TONIGHT ON KITCHEN NIGHTMARES,
GORDON HITS THE BIG APPLE.
I'M HERE OF THE NEW YORK STOCK EXCHANGE
ABOUT TO RING THE OPENING BELL
ON A SERIOUS MISSION TO TURN AROUND
THE BLACK PEARL RESTAURANT.
AND WHEN THE BELL RINGS,
GORDON IS IN FOR HIS TOUGHEST FIGHT YET.
I'M READY.
I SUPPOSE YOU ACTUALLY DON'T GIVE A.
A LOBSTER SHACK WITH THREE FEUDING OWNERS.
DO YOU GET MAD AT THESE TWO? YEAH.
ONE OWNER WHO HAS THROWN IN THE TOWEL.
YOU'RE THE WEAKEST LINK IN THE CHAIN.
ANOTHER OWNER WHO IS FED UP WITH HIS PARTNER.
I GET MAD AT THEM BECAUSE 'CAUSE I DON'T THINK
THEY'RE DOING WHAT THEY NEED TO DO.
AND WE FEEL EXACTLY THE SAME ABOUT HIM.
AND A THIRD OWNER WHO CAN'T SEE EYE-TO-EYE WITH ANYONE...
THIS RESTAURANT HAS EVERY CHANCE OF SUCCEEDING.
YOU'RE WRONG.
THE GREAT GORDON RAMSAY IS WRONG.
ESPECIALLY GORDON.
YOU'RE A BIG, SAD FAKE.
CAN GORDON GET THROUGH TO THESE THREE OWNERS
AND TURN THE BLACK PEARL AROUND?
YOU ALL LOOK SO--
SO COOL, AS IF YOU DON'T GIVE A.
IT'S DISGUSTING.
OR IS THIS PLACE DOOMED
BY ITS INEFFECTIVE THREE-HEADED MONSTER?
WHY DON'T YOU CALL IT SO I KNOW WHAT IT IS?
I HAVE CALLED IT!
I'VE CALLED IT A DOZEN TIMES.
INCREDIBLE.
THIS IS A NEW YORK CITY BATTLE YOU DON'T WANT TO MISS.
I'VE NEVER MET AN INDIVIDUAL
THAT'S SO FULL OF IN ALL MY LIFE.
HOW, GORDY, HOW?
TELL ME. "GORDY?"
YEAH, YOU WANNA DISRESPECT ME? I CAN DISRESPECT YOU TOO.
TONIGHT, IT'S MAYHEM IN MANHATTAN.
YOU'RE SO FULL OF ,
YOU'D MAKE A GREAT POLITICIAN, YOU KNOW THAT?
MY ADVICE WOULD BE FOR YOU TO DISAPPEAR
AND THE SOONER THE BETTER.
*
NEW YORK CITY.
RESTAURANT CAPITAL OF THE WORLD
HOME TO THOUSANDS OF RESTAURANTS
VYING TO BE THE CROWN JEWEL OF THE CITY.
RIGHT THIS WAY, LADIES.
THE BLACK PEARL JUST BEING ONE.
STARTED BY TWO FRIENDS
AS A SMALL DOWNTOWN LOBSTER SHACK,
THEY MOVED TO MIDTOWN,
ADDED A THIRD PARTNER,
AND HOPED TO BECOME THE PREMIER LOBSTER RESTAURANT
IN MANHATTAN.
I SUGGESTED TO BRIAN THAT WE PUT AN AD IN THE PAPER
TO FIND AN INVESTOR
SINCE WE DIDN'T WANT TO SPEND ANY OF OUR OWN MONEY.
ORDERING TWO HOT LOBSTER ROLLS.
I MET GREG AND THOUGHT
THAT HE WOULD BE A PERFECT MATCH.
GENTLEMEN, FISH AND CHIPS.
IT WAS DAVID'S CONCEPT.
AND I THOUGHT THE CONCEPT WAS REALLY VERY GOOD.
AND I THOUGHT WE'D MAKE SOME PRETTY GOOD MONEY.
DID WE GET THAT 2, 500?
'CAUSE I'M ABOUT FOUR GRAND SHORT OF PAYROLL.
THE PROBLEMS STARTED WHEN WE STARTED
TO RUN LOW ON MONEY.
IT BECAME VERY FRUSTRATING AROUND HERE.
BRIAN AND GREG AND I STOPPED SPEAKING.
WE WOULD TRY TO COMMUNICATE
BY EMAIL AND TEXT MESSAGING,
AND EVERYBODY GOT NERVOUS AND FRUSTRATED.
THIS PLACE IS A NIGHTMARE
FOR THE LACK OF MANAGEMENT.
WE DON'T HAVE ONE VOICE.
I JUST ASKED BRIAN AND HE'S, LIKE,
"WELL, YOU GUYS CAN FIGURE IT OUT."
WE ALWAYS FIGURE IT OUT.
I KNOW.
'CAUSE THEY DON'T TELL US WHAT TO DO.
I THINK BRIAN'S MORE OF A SILENT PARTNER.
I THINK IF HE HAD A CHOICE,
HE'D PROBABLY JUST NOT HAVE TO WORK HERE AT ALL.
THIS TABLE HAD A HAIR IN THEIR FRIES.
I DON'T WANT TO DEAL WITH THIS.
YOU DEAL WITH IT.
GREG IS THE HARDEST WORKING OWNER,
BUT HE DOESN'T MAKE A DECISION.
WHO THE PUT THESE LETTERS ON HERE?
I COULDN'T TELL YOU.
OUT OF THE THREE OWNERS, I LIKE DAVID THE LEAST
BECAUSE HIS EGO TENDS TO GET IN THE WAY
OF A HEALTHY ATMOSPHERE.
DON'T TOUCH THE TICKETS, PLEASE.
THE MAIN PROBLEM WITH THE BLACK PEARL
IS THESE GUYS ARE REALLY STUBBORN
AND IF GORDON RAMSAY CAN HELP US
ALL KIND OF MESH TOGETHER,
THEN THIS PLACE CAN BE PHENOMENAL.
NEW YORK CITY.
ONE OF THE MOST DIFFICULT PLACES EVER
TO OPEN A RESTAURANT.
I OPENED MINE 14 MONTHS AGO
AND I'VE BEEN BUSTING MY EVER SINCE.
I'M DYING TO SEE HOW THE BLACK PEARL ARE DOING.
RIGHT, THE BLACK PEARL.
HERE WE GO.
HI. HELLO.
HOW YOU DOING?
GOOD, AND YOU ARE? NIGEL.
MY NAME'S STEVEN. STEVEN, HOW ARE YOU?
WE HERE AT THE BLACK PEARL
DESPERATELY NEED GORDON'S HELP.
WE NEED HIM TO COME IN AND KIND OF WHIP
ALL OF THE OWNERS INTO SHAPE.
HOW'S BUSINESS?
COULD BE BETTER.
BUT WITH THREE OWNERS
AND ALL THREE OF THEM BEING OVER THE BUSINESS,
THEY MUST BE HERE, WHAT, THREE OR FOUR TIMES
A WEEK EACH TOGETHER?
NO, THEY'RE NEVER HERE TOGETHER, NO.
THEY'RE NEVER HERE TOGETHER?
NO.
IS THAT ONE OF THE OWNERS?
- YES, IT IS. - EXCELLENT.
HI.
YOUR NAME? DAVID LEONARD.
DAVID, GORDON. NICE TO SEE YOU.
YOU ARE...
ONE OF THE THREE OWNERS. ONE OF THE THREE OWNERS.
AND ARE YOU HANDS-ON OR HANDS-OFF?
HANDS-ON. HANDS-ON?
HOW MANY DAYS A WEEK ARE YOU HERE?
I DO THREE OR FOUR.
THREE OR FOUR.
I GUESS I'M GONNA GRAB A QUICK BITE TO EAT.
MAYBE START OFF WITH A LITTLE
BOWL OF CHOWDER.
AND THEN MAYBE HAVE A CHAT AFTER.
I'M GONNA BE AROUND.
WHEN I WALKED IN AT FIRST, I MET GORDON.
I THOUGHT HE SEEMED A BIT CONFRONTATIONAL.
BUT OTHERWISE I REALLY HAD NO IMPRESSION OF HIM.
I'LL BE BACK WITH SOME WATER FOR YOU. EXCELLENT.
MY NAME'S STEVEN SO IF YOU NEED ANYTHING,
JUST LET ME KNOW. THANK YOU.
I LIKE YOUR ENTHUSIASM, BY THE WAY.
THANK YOU.
WHAT A WEIRD BAR.
AND WHEN YOU LOOK
AT THE BIZARRE CONCOCTION OF THE INTERIOR,
IT DOES CONFIRM THAT THREE DIFFERENT PEOPLE,
THE OWNERS, OF COURSE, DECORATED IT.
ALL RIGHT. WOW, THAT WAS QUICK.
NOW, HOW MANY'S IN THE KITCHEN.
HOW MANY PEOPLE? YEAH, COOKS.
UH, THREE.
THERE YOU GO. OH, THANK YOU.
