- 6 hours ago
Top Chef - Season 23 - Episode 08: Restaurant Wars
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00:15Previously on Top Chef.
00:17Justin, please pack your knives and go.
00:20It sucks leaving Jen.
00:21Bye, guys.
00:22But I'm super proud of her.
00:23I'm super stoked she's moving on.
00:25It's time for Restaurant Wars.
00:29You will be responsible for creating your own restaurant concept in just over 36 hours.
00:35I don't know what's going on with my face.
00:38The medic is going to take me to the ER.
00:40Let's just hope that she's okay.
00:43We have to ask her to leave the competition because you are the last person that was eliminated.
00:48We're offering you that spot back.
00:50Well, I'm not having a stroke.
00:52We should just go home and get you better.
00:54Jen's health comes first.
00:56There's no way I'm staying in the competition.
01:00Eight chefs remain to compete in the ultimate culinary showdown.
01:06At stake for the winner, the grand prize of a quarter of a million dollars provided by Graza Olive Oil,
01:12a feature in Food & Wine magazine, plus an appearance at the Food & Wine Classic in Aspen,
01:17their own exclusive dinner at the historic James Beard House in New York,
01:20and the title of Top Chef.
01:31Let's agree on the concept, and then we can delegate Latino food with Southern soul.
01:36Yeah.
01:37Oh, okay.
01:37Right.
01:37I'm embracing what Jen does.
01:39Yeah.
01:40We're a player down right now.
01:41Obviously, we want to have Jen here.
01:43Like, I'm worried for her, but we're not stagnant.
01:46We're making some decisions.
01:47I was thinking she's the exec chef.
01:49He's super strong at Latin food.
01:50Yeah.
01:50To me, the style.
01:52Hi.
01:53Can I come in?
01:54Hey, Kristen.
01:55How you doing?
01:56It's been a very long day.
01:57Yeah.
01:58A few updates.
01:59Jen is still in the hospital.
02:01She is okay right now.
02:03We're waiting on updates on what's going on.
02:05But because of everything that has transpired, we have removed her from the competition for
02:11her own well-being and safety.
02:14That's really hard to hear.
02:16Jen is such a powerhouse.
02:18The fact that she's made it this far with just one arm is insane.
02:23Jen's going to be missed.
02:25It was only fair that we went to the last eliminated person, Justin, and offered him
02:30a spot back.
02:32He's decided to go with Jen.
02:34We have now moved on to the last, last eliminated person.
02:44I'm stoked.
02:45Skipping Last Chance Kitchen is great.
02:46I wish it wasn't at the expense of Jen leaving, but hopefully I make her proud.
02:52Seeger is now on your team.
02:53Hell yeah.
02:54And we continue on with Restaurant Wars.
02:56Welcome back.
02:56God damn.
02:57Welcome back, my boys.
02:59Talk about a roller coaster, brother.
03:01What are you telling me?
03:02It's a fair trade, right?
03:03Jen's amazing.
03:04Seeger's amazing.
03:05His whole hog experience was so bittersweet.
03:08He gets the second chance.
03:10It's 100 diners.
03:11Yeah.
03:11Plus to go.
03:13Plus to go.
03:13Yeah, so there's going to be a phone, and they're going to be calling in every now and
03:16then with some orders.
03:17And then it's three courses, but there's an option for each course, so a total of six
03:21dishes.
03:21Okay.
03:22We should just lean into Latin.
03:23And Oscar, he should be the GM.
03:25You know, he could be out there with Spanish and, you know, all that.
03:27Yeah.
03:27Yeah.
03:28We all have very different backgrounds.
03:30Yeah.
03:30It would be smart to do a global approach to it.
03:32I think global's too broad.
03:34The thread that goes through everything, I think that should be the Carolinas.
03:38Okay.
03:38But I think the two threads that we have is Carolinas as location and comfort as theme.
03:44Yeah.
03:45It's endless.
03:46Let me step over here because I can hear, like...
03:48So I don't know what you feel more comfortable with.
03:49Seeger, if you wanted the exec chef or if you want to be the line cook.
03:52I don't really care.
03:53We're ever.
03:53It's fine with me.
03:54Being executive chef at Restaurant Wars, your head's on the chopping block.
