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00:00Tonight on Kitchen Nightmares.
00:02You can't create jackass from here.
00:04Chef Ramsay goes head-to-head with Long Island's most arrogant chef.
00:08I'm very excited to show Chef Ramsay what I can do.
00:10There will be no faults in what I produce.
00:12Whose business is clearly dying.
00:14There will be plenty of open tables, believe me.
00:16No happy hour here.
00:17Is he sleeping over there?
00:19Just an early bird special.
00:21I feel like I'm in Florida.
00:22His girlfriend not only supports him.
00:24Fire 14.
00:25Her parents have put their life savings into the restaurant as well.
00:29Put my home, my retirement, and everything else on the line with this young man.
00:33But this guy doesn't think he's doing anything wrong.
00:36Oh my God.
00:38How do you respect food if you cook it in this?
00:40It's my restaurant, my rules, and that should be the bottom line.
00:43Can Gordon get through to him?
00:44I wish you got your ass kicked in a kitchen.
00:46You should be ashamed.
00:47He can bust my foot.
00:49The name on the awning is Trovianos.
00:50It's not Ramsay.
00:51Before he not only back ruts himself.
00:53You sank half a million dollars into this.
00:55But his girlfriend's family as well.
00:57We're screwed. We should have never did this.
00:58One thing's for sure, there's a shocking conclusion that will change this family forever.
01:03I am out of it.
01:05I don't know what to do.
01:05I'm going to knock somebody out.
01:08Great Neck New York is an upscale community on the north shore of Long Island, where competition among Italian restaurants is fierce.
01:38Trovianos has been struggling to survive for the past three years.
01:42Owned by Anthony Troviano and his girlfriend's parents, they are now just months away from losing everything.
01:48My desire to own a restaurant basically started right after culinary school, working for other people.
01:56Look at that, huh?
01:57And then I said to myself, why am I busting my ass for everybody when I could be doing it for myself?
02:02Yeah, Joe, put a steak knife on there.
02:04Anthony came to me one day and says, this place is available.
02:06You want to buy it.
02:07I don't know if it took a while I was just plain stupid doing it.
02:10They go right over me and ask him.
02:12Having a business together, you know, you see too much, you're together too much.
02:15There's resentment because of it.
02:17Appetizers, they go out or no?
02:18Speak back in one minute.
02:19That's it.
02:20I heard you.
02:21Me and Anthony have been together for six years.
02:23We used to never fight ever.
02:25I thought he was like the best person in the world.
02:27And then we got here, I'm like, who am I going out with?
02:29I want a whole new slip.
02:31You should have two.
02:31When it comes down to running the business, it's really Anthony that runs it.
02:35Hey, change the ticket, bro.
02:36Come on.
02:39It's my restaurant, my rules, and that should be the bottom.
02:42Fire 14.
02:43At the beginning, Chorbianos took off.
02:46We didn't maintain the food coming out fast enough with quality.
02:50And from there, our business decreased.
02:52There will be plenty of open tables, believe me.
02:56The early bird special was my idea.
02:58Any place you like.
02:59It's bringing in people to keep the boat afloat.
03:02How are we doing, folks?
03:03Everything all right?
03:04Forget about it.
03:05I feel like I'm in Florida.
03:06It's crazy.
03:09I'm working, killing myself to pay bills.
03:11I don't want to live like this.
03:13I don't really want to live this way anymore.
03:15It's depressing.
03:16I put my parents into this position.
03:18They are finally getting comfortable, and now they have no choice but to work, or they're
03:22going to lose everything.
03:24Anthony, he's owning my daughter's boyfriend.
03:26I put my faith, I put my home, my retirement, my wife's well-being, and everything else on
03:32the line with this young man.
03:34At the end of the day, you know, it is my name on the awning.
03:37To think that my name is going down as well as the restaurant, that would definitely be
03:41disappointing.
03:42You guys have to run more food, okay?
03:44We are.
03:45More.
03:46The last three years have been rough.
03:49By this time in my life, I thought we would have been married, had kids already.
03:53If we don't get Chef Ramsay's help, there's no other options for us.
03:59Okay, here we are.
04:00Oh, it's for sale.
04:02No, that's an early bird dinner menu.
04:05$14.95.
04:06It's cheap as a sub shop.
04:08Right, Shrobiana.
04:11Here we are.
04:11Hello.
04:13Hi there.
04:14How are you?
04:15How are you?
04:15Gordon, please.
04:16First name is?
04:16Joe.
04:17Joe, good to see you.
04:18Very nice to meet you, Chef Ramsay.
04:19Likewise, good to see you too.
04:20Pat, nice to see you.
04:21When Chef Ramsay came through that door, I thought it was a blessing.
04:24I think, hopefully, he'll put us straight.
04:27So, who came up with a bright idea of opening a restaurant?
04:33You've bought a restaurant with your future father-in-law.
04:35It was just an exciting thing, you know?
04:37You're able to purchase a restaurant as a dream of mine.
04:40How old are you at?
04:4028?
04:41So, you're 25 when you opened it?
04:43Mm-hmm.
04:43Which is young to open a restaurant.
04:45Sure.
04:46Yeah.
04:46I felt I was ready.
04:47Ambitious, you know?
04:48And have you trained in Italian restaurants?
04:50No.
04:50I have not.
04:53I felt I knew everything.
04:54I still do.
04:56Are you that arrogant?
04:57Possibly.
04:59I wouldn't open an Italian restaurant without working in one.
05:02I definitely think Anthony needs to hear that he's arrogant because I say to him sometimes
05:07and he takes it as, oh, yeah, you know what you're talking about.
05:09I'm gobsmacked.
