It's been a year since chef Gordon Ramsay
crisscrossed the country
trying to save restaurants in crisis.
I'm going to hang myself.
It's like eating a wet diaper.
That's. You know it.
They all needed help but fought Gordon every step of the way.
I wouldn't talk to my dog the way you talk to me.
Go yourself.
It was a bad day, pal.
The great Gordon Ramsay is wrong.
Now one year later, Chef Ramsay's back
asking the tough questions we all want the answers to.
How's business?
What in the hell are you doing here?
Who's in the kitchen?
Get ready for a night of surprises
as Gordon finds out what happened to the restaurants
he tried to save.
There was the Handlebar in Long Island.
I will not open the door tomorrow.
You can all go yourselves.
And I don't care if it's all for nothing.
Billy the owner couldn't take
Gordon's heat and quit.
Billy!
Casa Roma in the California desert.
Why are you walking away, Erick?
So I don't rip your head off.
An out-of-control staff.
And owners who are afraid to take control.
What are you scared of?
And what about the Black Pearl in New York City?
How have I been lying to you, gordy?
How? Tell me. "Gordy?"
Yeah. How?
You wanna disrespect me? I can disrespect you too.
Dave, the arrogant owner,
rubbing his staff and Gordon the wrong way.
I've never met an individual
that's so full of in all my life.
Tonight, we'll see it all,
who's living the dream,
and who turned their kitchen
back into a nightmare.
What a disaster.
Last year, Gordon tried to turn around restaurants
across the country.
In a moment, you'll see how they're doing today.
But first, a look back at what the Handlebar was like
last year.
Hello, Handlebar. How can I help you?
This upscale community is located on Long Island.
And when Chef Ramsay showed up last year,
he soon found out he was in
for one of the biggest challenges
of his career.
Before buying the Handlebar with his wife Carolyn,
Bill Leroy was a construction worker.
Oh, boy.
His only restaurant experience,
eating out.
They look disgusting.
I don't know why anybody orders them.
As for a chef, well, she hated her job.
I'm not a chef.
I don't claim to be a chef. I don't want to be a chef.
I'm not very creative.
And the people hated her cooking.
The food is...crap.
I think hiring me wasn't necessarily the best idea.
And to make matters worse,
Billy was in denial about everything.
I never really had complaints about the food.
So not surprisingly,
Billy and Carolyn were going broke.
We took out an equity line of credit
that's almost maxed out
and drained our savings account.
God help us.
If the Handlebar fails, we risk losing our house.
When Chef Ramsay arrived,
he quickly found out that the Handlebar cuisine
was the restaurant's biggest problem.
Seafood crepe. Yeah. That's seafood crap.
This is the worst of it, I'm sure.
Ah.
Comes out looking like dog food.
That was rancid, pointless, tasteless.
A complete, utter joke.
Oh, my God, what a disaster.
After an unbelievably bad lunch,
Chef Ramsay was in for another shock.
Have you lost your passion?
I never had a passion to begin with.
I-I don't want to be a chef.
I didn't think our situation was as bad
as I'm finding out minute by minute.
That night, Gordon observed dinner service.
And although there was complaint after complaint...
I don't like it at all.
This is uneatable.
The only person who seemed not to notice was Billy.
Billy, customers are complaining about the food.
You can't walk around oblivious
to the fact that you think this is good.
Yeah, but it's not bad in everybody's opinion.
Whatever.
The next morning,
Chef Ramsay got up early to conduct
an inspection of the walk-in.
And what he found was a disgusting disgrace.
The remnants of Exxon Valdez.
Oh, my God almighty.
That there was a clam.
What a mess.
When was the last time this fridge was cleaned?
A week ago.
No, no, no, it hasn't.
I'm sorry, 21 years in the business,
I'll bet every dollar I have
this place hasn't been cleaned in years.
I'm disgusted.
Put your hand down there.
Everything's coming out,
and this place is gonna get cleaned.
Instead of taking responsibility,
Billy went outside to pout.
But Chef Ramsay was not about to let him off the hook.
I'm pissed off.
And I'm upset at the kind of
I've just discovered in there.
Time to drag me through the mud some more.
It is what it is.
You don't seem
one ounce bothered about it, Billy.
You can't just stick your head back in the sand
and ignore it, Billy.
Sure, you can.
You're a weak man, Billy.
I really just had enough. I'm glad you have.
Finished. Can you at least talk to me?
No. Billy, can you talk to me, please?
No. I have nothing to say.
Billy. I wouldn't talk to my dog the way you talk to me.
Go yourself. That's right.
You don't have to act like a baby!
