- 6 days ago
Dahlak
Season 1 Episode 01
Gordan must revive a rich community staple
Season 1 Episode 01
Gordan must revive a rich community staple
Category
🎥
Short filmTranscript
00:01That one is hot already.
00:03My mom created the traditional menu.
00:05Nagisi food is delicious, but equals menu.
00:08It's all over the place.
00:09Dear, oh, dear, oh, dear.
00:12That is a cockroach inches from a customer's head.
00:16I am shocked.
00:17We have given up.
00:19Is that beyond you?
00:20Listen, man, I can bark too, bro.
00:22No, I don't think this is helping much.
00:25You stormed in here really angry.
00:27I'm not angry.
00:27I don't think you've seen me angry.
00:37I'm on my way to West Philly.
00:39Now, my insider told me this restaurant has been running for over 40 years
00:43and once was a strong pillar in the community.
00:46People used to drive from Atlantic City to come and eat this Eritrean cuisine.
00:52Eritrea is a small country in East Africa,
00:55and the owner opened Dalek to honor its culinary heritage.
00:59That's the rest of the Dalek.
01:06Let's go.
01:12Keep an eye out, please.
01:17How do 220-pound guys get through tiny windows?
01:20I am in.
01:27Let's get into the kitchen.
01:29Oh, my goodness me.
01:32Bloody hell.
01:33What a mess.
01:35This space is so congested.
01:38The oven there.
01:40Got spices over there.
01:41Spices there.
01:42Microwave, oven.
01:43How do they organize this place?
01:45Look at it.
01:46What a mess.
01:47All right, black light out.
01:49It highlights stuff you can't see to the naked eye.
01:53Look at that.
01:53When was the last time that thing was cleaned?
01:56Look at the oven there.
01:57No, it's just like, it's caked in food.
02:00Bits of fat and grease.
02:02This place is filthy dirty.
02:04But look at the residue there on top of the stove.
02:08This hasn't been cleaned for, I think, years.
02:11Look at the state of the fridge.
02:14There is nothing labeled in here.
02:17What's this?
02:19Oh, no.
02:21Overcooked wings.
02:23Surely no one's eating those.
02:25They are so dry.
02:26It's crazy.
02:28What's that down there?
02:30Oh, boy.
02:31Careful, there's a basement.
02:33Oh, my goodness me.
02:35Oh, that's a massive cockroach there, isn't it?
02:38Dear, oh, dear.
02:41There are cockroaches everywhere.
02:43That is huge.
02:45They're big.
02:46They're like stunned cockroaches.
02:50What's that smell?
02:51That's disgusting.
02:53There's a bag of onions.
02:55You see that?
02:56The onions are growing,
02:57so that's an indication just how long they've been here.
03:03Oh, the smell of this.
03:10That's been there for months.
03:12The whole bag is festering.
03:15We should have a mask.
03:17I didn't know onions could stink so bad.
03:20This place is just decaying.
03:23My insider told me that the owner, she's owned this restaurant for 42 years.
03:28In fact, she calls this restaurant her and the baby.
03:30There are restaurants similar to this over the last five years that have closed down.
03:35In fact, 10 of them.
03:38So this is the bar.
03:39This is quite a late night hangout.
03:42Look at the state of this.
03:43Everything's just so dirty.
03:45How much dust.
03:46It's an inch thick.
03:48How can a barman stand here with all that ?
03:51Oh, jeez.
03:53When was the last time this place was cleaned?
03:56Come on.
03:56Just look at the dust.
03:58I'm caked him.
03:59That's within minutes of being in here.
04:03Look at literally my name and that.
04:09This is the last Eritrean restaurant standing on its feet.
04:14For it to close will be a travesty, but honestly, just by the looks of things, I'll be honest.
04:20We've got our work cut out.
04:22Let's get out of here.
04:25Go, go, go, go, go.
04:45Here we go.
04:48The staff think they're filming a new renovation show called Restaurant Refresh.
04:55Hi, I'm Carmen, and this is Restaurant Refresh.
04:58We good?
04:58Yeah, I got you.
04:59Excellent.
05:03What I spotted last night was nothing short of a disaster.
05:07Camera two.
05:08But my insider told me that the Eritrean food is actually good.
05:12For me, it's about the spice and the flavor.
05:15In terms of warmth and deliciousness, it gives just that.
05:19Hi.
05:20Welcome to Dalak.
05:21That's Carmen.
05:22Three of you?
05:23My mom is a total badass for doing this back in the 80s.
05:27My mom started the restaurant within her first two years of living in America.
05:31She's created the traditional menu all from scratch.
05:37I got discovered modeling at Dalak, waitressing.
05:40We usually put everything on one big plate.
05:43We could do two separate plates if y'all want, but that's the cultural way.
05:46There were times that, like, I came back from Paris to come to Philly to, like, close up Dalak.
