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00:15Tonight on Kitchen Nightmares, Gordon hits the Big Apple.
00:20I'm here on the floor of New York Stock Exchange,
00:22about to ring the opening bell on a serious mission
00:24to turn around Black Pearl Restaurant.
00:26And when the bell rings,
00:29Gordon is in for his toughest fight yet.
00:32I'm ready.
00:34I suppose you actually don't give a .
00:36A lobster shack with three feuding owners.
00:39You get mad at these two? Yeah.
00:40One owner who was thrown in the towel.
00:42You're the weakest link in the chain.
00:45Another owner who is fed up with his partners.
00:48I get mad at them because I don't think
00:49they're doing what they need to do.
00:50And we feel exactly the same about him.
00:51And a third owner who can't see eye to eye with anyone.
00:55This restaurant has every chance of succeeding.
00:57You're wrong.
00:58The great Gordon Ramsay is wrong.
01:00Especially Gordon.
01:01You're a big, sad fake.
01:04Can Gordon get through to these three owners
01:06and turn the Black Pearl around?
01:08You all look so cool as if you don't give a .
01:11It's disgusting.
01:12Or is this place doomed by its ineffective three-headed monster?
01:17Why don't you call it so I know what it is?
01:18I have called it.
01:19I've called it a dozen times.
01:20Incredible.
01:21This is a New York City battle you don't want to miss.
01:24I've never met an individual that's so full of all my life.
01:27How?
01:27Gordy. How?
01:28Tell me.
01:29Gordy. Yeah.
01:30Want to disrespect me? I can disrespect you too.
01:31Tonight, it's mayhem in Manhattan.
01:34You're so full of .
01:35You could make a great politician.
01:37You know that.
01:37My advice would be for you to disappear,
01:38and the sooner the better.
02:00New York City, restaurant capital of the world.
02:04Home to thousands of restaurants vying to be the crown jewel of the city.
02:08The Black Pearl just being won.
02:13Started by two friends as a small downtown lobster shack,
02:17they moved to Midtown, added a third partner,
02:20and hoped to become the premier lobster restaurant in Manhattan.
02:25I suggested to Brian that we put an ad in the paper to find an investor,
02:29since we didn't want to spend any of our own money.
02:32Ordering two hot lobster rolls.
02:34I met Greg and thought that he would be a perfect match.
02:37Gentlemen, fish and chips.
02:38It was David's concept.
02:39And I thought the concept was really very good,
02:42and I thought it would make some pretty good money.
02:44Did we get that $2,500?
02:45Because I'm about four grand short of payroll.
02:47The problem started when we started to run low on money.
02:50It became very frustrating around here.
02:52Brian and Greg and I stopped speaking.
02:54We would try to communicate by email, text messaging,
02:57and everybody got nervous and frustrated.
02:59This place is a nightmare for the lack of management.
03:02We don't have one voice.
03:04I just asked Brian.
03:05He's like, yeah, you guys can figure it out.
03:07We always figure it out.
03:09Well, I know.
03:09Because they don't tell us what to do.
03:11I think Brian's more of a silent partner.
03:13If he had a choice,
03:14he'd probably just not have to work here at all.
03:18This table had a hair in their fries.
03:21I don't want to deal with this.
03:23You deal with this.
03:24Greg is the hardest working owner,
03:26but he doesn't make a decision.
03:28Who the put these letters on here?
03:30I couldn't tell you.
03:31Out of the three owners, I like David the least,
03:33because his ego tends to get in the way of a healthy atmosphere.
03:37Don't touch the tickets, please.
03:39The main problem with the Black Pearl is,
03:41these guys are really stubborn,
03:42and if Gordon Ramsay can help us all kind of mesh together,
03:45then this place can be phenomenal.
03:51New York City,
03:52one of the most difficult places ever to open a restaurant.
03:55I opened mine 14 months ago,
03:56and I've been busting my ever since.
03:58I'm dying to see how the Black Pearl are doing.
04:04Right, the Black Pearl.
04:07Here we go.
04:11Hello.
04:12How are you doing?
04:13Good, and you are?
04:14Nigel.
04:14My name is Steven.
04:15Steven, how are you?
04:16Hi, Steve.
04:16We here at the Black Pearl desperately need Gordon's help.
04:20We need him to come in and kind of whip all of the owners into shape.
04:23How's business?
04:24It could be better.
04:25But with three owners, and all three of them being over the business,
04:27they must be here, what, three or four times a week each, together?
04:29No, they're never here together, no.
04:31They're never here together?
04:32No.
04:37Is that one of the owners?
04:38Yes, it is.
04:38Excellent.
04:39Hi.
04:40What's your name?
04:41David Leonard.
04:41David.
04:42Gordon.
04:42Nice to see you.
04:43You are?
04:45One of the three owners.
04:46One of the three owners.
04:46And are you hands on or hands off?
04:48Hands on.
04:48Hands on.
04:49And how many days a week are you here?
04:51I do three or four.
04:53Three or four.
04:53OK, good.
04:54I'm going to grab a quick bite to eat, maybe start off with a little bowl of chowder,
04:58and then maybe have a chat after.
04:59I'll be around.
05:00When I walked in and first met Gordon, I thought he seemed a bit confrontational.
05:04That was not very pleasant.
05:05But otherwise, I really had no impression of him.
05:08I'll be back with some water for you.
05:09Excellent.
05:09My name's Steven, so if you need anything, just let me know.
05:11I like your enthusiasm, by the way.
05:16What a weird bar.
05:18And when you look at the bizarre concoction of the interior, it does confirm that three different
05:22people.
05:23The owners, of course, decorated it.
05:25All right.
05:26Wow, that was quick.
05:26Now, how many's in the kitchen?
05:28How many people?
05:28Yes.
05:29Three.
05:29Three.
05:30There you go.
05:31Well, thank you.
05:31That smells lovely.
05:32Did you need more time to look at the menu?
05:34No, no, actually.
05:35You know that.
05:35I'll go for a mustard Bangkok.
05:38All right.
05:38A mac and cheese lobster, please.
05:40And then I'll finish with a lobster roll.
05:42If you're looking for the most popular one, it would be the Maine and the Connecticut.
05:45Do you want to bring me the three of them?
05:46All three?
05:47All right.
05:47Will do.
