1 00:00:06,167 --> 00:00:09,000 -Top of the morning, mate. -Morning. 2 00:00:09,000 --> 00:00:11,125 So, what do you think? [laughs] 3 00:00:11,125 --> 00:00:12,709 We're not going to the Top Chef kitchen. 4 00:00:12,709 --> 00:00:16,751 [ominous instrumental] 5 00:00:16,751 --> 00:00:19,042 I don't know. 6 00:00:19,042 --> 00:00:21,250 I mean, I guess it's, never gotta be anything for Top Chef. 7 00:00:21,250 --> 00:00:22,709 Yeah. 8 00:00:22,709 --> 00:00:25,125 You know, after the Jurassic Park. 9 00:00:25,125 --> 00:00:27,292 Can we really guess what we're going to do? 10 00:00:27,292 --> 00:00:31,250 The last challenge was the most fun one. 11 00:00:31,250 --> 00:00:33,250 [rumbling] 12 00:00:33,250 --> 00:00:36,042 PADMA: Each team is responsible for making dishes inspired 13 00:00:36,042 --> 00:00:38,751 by these jaw dropping dinosaurs. 14 00:00:38,751 --> 00:00:43,083 It was a huge moment for me to see things differently. 15 00:00:43,083 --> 00:00:44,959 TOM: The dish just didn't come together. 16 00:00:44,959 --> 00:00:46,375 It seemed like a collection of ingredients 17 00:00:46,375 --> 00:00:48,250 and things as opposed to a dish. 18 00:00:48,250 --> 00:00:53,417 It's time to showcase what kind of chef I am. 19 00:00:53,417 --> 00:00:55,209 It's so funny. 20 00:00:55,209 --> 00:00:58,209 Like, me, you and Evelyn have always been at the top. 21 00:00:58,209 --> 00:01:00,667 The team that ruled the world today 22 00:01:00,667 --> 00:01:02,250 is the Brown Team. 23 00:01:02,250 --> 00:01:03,792 Oh, my God. 24 00:01:03,792 --> 00:01:05,792 But the last time I was on the bottom. 25 00:01:05,792 --> 00:01:07,584 Maybe we'll wait till 15 minutes 26 00:01:07,584 --> 00:01:09,459 That way we can keep your food hot. 27 00:01:09,459 --> 00:01:12,167 I don't feel like my input or my opinions 28 00:01:12,167 --> 00:01:13,542 are really mattering at this point. 29 00:01:13,542 --> 00:01:15,584 -No. -Yeah, like that way. 30 00:01:15,584 --> 00:01:18,792 Everything that Tom said on that table was absolutely correct. 31 00:01:18,792 --> 00:01:20,626 We ended up with quail on the dry side. 32 00:01:20,626 --> 00:01:22,167 I didn't plan my time well. 33 00:01:22,167 --> 00:01:25,167 Jo. Please pack your knives and go. 34 00:01:25,167 --> 00:01:26,751 Ah, that's where we did the night market. 35 00:01:26,751 --> 00:01:31,459 ♪♪♪ 36 00:01:31,459 --> 00:01:36,000 ♪♪♪ 37 00:01:36,000 --> 00:01:37,375 What's this look like, guys? 38 00:01:37,375 --> 00:01:39,542 ♪♪♪ 39 00:01:39,542 --> 00:01:41,584 -Hi, chefs. -Oh my-- 40 00:01:41,584 --> 00:01:44,417 Welcome to Restaurant Wars. 41 00:01:44,417 --> 00:01:47,083 Ah, Restaurant Wars. 42 00:01:47,083 --> 00:01:48,417 I'm ready. Let's do it. 43 00:01:48,417 --> 00:01:51,375 Oh, God. I'm scared. 44 00:01:51,375 --> 00:01:53,375 Eight chefs remain 45 00:01:53,375 --> 00:01:56,334 to compete in the ultimate culinary showdown. 46 00:01:56,334 --> 00:01:58,000 At stake for the winner: 47 00:01:58,000 --> 00:01:59,751 A feature in Food & Wine magazine, 48 00:01:59,751 --> 00:02:03,042 an appearance at the Food and Wine Classic in Aspen, 49 00:02:03,042 --> 00:02:07,042 $250,000 furnished by San Pellegrino 50 00:02:07,042 --> 00:02:10,292 and the coveted title of Top Chef. 51 00:02:10,292 --> 00:02:16,083 ♪♪♪ 52 00:02:16,083 --> 00:02:18,667 That's right. You've officially made it 53 00:02:18,667 --> 00:02:22,167 to one of the most feared and anticipated challenges: 54 00:02:22,167 --> 00:02:25,709 Restaurant Wars. 55 00:02:25,709 --> 00:02:27,792 I was a little jealous of last season. 56 00:02:27,792 --> 00:02:29,584 Having to serve only the judges? 57 00:02:29,584 --> 00:02:31,375 That was a little too easy. 58 00:02:31,375 --> 00:02:35,250 But that's why we're upping the ante this year. 59 00:02:35,250 --> 00:02:37,709 Not only will you have to serve the judges 60 00:02:37,709 --> 00:02:40,083 at a chef's counter, but you'll also 61 00:02:40,083 --> 00:02:42,626 have to feed a restaurant full of diners. 62 00:02:42,626 --> 00:02:44,250 [chuckles] 63 00:02:44,250 --> 00:02:45,751 Oh, man. 64 00:02:45,751 --> 00:02:47,417 Come on. 65 00:02:47,417 --> 00:02:49,042 Come on up and grab a knife, everyone. 66 00:02:49,042 --> 00:02:55,501 [luxurious hip hop instrumental] 67 00:02:55,501 --> 00:02:59,542 -What's this? -There's nothing on mine. 68 00:02:59,542 --> 00:03:03,125 Who got first choice and who got second choice? 69 00:03:03,125 --> 00:03:06,042 We're doing an old fashioned schoolyard pick. 70 00:03:06,042 --> 00:03:07,751 Here we go. 71 00:03:07,751 --> 00:03:12,459 Everyone with a blank knife, please step to one side. 72 00:03:12,459 --> 00:03:14,459 Okay, Nick. You get to pick first. 73 00:03:14,459 --> 00:03:16,667 I'm connected with Damarr, Ashleigh, 74 00:03:16,667 --> 00:03:18,292 because of their Southern roots. 75 00:03:18,292 --> 00:03:20,417 Damarr. 76 00:03:20,417 --> 00:03:22,709 Jae, who's going to be your first teammate? 77 00:03:22,709 --> 00:03:26,167 Evelyn. 78 00:03:26,167 --> 00:03:31,709 Ashleigh. 79 00:03:31,709 --> 00:03:38,083 Jackson. 80 00:03:38,083 --> 00:03:40,417 Buddha. 81 00:03:40,417 --> 00:03:44,542 I guess that means you're going over to Jae, Luke. 82 00:03:44,542 --> 00:03:47,375 I would rather work with Luke than Buddha. 83 00:03:47,375 --> 00:03:49,250 [laughs] That sounds horrible. 84 00:03:49,250 --> 00:03:52,375 After last challenge, he and I just don't really click. 85 00:03:52,375 --> 00:03:54,501 [fast instrumental] 86 00:03:54,501 --> 00:03:57,375 In 36 hours, both teams will open 87 00:03:57,375 --> 00:03:59,292 their restaurants up for business. 88 00:03:59,292 --> 00:04:01,709 You'll seat and serve 50 guests. 89 00:04:01,709 --> 00:04:04,000 How do you decide to run your restaurant 90 00:04:04,000 --> 00:04:06,042 is completely up to you. 91 00:04:06,042 --> 00:04:07,667 Today, you'll start conceptualizing 92 00:04:07,667 --> 00:04:10,167 your restaurants and planning your menus. 93 00:04:10,167 --> 00:04:13,167 Each team will have time to meet with a designer 94 00:04:13,167 --> 00:04:15,626 from Aztec Events and Tents. 95 00:04:15,626 --> 00:04:17,459 First, you're going to head to Whole Foods. 96 00:04:17,459 --> 00:04:19,792 Then you'll visit some specialty shops 97 00:04:19,792 --> 00:04:21,626 where your contactless Mastercard 98 00:04:21,626 --> 00:04:24,751 will allow you to simply tap and go. 99 00:04:24,751 --> 00:04:26,459 So you'll need to create 100 00:04:26,459 --> 00:04:30,167 a truly priceless experience for your guests. 101 00:04:30,167 --> 00:04:33,083 Tomorrow, you'll have five hours 102 00:04:33,083 --> 00:04:34,626 to set up your restaurants 103 00:04:34,626 --> 00:04:39,209 and train your servers before service begins. 104 00:04:39,209 --> 00:04:41,167 The team with the winning concept 105 00:04:41,167 --> 00:04:43,501 will take home $40,000. 106 00:04:43,501 --> 00:04:45,584 [exclaiming] 107 00:04:45,584 --> 00:04:47,584 PADMA: A cool 10K in your pocket? 108 00:04:47,584 --> 00:04:49,167 Yeah. 109 00:04:49,167 --> 00:04:50,709 -That's a lot of bread. -Yes. 110 00:04:50,709 --> 00:04:52,334 You've already won some money, right Nick? 111 00:04:52,334 --> 00:04:53,709 Yeah, I'm the one with the bread. 112 00:04:53,709 --> 00:04:55,292 Yeah, we call him The Baker. 113 00:04:55,292 --> 00:04:57,167 Well, let's bake some more bread, guys. 114 00:04:57,167 --> 00:04:59,792 Good luck, chefs. We'll see you tomorrow. 115 00:04:59,792 --> 00:05:03,375 Have fun. 116 00:05:03,375 --> 00:05:04,667 Oh, big moment here. 117 00:05:04,667 --> 00:05:06,292 I'm excited to work with y'all. 118 00:05:06,292 --> 00:05:08,334 Do we want to work concept down? 119 00:05:08,334 --> 00:05:10,501 We got three real strong South cooks. 120 00:05:10,501 --> 00:05:12,209 I want to work around you guys. 121 00:05:12,209 --> 00:05:14,667 I can do front of house and do the first course. 122 00:05:14,667 --> 00:05:16,792 I've studied Restaurant Wars quite a bit. 123 00:05:16,792 --> 00:05:18,626 Dealing with the front of house has sent home 124 00:05:18,626 --> 00:05:20,626 a lot of excellent chefs in the past. 125 00:05:20,626 --> 00:05:23,459 High risk but I'm in it to win it. 126 00:05:23,459 --> 00:05:25,125 We all have really strong mothers. 127 00:05:25,125 --> 00:05:27,042 So I think with the Southern theme 128 00:05:27,042 --> 00:05:28,584 it'd be cool if we named our restaurant Matriarch. 129 00:05:28,584 --> 00:05:31,459 Okay. 130 00:05:31,459 --> 00:05:34,000 -Matriarch without the H. -I like it. 131 00:05:34,000 --> 00:05:35,584 Think it also as Matriarc will look good if 132 00:05:35,584 --> 00:05:37,250 she's kind of in command of the kitchen. 133 00:05:37,250 --> 00:05:38,959 -Know what I mean? -Yeah. Yeah, exactly. 134 00:05:38,959 --> 00:05:40,501 -If you feel good about that. -Yeah, yeah. 135 00:05:40,501 --> 00:05:42,501 I do have an idea if I can just start off. 136 00:05:42,501 --> 00:05:44,292 -What is it? -Southeast Asian. 137 00:05:44,292 --> 00:05:46,042 Oh, you wanna do South East Asian. 138 00:05:46,042 --> 00:05:49,459 I do. And we could call it No Name but N-E-M, 139 00:05:49,459 --> 00:05:50,709 like Nem sausage. 140 00:05:50,709 --> 00:05:52,584 Oh, I like. 141 00:05:52,584 --> 00:05:55,167 You're going to be a rock star if we do that. 142 00:05:55,167 --> 00:05:56,584 I would love that. 143 00:05:56,584 --> 00:05:58,667 Evelyn's a really strong personality. 144 00:05:58,667 --> 00:06:00,417 -Yeah. -I'm totally happy to help out 145 00:06:00,417 --> 00:06:02,292 with that front of house thing if you guys want. 146 00:06:02,292 --> 00:06:04,501 She's just naturally going to be our leader in this 147 00:06:04,501 --> 00:06:06,417 so I want to play to her strength. 148 00:06:06,417 --> 00:06:08,375 You know, I'm not familiar with Southeast Asian. 149 00:06:08,375 --> 00:06:09,792 But you're familiar with bold flavors, right? 150 00:06:09,792 --> 00:06:11,334 Yeah. 151 00:06:11,334 --> 00:06:12,709 I think if there's one dish that's not, 152 00:06:12,709 --> 00:06:14,167 I think that's okay as well. 153 00:06:14,167 --> 00:06:15,542 It has to be all or none, man. 154 00:06:15,542 --> 00:06:17,584 Mm. Okay. 155 00:06:17,584 --> 00:06:19,209 I never worked at an Asian restaurant, 156 00:06:19,209 --> 00:06:23,584 never made specific Southeast Asian cuisine. 157 00:06:23,584 --> 00:06:25,709 My specialty in cooking is fish. 158 00:06:25,709 --> 00:06:28,792 I worked at Le Bernardin for two years. 159 00:06:28,792 --> 00:06:31,375 I've been seriously missing cooking fish. 160 00:06:31,375 --> 00:06:34,626 We're in Houston. We haven't done like a gulf thing, 161 00:06:34,626 --> 00:06:36,584 so I think maybe highlight seafood. 162 00:06:36,584 --> 00:06:38,751 -I really want to highlight-- -Seafood, right? 163 00:06:38,751 --> 00:06:40,167 We'll be able to execute this. 164 00:06:40,167 --> 00:06:42,417 100% we should do taster menu 165 00:06:42,417 --> 00:06:44,125 just because we don't know 166 00:06:44,125 --> 00:06:46,626 what the experience of the servers are like. 167 00:06:46,626 --> 00:06:49,125 Maybe the first course is an array of snacks with bread. 168 00:06:49,125 --> 00:06:51,292 -What do you guys think? -As long as it feels like you. 169 00:06:51,292 --> 00:06:52,709 It's still gonna feel like me. 170 00:06:52,709 --> 00:06:54,375 Well, I would like to do dessert. 171 00:06:54,375 --> 00:06:57,125 Yeah. Yeah, you've got a solid carrot cake. 172 00:06:57,125 --> 00:06:59,375 I was just gonna say I have a raw beef course in mind. 173 00:06:59,375 --> 00:07:01,501 And then I was thinking green gumbo was pretty veg-heavy. 174 00:07:01,501 --> 00:07:04,751 Yeah, so I have my mind set on a oxtail marmalade 175 00:07:04,751 --> 00:07:06,834 but we need seafood in here too. 176 00:07:06,834 --> 00:07:09,250 Maybe do some cured salmon. Or... 177 00:07:09,250 --> 00:07:10,709 Some kind of smoked catfish pâté or something-- 178 00:07:10,709 --> 00:07:12,626 Yeah, yeah, exactly. 179 00:07:12,626 --> 00:07:15,626 And also serve four to six courses. 180 00:07:15,626 --> 00:07:18,459 -Family style. -Family Style? 181 00:07:18,459 --> 00:07:20,584 Is so much easier to execute. 182 00:07:20,584 --> 00:07:22,834 Watching the show I just know that that was one thing 183 00:07:22,834 --> 00:07:25,083 that really messed them up was because they did that. 184 00:07:25,083 --> 00:07:26,709 It was family style but not cohesive. 185 00:07:26,709 --> 00:07:28,501 Some dishes didn't even make sense. 