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00:00Tonight, on Kitchen Nightmares.
00:02What a mess.
00:03Chef Ramsay faces the most stubborn owner he's ever met.
00:07Billy, can you talk to me, please?
00:08No, I have nothing to say.
00:09His Long Island restaurant is crumbling.
00:12Oh, my God.
00:13What a disaster.
00:14Disaster.
00:15But he refuses to admit anything is wrong.
00:18You can't think this is good.
00:20It's not bad in everybody's opinion.
00:23His wife is a mess.
00:25I don't know what to do.
00:27The chef doesn't care.
00:28I don't want to be a chef.
00:31And his staff is just plain angry.
00:33Come on, be a baby, Billy.
00:35You're not the man everyone here thought you were.
00:37You're a weak man, Billy.
00:38When Gordon gives him a dose of the truth.
00:41This is embarrassing.
00:42So why can't you act like a man and do something about it?
00:44It's more than this owner can handle.
00:46I wouldn't talk to my dog the way you talk to me.
00:48Go yourself.
00:49I'll make it work myself without his help.
00:51With only one week to turn it around.
00:54Everything's coming out, and this place is going to get clean.
00:56Gordon Ramsay's demands for change may have this owner on the run.
01:01Philly!
01:01I've had it with these people.
01:02And this restaurant's doors may be closed forever.
01:06Put the place up for sale.
01:08I'm done.
01:08Done.
01:29Mount Sinai, New York.
01:31An upper middle class town on the north shore of Long Island.
01:35Inhabited by the working class.
01:38And city commuters.
01:39With no shortage of trendy eateries.
01:43And then, there's the Handle Bar.
01:45Hello, Handle Bar.
01:46How can I help you?
01:47Bill Leroy, a former construction worker, and his wife, Carolyn,
01:50bought the Handle Bar just one year ago.
01:53Oh, boy.
01:53The Handle Bar was a really nice place.
01:56And when I saw it was for sale, I jumped on it.
01:58And our specials menu.
02:00When we came into the Handle Bar, we saw that it had been run down.
02:05But Billy being so handy.
02:07Now they're on.
02:08We saw the potential of having a great place.
02:14In its heyday, this was the place to be.
02:16This was the place that the judges came.
02:18This was the place that the lawyers came, the doctors came.
02:21Now, it's not like that anymore.
02:24The nightmare began when 70% of the money was coming from the bar,
02:28and almost nothing was coming from the dining room.
02:31When you can't turn 18 tables on a Friday or a Saturday night,
02:35you're in a lot of trouble.
02:38Bill is an okay manager.
02:41Can I bother you to make me a cup of coffee?
02:42Billy usually stays at the bar.
02:44But being an owner, he has to be more involved.
02:49Like, answer the phone.
02:50Somebody on the phone?
02:52Sometimes he can be very grouchy.
02:54Now, go put all the stuff back where you got it then.
02:56I didn't do that.
02:57I feel like his mood swings change.
02:58I've had it with these people.
03:03This place is gross.
03:04Like, dirt.
03:06Filth that had been built up over the past 20 years.
03:10The interior, it looks dated.
03:13The decor, I think it's great.
03:19The core menu is basically the same as I inherited with the restaurant.
03:23They look disgusting.
03:24I don't know why anybody orders them.
03:26Melissa is an excellent chef.
03:29I'm not a chef.
03:30I don't claim to be a chef.
03:31I don't want to be a chef.
03:33I'm not very creative.
03:36Five minutes.
03:37The food is crap.
03:40My dish wasn't at work.
03:42I think hiring me wasn't necessarily the best idea.
03:45I don't even know what I'm doing here.
03:47I don't intend for it to be my career.
03:49I really don't think Melissa has any weaknesses as a cook.
03:54The day we call it quits is the day we have not one penny to put into this place.
04:01We took out an equity line of credit that's almost maxed out and drained our savings account.
04:07God help us.
04:08If the handlebar fails, we risk losing our house.
04:11Then I never want to lose my house.
04:14We need to worry about you and me and the handlebar.
04:16Bottom line.
04:17If Chef Ramsay doesn't come here, our time is very limited.
04:22I definitely don't think it's another year.
04:33Chef Gordon Ramsay is on a mission to turn the handlebar around.
04:37Go west.
04:38West left, west right.
04:40Except he has one small problem.
04:43Handlebar.
04:44I'm lost.
04:45What if you could help me?
04:46Okay.
04:47I'm right on the fork.
04:48But do I go left?
04:49Do I go right?
04:50Because they both say west.
04:52Okay.
04:53So you're going to bear to the right.
04:54Right.
04:55And there's going to be like a big shopping center right after it.
04:58Okay.
04:59There it is.
05:00There.
05:01Handlebar.
05:02There's Gordon Ramsay.
05:03How do you know?
05:04Because I just talked to him on the phone.
05:06Get out of here.
05:07Yeah.
05:08Really?
05:09Yeah.
05:10Handlebar.
05:11Finally.
05:12Now, we're in Mount Sinai, just outside New York.
05:16Mount Sinai.
05:17Sounds a little bit like cyanide.
05:19I hope it doesn't taste like it.
05:24I'm a little nervous to meet Chef Ramsay.
05:26I'm Carolyn.
05:27Carolyn.
05:28How are you, Bill?
05:29How are you?
05:30The man is an expert at what he does.
05:32The man is A, a world-renowned chef.
05:34B, owns beautiful restaurants because I've seen them on the internet.
05:39Whatever you like.
05:40You don't get that way because you're an idiot.
05:42Nice.
05:43Hello.
05:44Gordon Ramsay's, like, really hot.