He's telling you the truth though, Billy.
Great. There's ways to go about it.
46 years old.
Never been talked to like that by anybody.
And you know what,
the only thing that's keepin' me
from hitting him
with a baseball bat
is that I'd go to jail for it.
I'm done.
You're not the man everyone here thought you were, Billy.
Absolutely not.
So help me God, I will not open the door tomorrow.
You can all go yourselves.
And I don't care if it's all for nothing.
What a weak man.
Billy walked... Billy!
Leaving his wife Carolyn holding the bag.
Let me help you.
I want you to help me, but I don't know what to do.
I have a job that I have to work so I can pay my mortgage.
Sure. Okay.
I don't know what to do.
For that night's dinner service,
Chef Ramsay put some changes into effect.
First, he created a new house specialty.
Melissa, let's do a special tonight.
Some fried clams with a homemade tartar sauce.
Ipswich clams.
Then he introduced
A new signature touch for the Handlebar.
The minute the customer arrives at the table,
they sit down.
And we need to give them fresh, hand cut,
homemade potato chips.
A warm welcome.
Mm. Those-- those are good.
That night, there were two shocking sights
in the restaurant:
Happy customers...
Oh, it's real good.
They said that's the best thing
That they've ever had here, so it's going really good.
And the return of Billy.
Billy, please, I love you.
That's why I'm here.
That's all that matters.
The man is one of the top chefs in the world,
and, uh, maybe I should put aside
the ill feelings and listen to what he has to say.
Seriously, I'm pleased you're back, yeah?
You're the foundation of this place.
But soon after Billy's return,
the kitchen began to fall apart.
Killing me. Killing me.
Whatever.
God help us.
And Chef Melissa fell far behind.
Melissa has to talk now.
This is the most crucial stage
of the service where she has to open up and talk.
And get help from-- and get help.
It's just delegate. We have so many tables on.
With Billy now accepting
Some of the problems of the restaurant,
Chef Ramsay decided to put his plan into action.
Relaunch tomorrow night.
We have to make it a success.
Get some sleep, yes?
After Billy and his staff left,
Gordon's crew worked overnight
and completely remodeled the Handlebar.
Ready?
Ready! Ready!
Let's have a look at the new Handlebar.
Let's go. Oh, no.
Oh, wow.
Oh, my God! It's gorgeous.
This place looks awesome.
No more globes.
We are no longer stuck in the '80s.
Look at it. Warm, bright, vibrant.
Happy? Yes, thank you.
But Gordon's biggest change wasn't the remodel.
He transformed the Handlebar
into Long Island's first gastropub.
A gastropub is warm, open all hours.
Come and relax and enjoy.
Whether it's the steak, mussels,
the salmon, the sausage,
it's perfect for the neighborhood.
Good evening. Welcome. Thank you.
The town came out to support Handlebar for relaunch night.
Local rock star dee Snider from the band Twisted Sister
made a loud entrance.
But very early on
in the dinner service...
You got to be kidding me. I'm gonna hang myself.
It appeared as though
The big night was about to go up in flames.
Chef Melissa was rushing
and trying to do everything herself.
I think it's okay.
No way, madam. Yeah?
I got you.
I'm not serving charcoal like that.
- No? - Disgusting.
Food started coming back.
This isn't cooked.
Look at the middle
of that salmon.
Gross.
That's when Chef Ramsay knew
he had to step in and get Melissa back on track.
Melissa, use these two guys.
I'm trying.
I want to hear it.
Open up, communicate, yeah? I need three herb fries.
Three herb fries.
We are doing real well. Uh-huh.
Let's keep it up.
And for the first time
Since Gordon arrived,
Melissa was in complete control.
And as for the customers...
You give it thumbs up? It's good.
This is good.
This is amazing.
They loved the new menu.
Hey, great menu, right?
I'm surprised at myself now.
At the end of the evening,
for the first time since Billy took over,
the staff felt a sense of pride, hope, and success.
Well done.
This place is gonna be a success.
I tell you.
Congratulations on being
Long Island's first gastropub.
Good night.
It's been a year since Gordon first arrived at Handlebar
and now he's back.
This is the alleyway where Billy walked out last year.
So through these tough times, is Billy hanging in
and is Handlebar still here?
Billy!
Up next,
Gordon squares off with Billy again.
I still haven't met
a man that was as stubborn
as you.
Has Billy changed his ways?
He's still very stubborn.
Or is he driving the Handlebar
back into the ground?
The Black Pearl was unforgettable.
Gordon going face-to-face and insult to insult...
With America's most arrogant owner.
