Kitchen Nightmares 6x2

1. For the last several years,

2. Chef Ramsay has traveled all across America—

3. You are in denial.

4. Oh.

5. —and encountered some memorable owners—

6. Wake up!

7. You wake up!

8. —one being more stubborn—

9. I'm telling you one last time.

10. —than the next.

11. It was fresh to the day.

12. They're not crap, and they're delicious.

13. Why don't you get the fuck out of my restaurant.

14. - Want me to go? - I would love you to go.

15. But tonight on Kitchen Nightmares—

16. Are you nuts?

17. Completely.

18. —at an Italian restaurant in Denver—

19. Denver's best pizza.

20. There's a huge mistake on the awning.

21. —Chef Ramsay faces off against the most

22. stubborn owner he has ever met.

23. What the hell are you guys doing?

24. Pete is clearly living in the past,

25. clinging to positive reviews from 20 years ago.

26. We are not in 1985, Pete.

27. His wife, Paulette, and son, Josh,

28. have fought a losing battle— - Pete.

29. Get lost.

30. —trying to get through to him.

31. But Pete simply refuses to listen to them—

32. Damn it.

33. Don't.

34. —or anyone else—

35. Just shut up.

36. —including Chef Ramsay.

37. You're sinking.

38. Oh no, I'm not.

39. The food is absolutely appalling.

40. Have you any idea how bad that tasted?

41. The portions are enormous.

42. It looks like a giant diaper stuffed with meatballs.

43. It seems the only thing bigger than Pete's ego—

44. Holy crap.

45. —is his pizza.

46. I'll let you take that in.

47. Tonight, Chef Ramsay pulls out all the stops—

48. We are now just going so far backwards.

49. —as he tries to save a restaurant—

50. You're in denial.

51. I am disagreeing with you.

52. —and a family as well.

53. Stop.

54. Stop!

55. What is that?

56. You're serving rotten food.

57. They're not crap, and they're delicious.

58. Then wake up!

59. You wake up!

60. Shut the place down.

61. Get out!

62. That is amazing.

63. That's embarrassing.

64. Oh, god!

65. Thank you so much.

66. Denver, Colorado, known as the Mile High City,

67. is home to almost 2,500 restaurants.

68. Located just seven miles from the city center

69. is Pantaleone's, opened in 1985 by Pete and his wife, Paulette.

70. I'm from an Island in Greece.

71. When I first got to the US, I was a chef in another place,

72. but I wanted to buy a place of my own,

73. because my pizza is the best in the whole world.

74. I'm Paulette.

75. Pete and I own this, and we're married.

76. When we first opened, we did have wonderful reviews.

77. We just got award, after award, after award.

78. My signature on the pizza is my crust.

79. Back in the '90s, it was busy.

80. But my grandfather thinks that he's still in the '90s.

81. I think my pizza is awesome.

82. Pete is stuck in a time warp.

83. I've done 200 people, man— come on— by myself.

84. That's a long time ago.

85. Kind of a slow lunch.

86. We used to be packed.

87. Now, we have no customers.

88. I cannot pinpoint the reason.

89. I've been telling Pete for years we need to change things,

90. but he doesn't listen.

91. I'm getting some bad feedback on your pizza.

92. Well, what— what do you want to do?

93. My food this not the problem.

94. My table's saying that it's too

95. soggy, too soft on the dough.

96. There's got to be something else.

97. Look at that.

98. It's nasty.

99. Pantaleone's has the worst pizza in Denver.

100. My grandpa's pizza is like a white wall tire.

101. That's disgusting.

102. God forbid, if you said anything about his pizza,

103. forget it.

104. He'll be like, eh, you don't know what you're talking about.

105. That's pretty bad.

106. Just shut up.

107. Your veggie pizzas, they're a little bit soggy.

108. OK, quit whining.

109. I want to change things about the place,

110. but my father shoots down every one of my ideas.

111. It's ridiculous, man.

112. This is your system. - Really?

113. Yeah, really.

114. Just shut up.

115. I feel frustrated, because I want to help my parents,

116. but there's only so much that I can do to help them.

117. The restaurant does put a tremendous amount

118. of stress on our family.

119. We are just making ends meet.

120. If it keeps up like this, I can see us

121. shutting down in a year or so.

122. If we don't get this restaurant going,

123. we're going to have to sell our home.

124. We're going to have to find jobs, and at our age,

125. that is not going to be easy.

126. We've got to make it work, or we got to get out of it.

127. That's it.

128. This restaurant has been my life for the last 28 years.

129. I've put everything in this place that I ever had.

130. If the restaurant fails, it will feel like my life was nothing.

131. Pantaleone's, wow.

132. Denver's best pizza.

133. That is a bold statement.

134. Hello. How are you?

135. - Hello. - Nice to see you.

136. - Hey, Chef. - I'm excited.

137. I'm excited too.

138. Denver's best pizza, that's a big statement.

139. First name is? - Paulette.

140. You are the owner?

141. Co-owner.

142. Co-owner.

143. With?

144. - Pete, wherever he is. - Pete.

145. Oh. - There he is.

146. - There he is. - Hello, Chef.

147. How are you, sir. Good to see you.

148. Whereabouts in Italy are you from?

149. I'm not Italian.

150. Who said that I am?

151. Greek.

152. Oh, Greek.

153. Got you now.

154. Who's this?

155. That's my son, Josh. - I'm Josh.

156. Josh, how are you, bud?

157. Pleasure. Good to see you.

158. - Nice to meet you. - Good.

159. Let's catch up with you and Pete.

160. - OK. - Yeah?

161. Where should we go?

162. - Right here is good. - Somewhere quiet.

163. Shall we? Nice to meet you.

164. Nice to meet you.

165. One thing about Pete that I struggle with

166. is his inability to change.

167. It has absolutely hindered things.

168. Um, so do you have the best pizza in Denver?

169. I do.

170. That's a bold statement.

171. Congratulations.

172. When did you receive that?

173. '85.

174. So you've had the best pizza in town since 1985.

175. That's incredible.

176. I think I do.

177. Well, actually, I don't think I do.

178. I know I do.

179. Where did you train?

180. In New York.

181. Now there is a city with great pizzas.

182. Yes.

183. Yeah, but mine is better.

184. Uh.

185. OK.

186. OK great.

187. And you opened in 1985.

188. March 10th of '85.

189. It was Monday we opened up.

190. You know your dates well for an old boy.

191. An old boy?

192. You know, an old boy isn't like a charming old man.

193. Right, how hands-on is this one?

194. Completely.

195. Completely. - Still?

196. Seven days a week?

197. No, we're closed two days.

198. You're closed two days a week.

199. Sunday and Monday I close—

200. Why do you close on Sunday?

201. Sunday?

202. Yeah.

203. Because I want to watch football.

204. Are you nuts?

205. Do you have any idea how many pizzas get ordered on a Sunday,

206. just in football season?

207. We did open on Sunday in '86.

208. Congratulations.

209. In '86.

210. So how has that affected the business, closed two

211. days a week, Sunday, Monday?

212. Nobody knows we're open.

213. I mean, we're closed in the afternoon.

214. The restaurant closes, seriously?

215. Because he has to have his nap.

216. He has to have his what?

217. Nap.

218. Siesta.

219. Sleep.

220. That's kind of a European thing, you know, the siesta deal.

221. The restaurant closes because Pete wants a nap?

222. Yeah, like they do in Greece.

223. In England too.

224. No, no, we don't close in the afternoon.

225. No, you don't do that. - No, no.

226. You do any delivery?

227. No.

228. Wow.

229. Yes.

230. Plus there's another problem.

231. The other things, you don't listen to anyone.

232. I mean, you don't listen to me.

233. It's like if he starts doing something one way,

234. you can't get him off of it.

235. She's a princess,

236. Mm-mm.

237. How old is Josh?

238. 33.

239. And he must be geared up now to take over the business

240. when you take a back seat somewhere.

241. Well, in terms of, what's the plan?

242. Is he the head chef now? - No.

243. No. He's still it.

244. As long as I'm in here, I am.

245. OK.

246. We're talking about pizzas, right?

247. Denver's best pizza.

248. What the heck you laughing about?

249. Well—

250. I'd expect Josh by now, literally,

251. five or six years at the helm.

252. Why can't you let go?

253. I don't know.

254. When do you think you're going to let go?

255. Who knows.

256. For the last two years, I've seen it on a downhill slide.

257. And now, like a Tuesday night, I might have two tables.

258. Two tables?

259. I've seen it with no tables.

260. Wow.

261. Nearly 30 years of business.

262. Have you put money away?

263. No.

264. No.

265. You can't retire? No.

266. We got into trouble.

267. We refinanced our home two or three times.

268. This is crazy.

269. Mm-hm.

270. That's what I feel like.

271. Wow.

272. So I'm going to get up to speed with the food.

273. I'm dying to taste that pizza.

274. I know it's late in the afternoon,

275. but are you going for a nap, or are you with us?

276. He's staying. - Oh, he's staying, OK.

277. He's staying today. - Just great.

278. OK, good.

279. I didn't know if it was old nap time.

280. Paulette always nags me.

281. She thinks she knows everything, which she doesn't.

282. How'd it go?

283. She didn't make me share one word.

284. Josh, come 'round, bud.

285. Let's catch up.

286. Because I've done it for 37 years,

287. I think I know what I'm doing.

288. I didn't realize things were that tough for Mom and Dad.

289. It's actually gotten to a point where

290. I'm embarrassed of the place.

291. Right.

292. I think change is the biggest problem.

293. You're happy with the pizzas?

294. Um, no.

295. Wow. So they're bad?

296. Oh, absolutely.

297. He sounds like a very stubborn man.

298. Yeah, I have a lot more ideas.

299. Has he started to pass the reigns over, or no?

300. - No, no. - Seriously?

301. No, no. Absolutely not.

302. Why is that?

303. I don't know what's going to make him, if ever.

304. It's always been, three more years, three more years.

305. It's crazy.

306. Yeah, it is.

307. It's been really crazy.

308. Coming up—

309. Holy crap.

310. That ridiculous?

311. —Chef Ramsey begins his research—

312. It's like the pizza that ate Denver.

313. —and discovers the biggest portions

314. he has seen in a long time.

315. That looks like a giant diaper.

316. Geez.

317. You won't believe how stubborn Pete really is—

318. It was the worst pizza in Denver.

319. I disagree with you on that.

320. —so stubborn—

321. I may even leave.

322. —that he may push his family

323. out of the restaurant for good.

324. OK, I'm out of here.

325. Clearly, this family is divided.

326. Wife, Paulette, and son, Josh, feel that the restaurant

327. is stuck in the past, while Pete feels there is absolutely

328. nothing wrong with his food.

329. It's time for Chef Ramsay to find out for himself.

330. - How are you, darling? - I'm good.

331. How are you? - So first name is?

332. Celestina.

333. Celestina, that's a beautiful name.

334. Now what do you think the problems

335. are with the restaurant?

336. There's a few different problems.

337. When it comes to Pete and Paulette,

338. they butt heads a lot on how things should be run.

339. She wants changes, and Pete wants things his way.

340. Wow.

341. Anyway, let me have quick look at the menu,

342. and— oh, there's another letter here.

343. "Everything is homemade.

344. We cook for you just like Mama did."

345. That's nice to know.

346. Darling, let's order.

347. OK.

348. I want to go for a sausage pizza, please.

349. OK.

350. A toasted meatball hero, and then Pete's Own Calzone.

351. And then I'll go for the linguine of clam as well.

352. - All righty. - Thank you, my darling.

353. No problem.

354. My god.

355. Look at the dining room.

356. I mean, it's got as much atmosphere in here

357. as it is in a hospital room.

358. I mean, it is sad.

359. Here's this, Pete.

360. Okey dokey.

361. OK.

362. I'm not nervous for Chef Ramsay to taste my food.

363. Well, let's put it this way, he's

364. going to go to heaven today.

365. How is it?

366. The meatball sandwich— meatballs,

367. I've had better cat food.

368. Oh shit, really?

369. Yeah.

370. I want to know where the fuck you were, eating cat food.

371. Long story.

372. Holy shit.

373. Paulette.

374. Yep.

375. What is that behind your head?

376. That's a hologram.

377. Freaking me out.

378. You know what, a lot of people are afraid that.

379. That's a clown.

380. Oh, god.

381. How long's that been up there?

382. Oh, probably about 15 years.

383. Whose idea was that? That is spooky.

384. That's mine.

385. Oh my god.

386. How's the calzone?

387. Close. Really?

388. No, it's done.

389. Get it out. - No, it's not.

390. I just checked it. Don't worry.

391. It's done.

392. Listen to me.

393. I just fucking checked it, like two seconds ago.

394. It's going to burn, Get it out.

395. - That's pretty bad. - That's disgusting.

396. That's disgusting.

397. Shut up, all of you.

398. Perfect, let's go.

399. The chef's calzone.

400. Yeehaw.

401. OK, here's Pete's Calzone.

402. Jesus.

403. Do I look like one of the Denver Broncos

404. that can eat this thing?

405. It looks huge.

406. Thank you, darling.

407. Look what he's doing with these portions.

408. I mean, they're hideous.

409. How much filling does he put in there?

410. Jesus.

411. Raw onion.

412. Paulette.

413. Yes.

414. Jesus.

415. How much is he putting in there?

416. Look at all that pepperoni.

417. I mean, the slices are still jammed together.

418. Yeah.

419. I've never seen a calzone so full.

420. I mean, the filling's cold.

421. That is hideous.

422. I don't like that either.

423. I've been wanting to take that calzone

424. and fling it like a Frisbee for about 20 years.

425. Pete, I got some critiques for you.

426. Huh?

427. Are you kidding me?

428. Listen to me, damn it.

429. Just shut up.

430. It's going to be a wake up call for Pete.

431. See, perfect.

432. I put my pizza up against anybody in the country,

433. not in Denver, Colorado, in the country.

434. That's how confident I am about my pizza.

435. Let's go, come on.

436. OK, here we go.

437. Here's your sausage pizza.

438. Holy crap.

439. Ain't that ridiculous?

440. It's like the pizza that ate Denver.

441. Yeah.

442. Shit.

443. OK, I'll let you take that in.

444. Thank you.

445. Man.

446. Oh my god.

447. Dripping in grease.

448. The oil with grease coming out of there.

449. The oil in there, look at the grease.

450. That's gross.

451. He said it's too greasy, just exactly what I feel.

452. Oh, shut up.

453. I don't want to hear it.

454. Honestly, the best pizza in Denver?

455. I mean, does that look like the best pizza?

456. Trust me, I can tell you, it doesn't taste good.

457. Celestina, the dough is so thick.

458. Why— I mean, it's just like a loaf of bread.

459. It's like a baguette in there.

460. Mm-mm.

461. That's our thin crust.

462. That's the thin crust?

463. Mm-hm.

464. Stop.

465. Wow, seriously?

466. Yeah, a lot of people get upset with me for that,

467. when they ask for the thin crust and I

468. bring them the thin crust.

469. Wow.

470. Did you touch that?

471. The dough is raw.

472. Oh, wow, it is.

473. Raw pastry.

474. My god, what a mess.

475. Darling, I'm done. All righty.

476. dreadful.

477. OK, I'll let him know.

478. Messy.

479. That is definitely not the best pizza in Denver,

480. let's get that right.

481. Hey, Pete, he wanted me to show you the dough.

482. What's wrong with that pizza?

483. He said the pizza was doughy on the inside and greasy.

484. It is doughy, look. Really?

485. I agree with him too.

486. Are you kidding me?

487. I don't know what the chef if talking about.

488. And a lot of people love it.

489. I do, I eat it.

490. Why don't you guys throw this away.

491. Leave it. I'm going to eat it.

492. Are you kidding me?

493. What?

494. That's disgusting.

495. I'm hungry.

496. I think Chef Ramsay's problem is that he hasn't

497. tasted a classic pizza before. Damn, it's good.

498. He's tasted all this fancy stuff, you know.

499. OK, here we go, the meatball hero.

500. Oh, Jesus.

501. The meatball hero.

502. Wow.

503. And how do you—

504. would you eat that?

505. I guess you approach that however you feel.

506. Wow.

507. Thank you my darling.

508. No problem.

509. Just visually, there's nothing hero looking about that.

510. God.

511. That's not anywhere near a hero sandwich.

512. That looks more like a Sloppy Joe.

513. It's bad.

514. It's all soggy there.

515. It's like eating a patch of soaking wet grass,

516. after a cow shat all over it.

517. You all done with that?

518. That is definitely not a hero, yeah, disgusting.

519. There's a typo error on the menu.

520. It's not hero, it's zero.

521. I'll let him know.

522. Please.

523. Do you want to hear Chef's response?

524. Yes.

525. Yes?

526. He said it's a zero, not a hero.

527. I don't believe this.

528. I have plenty of people that they love my meatball.

529. I am very proud of my meatballs, and

530. for Chef Ramsay to say it was a zero, it's very insulting.

531. Chef Ramsay has started sampling

532. the menu at Pantaleone's.

533. And while Pete claims his food is the best in Denver,

534. Chef Ramsay has discovered—

535. Holy crap.

536. —it's anything but, with gigantic portions,

537. greasy pizza, and tasteless dishes.

538. It's not hero, it's zero.

539. Josh, what are you doing, Josh?

540. Let the garlic roast.

541. Roast you.

542. Really?

543. I'm going to whack you over the head with this damn thing.

544. Let it get really hot before you put them in.

545. Is this the first time I've done this?

546. I don't agree at all with serving anything out of a can.

547. It's embarrassing.

548. I can tell you it tastes like shit.

549. Here.

550. OK, here's the linguine.

551. Wow, wow, wow.

552. Thank you.

553. No problem.

554. Mm, damn.

555. I mean, that is absolutely dreadful.

556. The seasoning, bland, like a plate of hospital food.

557. I mean, it's just unappetizing.

558. Look at that, excess water.

559. I mean, that is disgusting.

560. Meh.

561. How's it going?

562. It looks like Pete's pissed in my pasta.

563. That's bad.

564. Jesus Christ.

565. Oh, if you could see what he was doing right now/

566. Ugh.

567. Are you all done with that?

568. Yeah.

569. Thank you, darling.

570. No problem.

571. If that's not one of the worst urine samples

572. you could ever give.

573. How gross. - Thank you.

574. Horrible.

575. Hey, Joshua.

576. What'd he say?

577. He was very, very not happy with that.

578. There were a lot of comments.

579. It's ridiculous.

580. Right now, the only person in here that's happy

581. is that stupid fucking clown on the wall.

582. Meh.

583. That was bad.

584. You got to take it, man.

585. You got have to take it.

586. There's a reason this place isn't doing good right now.

587. Let's come 'round.

588. OK.

589. 37 years since I came in this country,

590. I been working the kitchens, and I know what I'm doing.

591. I don't know what to say.

592. My first time in Denver, and quite possibly one of the worst

593. experiences I've ever had.

594. First of all, the clams were dreadful.

595. I disagree with you on that.

596. Seriously?

597. Yes.

598. Have you any idea how bad that tasted?

599. It's how he's made it for years and years.

600. Were they canned?

601. Yeah, oh yeah.

602. What?

603. Why are you lying to me?

604. I'm not lying.

605. You mention on the menu that everything's fresh

606. and home made like Mama did.

607. It's always fresh made.

608. I don't think the ingredients are quite as fresh anymore.

609. And then, the big disaster.

610. My sausage pizza, it was dripping in grease.

611. The dough was so thick, parts of it were undercooked.

612. I disagree with you about my dough.

613. I think I have a great dough.

614. Really?

615. Yes.

616. This was a thin crust?

617. Yes, sir.

618. I mean, you need to go and get your eyes tested,

619. because that was not a thin crust.

