Kitchen Nightmares 6x9

1. Tonight, on "Kitchen Nightmares."

2. What in the fuck is going on?

3. Chef Ramsay travels to Easton, Pennsylvania

4. to try and turn around an Italian restaurant that

5. is on the verge of shutting its doors.

6. I'm amazed you've stayed open for three fucking years.

7. The owner Rosaria is clueless—

8. I don't know why we don't have people coming through the door.

9. —as she has no idea why her restaurant is failing.

10. You can't be this naive.

11. Am I a super woman?

12. She may have bought this restaurant

13. for herself and her two sons.

14. Which table did she say I need— wait, wait.

15. But their lack of experience

16. has the restaurant in a freefall.

17. The food is hideous.

18. That's like baby vomit.

19. And the standards are repulsive.

20. Oh, you dirty bastards.

21. Chef Ramsay is in for an extremely

22. difficult challenge.

23. You have big issues here.

24. As he is forced to deal with an owner

25. who seems more content with shifting the blame—

26. I'm not the chef, Gordon.

27. —than fixing her restaurant.

28. You're yelling at me.

29. This is an issue that you should take up with the chef.

30. Oh my God.

31. As for the staff, they are completely fed up.

32. You told me no specials.

33. Then she goes out and fucking says specials.

34. And they aren't the only ones.

35. I don't think I'll ever come back to this restaurant.

36. Chef Ramsay tries his best to save a restaurant

37. that might just be impossible—

38. You're both destroying each other.

39. —to save.

40. The next person that throws that out to me,

41. I will throw them out.

42. What is that?

43. You're serving rotten fruit.

44. They're not crap. And they're delicious.

45. Better wake up!

46. You wake up!

47. Shut the place down.

48. Get out of here.

49. That is amazing.

50. That's embarrassing.

51. Ah, God!

52. Thank you, so much.

53. Easton, Pennsylvania is located

54. an hour away from Philadelphia.

55. Just outside of downtown Easton is

56. Bella Luna, an Italian restaurant

57. owned by Rosaria Scollo—

58. This table right here.

59. Thank you.

60. —who bought the restaurant in 2010 for her two

61. sons, Maurizio and Gianfranco.

62. That's for Nicole

63. My son Gianfranco went to culinary school.

64. And one of his dreams was to own his own restaurant.

65. Two chicken parms, penne vodka,

66. add chicken and broccoli.

67. So we found a place here and we took a chance.

68. Is everything OK?

69. I feel the community has not responded

70. to us the way we thought.

71. I don't feel they really appreciate

72. fine Italian cooking.

73. That's disgusting.

74. I just don't think this is worth coming back to, ever.

75. We're in a state that we don't

76. have much business at all.

77. You know, there's days we got to close early.

78. There's days we don't open for lunch.

79. If this guy complains still, let me know.

80. People of Easton like mediocre Italian food, frozen food,

81. and that's not what I do.

82. FYI, they sent the soup back.

83. They said it tasted fatty.

84. It tasted fatty.

85. I studied in Italy and I worked with chefs

86. and I know what Italian food is.

87. This chicken's burnt.

88. What do you mean this chicken is burnt?

89. Does that look like burnt chicken?

90. Please.

91. It doesn't taste bad to me.

92. What are we doing wrong?

93. That's my question to myself, what am I doing wrong?

94. Bella Luna, personally, I think it looks like a morgue.

95. When you walk into this place, I think, where's the viewing?

96. Do I go through that door?

97. Is that where the body is laid out?

98. But why do they want to speak to me?

99. Why can't you deal with it?

100. I could, I tried to deal with it.

101. But they asked to go over my head.

102. Why don't you go talk to them?

103. I've been dealing with everybody, all night.

104. Rosaria is very disorganized.

105. Why are you in the kitchen, ma?

106. You should be out on the floor.

107. Because I'm trying to help out.

108. No, no, no, you gotta help out on the floor.

109. And she's not a leader.

110. Everybody is running around burning

111. the candle at both ends.

112. Bella Luna should be on the map.

113. And it's just not.

114. And we need something different.

115. If we had to close, I would be very

116. disappointed because we worked so

117. hard to make this dream happen.

118. And it would just kind of kill me.

119. It really would.

120. Bella Luna.

121. Hello.

122. Welcome, chef Ramsay.

123. - How are you? - I'm Tracy.

124. Tracy, oh,

125. Thank you, so much.

126. Oh, oh, nice to see you. Is this your place?

127. No, I am the manager here.

128. Rosaria Scollo owns it.

129. Right.

130. And her two sons, Giaffy, our head chef.

131. - OK, great. - Maurizio, the son.

132. So mother and son—

133. Mother and two sons, yeah.

134. —run the place.

135. Do you normally greet customers before they even

136. get out the car? - No.

137. - Serious? - You're special.

138. - I'm special? - You are absolutely special.

139. - I'm happy to be here. - And you smell good.

140. On a scale of 1 to 10, how bad are they?

141. Minus 2.

142. Oh, shit.

143. They are very stubborn.

144. Rosaria coddles Giaffy.

145. You know, if a customer sends a plate back,

146. she'll defend the son instead of saying

147. the customer is always right. - Wow.

148. That makes me insane.

149. - Are the locals biting? - No.

150. - No. - No.

151. No one's biting.

152. Not at all.

153. And this place should be banging.

154. We have to do things.

155. I run a "Fifty Shades of Grey" bingo on Thursday night.

156. Say that again?

157. - "Fifty Shades of Grey" bingo. - Bingo?

