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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.
00:22His wife is a mess.
00:24I 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.
00:40This 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.
01:00Billy!
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.
01:07I'm done.
01:08Done.
01:28Mount Sinai, New York, an upper middle class town on the north shore of Long Island.
01:35Inhabited by the working class and city commuters.
01:39With no shortage of trendy eateries.
01:42And then there's the handlebar.
01:45Hello, handlebar.
01:45How can I help you?
01:46Bill Leroy, a former construction worker, and his wife Carolyn bought the handlebar just
01:51one year ago.
01:52Oh, boy.
01:53The handlebar was a really nice place.
01:55And when I saw it was for sale, I jumped on it.
01:58And our specials menu.
01:59When we came into the handlebar, we saw that it had been run down.
02:04But 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.
02:17This 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.
02:23The nightmare began when 70% of the money was coming from the bar and almost nothing was
02:29coming from the dining room.
02:30When you can't turn 18 tables on a Friday or a Saturday night, you're in a lot of trouble.
02:38Bill is an okay manager.
02:40Can 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?
02:51Sometimes he can be very grouchy.
02:54Now go put all the stuff back where you got it then.
02:56I didn't do that.
02:56I feel like his moods things change.
02:58I've had it with these people.
03:03This place is gross, like dirt.
03:05Filth that had been built up over the past 20 years.
03:10The interior, it looks dated.
03:13The decor, I think it's great.
03:18The core menu is basically the same as I inherited with the restaurant.
03:22They look disgusting.
03:24I don't know why anybody orders them.
03:25Melissa is an excellent chef.
03:28I'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.
03:35Five minutes.
03:37The food is crap.
03:41I think hiring me wasn't necessarily the best idea.
03:45I don't even know what I'm doing here.
03:46I 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.
04:00We took out an equity line of credit that's almost maxed out and drained our savings account.
04:06God help us.
04:08If the handlebar fails, we risk losing our house.
04:12Then I never want to lose my house.
04:14We need to worry about you and me and the handlebar, bottom line.
04:17If Chef Ramsay doesn't come here, our time is very limited.
04:23I 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.
04:52So 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.
04:59There.
05:00Handlebar.
05:02There's Gordon Ramsay.
05:04How do you know?
05:04Because I just talked to him on the phone.
05:06Get out of here.
05:07Really?
05:08Yeah.
05:10Handlebar.
05:11Finally.
05:12Now, we're in Mount Sinai.
05:13Just outside New York.
05:15Mount Sinai.
05:16Sounds a little bit like cyanide.
05:18I hope it doesn't taste like it.
05:24I'm a little nervous to meet Chef Ramsay.
05:26I'm Carolyn.
05:27Carolyn.
05:27How are you, Bill?
05:28How are you?
05:28How are you?
05:29The man is an expert at what he does.
05:31The man is A, a world-renowned chef.
05:34B, owns beautiful restaurants because I've seen them on the internet.
05:38Whatever you like.
05:40You don't get that way because you're an idiot.
05:42Nice.
05:43Hello.
05:44Gordon Ramsay is 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
05:56talking 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.
06:27Excellent.
06:28You ready yet?
06:28I'll go for the soup of the day.
06:30Soup of the day?
06:30I'll go for the seafood crepe as well.
06:33And then I'm gonna finish with the filet mignon fondue.
06:35Filet mignon?
06:36Please.
06:36Thank you, dine.
06:37No problem.
06:38Excellent.
06:39That 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.
06:51Wow.
06:52Gosh.
06:54How am I 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?
07:04No problem.
07:05New England clam chowder.
07:08This is saying the soup is good.
07:10When Chef Ramsay was sitting there, I was just praying that he was gonna be happy with everything.
07:16Where's Bill?
07:17Let me see if I can find him.
07:18Where is it?
07:19Oh, dear goodness.
07:21Howdy, Gordon.
07:22I'd 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 Winter's Day.
07:33I'm glad you enjoyed it.
07:34Nice.
07:35Melissa does a nice job.
07:38Grab some.
07:38I'll check on the rest of your food.
07:40Thank you very much.
07:43He said your soup was fabulous.
07:45Really?
07:46Yes.
07:46He loved it.
07:47I think Melissa's a great cook.
07:48I 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.
08:03Ay-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.
08:21Uh-oh.