05:48Thank you so much.
05:49My name's Steven, so if you need anything, just let me know.
05:51No, you are.
05:52Just making sure if you need anything, just yell.
05:54If anything's bad, I didn't do it, though, so I don't want to know.
05:56Oh, .
05:57What was your name?
05:58Michael?
05:58No.
05:59What?
06:00Your name?
06:00Ha, very funny.
06:01Ha.
06:02You're a kidder.
06:05When Chef Ramsay joked around with me, I think it added that personal spark of, oh,
06:09you know, Chef Ramsay isn't this evil devil that everybody sees him as.
06:13What?
06:13It's Bangkok first course.
06:15OK.
06:15Then a lobster mac and cheese after that.
06:17OK.
06:18And he has the chowder right now.
06:19Mmm.
06:21A little bit watery for a chowder, huh?
06:29What a shame.
06:32Hello, Chef.
06:33How are you?
06:33Oh, very well indeed.
06:35Are you Muscles Bangkok?
06:36I'm Greg.
06:36I'm the chef.
06:37Oh, one of the owners?
06:38No, I'm not the chef.
06:39Trust me.
06:40You don't want to eat my food.
06:40What a way you've come from.
06:42Nice to meet you.
06:42Nice to meet you, too, sir.
06:43So there's one more owner to come.
06:45Yes, Brian.
06:46So David, Brian, and Greg.
06:48OK, great.
06:50Lovely.
06:50All right.
06:51Confusing.
06:53Go ahead.
06:57Burn your mouth off.
06:58My god.
07:02It's hot.
07:04Lobster mac and cheese.
07:05Excellent.
07:05Lobster mac and cheese.
07:06Wow.
07:08Speak of the devil.
07:09And I'll let you enjoy that.
07:10Brian, how are you?
07:10Nice to meet you.
07:11I'm good.
07:12Yourself?
07:12Yeah, very well indeed.
07:13Thank you, yeah.
07:14How did three of you come to run a restaurant?
07:16Originally, David and I had the place down on Ebonyway,
07:19and then we decided to get out of there.
07:22Fascinating.
07:22OK, I'm going to tuck into my mac and cheese with lobster.
07:25OK.
07:28It gets more and more complicated.
07:31I'm thinking we send out all three lobster rolls
07:33on separate plates, dressed, just like they would be.
07:36Yeah, yeah, yeah.
07:37So far, he doesn't like much.
07:40What do you mean?
07:40Food-wise.
07:41The mussels can't taste of mussels
07:43because of the stupid Thai curry Bangkok broth.
07:46Mac and cheese, it's chewy and rich, and the chowder,
07:49that watery.
07:50It's not how a seafood restaurant should run.
07:52This is not going to be a good thing.
07:59All right, this is the Connecticut or the hot lobster roll.
08:01OK.
08:02This is the Maine lobster roll.
08:04The Maine lobster roll.
08:05Whoops.
08:05Connecticut, Maine.
08:06Don't worry about that.
08:06And this is the New York City lobster roll.
08:09New York City.
08:10Yes.
08:10Connecticut, Maine.
08:11Gotcha.
08:12All righty.
08:13That's great, thank you.
08:14All right, let's start off with CT.
08:16Drawn butter.
08:19Horrible.
08:21Soaking wet bread.
08:23It's like eating a wet diaper.
08:25So sorry, Connecticut, but I am moving on.
08:29Lobster's not seasoned.
08:31Lamb.
08:32What a shame.
08:33All right, so what did you think of the Maine?
08:36Pretty piss-pulled, to be honest.
08:37I'm going to stop there.
08:39Thank you, Steven.
08:41What's up?
08:43Well, he likes Steven.
08:44Yeah, that's all I know.
08:46That's his boy.
08:46Is he still here?
08:47Yeah, he's still upstairs.
08:48What's he doing?
08:50He's eating.
08:50He had three lobster rolls, three different kinds.
08:52He had mac and cheese.
08:53He had, um, Bangkok.
08:56David wants to know, is he paying for this?
08:58You should definitely give him a check.
08:59Yeah, give him a check.
09:00I can see that.
09:00That would be fun, huh?
09:05I can see that.
09:05After tasting the supposedly best food on the menu.
09:08How are you?
09:09Gordon gathers the three owners and head chef, Bill.
09:12Who oversees the food?
09:14I do.
09:14The award-winning lobster roll.
09:16Bread, soggy.
09:18Lobster bland.
09:19Do you not season it?
09:19Salt, pepper, when you bind it with mayonnaise?
09:21No.
09:21No.
09:22Why not?
09:23Well, we get most of our recipes and ideas from Maine,
09:26and it's not the way it's done.
09:27They have salt in Maine.
09:28I've lived in Maine for three months.
09:30I know it very well.
09:31Chef Ramsay didn't like our lobster roll,
09:33and he said he's lived in Maine for three months.
09:35But if he'd lived in Maine for three months,
09:36he'd know that a lobster roll is exactly the way we make it.
09:39I'm really nervous now.
09:41I've never known a chef that's not allowed to season his food.
09:44Is this man your chef, or is he your puppet?
09:47No, he's my chef.
09:48David has this tone of being condescending and knowing it all.
09:53How much debt have we got over the house?
09:55Quarter meal?
09:56Yeah.
09:57Yeah.
09:57Who has the final say?
09:59If one of us presents an idea, we vote on it,
10:01and we decide whether we want to go forward with it or not.
10:03Is it hard running a business with three partners?
10:05It's hard for us, yeah.
10:06When was the last time all three of you sat down?
10:08We have not done so.
10:10OK.
10:11I don't feel that any of you are committed to making this work.
10:17Have we fallen out?
10:18Oh, yeah, a couple of three times.
10:19So that's why we don't meet?
10:20Yeah.
10:21OK.
10:21Who fell out with who?
10:23Oh, I get mad at them.
10:24Why?
10:25Because I don't think they're doing what they need to do.
10:27And we feel exactly the same about him, of course.
10:30Yeah.
10:31I felt that Gordon was right about many things,
10:34but I think he jumped to conclusions,
10:36and that we are not committed to Black Pearl.
10:39A restaurant run by three passionate owners, no chance.
10:42Brian, he works two days a week.
10:44David, well, I don't trust him one little inch.