05:11That a young man at the age of 25 would manipulate his future father-in-law to open an Italian
05:16restaurant having never worked in an Italian restaurant.
05:19That doesn't make sense.
05:21No offense.
05:21I didn't pin him down and handcuff him and said, I need your house to put the restaurant.
05:25But you've got the house now.
05:28Chef Ramsay was, you know, making me feel like it's my fault that the restaurant ain't
05:31doing too well.
05:32I have enough pressure as it is.
05:34You guys are struggling to get married and you've been married for a long time.
05:37You know, that level of pressure, how do you manage that?
05:40It's been rough because we can't do what we want to do anymore.
05:42We just can't do it.
05:43Tiffany?
05:43I hate it here.
05:46I hear you go mad at me that I'm saying this, but I do.
05:49I don't like it here.
05:50It's not that I don't like working here.
05:51I like your honesty.
05:52It's just hard sometimes.
05:55Having Anthony and my parents as partners tends to be difficult.
05:59Anthony says one thing and then my parents say another and, you know, sometimes they clash.
06:03Who's idea was to put that pathetic sign in the window?
06:06Me.
06:06It's bringing some sort of customers in, right?
06:11Yeah.
06:13It seems everyone's in agreeance with, you know, the lighthearted decisions made by one
06:17individual.
06:18What Chef Ramsay had to say to Anthony was on point.
06:21Sitting back and just listening and you say to yourself, wow, what the hell are we doing?
06:25Why do we do this?
06:28I'll be back in now.
06:30Chef Ramsay feels one way and I feel another.
06:32And at the end of the day, the name on the awning is Troby Analyst.
06:35It's not Ramsay.
06:36Troby Analyst has unfortunately become known for one thing and one thing only.
06:47It's inexpensive early bird special.
06:49How we doing, Al?
06:50Beautiful.
06:51The restaurant is only minutes away from its nightly ritual.
06:55Hello.
06:56How are you?
06:58Were you early?
06:59Of course.
07:04Put you right by the window.
07:05Oh, my goodness gracious.
07:09One thing all the family agree on is that the food is great.
07:12And Anthony, well, he's certainly a confident guy.
07:14Now, I may be in for a treat.
07:16And right now, it's time for the early bird.
07:19Here we go.
07:21This is busy.
07:23Yes.
07:23Huh?
07:24Got there early, aren't they?
07:254.30.
07:264.30.
07:27Two weeks that early, right?
07:29Wow.
07:29The decor matches the clientele, drab, fuddy-duddy, yeah, and seriously old-fashioned.
07:39I feel like I've come to see my granny in her retirement home.
07:42I can't eat dinner at 4.30 in the afternoon.
07:46You enjoy your dinner?
07:47I'm sure.
07:48What would you recommend?
07:49The Trobbiano salad is excellent.
07:51Wow.
07:51It's chopped.
07:52Why would you chop it?
07:53People seem to love it.
07:54Is that because of their teeth?
07:55Maybe.
07:56It must be a nightmare.
07:59Knife, form, spoon, and straw.
08:01Right.
08:02I can't stand here.
08:06Still need a few minutes?
08:07No, I think I'm ready.
08:08All right.
08:08What would you like?
08:10First thing, eggplant tower.
08:12Okay.
08:12Then I'll have the chicken-wrapped shrimp, please.
08:15Finally, some fish.
08:17What would you recommend?
08:17The salmon's fresh.
08:19It comes with potatoes and vegetables or pasta.
08:20Any pasta you like.
08:21But you wouldn't serve spaghetti with the salmon?
08:23Yeah, people get it all the time.
08:24Because I like to take the pasta home, usually.
08:28Let's go for the salmon and spaghetti, one of the night.
08:30Okay.
08:30Excellent.
08:32Wow.
08:34Two for one.
08:35What up?
08:37You got it.
08:39Is he sleeping over there?
08:43Is he?
08:48Here we go.
08:49Right here.
08:50Table 10's appetizers, please.
08:51All right.
08:51I'm very excited to show Chef Ramsay what I can do.
08:53I feel that there will be no faults in what I produce for him.
08:56There you go.
08:57Wow.
08:58Is that eggplant power?
09:00Oh, my God.
09:03When Chef Ramsay's appetizer was coming out, you could see his face like, what is this?
09:07I said, oh, my God, we're dead.
09:08That's definitely not homemade mozzarella.
09:13It was ghastly, stone cold, solid, and tasteless.
09:17How are you, madam?
09:18How was dinner?
09:19Fair.
09:20Fair.
09:20And what have you got in the bag?
09:22What is that?
09:23Eggflap Parmesan chicken.
09:24Oh, lovely.
09:25When will you have this?
09:26For lunch tomorrow?
09:27Yeah.
09:27So you're not coming back tomorrow?
09:29No, not tomorrow.
09:30Because you've got dinner there.
09:32I like your British accent.
09:35I like your lipstick.
09:37It's great spending time in the company of the Golden Girls.
09:40Oh, the Golden Girls.
09:42Exactly.
09:46Kevin, bring it out.
09:48Wow.
09:49Chicken wrapped shrimp?
09:51Chicken and shrimp.
09:52Well, I've got the chicken.
09:53And where's the shrimp?
09:54Bingo.
09:58I'm struggling with that.
10:00Looks like chicken.
10:01Tastes like shrimp.
10:02Or ****.
10:04Judd.
10:07They are solid.
10:09I've never had a shrimp that hard.
10:10Why would you stick a shrimp inside a chicken?
10:13It's one of his creations, I guess.
10:15Okay.
10:16You ready?
10:17Yes, thank you.
