Tonight on Kitchen Nightmares...
Chef Ramsay heads to hot, trendy Miami,
but ends up in a place that's stuck in the past.
It's almost antique.
It was once the best family restaurant in town.
You couldn't get in here on a Friday or Saturday night.
But all that is left from the glory days
Is their all-pink decor
and menu that features food from Denmark.
Which is being prepared by a Cuban chef.
Wham! Yah!
And eaten by a shrinking clientele...
Health situations.
Oh, well, I'm glad you're feeling better.
That is on life support.
You can't worry just about what the old farts think.
Tonight, in one of the biggest challenges
that Gordon has ever faced...
We just contaminated the whole place!
He attempts to change an owner who hasn't changed a thing.
Why is he so blase?
A lot of people are afraid of change
until they're brought down to their knees.
And somehow return Fleming to its original glory
before it goes up in smoke.
Watch out, watch out, watch out.
My gran could do better! And she's dead!
Holy.
Tell the chef I surrender.
That's tonight on Kitchen Nightmares.
God bless Denmark!
Miami, Florida,
known for its beautiful people,
sandy beaches,
and Latin-inspired culture.
And an ideal place for a...
Danish restaurant?
What is traditional Danish food?
Yeah, a lot of people don't understand that.
Andy and his wife Suzanne
purchased the successful restaurant
A taste of Denmark
eight years ago.
We knew it was a good restaurant.
We knew it was very popular.
And the whole idea for us was to try and keep it
as much the same as possible,
so there would be little change
other than someone else greeting them at the front door.
Hi, welcome to Fleming's. How are you?
We were worried about the fact
that it said, A taste of Denmark."
'Cause neither one of us know much about Scandinavian food.
It doesn't have celery in it, does it?
And we struggled to try and find a chef to come in,
Very knowledgeable in Danish cuisine.
We finally found something we like.
Orlando is a classically-trained chef.
I'm from Cuba.
On the menu right now
is not 100% my cuisine.
I prefer salty.
Like, when, right away, you eat your food,
you feel it. what is that?
Bam!
You're gonna have to start learning how to speak Danish.
I have this chef who's got lots of ideas.
You know, "Let's change this, let's change that."
But I've been very reluctant,
'cause I, you know, I don't want to alienate
our regular, loyal customers.
Follow me, ladies.
Our clientele that come to the restaurant
are old people.
All the servers, they read the obituaries
to see if our customers are listed on there.
After a while, it's pretty sad
when you see them sort of knocking down like dominoes.
So I haven't been here for a while because
health situations.
Oh, well, I'm glad you're feeling better.
And that's just sad to know
these are the only people that we serve to.
If keeps going like it's been going,
this is what we got.
15 years ago,
you couldn't get in here on a Friday or a Saturday night
'cause it was booked.
Now, we don't even have reservations
to fill our Friday and Saturday nights.
I think we have to change something.
We can talk about it later.
Andy has been afraid to make changes.
And why, you know, when I tell Andy,
"Well, I want to do this and I want to do that,"
and he says, "That's not gonna fly."
You can't worry just about what the old farts think
that come into your restaurant.
You got to get in the younger people
and the middle-aged people
that are gonna be your clients for the next ten years.
The huge amount of debt that we're under right now,
it puts a strain on the restaurant,
it puts a strain on the relationship I have
with--with employees.
It puts a strain on my relationship
at home with Suzanne.
Business sucks. I know.
We can't have many more Saturday nights like this.
Or we're not gonna stay in business.
Our restaurant and our whole mortgage
are tied into one loan.
I'm concerned about losing our house.
This has been one of the most stressful years of my life.
We're at a point where we need this restaurant
to be successful soon, or--or--
we're gonna be in big trouble.
People immigrate to America
to chase the great American dream.
They come from Sicily
to open the most amazing Italian restaurants.
From Shanghai to open their Chinese restaurants.
This is the first time I've ever been to a Danish restaurant.
Can't wait to meet the Danish immigrants.
Thank goodness I brought my dictionary.
Hi. Hi.
Good to see you. Welcome to Fleming.
Gordon, please. And your first name is...
Suzanne, and...
I'm Andy. Andy, good to see you.
You're the owners? Yes.
Okay, great.
I'm sorry.
No Danish here.
But... it's a Danish restaurant.
The Danes have left the building.
So... the chef's Danish.
No. No.
Chef is Cuban. He's Cuban.
Cuban.
