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00:00Discretion is advised.
00:02Tonight on Kitchen Nightmares, Gordon heads to the Hamptons for some traditional Irish fare.
00:08Spring rolls with mustard?
00:09But finds a family pub that's lost its way.
00:13Get out of here.
00:13It doesn't feel like a pub at all.
00:14The father's struggling to keep it together.
00:17We're in trouble right now.
00:18Get out of here.
00:18Watch your mouth.
00:19Get out of here.
00:19But the sons are pulling it apart.
00:22You don't listen to anything I want to say.
00:23You almost want to tell them to shut up.
00:25One hides behind the bar.
00:27I do my job.
00:28Everybody's happy at the bar.
00:29Everything's good.
00:30The other is drunk with power.
00:32Enough.
00:33Get out of here.
00:33Get out of here.
00:34And the food they serve...
00:37This is lethal.
00:38...has sent the locals packing.
00:40We have to work.
00:41I mean, really dig deep to get these locals back on our side.
00:44Chef Rambly's not the best cook in the world.
00:45He thinks he knows everything, whether he does or not.
00:48If Brian wasn't my son...
00:49I'd have fired.
00:50You got an issue?
00:51Yeah, I'm out of here.
00:52With only one week to turn it around...
00:55You can move faster.
00:55Yeah, let's go.
00:56Will Gordon be able to find this family's pot of gold?
00:59Every day you have to give it your best shot.
01:01Or has the luck of the Irish run out?
01:04I don't see how this is going to work.
01:06We're screwed.
01:07That's coming up on Kitchen Nightmares.
01:30The Hamptons is a beautiful getaway for the rich and famous in the summer.
01:36But in the winter, it's a quaint village inhabited by a tight-knit community.
01:41Among the many eateries here is Finn McCool's, a family restaurant, which is unfortunately dying.
01:49Gordon Ramsay is here to breathe new life into it.
01:52I know it's winter, but God, you'd think there'd be somebody around here.
01:56This place is desolate.
01:57There's hardly anybody around.
02:00Oh, come on.
02:02We've got a lot of crap in this deal.
02:05There he goes.
02:06I'm the owner of Finn McCool's family restaurant, an Irish pub.
02:10My young love said to me...
02:14I was a police officer.
02:15So I worked for the Southampton Town Police Department.
02:17I was there over 20 years.
02:19Already, you should be moved over here a little bit.
02:22And I retired.
02:23And I was retired for 12 hours, eight of which I slept.
02:27And then we opened up Finn McCool's family restaurant.
02:30We are a family.
02:31I mean, that's what we're all about.
02:33That's who we wanted to cater to.
02:34Both of my sons work here full-time.
02:36And Jason, he's the bar manager.
02:39What's up?
02:41Everybody's happy at the bar.
02:42Everything's good.
02:43Yeah, yeah, yeah, yeah.
02:44My problems are more my brother.
02:46I'm going to kick you right in the teeth, I swear to you.
02:48I hope, yeah.
02:48Get out of here.
02:49What do you need me to do?
02:50I would definitely not recommend working with family.
02:52No, it's a pain in the ass.
02:53You're an ass.
02:54I swear to you.
02:56I'm very good at what I do.
02:57I don't know if my dad and my brother could survive
03:00without me being in the kitchen.
03:01Go away.
03:02Hey, you go away.
03:03Go away.
03:03He is an arrogant little bastard.
03:07I developed the name chef shortcut for him
03:11because he just cuts corners.
03:13He'll deep fry bacon.
03:14And they come out like pig's tails.
03:16It's like chewing a bacon ball.
03:17It's absurd.
03:18I'm in charge of the food, and I have my name behind it.
03:20I know what can work and what won't work.
03:23He can be pretty cocky at times.
03:24You're so full of crap.
03:26There are times when he's very disrespectful.
03:28All right, look at me.
03:28No.
03:29I swear I won't look at you.
03:30To the point where I can't believe the things that he says.
03:33What do you need it for?
03:34I can throw it at you.
03:36Brian and Jason butt heads a lot.
03:38He has a back up.
03:39It comes pretty close.
03:40The blows.
03:42I'll tell him to stay the out of the kitchen.
03:44Jason, you know, tries to talk to him.
03:46Brian's all, his ears closed down.
03:47No, no, you don't know what you're talking about.
03:49Whatever.
03:50Grow off.
03:50This isn't nursery school.
03:52I don't really give about their feelings.
03:54It would be great to have somebody of Chef Ramsey's caliber come in
03:57and show Brian that he's not right.
04:00I don't need help cooking.
04:02Before, I would just leave the kitchen and let him go on his way.
04:05But the business, it's floundering.
04:09There's no way of anybody knowing that it was a restaurant.
04:12You know, we put signs in the windows and things of that nature,
04:15but still haven't gotten a sign out front.
04:17I mean, we just don't have any money.
04:20Buddy's in debt somewhere in the hundreds of thousands.
04:23My father's invested everything he has into this business.
04:27His whole life as a cop and retirement and pension and this and that, it's gone.
04:32I absolutely worry about Buddy's health.
04:36I worry a lot about his health.
04:39It's not my boat and I don't want to go down with it.
04:41I don't understand why he thinks he can be the way he is.
04:44If it doesn't work, it scares me to think how much not only does he lose,
04:49how much everybody loses.
04:50We need this for our families.
04:52I'm worrying every night going to bed,
04:55are you going to be able to pay this mortgage
04:56and try to just barely scrape by and make it happen?
05:00I can't describe to you how stressful that is.
05:05I can't.
05:19Here, I'm at funeral calls to help a family that are in crisis
05:22and bloody hell, it looks like a funeral parlor from the outside,
05:25not a restaurant.
05:27God, it's so grim.
05:32Hello.