How have I been lying to you, gordy?
How? Tell me. "Gordy?"
Yeah. How?
You wanna disrespect me? I can disrespect you too.
'Scuse me?
Now Gordon is back
to check in on the Black Pearl...
Hello. Wow.
And can't believe what he finds.
You won't either
Revisited continues.
For Chef Ramsay,
the Handlebar in Long Island, New York
was a disaster from the moment he walked in.
An angry owner...
You can all go yourselves.
And I don't care if it's all for nothing.
A lazy chef...
I think hiring me wasn't necessarily the best idea.
And awful food.
Comes out looking like dog food.
It took a great deal of effort,
but Gordon managed to make an amazing transformation
of the Handlebar in just a few days.
Congratulations on being
Long Island's first gastropub.
Whoo-hoo! Nice.
Now, one year later,
has Billy taken Gordon's advice
or has he reverted to his old, stubborn ways?
First time I came here was like stepping back in time.
Old-fashioned decor. Old, rotten food.
Also one of the most stubborn owners
I've ever come across in my entire life.
But we changed all that and created Long Island's
first ever gastropub.
I cannot wait to see how they're doing.
Hello. Billy.
Am I pleased to see you.
Very great to see you.
How are you, sir? Likewise. Good to see you.
You got a big smile on your face.
Good to see you.
How you doing?
When Gordon walked through the door today,
my heart stopped.
How are you both? Good.
So nice to see you looking happy. Yeah.
No, things actually have been doing pretty well.
Good. How's he been?
Still very stubborn.
But, you know, he's better than he was before.
On a scale to 1 to 10, stubbornness, where are we? 10.
Oh, it's better than 11.
Yeah. This time a year ago.
You think this is good.
Yeah, but it's not bad in everybody's opinion.
Who's in the kitchen? Melissa.
Yeah.
That's great news. Yeah.
I didn't think she would be here,
to be honest.
You got to be kidding me.
I'm gonna hang myself.
How are you? Hey.
How are you today?
Nice to see you, my darling.
Always a pleasure. Always a pleasure.
It was surprisingly, uh, not horrible to see Gordon.
Last time I saw you,
you told me you didn't care, you didn't give a fig,
you didn't want to be a chef.
"I don't even want to cook anymore"!
It's, uh, you know, it's a whole new world.
Show--showed me the light, Gordon.
I'm so happy. You know that.
Yes, sir. Huh?
Why is everybody looking so happy?
What's the secret?
You got to stay upbeat.
Listen to you, Mr. Motivator.
Yeah. Yeah.
I'm a lot more confident now.
I really tend to be more involved
and want to see this succeed.
If there's one thing I want to see, yeah,
before I taste the food, is what?
The walk-in, Billy. Oh, okay.
Let's go in there. Okay.
I ran in the other direction
when Gordon wanted to go into the refrigerator
because I know what happened back there last time.
Oh, my God almighty.
That there was a clam.
I'll bet every dollar I have
This place hasn't been cleaned in years.
I'm disgusted.
Oh, my God.
It's immaculate. Yeah.
And everything's fresh.
The difference and night and day!
Yeah. I cannot believe the difference.
I definitely wanted him to be impressed.
I'm glad he was really happy with everything.
It is that clean in there,
I felt like eating my lunch off the floor.
Are you happy with your gastropub?
Yes, we're very happy
with the new direction
that we were set in
and we're trying to stay on that track.
You were frustrated last time I saw you.
Let me help you.
I want you to help me, but I don't know what to do.
I have a job that I have to work so I can pay my mortgage.
Sure.
How have you been, personally?
Well, I think this year has been better for me.
Mm-hmm. Um, Billy is handling the restaurant
much more efficiently.
And he feels better about it.
Good luck.
Hi. Thank you.
It's moist and meaty.
Within a short time
Of arriving at Handlebar,
it quickly became clear to Gordon
that Billy was a changed man.
How you doing?
Doing. It's, uh, what an interesting ride.
Seriously? Yeah. Absolutely.
Yeah. When you were here last time,
things really took off. Yeah.
And then all of the sudden, the economy just "wham." Yeah.
But, uh, yeah, what a--what a ride.
Very interesting. Yeah. Yeah.
Last time I was here, you were stubborn as hell.
I mean, like, really stubborn.
Finished. Can you at least talk to me?
No.
Billy, can you talk to me, please? No.
I have nothing to say.
Billy.
I wouldn't talk to my dog the way you talk to me.
Go yourself.
Yeah. It's hard sometimes to hear the truth.
Yeah.
But you were right and I was wrong.
I'm not-- I'm not too proud to admit it.