10:46And as for Greg, well, he's pissed off with both of them.
10:49Basically, in a nutshell, sleepy, dopey, and grumpy.
10:53Who am I?
10:53Snow White?
10:57Coming up, Gordon confirms that three is definitely a crowd.
11:02Unfortunately, the appendix out of all three of you is Brian.
11:06We don't need him.
11:07You get to go home.
11:07Really?
11:08Yeah.
11:08But two doesn't prove to be much better.
11:11We have several brains in here.
11:13Where the is this?
11:14Why don't you call it so I know what it is?
11:16I have called it.
11:16I've called it a dozen times.
11:17And there is definitely one who stands out.
11:21Do you know what I've just discovered?
11:22You're so full of , you'd make a great politician.
11:25And later, Gordon discovers the Black Pearl's little secret.
11:29They look Canadian lobsters to me.
11:31Yeah, these are Canadian.
11:32You amaze me.
11:33The award-winning Maine lobster roll is Canadian.
11:40That's all coming up on Kitchen Nightmares.
11:44After a frustrating conversation with the owners, Chef Ramsay decides to take a look at how the Black Pearl operates
11:51during a dinner service.
11:53Especially on a night that all three owners are there.
11:56Hi.
11:57How are you?
11:57I recommend it.
11:58The chowder is good.
11:59It's really good, I promise.
12:03Ordering two hot lobster rolls.
12:05Where's that fish, Phil?
12:06Call me right now, David.
12:07I got a crab cake.
12:08It's getting cold.
12:09Two lobster rolls and a fried shrimp.
12:10The shrimp rolls aren't ready yet.
12:12What happened with that?
12:13I don't have a fried shrimp.
12:14French fries.
12:15So when you and Brian are here together on the same day, Brian takes care of them.
12:18We're never here together at the same time.
12:19Oh, you're never here?
12:20Oh, OK.
12:20Yeah, it was weird having David in here expediting, because he doesn't normally do that.
12:24And having someone on this side of the line that knows what they're doing is key.
12:27We have one more crab cake?
12:28No, no.
12:28You sold the last one.
12:29Oh, that's it.
12:30We don't have it.
12:33That's raw.
12:35Hey, how are you guys doing?
12:37I believe this may be raw.
12:40What's wrong?
12:41Undercooked.
12:42Undercooked.
12:43We're deep fat frying it.
12:44This can't be normal, but surely it's .
12:46I need an order of fried shrimp.
12:48This one was undercooked.
12:50What?
12:51Are you kidding me?
12:52David's lack of experience on the pass is resulting in lack of quality control.
12:57They wanted these two well done.
12:59Zap them.
13:01What's that?
13:01Four already with them?
13:02I think it was a competition amongst the three owners to try and prove to Chef Ramsay that
13:07they knew what they were doing.
13:08And I felt Greg kind of fell out of his element, because he's normally in the kitchen.
13:12I'll take this back, and we'll do something about the mussels.
13:16We got sand in the mussels.
13:18There's supposed to be sand in the seamers.
13:20That's why they get a bra.
13:21I don't know, guys.
13:21If people don't know what the they're ordering, what are they ordering?
13:24David's definitely a know-it-all, and he can be a little rude.
13:28What table is that?
13:29Table eight.
13:32All right.
13:33You had the clam bake, and there was a problem with the mussels or the steamers?
13:39Both.
13:39They're terribly sand.
13:40Yeah.
13:40There should be sand in the steamer.
13:41There often is, and that's why you have the broth to dip them in.
13:44What would you like instead of those?
13:45Uh, nothing.
13:46In fact, I'll just eat the lobster.
13:47I'm fine.
13:48OK.
13:48It'll be right out.
13:50We just reprimanded.
13:51I do not think that Chef Ramsay likes David, because Chef Ramsay has a detector, and David
13:59could be full of it sometimes.
14:02What happened?
14:03Thanks, Chef.
14:04No, they're done.
14:05They're done?
14:05Yeah, they just didn't like it.
14:08That's the funniest fish and chips I've ever seen in my life.
14:10You know that?
14:11What happened?
14:13Just smell inside there, will you, please?
14:15Phil, two seconds.
14:17What was it right to me?
14:19It's from the 16th.
14:20What do you smell, Phil?
14:21It smells old.
14:22Why didn't they eat it?
14:24I don't know, Gordon.
14:25Yeah, did you ever ask yourself that question?
14:26I don't.
14:26I ask myself that question all the time.
14:28I suppose you actually don't give a .
14:29You know that.
14:30I do give a .
14:31You know I give a .
14:32You seem a very relaxed man with your restaurant.
14:34What do you want me to do?
14:35I disagree.
14:35It doesn't smell bad to me, the fish.
14:37I've just given a piece to your chef.
14:38Yeah.
14:39The piece was stinking.
14:40It wasn't stinking.
14:41You're blind, my friend.
14:43No.
14:43If you're not blind, you're clueless.
14:45You know that.
14:48Now the owner said it's not stinking.
14:50It is fragrant, fresh, and perfect.
14:53That's why it came back, right?
14:55Massage his ego.
14:59Concerned about the quality control of the food.
15:01Yeah, show me around.
15:02And the truthfulness of the owner,
15:04Gordon wants to do a little investigating.
15:07They're all from Maine.
15:08These are Maine, some from Canada.
15:11They look Canadian lobsters to me.
15:12Yeah, these are Canadian.
15:13Yeah.
15:14So the Canadian lobsters, they're always a lot cheaper.
15:17I use the Canadian lobsters for raviolis,
15:20and tagliatellis, and spaghetti,
15:21but they're not Maine lobsters.
15:32After a disappointing dinner service comes to an end,
15:35Gordon is ready to share some of his initial observations.
15:39Tough day today.
15:39And I'm deeply concerned.
15:43I see a ship here that is rudderless.
15:46And maybe that was the first time that all three of you were working inside this restaurant in a long
15:52time.
15:53Tonight showed.
15:54When was the last time you expedited?
15:56All the time.
15:57I'm back there.
15:58You were not really back there as much as you were back there tonight.
16:00No, no, never.
16:01Because it's never been that.
16:02We've never had the whole lineup, the whole line with tickets.
16:04Ever.
16:05David, can you stop being a slippery eel for 15 minutes in front of your team and answer the truth?