And the name, Fleming's. It means...
Fleming is--was the original owner of the restaurant.
He's Danish? He was Danish.
So...I'm trying to get my head around this.
Danish name.
What's Danish in the restaurant?
There's still some influence in our food.
And we kept everything almost identical.
Ooh, what's going on with the color?
Somebody colorblind?
Yes! Uh, yeah, actually.
I am. You are?
Yeah. Well, you look very well coordinated
in terms of dressing.
Thank you. I get a lot of help.
Right. And where shall I sit?
I'll take you in.
What do you got there?
Those are our desserts.
And we put them out every day.
Why would you put them out before the customer orders them?
So they can choose.
So you finish your entree,
and then you parade up here to the gallery.
Uh-huh.
This is antiquated, this idea.
This was the way Fleming did it.
It's been kept this way.
Seriously, does that look appetizing?
Adjacent to the bathroom door?
They all have to walk by it
at some point during the evening.
Trust me, if I was on my way to the bathroom,
and I had to bypass that.
I'd be discouraged to come back and order dessert.
I've got to sit down.
Ay, yi, yi. Dessert museum.
Maybe when he tastes them, things'll be better.
Good evening. How are you?
Good afternoon. How are you?
I'm fine. I'm Julie.
I'll be your server. Excellent.
This is the cru d'ete we serve with every meal.
Well, I haven't had cru d'ete,
since my grandad's 80th birthday.
They're old-fashioned.
And how long have you been here?
I've been here 15 years.
So you were with the old owners?
Yes, I was. Wow.
What's changed here in 15 years?
The staff.
Wow. My God.
And did the original restaurant, Fleming's,
have pink?
Honestly, pink flowers, pink napkins,
pink walls.
Pink everywhere. Yeah.
Oh, good grief.
The pink walls and the little blue plates.
To me, it's almost antique.
It's like walking into grandma's house.
Well, say good-bye to grandma.
I think I'm ready, actually.
Let's start off with the gravlax.
Okay.
Cancel that.
Frikadelle. Certainly.
Entree, I'll go for the grandfather duck danoise.
Okay. Excellent.
Thank you, darling.
I have one gravlax.
One frik appetizer.
Here's your gravlax. Wow.
Take me around the plate.
Um, it's just some garnish,
and then you have the gravlax.
Thank you, darling.
Wow.
That is hideous.
It tastes like fly paper.
Oh,.
There's a nice fly
on the side of my plate as well.
What a shame.
That tasted very strange. Way overdone.
And unfortunately, there's a fly.
He's dead now, anyway.
Okay.
Hmm.
Oh, my God.
He absolutely hated this,
and there was a bug on there.
Garbage.
Aggh!
One frik appetizer.
And this is our homemade frikadelles.
Mm-hmm. Wow. Thank you.
Frikadelle.
It's just hot and mushy.
Does the chef ever season food?
Everything's just got this air of blandness.
It's just like mush.
It just disintegrates.
That's our customers.
Unbelievable.
It must be a lot easier on the dentures.
Yes.
Ohh.
So far, not so good.
My name is David.
How's everything so far?
Dreadful.
Special for you.
There's a swan just appeared
on that lady's table over there--what is that?
Cindee does that.
What is that for, Cindee?
Oh, she has a tiramisu in it.
Can I just have a little look in there?
This is from the old days.
Oh, my goodness, me.
That is extraordinary, isn't it?
I'm gonna order dessert just to get the swan.
How cool is that?
Enjoy. Thanks.
It's amazing.
It reminds me of my sixth birthday party
with my family.
You must show me how to do that. Okay.
Oh, yes.
I like to make my swans and take them to the people
and see their reaction.
Just take a big piece of foil.
Just fold it over. Uh-huh.
Give you enough room to have a nice, big tail.
We love a big tail.
More elegant.
Like you. Glamorous.
Bless you.
Twist it around.
I love it.
Make him a pretty little head.
That's just about it.
Wow.
Oh, and the kids love it.
Ta da!
This is special for you here.
Thank you very much. My children will love it.
Thank you very much.
Safe trip. Excellent.
You just made their day.
Well, if this doesn't work out,
I'll certainly go to work for Chef Ramsay.
I'll make all his swans.
This is the duck. Right.
My goodness, me. When was that cooked?
Just now. Really?
Looks like it was roasted a couple of days ago.
Thank you.
Wow, not even moist.
Ugh.
