Kitchen Nightmares (2007) s06e12 Episode Script

Previously on Kitchen Nightmares Right now, I feel like I'm in a mental asylum.
Chef Ramsay went head-to-head with one of the most arrogant owners he's ever met.
I've never had a piece of meat come back in here in ten years.
Mill Street Bistro's Joe Nagy preached farm-to-table Our food is the best, by far.
No one's ever done this.
But Chef Ramsay quickly found out it was anything but.
Uhh! The fish is freezer-burned.
The food is overpriced for the neighborhood $35? pretentious Mon cherie.
and simply disgusting.
It's gross.
To make matters worse, Joe lives in a fantasy world.
I would put this restaurant up against anyone.
And everybody knows it except him.
This is not a fine dining restaurant.
Who do you think you're talking to? This is the finest of the finest.
When Chef Ramsay pointed out Mill Street's issues You're not a chef.
Stop pretending to be one.
Joe fought him on every point.
You're talking bullshit now.
He remained defiant Defensive, ignorant If I'm all that, you're my twin.
and took great pride in deflecting everything.
You're busting my balls.
Because you're in fucking denial.
At the start of dinner service He does not know what I know.
Chef Ramsay observed how dysfunctional Joe was in the kitchen.
Leave the kitchen.
Go on the other side.
Go, go, go, go.
Soon after, there were several customer complaints This doesn't taste good.
But Joe stood his ground.
I think she would've got it if she got a bite on rosemary They didn't mention anything about rosemary.
Come on.
And while Chef Ramsay was relentless Lady ordered ravioli.
There's, like, a rock in there.
Joe simply refused to acknowledge his mistakes.
That doesn't happen here.
Head chef, my ass.
And after witnessing a steady stream of food being returned All right, what else can we fuck up here? Chef Ramsay decided it was time to do a little investigating.
Frozen blue cheese.
Frozen shrimp.
Farm-to-table, it's not.
Then, with clear evidence that Joe was lying about the quality and freshness of his food I get upset when I see fakery.
We have fresh stuff, okay? Chef Ramsay tried once again to get through to him.
You're making up stories.
I'm I'm not making up stories.
Yes, you are.
But Joe blew him off I'm not here to show an idiot you can't put fucking raw onions in an onion soup! - We could talk about it.
- Yeah.
Some other time.
We're busy.
Which left Chef Ramsay completely frustrated, with one thing left to say.
Joe, you want me out of here, I'm gonna leave.
Oh.
What is that? You're serving rotten food.
- You could possibly kill them.
- Then wake up! You wake up! - Shut the place down.
- Get out of here! That is amazing.
I can't take any more.
Thank you, Chef.
And now the dramatic conclusion of Mill Street Bistro.
I'm struggling here to stay in this building right now.
I swear to God.
Gordon, I gotta cook right now.
Now isn't a good time? I wish you would.
Joe, I need a regular French onion soup.
Onion soup.
All right, the onion soup's ready.
Are they raw onions in there? What's that? Did you put raw onions in there? Why are we doing this to each other? Is this a wind-up? Look at me.
You're putting raw onions in a soup.
I don't know if you're just fucking around.
I'm I'm I'm lost, Joe.
Why are you doing this? You said earlier that it needed more onions.
We responded by putting the onions in there, so they had more of a bite to it.
It's raw.
What's the matter with you? If we send that out, that is gonna come straight back.
What do you want to hear? That I Take it off, Joe.
- Take the menu off the menu? - 86 it! Save whatever little reputation you've got left! Man! Surely you've got a bit more respect than that! I'm trying to reason with you, Joe.
- I get it! - Fine! - I get it! - Fine! But I am not here to show an idiot you can't put raw onions in an onion soup! I can't teach you that! That's called common sense, that in your tiny mind, is not common! Come here, you! Should we put raw onions in a caramelized onion soup!? Tell him! - No.
- Thank you! You've got talented staff to tell you that! Ask your chef! It's like you're doing it to me on purpose.
Joe! Do you want me out of here? Tell me the truth.
If you want me out of here, I'm gonna leave.
I don't want you out of here.
So why are you fucking around like this? I'm not fucking around like that.
- If you want to battle, okay.
- No, no, no.
When I told you, gave you constructive criticism, you got incredibly upset, and you wanted a band-aid.
You need surgery.
Everything I said today, you went up against.
Well, you said it in a way that anybody would challenge you.
What? The way you said it.
You're a dictator, Joe.
Your staff can't talk to you.