16:11Gordon, the truth is that I'm back there when it's busy every night that I work.
16:15I think a lot of what Chef Ramsay's had to say about David was fairly true.
16:19I don't believe that David shows that he cares.
16:22OK.
16:23I've seen enough today.
16:24I've got to go and start really seriously understanding, you know,
16:28how to get a direction within this restaurant.
16:33I'll see you first thing in the morning.
16:34Good night.
16:35David.
16:36Yeah.
16:37You tell me about the passion with the Maine lobster.
16:40Are you aware that the lobsters in your fridge are Canadian?
16:44Same water as North Atlantic waters.
16:47You're telling me now a Canadian lobster, half a private Maine lobster,
16:51is the same taste and flavor?
16:53There's a big difference.
16:58I can't get Maine lobsters.
17:00That's right.
17:00So they get them from Canada.
17:01I'm using Canadian lobsters.
17:02That's right.
17:02That's what they do.
17:03But I don't advertise them as Maine.
17:05Tell me.
17:06Is it a different animal?
17:07Maine?
17:08Mm-hmm.
17:08Is a Canadian lobster for you?
17:10Amartis Americanis?
17:11Same animal, right?
17:12Holy .
17:12I'm asking you a question.
17:14What you're trying to dictate to me is that you're selling Maine lobster.
17:18They're not from Maine.
17:19Well, it comes from the same vendor.
17:22Holy .
17:23The award-winning Maine lobster roll is Canadian.
17:28He was wrong about the lobster issues.
17:31It pissed me off.
17:32I thought that was a bit unfair for him to take that stand,
17:34especially since he was incorrect about it.
17:36I'll see you in the morning.
17:38Good night.
17:39Good night.
17:42That was fun.
17:44Incredible.
17:48It's a new day and Gordon has organized a staff meeting.
17:52How are we?
17:53Good?
17:53A rarity here at Black Pearl, as there have not been any meetings in the last seven months.
17:58Okay.
17:59A quick exercise.
18:01So, I want to find out how you feel.
18:04We're going to write anonymous questions.
18:06When you write, make sure you put the name you want the question to at the top of it.
18:12Fold it up and put it straight in the pot.
18:14Okay.
18:15Greg, how come you waffle with your answers?
18:19Basically, I try to keep everybody happy because otherwise I wouldn't have a staff.
18:23And that's why I sometimes waffle and go back and forth.
18:26But if you had a little bit stricter philosophy for some things.
18:30Yeah, I could definitely be stricter.
18:31Oh, yeah.
18:31I could definitely be stricter.
18:33Thanks for being honest.
18:34Okay.
18:35David, why haven't we got aprons?
18:37They know where the aprons are.
18:39They just don't choose to wear them.
18:40But why can't you say it's policy to be in an apron?
18:44Kat, it's policy for you not to have a drink here after your shift, but you often do.
18:49Why can't you ask my question without a question?
18:52I did answer your question.
18:57You did?
18:58That is quintessential David.
19:00He'll answer you with the question.
19:02So to communicate with him can be very frustrating.
19:05David, show the girls some respect, will you?
19:08You're great at beating around the bush.
19:10You know that?
19:10No.
19:11Ah.
19:12In front of everybody, why can't you answer the question?
19:15I thought I did answer the question.
19:17Rather than trying to be such a smart ass and answering one another question.
19:19I thought I did answer the question.
19:20Do you know what I've just discovered?
19:21You're so full of , you'd make a great politician.
19:24You know that?
19:25David has the biggest ego.
19:26He's very stubborn.
19:28And obviously you're not doing everything correct.
19:30So get over yourself and allow somebody to help you.
19:33Incredible.
19:34I'm surprised you've got anybody working for you.
19:37Over the last half hour, you all look so cool as if you don't give a .
19:41It's disgusting.
19:46And finally, to all three owners, why don't we have one general manager?
19:52What are they crying out for?
19:54Greg?
19:55Crying out for direction.
19:56They need a rudder.
19:57Make it one of the three.
19:59Why can't it be just one of the three owners?
20:02Absolutely critical.
20:03One voice.
20:05One direction.
20:06So who's committed?
20:12I believe that I'm capable of doing it.
20:14But now I have to follow through and do it.
20:16I think Brian and David will get on board.
20:19I'm going to get some fresh air.
20:20I'll see you later.
20:24As the owners were contemplating which one of them
20:26should be the hands-on manager, Chef Ramsay decided to generate
20:30some excitement for tonight's dinner service by adding a new special.
20:34OK.
20:35Yep.
20:36Right.
20:36Time for a new beginning.
20:37OK.
20:38The secret of this dish is the lobster vernaise,
20:40lobster they're going to eat first.
20:41Underneath is breadcrumbs, potatoes, and a hint of rosemary.
20:44First off, the membrane and the inside of the lobster, out.
20:48We said this one, open and out.
20:50OK.
20:50Done.
20:52And our potatoes.
20:53OK.
20:54Get the potatoes nice and crispy.
20:55Yeah.
20:57Put our breadcrumbs in there.
20:58Two-thirds potato, one-third breadcrumbs.
20:59OK.
21:00Now they're starting to color.
21:01OK. Good.
21:01Out.
21:03And lightly fried.
21:04OK.
21:05Line the shell with that.
21:06Now, I want to see it ooze lobster.
21:09OK.
21:09On.
21:09And then we go with that sauce.
21:11Absolutely delicious.
21:12And then in the salamander.
21:14OK.
21:15This is an absolute pleasure to have him in here.
21:17And showing us things.
21:19And we learned a lot.
21:20Mmm.
21:21Lobster.
21:23I would pay $40 for that.
21:25Yes.
21:26Right.
21:26Get some forks in.
21:27Let's have a little taste.
21:28A little bit of pecorino lightly over the top.
21:31It's delicious.
21:34I'm not blowing smoke in my ass, but that was delicious.
21:36It is.
21:37It's great.
21:37It's very good.
21:37I don't give a .
21:44Long day today.
21:46I want to try something for tonight.
21:47So here's what I'm going to do.
21:48I want you to run into place for an hour.
21:50OK.
21:50You expedite.
21:51And then you switch.
21:52And I want to see one person step up to the mark
21:55and take control of the ship.
21:57Unfortunately, the appendix out of all three of you is Brian.
