Kitchen Nightmares (2007) s05e11 Episode Script
Revisited #2
Tonight, on Kitchen Nightmares Revisited Chef Ramsay returns to check in on the restaurants he tried to save.
Get out of here! Michael! Get out of here! First off, a visit to the Spanish pavillion in Harrison, New Jersey Just put it on the plate right now! Shut up! Run by two brothers who turned the restaurant into a battleground.
Do what you're doing! I am doing what I'm doing, and I'm telling you about them snow crabs! Then, we'll check in on Kingston Cafe in Pasadena, California.
Let me set you straight.
Where a stubborn owner was completely resistant to change.
I'm telling you you're trying to lecture me.
No, I am telling you.
Then, we'll drop at LA frite in Sherman Oaks, California.
Alex, do you care, this going out like this, this soupy? You're the boss.
Where a sibling rivalry was destroying the restaurant.
You better get a grip.
I can't get in the middle.
And finally, we'll head over to Eagle Rock, California and get an update on the thiel twins and their restaurant, Capri.
You sure you don't like raw chicken? They were messy.
When was the last time this place was cleaned? And they were highly emotional.
I didn't think it was that bad.
Get ready for a night of surprises as we find out who is still on the road to success and who turned their kitchen back into a nightmare.
You mean, you fired him? What is that? Disgusting crap.
Shut the place down! Get out of here! That is amazing! I can't take any more! I just can't thank you enough.
Even at the best of times, turning a restaurant into a success is a difficult task.
Tonight, we're gonna take a look back at some of the struggling restaurants I tried so hard to save last year.
But first, let's take a look on what happened when I visited the Spanish pavillion.
Harrison, New Jersey is known for its Spanish restaurants.
One of the oldest, Spanish pavillion, was owned by Antonio Martinez.
In 1976, business was booming, until his two grandsons took over.
They spent most of the day fighting.
Just put it on the plate right now! Shut up! Michael was the chef all over the place.
Completely unpredictable.
Now, what the hell happened to this? Playing with the lobster bisque? His brother Jerry was an elected official.
He was more interested in politics than paella.
Well, tomorrow night we'll celebrate victory.
I smell it in the air.
And their mother Balbina was there for only one reason.
You know, there's a real easy solution for this problem.
Michael.
What? Stop it.
I tsh.
My mother is at this restaurant right now just to make sure that my brother and I do not kill each other.
Such a shame.
The brothers had managed to get themselves into $1/2 million of debt.
Still haven't even paid my fish guy.
I gotta pay my fish guy.
My first impression when I first walked into Spanish pavillion: Old-fashioned and depressing.
Somebody die? You all look immaculately formal, but tuxedos Undertakers at a funeral.
The only thing more outdated than the uniforms was the food.
Wanna serve you right now the chicken in garlic sauce.
The chicken tastes absolutely dreadful.
Just taste that.
It's a little it's dry.
It just looks like the lobster was dead before they cooked it.
They're from The lobster is from the tank.
You want to take a look? Okay.
Is he dead? No, I think they're just sleeping.
He is dead.
A dead lobster.
Most chefs would be ashamed to serve dry chicken and a dead lobster.
But that didn't seem to bother Michael.
That lobster's fresh.
Even though it died, it's good.
What was wrong with the chicken and garlic? The chicken was way overcooked.
Maybe the piece you had was dry, but I finished the plate.
Apparently, shame was not in Michael's vocabulary.
If your grandfather sat at my table today, he'd be beating the crap out of you.
I'm proud of what went out today.
You're dreaming, Michael.
That night's dinner service was a joke.
Thank God their grandfather was not present to witness that.
Give me those crab legs, right now.
Those crab legs have to be finished cooking.
Michael, do what you're doing.
When they're done cooking, they'll come out.
Do what you're doing! I am doing what I'm doing, and I'm telling you about them snow crabs! Can anyone work together here? I mean, this is absolutely idiot.
It was bad enough that customers were sending their food back.
It's raw on the inside.
Look at that.
My God.
That's completely raw.
But then, Michael went into full blown self-destruct mode.
I understand you're excited right now.
Leave me alone.
Talk to me later.
Now get out of here! Michael! Okay, whoa, whoa, whoa, whoa, whoa.
You're jumping around.
"Give me the food!" Michael, Michael! Okay, okay, okay.
Michael, come here.
You've gotta listen sometimes.
Relax, relax, relax, relax.
Relax.
Just stop! Stop.
Now, Michael, you're a owner.
Just boom.
Big, deep breath.
What are you doing? Stop it! What are you doing to that man? He's here to help you.
I know he is.
Stop it, Michael.
Well, then, what the you doing? What a nightmare.
The next day, I got up really early.
I conducted a sneak inspection.
What is that? Pigeon.
What I found was absolutely shocking.
I've inspected so many kitchens in my time, but I've never discovered so much food in storage.
I mean, thousands of dollars of meat.
Uck! My God.
When the family showed up, I took them on the walk of shame.
Where do I start with this? Look at all this meat here! That is a dead lobster.
And the freshest thing in this kitchen is that pigeon flying around.
And he's lucky he's still alive.
Michael was on the verge of a breakdown.
To lift his spirits, I taught him how to make a delicious new house special.
Chicken and garlic.
I started off with olive oil.
If you start off with butter, it's gonna burn.
From there, you put it over the top, and then just scoop up a touch of that sauce.
Next, I unveil the new modern menu.
Roasted lamb, Spanish meatball in a fresh tomato sauce.
Bacon-wrapped dates, yes? We're going for flavor, simplicity, and we're going for Spain.
But, just as important, here are your new waiters.
Come in, come in, come here.
Look at these guys.
Come here.
I like the all-black.
I like it.
Amazing.
Oh, baby.
I look great, baby.
Look at this, look.
Do I look good? Heh heh.
I love this guy.
Relaunch night, and we had all the ingredients to succeed.
This is our new menu.
Come on, guys, this is the first order.
We got to do it right.
But there was still one wildcard: Michael.
Send me the table six in.
Table six, didn't we send out? Michael got flustered and quickly fell behind.
I wonder what's taking them so long.
Before table seven, I need table five.
It's not gonna cook any quicker the more you ask for it, brother.
Michael! Support! Agggh! I had to get through to Michael quickly or relaunch night was gonna become last stand for the Spanish pavillion.
You have to keep it together.
Got it? Yes, chef.
Come on! Yes, chef.
I need patatas bravas.
Be right out.
Patatas bravas be right out.
Finally, progress.
Yippa! And the customers left very satisfied.
This is so good.
Delicious.
All right? Okay.
Best Spanish restaurant in this area.
Jerry, I thought you were just some politician.
You are a genuine leader.
Thank you, chef.
Thank you.
Great potential.
Michael A big heart, but you've got to focus behind that line.
If you stay focused and master those dishes, you'll get there.
I promise you, I will.
I promise you.
And look after each other.
I'm back at Spanish pavillion, just outside Newark, New Jersey.
The last time I was here, the two brothers that own the place had dead lobsters in the tank, a pigeon in the kitchen, and a disgusting walk-in.
We made a lot of changes.
We're about to find out if they've turned things around.
Coming up Chef Ramsay is hit with shocking news at the Spanish pavillion.
You mean you fired him? And later Who can forget Capri, run by a lazy set of twins? I'll show you how to do the chicken fillets.
Are Jeff and Jim helping or hurting the restaurant? Are you guys ever gonna grow up? Find out when Kitchen Nightmares Revisited continues.
Last time I was at Spanish pavillion, I met two brothers who spend more time arguing with each other than actually running their business.
Their fridge was disorganized and overstocked.
I'm gonna sneak in and have a look at what shape it's in.
I've never done this before.
Hi, guys.
Shh.
Okay.
This was a disaster last time.
They're not drumsticks.
They're crab sticks.
My God.
No dates, no labels.
And we've got shrimp, fine.
Frozen peas and shrimp.
What's the difference, which is good news.
And now for the big test.
The smell is horrific.
Uck! My God.
Bloody hell.
Look at this thing.
It's organized and it's clean.
Wonderful.
I'm shocked, to be honest.
That, for me, is a great start.
Pst! What are you doing in here? Expediting again.
How are you, chef? Very well.
How are you? Long time.
How are you? Good.
I can't complain.
I was a little nervous.
A little nervous to see him back, 'cause he's someone who can make you nervous.
More importantly, how's business? Business is good.
Business is good.
Last few months have been really, really well.
Don't get upset.
Okay.
But I sneaked downstairs.
Last time, you scared me then.
Yeah, well, trust me.
You got nothing to be worried about.
Thank you.
It's immaculate down there.
Thank you very much.
I feel comfortable if anybody goes through my walk-in or my freezers now.
I have nothing to hide.
Everything is good.
How's mom? Mom's doing great.
Good.
She's down in Florida now, taking a little break.
Where is loudmouth? Well, little brother He's no longer here right now.
He, uh, decided to try something new.
You mean you fired him? No, I didn't fire him.
The door is open.
He's my brother.
Trying something new means what? He's not cooking? He's working no.
He's working, actually, for a chain restaurant in a managerial training program.