08:22The prawns are way overcooked.
08:24Oh, God.
08:25And the crab meat, it's plastic.
08:29It's imitation crab meat.
08:30Yeah.
08:30If you told me it was imitation crab meat, I wouldn't have ordered.
08:33Oh, God help me.
08:35Well, that was disaster.
08:37Seafood crepe.
08:39Yeah.
08:40That's seafood crap.
08:42This is the worst of it, I'm sure.
08:47Oh, dear.
08:49I'm waiting on my beef fondue, filet mignon fondue, which is raw.
08:54So 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 meat, is there?
09:06Right.
09:07Put that in.
09:10Time for a little prayer.
09:18Ah.
09:20Comes out looking like dog food.
09:23He flips it out, I'm leaving.
09:28That was rancid, pointless, tasteless, and complete utter joke.
09:34I 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.
09:47I wanted him to be happy with us, but I kind of knew deep down inside that there has to
09:53be something wrong with the restaurant, otherwise he wouldn't be here.
09:57Oh, my God.
09:58What a disaster.
10:00Disaster.
10:01It's a plan.
10:01Who says that?
10:02It is a plan.
10:03It's a disaster.
10:04No, it's not.
10:08After an underwhelming first meal.
10:11OK, pulled together.
10:12Gordon realizes that the owners and the chef are oblivious to the restaurant's real problems.
10:17What's wrong with the business?
10:19It's this room.
10:20As you see it, we can't fill 18 tables on a Friday night.
10:24That's the problem.
10:26No.
10:27The problem here is the food.
10:29The food's bad, Bill.
10:32I never really had complaints about the food, so that was never really an area of concern
10:36to me.
10:37When the fondue arrived, I mean, that's just a joke.
10:39I 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 when she approached me and said,
11:12would you give me the opportunity?
11:14I mean, you don't ask for that opportunity if you don't care what you're doing.
11:17Why did you take the job, Melissa, if you're not a chef?
11:20The other guy was going out and I was here.
11:22Okay.
11:24I didn't think our situation was as bad as I'm finding out minute by minute.
11:33Coming up.
11:34Oh, 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.
11:47With the future of the handlebar on the line.
11:50I don't know what to do.
11:52It's a mess.
11:52Will Billy be able to put his pride aside and accept Gordon's help?
11:56I'm done.
11:57I'm done.
11:58So done.
11:58To hell with everything.
11:59Or will he give up on the restaurant for good?
12:02I don't care if it's off for 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.
12:15I'm out of my mind.
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 having someone of his stature standing there staring
12:31at you.
12:32What are they there?
12:33The mushrooms.
12:35Is that how that goes out like that?
12:36Yes.
12:36Holy crap.
12:39Stuff mushrooms.
12:41Those mushrooms look sadder than the customer.
12:45Gordon said they're very sad mushrooms.
12:48Why?
12:50What?
12:50Just now?
12:51Actually, that's a recipe of my own.
12:53I made it myself.
12:55I 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, vegetable?
13:02Baked potato, mashed potato, french fries, rice, vegetable, veggie.
13:04We use half instant, half with fresh potatoes.
13:08Why do they mix the powdered mashed potatoes with fresh mashed potatoes?
13:13That's a way of reusing the baked potatoes.
13:15So you don't even actually make fresh mashed potatoes?
13:17No.
13:18No.
13:18No.
13:20Do you want mashed potato, baked potato, french fries, rice, or vegetables?
13:26Yeah.
13:27Don't turn it, please.
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?
13:43Yeah.
13:43And replaced them with an unusual substitute.
13:46Radishes.
13:47Radishes?
13:47Yes.
13:48Wow.
13:48I've never heard of that before.
13:50How are your radishes?
13:51Honestly, Gordon?
13:52Of course.
13:52Not something I would, you know, expect with my steak.
13:56You want some veg, right?
13:57Yeah, you know.
13:58Wow.
13:58Is there anything to keep him happy?
14:00Have we checked with Melissa?
14:01I wouldn't eat the radishes either.
14:03Yes.
14:03So customers are complaining about no vegetables.
14:06Any broccoli, vegetable, carrots, or cabbage?
14:09Veg.
14:10Ah, veg.
14:11Oh, stop.
14:13What is it?
14:14They're stalks.
14:15Ah, yeah.