22:00We don't need him.
22:01He's a nice guy and all that, but nice guys don't run restaurants.
22:03OK?
22:04All right.
22:06David's going to be expedited for the first hour.
22:08And we're going to switch back.
22:10If I have the choice of Greg or David,
22:12I would definitely prefer Greg,
22:15because I think he's a really nice person
22:18and great to work with.
22:20What's up?
22:21You get to go home.
22:22Really?
22:23Yeah.
22:24OK. All right.
22:27Am I out of here?
22:28Do you mind?
22:29I don't.
22:30You don't mind.
22:31That's great.
22:31Is it all right?
22:32Do you mind?
22:33Yeah, absolutely fine.
22:34Don't take it personally.
22:35You can have a relaxed evening.
22:36All right.
22:37Excellent.
22:37I felt a little uncomfortable being pulled from my own restaurant,
22:40but I get to go home.
22:44Open, open.
22:45Open, open.
22:45You ready, guy?
22:46OK.
22:47Hi there.
22:48Welcome to Black Pearl.
22:49Right this way, ladies.
22:51All right.
22:51You guys enjoy.
22:52Ready to rock.
22:53Thank you very much.
22:54And roll.
22:56The specials for today are on the front left.
22:59It's a one and a quarter pound lobster split in half,
23:02and then with the Bernays sauce on top of that.
23:04It's delicious, I have to say.
23:06It was really good.
23:07Maru, next time you come back,
23:08would you bring me a diet soda in it?
23:10Mix a little bit of club soda in it, too,
23:11so it's not quite so sweet.
23:13Here, let me get that out of your way.
23:15You want these?
23:16You want to keep these or take those away?
23:17OK.
23:18Yeah, don't just put the club soda at the end,
23:20because then it won't have the mixture.
23:22You know, mix it in.
23:24Take care now.
23:24Good to meet you.
23:26So I have two fish and chips.
23:28Table 36.
23:29I thought I ripped your heart out.
23:31Why?
23:32When David's expediting orders,
23:34sometimes I'm a little nervous about going into the kitchen
23:38to ask about my tables,
23:39because he'll just bite back at you.
23:41I fired this one, so.
23:43Yeah, but no, that's why it's over there.
23:44All right.
23:46Talk to me like I'm a real person,
23:47not like I'm an idiot.
23:49David, I just want to remind you,
23:50this one I wrote gluten-free.
23:52I got it.
23:53We're all set.
23:55We have several brains in here.
23:56Oh, my God.
23:58Ugh.
23:58Keep an eye out.
23:59We're going to go switch with Greg.
24:02Switch.
24:03OK.
24:06Right, we're halfway through service,
24:07and Greg's on the hot plate now.
24:09I can't wait to see what happens.
24:10But personally, once a waffler, always a waffler.
24:12We'll find out.
24:16Muscles Bangkok, thank you.
24:19I can't find it.
24:20Bangkok, Bangkok.
24:21There they are.
24:22That it is.
24:23Are you coming or going?
24:26Coming?
24:27How many are you?
24:28Five.
24:29Five.
24:29Under what name?
24:31Jackson.
24:31David sometimes can patronize the customers a little bit.
24:36Jackson, five.
24:37I'd rather have someone that's going to be cordial about it
24:41than some that's going to patronize everybody.
24:43Man, you guys are always annoying.
24:46Phil, this loves to roll.
24:47Sitting here.
24:48What's it going with?
24:48I didn't tell you it was even ready.
24:50It's waiting for a roast filet.
24:51Talk to me, guys.
24:53That's what I'm trying to say.
24:54I mean, it just sat there going soggy.
24:56Standards, yeah?
24:57Let's start to talk to me, too.
24:58I'm down here.
25:01It's a Blue Point, Malpeck, and a Malaspina,
25:04and they said they already had it.
25:05They did.
25:06They did?
25:06Then why am I doing it again?
25:0735?
25:08I have no clue.
25:10You can use it.
25:10Greg, we've got food backed up now.
25:12Last line of defense.
25:13Which tables don't like it?
25:14Well, it was my table eight and table 30.
25:18Did they fire it?
25:18No.
25:19OK, fire it.
25:20They're waiting.
25:21They already had their oysters.
25:22Mussels with garlic, lobster, bernet.
25:23It seems to be slower on the hot plate with Greg at the helm
25:25than when David was there.
25:27Yes, it does.
25:28It seems to be a little bit slower with it.
25:30Greg.
25:31Damn.
25:31Greg, I feel, is trying his best.
25:36And a bisque.
25:37No?
25:38Oh, .
25:39Where the hell did that go?
25:40Why don't you call it so I know what it is?
25:42What are you waiting for, Don?
25:43Oysters.
25:44Oh, they're coming then.
25:45All right.
25:46Maybe.
25:47Where the hell did it go?
25:48I don't have a lobster bisque.
25:50It went out.
25:51Come on, get it together, man.
25:53We're making another two.
25:56I'm getting very tired.
25:58I'm getting very tired of .
26:15Come on, guys.
26:17Greg settled things down in the kitchen.
26:19Put the old girl on the plate and get her out of here.
26:21All right.
26:21Thank you, sir.
26:2286 it.
26:23And managed to get the final few plates out.
26:25That's it.
26:26Start cleaning it up.
26:26Breaking it up.
26:27Before Gordon can turn Black Pearl around,
26:30he needs to find one managing owner,
26:33so he gathers the staff to make a decision.
26:37OK.
26:37If all of you had to choose one out of the three owners
26:42to direct and to run this place completely,
26:45who would it be?
26:47Write it down for me.
26:52OK.
26:53First person, David.
26:57Second vote, Greg.
27:01Third vote, Greg.
27:04Fourth vote, Greg.
27:08And finally, Greg.
27:12This is pretty significant.
27:13You know that, guys.
27:14How do you feel, Greg, if you were to run this place?
27:17I'd run it the way I think it should be run.
27:19I would do a lot more with the staff,
27:21and I wouldn't have to justify myself all the time.
27:26All three of you have fragmented this business.
27:29David, isn't it best that we listen to the team
27:32for that cry of help rather than having to massage your own egos?
27:36I think Greg would be a perfect general manager.
27:38David is full of .