03:58But I always wanted to do executive chef or front of the house.
04:02Everyone on our team has restaurants.
04:04No one's a sleeper.
04:06Cool.
04:06Zech is probably under the most pressure.
04:08He has immunity.
04:09Do you want to be executive?
04:11Yeah.
04:12I'll take care of that.
04:13Am I a little uneasy because I have somebody with immunity on my team?
04:17Yes.
04:18A thousand percent.
04:19I think I would be very good with all my organizational skills to, like, run front of house.
04:23Good.
04:25Let's figure out a name.
04:27Yeah.
04:27Why don't we play off of Charlotte?
04:28Queen.
04:29Reina.
04:30Reina.
04:30Yeah.
04:31That's perfect.
04:32We have the two last women on this competition.
04:34I think we should, like, play on that.
04:36I like where your head's going.
04:38Queenies or something like that.
04:39Uh-huh.
04:40Terra or Reina?
04:41I like it.
04:41Terra or Reina.
04:42Like the Queen's Earth.
04:43Yeah.
04:44Carolina Queen.
04:45I don't hate that.
04:46All right.
04:47Love it.
04:47We need to start rapping about the menu.
04:49I think it's the Agua Chile Verde.
04:51Uh-huh.
04:51So we keep it Mexican.
04:53Ceviche, Agua Chile.
04:54What would be the second option?
04:55If we bring it back to the Carolinas, too, do, like, the Carolina Ruby Sweet Potato tostada.
05:00I think logistics is going to be very important.
05:03We plan around that.
05:04To go, you have to be very careful doing anything that requires temperature.
05:08Yeah.
05:08Yeah.
05:10I think you should do something you can prep out, and we can help you prep out.
05:14What about, like, a ham and cheese grouillet, you know, because you can't use country ham.
05:18Oh, yeah.
05:19And then desserts.
05:20What if it's, like, a peanut butter and jelly panna cotta?
05:23I love the peanut butter and jelly.
05:24What's a national?
05:25Oh, cheer wine?
05:26Cheer wine.
05:27What they're going to be looking for?
05:28Service standards.
05:29We all have to be communicating hardcore because that's what's going to make us win.
05:32Yep.
05:44Today, we have a lot to get done picking out different rentals and dinnerware, but also
05:49we need to get all the ingredients we need to make this restaurant happen.
05:52It's definitely the most intimidating challenge so far.
05:56All right, y'all.
05:57Let's lock it in.
05:59Let's do it.
06:01All right.
06:01We're going to follow me this way.
06:05It's going to be feminine, but not tacky, not Barbie.
06:08But we're going to have, like, lighter wood colors, like Scandinavian, Japanese wood.
06:13I knew before I got here, when I make it to restaurant lores, I want to work the front of
06:19house.
06:19That's pretty.
06:20It's a role that takes a lot of organization, takes a lot of people skills.
06:26I'm ready to take that risk, and I like putting myself out there.
06:29When you said light wood in Scandinavian, this is exactly what I was thinking about.
06:33I also don't hate this one.
06:35Well, I think that feels very outdoorsy.
06:37That feels outdoorsy.
06:39That one's for the patio and the porch.
06:40I'm out for you.
06:43I don't want to go too crazy with the colors, but we want to have some nice plain colors.
06:46We want to make it feel warm in there, inviting.
06:49How much of the black, Matt?
06:49Tina, I like these.
06:51I do like them, but I just feel the colors that we're getting.
06:53Dang, this is nice, though.
06:54Yeah, this is really nice.
06:55Obviously, myself, Seeger, my brother, Oscar, we're a bunch of dudes.
06:59We are trying not to have this be a man cave situation.
07:02I think we're going to go with the brush gold.
07:05I like the wood top and the gold bottom.
07:07Yeah, absolutely.
07:08Thank you so much.
07:09Good luck.
07:10Nice to meet you.
07:20Jonathan and Seeger went with our master list.
07:23Oscar and I head to La Unica because this is where we'll find the base of our Mexican cuisine.
07:27Vale, gracias.
07:28Dope.
07:29$6.99 a pound.
07:31Super G.
07:33The big things that Duane and Aethere get picked up are the proteins at Whole Foods.
07:36All right.