10:22Your shrimp was too hard.
10:23Rock hard, like a bullet.
10:26Okay.
10:26He says, why would you put shrimp inside of a chicken?
10:29He says, I don't get it.
10:32All right.
10:37When the first dish came back, I was disgusting.
10:41Pissed off.
10:42I wanted to prove him wrong.
10:43I wanted to show him my cooking skills, you know, are up to par.
10:47Somebody please run your ****.
10:48That's the bolognese.
10:51And there's the salmon.
10:53Okay.
10:54**** mighty.
11:00And dry.
11:02And absolutely hideous.
11:06Pretty solid.
11:07Dry.
11:08Like, really dry.
11:09Okay.
11:09Would you mind?
11:10Just...
11:10Not a problem.
11:10Would you like another piece?
11:11No, no, no, no, no.
11:12Okay.
11:16Your salmon was too dry.
11:18He don't want another piece.
11:20He said this was brutal.
11:22There you go.
11:23You want to taste it?
11:25Throw it out?
11:29When it came back, I was just too pissed off to even taste it.
11:32I was furious at Chef Ramsay saying that my food is ****.
11:35Personally, I feel that it's the wrong opinion at this point.
11:41I'm ****ing furious.
11:42I'm furious.
11:45Coming up, Chef Ramsay tries everything to get through to Anthony.
11:49Give me something, please.
11:50But he quickly finds out that Anthony feels he's too important to clean.
11:54You're telling me now that you don't clean.
11:56That's what we have staff for, right?
11:57Too confident to taste.
11:59Anthony, look at me.
12:00Taste.
12:00I just didn't want to taste it myself.
12:02And too stubborn to see that the relationships around him are on shaky ground.
12:06You don't want to hear it.
12:07You don't want to hear it, but you have to.
12:09This arrogant chef may be the one that pushes Chef Ramsay over the edge.
12:14Ah, ****.
12:15I am out of there.
12:16And out the door.
12:17We're finished.
12:17We must just **** burn the place.
12:24It's only 7 p.m.
12:26Early bird customers have now left.
12:28And at a time when restaurants are usually bustling,
12:30Trobiano's is empty.
12:32All is quiet.
12:34Except it's time for the family to hear from Gordon.
12:36Let's have a chat together, yeah?
12:39One thing that I was absolutely amazed with this evening
12:42is the size of the portions.
12:44When you serve an entree,
12:46you're serving a second entree with it.
12:49It's been confirmed to why we don't open for lunch.
12:51Because you're serving the lunch the night before.
12:54He said they're robbing you.
12:55However, that's not the biggest problem.
12:57The food.
12:58Hideous.
13:00The Leaning Tower of Pisa.
13:02What's going on there with that?
13:04The eggplant tower?
13:05What was wrong with it?
13:06That's not fresh mozzarella.
13:07I'm really sorry.
13:07That's processed.
13:08Commercial craft.
13:13Salmon, did you see it when it went back to the kitchen?
13:15Yes, I did.
13:16Yeah.
13:16Just because you may have the inclination,
13:19I'm acting like a ****.
13:20It was dry.
13:21I don't think you're acting like a ****.
13:23I just didn't want to taste it myself.
13:24It's hard to hear him get yelled at,
13:28but Chef Ramsey knows what he's talking about,
13:29so he should listen to it.
13:31Every time a plate comes back to my kitchen,
13:32I taste it.
13:34And then the worst dish,
13:35the shrimp and the chicken.
13:36Where did you go looking for the shrimp?
13:38Just seemed unique.
13:39Now I'm even more concerned about what you're tasting.
13:41I thought you had a better palate
13:43than the **** customers in there this evening.
13:45It was hideous.
13:47He can bust my **** out, my ego,
13:49but you should not be killing me over my food.
13:51I know I'm a great chef.
13:53I don't think he knew what he was talking about.
13:55Okay, I'm out of here.
13:56It's been a tough day for everybody.
13:59Good night, guys.
14:03$14.95.
14:11That's not easy, that.
14:12Slapping a family in the face,
14:13especially when they're half a million dollars in debt
14:16and it's tough.
14:18I honestly don't know if I can turn this around.
14:22Oh, dear.
14:24Dear, oh, dear, oh, dear.
14:26I don't know.
14:28We're so frustrated.
14:30We're so worn out.
14:30We're so beat up.
14:32We don't know what the **** direction we're going anymore.
14:34Well, obviously, we have to find the right direction
14:37because we're drowning very quickly.
14:40Maybe this was a godsend that he came in.
14:46Do you know what?
14:47There's no way I can sleep.
14:48I'm going to get back to the restaurant
14:49and actually find out what this guy's kitchen's like.
14:52What's he working with before I start putting my plan together?
14:54As Gordon ventures into the kitchen,
15:00the family continues their post-dinner meeting.
15:02You need to take criticism better.
15:04I'm going to take criticism better.
15:06You're like, oh, these people don't know what the **** they're talking about.
15:09You don't want to hear it.
15:10Right, you don't want to hear it, but you have to.
15:13Like, you've got to take it and be like,
15:15maybe I am doing something wrong.
15:16Like, this is shocking.
15:23When was the last time this was clean inside?
15:27My goodness, man.
15:29Look at that.
15:31The floor is caked to the grime.
15:34Oh, ****.
15:38Oh, my God.
15:42When was the last time this was clean?
15:44What the hell?
15:47Oh, ****.
15:49What on earth is that?
15:52Oh, the smell.
15:54You know what you do wrong?
15:56You should take more control.
15:56Take more control of these guys, and I feel that you don't.
15:59If you want me to take the control,
16:01don't go second-gest me about anything that I do.