Just when you think it couldn't get any worse.
I don't think that grandpappy
wanted duck cooked like that.
That's definitely one duck.
Right now, I don't even think
a swan would cheer me up.
Ohh, God.
He didn't like it.
Come on.
Wow, 1992.
Tell the chef I surrender.
No more, please.
God bless Denmark.
We're done.
Son of a bitch.
What a disaster.
Where's the chef?
That way.
Straight behind the line.
Hello. How are you?
I'm very good. And you're the head chef here?
Yes, sir.
Why was everything so bland?
That's some of the worst food I've ever eaten.
The gravlax-- why is it so tough?
I don't have an answer for that.
It was like eating a leather belt.
Frikadelle, mushy.
The duck was dry.
Overcooked.
That was shocking.
Honestly, the food is so outdated.
Why do you let him cook that food?
Because we haven't tried to change the menu.
We wan--we just--
haven't tried to change anything.
Just been afraid to change.
My God.
You're nostalgic with something
that's not worked for a long time.
You are at the end of the line.
hell.
Coming up, something's rotten in Denmark.
It's a dinner service from hell.
Dinner's ready.
Everything that is sent out of the kitchen...
I'm not gonna eat that.
Comes right back in the kitchen.
What didn't he like about this?
He just said he hated it.
Oh, come on.
There's a non-stop parade
of food being returned to the kitchen.
You know that. Yes.
And there's a shocking discovery...
Oh, my God.
That threatens to shut down the restaurant.
Stop!
Oh, God.
And later,
It's the most drastic relaunch yet.
Can Chef Ramsay light a fire under this reluctant owner...
My gran could do better! And she's dead!
Or is Andy and the restaurant
Just impossible to save?
Good evening.
How are you? Good.
Word of Chef Ramsay's arrival
has filled the restaurant with customers
for the first time in five years.
And so tonight, the entire Fleming staff--
owners, waiters, and cooks--
will be tested.
Follow me, please.
I am disappointed at some of the things that happened today.
How is everything going out here?
Good, I just need to start sitting this room now.
Okay.
But there's nowhere to go but up now.
And I trust Andy 100%.
And I hope to God I'm right.
'Cause if I'm not, we're out of luck.
My name is Julie.
I'll be your server this evening.
Gentlemen, have you decided?
We don't know. Something Danish, obviously.
The grandfather duck.
I'm gonna have the wienerschnitzel, please.
I need Cindee, please.
Just 30 minutes into service,
And a number of entrees have left the kitchen.
Ta da!
Perfection. That's what you got.
Dinner's ready!
So, clearly, speed is not a problem at Fleming.
That's pretty awful.
However, satisfying customers is.
How is everything?
Pardon?
I'm not gonna eat that.
Let me take this away.
Thank you. I appreciate it.
What's wrong with that?
Wienerschnitzel, she said it was very bland.
Let's put it this way. We won't be coming back.
Let me take this away.
Thank you. I appreciate it.
I couldn't even look at that meat.
You're bland too? Bland, yeah.
Okay, I'll let him know.
53 hated this.
Okay, okay.
What didn't he like about this?
He just said he hated it.
Said he can't eat it.
Oh, my.
I'll bring you the menu, Ma'am,
so you can choose something else,
and I'll get you another salmon.
Thank you.
Andy... Oh, no, come on.
This is mushy.
Andy is absolutely afraid of change.
He's tried to keep the tradition,
and I think it's time to move on.
Son of a bitch.
Oh, come on.
I need some extra sauce. The fish is too dry.
What a disaster.
Come on.
No way, no way.
Oh,.
There's a non-stop parade of food
being returned to the kitchen.
You know that? Yes.
Almost everything coming back was bland,
Doesn't taste well, doesn't taste good.
What's going on with this?
He said it was very bland, no flavor.
Three items.
Wow,.
Those dishes were all danish-style.
Items that have been there for 25 years.
Can I get you something else to eat?
You're just eating bread. That's not gonna help.
The chicken was totally bland.
I don't see how anything can get worse at this point.
While Andy dries to pacify unhappy diners...
I can make something like, uh,
coconut shrimp very quickly, crab cakes.
Chef Ramsay has seen enough of the kitchen in action.
He's heard the complaints about the food
and knows that many of the problems
are not caused by cooking alone...
Holy mackerel.
Ay, yi, yi, yi, yi.
But by what is lurking in the storage unit.
What the?
Ohh!