05:34Hi.
05:35How are you?
05:36Buddy, Mazzio.
05:36Good to see you.
05:37My first impressions of Chef Ramsay were that he's an intense man.
05:41I didn't know if he was going to be some kind of a bastard
05:44or an eagle man or something like that.
05:47Is my son Jason?
05:48Jason, nice to see you.
05:49Nice to meet you.
05:50Good. Hello.
05:51This is Carol.
05:52Carol, nice to see you.
05:53My first impression of Gordon, I think he's adorable.
05:55I would love to get my hands on Gordon.
05:59This is my daughter-in-law, Melissa.
06:00Melissa.
06:01This is Jason's wife.
06:01My son, Brian.
06:02Chef, how are you?
06:03Are you well?
06:04The first time I saw him when he came in,
06:07I was definitely a little skeptical.
06:09I do my own thing back here, and I'm very content with that.
06:12So let's start with Carol.
06:15What's the problem?
06:17We have problems with staff.
06:19We have problems with Brian.
06:22OK.
06:23He's a bit arrogant.
06:24And a lot of arrogance.
06:27Because I say what needs to be said,
06:29and you people don't want to hear it too bad.
06:32That's not true.
06:32We're here to make money.
06:34Yeah.
06:34And if you're not going to do your job, get out.
06:36I'm sorry, Brian, but it does stem from him
06:39because he won't listen to Buddy.
06:42An example like Valentine's Day.
06:45I wanted him to do a nice Valentine's Day menu.
06:47He didn't see the need for it because we're an Irish pub.
06:48He didn't think anybody would come in for an Irish pub
06:50for Valentine's Day.
06:52It's the night before Valentine's Day.
06:54And you say, we want to do a...
06:55It wasn't the night before.
06:56Wait, wait, wait, wait, wait.
06:57It's not true, man.
06:58It's not true.
06:59It wasn't the night before.
07:00Talking about two weeks before.
07:01You're talking about a week before.
07:02No, no, no, no, no.
07:03A head chef.
07:03I know, but it's too late for me to order.
07:05But it's your responsibility to have come up with it weeks before
07:07because you are the head chef.
07:09We don't want every time.
07:10Yeah, no, that's very nice.
07:11Come cool.
07:12Oh, boy.
07:13Right now, I'm hungry.
07:15I want to taste the food.
07:16And let's meet after, shall we?
07:19I was pretty nervous.
07:20I wonder what he's going to see.
07:22I wonder if we're going to get really blasted, you know.
07:25There's our lunch menu.
07:27I'm like, I'm about to serve Chef Ramsay.
07:29Like, this is so cool.
07:30The clams, are they fresh clams?
07:32Um, honestly, it's frozen.
07:37I'll start with the, uh, thin spring roll, please.
07:43Good choice.
07:44Can I go for the salmon as well, please, darling?
07:46For my course, I'll have a shepherd's pie, please, I think.
07:48OK.
07:49Thank you, Melissa.
07:50You're welcome.
07:55I want to see you and Ramsay, uh, chug, chug.
07:58Yeah, yeah.
07:59Oh, smoke.
08:00Tuck them in the bed.
08:02Good night, chef.
08:05I'm a very confident person,
08:07and I've been in the kitchen for a long time.
08:08I'm almost positive we'll get a good review.
08:12When you get family business right,
08:15it goes on for generations.
08:17And here, it doesn't feel like a family-run business at all.
08:22Pubs are full of atmosphere, fun.
08:25It's got tweed-neck curtains,
08:27like you're going to visit your granny.
08:29Weird.
08:30Here you are.
08:31Spring rolls with Coleman's mustard.
08:33Wow.
08:35Come on.
08:38It's a very strange, bizarre-looking spring roll.
08:47Are they popular on the menu?
08:48Um, people really like them.
08:52No doubt, half the customers are drunk.
08:55This is a tough half hour of my life.
08:59Not a big hit.
09:00You like it?
09:01No.
09:01Brian's in the kitchen, like, wondering.
09:03I'm just like, nope.
09:05Are you kidding me?
09:06He really thought that I was going to walk back there
09:09and be like, he loved it.
09:10You know, he wants you to come work for him.
09:12Come on.
09:15Let me try that one.
09:17Let me get you some clean silverware.
09:19Go on.
09:20And what's this stuff with, please, Melissa?
09:22On top is a balsamic reduction.
09:24He likes to use that a lot.
09:25He likes that, doesn't he?
09:26Yes, he does.
09:27He, on everything, he puts a little drizzle on.
09:29A little?
09:32You're welcome.
09:33Always a sign of a very insecure chef
09:35when he macerates everything in balsamic vinegar.
09:38Look at this.
09:43Horrible.
09:44Doesn't taste of salmon at all.
09:46All through?
09:47Does my shepherd's pie have any balsamic vinegar?
09:49No.
09:50Good.
09:50Lovely.
09:51I don't even think he likes the water.
09:54He said, um, will my shepherd's pie
09:56have any balsamic vinegar on it?
09:58I said, I can assure you it will not.
10:00Do I?
10:01Do I dare?
10:02I don't like to come off conceited or cocky.
10:05I'm very good at what I do.
10:06I know the back of the house very well.
10:08I've done everything that's out there.
10:12Let me try that one.
10:19Enjoy.
10:20You're welcome.
10:22It's just a big ball of grease.
10:33Just very, very greasy.
10:42Oh, God.
10:45That's disgusting.
10:49You torn it?
10:50Second to know what I left.
10:51Oh.
10:55Oh, no.
10:58Oh, my God.
10:58Something made him sick.
11:01I don't know if he went in the bathroom and threw up,
11:03but he ran into the bathroom.
11:07Oh, my God.
11:08Oh, my God.
11:11Oh, my God.