THAT SMELLS LOVELY.
DID YOU NEED MORE TIME TO LOOK AT THE MENU?
I'LL GO FOR A, UH,
MUSSEL BANGKOK. ALL RIGHT.
A MAC AND CHEESE LOBSTER, PLEASE.
AND THEN I'LL FINISH WITH A LOBSTER ROLL.
IF YOU'RE LOOKING FOR THE MOST POPULAR ONE,
IT WOULD BE THE MAINE AND THE CONNECTICUT.
YOU KNOW WHAT? BRING ME THE THREE OF THEM.
ALL THREE? ALL RIGHT, WILL DO.
THANK YOU SO MUCH.
MY NAME'S STEVEN SO IF YOU NEED ANYTHING, JUST LET ME KNOW.
I KNOW WHO YOU ARE.
JUST MAKING SURE.
IF YOU NEED ANYTHING, JUST YELL.
IF ANYTHING'S BAD, I DIDN'T DO IT THOUGH
- SO I DON'T WANT TO KNOW. - OH,.
WHAT WAS YOUR NAME? MICHAEL?
WHAT? YOUR NAME?
HA, VERY FUNNY.
YOU'RE A KIDDER.
WHEN CHEF RAMSAY JOKED AROUND WITH ME,
I THINK IT ADDED THAT PERSONAL SPARK
OF OH, YOU KNOW,
CHEF RAMSAY ISN'T THIS EVIL DEVIL
THAT EVERYBODY SEES HIM AS.
MUSSELS BANGKOK, FIRST COURSE.
OKAY, THEN THE LOBSTER MAC AND CHEESE AFTER THAT.
AND HE HAS THE CHOWDER RIGHT NOW.
MM.
LITTLE BIT WATERY FOR CHOWDER, HM?
WHAT A SHAME.
HELLO, CHEF, HOW ARE YOU?
OH, VERY WELL INDEED. THANK YOU.
YOUR MUSSELS BANGKOK. I'M GREG.
YOU'RE THE CHEF. ONE OF THE OWNERS.
OH, ONE OF THE OWNERS.
I'M NOT THE CHEF, TRUST ME.
YOU DON'T WANT TO EAT MY FOOD.
NICE TO MEET YOU. NICE TO MEET YOU TOO, SIR.
SO THERE'S ONE MORE OWNER TO COME.
YES, BRIAN.
SO DAVID, BRIAN, AND GREG.
OOF, OKAY, GREAT.
LOVELY.
ALL RIGHT. CONFUSING.
THANK YOU.
GO AHEAD.
BURN YOUR MOUTH OFF. MY GOD.
ME, IT'S HOT.
LOBSTER MAC AND CHEESE.
EXCELLENT. LOBSTER MAC AND CHEESE, WOW.
THANK YOU.
SPEAK OF THE DEVIL.
AND I'LL LET YOU ENJOY THAT. BRIAN, HOW ARE YOU?
NICE TO MEET YOU. I'M GOOD.
YOURSELF?
VERY WELL INDEED, THANK YOU, YES.
HOW'D THREE OF YOU COME TO RUN A RESTAURANT?
ORIGINALLY, DAVID AND I HAD THE PLACE
DOWN ON AVENUE A.
AND THEN WE DECIDED TO GET OUT OF THERE.
FASCINATING.
OKAY, I'M GOING TO TUCK INTO
MY MAC AND CHEESE WITH LOBSTER.
OKAY. THANK YOU.
GETS MORE AND MORE COMPLICATED.
I FIGURE WE SEND OUT
ALL THREE LOBSTER ROLLS
ON SEPARATE PLATES,
DRESSED JUST LIKE THEY WOULD BE.
YEAH, YEAH, YEAH.
THE MUSSELS CAN'T TASTE OF MUSSELS
'CAUSE THE STUPID THAI CURRY BANGKOK BROTH.
MAC AND CHEESE.
IT'S CHEWY AND RICH.
AND THE CHOWDER--WATERY.
THAT'S NOT HOW A SEAFOOD RESTAURANT SHOULD RUN.
THANK YOU.
ALL RIGHT, THIS IS THE CONNECTICUT,
OR THE HOT LOBSTER ROLL.
OKAY.
THIS IS THE MAINE LOBSTER ROLL.
MAINE LOBSTER ROLL. WHOOPS.
CONNECTICUT, MAINE, DON'T WORRY ABOUT THAT.
AND THIS IS THE NEW YORK CITY LOBSTER ROLL.
NEW YORK CITY, CONNECTICUT, MAINE.
GOTCHA.
ALL RIGHTY?
THAT'S GREAT. THANK YOU.
ALL RIGHT, LET'S START OFF WITH CT.
DRAWN BUTTER.
HORRIBLE.
SOAKING WET, THE BREAD.
IT'S LIKE EATING A WET DIAPER.
SO SORRY, CONNECTICUT, BUT I AM MOVING ON.
LOBSTER'S NOT SEASONED.
BLAND.
WHAT A SHAME.
ALL RIGHT,
SO WHAT DID YOU THINK OF THE MAINE?
PRETTY PISS POOR, TO BE HONEST.
I'M GONNA STOP THERE.
THANK YOU, STEVEN.
IS HE STILL HERE?
YEAH, HE'S STILL UPSTAIRS.
WHAT'S HE DOING?
HE'S EATING. HE HAD THREE LOBSTER ROLLS.
THREE DIFFERENT KINDS.
HE HAD MAC AND CHEESE.
HE HAD, UM, BANGKOK.
DAVID WANTS TO KNOW IS HE PAYING FOR THIS?
YOU SHOULD DEFINITELY GIVE HIM A CHECK.
YEAH, GIVE HIM A CHECK.
I CAN SEE THAT. THAT WOULD BE FUN, HUH?.
AFTER TASTING THE SUPPOSEDLY BEST FOOD ON THE MENU...
HOW ARE YOU?
GORDON GATHERS THE THREE OWNERS
AND HEAD CHEF PHIL.
WHO OVERSEES THE FOOD?
I DO.
THE AWARD-WINNING LOBSTER ROLL.
BREAD, SOGGY. LOBSTER, BLAND.
DO YOU NOT SEASON IT-- SALT, PEPPER,
WHEN YOU BIND IT WITH MAYONNAISE? NO.
WHY NOT?
WELL, WE GET MOST OF OUR RECIPES
AND OUR IDEAS FROM MAINE
AND IT'S NOT THE WAY IT'S DONE.
WELL, THEY HAVE SALT IN MAINE.
I'VE LIVED IN MAINE FOR THREE MONTHS.
I KNOW IT VERY WELL.
CHEF RAMSAY DIDN'T LIKE OUR LOBSTER ROLL
AND HE'S SAID HE LIVED IN MAINE FOR THREE MONTHS.
BUT IF HE'D LIVED IN MAINE FOR THREE MONTHS,
HE'D KNOW THAT A LOBSTER ROLL
IS EXACTLY THE WAY WE MAKE IT.
I'M REALLY NERVOUS NOW.
I'VE NEVER KNOWN A CHEF THAT'S NOT ALLOWED
TO SEASON HIS FOOD.
IS THIS MAN YOUR CHEF
OR IS HE YOUR PUPPET?
NO, HE'S MY CHEF.
DAVID HAS THIS TONE OF BEING CONDESCENDING AND...
KNOWING IT ALL.
HOW MUCH DEBT HAVE WE GOT OVER THE HOUSE?
1/4 MIL.
YEAH. YEAH.
WHO HAS THE FINAL SAY?
IF ONE OF US PRESENTS AN IDEA,
WE VOTE ON IT AND WE DECIDE
WHETHER WE WANT TO GO FORWARD WITH IT OR NOT.
IS IT HARD RUNNING A BUSINESS WITH THREE PARTNERS?
IT'S HARD FOR US, YEAH.
WHEN WAS THE LAST TIME ALL THREE OF YOU SAT DOWN?
WE HAVE NOT-- WE HAVE NOT DONE SO.
OKAY.
I DON'T FEEL
THAT ANY OF YOU ARE COMMITTED
TO MAKING THIS WORK.
HAVE WE FALLEN OUT?
OH, YEAH, COUPLE THREE TIMES.
SO THAT'S WHAT WE DON'T NEED.
YEAH. OKAY.
WHO FELL OUT WITH WHO?
I GET MAD AT THEM. WHY?
UH, 'CAUSE I DON'T THINK THEY'RE DOING
WHAT THEY NEED TO DO.
AND WE FEEL EXACTLY THE SAME ABOUT HIM, OF COURSE.
YEAH.
I FELT THAT GORDON WAS RIGHT ABOUT MANY THINGS.
BUT I THINK HE JUMPED TO CONCLUSIONS
AND THAT WE ARE NOT COMMITTED TO BLACK PEARL.
A RESTAURANT RUN BY THREE PASSIONATE OWNERS?
NO CHANCE.
BRIAN, HE WORKS TWO DAYS A WEEK.
DAVID, WELL, I DON'T TRUST HIM ONE LITTLE INCH.