Mashed potatoes.
Piping hot.
This is unbelievable.
Andy, Suzanne. Come in here.
Oh, God.
Orlando, I know you're busy there, big boy.
I just need you for 30 seconds, please.
Yeah, I'll be quick. Come with me.
So this is for raw meat, yes?
And here we got some...
What the is that?
Oh, my God.
No! Come on.
Oh, my God.
Oh,!
There was one duck on a tray
with meat that was thawing,
and the duck was in the meat juice.
Cooked duck and defrosting meat!
Look at it there! Who put the ducks there then?
Agh,.
We've been selling duck!
Stop the kitchen! Everybody!
I need all the ducks off the table
and stop them eating it.
No, just for this evening, no duck.
Table 61 had duck.
Is that the duck? Yes.
I'm so sorry. I'll explain in two seconds.
Do excuse me.
It was embarrassing to have Chef Ramsay
literally take the duck from in front of the gentleman
and tell everybody, "No duck."
hell.
Have you served anybody duck?
Stop!
We're not serving none of that duck out there!
We just contaminated the whole place!
Oh, my God.
Raw meat now, and cooked meat.
No! Come on.
A frightening discovery in the storage unit.
Stop!
We're not serving none of that duck out there!
We just contaminated the whole place!
Has clearly shown Chef Ramsay just how far
This once-legendary restaurant has fallen.
Now I am seriously, seriously worried.
We're.
Yeah, you're right, you're.
If I was a health inspector now,
what would he do?
He would take that product and probably throw it out.
Throw it out?
You wouldn't continue serving
one more plate of food.
What do you think we're gonna do,
continue cooking?
I don't believe that the food that's out here now
is contaminated in-- You don't believe?
I never have seen that before.
If I did, I would have a fit.
But I was surprised that Andy wasn't aware of that.
I think he's had his head buried in the sand
for last seven years.
You cook one more thing,
I'm out of here!
There are blinders at times.
When things get tough,
I put 'em on, and I just forge ahead.
And you miss some things,
and we miss some of those.
Chef Ramsay is frustrated by Andy's laidback attitude,
So he decides to try and get some answers
from Andy's wife Suzanne.
I don't know where to start.
Okay.
I don't know what to tell you.
All I can say is I'm sorry.
Trying to work with an owner that's in denial
is ten times harder.
Why is he so blase?
I think he's probably in shock.
I don't know, I'm not him,
so I don't know what he's doing right now.
Suzanne, if your husband
Doesn't start realizing what he's doing wrong
in a big way,
I can't help it.
I agree.
I feel let down by Andy.
This is a huge, huge wakeup call.
And if this doesn't make any change,
nothing will.
I don't know where to start, Suzanne.
What I do know is that, right now,
I don't feel too good about this one.
A dramatic change in the weather.
That's exactly what Fleming's needs.
A big, dramatic change.
So I'm gonna hit the streets and find out
what the locals really want
from their Fleming's restaurant.
Hello!
Hi. How are you? Good to see you guys.
Now, ladies, have you heard of Fleming's?
Yeah. Of course.
Nobody talks about it anymore.
Nobody says, "Oh, I was at Fleming's.
Let's go back and try it out."
There's a new owner, and it went downhill.
Have you heard of Fleming's restaurant?
Actually, I have.
What's the word on the street?
Not-so-good food.
My parents used to go there,
back in the day, when it was good,
but I didn't even know it was still open.
Uh, I haven't heard any good reviews.
It's old. Yeah.
It's a--it's a place my mom and dad
would probably love to go.
And you're not gonna go anywhere near the place again?
Not until something's done.
It's extraordinary.
And this guy's adverse to change?
When you got all those customers
standing on your doorstep...
Unbelievable. So sad.
Chef Ramsay's grassroots research
Clearly points out how damaged
this restaurant's reputation really is.
Ironically, man of the people who work at Fleming
realized they are in desperate need of change.
But there is one person who doesn't agree with that.
Unfortunately, it's the owner.
Yesterday was a really bad day.
I took the morning this morning,
walked around the community, done my homework.
And really confirmed...
This Danish restaurant is no longer talk of the town.
So what I need
from each and every one of you
is to be incredibly honest.
Let's talk about what's wrong with the restaurant.
Orlando, tell Andy what this place needs.
I believe we need to-- brilliant new menu.
We need to bring in new food.
Something more attractive, something more...
Contemporary, you know?
That's my opinion right now.
