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00:05Previously on Top Chef.
00:07Justin, please pack your knives and go.
00:10It sucks leaving Jen.
00:11Bye, guys.
00:12But I'm super proud of her and super stoked she's moving on.
00:15It's time for Restaurant Wars.
00:19You will be responsible for creating your own restaurant concept in just over 36 hours.
00:25I don't know what's going on with my face.
00:28The medic is going to take me to the ER.
00:30Let's just hope that she's okay.
00:33We have to ask her to leave the competition because you are the last person that was eliminated.
00:38We're offering you that spot back.
00:40Well, I'm not having a stroke.
00:42We should just go home and get you better.
00:44Jen's health comes first.
00:46There's no way I'm staying in the competition.
00:50Eight chefs remain to compete in the ultimate culinary showdown.
00:55Woo!
00:56At stake for the winner, the grand prize of a quarter of a million dollars provided by Graza Olive Oil,
01:02a feature in Food & Wine Magazine, plus an appearance at the Food & Wine Classic in Aspen,
01:07their own exclusive dinner at the historic James Beard House in New York,
01:10and the title of Top Chef.
01:21Let's agree on the concept and then we can delegate, like, Latino food with, like, Southern soul.
01:26Yeah. Oh, okay.
01:27Right?
01:27Embracing what Jen does.
01:29Yeah.
01:30We're a player down right now.
01:31Obviously, we want to have Jen here.
01:33Like, I'm worried for her, but we're not stagnant.
01:36We're making some decisions.
01:37I was thinking she's the exec chef.
01:39He's super strong at Latin food.
01:41Hi.
01:43Can I come in?
01:44Hey, Kristen.
01:45How you doing?
01:46Hey, Kristen.
01:46It's been a very long day.
01:47Yeah.
01:48A few updates.
01:49Jen is still in the hospital.
01:51She is okay right now.
01:53We're waiting on updates on what's going on.
01:55But because of everything that has transpired,
01:58we have removed her from the competition for her own well-being and safety.
02:04Oh.
02:04That's really hard to hear.
02:06Jen is such a powerhouse.
02:08The fact that she's made it this far with just one arm is insane.
02:13Jen's gonna be missed.
02:15It was only fair that we went to the last eliminated person, Justin,
02:20and offered him a spot back.
02:22He's decided to go with Jen.
02:24We have now moved on to the last, last eliminated person.
02:30Hey, back up.
02:34I'm stoked.
02:35Skipping Last Chance Kitchen is great.
02:36I wish it wasn't at the expense of Jen leaving,
02:40but hopefully I make her proud.
02:42Seeger is now on your team.
02:43Hell yeah.
02:44And we continue on with Restaurant Wars.
02:45Welcome back.
02:47Goddamn.
02:47Welcome back, my boy.
02:49Talk about a roller coaster, brother.
02:51Yeah, you're telling me.
02:52It's a fair trade, right?
02:53Jen's amazing.
02:54Seeger's amazing.
02:55His whole hog experience was so bittersweet.
02:58He gets the second chance.
03:00It's 100 diners.
03:01Yeah.
03:01Plus to go.
03:03Plus to go.
03:03Yeah, so there's gonna be a phone,
03:05and they're gonna be calling in every now and then with some orders.
03:07And then it's three courses, but there's an option for each course,
03:10so a total of six dishes.
03:11Okay.
03:12We should just lean into Latin.
03:13And Oscar, he should be the GM.
03:15You know, he could be out there with Spanish and, you know, all that.
03:17Yeah.
03:17Yeah.
03:18We all have very different backgrounds.
03:20Yeah.
03:20It would be smart to do a global approach to it.
03:22I think global's too broad.
03:24The thread that goes through everything, I think that should be the Carolinas.
03:28Yeah.
03:28But I think the two threads that we have is Carolinas as location and comfort as theme.
03:34Yeah.
03:35Yeah, all of that.
03:35It's endless.
03:35Definitely.
03:36Let me step over here, because I can hear, like...
03:38So I don't know what you feel more comfortable with.
03:39Yeah.
03:39Seeger, if you wanted the exec chef, or if you want to be the line cook.
03:42I don't really care.
03:43Wherever it's fine with me.
03:44Being executive chef at Restaurant Wars, your head's on the chopping block.
03:48But I always wanted to do executive chef or front of the house.
03:52Everyone on our team has restaurants.
03:54No one's a sleeper.
03:56Cool.
03:56Zech is probably under the most pressure.
03:58He has immunity.
03:59Do you want to be executive?
04:01Yeah.
04:02I'll take care of that.
04:02Yeah.
04:03Am I a little uneasy because I have somebody with immunity on my team?
04:07Yes.
04:08A thousand percent.
04:09I think I would be very good with all my organizational skills to, like, run front of house.
04:14Good.
04:15Let's figure out a name.
04:16Yeah.
04:17Why don't we play off of Charlotte?
04:18Queen.
04:19Reina.
04:20Reina.
04:20Yeah.
04:21That's perfect.
04:22We have the two last women on this competition.
04:24I think we should, like, play on that.
04:26I like where your head's going.
04:28Queenies or something like that.
04:29Uh-huh.
04:30Terra or Reina?
04:31I like it.
04:31Tierra, Reina.
04:32Like the Queen's Earth.
04:33Yeah.
04:34Carolina Queen.
04:35I don't like that.
04:36All right.
04:37Love it.
04:37We need to start rapping about the menu.
04:39I think it's the Agua Chile Verde.
04:41Uh-huh.
04:41So we keep it Mexican.
04:43Ceviche?
04:43Agua Chile?
04:44What would be the second option?
04:45If we bring it back to the Carolinas too, do you like the Carolina Ruby Sweet Potato
04:49tostada?
04:50I think logistics is going to be very important.
04:52We plan around that.
04:54To go, you have to be very careful doing anything that requires temperature.
04:57Yeah.
04:58Yeah.
05:00I think you should do something that you can prep out and we can help you prep out.
05:04What about, like, a ham and cheese Grujere, you know?
05:07Oh, that could be really good.
05:07Because you can use country ham.
05:09Oh, yeah.
05:09And then desserts.
05:10What if it's, like, a peanut butter and jelly panna cotta?
05:13I love the peanut butter and jelly.
05:14What's a national?
05:15Oh, Cheerwine?
05:16Cheerwine.
05:17What they're going to be looking for?
05:18Service standards.
05:19We all have to be communicating hardcore because that's what's going to make us win.
05:22Yeah.
05:34Today we have a lot to get done picking out different rentals and dinnerware, but also
05:39we need to get all the ingredients we need to make this restaurant happen.
05:42It's definitely the most intimidating challenge so far.
05:46All right, y'all.
05:47Let's lock it in.
05:49Let's do it.
05:51All right, we're going to follow me this way.
05:55It's going to be feminine, but not tacky, not Barbie.
05:58But we're going to have, like, lighter wood colors with, like, Scandinavian, Japanese wood.
06:03I knew before I got here, when I make it to Restaurant Wars, I want to work the front of
06:09house.
06:10That's pretty.
06:10It's a role that takes a lot of organization, takes a lot of people skills.
06:15I'm ready to take that risk, and I like putting myself out there.
06:19When you said light wood in Scandinavian, this is exactly what I was thinking about.
06:23I also don't hate this one.
06:25Well, I think that feels very outdoorsy.
06:27That feels outdoorsy.
06:29That one's for the patio or the porch.
06:33I don't want to go too crazy with the colors, but we want to have some nice, plain colors.
06:36We want to make it feel warm in there, inviting.
06:38How much are the black, Matt?
06:40Do you not like these?
06:41I do like them, but I just feel the colors that we're getting.
06:43Dang, this is nice, though.
06:44Look at that.
06:44That is really nice.
06:46Obviously, myself, Seeger, my brother, Oscar, we're a bunch of dudes.
06:49We are trying not to have this be a man cave situation.
06:52I think we're going to go with the brush.