158. - It's adult Bingo. - Oh, adult Bingo.

159. - Yeah. - Are handcuffs involved?

160. - No. - No.

161. Well, they could be if you wanted them.

162. But, I mean, why would you— no, God, no.

163. Geez, man.

164. I just arrived.

165. We just try and think of anything that

166. will create a buzz, a stir.

167. OK, your hair looks great, by the way.

168. Turn around, it looks lovely.

169. It's a chia pet by the time—

170. It's, uh, could we get inside?

171. Please, come.

172. It's an honor.

173. Thank you for the briefing, by the way.

174. I appreciate it.

175. Thank you, for coming.

176. All right, oh, Jesus, is it Christmas?

177. Wow.

178. Yeah.

179. What's with all the Christmas decorations?

180. We are in the middle of July, right?

181. We transfer— It's Christmas in July.

182. Hi.

183. Oh, hello.

184. Hello, chef Ramsay.

185. - You must be? - I'm Rosario.

186. Rosario, nice to see you.

187. Can I give you a hug and a kiss?

188. I'm Italian.

189. That's what we do.

190. Nice to meet you.

191. Let's go inside, shall we?

192. Sure.

193. , have a little chat.

194. Excellent.

195. OK, first of all, let's go back to the beginning.

196. How long have you been open?

197. Three years.

198. Three years, OK, good.

199. And what kind of background do you have?

200. I don't have experience of owning my own restaurant,

201. neither did my son.

202. But we all have the passion for food.

203. And since Gianfranco went to school

204. and he wanted to become a chef, you know, this was our dream.

205. So he has restaurant experience?

206. Well, when he finished school, he

207. did an internship in Manhattan.

208. And then, after that, we just jumped in here.

209. So I won't say— - What?

210. You can't go—

211. I won't say he had—

212. —internship to ownership?

213. - Yes. - No, come on.

214. So we all— yes.

215. What about the big bit, in between,

216. the thing is called experience? - Didn't have any.

217. But you had a vision?

218. - We had a vision. - Wow.

219. We followed it.

220. So how's the food?

221. I think it's more authentic than other places around here.

222. We make everything fresh.

223. We don't use anything frozen.

224. - That's great news. - You know?

225. - That's great news. - We only have one freezer.

226. And this is the way I want it to be.

227. I want to bring out fresh Italian foods.

228. But why wouldn't Easton embrace that?

229. Why wouldn't they support you? - I don't know.

230. I think they're used to one thing.

231. Like, if they're used to frozen food and you give them fresh,

232. authentic, they will not appreciate it.

233. So you're saying they'd be more upset with fresh

234. as opposed to frozen?

235. Yeah.

236. The food is not the problem here.

237. It is probably more of the community

238. really don't know about fresh, authentic Italian food.

239. Good afternoon, chef. Maurizio.

240. Maurizio, good to see you.

241. Maurizio, and this is—

242. And this is— this is Chef—

243. —chef Gianfranco. - How are you?

244. I'm good, how are you?

245. Good to see you, bud.

246. So this is a dream come true for you right?

247. It is.

248. You running a business with your mom.

249. Yes.

250. And are there any issues with you

251. and your mom running this restaurant?

252. Yes.

253. Like, communication, me and my mom, I mean,

254. it's kind of like, you know, hard.

255. Because it's your mother.

256. And, you know, we are both bosses together

257. but sometimes I don't agree.

258. And I tell her but she just don't listen.

259. And how do you rate your food in terms of a scale of 1 to 10,

260. where would you go? - Eight.

261. Eight, fantastic, well listen, I'll

262. catch up with you after lunch. - OK.

263. - Yeah? - Thank you, chef.

264. Thank you.

265. Here we go, chef, bar, dinner, lunch.

266. Bar, dinner, lunch.

267. Yes, sir.

268. Oh, god almighty.

269. OK, who's been writing letters, to our valued customers.

270. Thank you for choosing Bella Luna.

271. OK, we take great pride in preparing every meal

272. and refuse to serve substandard food.

273. There's an idea.

274. I like that.

275. Good.

276. Shall we order?

277. OK, and what would you like?

278. OK, my darling.

279. I'll go for the veal saltimbocca,

280. the penne a la vodka.

281. OK

282. And throw some mussels in there as well.

283. - Marinara? - Yes, please.

284. - All right. - Thank you, my darling.

285. Yes, chef.

286. Here we go.

287. OK, he wants veal saltimbocca, penne a la vodka.

288. That's it.

289. Oh, and a mussels marinara, please.

290. Damn, cooking for a world-class chef.

291. Oh, hello, how are you?

292. - I'm very good, how are you? - Very well.

293. What's your name? - Nicole.

294. Nicole, how long you been here?

295. A year and a half.

296. In your mind, what's wrong with the place?

297. Management not focusing on, in my opinion, what

298. they're supposed to be doing.

299. So totally unfocused.

300. Yeah.

301. There's a lot of name calling, disrespectfulness in the back.

302. Really?

303. What, from the kitchen? - Yeah.

304. Man.

305. Yeah.

306. Well, enjoy your meal.

307. Thank you.

308. She seems like a nice girl.

309. No.

310. What do you mean?

311. No, out of her mind.

312. Serious?

313. Yes, chef.

314. Nicole is a moron.

315. Did I serve you?

316. Nicole needs to be out of here.

317. But I leave that up to Rosaria.

318. And this is the saltimbocca?

319. Yes, chef.

320. Thank you, darling.

321. OK.

322. Wow.

323. How hideous does that look?

324. My god, it's bland, chewy, like it's

325. been beaten the crap out of.