Crystal, tell Andy
why the restaurant's not working.
You're scared you're gonna fail.
So instead of taking the jump and the leap
of actually doing what you want to do,
you're scared that no one's gonna like it
and you're gonna lose everything.
But the truth of the matter is, Andy,
either way, you're gonna lose it
if you don't do something.
Suzanne,
you and I spent time talking last night
where you were pissed off.
Tell your husband
what he needs to do to get this place
back on track.
In my opinion,
I think a lot of people
are afraid of change.
And they don't change
until they're brought down to their knees.
'Cause they're terrified,
because it's easier
to stay with what they know
than to risk change.
And I think that has been Andy's fault.
Do you understand what she's saying?
Yeah, I-- her points are valid, my--
How do you respond to it? how--
My response to it now is
I'm just afraid to alienate the people that we have
and lose what we have.
The only thing right now
that's gonna save your business
is a dramatic change.
It--it's a long time coming,
and it's-- it's time to do it.
Andy needs to take ownership of the restaurant,
And I think Andy will buck up now
and take charge.
Get ready...
For a dramatic change.
Coming up, Gordon does what he can
to spread the word about the new Fleming.
Step on it, big boy.
It's about the standards, yes?
But he may have been better off
Keeping it a secret.
Forget anything to do with Danish.
Danish food may be a thing of the past...
He's making Caesars with vegetables.
He's what?
But some of the old problems still remain.
It's a relaunch night teetering on disaster.
Watch out, watch out, watch out!
Water, water, water.
That's coming up on Kitchen Nightmares.
Chef Ramsay knows that the changes to Fleming
cannot be subtle.
And the most drastic change needs to be the food.
So step one of his plan
is to take the restrictions off the kitchen staff
and let them cook.
I want to spend the next 20 minutes
looking at the ingredients that we've got
and just cooking something.
And when you start,
forget anything to do with Danish.
People don't go out in South Florida
to dine Danish.
Let's get that right. Yeah?
Okay. Think popular,
think trend, and think where we are.
Okay. Let's do some cooking.
Four of us together, yeah?
I want to see a little bit of flair.
Oh, yeah, baby.
That's gonna be awesome.
Something different.
Yeah!
That's like what we're looking for.
That's like-- we ready for that.
That tuna looks beautiful.
Doesn't it? Melts in your mouth.
Let's go. Ready?
With the shackles taken off,
the kitchen have come up with a number of exciting,
non-Danish menu items.
That's definitely not our menu.
Chef Ramsay has added a seared tuna.
Now, to make sure everyone is on the same page,
he shares these new dishes
with the front of the house staff.
Scrumptious.
Excellent.
Nothing Danish there.
Taste the chips.
They've been seasoned with a little bit of cayenne pepper.
Black beans,
pineapple salsa. Yeah?
This is so good.
And I love this.
Seeing those dishes and tasting them,
it's a better reflection of what Miami is.
And I think it'll draw in a big crowd.
Very nice. Very nice.
I think change is difficult for everybody.
What we've been doing for the same 25 years
is not working anymore.
We're gonna get this restaurant on track.
With Chef Ramsay's newfound belief in the kitchen staff
and Andy,
Gordon and his team worked through the night
to pull off one of the most ambitious makeovers yet.
Good morning.
Come through, please.
All right.
Today is about dramatic changes.
Andy and Suzanne, are you ready?
Absolutely.
Good, let's go.
It's time to enter the new Fleming.
And more importantly, time to start
a new, profitable chapter.
Holy. Come in.
Oh, my God.
Wow.
Oh, my God.
Holy cow!
Can you believe this?
Oh, my God.
This is magic.
Got rid of that pink that scares
And spooks customers away.
It was dated and uninviting.
Now it's warm, it's elegant.
It brings in a new, modern era.
I am so excited for Andy and Suzanne.
It's the direction that we've been wanting to go.
And now we can take those baby steps to do that.
Because we can't go back to being the old Fleming's.
This color is gorgeous.
Andy, what color is it?
I'm not sure.
You're not sure. Okay.
But it looks great.
It's a Tudor brown.
We've got some new art on the walls,
and look at the lights.
They make the brown stand out.
And have a look at this.
Oh, look at that!
Whoo, I'm... I can't talk.
This is no longer Johansen Fleming's restaurant.
Birds of flight.
Taking off into new chapters.
A new beginning.
I love it. I'm extremely happy.