11:12Coming up, Gordon digs up the dirt on Brian.
11:15A disaster.
11:15And lets him know what he thinks of his food.
11:18You need to seriously take a grip of your business.
11:21But Brian doesn't want to hear it.
11:22I almost want to tell him to shut up.
11:24Get out of here.
11:25Tell me, get out of here.
11:26Who are you talking to?
11:27Take care of his ticket, Ben?
11:28And Buddy wants to take down his son.
11:31You got an issue?
11:32If Brian wasn't my son, I'd have fired him.
11:34And if things weren't bad enough.
11:37I worry about Buddy's health.
11:43That's coming up on Kitchen Nightmares.
11:52After suffering through the best Finn McCool's
11:55has to offer, it's time for Gordon
11:57to have a little chat with the chef.
12:00Clearly, we've got issues.
12:01When a chef can't make a shepherd's pie, it worries me.
12:05My shepherd pie was taught to me by, you know,
12:07somebody who learned it from somebody who went to Ireland.
12:11You know, it's an American Irish pie.
12:12Tastes like cough mixture.
12:15And then the salmon.
12:17What on earth was going on there?
12:18The salmon dish that I put out to him
12:20always had rave reviews from everybody that's had it.
12:22You could be eating tuna from a can.
12:25It was that overcooked.
12:28Was that you at your best?
12:29It was me doing what I do.
12:31I cook for you.
12:33Imagine the way that I would have cooked for somebody
12:34that would come in tomorrow night that I don't know.
12:36Every day, you have to give it your best shot.
12:39He has no idea what he's talking about.
12:41So whatever he has to tell me, I don't really care.
12:52For a restaurant to survive in the Hamptons,
12:55it not only needs the vacation business in the summer,
12:58but a loyal local following all year round,
13:01especially in the winter.
13:03I'm at the fire department.
13:04What better place to actually find out
13:06what is Vin McCall's really about?
13:09Good morning, guys.
13:11How are you?
13:12Sir, how are you?
13:13Good to see you.
13:13Are you well?
13:14I'm Rick Schultz.
13:14I'm the chief here.
13:15Nice to see you.
13:16Very well, indeed. Thank you.
13:17Welcome to the neighborhood.
13:18Yeah, very happy to be here.
13:19Tell me about Vin McCall's.
13:24A lot of fried food.
13:25Really?
13:26Yeah.
13:26Fried food?
13:27A lot of, maybe a little too much on the fried food.
13:29What I'd like you to do,
13:31if you could come back
13:33and come and have dinner there, is my guess.
13:36Um.
13:39These guys here have got their fingers on the pulse
13:41in the community,
13:41and you've got to look after the locals.
13:44What better locals to keep on your side?
13:45The firemen.
13:46Piss them off, you've pissed the whole town off.
13:54After inviting the firemen to dinner,
13:56Gordon decides to do a quick investigation of the kitchen.
14:00This shelf, as long as the last time
14:02somebody actually wiped it down.
14:06Did you eat that?
14:09Canned artichokes.
14:11This is lethal.
14:12What, what, what is that?
14:16So God knows how old was the shepherd's pie
14:19that I had lunchtime.
14:24Please tell me.
14:26People do not eat that.
14:29Cooked chicken wings.
14:31Raw food against cooked food.
14:34What on earth?
14:36What is that?
14:38Oh.
14:39Oh, for God's sake.
14:41Kitchen nightmare.
14:43This is a kitchen disaster.
14:47There is one clean thing in here.
14:52There is one clean thing in here.
14:54Disappointed by the state of the kitchen,
14:56Gordon is questioning the family's commitment
14:58to their restaurant.
15:00OK.
15:00I went through the fridges and I was pretty disgusted.
15:03Brian, you need to seriously pay a lot more respect
15:07to what you're doing.
15:08And the first thing we're going to do this morning,
15:10whether we like it or not, yeah,
15:12all of us, is we're going to clean.
15:15I was a little offended.
15:16I always consider myself to have a pretty clean kitchen.
15:19Me, you, and you, we're going to clean the kitchen.
15:21Yeah?
15:22Everywhere, yes?
15:23It pissed me off.
15:24I don't dirty that kitchen.
15:26I don't cook in that kitchen.
15:27So I don't want to go into his kitchen and clean it.
15:30All out, half soaked, and we get all these changed,
15:33and then, quite frankly, I thought we were pretty clean.
15:36Clean.
15:37It was, uh, it was frustrating and definitely embarrassing.
15:41But even Chef Ramsay had some gloves on, he was cleaning.
15:44I think that was more impressive than anything,
15:46to see him being as hands-on as he was.
15:48Guys, underneath there.
15:53Spotless.
15:54What a difference.
16:01The kitchen has been cleaned just in time for dinner.
16:05If only there were some customers.
16:08When we're struggling like we are now,
16:11they'll drive you crazy.
16:14Why don't more locals, you know, come?
16:16Maybe they've come here and had a bad experience
16:18and didn't want to come back.
16:26Thankfully, the local firemen have decided
16:28to take Gordon up on his invitation.
16:31Hey, good to see you.
16:32Good.
16:33How are you?
16:34Good to see you.
16:34It's now crucial that Chef Brian
16:36take advantage of this opportunity
16:38to impress the local firemen.
16:40I'm going to try the hot corned beef sandwich.
16:42I'll have the salmon.
16:43Order in.
16:44What is that?
16:46Nachos.
16:46Nachos.
16:48me.
16:50When was the last time we got fresh vegetables in the house?
16:53Last summer.
16:54Last summer.
16:55Now, I just cringe when I see you there, and that's all.
16:58I developed the name Chef's shortcut for him
17:01because he just cuts corners.
17:04What are they, Brian?
17:05Baked clam casserole.
17:07Do you buy the clams?