05:51Sometimes I feel like I'm Hannah Montana living a double life.
05:56But things have been tough for us here.
06:00My mom, she's a workaholic.
06:02My father lost his life running this business from stress.
06:06I don't want her carrying this anymore.
06:10She still is dead set on doing everything here.
06:15It keeps me up at night. It stresses me all the time.
06:23Oh, my God.
06:26My insider told me that the owner is running herself into the ground.
06:31And you think with the children by her side, watching their father sadly pass,
06:36have a heart attack with a workaholic 20 years ago that helped guide their mom.
06:41Thank you. Pour me water.
06:43That is Negisti. She's the owner.
06:46I'm Negisti. I own Dalak restaurant since 1983.
06:51It's going to be really soon because that one is hot already.
06:54I was born in Eritrea.
06:57Because of the war between Ethiopia and Eritrea, I came to America for political asylum.
07:03So I had no money.
07:06I started a restaurant business.
07:08When we started it, customers, they don't know it about Eritrea.
07:11I want to teach people the culture and about the food.
07:16I always take up the business.
07:19So I always hear my kids.
07:22I want them to run this business.
07:25My husband died in 2005.
07:30It was hard, I thought.
07:34It changed my life, but I'm strong.
07:40I, uh...
07:41Yeah.
07:44Why are we doing one at a time?
07:49My insider told me that they are in debt.
07:52They're losing thousands of dollars each and every month.
07:54And she's now eating into her savings to continue keeping this restaurant open.
08:03Let me get it in here, I'm sorry.
08:05Trying to be quick.
08:06That's Ephraim.
08:08That's the eldest son.
08:10Now, uh...
08:12He says he's the general manager.
08:13Where's my, uh...
08:16Covering my stuff?
08:18But he doesn't seem to be managing much.
08:20Where's my tongs? My salad tongs?
08:23I've been working at Dalak for, I would say, most of my life.
08:26My dad passed, I was 17, and that really got me involved.
08:30My child.
08:31You want that, sir?
08:33Yeah, I want you to sit.
08:33You want to sit? Okay.
08:35In the perfect world, I want my mom to have a life of her own.
08:39I worry about her.
08:41Running a restaurant like this can take a toll on our health.
08:46This is my office for the time being.
08:48Okay.
08:49I want to honor what my mother started,
08:51and keep that around for the next generation.
08:55You don't have to do a lot, too, if you don't want...
08:57Because you can say hi to customers and just talk to them.
09:00That's okay.
09:01I want to see my kitchen.
09:03Now, my insider told me that Nagisi is doing everything and anything.
09:07Sorry, sorry, I don't want him to...
09:09Are you gonna use it right now?
09:11Nagisi, she can't let go.
09:13It's almost like she's still babysitting this restaurant.
09:16It's a hodgepodge.
09:17Everyone's just meddling.
09:19And they're crossing over one another.
09:21And not one person expediting.
09:23These aren't the same thing.
09:24Oh, it's not the same table?
09:25Nah.
09:26Okay.
09:26So I'm trying to see, like, which one was when.
09:29There are no systems set there.
09:31What are you waiting on?
09:32Nothing yet.
09:33That's it?
09:33All right, let's put that down.
09:35Just zoom in on camera eight.
09:37Okay, this is gonna be your combination right here.
09:41This style of food, it's all cooked from the heart.
09:43It's good.
09:44Here we go.
09:45Nagisi's food is apparently delicious.
09:48Ready for anchovies?
09:50He wanted a cheese steak.
09:52One cheese steak?
09:53He wanted a chicken.
09:54Chicken wings.
09:55But my insider told me that Eeprom is responsible for putting these crazy things like wings and pasta dishes and
10:03Philly cheesesteaks on the menu.
10:05It's almost counter-intuitive.
10:07I got a cheese steak and chicken wings.
10:10The wings right here coming.
10:13Look at those wings.
10:14Oh, no.
10:16That's the chicken from last night.
10:18The meat is so far overcooked, it's actually coming down off the bone.
10:25They should not be served.
10:28What is our chef doing there?
10:30The is that?
10:33Oh, my goodness me.
10:34That is the beginnings of a frozen Philly cheesesteak.
10:40Honestly, it looks like dumb food.
10:43Look at the state of that.
10:45Cheese steak.
10:47Can you zoom in on camera too, please?
10:50That Philly cheesesteak.
10:52Oh, boy.
10:53It's swimming in a pool of oil.
10:56And look at those chicken wings.
10:58Look at the state of that.
11:01Dear, oh, dear, oh, dear.
11:03Come on.
11:04The menu gets all over the place.
11:06Eeprom is desperate to move forward, but sadly, he's been doing it wrong.
11:10I think they're missing a big trick not serving derivatives from the traditional food.
11:14They should be doing dishes that are a spin on their mum's traditional cooking.
11:18Right, I'm going to get some food in here.
11:20Cacio e pepe.