186 00:07:28,501 --> 00:07:30,584 I'd rather do it one plate at a time so you can 187 00:07:30,584 --> 00:07:32,584 really showcase our individual skills. 188 00:07:32,584 --> 00:07:34,584 But I'm the only one that has concerns. 189 00:07:34,584 --> 00:07:36,375 Everybody seems very confident with it, 190 00:07:36,375 --> 00:07:38,125 so that makes me confident. 191 00:07:38,125 --> 00:07:40,167 I would like to do a pani puri, like a-- 192 00:07:40,167 --> 00:07:41,584 -Sure-- -First bite. 193 00:07:41,584 --> 00:07:43,292 I'm totally into that. 194 00:07:43,292 --> 00:07:45,042 I was actually thinking of some spring rolls 195 00:07:45,042 --> 00:07:46,459 but it's like, a kind of like, crudité. 196 00:07:46,459 --> 00:07:48,375 It's called No Nem. 197 00:07:48,375 --> 00:07:50,667 Like we could end the last savory with pork meatballs, 198 00:07:50,667 --> 00:07:52,209 like, literally made from Nem. 199 00:07:52,209 --> 00:07:53,542 A-ha, so funny. [laughs] 200 00:07:53,542 --> 00:07:55,375 Okay, I like it. 201 00:07:55,375 --> 00:07:57,375 I was going to make, like, a smoked fish bone sauce. 202 00:07:57,375 --> 00:07:59,042 But what if we do it with the curry? 203 00:07:59,042 --> 00:08:00,626 I mean, yeah-- 204 00:08:00,626 --> 00:08:02,375 -You're the curry master. -I can make a curry. 205 00:08:02,375 --> 00:08:06,292 -I can do this. -Yeah. 206 00:08:06,292 --> 00:08:08,417 I feel like it will really free up your time 207 00:08:08,417 --> 00:08:10,834 depending on what you go with. 208 00:08:10,834 --> 00:08:13,667 Then we'll go into a fish course, 209 00:08:13,667 --> 00:08:15,501 And then this carrot cake situation. 210 00:08:15,501 --> 00:08:17,167 We'll be done. -Mm-hm. 211 00:08:17,167 --> 00:08:19,292 This concept represents what Southern food 212 00:08:19,292 --> 00:08:22,042 could be: It should feel like one voice and not, 213 00:08:22,042 --> 00:08:24,459 you know, four chefs who decided to play restaurant. 214 00:08:24,459 --> 00:08:26,709 Team, let's go pick out some tables and chairs. 215 00:08:26,709 --> 00:08:29,501 [upbeat music] 216 00:08:29,501 --> 00:08:31,209 That is my favorite I will say. 217 00:08:31,209 --> 00:08:33,209 In quantities, are we looking around 56? 218 00:08:33,209 --> 00:08:35,167 -NICK: What do you think? -AHSLEIGH: I'm cool with it. 219 00:08:35,167 --> 00:08:36,751 This is not only a woman led kitchen 220 00:08:36,751 --> 00:08:38,375 but the name is Matriarc, 221 00:08:38,375 --> 00:08:39,792 so there needs to be some feminine touches. 222 00:08:39,792 --> 00:08:41,375 On the napkin. What you think? 223 00:08:41,375 --> 00:08:43,250 ASHLEIGH: Off-white. 224 00:08:43,250 --> 00:08:46,626 All I know is restaurants, but in Asheville, North Carolina 225 00:08:46,626 --> 00:08:50,042 people don't typically come to my city to eat. 226 00:08:50,042 --> 00:08:53,042 Even though I've been on the James Beard list 227 00:08:53,042 --> 00:08:54,584 I was getting comments in my dining room 228 00:08:54,584 --> 00:08:56,751 that it was too spicy and I started to feel 229 00:08:56,751 --> 00:08:58,375 like my food was unapproachable. 230 00:08:58,375 --> 00:09:00,209 I'm for that. 231 00:09:00,209 --> 00:09:01,667 ASHLEIGH: I don't think that's a matriarchy. 232 00:09:01,667 --> 00:09:03,751 Being deemed the executive chef 233 00:09:03,751 --> 00:09:06,417 and playing such a big role 234 00:09:06,417 --> 00:09:08,584 in the creation of our restaurant, 235 00:09:08,584 --> 00:09:10,292 I feel like I can be me. 236 00:09:10,292 --> 00:09:13,167 So I'm gonna show up and do it. 237 00:09:13,167 --> 00:09:14,667 All right, we got all we need here. 238 00:09:14,667 --> 00:09:16,125 Let's go check out everything else. 239 00:09:16,125 --> 00:09:17,375 All right, let's get to it. 240 00:09:17,375 --> 00:09:19,334 Hey, guys! So I'm Hailey. 241 00:09:19,334 --> 00:09:20,584 I'm going to make your logos. 242 00:09:20,584 --> 00:09:22,501 Tell me about what you want 243 00:09:22,501 --> 00:09:24,501 your people to feel when they walk in the restaurant. 244 00:09:24,501 --> 00:09:26,667 I mean, we're definitely going for, like, tropical florals. 245 00:09:26,667 --> 00:09:28,792 Our food is going to be very bright, very bold. 246 00:09:28,792 --> 00:09:30,792 Not fine dining, more like fun atmosphere. 247 00:09:30,792 --> 00:09:32,501 Good, okay. 248 00:09:32,501 --> 00:09:34,334 -But also not, like, neon. -Right. 249 00:09:34,334 --> 00:09:37,167 I was thinking white flowers with lots of greenery. 250 00:09:37,167 --> 00:09:38,834 I think it'll break up the room. 251 00:09:38,834 --> 00:09:41,209 -Bye! -Bye. 252 00:09:41,209 --> 00:09:45,167 Yup, yup, yup. Here we go. 253 00:09:45,167 --> 00:09:47,459 My destination, Whole Foods Market. 254 00:09:47,459 --> 00:09:48,792 [line dialing] 255 00:09:48,792 --> 00:09:50,292 Hello? 256 00:09:50,292 --> 00:09:52,083 I was thinking we should send out 257 00:09:52,083 --> 00:09:53,792 course one and two at the same time. 258 00:09:53,792 --> 00:09:56,459 And then courses three and four at the same time. 259 00:09:56,459 --> 00:09:57,959 Okay, I like that. 260 00:09:57,959 --> 00:09:59,626 Are we all kind of on the same page 261 00:09:59,626 --> 00:10:01,083 that Evelyn's basically our executive chef? 262 00:10:01,083 --> 00:10:02,542 I think she should be. 263 00:10:02,542 --> 00:10:04,626 EVELYN: I'm very comfortable expediting, too. 264 00:10:04,626 --> 00:10:06,167 Evelyn, I don't want to feel 265 00:10:06,167 --> 00:10:07,792 like I'm not doing anything, you know? 266 00:10:07,792 --> 00:10:10,334 Oh, you'll have sh-- to do. Don't worry. 267 00:10:10,334 --> 00:10:12,167 [line dialing] 268 00:10:12,167 --> 00:10:14,042 DAMARR: 'Sup, Buddha. 269 00:10:14,042 --> 00:10:15,792 Hey, Damarr. Hold on. It's a little bit too loud. 270 00:10:15,792 --> 00:10:17,501 Let me turn it down. -NICK: Hey, hey, hey. 271 00:10:17,501 --> 00:10:19,250 Hey. So we're thinking that maybe 272 00:10:19,250 --> 00:10:23,042 we just do a bitter lettuce salad. 273 00:10:23,042 --> 00:10:25,209 What, instead-- instead of the gumbo? 274 00:10:25,209 --> 00:10:27,083 No. Instead of the tartare. 275 00:10:27,083 --> 00:10:29,751 I have this idea. I'm going to do just like a salad 276 00:10:29,751 --> 00:10:31,792 of bitter lettuces, buttermilk pearls, 277 00:10:31,792 --> 00:10:33,959 a simple citrus vinaigrette. 278 00:10:33,959 --> 00:10:35,792 Is that it? 279 00:10:35,792 --> 00:10:38,083 I thought you were gonna be way more excited about that. 280 00:10:38,083 --> 00:10:40,167 Whatever I've learned from this competition 281 00:10:40,167 --> 00:10:41,584 is that they don't like that sh--. 282 00:10:41,584 --> 00:10:43,083 It's Restaurant Wars. 283 00:10:43,083 --> 00:10:44,417 We need to make an impact. 284 00:10:44,417 --> 00:10:45,709 If we incorporate salmon tartare, cool. 285 00:10:45,709 --> 00:10:47,626 It doesn't need to happen. 286 00:10:47,626 --> 00:10:49,959 Yeah, you can, like, put the salad on top of the salmon. 287 00:10:49,959 --> 00:10:52,792 Buddha's smart. He has studied every single chef 288 00:10:52,792 --> 00:10:54,792 that has been through this franchise. 289 00:10:54,792 --> 00:10:56,626 He can tell you what they did wrong 290 00:10:56,626 --> 00:10:58,459 and how he would definitely not make that mistake. 291 00:10:58,459 --> 00:11:02,125 But this is our restaurant, so if it's my course, 292 00:11:02,125 --> 00:11:04,167 I'm going to make it to where I believe in it. 293 00:11:04,167 --> 00:11:05,626 Yeah. Let's go for it. Cool. 294 00:11:05,626 --> 00:11:13,334 ♪♪♪ 295 00:11:13,334 --> 00:11:15,292 EVELYN: Go, Luke! 296 00:11:15,292 --> 00:11:17,125 We need garlic, shallots. 297 00:11:17,125 --> 00:11:19,501 -Is this your black cod? -This is black cod? 298 00:11:19,501 --> 00:11:22,459 I'll take this one, these two and then one more as well. 299 00:11:22,459 --> 00:11:24,167 And then after that, 300 00:11:24,167 --> 00:11:25,751 I'm also going to get some shrimp from you. 301 00:11:25,751 --> 00:11:27,334 Holy crap. Are you ordering the whole market? 302 00:11:27,334 --> 00:11:28,584 -Or...? -Yeah. 303 00:11:28,584 --> 00:11:31,167 ♪♪♪ 304 00:11:31,167 --> 00:11:33,751 We have Restaurant Wars. There is $40,000 on the line. 305 00:11:33,751 --> 00:11:36,083 And we're doing a salad with citrus dressing, 306 00:11:36,083 --> 00:11:38,375 -you know what I mean? -Okay. We can get the salmon. 307 00:11:38,375 --> 00:11:41,125 Buddha thinks that salads aren't that exciting. 308 00:11:41,125 --> 00:11:43,626 And I know that Nick wants to do a beef dish. 309 00:11:43,626 --> 00:11:45,584 Can I get New York strip whole? 310 00:11:45,584 --> 00:11:47,667 So I've decided that I definitely want to do 311 00:11:47,667 --> 00:11:49,626 this salmon tartare with 312 00:11:49,626 --> 00:11:51,459 some lettuce components, 313 00:11:51,459 --> 00:11:53,375 like, kind of make it a tartare with a salad. 314 00:11:53,375 --> 00:11:56,042 ♪♪♪ 315 00:11:56,042 --> 00:11:58,542 You guys need a cutting board for all that mincing about? 316 00:11:58,542 --> 00:12:00,417 DAMARR: There go all the smack talk, again. 317 00:12:00,417 --> 00:12:02,876 [laughter] 318 00:12:02,876 --> 00:12:05,667 Oh, sh--. 319 00:12:05,667 --> 00:12:07,417 Yo, this is enough for, like, 200 people. 320 00:12:07,417 --> 00:12:09,042 I know. 321 00:12:09,042 --> 00:12:10,584 I still have to get all my seasoning meat 322 00:12:10,584 --> 00:12:12,167 'cause there's none of that here. 323 00:12:12,167 --> 00:12:18,334 You feeling good, Nick? 324 00:12:18,334 --> 00:12:19,626 -Is that everything? -That's everything. 325 00:12:19,626 --> 00:12:21,459 Thank you. 326 00:12:21,459 --> 00:12:23,709 I guess the plan now is that we go to Viet Hoa, right? 327 00:12:23,709 --> 00:12:25,209 Yeah. 328 00:12:25,209 --> 00:12:26,834 All right, guys. We're going to 99 Ranch. 329 00:12:26,834 --> 00:12:28,375 -Let's go. -We'll see you guys back there. 330 00:12:28,375 --> 00:12:33,167 ♪♪♪ 331 00:12:33,167 --> 00:12:36,751 -Oh. Sorry. -Ow. Be gentle! 332 00:12:36,751 --> 00:12:38,626 A lot of different types of meats here. 333 00:12:38,626 --> 00:12:41,459 Yeah. I'm happy to have found smoked turkey legs. 334 00:12:41,459 --> 00:12:43,542 Love this store. [chuckles] 335 00:12:43,542 --> 00:12:45,125 Do you see green papaya? 336 00:12:45,125 --> 00:12:46,375 Over here, Jae. 337 00:12:46,375 --> 00:12:48,083 Oh, yes. 338 00:12:48,083 --> 00:12:51,292 Taking on a lead role and also being able 339 00:12:51,292 --> 00:12:53,375 to teach my team about the cuisine 340 00:12:53,375 --> 00:12:57,167 is more pressure on myself. 341 00:12:57,167 --> 00:12:58,876 -Mm-hm. -It's really strong. 342 00:12:58,876 --> 00:13:00,792 Winning. Okay? Like, that's the mentality. 343 00:13:00,792 --> 00:13:02,375 Evelyn! 344 00:13:02,375 --> 00:13:03,876 Where did she go? 345 00:13:03,876 --> 00:13:08,751 Oxtail. Let's see here. 346 00:13:08,751 --> 00:13:12,167 Kind of looks like it. 347 00:13:12,167 --> 00:13:16,083 Without oxtails, my dish will not exist. 348 00:13:16,083 --> 00:13:17,334 Hey. 349 00:13:17,334 --> 00:13:18,626 Hello? 350 00:13:18,626 --> 00:13:20,083 No oxtails, man. 351 00:13:20,083 --> 00:13:22,459 We have oxtail here. Not a ton. 352 00:13:22,459 --> 00:13:24,167 Get all the oxtails. 353 00:13:24,167 --> 00:13:25,667 We're uh, hitting our limit. 354 00:13:25,667 --> 00:13:27,125 Ooh. 355 00:13:27,125 --> 00:13:28,375 On to the sent. 356 00:13:28,375 --> 00:13:30,459 -How much is it? -173.32. 357 00:13:30,459 --> 00:13:33,042 Okay. All right, easy. Great. 358 00:13:33,042 --> 00:13:34,667 -Let's go guys. -Thank you so much. 359 00:13:34,667 --> 00:13:38,375 ♪♪♪ 360 00:13:38,375 --> 00:13:41,042 [fast beat] 361 00:13:41,042 --> 00:13:43,167 [excited chatter] 362 00:13:43,167 --> 00:13:44,501 Let's set it up. 363 00:13:44,501 --> 00:13:45,792 -Evelyn. -Yes? 364 00:13:45,792 --> 00:13:47,292 Jackson. [indistinct]. 365 00:13:47,292 --> 00:13:48,584 Okay. 366 00:13:48,584 --> 00:13:50,709 One-two-three. Matriarc! 367 00:13:50,709 --> 00:13:53,083 Aye! Jesus. 368 00:13:53,083 --> 00:13:54,709 [laughs] Let's kick some ass. 369 00:13:54,709 --> 00:13:56,792 ♪♪♪ 370 00:13:56,792 --> 00:13:59,375 Oh, yeah. Just a little smoked turkey leg 371 00:13:59,375 --> 00:14:00,792 for the green gumbo. 372 00:14:00,792 --> 00:14:03,042 I've got two dishes and I'm exec. 373 00:14:03,042 --> 00:14:04,792 It's either that they're tired of looking at me 374 00:14:04,792 --> 00:14:06,584 or they really believe in me. 375 00:14:06,584 --> 00:14:10,375 Game plan. Turkey stock. Buttermilk cheese. 