16:05Behind there?
16:06Oh, my God.
16:10Look at that there.
16:11That is mouse or rat droppings.
16:13Oh, my God.
16:16A couple of hours ago, I was feeling slightly embarrassed for them,
16:20slightly concerned in a big way,
16:22but now, when a chef legs go over his kitchen like this,
16:26it proves he doesn't care.
16:28I want to be more involved in the business end of things.
16:31Forget the business aspect.
16:32Your question is the hosting portion.
16:37Right there.
16:38Yeah.
16:38I was going back to the hotel, couldn't sleep,
16:41had a look in the kitchen,
16:42and I am absolutely
16:45gobsmacked.
16:48How can you do that?
16:49And when that is?
16:53Say that again?
16:54What is that?
16:55What is that?
16:56Come here.
16:56Anthony, how can you cook in this?
17:02When was the last time this was cleaned?
17:04The kitchen?
17:06Well, we try to do it on a daily basis.
17:07I mean...
17:08What?
17:09Have you seen under there?
17:11Underneath?
17:12Underneath here.
17:13Joseph, would you mind having a look?
17:15I don't think you've actually seen this.
17:17Down there.
17:18I see it.
17:19Look at that.
17:21Oh, God.
17:22Please.
17:23Anthony, talk to me.
17:25Give me some form of feedback.
17:28Don't me.
17:29Give me something, please.
17:31Oh, they're asked to do it every day.
17:32Staff.
17:33They're what?
17:34They're asked to do it every day.
17:35We're on our ass with half a million dollars debt,
17:38and you're telling me now that you don't even clean.
17:41That's what we have staff for, right?
17:43Oh, my God.
17:46What's this, then?
17:48What's that on there?
17:49The droppings.
17:50They're not caraway seeds.
17:53I wasn't going to wear it, then.
17:56I couldn't imagine it was been that bad.
17:58From the surface, everything looks nice and nice.
18:02When you start digging, I just can't believe it.
18:05Isn't this your bedrock?
18:06Isn't this where it's all created from?
18:09You can't create jackass from here.
18:11I swear to God, I don't think you give a f**k.
18:15You should be absolutely ashamed.
18:19Chef Ramsay came in like a bat out of hell,
18:21and again, just whipped the living crap out of me.
18:24There's only so much you can do or say.
18:26So why, Anthony?
18:31Give me something, please.
18:33Oh, my goodness.
18:34Come on with an answer, Anthony.
18:37Although I'm f**king out of here.
18:39I swear to God, I am f**king out of here.
18:41I can't take much more of it.
18:47F**k it.
18:48You've got no chance.
18:53I am out of there.
19:00I am out of there.
19:01Anthony's arrogance and his refusal to take responsibility for his kitchen
19:13have pushed Gordon to his breaking point.
19:16I am out of there.
19:19When Gordon Ramsay walked out, I said, that was it.
19:22We're finished.
19:22We might just f**king burn the place.
19:24I don't know.
19:25He doesn't even want to help us.
19:28When I saw Chef Ramsay going out to the street,
19:30I was feeling a failure.
19:32I had to tell him how I felt
19:34and just not let this slip through our fingers.
19:37What's going on?
19:39Where do we stand?
19:40I want to get this place back.
19:42Why have you given up, then?
19:43Tell me.
19:44There must be a reason.
19:47Because on the ambulance in there, you gave up years ago.
19:50Anthony, that's your family in there, right?
19:53And each and every one of them believe in you, yeah?
19:57Don't you feel bad, honestly?
20:00Don't you wake up for sleepless nights?
20:03Yeah, I do.
20:04I do.
20:05Have you ever had that burden on your shoulders?
20:07Somebody's house?
20:08Not quite to this extent, no.
20:10I've been in the industry for 21 years busting my b*****.
20:14I've made mistakes, yeah?
20:15I've had failures.
20:17But f**k me.
20:18Have I learned from it?
20:19Exactly.
20:20I'm trying to learn from it.
20:22Are you?
20:22Yes, I am.
20:24Why, is that in there?
20:26Come on, f**k.
20:27Come on, f**k.
20:28Huh?
20:29I think you've had it too easy.
20:34You're one lucky f***** boys to get hold of this restaurant at 25.
20:38And I don't see that f***** level of humbleness.
20:42Slightly arrogant, fine.
20:44But a little bit of f***** humility.
20:47You know that.
20:47Are you able to move forward?
20:54Yeah.
20:54Chef Ramsay taught me you need to face reality.
20:57You need to realize that maybe you're not the only one involved in everything.
21:02Time to get humble and turn the corner.
21:06Let's go.
21:13We've just had a chat and now we're going to clean.
21:16When that place is clean and you see the difference, you will respect it from a completely different level.
21:24Not just the kitchen, the ingredients.
21:27If that's not working, what chance have we got?
21:32Let's do it together.
21:34Oh, f*****.
21:37Let's go.
21:38When I seen Gordon Ramsay come back in, I said, oh, okay.
21:41There's still a little Ray Hope.
21:44Declutter everything.
21:45Get rid of all the food first, yeah?
21:47We're going to give this place a really good clean.
21:49At this point, I'll do anything and everything that Chef Ramsay does suggest.
21:53He's definitely a shot of reality.
21:55He's kind of just snapping me back into place.
21:57After a stressful night, Gordon chooses an unlikely spot to introduce the family to the first of many changes.
22:10What, are we going to slaughter our own beef?
22:13This is one idea, okay, in order to separate your restaurant from any other Italian restaurant anywhere near Great Neck.
22:21What do we get from cows?
22:24Make the milk, the butter, cheese.