06:55I like the wood top and the gold bottom.
06:57Yeah, absolutely.
06:57Thank you so much.
06:59Good luck.
07:00Nice to meet you.
07:01Let's go.
07:10Jonathan and Seeger went with our master list.
07:13Oscar and I head to La Unica because this is where we'll find the base of our Mexican cuisine.
07:17Vale, gracias.
07:18Dope.
07:19$6.99 a pound.
07:21Super G.
07:22The big things that Duane and Anthony are going to pick up are the proteins at Whole Foods.
07:26All right.
07:27But a lot of the other things are going to be on us.
07:29Let's go.
07:32Can I get 100 Carolina Pearls?
07:34You got it.
07:35Shrimp.
07:36These 8 by 12.
07:3810 pounds, please.
07:3915, 21.
07:40Thank you, sir.
07:41I got all the panko.
07:42I cleared them out.
07:43I've never filled up an entire shopping cart before, so that was weird.
07:46But we're filling it up quick.
07:48Oh, my God.
07:49I think we're going to need, like, eight carts.
07:54Let's go right to the meats.
07:55Yeah.
07:59Perfecto.
08:00La lengua.
08:02Oh, vamonos.
08:03So we got protein, beef cheeks, and tongue.
08:06You can check it off the list.
08:07It's just crazy to launch a restaurant in 36 hours.
08:11The food is the easy part.
08:12Let's head over to fish to see what we've got.
08:14In all the seasons I've watched, I've realized that the teamwork makes the dream work.
08:18Hey, what's up, brother from the same mother?
08:20They don't have bene seed, but they have sesame.
08:22And I'm looking straight at it.
08:23I've seen restaurants get torn apart because of the front of the house versus back of the house.
08:28Oh, oh, the avocados.
08:29Oscar's on it now.
08:30I'm sending my best guy.
08:31We need to really focus on being team-oriented.
08:33So we're going to finish up.
08:34We're going to grab the avocados and that's it.
08:35Gracias.
08:37Fish, 25 pounds, which I think we're good.
08:39Sick.
08:40Super G the rest?
08:40Yes.
08:43Goal!
08:44Sherry, I found Sherwine.
08:45Uh-huh.
08:46Okay.
08:46I don't want to add a lot of flour to my sheep crab cakes.
08:52We're all executive chefs.
08:54I think that's the biggest challenge when it comes to these team challenges.
08:58It's like leaving the ego out the door.
09:01Just doing whatever needs to be done to win the challenge.
09:04Sherry!
09:06Sherry!
09:07Ugh!
09:08My God!
09:09It's like my kid.
09:14Sherry!
09:28Let's do this.
09:29What's up, boys?
09:30Yeah!
09:30What up?
09:32Anthony!
09:33Oh, finally!
09:34Let's go!
09:35Uh-oh.
09:36Bandanas coming up.
09:37You know what time it is, I say.
09:38Five hours.
09:39Five hours.
09:41Oscar!
09:42You're in front of house?
09:43Don't let Dwayne come out.
09:45Oh, .
09:45Dwayne's back.
09:47Oscar's gonna get it.
09:50Poor Oscar.
09:52Sometimes my alter ego Dwayne comes out.
09:55We're both in front of the house.
09:56It kind of motivates me to get my energy going.
09:59Okay, all right, I see you.
10:02I got collards working, my roses working, I got my cherry gel working.
10:06Who's your exec?
10:07We went with the old Siegster.
10:08Hold on, he just got revived and you guys are putting him in the middle of the battlefield?
10:12Back from the dead, dude.
10:12Whoo!
10:13The first two courses are gonna be my boy Jonathan and I.
10:16For Tierra Reina, this concept is like Latin cuisine.
10:19And then aspects of the Carolinas.
10:22So first course, a snapper Agua Chile Verde.
10:25That's Jonathan.
10:26Whose idea was it to cut all these peppers?
10:28Oh, that was mine.
10:29Going with sweet potato tostada by yours truly.
10:32I ate the sweet potatoes with the miso, roasting them off.
10:35That one's good to go.
10:36We're just building flavor on flavor on flavor.
10:38For the second course, Jonathan will be making a pescado a la Veracostia.
10:43Using cod as his fish.
10:45I'm trying to get a nice, thick filet.
10:47For the second option, I'm presenting a barbacoa wrapped in a collard green.
10:51In the barbacoa, I'm doing tongue-in-cheek.
10:54It's kind of funny.
10:55I don't know.
10:55Maybe tongue-in-cheek.
10:57Right?
10:58You get it?
11:01You have three hours and 30 minutes, everybody.
11:05Hey, Lawrence, big dog.
11:06You bought chair wine?
11:07Yeah.
11:08I just need a little bit.
11:09They need some chair wine.
11:10Is it okay if we give them some?
11:11One can.
11:12Go for it.
11:13Thanks, brother.
11:14For dessert, Seeger is planning a mole cremeux with a Catalana creme and a Benesim cracker.
11:20It's a Latin take on the French cremeux, which is like a ganache.
11:26All the things kind of coming together.
11:28And finally, I am making arroz con leche with cheer wine gel.
11:32Honestly, kind of glad that you chose rice pudding, man.
11:34Yeah.
11:34Using cheer wine in place of the raisin so you have a better texture.
11:37Because you remember when we were kids, you know, our nanny made it for us all the time.
11:40Yeah.
11:40First time we tried it, it was kind of weird.
11:42And remember, I didn't like the raisins.
11:43Yeah.
11:44We hated the raisins.
11:45Rice pudding is 50% complete.
11:46I just don't want to burn the bottom.
11:48That would be my worst nightmare.
11:48So I'm going slow and slow.
11:49How are you guys feeling about your menu and having to do takeout at the same time?
11:53No problem.
11:54Make it happen, baby.
11:55All right.
11:56Let's go, baby.
11:57Carolina Queen.
11:58It is new southern comfort style food.
12:01The first course, Sherry is going to make a she crab cake.
12:03The Brazilian spin is adding coconut milk to the crab instead of mayonnaise.
12:08And Duen is going to make a cheese puff with pimento cheese and country ham.
12:13Duen, three hours left.
12:14How do you feel?
12:14I'm feeling pretty good.
12:15I just want to give myself enough time to be able to go out in the dining room.
12:19Okay.
12:20You looking good, Anthony?
12:21Yes.
12:22I'm about to slice and cure the okra next.
12:25For the second course, you can choose between Anthony's red rice with a seafood Bernays
12:30oyster and shrimp.
12:32I started cooking the rice dish similar to this back in Miami.
12:35And the flavors are good, so I think it's going to be a good one.
12:38Or you can have my course, which is a crispy pork belly with collards, cornbread, and pickles.
12:43Poking some holes.
12:44This can help render the fat.
12:46And then when it renders, it's getting nice and crispy.
12:49We wanted to do elevated southern comfort.
12:52And I think that everybody loves PB&J.
12:55For the last course, you have dessert between a PB&J with a peanut panna cotta, some compressed
13:01fruits, and a chair wine jelly.
13:03Boiled peanuts are a big thing in Carolinas.
13:06Or you can have our key can baklava with maple bourbon syrup.
13:10Oh, my God.
13:11It's taking forever.
13:13It's very cool to be working right alongside of you for Restaurant Wars.
13:17For Restaurant Wars.
13:18Yeah, we're going to crush it.
13:19Kind of like a dream come true, you know?
13:20My brother and I, we went separate ways in our career.
13:23But our dream is to open a restaurant together.
13:25We are very much connected.
13:28This is going to be one for the books.
13:30We tend to argue a little bit about little , but, you know, we're 40 years old now,
13:34so hopefully that won't happen.
13:35Should be all good.
13:38Hey, Chef!
13:39Hey, Chef!
13:40Hey, Chef!
13:41Yeah, it smells like Restaurant Wars in here.
13:43Hey, Chef!
13:44Hey, Lawrence.