Did he lose his temper? Did he flip out? He got a little, you know, the stress can get to him, as you saw.
Get out of here! Michael! Get out of here! Seriously? Yeah.
Everything's still good on the family end.
Door is always open for him to come back.
He knows that.
Unbelievable.
But he's doing well.
He's my brother.
I love him, and he loves me and okay.
You know, we'll make it, you know, work.
There are some growing pains as far as the kitchen and so on.
I was more in the front of the house, but that, you know, I take it as a challenge.
Okay, I'm hungry.
All right.
I'm dying to see that lobster tank.
Is he dead? No, I think they're just sleeping.
He's dead.
A dead lobster.
I'm dying to see if any lobsters are sleeping.
They're alive and kicking, are they? And no one's sleeping there, are they? Nice.
How cool are they? How are you? Are you well? Do you mind if he just sits there for two minutes? Would you mind? Can he sit with you for two minutes? They are alive.
Lobster's on me.
I am so happy to be back here.
How have you been? Great.
Obviously busy, It's busy tonight.
Great food, great service.
You're young, you're cool, you're hip you got a smart shirt on.
Babe, I'm look.
I feel young.
Look.
Thank you very much.
You wear this every day for lunch? Yes, lunch and dinner.
Are you missing Michael? I love Michael.
He's like my peer, but Are you gonna join me? Yes, I am.
You can't eat this paella all by yourself.
Please.
Look at that.
This is the best paella around right now.
Amazing.
I had to check out the fridge.
I had to check out the lobster tank.
You know me.
Yes, of course.
And the lobsters are lively.
Yeah, yeah.
There's more energy in that inside that tank than there is in me.
Pigeon's gone? Pigeon.
That pigeon, long gone.
No more feeding pigeons in the parking lot.
They're not allowed in.
So, how have you been? I've been good.
I'm still doing the politics.
And obviously, you know, in here a little more with Michael gone.
Yes.
You know, working on it.
Can you see him coming back? It's up to him.
I mean He's my brother.
And he's always gonna be my brother.
So that's why that door is always gonna be open for him to come back and Maybe a changed man.
And maybe a changed man.
I'm hoping controlled emotions.
Sure.
Michael's got a passion.
He's just gotta learn how to control it.
Undeniably.
Business is increasing.
Business over the last two months was anywhere The only sad news, I guess, since the last time you were here was my grandfather passed away.
I'm sorry.
And he was the family patriarch.
My grandfather was my best friend.
Without him, we wouldn't have any of this.
Every day of my life, I think about him.
Did you feel that the legacy now is on your shoulders? Absolutely.
Looking to push it on.
He loved this restaurant.
Everything, he had to be the best.
And that's what I wanna carry on.
I want him to be proud of our family with this restaurant.
You are carrying that legacy.
This place is buzzing, On the back of that.
It is delicious.
To get that compliment from a chef from that caliber was just awesome.
Well done, buddy.
I'm very proud.
Thank you very much.
Thank you for everything you've done.
Appreciate it.
You've done it, trust me.
I think chef Ramsay gave us a little kick in the ass.
And now we're really doing a good job.
Things are on the right way, and it just continues to grow.
Working with family is hard, and now that he's on his own, I'm sure Jerry is gonna honor his grandfather and bring the Spanish pavillion back to its former glory.
I wish him all the success.
He deserves it.
Up next, chef Ramsay returns to Kingston Cafe, but doesn't find a lot of familiar faces.
Did you fire them? Then, have the twins from Capri grown from boys to men? Do you feel like owners now? Find out when Kitchen Nightmares Revisited continues.
One of my favorite stops last year was in Pasadena, California, just about half an hour out of L.
A.
The town was so beautiful and relaxing.
That was until I walked into the Kingston Cafe.
These knife and forks are unacceptable you see? Sorry, Dr.
Morris.
The owner, Dr.
Una Morris, she was so stubborn.
She wouldn't listen to a soul, not even her son, Keone.
Mom, you gotta you gotta let him work.
Keone, please be quiet.
I'm talking.
But the biggest problem was the food.
Nasty.
As for the jerk chicken, dry and tasteless.
Just a minute.
Most jerk chicken in tomato are dry.
Come on! Dry chicken good? Are you kidding me? Mostly dry I can accept.
Dry and inedible, I can't.
I'm telling you.
You're trying to lecture me.
No.
No, no, no.
I'm not trying to lecture you.
I wouldn't walk into your hospital and attempt to tell you your job.
I am telling you.
Dr.
Morris was Jamaican me crazy.
Help! Suddenly, Dr.
Morris had other strange, weird practices.
Oh, my God.
You are kidding me.
Packs everywhere.
Cups and bags, cups and bags.
I hate those bags.
I ugh, gross.
Everything you've got is, like, in bags.
Where do you wanna put it then? If you're now gonna tell me that rice stays better in a bag inside the steamer Madam, I'm really sorry, but you've lost the plot.
At this point, I was thinking, "why bother calling me?" But finally, Dr.
Morris let her guard down.
You know what hurts me, is I didn't have a mom when I grew up.
And I just grew up, and be determined to be somebody when I grew up.
And you are And you did it, and you accomplished it.
I appreciate that.
Come on.
Come here.
Come here.
Come on.
Thank you very much.
Dr.
Morris finally came around.
And relaunch night May I have some chips, please? Turned into a huge success.
This is really good.
I would definitely come back just for this.
She then realized that you do not serve dry chicken in bags to customers.
God bless you! I'm back at Kingston Cafe, Pasadena, California.
Now, last year, this restaurant served me really bad food in a very depressing room.
We changed the menu, we changed the decor, but more importantly, we changed the owner.
I know it's mid-afternoon, but let's find out how the good doctor is.
Hello.
Hello.
Welcome to Kingston Cafe.
How are you doing? My name is Keisha.
Keisha, good to see you, my darling.
Dr.
Morris around? Yes, she is.
Yeah? I'll just have you take a seat.
Okay, great, thank you.
Then, I'll go and get her.
Dr.
Morris.
Nice to see you.
How are you? I'm blessed, and you? You're blessed? I'm so happy to be back.
Thank you.
Good to see you.
I'm here to see you for professional reasons, not medical.
Are you sure? Yeah, trust me, I'm good.
I'll give you a free medical Check-up? Evaluation.
Sitting with chef Ramsay, I felt very comfortable, and I enjoy that I make him blush.
Is that wonderful? Where's Keone? Keone still involved in business? Well, he will always be involved to a certain extent.
When I left, he was quite a substantial part of the face of this business.
From the get-go, I always felt that everything should be fresh-cooked to order.
Okay, Keone, Keone.
Could you be quiet? I gather now that he has nothing to do with it.
He is focusing on his education.
I want him to be self-sufficient, Right.
And so I just felt that this will be a good way of doing it.
Mmthat's great.
I love him very much.
He's my son, and I'll always love him dearly, but I would rather not work with him.
How are the chefs that we left? How are they? Who's organizing this? It is me.
I need one person to start taking control.
Yes, chef.
I beg you.
Yes.
Well They're none of them are here anymore.
Did you fire them? Absolutely.
But fortunately, it .
It's worked out well.
Is there anybody left here that was working when we re-launched the restaurant? No.
No one.
Nobody.
I felt, to start anew, I needed a change.
I know I'm enjoying my new staff now.
And more importantly, without any of the old staff, how's business doing? Much better.
Much better? Yeah.
Okay, and 5%, 10%, 20%? Probably the income has gone up 20%.
That's great! Well, well, well.
It looks lovely.
Nice.
Fresh.
Yeah.
That's delicious.
Really good.
They actually taste spicier than last time.
That's good.
He's a famous chef, so if he says my food is good, I guess it's good.
So do you cook fresh every day? Yes.
Good.
You know, when you're old, it's hard to change certain ways, but I'm trying.
If I was to walk back into that kitchen now and check the freezers out, how many bags would I find? There's more plastic here than in Beverly Hills! I bet you've got a secret fridge.
That is funny.
I'm dying to meet the chef.
I'm dying to get my head in your freezers.
Absolutely.
Please, let's go.
Hello? Hello, chef.
How are you? You got two minutes? Let me say hello.
Excellent.
Now, this is Cristy.
Cristy.
Good to see you, my darling.
So, I want to check the fridge! I'm sorry, I need to check the freezers! Right, freezers.
Let's go.
Let's go, let's go, let's go.
Three, two, one.
Hamburger buns.
Hamburger buns, fine.
She must have hidden them somewhere.
No, no.
You'll be surprised.
Right now, you're running a hospital kitchen full of bags.
There's no bags in here.
You'll be surprised.
I was worried, because I'm committed to continue doing what he has recommended.
Thank you.
Thank you.
No, this You get a hug.
One's not enough.
I want it.
Chef Ramsay, thank you so very much.
I really appreciate your interest, and I really appreciate all that you have done for myself and my family.
In this economy, a 2010 boost is quite an accomplishment in business.
As long as Dr.
Morris does not revert back to her old ways, Kingston Cafe will continue to succeed.
Fingers crossed.
Everything crossed.
Coming up Jeff and Jim were two of the laziest owners chef Ramsay's ever met.