326. It's fucking disgusting.

327. I think he's complaining about the veal, Giaf,

328. that it's tough.

329. I did it, 10, not even two seconds,

330. I flipped it really quick.

331. Tenderize it?

332. I mean, we do have one of the best veals.

333. We get it from the butcher in Queens, so I don't know.

334. Unless you overcooked it?

335. I did not overcook it, ma.

336. This is so overcooked.

337. It is extraordinary.

338. Have a little taste of that.

339. Oh, my good god.

340. I mean, it's dusted with flour.

341. Here, yes.

342. See this here?

343. That's gunge.

344. That's just raw flour.

345. That is like, you could make a fucking pizza dough with that.

346. That's gunge.

347. I'll remove it.

348. Thank you, chef.

349. Thank you.

350. Wow.

351. How's the veal, Tracy?

352. Veal is overcooked.

353. He said, "gunge", he called it.

354. It's just flour.

355. Wow.

356. I mean, this is fucking crazy.

357. If chef Ramsay doesn't like the veal,

358. there's nothing I can do about that.

359. Because that's the way it's made.

360. And I'm not going to change that.

361. OK, chef, this is our penne a la vodka.

362. Can I just give you that?

363. It's all yellow and bits of crap.

364. Why is it drowned in sauce?

365. I cannot answer that.

366. I mean, it's like baby vomit.

367. The sauce is disgusting.

368. And that is gross.

369. Does the chef not cook the pasta?

370. We have inconsistencies.

371. You should have grabbed the penne

372. that I cooked this morning.

373. Why?

374. The penne that I just cooked that's sitting there fresh,

375. it didn't even get oiled yet.

376. What did we give him?

377. The penne I cooked yesterday.

378. I'm sure there's a difference.

379. It still tastes good.

380. - He didn't like the taste? - No.

381. He didn't like the taste?

382. No, awful.

383. He said it was like baby vomit.

384. Baby vomit?

385. Baby vomit.

386. Wow.

387. OK.

388. Rosaria, come over.

389. Apart from being drowned in sauce, the pasta is like mush.

390. Would you mind?

391. Because everyone starts thinking I'm exaggerating.

392. But it's like overcooked, disgusting.

393. But the flavor is not bad.

394. Oh, I disagree.

395. You disagree with the flavor?

396. The sauce is bland.

397. There's no salt in the sauce.

398. And there's too much garlic.

399. But, for me, the fundamentals, when

400. you come to an Italian restaurant, is the pasta.

401. The pasta is overcooked.

402. That's the embarrassing part.

403. Anyway, can you get the chef to taste that?

404. - OK. - Excellent.

405. Thank you.

406. Wow.

407. Taste the pasta.

408. He said it's drowned in sauce, that it

409. doesn't have any flavor.

410. The sauce doesn't have any flavor?

411. That's what he said.

412. Eight out of 10?

413. Trust me, right now, he's not even eight out of 100.

414. All right, thank you, chef.

415. I hope.

416. Good luck.

417. Wow.

418. Are we sure?

419. That's it.

420. When I think of Italian cuisine,

421. it's done with exciting, generous

422. amount of mussels in the bowl.

423. But that has to be the tightest portion of mussels

424. I've ever seen in my entire life.

425. Is that what customers get?

426. This is what customers get, chef.

427. How much is that?

428. Not really sure, chef.

429. Can you find out how much this one is, please?

430. Yes, chef. I will.

431. I mean, seriously.

432. Oh my god, how much are the mussels?

433. Look in the computer, Tracy, and find out.

434. Sister, wow, you really just said that to me?

435. You should know. $10.

436. - You didn't know. - $10.

437. You own the fucking place, sister.

438. I know, $10. You should know, too.

439. Oh, come on.

440. Come on, come on.

441. It's $10.

442. How hard was that tell me when I'm dealing with this shit?

443. I thought it was a mussel.

444. It's a fucking clove of garlic.

445. Damn.

446. $10, chef.

447. Holy crap.

448. They taste frozen.

449. Can you just check with the chef?

450. Because they are so chewy.

451. - Yes, I will, chef. - Yeah?

452. Please.

453. Man.

454. Are the mussels frozen?

455. Yes.

456. We should have fresh mussels.

457. We cannot have fresh mussels when we have

458. a menu that is extremely large.

459. They taste so chewy.

460. Yes, chef, they are frozen.

461. Oh, hold on a minute, hold on a minute.

462. Can you come in the kitchen with me?

463. Yes.

464. So far he likes nothing.

465. I'm gonna start flipping out in two seconds.

466. After owner Rosaria's description of Bella Luna's

467. food as authentic and fresh—

468. Disgusting.

469. —chef Ramsay is beyond disappointed

470. and he is in need of an explanation.

471. OK, come over.

472. I don't know where to start.

473. My experience at lunch time was dreadful.

474. And there was nothing authentic in what you just served me.

475. And I'm struggling.

476. The big kick in the balls for me,

477. the mussels are actually frozen.

478. Why are you serving frozen mussels?

479. No, I need to know.

480. Because you told me fresh.

481. I'm only going on what you told me.

482. We don't sell enough mussels for me

483. to have them fresh every week.

484. So then what's the most important

485. thing to do about that dish?