14:15That'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
14:25satisfied.
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.
14:57And basics here that have just gone completely wrong.
15:02If you accept it, everybody else has accepted it.
15:05And truthfully, you've accepted it.
15:08No, absolutely not.
15:10I was kind of really disappointed.
15:11I 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.
15:27After witnessing last night's pathetic dinner service, Gordon comes in early for a kitchen inspection.
15:33What a mess.
15:35Nothing labeled.
15:37Portions taken out.
15:39That's dreadful.
15:40Broccoli.
15:41Last night we ran out of vegetables.
15:43God, the chef can't be bothered to cook.
15:44Fresh broccoli.
15:46The remnants of Exxon Valdez.
15:49Oh, my God.
15:50When was the last time the back of the fridge was clean?
15:53And you look at it.
15:55What is that in there?
15:56Oh, my God almighty.
16:02That there was a clam.
16:04Oh, what a mess.
16:07The state of the fridge.
16:08Melissa, you've got two minutes.
16:09Has only confirmed Gordon's belief that the restaurant lacks true passion and leadership.
16:14So you're in charge of the kitchen and the general hygiene.
16:17Yeah?
16:18Supposed to be, yes.
16:20Why is it in a mess?
16:24Uh, it's 100 times cleaner than it was six months ago.
16:27Sure it was.
16:28Okay.
16:29When was the last time you had a little wipe down there or in here?
16:33Just, just evenly.
16:34That I've never done.
16:34My God.
16:37Unbelievable.
16:38Ugh.
16:40This is embarrassing.
16:43That usually does clean up.
16:45Right, okay.
16:46I'm glad you're starting to make excuses for him.
16:48Yep.
16:49If you thought this was bad, have a look at this.
16:52Chef Ramsay seemed to feel that I was making excuses for everything.
16:56I really had no idea of the past practices that had gone on here.
17:01Okay.
17:02Last night we served frozen vegetables to a customer.
17:04And we got two boxes of broccoli there.
17:06You know, I can't do it all.
17:08That's it.
17:08You were happy to serve frozen broccoli over fresh broccoli.
17:12I'm trying to open up your eyes, Billy, and 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, no it hasn't.
17:25No, no it hasn't.
17:26I'm sorry.
17:2621 years in the business, I'll bet every dollar I have, this place hasn'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 that I haven't changed it, but it's not all my fault, you know?
17:45Everything's coming out and this place is going to get cleaned.
17:48I wish he'd give me a little more credit for cleaning it up as 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.
17:59No, 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?
18:12Yep.
18:14My God.
18:15I just don't even know what to say anymore.
18:19He just keeps tearing apart everything that wasn't done and not giving me credit or pat on the back for
18:26things that were done.
18:30Unbelievable.
18:31So that just proves and confirms how weak this guy is.
18:33He's not running this place.
18:34This place is running him and is in need of a serious clean.
18:38That is appalling.
18:44Prompted by Gordon's shocking discovery, Melissa enlists the wait staff to do a thorough cleaning.
18:49What do you use to clean that bleach and soap?
18:53It's disgusting.
18:54I 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 I understand, Billy, that this isn't your fault, but it really
19:08needs to be taken care of, so let's take care of it.
19:11I'm pissed off.
19:13And I'm upset on the kind of that I've just discovered in there.
19:17Time to drag me through the mud some more.
19:19It is what it is.
19:20You don't seem one ounce bothered about it, Billy.
19:24You can't just stick your head back in the sand and ignore it, Billy.
19:27Sure you can.
19:28What do you want me to do?
19:29Flip out and yell and scream like you do?
19:31That's not my way.
19:32The responsibility is yours, Billy.
19:34I guess you want something done right, I guess you have to do it yourself.
19:37But why?
19:37Maybe I'll just get rid of everybody in the restaurant and I'll do it all myself.
19:40Great idea.
19:40And then when it doesn't work out, and then when I drop dead because I sleep two hours a day,
19:45then maybe it'll get done.
19:47Or maybe, who cares?
19:48Once you're dead, it 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 of needing his help.
20:07Finished.
20:07Can you at least talk to me?
20:08Nope.
20:10Billy, can you talk to me please?
20:12Nope.
20:12I 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, I did on my own.
20:27Finished.
20:28Let's go.