It's gorgeous.
To see Andy and Suzanne
crying for happy...
It...haven't seen that in a long time.
Nothing but grim faces.
Nothing but despair.
And this is not despair. This is awesome.
I want to just bust.
Amazing.
I don't cry very often.
I can't tell you the last time.
But this did it.
This is, um, everything for us.
Gives us new hope.
You okay? Yeah, I'm good.
I'm good.
I'm crazy.
I'm so happy for you two.
Unbelievable.
To see my husband
cry with happiness,
to me, that was the biggest gift of all.
I've never seen him so happy.
It's been a huge wakeup call for him.
Now we have a restaurant to be proud of
to take us right into the 21st century.
Andy, embrace it.
Really convict it.
Make it yours.
It will happen.
With the change in decor now complete,
Chef Ramsay's next step in turning around the business
is to market the restaurant to a younger clientele.
So he reaches out to two local designers
and puts together a swimsuit fashion show.
Oh, wow.
The fashion show was fabulous.
I was amazed.
It was good to see younger faces
that we want to attract to the restaurant.
People are very excited.
Our phones will probably be ringing off the hook.
Although the main objective of the fashion show
was to spread the word about the new Fleming,
Chef Ramsay had a secret mission
that he wanted to reveal.
Weren't they amazing?
Yes. Absolutely.
For the grand finale, please welcome
our male model.
Ladies and gentlemen,
It's Andy,
the owner of Fleming's restaurant.
I was in shock,
because I didn't really quite recognize him.
There's more than a breath of fresh air.
There's a whole hurricane.
Suzanne. Yeah?
Ten years younger.
Yes.
You look great, honey.
The clothes were amazing.
The haircut was amazing.
Most importantly, he was smiling.
How can you not be motivated?
Give it up, buddy. Well done, yes?
You look great. I feel good.
I'm ready to go.
You gotta come see this new restaurant.
It is unbelievable.
Very good!
Coming up on Kitchen Nightmares...
Something's burning, Bobby. I smell something burning.
Will a dangerous fire...
Water, water, water. No, no, no.
Derail Andy's hopes for a successful relaunch?
Watch out,watch out, watch out.
Clear the way. Let's go!
Holy crap.
It's hours before relaunch,
and with the dining room makeover
and owner makeover now complete...
Okay, Orlando, let's go, buddy.
Chef Ramsay is ready to unveil
The new Fleming menu.
Gone are the Danish gravlax.
The frikadelle.
And the grandfather duck.
And in its place, a modern, contemporary menu
ideally suited for South Miami.
Right, start off with the crab cakes.
Give it a modern twist.
The rock shrimp lettuce cups.
Pan seared grouper fillet.
Seasoned with chorizo, so it's a little bit spicy.
Playing on the Cuban influence,
because the chef is Cuban and,
more importantly, nice contrast, yeah?
Look at the portion size.
What I want to see tonight, more than anything,
is empty plates.
Because, when desserts come,
we're gonna do this.
Very, very simple.
Ah, yeah.
Yeah, to the table.
Now... Yes, yes.
It looks so inviting.
It's modern, contemporary,
and it's just an immaculate way
of serving a dessert.
We don't stand and hold on to nostalgia.
We move on.
Andy, how does it look?
It looks fabulous, Chef.
Now there's no excuse.
Have a little taste, yeah?
We're opening in just under an hour, guys, yeah?
Mmm!
That is good.
That is, whew, out of this world.
The menu is fantastic,
the food tasted out great.
Everything looked wonderful. Unbelievable.
I didn't see any Danish food anywhere.
Fleming has gone through some major changes
in the last 72 hours.
It appears as though the biggest change
may have been the owner, Andy.
Okay, 74, 75, 77, 78.
No 76, okay?
Who has a newfound energy
And is operating like the leader he once was.
Let's go. We gotta roll.
Chef Ramsay definitely put a fire under Andy.
You should have everything out there
he was sent down special from heaven.
I--I know he is.
Tonight, relaunch night.
Yes, it's gonna be different,
but stick together.
We're not throwing food out.
We're caring, seasoning,
and hitting perfection.
Okay? Yes, sir.
Let's go.
I'm feeling nervous, excited, tense.
Everything, everything all at once.
Crystal, daequon cook from the Miami heat...
Yes? Is coming for dinner.
Okay. Okay?
So look after him, yeah?
Hi, welcome to Fleming's.
The fashion show
clearly has spread the word about Fleming.