07:37But a lot of the other things are going to be on us.
07:39Let's go.
07:42Can I get a hundred Carolina pearls?
07:44You got it.
07:45Shrimp.
07:46These 8 by 12.
07:4810 pounds, please.
07:4915, 21.
07:50Thank you, sir.
07:51I got all the panko.
07:52I cleared them out.
07:53I've never filled up an entire shopping cart before, so that was weird.
07:56But we're filling it up quick.
07:58Oh, my God.
07:59I think we're going to need, like, eight carts.
08:04Let's go right to the meats.
08:12So we got protein, beef cheeks, and tongue.
08:16You can check it off the list.
08:17It's just crazy to launch a restaurant in 36 hours.
08:21The food is the easy part.
08:22Let's head over to Fish to see what we've got.
08:24In all the seasons I've watched, I've realized that the teamwork makes the dream work.
08:28Hey, what's up, brother from the same mother?
08:30They don't have bene seed, but they have sesame.
08:32And I'm looking straight at it.
08:33I've seen restaurants get torn apart because of the front of the house versus back of the house.
08:38Oh, oh, the avocados.
08:39Oscar's on it now.
08:40I'm sending my best guy.
08:41We need to really focus on being team-oriented.
08:43So we're going to finish up.
08:44We're going to grab the avocados, and that's it.
08:45The guys are fish, 25 pounds, which I think we're good.
08:49Sick.
08:50Super G the rest?
08:51Yes.
08:53Goal!
08:54Sherry, I found Sherwine.
08:55Uh-huh.
08:56Okay.
08:57I don't want to add a lot of flour to my sheep crab cakes.
09:02We're all executive chefs.
09:04I think that's the biggest challenge when it comes to these team challenges.
09:08It's like leaving the ego out the door.
09:11Just doing whatever needs to be done to win the challenge.
09:14Sherry!
09:16Sherry!
09:17Oh, my God.
09:19It's like my kid.
09:24Sherry!
09:38Let's do this.
09:39What's up, boys?
09:40Yeah.
09:40What up?
09:42Anthony!
09:43Oh, finally.
09:44Let's go!
09:45Uh-oh.
09:46Bandana's coming up.
09:47You know what time it is, I say?
09:48Five hours.
09:49Five hours.
09:51Oscar!
09:52You're in front of house?
09:53Don't let Dwayne come out.
09:55Oh, s***.
09:56Dwayne's back.
09:57Oscar, you're going to f***ing get it.
10:00Poor Oscar.
10:02Sometimes my alter ego Dwayne comes out.
10:05We're both in front of the house.
10:06It kind of motivates me to get my energy going.
10:09Okay, all right, I see you.
10:12I got collards working, my roses working, I got my cherry gel working.
10:16Who's your exec?
10:17We went with the old Siegster.
10:18Hold on, he just got revived and you guys are putting him in the middle of the battlefield?
10:22Back from the dead, dude.
10:23Woo!
10:23The first two courses are going to be my boy Jonathan and I.
10:26For Tierra Arena, this concept is like Latin cuisine.
10:29And then aspects of the Carolinas.
10:32So first course, a snapper, Agua Chile Verde.
10:35That's Jonathan.
10:36Whose idea was it to cut all these peppers?
10:38Oh, that was mine.
10:39Going with sweet potato tostada by yours truly.
10:42I ate the sweet potatoes with the miso, roasted them off.
10:45That one's good to go.
10:46We're just building flavor on flavor on flavor.
10:48For the second course, Jonathan will be making a pescado a la Veracruzana using cod as his fish.
10:55I'm trying to get a nice thick filet.
10:57For the second option, I'm presenting a barbacoa wrapped in a collard green.
11:01In the barbacoa, I'm doing tongue-in-cheek.
11:04It's kind of funny.
11:05I don't know.
11:05Maybe tongue-in-cheek.
11:07Right?
11:08You get it?
11:11You have three hours and 30 minutes, everybody.
11:15Hey, Lawrence, big dog.
11:16You bought your wine?
11:17Yeah, I just need a little bit.
11:19They need some chair wine.
11:20Is it okay if we give them some?
11:21One can.
11:22Go for it.
11:23Thanks, brother.
11:24For dessert, