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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?
00:20Just 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 butt.
00:48The name on the awning is Trovianos.
00:50It's not Ramsay.
00:51Before he not only bankrupts 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.
01:04I don't know what to do.
01:05I'm going to knock somebody out.
01:30Great Neck New York is an upscale community on the north shore of Long Island, where competition among Italian restaurants
01:37is fierce.
01:37Trovianos has been struggling to survive for the past three years.
01:42Owned by Anthony Trovianos and his girlfriend's parents, they are now just months away from losing everything.
01:51My desire to own a restaurant basically started right after culinary school, working for other people.
01:56Look at that, huh?
01:58And then I said to myself, why am I busting my ass for everybody when I could be doing it
02:01for 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 me so 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, there's resentment because of it.
02:17Appetizers, they go out or no?
02:18See back in one minute.
02:19Tim?
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.
02:49And 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.
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.
04:09Right, Shrobiano's.
04:11Here we are.
04:13Hello.
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.
04:58I 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?
05:39It's been rough because we can't do what we want to do anymore.
05:42We just can't do it.
05:43Tiffany?
05:44I 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.
06:09It'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.
06:29Chef Ramsay feels one way and I feel another.
06:32And at the end of the day, the name on the awning is Trobianos.
06:35It's not Ramsay.
06:42Trobianos 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.
07:06Oh, 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 there early, right?
07:29Wow.
07:32The decor matches the clientele.
07:35Drab, 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.
07:58It 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.
08:16What would you recommend?
08:17The salmon's fresh.
08:18It 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 tower?
09:00Oh, my God.
09:03When Chef Ramsay's appetizer was coming out,
09:05you could see his face like, what is this?
09:07I said, oh, my God, we're dead.
09:11That'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?
09:21What 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, and where's the shrimp?
09:56Bingo.
09:58I'm struggling with that.
10:00Looks like chicken, tastes like shrimp.
10:02Well, .
10:04Judd.
10:07They are solid.
10:08I've never had 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.
10:24Rock 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.
10:41I wanted to prove him wrong.
10:43I wanted to show him my cooking skills, you know, are up to par.
10:47Somebody please run this.
10:50That's the bolognese.
10:52And there's the salmon.
10:53Okay.
11:00And dry, and absolutely hideous.
11:06Pretty sideways.
11:07Dry.
11:08Like, really dry.
11:09Okay.
11:09Would you mind?
11:10Just, um...
11:10Not a problem.
11:10Would you like another piece?
11:11No, no, no, no, no.
11:12Okay.
11:15Your salmon was too dry.
11:17He don't want another piece.
11:19He said this was brutal.
11:22There you go.
11:23You want to taste it?
11:25Throw it out?
11:29When I came back, I was just too pissed off to even taste it.
11:32I was furious at Chef Ramsay saying that my food is...
11:38Personally, I feel that it's the wrong opinion at this point.
11:41I'm 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.
11:59Actually, 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, I 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, Trobiano's is empty.
12:32All is quiet, except 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 is the size of the portions.
12:44When you serve an entree, you're serving a second entree with it.
12:48It's been confirmed to why we don't open for lunch, because 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.
13:09Commercial 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 that I'm acting like a ****, it was dry.
13:21I don't think you're acting like a ****, I just didn't want to taste it myself.
13:26It's hard to hear him get yelled at, but Chef Ramsay knows what he's talking about, so he should
13:30listen to him.
13:31Every time a plate comes back to my kitchen, I taste it.
13:33And then the worst dish, the shrimp and the chicken.
13:36Where'd 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 than the **** customers in there this evening.
13:45It was hideous.
13:47He can bust my **** out my ego, but 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, slapping a family in the face, especially when they're half a million
14:15dollars in debt, and 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, we're so worn out, we're so beat up, we don't know what the **** direction
14:33we're going anymore.
14:34Well, obviously we have to find the right direction because we're drowning very quickly.