05:46He has, like, a nice body and stuff.
05:47Like, for an older man, he's very, very hot.
05:49I didn't want to serve him because I just talk and I just don't stop talking.
05:53So I was nervous if I said something stupid that I just wouldn't stop and I would just keep
05:57talking and talking and talking.
05:58This is our dinner menu.
05:59Right.
06:00We also have our price-fix menu.
06:03Right.
06:04And the early bird specials.
06:06Okay, great.
06:07We'll have a quick look.
06:09One menu, two menu, three menu, four menu.
06:12Right.
06:13Definitely quantity.
06:14Let's hope it's quality.
06:16I need to continue to cook this because I up.
06:21Pizza fondue, filet mignon fondue, Swiss cheese fondue.
06:25Weird.
06:26You ready yet?
06:27I'll go for the soup of the day.
06:28Soup of the day?
06:29I'll go for the seafood crepe as well.
06:32And then I'm going to finish with the filet mignon fondue.
06:35Filet mignon?
06:36Please.
06:37Thank you, darling.
06:38No problem.
06:39Excellent.
06:40That was nice and busy.
06:42Dining room's empty.
06:44Look at the place.
06:45The decor's ghastly.
06:47It's so 80s.
06:49Even the fish tank's been here longer than me.
06:52Gosh.
06:53What are you doing?
06:55I think Chef Ramsay came close to ordering the worst things.
06:58But, you know, everything that's here is pretty much crap food.
07:02Thanks.
07:03Yeah?
07:05No problem.
07:06New England clam chowder.
07:10When Chef Ramsay was sitting there,
07:12I was just praying that he was going to be happy with everything.
07:16Where's Bill?
07:17Let me see if I can find him.
07:18Where is it?
07:20Oh, dear goodness.
07:21Marty Gordon would like to see you for a minute.
07:23Great.
07:24First thoughts that went through my head was, oh, my God.
07:26There it goes.
07:27I'd just like to say that's nicely seasoned, very tasty, and perfect for a winter's day.
07:33I'm glad you enjoyed it.
07:34Nice.
07:35Melissa does a nice job.
07:36Grab some.
07:38I'll check on the rest of your food.
07:40Thank you very much.
07:41He said your soup was fabulous.
07:45Really?
07:46Yes.
07:47He loved it.
07:48I think Melissa's a great cook.
07:49I think she's very creative.
07:50I think Melissa underestimates herself a lot.
07:52I thought it came out pretty this time.
07:56There's some faves.
07:57There's crab in there.
07:58There's lobster and some shrimp in there also.
08:01No problem.
08:03Aye yi yi.
08:04Chef Ramsay seems to have a habit to take his food apart before he eats it.
08:09So I'm looking forward to hearing what he has to say.
08:15How is everything?
08:16Robbery.
08:17The scallops are firm.
08:20Uh-oh.
08:21The prawns are way overcooked.
08:24Oh, God.
08:25And the crab meat, it's plastic.
08:28It's imitation crab meat.
08:29Yeah.
08:30If you told me it was imitation crab meat, I wouldn't have ordered.
08:32Oh, God help me.
08:34Well, that was disaster.
08:36Seafood crepe.
08:37Seafood crepe.
08:39Yeah.
08:40That's seafood crap.
08:42This is the worst of it, I'm sure.
08:48Oh, dear.
08:50I'm waiting on my beef fondue, filet mignon fondue, which is raw.
08:55So why am I waiting so long?
08:58There's the steak.
09:00And this is the oil.
09:03No problem.
09:04Nothing like waiting to cook your own meat, is there?
09:06Right.
09:07Put that in.
09:10Time for a little prayer.
09:19Ah.
09:20Comes out looking like dog food.
09:24He flips it out.
09:25I'm leaving.
09:26That was rancid, pointless, tasteless, and complete utter joke.
09:33I don't want to cry.
09:35Why would you deep fry the filet mignon?
09:38One of the country's best steaks, deep fried.
09:41Are they stupid?
09:42Oh, no.
09:43Oh, no.
09:48I wanted him to be happy with us, but I kind of knew deep down inside that there has to be something wrong with the restaurant. Otherwise, he wouldn't be here.
09:57Oh, my God.
09:58What a disaster.
09:59It's a disaster.
10:00It's a disaster.
10:01It's a disaster.
10:02No, it's not.
10:03After an underwhelming first meal, Gordon realizes that the owners and the chef are oblivious to the restaurant's real problems.
10:18What's wrong with the business?
10:19It's this room, as you see it.
10:21We can't fill 18 tables on a Friday night.
10:24That's the problem.
10:26No.
10:27The problem here is the food.
10:30The food's bad, Bill.
10:32I never really had complaints about the food, so that was never really an area of concern to me.
10:37When the fondue arrived, I mean, that's just a joke.
10:40I don't enjoy the fondue either.
10:41But you're the chef, aren't you?
10:42You're the one that's, you know, you're running it as the head chef, right?
10:46That's the intent.
10:48So change it.
10:50I don't know what to do about it.
10:52Have you lost your passion?
10:54I never had a passion to begin with.
10:59I don't want to be a chef.
11:03I was really shocked that that's the way she felt.
11:06So you're not a chef?
11:07No.
11:08I had applications for the job here as a chef.
11:11When she approached me and said, would you give me the opportunity?
11:14I mean, you don't ask for that opportunity if you don't care what you're doing.
11:18Why did you take the job, Melissa, if you're not a chef?
11:20The other guy was going out and I was here.
11:23Okay.
11:25I didn't think our situation was as bad as I'm finding out minute by minute.
11:34Coming up.
11:35Oh, my God almighty.
11:36Gordon's shocking kitchen investigation.
11:38This place hasn't been cleaned in years.
11:40That's disgusting.
11:41Leads to a wild showdown between Billy and Gordon.
11:44I wouldn't talk to my dog the way you talk to me.
11:46Go yourself.
11:48With the future of the handlebar on the line.
11:50I don't know what to do.
11:51It's a mess.
11:53Will Billy be able to put his pride aside and accept Gordon's help?
11:56I'm done.
11:57I'm done.
11:58So done.
11:59To hell with everything.
12:00Or will he give up on the restaurant for good?
12:02I don't care if it's off or nothing.
12:04Billy!
12:05You're not going to believe what happens tonight on Kitchen Nightmares.
12:11Having exposed Melissa's apathy in the kitchen.
12:14I don't need this.
12:16Gordon observes a dinner service to find out how her attitude is affecting the food.
12:25I know he's here to help, but it's still very nerve-wracking.
12:28Having someone of his stature standing there staring at you.
12:32What are they there?
12:33The mushrooms.
12:35Is that how that goes out like that?
12:36Yes.
12:37Holy crap.
12:39Stuffed mushrooms.
12:42Those mushrooms look sadder than the customer.
12:45Gordon said they're very sad mushrooms.
12:49Why?
12:50What, just now?
12:51Actually, that's a recipe of my own.
12:53I made it myself.
12:54I was very disappointed that it wasn't presented to him.
12:57All right, what?
12:58People eat that?
12:59One for you.
13:00What's my choice?
13:01Potato, rice, vegetables?
13:02Baked potato, mashed potato, french fries, rice, little veggie.
13:04We used half instant, half with fresh potatoes.
13:08Why do they mix the powdered mashed potatoes with fresh mashed potatoes?
13:12That's a way of reusing the baked potatoes.
13:15So you don't even actually make fresh mashed potatoes?
13:17No.
13:18No.
13:19Do you want mashed potato, baked potato, french fries, rice, or vegetables?
13:28Okay.
13:29That's good.
13:31A little more done than usual, but other than that, yeah.
13:36Just an hour into dinner service and the restaurant has run out of basic vegetables.
13:41Well, you ran out of broccoli, cauliflower?
13:42Yeah.
13:43And replaced them with an unusual substitute.
13:45Radishes.
13:46Radishes?
13:47Yes.
13:48Wow, never heard of that before.
13:50How are your radishes?
13:51Honestly, Gordon?
13:52Of course.
13:53Not something I would, you know, expect with my steak.
13:56You want some veg, right?
13:57Yeah, you know.
13:58Is there anything to keep him happy?
14:00Have we checked with Melissa?
14:01I wouldn't eat the radishes either.
14:03So customers are complaining about no vegetables.
14:06Any broccoli, vegetables, or carrots, or cabbage?
14:09Veg.
14:10Ah, veg.
14:11Oh, stop.
14:12What is it?
14:13They're stalks.
14:14Ah, yeah, that's a frozen bag.
14:16That's why it's crap.
14:19Even though Melissa is managing to keep up with the orders, the customers are still not satisfied.
14:26I don't like it at all.
14:27This is uneasable.
14:28It's not real crap.
14:30And Gordon needs Billy to finally understand that the food is Handlebar's biggest problem.
14:36Billy, customers are complaining about the food.
14:39You can't walk around oblivious to the fact that you think this is good.
14:44Yeah, but it's not bad in everybody's opinion.
14:49You can't take care of everybody's taste buds.
14:52Something that some people like, other people aren't going to like that at all.
14:55No one's got any control.
14:58And basics here that have just gone completely wrong.
15:03If you accept it, everybody else has accepted it.
15:06And truthfully, you've accepted it.
15:09No, absolutely not.
15:10I was kind of really disappointed.
15:12I knew we needed help.
15:13I didn't think we were that bad.
15:15I was quite skeptical about his intentions.
15:19Whatever.
15:21Really starting to dislike him.
15:23What a mess.
15:24Nothing labeled.
15:25Portions taken out.
15:26That's dreadful.
15:27Broccoli.
15:28Last night we ran out of vegetables.
15:30God, the chef can't be bothered to cook.
15:32Fresh broccoli.
15:33The reminiscence of Exxon Valdez.
15:34Oh, my God.
15:35When was the last time the back of the fridge was clean?
15:36And you look at it.
15:37What is that in there?
15:38Oh, my God almighty.
15:39That there was a clam.
16:04Oh, what a mess.
16:06The state of the fridge.
16:07Melissa, you've got two minutes.
16:09Has only confirmed Gordon's belief
16:10that the restaurant lacks true passion and leadership.
16:13So you're in charge of the kitchen and the general hygiene.
16:16Supposed to be, yes.
16:18Why is it in a mess?
16:21It's 100 times cleaner than it was six months ago.
16:26Sure it was.
16:27OK.
16:28When was the last time you had a little wipe down there or in here?
16:32Just even it.
16:34That I've never done.
16:35My god.
16:36Unbelievable.
16:38Oh, this is embarrassing.
16:43That usually does clean up.
16:45Right, OK.
16:46I'm glad you're starting to make excuses for it.
16:48Yeah.
16:49If you thought this was bad, have a look at this.
16:52Chef Ramsay seemed to feel that I was making excuses
16:55for everything and really had no idea of the past practices
16:59that had gone on here.
17:01OK.
17:02Last night, we served frozen vegetables to a customer.
17:04And we've got two boxes of broccoli there.
17:06You know, I can't do it all.
17:07That's it.