27:39I've heard him say many times that Greg has no idea
27:42what he's doing in a restaurant,
27:44so it will be very interesting.
27:45I'd definitely like to give it a shot, for sure.
27:48Thank you all for being honest.
27:55Well, one thing's clear, that the staff
27:57want Greg to run this place.
27:58Even David wants Greg to run it, so that's good news.
28:01But I'm not 100% certain that Greg has the to run this place
28:04properly on the back of tonight's performance.
28:06But what I can tell you is, the business does not need Brian.
28:11In the city that never sleeps,
28:13Chef Ramsay's team worked all through the night
28:15to transform the Black Pearl into a Manhattan hotspot.
28:20Right, good morning.
28:21Good morning.
28:21You ready?
28:22Yeah.
28:22Let's go.
28:23Oh, my God.
28:27Everything is uniform.
28:29Oh, wow.
28:30Much better.
28:32We haven't got three different sections
28:34with three different colors.
28:35It's not a mix and match.
28:36Oh, those are so cute.
28:38It's vibrant.
28:39Classic and inviting, like it should be.
28:42Oh, this is so nice.
28:44Oh.
28:46I love the lobster, right?
28:48It gives us a great boost.
28:50This is a really, a real good shot at getting this thing up
28:53and moving the way it needs to be.
28:56David, what do you think?
28:58The column should be yellow.
29:02Everything's reorganized.
29:03It's, you know, it's another way to do it.
29:04David, please don't touch it.
29:07Does it blow me away?
29:08No.
29:10I've got something to explain over here.
29:11Something quite exciting.
29:13It was donated by the Marine Ecological Habitat.
29:17Now, I promise you, you'll never find another machine
29:19anywhere like this in New York.
29:20And David, I promise you now, between you and I,
29:24this is from Maine.
29:27Of course, if they catch it, they eat it.
29:29Yeah?
29:30I think it's terrific.
29:33Oh.
29:34You got it.
29:34We're going to have all sorts of people coming in there
29:36and trying to get a lobster out of that.
29:37Oh!
29:39And people will be attracted to it.
29:41You are mine!
29:42And it's going to be a lot of fun to watch.
29:44As the staff enjoyed the new interior,
29:47Chef Ramsay got set to reveal another change.
29:50Time looks great.
29:51Happy, everybody?
29:52Yes.
29:52Now, we have to market this place.
29:56Yes.
29:56And I can't do it without the help of our special guest.
30:00Here he comes.
30:01Thanks.
30:04That's right.
30:05How you doing, buddy?
30:07Manhattan's favorite lobster.
30:08Right.
30:08All right.
30:09We're going to hit Times Square and get some noise on there.
30:12We're going to hand out flyers.
30:13We're going to hand out t-shirts.
30:14We're going to shout it out.
30:16OK, Louie the lobster.
30:17I'll see you in Times Square in five minutes, yes?
30:20Get going, buddy, yes?
30:21And Louie, if you ,, you're going in the tank, OK?
30:37Please come live with us tonight.
30:40Being in Times Square with Chef Gordon Ramsay
30:43and all those people was a terrific idea.
30:45Have a great day, yeah?
30:46Thank you very much.
30:46I'll be at your restaurant tonight.
30:47It's New York, the word spreads fast.
30:49So I think people will be rolling in tonight.
30:50Come visit us to the Black Pearl tonight.
30:53Going to Times Square with the lobster guy
30:55and where all the tourists are
30:56and tell them to come down and eat at your restaurant,
30:58we're not going to see any effect from that.
30:59I'd be really surprised.
31:00We love you guys.
31:01We love you tonight.
31:04Only hours before the doors open for relaunch,
31:07Chef Ramsay wants to get everyone up to speed
31:10on the new menu.
31:12OK, start off from the top.
31:13We'll go through each and every dish,
31:14and then we'll have a little taste after it, OK?
31:16OK, good.
31:16Right, two chowders, yes?
31:18Manhattan clam chowder and New England clam chowder, yeah?
31:20The lobster roll, Black Pearl special.
31:22And it's going to be toasted on the inside as well, OK?
31:24So it doesn't go soggy.
31:25And there we go, the Boston cream pie
31:27and a waffle sundae.
31:29It's fresh, it's vibrant.
31:30Standards are going to be set tonight,
31:31and the kitchen's going to be properly run.
31:33OK, good.
31:34Want to get changed?
31:35Get some knife and fork.
31:36Start tasting.
31:38Ceviche, majorly trendy.
31:40You taste the ceviche?
31:41It's so good.
31:42Not very good.
31:44I don't like it.
31:45Mm, really?
31:46Those scallops were so good.
31:48Oh my god, this looks like heaven.
31:50I don't like that shrimp thing either.
31:52That's amazing.
31:53Ah, and that's good too.
31:54What kind of fish is it?
31:55It's codfish?
31:57I don't really like that.
32:00Coming up...
32:01We had a great coleslaw.
32:02David continues his tirade against Gordon.
32:05That's ridiculous.
32:06And...
32:06Note to Greg.
32:07You're now running this place.
32:08Our puppet dictator?
32:10Greg tries to handle the restaurant on his own.
32:13She wants a salad.
32:14Give her a salad.
32:15Just tell me that.
32:15Ah!
32:16Oh my god.
32:17Do Brian and David help out?
32:18Service sucks here.
32:20Got a gun?
32:21And has Gordon...
32:22This is real for me.
32:23...finally been pushed too far?
32:25You're not passionate.
32:26you, Gordon.
32:27You're ungrateful.
32:28So what?
32:29You're soulless.
32:30You want to disrespect me?
32:31I can disrespect you too.
32:32You're not going to believe what happened.
32:34You're wrong.
32:36The great Gordon Ramsay is wrong.
32:37That's all coming up on Kitchen Nightmares.
32:42With relaunch night upon them, Gordon gathers the owners to implement his biggest change.
32:48When you think back to the beginning of the week, it's been a bit sort of tempestuous.
32:51But we did come to a consensus on who should be running this restaurant.
32:56This is a document basically outlining that all three of you are happy for Greg to be running
33:02the Black Pearl.
33:03Could you just read it out for me?
33:05We the partners, David Leonard, Greg Ryan, and Brian Woods, agree to name Greg Ryan as
33:09the managing partner of the Black Pearl, at which time decisions involving bigger issues
33:12arise, Greg must call a meeting to present the proposed changes to all of the owners.