20:34What a weak man.
20:38Billy!
20:43Billy!
20:44Unable to accept Gordon's criticism.
20:46Billy!
20:47Billy decides he's had enough.
20:49him.
20:50him.
20:51him.
20:51him.
20:52The fridge is disgusting.
20:54I'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.
21:03He's just not.
21:04Right now he's too ashamed to admit it.
21:06I 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 alone.
21:19I have nothing to say to you.
21:21Not a word.
21:23There was nothing in my head that made me want to think and reconsider about doing this.
21:29Can you go out there and just, you know, have a word with him?
21:32You guys are the backbone of this place.
21:34You can't just throw the towel in.
21:35I knew Billy would get mad.
21:37Done.
21:38Just done with all this .
21:40But honestly, if you don't face the truth, you 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.
21:49And us.
21:49I 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.
21:56There'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 with a baseball bat is that I'd go to jail for
22:09it.
22:09I'm done.
22:11Done.
22:12Done.
22:13Finished.
22:14And you're not the man everyone here thought you were, Billy.
22:16Absolutely not.
22:17You're gonna give up and you're gonna give up on all of us?
22:19Yeah.
22:20Come on, be a baby, Billy.
22:22I'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 the 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.
22:42You can all go yourselves and I don't care if it's all for nothing.
22:45Do not care.
22:46Billy!
22:47You know what?
22:48I'll survive somehow.
22:49Billy.
22:50you.
22:54Unbelievable.
22:55Having just missed her chance to defuse the situation, Carolyn now faces the prospect
23:01of running the handlebar alone.
23:04Very upset.
23:05I have a husband that's ready to throw in the towel.
23:08So here I am, stuck holding the bag.
23:11Okay.
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 at turn this around.
23:32Okay.
23:34Let me open the restaurant tonight.
23:37Okay.
23:38Okay.
23:39I'm feeling that I'm going to do what I have to do to make everything work.
23:44Because I'm not walking out now and I'm not flushing the last 17 years of my life down
23:49the bowl.
23:50To 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.
23:59It looks stronger and better.
24:00You've done a great job.
24:01We were clean at the walk-in.
24:03We were more or less just doing it to just show that 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.
24:12We're opening and we're opening with a clean fridge.
24:15Healthy attitude.
24:16We're hungry to get this place full.
24:18Yes?
24:18Yes.
24:19Let's go.
24:20Good work.
24:20Her 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.
24:32With Chef Ramsay's help, I'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.
24:53Some 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
25:02to me and was very surreal.
25:05Generously season them with the flour.
25:07Straight in.
25:08End of the flour.
25:09And then again, a nice little season there.
25:11OK.
25:12Yeah?
25:14The minute the customer arrives at the table, they sit down and we need to give them
25:17fresh, hand-cut, homemade potato chips.
25:21A warm welcome.
25:24No, those are good.
25:24This place is more laid back, so I think the chips are a good idea.
25:28It's different.
25:32Hi, good evening.
25:34Do you have a reservation?
25:34I thought it was great that Chef Ramsay could show us how to make such a simple thing
25:49like potato chips that everybody would love.
25:54We do have a special appetizer today.
25:56Deep-fried clams with a homemade tartar sauce.
25:59All right.
25:59We'll do that.
26:00Yeah?
26:00We'll do that?
26:01Potato chips are going well.
26:02Special is going well.
26:03Keep it going, yeah?
26:04Nice atmosphere in the dining room.
26:05Really good.
26:06Clams.
26:06There we are.
26:07Clams.
26:07Every day loves the clams.
26:09They said that's the best thing that they've ever had here, so it's going really good.
26:13We're not serving dirty balls to the table.
26:15Let's go, Melv, yeah?
26:16Yeah.
26:22I 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.
26:41Hours after threatening to sell the business, owner Billy returns to the handlebar just in
26:46time for dinner service.
26:48There was absolutely no part of me that still wanted Chef Ramsay to be here.
26:53I wanted him to be gone.
26:55Billy?
26:56Come on.
26:57Let go of it.
26:59When Billy came back, he had his bad attitude of, yeah, whatever.
27:04Billy, please.
27:06I love you.
27:07That's why I'm here.
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 in 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 waitstaff complete orders.
27:26I ran half the order.
27:27I need the rest of it.