17:08It's frozen.
17:09You can't get fresh clams?
17:11Yes, I can.
17:13I have a big problem with Gordon hanging over me,
17:16watching every step.
17:17When I'm doing something, leave me alone and let me do it.
17:2645 minutes into dinner service,
17:28and the firemen are still waiting for their food.
17:3375% of the time I go back into the kitchen,
17:35my brother's on a cell phone.
17:36I say, how are you cooking?
17:37You're not even looking at what you're doing.
17:38How could you possibly be cooking and doing this
17:40when you're sitting there chatting on your cell phone?
17:42When the firemen finally do get served,
17:46they're not impressed.
17:47Oh, thank you.
17:48Is there something wrong?
17:49It's not hot enough.
17:50Uh, Brian.
17:52Two seconds, please.
17:54So, guys, this is Brian, the chef, yes?
17:56Have any of you met?
17:57No, these guys are your locals.
18:00Start up with your pie, please.
18:02How was it?
18:03It wasn't warm enough.
18:05The flounder was frozen.
18:07It wasn't very flaky.
18:09Since it was an Irish place,
18:11I went with the hot corned beef sandwich we had,
18:13but it seemed to be very dry.
18:15He's a volunteer fireman.
18:16I do this for a living,
18:17and for somebody to critique me
18:19who doesn't even really do it for a living,
18:21you know, you don't want to tell him to shut up.
18:25Okay, cheers.
18:26You can bet your butt
18:27they won't be coming back,
18:28so I was just like,
18:30I don't see how this is going to work.
18:32After feeling the heat of the fireman,
18:34Brian and sous-chef Francis get back to work
18:37under the watchful eye of Gordon,
18:39who can't believe what he sees.
18:50Francis.
18:51Francis.
18:52Francis.
18:53Francis.
18:57He took it off the floor,
18:58put it in the fryer,
18:59and then back in the sauce.
19:05Yeah.
19:05Well, the fryer is going to, uh,
19:08it's going to take anything
19:10that come off the floor.
19:11It's going to...
19:12Yeah, but it fell on the floor.
19:13Yeah.
19:14You put it back in the fryer.
19:16Right in the fryer.
19:16And that cleans it.
19:17It cleans it.
19:19Sterilize it.
19:20Sterilize it.
19:21Yeah.
19:21Well, good.
19:23me.
19:24Sterilized it.
19:30Dropped the wing on the floor.
19:32Big dog stuck it back in the fryer again.
19:36We're trying to keep everything consistent,
19:38but some things get messed up every now and then.
19:43What the were you thinking?
19:46Oh, my God.
19:48I've never, ever, ever seen anything quite extraordinary as that.
19:51He serves food off the floor,
19:53and so is the customer.
19:56Oh, my God.
19:57No.
20:03Still to come...
20:04If Brian wasn't my son,
20:05I'd have fired him.
20:06Get out of here.
20:07A family feud sends Brian over the edge.
20:10Yeah, what are you talking about?
20:10Would you care to take his ticket, then?
20:12Get out of here.
20:14Coming up on Kitchen Nightmares.
20:19It's day three,
20:20and knowing full well that Finn McCool's
20:23is the lifeblood of the Mazio family,
20:25Gordon is about to find out
20:27how desperate the business really is.
20:30If there was no significant improvement,
20:32how long could you afford to stay open for?
20:35We're in trouble right now.
20:36You know, we're probably,
20:38I would say, $5,000 a week or $4,000 a week
20:40under what we need to survive.
20:43Under?
20:43Yeah.
20:44So 20 grand a month?
20:46Yeah.
20:47Just recently took a little personal loan
20:49from a friend, and I pay him back, you know,
20:51that kind of thing,
20:52just to get us through this dreadful period here.
20:55You know, I don't sleep well on.
20:56I'm giving people money.
20:57You know, it's not, it's not what I do.
20:59I haven't taken a check yet.
21:01You haven't paid yourself yet on the business?
21:03I get my checks in the safe.
21:04I get a stack of them.
21:05Have a quick look.
21:07Other boys get paid, buddy.
21:08Yeah, everybody else does.
21:09But these are, you know.
21:11And you can't, you can't cash them?
21:13No.
21:15I've never lost anything.
21:16I've always been relatively successful.
21:20Buddy's basically put everything into this place.
21:23By this place, not doing as good as he dreamed
21:26is just breaking him.
21:28Um, difficult having two sons in the business.
21:31Do they know the situation you're in?
21:33I think Jason understands more.
21:36Brian's out on an island a little bit.
21:37Um, if Brian wasn't my son, I'd have fired him.
21:42Ready?
21:43Yeah.
21:44If this doesn't work and it does close,
21:48what will the boys do?
21:49This is, this is my, you know,
21:52our entire family lives their lives.
21:56I can, I can feel it.
21:57Yeah.
21:57You know, my sons eat their dinner because of Finn McCool's.
22:00You know, their houses are warm because of Finn McCool's.
22:02And to think that we would close, it would be catastrophic.
22:13With a full understanding of the financial picture,
22:15Gordon turns his attention to the food,
22:18beginning with teaching Brian how to make a proper shepherd's pie.
22:22Right, give me the large tray that we put in the fridge to set.
22:25And we'll put the potatoes on there.
22:26Put it in the oven, four or five minutes.
22:28To have them come to your place
22:29and show you what you should be doing the right way,
22:32put some cheese on there, grill it,
22:33and then get them to taste it, okay?
22:35Yeah?
22:35To be honest with you, it made me laugh a little.
22:37Drain off that fat.
22:39That's what I got upset with you on the other day,
22:41that there.
22:41You want me to add that into the mince, into the bowl.
22:46To think that we are fortunate enough
22:48to be schooled by a man like Chef Ramsay,
22:51boy, you'd be a fool not to, uh, not to jump on this.