AND AS FOR GREG,
WELL, HE'S PISSED OFF WITH BOTH OF THEM.
BASICALLY, IN A NUT SHELL,
SLEEPY, DOPEY, AND GRUMPY.
- WHO AM I? - SNOW WHITE?
COMING UP,
GORDON CONFIRMS THAT THREE
IS DEFINITELY A CROWD.
UNFORTUNATELY, THE APPENDIX
OUT OF ALL THREE OF YOU IS BRIAN.
WE DON'T NEED HIM.
YOU GET TO GO HOME.
REALLY? YEAH.
BUT TWO DOESN'T PROVE TO BE MUCH BETTER.
WE HAVE SEVERAL BRAINS IN HERE.
WHERE THE IS SIX?
WHY DON'T YOU CALL IT SO I KNOW WHAT IT IS?
I HAVE CALLED IT. I'VE CALLED IT A DOZEN TIMES.
AND THERE IS DEFINITELY ONE WHO STANDS OUT.
DO YOU KNOW WHAT I'VE JUST DISCOVERED?
YOU'RE SO FULL OF YOU'D MAKE A GREAT POLITICIAN.
AND LATER, GORDON DISCOVERS
THE BLACK PEARL'S LITTLE SECRET.
THEY LOOK CANADIAN LOBSTERS TO ME.
YEAH, THESE ARE CANADIAN.
YOU AMAZE ME.
THE AWARD-WINNING MAINE LOBSTER ROLL
IS CANADIAN!
THAT'S ALL COMING UP ON KITCHEN NIGHTMARES.
AFTER A FRUSTRATING CONVERSATION WITH THE OWNERS,
CHEF RAMSAY DECIDES TO TAKE A LOOK
AT HOW THE BLACK PEARL OPERATES DURING A DINNER SERVICE,
ESPECIALLY ON A NIGHT
THAT ALL THREE OWNERS ARE THERE.
HI, HOW ARE YOU?
WHAT DO YOU RECOMMEND?
THE CHOWDER'S GOOD.
THE CALAMARI SALAD.
IT'S REALLY GOOD. I PROMISE.
ORDERING TWO HOT LOBSTER ROLLS.
WHERE'S THAT BISQUE, PHIL?
COMING RIGHT NOW, DAVID.
I GOT A CRAB CAKE'S GETTING COLD.
TWO LOBSTER ROLLS AND A FRIED SHRIMP
THE SHRIMP ROLLS AREN'T READY YET.
WHAT HAPPENED WITH THAT?
I DON'T HAVE A FRIED-- FRENCH FRIES.
SO, WHEN YOU AND BRIAN ARE HERE TOGETHER
ON THE SAME DAY, BRIAN TAKES CARE OF--
WE'RE NEVER HERE TOGETHER.
OH, YOU'RE NEVER HERE-- OH, OKAY.
YEAH, IT WAS WEIRD HAVING DAVID HERE EXPEDITING
'CAUSE HE DOESN'T NORMALLY DO THAT.
AND HAVING SOMEONE ON THIS SIDE OF THE LINE
THAT KNOWS WHAT THEY'RE DOING IS KEY.
DO WE HAVE ONE MORE CRAB CAKE?
NO, NO, YOU SOLD THE LAST ONE.
OH, THAT'S IT. WE DON'T HAVE IT.
HEY, HOW ARE YOU GUYS DOING?
WHAT'S WRONG?
UNDERCOOKED. UNDERCOOKED.
, THEY WERE DEEP FAT FRYING IT.
- THIS CAN'T BE NORMAL. - THEY SURELY.
I NEED AN ORDER OF FRIED SHRIMP.
THIS ONE WAS UNDERCOOKED.
WHAT? ARE YOU KIDDING ME?
DAVID'S LACK OF EXPERIENCE ON THE PASS
IS RESULTING IN LACK OF QUALITY CONTROL.
THEY WANTED THESE TWO WELL-DONE.
- ZAP 'EM. - UN-ING-BELIEVABLE.
ZAP 'EM.
WHAT'S THAT, FOUR -UPS ALREADY WITH THEM?
I THINK IT WAS A COMPETITION AMONGST THE THREE OWNERS
TO TRY AND PROVE TO CHEF RAMSAY
THAT THEY KNEW WHAT THEY WERE DOING.
AND I FELT GREG KIND OF FELT OUT OF HIS ELEMENT
'CAUSE HE'S NORMALLY IN THE KITCHEN.
I'LL TAKE THIS BACK
AND WE'LL DO SOMETHING ABOUT THE MUSSELS.
WE GOT SAND IN THE MUSSELS.
THERE'S SUPPOSED TO BE SAND IN THE STEAMERS.
THAT'S WHY THEY GET A ING BROTH WITH IT.
SO IF PEOPLE DON'T KNOW WHAT THE THEY'RE ORDERING,
WHY DO THEY ORDER IT?
DAVID'S DEFINITELY A KNOW-IT-ALL
AND HE CAN BE A LITTLE RUDE.
WHAT TABLE IS THAT? TABLE EIGHT.
THANK YOU.
HI. YOU HAD THE CLAM BAKE?
AND THERE WAS A PROBLEM WITH THE MUSSELS
OR THE STEAMERS?
YEAH, THERE SHOULD BE SAND IN THOSE.
THERE OFTEN IS.
AND THAT'S WHY YOU HAVE THE BROTH TO DIP THEM IN.
WHAT WOULD YOU LIKE INSTEAD OF THOSE?
UH, NOTHING.
IN FACT, I'LL JUST EAT THE LOBSTER.
I'M FINE WITH THAT. OKAY, IT'LL BE RIGHT OUT.
I DO NOT THINK THAT CHEF RAMSAY LIKES DAVID
BECAUSE CHEF RAMSAY HAS A DETECTOR
AND DAVID COULD BE FULL OF IT SOMETIMES.
WHAT HAPPENED? THANKS, CHEF.
NO, THEY'RE DONE. THERE DONE.
YEAH, THEY JUST DIDN'T LIKE IT.
THAT'S THE FUNNIEST FISH AND CHIPS
I'VE EVER SEEN IN MY LIFE, YOU KNOW THAT?
WHAT HAPPENED?
JUST SMELL INSIDE THERE, WILL YOU, PLEASE?
PHIL, TWO SECONDS.
SMELLS ALL RIGHT TO ME.
WHAT DO YOU SMELL, PHIL?
IT SMELLS OLD.
WHY DIDN'T THEY EAT IT?
I DON'T KNOW, GORDON.
DO YOU EVER ASK YOURSELF THAT QUESTION.
I ASK MYSELF THAT QUESTION ALL THE TIME.
I SUPPOSE YOU ACTUALLY DON'T GIVE A.
- I DO GIVE A. - YOU KNOW I GIVE A.
YOU SEEM A VERY RELAXED MAN WITH YOUR RESTAURANT.
WHAT DO YOU WANT ME TO DO?
I DISAGREE.
IT DOESN'T SMELL BAD TO ME, THE FISH.
I'VE JUST GIVEN A PIECE TO YOUR CHEF.
YEAH.
THE PIECE WAS STINKY.
IT WASN'T STINKY.
YOU'RE BLIND, MY FRIEND.
WELL.
IF YOU'RE NOT BLIND, YOU'RE CLUELESS.
YOU KNOW THAT?
NOW, THE OWNER SAID IT'S NOT STINKY.
IT'S FRAGRANT, FRESH, AND PERFECT.
THAT'S WHY IT CAME BACK, RIGHT?
MASSAGE HIS EGO.
CONCERNED ABOUT THE QUALITY CONTROL OF THE FOOD,
YEAH, SHOW ME AROUND.
AND THE TRUTHFULNESS OF THE OWNER,
GORDON WANTS TO DO A LITTLE INVESTIGATING.
THEY'RE ALL FROM MAINE.
THESE ARE MAINE. SOME FROM CANADA.
THEY LOOK CANADIAN LOBSTERS TO ME.
YEAH, THESE ARE CANADIAN.
SO, THE CANADIAN LOBSTERS,
THEY'RE ALWAYS A LOT CHEAPER.
I USE THE CANADIAN LOBSTERS
FOR RAVIOLIS AND TAGLIATELLES AND SPAGHETTI,
BUT THEY'RE NOT MAINE LOBSTERS.
AFTER A DISAPPOINTING DINNER SERVICE COMES TO AN END,
GORDON IS READY TO SHARE SOME OF HIS INITIAL OBSERVATIONS.
TOUGH DAY TODAY.
AND I'M, UM, I'M DEEPLY CONCERNED.
I SEE A SHIP HERE THAT IS RUDDERLESS.
AND MAYBE THAT WAS THE FIRST TIME
THAT ALL THREE OF YOU WERE WORKING
INSIDE THIS RESTAURANT
IN A LONG TIME.
TONIGHT SHOWED.
WHEN WAS THE LAST TIME YOU EXPEDITED?
ALL THE TIME I'M BACK THERE.
YOU'RE NOT REALLY BACK THERE
AS MUCH AS YOU WERE BACK THERE TONIGHT.
NO, NEVER--
BECAUSE THERE'S NEVER BEEN--
WE'VE NEVER HAD THE WHOLE LINE-UP--
THE WHOLE LINE WITH TICKETS EVER.
DAVID, CAN YOU STOP BEING
A SLIPPERY EEL FOR 15 MINUTES
IN FRONT OF YOUR TEAM
AND ANSWER THE TRUTH?
GORDON, THE TRUTH
IS THAT I'M BACK THERE WHEN IT'S BUSY
EVERY NIGHT THAT I WORK.
I THINK A LOT OF WHAT CHEF RAMSAY'S HAD TO SAY
ABOUT DAVID WAS FAIRLY TRUE.
I DON'T BELIEVE THAT DAVID SHOWS THAT HE CARES.
OKAY, I'VE-- I'VE SEEN ENOUGH TODAY.
I'VE GOT TO GO AND START
REALLY, SERIOUSLY UNDERSTANDING
HOW TO GET A DIRECTION WITHIN THIS RESTAURANT.
I'LL SEE YOU FIRST THING IN THE MORNING.
GOOD NIGHT.
DAVID, YEAH.
YOU TELL ME ABOUT THE PASSION WITH THE MAINE LOBSTER.
ARE YOU AWARE
THAT THE LOBSTERS IN YOUR FRIDGE ARE CANADIAN?
SAME WATERS. NORTH ATLANTIC WATERS.
YOU'RE TELLING ME NOW
A CANADIAN LOBSTER,
HALF THE PRICE OF A MAINE LOBSTER,
IS THE SAME TASTE AND FLAVOR?
THERE'S A BIG DIFFERENCE.
I CAN'T GET MAINE LOBSTERS.
THAT'S RIGHT, SO THEY GET THEM FROM CANADA.
I'M USING CANADIAN LOBSTERS.
THAT'S RIGHT. THAT'S WHAT THEY DO.
BUT I DON'T ADVERTISE THEM AS MAINE.
TELL ME, IS IT A DIFFERENT ANIMAL?
MAINE IS A CANADIAN LOBSTER FOR YOU?
HOMARTUS AMERICANUS.
SAME ANIMAL, RIGHT?
HOLY.
I'M ASKING YOU A QUESTION.
WHAT YOU'RE TRYING TO DICTATE TO ME
IS THAT YOU'RE SELLING MAINE LOBSTER.
THEY'RE NOT FROM MAINE.
WELL, IT COMES FROM THE SAME VENDOR.
HOLY.
THE AWARD-WINNING MAINE LOBSTER ROLL
IS CANADIAN!
HE WAS WRONG ABOUT THE LOBSTER ISSUES.
IT PISSED ME OFF.
I THOUGHT THAT WAS A BIT UNFAIR
FOR HIM TO TAKE THAT STAND,
ESPECIALLY SINCE HE WAS INCORRECT ABOUT IT.
I WILL SEE YOU IN THE MORNING.
GOOD NIGHT.
THAT WAS FUN.
INCREDIBLE.
IT'S A NEW DAY
AND GORDON HAS ORGANIZED A STAFF MEETING.
HOW ARE WE? GOOD?
A RARITY HERE AT BLACK PEARL,
AS THERE HAVE NOT BEEN ANY MEETINGS
IN THE LAST SEVEN MONTHS.
OKAY.
A QUICK EXERCISE.
SO, I WANT TO FIND OUT
HOW YOU FEEL.
WE'RE GONNA WRITE ANONYMOUS QUESTIONS.
WHEN YOU WRITE, MAKE SURE YOU PUT
THE NAME YOU WANT THE QUESTION TO
AT THE TOP OF IT.
FOLD IT UP AND PUT IT STRAIGHT IN THE POT.
OKAY.
"GREG, HOW COME YOU WAFFLE
WITH YOUR ANSWERS?"
BASICALLY, I TRY TO KEEP EVERYBODY HAPPY,
BECAUSE OTHERWISE I WOULDN'T HAVE A STAFF.
AND THAT'S WHY I SOMETIMES
WAFFLE AND GO BACK AND FORTH.
BUT IF YOU HAD A--
A LITTLE BIT STRICTER PHILOSOPHY FOR SOME THINGS.
YEAH, I COULD DEFINITELY BE STRICTER.
OH, YEAH, I COULD DEFINITELY BE STRICTER.
THANKS FOR BEING HONEST.
OKAY, DAVID,
"WHY HAVEN'T WE GOT APRONS?"
THEY KNOW WHERE THE APRONS ARE.
THEY JUST DON'T CHOOSE TO WEAR THEM.
BUT WHY CAN'T YOU SAY IT'S POLICY
TO BE IN AN APRON?
CAT, IT'S POLICY FOR YOU
NOT TO HAVE A DRINK HERE AFTER YOUR SHIFT,
BUT YOU OFTEN DO.
WHY CAN'T YOU ASK MY QUESTION WITHOUT A QUESTION?
I DID ANSWER YOUR QUESTION.
YOU DID?
THAT IS QUINTESSENTIAL DAVID.
HE'LL ANSWER YOU WITH A QUESTION.
SO TO COMMUNICATE WITH HIM
CAN BE VERY FRUSTRATING.
DAVID, SHOW THE GIRL SOME RESPECT, WILL YOU?
YOU'RE GREAT AT BEATING AROUND THE BUSH,
YOU KNOW THAT?
WELL. HUH?
IN FRONT OF EVERYBODY,
WHY CAN'T YOU ANSWER THE ING QUESTION?
I THOUGHT I DID ANSWER THE QUESTION.
RATHER THAN TRYING TO BE SUCH A SMART ASS
AND ANSWERING WITH ANOTHER QUESTION.
DO YOU KNOW WHAT I'VE JUST DISCOVERED?
HMM?
YOU'RE SO FULL OF , YOU'D MAKE A GREAT POLITICIAN.
YOU KNOW THAT?
DAVID HAS THE BIGGEST EGO.
HE'S VERY STUBBORN.
AND OBVIOUSLY YOU'RE NOT DOING EVERYTHING CORRECT,
SO GET OVER YOURSELF AND ALLOW SOMEBODY TO HELP YOU.
INCREDIBLE.
I'M SURPRISED
YOU'VE GOT ANYBODY WORKING FOR YOU.
OVER THE LAST HALF HOUR, YOU ALL LOOK SO--
SO COOL AS IF YOU DON'T GIVE A.
IT'S DISGUSTING.
FINALLY,
"TO ALL THREE OWNERS,
WHY DON'T WE HAVE ONE GENERAL MANAGER?"
WHAT ARE THEY CRYING OUT FOR? GREG.
CRYING OUT FOR DIRECTION.
THEY NEED A RUDDER.
MAKE IT ONE OF THE THREE.
WHY CAN'T IT BE JUST ONE OF THE THREE OWNERS?
THANK YOU. ABSOLUTELY CRITICAL.
ONE VOICE.
ONE DIRECTION.
SO, WHO'S COMMITTED?
I BELIEVE THAT I'M CAPABLE OF DOING IT.
BUT NOW I HAVE TO FOLLOW THROUGH AND DO IT.
I THINK BRIAN AND DAVID WILL GET ON BOARD.
I'M GONNA GET SOME FRESH AIR.
I'LL SEE YOU LATER.
AS THE OWNERS WERE CONTEMPLATING WHICH ONE OF THEM
SHOULD BE THE HANDS-ON MANAGER,
CHEF RAMSAY DECIDED TO GENERATE
SOME EXCITEMENT FOR TONIGHT'S DINNER SERVICE
BY ADDING A NEW SPECIAL.
YEP.
ALL RIGHT. TIME FOR A NEW BEGINNING.
OKAY, THE SECRET OF THIS DISH IS THE LOBSTER BÉARNAISE.
LOBSTER THEY'RE GONNA EAT FIRST.
UNDERNEATH IS BREADCRUMBS, POTATOES,
AND A HINT OF ROSEMARY.
FIRST OFF, THE MEMBRANE ON THE INSIDE OF THE LOBSTER,
OUT.
WE'LL SERVE THIS ONE OPEN AND OUT.
OKAY, DONE.
AND OUR POTATOES.
OKAY, GET THE POTATOES NICE AND CRISPY.
YEAH.
PUT OUR BREADCRUMBS IN THERE.
2/3 POTATO, 1/3 BREADCRUMBS.
OKAY, NOW THEY'RE STARTING TO COLOR.
OKAY, GOOD. OUT.
THEY'RE LIGHTLY FRIED.
OKAY, LINE THE SHELL WITH THAT.
NOW, I WANT TO SEE IT OOZE LOBSTER.
OKAY, ON, AND THEN WE'LL GO WITH THAT SAUCE.
ABSOLUTELY DELICIOUS.
AND THEN IN THE SALAMANDER, OKAY?
THIS IS A ABSOLUTE PLEASURE TO HAVE HIM IN HERE
AND SHOWING US THINGS.
WE LEARNED A LOT.
MM, LOBSTER.
I WOULD PAY $40 FOR THAT, YES?
RIGHT, GET SOME FORKS IN?