I was an angry person back then.
I mean, it all goes back to being able to take criticism.
Some people can, some people can't.
I still haven't met
in nearly coming up to 100 Kitchen Nightmares
a man that was as stubborn as you.
I've got to say that. You know that.
What made me change and click with that
is that I should listen
because if I don't, I'm gonna crash and burn.
And there is gonna be no restaurant
and I am going to be going to bankruptcy court.
And I am going to be losing it all--
everything that I've worked my whole life for.
Chips are here. Oh, yeah.
Still doing them.
I can't really much say the cooks like them
'cause they are very time-consuming.
They are time-consuming.
But what about the customers though?
Oh, they all love it.
I've had people ask me
if we could package them
and sell them.
They're bloody delicious.
Wow. There you are.
Thank you, my darling.
You're quite welcome. I hope you enjoy.
Oh, lovely. Now what is that?
That's a martini-marinated fillet.
Mm. My God.
God. It's so tender. Hmm?
Little bit different than the last time
you had something to eat here.
It really made me happy when he was happy with the food.
The best and the worst moment last time I was here.
The best moment
was when I walked through the door
and seen the new look of the restaurant.
Oh, wow.
Happy? Yes, thank you.
And the worst moment.
The worst moment was getting all the phone calls.
"Billy left. Billy left."
Billy!
The fact that you've turned it around,
we left the prescription,
you took the remedy, and it's worked.
And this is very tough out there.
Oh, yeah. The economy.
And the best restaurants across the globe are closing...
Yes, they are. In the hundreds.
Yeah. So for this to turn the corner
and survive-- if we can just tread water now...
Yes. These next six months,
Yeah. Trust me, it will come back.
Yeah. That's what we're hoping.
I was very happy that he was proud
of what we did.
Well done, guys.
I'm--I'm so pleased. Honestly.
And more importantly, stick to it.
Continue evolving it. Yeah.
Continue being the backbone.
If it wasn't for him,
we wouldn't have been at this point.
That is delicious. I'm glad you enjoy it.
Can I take it to go? Absolutely.
Come here, you. Well done, sir, huh?
Thank you. Well done. Excellent.
In 20 years, this is the happiest
I think Billy's been
because we are going in the right direction.
I say "Thanks, Gordon.
"I think you really tried to do the best you could for us
and now it's up to us to keep it going."
Unbelievable.
This time a year ago,
Billy was about to throw the towel in.
And I seriously wondered through these tough times
if Handlebars was honestly going to make it.
But the good news is Handlebars is thriving
and so is Billy.
And that says a lot.
Coming up, we go back to Casa Roma,
Where Nylah, the owner,
was being bossed around by her own staff.
Take a deep breath. Stop pushing me and just chill!
Especially her angry and incompetent chef.
Why are you walking away, Erick?
So I don't rip your head off.
Now a year later,
has Nylah finally taken control...
Please tell me you didn't bring Erick back.
Or is her kitchen nightmare spiraling out of control?
Later, remember David from the Black Pearl?
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.
Holy.
You won't believe what happened
to this annoying owner
Revisited continues.
About an hour's drive
East of Los Angeles sits the sleepy,
high desert down of Lancaster.
Before Chef Ramsay arrived,
Casa Roma was known for two things,
bad food and slow service.
Not one table!
Not one table's had their food yet.
Running the kitchen was a grumpy chef named Erick...
I don't want any of your -in' drama.
That's. You know it.
Who in-between frequent smoke breaks...
Somebody wants me, I'm out back.
Created greasy delicacies like this.
The restaurant was owned by a mother-son team.
We gotta get this place turned.
These two bosses took more orders
from their head chef than they gave him.
Nylah, can I have an ice water, please?
Way to go. Two. She's standing right there.
You wanna start on those pizzas then?
Just relax. Take a chill.
Chef Ramsay had no idea
that he was walking into one
of the most poorly run restaurants in America.
Just out of interest, with no previous
restaurant experience anywhere,
why would you open a restaurant
if you never worked in one?
'Cause we're insane.
Chef Ramsay then decided to do something
No one else in town was interested in doing anymore,
having lunch at Casa Roma.
People say, "Well, he's a five-star Michelin chef."
Okay, so he's got four tires and a spare.
Kiss my ass. It means nothing to me.
Is that popular? No.
I'm not worried about him.
Just see what he's got.
If he wants to bitch and moan, that's his drama.
It's actually dripping...
Fat. Ew.
Outraged, Chef Ramsay assembled a staff meeting.
And it didn't take long for things to get ugly.
Lunch.
Absolutely embarrassing.