376 00:14:10,375 --> 00:14:13,792 I take on a green gumbo representing the matriarchs 377 00:14:13,792 --> 00:14:15,375 of the food world. 378 00:14:15,375 --> 00:14:17,209 I think of Leah Chase. 379 00:14:17,209 --> 00:14:20,584 Still to this day, rave about her green gumbo. 380 00:14:20,584 --> 00:14:22,292 It's a little scary. 381 00:14:22,292 --> 00:14:23,792 Like, I don't want to mess this up. 382 00:14:23,792 --> 00:14:25,626 Is this you? Oh, no, no, no. This is me. 383 00:14:25,626 --> 00:14:27,375 Hm. Sorry. 384 00:14:27,375 --> 00:14:29,167 I'm currently working on our curry. 385 00:14:29,167 --> 00:14:31,083 I'm going to try to bang out this entire dessert, 386 00:14:31,083 --> 00:14:32,709 except for the coconut. 387 00:14:32,709 --> 00:14:35,375 JAE: I'm cleaning and butchering the snapper now. 388 00:14:35,375 --> 00:14:37,792 I'm going to go straight into breaking down all the cabbage. 389 00:14:37,792 --> 00:14:40,167 First course, I'm making pani puri 390 00:14:40,167 --> 00:14:43,584 with poached shrimp and passion fruit vinaigrette. 391 00:14:43,584 --> 00:14:47,209 For our second dish, Jae's making snapper summer roll. 392 00:14:47,209 --> 00:14:49,792 You got another curry you're helping Luke with, right? 393 00:14:49,792 --> 00:14:52,125 -I know. [chuckles] -The curry queen. 394 00:14:52,125 --> 00:14:54,542 EVELYN: Luke is making choo chee curry 395 00:14:54,542 --> 00:14:57,501 with black cod and charred Napa cabbage. 396 00:14:57,501 --> 00:15:00,542 Our team dish is barbecued nem in fried Brussel sprouts. 397 00:15:00,542 --> 00:15:02,584 Jackson is making a dessert, 398 00:15:02,584 --> 00:15:05,626 which is citrus curd, shortbread cookies 399 00:15:05,626 --> 00:15:07,375 and whipped coconut cream. 400 00:15:07,375 --> 00:15:09,667 I'm hungry. I want it. [laughs] 401 00:15:09,667 --> 00:15:14,375 [upbeat tempo] 402 00:15:14,375 --> 00:15:16,501 Buddha. What you doing? 403 00:15:16,501 --> 00:15:18,459 Looking at the floor plan, you know what I mean? 404 00:15:18,459 --> 00:15:20,209 For the first course, I'm going to be making 405 00:15:20,209 --> 00:15:22,292 quite an array of Southern-inspired appetizers. 406 00:15:22,292 --> 00:15:24,709 For the second course, Ashleigh is going to be 407 00:15:24,709 --> 00:15:27,167 making salmon with buttermilk and peaches. 408 00:15:27,167 --> 00:15:29,584 And for the third course, Ashleigh's making 409 00:15:29,584 --> 00:15:32,167 gumbo Z'Herbes. 410 00:15:32,167 --> 00:15:35,792 So this is my seasoning to encrust my steak on tomorrow. 411 00:15:35,792 --> 00:15:37,792 Who wants to eat a boring steak? 412 00:15:37,792 --> 00:15:41,417 I'm doing the fourth course. I am bringing oxtail marmalade 413 00:15:41,417 --> 00:15:44,542 and pairing that up with strip loin potatoes. 414 00:15:44,542 --> 00:15:46,501 This is the symbol of Matriarc. 415 00:15:46,501 --> 00:15:49,042 I want to put love on a plate. 416 00:15:49,042 --> 00:15:51,209 All right, guys. I'm really going to focus 417 00:15:51,209 --> 00:15:52,751 on getting this carrot cake in the oven. 418 00:15:52,751 --> 00:15:54,417 ASHLEIGH: All right, all right. 419 00:15:54,417 --> 00:15:56,459 And we're going to finish it up with a carrot cake 420 00:15:56,459 --> 00:15:58,250 which is a Southern staple. 421 00:15:58,250 --> 00:16:00,667 Carrot cake is my thing, man. 422 00:16:00,667 --> 00:16:04,542 It was the first dish I put on the menu at Roister. 423 00:16:04,542 --> 00:16:06,584 It was actually the first dessert I put on any menu. 424 00:16:06,584 --> 00:16:10,375 So I'm pretty excited about it. 425 00:16:10,375 --> 00:16:13,167 -50 minutes, guys. -JACKSON: Five-zero. 426 00:16:13,167 --> 00:16:15,167 Hey, Jackson, you excited to do front of the house? 427 00:16:15,167 --> 00:16:17,167 For better or worse, it's been mostly what I've been doing 428 00:16:17,167 --> 00:16:19,167 for the last year and a half. 429 00:16:19,167 --> 00:16:21,709 My restaurant is a little over a year old 430 00:16:21,709 --> 00:16:25,125 and I've run front of house for about 95% of its life. 431 00:16:25,125 --> 00:16:34,167 I really enjoy it. 432 00:16:34,167 --> 00:16:35,667 Evelyn, can you just explain this curry to me? 433 00:16:35,667 --> 00:16:37,459 Yeah, yeah, yeah. 434 00:16:37,459 --> 00:16:39,334 I don't have too much of a point of reference 435 00:16:39,334 --> 00:16:40,709 so Evelyn and myself are going to make 436 00:16:40,709 --> 00:16:42,834 the curry for my dish together. 437 00:16:42,834 --> 00:16:46,000 So I fried the paste and then I added four pucks of palm sugar, 438 00:16:46,000 --> 00:16:48,292 -half a jar of tamarind on each. -Mm-hm. 439 00:16:48,292 --> 00:16:50,584 I really want to make sure that I learn how to do it 440 00:16:50,584 --> 00:16:52,375 so I can take full ownership of it. 441 00:16:52,375 --> 00:16:55,209 It's very strong on the lemongrass. 442 00:16:55,209 --> 00:16:59,209 Can you just taste this butter? 443 00:16:59,209 --> 00:17:00,501 I think it's good. 444 00:17:00,501 --> 00:17:01,792 For each element of this dish, 445 00:17:01,792 --> 00:17:03,792 I've taken a lot of advice. 446 00:17:03,792 --> 00:17:05,584 We have Nick's Comeback sauce, 447 00:17:05,584 --> 00:17:06,876 Ashleigh's country ham. 448 00:17:06,876 --> 00:17:09,083 And Damarr's chow chow 449 00:17:09,083 --> 00:17:11,167 that I'm hoping influence some of the flavors on my dish. 450 00:17:11,167 --> 00:17:13,083 -Chow chow. -Cut it all up. 451 00:17:13,083 --> 00:17:14,667 You're going to make the pickling liquid, 452 00:17:14,667 --> 00:17:17,334 bring it to a boil and let it sit overnight. 453 00:17:17,334 --> 00:17:20,584 Damarr, how ya cake lookin'? 454 00:17:20,584 --> 00:17:24,375 Oh sh--. This mother[bleep] is at 150. What the [bleep]? 455 00:17:24,375 --> 00:17:28,542 The thermometer inside the oven says 150. 456 00:17:28,542 --> 00:17:30,792 I just lost like 40 ----ing minutes. 457 00:17:30,792 --> 00:17:34,083 There's no way that I'm going to get these cakes 458 00:17:34,083 --> 00:17:36,167 in another oven and get them cooled in time 459 00:17:36,167 --> 00:17:37,542 to put the semifreddo base on. 460 00:17:37,542 --> 00:17:39,209 NICK: What'chyou need, man? 461 00:17:39,209 --> 00:17:41,501 Nothing, really. I'mma have to change the dish. 462 00:17:41,501 --> 00:17:43,667 -EVELYN: 15 minutes! -JACKSON: Yes, chef. 463 00:17:43,667 --> 00:17:45,209 I need to wrap my fish. 464 00:17:45,209 --> 00:17:46,792 All right, here's the pickle. 465 00:17:46,792 --> 00:17:48,667 -Start packing down. -JACKSON: Five minutes. 466 00:17:48,667 --> 00:17:51,167 If you need anything, man, just say it and I'll do it. 467 00:17:51,167 --> 00:17:52,834 I'm feeling like a weak link. 468 00:17:52,834 --> 00:17:55,167 I still haven't resolved in my head 469 00:17:55,167 --> 00:17:56,792 what I'm going to change this dish to, 470 00:17:56,792 --> 00:17:58,792 even though I know I'm going to have to change it. 471 00:17:58,792 --> 00:18:03,083 [spirited pop plays] 472 00:18:03,083 --> 00:18:07,167 ♪♪♪ 473 00:18:07,167 --> 00:18:08,417 [gentle guitar instrumental] 474 00:18:08,417 --> 00:18:09,751 We're back. 475 00:18:09,751 --> 00:18:12,375 [line dialing] 476 00:18:12,375 --> 00:18:16,876 -How's it going? -Hey! How are you two? 477 00:18:16,876 --> 00:18:20,167 Yeah. 478 00:18:20,167 --> 00:18:22,584 Yeah. How are you, mom, are you good? 479 00:18:22,584 --> 00:18:24,375 Yeah. Good. 480 00:18:24,375 --> 00:18:26,209 It's a very emotional time right now 481 00:18:26,209 --> 00:18:28,375 with the recent passing of my dad. 482 00:18:28,375 --> 00:18:30,334 My mother is always on my mind. 483 00:18:30,334 --> 00:18:32,167 -How's the restaurant going? -We're doing all right. 484 00:18:32,167 --> 00:18:33,709 Mom's made her famous matzah. 485 00:18:33,709 --> 00:18:36,042 Oh, wow. Looks fantastic. 486 00:18:36,042 --> 00:18:37,792 To be in Restaurant Wars and having something dedicated 487 00:18:37,792 --> 00:18:44,125 to the matriarch in your life is very important to me. 488 00:18:44,125 --> 00:18:45,584 I wish I was there to cook it. 489 00:18:45,584 --> 00:18:47,501 There's a saying as you send food out, 490 00:18:47,501 --> 00:18:49,250 "Would you send that out to your mother?" 491 00:18:49,250 --> 00:18:51,209 And everything that we put out, 492 00:18:51,209 --> 00:18:52,584 we're going to have that question. 493 00:18:52,584 --> 00:18:53,834 [smooch] Happy birthday. 494 00:18:53,834 --> 00:18:56,209 -All right. Bye. -See ya. 495 00:18:56,209 --> 00:19:00,375 ♪♪♪ 496 00:19:00,375 --> 00:19:03,959 [dramatic instrumental] 497 00:19:03,959 --> 00:19:05,792 You walk into the restaurant, you should be feeling 498 00:19:05,792 --> 00:19:07,792 like you're going to someone's family's home. 499 00:19:07,792 --> 00:19:09,584 You're eating with family, we're treating you like family. 500 00:19:09,584 --> 00:19:11,417 The whole deal is that, like, how do you feel 501 00:19:11,417 --> 00:19:13,417 when you go back to mama's house, 502 00:19:13,417 --> 00:19:14,792 when you go back to grandma's house? 503 00:19:14,792 --> 00:19:16,459 -That should be the focus. -Mm-hm. 504 00:19:16,459 --> 00:19:17,959 We've got all the things in place? 505 00:19:17,959 --> 00:19:19,792 Yeah. This is the Server To Do list. 506 00:19:19,792 --> 00:19:21,792 We'll just have to tape that together. 507 00:19:21,792 --> 00:19:23,584 We do have the [indistinct] set. 508 00:19:23,584 --> 00:19:25,834 Are you guys feeling okay with the flow? The timing? 509 00:19:25,834 --> 00:19:29,542 Yeah, yeah, I think-- Yeah. We have a lot to discuss. 510 00:19:29,542 --> 00:19:33,125 How can we make the fish with integrity 511 00:19:33,125 --> 00:19:34,626 exactly the way you want it? 512 00:19:34,626 --> 00:19:36,834 Probably batch 'em, like 10 at a time. 513 00:19:36,834 --> 00:19:40,167 Batching to me, it just makes it sound bad quality. 514 00:19:40,167 --> 00:19:42,584 Since I'm going to be cooking the two main courses in a way, 515 00:19:42,584 --> 00:19:44,250 I'm going to be grilling the fish 516 00:19:44,250 --> 00:19:46,167 and I'm going to be cooking the nem sausage. 517 00:19:46,167 --> 00:19:47,876 In the back of my mind, still, I'm like, 518 00:19:47,876 --> 00:19:49,751 "Don't bog me down with too many people at once 519 00:19:49,751 --> 00:19:51,751 so I don't go down," and that's all I care about. 520 00:19:51,751 --> 00:19:55,417 We have a lot of stuff to do, so let's get going. 521 00:19:55,417 --> 00:19:56,751 Yeah. Let's do it. 522 00:19:56,751 --> 00:20:00,250 [fast instrumental] 523 00:20:00,250 --> 00:20:06,876 ♪♪♪ 524 00:20:06,876 --> 00:20:08,417 Matriarc! 525 00:20:08,417 --> 00:20:10,167 Nothin' but love, nothin' but love. 526 00:20:10,167 --> 00:20:11,792 So you're going to make a dessert right away? 527 00:20:11,792 --> 00:20:13,501 I'm gonna do that right now. Literally, right now. 528 00:20:13,501 --> 00:20:16,709 ♪♪♪ 529 00:20:16,709 --> 00:20:18,375 Evelyn, how's it going over there with the prep? 530 00:20:18,375 --> 00:20:20,417 My play on the pani puri. 531 00:20:20,417 --> 00:20:22,584 Like, 30 minutes before service we can just fry them all off. 532 00:20:22,584 --> 00:20:23,876 I'm gonna start rolling the pork. 533 00:20:23,876 --> 00:20:25,751 Okay. 534 00:20:25,751 --> 00:20:27,792 Great. Because I don't know if I'm going to have time. 535 00:20:27,792 --> 00:20:29,375 Yeah, I know. 536 00:20:29,375 --> 00:20:31,083 The barbecue nem is not only our namesake 537 00:20:31,083 --> 00:20:33,417 but it's a dish that we all have hands on. 538 00:20:33,417 --> 00:20:35,792 And it's very important that we nail it. 539 00:20:35,792 --> 00:20:39,751 Yo. Taste, taste, taste, taste, taste the barbecue sauce. 540 00:20:39,751 --> 00:20:42,417 As of right now, the salt, I can taste. 541 00:20:42,417 --> 00:20:44,417 But that's it. It's very odd, 542 00:20:44,417 --> 00:20:46,375 very mind bending. 543 00:20:46,375 --> 00:20:48,167 I've never experienced anything like this in my life. 544 00:20:48,167 --> 00:20:50,209 I didn't make it too spicy, though. 545 00:20:50,209 --> 00:20:52,375 I just got to get these desserts fully ready for y'all. 546 00:20:52,375 --> 00:20:53,792 Something that you guys can execute 547 00:20:53,792 --> 00:20:55,209 without me being around, you know? 548 00:20:55,209 --> 00:20:56,584 Yeah, that's key. 549 00:20:56,584 --> 00:20:57,876 I'm feeling pretty confident 550 00:20:57,876 --> 00:20:59,626 about the other teammates dishes. 551 00:20:59,626 --> 00:21:01,584 I'm going to bang out the last of my dessert 552 00:21:01,584 --> 00:21:03,459 so that I can start setting up the dining room. 553 00:21:03,459 --> 00:21:04,918 Jackson, the shortbread done? 554 00:21:04,918 --> 00:21:06,584 Yeah. Here. This one's a little over 555 00:21:06,584 --> 00:21:09,542 so if you want to try-- -Oh. [laughs] Yeah. 556 00:21:09,542 --> 00:21:11,125 -Is it all right? -Yeah. 557 00:21:11,125 --> 00:21:12,709 Guys, 30 minutes down. 558 00:21:12,709 --> 00:21:14,709 So, Damarr, are you changing up your carrot cake any? 559 00:21:14,709 --> 00:21:17,167 It baked a little bit unevenly, so I'm going to cut around that. 560 00:21:17,167 --> 00:21:18,709 Yep. 561 00:21:18,709 --> 00:21:20,375 You know, originally it was going to be set 562 00:21:20,375 --> 00:21:22,167 with a coconut kind of semifreddo situation 563 00:21:22,167 --> 00:21:25,167 but now that's going to be a coconut ice cream. 564 00:21:25,167 --> 00:21:27,167 You never want to be the weak link on the team, 565 00:21:27,167 --> 00:21:28,876 especially in Restaurant Wars. 566 00:21:28,876 --> 00:21:30,584 So I'm a little bit terrified. 567 00:21:30,584 --> 00:21:32,375 What about you, Buddha? 568 00:21:32,375 --> 00:21:34,042 Yeah, I'm going to get more butter made. 569 00:21:34,042 --> 00:21:35,709 Also going to get these Parker House rolls done. 570 00:21:35,709 --> 00:21:39,250 If I can get this proving, I got myself a good day. 571 00:21:39,250 --> 00:21:40,501 Ashleigh, how you doing? 572 00:21:40,501 --> 00:21:42,292 Good. I'm still on gumbo. 573 00:21:42,292 --> 00:21:45,334 I'm going to try and fly through that tartare prep. 574 00:21:45,334 --> 00:21:47,751 In honor of my lovely grandmother, Pearl, 575 00:21:47,751 --> 00:21:49,667 my buttermilk cheese, it's just going to kind 576 00:21:49,667 --> 00:21:52,751 of add this creamy tartness to the tartare. 577 00:21:52,751 --> 00:21:54,375 They do look like pearls. 578 00:21:54,375 --> 00:21:57,250 Hey, how are y'all peaches looking? Peachy? 579 00:21:57,250 --> 00:21:58,584 Yes, Jack-son. 580 00:21:58,584 --> 00:21:59,792 [laughter] 581 00:21:59,792 --> 00:22:01,792 ♪♪♪ 582 00:22:01,792 --> 00:22:04,250 You want to talk about bringing some fire. 583 00:22:04,250 --> 00:22:06,250 Are you going to add more seasoning or just the curry? 584 00:22:06,250 --> 00:22:09,459 Well, depends on what the curry's like. 585 00:22:09,459 --> 00:22:11,250 EVELYN: The curry is also strong, you know. 586 00:22:11,250 --> 00:22:12,918 So I'll go a touch less salt. 587 00:22:12,918 --> 00:22:15,125 You know, this isn't the first time I've been told 588 00:22:15,125 --> 00:22:17,626 that my seasoning needs a little bit more of this or less of it. 589 00:22:17,626 --> 00:22:19,417 Really bland. 590 00:22:19,417 --> 00:22:21,167 The whole dish was too salty. 591 00:22:21,167 --> 00:22:22,626 Honestly, it's getting annoying. 592 00:22:22,626 --> 00:22:25,042 Is my palate off or is their palate off? 593 00:22:25,042 --> 00:22:26,626 I don't want to sound like an arrogant chef 594 00:22:26,626 --> 00:22:28,375 and just say, "No. You guys don't know 595 00:22:28,375 --> 00:22:29,709 what you're talking about." 596 00:22:29,709 --> 00:22:31,209 What else you need to do, Luke? 597 00:22:31,209 --> 00:22:32,709 I need to finish seasoning the curry. 598 00:22:32,709 --> 00:22:34,709 -EVELYN: We can try it together. -JACKSON: Heard. 599 00:22:34,709 --> 00:22:36,375 ♪♪♪ 600 00:22:36,375 --> 00:22:37,584 Oh. 601 00:22:37,584 --> 00:22:39,083 Servers. My friends. How are we? 602 00:22:39,083 --> 00:22:40,751 All right, guys. My bread is done. 603 00:22:40,751 --> 00:22:42,375 I'm going to start getting the waiters 604 00:22:42,375 --> 00:22:44,209 to start setting up the restaurant. 605 00:22:44,209 --> 00:22:46,417 I'm hoping they're ready for the ride of their life. 606 00:22:46,417 --> 00:22:48,375 Let's have someone grab a couple of chairs. 607 00:22:48,375 --> 00:22:50,417 Chef's table. That's going to be five judges, 608 00:22:50,417 --> 00:22:52,459 the most important table of the day. 609 00:22:52,459 --> 00:22:54,542 Chair here. Right? And a chair here. 610 00:22:54,542 --> 00:22:56,167 Normally, I'm very anxious. 611 00:22:56,167 --> 00:22:57,876 Today, I'm extraordinarily anxious. 612 00:22:57,876 --> 00:23:00,375 Another one of these, we're going to put back here. 613 00:23:00,375 --> 00:23:02,375 Just because there's so many moving parts. 614 00:23:02,375 --> 00:23:03,626 These are actually beer glasses. 615 00:23:03,626 --> 00:23:05,584 Honey, I'm home. 616 00:23:05,584 --> 00:23:07,417 Don't come to the back. That's just too creepy. Okay? 617 00:23:07,417 --> 00:23:09,375 Come to the front. 618 00:23:09,375 --> 00:23:11,459 The challenging part of is going to be the Chef's table. 619 00:23:11,459 --> 00:23:13,584 The judges are going to be having a bird's eye view 620 00:23:13,584 --> 00:23:15,667 of every single detail. 621 00:23:15,667 --> 00:23:20,709 Every single chair I want facing the kitchen. 622 00:23:20,709 --> 00:23:22,584 -Is there any questions? -No, sir. 623 00:23:22,584 --> 00:23:24,292 You guys are fantastic. I really, really appreciate it. 624 00:23:24,292 --> 00:23:25,542 Thank you. 625 00:23:25,542 --> 00:23:27,125 How you feel, Buddha? 626 00:23:27,125 --> 00:23:28,709 I feel fired up. I love front of house. 627 00:23:28,709 --> 00:23:30,459 That's what I'm talking about man. 628 00:23:30,459 --> 00:23:32,584 ♪♪♪ 629 00:23:32,584 --> 00:23:35,542 -ASHLEIGH: Ah, look at that guy. -What up, what up? 630 00:23:35,542 --> 00:23:37,542 Can you unwrap those plates for me please, Nick? 631 00:23:37,542 --> 00:23:39,834 -Ooh. [bleep] -Oh, my God. 632 00:23:39,834 --> 00:23:41,250 Damarr, how you doing? 633 00:23:41,250 --> 00:23:42,709 For the most part, I'm set. 634 00:23:42,709 --> 00:23:44,375 Ice cream seems pretty, pretty firm. 635 00:23:44,375 --> 00:23:45,792 -Okay, cool. -Hopefully it stays that way. 636 00:23:45,792 --> 00:23:48,584 You have good writing, right? 637 00:23:48,584 --> 00:23:50,083 Something like this. 638 00:23:50,083 --> 00:23:52,792 Is that cheesy? No? It's okay. 639 00:23:52,792 --> 00:23:54,792 That's perfect. I love it. I think it's a great idea. 640 00:23:54,792 --> 00:23:57,375 Let's have a good service. 641 00:23:57,375 --> 00:23:59,375 All right, we're ready. We ready, we ready, we ready? 642 00:23:59,375 --> 00:24:00,667 Ready, ready, ready? 643 00:24:00,667 --> 00:24:02,542 Woo! We're open. 644 00:24:02,542 --> 00:24:04,375 All right, servers. Let's get into place, please. 645 00:24:04,375 --> 00:24:05,667 Guests are coming. 646 00:24:05,667 --> 00:24:07,083 Oh, there come the guests! 647 00:24:07,083 --> 00:24:10,209 ♪♪♪ 648 00:24:10,209 --> 00:24:12,542 Welcome. Excited to have you. 649 00:24:12,542 --> 00:24:15,209 ♪♪♪ 650 00:24:15,209 --> 00:24:16,626 C1's drinks go down. 651 00:24:16,626 --> 00:24:18,250 -Course one, heard. -Yes. 652 00:24:18,250 --> 00:24:19,667 That is the beauty of an open kitchen. 653 00:24:19,667 --> 00:24:21,626 [cracking] 654 00:24:21,626 --> 00:24:23,125 C'mon, you got this. 655 00:24:23,125 --> 00:24:25,209 For two. Okay. Thank you. 656 00:24:25,209 --> 00:24:27,334 So we like to do things family style around here. 657 00:24:27,334 --> 00:24:30,375 -Keep it casual. Please, enjoy. -Thank you. 658 00:24:30,375 --> 00:24:33,709 ♪♪♪ 659 00:24:33,709 --> 00:24:35,667 Houston is hot, man. 660 00:24:35,667 --> 00:24:37,751 ♪♪♪ 661 00:24:37,751 --> 00:24:39,709 How are you? Welcome to our restaurant, Matriarc. 662 00:24:39,709 --> 00:24:41,709 Honor of our mothers tonight. 663 00:24:41,709 --> 00:24:44,167 The guys are going to put on a show for you. 664 00:24:44,167 --> 00:24:45,542 Welcome. 665 00:24:45,542 --> 00:24:46,792 -Chef. -Yes. 666 00:24:46,792 --> 00:24:48,501 -Order in. -Heard. 667 00:24:48,501 --> 00:24:50,584 All right, let's fire two starters for 22. 668 00:24:50,584 --> 00:24:52,501 -Yes. -Yes, chef. 669 00:24:52,501 --> 00:24:55,876 Wow. This is very cool. 670 00:24:55,876 --> 00:24:57,334 Here we go, guys. 671 00:24:57,334 --> 00:24:59,167 ASHLEIGH: All right, all right. 672 00:24:59,167 --> 00:25:01,375 -Very dramatic entrance. -Very dramatic. 673 00:25:01,375 --> 00:25:02,667 -Good evening. -Good evening, Buddha. 674 00:25:02,667 --> 00:25:04,167 How are you doing? 675 00:25:04,167 --> 00:25:05,375 It's looking great. 676 00:25:05,375 --> 00:25:06,751 Welcome to Matriarc. 677 00:25:06,751 --> 00:25:08,334 I'm going to take you to your table. 678 00:25:08,334 --> 00:25:09,584 Great. Thank you. 679 00:25:09,584 --> 00:25:10,876 Judges are sitting. 680 00:25:10,876 --> 00:25:12,334 -Thank you. -You're welcome. 681 00:25:12,334 --> 00:25:13,667 Thank you. 682 00:25:13,667 --> 00:25:15,834 Welcome to our restaurant, Matriarc. 683 00:25:15,834 --> 00:25:17,375 It's going to be Southern inspired. 684 00:25:17,375 --> 00:25:19,375 Obviously, I'm not from the South 685 00:25:19,375 --> 00:25:22,125 but I am resonated from the Southern Hemisphere, tonight. 686 00:25:22,125 --> 00:25:24,167 Everything will be a five course tasting menu. 687 00:25:24,167 --> 00:25:26,584 Can we start you off with any wine at all? 688 00:25:26,584 --> 00:25:28,375 I'll have Terlato Pinot Grigio, thank you. 689 00:25:28,375 --> 00:25:30,125 -Pinot Grigio, all round? -Let's do it. 690 00:25:30,125 --> 00:25:32,751 Excellent. Thank you so much. 691 00:25:32,751 --> 00:25:34,501 We have a nice, full restaurant. 692 00:25:34,501 --> 00:25:36,584 We haven't seen too many white tablecloths lately. 693 00:25:36,584 --> 00:25:38,167 But it doesn't feel stuffy. 694 00:25:38,167 --> 00:25:39,792 What do you think of this open kitchen? 695 00:25:39,792 --> 00:25:42,751 The way the dining room chairs are all facing. 696 00:25:42,751 --> 00:25:44,167 TOM: So we can see the kitchen. 697 00:25:44,167 --> 00:25:45,667 Yes, I like it. 698 00:25:45,667 --> 00:25:47,542 I think for the diner, it's exciting 699 00:25:47,542 --> 00:25:50,167 when you're watching the chefs prepare your food. 700 00:25:50,167 --> 00:25:51,584 It's dinner and a show. 701 00:25:51,584 --> 00:25:53,417 -Five for the judges. -Five judges. 702 00:25:53,417 --> 00:25:55,125 Just a little bit more crab on there. 703 00:25:55,125 --> 00:25:56,417 Cheers. 704 00:25:56,417 --> 00:25:57,792 Thanks for joining us, Hunter. 705 00:25:57,792 --> 00:25:59,334 Give me one bread. 706 00:25:59,334 --> 00:26:00,792 Yes, that's the [indistinct] bread. 707 00:26:00,792 --> 00:26:02,375 We need to start bombing, you know? 708 00:26:02,375 --> 00:26:04,834 Yep, yep, yep. You're good to go. 709 00:26:04,834 --> 00:26:07,167 Okay. A couple of things to start off. 710 00:26:07,167 --> 00:26:08,792 Look at that flower. 711 00:26:08,792 --> 00:26:10,459 So elegant. Very nice. 712 00:26:10,459 --> 00:26:11,918 Thank you. 713 00:26:11,918 --> 00:26:13,375 -I'm pulling that one off. -[laughs] 714 00:26:13,375 --> 00:26:15,209 -Here. -Thank you. 715 00:26:15,209 --> 00:26:16,918 BUDDHA: We have Parker House Roll 716 00:26:16,918 --> 00:26:19,083 with a country ham butter in the shape of a rose, 717 00:26:19,083 --> 00:26:20,751 smoked fish and crab tarts. 718 00:26:20,751 --> 00:26:23,250 And we have a oyster with a comeback sauce. 719 00:26:23,250 --> 00:26:25,417 -Thank you. -You're welcome. 720 00:26:25,417 --> 00:26:27,375 Tom, as somebody who has made 721 00:26:27,375 --> 00:26:28,584 a lot of Parker House rolls-- 722 00:26:28,584 --> 00:26:30,292 I have. 723 00:26:30,292 --> 00:26:31,584 -These are fantastic. -Yeah. 724 00:26:31,584 --> 00:26:33,375 It's beautifully cooked, 725 00:26:33,375 --> 00:26:35,375 soft and pillowy on the inside, the crumb is nice. 726 00:26:35,375 --> 00:26:38,209 The crunchiness of that ham butter is perfect. 727 00:26:38,209 --> 00:26:41,167 I love the chow chow, like, pickle on the crab tart. 728 00:26:41,167 --> 00:26:43,167 Nice, big chunks of crab. 729 00:26:43,167 --> 00:26:44,501 PADMA: That fried oyster was crispy, 730 00:26:44,501 --> 00:26:46,292 it was hot. It was juicy. 731 00:26:46,292 --> 00:26:48,667 This course got me super excited for what's to come. 732 00:26:48,667 --> 00:26:51,125 That was really good. I could just sit here and eat the bread. 733 00:26:51,125 --> 00:26:52,584 It was like, smokey, sweet. 734 00:26:52,584 --> 00:26:54,792 Let me see that butter again. [laughs] 735 00:26:54,792 --> 00:26:56,834 Good evening. Welcome to Matriarc. 