11:22A portion of wings.
11:23And then, of course, some proper eatery and cuisine.
11:31We've got wings working, right?
11:33Those chicken wings are getting reheated in the air fryer.
11:36From the air fryer into the oven.
11:39Just unwrap it.
11:41It's crazy.
11:42Food ready?
11:44Thank you very much.
11:45Appreciate that.
11:46I'm going to start with this first.
11:47Cacio e pepe.
11:48Look at that.
11:49$12 for that.
11:50I've got to taste it.
11:51I've got to do it.
11:56That is gross.
11:57It's bland and so rubbery.
11:59It's extraordinary.
12:00Nobody's going to be eating that.
12:02Terrible.
12:03And the wings.
12:04I mean, look at the state of these wings.
12:07That is so dry.
12:09They're the same wings that I saw at 3 a.m. this morning.
12:13How crispy are they?
12:17No.
12:18No.
12:19No, no, no, no, no.
12:34And look just how dry they are.
12:44They are destroying what little reputation they have with overcooked wings.
12:50And then the authentic dish that they pride themselves on.
12:53You grab a little bit of the injera and you dig in.
12:59It's good.
13:00Really good.
13:01It's obvious that they're wasting their time with these silly American dishes.
13:06You know, stick to this.
13:08It's so good.
13:09It really is good.
13:13You know, I need a shrimp wot, a yabeg wot, and a chicken tambusa, one plate.
13:18Okay.
13:19The guy with the beanie and the humble bar mustache, I think that's Jesse.
13:23I came to Dalak just looking for, you know, kind of a placeholder bartending gig.
13:28They got their hooks in and five years later, you know, I'm part of the furniture now.
13:32Did you send this one already?
13:34No. No, we didn't send this one.
13:36Why you don't send it in?
13:37The quirks of this place don't lend to, I feel like, the streamlined business practices.
13:43We're good. We're good. We're grooving.
13:45It could work better.
13:46Is this coming with the side of the chair like normal?
13:50Yeah. Yeah, here it is.
13:51I think that's Natasha.
13:53I'm a bartender and a server at Dalak.
13:55I've been working here for about a year and a half.
13:58Dalak is kind of like just a pirate ship, honestly.
14:02There's not a lot of systems in place, so it's kind of a free-for-all.
14:07We need two orders of salmon tibs.
14:09Okay, so...
14:15Crazy. We're losing money.
14:20Can nobody see that?
14:21Somebody has said these wings are overcooked.
14:25Come on.
14:28Oh, my goodness me.
14:30That is a cockroach literally inches from a customer's head.
14:35That's disgusting.
14:37That waitress is standing directly in eyeline with that cockroach.
14:42Oh, yeah. And it's really good.
14:43And she's got a cloth in her hands.
14:45She's wiping the table.
14:47She's standing there talking to the customers.
14:50And that cockroach has now become mummified.
14:53God forbid if that falls on either the plate or even the customer's hair.
14:57That is disgusting right there.
15:01I've seen enough.
15:02Dear insider, please can you send Nagisti home for a little rest.
15:07If there's one thing I'm not doing is make her feel embarrassed in front of her family.
15:12Let me finish this one, okay?
15:15Trying to get Nagisti out of the kitchen.
15:16It's gonna be a hard challenge, let me tell you.
15:18What is my key?
15:20She does not like leaving this building.
15:24Finally, she's out of the building.
15:27Okay, stand by.
15:28I'm going in.
15:36Hey.
15:38All right, ladies and gentlemen.
15:40I'm so sorry to interrupt.
15:42Why would you stop eating?
15:46This feels like a fever dream having Chef Ramsay come in.
15:49It's a dialogue.
15:50We are done.
15:52Sir, it's for you.
15:53Please stop.
15:55Oh, boy.
15:56Would you stop serving drinks, please?
15:59Hey, gentlemen.
16:00Hello, sir.
16:01Turn off the oven, please.
16:04Let's get this dining room empty.
16:06I hope you all have a great night.
16:07Stay safe.
16:09All right, let's go through to the dining room, guys.
16:11Yeah, please.
16:13Everybody gone?
16:17I am shocked for a restaurant that's been running for over four decades with a reputation that it once had.
16:25What would that mean for this place to close?
16:28It would be devastating.
16:30Let me tell you, I've been watching you for a while just to see the performance of what we're doing.
16:38I was in your kitchen early hours in the morning behind the bar, downstairs in the basement.
16:44Have we given up?
16:46Uh, no.
16:47Everyone in this room, what's happened?
16:50Complacency.
16:51I mean, if we were to look at everything with a microscope, for sure there are things here that are
16:55wrong.
16:56The systems are disorganized.
16:58It's chaotic.
16:59And no one's trying to make this dining room posh.
17:01No one's cleaning the surfaces.
17:03The two top became a three top because it was joined with a cockroach on the wall.