33:16A majority rule will determine whether or not the proposed changes should be made.
33:21That's it.
33:22Who would like to sign first?
33:24My name's first.
33:26I'll sign first.
33:27I don't know if I have more faith in Greg.
33:29So if Greg succeeds, that'll be great.
33:31Wonderful.
33:32There you go.
33:33So you're now running this place.
33:35I am.
33:36Yeah, good.
33:36David, Brian, tonight you're coming as guests.
33:39All right.
33:406.30.
33:41Table's booked.
33:42I'll see you later.
33:43Beautiful.
33:44Now get the out of there.
33:46I definitely feel that I'm in control now.
33:48And that I'm going to run the business the way I think the business needs to be run.
33:51All right, guys.
33:52We're going to have a big night tonight.
33:53We have a beautiful new restaurant.
33:54We have a wonderful new menu.
33:56And we're going to have a lot of people in tonight.
33:58And that's the best thing that can happen here anyway.
33:59So please, everybody, have a great time.
34:01Do a good job.
34:02And we're going to be great.
34:03OK?
34:09Party of five?
34:10Party of five.
34:11Party of sweet, guys.
34:13I'll get lobster.
34:14We've got lobster brunette.
34:15All righty.
34:16Five sirloin burger, medium rare with cheese.
34:19Make sure the waiters get the customers up to have a little go at pulling the lobsters
34:23out.
34:23Oh, yeah.
34:23Yes.
34:24And then we'll let you have to.
34:27Yes.
34:27Make sure we get the customers up to play lobster rama.
34:31We are encouraging customers to try for lobster.
34:35Because if you catch one, we've seen it for you.
34:37And it's free.
34:38Oh!
34:40Here we go.
34:41First course.
34:42New England clam chowder, field greens, and tuna ceviche.
34:47It's going to be a big night tonight.
34:48And this is Greg's chance to have to step up to the mark and prove to him
34:52and his two partners that he's capable of running this business.
34:54We've got to flip tables.
34:55We're going to be under a lot of pressure.
34:56And more importantly, the kitchen has a menu streamlined.
34:58They can push out quickly.
34:59Only time will tell.
35:01Rilled swordfish and a burger.
35:04And a burger.
35:05Medium and medium rare swordfish.
35:07You took the wrong table.
35:08What did I take?
35:09Where'd it go?
35:10Gordon, I introduce you to my closest friends in the world.
35:12Are you as stubborn as this one?
35:14Uh, yes.
35:15Oh, nice.
35:16Gordon.
35:16I'm a guest.
35:17Oh, sorry.
35:18Excuse me.
35:18Yes.
35:18Welcome.
35:19Come in.
35:19Come out of the cold, please.
35:21We've got a hostess over here, please.
35:22As customers roll in, the kitchen is about to be slammed with orders.
35:27And Greg and his kitchen staff are about to face their first big test.
35:32I need a chicken, a slider, a vernais, and a two fries.
35:35Also, another fish soup.
35:36Another burger medium.
35:38You're killing me, Chef.
35:39You're killing me.
35:39The lanterns, those things are terrible.
35:41And especially for candles.
35:42Three chickens, four sword.
35:44Table one.
35:45Table one.
35:46Where?
35:47What table?
35:48Table one.
35:48So what do they want?
35:50Instead of fries, she wanted a salad.
35:52I haven't.
35:53I first saw the tank part, and I said, we got us a lobster tank.
35:57The only one in New York.
35:58What does that tell you?
35:59What can we do?
35:59Anything?
36:01Got a gun?
36:03What's the matter?
36:03On table 27, I put in the pearls and appetizer.
36:06And they did not fire their entrees yet, and they're getting their entrees.
36:10Come on.
36:11Hold on, hold on.
36:11B3, this is all B3.
36:12B3.
36:13Right here.
36:13Yeah, that's what I'm trying to do.
36:15Service sucks here.
36:16Kitchen must be .
36:19I need three New England clam chowder.
36:21I got grilled swordfish, two soups,
36:23two seafood casserole.
36:24I can't cook for two people calling orders.
36:26I don't give a .
36:26Just make it.
36:27You son of a bitch.
36:29I'll take this back, and I'll see what we can do about that,
36:32all right?
36:3434 said he got a New England clam chowder.
36:37Give me your break.
36:38I need a Manhattan clam.
36:39I need a New England clam chowder now.
36:42Tonight has been like a again.
36:45The kitchen got backed up.
36:46It took forever for all of our food to come out.
36:48Come on, Greg.
36:49We've got to run it.
36:50We're falling behind in there.
36:50Come on.
36:51It's ridiculous.
36:52That lobster salad has been sat down there for 20 minutes.
36:55What's going on?
36:55Yes, it's supposed to go out with this table right here.
36:57Come on.
36:59The coleslaw?
37:00Very different from ours.
37:01We had a great coleslaw.
37:02We had a great coleslaw.
37:03We had a great coleslaw.
37:03We can go back on that.
37:04That's ridiculous.
37:05Greg, you told me 33 for the fish and chips.
37:08I did not tell you 33.
37:09I didn't tell you anything.
37:09Oh, my god.
37:10You got a pen.
37:11I got to rent this down.
37:12Note to Greg, our puppet dictator.
37:14So she wants a salad.
37:16Just tell me that.
37:17Ah!
37:18I ordered a medium rare.
37:22Yeah.
37:23Where'd he go?
37:24What do you need?
37:25Medium rare.
37:27Uh, what does she want, this medium?
37:29Herb, I'm sick, you guys.
37:31Why don't you call it so I know what it is?
37:32I have called it.
37:33I've called it a dozen times.
37:34I got grilled swordfish, two soups, a sirloin burger,
37:37two lobster rolls.
37:38How many times can I call it?
37:45All right.
37:46I need table 20.
37:47I need table one.
37:48I need table nine.
37:49I got getting cold.
37:50It's been a chaotic evening.
37:52Right there.
37:53Right there.
37:53It's going out the door right now.
37:54And the kitchen has been on the brink of disaster.
37:56Come on, you guys.
37:57You've got to sell your kitchen, too.
37:58We can't do it all for you.
37:59Right?
38:00But Greg has not given up.