620. I am disagreeing with you.

621. I have great pizza.

622. We are not in 1985, Pete.

623. Do you think that your father is serving

624. the best pizza in Denver?

625. Not anymore.

626. And do you think your husband is selling

627. the best pizza in Denver?

628. No, I don't.

629. You know, there's a huge mistake on the awning,

630. because I think you just cooked me the worst pizza in Denver.

631. I disagree with you on that.

632. Can I have two minutes on my own?

633. Would you mind?

634. Not at all.

635. Pete is extremely set in his ways,

636. but he's got to listen to somebody,

637. or we're not going to make it.

638. You know what, he needs this.

639. I know, and he's right on every damn thing he said.

640. He is right.

641. Pete, you're in denial.

642. That's the problem.

643. You cannot just continue going through this

644. system of failure that you're just—

645. you're not getting anywhere.

646. You're just going further and further backwards.

647. And it's not making anybody happy.

648. It's not giving your wife and your family a bit of freedom.

649. It's just feeding your ego.

650. I don't know what to say.

651. You're sinking.

652. You've taken everybody else on the boat with you.

653. No, I'm not.

654. The pizza is not good.

655. I'll still going to disagree with you.

656. I really will.

657. I'm sorry, but I am.

658. I need some fresh air.

659. OK, sir.

660. Fuck me.

661. Man.

662. I don't think I'm doing anything wrong.

663. Stubborn.

664. I've been doing this for 37 years.

665. Chef Ramsay was a kid when I first started cooking.

666. I should know a little bit more than he does.

667. He's right on everything he said.

668. Every fucking thing is he said is right.

669. The pizza even, I've been telling you.

670. Everything that he told you, I've been saying the same shit,

671. though. - What?

672. I said, pipe the crust down.

673. It's too fucking much.

674. Give me—

675. Fuck.

676. Does it take him to tell you that to actually listen,

677. or what?

678. It's ridiculous.

679. The food is shit.

680. It really is.

681. What, are you crying?

682. Why are you crying?

683. It's fucking frustrating.

684. I did the best I could over the years.

685. That's not good enough anymore.

686. I'm coming out for a minute.

687. I don't know.

688. You know what, I've realized that it was

689. like this for many, many years.

690. And I've been nagging, and screaming, and carrying on.

691. This place either changes, or you

692. lock the fucking doors and—

693. Oh, I'm done.

694. If you don't change and do what he says,

695. you'll never see me in this place again,

696. and I don't give two flying you-know-whats what

697. happens to everything I own.

698. You'll be here by yourself.

699. Everybody calm.

700. Yeah, yeah, calm down, right.

701. I don't think that I need to change.

702. And I know what I'm doing.

703. Joshua and Paulette do not understand

704. about running this place.

705. I got more experience than the both of them put together.

706. So there you have it.

707. After seeing how stubborn Pete

708. was about his food—

709. The pizza is not good.

710. I'll still going to disagree with you.

711. —and his claim that he has the best pizza

712. in the city, Chef Ramsay knew he had to do something

713. to finally get through to him.

714. We're going to be tasting three margherita pizzas.

715. So he headed downtown—

716. It was kind of a little mushy.

717. Too much cheese.

718. —to do a little organized research.

719. Thank you, guys.

720. I appreciate it.

721. Now armed with the findings from the taste test—

722. Morning. Good morning.

723. Kalim ra, Chef.

724. —Chef Ramsay returns to Pantaleone's to confront

725. Pete with the results.

726. One thing that is very clear, I think,

727. Pete, you have overestimated how good your pizza is.

728. I don't think you've ever compared it to what's

729. happening in Denver right now.

730. So after my disappointing lunch yesterday, I did

731. a little research in Denver.

732. How about all of you stand up and come and stand over here,

733. please.

734. Yep.

735. And here it comes.

736. Pete, it's now time to really find

737. out how good your pizzas are.

738. Three pizzas in front of me, A, B, C. A

739. is from one of the best restaurants in town,

740. B is your pizza, and C is a store

741. bought local frozen pizza.

742. Time to put your pizza to the test.

743. That's right, your pizza's B.

744. Which was your favorite? - I liked A.

745. I'd say A.

746. I liked the A because it was thin.

747. - And your least favorite? - B.

748. - B. - B.

749. Why B?

750. Soggy on the crust.

751. Way too much cheese.

752. It overwhelmed everything else.

753. - Felt my heart stop. - It was to much.

754. - Too much. - Too much on the crust.

755. The crust was soggy.

756. It was just not very good.

757. OK, Pete, here's the results in a nutshell.

758. 75% of our taste testers preferred pizza A

759. from the top local Italian restaurant.

760. In second place, with 15% of the vote,

761. was the store bought frozen pizza.

762. And in third and last position was yours,

763. with 10% only of the vote.

764. Yours was the least favorite.

765. You're actually beaten by a store-bought

766. fucking frozen pizza.

767. Get the message?

768. Wow.

769. Yeah, wow.

770. How does that make you feel, Paulette.

771. Bad, but I'm not surprised, because I've

772. been saying the same thing.