22:54Mmm.
22:55Let's go in the dining room, shall we?
22:59Okay.
23:00So I just want you to, uh, have a little taste
23:03of Finn McCall's shepherd's pie, yes?
23:06Rich, browned beef.
23:08Mmm.
23:09Mm-hmm.
23:09Mmm.
23:11This is good.
23:12Ours originally certainly had much more of a brown sauce to it,
23:16and it was fatty.
23:17Mm-hmm.
23:19Then, Gordon brought out Brian's old shepherd's pie
23:21to compare.
23:24This is a little bit before and after.
23:26That's horrible.
23:26Look at that.
23:27Look at that.
23:29I thought our shepherd's pie was halfway decent.
23:31It wasn't.
23:32It was terrible.
23:33Our new shepherd's pie, it's fantastic.
23:36It's very, very good.
23:37I come out looking like the family.
23:40It was, uh, tremendously pissed off.
23:50After being humiliated, Brian goes to the bar.
23:54Hey, cheers, guys.
23:55Good to see you, guys.
23:56Thanks for coming out.
23:59And it hasn't happened yet.
24:01I'd take it easy today.
24:02I'd take it easy.
24:03People see Brian has taken advantage of me all his life.
24:06If he wasn't my son, I'd have fired his ass out of here.
24:10I know you buddies are outside, but I don't expect you to be running back and forth every
24:14time to go talk to your friends.
24:16Seriously.
24:17Okay.
24:18I'm serious.
24:18All right.
24:19I'm not kidding.
24:19I said all right.
24:21Enough.
24:23I lost.
24:24Get out of here.
24:25Let me do my job.
24:26Stay back here and do your job.
24:29Chill out.
24:31Nobody wants to get yelled at that they're not doing their job properly.
24:34I'm not going to stick around for it.
24:35Why are you standing right there?
24:38I definitely, once again, felt like a little kid getting yelled at.
24:41I'm standing right here.
24:42I'm doing what I got to do.
24:43Watch your mouth.
24:44Watch your mouth.
24:44Get out of here.
24:45Who are you talking to?
24:46Take care of this ticket, then?
24:47I didn't even want to be here anymore.
24:49I don't know if I wanted to be in the kitchen anymore.
24:51Never mind here.
24:54Yeah, I'm out of here.
24:57I'm done working here.
25:04That was horrible.
25:05He's stubborn as a mule.
25:06You know, he's just absolutely stubborn.
25:08He just disappears.
25:20Brian's departure has left the restaurant without a chef,
25:23and Buddy is forced to run the kitchen.
25:25Spring rolls.
25:26Spring rolls.
25:27I need soup.
25:28I need soup.
25:29What's that there?
25:30Cobb salad.
25:31Good.
25:32So you're aware of that.
25:33You've done that before, haven't you?
25:34I'm thinking,
25:36look at me.
25:37I don't know what the hell I'm doing back here.
25:38What is this?
25:40Fascinating, isn't it?
25:41I'm glad you find that difficult to read.
25:43There was eight tickets on the board.
25:45I didn't even know what tickets were up.
25:47Buddy, Buddy, Buddy.
25:48No, no, no.
25:49No, no, no.
25:49Buddy, you have to take some out, my man.
25:51It looks like a cock of .
25:52I know.
25:52Start again.
25:56Buddy, you happy with that bacon there like that?
25:59It looks like .
26:01Come on, big boy.
26:03Standards.
26:04That's better.
26:05Service, please.
26:06I think I had a bun.
26:08I didn't get a hamburger without a bun.
26:10I didn't get a top to the bun.
26:13What?
26:14Top to the bun.
26:15Top to the bun?
26:16We only sent half of an hour.
26:18There was no bun on that.
26:19Let's put it on straight away.
26:20We'll argue after.
26:23Buddy, veggies, please.
26:27Is that other Shepherd's Piper's Six coming for them?
26:30For for sake, Buddy can't even find a doily,
26:35let alone cook a flounder, sweating, dripping.
26:37Now, smashing plates, his own plates.
26:39I wonder Brian's a cranky bitch.
26:47It's day four, and Brian's loyalty to his family
26:51brings him back to work.
26:53You get a renewed respect for what Brian has to go through.
26:56It's a tough job.
26:57It's tough.
26:58And a mozzarella stick going.
26:59I gained a lot more respect for my brother.
27:02And all these times that I'm hard on him,
27:04and I get angry at him, and we fight about stuff,
27:07and I couldn't do what he does.
27:09With a new appreciation for Brian,
27:12Gordon decides to spend some one-on-one time with him.
27:16I knew you were an angry chef, frustrated,
27:18pissed off with your dad.
27:19I didn't know what you had on your shoulders
27:21before I walked in here.
27:22There's parts of me that feel for you in a way
27:25that I've started to understand what's on your shoulders.
27:29When you get pissed and frustrated,
27:31who'd you talk to?
27:31Who'd you open up to?
27:33I'm not going to write to my little one.
27:35Have you thought about quitting and setting up elsewhere?
27:40Constantly.
27:41Yeah.
27:42I can't tell you how important your role is enough.
27:45I've probably faded out a little bit
27:47in stepping up my game to where it used to be,
27:51so I might have lost some of the passion,
27:53which is sad to say that because I didn't think that,
27:55but now it's kind of over my eyes a little bit about that.
27:58You've got to handle it a different way,
28:00in a way that you become the responsible one
28:03and f***ing focus.
28:06If you've got the security of your food
28:08and you make this place rock,
28:09I promise you,
28:11that's going to give you stability
28:12to run this business for the next 20 years, okay?
28:17Good man.
28:18Chef Ramsay definitely kicked me in the ass
28:20and got me excited to do what I'm doing.
28:24While Gordon has been dealing with the family's issues,
28:27his design team has been sprucing up the restaurant
28:30in anticipation of the relaunch.
28:33Oh my gosh.
28:34You walked in and you felt like you were in your home.
28:37It was so comfortable.
28:38It's bigger, huh?
28:40Holy Moses.
28:41Oh, look at the booths.
28:43Gosh.
28:44Warmer.
28:45Yeah.
28:45Wow.
28:46I'm in shock.
28:47I'm never lost for words.
28:49You know, this is overwhelming.
28:51Gorgeous.
28:52For Buddy, this was his big dream.
28:54It was very cool seeing that,
28:55just the look on his face when we walked in there.
28:58Wow.
28:58I'm happy.
29:01We've been given a gift.
29:03Now it's our job to make this work,
29:04and we certainly will.
29:06It's beautiful.
29:06Holy Moses.
29:07This is so exciting.
29:09I'm sure for MTS to hang outside for a little bit.
29:13Something you've always, always wanted,
29:15never had.
29:18Welcome to Finn McCall's, yes?
29:22Lovely.
29:23Wow.
29:24Established 2006 family restaurant.
29:26Isn't that beautiful?
29:27That is gorgeous.
29:28Huh?
29:28That is a beautiful sign right there.
29:31You can see that from 100 meters, right?
29:33I didn't know he would go to that extent
29:35and really go that extra mile for us.
29:37Can't miss this.
29:39It's tough to put into words how much that means to me
29:41and the rest of my family.
29:43Buddy, happy with the color?
29:45Holy Moses.
29:46Look at it.
29:47It was very emotional.
29:48You know, we were all getting teary-eyed,
29:50and the four of us were just in awe.
29:55At least when you drive by now,
29:56you know what it is.
29:57Amen.
29:58I'm thankful as an owner of a restaurant,
30:02and I'm also thankful as a dad.
30:06Although Finn McCall's has a new sign
30:08and a new look,
30:09it's the food that brings in the customers.
30:11The first thing I did was got rid of two-thirds of the menu
30:13because A, the majority of it was frozen,
30:16B, it wasn't fresh.
30:16What's the point in having it on there?
30:17Whatever comes out of here has my name on it.
30:19And I don't want to mess this up.
30:21You've got to move with the seasons.
30:23Get rid of the dark, heavy sauces
30:25and lighten up a little bit.
30:26Gordon's new menu of contemporary pub food includes...
30:30Again, it's a pub burger.
30:31And Gordon's own family recipe for shepherd's pie.
30:34And then the fireman's chicken.
30:36Chef Ramsay dumped the fry foods.
30:39They're gone.
30:40And to give the restaurant a new energy
30:42and to take some pressure off Brian in the kitchen,
30:44Gordon has introduced tableside service.
30:47Tonight we're going to be roasting a chicken.
30:48We're going to be roasting it in the kitchen
30:50and we're going to cut it table side.
30:52Don't be nervous about it.
30:53I can see it on your face already.
30:54Yeah, I'm a little.
30:54Yep, don't.
30:55It creates a buzz in the dining room
30:57and it creates a bit of excitement.
31:00Ready?
31:01Let's go.
31:01Okay, you and I in the kitchen.
31:02Let's go.
31:04Listen, we've been through a lot in this last week.
31:07It's been amazing.
31:08You know, we've learned a lot.
31:09We've seen a lot of things that we've done wrong.
31:11We've taught a lot of things and how to do things right.
31:13We can come out of the blocks today
31:15and people can leave here saying,
31:17oh my God, what a place.
31:19This is huge.
31:21This is a grand opening.
31:23Smile, make people feel.
31:24Have fun.
31:25Let's kick this in the ass.
31:27Make this happen.
31:28That's all.
31:29Do it from top to bottom.
31:30All right.
31:30Anybody have any issues?
31:31Do we have five minutes?
31:32Communicate.
31:32Five minutes.
31:33Go compose.
31:34Go compose.
31:35Hurry up.
31:37The news of Gordon Ramsay's new menu
31:39has spread through the town
31:40and the restaurant is fully booked for relaunch.
31:44All right, come on in.
31:45Gordon also persuaded the fireman
31:47to give Finn McCool's another chance.
31:49Don't look so nervous.
31:50Just smile.
31:51Even when it's going wrong, smile, okay?
31:54This cable right here.
31:55Five and a high chair.
31:56Five and a high chair.
31:57This is their one big last chance
32:00of getting this thing right.
32:02Welcome to Finn McCool's.
32:03My name is Melissa,
32:04and I'll be your waitress tonight.
32:05This is our big chance.
32:06The whole community is coming here.
32:08You want a big one or a regular?
32:09I'm filled with excitement.
32:10I can't wait for this.
32:11This is what you live for.
32:12Tonight's going to be great.
32:13Brian, can I please put a ticket in?
32:15I'm thinking, all right,
32:16well, I got to have this.
32:17I got to have this.
32:17And then I didn't have time to think
32:19of what I got to have anymore
32:20because the tickets started coming.
32:22Would you like a booth?
32:23Great.
32:23Great.
32:24Come on in.
32:24We opened up the floodgates.
32:28What's all this food doing up here?
32:29Where's this going?
32:30Oh, man.
32:31Woo!
32:42It's a huge night at Finn McCool's.
32:45The locals have come out,
32:46and the place is packed.
32:48Tonight is, without question,
32:49a wonderful opportunity for the Mazio family.
32:53But if it doesn't go well,
32:55it could be a goodbye party
32:56instead of a relaunch.
32:58Tonight is the whole new menu.
32:59We have a lot of wonderful things on there.
33:02Oh, the seafood jam looks really good.
33:03Can we get the oysters on the hampshire?