17:08To be honest, this is an old building.
17:10And no matter what you do to try to fix it, things like that will happen regardless.
17:14Talking about the basics.
17:16I mean, yeah, the basics, but...
17:17The basics.
17:18The very, very basics.
17:20Stay there.
17:22Where'd you go?
17:28Awesome.
17:28Why'd you say awesome?
17:29Help me out, Jesse.
17:30Why, come on.
17:31I mean, it's just like a...
17:32We know.
17:33We're aware.
17:34Would you pay for that?
17:36No.
17:36But you'd serve them to your customers, but you won't eat them?
17:39I mean, before, when we started service today, they did not look like that.
17:42I've never seen a bar so disgusting as you run.
17:46Yeah.
17:47I'll give you that.
17:48Follow me.
17:49Last night, I actually wrote my name on that glass up there.
17:58Is that beyond you?
17:59No.
17:59Listen, man.
18:00I can bark too, bro.
18:01Just because you're bigger than me doesn't mean I won't step to you.
18:04All right, come over.
18:05Please.
18:07There's a sack of onions downstairs that is absolutely rotten.
18:12Where are they?
18:12I would love to see.
18:14Oh, my gosh.
18:15Stay there.
18:16Like, I haven't seen that downstairs.
18:18Absolute pleasure.
18:19If we're all asking questions, I have questions.
18:24So...
18:30Take it.
18:31I'm happy to take it, yeah.
18:34Smell it.
18:34I can see it's rotten.
18:36The thing is, you think I'm exaggerating.
18:38This place is an absolute show.
18:40We had this conversation already.
18:41We're going...
18:42Now we're going back in circles.
18:43Do you know why?
18:44Because I'm embarrassed with your attitude.
18:45I understand that.
18:46You're standing there laughing.
18:47Is this a joke?
18:48No.
18:48What have you got to lose?
18:49You have invested nothing in this place.
18:51This is not 40 years of your hard graft.
18:54I'm more concerned about the legend she is standing there,
18:57grinding herself into the ground.
18:59I work with this woman every day for a whole year.
19:02I love her.
19:03I'm not going to stand here and let you on everything she's built.
19:09Who's on her?
19:11Only you.
19:11No one else.
19:12Oh, I'm getting blamed for this now.
19:14Do you have any idea how many restaurants are closing in the neighborhood?
19:17Oh, I agree.
19:18Um, yeah.
19:19My job is to make sure that we keep this place afloat.
19:22More importantly, hold individuals accountable for not doing their job properly.
19:27Okay.
19:28And what's wrong with that?
19:29I think there is a problem.
19:31You stormed in here really angry.
19:34I'm not angry.
19:35I don't think you've seen me angry.
19:36Okay.
19:36Not angry at all.
19:37I'm sorry to interrupt, but I think that, like, that's why we're here now, you know?
19:42We're going to hear that we don't want to hear.
19:44It's going to hurt, but he's here to rectify and fix all of this.
19:49All of us, we have pride and we have ego, but he's telling us to have pride in the establishment
19:53and have pride in taking better care of what we have going here now.
19:58I take this stuff very, very seriously.
20:00And so unbeknown to everybody in this room, I do have an insider.
20:05My insider met with me, messaged me.
20:10If that person would like to explain why they love this place so much and they can't let
20:15it fail, maybe we can hear from them now.
20:38I do have an insider.
20:40I do have an insider.
20:41That individual is incredibly concerned.
20:44If that person would like to explain why they love this place so much and they can't
20:50let it fail, maybe we can hear from them now.
20:59Definitely, of course, me.
21:03We haven't been receiving the business that we deserve to receive.
21:07Come in.
21:08Carmen, how are you?
21:10Excellent, how are you?
21:10Good to see you, likewise.
21:11Such a pleasure to meet you.
21:12Likewise, oh my goodness me.
21:13I was just zooming in.
21:15Mum is always working hard.
21:18Ridiculously hard.
21:19Working.
21:19Yeah.
21:20She won't let anyone get close.
21:22My brother pleads with her, too.
21:23He's saying, Mom, please, you need to take a break.
21:25You need to let us help you.
21:27This is not the way you want to see your mother work at 66.
21:30Not at all.
21:31It's shameful and it breaks my heart and it gives me nightmares.
21:34We need to protect her legacy.
21:36I agree.
21:36And we need to establish the longevity and keep her around for the next 30 years.
21:40Yes.
21:41I agree.
21:42It's going to be tough.
21:43Right?
21:45But...
21:45It's necessary.
21:46It is necessary.
21:48I'm willing to do anything.
21:50I think it's self-explanatory how much I want and need this place to succeed.
21:57Knowing all the hard work my brother, my mom, my father have been putting in here for years
22:02and not wanting it all to go in vain.
22:06With my mother's dishes, the traditional menu, it's perfect.
22:11It's unique.
22:11It's special.