17:08You were happy to serve frozen broccoli over fresh broccoli.
17:12I'm trying to open up your eyes, Billy,
17:14and explain to you, you know, what the current situation is.
17:17When was the last time this fridge was cleaned?
17:19A week ago.
17:20Oh, come on.
17:21This hasn't been cleaned in years.
17:23No, it hasn't.
17:24No, no, no, it hasn't.
17:26I'm sorry, 21 years in the business.
17:28I'll bet every dollar I have, this place
17:31hasn't been cleaned in years.
17:33I'm disgusted.
17:34Put your hand down there.
17:36He still never did bend down and touch it.
17:38It was a big thing of denial for him.
17:40I'll take responsibility for the fact
17:42that I haven't changed it, but it's not all my fault,
17:44you know?
17:45Everything's coming out, and this place
17:47is going to get cleaned.
17:48I wish he'd give me a little more credit for cleaning it up
17:51as much as I had so far.
17:53It looks 60%, 70% times better than it used to look in here.
17:57Billy, that's disgusting.
17:59It's fine.
18:00No, it's not fine.
18:01We've got a big problem.
18:02When was the last time that fridge was steam cleaned?
18:04I had the kid in there doing it last week.
18:06Did you check what he'd done?
18:08No, obviously not.
18:10So why can't you act like a man and do something about it?
18:13Yep.
18:14My god.
18:16I just don't even know what to say anymore.
18:19He just keeps tearing apart everything that wasn't done
18:23and not giving me credit or pat on the back
18:26for things that were done.
18:29Unbelievable.
18:31So that just proves and confirms how weak this guy is.
18:33He's not running this place.
18:35This place is running him, and is in need
18:36of a serious clean.
18:38That is appalling.
18:44Prompted by Gordon's shocking discovery,
18:46Melissa enlists the waitstaff
18:48to do a thorough cleaning.
18:49What do you use to clean that?
18:51Bleach and soap.
18:53It's disgusting.
18:55I really wish I had a mask on me right now.
18:58Billy.
19:01Just two seconds in.
19:04I was hoping he was going to tell me,
19:05I understand, Billy, that this isn't your fault,
19:07but it really needs to be taken care of,
19:09so let's take care of it.
19:11I'm pissed off.
19:14And I'm upset on the kind of that I've just
19:16discovered in there.
19:17Time to drag me through the mud some more.
19:19It is what it is.
19:21You don't seem one ounce bothered about it, Billy.
19:24You can't just stick your head back in the sand
19:26and ignore it, Billy.
19:27Sure you can.
19:29What do you want me to do, flip out and yell
19:30and scream like you do?
19:31That's not my way.
19:32The responsibility is yours, Billy.
19:34I guess you want something done right,
19:35I guess you have to do it yourself.
19:37But why?
19:37Let's get rid of everybody in the restaurant
19:39and I'll do it all myself.
19:40Great idea.
19:41And then when it doesn't work out,
19:42and then when I drop dead because I sleep two hours a day,
19:46then maybe it'll get done.
19:47Or maybe, who cares, once you're dead,
19:49it doesn't make a difference anymore.
19:50Oh, come on.
19:52Now I feel you're copping out on me now.
19:54Well, because now I'm just getting dragged through the mud.
19:57You're a weak man, Billy.
19:59I really just had enough.
20:00I'm glad you had enough.
20:02I was not going to be ridiculed just for the sake
20:05of needing his help.
20:07Finished.
20:08Can you at least talk to me?
20:09Nope.
20:10Billy, can you talk to me, please?
20:12Nope.
20:13I have nothing to say.
20:14Billy.
20:15I wouldn't talk to my dog the way you talk to me.
20:17Go yourself.
20:18That's right.
20:20To hell with everything.
20:21I'll make it work myself without his help.
20:23Everything in my life that I've ever set out to do,
20:26I did on my own.
20:28Finished.
20:28Let's go.
20:32What a weak man.
20:38Billy!
20:44Unable to accept Gordon's criticism, Billy!
20:47Billy decides he's had enough.
20:49him.
20:50him.
20:51them.
20:52The fridge is disgusting.
20:53I've asked it to be cleaned.
20:55He's telling me I'm dragging him through the mud.
20:57And he walks out.
20:59He's mad right now, and he's being stubborn.
21:01He doesn't want you to leave.
21:02He wants your help.
21:03We's just not.
21:05Right now, he's too ashamed to admit it.
21:07I just want him to act responsible.
21:09While Gordon tries to make sense of Billy's actions.
21:12He doesn't have to act like a baby.
21:13Billy rehearses a speech to Gordon.
21:16I am so done.
21:18Don't act me out.
21:19I have nothing to say to you.
21:22Not a word.
21:23There was nothing in my head that made me want to think
21:27and reconsider about doing this.
21:30Can you go out there and just, you know,
21:31have a word with him?
21:32You guys are the backbone of this place.
21:34You can't just throw the towel in.
21:36I knew Billy would get mad.
21:37Done.
21:38Just done with all this .
21:40But honestly, if you don't face the truth,
21:42you can't do anything about it.
21:44We've been bussing our ass trying to help you out.
21:46You're giving up on yourself, this place, and all of us.
21:50I wouldn't talk to my dog the way that jackass talks to me.
21:53I'm done.
21:54He's telling you the truth, though, Billy.
21:56Great, there's ways to go about it.
21:5846 years old, never been talked to like that by anybody.
22:01And you know what?
22:02The only thing that's keeping me from hitting him
22:05with a baseball bat is that I'd go to jail for it.
22:10I'm done.
22:11Done.
22:12Done.
22:13Finished.