The fried sandwich...
What planet are you on when you put that together?
It was a bad day, pal.
A bad day?! Now you're pushing it. Enough.
I get it. We understand.
- A bad day? - Yeah, happens.
You never had a bad day?
I do have bad days, all the time.
I'm obviously having one today.
Just relax, take a chill pill,
reload, and do it again.
There was nothing edible.
Move out of the way.
Why are you walking away, Erick?
So I don't rip your head off.
That night at dinner service,
Nylah and Jeremy had zero control
over their staff, especially their head chef.
Okay, guys, listen.
Worst shrimp scampi they ever had,
and they said no flavor at all.
You know, what can you do?
As dish after dish was sent back by angry customers...
It looks like it's frozen.
I'm sorry about that, guys.
Erick seemed to care less and less.
When food comes back like that
with the shrimps, you never taste it?
You know, what can you do?
Oh, dear.
After a couple of hours of complete chaos
and barely any food going out,
Chef Ramsay had seen enough.
- We're spinning around. - And serving.
Do me a favor,
close the restaurant.
I can't stand
any longer
and watch that embarrassment.
As of now, we're not gonna be
serving any more dinners tonight.
I need the door closed.
Forget it. All right.
We're done for the night.
This is a joke, guys!
Forget it! Good night!
Moments later, Gordon had a heart-to-heart with Nylah.
Why are you employing a chef that is that incompetent?
If you've got any chance of surviving here,
get rid of him.
What are you scared of? Talk to me.
Nothing. There's gotta be something.
Where am I gonna-- I need to find another chef.
So Drew, what's wrong with Drew?
Drew, I think, can carry it off.
So get rid of him.
Nylah saw the light
and some of the courage to finally stand up for herself.
The whole thing is,
this isn't the first time you've let us down.
I don't know what's going on. I just can't do it.
I know, but I can't do it.
Okay, so what do you wanna do?
I--we're gonna part ways.
Okay, no problem. Okay.
But Erick was not Casa Roma's only problem.
The next morning, Chef Ramsay found another..
Ugh. hell.
Oh, God.
Before I go any further,
I want the place clean.
While the staff cleaned,
Gordon's crew came in to give Casa Roma a complete makeover.
Come through.
Oh, look at this!
Oh, my God!
We got a nice, new, dry pizzeria.
Carpets are gone!
The booths have gone!
Chairs religned. New colors.
I love it.
And the restaurant has been painted from top to bottom.
Then Gordon unveiled Casa Roma's brand-new menu.
This is doable.
Uncomplicated, nothing frozen,
and freshly home-baked pizzas. wow.
When the doors to the restaurant opened for the relaunch,
The people of Lancaster came in droves,
willing to give the new Casa Roma another chance.
The wings. Thank you.
But within minutes,
It started to feel like the old Casa Roma.
Again?
Yeah, they're-- they're raw.
Look at me.
They got to go in the pan and in the oven.
They're not even hot in the center.
What's going on? Not good enough.
Come on.
Relaunch night
Was starting to look more like closing night
for Casa Roma.
It soon became apparent
that Drew wasn't quite ready to be a head chef.
Take a deep breath.
Stop pushing me and just chill.
You're making me hurry I can't have
Anything to do with.
Go for it. I need some form
of quality control, guys, yeah?
Most important thing here is standards.
Slow down and pay attention to detail, yeah?
We gotta pull it together.
After Gordon's message
of quality over speed sunk in,
Drew finally pulled it together.
And although the relaunch wasn't perfect,
it was a success.
Mm. That is good.
That looks pretty good too.
It was so good.
Yes, I know. And we're taking it home.
I pulled it off. Thank God for Ramsay.
Okay, good.
For the first time, owners Nylah and Jeremy
and the staff of Casa Roma
savored the sweet taste of success.
Trust me, if everyone does their bit,
three months down the line, this place is gonna be rockin'.
Now it's time to see how they're doing today.
I'm back in Lancaster, California
to visit Casa Roma.
Now, everyone in the town knew about Casa Roma.
That's right. They knew to stay the hell out of there.
I'm dying to see if they've turned the corner.
Next, it's one of Chef Ramsay's most surprising revisits ever.
Did Nylah take his advice too far?
I'm not gonna put up with any more bull.
And what mystery face from the past
shocks Chef Ramsay?
Wait a second.
I recognize this man. uh-huh.
Then who can forget the Black Pearl,
Chef Ramsay going up against
the most arrogant restaurant owner?
Gordon, the truth is
that I'm back there when it's busy
every night that I work.
David pushed his staff and Gordon
to the breaking point.