773. Too much cheese, too much crust, too much everything.

774. I've talked, and talked, and talked about the same things,

775. and I don't see it changing.

776. It's really bad.

777. It needs to change.

778. I think that in his mind, it's always more is better.

779. I do put a lot of ingredients on.

780. - Yeah, you do. - I do.

781. Your pizzas are dated.

782. I am very surprised at the results of the video.

783. I never thought in my wildest dreams

784. that the people of Denver will pick

785. a frozen pizza over my pizza.

786. You have got to understand, you are miles away from serving

787. Denver's best pizza.

788. That 1991 review behind me is no longer valid.

789. We're in a different era.

790. You've taken the praise of a local critic,

791. it's gone to your head, and you have a locked in what they

792. said was good, and you've kept doing

793. it for nearly 30 fucking years.

794. Can you three just give me two minutes,

795. get some fresh air outside?

796. Because this is important.

797. I've got one very important question for you.

798. Am I willing to change.

799. That's the one.

800. No.

801. You realize, like, how embarrassing

802. it's been the last three years to work for other people

803. while we have a restaurant?

804. That's all because of—

805. This stuff.

806. —this bullshit.

807. I've been in here waiting tables and my knees are shot.

808. I'm not going to do it anymore, and I'm serious with you.

809. I mean, I may even leave.

810. I am out of here.

811. I'm actually ready to head to Texas, because I'm done.

812. I've pulled with you.

813. I've been your partner.

814. You haven't always been mine, but I have been yours.

815. And I want you now to step up, because I

816. don't want to lose my home and the few little things

817. that I have.

818. I don't want you to.

819. Pete, are you committed?

820. I am. You are?

821. I am.

822. 100%?

823. Yes, sir.

824. I am ready to change. I am.

825. Can you?

826. Yes.

827. Well, I hope so.

828. Pete is a creature of habit, and it's

829. going to be hard for him to change it and break habits.

830. I want to see it.

831. The combination of Chef Ramsay's taste test—

832. Yours was the least favorite.

833. You're actually beaten by a store-bought

834. fucking frozen pizza.

835. —and ultimatums from his family—

836. I may even leave.

837. —has resulted in a commitment from Pete—

838. I am ready to change.

839. —to accept change.

840. But before any physical changes are made to the restaurant

841. or to the food, Chef Ramsay wants to bridge the gap

842. between a father and a son.

843. Here we are with one, two, three generations

844. working in this business.

845. How important is that for you?

846. Very.

847. Very.

848. So let me tell you something about

849. a unique Italian restaurant.

850. It's in New York.

851. It's called Rao's They have been serving

852. quality food since 1896.

853. Wow.

854. Wow.

855. And every single night, it is packed.

856. You cannot get in there.

857. Josh, how does that sound?

858. It's my dream.

859. Do you know what?

860. I'd love to take you to Rao's Unfortunately,

861. it's a little far from here.

862. But in 2006, they opened up in Vegas.

863. And I can take you both to Vegas.

864. Oh.

865. Are you shitting me, Chef?

866. That is exactly what all thee of us are doing tonight.

867. Rao's is at Ceasar's, and my good friends at Ceasar's have

868. sent their private plane.

869. Now, wheels up in half on hour.

870. What the fuck is going on, Chef?

871. What are you doing to me?

872. I want to take you for dinner.

873. It's unbelievable.

874. I can't even think right now.

875. Come on, this is going to be a blast.

876. Are you kidding?

877. I'm ready to go to Vegas with Chef Ramsay and my son,

878. of course. Come on.

879. Come on, come on, come on. Bye.

880. See ya.

881. How nice is that to get out of that restaurant?

882. Great.

883. Yeah, great to be out of that restaurant.

884. Excellent.

885. Tonight is about you two.

886. Catch up with each other and spend a bit of quality time

887. together.

888. Yep. - Here's to you both.

889. Thank you, Chef.

890. Yeah, cheers, father and son.

891. Frankie, how are you, sir?

892. Chef Gordon, how are you, brother?

893. Good to see you.

894. Welcome back.

895. - Thank you for having us. - Absolutely.

896. - This is Pete. - Hi, Pete.

897. I'm Frank Pelligrino.

898. Welcome to Rao's.

899. Thank you.

900. Come on, let's go into our dining room.

901. Let's go.

902. Four generations in your family?

903. Yes, I'm the fourth generation.

904. Can you give a little insight in terms

905. of how this has happened?

906. Absolutely.

907. I grew up under the tutelage of my father.

908. And I had to learn how to really become

909. open minded and willing to communicate

910. in a constructive way.

911. And if you have that strong relationship

912. and care for one another, that will

913. only reflect in your business.

914. And who's really going to pick up on are your guests.

915. If there was a strong key message to Josh, stepping up

916. to the plate, what would it be?

917. Truthfully, the most important thing

918. is the relationship you have with your dad.

919. I agree with Frank that the most important relationship is

920. with my father, and I hope my father can see,

921. with working together, how successful we can become.

922. Are you ready to try some stunning food?

923. Yes. We are.

924. I am so thankful to Chef Ramsey to bring me over here

925. and open my eyes and my mind.