22:26What do we do with milk and cheese?
22:28What do we make?
22:29Mozzarella, no?
22:30Mozzarella, exactly.
22:32Exactly that.
22:33Who's milked a cow before?
22:35No one.
22:36Oh, my gosh.
22:37Miss glamorous Pat.
22:38Gloves off, please.
22:39Gucci gloves off.
22:40Look at those gloves.
22:42You could have prepared me a little for this.
22:45Oh, my gosh.
22:46Nice and gentle now, yeah?
22:47Make sure your hands are warm.
22:51Ah, yeah.
22:52Ah, what's going on?
22:53Just try and keep it in the bucket.
22:55This is so out there to milk your own cow.
22:59I feel like you can really say something, but I'm just here.
23:01I'm starting to get a little excited here.
23:03I never thought I'd see my wife milk a cow.
23:05She's over there playing with the others.
23:06Come on, Tiffany.
23:08Put both hands, please.
23:09Nothing's coming out.
23:11Oh, no, Tiffany.
23:12Oh, just squeeze it.
23:13Oh, there you go.
23:15Oh, my God.
23:15Look at this.
23:16I can't believe I'm milking a cow.
23:17Oh, you've done that before.
23:19No, I just watch a lot of Westerns.
23:20Come on, Anthony.
23:23Put some muscle into it.
23:24This is running away.
23:26You're not blaming somebody else again, are you?
23:28Come on.
23:28You're the chef.
23:31Well done.
23:33Okay.
23:34On the back of last night's scenario, just bringing you four together and having some fun was great,
23:39because it looked like a family.
23:41Last night, everyone was in their own little turmoil, so today was really what we needed.
23:47This now needs to be pasteurized.
23:48We'll take it back and we'll start making our first ever fresh, homemade mozzarella.
23:54Ready?
23:55Great.
23:55Yeah.
23:56That was pathetic.
23:58Yeah.
23:58Teats are not your strong point, right?
24:03Definitely.
24:04Let's go.
24:09Back at the restaurant, Gordon walks them through the process of making fresh mozzarella.
24:14Anthony, push all the way out so it gets really nice and shiny.
24:17Perfect.
24:18There you go.
24:18Look.
24:18That's it.
24:19You've got it.
24:20I did not make fresh mozzarella.
24:21We actually had a nice little learning experience.
24:2445 minutes a day.
24:25Chef Ramsay's idea to make fresh mozzarella here is definitely putting a stamp on Trovianos.
24:30It's something that people are going to remember.
24:31People are going to come for it.
24:32With a number of bookings for Friday night, Gordon decides it's an opportune time to implement
24:43another one of his changes.
24:45Okay.
24:46Tonight, take down that sign.
24:48Yeah.
24:49The early bird's finished.
24:51You don't need it.
24:52You're running a restaurant.
24:52Not a retirement home.
24:53Let's go.
24:54Now that the early bird menu is a thing of the past, Gordon introduces pasta and mozzarella
24:59specials to the dinner service.
25:01Okay, spaghetti lobster.
25:03I don't want it flooded with a heavy coating of tomato sauce, yeah?
25:06Yeah, and over here, homemade fresh mozzarella, yes, with caramelized red onions, escarole.
25:11Bang.
25:12Beautiful.
25:13All right, two nice specials, yeah?
25:14Okay, good.
25:17Hello, ladies.
25:19Going after dinner service, I'm real nervous.
25:21I've got this buzz going on.
25:23We've got a lot of things on the line here.
25:24So you want a mozzarella special?
25:26Yeah, you can bring them out with the appetite.
25:29Two more specials.
25:32Taste, taste, taste, yeah?
25:34Yeah.
25:35I don't care if it's a sauce or a breadcrumb.
25:37You taste, yes?
25:39We're looking good, looking good, looking good.
25:41Come on.
25:42The mozzarella is fresh.
25:44They actually milk the cow themselves.
25:46Right.
25:46Yeah, it is.
25:47It's delicious.
25:48Delicious.
25:49Mike, spinach ravioli?
25:51Lots of ravioli?
25:52Eliminating our early bird special is a lot more difficult.
25:57We have a lot more dishes to prepare for.
25:59I need the lobster special.
26:00We need to hurry up.
26:02Please.
26:03Let's go.
26:03Come on.
26:04Go, go, go, go, go.
26:05Anthony, look at me.
26:06Taste.
26:07You taste.
26:08Yes, chef.
26:08I got to watch.
26:10Yeah.
26:10I'm probably going to make a big sign.
26:12I think Anthony needs it, saying you have to taste the food before it goes out, or I'll
26:16kick his ass.
26:19Okay, we're coming.
26:20We're coming.
26:20Here we go.
26:20Here we go.
26:21Go.
26:22Mike, we got a side of linguine garlic and oil coming up.
26:25Nine in ten, right after another.
26:26He's busy.
26:28This guy's getting absolutely slammed, but he can move up.
26:31He's definitely got talent, but there's one thing this guy hasn't done, is taste the
26:35thing.
26:36From a chef's point of view, how can you serve food out to the customers and not taste anything?
26:41Unacceptable.
26:42Beyond belief.
26:44Now I'm locked down.
26:45While Anthony might not be tasting his food, the customers are.
26:49I think it's all right.
26:50It's all right.
26:51And they're not impressed.
26:52It's all overcooked.
26:55Yes.
26:55The special's tough.
26:57Yeah, it's dry.
26:58It seems like it's been around, not been dry.
27:02Another fettuccine?
27:03Yeah, please.
27:06He wants to look at the menu, so get him two menus.
27:10Anthony.
27:10Yes.