I've never met an individual
that's so full of in all my life.
Now it's a year later.
And you're about to find out if Dave and the Black Pearl
are making it in Manhattan
Revisited continues.
Gordon Ramsay will never forget his time at Casa Roma.
From the first meal...
It's actually dripping...
Fat. Ew.
To the crazy chef...
It was a bad day, pal.
A bad day?! Now you're pushing it. Enough.
I get it. We understand.
And of course,
The owners, Nylah and Jeremy,
who had no control over the restaurant.
What's that? Any--anything on that last order
ready or close then?
Relax. Take a chill.
Somehow, Gordon got through to the staff...
Thank God for Ramsay.
And made some dramatic changes to turn Casa Roma around.
Now a year later,
it's time to see if this Lancaster pizzeria
is still on the path to success.
Last time I was here, you had a mother and a son
that were way in over their heads,
a chef that is quite possibly the worst in America,
and a kitchen that was so foul, it made me vomit.
However, we did make some changes.
And I'm dying to find out what's going on.
Here we go.
Wow.
Hello. Well, hello.
How are you, my darling?
I think of Gordon as a mentor to me
and now I-I think of him as a friend.
How's business? Business is good.
Really? Doing good. Yeah.
Please tell me you didn't bring Erick back.
No, no, no, no, no. No Erick.
When food comes back like that
with the shrimps, you never taste it?
You know, what can you do?
Drew. He's no longer with us.
Take a deep breath. Stop pushing me and just chill!
You're making me hurry I can't have
Anything to do with.
Go for it.
And relationship with Jeremy, how is it?
Um, Jeremy's not with me anymore. Really?
I love my son to death.
You know, I love all my kids.
But we just couldn't work together.
You've had a clear out. Uh-huh.
You've been spring-cleaning.
Gordon influenced me a lot.
I mean, the day he left here,
he told me "You need to buy him out."
And I think he's created a little bit of a monster.
Oh, God. Shall I? Yeah.
Ugh. hell.
Oh, God.
Bloody hell. Everything's fresh.
My God. And look how organized it is!
I'm very proud of the place now.
We have people who clean during the mornings.
We have people who clean at night.
We have everybody onboard.
Look how spotless this place is as well.
How about that. Uh-huh.
Right? How you doing, sir?
Wait a second.
I recognize this man. Uh-huh.
How you doing?
And first name is...? Q.
From Sebastian's. Yeah.
Possibly one of the most difficult, arrogant,
jumped up owners I've ever met in my entire life.
Some would say that. Yeah.
I'm just so disappointed. Don't shout.
You gonna calm down or should I get you
out there? stop pointing your finger at me.
Gonna calm down. Are we gonna speak like men?
You gonna speak to me like a man?
You didn't listen to what I just told you.
You're not listening to what I'm saying.
What in the hell are you doing here?
Good question.
I had seen the show about Sebastian's.
And I watched and Q was really on track.
He came in and talked to me.
I recognized him. And so we hired him.
So what happened to Sebastian?
What--I mean, I left...
Um, one day just out of nowhere,
he kinda disappeared.
No. Yeah.
This experience
compared to my last experience with Gordon
was definitely more pleasant, I will say.
And so how's-- how's business?
Business is good
since I've gotten Q in here
and we've changed everything out.
We went from having two dinners a night
to having 28 to 30.
Fantastic.
We're probably doing
at least a third more per month now
than we were a year ago.
You were a soft target
last time I saw you. mm-hmm.
What have you done to make sure
you draw that line in the sand?
Well, I made believers out of some of them
that I got rid of. mm-hmm.
And even though they were good,
they had just gotten too comfortable.
I'm not gonna put up with any more bull.
The biggest thing Gordon taught me
was to have the bollocks to stand up
and not let anybody push me around anymore.
And I don't.
Roast steak Diane.
Here it is. Thank you.
Look at that. Oh, wow. Thank you.
That was seven minutes from the time I ordered.
Last time I was here, it was 75 minutes
Mm-hmm. in-between courses.
Right before Gordon took that first bite of steak,
I thought, uh-oh.
I love steak Diane. You know that.
Everybody loves it. Mm.
Isn't it good? That meat's so tender.
Wow. That's so delicious.
Once he took a bite and he liked it,
I was very, very relaxed.
I want you to come with me. Mm-hmm.
Yeah? I've got a little surprise. Oh.
Nylah, as part of the Antelope Valley
Chamber of Commerce and the city of Lancaster,
we would like to give you this certificate.
You've been really good to the community
and we'd like to thank you.
Well, thank you.