22:12And there's no reason why business should be declining.
22:18I couldn't handle the doors of that lot closing.
22:21This means more to me than anything that I wanted for myself.
22:25My family has done so much for me and I just won't ever pay them back with that.
22:29Because they deserve it.
22:37The food is the shining light.
22:39That's obvious.
22:40When I think of her food, how good that food is.
22:44Then we've got silly add-ons like the wings.
22:47Cacio e Pepe, the craziness that's destroying the legacy.
22:51Ephraim's always presenting new ideas with the menu.
22:54And he's trying to modernize it and it's not working.
22:58We need to change.
23:00There needs to be more accountability.
23:02Yes.
23:02And that means standing up and owning our mistakes.
23:05Because this restaurant didn't start off like this.
23:07There's a great loss here.
23:09But I don't want to be the bearer of bad news.
23:11But there'll be an even bigger loss if we don't do something about it.
23:14I can fix your restaurant.
23:16I can transform the dining room.
23:18But honestly, that'll mean zero if you're not willing to change.
23:28We need to change and we're beyond willing.
23:30I'm willing too.
23:33I'm willing.
23:35No.
23:35So I've got to tell you, I don't think this is helping much, this interaction right now.
23:41Because essentially what you're doing is you're tearing us down.
23:43I don't like that.
23:44We're in trouble.
23:46This place is not working.
23:47And the problems are evident.
23:49You don't have all the context.
23:51Are you saying that this stuff's not real?
23:53No, these are problems.
23:54But it's not like we don't care.
23:56My mom wants to still be very involved and not be written off.
24:00Ephraim only has the best of intentions.
24:02But when it's something she's not very familiar with, you'll be a bit hesitant.
24:06Because change is scary.
24:08Could I have a word with you on your own?
24:09Do you mind if you and I...
24:11Yeah, sure.
24:17Cameras, can you leave us alone for five minutes, please?
24:21Everybody, grab some air.
24:29What is happening?
24:31We're drowning.
24:33Yeah, I'm overwhelmed.
24:35I'm overwhelmed.
24:36I know I need help.
24:38I've been needing help for a long time.
24:40You mentioned the stuff with the wings and the cacio e pepe.
24:44It's just different from our traditional food.
24:46I took on a lot trying to make it my own as well.
24:50It's not good enough.
24:51I can help modernize it.
24:54Yeah.
24:55Now, I know you've got the toughest job, being the general manager.
24:58But can you not see what's happening to mom?
25:00I do, and that's what worries me.
25:01The future's not mom.
25:03The future's you.
25:04And no woman at that age with a family around her deserves to be working that hard.
25:10I agree.
25:11But it must have been hard in that first two years when dad passed.
25:16Oh, yeah, very hard.
25:17You were a young kid.
25:18Yeah, I was still in high school.
25:21When my dad passed, I was in the middle of service one night, a heart attack.
25:26And I got asked in the middle of service, you know, to get down three hours away in the hospital.
25:32Jump to the car and sped down there.
25:33And I thought they'd still would have kept him alive.
25:37And there's things I wanted to say to him before I missed that opportunity.
25:40And it broke my heart at that age.
25:48I was, uh, I was woken up with the news.
25:53He was rushed to the hospital.
25:55And he didn't make it.
25:58He was with my mom.
25:59Yeah.
26:00Yeah.
26:02How did mom deal with that?
26:05Uh, I feel like she buried her head in the work more.
26:08Mm-hmm.
26:10It needs to stop.
26:13It's for the good and the great of her health.
26:15I don't think she will.
26:18She can't let go.
26:19I get that.
26:20Yeah.
26:21I have a mother.
26:22I grew up Washington have three jobs.
26:25Yeah.
26:25And it pained me.
26:27Absolutely killed me inside.
26:28It's how I feel all the time.
26:31Change is crucial.
26:33Even if that means standing up to mom.
26:36Yeah, um, I don't want her to be run down, you know.
26:40And that's my struggle.
26:43If you could help me with that.
26:44I'm here to help.
26:45And I will work my absolute butt off to try and get mom to bring English control.
26:51But you're the only person in this building that can direct this business to the future.
26:58Have you got it in you?
26:59Can you be the father figure of this business?
27:01No.
27:02Yeah, I can be.
27:04Change is needed.
27:05And if it doesn't come quick, the consequences are going to be devastating.
27:11I agree.
27:20Speaking with the from I realized that he's willing to change, but he's worried his mother
27:25may not.
27:26So I need to talk to me and try to convince her that it's time to have children take the
27:32reins.
27:38How are you?
27:39How are you?
27:40How are you?
27:40How are you?
27:41Nice to see you.
27:42May I?
27:43What a beautiful house.
27:46You okay?
27:48That's, uh, that's wonderful.
27:50I love coffee.
27:52And this is a ceremony traditionally that brings people together, right?
27:57To talk.
27:58Thank you so much.