736 00:26:56,834 --> 00:27:00,125 20 tartares all day. Five of those are going to be VIP's. 737 00:27:00,125 --> 00:27:01,417 Okay. 738 00:27:01,417 --> 00:27:03,292 So we get this here. 739 00:27:03,292 --> 00:27:05,292 I'm plating the salmon tartare slower 740 00:27:05,292 --> 00:27:06,792 than I would have liked, 741 00:27:06,792 --> 00:27:08,792 but it's kind of a lot of touches on the dish. 742 00:27:08,792 --> 00:27:10,792 -I need a lot of tartares. -All right. 743 00:27:10,792 --> 00:27:13,125 First few tickets in a service, it's hard to get a rhythm. 744 00:27:13,125 --> 00:27:14,626 It's not seamless. 745 00:27:14,626 --> 00:27:16,209 Something's going on because the food is very, 746 00:27:16,209 --> 00:27:17,834 very slow coming out. 747 00:27:17,834 --> 00:27:20,542 Would y'all like to begin with a salmon tartare? 748 00:27:20,542 --> 00:27:22,542 I think we're ready whenever. 749 00:27:22,542 --> 00:27:24,375 This is my worst nightmare. 750 00:27:24,375 --> 00:27:25,918 I feel like I'm going nuts inside. 751 00:27:25,918 --> 00:27:28,167 -You're working four tartare. -Heard. 752 00:27:28,167 --> 00:27:29,792 All right. I'm going to eat more bread. 753 00:27:29,792 --> 00:27:31,292 I know. [laughter] 754 00:27:31,292 --> 00:27:32,584 This is not good. 755 00:27:32,584 --> 00:27:38,459 ♪♪♪ 756 00:27:38,459 --> 00:27:40,501 I really need those tartares really badly. 757 00:27:40,501 --> 00:27:42,834 Damarr's kind of overloaded with salmon tartare. 758 00:27:42,834 --> 00:27:45,792 And the guests are looking right at you. 759 00:27:45,792 --> 00:27:49,792 Damarr is just starting to plate our next course, right now. 760 00:27:49,792 --> 00:27:52,167 Buddha, I don't have a ticket for that, just so you know. 761 00:27:52,167 --> 00:27:53,709 -I'll just write one out. -Just write one down. 762 00:27:53,709 --> 00:27:55,417 Tickets are coming in. 763 00:27:55,417 --> 00:27:57,209 And Tom, especially, 764 00:27:57,209 --> 00:27:59,292 I feel like, does not take his eyes off of me. 765 00:27:59,292 --> 00:28:00,584 I know that he can probably 766 00:28:00,584 --> 00:28:02,459 see everything that's happening. 767 00:28:02,459 --> 00:28:04,375 I'm even wondering if he can read my lips. 768 00:28:04,375 --> 00:28:05,792 Four tartares coming. 769 00:28:05,792 --> 00:28:09,584 I just maintain this quiet storm. 770 00:28:09,584 --> 00:28:11,209 -On your left. -Thank you. 771 00:28:11,209 --> 00:28:13,167 GAIL: They seem quiet and calm. 772 00:28:13,167 --> 00:28:15,459 Whether they're losing it back there is hard to say yet. 773 00:28:15,459 --> 00:28:16,834 I'm impressed by their composure. 774 00:28:16,834 --> 00:28:20,792 Okay. We're going to the Chef's table. 775 00:28:20,792 --> 00:28:22,375 Here we go. 776 00:28:22,375 --> 00:28:23,918 So here we have the sockeye salmon 777 00:28:23,918 --> 00:28:25,626 in the form of a tartare 778 00:28:25,626 --> 00:28:27,792 served with buttermilk pearls and peaches. 779 00:28:27,792 --> 00:28:29,542 This is a dedication to Ashleigh's grandmother 780 00:28:29,542 --> 00:28:30,876 whose name is Pearl. 781 00:28:30,876 --> 00:28:32,709 Thank you. 782 00:28:32,709 --> 00:28:34,918 I have two little baby pearls. 783 00:28:34,918 --> 00:28:36,584 [laughs] 784 00:28:36,584 --> 00:28:38,584 -TOM: They don't do much. -No, but they're pretty. 785 00:28:38,584 --> 00:28:40,584 Mine is all bitter and spice. There's a lot of heat. 786 00:28:40,584 --> 00:28:42,209 So weird when people are talking about you 787 00:28:42,209 --> 00:28:43,751 and you can hear it. 788 00:28:43,751 --> 00:28:45,751 It's really good. It's like peaches and cream. 789 00:28:45,751 --> 00:28:47,292 The best bite is when you get 790 00:28:47,292 --> 00:28:49,334 a little bit of everything together. 791 00:28:49,334 --> 00:28:52,167 I did not think I would have an empty plate on salmon tartare. 792 00:28:52,167 --> 00:28:56,834 ♪♪♪ 793 00:28:56,834 --> 00:28:58,584 Course two for two, another two. 794 00:28:58,584 --> 00:29:00,375 -Two by two. -Uh-huh. 795 00:29:00,375 --> 00:29:03,250 Evelyn is making sure everything is on point. 796 00:29:03,250 --> 00:29:04,584 EVELYN: I would do ten. 797 00:29:04,584 --> 00:29:06,417 Do we have ten guests now? 798 00:29:06,417 --> 00:29:07,876 We have them on their first course. 799 00:29:07,876 --> 00:29:09,417 That's delicious. 800 00:29:09,417 --> 00:29:11,250 I see happy face. 801 00:29:11,250 --> 00:29:13,334 So, this is going really well. 802 00:29:13,334 --> 00:29:15,584 -So good, wow. -Amazing. Glad you're enjoying. 803 00:29:15,584 --> 00:29:17,584 They're all just so good. 804 00:29:17,584 --> 00:29:19,417 They're literally saying amazing things, guys. 805 00:29:19,417 --> 00:29:21,417 You guys should be proud. Seriously. 806 00:29:21,417 --> 00:29:24,334 ♪♪♪ 807 00:29:24,334 --> 00:29:27,334 Order in. Five gumbos for the judges. 808 00:29:27,334 --> 00:29:29,834 I don't want it to be, like, covering the rice. 809 00:29:29,834 --> 00:29:31,292 Just that. 810 00:29:31,292 --> 00:29:32,834 Bring it up. Bring it up. Let's go. 811 00:29:32,834 --> 00:29:36,667 ♪♪♪ 812 00:29:36,667 --> 00:29:38,542 So here we have gumbo Z'Herbes. 813 00:29:38,542 --> 00:29:42,542 It is a green gumbo with red rice and seasoning meats. 814 00:29:42,542 --> 00:29:43,792 -Thank you. -Thank you. 815 00:29:43,792 --> 00:29:45,250 Very smokey. 816 00:29:45,250 --> 00:29:47,792 It smells great. 817 00:29:47,792 --> 00:29:49,375 Mm. 818 00:29:49,375 --> 00:29:51,751 It's so rich. It's so deep. I love it. 819 00:29:51,751 --> 00:29:53,417 It's delicious. 820 00:29:53,417 --> 00:29:56,417 It is smokey. The greens are cooked enough 821 00:29:56,417 --> 00:29:58,792 to where they're starting to kind of break apart. 822 00:29:58,792 --> 00:30:00,501 TOM: The red rice is really, really good. 823 00:30:00,501 --> 00:30:03,334 Yeah and I appreciate how beautiful she's made it. 824 00:30:03,334 --> 00:30:05,542 How arduously she cut those carrots. 825 00:30:05,542 --> 00:30:08,542 Any time that you tilt your bowl and you go in, 826 00:30:08,542 --> 00:30:10,334 you got a good dish. That's all I'mma say. 827 00:30:10,334 --> 00:30:11,792 Oh, oh. You hear that? You hear that? 828 00:30:11,792 --> 00:30:13,667 I think it's got the perfect combination 829 00:30:13,667 --> 00:30:15,667 of everything you'd want in a gumbo. 830 00:30:15,667 --> 00:30:17,167 Your five beefs fire for judges. 831 00:30:17,167 --> 00:30:18,375 Heard. 832 00:30:18,375 --> 00:30:21,709 ♪♪♪ 833 00:30:21,709 --> 00:30:23,167 Pick up, Ashleigh. 834 00:30:23,167 --> 00:30:24,751 Let's go. Chef's table, please. 835 00:30:24,751 --> 00:30:26,584 This is coming at a really good pace right now. 836 00:30:26,584 --> 00:30:28,167 ♪♪♪ 837 00:30:28,167 --> 00:30:29,751 TOM: Lovely. 838 00:30:29,751 --> 00:30:32,292 We have a Texas strip loin. It's been roasted 839 00:30:32,292 --> 00:30:34,751 in Nick's famous 26 spices that he has bottled up. 840 00:30:34,751 --> 00:30:36,250 Not in retail stores yet. 841 00:30:36,250 --> 00:30:38,375 [laughter] -Yet. 842 00:30:38,375 --> 00:30:39,918 It's been lightly barbecued, 843 00:30:39,918 --> 00:30:41,584 served with Southern styled pomme puree, 844 00:30:41,584 --> 00:30:44,417 herb sauce and also an oxtail marmalade. 845 00:30:44,417 --> 00:30:45,834 -Thank you. -You're welcome. 846 00:30:45,834 --> 00:30:47,501 GAIL: Really nicely cooked. 847 00:30:47,501 --> 00:30:49,375 Sour cream and chive and the potato. Yes, please. 848 00:30:49,375 --> 00:30:52,250 The potatoes were like super luxurious 849 00:30:52,250 --> 00:30:55,167 but I think the best part is that oxtail marmalade. 850 00:30:55,167 --> 00:30:57,792 He balanced that sweetness with the [indistinct]. 851 00:30:57,792 --> 00:30:59,501 It's really well done. 852 00:30:59,501 --> 00:31:01,834 -The meats not bad. -Oxtail's good. 853 00:31:01,834 --> 00:31:03,584 The only thing that can make this dish better 854 00:31:03,584 --> 00:31:05,584 is a big chunk of bone marrow. -GAIL: Yeah. 855 00:31:05,584 --> 00:31:07,292 You don't need it. 856 00:31:07,292 --> 00:31:08,792 It's not about need-- It's about want. 857 00:31:08,792 --> 00:31:10,250 It's about want. It's about desire. 858 00:31:10,250 --> 00:31:11,792 [laughter] 859 00:31:11,792 --> 00:31:13,167 ♪♪♪ 860 00:31:13,167 --> 00:31:14,501 You folks enjoying everything? 861 00:31:14,501 --> 00:31:15,751 -That's good. -Wonderful. 862 00:31:15,751 --> 00:31:18,542 There we go. 863 00:31:18,542 --> 00:31:19,834 It's not cutting. 864 00:31:19,834 --> 00:31:21,334 Try and cut that. 865 00:31:21,334 --> 00:31:23,209 [laughter] Exactly. 866 00:31:23,209 --> 00:31:26,209 You can't do it. 867 00:31:26,209 --> 00:31:27,834 Woah. I did it too. 868 00:31:27,834 --> 00:31:30,542 Okay. My things real hard. 869 00:31:30,542 --> 00:31:33,375 The short cookie. One, like, flew off. 870 00:31:33,375 --> 00:31:35,918 I don't want desserts flying all over the place. 871 00:31:35,918 --> 00:31:37,792 So we have to pivot pretty quickly. 872 00:31:37,792 --> 00:31:39,417 We're going to ask the guests to eat 873 00:31:39,417 --> 00:31:40,834 the dessert with their hands. 874 00:31:40,834 --> 00:31:42,584 -Your dessert. -Thank you. 875 00:31:42,584 --> 00:31:44,459 So it's kind of like a cookie, 876 00:31:44,459 --> 00:31:46,375 pick it up and eat it with your hands. 877 00:31:46,375 --> 00:31:49,459 -Okay? -Okay, great. 878 00:31:49,459 --> 00:31:52,209 -This is the way to go. -Very good, though. 879 00:31:52,209 --> 00:31:53,501 That was an adventure. 880 00:31:53,501 --> 00:31:55,167 [sighs] 881 00:31:55,167 --> 00:31:56,375 Two more tartare. 882 00:31:56,375 --> 00:31:59,876 Then we can-- That'll solve 42. 883 00:31:59,876 --> 00:32:03,250 -Enjoy. -Thank you so much. 884 00:32:03,250 --> 00:32:05,667 Damarr is just like a workhorse back there. 885 00:32:05,667 --> 00:32:08,334 TOM: He's in the groove. 886 00:32:08,334 --> 00:32:09,792 PADMA: Thank you. 887 00:32:09,792 --> 00:32:12,417 Something to finish off. 888 00:32:12,417 --> 00:32:14,459 We have Damarr's mother's carrot cake 889 00:32:14,459 --> 00:32:17,876 served with a carrot caramel, coconut and candied ginger. 890 00:32:17,876 --> 00:32:19,334 GAIL: Thank you. BUDDHA: You're welcome. 891 00:32:19,334 --> 00:32:20,584 Mm. 892 00:32:20,584 --> 00:32:21,876 I love this carrot caramel. 893 00:32:21,876 --> 00:32:23,876 It's so carroty, right? 894 00:32:23,876 --> 00:32:27,709 Yeah. I love the coconut-lime-ginger combination. 895 00:32:27,709 --> 00:32:31,918 This feels distinctly different and it's very special. 896 00:32:31,918 --> 00:32:33,375 TOM: It's really great. I love it. 897 00:32:33,375 --> 00:32:35,083 This is the way to end the meal. 898 00:32:35,083 --> 00:32:36,834 It really makes me want to come back for more. 899 00:32:36,834 --> 00:32:38,584 The coconut ice cream was... Divine. 900 00:32:38,584 --> 00:32:40,125 Don't lick your plate. 901 00:32:40,125 --> 00:32:41,584 They ----ing love it. All right? 902 00:32:41,584 --> 00:32:42,792 They love it. Especially your dish. 903 00:32:42,792 --> 00:32:44,709 Everyone agrees. -Oh. Awesome. 904 00:32:44,709 --> 00:32:46,250 This actually feels more like a restaurant 905 00:32:46,250 --> 00:32:48,083 than any other experience. -Yeah. 906 00:32:48,083 --> 00:32:50,751 Like, a real restaurant that's actually been open. 907 00:32:50,751 --> 00:32:53,792 If this is 36 hours in, I can't wait to see 908 00:32:53,792 --> 00:32:55,584 what they do within a week. 909 00:32:55,584 --> 00:32:57,918 Dessert this evening, we have a carrot cake. 910 00:32:57,918 --> 00:33:00,417 No, Buddha, he's, a... a lovely host. 911 00:33:00,417 --> 00:33:02,250 Hi, I'm so sorry to interrupt. 912 00:33:02,250 --> 00:33:04,250 I just want to say thank you for coming to Matriarc 913 00:33:04,250 --> 00:33:05,584 And I hope you all enjoyed everything. 914 00:33:05,584 --> 00:33:07,250 [overlapping conversation] 915 00:33:07,250 --> 00:33:08,876 -Our fearless leader here. -Oh, I try, I try. 916 00:33:08,876 --> 00:33:10,459 Thank you so much. 917 00:33:10,459 --> 00:33:12,250 Let's go do it all over again. 918 00:33:12,250 --> 00:33:14,584 -Yeah, let's do it. -Come on. 919 00:33:14,584 --> 00:33:17,209 About 15 minutes of turnover. All right? 920 00:33:17,209 --> 00:33:18,584 -Thank you. -Thank you. 921 00:33:18,584 --> 00:33:19,876 We got another set of VIPs coming. 922 00:33:19,876 --> 00:33:21,459 We ready for 'em. 923 00:33:21,459 --> 00:33:25,167 ♪♪♪ 924 00:33:25,167 --> 00:33:27,375 And you're doing a great job staying at front of the house. 925 00:33:27,375 --> 00:33:29,501 Ah, thank you. I just don't want to interrupt people too much. 926 00:33:29,501 --> 00:33:31,667 You know, just kind of check in and see how they're doing. 