serving that.

730. See the mold round the sides?

731. - Oh my god. - Oh my gosh.

732. I thought was basil, oh my gosh.

733. No, that's not basil.

734. I wish it was basil.

735. How long does a sauce sit in the fridge

736. to get moldy around the top?

737. Quite a long time.

738. I didn't expect to see all this.

739. They're not doing the job they're supposed to be doing.

740. And these guys, they're going to have a rough time now.

741. Does the town of Beaver deserve this?

742. Absolutely not.

743. You should be ashamed.

744. Ashamed!

745. Now walk out there and apologize to your guests

746. and try and do something you've never done in 14 years.

747. Work together.

748. I'm not going out there.

749. Let's go. - Excuse me.

750. We appreciate you guys coming out here and trying out

751. our restaurant tonight, but we won't

752. be having any more service.

753. Chef Ramsay has shut us down for the evening.

754. hell.

755. Oh, guys.

756. Guys.

757. Thank you.

758. Dino, you're telling them that I'm shutting it down.

759. I was just—

760. I heard you.

761. I was standing behind the door.

762. Chef Ramsay did not shut this down.

763. I stopped the owners from serving food.

764. But I am not going to continue that,

765. because you don't realize right now, young man,

766. how bad you've become.

767. So I'm not shutting it down.

768. I'm just stopping you looking more stupid.

769. Did you honestly want to continue serving?

770. So you want to continue?

771. You want to continue serving?

772. Ladies and gentlemen, could I just have

773. your attention for 30 seconds?

774. Oh gosh, he has it in his hand.

775. Oh my gosh.

776. After Chef Ramsay discovered rotten chicken—

777. Look how slimy it is!

778. —and moldy sauce—

779. You disgusting pigs.

780. —Dino and Tina blame the shutdown

781. of the restaurant on—

782. Chef Ramsay has shut us down.

783. Dino, you're telling them that I'm shutting it down.

784. And now, Chef Ramsay is determined to give

785. a more accurate explanation.

786. Ladies and gentlemen, can I just have

787. your attention for 30 seconds?

788. First of all, my apologies, but I'm not going to BS anybody.

789. I am not shutting this restaurant down.

790. I am stopping the owners serving this disgusting mess.

791. From chicken that's already slimed, off, gone,

792. to disgusting basil that was never fresh, to a tomato sauce

793. that's actually caked in mold.

794. I am not going to sit here and play party to that.

795. And whilst I am totally appreciative for you leaving

796. your homes to come here tonight for dinner,

797. I've got too much respect for you and too much

798. respect for the industry.

799. I am not going to be party to this any longer.

800. My sincere apologies.

801. OK, well, that was embarrassing.

802. Well, what do we do?

803. I've called everything.

804. Can't believe this.

805. I'm very, very pissed off right now.

806. It's embarrassing.

807. It's embarrassing.

808. No wonder they complain out there.

809. Now I know exactly why this place wasn't making any money.

810. Hi.

811. I'm embarrassed.

812. I'm sorry.

813. Absolutely embarrassed.

814. Listen, I am so fricking sorry.

815. Let me tell you.

816. But those two need to know how bad they've become.

817. I'm not going to continue serving food like that.

818. I don't blame you.

819. I don't want people to eat it.

820. And I didn't come here for that.

821. No.

822. I wouldn't want to eat that either, you know?

823. I see what's going on, and I'm sick of them.

824. These kids got a lot of work to do.

825. They've given up.

826. I worked my ass off all my life.

827. Two jobs.

828. Hey, listen.

829. I'm here for you.

830. I'm going to do everything I can to get

831. this business turned around.

832. But I need you.

833. OK?

834. You got me.

835. I'm going to get involved.

836. I'm not going to make it easy for nobody.

837. OK.

838. Thank you very much.

839. While Chef Ramsay is disappointed

840. with Dino and Tina, he remains in the town of Beaver

841. to support Tony—

842. Hi, Tony.

843. —who has been blindsided by his children's

844. lack of commitment.

845. OK.

846. This is going to be the most important

847. meeting with your son and daughter

848. since you've opened that business.

849. They need to fight for their jobs

850. and need to understand you are the boss.

851. Yeah? - OK.

852. You ready?

853. Good.

854. Tough love.

855. My kids better change.

856. I will close the restaurant, and they both going to be out.

857. Truthfully, I don't think both of you

858. know how easy you've had it.

859. You're fighting against each other, as opposed

860. to fighting for the future of the business.

861. I gave you a chance, both of youse.

862. You guys never did what you're supposed to do, you know?

863. Both of you've got to stop arguing.

864. Otherwise, you're not going to get

865. nothing out of that business.