LET'S HAVE A LITTLE TASTE.
A LITTLE BIT OF PECORINO LIGHTLY OVER THE TOP.
IT'S DELICIOUS.
I MIGHT BLOW SMOKE UP MY ASS,
BUT THAT WAS DELICIOUS.
THIS IS GREAT.
LONG DAY TODAY.
I WANT TO TRY SOMETHING FOR TONIGHT.
SO, HERE'S WHAT WE'RE GONNA DO.
I WANT YOU RUNNING THE PLATES FOR AN HOUR,
OKAY.
YOU EXPEDITE, AND THEN YOU SWITCH.
AND I WANT TO SEE ONE PERSON
STEP UP TO THE MARK
AND TAKE CONTROL OF THE SHIP.
UNFORTUNATELY, THE APPENDIX,
OUT OF ALL THREE OF YOU, IS BRIAN.
WE DON'T NEED HIM.
HE'S A NICE GUY AND ALL THAT,
BUT NICE GUYS DON'T RUN RESTAURANTS.
OKAY? ALL RIGHT.
THANK YOU.
DAVID'S GONNA BE EXPEDITING FOR THE FIRST HOUR.
THEN WE'RE GONNA SWITCH BACK.
IF I HAVE THE CHOICE OF GREG OR DAVID,
I WOULD DEFINITELY PREFER GREG,
BECAUSE I THINK HE'S A REALLY NICE PERSON
AND GREAT TO WORK WITH.
WHAT'S UP?
YOU GET TO GO HOME.
REALLY? YEAH.
OKAY. ALL RIGHT?
AM I OUTTA HERE? DO YOU MIND?
I--I DON'T.
YOU DON'T MIND? THAT'S GREAT.
IS IT ALL RIGHT?
YEAH, ABSOLUTELY FINE.
DON'T TAKE IT PERSONALLY.
HAVE A RELAXED EVENING.
ALL RIGHT. EXCELLENT.
IT FELT A LITTLE UNCOMFORTABLE BEING PULLED
FROM MY OWN RESTAURANT.
BUT I GET TO GO HOME.
HOW MUCH LONGER? OPEN, OPEN.
OPEN, OPEN? YOU READY, GUY? OKAY.
HI, THERE. WELCOME TO BLACK PEARL.
RIGHT THIS WAY, LADIES.
ALL RIGHT, YOU GUYS, ENJOY.
READY TO ROCK.
THANK YOU VERY MUCH.
AND ROLL.
THE SPECIALS FOR TODAY, UM,
ARE ON THE FRONT FLAP.
IT'S A 1 1/4 POUND LOBSTER SPLIT IN HALF.
AND THEN WITH THE BEARNAISE SAUCE ON TOP OF THAT.
IT'S DELICIOUS.
I HAVE TO SAY IT WAS REALLY GOOD.
MARU, NEXT TIME YOU COME BACK,
WILL YOU BRING ME A DIET COKE?
MIX A LITTLE BIT OF CLUB SODA IN IT TOO
SO IT'S NOT QUITE SO SWEET.
HERE, LET ME, UH, GET THAT OUT OF YOUR WAY.
YOU WANT THESE?
YOU WANT TO KEEP THESE OR TAKE THOSE AWAY?
OKAY, AND DON'T JUST PUT THE CLUB SODA AT THE END
'CAUSE THEN IT WON'T HAVE THE MIXTURE.
MIX IT IN.
THANK YOU. TAKE CARE NOW.
GOOD TO MEET YOU.
SO, I HAVE TWO FISH AND CHIPS, TABLE 36.
HOW ABOUT I RIP YOUR HEART--
NO, I'M KIDDING.
WHEN DAVID'S EXPEDITING ORDERS,
SOMETIMES I'M A LITTLE NERVOUS
ABOUT GOING INTO THE KITCHEN
TO ASK ABOUT MY TABLES,
'CAUSE HE'LL JUST BITE BACK AT YOU.
I FI--I FIRED THIS ONE, SO--
YEP, I KNOW, THAT'S WHY IT'S OVER THERE.
ALL RIGHT.
TALK TO ME LIKE I'M A REAL PERSON,
NOT LIKE I'M AN IDIOT.
DAVID, I JUST WANT TO REMIND YOU
OF THIS ONE I WROTE "GLUTEN-FREE."
YOU GOT IT. WE'RE ALL SET.
WE HAVE SEVERAL BRAINS IN HERE.
OH, MY GOD! GRR.
KEEP AN EYE.
I'M GONNA GO SWITCH WITH GREG.
SWITCH. OKAY.
RIGHT, WE'RE HALFWAY THROUGH SERVICE
AND GREG'S ON THE HOT PLATE NOW.
I CAN'T WAIT TO SEE WHAT HAPPENS.
BUT PERSONALLY,
ONCE A WAFFLER, ALWAYS A WAFFLER.
WE'LL FIND OUT.
MUSSELS BANGKOK. THANK YOU.
I CAN'T FIND IT. BANGKOK, BANGKOK.
THERE THEY ARE. THERE IT IS.
ARE YOU COMING OR GOING?
COMING?
HOW MANY ARE YOU? FIVE.
UNDER WHAT NAME?
JACKSON.
DAVID SOMETIMES CAN, UH,
PATRONIZE THE CUSTOMERS A LITTLE BIT.
JACKSON FIVE.
I'D RATHER HAVE SOMEONE
THAT'S GONNA BE CORDIAL ABOUT IT
THAN SOME THAT'S GONNA PATRONIZE EVERYBODY.
PHIL, THIS LOBSTER ROLL'S SITTING HERE.
WHAT'S IT GOING WITH?
I DIDN'T TELL YOU IT WAS EVEN READY.
IT'S WAITING FOR ROAST FILET OF FISH.
TALK TO ME, GUYS.
THAT'S WHAT I'M TRYING TO SAY.
IT JUST SAT THERE, , GOING SOGGY.
STANDARDS, YEAH?
LET'S START TO TALK TO ME, TOO. I'M DOWN HERE.
IT'S A BLUE POINT, MALPEC. AND A MALASPINA.
THEY SAID THEY ALREADY HAD IT.
THEY DID.
THEY DID? THEN WHY AM I DOING IT AGAIN?
35?
I HAVE NO CLUE.
GREG, WE GOT FOOD BACKED UP NOW.
LAST LINE OF DEFENSE.
WHICH TABLES DON'T LIKE IT?
WELL, IT WAS, UM, MY TABLE EIGHT AND--
DON'T POINT.
- DID THEY FIRE IT? - NO.
OKAY, FIRE IT.
THEY'RE WAITING.
THEY ALREADY HAD THEIR OYSTERS.
MUSSELS WITH GARLIC. LOBSTER BEARNAISE.
WE SEEM TO BE SLOW ON THE HOT PLATE
WITH GREG AT THE HELM.
YES, IT DOES.
IT SEEMS TO BE A LITTLE BIT SLOWER WITH GREG.
DAMN.
GREG, I FEEL, IS TRYING HIS BEST.
AND A BISQUE, NO?
, WHERE THE HELL DID THAT GO?
WHY DON'T YOU CALL IT SO I KNOW WHAT IT IS?
WHAT ARE YOU WAITING FOR, DI?
OYSTERS.
OH, THEY'RE COMING.
ALL RIGHT. MAYBE.
WHERE THE HELL DID IT GO?
I DON'T HAVE A LOBSTER BISQUE?
IT WENT OUT.
COME ON, GET IT TOGETHER, MAN.
MAKE IT ANOTHER TWO.
I'M GETTING VERY TIRED.
GETTING VERY TIRED.
JUST WHEN THINGS SEEMED COMPLETELY OUT OF CONTROL...
I DON'T HAVE A LOBSTER BISQUE?
WHERE THE HELL DID THAT GO?
I'M GETTING VERY TIRED OF THAT.
COME ON, GUYS.
GREG SETTLED THINGS DOWN IN THE KITCHEN,
PUT THE OLD GIRL ON THE PLATE
AND GET HER OUTTA HERE, ALL RIGHT.
THANK YOU, SIR. 86 IT.
AND MANAGED TO GET THE FINAL FEW PLATES OUT.
THAT'S IT, START CLEANING UP.
BREAKING IT UP.
BEFORE GORDON CAN TURN BLACK PEARL AROUND,
HE NEEDS TO FIND ONE MANAGING OWNER.
SO HE GATHERS THE STAFF TO MAKE A DECISION.
IF ALL OF YOU HAD TO CHOOSE
ONE OUT OF THE THREE OWNERS
TO DIRECT AND TO RUN THIS PLACE COMPLETELY,
WHO WOULD IT BE?
WRITE IT DOWN FOR ME.
OKAY, FIRST PERSON.
DAVID.
SECOND VOTE.
GREG.
THIRD VOTE. GREG.
FOURTH VOTE.
GREG.
AND FINALLY, GREG.
THIS IS PRETTY SIGNIFICANT.
YOU KNOW THAT, GUYS?
HOW WOULD YOU FEEL, GREG,
IF YOU WERE TO RUN THIS PLACE?