926. I can see why they've been in business for over 100 years.

927. Oh, absolutely.

928. They know what they're doing.

929. I'm going to remember this night for the rest of my life.

930. One night together in Vegas

931. has clearly brought Josh and Pete together again.

932. And while they have been away, Chef Ramsay

933. gave the green light to his team to overhaul the decor

934. of this outdated restaurant.

935. So are you all ready to see the next

936. chapter of Pantaleone's?

937. Yes, Chef.

938. OK, great.

939. Remove your blindfolds.

940. Oh.

941. Beautiful.

942. Oh my god.

943. Wow, this is gorgeous.

944. It is amazing.

945. Gone is that depressing, tacky look

946. of the '80s.

947. We have completely transformed this gorgeous little room.

948. It's a restaurant of today.

949. It's got that fresh, contemporary feel.

950. Wow.

951. You OK?

952. Look.

953. Isn't it amazing?

954. It is amazing.

955. We tore down that dated paneling, which was hideous.

956. We added fresh coats of paint, black and white

957. to give you that really nice contemporary vibe.

958. Oh, my lord.

959. We've added new, cool signs to create that nice, fun,

960. modern, hip vibe.

961. Gone are those 25-year-old reviews and that scary clown

962. everybody hated.

963. We have pictures of Italy.

964. Amen.

965. Stunning family pictures on the wall.

966. Oh, I love this.

967. It let's everybody know that this

968. is a family run restaurant.

969. This is just unbelievable.

970. Oh, it's my very favorite.

971. Thank you, Gordon.

972. Our new restaurant looks amazing.

973. To have a hip New York vibe here in Denver is really cool.

974. And it's new, but the history's still here.

975. Come here, you, man.

976. You OK? - No.

977. I'm ecstatic about my new restaurant.

978. I'm overwhelmed.

979. Is this awesome, or what?

980. This is sweet.

981. It's the best day in history of Pantaleone's, hands down.

982. Please take a menu, and pass them along.

983. To go along with the drastic changes that have

984. been made to the interior—

985. I want you all to dive in.

986. —Chef Ramsay has reduced

987. the menu and the portion sizes.

988. Look at that Caesar, how cool.

989. Oh, it's just— and easy.

990. He's designed a fun, contemporary menu

991. that has a modern take on Italian classics.

992. I think Denver is going to love this place.

993. It's awesome.

994. I just want a quick word with all four of you

995. outside. Let's go.

996. It has been a day of surprises for the family,

997. and Chef Ramsay has one more—

998. Just stay there two seconds, OK?

999. OK.

1000. —that is sure to increase profits.

1001. OK.

1002. OK, we're committed.

1003. We're committed.

1004. That is your new delivery

1005. van, donated by my friends at 1-800-CHARITY Cars.

1006. It's going to let everybody know,

1007. not just in the neighborhood, but in the city,

1008. that you have the best pizza, and you—

1009. - Deliver. - Deliver.

1010. Come here.

1011. huh?

1012. How gorgeous is that?

1013. It's awesome.

1014. I have a beautiful restaurant now.

1015. I have a beautiful menu, and I have a delivery.

1016. I'm out of here.

1017. Coming up—

1018. I want to give up.

1019. It's Relaunch Night,

1020. and everything is on the line.

1021. What the hell are you guys doing?

1022. Will Pete and Josh get their act together?

1023. We are going so far backwards.

1024. Or we'll all of Chef Ramsay's hard work

1025. be for naught?

1026. Stop!

1027. With everyone anxious to reveal

1028. the completely new restaurant—

1029. If they cut the same, they cook the same.

1030. —Chef Ramsay gives some last minute

1031. pointers to Pete and Josh.

1032. One delicious portion of lasagna,

1033. and one delicious portion of eggplant parm.

1034. This is awesome.

1035. Good evening.

1036. Welcome to Pantaleone's.

1037. How are you?

1038. Good, how are you?

1039. We love the pictures over there.

1040. Aren't those wonderful?

1041. That's so great.

1042. Pete, when the order comes on, nice, loud, clear, ticket up.

1043. Josh, you follow suit.

1044. For tonight, Chef Ramsay has divided up the work

1045. for the father and son team.

1046. You ready?

1047. Yes, ready.

1048. Josh will be working the saute line—

1049. All right, let's do this.

1050. —while Pete, in addition to making the pizzas,

1051. will be expediting.

1052. Here's our new menu.

1053. I'm going to have the wild mushroom pizza.

1054. The lasagna, please.

1055. Wonderful.

1056. All right, ladies, did I give you enough time to decide?

1057. I'm going to get the bruschetta.

1058. - The bruschetta. - Thank you,

1059. You're very welcome, ladies.

1060. Order up please, Pete.

1061. Let's go.

1062. Eggplant parm, melanzana.

1063. Just give me the fucking ticket, Papa.

1064. You can't just stand there and talk right there.

1065. Well, I mean— come on, Josh.

1066. Get them ready and fire them—

1067. Shut up.

1068. Let me do— I got my thing.

1069. Stop.

1070. What else is is on that ticket?

1071. Don't just start throwing pizzas in now.

1072. You don't think I know what I'm doing, do you?

1073. Hey, Pete, how long for 16?

1074. What 16?

1075. 16 is already gone.