27:28There's a lot of problems.
27:29Who's this for here, Melissa?
27:31This has been here in 37 minutes.
27:33I don't know.
27:34The crepes, I forgot half of it, so.
27:37Melissa just stopped communicating.
27:39I mean, that's just how Melissa is, and I think that's when we ran into problems.
27:43Are any of my foods coming out for any of my tables?
27:46I have no idea.
27:52Communication is the one thing, and it's not happening right now.
27:55Oh, boy.
27:56And I was, you know, in the weeds so much, I really couldn't tell who was waiting and was wanting.
28:00I need salmon ponnieri.
28:02Is the salmon on that?
28:03I think Melissa got very flustered back there.
28:06This place was total chaos.
28:08It's 9 o'clock at Manhattan.
28:10What time?
28:105.30.
28:11I just don't know what to say.
28:13With the orders backed up in the kitchen.
28:15Killing me.
28:16Killing me.
28:16Whatever.
28:17God help us.
28:19Impatient, hungry customers begin taking out their frustrations on each other.
28:25You know what you're talking about before you open up your mouth.
28:28I can open up my mouth any time.
28:30Can you please stop talking to my parents this way?
28:34That's ridiculous.
28:36It'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, because if he won't listen, then we might
28:49as well just shut the doors and walk away right now.
28:51I have never, ever, ever seen my kitchen fall apart like that.
28:56Ever, ever, on our busiest nights, never have I seen that.
29:01Ever.
29:02Melissa has to talk now.
29:04This is the most crucial stage of the service, where she has to open up and talk.
29:08And get help from the hotel.
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.
29:27I see what you're saying.
29:29At that point, I was very open-minded to his ideas.
29:32Seriously, I'm pleased you're back, yeah?
29:34You're the foundation of this place.
29:36We have a little chat with the staff, because I think they would like to hear that we're all on
29:39the same track.
29:42The first hour of service was amazing.
29:45And then we got backed up.
29:46We got backed up bad.
29:48Melissa, you refused to communicate.
29:50I didn't know what the was going on.
29:52Yeah, I agree with you.
29:53Honestly, this menu has to come down, yes?
29:56That has to be condensed.
29:57It'd be appreciated.
29:58New, small, dynamic menu.
30:01A 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.
30:08Relaunch tomorrow night.
30:10We have to make it a success.
30:12Get some sleep, yes?
30:15In preparation for the relaunch, Gordon's team worked through the night updating Handlebar's tired, dated look.
30:27Ready?
30:28Let's have a look at the new Handlebar.
30:29Let's go.
30:30Up.
30:30Here we go.
30:32Wow.
30:33Oh, wow.
30:35Yeah.
30:35Oh, wow.
30:37Woo!
30:38Oh, I love it.
30:39Oh, my God.
30:40It's gorgeous.
30:41This place looks awesome.
30:43It's fresh.
30:45It's new.
30:47Billy, it's warm.
30:48There's nothing that's antiquated.
30:50Oh, my God.
30:54Wow.
30:56It's awesome.
30:57Feeling wow.
30:58Wow is all I can say.
31:00Wow.
31:01Wow.
31:02Wow.
31:02Wow.
31:02Yeah, wow.
31:04What about the lamps?
31:05No more gloves.
31:06No more gloves.
31:07No more gloves.
31:08No more gloves.
31:09We are no longer stuck in the 80s.
31:12Look at it.
31:13Warm, bright, vibrant, happy.
31:15Yes.
31:20Everything is awesome.
31:21It's incredible.
31:22I'm totally blown away.
31:24Billy, you have Long Island's first ever gastropub.
31:32Gastropub, what the is a gastropub?
31:35What's a gastropub?
31:36Good question.
31:37Thank you, sir.
31:38Good question.
31:39I was just going to answer.
31:40I've never heard of a gastropub, babe.
31:43We're the first on Long Island.
31:45That is so incredibly awesome.
31:48A gastropub is warm, open all hours, come and relax, and enjoy.
31:52With no intimidation, we 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.
32:04A pub with an emphasis on fine food at reasonable prices, that kind of hit home.
32:10It was exactly the type of place that my wife and myself will look at to turn it into.
32:19Knowing Billy and Carolyn's love for motorcycle riding.
32:22Let's go.
32:23Ready to make some noise, yes?