866. I'll sell the building, I'll close it up,

867. and youse are not going to get nothing out of it.

868. I've got to be dead for you to get anything.

869. Well, dad, I'm sorry for letting you down.

870. And I promise, and I will make you proud.

871. I want you guys to work hard.

872. I will work and do whatever necessary to get

873. our restaurant going again.

874. I— first, let me just apologize, dad,

875. for everything that we've been through for the last couple

876. of years.

877. I thought I knew what problems we had,

878. and I had no idea that I didn't know.

879. And if you give me another opportunity,

880. I promise you from the bottom of my heart

881. that I'm 100% committed.

882. Well, you show me then.

883. I'm giving you guys a chance.

884. You guys better work together.

885. You now roll up your sleeves more than ever before.

886. Because tomorrow, we are relaunching

887. your father's restaurant.

888. And I want to see both of you ready to work.

889. My team, alongside the research I've been doing,

890. we've been looking at what's not available in Beaver county.

891. And based on that research, and Italy, Levanti's

892. needs a dramatic change.

893. Levanti's is going to become an American bistro.

894. I'll see bright and early in the morning.

895. - Thank you, Chef. - See you in the morning.

896. Thank you. Thank you so—

897. See you in the morning.

898. Get ready for change.

899. Thank you, Chef.

900. I agree with Chef Ramsay.

901. Things needed to change, and I think all of us

902. are extremely excited about the new Levanti's bistro.

903. Coming up—

904. You guys are starting to make me look like an idiot.

905. It's a relaunch night filled with drama—

906. You're falling behind!

907. —and emotion.

908. You screw up, this is going to be the end.

909. It's not only Dino and Tina's last chance—

910. I'm confused.

911. —it's the restaurant's as well.

912. Oh, come on, guys.

913. Wake up a little bit.

914. Faced with a restaurant that hasn't been

915. touched in 15 years, Chef Ramsay and his team

916. have their hands full as they transform

917. Levanti's from an Italian restaurant

918. into a modern American bistro.

919. Right.

920. Good morning.

921. Good morning, Chef. - How are we?

922. Good.

923. We're good.

924. Are you ready to see a stunning new restaurant?

925. Yes!

926. OK, take off your blindfolds.

927. Holy Holy maceral!

928. Welcome to the new Levanti's,

929. your American bistro!

930. Oh my gosh.

931. Oh my gosh!

932. It's awesome.

933. Oh, wow.

934. Wow!

935. Gone are those dark and dreary walls.

936. Take a look how new and modern, how appealing it is.

937. This is awesome!

938. We got rid of those horrendous, filthy booths,

939. replaced them with new chairs, new table tops, and a brand

940. new central seating area.

941. Beautiful, thank you so much.

942. I haven't smiled in here for a long time,

943. and I can't seem to stop.

944. I'm so happy.

945. Thank you so much, Chef.

946. Now, one more thing.

947. During my first meal, I couldn't even concentrate on my food.

948. It sounded like a construction site with this thing

949. hammering around.

950. —shaking away.

951. So I'd like to introduce you to a stunning POS system.

952. - Oh my gosh! - Yay!

953. That's so cool!

954. From POS Lavu and server hardware.

955. It is easy to use.

956. It's wireless, and it can be operated

957. anywhere in this building.

958. Get out!

959. This is the cutting edge of POS systems

960. that will truly help in terms of purchasing, your fixed

961. costs, and your profits.

962. That's cool. Oh, yes!

963. That's cool.

964. We're going to have a new beginning.

965. And this is just awesome.

966. I told you day one that I'm here to support you.

967. So I have found you two consultants,

968. and they run two very successful restaurants.

969. One of them is listed in the top 25 restaurants in Pittsburgh.

970. Avenue B.

971. Whoa.

972. I'd like to introduce you

973. to the chef, Chris Bonfili, and his wife,

974. general manager Jen Bonfili.

975. Chris, how are you, sir? - I'm doing well.

976. Good to see. Are you well?

977. - Yeah, I am. - Jen, how are you, my darling?

978. Welcome. Good to see you.

979. Chris is going to orchestrate with the kitchen,

980. and Jen is going to help set up the dining room.

981. We're happy to come in and just do what

982. we do and make awesome food.

983. So that's what we're all about.

984. They are here on a consultant basis,

985. so you need to listen, and take that level of expertise,

986. and put it into this restaurant, and pass that knowledge down

987. to your team.

988. Tony, Dino.

989. Tina, I've got one more little surprise for you guys.

990. Come with me.

991. Thank you.

992. Welcome to your new kitchen!

993. Wow!

994. Wow!

995. Look at this thing!

996. First of all, when I arrived, this kitchen was so

997. dilapidated, I wouldn't even attempt to cook anything

998. from there, let me tell you.

999. So I made some rather urgent calls to my friends

1000. at CuliQuip, and I asked them to put together

1001. a line of brand new equipment.

1002. Let's start off with an amazing energy efficient Vulcan six

1003. burner range.

1004. Top of the line.

1005. Wow.

1006. When I say top the range,

1007. I'm talking top of the range.

1008. It has a griddle top.

1009. Underneath that, it has a broiler.

1010. Underneath that, it has two ovens.

1011. Next to that, you've got two basket fryer from Pitco.

1012. Opposite that, an amazing brand new steam table

1013. from Eagle Group.

1014. And then this, for me, is the Rolls-Royce.

1015. A state of the art Blodget brushed stainless steel

1016. convection oven.

1017. This Blodget's holds five baking trays.

1018. It's amazing, Chef.

1019. You You now have all the tools to run this

1020. as a successful restaurant.

1021. Let me tell you, there's no excuse.

1022. Now that Levanti's has been

1023. converted into a contemporary American bistro—

1024. Excellent.

1025. Come through, please.

1026. —Chef Ramsay continues his plan

1027. by introducing a brand new menu to match.

1028. We're cooking American classics.

1029. Looks good.

1030. Looks beautiful.

1031. Let's start off with the corn bisque.

1032. Sweet corn, seasoned, and served

1033. with little fritters. - Awesome.

1034. Next to that, we've got mussels

1035. done with pancetta schlots, garlic, white wine, butter.

1036. Classic. Entrees.

1037. Starting of with a brazed lamb shank.

1038. Brazed with vegetables, red wine,

1039. and a really nice lamb stock.

1040. And that will just fall off the bone.

1041. Yeah?

1042. It's tremendous.

1043. And then finally, pan-seared salmon

1044. with barl and pancetta with fresh herbs.

1045. Nobody has a menu like this locally.

1046. Now you can stand out from the competition.

1047. I think everything looks so good.

1048. Good. Anybody hungry?

1049. Yes. Good.

1050. Get some knife and forks.

1051. Dig in.

1052. - Oh My God.

1053. That is good.

1054. It is delicious, amazing food.

1055. Amazing.

1056. I think we can compete now.

1057. Amazing.

1058. I want to eat it all.

1059. I just love it.

1060. It's good.

1061. It's relaunch night at Levanti's.

1062. But before they open for business,

1063. Tony has a little business of his own.

1064. Tonight, you've got to promise me

1065. that you guys are going to work hard and make this happen.

1066. I'm tired of giving to you guys.

1067. Giving you, giving you.

1068. You guys gonna give back to me.

1069. Believe me, I understand.

1070. You don't have to tell me again, dad.

1071. Committed, I promise.

1072. OK, show it to me.

1073. Because I'll tell you what.

1074. If you guys don't—

1075. you screw up, this is going to be the end.

1076. You understand?

1077. Got it.

1078. We're on it.

1079. So much pressure this evening, but I meant what I said.

1080. I'm going to work hard and earn his trust back.

1081. I'm gonna be watching you guys.

1082. With the pressure clearly on,

1083. Levanti's opens its doors to the town of Beaver, Pennsylvania,

1084. for the first time as an American bistro.

1085. Good evening, folks.

1086. Welcome!

1087. Follow me, please.

1088. I'll have the New York strip.

1089. Wow, that's really high tech.

1090. Heck, yeah!

1091. We aren't playing around anymore!

1092. With Chris guiding Dino in the kitchen—

1093. Crab cake, dip.

1094. Crab is in our hands right now.

1095. Selling you two dip.

1096. —and Jan working with Tina in the dining room—

1097. You could always cap the end of that porta.

1098. —the relaunch is off to a smooth start.

1099. Wow!

1100. I can't believe this is the same place.

1101. What's this?

1102. I'm confused.

1103. I don't have the slip.

1104. Check's on the printer, chef.

1105. Check on the printer.

1106. Got a stack of jacks up there. Yeah, I know.

1107. I got to get—

1108. I have a stack right here.

1109. I've just called right now.

1110. Calling two lamb, salmon.

1111. Table number, please.

1112. Sorry, table number 51.

1113. Thank you.

1114. Dino is pretty rough around the pass.

1115. He's pretty timid.

1116. I think he's not so sure of himself.

1117. He's having a hard time kind of grabbing the reins

1118. and getting after it.

1119. Come on, Dinner get on top of it.

1120. Don't work three or four tables at once.

1121. You're getting confused with the tickets.

1122. Look at me. - Yeah.

1123. You're falling behind. Get on top of it please.

1124. We're in now. Let's go.

1125. Can I get a time on tablet 1, please?

1126. 71, appetizer.