27:10Table 17, they're complaining about their food, saying this is too dry.
27:14There's two more gentlemen who said the same thing, so they're going to look at something
27:17else.
27:17You got to f***ing kidding me.
27:19Anthony, you got to taste this food.
27:21Come on.
27:22Are we playing games here?
27:23We're in the business over here.
27:25We're getting killed right now.
27:27Falling behind big time.
27:28It's an hour into dinner service, and a kitchen that is not used to being busy is starting
27:32to crumble.
27:33It's all right.
27:34It's 25 minutes at night.
27:35By the time we go, I don't have to go to bed.
27:37Where's my potatoes?
27:39Oh, f***.
27:41You've got to be kidding me.
27:44Anthony's definitely getting his ass kicked tonight.
27:46Please get it out.
27:47Come on.
27:47The food was taking too long.
27:49People were scrambling because they were trying to rush.
27:52Go, go, go, go.
27:53Hurry up.
27:54Oh, f***.
27:58Something's burning.
27:59Fire.
28:03Oh, my God.
28:05That's not great.
28:06Joe.
28:08Anthony.
28:09Oh, no.
28:10With the kitchen already running behind, Michael's burnt entree has brought the dinner service
28:18to a grinding halt.
28:23Anthony.
28:24Come on, come on, come on.
28:24Come on.
28:24We're the kitchen.
28:25Oh, my God, man.
28:28Hold up.
28:28Hold up.
28:29Hold up.
28:34F***.
28:35We'll regroup here.
28:36We'll regroup, okay?
28:37On a night filled with more setbacks than successes, Anthony is trying to salvage the evening
28:42by pleasing the remaining customers.
28:48There's nothing.
28:50I'm ashamed of myself, and I didn't think it was as bad as the present.
28:55The clientele found it to be, you know, could be, I guess, blinders that I was wearing.
28:59You know how f***ing pissed I am.
29:01They think tonight was a disaster.
29:03You know, it's depressing, and I know we have to change things.
29:06I just don't know what to do.
29:07Oh, my God.
29:10Can I have salsa, please, with the wine?
29:12What's the matter?
29:13Anthony, please leave me alone.
29:15Please.
29:15I'm begging you to leave me alone.
29:18Tiffany and Ida's relationship has been rocky.
29:20The stress that we've been through over the past three years has definitely proved to be the breaking point.
29:26If the restaurant were to fail, maybe we don't move on.
29:28Maybe that's the end of our road.
29:31My God.
29:35Okay.
29:36Tonight didn't go by without its problems.
29:39Anthony, from the first plate that left your kitchen to the last plate, you didn't taste a f***ing thing.
29:50You can't be that f***ing arrogant.
29:53It was a travesty.
29:56That is your f***ing job.
29:58And the minute you don't do that, don't call yourself a chef.
30:00I never really tasted things beforehand.
30:03Never thought it was necessary.
30:05I guess that just comes with the cocky and the arrogance of me.
30:08You have got to taste.
30:10If you're not tasting it, what are the customers experiencing?
30:15You know, Anthony should be tasting his food.
30:17He should know why the clientele is complaining.
30:20It's just hurting my business, and it's hurting my family.
30:24Samora, we have to be different, Anthony.
30:27It separates you from being average to something quite special.
30:32If you thought tonight was busy, hey, God help you, because we are relaunching this restaurant tomorrow.
30:39I know it's late.
30:40Get some sleep.
30:41A big day tomorrow.
30:42See you in the morning.
30:43Good night.
30:46I feel like it can't get any worse than it is now.
30:49Hopefully tomorrow is going to be a new beginning for everybody.
30:51In preparation for the relaunch, Gordon's team worked through the night, updating Trobiano's stodgy interior.
31:02Good morning.
31:03Good morning.
31:04Right, big day today.
31:05Relaunch day.
31:05A lot of changes.
31:06You didn't like this place when I first arrived.
31:08Yeah?
31:09You didn't like the decor, didn't like the lighting, and it was bland.
31:13Are you ready for a change?
31:14Yes.
31:15Let's go.
31:15Come through.
31:18Come through.
31:19Out with the old, in with the new.
31:21Oh, my God.
31:22Holy s***.
31:23It's warm.
31:25Yes.
31:25I couldn't believe what I've seen.
31:27I was definitely in the wrong place.
31:28I was dreaming.
31:29Everything was unbelievable.
31:30The chairs, the table courts, the boots.
31:33I mean, everywhere you looked was beautiful.
31:35Oh, look at this.
31:36That's Italy on there, yes?
31:38You're running an Italian restaurant, so we're going to have some authentic Italian pictures on the wall.
31:42I used to hate this place, I used to hate coming in here, but now with the new decor, everything just goes really well together, so everything is just perfect.
31:50It's romantic, it's warm, and more importantly, it's sexy.
31:54This is great.
31:55Look at this.
31:56That is a mozzarella bar.
31:58Wow.
31:59That's awesome.
32:00Are you happy?
32:01Happy is good, man.
32:02Good, very good, man.
32:03Come here.
32:04Come here.
32:05No, I'm happy, but great.
32:08I just can't believe it again.
32:10It's more than I've ever, ever expected.
32:12It's beautiful.
32:13It's a total fresh start.
32:15You know, we're going to take from today and just keep moving forward.
32:18Okay, good.
32:19The menu, absolutely crucial.
32:22We've condensed it, and it's simple and rustic.
32:26Oh, my God.
32:27Okay, no more salmon and bolognese sauce.
32:30It's authentic.
32:31Portions have been trimmed, and they're sensible portions.
32:34He showed us the menu.
32:35Wow.
32:35It was downsized.