13:45Chef Michael Mina.
13:46Pleasure to meet you.
13:47Likewise.
13:47To be in the presence of Chef Mina, it's a privilege.
13:50And it really makes me feel like this restaurant needs to absolutely be a success.
13:54This is Carolina Queen.
13:56Carolina Queen!
13:57Trying to do a new southern comfort restaurant for you guys.
14:01What are you doing with the filo right now?
14:02I'm doing a baklava.
14:03And that's going to come with a sweet potato like creme anglaise.
14:07Where'd baklava play into the concept?
14:10Yeah, I mean, we thought about kind of vessels for, um, a, um...
14:14Southern Greece.
14:15Yeah, yeah.
14:16Southern Greece.
14:16There you go.
14:17But instead of pistachios, you're using pecans.
14:19Pecans.
14:19Yeah, yeah, exactly.
14:20Yeah, looks like a good plan.
14:21Thanks, Chef.
14:22That's good.
14:23Yeah.
14:23Okay, great.
14:24Oscar, Brandon!
14:25Hey!
14:25Chef, how are you doing?
14:26I got a two-for-one here.
14:27Two-for-one.
14:28The name of the restaurant is Tierra Reina, Latino driven, but with a southern appreciation as well.
14:33Is your southern influence in the menu more, you think, in products?
14:36Like, good example, I'm on the rice pudding, the dessert.
14:39So I'm gonna use the Carolina Gold rice.
14:41Are you making green rice pudding?
14:42We're thinking about it.
14:44We were very inspired.
14:45Don't take shots at me.
14:46Just asking.
14:47Edwin, pot the choux for a hundred, please?
14:50Yeah.
14:50Before you made all these, did you test one?
14:54Did not.
14:55I guess not.
14:57Tom, come on.
14:59Let's be real here.
15:00Who has time to goddamn test anything right now?
15:03Good luck.
15:04Chef, it all looks good.
15:05We'll see you at your restaurant tomorrow night.
15:07Sunday.
15:08Bye, chef.
15:08See you tomorrow.
15:09Do you know, like, when you watch a movie and they're like, the devil?
15:13I have that with Tom, and he's like, Gwen, this is not the time to R&D.
15:17And I'm like, shut up, Tom.
15:19Let me do my thing.
15:21Not today, devil.
15:2330 minutes.
15:26Behind.
15:27We have more room here.
15:28We can do two tops across there.
15:30I like that.
15:31I'm pushing out the panna cotta.
15:32That way it's already in the container.
15:33It's going to make a welcome tea.
15:35I'm going to infuse this tonight, so it's going to be super strong.
15:41You good, Gwen?
15:42Yeah.
15:42I'm just going to wrap my gougeres.
15:44What's time?
15:45Five minutes and 32 seconds.
15:47I'm starting to get anxious.
15:49I was just hoping I could spend a little bit of time in the dining room.
15:53What do you need?
15:54Yeah, let's go four top.
15:56Tomorrow, it's just going to be a crazy long day, and all these things are starting to weigh
16:00on me.
16:01Ugh.
16:01No, it was a stretch, but we did it.
16:03Yeah, yeah.
16:03A mise en place is done.
16:04Doing good.
16:05Got everything done.
16:06I got two things I got to do.
16:07It's just with the salsa.
16:08Blitz it.
16:09Everything else is done.
16:09I got a big day tomorrow, but it'll be fine.
16:11Tierra rena!
16:13Ugh.
16:25Blue suit.
16:33Okay.
16:34Time to go.
16:41Beautiful.
16:42Oh, wow.
16:44Yeah.
16:45Wow.
16:46I love it.
16:47I love it.
16:47Yeah.
16:47Cool.
16:48Hop in.
16:48Carolina Queen.
16:50Wow.
16:50That's very cute.
16:51Look at their artwork.
16:52That's so cute.
16:52That's a nice hose stand for you.
16:53A little lamp.
16:57Love it!
16:58Let's go!
16:58Let's go!
17:01Restaurant Wars, baby!
17:02I've been waiting for this day my whole life.
17:04Yeet!
17:05Jonathan, how are you looking?
17:07I'm gonna work on this ceviche first, and then I'm gonna go into getting the cod cured.
17:12Cigar, what are you gonna start working on?
17:13These are sweet potatoes for the tostada.
17:15How we doing on those barbacoa boys?
17:18Four down, 76 to go, chef.
17:21We're in a good spot.
17:21I'm in charge in front of the house, but I don't wanna leave them with anything other
17:25to do than what we agreed on, which is Brandon rolling up the barbacoa in the collards.
17:30It's not like a circle.
17:32Actually, that's not bad.
17:33That's not bad.
17:34Yeah, this will be great.
17:35And I'm doing a duo of salsas, a tomato salsa, and then I'm doing a tomatillo one-two.
17:39I'm just hammering away at these balls.
17:42Can you say that one more time?
17:45I already pickled Gwen's mustard seeds.
17:48I'm letting that sit.
17:48The line cook is responsible for executing every single dish to perfection.
17:55It's tough.
17:56I'm working on Gwen's pimento cheese.
17:59Lawrence, how you feel about that pork belly?
18:01Crisp me up the skin right now.
18:02We'll see how it goes in the oven.
18:04Just under three hours before we're all open.
18:06Oh, man. Is anybody freaking out?
18:08I haven't done knife work like this in years.
18:12I got people, man, that do that for me.
18:14So I'm trying to get back in the groove.
18:16Oh, my goodness.
18:18Coming down this way.
18:20Hi, everyone.
18:21I'm Chef Duen.
18:23Welcome to Restaurant Wars.
18:25I'll show you guys your sections, but let's get the dining room set up first and kind of just start
18:28getting into the workflow.
18:30I want us to start setting up the tables.
18:32My prep list is pretty insane.
18:34I need to get the dining room together, figure out everybody's rules, train them on those rules, and my team's
18:42doing everything they can to help me with my prep in the kitchen so I can just be out there.
18:47Two tops should be right here.
18:51I want you to take some ownership over the host stand and tell them what their section is.
18:54You're going to run this host station.
18:55You say you're the best.
18:56I'm going to hold you to it.
18:58How does it look out there?
18:59It's coming together quick.
19:01All right, see you.
19:01I'm going to go get changed up, bro.
19:03Good luck.
19:0358 minutes, guys.
19:05Weather report on the pork.
19:07It's looking really good.
19:08We're going to throw it back in the oven with high heat and high fan.
19:11How are you guys looking over there?
19:12I'm just cutting the cherry and cheer wine gelée that's going to be in place of raisins on the rice
19:20pudding.
19:21I do know it's high risk because it's only one dish.
19:23It's super simple.
19:24It's three ingredients.
19:25But being the line cook, you have your hands in prep and in so many dishes.
19:29So I want my dessert to be easy and I want it to be pre-plated.
19:33Here, you want to try a piece?
19:34I'll take a scrap.
19:34You got plenty.
19:35Oh, dude, it's so good.
19:36Yeah.
19:37And remember, like, we can prep during service too, so it's not like...
19:41You know, that's a take down, right?
19:42Bro, any time a cook tells me that, I'm like, bro, what do you need?
19:45I send them home.
19:46I'm like, it's okay.
19:47I'll work your station for you.
19:48I got this.
19:49I've got, I just want to finish the agua chile verde, which should take me 20 minutes.
19:52And then slice serranos, pick herbs, slice giants.
19:57You guys, this is Chef Anthony.
19:59Hello, everyone.
20:00He's the executive chef tonight.
20:02All righty.
20:02Ten minutes after first course, I'm already going to fire your second.
20:06So there's no need to fire anything with me.
20:07This way allows me to have control over the flow of service and just ensure that we're
20:11moving at a consistent pace.
20:12We don't want to get backed up.
20:14When we clear the first course, that's when you fire to us.
20:17Five to seven minutes is what we're thinking.
20:19Getting tickets to chef, hand it directly to him.