486. Take it off the menu.

487. Take it off the menu.

488. So why haven't you?

489. She doesn't want to take things off the menu.

490. She? Who is she?

491. My mother.

492. Why wouldn't you do it?

493. I don't know, maybe we can't afford to make new menus.

494. Rosaria?

495. I try not to have anything frozen on the menu.

496. Stop.

497. I try not to have anything frozen on the menu,

498. did you just say that?

499. Yes, you did say that.

500. Right, so they're frozen.

501. Then, him as a chef, he should tell me,

502. take them off the menu. - I did tell you.

503. - Him as a chef? - Yes.

504. I did tell you.

505. Take them off the menu.

506. Why is it still on?

507. Why?

508. It's still on because there is a constant circle

509. of miscommunication, who wants it off,

510. who wants it on, and still stays on by the end of the week.

511. I don't know what it is thinking

512. that you can just buy a restaurant because it

513. succumbs to your dreams.

514. Your fundamentals are all screwed up.

515. And you have big issues here, from making

516. pasta to proper seasoning.

517. You've got more chance of winning the lottery than you

518. have becoming a success here.

519. Can you read that?

520. Uh.

521. That's you.

522. Good evening.

523. Just give a quick run through.

524. How does the line work?

525. Who does what?

526. He stays on that side.

527. I stay on this side.

528. We try not to cross each other so we don't

529. step on each other's toes.

530. All right, why can't we get tickets?

531. These are what we have.

532. Just on bits of paper like that?

533. Yes.

534. You have bits of paper like that.

535. - That's insane. - That is it.

536. There's no proper tickets.

537. I need the shrimp from the microwave, Dustin.

538. Show me those shrimp, please.

539. Where did they come from?

540. The microwave, does he—

541. Yeah, we defrost them in the microwave.

542. So you use frozen shrimp.

543. Yep.

544. Just asking.

545. OK.

546. What's that in there?

547. Chicken juice.

548. Defrosting chicken in a wash-hand basin full of blood.

549. And then, we're prepping it next to a cooked meatball.

550. Wow. - Here you are.

551. Go ahead.

552. I'm not seeing very much what you're portraying

553. on the front of the menu, you know, the first ingredients

554. and please be understanding.

555. And you know, the chicken's frozen?

556. The chicken we buy fresh.

557. The chicken's frozen.

558. Why don't you come around.

559. I'll you where the frozen—

560. Are those chicken breasts frozen?

561. - Yes, they were. - Yeah, they are.

562. Thank you.

563. The chicken is not fresh, it's frozen.

564. We're defrosting it here in the wash-hand basin.

565. See that blood, there?

566. And you don't know that this is frozen?

567. You're yelling at me.

568. This is an issue they you should take up with the chef.

569. Do you know we defrost the shrimp in the microwave

570. before we them?

571. No, I know that we put it in ice water.

572. What?

573. Dustin. - Yes.

574. You were defrosting the frozen shrimp where?

575. In the microwave.

576. We don't put them in the water?

577. No.

578. OK, so you didn't tell me any of this when I first met you.

579. All you told me about was your freshness.

580. You turned around and said the authenticity

581. and what you stand for, that's what you told me.

582. Right, and I still believe in that.

583. You believe in it, but you're not actually practicing it.

584. Yes.

585. So you're saying one thing and doing the opposite.

586. Right.

587. Fucking hell.

588. What?

589. After feeling misled by Rosaria about the freshness

590. of the food— - Ugh, god.

591. —chef Ramsay decides to do a little

592. investigating to find out what is really

593. going on in this restaurant.

594. How much chicken does one restaurant need?

595. Calamari is not even frozen.

596. And here were my delicious Italian mussels.

597. Have you got two seconds, Rosaria?

598. What happened now?

599. How much chicken do you think you have in the freezer?

600. I don't know.

601. Let me show you.

602. I rarely come down here so I really don't know.

603. We buy it fresh.

604. It's fresh.

605. Really?

606. Just—

607. That's the calamari we got today.

608. Frozen at the bottom.

609. Hold it.

610. We got it in this morning.

611. And we're freezing it?

612. And then we're defrosting it to send it back out.

613. Why should anybody wait for shit like this?

614. They saw the calamari bring in fresh today.

615. It's fresh.

616. We bring it in fresh.

617. We got the delivery this morning.

618. Are you crazy?

619. So why are you in denial?

620. The kitchen is not my responsibility.

621. I have enough responsibilities, Gordon.

622. Am I a super woman?

623. How could you not know?

624. I don't have 20 years of experience.

625. If you are making the statement of being fresh,

626. being authentic, you don't need 20 years experience.

627. You should know everything.

628. You should know what's going on in every fridge.

629. So it's my fault?

630. So if it's not your fault, then whose is it?

631. I'm not the chef, Gordon.

632. You're pointing everything out on me.

633. Here, let me go and get him.

634. Go ahead.

635. - Yeah. - Ramsay's down in the basement.

636. - Uh-oh. - Yeah, uh-oh.

637. He ain't gonna like that.

638. Have you got two seconds?

639. Yeah.

640. What's the matter?

641. Let me show you.

642. You don't prep that much chicken and then freeze it like that.

643. We buy them fresh and we bread them

644. and we make them ourselves.