There's not one person in this building that you pay that'll ever criticize you 'cause you'll cut them down big-time.
You're awesome.
Oh, Joe.
Do you usually go to restaurants and rip 'em apart like that? That's what's pissing me off.
Joe, it's not working.
You've built up this level of fucking fine dining pretentiousness that is not biting with the locals.
You're so far removed of what a bistro should be.
Okay, so you don't want to hear what our elk sales are and how many people come back for it and everything else.
You can't See, there you go.
No, yeah, but have you tried the elk the elk was inedible.
Inedible.
But it's not just the elk, though, Joe.
Do you understand? I've got bigger and more important things to focus on than elk.
I've got to start off at the bottom, and right now, you won't listen, and that's what's making my life a fucking nightmare.
But the way, I mean, you sat there and you went off about every fucking thing in there - You're being defensive.
in front of everybody.
No, I wasn't defensive.
- I was respectful to you until you went off on it.
- You were not.
- I'm here to help you.
- Then fucking help me.
Well, then stop being in fucking denial.
You're so tight and so bound up with the ambition, you're not seeing the reality or the heart of the problem.
I agr I agree with that statement.
That statement, I agree with, that I am so bound up that I'm not seeing.
I agree with that, but don't tell me that I'm not doing it because I'm fucking lazy.
I want people to come in here and say, "man, Joe, you're really doing something.
" Good, but it's not working currently, Joe.
Right.
I agree.
But you're not telling yourself enough of it because your staff are fucking scared to tell you.
I am telling myself it, but we're in this group.
I got blinders on, but I do want to make it better.
I want this restaurant to be a quality restaurant for everybody.
Not just Joe Nagy.
For these people in here that stuck with me and did put up with my personality.
That's what I'm asking you, man.
Help me.
I'm asking.
That's the most sincere and the most honest I've heard since I've been here in all fucking day.
Tomorrow, we start a fresh day.
I've been wanting to do that, Chef.
We'll draw a line in the sand.
Let's draw a line in the sand.
- Good night.
- Good night.
Coming up I'm scared.
Joe still remains a little slippery.
- Is this BS? - No.
And later Can I interject something? Chef Ramsay reaches a boiling point.
- Wake up! - You wake up! Get ready for one of the most intense confrontations ever Are you that stupid!? on Kitchen Nightmares.
Come in here and help me instead of running your jaw! With Joe finally admitting to Chef Ramsay that he has lost sight of some of the problems Take a seat.
I want you to watch something.
Chef Ramsay begins the day with a plan to show this owner some of the issues he doesn't even realize he has.
Tough day yesterday.
That was a uh, a hard one.
Yep.
And I wanted to talk to you guys without Joe around because I need to hear the good, the bad, the ugly, and I'm not talking about skinny the goat.
Yeah.
All right, who's gonna start? There's no formalities here.
This is wide open.
You shouldn't be scared of Joe 'cause I've got your back.
Help me.
Amy.
I think Joe is at fault for the lack of business because of the way he berates the staff in front of the customers.
Uh, it turns people off - and turns people away.
- Yeah.
He needs to control his temper.
He was cussing at me right here, in front of the door and then dragged me into the kitchen and started screaming at me even louder, so I might as well have been sitting right out here.
And, I mean, everybody witnessed it, and my table was so disgusted, they just wanted their check to leave.
And they left me a note.
You know, telling me to keep my chin up and that I did a great job and everything I was supposed to do, and I left that note to Joe, and he would tell me, "don't let that get to your head when people tell you you're doing great 'cause there's always mistakes being made.
" It was to the point where I ended up having to go into the back because I started crying, and I didn't you know, I just didn't want to be, like, I don't know.
I mean, we have Joe constantly saying, "well, you're doing this wrong, you're doing this wrong.
" We all get flustered and, you know and I I let it get to me.
Yeah.
Kaleigh, that's terrible.
It is.
Moving forward, why does he think his food is good? That's my main thing, 'cause there's been stuff that's been questionable, and he's like, "oh, that's that's okay.
" You know, "that's okay.
We can serve that.
" And I just wanted to say, "no, we can't serve that.
" But in his mind, it's okay.
How do you rate the food, out of ten? Two, being generous.
He loves to hear the praise, but he will certainly go up against anybody that has anything negative to say.
The guy that was sitting there, across from you, while you were having lunch, he said he would send it back, but he doesn't want to listen to Joe yell at him.
If they see Joe's vehicle outside, they'll go somewhere else because they don't want to be bothered at their table.