20:23Food Runners.
20:24We don't need all this explanation.
20:25We just want the seat number and the table number.
20:28And we run it out.
20:29We're going to be really good.
20:29We're going to go to all the right tables.
20:31Right?
20:32Sick.
20:3318 minutes.
20:34How are you guys feeling?
20:35Good.
20:35Go taste your cheese sauce, please.
20:37It's done.
20:38Is it enough filling?
20:41It's a good bite.
20:43Yeah, but I feel like it's very plain.
20:45I think the pickled mustard seeds need to stay in there a little bit longer.
20:49Okay.
20:50Okay, guys.
20:51I need to go change.
20:52That's fine.
20:53For service.
20:53I know how I get stuck when somebody else needs a pause.
20:56I have one thing on everybody's dish.
20:59So if anybody's going to get scolded, it's going to be me.
21:0545 minutes for pickup.
21:06You can tell them if you'd like to come five minutes ahead of time, we might have it ready
21:10for you beforehand.
21:10But 45 minutes, we'll have it ready.
21:12Okay.
21:15We're in the south, maybe a little southern hustle.
21:17Like, we can always, if we can, women first, you know?
21:21The dining room is absolutely beautiful.
21:23It just feels light and airy.
21:26I'm ready to pull up.
21:29Nine minutes.
21:31Hey, Brandon, I just need your help with a little bit of knife work, please.
21:33What knife work do you need?
21:34I've just got a lot of knife work that needs to be finished.
21:36What kind of knife work, chef?
21:36You got to speak.
21:37Tell me.
21:38So right here.
21:38So I just need cilantro chiffonade.
21:41I'm blown away.
21:43We're about to start service, and my brother comes up with a 22 quart of vegetables.
21:49This is the garni poo for the...
21:51Just stop talking and start working, bro.
21:52I'm working, dude.
21:53I'm working and talking.
21:54Now's not the time to chat and be funny.
21:57This is my worst nightmare.
21:58Oh, my gosh.
21:59Oh, my gosh.
22:08Sherry, how are you feeling, girl?
22:09Ready for service, chef.
22:11I wish I could say the same for my brother.
22:13Oh, I...
22:14He's mad as hell.
22:15How many more do you think you need, chef?
22:17Uh...
22:17Just give me a quick count.
22:18He's right.
22:19I should have my station set up.
22:21I would never let that fly in one of my restaurants.
22:23Like, same size as the peppers.
22:24We can go a little bit bigger.
22:25Well, too late.
22:26If he wasn't my brother and this was another cook, they'd be on their own.
22:30Minute and 30.
22:31Where's the phone again?
22:32The phone will be at the host end.
22:33They're gonna run back all our to-go orders.
22:35Yes, chef.
22:36Are we finished with your mise en place or what?
22:37Yeah, we're there.
22:39Steady, calm.
22:40Let's show everyone a good time.
22:42Good luck.
22:42Good luck.
22:43You too.
22:45Ho!
22:47Let's do it.
22:48Let's do it.
22:48We are open!
22:50We're open.
22:50We're open.
22:55Hello.
22:56Welcome to Carolina Queen.
22:58Nice to meet you.
23:00Welcome, everyone.
23:01Welcome, welcome.
23:02Welcome to Tierra Reina.
23:03It looks so great in here.
23:04Thank you so much.
23:06We're celebrating the South.
23:07And a lot of our personalities shine throughout the dishes.
23:09We also have a nice little welcome drink for you guys as well.
23:12Oh, very cool.
23:12I am so deep in my element.
23:15I'm made for this.
23:16Honestly, it's a really good team.
23:17Energy.
23:19Anything y'all need from us, just let me know.
23:22Who's taking to-go calls?
23:23I'm taking the to-go calls.
23:24It's on the expo.
23:26Okay.
23:26This is exactly the doneness I wanted.
23:29First order.
23:30Simone.
23:31Yes!
23:32Let's do it.
23:33Let's do this.
23:33Order in.
23:34So let's fire.
23:36Agua chile tostada.
23:37One of each, please.
23:39Yes, chef.
23:40Welcome to Tierra Reina.
23:41Have y'all dined with us before?
23:43That's our first time.
23:44It's our first time here, too.
23:46The dining room is looking good, dog.
23:48The joke is landing.
23:49I think we're in a good spot, ladies and gentlemen.
23:52Nice.
23:59Hey.
24:00Look at you.
24:01It looks lovely.
24:02I try.
24:03Do you guys want to follow me?
24:05Thank you, Duane.
24:06Checking out the day cool.
24:07Yeah, pretty.
24:08This is great.
24:09It is pretty in here.
24:09Sort of soft and feminine.
24:11The name Carolina Queen is really to pay an homage to the city.
24:16And to start you guys off, we have a fizzy sweet tea made with turmeric and some yuzu.
24:22Smells beautiful.
24:22Great.
24:23Thank you, Duane.
24:24You're welcome.
24:25Cheers.
24:25Thank you both so much for being with us.
24:27Such a delight.
24:28Duane, how's it going?
24:29Team Charlotte.
24:30Judges are here.
24:31I welcome them to the table.
24:32That's where we're at.
24:33Order in judges.
24:34Five puff, five crab.
24:36Five.
24:37So, Michael, you're opening a restaurant here in Charlotte.
24:39I am.
24:40How long is it going to take you by the time you open your doors?
24:43Ten months.
24:44Yeah.
24:44Yeah.
24:45It's not 36 hours.
24:46Not 36 hours.
24:47Okay.
24:48We're going to get the thick, crispy, juicy ones.
24:51Sauce is ready.
24:52You add three tomatoes for your hands.
24:54Hands please for judges.
24:55And then one judge will get every plate of puff.
24:57The menu feels very Carolina.
24:59It does.
25:00Oh.
25:01Here we go.
25:03Hello.
25:04Hi.
25:04Welcome in.
25:06How are you?
25:07Thank you so much.
25:08As one of our first course options, we have a she crab cake with a she crab bisque.
25:13I remove the aioli from the crab cake.
25:16I replace it with coconut milk to make it a little bit Brazilian.
25:19I'll let you take the fork.
25:21Also for the starter is a cheese puff.
25:24The batter has been folded with country ham.
25:27And then in the center is a sauce mornay.
25:33Anthony, fire judges table for me.
25:35Nine belly, nine rice.
25:37Nine.
25:39I really love Sherry's dish.
25:40Those pickles lended that nice sweet tang to it.
25:44I love the coconut milk that lightened it and it spoke to her background and it had a good
25:49bit of heat.
25:50Yeah.
25:50The flavors are very good.
25:51They're bright.
25:52Everything pops.
25:54Okay, three crab.
25:56What do you think of Gwen's first bites?
25:57The flavor's great.
25:59The liquid cheese in the center, I actually like a lot.
26:02I made a mess.
26:02Yeah, loves it.
26:03It's a sign of a good meal, Gail.
26:05The flavor's great.
26:05The pimento cheese, the country ham.
26:08Good start.
26:08Good start, yeah.
26:09Great start.
26:09I always like to look at the front of house people and they're not at our table.
26:12So I made the cheese puffs.
26:13Yeah.
26:14Yeah.
26:15A lot of times they just do it for us and that's it.
26:16She's going to everyone?
26:17She's on every single table, yeah.
26:18Yeah.
26:19She's doing a great job.
26:19She's on every single table.
26:23Anthony.
26:24Yeah.
26:26We got a call.
26:27Heard.
26:28Anthony.
26:28I'm coming back, Sherry.
26:30One minute.
26:30Come on.
26:31I don't have a food owner.
26:32What are you talking about?
26:33Oh, you're talking about this?
26:33You got a phone call.
26:34Hello, thank you for calling Carolina Queen.
26:36Yes, what would you like?
26:37Guys, order in.
26:39Fire one more pork belly, one more rice.
26:414-4.
26:41Guys, order in three more crab and a puff.