All right, I'm going to the car.
Now, Gordon is back to find out if the twins have taken charge of their business and their lives.
Are you guys ever gonna grow up? That's next, on Kitchen Nightmares Revisited.
Eagle Rock is a hip, up-and-coming neighborhood just outside of L.
A.
It has a thriving art scene, and one restaurant that looks more like a bad, I mean, bad comedy club.
Jeffy's getting larger.
The owners of the Capri were twins.
Are you Jeff? No, I'm Jeff.
You're Jim.
I'm Jim.
But Jim Good morning, Capri.
Jim's speaking.
In the kitchen I'll show you how you do the chicken fillets.
And Jeff Hi there! Front of house.
They were like two big kids.
Oops.
But when it came to work, they were like two big babies.
What did he say? It wasn't cooked.
It's raw.
Can't win 'em all.
Oops.
All right, I'm going to the car.
Jim and Jeff's laziness will lead them straight to bankruptcy.
Oops.
Pink is never a good color.
I haven't paid them for a few months.
My first meeting with the brothers was a real eye-opener.
So, who's in charge? He is.
He is.
So, why aren't you open for lunch? We have to get another whole staff.
But you're open every day for dinner? Wednesday through Sunday.
So you're actually closed longer than you're open? Yeah.
For a restaurant only open five nights a week, you at least expect it to be clean.
Looks like it's snowing.
Think again.
Can you say disgusting? Under the table, it's just littered with gum.
It's everywhere.
Uck! I mean, gum under the tables? Come on.
When was the last time this place was cleaned? I do not like to clean.
I hate cleaning.
To me, that's a four-letter word.
Goodness me.
Honestly, I was ready to get hell out of there.
But I had to eat the food.
I had to taste something.
Meatball sandwich.
Meatball sandwich.
That's nasty.
It smells.
Is that fresh? Can you ask him how old the chicken is, please? We took it out of the freezer yesterday.
Tell him it's 14 years old.
Jim, Jeff.
Comin'.
That was painful.
The general feel of the place is disgusting.
Where's the pride? I don't know.
Come on, guys.
It's like a joke.
Find a pulse and get real.
At that night's dinner service, the customers liked the food about as much as I do.
On the back of what I found in the dining room, I hadto look around the kitchen.
What I saw next was absolutely frightening.
God, almighty.
What do you do to them to defrost them? I put it on the steam table.
You defrosted them in the steam table from frozen? Yeah.
Frozen food needs to be defrosted naturally.
We can't serve them.
You'll kill somebody.
I screwed up.
Grow some And take it off that menu.
Ladies and gentlemen, due to certain circumstances, we have no chicken tonight.
The chicken, that was no laughing matter.
It could have made someone seriously ill.
There may have been a more subtle way of doing that.
But the twins were mad at me for taking it off the menu.
I mean, come on.
We canceled our f chicken orders.
We got screwed.
Will you stop acting like a baby? Blow it out your ass.
Excuse me? I'm not gonna get yelled at.
You're walking around like a big baby.
And I'm just asking you to grow up a little bit.
Show a little bit of respect for what you're trying to cook.
[Bleep.]
Off.
My God.
You big, wet noodle.
Do you want a blanket and a bottle? Do you need one, upside the head? What a spoiled brat! My God.
Now you're setting yourself on fire.
I hope so.
After our last unhappy customers left, I made the twins do something they'd never done before.
Clean! Both of you, go through your kitchen and clean it.
Not your staff You.
Freakin' Turkey here.
I can't do this.
I'm not cleaning anything up.
Go take a break, Jim.
No, I can't take a break, 'cause I'm too lazy as it is.
Here was the twins' Zero.
Nothing, and I mean nothing was gonna change unless they started believing in themselves.
So the next day, I took them on a very special outing.
I wanna know what's holding you back.
For God's sake.
What is that? Pooh! Jim, a grown man, was scared of his own shadow.
What are you afraid of? Tell me.
Screwing up.
Damn it! I'm a failure.
You're not a failure.
We all make mistakes in life.
Embrace change.
Let's go.
Come on.
And again.
Ready to change? Yes! Good man.
Finally, a spark.
Get cleaned up and meet me back at the restaurant.
Time to teach the boys how to make a delicious meatball.
Ground beef.
Season, yeah? Salt and pepper.
Garlic.
Have a little taste.
What do you think? It's good.
I like it a lot.
Can you do that? Yes.
Homemade meatballs.
Get outside and shout it to the street.
Homemade meatballs! Stop! We have homemade meatball! We have fresh meatballs! We have homemade meatball! Our meatballs are fresh! We have homemade meatball! Meatball! Meatball! This place hadn't been touched since 1963.
My team had their work cut out.
Are you ready to see the new Capri? Yes.
Oh, my God! Gone is the carpet that was stuck together with tape.
You have the most amazing reclaimed words lining the walls.
I get nervous when you don't talk.
It's just amazing.
It really is.
It felt so good to see Jim and Jeff filled with so much hope.
Next, I unveiled the new menu.
Baked meat lasagna, one of my favorites, yeah? Baked herbed chicken with fingerling potatoes.
Meatballs al forno, yes? What are they? Homemade meatballs! Homemade meatballs.
Starting to get full already, and I haven't tasted half the stuff.
Excuse me.
Relaunch night.
How you doing, Jim? Thing got off to real rocky start.
Here's spaghetti meatball.
Is that how I showed you to plate a spaghetti meatball? No.
It looks like someone my plate! It's not rocket science.
[Bleep.]
, you can't even grate a [Bleep.]
cheese.
No, no.
Stop panicking and focus! Food wasn't coming out, and the new Capri was starting to feel like the old one.
Jim, bounce back.
Did you really? I did not see them.
Jim, how much longer on my table four? What a mess.
I brought the twins outside and told them that failure is not an option tonight.
Right now, you're making yourself look stupid.
Right.
It's a big night tonight.
Yes.
And you're up.
Yes.
So please listen to me! You have to command your kitchen.
Yes.
You have to work together.
Yes! Come on! I need an order of garlic knots and pepperoni and cheese.
Yes, sir! Yeah, put a little oregano.
Oregano.
Okay, Jim, good.
Now we're getting a system.
Thank God, it worked! The meatballs are our favorite thing tonight.
This is really good.
It's delicious.
This is made from scratch.
You can tell.
Jim and Jeff were no longer behaving like children.
They're acting like two grown men running their business.
Jim, Jeff You've come a long way, and in order for this place to continue functioning, you both must work at it.
Lazy is a four-letter word.
Yes! Good.
God bless you both.
Good luck.
Okay.
I'm back at Capri, Eagle Rock, California.
Now, the last time I was here, the two twins that own the place spent half the time crying and throwing tantrums.
We toughen them up, made a lot of changes.
We're about to find out if it all paid off.
Next, it's time to ask the tough questions.
Who's doing the cleaning? And later, chef Ramsay returns to La Frite, where a sibling rivalry threatened to shut down the family business.
This is gonna up everything.
You better get a grip.
Find out if the business is thriving or dying when Kitchen Nightmares Revisited continues.
The last time I was at Capri, the two twins that own the place acted more like big babies than grown men.
The restaurant was filthy dirty, the food was disgusting, and the decor was dated.
After a lot of tears and I mean a lot of tears, they finally grew up and they got out of their lazy ways.
Let's see how they're doing.
Here we are.
They're clearly open for lunch.
What a great start.
Hey! Welcome! Look at this place.
How you doing? How are you, buddy? I'm better now.
You are Jeff? Yes.
Jim? Jeff, the good-looking one.
The good-looking one.
This place looks amazing.
Atmosphere is fantastic.
Thank you.
I was surprised at the fact you're even open for lunch.
Not only that, but there's tables outside.
You getting emotional again? Yes, of course.
No.
Come here.
Come here.
It was great to see chef Ramsay again, but there's still that nervousness about your mentor coming back to check up on you.
Right, let me go and see your brother.
He's back in the kitchen.
He's back in the kitchen? Right.
Stay here.
I wanna surprise him.
Okay.
Hey! Good to see you, buddy.
Yes! Let's catch up.
Seeing chef Ramsay was great.
How have you been? Good! But I'm sure he's still a pain in the ass.
Just kidding.
So who's in control out there? My brother.
And what's the synergy like with both of you together? How's that working? It was smooth.
Usually when we're busy, I'm helping the guys here or in the back, making sure everything gets out.
And you now know that clean Is im oh, yeah, yeah, yeah.
I give that a little shake, and all of a sudden, the dust just runs down.
Well, I even do dishes sometimes.
You do dishes sometimes? Yes.
Clean is not a four-letter word, it's five letters.
So it's okay.
Sit down, sit down.
Good to see you, love.
Give me a kiss, will you? I've missed you.
You know that? I've missed you.
I'm so happy to be back.
Can I just feel under the table? Under the tables, it's littered with gum.
That was cleaned.
All clear.
Who's doing the cleaning? I do, once in a while.
What, hold on a minute.
What do you mean, once in a while? What does that mean? I allocate it to some of our servers, but I also help them do the cleaning to make sure we get everything done underneath.
Okay, great.
We actually check for dust on our lamps, so there's none there.