645. You're telling me that.

646. So I'm sat there like an idiot believing you.

647. I didn't call you an idiot.

648. I'm calling myself an idiot because I believed you.

649. You're allowing these practices to happen, making false claims.

650. I'm not a fan of frozen food.

651. I don't get this.

652. I don't like frozen food.

653. You're endorsing it.

654. You run a business selling it.

655. Like I said—

656. And you say, no.

657. I mean, this is insane.

658. You don't like frozen food?

659. I don't like frozen food.

660. What the fuck?

661. I don't like frozen food.

662. So you have the nerve to serve it to your customers?

663. So it's not working because this is frozen?

664. That's what you're telling me?

665. If something is frozen, it's bad?

666. If it stays frozen, it's bad?

667. Come on.

668. You can't be this naive.

669. I don't know why we don't have people coming through the door.

670. I feel like screaming because it's like you're in denial.

671. This is not cost control.

672. This is stupidity at its best.

673. You don't need to be a culinary genius

674. to identify how bad this is.

675. Why don't you stick up?

676. He's right.

677. You knew it from the minute we came in here, ma.

678. OK, that's so wrong.

679. He wants to hear it from you.

680. I would say it's my mother's fault. It's her restaurant.

681. And I might be pointed out as the bad guy, but I'm not.

682. After being frustrated with Gianfranco and Rosaria

683. over the deplorable state of their food storage,

684. chef Ramsay heads back upstairs to see

685. what's inside the walk-in refrigerator.

686. Oh, look at that.

687. A lizard in a desert wouldn't eat that.

688. Wow, gone, through and through, absolutely disgusting.

689. Fresh turnips.

690. Oh, my god.

691. Oh, look at the color of that.

692. It makes me gag. That is veal.

693. Oh, you dirty bastards.

694. Rosaria, what the fuck is that?

695. These are my—

696. I don't serve these.

697. These are mine.

698. How many times a day do you go into that walk-in, roughly?

699. About a hundred.

700. A hundred.

701. Disgusting.

702. Hold that.

703. That's broccoli rabe left over from my brother's wedding.

704. They're left over from your brother's wedding?

705. Yeah, come on, guys.

706. Have you any idea how bad a turnip needs

707. to go before it gets that bad?

708. Touch that.

709. Just touch it.

710. Just—

711. I'm not serving it.

712. We're not using it.

713. No disrespect, but what would you know is being served?

714. No?

715. I don't know why that's there.

716. It's not funny, It's not funny.

717. I am fucking pissed off.

718. Wait, it gets worse.

719. Nobody throws anything out.

720. I can't wait for this fucking excuse.

721. Have you any idea how bad a slice of veal

722. needs to go that color?

723. Just smell that?

724. It's always that color.

725. Why is there veal in there?

726. It smells bad.

727. How long is that there?

728. Couldn't have been two days, ma.

729. Oh, fuck off, two days?

730. What in the fuck is going on?

731. You don't fucking care, you, do you?

732. Of course I do care.

733. You don't give a shit.

734. Says who?

735. That walk-in there is a disgusting mess.

736. You should be ashamed.

737. Hair in the food.

738. Hair in the food?

739. Who just said hair in the food?

740. Me.

741. Is this is a joke?

742. Come around.

743. Oh, no, I think she's talking to somebody.

744. If you were examined tonight, what do you think would happen?

745. - Closed. - They'd close you down.

746. Close down.

747. Can you go out there and apologize to every customer?

748. Yes.

749. I am shutting it down.

750. May I have your attention, please.

751. We here at Bella Luna apologize for any inconvenience to you

752. wonderful people of this community tonight,

753. but we are shutting it down.

754. We are not worthy to continue this service.

755. All right, it's been shut down.

756. Can we close that door please?

757. It's just going to keep getting hotter in there

758. and more of the stuff is going to go bad.

759. What more stuff can go worse, tell me?

760. I have no clue.

761. And now, in the last 60 seconds, all of a sudden you

762. give a fucking shit about what's going to go off?

763. You got lazy And yet, you cannot accept it.

764. You're done, aren't you?

765. You're finished.

766. What do you mean, finished?

767. For the night?

768. No, not for the night, but just in general,

769. you're a spent force. - No, no, that's not who I am.

770. Really?

771. Yeah, I haven't gave up.

772. If I had, I would have left you.

773. I would have left you here by yourself.

774. It's not my fault. She thought everything could work.

775. She thought it was easy.

776. And I told her it's not going to be easy.

777. Well, how about you stepping up?

778. All the pressure, all the tension, it's building on top,

779. and me not getting paid—

780. There's a reason why you haven't had a fucking

781. paycheck in two years.

782. Do you ever stop and ask yourselves?

783. You are making so many mistakes.

784. You don't even know what's right or wrong.

785. And you're allowing him to do it.

786. You're both destroying each other.

787. I'm amazed you've stayed open for three fucking years.

788. And I can't do everything for them.

789. I cannot be checking produce.

790. Why did you buy a restaurant when none of you worked in one?

791. I don't know what to do next.

792. I don't know what to do, chef.

793. That makes three of us.

794. Because right now, I've got fucking no idea where to start.

795. A chef that's checked out, that has given up,

796. and an owner that's in fucking denial.

797. I'm not in denial.

798. I'm not.

799. You could show him a lot better than this, Giaf,

800. I know you can.

801. Come on, that walk-in's not that big.

802. Something's got to change here, man.

803. The cards are laid out.

804. Either we go all in or we turn around.

805. We're not making any money.

806. We haven't made any money.

807. And now we ran out of heart.

808. Giaf, you know what to do.

809. You just lost yourself.

810. You were taught right.

811. And you have traditions from our family.

812. You just gotta put that back in play, you know?

813. Come in, guys.

814. Fed up with both Rosaria and Gianfranco, chef

815. Ramsay has devised a plan to get everything once and for all

816. out into the open.