26:44We're firing tables four or five at a time.
26:46Lawrence, fire judges.
26:48And at the same time, we need to give the judges our full attention.
26:51Lawrence, I'm dragging on the two puffs for 16 and 12.
26:53We have to knock out these tickets.
26:55Order in.
26:57Pleasure to have you.
26:58I'll be around if you need anything.
26:59Thank you all very much.
27:01First seating tickets are in, all right?
27:02Beautiful, Chef. Beautiful.
27:03Service starts.
27:04Seeger looks like he's done this before.
27:06Tostada, please.
27:07I don't feel any lag in the kitchen on my end.
27:10I feel pretty good.
27:11If Oscar's not in the kitchen, that means we're doing something right.
27:14Put them thumbs.
27:19Rice for the judges ready to go.
27:21Ready?
27:21Lawrence, you ready for a pork for judges?
27:24Five plates all day, right?
27:25Five pork for judges all day, buddy.
27:27Cover, right?
27:28Yep.
27:30Hands, please.
27:30We're going to judges.
27:32Pork plates, but I'll come back.
27:33Yep.
27:35Hello, everyone.
27:36Hello, Anthony.
27:37How are we doing today?
27:38Nice to see you.
27:39Nice to see you again.
27:40Thank you so much.
27:40Yes, my pleasure.
27:41My pleasure.
27:42So up in front of you have red rice, there's smoked oysters, a little bit of pickled okra,
27:48and a Bernays, which is on top of your rice.
27:50I'm going to let Lawrence explain his when we get back in the kitchen.
27:52Today I made for y'all pork belly.
27:54We have three sides, collard greens, a fried scallion cornbread, and just some pickles.
28:00Amazing.
28:01Thank you, Lawrence.
28:01Thank you very much.
28:02Appreciate y'all.
28:04Very hard to cut the skin.
28:05I think we just got to pick it up.
28:06Yeah.
28:07Do what you got to do.
28:08I don't mind the skin.
28:09It's just ok.
28:10You know, the skin was crispy, although it's chewy.
28:13Flavor-wise, the pork belly is nicely cooked.
28:15The greens are really tasty.
28:17I didn't feel like it was a risk taker of a dish, but I thought it was well executed.
28:21It's a little bit too crunchy on the outside.
28:24Maybe I should have sliced the pork.
28:26I saw them kind of struggling a little bit.
28:28How's your rice texture on Anthony's?
28:30It's ok.
28:30It's not supposed to be mushy.
28:32No, it's ok.
28:34I just...
28:35I'm having a hard time getting over the texture of the combination of a little too much sauce
28:40and a little too much okra.
28:42Okra and the baronese together is doing something.
28:45Looking for the red rice.
28:47I don't know if it's supposed to be like that.
28:48I don't think so.
28:50After those rice, we're going to start selling dessert.
28:53Fired tostada, agua chile.
28:55Order in one of each, please.
28:59I think you got the agua chile.
29:01Chef, you got some food back.
29:02Sweet.
29:03Can you just put those right here for me?
29:05The worst fear in any chef's eyes is when you see food coming back to the kitchen.
29:09Secret, I need your attention.
29:1142's food got sent to 57.
29:13I need 42.
29:15I'm gonna go touch those tables and make sure they're all alright.
29:17These servers, it's their first day on a job and they're writing wrong tables.
29:20I need to pump the brakes.
29:22No, it's three Veracruz though.
29:24Yeah.
29:27It's full.
29:28It feels very calm.
29:29There's no stress or chaos.
29:31Lawrence, when's puff coming?
29:33Yep, it's coming, it's coming.
29:3490 seconds.
29:36There's not a lot of tables with food on it right now though.
29:38They're waiting.
29:39They're eating.
29:40No, they're waiting for mains still, these ones here.
29:43Lawrence, fire judges, buddy.
29:45Five baklava.
29:46Hey you guys, just letting you know, entrees need to just go out a little bit more
29:49because there's a lot of empties.
29:51We know, we know, Dwayne.
29:51We got you.
29:53Is this the first time this rang?
29:55No, second time.
29:56Three, four, five.
29:57Fire five pork.
29:59Hello?
29:59Five pork.
30:00How can I help you?
30:01Hey guys, order in.
30:02Give me one second.
30:03Let me just grab a pen.
30:06Three crab cakes and a puff.
30:17Three, four, five.
30:18Fire five pork.
30:19Hello?
30:20Five pork.
30:21Carolina Queen, what can I get you?
30:23You're saying two crab cakes?
30:26Another to-go order just came in.
30:28Taking the to-go orders, it's breaking the flow a bit.
30:32We just got to push really hard and just catch up.
30:34Thanks again.
30:35Thank you all.
30:37Judge's desserts are coming up.
30:38Yep.
30:40Judge's desserts.
30:41How's everything feeling back there?
30:42Things are a little pushed back, but you know, everyone's still very happy.
30:46We're just making sure we're taking care of you guys, like right now.
30:50Right on cue.
30:51Right on cue.
30:52Thank you so much.
30:54Hello again.
30:55Hello.
30:55Hello.
30:56We have two different desserts.
30:57On the big chalice, you have PB&J, peanut butter panna cotta with chilled wine and compressed fruits.
31:04And then I'll let Lawrence talk about the pie.
31:07Yeah.
31:07So today we did an ode to pie culture in the south.
31:11So this is a pecan baklava with a sweet potato creme anglaise.
31:15Thank you all.
31:16Appreciate it.
31:16Thanks, Lawrence.
31:18I like Sherry's dessert.
31:19I love the peanut butter.
31:20I love the texture.
31:21It's almost eating like frosting, which I mean that in a very complimentary way.
31:25Yeah.
31:26Of course you do.
31:26This looks like fifth grade cafeteria, but like in a good way.
31:30Reminds me something from childhood.
31:32Lawrence's dessert.
31:34Flavors are there.
31:35The idea is there.
31:36Just a little execution.
31:37A layer of sweet potato in with the pecan would have been good.
31:40I just want to put it in the handbag and take it off.
31:43From where they are first night, I think it's very successful.
31:46You think of hospitality when you think of the south, and I think the hospitality here has been great.
31:50Yeah.
31:50Good meal.
31:51It's a good meal.
31:52Good service.
31:53We do have to get to another reservation.
31:55Let's go.
31:56It's just right over there.
31:57Perfect.
31:58Who's driving?
31:59Thank you, Duane.
32:00Bye.
32:00Thank you very much.
32:04Hello.
32:05Thank you for calling.
32:06How can I help you?
32:07Heads, please.
32:0941.
32:11Tostada.
32:12God damn it.
32:14What happened?
32:15Something happened?
32:15I don't have physician numbers, so I can't sell the food.
32:18We're just losing time having to correct table numbers, correct seat numbers.
32:23Oh, my God.
32:24What?
32:25It's 51.
32:26This is 54, not 52.
32:29Oh, God.
32:29All right.
32:29The brothers are pushing out food really quickly.
32:32The focus is getting the tickets right.
32:34So how is this?
32:35No, no.
32:36So just like the item and then the seat number.
32:39You know what I mean?
32:39All right.
32:40Perfect.
32:42So go ahead.
32:43Yep.
32:43And now we have to-go orders.
32:45Just like compounding stress over stress over stress.
32:48Oh, my God.
32:50Seeker, we got the second seating coming in, so judges should be coming in a little bit,
32:54guys.
32:54Beautiful.
32:55All right?
32:55Let's tighten it all up.
32:57There's one critical point in a restaurant's night.
33:00It's called the turn.
33:01You have to get the first tables out and get ready for the next wave of customers that come in.
33:06Anytime a server comes up and they don't know what the table number is or they ran into the wrong
33:09table
33:10or they're firing the wrong food, it creates this monkey wrench in service.
33:14I apologize about that.
33:15I'm glad you all got your entrees.
33:17I'll come in and check on you in a little bit.