33:05I don't want to see any sloppy bowls.
33:08I want nice, clean bowls, nice cooked food,
33:09and just pride tonight.
33:11All about pride, yeah?
33:13Definitely.
33:14This is a big, big, big night tonight.
33:16When I first arrived at Finn McCool's,
33:18the restaurant had torn the family apart.
33:19Now we've got a new menu, new decor,
33:21a nice attitude,
33:22and they've got to run it as a business.
33:24We have got one big chance,
33:26and they have got to get it right.
33:29Adding to the pressure on the kitchen
33:31is the presence of the local food critic.
33:34This critic represents Dan's paper.
33:36It's a local paper,
33:37so, you know,
33:38word gets out on the street,
33:39new menu, new decor,
33:41hey, yeah?
33:42We got it.
33:42Come on, then.
33:43We got it.
33:43Wakey-wakey.
33:44We got it.
33:45Oh, wait a minute.
33:46It's been an hour.
33:47We've been waiting for an hour.
33:49This is not a around,
33:50this food critic in here.
33:51You know that.
33:51We'll be on it.
33:52We're reviewing the restaurant.
33:53They want a good review.
33:54They should give us a table.
33:56Rice pudding.
33:56You've lost your smile.
33:57Go on.
33:58I know.
33:58Rice pudding.
33:59That one vat is gone.
34:00Is that it?
34:01Uh, yes.
34:02And start smiling.
34:03You've lost your smile.
34:04Chef is telling me,
34:05you're losing your smile.
34:06You're losing your smile.
34:07How the hell could I smile right now?
34:09They've all been in there
34:10one hour, 45 minutes.
34:11I need the table back, yes?
34:12Absolutely.
34:13I'm like, oh, my gosh.
34:14Just please don't yell at me right now,
34:15because I'll cry,
34:16and then I'm going to have to go over to my table
34:17and toss a salad while I'm crying.
34:20I forgot my Caesar dressing.
34:21Can you grab me a thing of Caesar dressing?
34:23Sure.
34:24Brian, do you have this Caesar dressing,
34:25or do we?
34:26They should have it.
34:26OK.
34:29Keep an eye on the salad for me.
34:31I'm going to run and grab it myself.
34:32It was just, it was nerve wracking.
34:36I'm running around with the chicken
34:37with Ted cut off.
34:38Where is the Caesar dressing?
34:39I'm going to go to the table
34:40without the dressing.
34:41Where is the dressing?
34:41Have you got it, buddy?
34:42I know.
34:42I was a little nervous.
34:44There's dressing right here.
34:45My bad.
34:46My bad.
34:47While the kitchen is overwhelmed,
34:49the customers are restless.
34:50I would think within over an hour,
34:53we would have our food on the table.
34:54While people in the dining room
34:56are waiting a long time for their food.
34:58I waited an hour.
35:00The fire chief is yet to be seated.
35:02I think we ordered before them.
35:04They're a little overcrowded for the fire coach,
35:07you know what I mean?
35:07Every plate's important tonight.
35:09Every oyster, every plate, every customer, yes?
35:11Be really careful, because this is extremely hot.
35:13It was frustrating, for sure,
35:16and definitely embarrassing.
35:17Pretty much a three-ring circus broke out.
35:21Can I have half a lemon rather than salad on there, please?
35:23Yeah?
35:24Just a half a lemon, cut it in half.
35:25Give me one second, I'm sorry.
35:26You're getting pissed now, yeah?
35:27Let's go.
35:28With Chef Ramsay screaming at me.
35:30Don't get pissed with me.
35:31I definitely, once again, felt like a little kid getting yelled at.
35:35I've seen you work faster than this.
35:37Yes, it's a new menu, but you can move faster, yeah?
35:39Let's go.
35:40Two pot pies, a stew, and a shepherd pie.
35:42Come on, buddy.
35:43Come on, come on.
35:43Come on, come on.
35:47You're welcome, enjoy.
35:50Stay in control, Brian, yeah?
35:51Buddy, that's for your chicken.
35:54OK.
35:54Buddy is nervous about going around
35:56and carving up those chickens tonight.
35:58Almost the one that got away.
35:59Come on, come on, come on.
36:00Come on, come on.
36:01While Brian tries to keep the kitchen under control,
36:04Jason is busy putting out fires in the dining room.
36:07I apologize.
36:08He's working on a brand new menu with a packed dining room
36:10all at once.
36:11But if they can't handle the new menu,
36:13then they can't cook the food.
36:14So I'm going to hear about the new brand opening
36:16if they can't cook the food in there.
36:18The food critic just started giving
36:19little brother some .
36:20So, hey, prove him wrong.
36:21Come on.
36:21Do you need the review?
36:23I would love a review.
36:28We're seriously in the now.
36:29The bar's completely blocked,
36:31and Jason's all over the place.
36:32He's now getting from customers.
36:33We've got to turn those tables.
36:35This is the critical point of this restaurant.
36:37They've got to turn this, wake up, and speed up.
36:39Chef, honest opinion.
36:41Should I tell people at the bar they might not eat tonight?
36:44We're going.
36:45We're going.
36:45I've seen you work faster than this, yeah?
36:47We're going.
36:47We're going.
36:47You've got to ignite that fire, yeah?
36:49We're OK.
36:50Come on.
36:5260 plus people here that are pissed off at the chief
36:55for getting them here tonight, and it ain't right.
36:57It was tough.
36:58It was tough.
36:59People were getting angry.
37:00I'm pissed.
37:01I'm leaving.
37:03What Chef Ramsay saw was a dining room
37:07that was a disaster.
37:10It was a horror show.
37:11It was an absolute horror show.
37:18Come on, Bright.
37:19You've got to step up now, my man.
37:20Chef, honest opinion.