927 00:33:31,667 --> 00:33:33,334 But it's very hands off. 928 00:33:33,334 --> 00:33:34,876 When the judges walk in, fire the five. 929 00:33:34,876 --> 00:33:36,667 Like, go grill it. 930 00:33:36,667 --> 00:33:38,667 I mean, I do want close to [indistinct] as possible. 931 00:33:38,667 --> 00:33:40,834 I absolutely refuse to have a fish sit here for 20 minutes. 932 00:33:40,834 --> 00:33:43,375 But right when you see them walk in, okay? 933 00:33:43,375 --> 00:33:45,375 This is what I need fired, just fire it. 934 00:33:45,375 --> 00:33:47,375 I'm trying to run a line and not lose my sh--. 935 00:33:47,375 --> 00:33:48,626 They are-- Oh, here they come. 936 00:33:48,626 --> 00:33:50,250 EVELYN: Oh, there they are. 937 00:33:50,250 --> 00:33:51,834 Right now, this is like life or death. 938 00:33:51,834 --> 00:33:53,459 It is showtime. 939 00:33:53,459 --> 00:33:59,667 ♪♪♪ 940 00:33:59,667 --> 00:34:01,334 Here we go. 941 00:34:01,334 --> 00:34:03,501 Hi, do you have a reservation for Lakshmi? 942 00:34:03,501 --> 00:34:05,667 SERVER: Yes, ma'am. Follow me this way. 943 00:34:05,667 --> 00:34:07,709 Evelyn, you want me to fire now? 944 00:34:07,709 --> 00:34:08,959 Yeah. 945 00:34:08,959 --> 00:34:10,417 All right, I'll be back. 946 00:34:10,417 --> 00:34:12,417 We have a table right here. 947 00:34:12,417 --> 00:34:13,792 Great. Thank you so much. 948 00:34:13,792 --> 00:34:17,209 ♪♪♪ 949 00:34:17,209 --> 00:34:18,959 All right. All right, all right. 950 00:34:18,959 --> 00:34:20,501 That's cheesy. 951 00:34:20,501 --> 00:34:23,459 How about a little human interaction? 952 00:34:23,459 --> 00:34:30,792 PADMA: Hello. 953 00:34:30,792 --> 00:34:32,626 GAIL: Great. Thank you. 954 00:34:32,626 --> 00:34:35,209 That's a lot of pressure to put on your wait staff. 955 00:34:35,209 --> 00:34:38,584 Evelyn, I would say three minutes to my dish. 956 00:34:38,584 --> 00:34:40,918 Okay. Once you're plating, I'll go. 957 00:34:40,918 --> 00:34:43,250 I see some nice pani puri. 958 00:34:43,250 --> 00:34:45,792 They seem very neat and focused. 959 00:34:45,792 --> 00:34:48,250 ♪♪♪ 960 00:34:48,250 --> 00:34:49,792 -Jackson. -Yes. 961 00:34:49,792 --> 00:34:51,375 I got a question. You got this-- 962 00:34:51,375 --> 00:34:52,959 These beautiful flowers, by the way. 963 00:34:52,959 --> 00:34:54,375 -Yes. -GAIL: Yeah. Beautiful. 964 00:34:54,375 --> 00:34:56,167 What's up with this? 965 00:34:56,167 --> 00:34:58,167 Uh, it was supposed to be fun and clever for everyone. 966 00:34:58,167 --> 00:34:59,792 Whose idea was it? Tell me the truth. 967 00:34:59,792 --> 00:35:01,501 -It was mine. -It was yours? Okay. 968 00:35:01,501 --> 00:35:03,375 If you're here to welcome us, you don't need that. 969 00:35:03,375 --> 00:35:05,334 Yeah, you're right. Thank you for coming. 970 00:35:05,334 --> 00:35:06,584 -There you go. -Thank you. 971 00:35:06,584 --> 00:35:07,918 -Yeah. 972 00:35:07,918 --> 00:35:10,626 Let's go. 973 00:35:10,626 --> 00:35:12,834 Oh, so we're getting the first two courses at the same time. 974 00:35:12,834 --> 00:35:14,417 GAIL: It's very pretty. 975 00:35:14,417 --> 00:35:16,334 TOM: The pani puri is just beautiful. 976 00:35:16,334 --> 00:35:18,584 Is someone going to talk to us or can we just eat it? 977 00:35:18,584 --> 00:35:20,584 Listen, if they're not here to talk to me, I'm eating. 978 00:35:20,584 --> 00:35:21,792 ♪♪♪ 979 00:35:21,792 --> 00:35:23,959 [laughter] 980 00:35:23,959 --> 00:35:27,292 I think we're eating. 981 00:35:27,292 --> 00:35:28,792 I really like the crunch. 982 00:35:28,792 --> 00:35:30,751 I think it played really well with the seafood. 983 00:35:30,751 --> 00:35:33,626 But the crispiness of a pani puri is judged 984 00:35:33,626 --> 00:35:35,250 by how much liquid in it. 985 00:35:35,250 --> 00:35:36,542 And there was no liquid in this. 986 00:35:36,542 --> 00:35:37,959 -Oh-- -That's true. 987 00:35:37,959 --> 00:35:39,626 -I'm happy with what we put out. -Okay. 988 00:35:39,626 --> 00:35:42,751 It's just the judges it just sucks hearing it. 989 00:35:42,751 --> 00:35:44,584 PADMA: I love this summer roll. 990 00:35:44,584 --> 00:35:45,834 I love that it's wrapped in fish. 991 00:35:45,834 --> 00:35:47,709 It's pretty clever. 992 00:35:47,709 --> 00:35:50,667 It sort of was a cross between a roll and a ceviche. 993 00:35:50,667 --> 00:35:52,667 And then when you put that beautiful, 994 00:35:52,667 --> 00:35:56,751 sour, bright, spicy sauce on top, 995 00:35:56,751 --> 00:35:58,542 like, the whole thing just came to life. 996 00:35:58,542 --> 00:36:02,501 The snapper is really good. 997 00:36:02,501 --> 00:36:05,792 You know, I'm really missing Jackson, a little bit. 998 00:36:05,792 --> 00:36:07,501 -Good evening. -Hi. 999 00:36:07,501 --> 00:36:09,209 -Dessert all right? -Yes. 1000 00:36:09,209 --> 00:36:11,751 My goal is to touch every table and not hover. 1001 00:36:11,751 --> 00:36:13,334 Enjoy. 1002 00:36:13,334 --> 00:36:14,959 I'm showing servers that I'm willing 1003 00:36:14,959 --> 00:36:16,667 to work hard to support them. 1004 00:36:16,667 --> 00:36:18,667 Jackson did not really come and welcome us. 1005 00:36:18,667 --> 00:36:20,209 But he did leave you a note, though. 1006 00:36:20,209 --> 00:36:21,667 -Yeah. -Yes! [laughter] 1007 00:36:21,667 --> 00:36:23,626 -I hear them. -Yeah? 1008 00:36:23,626 --> 00:36:26,626 The judges are right in front of us, so I'm hearing tidbits. 1009 00:36:26,626 --> 00:36:28,584 Could I get Jackson? 1010 00:36:28,584 --> 00:36:30,375 He's interacting with everybody really, really well. 1011 00:36:30,375 --> 00:36:32,209 But it's almost as if he's trying to avoid us 1012 00:36:32,209 --> 00:36:33,584 for some reason. 1013 00:36:33,584 --> 00:36:34,918 What's up, chefs? 1014 00:36:34,918 --> 00:36:36,334 Maybe schmooze with the judges table 1015 00:36:36,334 --> 00:36:37,626 -a little bit more. -More? 1016 00:36:37,626 --> 00:36:38,959 Yes. You need to talk to them. 1017 00:36:38,959 --> 00:36:40,667 Okay. Heard. 1018 00:36:40,667 --> 00:36:42,667 They're saying hospitality is not great. 1019 00:36:42,667 --> 00:36:45,375 I'm like, "Can you just get it together quick?" 1020 00:36:45,375 --> 00:36:47,459 I'm trying to win Restaurant Wars, bro. 1021 00:36:47,459 --> 00:36:48,918 Fry Brussels. 1022 00:36:48,918 --> 00:36:50,501 Frying Brussels. 1023 00:36:50,501 --> 00:36:51,876 Folks enjoy the last few bites? 1024 00:36:51,876 --> 00:36:53,626 Hopefully it's not too much. 1025 00:36:53,626 --> 00:36:54,918 -We're professional-- -GAIL: Professionals. 1026 00:36:54,918 --> 00:36:56,417 [laughs] Right. 1027 00:36:56,417 --> 00:36:57,667 Are you kidding me? Bring it on. 1028 00:36:57,667 --> 00:36:59,667 ♪♪♪ 1029 00:36:59,667 --> 00:37:00,959 Four of you. 1030 00:37:00,959 --> 00:37:02,417 All right, excellent. 1031 00:37:02,417 --> 00:37:04,417 ♪♪♪ 1032 00:37:04,417 --> 00:37:05,834 11 menus down. 1033 00:37:05,834 --> 00:37:07,334 Yes, chef. 1034 00:37:07,334 --> 00:37:08,959 Red wine. Cheers. 1035 00:37:08,959 --> 00:37:10,834 Woo! 1036 00:37:10,834 --> 00:37:12,959 Fabulous indeed. 1037 00:37:12,959 --> 00:37:15,375 Guys. We're having, like, a back up with the customers 1038 00:37:15,375 --> 00:37:17,334 who are not leaving at the moment. 1039 00:37:17,334 --> 00:37:19,709 So if we can just make sure that we're super ready. 1040 00:37:19,709 --> 00:37:20,959 We are so ready. 1041 00:37:20,959 --> 00:37:22,542 ♪♪♪ 1042 00:37:22,542 --> 00:37:24,751 Any more wine for you folks? 1043 00:37:24,751 --> 00:37:26,167 -Coming over. -Okay. 1044 00:37:26,167 --> 00:37:27,542 -Hot. -Here you go. 1045 00:37:27,542 --> 00:37:28,918 All right. Sausage is ready. 1046 00:37:28,918 --> 00:37:30,584 We have more pickles, huh? 1047 00:37:30,584 --> 00:37:31,918 Yeah, yeah. 1048 00:37:31,918 --> 00:37:33,709 ♪♪♪ 1049 00:37:33,709 --> 00:37:35,167 I'm plating this up. 1050 00:37:35,167 --> 00:37:37,375 ♪♪♪ 1051 00:37:37,375 --> 00:37:39,209 So how do we eat? 1052 00:37:39,209 --> 00:37:40,834 TOM: I don't get it. 1053 00:37:40,834 --> 00:37:43,584 But maybe just to put the curry on top of it, right? 1054 00:37:43,584 --> 00:37:46,584 I'm just mixing everything on top of it, 1055 00:37:46,584 --> 00:37:49,250 like taco style. 1056 00:37:49,250 --> 00:37:50,667 Would you like a new plate, Gail ? 1057 00:37:50,667 --> 00:37:52,584 I'm good. But I would love for you 1058 00:37:52,584 --> 00:37:54,876 to just tell us what we're supposed to do here. 1059 00:37:54,876 --> 00:37:58,918 Yeah. We have curried black cod with coconut rice. 1060 00:37:58,918 --> 00:38:00,792 The barbecue name is from all of us. 1061 00:38:00,792 --> 00:38:03,542 And a Choose Your Own Adventure for the lettuce wrap 1062 00:38:03,542 --> 00:38:05,459 so I suggest a little bit of everything. 1063 00:38:05,459 --> 00:38:07,459 So this is a wrap. Right. That's in a set-- 1064 00:38:07,459 --> 00:38:08,959 Correct, this is all one set. 1065 00:38:08,959 --> 00:38:11,626 And can you just rewind for a moment? 1066 00:38:11,626 --> 00:38:13,667 Who is responsible for all the dishes we've had so far? 1067 00:38:13,667 --> 00:38:16,667 Sure. So part one, of course. One is Evelyn. 1068 00:38:16,667 --> 00:38:18,584 Part two is Jae. 1069 00:38:18,584 --> 00:38:21,334 Part three is Luke, with Evelyn's help as well. 1070 00:38:21,334 --> 00:38:22,834 So kind of combination then I'm on the dessert. 1071 00:38:22,834 --> 00:38:24,709 -Thank you. -Of course. 1072 00:38:24,709 --> 00:38:27,667 The curry could be a little bit more flavor. 1073 00:38:27,667 --> 00:38:28,959 You guys did good. 1074 00:38:28,959 --> 00:38:30,834 I have nothing negative to say. 1075 00:38:30,834 --> 00:38:33,709 Thank you so much. I actually lost my sense of taste 1076 00:38:33,709 --> 00:38:35,751 and it hasn't come back. 1077 00:38:35,751 --> 00:38:39,459 They don't know because I don't want to go home. 1078 00:38:39,459 --> 00:38:41,959 I don't find the curry to be sweet, like really sweet. 1079 00:38:41,959 --> 00:38:43,918 I thought the fish needed a little bit more salt 1080 00:38:43,918 --> 00:38:47,792 but it was perfectly cooked. It just sort of flaked apart. 1081 00:38:47,792 --> 00:38:49,209 It was butter, baby. 1082 00:38:49,209 --> 00:38:50,459 Unsalted butter. 1083 00:38:50,459 --> 00:38:52,375 -[laughter] -Oh! 1084 00:38:52,375 --> 00:38:55,209 The cod could maybe use a little bit more seasoning. 1085 00:38:55,209 --> 00:38:57,334 I also want some spice. 1086 00:38:57,334 --> 00:39:00,501 It was a Thai curry that spent a lot of time in Copenhagen. 1087 00:39:00,501 --> 00:39:02,918 TOM: Ah, that's a mom joke. 1088 00:39:02,918 --> 00:39:06,000 I do love a lettuce wrap. I'm not going to lie. 1089 00:39:06,000 --> 00:39:08,000 The sausage perfectly cooked and the sauce 1090 00:39:08,000 --> 00:39:10,584 packed with flavor, just sang. 1091 00:39:10,584 --> 00:39:13,501 Do you think it lived up to the namesake restaurant? 1092 00:39:13,501 --> 00:39:16,667 I do. I would come to have that one dish again and again. 1093 00:39:16,667 --> 00:39:18,459 Yeah. 1094 00:39:18,459 --> 00:39:19,959 It was colorful. It was fresh. It was bright. 1095 00:39:19,959 --> 00:39:21,667 I wish that energy of that dish 1096 00:39:21,667 --> 00:39:23,959 carried through with some of the other things. 1097 00:39:23,959 --> 00:39:25,959 The sausage is amazing. 1098 00:39:25,959 --> 00:39:28,501 I definitely think the sauce is the game changer for that one. 1099 00:39:28,501 --> 00:39:29,792 Everybody is raving about the sauce. 1100 00:39:29,792 --> 00:39:31,209 Yeah? 1101 00:39:31,209 --> 00:39:32,542 -I hear them. -Yeah? 1102 00:39:32,542 --> 00:39:34,334 I think the entire experience 1103 00:39:34,334 --> 00:39:35,834 would have felt better if it were coursed out. 1104 00:39:35,834 --> 00:39:37,709 The fish curry had nothing to do with No Nem 1105 00:39:37,709 --> 00:39:39,375 so why serve them at the same time? 1106 00:39:39,375 --> 00:39:40,834 We don't do spoons for dessert or nothing? 1107 00:39:40,834 --> 00:39:42,250 No, no, no, no. 1108 00:39:42,250 --> 00:39:43,626 -I'll go behind you. -Heard. 1109 00:39:43,626 --> 00:39:45,250 And you can schpiel. 1110 00:39:45,250 --> 00:39:46,542 I'm going. 1111 00:39:46,542 --> 00:39:51,000 ♪♪♪ 1112 00:39:51,000 --> 00:39:52,584 ♪♪♪ 1113 00:39:52,584 --> 00:39:53,918 -I'll go behind you. -Heard. 1114 00:39:53,918 --> 00:39:55,751 And you can schpiel. 1115 00:39:55,751 --> 00:39:56,959 I'm going. 1116 00:39:56,959 --> 00:39:58,792 ♪♪♪ 1117 00:39:58,792 --> 00:40:00,876 This is meant to be eaten with your hands. 