33:18The dining room fills up and it is always cost for chaos.
33:22We have a reservation for five.
33:24I think it's under the name Kish.
33:26Thank you so much.
33:27Yeah, absolutely.
33:28Thank you, sir.
33:30Definitely a different vibe.
33:32Vibrant.
33:33Vibrant.
33:33Yeah.
33:34It's a nice color.
33:35Well, I like the contrast of the terracotta with the bright green.
33:38Oh, look at you.
33:39Hello.
33:39You clean up well.
33:41I appreciate it.
33:41Welcome, everyone, to Tierra Reina.
33:44My name is Oscar Diaz.
33:45I'm the GM for today.
33:46I think I was chosen because of my good looks and my killer style.
33:49Just kidding.
33:50Just kidding.
33:51So, a little bit about Tierra Reina.
33:53We chose to take some humble Mexican dishes and we wanted to give a nod to the South at the
33:57same
33:57time and then just wrinkle in our personality.
33:59Very good.
34:00By the way, is this y'all's first time visiting us?
34:02Yes.
34:03Yes.
34:04Corny jokes.
34:05That was for you, Chef.
34:06Thank y'all.
34:07Thank you all so much.
34:08He knows you.
34:10All right, guys.
34:11The judges are here.
34:12Let's catch up.
34:12Let's keep the energy high.
34:14Hell yeah.
34:14Got it?
34:14Let's do it.
34:15Yes, Chef.
34:16Let's go, guys.
34:18I don't see people moving and I see a lot of people waiting.
34:21Because you look around, there's no empty seats.
34:22Yeah, is that going to be there for a while?
34:23And there's no food on tables either.
34:26Jammed up.
34:26Second turn's tough.
34:27The appetizers are great, but it seemed like after that, it's just been taking so long
34:32to come around.
34:33Ooh, take out.
34:34Take out.
34:35That looks good.
34:35Coming through.
34:36That looks awesome.
34:38Just in time.
34:39We're going to knock out entrees and then judges?
34:40Gentlemen, yeah, we got to push.
34:42We have a lot of people at the door.
34:44They're definitely noticing that.
34:45We got to get some people seated, y'all.
34:47Yes, Chef.
34:47You got it.
34:48Let's go.
34:48Do you think there's backup happening over at Carolina Queen?
34:51I don't know.
34:52I'll walk over there to take a look real quick.
34:56There you go.
34:57Thank you so much.
34:57Thank you, guys.
34:58Have a great look.
35:00Okay, your table is not ready yet.
35:02Doesn't I offer you guys a welcome drink?
35:03Sure.
35:04Hello.
35:05Yeah, it's me.
35:05Hey.
35:06How long have you guys been waiting?
35:07Five minutes.
35:08Oh, okay.
35:08That's not bad.
35:09How long have you guys been waiting?
35:10Probably like 15 minutes.
35:11Okay.
35:14But they got you drinks.
35:15Yeah.
35:15It's a really delicious one.
35:16Have fun.
35:18You guys enjoy.
35:19Have a good night.
35:26How did that go?
35:27Two tables that were waiting about five minutes,
35:29and another four-top that was waiting about 15,
35:30but they all had drinks.
35:31So it's been 30 minutes since we sat down.
35:34Really?
35:34Really?
35:35Yeah.
35:35Time flies with great company.
35:41We got a to-go order.
35:42We never got the car.
35:44We actually didn't have any silverware.
35:46Okay.
35:46I can tell.
35:47Yeah.
35:48Oh, my God.
35:49We're looking for an order.
35:51Uh, that's not great.
35:57It's so small, but details like that will make the difference of winning and losing.
36:03Can I get a pecan pie to go?
36:05Huh?
36:05I don't know why.
36:06Pecan pie to go on the fly.
36:08Uh, I heard.
36:10Oscar.
36:11Yes.
36:12Where's our food?
36:13I will bring that out for you right now.
36:14Yep.
36:15Oh, boy.
36:16Seeger, let's get the chef's table.
36:18Yep, plating's out.
36:20Perfect.
36:21Between solving out what's going on in the front of the restaurant,
36:23going back to the kitchen, getting tables flipped,
36:26I'm just not thinking about how much time has gone on.
36:28It's been 40 minutes since we sat down.
36:30This is ridiculous.
36:31Yeah.
36:31Yeah.
36:31Oh, here it is.
36:33Oh, thank you.
36:34Thank you so much.
36:36So we'll start with the tostada by Seeger.
36:38He really wanted to represent Carolina ruby sweet potato.
36:42Then he did a little cremo and salsa negra.
36:45For our second option, we have an aguachile.
36:47Jonathan chose North Carolina snapper,
36:49and then he made his aguachile with some grapes, apples,
36:52a little plantain chip on top.
36:54All right, cool.
36:55Enjoy, y'all.
36:56I actually really enjoyed Seeger's dish.
36:58I love the sweet potato and the chili crunch.
37:02I personally want just a little bit more of like a sauce or something
37:05to bring it all together.
37:06I don't like the presentation.
37:08It just felt really messy.
37:10I feel like you need one more ingredient to like smear,
37:12maybe a bean or something to smear on this.
37:15Jonathan's aguachile was a really refreshing way to start the dinner.
37:18I like the little plantain as the vehicle.
37:21Extremely well balanced, all around really good.
37:24Worth the 40-minute wait?
37:25Yeah.
37:27The plantain has gotten very soggy, so it's not like a crisp bite.
37:33This container spilled the juice all over the place.
37:36Probably not the best takeout dish.
37:40Excuse me?
37:41Do you have long on that to-go order?
37:42Let me go check.
37:43I'll be right back.
37:44All right, thanks.
37:44Hey, Sherry, Anthony, when you guys took out to-go containers,
37:47did you see utensils?
37:49Yeah, there was some on that back table over there.
37:53Okay.
37:53I've never worked in a restaurant that had takeout,
37:56but it's just another obstacle.
37:57And now it looks like everything is under control.
38:01I have you right here.
38:02Utensils.
38:03There you go.
38:04Yeah.
38:06We coming up with judges table.
38:07I got your hands here.
38:09First course landed with the judges.
38:10We're down to our last two reservations.
38:12We're catching up the fourth quarter.
38:14This is when we shine, all right?
38:15Yes, Chef.
38:16Once we got tickets figured out, we start moving plates faster.
38:19One, two, three.
38:20Every time I'm walking by, I'm telling every server,
38:22are you guys dragging any ticket?
38:24We got to push this one.
38:25Because we don't want to be behind again.
38:27All right, guys, let's start pushing, please.
38:29And skedaddle.
38:30We need to move on everything else now.
38:32Got it. Let's go.
38:33Here's some action.
38:34Yes.
38:36Thank you so much.
38:37For our second course, Jonathan's dish is a cod pescado a la Veracruzana.
38:41And then he stewed tomatoes,
38:43castable Toronto olives, and some capers.
38:46Second option, this is actually my dish, tongue-in-cheek, barbacoa.
38:50And then a duality of salsas because I feel growing up Mexican-American,
38:54it's like you're never Mexican enough, you're never American enough.
38:56I'm just curious who's doing your pickup.
38:58Brandon is doing my pickup.
38:59Brandon helped a lot with this dish.
39:01Thank you very much.
39:03Jonathan's cod was very flaky.
39:05I like the briny tomato.
39:07It's a good dish.
39:08The fish is cooked beautifully.
39:09The sauce is really good.
39:11Yeah.
39:12Oscar's dish I would come back to this restaurant for over and over again.
39:16Worth the wait?
39:17Definitely.
39:18The barbacoa is so tender.
39:21Oscar's dish is sophisticated in ways that I don't think I've seen any of his dishes so far.
39:25Oscar home run done this one for me.
39:27I have no complaints.
39:28No complaints either.
39:29We're right back on track.
39:30You guys feeling good?
39:31Yeah, yeah.
39:31Yeah, I'm feeling good.
39:31You didn't even sweat.
39:32I'm sweating more than you.
39:33Wow, this is a plot twist.
39:35These entrees just edge out the other team.
39:37Looking ahead, if this does turn out to be better, I don't know what we'd do with the other side.
39:42Joanne's service was fantastic.
39:43Yeah.
39:43The worst dish was Anthony's, but he's got amenity.
39:46Oh, boy.
39:55You want to plate the rice pudding for the judges, please?
39:58Yes, chef.
39:59Let's go.
39:59Let's go, Jay.
40:00Got you, bro.
40:01Yep.
40:01I'm gonna send you five people, ten hands.
40:03All right, we got five and five.
40:05Thank you so much.
40:06And five.
40:07All right, judges, desserts are out.
40:09Wow, that was fast.
40:11First, we have Seeger's dessert, the cremoso.
40:15So he took some of the chilies that are in mole and mixed it into the cremos.
40:19Then he also made a crema catalana.
40:21In order to add something Southern, he chose to make a Bennett cracker.
40:25For the next dessert, this is Brandon's.
40:27He's like, I want to make a rice pudding, but my brother and I never liked the raisins in it.
40:32So he chose to make a Cheerwine cherry jelly, which we thought was a good nod to the South.
40:38All right, y'all, thank you.
40:41Seeger's dessert.
40:42I find that the cremoso itself is grainy and, I don't know, I'm not enjoying it.
40:45It's too thick, actually, too.
40:46I mean, flavor-wise, it's okay.
40:48It's just not a dessert.
40:49I thought it was inventive.
40:50I thought the whole mole piece was good.
40:53I thought the presentation was a bit lacking.
40:55There's no elegance to the plating.
40:57Like, it held up pretty well for the third course.
41:01Looks beautiful.
41:02This one was slightly more on the savory side.
41:06Brandon's rice pudding.
41:08I'm getting a lot of inconsistently cooked rice.
41:11There's, like, clumps of uncooked rice.
41:13Mm-hmm.
41:14You can't do anything to fix that.
41:16You have to just start over.
41:17The little pops of cherry flavor were nice, but I kept on digging into the bottom thinking there'd be some
41:22fries or something, and it's like, oh.
41:25This is a big letdown.
41:27If you want to try it.
41:28I just think the rice is not cooked.
41:30Maybe it's just meat.
41:32It's not cooked.
41:33I like the flavors, though.
41:34I like the cinnamon.
41:35Mm-hmm.
41:35We also have the takeout orders, which we're going to find out what the guests thought about their food.
41:39That could come into play here.
41:43Comment cards.
41:44Yeah, we each get to do one.
41:45We should be honest.
41:47I think everything was good.
41:48The Sweet Ruby's Pecan from Carolina Queen.
41:53Best carryout that I've had in a very long time.
41:57All right, guys.
41:58We just got our last ticket.
41:59Last ticket's in, guys.
42:01We're almost done, buddy.
42:02Crema is one.
42:03Arroz is two.
42:05Hands, please.
42:06Food runners.
42:07Grab the baklava, guys.
42:08Whew.
42:09What a day.
42:09What a day.
42:11Our baklava for you, sir.
42:16Bring it all in.
42:17Bring it all in.
42:18There we go.
42:19There we go.
42:20The food was received very well.
42:21The pace for the judges was good.
42:23They did ask at first, like, where's our food?
42:24I don't know.
42:24But we had only been, like, five minutes.
42:26But it was fine.
42:27We nailed the judges' table.
42:28Do you think, overall, this was a successful Restaurant Wars?
42:31Oh, yeah.
42:31Yeah.
42:32Better than many, many years of Restaurant Wars.
42:35Both concepts were well done.
42:38Yes.
42:39Shall we head to the judges' table?
42:40Sure.
42:41Let's do it.
42:42Restaurant Wars in the book.
42:44Go!
42:45Uh, Dwayne.
42:46Dwayne came out today.
42:57Well, in case you maybe just blacked out the last 48 hours, you just went through Restaurant Wars.
43:04How'd they do, Tom?
43:06We had very clear concepts.
43:08Food that was mostly delicious.
43:10This was tough, and you both did a really great job.
43:13How was the takeout service?
43:15Takeout service was fun.
43:17Yeah.
43:17I'm just gonna use that word.
43:18I don't know if I believe that.
43:20To find fun.
43:21Yeah, exactly.
43:22Yeah.
43:22Were you aware that there were missing items in some of the to-go orders?
43:26Yeah.
43:27I think there were, like, two orders, that they were missing something.
43:29And then we just got it right away.
43:31Yeah.
43:31I gave it to them.
43:33And how about for you?
43:34I didn't hear anything about missed items.
43:36One note on the takeout from the guests is that the Agua Chili was a little bit messy.
43:41Mm.
43:42Plantain got soggy.
43:43Yeah.
43:44And that the rice pudding was noted as being not wonderful.
43:49Tierra Reyna, did you know the amount of time that we were sitting at the table before
43:54we got our first course and then second course in?
43:57Our whole thing was, like, 5 to 7, with 10 being the max mark.
44:00You know it was 40 minutes.
44:0240 minutes.
44:0240 minutes until the first course came out.
44:05Brandon and Jonathan, you look very surprised.
44:07That took that long.
44:08Yeah.
44:09Same.
44:10For the first course, Seeger, the tostada, it was a tasty bite.
44:15But I wish it had more sauce or something to, like, really tie it together.
44:19I would agree that it was a little dry.
44:21But concept-wise, I thought it set a great tone for the meal.
44:25Cool.
44:26Jonathan, definitely not the first Agua Chili we've seen around here.
44:30But you nailed it.
44:32The knife work in there, whoever helped you, or if you did it yourself, doesn't matter.
44:36Brandon, it was perfect.
44:39The snapper was delicious.
44:42Appreciate that.
44:43Oscar, the barbacoa.
44:45This is a dish, like, no notes.
44:47None.
44:48It was done with such refinement.
44:50The meat and the beans together were unctuous.
44:53And the respective sauces gave real dynamism.
44:55I loved it.
44:57Flavors were just spot on.
44:58Cooking was perfect.
45:00Really should be proud of this one.
45:01Nice work.
45:03Brandon, the rice pudding.
45:04Was there any point where you thought these little Cheerwine gels on top, you're gonna polish
45:10those off in the first three bites?
45:12Our nanny used to put the raisins on top because we could pick them off.
45:16And so, for me, it was intentional to put five pieces.
45:18You know, there just wasn't enough in each bite to really get it in contrast to the rich flavor
45:24of the rice pudding, and the rice didn't feel, like, perfectly cooked.
45:29Yeah, because I definitely got lumps.
45:31I did stir it quite a bit, so I could see how some pieces were broken.
45:35Seeger, for your dessert, why did you plate it like that?
45:38I wanted to, like, when you would scoop, you could scoop through.
45:40You'd get texture.
45:41You'd get the chocolate.
45:43For me, where it fell a little short was the plating.
45:46The flavors were good.
45:47Two or three days down the road, as you keep tasting it, I could see it getting there.
45:51Yeah, good.
45:53Carolina Queen.
45:54Gwen, the cheese pass.
45:57Yeah.
45:57I actually really enjoyed the flavors.
45:59Yeah, I thought they were delicious.
46:00They were perfectly formed.
46:02I loved the pop of mustard.
46:03I also just wanted to comment real quickly on your front of house work.
46:06I thought the greeting was just really wonderful.
46:08You talked about the restaurant and left it at that.
46:10It was a really nice touch.
46:12Mm-hmm. Thank you.
46:13Actually, both of you really felt like you were the owners of your restaurant.
46:16You walked in, you knew it was yours.
46:19Sherry, your beautiful crab cake.
46:21I love the way you substituted coconut milk for aioli.
46:24What a lovely freshness to it.
46:26I thought what really made the dish was a little relish on top,
46:29because it gave a pop of acidity that it needed.