Just don't ask about my house.
Okay business since I was last here is up by what? Over 20.
Yep.
To see that short turn around Yeah, yeah.
In such a quick period of time Is phenomenal.
Do you feel like owners now? Yes.
Yes.
You do? Yes, in fact, I'm here from, you know, dusk to dawn.
Fantastic.
Look at that.
And What's that called? Our meat lover's.
Our meat lover's pizza.
Look how thin that is.
It is.
I think of the last pizza I had here when I first arrived Oh, my God.
What in the hell is that? That is delicious.
Yeah! That was excellent.
It's like, cool! Since this business has been turned around, and I got concerned about you both being lazy and not working hard enough at running a business, on a scale of 1 to 10, where do you sit now in laziness? Three.
He's a three, I'm a five.
Why? Come on! You're young! I know.
When was the last time you had a box? We work together.
We can work together.
And if we can be successful.
We just gotta talk to each other, not keep anything inside.
Yeah.
Not in a while.
Okay.
Although I've There have been times when I Okay, good.
Meatball slider, yep.
Look at that.
The garlic knot.
Yep.
Here we go.
Can't eat too many of them.
No.
No, I'll be the size of you.
When you finish making the meatballs, do you still run outside and shout? Stop! We have homemade meatballs! We have homemade meatballs! Homemade meatballs! God, you two are unique.
I swear to God.
Last time I was here, one of my biggest issues were you were acting like children, always bickering, not taking responsibility, andtrying to run a business.
Jim, .
Stop it please.
My God.
Shut up! Hey bluh-bluh.
Need diaper changing? Is it that time of night? A little poopoo in caca pants? I can see a level of maturity in both of you.
Would you admit you're growing up? Still a kid at heart.
Still a Still a kid at heart? How old are you now? Are you guys ever gonna grow up? We're having too much fun now.
This is my playground.
Why do I wanna grow up? Playground? I'm so happy for you both, to see it so busy.
Stay here, I have a little surprise for you both.
Okay.
Okay.
Please.
Ladies and gentlemen, may I just have your attention for 30 seconds, please? I'm so sorry to interrupt.
First of all, how good is the food? Incredible! I've got a little surprise for the boys.
I'd like to introduce a very special gentleman from the chamber of commerce Michael Nogueira.
Thank you.
Thanks for coming.
Good to see you.
Thank you, chef Ramsay.
Jeff and Jim On behalf of Eagle Rock chamber I'd like to give a certificate of appreciation to Capri pizzeria.
And now we have a place that we can actually come out for fresh meatballs.
Yeah! Homemade meatball! Thank you very much.
Thank you.
Thank you.
Thank you.
Thank you! Thank you.
I One at a time, please.
Okay.
I just wanna thank, uh Thank chef Ramsay here for helping us out, pointing out our mistakes, and, uh, thank our customers for being so loyal.
Thank you very much.
Chef Ramsay taught me "You got to put the work in" "To get the pleasure out of it.
" And that's what I'm learning.
Well done.
Thank you.
Thank you.
Thank you.
Thank you, chef Ramsay, for showing us that food and homemade meatballs are very important.
Great food and delicious meatballs.
Well deserved.
Thank you.
Brilliant.
Brilliant, brilliant, brilliant.
God, those meatballs sliders were wicked, weren't they? I'm so happy to see the business doing so well.
And the fact that the twins are actually taking pride in their restaurant.
They may never grow up, but they have understood that lazy is a four-letter word.
Homemade meatballs! Meatballs, yeah! Up next, chef Ramsay returns to La Frite, where a battle between a brother and a sister Alex, do you care this going out like this, this soupy? You're the boss.
Had a father frustrated and a proud family restaurant falling apart.
Talk to me about you two.
How many times you brought dad in to referee an argument? I've walked into some dysfunctional family-run restaurants before, but La Frite in Sherman Oaks, California takes the prize.
Good mausoleum.
The restaurant was run by a brother, Alex, and a sister, Celine, who couldn't stand each other.
Every day is a fight.
I can't keep going.
This is destroying us.
Their father Andre, the owner, was trapped in the middle.
I don't hate Alex.
It was really tough getting through to them both, but we did get Alex and Celine working together as a team and a family.
I love her and, of course, we're gonna work together.
That's good to hear, 'cause I don't I really thought you hated me for a long time.
I think she needs a hug.
You're her big brother, for God's sake.
Our new decor.
My A new menu, and a family reunited La Frite was back on the road to success.
Last time I was at La Frite, the restaurant was being ripped apart by a vicious family feud.
Now, it took a lot of tears, but we did bring the family back together.
Let's hope they haven't got back to their old fighting ways.
Please.
La Frite.
Let's hope they've got the crepes on.
Hello? Hi, how are you? Good to see you, my dear.
Good to see you too.
Everything good? Yeah, amazing! Good.
You got two minutes? A little catch up? Yeah, let's go.
Wherever you'd like.
Let's take a seat out here.
It's good to see Gordon again.
I mean, I was excited to show him, "hey, look.
" "Look what we've done.
" You know? "Look where we're at now.
" You, in my mind, were always gonna be the heartbeat to get this place back on track.
Is dad, brother listening to you? They're trying.
They're doing their best, you know.
I think, my dad yes.
He always has listened to me and my brother is My brother is respecting what I'm saying.
Okay.
Where does the business sit now? You know, we went through kind of a transitional thing, so we bought back some classics and now, things are really doing very well.
That's really good.
So, we're moving along.
Nothing wrong with refining the classics.
Right.
Okay, where is brother? He's inside.
He's holding down the fort, I think.
Is he? As of right now, yeah.
Let's go see him.
Good to catch up, darling.
Definitely.
My brother learned, instead of just always fighting it and fighting it and saying, "no, we don't need to change anything everything's fine," that he realized, "okay, you know what?" Maybe we did need to change a few things.
" Well, hey! Here he is.
I've seen you before, haven't I? I've seen you somewhere before.
How are you, buddy? Very good, very good.
Now, restaurant seems fine, but how's the relationship with you and your sister? Good.
It's good.
It's been good.
And then, of course, with my dad, you know Yeah, well it's been, you know.
And of course he wants to watch us, you know, grow with it.
He's a stickler.
Yeah.
Obviously, we're all in it, you know, for the same thing.
We're gonna make sure that, number one, the customers are happy.
But the main focus is always that Celine and I work together to make sure that we're on top of it.
That's for Gordon.
Famous crepe.
Thank you very much, indeed.
One of our beautiful crepes.
That looks amazing.
For me, please.
Thank you.
Is my dad still working? Here he is.
Tell him to take a break.
Honestly, look the hat, on the pass.
Take a break, take a break.
No, no.
Merci.
Where are you going? Nicoise.
That looks lovely.
Tres jolie.
Beautiful! Yeah.
Have a seat.
First of all, have you missed me? No, not at all.
The last time I saw him, it was completely different.
He was a bitch, and now this time he was really friendly and smiley.
No, I It was great.
I mean, you know, I'm happy to see you around again.
Nice to have you back.
That is delicious.
Mushrooms cooked beautifully.
Lovely.
It's hot in part, like in the middle, but on the side, they're stone cold.
I understand.
I love the execution of the crepe.
Yeah.
Can I just have a little slice of that in there? Do you mind, just a touch? This is so good.
This is the quiche? Yep.
Remember the quiche last time? Look at it.
It's congealed.
It's just like a rubber puck.
That is delicious.
Yeah.
It was nice to have him sit down and enjoy everything and not, you know, smash it and "This is.
" He kept digging into my quiche a couple times.
I'm still hungry from it, but that's okay.
Now, when I first arrived, I found it hard because I thought that you were Almost accepting the fact that the business doesn't need to move on.
What's wrong with this restaurant, in your mind? I don't see anything wrong with it, so I'm not here to make you look stupid.
Right.
But you're sounding ridiculous.
Why did it take me to move you on? Why didn't you get that yourself? Obviously, I was hesitant and, you know, it was tough to see, you know, such a big change in the restaurant.
But chef Ramsay taught me the biggest thing is, is if you want to get it done, and you want things done, you know, get it and go for it and don't look back.
Talk to me about you two.
How many times you brought dad in to referee an argument, or are you sorting out before it gets upstairs? So papa We we're we work a lot of it out.
We're trying to work it out ourselves.
We're able to talk.
They try to work it.
You know.
Alex and I are definitely doing a lot better than we were, and we don't have the the walls up like we did before.
I like the hat, by the way.
Yeah? Isn't it stylin'? We got one for you.
Want one? You want one? You can have that one, if you like.
Chef Ramsay was a good influence on the kids.
For me, it was a good wake up call.
Likewise.
Good to see you.
Thank you.
Look after little sis.
Yeah, as always.
Yes? I'm gonna try.
It was nice having his energy here and, you know, he's welcome to come back and enjoy a good dinner.
Good to see you, love.
Keep up the good work.
Thank you very much.
Yeah, good luck.
I learned a lot from Ramsay.
And I think one of the major things that I learned is change is good, and that change of heart, if you have faith in it and you're positive about it, that in the end, it's gonna be beneficial.