14:40Maybe this was a godsend that he came here.
14:45Do you know what?
14:47There's no way I can sleep.
14:48I'm going to get back to the restaurant and actually find out what this guy's kitchen's
14:51like.
14:51Like, what's he working with before I start putting my pan together?
14:57As Gordon ventures into the kitchen, the 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.
15:12Like, you've got to take it and be like, maybe I am doing something wrong.
15:18This is shocking.
15:23When was the last time this was?
15:26Clean inside.
15:27My goodness, man.
15:29Look at that.
15:31The floor is caked for the grime.
15:34Oh, ****.
15:38Oh, my God.
15:39What?
15:42When was the last time this was a chicken?
15:45Bloody hell.
15:47Oh, ****.
15:48What on earth is that?
15:52Oh, the smell.
15:54You know what you do wrong?
15:56Take 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, don't go second-gest me about anything that I do.
16:05Behind there?
16:06Oh, my God.
16:08****.
16:10Look at that there.
16:11That is mouse or rat droppings.
16:14Oh, my God.
16:16A couple of hours ago, I was feeling slightly embarrassed for them, slightly concerned in
16:21a big way, but now, when a chef's legs go over his kitchen like this, it proves he doesn't
16:26care.
16:28I want to be more involved in the business end of things.
16:31Forget the business aspect.
16:32Well, that's my...
16:33The question is the hosting portion.
16:37Come right here.
16:38Yeah.
16:38Yeah.
16:38Go ahead.
16:39I was going back to the hotel, couldn't sleep, had a look in the kitchen, and I am absolutely
16:46**** gobsmacked.
16:48How can you do that?
16:49I mean, that is?
16:53Say that again.
16:54What is that?
16:55What is that?
16:56Come here.
16:59Anthony, how can you cook in this?
17:02When was the last time this was cleaned?
17:04The kitchen?
17:05Well, 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.
17:14Joseph, 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.
17:32The staff.
17:33They're what?
17:34They're asked to do it every day.
17:35We're on our arse 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.
18:01When 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?
18:08You can't create jack **** from here.
18:11I swear to God, I don't think you give a ****.
18:15You should be absolutely ashamed.
18:19Chef Ramsay came in like a bat out of hell,
18:21and, again, just whip the living crap out of me.
18:24There's only so much you can do or say.
18:27So why, Anthony?
18:31Give me something, please.
18:33Oh, my goodness.
18:34I'm out of here.
18:36Come on with an answer, Anthony.
18:37Although I'm **** out of here.
18:39I swear to God, I am **** out of here.
18:41I can't take much more of it.
18:47**** it.
18:48You've got no chance.
18:53I am out of there.
19:00I am out of there.
19:10Anthony's arrogance and his refusal
19:11to 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,
19:21I said, that was it.
19:21We're finished.
19:22We might just **** burn the place.
19:24I don't know.
19:25Ramsay, he don't even want to help us.
19:28When I saw Chef Ramsay
19:29going 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
19:35slip through our fingers.
19:37It's more hot.
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,
19:48you gave up years ago.
19:51Anthony, that's your family in there, right?
19:54And each and every one of them
19:55believe in you, yeah?
19:57Don't you feel bad?
19:59Honestly?
20:00Don't you wake up
20:01for sleepless nights?
20:03Yeah, I do.
20:04I do.
20:05Have you ever had that burden
20:06on your shoulders?
20:07Somebody's house?
20:08Not quite to this extent, no.
20:10I've been in the industry
20:11for 21 **** years
20:12busting my ****.
20:14I've made mistakes, yeah?
20:15I've had failures.
20:17But **** me.
20:18Have I learned from it?
20:19Exactly.
20:20I'm trying to learn from it.
20:21Are you?
20:22Yes, I am.
20:24Why, is that in there?
20:26Come on.
20:26Come on, ****.
20:27Come on, ****.
20:28Huh?
20:29I think you've had it too easy.
20:34You're one lucky **** boys
20:36to get hold of this restaurant
20:37at 25.
20:38And I don't see
20:39that **** level of humbleness.
20:42Slightly arrogant, fine.
20:43but a little bit of humility.
20:47You know that.
20:51Are you able to move forward?
20:54Yeah.
20:54Chef Ramsay taught me
20:56you need to face reality.
20:57You need to realise
20:58that maybe you're not the only one
21:01involved in everything.
21:03Time to get humble
21:03and turn the corner.
21:06Let's go.
21:13We've just had a chat
21:14and now
21:15we're going to clean.
21:17When that place is clean
21:19and you see the difference
21:20you
21:21will respect it
21:22from a completely
21:23different level.
21:24Not just the kitchen
21:25the ingredients.
21:28If that's not working
21:30what chance have we got?
21:32Let's do it together.
21:34Oh ****.
21:37Let's go.
21:38When I seen Gordon Ramsay
21:39come back in
21:40I said okay
21:40there's still a little Ray Hope.
21:44Declutter everything.
21:45Get rid of all the food first.
21:47We're going to give this place
21:48a really good clean.
21:49At this point
21:50I'll do anything and everything
21:51that Chef Ramsay does suggest.
21:53He's definitely
21:53a shot of reality.
21:55He's kind of just
21:56snapping me back into place.
22:04After a stressful night
22:05Gordon chooses
22:06an unlikely spot
22:07to introduce the family
22:08to the first of many changes.
22:10What are we going to
22:11slaughter our own beef?
22:13This is one idea
22:14okay
22:15in order to separate
22:17your restaurant
22:18from any other Italian restaurant
22:20anywhere near Great Neck.
22:21What do we get from cows?
22:24Make milk to butter
22:25cheese.
22:26What do we do
22:27with milk and cheese?
22:28What do we make?
22:30Mozzarella
22:30exactly
22:32exactly that
22:33who's milked a cow before?
22:34Noah
22:35Oh my gosh
22:37Miss glamorous Pat
22:38gloves off please
22:39Gucci gloves off
22:40look at those gloves
22:41look at her
22:41You could have prepared me
22:43a little for this
22:44Oh my gosh
22:46Nice and gentle now
22:47make sure your hands are warm
22:50Ah yeah
22:52Ah what's going on
22:53just try and keep it
22:54in the bucket
22:56This was so out there
22:57to milk your own cow
22:58I feel like you really
22:59say something
23:00but I'm
23:01I'm starting to get
23:02a little excited here
23:03I never thought
23:04I'd see my wife
23:04milk a cow
23:05She's over there
23:05playing with the others
23:06going
23:07Come on Tiffany
23:08put both hands please
23:09Nothing's coming out
23:10Oh no Tiffany
23:12Oh just squeeze it
23:13Oh there you go
23:14Oh my god look at this
23:16I can't believe
23:16I'm milking a cow
23:17You've done that before
23:18No I just watch a lot of
23:20I watch a lot of Westerns
23:22Come on Anthony
23:23Put some muscle into it
23:24This is running away
23:25You're not blaming
23:26somebody else again are you
23:27Come on
23:28You're the chef
23:31Well done
23:33Okay on the back of last night's scenario
23:36Just bringing you four together
23:38and having some fun
23:39was great
23:39because it looked like
23:40a family
23:41Last night everyone
23:42was in their own little turmoil
23:44so today was really what we needed
23:46This now needs to be pasteurized
23:48We'll take it back
23:49and we'll start making
23:50our first ever
23:51fresh
23:52homemade
23:53mozzarella
23:54Ready
23:54Yeah
23:56That was pathetic
23:57Yeah
23:58Teats
23:59are not your strong point
24:00Right
24:03Definitely
24:03Let's go
24:09Back at the restaurant
24:10Gordon walks them through
24:11the process of making
24:13fresh mozzarella
24:14Anthony
24:14Push all the way out
24:15so it gets really nice and shiny
24:17Perfect
24:17There you go
24:18Look
24:18That's it
24:19You've got it
24:19I didn't know how to make
24:20fresh mozzarella
24:21We actually had a nice little
24:23learning experience
24:2345 minutes a day
24:25Chef Ramsay's idea
24:26to make fresh mozzarella here
24:27is definitely putting
24:28a stamp on Trovianos
24:30It's something that people
24:31are going to remember
24:31People are going to come for
24:38With a number of bookings
24:39for Friday night
24:40Gordon decides
24:41it's an opportune time
24:42to implement another one
24:43of his changes
24:44Okay
24:45Tonight
24:46Take down that sign
24:49The early bird's finished
24:50You don't need it
24:51You're running a restaurant
24:52Not a retirement home
24:53Let's go
24:54Now that the early bird menu
24:56is a thing of the past
24:57Gordon introduces pasta
24:59and mozzarella specials
25:00to the dinner service
25:01Okay
25:02Spaghetti lobster
25:02I don't want it flooded
25:03I don't want it flooded
25:04with a heavy coating
25:05of tomato sauce
25:05Yeah
25:06And over here
25:06Homemade fresh mozzarella
25:08Yes with caramelized red onions
25:10escarole
25:11Bang
25:12Beautiful
25:12All right
25:13Two nice specials
25:14Yeah
25:14Okay, good
25:17Hello, ladies
25:19Going after dinner service
25:20I'm real nervous
25:21I got this buzz going on
25:23We got a lot of things
25:23on the line here
25:24So you want a mozzarella special?
25:26Yeah, you can bring them out
25:27with the appetite
25:28Thank you
25:30Two more specials
25:32Taste, taste, taste
25:33Yeah
25:33Yeah
25:34I don't care
25:35if it's a sauce
25:36or a breadcrumb
25:37You taste, yeah
25:39We're looking good
25:40Looking good
25:40Looking good
25:41Come on
25:42The mozzarella is fresh
25:44They actually milked the cow
25:45themselves
25:45Right
25:46Yeah
25:47It's delicious
25:48Delicious
25:49Mike
25:50Spinish ravioli
25:51Lots of ravioli
25:54Eliminating our early bird special
25:55is a lot more difficult
25:56We have a lot more dishes
25:58to 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
26:06You taste
26:08Yes, chef
26:09I'm going to watch
26:09Yeah
26:10I'm probably going to make
26:11a big sign
26:12I think Anthony needs it
26:13saying you have to taste
26:15the food before it goes out
26:16or I'll kick 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
26:23of linguine garlic
26:24and oil coming up
26:25Nine in ten
26:26Right after another
26:27It's busy
26:28This guy's getting
26:29absolutely slammed
26:30But he can move up
26:31He's definitely got talent
26:32But there's one thing
26:33this guy hasn't done
26:34It's taste a thing
26:35From a chef's point of view
26:37How can you serve food
26:38out to the customers
26:39and not taste anything?
26:41Unacceptable
26:42Beyond belief
26:43Now I'm knocked down
26:45While Anthony might not
26:46be tasting his food
26:47the customers are
26:48It's all right
26:49It's all right
26:50And they're not impressed
26:52It's all overcooked
26:55Yes
26:56Special's tough
26:57Yeah, it's dry
26:58It seems like it's been around
27:00Not dangerous
27:02Another fettuccine?
27:03Yeah, please
27:04He wants to look at the menu
27:07So get him two menus
27:09Anthony
27:10Yes
27:10Table 17
27:11They're complaining
27:12about their food
27:13saying this is too dry
27:14There's two more gentlemen
27:15said the same thing
27:16so they're going to
27:16look at something else
27:17You got to
27:18kidding me
27:19Anthony, you got to
27:20taste this food
27:21Come on
27:22Are we playing games here?
27:23We're in the business
27:24over here
27:25We're getting killed
27:26right now
27:27Falling behind big time
27:28It's an hour
27:28into dinner service
27:29and a kitchen
27:30that is not used
27:31to being busy
27:32is starting to crumble
27:34It's all right
27:40You got to be kidding me
27:44Anthony was definitely
27:45getting his ass kicked
27:46tonight
27:46Please get it out
27:47Come on
27:47The food was taking too long
27:49People were scrambling
27:51because they were
27:52trying to rush
27:52Go, go, go, go
27:53Hurry up
27:58Something's burning
27:59Fire
28:03Oh my God
28:04That's not great
28:05Joe
28:08Anthony
28:09Oh
28:09No
28:13With the kitchen
28:14already running behind
28:15Michael's burnt entree
28:17has brought the dinner
28:18service to a grinding halt
28:22Anthony
28:23Come on
28:24Come on
28:24Come on
28:24Come on
28:26Oh my God
28:27Hold up
28:28Hold up
28:29Hold up
28:35We'll regroup
28:36We'll regroup
28:37Okay
28:37On a night filled
28:38with more setbacks
28:39than successes
28:40Anthony is trying
28:41to salvage the evening
28:42by pleasing
28:43the remaining customers
28:48It's like nothing
28:50I'm ashamed
28:52of myself
28:53and I didn't think
28:54it was as bad
28:54as the clientele
28:55found it to be
28:56You know
28:57It could be
28:57I guess blinders
28:58that I was wearing
28:59You know how pissed I am
29:01They think tonight
29:02was a disaster
29:03You know
29:03it's depressing
29:04and I know
29:05we have to change things
29:06I just don't know
29:06what to do
29:07Oh my God
29:09Can I have salsa
29:10please with the wine
29:12What's the matter
29:13Please leave me alone
29:14Please
29:15I'm begging you
29:16to leave me alone
29:18Tiffany and Ida's
29:19relationship
29:19has been rocky
29:20The stress that we've
29:21been through
29:22over the past three years
29:23has definitely proved
29:24to be the breaking point
29:25If the restaurant
29:26were to fail
29:27maybe we don't
29:28move on
29:28Maybe that's the end
29:29of our road
29:30My God
29:35Okay
29:36Tonight
29:37didn't go by
29:38without its problems
29:40Anthony
29:41From the first
29:42plate
29:43that left your kitchen
29:44to the last plate
29:45you
29:46didn't taste
29:48a thing
29:49You can't be that
29:51arrogant
29:52It was a
29:54travesty
29:55That is your
29:57job
29:57and the minute
29:58you don't do that
29:59don't call yourself
30:00a chef
30:00I never really
30:02tasted things beforehand
30:03never thought
30:04it was necessary
30:05I guess that just
30:06comes with the
30:07cocky and the
30:07arrogance of me
30:08You have got
30:09to taste
30:10If you're
30:11not tasting it
30:12what are the
30:13customers experiencing
30:15You know
30:16Anthony
30:16should be tasting
30:17his food
30:17He should know
30:18why the clientele
30:19is complaining
30:19It's just
30:20hurting my business
30:22and it's
30:23hurting my family
30:24tomorrow
30:25We have to be
30:27different Anthony
30:27It separates you
30:29from being average
30:29to something
30:30quite special
30:32If you thought
30:33tonight was busy
30:34Hey
30:35God help you
30:35because we are
30:37relaunching this
30:38restaurant tomorrow
30:38I know it's late
30:40Get some sleep
30:40A big day tomorrow
30:41See you in the morning
30:43Good night
30:46I feel like it can't
30:47get any worse
30:47than it is now
30:48Hopefully tomorrow
30:49is going to be
30:50a new beginning
30:50for everybody
30:55In preparation
30:56for the relaunch
30:57Gordon's team
30:58worked through
30:58the night
30:59updating
30:59Trobiano's
31:00stodgy interior
31:02Good morning
31:03Good morning
31:03Right big day today
31:04Relaunch day
31:05A lot of changes
31:06You didn't like
31:07this place
31:07when I first arrived
31:08Yeah
31:09You didn't like
31:09the decor
31:10You didn't like
31:11the lighting
31:11and it was bland
31:12Are you ready
31:13for a change?
31:14Yes
31:15Let's go
31:17Come through
31:18Come through
31:19Out with the old
31:20in with the new
31:21Oh my God
31:22Holy
31:23It's warm
31:24Yes
31:25I couldn't believe
31:26what I've seen
31:27I was definitely
31:27in the wrong place
31:28I was dreaming
31:29Everything was unbelievable
31:30The chairs
31:31The table courts
31:32The boots
31:33I mean everywhere
31:34you looked was beautiful
31:35Oh look at this
31:36That's Italy on there
31:37Yes
31:37You're running
31:38an Italian restaurant
31:39So we're going to have
31:39some authentic
31:40Italian pictures
31:41on the wall
31:42I used to hate
31:43this place
31:44I used to hate
31:44coming in here
31:45but now with the new
31:45decor
31:46everything just goes
31:47really well together
31:48so everything is just
31:49perfect
31:49It's romantic
31:51It's warm
31:52and more importantly
31:53it'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
32:01Good man
32:02Good man
32:02Good man
32:03Come here
32:04Come here
32:05No I'm happy
32:06I'm not crying
32:08I just can't believe
32:09I can't
32:10It's more than I've
32:11ever ever expected
32:12It's beautiful
32:13It's a total
32:14fresh stock
32:14You know
32:15We're going to
32:16take from today
32:16and just keep
32:17moving forward
32:17Okay good
32:19The menu
32:20Absolutely crucial
32:22We've condensed it
32:23and it's simple
32:24and rustic
32:25Oh my god
32:26Okay
32:27No more salmon
32:28and bolognese sauce
32:29It's authentic
32:31Portions have been
32:32trimmed
32:32and they're sensible
32:33portions
32:34He showed us
32:35the menu
32:35It was downsized
32:37The prices were better
32:38It's beautiful
32:39It's all in place
32:40now
32:41Tonight
32:41is where it's
32:42got to work
32:43I'm a little nervous
32:44for Anthony
32:44This is where
32:45he has to show
32:46what he's made of
32:47so hopefully
32:48he can get that done
32:50Coming up
32:52With relaunch upon them
32:53Trovianos is finally
32:55put to the test
32:56The editor-in-chief
32:57of the Bonavati magazine
32:58They want to join us
32:59for dinner
32:59Oh my god
33:00This could be
33:01a great opportunity
33:02for Trovianos
33:03or it could be
33:04the final nail on the cloth
33:04Can Anthony
33:05and the staff
33:06rise to the occasion
33:07The most important
33:08risotto you've made
33:09in your life
33:09Or will they crack
33:10under the pressure
33:11What's the matter?
33:12This was cold
33:13in the middle
33:13Just when it was
33:14going perfectly well
33:15the soul comes back
33:16And at the end of service
33:18a shocking surprise
33:19that will change
33:20this family
33:21for years to come
33:22I was shocked
33:22I never expected
33:24this in a million years
33:30In preparation
33:31for the big relaunch
33:33Gordon introduces
33:34the staff
33:34to the new dishes
33:35Gone are the shrimp
33:36and the chicken
33:37and the dried out salmon
33:39In their place
33:40authentic Italian dishes
33:42The soul
33:43spicy roasted potatoes
33:44rosemary garlic
33:45salmon
33:45the ribeye steak
33:47and the lamb ragu
33:48homemade mozzarella
33:49We've got hundreds
33:50of balls
33:51of fresh mozzarella
33:52Right, have a taste
33:54Wow, this is good
33:55I taste the salad, Joe
33:57That's good, yeah
33:57Oh my God
33:58Everything is so delicious
34:00Okay, guys
34:01It is going to be
34:02a very important night
34:03and it is absolutely crucial
34:05we stay together on it
34:06One more thing
34:08I had a phone call
34:09from the editor-in-chief
34:11of the Bon Appetit magazine
34:13They want to join us
34:14for dinner
34:15Oh my God
34:16I'm very nervous
34:17about tonight
34:17You know, when he just
34:18told us about the critic coming
34:19That scares the hell out of me
34:21This is a real chance
34:23to put this place
34:25on the map
34:25Just under 6 million people
34:27read that magazine
34:30per month
34:30Tonight, I have to make sure
34:32Anthony stays on
34:34the right track
34:34with his cooking
34:36with his tasting
34:36of the food
34:37Everything is on the line
34:39This could be
34:40a great opportunity
34:41for Chirro Bianos
34:41or it could be
34:42the final nail on the call
34:46How are you?
34:47Very well
34:47Good, good
34:48Hi, how are you?
34:49I'm Joe
34:50How are you doing?
34:50How are you doing?
34:51Oh, it looks nice
34:52It looks just like a Manhattan
34:54to go
34:54I just wanted to tell you
34:56we'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
35:01Six slices on there
35:03Excellent, see, bang
35:04Yeah, 30 seconds
35:05$80
35:06Off you go
35:07Gotcha
35:07There's one for you
35:08and one for you
35:09What?
35:10This is delicious
35:12Another one?
35:13Yeah, for four
35:14Can't believe how well
35:15this is gone
35:15This is unbelievable
35:16It's extraordinary
35:16I'm going to fill up
35:17on the appetizer
35:18Right
35:18Do you, right?
35:19What up?
35:20Yeah, follow him behind me
35:21Chicken Parmy got one ragu coming up
35:24You're tasting the food?
35:25Please tell me you're tasting
35:26Taste the stuff, man
35:30It's very important
35:31to keep the standards high
35:32We have to impress a lot of people
35:33We got a lot of things on the line here
35:35I want to make sure
35:36they're tasting the
35:36They're going to watch them now
35:38With Troviano's busier
35:39than it has been in years
35:40The pressure is now on Anthony
35:42to keep up with the orders
35:44But his staff must come through
35:46for him as well
35:47Kevin, table four
35:48I have no idea what that is, bro
35:50See, well, yeah
35:51with vegetables, sorry
35:52Hey, Andy
35:53I have two 16s
35:54Does not make sense, buddy
35:55What's going on here?
35:57The waitstaff here is killing
35:58Anthony
35:59You can't read the
36:00then give it back to him, yeah?
36:01Here, take him
36:02rewrite it right here
36:03Quick, Kevin
36:04Gotta get these tickets sorted
36:05otherwise you're gonna get
36:06in 15 minutes
36:07Yes, yes
36:08While Anthony gets the staff in line
36:10Are they finished with it?
36:12So is it fired right away?
36:13I need to know
36:13Joe scans the dining room
36:15looking for the Bon Appetit table
36:17Any sign of Bon Appetit, yeah?
36:19Yeah, good
36:20Eyes open, yeah?
36:21Tony
36:21Yes, Chef
36:22Start 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
36:30That's good
36:31All right, enjoy
36:34Wow
36:35Now, why can't I make fish like this?
36:39Please watch that
36:40Yeah, potential, yeah?
36:41Potential critic, yes?
36:43Yes
36:43This and this
36:44Very nice
36:45Go, go, go, go, go, go, go
36:49Yes
36:49Is it really?
36:52I'm so sorry
36:53Okay
36:53No problem
36:57Excuse me?
36:58Yes
36:59What's the matter?
37:00This is cold in the middle
37:01What table is that?