I'D--I'D RUN IT THE WAY I THINK IT SHOULD BE RUN.
UM, I WOULD DO A LOT MORE WITH THE STAFF.
AND I WOULDN'T HAVE
TO JUSTIFY MYSELF ALL THE TIME.
ALL THREE OF YOU HAVE FRAGMENTED THIS BUSINESS.
DAVID, ISN'T IT BEST
IF WE LISTEN TO THE TEAM
FOR THAT CRY OF HELP RATHER THAN HAVING
TO MASSAGE YOUR OWN EGOS?
I THINK GREG WOULD BE
A PERFECT GENERAL MANAGER.
DAVID IS FULL OF.
I'VE HEARD HIM SAY MANY TIMES
THAT "GREG HAS NO IDEA WHAT HE'S DOING IN A RESTAURANT."
SO IT WILL BE VERY INTERESTING.
I DEFINITELY WOULD LIKE TO GIVE IT A SHOT.
FOR SURE.
THANK YOU ALL FOR BEING HONEST.
THANK YOU.
THAT THE STAFF WANT GREG TO RUN THIS PLACE.
EVEN DAVID WANTS GREG TO RUN IT,
SO THAT'S GOOD NEWS.
BUT I'M NOT 100% CERTAIN
THAT GREG HAS THE TO RUN THIS PLACE PROPERLY
ON THE BACK OF TONIGHT'S PERFORMANCE.
BUT WHAT I CAN TELL YOU
IS THE BUSINESS DOES NOT NEED BRIAN.
IN THE CITY THAT NEVER SLEEPS,
CHEF RAMSAY'S TEAM WORK ALL THROUGH THE NIGHT
TO TRANSFORM THE BLACK PEARL
INTO A MANHATTAN HOTSPOT.
- RIGHT, GOOD MORNING. - GOOD MORNING.
YOU READY? LET'S GO.
OH, MY GOD.
YAY! I LOVE IT! I LOVE IT!
EVERYTHING IS UNIFORM.
OH, WOW.
MUCH BETTER.
WE HAVEN'T GOT THREE DIFFERENT SECTIONS
WITH THREE DIFFERENT COLORS.
IT'S NOT A MIX AND MATCH.
OH, THOSE ARE SO CUTE.
IT'S VIBRANT, CLASSIC, AND INVITING
LIKE IT SHOULD BE.
OH, THIS IS SO NICE.
I LOVE THE LOBSTERS.
IT GIVES US A GREAT BOOST.
THIS IS REALLY-- A REAL GOOD SHOT
AT GETTING THIS THING UP AND MOVING
THE WAY IT NEEDS TO BE.
DAVID, WHAT DO YOU THINK?
THE COLUMNS SHOULD BE YELLOW.
EVERYTHING'S REORGANIZED.
YOU KNOW, IT'S ANOTHER WAY TO DO IT.
DAVID, PLEASE DON'T TOUCH IT.
DOES IT BLOW ME AWAY? NO.
I'VE GOT SOMETHING TO EXPLAIN OVER HERE.
SOMETHING QUITE EXCITING.
IT WAS DONATED BY THE MARINE ECOLOGICAL HABITAT.
NOW, I PROMISE YOU,
YOU'LL NEVER FIND ANOTHER MACHINE
ANYWHERE LIKE THIS IN NEW YORK.
NOW, DAVID,
I PROMISE YOU NOW,
BETWEEN YOU AND I,
THIS IS FROM MAINE.
OF COURSE, IF THEY CATCH IT,
THEY EAT IT, YES?
I THINK IT'S TERRIFIC!
OH! YOU GOT IT!
WE'RE GONNA HAVE ALL SORTS OF PEOPLE
COMING IN HERE TRYING TO GET A LOBSTER OUT OF THAT.
OH!
AND PEOPLE WILL BE ATTRACTED TO IT.
YOU WERE MINE!
AND IT'S GONNA BE A LOT OF FUN TO WATCH.
AS THE STAFF ENJOYED THE NEW INTERIOR,
CHEF RAMSAY GOT SET TO REVEAL ANOTHER CHANGE.
DINING ROOM LOOKS GREAT.
HAPPY, EVERYBODY?
YES. YES.
NOW, WE HAVE TO MARKET THIS PLACE.
YES.
AND I CAN'T DO IT WITHOUT THE HELP
OF OUR SPECIAL GUEST.
HERE HE COMES. EXCELLENT.
THAT'S RIGHT.
HOW YOU DOING, BUDDY?
MANHATTAN'S FAVORITE LOBSTER.
RIGHT.
WE'RE GOING TO HIT TIMES SQUARE
AND GET SOME NOISE ON THERE.
WE'RE GONNA HAND OUT FLYERS,
WE'RE GONNA HAND OUT T-SHIRTS.
WE'RE GONNA SHOUT IT OUT.
OKAY, LOUIE THE LOBSTER.
I'LL SEE YOU IN TIMES SQUARE
IN FIVE MINUTES, YES?
GET GOING, BUDDY, YES?
AND LOUIE,
IF YOU , YOU'RE GOING IN THE TANK, OKAY?
PLEASE COME VISIT US TONIGHT.
CATCH! WHOA! WHOA!
BEING IN TIMES SQUARE WITH CHEF GORDON RAMSAY
AND ALL THOSE PEOPLE WAS A TERRIFIC IDEA.
HAVE A GREAT DAY, YEAH?
THANK YOU VERY MUCH.
I'LL BE AT YOUR RESTAURANT TONIGHT.
THIS IS NEW YORK. THE WORD SPREADS FAST.
SO I THINK PEOPLE WILL BE ROLLING IN TONIGHT.
COME VISIT US AT THE BLACK PEARL TONIGHT.
GOING TO TIMES SQUARE WITH THE LOBSTER GUY
AND WHERE ALL THE TOURISTS ARE
AND TELL 'EM TO COME DOWN, EAT AT YOUR RESTAURANT.
WE'RE NOT GONNA SEE ANY EFFECT FROM THAT.
I'D BE REALLY SURPRISED.
WE LOVE YOU, NEW YORK!
ONLY HOURS BEFORE THE DOORS OPEN FOR RELAUNCH,
CHEF RAMSAY WANTS TO GET EVERYONE UP TO SPEED
ON THE NEW MENU.
OKAY, START OFF FROM THE TOP.
WE'LL GO THROUGH EACH AND EVERY DISH
AND THEN WE'LL HAVE A LITTLE TASTE AFTER, OKAY?
OKAY, GOOD.
RIGHT, TWO CHOWDERS, YES?
A MANHATTAN CLAM CHOWDER
AND NEW ENGLAND CLAM CHOWDER, YEAH?
THE LOBSTER ROLL. BLACK PEARL SPECIAL.
AND IT'S GONNA BE TOASTED
ON THE INSIDE AS WELL, OKAY, SO IT DOESN'T GO SOGGY.
AND THEN WE'VE GOT THE BOSTON CREAM PIE
AND A WAFFLE SUNDAE.
IT'S FRESH, IT'S VIBRANT.
STANDARDS ARE GONNA BE SET TONIGHT.
AND THE KITCHEN'S GONNA BE PROPERLY RUN.
OKAY, GOOD.
I'M GONNA GET CHANGED.
GET SOME KNIFE AND FORKS, START TASTING
CEVICHE.
MAJORLY TRENDY.
YOU TASTE THE CEVICHE?
IT'S SO GOOD. NOT VERY GOOD.
I DON'T LIKE IT.
MM, REALLY?
THOSE SCALLOPS WERE SO GOOD.
OH, MY GOD, THIS IS LIKE HEAVEN.
I DON'T LIKE THAT SHRIMP THING EITHER.
THAT'S AMAZING.
AH, AND THAT'S GOOD TOO.
WHAT KIND OF FISH IS THIS?
IT'S CODFISH?
I DON'T REALLY LIKE THAT.
COMING UP,
WE HAD A GREAT COLESLAW.
DAVID CONTINUES HIS TIRADE AGAINST GORDON.
THAT'S RIDICULOUS.
AND... NOTE TO GREG.
YOU'RE NOW RUNNING THIS PLACE.
OUR PUPPET DICTATOR?
GREG TRIES TO HANDLE THE RESTAURANT ON HIS OWN.
SHE WANTS A SALAD. GIVE HER THE SALAD.
JUST TELL ME THAT, GOD!
OH, MY GOD.
DO BRIAN AND DAVID HELP OUT?
THE SERVICE SUCKS HERE.
GOT A GUN?
AND HAS GORDON...
THIS IS REAL FOR ME.
FINALLY BEEN PUSHED TOO FAR?
YOU'RE NOT PASSIONATE.
YOU, GORDON.
YOU'RE UNGRATEFUL.
SO WHAT?
YOU'RE SOULLESS.
YOU WANNA DISRESPECT ME,
I CAN DISRESPECT YOU TOO.
YOU'RE NOT GOING TO BELIEVE WHAT HAPPENS.
YOU'RE WRONG.
THE GREAT GORDON RAMSAY IS WRONG.