The passion and the dedication these owners have shown is the reason why not only have they turned their businesses around, but their lives as well.
Good night.
Get out of here! Michael! Get out of here! First off, a visit to the Spanish pavillion in Harrison, New Jersey Just put it on the plate right now! Shut up! Run by two brothers who turned the restaurant into a battleground.
Do what you're doing! I am doing what I'm doing, and I'm telling you about them snow crabs! Then, we'll check in on Kingston Cafe in Pasadena, California.
Let me set you straight.
Where a stubborn owner was completely resistant to change.
I'm telling you you're trying to lecture me.
No, I am telling you.
Then, we'll drop at LA frite in Sherman Oaks, California.
Alex, do you care, this going out like this, this soupy? You're the boss.
Where a sibling rivalry was destroying the restaurant.
You better get a grip.
I can't get in the middle.
And finally, we'll head over to Eagle Rock, California and get an update on the thiel twins and their restaurant, Capri.
You sure you don't like raw chicken? They were messy.
When was the last time this place was cleaned? And they were highly emotional.
I didn't think it was that bad.
Get ready for a night of surprises as we find out who is still on the road to success and who turned their kitchen back into a nightmare.
You mean, you fired him? What is that? Disgusting crap.
Shut the place down! Get out of here! That is amazing! I can't take any more! I just can't thank you enough.
Even at the best of times, turning a restaurant into a success is a difficult task.
Tonight, we're gonna take a look back at some of the struggling restaurants I tried so hard to save last year.
But first, let's take a look on what happened when I visited the Spanish pavillion.
Harrison, New Jersey is known for its Spanish restaurants.
One of the oldest, Spanish pavillion, was owned by Antonio Martinez.
In 1976, business was booming, until his two grandsons took over.
They spent most of the day fighting.
Just put it on the plate right now! Shut up! Michael was the chef all over the place.
Completely unpredictable.
Now, what the hell happened to this? Playing with the lobster bisque? His brother Jerry was an elected official.
He was more interested in politics than paella.
Well, tomorrow night we'll celebrate victory.
I smell it in the air.
And their mother Balbina was there for only one reason.
You know, there's a real easy solution for this problem.
Michael.
What? Stop it.
I tsh.
My mother is at this restaurant right now just to make sure that my brother and I do not kill each other.
Such a shame.
The brothers had managed to get themselves into $1/2 million of debt.
Still haven't even paid my fish guy.
I gotta pay my fish guy.
My first impression when I first walked into Spanish pavillion: Old-fashioned and depressing.
Somebody die? You all look immaculately formal, but tuxedos Undertakers at a funeral.
The only thing more outdated than the uniforms was the food.
Wanna serve you right now the chicken in garlic sauce.
The chicken tastes absolutely dreadful.
Just taste that.
It's a little it's dry.
It just looks like the lobster was dead before they cooked it.
They're from The lobster is from the tank.
You want to take a look? Okay.
Is he dead? No, I think they're just sleeping.
He is dead.
A dead lobster.
Most chefs would be ashamed to serve dry chicken and a dead lobster.
But that didn't seem to bother Michael.
That lobster's fresh.
Even though it died, it's good.
What was wrong with the chicken and garlic? The chicken was way overcooked.
Maybe the piece you had was dry, but I finished the plate.
Apparently, shame was not in Michael's vocabulary.
If your grandfather sat at my table today, he'd be beating the crap out of you.
I'm proud of what went out today.
You're dreaming, Michael.
That night's dinner service was a joke.
Thank God their grandfather was not present to witness that.
Give me those crab legs, right now.
Those crab legs have to be finished cooking.
Michael, do what you're doing.
When they're done cooking, they'll come out.
Do what you're doing! I am doing what I'm doing, and I'm telling you about them snow crabs! Can anyone work together here? I mean, this is absolutely idiot.
It was bad enough that customers were sending their food back.
It's raw on the inside.
Look at that.
My God.
That's completely raw.
But then, Michael went into full blown self-destruct mode.
I understand you're excited right now.
Leave me alone.
Talk to me later.
Now get out of here! Michael! Okay, whoa, whoa, whoa, whoa, whoa.
You're jumping around.
"Give me the food!" Michael, Michael! Okay, okay, okay.
Michael, come here.
You've gotta listen sometimes.
Relax, relax, relax, relax.
Relax.
Just stop! Stop.
Now, Michael, you're a owner.
Just boom.
Big, deep breath.
What are you doing? Stop it! What are you doing to that man? He's here to help you.
I know he is.
Stop it, Michael.
Well, then, what the you doing? What a nightmare.
The next day, I got up really early.
I conducted a sneak inspection.
What is that? Pigeon.
What I found was absolutely shocking.
I've inspected so many kitchens in my time, but I've never discovered so much food in storage.
I mean, thousands of dollars of meat.
Uck! My God.
When the family showed up, I took them on the walk of shame.
Where do I start with this? Look at all this meat here! That is a dead lobster.
And the freshest thing in this kitchen is that pigeon flying around.
And he's lucky he's still alive.
Michael was on the verge of a breakdown.
To lift his spirits, I taught him how to make a delicious new house special.
Chicken and garlic.
I started off with olive oil.
If you start off with butter, it's gonna burn.
From there, you put it over the top, and then just scoop up a touch of that sauce.
Next, I unveil the new modern menu.
Roasted lamb, Spanish meatball in a fresh tomato sauce.
Bacon-wrapped dates, yes? We're going for flavor, simplicity, and we're going for Spain.
But, just as important, here are your new waiters.
Come in, come in, come here.
Look at these guys.
Come here.
I like the all-black.
I like it.
Amazing.
Oh, baby.
I look great, baby.
Look at this, look.
Do I look good? Heh heh.
I love this guy.
Relaunch night, and we had all the ingredients to succeed.
This is our new menu.
Come on, guys, this is the first order.
We got to do it right.
But there was still one wildcard: Michael.
Send me the table six in.
Table six, didn't we send out? Michael got flustered and quickly fell behind.
I wonder what's taking them so long.
Before table seven, I need table five.
It's not gonna cook any quicker the more you ask for it, brother.
Michael! Support! Agggh! I had to get through to Michael quickly or relaunch night was gonna become last stand for the Spanish pavillion.
You have to keep it together.
Got it? Yes, chef.
Come on! Yes, chef.
I need patatas bravas.
Be right out.
Patatas bravas be right out.
Finally, progress.
Yippa! And the customers left very satisfied.
This is so good.
Delicious.
All right? Okay.
Best Spanish restaurant in this area.
Jerry, I thought you were just some politician.
You are a genuine leader.
Thank you, chef.
Thank you.
Great potential.
Michael A big heart, but you've got to focus behind that line.
If you stay focused and master those dishes, you'll get there.
I promise you, I will.
I promise you.
And look after each other.
I'm back at Spanish pavillion, just outside Newark, New Jersey.
The last time I was here, the two brothers that own the place had dead lobsters in the tank, a pigeon in the kitchen, and a disgusting walk-in.
We made a lot of changes.
We're about to find out if they've turned things around.
Coming up Chef Ramsay is hit with shocking news at the Spanish pavillion.
You mean you fired him? And later Who can forget Capri, run by a lazy set of twins? I'll show you how to do the chicken fillets.
Are Jeff and Jim helping or hurting the restaurant? Are you guys ever gonna grow up? Find out when Kitchen Nightmares Revisited continues.
Last time I was at Spanish pavillion, I met two brothers who spend more time arguing with each other than actually running their business.
Their fridge was disorganized and overstocked.
I'm gonna sneak in and have a look at what shape it's in.
I've never done this before.
Hi, guys.
Shh.
Okay.
This was a disaster last time.
They're not drumsticks.
They're crab sticks.
My God.
No dates, no labels.
And we've got shrimp, fine.
Frozen peas and shrimp.
What's the difference, which is good news.
And now for the big test.
The smell is horrific.
Uck! My God.
Bloody hell.
Look at this thing.
It's organized and it's clean.
Wonderful.
I'm shocked, to be honest.
That, for me, is a great start.
Pst! What are you doing in here? Expediting again.
How are you, chef? Very well.
How are you? Long time.
How are you? Good.
I can't complain.
I was a little nervous.
A little nervous to see him back, 'cause he's someone who can make you nervous.
More importantly, how's business? Business is good.
Business is good.
Last few months have been really, really well.
Don't get upset.
Okay.
But I sneaked downstairs.
Last time, you scared me then.
Yeah, well, trust me.
You got nothing to be worried about.
Thank you.
It's immaculate down there.
Thank you very much.
I feel comfortable if anybody goes through my walk-in or my freezers now.
I have nothing to hide.
Everything is good.
How's mom? Mom's doing great.
Good.
She's down in Florida now, taking a little break.
Where is loudmouth? Well, little brother He's no longer here right now.
He, uh, decided to try something new.
You mean you fired him? No, I didn't fire him.
The door is open.
He's my brother.
Trying something new means what? He's not cooking? He's working no.
He's working, actually, for a chain restaurant in a managerial training program.
Did he lose his temper? Did he flip out? He got a little, you know, the stress can get to him, as you saw.