817. OK, Gianfranco, Rosaria, each of you is going on trial.

818. One at a time, so you're going to come

819. up here and defend yourself.

820. Got it?

821. Rosaria, I'd like you to go first.

822. Come on, come on down.

823. OK.

824. Take the podium, thank you.

825. Thank you.

826. Now, Tracy, Rosaria's weaknesses, what are they?

827. Very weak in discipline with the staff.

828. She needs to be tougher on the back kitchen.

829. She needs to be tougher on the front.

830. OK, but I don't think I'm weak.

831. People do mistake my kindness for weakness.

832. But I'm not a weak person.

833. But you're weak because she lets people walk all over her.

834. So that that's one point, yeah I'm too nice.

835. Go ahead, next.

836. Unorganized, mismanagement, no follow through.

837. You know you know.

838. But I'm one person.

839. I cannot be doing everything.

840. If my job was just to manage and sit in my office

841. and take care of my bills, I would have everything down pat.

842. - And that's what it should be. - But I'm there serving.

843. That's what it should be.

844. I'm doing bar.

845. I feel like I'm having a nervous breakdown.

846. - And then I walk out— - Nobody understands

847. —and you're cleaning windows.

848. Nobody gives a shit.

849. How many times have I said to you—

850. Yeah, because nobody cleans windows.

851. And I'm there cleaning instead of going into the walk-in

852. and checking to see if there's any produce that's going bad.

853. OK, last night was an eye opening for me.

854. I didn't have no clue what the hell goes on into that walk-in.

855. OK, Gianfranco, yeah?

856. She's too nice and people step over her.

857. She's too nice to you, too.

858. Yeah, oh, yeah, too nice to you, too.

859. She babies you.

860. You would have been fired a long time if you

861. were in someone else's kitchen.

862. How about that?

863. How about stepping up to your plate

864. and really show your passion that you lost.

865. You lost your passion, Gianfranco.

866. What happened to the passion that you had?

867. You wanted to be a chef.

868. I didn't push you to be a chef.

869. That was your dream to be a chef.

870. You wanted to go to school.

871. You made it happen.

872. Giaf, maybe this is the wrong way around.

873. How about you getting up and swapping

874. places with your mother. - Yeah.

875. Let's go.

876. Because it's just starting to shift to you, my boy.

877. You also have to take responsibility

878. for your own actions.

879. I will continue.

880. Why are you letting go?

881. Why?

882. I feel like I do all this work and I

883. don't get any credit for it.

884. And I don't really show my true passion

885. because I'm just working with this disgustingly huge menu

886. that I do not like.

887. You gotta take responsibility, too.

888. It's not just hers, it's not just yours.

889. But, I mean, at least your half of it, too.

890. I don't have the time and the money to go—

891. But I tell him to take over.

892. You're the chef.

893. Make a menu.

894. OK, if he takes the bull by its horn and he just does it,

895. I'm not going to say no.

896. So put your foot down.

897. Grow some balls like I always tell you.

898. You are a chef, young man, but you need to find your voice.

899. You're right.

900. I do.

901. OK, thank you.

902. Let me tell you something.

903. You need input from another source.

904. Hang on a second.

905. Come in, thank you.

906. Bill, good to see you, sir. - Thank you.

907. Nice to meet you. - Thank you.

908. This is Bill.

909. Hi.

910. And he brought a few of his friends.

911. Take a seat, ladies and gentlemen, please come through.

912. These people represent the town of Easton.

913. You will probably recognize them.

914. Because they've all dined in your restaurant, Rosaria.

915. Ladies and gentlemen, the owners and the staff

916. need to hear from you, what were your recent experiences

917. when you went to Bella Luna.

918. Fire away, please.

919. There was a fly in the wedding soup.

920. And it was kind of an embarrassment.

921. And we just left it there because we just didn't want it.

922. Soup of the day.

923. Rosaria, I mean, anything to say to Bill?

924. I apologize about that.

925. I just, I apologize.

926. Wow, thank you. I appreciate it.

927. Next, please.

928. The food and the service have both been sub-par.

929. All of our entrees came out at different times

930. making it very difficult to enjoy a family meal.

931. That's my issue with food being prepared

932. and sitting on the line.

933. Because we're short staffed.

934. It's not the customer's problem, the fact

935. that you're short staffed.

936. It's not just the service.

937. Listen, thank you so much.

938. Thank you.

939. Next, please.

940. I went there once.

941. Food was sub-par, very disappointing experience

942. from what I expected.

943. Everybody has a bad night.

944. I figured I'd give you another chance.

945. And the second time I went, it was extremely disappointing.

946. Our dinners were totally wrong.

947. My son ordered chicken he got veal.

948. I threw my money on my table and said, I'm done.

949. I will never come back here.

950. Sorry about that experience.

951. Next, please.

952. The food, everything just did not work out.

953. But what really, really stood in my mind

954. was I ordered a cannoli and the cannoli was sour.

955. And so you came over me and you gave me a fresh cannoli.

956. Well, why didn't you give me the fresh cannoli first

957. rather than give me an old cannoli that left

958. a horrid taste in my mouth?

959. I mean, a sour cannoli, I mean it can get you sick.

960. Right, but I was not aware that you

961. were given the sour cannoli that wasn't good.