28:07What a lovely tradition.
28:09It's lovely.
28:10So, first of all, congratulations.
28:1342 years.
28:14I don't feel like 42 years.
28:16I feel like, you know, yesterday.
28:19Keeping that authenticity and staying true to who you are was the best thing you've
28:24ever done.
28:24Carmen, she's seriously concerned for the future of the business.
28:29Now we have to come up with a plan to keep it alive for the next 42 years.
28:34Yes.
28:35I want my kids also to like it, to keep the culture, uh, and the food the same.
28:43I'll be honest with you.
28:44You're through.
28:45It was delicious.
28:46Oh, thank you so much.
28:49The only problem I do have, uh, in Dalek is the crazy ideas outside of your food.
28:58The ketchup pepe and those chicken wings.
29:01Yeah.
29:01In many ways, that's bringing down your standard and it's a bit of an insult to the ethos in
29:10terms of what you've just spent the last four decades building.
29:13You know, I gave them a chance to try some food.
29:18Are you worried that they, they can't do it?
29:24You know, kids in this country.
29:28Yes.
29:29Stress, they can't, they can't handle it.
29:31Yes.
29:32We, we can handle it because like me and most forest, particular Africans.
29:39Yes.
29:39Because we had very hard.
29:42Upbringing.
29:42Yeah.
29:43We used to live in Ethiopia.
29:45So from Ethiopia, I got to Eritrea from Eritrea because of the war.
29:49Yes.
29:49Then from Eritrea.
29:51Yes.
29:51I walk to border of Sudan.
29:55Wow.
29:55Eleven days.
29:56Wow.
29:57Uh, we can handle the hard life.
29:59Yes.
29:59But our kids here, you know, they're born with money.
30:04Yes.
30:05With the, like they grow with comfort.
30:07Sure.
30:08So that stress is going to be hard for them.
30:11That's what I worry for my kids.
30:13Yes.
30:13I have the same feeling with my children.
30:15And sometimes, um, we have to let them fall and be there to pick up the pieces.
30:25I think I'm more concerned about protecting your legacy.
30:30Do you think you can let go?
30:36They have to show me.
30:37Right.
30:38To let it go.
30:40Change is hard.
30:41Yes.
30:42Not easy.
30:43Yeah.
30:43I think the children can do it.
30:45I think they're scared of bringing change to you.
30:47I think they're a little bit petrified of that.
30:49Okay.
30:49But they're adults.
30:51And now it's time for them to step up.
30:53I don't want them stressed out.
30:55Let me help.
30:56Okay.
30:57That's what I'm here to do.
30:58But we need to start appealing to a new clientele.
31:03We need to open those doors again and get that place packed.
31:07Just like it was back in the 90s.
31:10And I promise you, nobody's messing with your recipes.
31:15Nobody's touching that.
31:16And you're still the boss.
31:18Thank you so much.
31:20All the same.
31:22Thank you so much.
31:26Getting Nagisi to accept these new systems and understanding that modern way of running a restaurant will help her slow
31:33down a touch, which will then empower everybody else around her to carry that torch forward.
31:54I've thrown in my team there now to help turn this place around with a major renovation.
31:58And it's vibrant.
31:59It's fresh.
31:59It's beautiful.
32:00It's airy.
32:01Now we have proper dietary and traditional art.
32:04Get this restaurant back on the map.
32:06Here we go.
32:08Oh, wow.
32:09Oh, man.
32:11Wow.
32:12This is gorgeous.
32:14Perfect.
32:15Beautiful.
32:15It's beautiful.
32:16Yes.
32:16Beautiful.
32:16My main concern was if we didn't have the cultural representation that we worked so hard to maintain throughout all
32:26of these years.
32:27But I was completely flabbergasted.
32:31No words could suffice.
32:33I honestly wanted to cry.
32:35This is exactly how a restaurant near a tree would look.
32:38The tired and worn down dining room has now been upgraded with traditional seating.
32:44It's more comfortable this way.
32:45You eat around low, woven tables.
32:48Stunning.
32:49Really stunning.
32:50Wait till they see the bar.
32:52Wow.
32:56Honestly, this bar before was a real dingy dive bar.
33:00And now it feels authentic.
33:03It's a dream.
33:03It is like a dream.
33:05Yeah.
33:06We've helped rearrange the kitchen with some more space.
33:09It is well-organized now.
33:10It's incredibly clean.
33:12Brand new China.
33:13New stunning Hexlad pans.
33:15Beautiful knives.
33:16Spices beyond belief.
33:17It's a dream kitchen set up.
33:19Yo, Eve.
33:20Look at these.
33:21I didn't even look at this.
33:22Oh, what?
33:22I didn't even see these.
33:23Yo.
33:24Ah.
33:25That's why my aunt.
33:26Family pictures.
33:28Just to remind them of the heritage, the background.
33:30That.
33:32Yeah.
33:32Yeah.
33:33It's beautiful.
33:34He's gonna really appreciate this.
33:36Mm-hmm.
33:37Yeah.
33:39Wow.
33:41Yeah, I couldn't have done anything better.
33:43Yeah.
33:43I couldn't have done it without my insider.
33:46Someone that was desperate for a new beginning.
33:51Time to pick up the queen.
33:53Let's go.
33:55Mom's gonna enjoy this.
33:56Mom is gonna love this so much.
33:58Yeah.
33:59May I invite you back in to your beautiful restaurant.
34:04Welcome home.
34:06The queen has arrived.
34:08Oh, my God.
34:09Oh, my God.
34:10So beautiful.
34:12Right?
34:13Yes.
34:14Love it.
34:16Perfect.
34:17There's more, please.
34:18Let's take a little turn to the left.
34:20We've got some beautiful photographs of the family.
34:22Oh, my gosh.
34:23You know who that is?
34:24My sisters.
34:25This is so beautiful.
34:28Thank you so much.
34:29I was so surprised.
34:31It's so beautiful.
34:32All my family is over there.
34:34Yeah.
34:34Happy?
34:35Yes.
34:35Very happy with it.
34:36Very happy.
34:37Very happy.
34:40He gave the place life.
34:43That's beautiful.
34:45Not only have we upgraded the restaurant, but my team are also fixing the fusion dishes by mixing
34:51the geese's incredible Eritrean flavors with the American-style food that Ephraim wanted
34:56to showcase.
34:57Tomalia?
34:58Yeah.
34:59Tomalia.
35:01I said, I don't know.
35:03We're looking like some.
35:04Yeah.
35:05It's vegan.
35:06So it's super exciting.
35:07Mmm.
35:07What is this?
35:08Deep apple cake.
35:11Mmm.
35:13Mmm.
35:14That's good.
35:15Nice, right?
35:17As always, the best part of Dalak is the food.
35:21It does.
35:22The kitchen smells incredible.
35:24It does.
35:24And having done this many times, the big issue has always been the food.
35:29Mmm.
35:30Not this time around.
35:32The food has been delicious.
35:35Yes.
35:36The most exciting thing for me was keeping hold of what you created.
35:41I can taste the history in that.
35:43Thank you so much.
35:44This is what we wanted to focus on.
35:46We updated the plating of the traditional dishes to give them a fresh and vibrant look.
35:50And we've adapted the chicken wings and infused them with Aretrine ingredients and flavors.
35:57Ding in.
35:58Yeah.
35:58Come on.
35:59Yes.
36:00We're gonna get what's called the Gershaw.
36:03That's Gershaw.
36:04That's Gershaw.
36:05That's the Gershaw.
36:05It's like an act of love when you serve someone.
36:07Thank you so much.
36:09Okay.
36:09That's delicious.
36:10Oh my goodness me.
36:11That was something my dad used to do, actually, when new people would come in.
36:14It's an act of love, essentially.
36:16Here's your first bite.
36:17I'm gonna feed it to you.
36:18You know, make sure that you take care of the person next to you first.
36:22May I serve you as a symbol of a respect, love and gratitude?
36:39You okay?
36:40Yeah.
36:41Okay.
36:43Happiness.
36:44Yeah.
36:46And here's to the next four decades.
36:48Yes.
36:49Over to you.
36:51And you.
36:52Okay.
36:53Carmen's the reality tonight.
36:55And we're gonna get ready, get our sister.
36:58Let them sit in their kitchen, function, and we're gonna fill this place.
37:02And remind the neighborhood just how important Dalak is.
37:19Let's go.
37:26Dalak 2.0.
37:29Hi.
37:29Welcome to Dalak.
37:31Okay, here we go.
37:32First customers.
37:33So cute.
37:34Yes.
37:35You're gonna sit down if you deserve it.
37:37I don't want a dad away.
37:39They're not gonna be in their way.
37:40The queen is on her throne tonight, and she deserves a rest.
37:44With Carmen, me from at the helm, fingers crossed.
37:48I'm gonna keep the yellow with us, because it's less readable.
37:51That way you guys can see it better.
37:53The guestie is apprehensive.
37:54This lady's been running this restaurant for over 42 years.
37:57It's the first big, serious change she's ever had to endure.
38:01Okay, we got an order coming up, you guys.
38:04First orders are in.
38:05One spice chicken wings.
38:07One shrimp tibs.
38:08Yes, chef.
38:10You got the plate?
38:11Put it on the plate right there for you.
38:13Four sambusas, two dorawat sliders, please.
38:16So Carmen's stepping up, she's using her voice.
38:18Now we have some energy.
38:20Now we've got some form of coordination.
38:23I need three shrimp tibs all together.
38:25One person controlling, calling out the orders,
38:28and talking to the kitchen.
38:30So much better.
38:32The food that's coming out is looking good.