1076. Josh, is this done, or what?

1077. I don't know.

1078. I don't know what happened.

1079. Although dinner service has just begun,

1080. Pete is already overwhelmed with orders—

1081. Where's the 16, damn it?

1082. Papa, you're not talking to me, man,

1083. and we're missing times here.

1084. —and is not communicating

1085. effectively with Josh.

1086. I don't even know where the fuck we are.

1087. Listen, I want some harmony in here a little bit, yeah?

1088. The father and son team are confusing each other,

1089. and almost no food has left the kitchen.

1090. Where's this going?

1091. I need a table number on this.

1092. OK, lasagna, the linguine a la vodka, right?

1093. Where's the linguine a la vodka?

1094. I don't have that.

1095. Where's the linguine a la vodka?

1096. Urgh, not even started.

1097. Really?

1098. What the hell are you guys doing?

1099. Put the fucking thing out.

1100. Whatever, man.

1101. Stop!

1102. You, you come here, urgently now.

1103. I fucking— I want to give up.

1104. We are now just going so far backwards.

1105. Have we come this far now to give up?

1106. No.

1107. Table 16, this hasn't;t gone.

1108. When a ticket's gone, it gets fucking spiked.

1109. Yes, Chef.

1110. Let's regroup, and then we focus on 16, OK.

1111. Let's go.

1112. In.

1113. Chef is absolutely right.

1114. I have to take a breath and start doing a ticket at a time.

1115. Table 16, lasagna, linguine vodka, Josh.

1116. Coming up right now.

1117. Nice, take your time.

1118. What's going next?

1119. Then I need an eggplant parmesan

1120. and a small meat lovers.

1121. OK.

1122. Get your systems going. Come on, you can do it.

1123. It appears as though Chef Ramsay's

1124. pep talk has done the trick.

1125. Both Pete and Josh are clearly more focused.

1126. Table 16.

1127. They are now able to control the orders

1128. and get delicious quality food out in a more organized manner.

1129. I love that mushroom pizza.

1130. It was so good.

1131. Table 3, capellini, eggplant parmesan.

1132. Eggplant parm, capellini, heard.

1133. All right, that's my boy.

1134. We got that small Bianca and then we're done.

1135. Small Bianca, and we're done

1136. I never thought I'd see Pete change.

1137. I think he's more open to listening

1138. and working with his family.

1139. I'm very proud of him, very much so.

1140. High five.

1141. We whooped ass tonight.

1142. Woo!

1143. I'm 61, I can still do it, baby.

1144. Tonight, we had a rocky time in the kitchen,

1145. but we dealt with it.

1146. We now have a plan.

1147. Take up the reigns and run with it.

1148. All right, look after yourself, yeah?

1149. All right, absolutely.

1150. dig in there.

1151. Bye, darling.

1152. I love you, Chef.

1153. Thank you so much.

1154. Chef Ramsay really inspired us.

1155. Look after your boys.

1156. I will.

1157. And hopefully, Pete and Josh can do even better

1158. and take it to the next level. - I've got to go.

1159. Chef Ramsay is a remarkable, remarkable man.

1160. I am grateful and thankful to him for coming

1161. here and opening my eyes.

1162. Take care of you.

1163. I love you, you old Brit.

1164. In all my years of doing Kitchen Nightmares,

1165. I don't think I've ever met a more

1166. lovable character than Pete.

1167. Unfortunately, when I first arrived,

1168. his heart may have been in the right place,

1169. but his head certainly wasn't.

1170. And for almost 30 years, the guy was

1171. doing the same thing every day, despite his business

1172. going downhill.

1173. But I am truly honored to have helped

1174. this wonderful, appreciative man to finally see the light.

1175. For Pete's sake, I sincerely hope

1176. that Pantaleone's continues to be successful for generations

1177. to come.

1178. In the weeks that followed,

1179. Pete remained committed to the standards set by Chef Ramsay.

1180. Josh, you got linguine a la vodka

1181. and a spaghetti meatball coming up?

1182. Yes, I'm ready whenever you are.

1183. OK.

1184. And the new menu has already

1185. received positive reviews, from not only customers

1186. inside the restaurant—

1187. That's good.

1188. —but outside as well.

1189. Here you go. Keep the change.

1190. Cool, thank you.

1191. Have a nice day.

1192. Next time on Kitchen Nightmares—

1193. The place is littered with shit.

1194. —Chef Ramsay visits the filthiest restaurant—

1195. Disgusting.

1196. —he has ever seen.

1197. You cross-contaminated every ounce

1198. of ingredients in this kitchen.

1199. And you will not believe what he uncovers.

1200. Wow, gross.

1201. While the decor is horrid, the food is wretched.

1202. This shrimp as tough as old boots.

1203. Get ready to witness one of the most

1204. difficult challenges—

1205. I've never seen practice this bad.

1206. —of Chef Ramsay's career.

1207. My god.