22:14And you're not the man everyone here
22:15thought you were, Billy.
22:16Absolutely not.
22:17You're going to give up, and you're
22:18going to give up on all of us?
22:20Come on, be a baby, Billy.
22:21I'm done.
22:26Yeah, you know what?
22:27Put the place up for sale.
22:29I can go back to construction and enjoy my life
22:32the way I used to before all of this .
22:35We'll go to bankruptcy court and just give it all up.
22:38I'm done.
22:39Bye.
22:40So help me God, I will not open the door tomorrow,
22:42and you can all go yourselves.
22:44And I don't care if it's all for nothing.
22:45Do not care.
22:47Billy!
22:47You know what?
22:48I can't believe somehow.
22:50Billy!
22:51You.
22:54Unbelievable.
22:56Having just missed her chance to defuse the situation,
22:59Carolyn now faces the prospect of running the handlebar alone.
23:04I'm very upset.
23:05I have a husband that's ready to throw in the towel.
23:08So here I am, stuck holding the bag.
23:12Okay.
23:13Let me help you.
23:14I want you to help me, but I don't know what to do.
23:17I have a job that I have to work so I can pay my mortgage.
23:21Sure.
23:22Okay.
23:23I don't know what to do.
23:25Why can't we work at turning this around?
23:29I would love to work or turn this around.
23:32Okay.
23:33Let me open the restaurant tonight.
23:36Okay.
23:37Okay.
23:38I'm feeling that I'm going to do what I have to do to make everything work because I'm not
23:45walking out now and I'm not flushing the last 17 years of my life down the bowl.
23:49To further inspire Carolyn to move forward with the plan, Gordon shows her the dedication
23:55of her staff.
23:56What a difference.
23:57It's looking great.
23:58It looks so much better.
23:59Huh?
24:00You've done a great job.
24:01We cleaned the walk-in.
24:02We were more or less just doing it to just show that like we are dedicated and we do want
24:07this to work.
24:08Billy's gone.
24:09Whether he comes back later or not, it's not going to affect what we're doing tonight.
24:13We're opening and we're opening with a clean fridge, healthy attitude.
24:16We're hungry to get this place full.
24:18Yes?
24:19Let's do it.
24:20Let's do it.
24:21Let's go.
24:22Her courage now bolstered by her staff's support, Carolyn leaves Billy a message.
24:25Billy, I'm not going to stop now.
24:28I will do whatever it takes to make my restaurant succeed with Chef Ramsay's help.
24:34I'll succeed.
24:35I just told him my determination that I'm going forward with this regardless if he wanted
24:40to or not.
24:44The restaurant is about to open for dinner, but to get the handlebar moving in the right
24:48direction, Gordon makes some quick additions to the menu.
24:51Melissa, let's do a special tonight, some fried clams with a homemade tartar sauce.
24:56It's rich clams.
24:57Chef Ramsay, he's one of the best chefs in the world, you know, standing right next to
25:02me and was very surreal.
25:04Let's do it.
25:05Generously season them with the flour.
25:06Straight in.
25:07End of the flour.
25:08And then again, a nice little season there.
25:11OK.
25:12Yeah?
25:13The minute the customer arrives at the table, they sit down and we need to give them
25:17some fresh, hand-cut, homemade potato chips.
25:21A warm welcome.
25:22Mmm.
25:23No, those are good.
25:24This place is more laid back, so I think the chips are a good idea.
25:27It's different.
25:28Nice.
25:32Hi, good evening.
25:33Do you have a reservation?
25:34Hi.
25:35Hi.
25:40I thought it was great that Chef Ramsay could show us how to make something
25:46such a simple thing like potato chips that everybody would love.
25:53We do have a special appetizer today.
25:55Deep fried clams with a homemade tartar sauce.
25:58All right.
25:59We'll do that.
26:00Yeah?
26:01We'll do that.
26:02Potato chips are going well, special is going well.
26:03Keep it going, yeah?
26:04Nice atmosphere in the dining room.
26:05Really good.
26:06Clams.
26:07There we are, clams.
26:08Every day loves the clams.
26:09They said that's the best thing that they've ever had here, so it's going really good.
26:12We're not serving dirty bowls to the table.
26:14Let's go, Melv, yeah?
26:15I didn't think he was going to come back.
26:24I was really, really surprised that he came back so quickly.
26:27I am angry about things that transpired earlier in the day, still.
26:33Let's go, Melvin's, whizzing.
26:41Hours after threatening to sell the business, owner Billy returns to the handlebar just in time for dinner service.
26:47There was absolutely no part of me that still wanted Chef Ramsay to be here.
26:53wanted him to be gone.
26:55Billy, come on.
26:57Let go of it.
26:59When Billy came back, he had his bad attitude of, yeah,
27:03whatever.
27:05Billy, please, I love you.
27:08That's all that matters.
27:10That's all that matters.
27:12I can honestly say that I love my wife more than anything
27:15in this world, so.
27:16I came back here for my wife.
27:18While Billy tries to reconnect with his restaurant.
27:21I need my food.
27:23Melissa struggles to give the wait staff complete orders.
27:26I ran half the order.
27:27I need the rest of it.
27:28There's a lot of problems.
27:30Who's this for here, Melissa?
27:31This has been here 37 minutes.
27:33I don't know.
27:34The creeps, I forgot half of it, so.
27:38Melissa just stopped communicating.
27:39I mean, that's just how Melissa is.
27:42And I think that's when we ran into problems.
27:44Are any of my foods coming out for any of my tables?
27:46I have no idea.
27:47Oh boy.
27:48I was, you know, in the weeds so much, I really couldn't tell who was waiting and who was
28:00wanting.