This is our new menu.
I like the look.
It's very clean, and it's refreshing.
I'm very excited. Enjoy dinner. Thanks.
The restaurant is fully booked.
My name's Crystal. Daequon.
Ah, I know who you are.
Okay. It's nice to meet you.
Are you ready to order?
Yes, Ma'am.
Appreciate it.
Cheers.
First table, yes?
Two small Caesar salads. Snap on it, big boy.
As part of the new menu,
All of the entrees come with either a house salad,
a wedge salad,
or a Caesar salad.
15 minutes into service,
and the salads are leaving the kitchen.
Rich, you gotta be quicker with those Caesar salads.
Are our Caesars coming with croutons,
or are they coming with vegetables?
Vegetables?
He's making Caesars with vegetables.
He's what?
That's what I'm asking him,
trying to say-- that's not a Caesar.
Oh, my God.
I'm so sorry.
Is there carrots in your Caesar salad?
I think so. Yeah, would you excuse me?
Would you mind if I just get a chance to do them again?
I'm so sorry. Sure.
And--and my apologies.
Hey, guys.
Orlando, just two seconds.
You, stop.
Look at me.
We're not serving Caesar salad
with bits of carrot in there.
The Caesar salad hasn't changed!
Come on, guys. Radish?
Caesar salad?
The only thing that's missing is the flies!
Nerves are high.
And there's a lot of confusion back there.
A lot of confusion in the salad area tonight.
You have to watch what he's doing.
Complicated? What?
My gran could do better!
And she's dead!
Oh, my God.
We can't even get out of the trap properly.
The cold food is backing up the kitchen,
and this, right now, doesn't look good.
hell.
It's 40 minutes into service,
And not one proper salad has left the kitchen.
Can you help, please, yes?
And, not surprisingly,
Customers' patience is wearing thin.
The kitchen is totally backed up.
I can't even get a Caesar salad.
Caesar salad is the simplest things to do.
You just put a little lettuce in, you know?
It's like, God.
Unbelievable. Unbelievable.
I asked for five Caesar salads,
like half an hour ago.
Where the are they?
Do I have to make it myself? I'll make it myself, yeah?
A Caesar salad.
We're dying over here. Come on.
Hallelujah! I got my Caesars.
Okay, here is the Caesar salad.
The kitchen has recovered from the salad dilemma.
Beautiful. Let's get these going.
And an hour into service,
entrees are making their way to the dining room.
And relaunch looks to be back on track.
Oh, my God, it's not working.
But the old equipment at the restaurant
has brought the kitchen to a standstill.
No, no, no, try to put it on the pilot.
Guys, come on!
Un--believable.
If you're without the right equipment
with that kind of business at the same time,
we can't respond.
Give it to me. Give it to me.
All right.
How can you work with a range
that half of it doesn't work?
Unbelievable.
We can't get a meal out of here.
Let's go!
This relaunch, we have to make it work.
We don't have time to have another bad night.
But we don't have what we need back there to--
to really pull this off 100%.
While Chef Ramsay goes to the dining room
to see how customers are doing,
the chefs continue to tinker with faulty equipment,
unaware that they're about to cause
a much bigger problem.
Something's burning, Bobby. I smell something burning.
Where do you smell that?
Smell it?
Something is burning.
Something is burning over here.
What is burning? Bread burning?
No, it's more than bread. Something else is burning.
Something is burning.
I smell something burning. Something is burning.
Water, water, water, water.
No, no, no. Watch out, watch out.
Clear the way. Clear the way.
Let's go. Move in, guys.
Move the pan. Move the pan.
Hurry, hurry, hurry, hurry...Andy.
Move it, move it, move it.
Within minutes of Chef Ramsay leaving the kitchen
to check on the dining room...
Something is burning over here.
A stovetop fire has erupted,
Putting the relaunch and the restaurant in danger.
Water, water, water, water.
No, no, no. Watch out, watch out.
As the smell of smoke enters the dining room...
Watch out, please, guys. Watch out.
Chef Ramsay returns to the kitchen
And takes charge.
If it hits the pilot light.
It's gonna backfire,
it's gonna blow on his legs or blow in his face.
Underneath. It's underneath.
Watch out. Watch out.
hell.
Watch out, guys, please.
Clear the way! Clear the way!
When was the last time that was cleaned?
Chef Ramsay got the fire out.
Now we're trying to get reorganized
and back on track.