1127. How much longer for table 3?

1128. They've been waiting a really long time.

1129. Did I already give that to you?

1130. Are you kidding me?

1131. Dino needs to get his stuff together,

1132. or else we're going to be an embarrassment once

1133. again to the entire community.

1134. Yeah, no, we're in now.

1135. Let's go.

1136. I've got this table 43 been waiting

1137. here over an hour for food.

1138. 43.

1139. Hey, Dino, 43. What's going on?

1140. They've been here for an hour!

1141. Table 43.

1142. I feel like we've sold that.

1143. I really hope that Dino catches on quick.

1144. Because if you screw up the first time,

1145. I'll give you the second chance.

1146. You screw up the second chance, you're done with me.

1147. OK, look. Stop, Dino.

1148. Fire, caesar. - Stop.

1149. 43 has not gone out.

1150. Oh, guys.

1151. It's an hour into the relaunch of Levanti's, and Dino

1152. has lost control of the kitchen.

1153. Table 43.

1154. I feel like we sold that.

1155. Stop, Dino. Fire, Caesar.

1156. Stop.

1157. 43 has not gone out.

1158. Dino, junk the tickets.

1159. OK?

1160. Junk the tickets? What?

1161. We were gonna handle that one first.

1162. Chris, can you stop what you're doing?

1163. Five minutes.

1164. Julia by the sides.

1165. Dino, wake up a little bit.

1166. You need to own it.

1167. Let's go.

1168. If I'm waiting on a burger medium

1169. to sell, then my next order I'm looking for—

1170. This is say—

1171. —salmon mid-well, burger mid-well.

1172. I realized tonight how much I do need Chris's help.

1173. I have a mountain of learning ahead of me.

1174. It's just going to take a little bit of time for me.

1175. Table three, yes, burger.

1176. Hallelujah.

1177. Check sold.

1178. - A burger. - Thank you.

1179. You're welcome.

1180. I'll come back and check on you.

1181. Enjoy.

1182. Sparring Table 4, mussels,

1183. Dino has a ton to learn at this point,

1184. but he has an awesome opportunity here.

1185. And he's the one that has to make it happen.

1186. Hey!

1187. That's it.

1188. This is all sold.

1189. You'll be back?

1190. We'll be here.

1191. Well done.

1192. Levanti's is back on the map.

1193. Big time, yes?

1194. This gorgeous town loved the American bistro.

1195. Did you hear the feedback from the foods?

1196. I didn't have a single complaint tonight.

1197. Tina, did a great job.

1198. Thank you, Chef.

1199. Dino, tonight, you had a first grasp of what it's

1200. really like running the fort.

1201. Yeah, I did.

1202. And tonight, Chris and Jen ran your restaurant.

1203. You've got to stick with it.

1204. You've got to listen to them.

1205. A big thank you to them both because I

1206. thought you did an amazing job.

1207. Thank you very much.

1208. Well done.

1209. Goodnight, guys.

1210. Good job.

1211. Tony, two minutes.

1212. Listen.

1213. That was a tough day.

1214. I had such a good time.

1215. You did?

1216. Yes.

1217. Everybody loved it.

1218. And it's good to see you smiling.

1219. You have a town now that is in love with your restaurant

1220. again.

1221. You can walk out those doors and hold your head up high.

1222. I can't thank you enough.

1223. You're a special father, let me tell you.

1224. There's not many about.

1225. Take care, Captain.

1226. - Thank you. - Yeah.

1227. Good to see you.

1228. Love to the family.

1229. OK.

1230. I'm gonna listen to you.

1231. Goodnight.

1232. Goodnight.

1233. Take care.

1234. When I came to Beaver, Pennsylvania,

1235. I had no idea that this would be one of the biggest Kitchen

1236. Nightmare transformations ever.

1237. But there are still two very big question marks remain.

1238. One's Dino, and the second one's Tina.

1239. Will they finally step up and satisfy not just their father,

1240. but their customers too?

1241. This is a very close knit town, and I guess we'll just

1242. have to leave it to Beaver.

1243. Wow.

1244. In the weeks that followed—

1245. Have table 1 today.

1246. Good evening.

1247. How you doing?

1248. —Chris and Jen continued their training

1249. of Dino and Tina.

1250. They need to see you hustling too.

1251. They're going to hustle as much as you hustle.

1252. And with brother and sister working well together—

1253. How's everything going?

1254. It's going OK.

1255. I was coming to check on you.

1256. —Tony can rest a bit easier

1257. knowing that his children are in control,

1258. and that the future of Levanti's looks bright.

1259. All right.

1260. Let's do it.