32:37The prices were better.
32:38It's beautiful.
32:40It's all in place now.
32:41Tonight is where it's got to work.
32:43I'm a little nervous for Anthony.
32:45This is where he has to show what he's made of, so hopefully he can get that done.
32:50Coming up, with relaunch upon them, Trovianos is finally put to the test.
32:56The editor-in-chief of the Bonnevati magazine, they want to join us for dinner.
33:00Oh, my God.
33:00This could be a great opportunity for Trovianos, or it could be the final nail on the clock.
33:05Can Anthony and the staff rise to the occasion?
33:07The most important risotto you've made in your life.
33:10Or will they crack under the pressure?
33:12What's the matter?
33:12This was cold in the middle.
33:13Oh.
33:14Just when it was going perfectly well, the salt comes back.
33:16And at the end of service, a shocking surprise that will change this family for years to come.
33:22I was shocked.
33:23I never expected this in a million years.
33:30In preparation for the big relaunch, Gordon introduces the staff to the new dishes.
33:36Gone are the shrimp and the chicken, and the dried-out salmon.
33:39In their place, authentic Italian dishes.
33:42The salt, spicy roasted potatoes, rosemary garlic, salmon, the ribeye steak, and the lamb ragu.
33:49Prime-made mozzarella.
33:50We've got hundreds of balls of fresh mozzarella.
33:52Right, have a taste.
33:54Wow, this is good.
33:55Taste is salad, Joe.
33:57That's good, yeah.
33:57Oh, my God.
33:58Everything is so delicious.
33:59Okay, guys.
34:02It is going to be a very important night, and it is absolutely crucial we stay together on it.
34:06One more thing.
34:08I had a phone call from the editor-in-chief of the Bon Appetit magazine.
34:13They want to join us for dinner.
34:15Oh, my God.
34:16I'm very nervous about tonight.
34:17You know, when he just told us about the critic coming, that scares the hell out of me.
34:21This is a real chance to put this place on the map.
34:25Just under six million people read that magazine per month.
34:31Tonight, I have to make sure Anthony stays on the right track with his cooking, with his tasting of the food.
34:38Everything is on the line.
34:39This could be a great opportunity for Chirro Bianos, or it could be the final nail in the coffin.
34:46How are you?
34:47Very well.
34:47Good, good.
34:48Hi, how are you?
34:49I'm Joe.
34:50How are you doing?
34:51How are you doing?
34:51Oh, it looks nice.
34:53It looks just like a Manhattan to cook.
34:54I just wanted to tell you, we're trying something new.
34:57We have a mozzarella bar.
34:58Here we go.
34:59Let's go.
34:59So, they've got one each.
35:00So, six slices in there, six slices on there.
35:03Excellent.
35:04See, bang.
35:05Yeah, 30 seconds, $80.
35:06Off you go.
35:07Gotcha.
35:07There's one for you and one for you.
35:09What?
35:09This is delicious.
35:12Another one?
35:13Yeah, for four.
35:14Can't believe how well this is gone.
35:15This is unbelievable.
35:16It's extraordinary.
35:17I'm going to fill up on the appetizer.
35:18Right here, right?
35:19Yeah, follow him behind me.
35:21Chicken parm, you've got one raju coming up.
35:23You're tasting the food?
35:25Please tell me you're tasting.
35:27Taste the f***ing stuff, man.
35:30It's very important to keep the standards high.
35:32We have to impress a lot of people.
35:33We've got a lot of things on the line here.
35:35I want to make sure they're tasting the s***.
35:37I don't want you now.
35:38With Troviano's busier than it has been in years,
35:41the pressure is now on Anthony to keep up with the orders.
35:44But his staff must come through for him as well.
35:47Kevin, table four.
35:49I have no idea what that is, bro.
35:50See, well, yeah, with vegetables, sorry.
35:52Hey, Andy, I have two 16s.
35:54Does not make sense, buddy.
35:55What's going on here?
35:57The waitstaff here is killing.
35:58Anthony, you can't read the f***ing thing.
36:00Give it back to him, yeah?
36:01Yes.
36:02Here, take him.
36:02Rewrite it right here.
36:03Quick, Kevin.
36:04You've got to get these tickets sorted,
36:05otherwise you're going to get f***ing 15 minutes.
36:07Yes, yes.
36:08While Anthony gets the staff in line...
36:11Are they finished with it?
36:12So is it fired right away?
36:13I need to know.
36:14Joe scans the dining room looking for the Bon Appetit table.
36:17Any sign of Bon Appetit, yeah?
36:19Yeah, good.
36:20Eyes open, yeah?
36:21Tony, start pushing out these entrees now.
36:23You're on top of it now.
36:24Stay on top of it, yeah?
36:26How we doing, Tony?
36:27Done?
36:29Yeah.
36:30Let's go.
36:31All right, enjoy.
36:33Oh, wow.
36:36Yeah, why can't I make fish like this?
36:39Please watch that.
36:40Yeah, potential, yeah?
36:41Potential critic, yes?
36:43This and this, very nice.
36:45Go, go, go, go, go, go, go.
36:48Yes!
36:51Is it really?
36:52I'm so sorry.
36:53Okay, no problem.
36:57Excuse me?
36:58Yes, what's the matter?
37:00This is cold in the middle.
37:01What table is that?
37:02Table 10.
37:04Oh, f***.
37:07Hey, just when it was going perfectly well,
37:08the f***ing soul comes back.
37:09When the dish came back,
37:11the only thing that was running through my head
37:13was whether it was the bon appétit table.
37:15The traditional stuff is very good, yeah.
37:19Chicken parmesan, very good.