37:02Table 10
37:04Oh
37:06Hey, just when it was going perfectly well, the soul comes back
37:09When the dish came back
37:11The only thing that was running through my head was whether it was the Bon Appetit table
37:17The traditional stuff is very good, yeah, the traditional stuff is very good, yeah, chicken parmesan, very good
37:20We want all the pastas, we want all the pastas, the pork chops, lamb, to give everybody a little taste
37:26You wanted one of the dessert
37:28You wanted one of each, uh-huh
37:28Okay
37:30Thank you
37:30Okay, no problem
37:32You're welcome
37:33How'd you know it's them?
37:34Uh, they ordered everything on the night
37:35And they're asking questions
37:36They're asking questions, they're ordering a lot of wine
37:39That 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
37:48Bounce 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 life
38:06Look at that, huh?
38:07Beautiful
38:07Table nine, risotto and ragu
38:10I need your second busboy, please
38:11Quickly
38:12Nine, please
38:13Wow
38:14That looks great
38:15That looks lovely
38:17Beautiful
38:19Everything's on the line tonight
38:21And if we don't make it
38:22Then, you know, it's just going to be a disaster
38:33That looks lovely
38:35It's the relaunch dinner
38:36And Tiffany has just delivered entrees to the editor-in-chief of Bon Appetit
38:40Now 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
38:51I think the fish and the chicken are really winners
38:53Thank you
38:53And it's not overcooked
38:55No, it was nicely toasted
38:56That'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, you don't pass it
39:03How was the bash?
39:04You like it?
39:04Yeah
39:05Very good, right?
39:06Yes
39:06That was a nice recommendation
39:07Good, thank you
39:11Any complaints?
39:12No, not complaints at all
39:13It's great that they're here, you know that
39:15It's fantastic
39:16It's amazing
39:16It's a treat
39:18Beautiful, beautiful
39:19Awesome
39:20I was at an all-time high with Bon Appetit
39:22Knowing that if this positive review comes out
39:25That it's going to put Trobiano's above and beyond where we ever imagined
39:29With a wealth of satisfied customers and a good response from Bon Appetit
39:33Trobiano's relaunch is a success
39:35But Chef Ramsay knew that Anthony still had some unfinished business
39:40The restaurant's on his way
39:41Tonight proved that
39:43But there's one more thing
39:48Look at this
39:54Beautiful
39:55Wow, beautiful
39:55Make an honest woman offer
40:00I'm shaking
40:01This is unbelievable
40:02This is coming from you?
40:04Yeah
40:05To us?
40:06You'd forgotten about it
40:08And if there's one thing that's missing, it's that
40:12And I know personally how long you've been putting it off because of the pressure from the restaurant
40:18That is going to put an end to it
40:19Okay?
40:20Yeah
40:21Speechless
40:22Thank you
40:22Get 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
40:32Ladies and gentlemen, I'd like to introduce you to our chef patron, Anthony Trobiano
40:40I just want to thank everyone for coming here
40:42You 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
40:53That hasn't been official
40:54Tiffany?
41:13I 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
41:20I can't believe this
41:23It totally touched me to see Anthony propose to Tiffany
41:26And I know this is what he's wanted
41:27It's just unbelievable
41:29It's a dream come true
41:29You 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
41:36I've arranged for both of you to get married tonight
41:47We were just totally shocked
41:49With all the excitement of everything else going on
41:51To top it off with a wedding
41:53Come on
41:55I thought I was going to die
41:58Oh my god, this is crazy
42:00I love Anthony
42:02I've been waiting for this for six years
42:04We have a new life to start
42:05So everything should just fall to place now
42:15Tiffany and Anthony have come together to proclaim their undying love through the celebration of their marriage
42:24I am filled with so many emotions
42:28It was an amazing night
42:29Is 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
42:37This 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
42:44Six 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, amazing
42:54I've seen many a dream turn into a nightmare
42:56Tonight, a nightmare turned into a beautiful dream