962. Well, maybe the sour cannoli shouldn't even be there.

963. I mean, if I would have tasted that

964. and got that, I would not have given it to you, you know?

965. But my point is, as the owner, manager—

966. When the cannoli came back and then I tasted it

967. and then I said, this is going bad.

968. - Well, yeah. - Gone bad.

969. Not going, gone bad. - It was bad.

970. Once it's gone, it's gone.

971. It's not coming back, is it.

972. So that should be gone the night before.

973. It shouldn't be there.

974. That's what I was saying, like,

975. why even serve something that is questionable?

976. You're right, you're totally right.

977. That was the experience that I said,

978. I don't think I'll ever come back to this restaurant.

979. To hear what they were saying, the reality, as much

980. as it hurts, it's the truth.

981. This feedback this morning has been pivotal.

982. I hope you'll all be willing to give

983. Bella Luna one more chance.

984. On behalf of the owners and the team,

985. I'd like to say a big thank you.

986. I appreciate it.

987. Thank you very much, indeed.

988. I think everything has to be changed.

989. And if that's what we need to hear to make things

990. better and get Bella Luna back on the map,

991. I guess that's what we need to hear.

992. Convinced that Rosaria and Gianfranco are now

993. fully aware that change is their only option,

994. chef Ramsey goes ahead with stage one of his plan,

995. transforming the dated decor of Bella Luna.

996. Good morning.

997. Good morning, chef.

998. Welcome to the new Bella Luna.

999. - Oh, my— - You gotta be kidding me.

1000. - Oh, my god. —god.

1001. Wow.

1002. Do you see this, ma? - Amazing.

1003. Oh my god.

1004. How bright and refreshing does this beautiful restaurant look?

1005. Do you like it, Giaf?

1006. I love it.

1007. Gone is that dark red, maroon color.

1008. We've lightened up the walls, the ceiling,

1009. with that beautiful gray.

1010. Oh my god.

1011. Gone are those hideous tables in the middle.

1012. We replaced them with rustic, centralized tables.

1013. Great for families.

1014. It's got that communal feel as well.

1015. On the back wall at the entrance of the kitchen,

1016. we've had a little bit of fun there.

1017. Those cutting boards just give it that nice rustic charm.

1018. Oh yes.

1019. I never thought Bella Luna had any chance

1020. of looking this amazing.

1021. I'm still speeches.

1022. And everybody will tell you I'm never speechless.

1023. When I first arrived here, this area

1024. was a bit of a disaster.

1025. What I'm about to show you is something that is unique.

1026. This will a game changer because you have now a state

1027. of the art, stunning, brand new, beautiful,

1028. POS system from Dinerware.

1029. It's going to transform your business.

1030. - Oh, man. - Oh, my god.

1031. You can track your inventory.

1032. You can adjust your costings, labor costs, and what we

1033. need to hit on a weekly basis.

1034. And trust me, chefs, it will be so much less of a confusion

1035. for you in the kitchen.

1036. This thing is going to be an absolute dream machine.

1037. Excited?

1038. Oh, yeah.

1039. Very, very.

1040. Good.

1041. Amazing.

1042. Thank you so much.

1043. I can't believe that I'm standing in Bella Luna.

1044. I feel like a little girl when I was back in Sicily.

1045. It's amazing.

1046. I'm just so thrilled.

1047. This is like a dream.

1048. Wow, I can't believe it.

1049. OK, come over, please.

1050. Take a good look at Bella Luna's new food.

1051. Oh, my god I love it.

1052. Take a menu, my darling, and pass them along.

1053. The first course, steamed mussels, fresh.

1054. When they're open, they're cooked, you send them.

1055. That's how you should be serving a bowl of mussels.

1056. Yes, it looks amazing.

1057. Delicious cavatelli, beautifully hand-made,

1058. light, creamy tomato sauce.

1059. Next to that, you've got the delicious

1060. lasagna, home-made lasagna done with a nice, rich bolognese

1061. sauce.

1062. You got a wonderful pan-seared salmon served

1063. on a bed of risotto, fragrant risotto,

1064. with tomatoes, raisins, Parmesan,

1065. and a little olive oil vinaigrette.

1066. It's beautiful, the presentation,

1067. like, it's got to look good.

1068. And it does.

1069. Absolutely.

1070. Absolutely no frozen food here at all,

1071. fresh, clean ingredients.

1072. Hello, welcome to the new Bella Luna.

1073. How are we doing?

1074. Great, it looks beautiful in here.

1075. Thank you.

1076. It's relaunch night.

1077. And chef Ramsay is determined to change Bella

1078. Luna's negative reputation.

1079. Sir, how are you?

1080. Thank you for coming back.

1081. No problem.

1082. So he's invited back many of the unhappy customers

1083. that were at the town hall.

1084. Hello.

1085. Antipasto up.

1086. Cavatelli and chicken parm, that completes table six.

1087. Go, go, go, go.

1088. Very early into service, Gianfranco's attention

1089. to detail in the kitchen is paying

1090. off as customers are thoroughly enjoying

1091. chef Ramsay's new menu.

1092. How is it?

1093. Oh my god, it's better than my mom's and she's Italian.

1094. It's so good.

1095. Gianfranco, Nicole put in an ossobuco and a pasta dish.

1096. They've been waiting a long time.

1097. OK, all right, I'm sorry.

1098. Come on, guys, fucking hell.

1099. OK, all right, look how many tickets we have back here.

1100. But just midway into service,

1101. Gianfranco is overwhelmed with the rush of tickets—

1102. I need steamed mussels.

1103. We're working on it, Tracy.

1104. —and maintaining the standards of the new menu.