46:31Also, I just happen to love crab, so it was delicious.
46:34Anthony, I thought the rice was unevenly cooked.
46:37Dad said it was tasty.
46:38Okay.
46:39But there was so much goo, like a mozzarella stick, Paul.
46:45Okay.
46:45So it really took away from the red rice of the dish.
46:48Okay.
46:50Lawrence, my skin was a little tough, but the pork belly was cooked really well.
46:55Sauce was great, had a lot of flavor.
46:57I could see it on the menu.
46:59Yeah, Lawrence, I thought this was a classic dish done really well.
47:02It was really tasty.
47:04Lawrence, baklava, flavor I thought was good.
47:06But it would be nice to have another piece of sweet potato in that mix,
47:10because the foam didn't really eat sweet potato.
47:13I said it was good to eat.
47:15It's a very fine line between the winner and the loser.
47:18It could go any which way.
47:20We have a very big choice to make.
47:22So go rest your knees, and we'll call you back in a little bit.
47:25Thanks.
47:25Thank you so much.
47:27Good job, y'all.
47:28Good job.
47:29I think I'm on a walk right now.
47:30Good job, man.
47:41I mean, this is really tough.
47:43Yeah.
47:44Both teams, for me, got the same kind of scores for the first courses.
47:47Yes.
47:47Yeah, but Tiara and his entrees were better.
47:49I think we all agree on that one, right?
47:51We had this crescendo of the barbacoa,
47:53and then with this crashing disappointment with the desserts.
47:57Yeah.
47:57Yeah.
47:57But in the takeout orders, Carolina Queen missed a few items within orders.
48:02How much do we factor that into the game?
48:04I think the orders were correct on Tiara Arena.
48:07The dishes didn't land.
48:09The agua chile came soggy.
48:11Soggy, right.
48:11So although the order got to them, it wasn't great.
48:14Shout out to Duane.
48:15Yeah.
48:16The front of the house call out.
48:18That was great.
48:18I had a lot of fun.
48:19Duane's service was just impeccable.
48:21The restaurant felt a little more inviting.
48:23Duane's service felt like it was her restaurant for the past 10 years.
48:28Oscar's service wasn't bad.
48:29The fact that we sat there for 40 minutes, they weren't aware of it.
48:32That's on Oscar.
48:33Yes.
48:33There's this bond that's happening, so it sucks to know that someone's going to be gone.
48:37You know, it sucks to feel like you're going to be the one.
48:42Anthony's lucky he has immunity because I don't understand this red rice and bernet sauce.
48:46I'm scratching my head on that one.
48:48It didn't hang together at all.
48:50If we don't win, you have immunity.
48:52You crushed it.
48:54Sherry's got the best.
48:55You know what I mean?
48:55Like, is an okay dish going to send me home?
48:57And then you have Lawrence's pork dish, which felt uninspired and safe and, quite frankly, boring.
49:02It could go both ways, man.
49:04You know?
49:05I think so, for sure.
49:05So if here, Reyna is on the bottom.
49:08Who's going home?
49:09I have to tell you who's not.
49:10And that would be Oscar.
49:11No.
49:12Because his bar color dish was so good.
49:13So good.
49:14And I got to say, Jonathan, his agua chili and his cod dish, they were fine.
49:18They were good.
49:18Agua chili was very good.
49:19Yep.
49:20So that leaves Brandon and Cian.
49:22And Baker and Brandon.
49:23Why would the chef take an app and a dessert, and then the line cook just take a dessert?
49:29That is exactly the question, chef.
49:32I really enjoyed the rice pudding.
49:34I tried to make sure everything was dialed in, but obviously it's kind of hard when you're cooking that amount.
49:37Brandon made huge technical mistakes.
49:39The rice was uncooked.
49:41And he seemed pleased in retrospect.
49:43He was like, yeah, I'm standing by my dish.
49:44One dish, and that's going to be it.
49:46How many hours did they have to cook?
49:47I think that making Sheerwine whatever was going to elevate that dish.
49:51Brandon did also help with prep.
49:53He helped with a lot of things.
49:54But that is on him.
49:56Yeah.
49:57Brandon's strategy was off.
49:58I feel like after every judge's table conversation, I'm feeling very uneasy.
50:04Seeger, his dishes were both sort of mediocre.
50:08My problem is with Seeger being the chef.
50:10He should have actually got a little more involved.
50:12I would look at Brandon and go, you have pastry smears.
50:14You're taking both desserts.
50:16Right.
50:16For me, Carolina Queen in a lot of ways was more successful.
50:20I don't agree.
50:21I just think that they're equal flaws.
50:23I mean, this is a tough decision.
50:26It could be anybody at this point.
50:27Yeah.
50:28This was a close one.
50:30Let's get the chefs out here.
50:37Chefs, this was really quite close and a really tough choice to make.
50:43But ultimately, we did have one winner.
50:45Our favorite team tonight is...
50:54Carolina Queen.
50:56Congratulations.
50:57Oh, my God.
50:59I was so scared.
51:00I was so scared.
51:02We did tell you that this prize was epic.
51:05And you have each just won an exclusive vacation for you and a guest to Universal Orlando Resort's four amazing
51:12theme parks, including the all-new Universal Epic Universe, and a one-of-a-kind meet and greet with the
51:21Universal Orlando Culinary Team.
51:24Claire and Michael, you have the honor of announcing our individual winner.
51:28The winning chef today is someone whose contribution really underpinned the success of the winning concept.
51:35And the winning chef is...
51:40Dwayne.
51:42Dwayne!
51:55Dwayne!
51:57Dwayne!
51:58Dwayne!
52:12Dwayne!
52:13Unfortunately, Tierra Arena,
52:15you are our least favorite restaurant of the evening,
52:17and one of you will be eliminated.
52:20Your restaurant, I think you did a really good job.
52:22There was just one or two things that just fell flat,
52:24and one chef in particular just didn't really pull their weight.
52:32Brandon, please back your knives and go.
52:36Brandon, you're standing on one dish,
52:39and it was probably the weakest dish.
52:41I should have known to do a little bit more.
52:43Mm-hmm.
52:45You had a bad day today, but it's not over just yet.
52:50Yeah!
52:50You're heading to the finale of Last Chance Kitchen
52:52that's happening right now.
52:53Oh, okay.
52:54Oh, .
52:55So you have an opportunity to return back to the competition
52:58very soon.
52:59I'm gonna put the chef's coat on,
53:01and we're gonna walk into Last Chance Kitchen.
53:02It sucks.
53:03You know, I have a strong pastry background,
53:05and I should have went with my gut
53:07over trying to be a good team player.
53:09Good luck.
53:10But I have a chance in Last Chance Kitchen.
53:12I'm gonna come in there on fire.
53:15I'm gonna crush, but don't worry.
53:16Mm-hmm.
53:17This is all nice, but if she gets back in,
53:19his job is to come in here and beat all of you, so.
53:20Yeah, seriously.
53:22Good luck to you, Brandon.
53:28Right now, Restaurant Wars sends Brandon straight to the Last Chance Kitchen finale.
53:33Oof!
53:33One final battle decides who returns to the competition.
53:36It's all or nothing.
53:38Watch now on Peacock or BravoTV.com.
53:43Next time on Top Chefs.
53:45Hi, guys.
53:46Oh!
53:48We're gonna hit the road to head to Greenville, South Carolina.
53:51In honor of that, we want the ultimate dinner party.
53:53Yeah!
53:54Holy crap!
53:55You're gonna have $1,200 to shop.
53:58Go!
53:58That does have to cover both quick-fire and elimination dishes for all of you.
54:02$12.99, okay.
54:04Four lobster tails, because I'm on a budget.
54:07Gin o'clock?
54:08Cheers!
54:08Cheers to South Carolina.
54:09Cheers.
54:10This looks amazing.
54:12I love this dish.
54:13It was not my favorite.
54:15Uh, it's all I can do.
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