37:21Should I tell people at the bar they might not eat tonight?
37:24Our restaurant was overwhelmed.
37:28With the dining room in disarray
37:30and the kitchen in chaos, Gordon steps in.
37:34Come here.
37:36You've got to take control of your kitchen now.
37:38Let's look at it this way.
37:39We have to work.
37:40I mean, really dig deep to get these locals back on our side.
37:43So don't disintegrate.
37:45And the quicker you get to speed with what's going on here,
37:48this whole thing's going to start gelling a lot quicker.
37:50I got a little disheartened at first, how it was turning out.
37:53But Chef Ramsay wanted me to be able to show that I could do it.
37:56Give it some fire.
37:59The family begins to get it together.
38:01And the food is once again leaving the kitchen.
38:04But they face another critical test.
38:06The food critic.
38:08I highly recommend the chicken or the shepherd's pie tonight.
38:11OK?
38:13If I had to choose between the potato and bacon or the maligatani,
38:17what would I do?
38:18Maligatani.
38:18All right.
38:19Let's get breakfast stew.
38:21Chef Ramsay's fine.
38:22I have that order in now.
38:23Perfect.
38:24Every customer is your critic.
38:26But this one is a food critic, yeah?
38:31I'm sorry about the delay.
38:33The shepherd's pie is excellent.
38:35Any problems, just throw a glass at someone.
38:37OK.
38:38And don't worry.
38:39Why don't I take this?
38:41You can take this.
38:42But I have to take this, too.
38:43I can take this.
38:43OK.
38:48Be very careful not to touch that.
38:53And I brought little side dishes for everybody.
39:08It looks like it's really black.
39:13There are like five restaurants in the whole country.
39:18I think it's actually worth the meat.
39:20They seem very happy.
39:21They have smiles.
39:24Critics table, she thought the shepherd's pie is delicious.
39:27Beautiful.
39:28The dinner service ends successfully.
39:31Customers are leaving satisfied.
39:33And the family proved that they can make it work.
39:35Thank you, Papa.
39:37At least for one night.
39:42Good job.
39:4514 years of working in decent places and crappy places and trying to get everything I can to have somebody
39:53like that show you.
39:55Awesome.
39:57It's, you know, it's what I wanted to do for a long time.
39:59And I just faded away.
40:02You know, I just came in and went through the motions.
40:04And then for him to come in, it would tell me that I needed to get back into it.
40:10And he actually did.
40:12He, you know, made me feel like I wanted to cook again.
40:20No, no, no, no, guys.
40:22Let me tell you what I saw.
40:23And this is the God's honest truth.
40:25I saw a family come together.
40:28There was a buzz.
40:29Everybody felt it.
40:30You know, and we were a family again.
40:32The first and foremost important thing to think about tomorrow.
40:35Do not stop supporting each other.
40:37Because you've got a great family.
40:39And when it works, it's beautiful.
40:41Good night.
40:42Chef.
40:43Gordon Ramsay refers to me as a chef.
40:46It blows my mind.
40:47Don't you stop, big boy.
40:48Yes.
40:49Cocky .
40:50Huh?
40:51He's put us to the test.
40:53It was very rewarding to hear a chef tell us what a good job we did.
40:58Smile you, yes?
40:59I know, yes.
40:59Yes?
41:00Yes.
41:01Detective my ass.
41:02Are you sure?
41:03Huh?
41:05We appreciate what he did.
41:07All the work that he did didn't fall on deaf ears.
41:09And I saw a family come together.
41:11I was proud.
41:13Really proud.
41:15You're a great dad.
41:16You've got a heart of gold.
41:18And two great sons.
41:19Cheers.
41:20Take care.
41:27You know, sometimes doing these can be a right pain in the ass.
41:30I have to say this one was a joy because this family now are united and they deserve to be
41:35successful.
41:44Two months later and Finn McCool's is on its way to establishing itself as a fun happening family restaurant.
41:51Clams are just delicious.
41:53Really good.
41:54Welcome to Finn McCool's.
41:56This is the greatest thing in the world.
41:57Greatest thing that's happened.
41:58The shepherd's pie is the talk of the town and the pride of the local community.
42:03Brian and Jason have become quite the team, both striving for excellence and supporting each other.
42:08You got it?
42:09Yeah.
42:09You sure?
42:10Beat it.
42:10I love my brother to death.
42:12No question.
42:13As for Buddy, he finally cashed his first paycheck.
42:17And at last, Irish eyes are smiling.
42:21I have two sons that are phenomenal.
42:23I have a great staff.
42:25That's what it's about.
42:26That's why we're here.
42:27This is what we planned for.
42:28I love it.
42:31Kitchen Nightmares is now casting.
42:33Do you own a restaurant that's barely breaking even?
42:36Are you a restaurant owner who's struggling to make it?
42:38Have you tried to increase business and nothing helps?
42:42If you want world-renowned chef Gordon Ramsay to try to turn your kitchen nightmares into the restaurant of your
42:48dreams,
42:49go to www.fox.com forward slash kitchen nightmares or call 1-866-226-2226.
42:59Next time on Kitchen Nightmares, Gordon journeys to a fine dining restaurant that's anything but fine.
43:05The chef is fresh from the hood.
43:07Turn me some off this shit.
43:08Turn me some off.
43:09And doesn't take criticism from anybody, not even Gordon.
43:13I hear not one person complain about him tonight.
43:15Did you?
43:15What?
43:16The owner has run out of money.
43:17I'm just surviving.
43:19And the busboy has sticky fingers.
43:21Did you ask anyone for it?
43:22No.
43:23This could be Gordon's biggest challenge yet.
43:25I'm about to walk right now.
43:26Next time on Kitchen Nightmares.
43:28the terrains.
43:29Yes.
43:29The