Get out of here! Michael! Get out of here! Seriously? Yeah.
Everything's still good on the family end.
Door is always open for him to come back.
He knows that.
Unbelievable.
But he's doing well.
He's my brother.
I love him, and he loves me and okay.
You know, we'll make it, you know, work.
There are some growing pains as far as the kitchen and so on.
I was more in the front of the house, but that, you know, I take it as a challenge.
Okay, I'm hungry.
All right.
I'm dying to see that lobster tank.
Is he dead? No, I think they're just sleeping.
He's dead.
A dead lobster.
I'm dying to see if any lobsters are sleeping.
They're alive and kicking, are they? And no one's sleeping there, are they? Nice.
How cool are they? How are you? Are you well? Do you mind if he just sits there for two minutes? Would you mind? Can he sit with you for two minutes? They are alive.
Lobster's on me.
I am so happy to be back here.
How have you been? Great.
Obviously busy, It's busy tonight.
Great food, great service.
You're young, you're cool, you're hip you got a smart shirt on.
Babe, I'm look.
I feel young.
Look.
Thank you very much.
You wear this every day for lunch? Yes, lunch and dinner.
Are you missing Michael? I love Michael.
He's like my peer, but Are you gonna join me? Yes, I am.
You can't eat this paella all by yourself.
Please.
Look at that.
This is the best paella around right now.
Amazing.
I had to check out the fridge.
I had to check out the lobster tank.
You know me.
Yes, of course.
And the lobsters are lively.
Yeah, yeah.
There's more energy in that inside that tank than there is in me.
Pigeon's gone? Pigeon.
That pigeon, long gone.
No more feeding pigeons in the parking lot.
They're not allowed in.
So, how have you been? I've been good.
I'm still doing the politics.
And obviously, you know, in here a little more with Michael gone.
Yes.
You know, working on it.
Can you see him coming back? It's up to him.
I mean He's my brother.
And he's always gonna be my brother.
So that's why that door is always gonna be open for him to come back and Maybe a changed man.
And maybe a changed man.
I'm hoping controlled emotions.
Sure.
Michael's got a passion.
He's just gotta learn how to control it.
Undeniably.
Business is increasing.
Business over the last two months was anywhere The only sad news, I guess, since the last time you were here was my grandfather passed away.
I'm sorry.
And he was the family patriarch.
My grandfather was my best friend.
Without him, we wouldn't have any of this.
Every day of my life, I think about him.
Did you feel that the legacy now is on your shoulders? Absolutely.
Looking to push it on.
He loved this restaurant.
Everything, he had to be the best.
And that's what I wanna carry on.
I want him to be proud of our family with this restaurant.
You are carrying that legacy.
This place is buzzing, On the back of that.
It is delicious.
To get that compliment from a chef from that caliber was just awesome.
Well done, buddy.
I'm very proud.
Thank you very much.
Thank you for everything you've done.
Appreciate it.
You've done it, trust me.
I think chef Ramsay gave us a little kick in the ass.
And now we're really doing a good job.
Things are on the right way, and it just continues to grow.
Working with family is hard, and now that he's on his own, I'm sure Jerry is gonna honor his grandfather and bring the Spanish pavillion back to its former glory.
I wish him all the success.
He deserves it.
Up next, chef Ramsay returns to Kingston Cafe, but doesn't find a lot of familiar faces.
Did you fire them? Then, have the twins from Capri grown from boys to men? Do you feel like owners now? Find out when Kitchen Nightmares Revisited continues.
One of my favorite stops last year was in Pasadena, California, just about half an hour out of L.
A.
The town was so beautiful and relaxing.
That was until I walked into the Kingston Cafe.
These knife and forks are unacceptable you see? Sorry, Dr.
Morris.
The owner, Dr.
Una Morris, she was so stubborn.
She wouldn't listen to a soul, not even her son, Keone.
Mom, you gotta you gotta let him work.
Keone, please be quiet.
I'm talking.
But the biggest problem was the food.
Nasty.
As for the jerk chicken, dry and tasteless.
Just a minute.
Most jerk chicken in tomato are dry.
Come on! Dry chicken good? Are you kidding me? Mostly dry I can accept.
Dry and inedible, I can't.
I'm telling you.
You're trying to lecture me.
No.
No, no, no.
I'm not trying to lecture you.
I wouldn't walk into your hospital and attempt to tell you your job.
I am telling you.
Dr.
Morris was Jamaican me crazy.
Help! Suddenly, Dr.
Morris had other strange, weird practices.
Oh, my God.
You are kidding me.
Packs everywhere.
Cups and bags, cups and bags.
I hate those bags.
I ugh, gross.
Everything you've got is, like, in bags.
Where do you wanna put it then? If you're now gonna tell me that rice stays better in a bag inside the steamer Madam, I'm really sorry, but you've lost the plot.
At this point, I was thinking, "why bother calling me?" But finally, Dr.
Morris let her guard down.
You know what hurts me, is I didn't have a mom when I grew up.
And I just grew up, and be determined to be somebody when I grew up.
And you are And you did it, and you accomplished it.
I appreciate that.
Come on.
Come here.
Come here.
Come on.
Thank you very much.
Dr.
Morris finally came around.
And relaunch night May I have some chips, please? Turned into a huge success.
This is really good.
I would definitely come back just for this.
She then realized that you do not serve dry chicken in bags to customers.
God bless you! I'm back at Kingston Cafe, Pasadena, California.
Now, last year, this restaurant served me really bad food in a very depressing room.
We changed the menu, we changed the decor, but more importantly, we changed the owner.
I know it's mid-afternoon, but let's find out how the good doctor is.
Hello.
Hello.
Welcome to Kingston Cafe.
How are you doing? My name is Keisha.
Keisha, good to see you, my darling.
Dr.
Morris around? Yes, she is.
Yeah? I'll just have you take a seat.
Okay, great, thank you.
Then, I'll go and get her.
Dr.
Morris.
Nice to see you.
How are you? I'm blessed, and you? You're blessed? I'm so happy to be back.
Thank you.
Good to see you.
I'm here to see you for professional reasons, not medical.
Are you sure? Yeah, trust me, I'm good.
I'll give you a free medical Check-up? Evaluation.
Sitting with chef Ramsay, I felt very comfortable, and I enjoy that I make him blush.
Is that wonderful? Where's Keone? Keone still involved in business? Well, he will always be involved to a certain extent.
When I left, he was quite a substantial part of the face of this business.
From the get-go, I always felt that everything should be fresh-cooked to order.
Okay, Keone, Keone.
Could you be quiet? I gather now that he has nothing to do with it.
He is focusing on his education.
I want him to be self-sufficient, Right.
And so I just felt that this will be a good way of doing it.
Mmthat's great.
I love him very much.
He's my son, and I'll always love him dearly, but I would rather not work with him.
How are the chefs that we left? How are they? Who's organizing this? It is me.
I need one person to start taking control.
Yes, chef.
I beg you.
Yes.
Well They're none of them are here anymore.
Did you fire them? Absolutely.
But fortunately, it .
It's worked out well.
Is there anybody left here that was working when we re-launched the restaurant? No.
No one.
Nobody.
I felt, to start anew, I needed a change.
I know I'm enjoying my new staff now.
And more importantly, without any of the old staff, how's business doing? Much better.
Much better? Yeah.
Okay, and 5%, 10%, 20%? Probably the income has gone up 20%.
That's great! Well, well, well.
It looks lovely.
Nice.
Fresh.
Yeah.
That's delicious.
Really good.
They actually taste spicier than last time.
That's good.
He's a famous chef, so if he says my food is good, I guess it's good.
So do you cook fresh every day? Yes.
Good.
You know, when you're old, it's hard to change certain ways, but I'm trying.
If I was to walk back into that kitchen now and check the freezers out, how many bags would I find? There's more plastic here than in Beverly Hills! I bet you've got a secret fridge.
That is funny.
I'm dying to meet the chef.
I'm dying to get my head in your freezers.
Absolutely.
Please, let's go.
Hello? Hello, chef.
How are you? You got two minutes? Let me say hello.
Excellent.
Now, this is Cristy.
Cristy.
Good to see you, my darling.
So, I want to check the fridge! I'm sorry, I need to check the freezers! Right, freezers.
Let's go.
Let's go, let's go, let's go.
Three, two, one.
Hamburger buns.
Hamburger buns, fine.
She must have hidden them somewhere.
No, no.
You'll be surprised.
Right now, you're running a hospital kitchen full of bags.
There's no bags in here.
You'll be surprised.
I was worried, because I'm committed to continue doing what he has recommended.
Thank you.
Thank you.
No, this You get a hug.
One's not enough.
I want it.
Chef Ramsay, thank you so very much.
I really appreciate your interest, and I really appreciate all that you have done for myself and my family.
In this economy, a 2010 boost is quite an accomplishment in business.
As long as Dr.
Morris does not revert back to her old ways, Kingston Cafe will continue to succeed.
Fingers crossed.
Everything crossed.
Coming up Jeff and Jim were two of the laziest owners chef Ramsay's ever met.
All right, I'm going to the car.
Now, Gordon is back to find out if the twins have taken charge of their business and their lives.