28:01I need salmon poni area.
28:02I think Melissa got very flustered back there.
28:07This place was total chaos.
28:08It's 9 o'clock.
28:09I've been here since what time?
28:10530.
28:11I just don't know what to say.
28:13With the orders backed up in the kitchen.
28:15Killing me.
28:16Killing me.
28:17Whatever.
28:18God help us.
28:19Impatient, hungry customers begin taking out their frustrations on each other.
28:24You know what you're talking about before you open up your mouth.
28:28I can open up my mouth any time.
28:30You can do what you want.
28:31Will you please stop talking to my parents this way?
28:34That's ridiculous.
28:35It's a total disaster.
28:37And I really think I'm to the point now that I don't know what else to do.
28:41Come on, Billy.
28:42Can we talk about it?
28:43Yeah.
28:44Billy has no choice but to listen to Chef Ramsay.
28:47Because if he won't listen, then we might as well just shut the doors and walk away right
28:50now.
28:51I have never, ever, ever seen my kitchen fall apart like that.
28:55Ever.
28:56Ever.
28:57On our busiest nights.
28:59Never have I seen that.
29:01Ever.
29:02Melissa has to talk now.
29:03This is the most crucial stage of the service where she has to open up and talk.
29:07And get help from the other table.
29:08And get help.
29:09Let's just delegate with so many tables on.
29:11The man is one of the top chefs in the world.
29:14And maybe I should put aside the ill feelings and listen to what he has to say.
29:21Melissa may not be communicating but the menu is faster.
29:25Yeah.
29:26I see what you're saying.
29:28At that point I was very open minded to his ideas.
29:31Seriously, I'm pleased you're back, yeah?
29:33Hey, you're the, you're the foundation of this place.
29:35We have a little chat with the staff because I think they would like to hear that we're
29:38all on the same track.
29:41The first hour of service was amazing.
29:44And then we got backed up.
29:46We got backed up bad.
29:47Melissa, you refused to communicate.
29:49I didn't know what the was going on.
29:51Yeah, I agree with you.
29:52Honestly, this menu has to come down, yes?
29:55That has to be condensed.
29:56It'd be appreciated.
29:57New, small, dynamic menu.
30:00A menu that we can push out.
30:02It'd be real nice to get a new menu that'll be more concise and in order.
30:06It'll be good.
30:07Relaunch tomorrow night.
30:10We have to make it a success.
30:12Get some sleep, yes?
30:14In preparation for the relaunch, Gordon's team worked through the night updating Handlebar's
30:21tired, dated look.
30:22Ready?
30:23Ready.
30:24Let's have a look at the new Handlebar.
30:25Let's go.
30:26Oh, yeah.
30:27Here we go.
30:28Oh, wow.
30:29Oh, wow.
30:30Oh, wow.
30:31This is awesome.
30:32Oh, I love it.
30:33Oh, my God.
30:34It's gorgeous.
30:35This place looks awesome.
30:36It's fresh.
30:37It's new.
30:38Billy, it's warm.
30:39There's nothing that's antiquated.
30:40Oh, my God.
30:41Wow.
30:42It's awesome.
30:43Feeling wow.
30:45Wow.
30:46Wow is all I can say.
30:47Wow.
30:48Wow.
30:49Wow.
30:50Yeah, wow.
30:51What about the lamps?
30:52No more gloves.
30:53No more gloves.
30:54No more gloves.
30:55No more gloves.
30:56We are no longer stuck in the 80s.
30:58Look at it.
30:59Warm, bright, vibrant, happy.
31:00It's new.
31:01It's new.
31:02It's new.
31:03Billy, it's warm.
31:04There's nothing that's antiquated.
31:05Oh, my God.
31:06Wow.
31:07It's awesome.
31:08It's awesome.
31:09I'm feeling wow.
31:10Wow.
31:11Wow.
31:12Wow.
31:13Wow.
31:14Vibrant, happy.
31:15Yes.
31:19Everything is awesome.
31:20It's incredible.
31:21I'm totally blown away.
31:23Billy, you have Long Island's first ever gastropub.
31:28Gastropub, what the is a gastropub?
31:34What's a gastropub?
31:35Good question.
31:37Gastropub.
31:38Good question.
31:39I've never heard of a gastropub, babe.
31:42We're the first on Long Island.
31:44That is so incredibly awesome.
31:47A gastropub is warm, open all hours, come and relax and enjoy with no intimidation.
31:54We cater for everybody.
31:55It's perfect for the neighborhood.
31:57There are 25 gastropubs in Manhattan, and they are doing a phenomenal amount of business.
32:03A pub with an emphasis on fine food at reasonable prices.
32:08I kind of hit home.
32:09It was exactly the type of place that my wife and myself were looking to turn it into.
32:18Knowing Billy and Carolyn's love for motorcycle riding.
32:21Let's go.
32:22Ready to make some noise, yes?
32:23Gordon has organized Handlebar's first annual motorcycle rally to help spread the word about
32:28the relaunch.
32:29Ecstatic.
32:30Ecstatic.
32:31Yes.
32:32But what Billy and Carolyn don't know is Gordon has reached out to another bike enthusiast.
32:37And rock and roll legend.
32:39Twisty sister's very own Dee Snider.
32:41Hey.
32:42Good to see you, Al.
32:43Thank you so much for coming.
32:44Carol.
32:45Hi.
32:46How are you, Carol?
32:47Bill.
32:48Hey, buddy.
32:49I never would have imagined here I would get on my bike and ride with Chef Ramsay and Dee Snider.
32:55I was like, oh my God, how cool is that?