THAT'S ALL COMING UP ON KITCHEN NIGHTMARES.
WITH RELAUNCH NIGHT UPON THEM,
GORDON GATHERS THE OWNERS TO IMPLEMENT
HIS BIGGEST CHANGE.
WHEN YOU THINK BACK TO THE BEGINNING OF THE WEEK,
IT'S BEEN A BIT SORT OF TEMPESTUOUS.
BUT WE DID COME TO A CONSENSUS
ON WHO SHOULD BE RUNNING THIS RESTAURANT.
THIS IS A DOCUMENT
BASICALLY OUTLINING THAT ALL THREE OF YOU
ARE HAPPY FOR GREG TO BE RUNNING THE BLACK PEARL.
COULD YOU JUST READ IT OUT FOR ME?
"WE, THE PARTNERS, DAVID LEONARD,
"GREG RYAN, AND BRIAN WOODS
"AGREE TO NAME GREG RYAN
"AS THE MANAGING PARTNER
"OF THE BLACK PEARL,
"AT WHICH TIME DECISIONS INVOLVING BIGGER ISSUES ARISE,
"GREG MUST CALL A MEETING
"TO PRESENT THE PROPOSED CHANGES TO ALL OF THE OWNERS.
"A MAJORITY RULE WILL DETERMINE WHETHER OR NOT
THE PROPOSED CHANGES SHOULD BE MADE."
THAT'S IT. EXCELLENT.
WHO'D LIKE TO SIGN FIRST?
MY NAME'S FIRST.
I'LL SIGN FIRST.
I DON'T KNOW IF I HAVE MORE FAITH IN GREG,
SO IF GREG SUCCEEDS, THAT'LL BE GREAT.
WONDERFUL. HERE YOU GO.
SO, YOU'RE NOW RUNNING THIS PLACE.
I AM.
YEAH, GOOD.
DAVID, BRIAN, TONIGHT YOU'RE COMING AS GUESTS.
ALL RIGHT.
6:30, TABLE'S BOOKED. I'LL SEE YOU LATER.
BEAUTIFUL. THANK YOU.
NOW, GET THE OUT OF HERE.
I DEFINITELY FEEL THAT I'M IN CONTROL NOW.
UM, AND THAT I'M GONNA RUN THE BUSINESS
THE WAY I THINK THE BUSINESS NEEDS TO BE RUN.
ALL RIGHT, GUYS, WE'RE GONNA HAVE A BIG NIGHT TONIGHT.
WE HAVE A BEAUTIFUL NEW RESTAURANT.
WE HAVE A WONDERFUL NEW MENU.
AND WE'RE GONNA HAVE A LOT OF PEOPLE IN TONIGHT
AND THAT'S THE BEST THING THAT COULD HAPPEN HERE ANYWAY.
SO, PLEASE, EVERYBODY, HAVE A GREAT TIME.
DO A GOOD JOB AND WE'RE GONNA BE GREAT, OKAY?
THANK YOU.
PARTY OF FIVE.
RIGHT THIS WAY, GUYS.
UH, I'LL HAVE THE LOBSTER.
THE LOBSTER BEARNAISE? YES.
ALL RIGHTY.
FRIES, SIRLOIN BURGER,
MEDIUM-RARE WITH CHEESE.
MAKE SURE THE WAITERS GET THE CUSTOMERS UP
TO A HAVE A LITTLE GO AT PULLING THE LOBSTERS OUT.
OH, YEAH, YEAH. YES, I WILL RIGHT NOW.
AND THEN WE'LL LET YOU HAVE THEM.
YES?
MAKE SURE WE GET THE CUSTOMERS UP
TO PLAY LOBSTERAMA.
WE ARE ENCOURAGING CUSTOMERS
TO TRY FOR A LOBSTER.
'CAUSE IF CATCH ONE,
WE STEAM IT FOR YOU AND IT'S FREE.
OH, COME ON!
HERE WE GO.
FIRST COURSE, NEW ENGLAND CLAM CHOWDER,
FIELD GREENS, AND TUNA CEVICHE.
IT'S GONNA BE A BIG NIGHT TONIGHT.
AND THIS IS GREG'S CHANCE NOW
TO STEP UP TO THE MARK AND TO PROVE TO HIM
AND HIS TWO PARTNERS THAT HE'S CAPABLE
OF RUNNING THIS BUSINESS.
WE'RE GONNA FLIP TABLES.
WE'RE GONNA BE UNDER A LOT OF PRESSURE.
AND MORE IMPORTANTLY,
THE KITCHEN HAS A MENU STREAMLINED
THEY CAN PUSH OUT QUICKLY.
ONLY TIME WILL TELL.
GRILLED SWORDFISH AND A, UH...
AND A BURGER. AND A BURGER, THANK YOU.
MEDIUM AND MEDIUM-RARE ON THE SWORDFISH.
WHAT DID I TAKE? WHERE'D IT GO?
GORDON, CAN I INTRODUCE YOU
TO MY CLOSEST FRIENDS IN THE WORLD?
ARE YOU AS STUBBORN AS THIS ONE?
UH, YES. PROBABLY.
GORDON, I'M A GUEST!
OH, SORRY. EXCUSE ME, YES.
WELCOME, COME IN. COME OUT OF THE COLD, PLEASE.
CAN WE GET A HOSTESS OVER HERE, PLEASE?
AS CUSTOMERS ROLL IN,
THE KITCHEN IS ABOUT TO BE SLAMMED WITH ORDERS.
AND GREG AND HIS KITCHEN STAFF
ARE ABOUT TO FACE THEIR FIRST BIG TASK.
I NEED A CHICKEN, A SLIDER,
A BEARNAISE, AND TWO FRIES.
ALSO, ANOTHER FISH SOUP.
ANOTHER BURGER, MEDIUM.
YOU'RE KILLING ME, CHEF. YOU'RE KILLING ME.
THE LANTERNS, THOSE THINGS ARE TERRIBLE,
ESPECIALLY WITH THE CANDLES.
THREE CHICKENS, FOUR SWORD, THANK YOU.
MY TABLE ONE WAS SUPPOSED TO HAVE A SUB SALAD.
WHERE? WHAT TABLE?
TABLE ONE.
SO WHAT DO THEY WANT?
INSTEAD OF FRIES
SHE WANTED A SALAD.
I DON'T HAVE IT.
I FIRST SAW THE TANK PART.
AND I SAID WE GOT LOBSTER TANK?
THE ONLY ONE IN NEW YORK. WHAT DOES THAT TELL YOU?
WHAT CAN WE DO? ANYTHING?
GOT A GUN?
WHAT'S THE MATTER?
ON TABLE 27, I PUT IN THE PEARL AS AN APPETIZER,
AND I DID NOT FIRE THEIR ENTREES YET,
AND THEY'RE GETTING THEIR ENTREES.
AH,. HOLD ON, HOLD ON.
B3, THIS IS ALL B3.
RIGHT HERE, YEAH. THIS IS WHAT I'M TRYING TO DO.
OH.
I NEED THREE NEW ENGLAND CLAM CHOWDERS.
I GOT GRILLED SWORDFISH, TWO SOUPS,
TWO SEAFOOD CASSEROLES.
I CAN'T COOK FOR TWO PEOPLE CALLING ORDERS.
- I DON'T GIVE A. - JUST MAKE IT.
SON OF A BITCH.
I'LL TAKE THIS BACK
AND I'LL SEE WHAT WE CAN DO ABOUT THAT, ALL RIGHT?
34 SAID HE GOT A NEW ENGLAND CLAM CHOWDER.
GIMME A BREAK.
I NEED A CLAM--
I MEAN A NEW ENGLAND CLAM CHOWDER NOW.
TONIGHT HAS BEEN LIKE A AGAIN.
THE KITCHEN GOT BACKED UP.
IT TOOK FOREVER FOR ALL OF OUR FOOD TO COME OUT.
COME ON, GREG. YOU'VE GOT TO RUN IT.
WE'RE FALLING BEHIND IN THERE. COME ON.
IT'S RIDICULOUS.
THAT LOBSTER SALAD'S BEEN SAT DOWN THERE
FOR 20 MINUTES.
YEAH, BECAUSE IT'S SUPPOSED TO GO OUT
WITH THIS TABLE RIGHT HERE. COME ON.
THE, UH, COLE SLAW, VERY DIFFERENT FROM OURS.
WE HAD A GREAT COLESLAW.
WE CAN GO BACK ON THAT. THAT'S RIDICULOUS.
GREG, YOU TOLD ME 33 FOR THE FISH AND CHIPS.
I DID NOT TELL YOU 33.
I DIDN'T TELL YOU ANYTHING. OH, MY GOD.
YOU GOT A PEN? I GOTTA WRITE THIS DOWN.
"NOTE TO GREG"
OUR PUPPET DICTATOR?
SHE WANTS HER SALAD. GIVE HER A SALAD.
JUST TELL ME THAT. GOD!
WHERE'D HE GO? WHAT DO YOU NEED?
UH, WHAT DOES SHE WANT THIS? MEDIUM?
WHERE THE IS SIX?