It was nice to have somebody pat you on the back
and give you a attaboy.
Ready? 1, 2, 3.
Excellent.
Well done, my darling. Well done.
So proud. So so proud.
Thank you. Keep it up.
Thank you.
Uh, I can't do it alone and everybody helps.
I knew if I talked too long, I would be crying
'cause it's just nice.
Thank you all for everything.
Well done. Excellent.
He put me through a boot camp for about a week.
It was good for me.
Thank you, my darling.
Thank you for everything. Bye, guys.
Bye-bye.
What a relief. The difference is night and day.
But honestly, the biggest change
is in Nylah 'cause she clearly isn't scared
of making decisions.
And let's be honest, it's clearly working.
Good on her.
Next, it's one of the most explosive
Kitchen Nightmares episodes ever.
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.
If you're not blind, you're clueless.
You know that.
An owner terrifies his staff
And shocks Gordon with his arrogance.
Holy.
But you won't believe what happens
When Gordon returns for a revisit.
That's next
Revisited continues.
Once upon a time in the city of Manhattan,
there was a place called the Black Pearl,
a restaurant run by three different owners.
Sleepy, AKA Brian, was the one who never talked...
I just asked Brian.
He's, like, "Yeah, well, you guys can figure it out."
We always figure it out.
Dopey or Greg could never make a decision...
That's why I sometimes waffle
and go back and forth.
And Grumpy was David,
Who is arrogant and offensive.
Gordon, the truth is
That I'm back there when it's busy
every night that I work.
It didn't take long for Chef Ramsay to realize
this was no fairytale.
This is not gonna be a good thing.
My name's Steven so if you need anything,
just let me know. Thank you.
I like your enthusiasm, by the way. Thank you.
While Gordon was pleased with the service,
The food was just the opposite.
Horrible.
It's like eating a wet diaper.
That night during dinner service,
The customers agreed with Chef Ramsay.
The food was inedible.
I need an order of fried shrimp.
This one was undercooked.
I'll take this back.
Gordon quickly realized
that one of Black Pearl's biggest problems
was the quality of the food.
What do you smell, Phil? It smells old.
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 stinking. It wasn't stinking.
You're blind, my friend. Well...
If you're not blind, you're clueless.
You know that.
But that was just the beginning.
Gordon discovered that the restaurant's
Maine lobster was a fraud.
They look Canadian lobsters to me.
Yeah, these are Canadian. Yeah.
They're not Maine lobsters.
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.
Tell me, is it a different animal?
Maine is a Canadian lobster for you?
Homartus Americanus.
Same animal, right?
They're not from Maine.
Well, it comes from the same vendor.
Holy.
The next day, a staff meeting quickly disintegrated
into another battle between Gordon and David.
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.
David, show the girl some respect, will you?
In front of everybody,
why can't you answer the question?
I thought I did answer the question.
Do you know what I've just discovered?
- Hmm? - You're so full of ,
you'd make a great politician.
You know that?
Views by three different directions
from three different owners,
Gordon suggested a staff vote
and they elected Greg as the general manager.
I'd definitely like to give it a shot.
For sure.
With a new leader in charge,
Gordon went ahead with his plan
to give the Black Pearl a complete face-lift.
You ready? Let's go. Yeah.
Oh, my God.
Yay! I love it! I love it!
Everything is uniform.
Oh, wow.
Much better.
But Grumpy David was not impressed.
David, what do you think?
The columns should be yellow.
In order to add some excitement in the dining room,
Gordon shipped in an appropriate surprise.
Now, I promise you,
you'll never find another machine
anywhere like this in New York.
And David, I promise you now,
this is from Maine.
Of course, if they catch it,
they eat it.
Does it blow me away? No.
In spite of David's negativity,
Chef Ramsay was working hard to turn the Black Pearl around.
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.
But David, as expected,
was still grumpy.
You taste the ceviche?
It's so good. Not very good.
I don't like it. Mm, really?
I don't like that shrimp thing either.
On relaunch night...
Party of five. Party of five.
With Greg running the show,
David and Brian came to eat
and mostly criticize.
The lanterns, those things are terrible,
we should put candles.
The evening was a big success.
The lobster was really good.
Nice and buttery.
Every table was happy. Well, except for one.
Service sucks here.
Kitchen must be buried.
Oh.
After dinner, while the staff celebrated...
High five, guys.
Chef Ramsay met with the three owners
one final time.
And that's when the gloves came off.
My advice is for him to get his partners,
get your money out, yeah?
And disappear.
All right, well, my advice would be
for you to disappear and the sooner the better.
I've never met an individual
that's so full of in all my life.