32:58Billy.
32:59Are you ready?
33:00Yes, we are.
33:01It was phenomenal that Gordon Ramsay got him to come here and help us kick off the new
33:05start of the restaurant.
33:20It was nice to get out there and ride.
33:22It was nice to see that Chef Ramsay could ride a motorcycle and enjoy himself.
33:25It was a lot of fun.
33:26All right, let's go.
33:27Get these out.
33:28The grand reopening of Handlebar tonight.
33:31Come down to the Handlebar's reopening tonight.
33:33Grand reopening.
33:34Come on down.
33:35Come on down.
33:36I'm smiling because I feel that the handlebar is pointed in the right direction now.
33:40We have some place to go and some place to look forward to.
33:43Now that the word had spread, Gordon gets back to the crucial task of introducing the new gastropub menu.
33:53That's the menu in front of it.
33:55Look at it.
33:56There is nothing complicated on there.
33:58Whether it's the steak, mussels, the salmon, the sausage, everything is so simply done.
34:05The new menu I think is phenomenal.
34:08He consolidated it down to a lot of the comfort food type favorites just served in a different light.
34:14Melissa, this is the night that we make the statement.
34:17And when we start getting in the weeds, you have to come out yourself and open up.
34:21Yes, sir.
34:22Chef Ramsay put his effort into this to change us, so I'm going to try not to let him down.
34:27We're going to start confirming the first ever gastropub in Long Island.
34:31After the bomb last night, I'm sweating.
34:34I'm nervous to see how my kitchen pulls it together.
34:37Make it work.
34:40Coming up, it's relaunch night.
34:42Welcome, welcome, welcome.
34:43And there's a lot of questions still to be answered.
34:46Will Melissa be able to handle the pressure?
34:48The salmon looks black underneath.
34:50I'm going to hang myself.
34:51Will Billy lose hope?
34:52This isn't cooked.
34:53Falling apart.
34:54And will the handlebar finally have a successful evening?
34:57I'm sorry, but I'm not serving like that.
34:59Or will it go up in flames?
35:01That's it.
35:02Find out next on Kitchen Nightmares.
35:12Good evening.
35:13Welcome.
35:15It's the grand reopening of the handlebar.
35:17Nice to see you, my darling.
35:18Welcome, welcome, welcome.
35:19And Chef Ramsay's motorcycle rally has clearly spread the word about the reason.
35:23This is really your meal.
35:25Let's go, let's go, let's go.
35:27With Billy appearing to embrace Chef Ramsay's changes.
35:30Everything's homemade.
35:31Everything.
35:32All eyes are now on Melissa to step it up in the kitchen.
35:35All right, stay focused.
35:36Here we go.
35:38Everybody's excited to come in and see how it looks now and see what's going on with
35:42the menu and everything else.
35:43I have the portobello mushroom out.
35:46Grilled chicken sandwich.
35:47Salmon good for you.
35:48All will be pleased with the food tonight.
35:51Melissa, I need the shrimp cocktail and then the salads and then the entrees.
35:56All right?
36:01Melissa.
36:02Melissa, listen to me.
36:04I want this communication ramped up tonight.
36:06You need to connect.
36:07The minute you stop talking, we're .
36:09OK.
36:10I think Melissa needs to be more assertive and keep everybody under control.
36:15Let's go.
36:16Too quiet for me.
36:17As the restaurant fills up.
36:21And customers embrace the new gastropub menu.
36:25It's perfect.
36:26This is good.
36:27Gordon takes a moment to make a special announcement.
36:30Ladies and gentlemen, please welcome a local legend.
36:34Twisty sisters.
36:35Yes.
36:36Dee Snider.
36:37Woo-hoo!
36:38Dee.
36:39See real?
36:40Hey!
36:41Hey!
36:42Hey!
36:43Hey!
36:44Dee.
36:45Hey!
36:46Dee came in through the door on that bike.
36:48It was just amazing.
36:49Everybody was clapping and cheering and having a great time.
36:52How cool is this, huh?
36:53That's cool!
36:54All right, here's the deal.
36:56In honor of the grand reopening of Handlebar Restaurant, we're going to be auctioning this
37:01bike off.
37:02So if you want to bid on this beautiful Holly Davidson Sportster, you can go to Handlebar
37:08Restaurant website and put a bid in there and all the proceeds will go to the March of Dimes.
37:13Ladies and gentlemen, Dee Snider.
37:16With Dee Snider's family and friends now seated.
37:21I'm going to put a portobello mushroom melt.
37:23In the first fully packed house in over a year.
37:26It's all balanced steak.
37:27Fish and chips.
37:28House salad.
37:29House salad?
37:30Yeah.
37:31Sure.
37:33The kitchen is about to be tested.
37:34The salmon looks black underneath, Melissa.
37:37I don't think it's burnt, honestly.
37:39Pass through the spatula.
37:41I think it's okay.
37:42No way, madam.
37:43Yeah?
37:44I gotcha.
37:45Boo.
37:46I'm not serving charcoal like that.
37:47No.
37:48Disgusting.
37:49Melissa thought she could just take care of everything herself.
37:50And she had two other cooks and didn't ask for their help.
37:51This is a re-cook.
37:52I'm very sorry, Beth.
37:53I hope it is better.
37:54Me too, Missy.
37:55I'm so sorry.
37:56In her rush to fill orders.
37:57Frickin' salmon.
37:58Melissa starts sacrificing the quality of the food.
37:59This isn't cooked.
38:00Look at the middle of that salmon.
38:01Gross.
38:02That salmon looked like what you'd find in a seafood section.