Are you guys ever gonna grow up? That's next, on Kitchen Nightmares Revisited.
Eagle Rock is a hip, up-and-coming neighborhood just outside of L.
A.
It has a thriving art scene, and one restaurant that looks more like a bad, I mean, bad comedy club.
Jeffy's getting larger.
The owners of the Capri were twins.
Are you Jeff? No, I'm Jeff.
You're Jim.
I'm Jim.
But Jim Good morning, Capri.
Jim's speaking.
In the kitchen I'll show you how you do the chicken fillets.
And Jeff Hi there! Front of house.
They were like two big kids.
Oops.
But when it came to work, they were like two big babies.
What did he say? It wasn't cooked.
It's raw.
Can't win 'em all.
Oops.
All right, I'm going to the car.
Jim and Jeff's laziness will lead them straight to bankruptcy.
Oops.
Pink is never a good color.
I haven't paid them for a few months.
My first meeting with the brothers was a real eye-opener.
So, who's in charge? He is.
He is.
So, why aren't you open for lunch? We have to get another whole staff.
But you're open every day for dinner? Wednesday through Sunday.
So you're actually closed longer than you're open? Yeah.
For a restaurant only open five nights a week, you at least expect it to be clean.
Looks like it's snowing.
Think again.
Can you say disgusting? Under the table, it's just littered with gum.
It's everywhere.
Uck! I mean, gum under the tables? Come on.
When was the last time this place was cleaned? I do not like to clean.
I hate cleaning.
To me, that's a four-letter word.
Goodness me.
Honestly, I was ready to get hell out of there.
But I had to eat the food.
I had to taste something.
Meatball sandwich.
Meatball sandwich.
That's nasty.
It smells.
Is that fresh? Can you ask him how old the chicken is, please? We took it out of the freezer yesterday.
Tell him it's 14 years old.
Jim, Jeff.
Comin'.
That was painful.
The general feel of the place is disgusting.
Where's the pride? I don't know.
Come on, guys.
It's like a joke.
Find a pulse and get real.
At that night's dinner service, the customers liked the food about as much as I do.
On the back of what I found in the dining room, I hadto look around the kitchen.
What I saw next was absolutely frightening.
God, almighty.
What do you do to them to defrost them? I put it on the steam table.
You defrosted them in the steam table from frozen? Yeah.
Frozen food needs to be defrosted naturally.
We can't serve them.
You'll kill somebody.
I screwed up.
Grow some And take it off that menu.
Ladies and gentlemen, due to certain circumstances, we have no chicken tonight.
The chicken, that was no laughing matter.
It could have made someone seriously ill.
There may have been a more subtle way of doing that.
But the twins were mad at me for taking it off the menu.
I mean, come on.
We canceled our f chicken orders.
We got screwed.
Will you stop acting like a baby? Blow it out your ass.
Excuse me? I'm not gonna get yelled at.
You're walking around like a big baby.
And I'm just asking you to grow up a little bit.
Show a little bit of respect for what you're trying to cook.
[Bleep.]
Off.
My God.
You big, wet noodle.
Do you want a blanket and a bottle? Do you need one, upside the head? What a spoiled brat! My God.
Now you're setting yourself on fire.
I hope so.
After our last unhappy customers left, I made the twins do something they'd never done before.
Clean! Both of you, go through your kitchen and clean it.
Not your staff You.
Freakin' Turkey here.
I can't do this.
I'm not cleaning anything up.
Go take a break, Jim.
No, I can't take a break, 'cause I'm too lazy as it is.
Here was the twins' Zero.
Nothing, and I mean nothing was gonna change unless they started believing in themselves.
So the next day, I took them on a very special outing.
I wanna know what's holding you back.
For God's sake.
What is that? Pooh! Jim, a grown man, was scared of his own shadow.
What are you afraid of? Tell me.
Screwing up.
Damn it! I'm a failure.
You're not a failure.
We all make mistakes in life.
Embrace change.
Let's go.
Come on.
And again.
Ready to change? Yes! Good man.
Finally, a spark.
Get cleaned up and meet me back at the restaurant.
Time to teach the boys how to make a delicious meatball.
Ground beef.
Season, yeah? Salt and pepper.
Garlic.
Have a little taste.
What do you think? It's good.
I like it a lot.
Can you do that? Yes.
Homemade meatballs.
Get outside and shout it to the street.
Homemade meatballs! Stop! We have homemade meatball! We have fresh meatballs! We have homemade meatball! Our meatballs are fresh! We have homemade meatball! Meatball! Meatball! This place hadn't been touched since 1963.
My team had their work cut out.
Are you ready to see the new Capri? Yes.
Oh, my God! Gone is the carpet that was stuck together with tape.
You have the most amazing reclaimed words lining the walls.
I get nervous when you don't talk.
It's just amazing.
It really is.
It felt so good to see Jim and Jeff filled with so much hope.
Next, I unveiled the new menu.
Baked meat lasagna, one of my favorites, yeah? Baked herbed chicken with fingerling potatoes.
Meatballs al forno, yes? What are they? Homemade meatballs! Homemade meatballs.
Starting to get full already, and I haven't tasted half the stuff.
Excuse me.
Relaunch night.
How you doing, Jim? Thing got off to real rocky start.
Here's spaghetti meatball.
Is that how I showed you to plate a spaghetti meatball? No.
It looks like someone my plate! It's not rocket science.
[Bleep.]
, you can't even grate a [Bleep.]
cheese.
No, no.
Stop panicking and focus! Food wasn't coming out, and the new Capri was starting to feel like the old one.
Jim, bounce back.
Did you really? I did not see them.
Jim, how much longer on my table four? What a mess.
I brought the twins outside and told them that failure is not an option tonight.
Right now, you're making yourself look stupid.
Right.
It's a big night tonight.
Yes.
And you're up.
Yes.
So please listen to me! You have to command your kitchen.
Yes.
You have to work together.
Yes! Come on! I need an order of garlic knots and pepperoni and cheese.
Yes, sir! Yeah, put a little oregano.
Oregano.
Okay, Jim, good.
Now we're getting a system.
Thank God, it worked! The meatballs are our favorite thing tonight.
This is really good.
It's delicious.
This is made from scratch.
You can tell.
Jim and Jeff were no longer behaving like children.
They're acting like two grown men running their business.
Jim, Jeff You've come a long way, and in order for this place to continue functioning, you both must work at it.
Lazy is a four-letter word.
Yes! Good.
God bless you both.
Good luck.
Okay.
I'm back at Capri, Eagle Rock, California.
Now, the last time I was here, the two twins that own the place spent half the time crying and throwing tantrums.
We toughen them up, made a lot of changes.
We're about to find out if it all paid off.
Next, it's time to ask the tough questions.
Who's doing the cleaning? And later, chef Ramsay returns to La Frite, where a sibling rivalry threatened to shut down the family business.
This is gonna up everything.
You better get a grip.
Find out if the business is thriving or dying when Kitchen Nightmares Revisited continues.
The last time I was at Capri, the two twins that own the place acted more like big babies than grown men.
The restaurant was filthy dirty, the food was disgusting, and the decor was dated.
After a lot of tears and I mean a lot of tears, they finally grew up and they got out of their lazy ways.
Let's see how they're doing.
Here we are.
They're clearly open for lunch.
What a great start.
Hey! Welcome! Look at this place.
How you doing? How are you, buddy? I'm better now.
You are Jeff? Yes.
Jim? Jeff, the good-looking one.
The good-looking one.
This place looks amazing.
Atmosphere is fantastic.
Thank you.
I was surprised at the fact you're even open for lunch.
Not only that, but there's tables outside.
You getting emotional again? Yes, of course.
No.
Come here.
Come here.
It was great to see chef Ramsay again, but there's still that nervousness about your mentor coming back to check up on you.
Right, let me go and see your brother.
He's back in the kitchen.
He's back in the kitchen? Right.
Stay here.
I wanna surprise him.
Okay.
Hey! Good to see you, buddy.
Yes! Let's catch up.
Seeing chef Ramsay was great.
How have you been? Good! But I'm sure he's still a pain in the ass.
Just kidding.
So who's in control out there? My brother.
And what's the synergy like with both of you together? How's that working? It was smooth.
Usually when we're busy, I'm helping the guys here or in the back, making sure everything gets out.
And you now know that clean Is im oh, yeah, yeah, yeah.
I give that a little shake, and all of a sudden, the dust just runs down.
Well, I even do dishes sometimes.
You do dishes sometimes? Yes.
Clean is not a four-letter word, it's five letters.
So it's okay.
Sit down, sit down.
Good to see you, love.
Give me a kiss, will you? I've missed you.
You know that? I've missed you.
I'm so happy to be back.
Can I just feel under the table? Under the tables, it's littered with gum.
That was cleaned.
All clear.
Who's doing the cleaning? I do, once in a while.
What, hold on a minute.
What do you mean, once in a while? What does that mean? I allocate it to some of our servers, but I also help them do the cleaning to make sure we get everything done underneath.
Okay, great.
We actually check for dust on our lamps, so there's none there.
Just don't ask about my house.
Okay business since I was last here is up by what? Over 20.