1118 00:40:00,876 --> 00:40:03,250 We want to have fun. It's a family style restaurant. 1119 00:40:03,250 --> 00:40:04,667 We don't want to take ourselves too seriously. 1120 00:40:04,667 --> 00:40:09,292 -Okay, so like this? -Yeah! Enjoy. 1121 00:40:09,292 --> 00:40:10,959 -I need some more for 13. -Can you schpiel them? 1122 00:40:10,959 --> 00:40:13,209 -Yes. Yeah, yeah, yeah. -All of us. 1123 00:40:13,209 --> 00:40:14,959 Shortbread has lime in it, 1124 00:40:14,959 --> 00:40:17,709 as well as vanilla, mandarin orange curd 1125 00:40:17,709 --> 00:40:19,501 and then whipped coconut. 1126 00:40:19,501 --> 00:40:21,334 Something light to finish the meal. 1127 00:40:21,334 --> 00:40:23,167 Enjoy. 1128 00:40:23,167 --> 00:40:24,834 TOM: The curd was really nice. 1129 00:40:24,834 --> 00:40:28,375 It's tasty but it doesn't feel restaurant-y. 1130 00:40:28,375 --> 00:40:29,751 It doesn't feel buttoned up. 1131 00:40:29,751 --> 00:40:32,584 Jackson's dessert was fine. 1132 00:40:32,584 --> 00:40:34,250 It was no carrot cake. 1133 00:40:34,250 --> 00:40:35,792 [laughs] It was no carrot cake. 1134 00:40:35,792 --> 00:40:39,459 31. Thank you. 1135 00:40:39,459 --> 00:40:41,876 The flavors here were exciting, here at No Nem. 1136 00:40:41,876 --> 00:40:43,792 There was spice and there was sour 1137 00:40:43,792 --> 00:40:45,667 but I feel like it didn't have the connection 1138 00:40:45,667 --> 00:40:48,876 that I wanted it to have throughout the whole menu. 1139 00:40:48,876 --> 00:40:51,375 These restaurants are aspiring to two very different things 1140 00:40:51,375 --> 00:40:53,375 and it's very hard to compare them side by side. 1141 00:40:53,375 --> 00:40:55,542 Typically, when you have all this beautiful food 1142 00:40:55,542 --> 00:40:57,459 and the dessert is an after thought. 1143 00:40:57,459 --> 00:40:59,959 But, you know, this one was super exciting. 1144 00:40:59,959 --> 00:41:01,584 Last dessert. 1145 00:41:01,584 --> 00:41:02,959 ♪♪♪ 1146 00:41:02,959 --> 00:41:04,626 To finish off we have carrot cake. 1147 00:41:04,626 --> 00:41:06,834 Restaurant Wars. We made it. 1148 00:41:06,834 --> 00:41:08,626 -You wowed us. -It was a real treat. 1149 00:41:08,626 --> 00:41:10,792 Good. It feels good. 1150 00:41:10,792 --> 00:41:12,876 I feel like I can breathe a little bit. 1151 00:41:12,876 --> 00:41:14,501 -It was great. -Oh, thank y'all so much. 1152 00:41:14,501 --> 00:41:15,959 Glad you enjoyed everything. 1153 00:41:15,959 --> 00:41:17,751 I think it's time to head to Judges table. 1154 00:41:17,751 --> 00:41:19,667 -Let's do it. -And talk to these chefs! 1155 00:41:19,667 --> 00:41:21,292 Have a good night. Thank you very much. 1156 00:41:21,292 --> 00:41:22,792 -Thank you. -Thank you so much. 1157 00:41:22,792 --> 00:41:27,584 Bye guys, thank you. 1158 00:41:27,584 --> 00:41:30,334 I don't know. This was absolutely 1159 00:41:30,334 --> 00:41:31,792 the hardest challenge we've done so far. 1160 00:41:31,792 --> 00:41:33,626 Absolutely. Hands down. 1161 00:41:33,626 --> 00:41:36,459 ♪♪♪ 1162 00:41:36,459 --> 00:41:47,959 ♪♪♪ 1163 00:41:47,959 --> 00:41:50,626 I think both these restaurants did a great job 1164 00:41:50,626 --> 00:41:53,584 putting out some really, really delicious food. 1165 00:41:53,584 --> 00:41:59,542 All in all, yeah, it was very successful. 1166 00:41:59,542 --> 00:42:01,584 Matriarc. Please stay here. 1167 00:42:01,584 --> 00:42:07,959 No Nem, you can step to the side. 1168 00:42:07,959 --> 00:42:09,834 Congratulations. 1169 00:42:09,834 --> 00:42:13,334 You are the winners of Restaurant Wars, Matriarc! 1170 00:42:13,334 --> 00:42:14,792 [clapping] 1171 00:42:14,792 --> 00:42:17,834 [heartfelt chatter] 1172 00:42:17,834 --> 00:42:20,501 As the winners, you will be receiving 1173 00:42:20,501 --> 00:42:23,375 $40,000 from MasterCard-- 1174 00:42:23,375 --> 00:42:24,792 Wow-- 1175 00:42:24,792 --> 00:42:26,584 To help you start something priceless. 1176 00:42:26,584 --> 00:42:28,834 So congratulations to all of you. 1177 00:42:28,834 --> 00:42:30,751 Thank you. Thank you. [chuckles] 1178 00:42:30,751 --> 00:42:32,584 Good job, guys. 1179 00:42:32,584 --> 00:42:35,792 How did you decide on your rolls? 1180 00:42:35,792 --> 00:42:37,834 How did Buddha get front of the house? 1181 00:42:37,834 --> 00:42:39,918 I put my hand up to it. 1182 00:42:39,918 --> 00:42:41,375 I feel very comfortable with it. 1183 00:42:41,375 --> 00:42:42,626 I really enjoy front of house. 1184 00:42:42,626 --> 00:42:44,459 Beautiful job in front of house. 1185 00:42:44,459 --> 00:42:46,292 He really represented the three of you so well. 1186 00:42:46,292 --> 00:42:47,792 And the other thing I have to say, 1187 00:42:47,792 --> 00:42:49,667 this didn't seem like Restaurant Wars. 1188 00:42:49,667 --> 00:42:51,334 It seemed like this was in the planning 1189 00:42:51,334 --> 00:42:53,375 for the last, you know, eight months. 1190 00:42:53,375 --> 00:42:55,501 And you all should feel really proud of the work you did. 1191 00:42:55,501 --> 00:42:57,000 Everything happened so organically. I felt really good. 1192 00:42:57,000 --> 00:42:58,834 You were the team leader in kitchen. 1193 00:42:58,834 --> 00:43:00,501 Is that correct? 1194 00:43:00,501 --> 00:43:02,417 Buddha, did anybody question the bread? 1195 00:43:02,417 --> 00:43:04,959 Buddha was like, "I got this." 1196 00:43:04,959 --> 00:43:06,542 And usually when Buddha says he's got something, 1197 00:43:06,542 --> 00:43:08,209 he's got it. 1198 00:43:08,209 --> 00:43:09,876 And we were like, "Great, let's go." 1199 00:43:09,876 --> 00:43:11,959 It was the best bread I've ever had on Top Chef. 1200 00:43:11,959 --> 00:43:14,334 Oh, whoa. [laughs] Wow. 1201 00:43:14,334 --> 00:43:15,959 Your Parker House rolls were, 1202 00:43:15,959 --> 00:43:18,584 one day in was as good as anything I've ever served 1203 00:43:18,584 --> 00:43:20,375 in 40 years of working in the business. 1204 00:43:20,375 --> 00:43:21,834 It was that good. 1205 00:43:21,834 --> 00:43:23,501 Then we had the butter with those 1206 00:43:23,501 --> 00:43:25,542 crunchy pieces of ham. 1207 00:43:25,542 --> 00:43:28,334 From that moment I was sold. It was fantastic. 1208 00:43:28,334 --> 00:43:30,167 Nick, you had the steak. 1209 00:43:30,167 --> 00:43:31,959 -Yes. -Steak and potatoes. 1210 00:43:31,959 --> 00:43:34,501 I mean, it can be a very, very basic thing. 1211 00:43:34,501 --> 00:43:36,375 But I think you took it to another level 1212 00:43:36,375 --> 00:43:38,501 with all of the components-- The way they were layered, 1213 00:43:38,501 --> 00:43:40,209 the way the sauces came together 1214 00:43:40,209 --> 00:43:41,876 and melded on the plate. 1215 00:43:41,876 --> 00:43:43,584 I think you're on with something with your spices. 1216 00:43:43,584 --> 00:43:45,000 You better get that bottled, soon. 1217 00:43:45,000 --> 00:43:46,375 You're leaving out the best part. 1218 00:43:46,375 --> 00:43:47,876 The oxtail marmalade. 1219 00:43:47,876 --> 00:43:49,459 Oh, yes! I loved your oxtail marmalade. 1220 00:43:49,459 --> 00:43:51,209 So yummy. That made your dish. 1221 00:43:51,209 --> 00:43:52,876 Thank you. 1222 00:43:52,876 --> 00:43:55,334 Damarr, I'm actually not a big carrot cake fan. 1223 00:43:55,334 --> 00:43:57,375 It's in my mind from childhood. 1224 00:43:57,375 --> 00:44:00,292 But you, like, redeemed carrot cake for me tonight. 1225 00:44:00,292 --> 00:44:03,876 That carrot caramel was fantastic. 1226 00:44:03,876 --> 00:44:06,209 I celebrate my birthday with carrot cake. 1227 00:44:06,209 --> 00:44:09,542 This is the best carrot cake I've ever had. Hands down. 1228 00:44:09,542 --> 00:44:11,000 I mean, it was absolutely delicious. 1229 00:44:11,000 --> 00:44:13,209 Thank you. 1230 00:44:13,209 --> 00:44:16,250 Ashleigh, you expedited so it was a woman-led kitchen. 1231 00:44:16,250 --> 00:44:18,792 And you made the salmon and you made the gumbo. 1232 00:44:18,792 --> 00:44:21,459 Why did you choose to do salmon? 1233 00:44:21,459 --> 00:44:23,959 We needed a raw dish and salmon tartare is 1234 00:44:23,959 --> 00:44:25,792 what got me back in the game. 1235 00:44:25,792 --> 00:44:27,834 So that was part of why I chose 1236 00:44:27,834 --> 00:44:29,584 to make salmon tartare. 1237 00:44:29,584 --> 00:44:31,584 Salmon tartare isn't something necessarily 1238 00:44:31,584 --> 00:44:33,834 that I associate with the South, but you took it there 1239 00:44:33,834 --> 00:44:36,375 with the peaches and the buttermilk. 1240 00:44:36,375 --> 00:44:38,584 I kind of just wish it was a little punchier. 1241 00:44:38,584 --> 00:44:40,918 Great idea. Maybe a little re-work. 1242 00:44:40,918 --> 00:44:43,459 PADMA; Now we're going to talk about that gumbo. 1243 00:44:43,459 --> 00:44:45,334 I'll keep this really simple. It was delicious. 1244 00:44:45,334 --> 00:44:47,501 And I know that that Leah Chase 1245 00:44:47,501 --> 00:44:49,167 was one of the matriarchs sitting over your shoulder 1246 00:44:49,167 --> 00:44:51,334 and she's smiling at you right now. 1247 00:44:51,334 --> 00:44:52,667 Thank you. 1248 00:44:52,667 --> 00:44:54,250 I want more right now. 1249 00:44:54,250 --> 00:44:56,375 When the gumbo came to the table, 1250 00:44:56,375 --> 00:44:58,959 the color was so enticing and the depth of flavor, 1251 00:44:58,959 --> 00:45:00,959 it was so bold. And I thought that, 1252 00:45:00,959 --> 00:45:03,209 I mean, this was the anchor of the menu. 1253 00:45:03,209 --> 00:45:04,876 It left me wanting more. 1254 00:45:04,876 --> 00:45:06,792 I mean, it was incredible. 1255 00:45:06,792 --> 00:45:08,792 The greens were cooked perfect 1256 00:45:08,792 --> 00:45:11,375 and it was a perfect blend of everything. 1257 00:45:11,375 --> 00:45:13,876 -I just wanted more. -Thank you. 1258 00:45:13,876 --> 00:45:18,584 You all are truly amazing chefs. 1259 00:45:18,584 --> 00:45:22,709 But there was one chef who was instrumental. 1260 00:45:22,709 --> 00:45:29,667 And the winning chef today is... 1261 00:45:29,667 --> 00:45:34,834 Ashleigh. 1262 00:45:34,834 --> 00:45:38,501 That feels good. Good, good, good. 1263 00:45:38,501 --> 00:45:40,250 This is the first time that I haven't, 1264 00:45:40,250 --> 00:45:41,834 like, watered down my food. 1265 00:45:41,834 --> 00:45:44,292 -Congratulations, Ashleigh. -Thank you so much. 1266 00:45:44,292 --> 00:45:45,667 It feels like I'm, like, 1267 00:45:45,667 --> 00:45:46,959 proving a little something here. 1268 00:45:46,959 --> 00:45:48,501 I love it. 1269 00:45:48,501 --> 00:45:49,834 Hopefully it helps me with these 1270 00:45:49,834 --> 00:45:51,375 other challenges going forward. 1271 00:45:51,375 --> 00:45:52,751 Matriarc, baby. 1272 00:45:52,751 --> 00:45:54,918 Thank you guys so much. 1273 00:45:54,918 --> 00:45:56,751 You can step to the side. 1274 00:45:56,751 --> 00:46:01,792 No Nem, please step forward. 1275 00:46:01,792 --> 00:46:03,792 Team No Nem, 1276 00:46:03,792 --> 00:46:06,709 your restaurant was our least favorite of the day. 1277 00:46:06,709 --> 00:46:08,834 And one of you will be going home. 1278 00:46:08,834 --> 00:46:13,959 ♪♪♪ 1279 00:46:13,959 --> 00:46:16,042 Team No Nem. 1280 00:46:16,042 --> 00:46:19,501 There was a lot of good food and elements of your restaurant. 1281 00:46:19,501 --> 00:46:21,375 But let's talk about concept. 1282 00:46:21,375 --> 00:46:23,042 Jae, you picked this team. 1283 00:46:23,042 --> 00:46:27,292 I picked the members but Jackson kind of give an idea. 1284 00:46:27,292 --> 00:46:28,792 Which was? 1285 00:46:28,792 --> 00:46:30,584 Southeast Asian inspired, family style. 1286 00:46:30,584 --> 00:46:32,375 Was there an executive chef? 1287 00:46:32,375 --> 00:46:33,959 I was lead in the kitchen. 1288 00:46:33,959 --> 00:46:36,667 How did you decide to serve two courses at once? 1289 00:46:36,667 --> 00:46:38,918 That was my idea. It just kind of dawned on me 1290 00:46:38,918 --> 00:46:40,626 that these two bites were very small. 1291 00:46:40,626 --> 00:46:42,501 But this is the perfect time to get in there. 1292 00:46:42,501 --> 00:46:44,375 You show up with a tray of pani puri 1293 00:46:44,375 --> 00:46:46,250 and walk down the table and say, 1294 00:46:46,250 --> 00:46:47,709 "Pani Puri, this is what we're serving tonight, 1295 00:46:47,709 --> 00:46:49,000 welcome to the restaurant." 1296 00:46:49,000 --> 00:46:50,792 You seemed to be a little uneasy 1297 00:46:50,792 --> 00:46:52,751 about when to actually engage with our table. 1298 00:46:52,751 --> 00:46:55,584 My goal was to treat you exactly like a normal table. 