37:21We want all the pastas, the pork chops,
37:24lamb to give everybody a little taste.
37:27You wanted one of each?
37:28Uh-huh.
37:29Okay.
37:31Okay, no problem.
37:32You're welcome.
37:33How'd you know it's them?
37:34Uh, they ordered everything on the menu.
37:35And they're asking questions.
37:36They're asking questions.
37:37They're ordering a lot of wine.
37:40Back is definitely a food critique.
37:41Anthony, table nine, it's six people.
37:45Yes.
37:45One of them, I think, is the critic.
37:47Step it up, yeah?
37:48Yes.
37:49Bounce back, come on.
37:50Let's go.
37:51Okay, we're going to do table nine.
37:53A very, very, very important table.
37:55All right, here we go.
37:56Three minutes on the pasta, Tony.
37:58Looking good, looking good.
37:59Anthony, yeah, watch that risotto, yes?
38:02Yes, chef, yes.
38:03Hey, the most important risotto you've made in your f***ing life.
38:06Look at that, huh?
38:07Beautiful.
38:08Table nine, risotto and ragout.
38:10I need a second busboy, please.
38:11Quickly.
38:12Nine, please.
38:14Wow.
38:14That looks great.
38:15That looks lovely.
38:18Beautiful.
38:19Everything's on the line tonight.
38:21And if we don't make it, then, you know, it's just going to be a disaster.
38:34That looks lovely.
38:35It's the relaunch dinner.
38:36And Tiffany has just delivered entrees to the editor-in-chief of Bon Appetit.
38:41Now all the family can do is hope.
38:43I'm very nervous about the critics.
38:44I really do think that my business is at stake tonight.
38:47It's either going to make us or break us.
38:49Have a taste of the fish, Victoria.
38:51The fish and the chicken are really winners.
38:54It's not overcooked.
38:55No, it was nicely toasted.
38:57It's good.
38:57Asking lots of questions.
38:58And more importantly, the passing food round, which is a great sign.
39:01Yep.
39:01Not happy with it?
39:02You don't pass it.
39:03How was the bass?
39:04You like it?
39:04Yeah.
39:05Very good, right?
39:06Yeah.
39:06That was the most recommendation.
39:08Good.
39:11Any complaints?
39:12No.
39:13No complaints at all.
39:14It's great that they're here.
39:15You know that?
39:15It's fantastic.
39:16It's amazing.
39:17It's a treat.
39:18Beautiful.
39:18Beautiful.
39:19Awesome.
39:20I was at an all-time high with Bon Appetit, knowing that if this positive review comes
39:25out, that it's going to put Trobiano's above and beyond what we ever imagined.
39:29With a wealth of satisfied customers and a good response from Bon Appetit, Trobiano's
39:34relaunch is a success.
39:36But Chef Ramsay knew that Anthony still had some unfinished business.
39:40The restaurant's on his way.
39:42Tonight proved that.
39:44But there's one more thing.
39:48Look at this.
39:49You smile.
39:55Beautiful.
39:56Make an honest woman offer.
40:00I'm shaking.
40:01This is unbelievable.
40:03This is coming from you?
40:05Yeah.
40:05To us?
40:06You'd forgotten about it.
40:08And if there's one thing that's missing, it's that.
40:13And I know personally how long you've been putting it off because of the pressure from
40:16the restaurant.
40:17And that is going to put an end to it.
40:20Okay?
40:20Yeah.
40:21Speechless.
40:23Get up there.
40:23Stand strong.
40:25Tiffany's a great girl.
40:26She's put up with me for the past three years.
40:28There was no better time than tonight to go ahead with this.
40:32And ladies and gentlemen, I'd like to introduce you to our chef patron, Anthony Tomriano.
40:40I just want to thank everyone for coming here.
40:43You can see we've come a long way thanks to Chef Ramsay here.
40:46And we've moved in such a positive direction.
40:49That there's just one thing in my life that it hasn't been official.
40:55Tiffany?
40:59Will you marry me, Tiffany?
41:05I was shocked that Anthony proposed to me in front of everybody.
41:17It was just incredible.
41:18I never expected this in a million years.
41:21I can't believe this.
41:23It totally touched me to see Anthony propose to Tiffany, and I know this is what he's wanted.
41:28It's just unbelievable.
41:29It's a dream come true.
41:30You better make my daughter happy.
41:31What do you mean?
41:31I'll kick your ass.
41:33I have one more surprise for both of you.
41:37I've arranged for both of you to get married tonight.
41:48We were just totally shocked.
41:49With all the excitement of everything else going on, to top it off for the wedding?
41:53Come on.
41:55I thought I was going to die.
41:56Oh my God.
42:00This is crazy.
42:01I love Anthony.
42:02I've been waiting for this for six years.
42:04We have a new life to start, so everything should just fall to place now.
42:15Tiffany and Anthony have come together to proclaim their undying love through the celebration
42:23of their marriage.
42:26I am filled with so many emotions.
42:28It was an amazing night.
42:30Is that in law?
42:31It's unbelievable.
42:32There's no other word to describe all of this, really.
42:35Ladies and gentlemen, I'd just like to say, this family has been a pleasure to work with.
42:40Chef Ramsay did definitely save our lives.
42:42You've got to be kidding me.
42:43If he didn't come here, six months from now, we'd probably have been closed.
42:46I'm grateful.
42:47My family's grateful.
42:48And I hope this is a new beginning for all of us.
42:53Wow.
42:53Amazing.
42:54I've seen many a dream turn into a nightmare.
42:57Tonight, a nightmare turned into a beautiful dream.
43:04You're welcome.
43:04I'm here.
43:05Can you see?
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