38:02Get them organized.
38:02And neither has his staff.
38:04I need three of these right off the bat.
38:06Just stack them up there.
38:07I'm going to 36.
38:08I'll be back.
38:09Excuse me.
38:10Who's the blueberry crumble, people?
38:12OK.
38:12What's the feedback from the table?
38:14Everyone really likes the food,
38:16even though it's taken a while to get there.
38:18Without having David or Brian around,
38:19it was actually all right.
38:20It was pretty good.
38:21The staff worked very well together,
38:23and so that made me feel good all night long.
38:25The lobster is really good.
38:27Nice and buttery.
38:28We might have to do another waffle thing.
38:30Yeah, I have about four more waffles.
38:33All right, we've got one ticket left.
38:36Greg's doing really good.
38:37He's making decisions right and left,
38:39and that's a big change.
38:40High five, you guys.
38:42I just can't wait to see what's going to happen
38:44two, three months from now after Chef Ramsay has left.
38:50After a tough relaunch dinner,
38:52Gordon gathers David, Brian, and Greg
38:55to give his final words of advice.
38:57Tonight, you stood on that hot plate,
39:00and you busted your ass off all night long.
39:03Mate, you've got a big heart.
39:06me if you've got passion.
39:09But whilst you've got the hunger and the passion,
39:12I don't think your two partners actually give a damn.
39:18You are an honest individual.
39:22You're here two days a week.
39:24But you don't put the effort in.
39:28You amaze me.
39:29What?
39:30Because all week long, face to face,
39:34you pretend to care.
39:36Oh, Gordon.
39:37Come on.
39:37You don't give two about this place.
39:39Really?
39:40You're not passionate about running a restaurant.
39:42Really?
39:42You're just abusing it and using it.
39:44What?
39:44What did I do?
39:45I've never met an individual that's so full of
39:47all my life.
39:47How have I been lying to you, Gordy?
39:49How?
39:49Tell me.
39:50Gordy.
39:50Yeah, how?
39:51Want to disrespect me?
39:52I can disrespect you too.
39:53Tell me how.
39:53Tell me how I've been lying to you.
39:55I'm not disrespecting you.
39:55I'm telling you the truth.
39:56No, you're disrespecting me because you don't know the truth.
39:58You're just massaging your ego.
40:00What do you mean?
40:02Not true.
40:02From the first minute you walked in this door,
40:05standing there with your big long coat and sunglasses,
40:08looking like proud .
40:10That was it, first impressions.
40:13Then you start debating lobsters,
40:15because you think you're some smart arse
40:16on the back of a few dive books.
40:19Are you aware that the lobsters in your fridge are Canadian?
40:22Homartus Americanus, same animal, right?
40:25Humanus Americanus, my arse off.
40:28Hmm.
40:29With 21 restaurants under my belt, I work my arse off.
40:33So what?
40:34So what?
40:35And I never take anything for granted.
40:36Fascinating, Gordon.
40:37You treat the staff like .
40:40You amaze me.
40:41Never did that.
40:42Excuse me?
40:42Never.
40:44Cat, it's policy for you not to have a drink here
40:46after your shift, but you often do.
40:48Never.
40:49You can't even be honest with yourself, let alone me.
40:53Mate, you've been exposed.
40:55Well, yeah, exposed.
40:56You're a hypocrite.
40:56Is that right?
40:57Absolutely.
40:58For you, it's about a TV show.
41:01This man is about a restaurant.
41:04the TV, David.
41:06And I mean it.
41:08This is real for me.
41:10And for you, it's an image.
41:12I disagree with you on almost everything you said.
41:15You do?
41:16Yeah, I do.
41:16Why do you disagree?
41:17Because you're wrong.
41:19The great Gordon Ramsay is wrong.
41:22You're a sad .
41:24My advice is for him to get his partners,
41:26get your money out, yeah, and disappear.
41:29All right, well, my advice would be for you to disappear,
41:31and the sooner the better.
41:34You don't get it, do you?
41:36you, Gordon.
41:37Of course I get it.
41:38This restaurant has every chance of succeeding,
41:40but not why you are in it.
41:45Because you're not passionate.
41:47You're soulless.
41:49Say what you like, let me get out of here.
41:51You're ungrateful.
41:55Do you know what really hurts?
41:56The amount of effort that's gone into it.
41:59Despite what a you've been to me,
42:01I'm still grateful that you were here.
42:03I love what you've done.
42:04I think that the menu is brilliant.
42:07I don't like it.
42:08I don't really like that.
42:09I don't like that shrimp thing either.
42:10It's what happens when I've gone.
42:11We had a great coleslaw.
42:13We had a great coleslaw.
42:14We can go back on that.
42:15That's ridiculous.
42:16The minute I'm at that door,
42:17you'll slip back into the old lazy ways.
42:20I'll tell you what.
42:20Why don't you come back in,
42:21and you know, I'm sure you will,
42:22and see how it goes.
42:23Yeah.
42:24Time will tell.
42:25I guess it will.
42:28Thanks again, Gordon.
42:31Good night.
42:32Goodbye.
42:33Good night.
42:39That was tough.
42:40I mean, really tough.
42:41And personally, I've got mixed feelings about this week,
42:42because I so want this to succeed for Greg,
42:45because he's got the determination,
42:46the guts to make it work.
42:46But on the other hand, David, well,
42:49I think he's just opened a restaurant
42:50because he wants to make a quick buck.
42:52And that is not the reason to open a restaurant.
42:54That man has no passion.
42:55Tough.
42:58Next time on Kitchen Nightmares.
43:00God bless little America.
43:02Gordon heads to America's heartland.
43:05The problem here is the food sucks.
43:07It just makes me want to cry.
43:10To save this greasy spoon.
43:12Don't give up on a chef.
43:14And he'll need all the help he can get.
43:16Good and gracious, God.
43:17We ask you to bless this food.
43:18Amen.
43:19To resurrect Jay Williams.
43:21What is that?
43:21Oh, my God.
43:23It's an insult to fast food.
43:24Next time on Kitchen Nightmares.
43:26God bless that.
43:26Let's 아니에요.
43:26Choose over the year.
43:26It's a miracle if you do that.
43:27When you was projets,
43:27We can have energy R generic and the others you know over three years.
43:28And this year.