Yep.
To see that short turn around Yeah, yeah.
In such a quick period of time Is phenomenal.
Do you feel like owners now? Yes.
Yes.
You do? Yes, in fact, I'm here from, you know, dusk to dawn.
Fantastic.
Look at that.
And What's that called? Our meat lover's.
Our meat lover's pizza.
Look how thin that is.
It is.
I think of the last pizza I had here when I first arrived Oh, my God.
What in the hell is that? That is delicious.
Yeah! That was excellent.
It's like, cool! Since this business has been turned around, and I got concerned about you both being lazy and not working hard enough at running a business, on a scale of 1 to 10, where do you sit now in laziness? Three.
He's a three, I'm a five.
Why? Come on! You're young! I know.
When was the last time you had a box? We work together.
We can work together.
And if we can be successful.
We just gotta talk to each other, not keep anything inside.
Yeah.
Not in a while.
Okay.
Although I've There have been times when I Okay, good.
Meatball slider, yep.
Look at that.
The garlic knot.
Yep.
Here we go.
Can't eat too many of them.
No.
No, I'll be the size of you.
When you finish making the meatballs, do you still run outside and shout? Stop! We have homemade meatballs! We have homemade meatballs! Homemade meatballs! God, you two are unique.
I swear to God.
Last time I was here, one of my biggest issues were you were acting like children, always bickering, not taking responsibility, andtrying to run a business.
Jim, .
Stop it please.
My God.
Shut up! Hey bluh-bluh.
Need diaper changing? Is it that time of night? A little poopoo in caca pants? I can see a level of maturity in both of you.
Would you admit you're growing up? Still a kid at heart.
Still a Still a kid at heart? How old are you now? Are you guys ever gonna grow up? We're having too much fun now.
This is my playground.
Why do I wanna grow up? Playground? I'm so happy for you both, to see it so busy.
Stay here, I have a little surprise for you both.
Okay.
Okay.
Please.
Ladies and gentlemen, may I just have your attention for 30 seconds, please? I'm so sorry to interrupt.
First of all, how good is the food? Incredible! I've got a little surprise for the boys.
I'd like to introduce a very special gentleman from the chamber of commerce Michael Nogueira.
Thank you.
Thanks for coming.
Good to see you.
Thank you, chef Ramsay.
Jeff and Jim On behalf of Eagle Rock chamber I'd like to give a certificate of appreciation to Capri pizzeria.
And now we have a place that we can actually come out for fresh meatballs.
Yeah! Homemade meatball! Thank you very much.
Thank you.
Thank you.
Thank you.
Thank you! Thank you.
I One at a time, please.
Okay.
I just wanna thank, uh Thank chef Ramsay here for helping us out, pointing out our mistakes, and, uh, thank our customers for being so loyal.
Thank you very much.
Chef Ramsay taught me "You got to put the work in" "To get the pleasure out of it.
" And that's what I'm learning.
Well done.
Thank you.
Thank you.
Thank you.
Thank you, chef Ramsay, for showing us that food and homemade meatballs are very important.
Great food and delicious meatballs.
Well deserved.
Thank you.
Brilliant.
Brilliant, brilliant, brilliant.
God, those meatballs sliders were wicked, weren't they? I'm so happy to see the business doing so well.
And the fact that the twins are actually taking pride in their restaurant.
They may never grow up, but they have understood that lazy is a four-letter word.
Homemade meatballs! Meatballs, yeah! Up next, chef Ramsay returns to La Frite, where a battle between a brother and a sister Alex, do you care this going out like this, this soupy? You're the boss.
Had a father frustrated and a proud family restaurant falling apart.
Talk to me about you two.
How many times you brought dad in to referee an argument? I've walked into some dysfunctional family-run restaurants before, but La Frite in Sherman Oaks, California takes the prize.
Good mausoleum.
The restaurant was run by a brother, Alex, and a sister, Celine, who couldn't stand each other.
Every day is a fight.
I can't keep going.
This is destroying us.
Their father Andre, the owner, was trapped in the middle.
I don't hate Alex.
It was really tough getting through to them both, but we did get Alex and Celine working together as a team and a family.
I love her and, of course, we're gonna work together.
That's good to hear, 'cause I don't I really thought you hated me for a long time.
I think she needs a hug.
You're her big brother, for God's sake.
Our new decor.
My A new menu, and a family reunited La Frite was back on the road to success.
Last time I was at La Frite, the restaurant was being ripped apart by a vicious family feud.
Now, it took a lot of tears, but we did bring the family back together.
Let's hope they haven't got back to their old fighting ways.
Please.
La Frite.
Let's hope they've got the crepes on.
Hello? Hi, how are you? Good to see you, my dear.
Good to see you too.
Everything good? Yeah, amazing! Good.
You got two minutes? A little catch up? Yeah, let's go.
Wherever you'd like.
Let's take a seat out here.
It's good to see Gordon again.
I mean, I was excited to show him, "hey, look.
" "Look what we've done.
" You know? "Look where we're at now.
" You, in my mind, were always gonna be the heartbeat to get this place back on track.
Is dad, brother listening to you? They're trying.
They're doing their best, you know.
I think, my dad yes.
He always has listened to me and my brother is My brother is respecting what I'm saying.
Okay.
Where does the business sit now? You know, we went through kind of a transitional thing, so we bought back some classics and now, things are really doing very well.
That's really good.
So, we're moving along.
Nothing wrong with refining the classics.
Right.
Okay, where is brother? He's inside.
He's holding down the fort, I think.
Is he? As of right now, yeah.
Let's go see him.
Good to catch up, darling.
Definitely.
My brother learned, instead of just always fighting it and fighting it and saying, "no, we don't need to change anything everything's fine," that he realized, "okay, you know what?" Maybe we did need to change a few things.
" Well, hey! Here he is.
I've seen you before, haven't I? I've seen you somewhere before.
How are you, buddy? Very good, very good.
Now, restaurant seems fine, but how's the relationship with you and your sister? Good.
It's good.
It's been good.
And then, of course, with my dad, you know Yeah, well it's been, you know.
And of course he wants to watch us, you know, grow with it.
He's a stickler.
Yeah.
Obviously, we're all in it, you know, for the same thing.
We're gonna make sure that, number one, the customers are happy.
But the main focus is always that Celine and I work together to make sure that we're on top of it.
That's for Gordon.
Famous crepe.
Thank you very much, indeed.
One of our beautiful crepes.
That looks amazing.
For me, please.
Thank you.
Is my dad still working? Here he is.
Tell him to take a break.
Honestly, look the hat, on the pass.
Take a break, take a break.
No, no.
Merci.
Where are you going? Nicoise.
That looks lovely.
Tres jolie.
Beautiful! Yeah.
Have a seat.
First of all, have you missed me? No, not at all.
The last time I saw him, it was completely different.
He was a bitch, and now this time he was really friendly and smiley.
No, I It was great.
I mean, you know, I'm happy to see you around again.
Nice to have you back.
That is delicious.
Mushrooms cooked beautifully.
Lovely.
It's hot in part, like in the middle, but on the side, they're stone cold.
I understand.
I love the execution of the crepe.
Yeah.
Can I just have a little slice of that in there? Do you mind, just a touch? This is so good.
This is the quiche? Yep.
Remember the quiche last time? Look at it.
It's congealed.
It's just like a rubber puck.
That is delicious.
Yeah.
It was nice to have him sit down and enjoy everything and not, you know, smash it and "This is.
" He kept digging into my quiche a couple times.
I'm still hungry from it, but that's okay.
Now, when I first arrived, I found it hard because I thought that you were Almost accepting the fact that the business doesn't need to move on.
What's wrong with this restaurant, in your mind? I don't see anything wrong with it, so I'm not here to make you look stupid.
Right.
But you're sounding ridiculous.
Why did it take me to move you on? Why didn't you get that yourself? Obviously, I was hesitant and, you know, it was tough to see, you know, such a big change in the restaurant.
But chef Ramsay taught me the biggest thing is, is if you want to get it done, and you want things done, you know, get it and go for it and don't look back.
Talk to me about you two.
How many times you brought dad in to referee an argument, or are you sorting out before it gets upstairs? So papa We we're we work a lot of it out.
We're trying to work it out ourselves.
We're able to talk.
They try to work it.
You know.
Alex and I are definitely doing a lot better than we were, and we don't have the the walls up like we did before.
I like the hat, by the way.
Yeah? Isn't it stylin'? We got one for you.
Want one? You want one? You can have that one, if you like.
Chef Ramsay was a good influence on the kids.
For me, it was a good wake up call.
Likewise.
Good to see you.
Thank you.
Look after little sis.
Yeah, as always.
Yes? I'm gonna try.
It was nice having his energy here and, you know, he's welcome to come back and enjoy a good dinner.
Good to see you, love.
Keep up the good work.
Thank you very much.
Yeah, good luck.
I learned a lot from Ramsay.
And I think one of the major things that I learned is change is good, and that change of heart, if you have faith in it and you're positive about it, that in the end, it's gonna be beneficial.
The passion and the dedication these owners have shown is the reason why not only have they turned their businesses around, but their lives as well.
Good night.