How have I been lying to you, gordy?
How? Tell me. "Gordy?"
Yeah. How?
You wanna disrespect me? I can disrespect you too.
But 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.
You're wrong.
The great Gordon Ramsey is wrong.
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.
Why don't you come back in--
and I'm sure you will-- and see how it goes?
Yeah.
I'm back in New York City
to let you know what happened to my friends
at the Black Pearl.
You're not gonna believe this.
Coming up, Chef Ramsay is ready for a rematch.
Wow.
Find out what David did to the Black Pearl
Revisited continues.
In Manhattan,
the Black Pearl was under a black cloud.
I'm about four grand short of payroll.
And the prince of darkness was an owner named David...
Does it blow me away? No.
Who never appreciated anything that Chef Ramsay had done
to turn around his restaurant.
You're wrong.
It seemed all he wanted to do was fight.
The great Gordon Ramsay is wrong.
Dave must've been the most arrogant restaurant owner
I've ever met in my entire life.
And guess what, he is no longer a restaurant owner.
As I predicted, the Black Pearl is closed.
Kaput. Finished. Damn.
Hello.
Hello, Chef Ramsay. How are you?
Gordon. Nice to see you.
Damon Dell. Nice to meet you.
Damon and... Felisa.
Felisa.
It's changed. That's for sure.
It certainly has. Quite a bit.
Yeah. Black Pearl disappeared.
Disappeared. And the name is...
The Hog Pit New York City.
Congratulations. Thank you very much.
Did you meet the owners?
- Yes, we did. - Oh,.
Sleepy, Grumpy, Dopey.
Let's not go there. Saying anything about that.
But, um, they weren't really running their place properly.
More importantly, business is going good?
Very good. Business is going great.
Good. I'm so pleased it's doing well.
Any chance of having a little taste?
Of course. Yeah?
I'm gonna take a seat
and wait for my, uh, lunch.
Last time I was at the Black Pearl,
there was only one person in here
that actually told me the truth all the time.
That was Steven.
So I'm gonna give him a quick call.
Gonna get his butt down here.
I can find out what really happened.
Oh, wow. Thank you.
That's pulled pork sliders.
Thank you.
Smells amazing. Mm.
That's good.
Steven.
Chef Ramsay. How are you doing?
How are you? I'm good.
Good to see you. Nice to see you.
Sit down. Thank you.
What a shock. Um, I know, right?
Unbelievable. What happened?
Everything kind of went back to the way that it was.
The menu slowly reverted back to the old menu.
Oh, no. No. No, no, no.
All right, so what did-- what did you think of the Maine?
Pretty piss poor, to be honest.
I'm gonna stop there.
Thank you, Steven.
Usually when I leave an establishment
after putting all that effort, time, money into it,
the owners leave excited.
Yeah. Not Dave.
What did he say after I left?
I guess you left a bad taste in his mouth.
But nobody likes being told that they're wrong.
I got invited in.
Dave asked me to come here to turn this place around.
If he's not gonna take the advice then so be it.
That's what I told him.
I was, like, you were-- I was, like,
remember, this was your idea.
You can't be mad or you can't be angry
when it was your idea to ask for help.
The only time that I saw him after he left
was when he had the staff meeting
telling us that the restaurant was sold.
Did you know how far behind it was
in terms of rent?
My last paycheck from them bounced.
Unbelievable.
I mean, David even sold your, um, lobster tank.
He sold the lobster tank. Yeah.
I promise you,
you'll never find another machine
anywhere like this in New York.
You need to eat a bit more. You're looking a bit skinny.
I--I'm sorry. Get--get your ass in there and get
some pulled pork.
Would you like to try one? Sure.
Please. Help yourself.
Isn't that delicious? That is really good.
Mm? You dating?
No. No?
Still single.
People don't want relationships in the city, I realized.
Oh, really? They just want to have sex.
I'm cool with that. Just don't lead me on.
Oh,.
So you like the pulled pork.
Yes, I do.
Are you uncomfortable, Gordon?
No. Good to see you, bud.
It was nice seeing you too, Gordon.
Thank you so much. Thank you so much for coming back.
And I'm so sorry it didn't work out.
- You know, we tried. - We tried hard.
Yeah. 'Cause here we are now.
Six months later, this place is doing phenomenally well.
Well, thank you so much. Good to see you, bud.
Well done, huh? Thank you, Steve.
And put some weight on.
These guys could've really made it here
because this place is a great location
for a perfect seafood restaurant.
But when you mix incompetence and arrogance,
it's a recipe for one thing and one thing only:
Chapter 7.