38:34Really good indeed.
38:35Here you go.
38:36So much better.
38:37The dining room is inviting, it's warm,
38:39and it feels like you've stepped into a tiny slice of East Africa.
38:44I've got to go in.
38:47We need two assa tibs, please.
38:50Good evening.
38:51Good evening.
38:52Good evening.
38:53How are we?
38:56How are you?
38:57Yes, all good.
38:58Let's go.
38:58We're waiting to complete.
38:59Oh, all of it is ready.
39:00Let me follow you out.
39:02So we have the sliders right here.
39:05That's for you right here.
39:06We're sharing everything.
39:08We are sharing everything.
39:09I love that.
39:10Enjoy.
39:12This looks really good.
39:14How are those wings?
39:16Really good.
39:16Yeah?
39:17Excellent.
39:19I think I just waited three minutes.
39:21All good?
39:22Yes.
39:22Yeah.
39:23What have you got?
39:24Two tops.
39:25Always try and stick two twos together until it's a four top.
39:28Understood.
39:28It seems like it's so much easier getting a four out
39:30than it is a two out.
39:33Do you want to turn the gas up?
39:35Get some heat in the pan?
39:36Yep.
39:37There you go.
39:38Excellent.
39:39I need two sambusas right now, please.
39:42I got you.
39:42And we have two assa tip orders.
39:45They're loving the food, by the way.
39:47Thank you so much.
39:48Of course.
39:49Enjoy.
39:51That is good.
39:52You're fine.
39:53And what about mama?
39:54Would you like to go in the dining room?
39:55Come on.
39:59You don't spend enough time in here.
40:02Hand them the reins.
40:03Step away.
40:05Do a little tour.
40:05Check my customers.
40:06Check your customers.
40:07If you sit and stay in there, they'll get used to you.
40:10Wow, wow, wow.
40:11Happy?
40:12Pass the cream, please.
40:13Show the cream.
40:13Show the cream.
40:15Good go.
40:15Well done.
40:16Well done.
40:17See?
40:18You're here.
40:19Not in the kitchen.
40:20Food's coming out.
40:22They're doing it.
40:23Happy?
40:24Yes?
40:25How is everything?
40:26It's good.
40:27It's good?
40:28Nice.
40:29I need four lamb shanks all together.
40:31Beautiful.
40:32My favorite.
40:33Is everything okay?
40:35Very good.
40:38I don't know if I can pick it up.
40:39How are you feeling?
40:40All right.
40:40I feel good.
40:41Anything you need pushing?
40:42Sliders rolling?
40:43Everything's here.
40:44It's good.
40:45We're on to the next.
40:46We're not going to waste time on that.
40:48I really love what Ramsey has done for us.
40:51It's the kick we need.
40:52And I know that there's excitement for what's to come.
40:56The good news is they're loving the food.
40:58Okay?
40:59Seeing mum in the dining room was great.
41:00And most importantly, mum wasn't pinned.
41:03That was the best thing.
41:04And I know it's been a tough week.
41:05We're moving in the right direction.
41:07Okay?
41:08Take care of yourselves.
41:09Come with you.
41:10Take care.
41:11It's been such an incredible journey.
41:14And witnessing all of the changes that's happening as it's happening has been really inspiring.
41:20And this is going to be a new world for us.
41:24I'm going to miss you.
41:25You know that?
41:25Yeah, I'm going to miss you too.
41:26Chef to chef.
41:28You're incredible.
41:29You are incredible.
41:30You've got something pretty incredible here.
41:33Please look after yourself.
41:35And please slow down.
41:37No.
41:38Just slow down.
41:40Promise me.
41:42Okay.
41:42I will.
41:43I'll try.
41:43Come here.
41:44Take care.
41:45I don't have enough words to express my feelings, to make it understand.
41:51But I'm very happy.
41:52I'm grateful to God.
41:54I said, thank you, God.
41:55Finally, I'll make it.
41:58Yeah.
42:06Customers are absolutely loving the food.
42:08And honestly, there was a point inside Dalek that I thought would never exist.
42:13And that's having the queen in front of her house with the children back her house.
42:17Because she started to let go and understand the importance of her kids stepping up.
42:22And finally taking some responsibility off their mother's shoulders.
42:27Long may that continue.
42:40If you want to save a struggling restaurant, reach out today.
42:44You could be my secret insider.
42:50Can't say I'm usually off on Mondays.
42:52I've been working seven days for how long?
42:54Oh, boy.
42:55What is going on?
42:55The owners are in their own bubble.
42:57They never help.
42:58These two owners run the team into the ground.
43:00Shame on you.
43:01I'm not going to scream with you.
43:02I'm upset because you've been ignorant.
43:04You're not listening.
43:05You don't listen.
43:06You didn't even blink an eyelid.
43:07Can we shut these cameras off?
43:09Because I'm about to throw all you out of my restaurant and be done with this.