1299 00:46:55,584 --> 00:46:58,375 Understandably so but a good front house person 1300 00:46:58,375 --> 00:47:00,417 knows when to actually get in there or not. 1301 00:47:00,417 --> 00:47:01,959 Sure. 1302 00:47:01,959 --> 00:47:03,792 Now I want to talk about the Pani puri. 1303 00:47:03,792 --> 00:47:07,959 Evelyn, I think you nailed the Puri part of it. 1304 00:47:07,959 --> 00:47:10,959 Pani is the Hindi word for water 1305 00:47:10,959 --> 00:47:13,375 and that is a crucial element. 1306 00:47:13,375 --> 00:47:14,918 I should have just put more of the vinaigrette. 1307 00:47:14,918 --> 00:47:16,751 Yeah. Yeah. 1308 00:47:16,751 --> 00:47:19,000 Then we have the summer roll that you made, Jae. 1309 00:47:19,000 --> 00:47:20,709 The fish was, it was really fresh. 1310 00:47:20,709 --> 00:47:22,375 It was nicely cut. 1311 00:47:22,375 --> 00:47:23,918 And the sauce just tied it all together. 1312 00:47:23,918 --> 00:47:25,417 Thank you. 1313 00:47:25,417 --> 00:47:27,042 You have quite a way with sauces. 1314 00:47:27,042 --> 00:47:29,375 And that leads us to the cabbage and fish curry. 1315 00:47:29,375 --> 00:47:30,792 Luke. 1316 00:47:30,792 --> 00:47:32,918 I wanted to, of course, marry the flavors 1317 00:47:32,918 --> 00:47:34,918 that I did not know, that Evelyn taught me 1318 00:47:34,918 --> 00:47:36,918 with the fish that I knew how to cook. 1319 00:47:36,918 --> 00:47:41,375 I felt like there was no salt on that fish at all. 1320 00:47:41,375 --> 00:47:43,584 I think you're caught between a couple of cuisines here. 1321 00:47:43,584 --> 00:47:45,751 If you're gonna want that fish to stand up to the curry 1322 00:47:45,751 --> 00:47:47,542 it needs to have a punch. 1323 00:47:47,542 --> 00:47:50,417 Did anybody else on the team try the dish together? 1324 00:47:50,417 --> 00:47:52,334 Yes, we all tried. 1325 00:47:52,334 --> 00:47:53,959 And you thought it was seasoned? 1326 00:47:53,959 --> 00:47:56,626 I actually thought it was over-seasoned. 1327 00:47:56,626 --> 00:47:58,584 Who made the sausage? 1328 00:47:58,584 --> 00:48:00,000 Oh, it's between me and Evelyn. 1329 00:48:00,000 --> 00:48:02,792 It was his recipe and then I added my taste, 1330 00:48:02,792 --> 00:48:04,042 flavor into it. 1331 00:48:04,042 --> 00:48:05,959 -And who made the sauce? -I did. 1332 00:48:05,959 --> 00:48:08,792 This was a very successful course. 1333 00:48:08,792 --> 00:48:11,584 Both the sausage, the seasoning 1334 00:48:11,584 --> 00:48:13,834 and that beautiful sauce. 1335 00:48:13,834 --> 00:48:16,959 You really know your way around a condiment, Jae. 1336 00:48:16,959 --> 00:48:19,000 Your nem was the star of the show, 1337 00:48:19,000 --> 00:48:20,584 as it should have been. 1338 00:48:20,584 --> 00:48:22,542 I would come back to your restaurant 1339 00:48:22,542 --> 00:48:25,334 several nights of the month just for that dish. 1340 00:48:25,334 --> 00:48:26,584 Thank you. 1341 00:48:26,584 --> 00:48:28,000 Who did the dessert? 1342 00:48:28,000 --> 00:48:29,959 I thought your shortbread was well-made. 1343 00:48:29,959 --> 00:48:32,501 I got the lime and I liked the break of it. 1344 00:48:32,501 --> 00:48:34,792 I guess I just found it uninspired. 1345 00:48:34,792 --> 00:48:37,584 And I wish there had just been a bit more of a point of view. 1346 00:48:37,584 --> 00:48:39,876 I'll go out on a limb here and say that you probably 1347 00:48:39,876 --> 00:48:41,959 put together the best restaurant to lose Restaurant Wars. 1348 00:48:41,959 --> 00:48:43,792 It wasn't that you guys failed. 1349 00:48:43,792 --> 00:48:45,584 Most of what we had was very good. 1350 00:48:45,584 --> 00:48:47,584 You just happened to run into a team 1351 00:48:47,584 --> 00:48:50,250 that just did something completely out of left field. 1352 00:48:50,250 --> 00:48:51,959 Never happened before. 1353 00:48:51,959 --> 00:48:54,667 We have a very hard decision to make, obviously. 1354 00:48:54,667 --> 00:48:56,375 You guys can all head back. 1355 00:48:56,375 --> 00:48:58,417 We'll see you all in a bit. Thank you. 1356 00:48:58,417 --> 00:49:00,417 Thank you. 1357 00:49:00,417 --> 00:49:16,959 ♪♪♪ 1358 00:49:16,959 --> 00:49:19,667 Okay. All right, guys. 1359 00:49:19,667 --> 00:49:22,334 So there is something I wanted to share with you all, 1360 00:49:22,334 --> 00:49:25,792 which I've kind of been hiding from you guys. 1361 00:49:25,792 --> 00:49:27,751 What? 1362 00:49:27,751 --> 00:49:29,792 I got COVID about three and a half weeks 1363 00:49:29,792 --> 00:49:31,834 before we started filming. 1364 00:49:31,834 --> 00:49:35,250 My taste and smell went away and it hasn't really come back. 1365 00:49:35,250 --> 00:49:37,876 So I've kind of been doing this all blind. 1366 00:49:37,876 --> 00:49:39,667 -What? -Yeah. 1367 00:49:39,667 --> 00:49:40,918 Wow. 1368 00:49:40,918 --> 00:49:42,542 I didn't want to tell y'all 1369 00:49:42,542 --> 00:49:43,918 because I feel like it's, like, a weakness. 1370 00:49:43,918 --> 00:49:45,375 You know what I mean? 1371 00:49:45,375 --> 00:49:46,876 I mean, all day yesterday, 1372 00:49:46,876 --> 00:49:48,375 we were all like, tasting, tasting, tasting. 1373 00:49:48,375 --> 00:49:49,959 It's shocking to hear. 1374 00:49:49,959 --> 00:49:51,918 I seasoned the fish a little bit less 1375 00:49:51,918 --> 00:49:55,417 since Jackson decided it was a little bit too salty. 1376 00:49:55,417 --> 00:49:57,375 I'm less anxious in real life, I promise. 1377 00:49:57,375 --> 00:49:59,292 Plot twist. 1378 00:49:59,292 --> 00:50:01,626 That's a twist but that's just a twist 1379 00:50:01,626 --> 00:50:02,959 you're going to have to live with 1380 00:50:02,959 --> 00:50:04,542 'cause you're not going home today. 1381 00:50:04,542 --> 00:50:08,209 -Yes, I am. -100% me. 1382 00:50:08,209 --> 00:50:10,751 It's such a shame because this team gave us 1383 00:50:10,751 --> 00:50:13,334 some delicious food for Restaurant Wars. 1384 00:50:13,334 --> 00:50:15,209 They did. 1385 00:50:15,209 --> 00:50:17,209 I think the mistake they made was to go family style. 1386 00:50:17,209 --> 00:50:19,375 The flavors of each dish were diluted 1387 00:50:19,375 --> 00:50:21,000 by what was served next to it. 1388 00:50:21,000 --> 00:50:22,709 They were too deferential. 1389 00:50:22,709 --> 00:50:24,792 There wasn't, to me, a clear leader. 1390 00:50:24,792 --> 00:50:26,959 I think that somebody needed to step up. 1391 00:50:26,959 --> 00:50:29,751 I think there was a leader in the kitchen. 1392 00:50:29,751 --> 00:50:31,000 That was Evelyn. 1393 00:50:31,000 --> 00:50:32,584 Evelyn was the executive chef. 1394 00:50:32,584 --> 00:50:34,334 She did make that curry, 1395 00:50:34,334 --> 00:50:37,417 in fact, teaching this curry to Luke. 1396 00:50:37,417 --> 00:50:39,792 And I don't think she did a good job of teaching it. 1397 00:50:39,792 --> 00:50:44,959 But Evelyn had some flavor in that sausage. 1398 00:50:44,959 --> 00:50:47,667 It looked to me, at least, like all of those 1399 00:50:47,667 --> 00:50:50,209 wishy-washy decisions that don't seem to be 1400 00:50:50,209 --> 00:50:52,417 thought through came from Jackson. 1401 00:50:52,417 --> 00:50:53,751 Yeah. 1402 00:50:53,751 --> 00:50:55,626 Jackson was also responsible 1403 00:50:55,626 --> 00:50:57,584 for the nonexistent front of house. 1404 00:50:57,584 --> 00:50:59,584 And a pretty mediocre dessert. 1405 00:50:59,584 --> 00:51:02,667 It was my idea to do the whole two course thing. 1406 00:51:02,667 --> 00:51:04,959 I guess I just wasn't thinking it through. 1407 00:51:04,959 --> 00:51:07,709 I'll tell you, one person who's not going anywhere is Jae. 1408 00:51:07,709 --> 00:51:11,375 Because both her sauces were delicious. 1409 00:51:11,375 --> 00:51:13,375 Quite frankly, I think Luke-- Luke should go home. 1410 00:51:13,375 --> 00:51:15,542 He gave us one thing. 1411 00:51:15,542 --> 00:51:17,375 You could fault someone like Jackson 1412 00:51:17,375 --> 00:51:19,709 for having the idea to do family style and for putting 1413 00:51:19,709 --> 00:51:21,876 himself out there and saying, "I'll run the front of house." 1414 00:51:21,876 --> 00:51:24,959 But I have a hard time not sending someone home 1415 00:51:24,959 --> 00:51:26,959 who didn't really, do very little. 1416 00:51:26,959 --> 00:51:29,250 I came in thinking Jackson because of all. 1417 00:51:29,250 --> 00:51:31,918 But, I mean, Luke did minimum effort 1418 00:51:31,918 --> 00:51:33,792 So there's not a whole lot of, [chuckles], 1419 00:51:33,792 --> 00:51:35,459 to blame him for. 1420 00:51:35,459 --> 00:51:36,959 Don't worry, Jackson. You're safe. 1421 00:51:36,959 --> 00:51:38,542 Dude... 1422 00:51:38,542 --> 00:51:40,584 I think we have our decision. 1423 00:51:40,584 --> 00:51:42,501 Let's get them out here. 1424 00:51:42,501 --> 00:51:45,209 -Good luck, bro. -All right. 1425 00:51:45,209 --> 00:51:57,417 I'll try to come back. 1426 00:51:57,417 --> 00:51:59,375 Chefs. Obviously, opening a restaurant 1427 00:51:59,375 --> 00:52:02,959 takes a huge amount of energy and focus and planning. 1428 00:52:02,959 --> 00:52:04,876 And so obviously, 1429 00:52:04,876 --> 00:52:06,667 Restaurant Wars is compressed down. 1430 00:52:06,667 --> 00:52:08,792 And unfortunately, in this restaurant, 1431 00:52:08,792 --> 00:52:10,459 mistakes can get you sent home. 1432 00:52:10,459 --> 00:52:15,876 ♪♪♪ 1433 00:52:15,876 --> 00:52:19,959 Jackson. Please pack your knives and go. 1434 00:52:19,959 --> 00:52:22,459 -Thank you very much. -Thank you. 1435 00:52:22,459 --> 00:52:24,792 Jackson, you clearly took on a lot. 1436 00:52:24,792 --> 00:52:26,375 But things didn't work out. 1437 00:52:26,375 --> 00:52:27,792 We'll see you in Last Chance Kitchen. 1438 00:52:27,792 --> 00:52:29,375 You'll have a shot to get back in. 1439 00:52:29,375 --> 00:52:36,375 -Sure -Thank you. That'll be all. 1440 00:52:36,375 --> 00:52:38,417 I've learned that like everyone, 1441 00:52:38,417 --> 00:52:39,959 sometimes I make the wrong decision. 1442 00:52:39,959 --> 00:52:41,876 And sometimes it bites you in the ass. 1443 00:52:41,876 --> 00:52:45,292 -I'm out, guys. -Man. 1444 00:52:45,292 --> 00:52:46,918 -That's a big blow. -It's been real. 1445 00:52:46,918 --> 00:52:50,334 I was basically on top every round and then 1446 00:52:50,334 --> 00:52:52,375 was on the bottom on the eighth and got eliminated. 1447 00:52:52,375 --> 00:52:54,584 All right. Thanks, guys. Cheers. 1448 00:52:54,584 --> 00:52:56,918 It's a tough pill to swallow but I'm just going to lean in, 1449 00:52:56,918 --> 00:52:58,876 cook the best food that I can 1450 00:52:58,876 --> 00:53:01,876 going to Last Chance Kitchen because I came here to win. 1451 00:53:01,876 --> 00:53:06,792 And I think I actually have a shot at this. 1452 00:53:06,792 --> 00:53:09,959 PADMA: Tonight, Jackson enters Last Chance Kitchen. 1453 00:53:09,959 --> 00:53:12,417 Restaurant Wars, man. Of all the ones to lose. 1454 00:53:12,417 --> 00:53:14,792 As front of house he took on too much. 1455 00:53:14,792 --> 00:53:16,584 Who the [bleep] does this. 1456 00:53:16,584 --> 00:53:18,792 Will this challenge finally break him? 1457 00:53:18,792 --> 00:53:20,375 Jesus Christ. 1458 00:53:20,375 --> 00:53:22,375 Find out now, On Demand, 1459 00:53:22,375 --> 00:53:25,584 or wherever you stream Top Chef. 1460 00:53:25,584 --> 00:53:27,709 Next time on Top Chef. 1461 00:53:27,709 --> 00:53:29,501 For your elimination challenge, 1462 00:53:29,501 --> 00:53:31,584 we're putting on a fundraising block party. 1463 00:53:31,584 --> 00:53:33,375 Anyone who asks, "Where should I go? 1464 00:53:33,375 --> 00:53:35,542 I want to be free." People would tell you, 1465 00:53:35,542 --> 00:53:37,375 "Go to Freedman's Town." 1466 00:53:37,375 --> 00:53:40,375 I love this sense of Black people finally free, 1467 00:53:40,375 --> 00:53:42,417 coming together to build this very special thing. 1468 00:53:42,417 --> 00:53:45,375 It makes you almost want to shed a tear. 1469 00:53:45,375 --> 00:53:46,876 I scrapped my whole entire idea. 1470 00:53:46,876 --> 00:53:48,417 Are you going to be okay? 1471 00:53:48,417 --> 00:53:50,918 I burned the whole case. 1472 00:53:50,918 --> 00:53:53,501 The love in your eyes is emanating. 1473 00:53:53,501 --> 00:53:55,459 I can't see sending anybody home. 1474 00:53:55,459 --> 00:53:57,334 We're going to have a hard time at Judges' Table. 1475 00:53:57,334 --> 00:53:58,834 I don't know why I'm getting emotional right now. 1476 00:53:58,834 --> 00:54:00,375 This one really hit home. 1477 00:54:00,375 --> 00:54:04,375 ♪♪♪