WHY DON'T YOU CALL IT SO I KNOW WHAT IT IS?
I HAVE CALLED IT. I'VE CALLED IT A DOZEN TIMES.
I GOT GRILLED SWORDFISH, TWO SOUPS,
A SIRLOIN BURGER, TWO LOBSTER ROLLS.
HOW MANY TIMES CAN I CALL IT?
ALL RIGHT, I NEED TABLE 20.
I NEED TABLE ONE.
I NEED TABLE NINE.
I GOT GETTING COLD.
IT'S BEEN A CHAOTIC EVENING.
RIGHT THERE, RIGHT THERE.
IT'S GOING OUT THE DOOR RIGHT NOW.
AND THE KITCHEN HAS BEEN
ON THE BRINK OF DISASTER.
COME ON, YOU GUYS. YOU GOTTA SET YOUR KITCHEN TOO.
I CAN'T DO IT ALL FOR YOU, RIGHT?
BUT GREG HAS NOT GIVEN UP.
GET 'EM ORGANIZED.
AND NEITHER HAS HIS STAFF.
I NEED THREE OF THESE RIGHT OFF THE BAT.
JUST STACK 'EM UP THERE.
I'M GOING TO 36. I'LL BE BACK.
EXCUSE ME.
WHERE'S THE BLUEBERRY CRUMBLE PEOPLE?
OKAY.
EVERYONE REALLY LIKES THE FOOD,
EVEN THOUGH IT'S TAKING A WHILE TO GET THERE.
WITHOUT HAVING DAVID OR BRIAN AROUND
IT WAS ACTUALLY ALL RIGHT. IT WAS PRETTY GOOD.
THE STAFF WORKED VERY WELL TOGETHER.
SO THAT MADE ME FEEL GOOD ALL NIGHT LONG.
YEAH, I COULD HAVE ABOUT FOUR MORE WAFFLE SUNDAES!
ALL RIGHT, WE GOT ONE TICKET LEFT.
GREG'S DOING REALLY GOOD.
HE'S MAKING DECISIONS RIGHT AND LEFT.
AND THAT'S A BIG CHANGE.
HIGH-FIVE, YOU GUYS.
I JUST CAN'T WAIT TO SEE WHAT'S GONNA HAPPEN
TWO, THREE MONTHS FROM NOW
AFTER CHEF RAMSAY HAS LEFT.
AFTER A TOUGH RELAUNCH DINNER,
GORDON GATHERS DAVID, BRIAN, AND GREG
TO GIVE HIS FINAL WORDS OF ADVICE.
TONIGHT, YOU STOOD ON THAT HOT PLATE
AND YOU BUSTED YOUR ASS OFF ALL NIGHT LONG.
MAN, YOU'VE GOT A BIG HEART.
ME, HAVE YOU GOT PASSION.
THANK YOU.
BUT WHILST YOU'VE GOT THE HUNGER AND THE PASSION,
I DON'T THINK YOUR TWO PARTNERS
ACTUALLY GIVE A DAMN.
YOU ARE AN HONEST INDIVIDUAL.
YOU'RE HERE TWO DAYS A WEEK.
BUT YOU DON'T PUT THE EFFORT IN.
YOU AMAZE ME.
WHAT?
BECAUSE ALL WEEK LONG,
FACE-TO-FACE,
YOU PRETEND TO CARE.
OH, YOU, GORDON. COME ON.
YOU DON'T GIVE TWO ABOUT THIS PLACE.
REALLY?
YOU'RE NOT PASSIONATE ABOUT RUNNING A RESTAURANT.
REALLY?
YOU'RE JUST ABUSING IT AND USING IT.
WH--WHAT DID I DO?
I'VE NEVER MET AN INDIVIDUAL
THAT IS SO FULL OF IN ALL MY LIFE.
HOW? TELL ME.
"GORDY?" YEAH, HOW?
WANNA DISRESPECT ME? I CAN DISRESPECT YOU TOO.
TELL ME HOW--
TELL ME HOW I'VE BEEN LYING TO YOU.
I'M NOT DISRESPECTING YOU. I'M TELLING YOU THE TRUTH.
NO, YOU DISRESPECT ME BECAUSE YOU DON'T KNOW THE TRUTH.
YOU'RE JUST MASSAGING YOUR EGO.
GORDON,.
WHAT DO YOU MEAN,?
NOT TRUE.
FROM THE FIRST MINUTE YOU WALKED IN THIS DOOR,
STANDING THERE WITH YOUR BIG, LONG COAT
AND YOUR SUNGLASSES,
LOOKING LIKE PROUD ,
THAT WAS IT-- FIRST IMPRESSIONS.
THEN YOU START DEBATING
LOBSTERS BECAUSE YOU THINK
YOU'RE SOME SMART ASS
IN THE BACK OF A FEW DIVE BOOKS.
ARE YOU AWARE THAT THE LOBSTERS IN YOUR FRIDGE
ARE CANADIAN?
HOMARTUS AMERICANUS. SAME ANIMAL, RIGHT?
HUMANAS AMERICANUS, MY ASSUS.
HMM.
WITH 21 RESTAURANTS UNDER MY BELT,
I WORK MY ASS OFF.
SO WHAT. SO WHAT.
I NEVER TAKE ANYTHING FOR GRANTED.
FASCINATING, GORDON.
YOU TREAT THE STAFF LIKE.
YOU AMAZE ME. NEVER DID THAT.
EXCUSE ME?
NEVER.
CAT, IT'S POLICY FOR YOU
NOT TO HAVE A DRINK HERE AFTER YOUR SHIFT,
BUT YOU OFTEN DO.
NEVER.
YOU CAN'T EVEN BE HONEST WITH YOURSELF,
LET ALONE ME.
MATE, YOU'VE BEEN EXPOSED.
YOU'RE A HYPOCRITE.
IS THAT RIGHT? ABSOLUTELY.
FOR YOU, IT'S ABOUT A TV SHOW.
THIS MAN IS ABOUT A RESTAURANT.
THE TV, DAVID.
AND I MEAN IT.
THIS IS REAL FOR ME.
AND FOR YOU, IT'S AN IMAGE.
I DISAGREE WITH YOU ON ALMOST EVERYTHING YOU SAID.
YOU DO? YEAH, I DO.
WHY DO YOU DISAGREE.
'CAUSE YOU'RE WRONG.
THE GREAT GORDON RAMSEY IS WRONG.
YOU'RE A SAD.
MY ADVICE IS FOR HIM TO GET HIS PARTNERS,
GET YOUR MONEY OUT,
YEAH?
AND DISAPPEAR.
ALL RIGHT, WELL, MY ADVICE WOULD BE
FORYOUTO DISAPPEAR
AND THE SOONER THE BETTER.
YOU DON'T GET IT, DO YOU?
YOU, GORDON.
OF COURSE I GET IT.
THIS RESTAURANT HAS EVERY CHANCE OF SUCCEEDING,
BUT NOT WHILE YOU ARE IN IT
BECAUSE YOU'RE NOT PASSIONATE.
YOU'RE SOULLESS.
SAY WHAT YOU LIKE.
LET ME GET OUTTA HERE.
YOU'RE UNGRATEFUL.
AND DO YOU KNOW WHAT REALLY HURTS?
THE AMOUNT OF EFFORT THAT'S GONE INTO IT.
DESPITE WHAT A YOU'VE BEEN TO ME,
I'M STILL GRATEFUL THAT YOU WERE HERE.
I LOVE WHAT YOU'VE DONE.
I THINK THAT THE MENU IS BRILLIANT.
YOU KNOW, I DON'T LIKE IT.
I DON'T REALLY LIKE THAT.
I DON'T LIKE THAT SHRIMP THING EITHER.
IT'S WHAT HAPPENS WHEN I'VE GONE.
WE HAD A GREAT COLE SLAW.
WE HAD A GREAT COLESLAW
WE CAN GO BACK ON THAT. THAT'S RIDICULOUS.
THE MINUTE I'M OUT OF THAT DOOR,
YOU'LL SLIP BACK INTO THE OLD LAZY WAYS.
I'LL TELL YOU WHAT.
WHY DON'T YOU COME BACK IN--
AND I'M SURE YOU WILL-- AND SEE HOW IT GOES?
TIME WILL TELL.
I GUESS IT WILL.
THANKS AGAIN, GORDON.
GOOD NIGHT.
GOOD-BYE
GOOD NIGHT.
THAT WAS TOUGH. I MEAN, REALLY TOUGH.
PERSONALLY, I'VE GOT MIXED FEELINGS ABOUT THIS WEEK
BECAUSE I SO WANT THIS TO SUCCEED FOR GREG
BECAUSE HE'S GOT THE DETERMINATION,
THE GUTS TO MAKE IT WORK.
BUT ON THE OTHER HAND, DAVID, WELL,
I THINK HE'S JUST OPENED A RESTAURANT
BECAUSE HE WANTS TO MAKE A QUICK BUCK.
AND THAT IS NOT THE REASON TO OPEN A RESTAURANT.
THAT MAN HAS NO PASSION. TOUGH.