He'll talk and talk and talk to a table the entire time they're here about himself.
Joe feels that this is his house and these are his dining guests and they want to hear all about him.
Which, there's nothing worse, when you're trying to eat dinner.
And then, we're told to give him a minute, when it's our table, we're trying to service them, and trying to do what we our job and then we get yelled at and ridiculed in front of them.
Wow.
He yelled at me, saying, "when I am with a table, we are in a meeting.
" Seriously? Rebecca, what's he holding a meeting over? - What's he talking about? - Himself.
- Himself.
- Himself.
- Himself? How do you get through to Joe? How do you get the message across to him? We don't.
We get told what to do.
We have meetings all the time, but it's usually him telling us what we've done wrong.
Right.
Correcting us to what we should and shouldn't do.
We've all been ridiculed, we've all been belittled, we've all been screamed at and cussed at, and we're doing everything wrong.
It's hard.
It's hard.
'Cause we want to see this restaurant succeed.
But there's just times when you can't take it the stress.
I mean How many of you have thought about quitting at any one time? All I ever want to tell Joe is just to back off, not to ridicule every single thing.
We're a lot more productive if we don't have all the extra chaos.
And stop blaming us for his inadequacies.
You screwed it up.
Quit yelling at me.
Joe doesn't want to take responsibility for himself.
My dad wanted to choke Joe out, due to the way he was talking.
Yeah.
He needs to back off.
Oh, my God.
In order to get through to Joe We've all been screamed at and cussed at.
Wow.
Chef Ramsay has asked the staff to talk about some of the problems at Mill Street Bistro.
My dad wanted to choke Joe out What? Due to the way he was talking to me.
And most of them point the finger at the owner.
He needs to back off.
Oh, my God.
Well, I do have a confession to make.
Joe has been listening.
I hope that he takes it well.
I hope he understands the negativity he's brought on your shoulders.
I'll be back in a second.
Don't move.
- Here we go.
- Oh, God.
I'm scared.
Well, gotta go find a new job.
Follow me.
Guys I was sitting upstairs, listening, and I gotta say that what has happened here, ultimately, is my responsibility and my fault.
I don't think that I'm a bad person in heart, but I'm tough.
Maybe a little bit too tough for this business.
I need to soften up.
We've got a lot of work, a lot of things need to change, and if that means that I need to change and we need to change, and we all need to change, we're gonna do it.
Joe immediately went to, "we need to change.
" He cannot take responsibility for his own actions.
This is not gonna work unless you are 100% behind changing, because everything that this restaurant stands for today is you, and it's being propped up by your team.
Are you 100% committed to change? I'm 100% committed to change whatever needs to be changed to make this restaurant find its potential.
Then, so am I.
Okay? Do I think that he took it all in? No.
Do I think that he's gonna change? No.
Do I think this is even gonna help at all? No.
One second.
With Joe now seemingly ready to change, Chef Ramsay is ready to illustrate how Joe's overpriced menu is alienating the locals in the small town.
One of the things I've heard over and over again is that your place is not inviting enough for your average local.
Too pretentious and too expensive.
It's way out of their comfort zone.
If a young couple want to come in here to eat, they're gonna walk out of here, spending, minimum, $100.
That is a lot of money, yeah? - Yes.
- It is.
A lot of money.
They could spend $100 here and put it in that cash register, or they could go to a local grocery store and get this.
Let's just have a look here.
Mmm! Delicious rib eye.
Choice.
Amazing corn.
Wow.
Fresh tomatoes, yeah? And some salad, some cheddar.
Pork chops, potatoes.
Ooh, some ground.
I mean, that's a lot of food, right? That all came to $89.
73.
Oh, sorry.
Look.
A bottle of wine as well.
That's what I spent my last $11 on.
Just a little bottle of wine.
What I'm trying to say is, for $89.
73, they've got, minimum, five good evenings in, with some bloody good food.
That's what you're going up against.
Why would you come out? That's a very good question.
Joe, people today want value, and when you pitch that you're the most expensive restaurant, nobody can touch you, you've already shot yourself in the foot.
Agreed.
We're expensive.
We're too expensive.
Chef's correct.
It was a point well taken, and I'm always willing to learn more.
Time to move forward, and I mean move forward in a big way.
We're gonna cook some specials that's gonna go on tonight's menu, and it's a small step in the right direction, okay? Um, when was the last time you had a burger on the menu? - We've never.
- Never.
- And it's a bistro, yeah? - Yeah.