38:03Like, it was shiny and it looked cold.
38:04Like, are you kidding me?
38:05The salmon we sent came back raw.
38:09So it's a re-cook.
38:10It's a re-cook.
38:11It's a re-cook.
38:12I'm very sorry, Beth.
38:13I hope it is better.
38:14Me too, Missy.
38:15I'm so sorry.
38:16In her rush to fill orders.
38:17Frickin' salmon.
38:18What a İşit is good.
38:19Just grab their fruit.
38:21Oh, my diarrhea.
38:22This was magical.
38:24It was awesome.
38:25Yeah.
38:26It's damnight.
38:27Oh, I'm so sorry.
38:28Look it!
38:29Look at the middle of the salmon.
38:30This is gross.
38:31That salmon looked like what you'd find in a seafood section.
38:32It was shiny and it looked cold.
38:33Like, are you kidding me?
38:34The salmon we sent came back raw.
38:35So we're doing it again for the third time.
38:36Frickin' salmon.
38:37Let's do this.
38:38I think Melissa got very flustered back there.
38:40All in the park.
38:41lightly falling apart.
38:42Do we have any other salmon elsewhere?
38:43이는살.
38:44Yes!
38:45Where's my salmon?
38:46There is my salmon salmon.
38:49Billy, if it's burnt or it's raw again,
38:51I'm going to shove it down somebody's throat.
38:53Everything just kept compounding and compounding
38:55to the point where it was a total disaster.
38:59You've got to be kidding me.
39:01I'm going to hang myself.
39:04I burnt the out of this.
39:13After first overcooking,
39:15then undercooking the salmon raw,
39:17Melissa hopes the third time is the charm.
39:22Bill, she's got to open up and communicate.
39:24If she doesn't start communicating now, we're , yeah?
39:26Yeah.
39:27Please, yeah?
39:28She needs to utilize the other two cooks
39:30that she has in the kitchen.
39:31It's not a one-man show, and it could never work
39:33if she thinks it can be.
39:35Honey, let's just get it right this time.
39:38Melissa, use these two guys.
39:40I'm trying.
39:40I want to hear it.
39:42Open up, communicate, yeah?
39:44You know what, you want to cook that?
39:45Yeah, I got it.
39:46Please, thank you.
39:48I will take care of the veg.
39:50Good girl.
39:51I realize I can't take care of the line on my own.
39:54Salt and pepper, please.
39:56I really need to open up and communicate
39:59and get things going.
40:00Your salmon is coming, honey.
40:01I'm very sorry.
40:02Lovely.
40:04Good to go.
40:04Thank you very much, honey.
40:07Gordon's persistence with Melissa
40:09appears to finally be paying off.
40:11Can you give it a thumbs up?
40:12Yeah.
40:13All right.
40:14Here we go.
40:15All right, we've got to get this together.
40:16I need three herb fries.
40:18Three herb fries.
40:19Right now, at the moment, I understand Chef Ramsay's whole
40:21concept is to communicate and keep everything in order.
40:24We've got to get it going.
40:25As long as I can communicate with the guys next to me,
40:27we'll get it working properly.
40:29I need to concentrate on Dee's table, yes?
40:31We are doing it now.
40:32OK.
40:33Take the two burgers whenever you can.
40:35Melissa really shocked me tonight,
40:37where she was able to ask Eric and George, oh,
40:39can you do this?
40:40Can you get this?
40:41We are doing real well to keep it up.
40:44Very, very good.
40:45This is good.
40:46This is amazing.
40:47Lovely.
40:47Let's go.
40:48Tonight, we had a couple of really large screw-ups.
40:51But in the end, it all worked out.
40:53Hey, great menu, right?
40:55Everybody was happy.
40:56I feel very excited.
40:57I feel good.
40:59That's it.
41:02In the next couple of days, the word
41:04continued to spread throughout Long Island
41:06about its first gastropub.
41:07We have a one's a full new menu.
41:09That was the best burger I've ever eaten.
41:11I thought it was cooked really well.
41:12Reinvigorated by the new direction and updated menu,
41:16Melissa has found her passion again.
41:18One small Caesar, one small how.
41:20Chef Ramsay being here has definitely brought new life
41:23into my job.
41:24Chicken sandwiches up and out, burgers up and out.
41:27I do have more passion about it.
41:28I want to make sure everything is good.
41:30I'm surprised at myself now.
41:31Even the wait staff has taken it upon themselves
41:34to maintain the cleanliness of the restaurant.
41:36We're going to make a list of what needs to be cleaned
41:39every night, because we want to keep it clean,
41:40and we want to make it look, like, presentable.
41:44And Billy, with renewed hope and determination,
41:46is moving forward.
41:47Something to enjoy while they're waiting to take your order.
41:50Inspiring everyone to make the handlebar a success.
41:55Well done.
41:56This place is going to be a success, I tell you.
42:00Great location, great food, great gastropub.
42:04My wife and myself are very appreciative of what he did.
42:07Seemed like there was a black cloud hanging over the handlebar.
42:11I think the sun's starting to shine a little bit.
42:14Congratulations on being Long Island's first gastropub.
42:17Nice.
42:19Good night.
42:21OK.
42:22Good night.
42:24Chef Ramsay came to my restaurant,
42:27went above and beyond anything I could have possibly asked for.
42:32And I know this restaurant's going to be
42:34successful from here on out.
42:40That was tough.
42:40Very tough indeed.
42:41We made a lot of changes.
42:43Changed the menu.
42:43Changed the decor.
42:44But there's one thing in there that I thought
42:46was completely unchangeable.
42:49And that was Bill.
42:50And we even managed that.
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