32:24Gordon has organized Handlebar's first annual motorcycle rally to help spread the word about
32:29the relaunch.
32:30Ecstatic.
32:31Ecstatic.
32:31But what Billy and Carolyn don't know is Gordon has reached out to another bike enthusiast.
32:37And rock and roll legend.
32:39Twisty Sisters' very own Dee Snider.
32:41Hey!
32:42Good to see you, El.
32:43Good to see you, El.
32:44Thank you so much for coming.
32:45Carol.
32:46Hey, how are you, El?
32:47Bill, Dee, Twisty Sister.
32:49Bill!
32:49I never would have imagined here I would get on my bike and ride with Chef Ramsay and Dee Snider.
32:56I was like, oh my god, how cool is that?
32:59Billy!
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
33:06start 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.
33:26It was a lot of fun.
33:27All right, let's go.
33:28Get these out.
33:29The grand reopening of Handlebar tonight.
33:32Come down to the Handlebar's reopening tonight.
33:34Grand reopening.
33:35Come on down.
33:35Come on down.
33:36I'm smiling because I feel that the handlebar is pointed in the right direction now.
33:41We have some place to go and some place to look forward to.
33:48Now that the word had spread, Gordon gets back to the crucial task of introducing the
33:52new gastropub menu.
33:54That'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.
34:09He consolidated it down to a lot of the comfort food type favorites just served in a different
34:14light.
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.
34:28We're going to start confirming the first ever gastropub in Long Island.
34:32After the bomb last night, I'm sweating.
34:35I'm nervous to see how my kitchen pulls it together.
34:38Make it work.
34:41Coming up, it's relaunch night.
34:43Welcome, welcome, welcome.
34:44And there's a lot of questions still to be answered.
34:47Will Melissa be able to handle the pressure?
34:49The salmon looks black underneath.
34:50I'm going to hang myself.
34:51Will Billy lose hope?
34:53This isn't cooked.
34:54All right.
34:55And will the handlebar finally have a successful evening?
34:58I'm sorry, but I'm not serving like that.
35:00Or will it go up in flames?
35:02That's it.
35:02Find out next on Kitchen Nightmares.
35:13Good evening.
35:14Welcome.
35:16It's the grand reopening of the handlebar.
35:18Nice to see you, my darling.
35:19Welcome, welcome, welcome.
35:20And Chef Ramsay's motorcycle rally has clearly spread the word about the relaunch.
35:25Enjoy your meal.
35:26Let's go, let's go, let's go.
35:28With 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.
35:37Here we go.
35:39Everybody's excited to come in and see how it looks now and see what's going on with the
35:43menu and everything else.
35:44Can I have the portobello mushroom out?
35:46Grilled chicken sandwich.
35:48Salmon good?
35:48You all will be pleased with the food tonight.
35:53Melissa, I need the shrimp cocktail and then the salads and then the entrees.
35:58All right.
36:02Melissa.
36:03Melissa.
36:04Melissa, listen to me.
36:05I want this communication ramped up tonight.
36:07You need to connect.
36:08The minute you stop talking, we're .
36:10OK.
36:11I think Melissa needs to be more assertive and keep everybody under control.
36:16Let's go.
36:17Too quiet for me.
36:20As the restaurant fills up.
36:23And customers embrace the new gastropub menu.
36:26Cooked perfect.
36:27This is good.
36:28Gordon takes a moment to make a special announcement.
36:31Ladies and gentlemen, please welcome a local legend.
36:35Twisty sisters.
36:35Yes.
36:36Dee Snider.
36:37Woo hoo.
36:38Dee.
36:40Cheerio.
36:41Hey.
36:43Hey.
36:44Hey.
36:45Hey.
36:46Hey.
36:46Dee came in through the door on that bike.
36:49It was just amazing.
36:50Everybody was clapping and cheering and having a great time.
36:53How cool is this, huh?
36:55All right.
36:55Here's the deal.
36:56In honor of the grand reopening of Handlebar Restaurant, we're going to be auctioning this
37:02bike off.
37:03So 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
37:14Dimes.
37:14Dee Snider.
37:19With Dee Snider's family and friends now seated.
37:22I'm going to put a portobello mushroom melt.
37:24In the first fully packed house in over a year, the kitchen is about to be tested.