Why would you not have a burger on the regular menu? Chef, when I did talk to the staff, they didn't want a $10 burger.
They don't want to sell it.
- Not the staff.
- Right, but the - Customers.
- Right.
So the staff didn't want to sell a $10 burger.
Right, they felt that, like - Is this BS? - No, no.
- Come with me.
- Okay.
- You, cook my burgers.
- Gotcha.
Uh, where's the team? Uh, right, I asked Joe, "when was the last time we had a burger on the menu?" He said, "the staff don't want to sell a $10 burger.
" Is that right? - No.
- No.
- You're not anti-selling a burger? - No.
Every time I smell BS, I'm gonna go for you.
- Let's go.
- Can I interject something? I'm busy.
After that, toast the buns, yeah? - Yep.
- Nice.
What's that? What's that fish? - Uh, it looks like walleye.
- Exactly that.
Congratulations.
By the way, it's fresh.
- We we serve fresh walleye.
- Uh-huh.
So when you knew I was coming here, you gave me a trio of frozen fish of the day.
Why wouldn't you get me the freshest local number one fish? You're you're right, Chef.
This is local to the area.
We should serve it more.
Local to the area, it's the number one, readily available fish.
I hate to say it, but Chef Ramsay is correct.
With the walleye, I want to serve your little corn cake.
Cheerful, right? Easy to do, yeah? Green beans, seasoned with some fresh chives.
They're gonna add a little bit of freshness to it.
And if you're gonna use herbs, then cook with the herbs.
Don't garnish with the herbs.
- Don't garnish? - No.
Cook with them.
We're a bistro.
Unintimidating, exciting food served at cheap prices with some real good flavor, right? That's the secret of a bistro.
The burgers.
How to present a burger.
We start off with a strong base, some lettuce to protect the bun.
That's it.
From there, caramelized onions, so it's a rich, roasted onion with aged balsamic vinegar.
I'll have the burgers, please.
Cook, down, please.
Thank you.
Nice.
Protect and protect.
From there, a touch more lettuce, and then I've got a sort of Thousand Island special sauce - to give it that sort of zesty - Mm-hmm.
Yeah? Hot, next to the cheese, yeah? Toasted bun.
I can look at my burger and identify what I'm eating.
- See what I mean? - Yes.
Through there, and a nice handful of fries hold the burger.
Two specials.
Let's go.
So tonight's specials.
Local, fresh, delicious walleye, and then we have a classic burger.
- Dig in.
- It looks awesome, Chef.
How appetizing do those burgers look? Delicious.
I'm not big on burgers, but I'm gonna give him his accolades.
That was a very good example of how we need to recreate the bistro.
Oh, my goodness.
Is that not amazing? Coming up - Joe.
- What do you want me to do? You want me to stop? Just when you thought Joe had turned the corner Joe is just completely shutting down.
he goes right back to his old ways.
- Wake up! - You wake up! And he is determined to go toe-to-toe with Chef Ramsay.
We don't have it.
Oh, here we go.
It's the fight of the year Are you that stupid!? coming up on Kitchen Nightmares.
Come in here and help me instead of running your jaw! Chef Ramsay is using tonight's dinner service to test the new specials.
He is hoping to confirm what he believes is the new direction for Mill Street Bistro.
Nice.
Nice, nice, nice.
Psst.
You're allowed to talk.
Good evening.
How are we doing tonight? I will take you to your table.
I'd like to introduce tonight's specials.
We have the burger, and we also have our walleye.
Okay, here we go.
All right, so we've got a bistro burger, medium well, and a catch and another bistro, medium.
You got that? Got the onions and everything on there? What's that? Are the onions on the bottom? This goes on top of that.
- Lettuce, onions, burger, lettuce, sauce.
- Pardon me? Lettuce, onions, burger, lettuce, sauce, bun top.
A touch of sauce.
Pardon? Lettuce, onions, burger, lettuce, sauce.
Can you just reiterate how to build this with me? Uh-huh, yeah.
Can you show me again one more time? Yep.
Absolutely, definitely.
Here, first, lettuce.
That's it, on the bottom.
Wait.
Onion jam, remember? A touch of onion jam on there.
Burger on top.
Okay.
That's it.
Lettuce and sauce.
What table number? Uh, this is gonna be 24.
Whoa, watch watch out for the tray.
Watch.
With Chef Ramsay's guidance, the kitchen manages to get the burgers and other entrees ready for the customers.
You both had the walleye.
- It's really good.
- I really like this.
Next after that, Joe, what is it? Go.