I need one filet, medium rare.
One rib eye, medium rare.
Come on, guys. Pull together.
Let's go!
Despite being down to only six burners in the kitchen...
Finally an order out. Okay.
Andy and Orlando have led a comeback.
Let's see-- veal chop, lamb chop.
That's it.
And Fleming has rebounded from the fire.
Roasted chicken.
This is outstanding.
It's delicious.
People were extremely responsive
to the new menu.
They loved the items.
They were socializing and having a good time.
It was more noise than I've heard in this restaurant
in 15 years.
It's just refreshing to see it this way.
Are you ready for dessert?
The chocolate mousse.
We want one of everything.
Ohh! Very good.
The dessert trolley was sensational.
And everyone loved the desserts.
There's nothing left behind. Nothing to box.
No swans.
Cheers to you. Thanks.
To the continued success of your restaurant.
Hope for you the best, sir. Thank you, very much.
Thanks so much. You have a good night.
Okay, uh, guys,
come over, please.
It was a tough night. It was a successful night.
But the oven slowed up service.
So it's gonna be very difficult to produce
this new menu, or any menu, for that matter,
with the equipment we have.
Yeah, what a night. What a significant difference.
Wasn't there a new energy in the dining room tonight?
A sort of vibe of-- Yes.
Yeah? People were alive.
Yeah, we energized.
Any one of you could have thrown in the towel.
And given up.
And you held your own.
And I--I believed in the passion
and the fight and the determination
to make this restaurant work.
Thank you, sir.
That was the good news.
But...there's a big problem here.
Yeah, this problem
will prevent Fleming from being a success.
I need you to follow me.
All of you. Please.
Well, I was scared
And I wanted to get away.
Because I had no idea what was going to happen.
Let's hurry up, please. Come out.
Hurry up. Stand over there, please.
Oh, dear.
Tonight, I was forced to make an emergency call.
And this is the result of that call.
There we are.
Oh, my God.
A state-of-the-art,
brand-new,
tailor-made Vulcan kitchen.
When that tarp came off,
I just felt this whole sense of relief.
This was amazing. This was the missing link.
Oh, Orlando!
Oh, my God.
What the hell?
That's one of the most beautiful thing
I've ever seen in my life.
That's too much.
Wow! That's for us? Come on.
We're starting off with a unique, six-ring burner.
A convection oven.
Phenomenal.
Followed by a six-burner, diamond-cut
char grill.
And then, finally, the most amazing fryer.
I'm very happy.
It's being installed tonight.
Now you have no excuse.
Wow.
No excuse.
Andy and Suzanne, you have everything you need
inside that restaurant now.
Floor staff, great decor,
great chef, great menu, and a new kitchen.
Now...take it and run with it.
Thank you so much.
I...Um...
I'm just...
I can't express myself well.
Good-bye, my darling. Thank you so much.
I never, in my wildest dreams,
imagined we would be given so much.
Well done, my darling. Thank you very much.
Great, well done.
There's absolutely hope for Fleming.
We are going to make Ramsay proud,
and we're gonna do it for ourselves too.
Well done for tonight. Thank you.
Really well done. Thank you.
Yes? Yes, yes.
Restaurateur,
'cause that's what you showed.
Thank you. Now do it.
I will.
Good luck. Make it work.
Thank you. Good night.
Thank you.
Chef Ramsay did a lot of what was necessary
to get this restaurant on track.
He really found the right idea
and the right design.
I think it's gonna save us.
I think it's gonna turn us around.
Wow, what a week.
Out of all the kitchen nightmares I've ever done,
this has to be the biggest transformation ever.
We completely changed the decor,
completely changed the menu.
But the biggest change of all was in the owner, Andy.
Now he can make his own history
as opposed to buying somebody else's.
My goodness.
Caesar salad with carrots?
Unreal.
Group hug! Group hug!
After Chef Ramsay left,
Andy and his loyal staff embraced the changes
that Gordon put in place.
Wow, ready to use.
And, with a brand-new kitchen...
Whoo!
And a new lease on life...
Oh, yeah, that's the sound like we're looking for.
Fleming has once again become the place to eat,
Like it was 20 years ago.
I can run a restaurant.
I just needed the fire back.
Your menu looks beautiful, man.
Fleming's is gonna be around for at least another 20 years.
Hi, welcome to Fleming's.
Have a seat. We'll be right there.
I think, yeah, we're gonna be on the right track.