37:34The salmon looks black underneath, Melissa.
37:38I don't think it's burnt, honestly.
37:40Pass with a spatula.
37:42I think it's okay.
37:47No way, madam.
37:49Yeah?
37:50I gotcha.
37:51But I'm not serving charcoal like that.
37:53No.
37:55Disgusting.
37:57Melissa thought she could just take care of everything herself and she had two other cooks
38:01and didn't ask for their help.
38:02This is a re-cooked.
38:03I'm very sorry, Beth.
38:04I hope it is better.
38:05Me too, Missy.
38:08I'm so sorry.
38:11In her rush to fill orders.
38:13Freaking salmon.
38:13Melissa starts sacrificing the quality of the food.
38:16This isn't cooked.
38:19Look at the middle of that salmon.
38:22Gross.
38:24That salmon looked like what you'd find in a seafood section.
38:27Like it was shiny and it looked cold.
38:29Like are you kidding me?
38:30The salmon we sent came back raw, so we're doing it again for the third time.
38:34Freaking salmon.
38:36Let's do this.
38:36I think Melissa got very flustered back there.
38:40Falling apart.
38:41Why are we falling apart?
38:43Do we have any other salmon elsewhere?
38:45She is.
38:46Yes.
38:46Where is my salmon?
38:48salmon.
38:49Billy, if it's burnt or it's raw again, I'm gonna shove it down somebody's throat.
38:53Everything just kept compounding and compounding to the point where it was a total disaster.
38:59You've got to be kidding me.
39:01I'm gonna hang myself.
39:03I burnt the out of this.
39:12After first overcooking.
39:14No way.
39:15Then undercooking the salmon.
39:17Raw.
39:17Melissa hopes the third time is the charm.
39:21Bill.
39:22She's got to open up and communicate.
39:24If she doesn't start communicating now, we're , yeah?
39:26Yeah.
39:26Please, yeah?
39:27She needs to utilize the other two cooks that she has in the kitchen.
39:31It's not a one man show and it could never work if 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 wanna hear it.
39:42Open up.
39:43Communicate, yeah?
39:44You know what?
39:44You wanna cook that?
39:46Please.
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 and get things going.
40:00Your salmon is coming, honey.
40:01I'm very sorry.
40:02Lovely.
40:03Good to go.
40:04Thank you very much, honey.
40:07Gordon's persistence with Melissa appears 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 gotta get this together.
40:16I need three herb fries.
40:18Three herb fries.
40:18Right now, at the moment, I understand Chef Ramsay's whole concept is to communicate and keep
40:23everything in order.
40:24Gotta get it going.
40:25As long as I can communicate with the guys next to me, we'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 where she was able to ask Eric and George, oh, can you
40:40do this?
40:40Can you get this?
40:41We are doing real well.
40:42Let's keep it up.
40:44Very, very good.
40:45This is good.
40:45This is amazing.
40:47Lovely.
40:47That's good.
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.
40:58That's it.
41:02In the next couple of days, the word continued to spread throughout Long Island about its first
41:06gastropup.
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.
41:13Reinvigorated by the new direction and updated menu, Melissa has found her passion again.
41:18One small Caesar, one small how.
41:20Chef Ramsay being here has definitely brought new life into my job.
41:24Chicken sandwiches up and out, burgers up and out.
41:26I 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 to maintain the cleanliness of the restaurant.
41:36We're going to make a list of what needs to be cleaned every night.
41:39Because we want to keep it clean and we want to make it look like presentable.
41:43And Billy, with renewed hope and determination, is 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.
41:59I tell you.
41:59Great location.
42:01Great food.
42:03Great gastropub.
42:04My wife and myself are very appreciative of what he did.
42:07It seemed like there was a black cloud hanging over the handlebar.
42:10Um, I think the sun's starting to shine a little bit.
42:14Congratulations on being Long Island's first gastropub.
42:21Good night.
42:24Chef Ramsay came to my restaurant, went above and beyond anything I could have possibly asked
42:31for.
42:32And I know this restaurant's going to be successful from here on out.
42:39That was tough.
42:40Very tough indeed.
42:41We made a lot of changes.
42:43Changed the menu.
42:44Changed the decor.
42:44But there was one thing in there that I thought was completely unchangeable.
42:48And that was Bill.
42:50And we even managed that.