What ticket is that? Burger? Walleye.
Where's that going? - That is table 50.
- 50.
Thank you.
Who's 50, please? Wait.
My appetizer hasn't gone out yet.
Oh, you're kidding me.
Oh, come on, guys.
My entrees were up before my appetizer was up 'cause Joe stabbed the ticket without serving my appetizers.
Joe, two seconds, please.
Joe.
Joe, what are we doing? Why do we sell that, then, if we haven't sent the app look at Joe, please.
Joe.
Joe, I'm talking to you.
Joe.
No answer.
Nobody's talking.
No one's saying anything.
I'm hoping one of these are mine, for 53.
What are we waiting on, that table, Amy? Uh, this fish is not going with this.
This none of these fishes are going with this ticket.
Guys, none of these fishes are going with the ticket you just sent.
There is just absolutely no communication coming out of that kitchen, and Joe is just completely shutting down.
- Joe.
- What do you want me to do? You want me to stop over here or No, no, not stop, but talk.
I'd like you to step up and man up a little bit.
We're going to man up.
We're trying to get this out.
This fish here, what's it for? It is for this table.
Tommy's doing the saute.
- Talk to them, then.
- He's doing the saute right here.
- Talk to your staff.
- You talk to me.
Where's the ticket for this? You stick a fucking sign up there saying "quiet," don't say anything.
- Where's the ticket for this? - Help your servers! I just gave the servers a ticket.
- So this, here? - To that table, correct.
- Can we complete this table, then? - Yeah.
- He's on that side.
- Help him, then! I'm helping him.
I've got the other burger.
You're not! You're screwing him! All right.
The kitchen is chaotic when Joe is in it.
Tom can't work.
Nobody can work.
It's just insane.
This is carnage.
It is.
We haven't got our entrees yet.
How long have those young guests been waiting for a burger? The order went in right around 6:00.
- An hour and a half.
- Uh-huh.
Burgers.
You got one, two, three Joe, can we try to save this? Four.
Can we bounce back? Please, Joe.
We're just waiting on what what what do you need over here? We need an elk quesadilla.
That's really what I need.
Okay, why don't you finish what you were doing? - I'm doing the top, yeah.
- Okay, I'll do the quesadilla.
Hey, want to see how we make this crap? I haven't got the appetite, Joe.
I know, 'cause you wouldn't come over here and say, you know, "don't get it that crispy," or "don't do that with it.
" I mean, that's what we're What the fuck are you on? - What the fuck are you on? You you you I won't come over there and say, "get that a bit crispy"? An elk quesadilla, you want confirmation that it's a fucking good dish? When are you gonna pull your head out of your fucking ass? A man that stands there and boasts about his fucking farm and his goats, and you want me to talk about this? Seriously, wake up, Joe.
You are joking, aren't you? Are we making these too are these you know what I'm saying? I know you don't like the dish.
It's disgusting, Joe.
So you wouldn't give me any input on it.
Get rid of it! You want me to get rid of it right fucking now? I would! I would! Get rid of the fucking thing.
We don't have it.
- Oh, here we go.
- No, we don't have it.
Here we go.
- We don't have it.
- Here we fucking go.
Make yourself clear.
Stop asking such ridiculous questions.
"Come over here and tell me it's crispy!" Are you that stupid!? So don't fucking serve the thing, right? Whose restaurant is it!? It's my restaurant, and I'm asking for fucking help.
Then act fucking responsible! - I'm asking for fucking help! - Then wake up! - You wake up! - Idiot! Fucking come in here and help me, instead of running your jaw! It's dinner service at Mill Street Bistro.
You want me to get rid of it right fucking now? I would! I would! And Joe is once again picking a fight with Chef Ramsay.
Get rid of the fucking thing.
We don't have it.
And a frustrated Chef Ramsay is ready to explode.
Stop asking such ridiculous questions! Are you that stupid!? So don't fucking serve the thing, right? Whose restaurant is it!? It's my restaurant, and I'm asking for fucking help.
Then act fucking responsible! - I'm asking for fucking help! - Then wake up! - You wake up! - Idiot! Fucking come in here and help me, instead of running your jaw.
You shouldn't even be in the kitchen! - Get out! - Just go ahead! Go ahead! - You put it all together! - Let's finish it.
Fucking back off, then! You fucking back off.
Yeah, and take that shit with you! That's right.
We're stomping an elk quesadilla! - Breaking news in Mexico! - That's all I'm asking! Get out! Now we got rid of the fucking problem.
Unbelievable.
Un-fucking-real.
So this is the worst food in Ohio, I guess he's telling us.
This guy has got his head up his ass.
He's saying that I'm a fraud and that my ani my my elk is terrible.
Nobody likes it.
And he knows everything about any food on the planet.
But he doesn't have an elk farm, okay? There's a difference between passion and fucking arrogance, and he's got a double dose of fucking arrogance.
With Joe out of the kitchen, Chef Ramsay and Sous Chef Tom complete the remaining dishes in a timely manner.
Let's finish strong, shall we? Yes.
Yes.
I just need to finish that off, and I'm done.
- Tips ready? - Tips will be one minute away.
- Next to that, what have we got? - That should be it.
Order up, please.
- Thank you.
- We appreciate it.
You're welcome.
We were face-to-face.
I said, "you're nothing but a fucking narc narcissistic fucking asshole.
" I said, "you got 750 chefs that do your thinking.
" I said, "you need 'em because you're so full of yourself.
" I said, "I'd love to see you, you know, fucking do what I do.
" Chef Ramsay doesn't have the balls, the power, or the authority to kick me out of my kitchen.
You would have to roll your tape back 'cause he didn't kick me out of my kitchen.
Get out! I walked out.
Joe, have you got two seconds, please? Okay.
Wow.
Joe, you are making my life a misery.
I've been in hundreds, and I mean, hundreds of kitchens across this country.
Chef, can I interject one thing? Tommy he prepared a lot of those items, - and I'm not blaming him - Joe.
- Joe.
- But I should have stopped him.
Stop looking for a way out, to justify I'm not I'm not I'm not looking for a way out.
Stop.
I'm not gonna argue, Joe.
I'm not going back there.
Enough is enough.
You are running the business into the ground, and I'm gonna tell you something really important, and I want you to listen.
You cannot be in that kitchen.
It's done.
Apron off.
I don't want any chef's jacket anywhere near your chest.
- Got it? - Yes.
Okay.
I was angry, but as it sunk in, I realized it's not about me.
It's about taking the restaurant to its potential.
I want to man up to this, and I want to correct it.
- I'm gonna get help.
- Okay, sure.
- I'll see you in the morning.
- Thank you.
- Come in with a smile.
- I will.
Good night.
Refusing to give up on Joe and the restaurant, Chef Ramsay stays up late, designing a new menu for the Mill Street Bistro.
Now, he's ready to unveil it.
Welcome.
Come in, come in, come in, come in.
- Wow.
- Oh, my God.
- What? - Wow.
- It looks so good.
Joe, you already had a stunning restaurant.
The big revamp was this bistro cooking.
It just looks wonderful.
It looks right.
This is impressive.
Take a copy of the menu.
- Yay.
- Yeah? - Oh.
- Perfect.
Starting off with a crispy duck leg confit.
Light, fragrant, served with pear butter, frisee, bacon, and a sharp vinaigrette.
Next to that, a brick chicken confit, pee-wee potatoes, black kale, and a really nice, fragrant thyme jus.
Seasonal fish.
You may get the perch, the whiting, walleye, with a simple, delicious, red wine vinaigrette.
A local dish that is in demand Mill Street burger, a big hit last night.
Substantial, full of flavor.
Mm-hmm.
And from a classic burger to an elk sausage burger.
Slightly gamey, a little bit more lean.
Next to that, Joe, especially for you, a beautifully cooked elk chili a really delicious way of highlighting the flavor and that little touch of gaminess.
It's different from what I was doing.
But you'll sell more elk doing a chili and a burger than you would do all year serving loins, serving chops.
Correct.
I agree with that.
It looks appetizing.
It does not look pretentious, that we had.
I am speechless.
I am so proud to have this and not even have served it yet.
I'm in incredibly proud.
Good.
There's something I need to tell you all.
I came to the consensus with Joe, there's no way on Earth, from this day on, that he can continue to be in that kitchen.
I agree.
It's the reality.
I'm not a certified chef, and we need a true chef.
I came up with one very talented young man that's gonna make a huge impact on your kitchen and really help kick-start this business off.
He's the partner and the executive chef at one of the best restaurants in Cleveland, the Greenhouse Tavern.
- Oh, my.
- I love it there.
You love it there? I do.
Say good morning to Brian Goodman.
Chef.
- Ooh! - Nice! The secret of success if you can put it in a nutshell, what would it be? The secret to success, truthfully, is local, fresh ingredients.
And it's all about having that knowledge in your head.
Like, be confident with what you're doing 'cause that's what we're gonna be in the kitchen tonight confident.
Now, he's gonna set up your kitchen, he's gonna short-list and interview to getting a chef here once he's gone.
You have a real chef that knows what he's doing.
There's no better.
Brian, we're really gonna look forward to your direction.
- Good.
- Good.
- All right.
- Anyone hungry? - Yes.
- Yeah? We're gonna dig in.
Oh, wow.
That is really good.
It tastes great.
This is a very good way to utilize goat cheese.
The food is amazing.
Now it's not just Joe's food, but it's a food that everybody can relate with.
I think that we are gonna go above and beyond if Joe keeps his butt where it's at.
That is really good.
I'm impressed with the food that I just tasted.
We have French fries.
- It's awesome.
- That is awesome.
Who would have thought? Coming up Ay-yi-yi.
All eyes are on Joe.
Are you ready to go? Will he be an asset We're talking about me Joe Nagy.
or a liability on re-launch night? Sir, where are you going with that? Oh, my God.
Armed with the new targeted menu and a new consulting chef Does it matter which way these go, Amy? - Fat to the right.
- Fat to the right.
- Fat to the right.
- I like that.
Joe and his staff prepare for re-launch.
- You ready to go? - Yeah.
Meanwhile Chef Ramsay is spending some time with the local community in Norwalk.
He is there to support the Relay For Life walk.
Ladies and gentlemen, good morning.
Good morning! I'm in town, working on Kitchen Nightmares at the local bistro, and on behalf of Joe Nagy, we're gonna make a donation this morning to the American Cancer Society to support this Relay For Life.
All of us here are connected in some way to this dreadful disease, and we need to continue to fight, to eradicate cancer globally.
In addition, Chef Ramsay invites the participants to tonight's re-launch at Mill Street Bistro.
Excellent.
Shall we have a little meeting with the team? - Sure.
- Yeah? Come over.
Okay, big one tonight, let me tell you.
We've got to nail this absolutely 100%.
Be vocal, okay? Brian's gonna be vocal.
Talk to him, communicate.
It's very important, when you guys come back there, do not be afraid to tell me, you know, what you're missing or what you need.
It's communication.
That's all.
Our owner is there to support everybody and to do whatever they want.
Whatever you need, ask him.
If you need something, if you're in the weeds, verbalize it to me, and I will get it taken care of.
Good luck.
- Thank you.
- Yeah? Let's go.
Hi.
How are you this evening? - This way.
- What can I get for you? - I'd like the French onion soup.
- All right.
I'm gonna do the seasonal fish, please.
I will bring that right out.
All right.
You're welcome.
Here we go.
One fritter, one beef, one duck, and a poutine! Going in to melt.
We're going on a Sloppy Joe and a chicken.
Fired.
Ah, the food's looking amazing.
Thank you, Chef.
Keep it going.
So fritter, bean salad, two poutine! - Two poutine! - Bean salad! Brian's taking control.
He calls out the orders, and we call the orders back, and it's totally different from what we were doing.
Night and day.
Where is this going? We are going to table 33 with all this, guys.
With Chef Brian running the kitchen - Table 12 here.
- Thank you.
food makes its way out to the dining room quickly.
Aha.
We have some food.
Just going.
This is very good.
It's, like, perfect.
And as the guests enjoy the brand-new food Do you need anything from me? Not at this moment in time.
the servers are enjoying a brand-new Joe.
Let me take that.
I'll fill I'll go do the waters for you.
I know what you need with water.
It is very nice to see Joe doing something productive.
If there's any wines that you can't do, especially the house sellers, let me do those.
I'm not sure if it's because he doesn't want to get yelled at anymore, how he doesn't want to be told he's doing anything wrong, but right now, he is he's being great.
Joe, how does it feel to hear a kitchen communicate like that? How does that make you feel? It makes me feel proud.
- So keep it going, yeah? - Okay.
Come on.
What have we got here in the window that needs to go? Fish and a pot pie to 21, sir.
I'll take these two out right now.
We're a little bit early with your food.
Oh.
Okay.
Enjoy.
Do you have a 21 up there, Brian? I sent it with Joe.
Wait.
Wait, wait, wait.
- What's up? - They don't have their food.
- Joe.
- Yes? When you took out that pot pie and the walleye, where'd you take it to? - 21.
- No, you didn't.
They don't have their food.
Let's check, let's check.
right by the fireplace.
That's 21.
For him to mess up was kind of entertaining.
I think we have this backwards.
Because, you know, he screams and yells at us for making these small, little mistakes.
Well, he took a wrong table the wrong food.
Whoa, uh, sir, where are you going with that? This went to the wrong place.
- Okay.
- Okay.
For a moment.
Did it actually sit on the table, physically? For for yes.
So the person saw somebody saw this fish? No.
No.
Not the customer that is getting it.
- But did it sit in front of anyone? - Yes.
Okay, we're gonna need to drop a new fish, for sure.
Oh, my God.
Who dropped it off at that table in the first place? I brought it there.
The only time food comes back is when you serve food to the wrong table.
It's the only mistake tonight.
So, Chef, we're gonna do a new fish.
Thank you.
It will be up in moments.
That was a very good example of me getting in the way, and I have to be aware of that, because I am a hard worker, but I just need to work a little bit smarter.
Service, please.
- Okay, Brian.
- All right, here we go.
21.
This is the bass here.
- And then this is compliments for the mistake.
- Very good.
I brought you a complimentary poutine.
- Thank you.
- Thank you.
This is the bass and the pot pie.
- Thank you.
- Okay? All right.
What do we think so far? - Oh, my God.
- Phenomenal.
- It's incredible.
I could just eat this all day.
I think the Mill Street Bistro finally has a chance to make it.
Oh, that's got nice taste.
Oh! I need a pot pie and a New York on my final ticket! But Joe needs to understand that he needs to change, or the restaurant's not gonna run.
Thanks again.
Appreciate your business.
Right, first off, Joe, if there's one night I didn't want you to send anything to the wrong table, it was tonight.
However, we recovered, and we bounced back.
What an amazing atmosphere in this restaurant tonight, yes? - Yes.
- Yes.
That's what a good neighborhood bistro should sound like seven nights a week.
It was fun.
Joe, you have a stunning restaurant, a stunning team.
Let them do it.
Yes, it's been a hard week for all of you because you have a very, very stubborn owner here, right? - Yes.
- You could say that.
And if this restaurant is going to succeed, each and every one of you are gonna give me a promise that when Joe starts to step backwards into his old comfort zone, you need to stand up to him, yeah? It was well taken and understood.
I promise that I won't go into the kitchen, okay? Stay here one second.
I want to show you something.
Please take one.
Pass them along.
This morning, I took part in the American Cancer Society Relay For Life walk.
Yay! And on behalf of Mill Street Bistro, I made a donation to this fabulous charity.
Unknown to you, those locals that were at that event this morning supporters, survivors of cancer, those were your diners tonight.
And I'm sorry for not telling you before service.
I didn't want anyone to think of it as a doom and gloom.
I wanted the vibrance.
No one was looking for sympathy.
They were looking for a great time, and you delivered brilliantly well.
I'm really proud.
Thank you, all of you, for a great evening.
Would you mind if I have Thank you.
Right.
Ay-yi-yi.
I really meant what I said to your staff.
You start cutting corners, going back to your old ways, honestly, it's gonna fail.
You delivered.
- Well - It was rough.
It's over to you.
It didn't have to be that rough, let me tell you, 'cause you're one stubborn man.
Well, it didn't have to be, but you gotta remember, we're talking about me Joe Nagy.
- Okay, I can't wait to come back.
- Good.
And the last place I want to see you is in the kitchen.
- Understood.
- Good.
- Thanks, Chef.
- Man, you're hard work.
That's what you signed up for.
- Good night.
- Good night.
Say bye to Skinny for me.
I will.
I listened to Chef Ramsay, hard as it was, and this is all wonderful, but the reality is, we don't have a crystal ball.
Who knows what the future holds at the Mill Street Bistro? Joe Nagy has given me a nagging headache.
This has to be one of the most frustrating Kitchen Nightmares ever.
And we made a lot of improvements this week, but I still have my doubts about Joe.
Can he really step up and embrace change, or is it just all talk and Oh, boy, can that man talk and talk and talk and talk and talk and talk.
In the months that followed Good to see you again.
Joe has kept the majority of Chef Ramsay's menu I am actually going to do the buffalo Sloppy Joes.
and business has been steady.
- Mmm.
- I love it.
There have been some staffing changes.
Jen, Kaleigh, Tommy, and Rebecca are gone, but Amy, Bill, and Mike remain at the restaurant.
I'm gonna turn this down a way bunch.
There is one promise that has already been broken.
These are done.
Joe is back as head chef.
That's that's how we do it, man.
And the future of Mill Street Bistro is questionable.