1105. Now, which table did she say I need— wait, wait.

1106. Come on.

1107. And a relaunch that started off on a positive note

1108. is suddenly in jeopardy.

1109. I'm still waiting on table six.

1110. How long do you think?

1111. It's going to be a little bit more because you

1112. have a well-done prime rib.

1113. No, I don't have a well-done prime rib.

1114. All right, so, OK.

1115. Come on, guys.

1116. Get the tables together.

1117. A minestrone and a Caesar salad.

1118. Are you kidding me?

1119. All of you, quick, if you think I'm serving that,

1120. you're dreaming.

1121. We may as well go back to where we were.

1122. You're right.

1123. All of a sudden, we've just dropped our fucking standards.

1124. And the next person that throws that out at me,

1125. I will throw them out.

1126. Yes, chef.

1127. Come on, guys, let's go.

1128. Come here, you.

1129. Is that what you busted your ass off for?

1130. No, no, no, no, no.

1131. Absolutely not. - Come on.

1132. You're right.

1133. It's in front of your eyes.

1134. Get them, together.

1135. It's relaunch night and Gianfranco's standards

1136. have dropped in the middle of service.

1137. If you think I'm serving that you're dreaming.

1138. And chef Ramsay is not exactly pleased.

1139. Is that what you busted your ass off for?

1140. No, no, no, no.

1141. Absolutely not.

1142. Come on.

1143. You're right.

1144. It's in front of your eyes.

1145. Get them together.

1146. There are two ways a kitchen functions.

1147. You run it or it runs you.

1148. All right.

1149. Come on, you can do it.

1150. It's been about an hour and a half, right?

1151. Yeah.

1152. One little mistake and he sinks to oblivion.

1153. Get in there and get him lifted up.

1154. Come on, honey, you're OK.

1155. Don't worry about it.

1156. Everybody's happy.

1157. They love the food.

1158. Don't let one little mistake keep you down.

1159. I'm trying.

1160. OK, honey, don't worry.

1161. Gianfranco is under a lot of pressure right now.

1162. You guys are doing great.

1163. But he needs to know how to deal and work with the pressure

1164. as well.

1165. All right, guys, we gotta get a hold of ourselves.

1166. We need another bruschetta.

1167. We need all this stuff plated.

1168. I need a pappardelle and ossobuco right away.

1169. That's it.

1170. Are we ready for table 6?

1171. - Yes, we are. - All right.

1172. Let's go. Stop cleaning that.

1173. Very nice.

1174. Keep it going.

1175. Salmon, I need it right away, plated, it's in the oven.

1176. Run that out.

1177. And now, I have appetizers ready.

1178. I'm proud of you.

1179. This is amazing to me to see Gianfranco

1180. actually get a voice.

1181. Here you go, that's the pappardelle.

1182. How are we doing?

1183. How was your desert? - We are doing well.

1184. We are finished up. - It was so good, really good.

1185. Everything was amazing.

1186. It was a pleasure serving you.

1187. We'll see you soon.

1188. Tonight, let's be honest, it wasn't perfect.

1189. But we went a long way to impressing the locals.

1190. Young man, I finally heard your voice tonight.

1191. But it needs to be there from the beginning to the end.

1192. And you can't have your head in a pan.

1193. Because this place is going to be busy.

1194. - Thank you, chef. - Thank you so much.

1195. Good night.

1196. Take care of your mom, OK?

1197. Yes.

1198. Chef.

1199. OK, badabing, man.

1200. Thank you.

1201. Darling, come here, you.

1202. Take care. - God bless you.

1203. God bless you.

1204. Good night.

1205. What a night.

1206. A mother and her two sons move from New York to Easton

1207. to open their dream restaurant three years ago.

1208. But truthfully, they were not ready for such a big challenge.

1209. But now, they have the roadmap on how to succeed.

1210. But what they really need more than anything

1211. is the discipline to follow it through.

1212. Wow, Bella Luna, fingers crossed, what a place.

1213. In the months that followed—

1214. Welcome to the new Bella Luna.

1215. —Rosaria took chef Ramsay's

1216. suggestions and Bella Luna's business

1217. increased significantly.

1218. Good job, everybody.

1219. I really want to thank chef Ramsay for choosing us to help

1220. us and try to save Bella Luna.

1221. I just, I feel so blessed.

1222. Grazie.

1223. You got it, ma.

1224. Due to some issues with the landlord,

1225. Bella Luna had to close temporarily

1226. and is now searching for a new location.

1227. They hope to reopen very soon.

1228. Next time on "Kitchen Nightmares."

1229. Lisa, Rita?

1230. Lisa and Rita, holy shit.

1231. Get ready for a night of surprises.

1232. Tom, come back.

1233. As Gordon finds out what

1234. happened to the restaurants he tried to save.

1235. Where's Rishi?

1236. Oh no.

1237. Chef Ramsay is back asking the tough questions

1238. that we want the answers to.

1239. Why would somebody order something called anus?

1240. Oh, gosh.

1241. Find out who stayed on the road to success.

1242. Great news! And who veered off—

1243. Wanna see my moonshine?

1244. Your moonshine?

1245. —turning a restaurant back into a nightmare.

1246. I'm going.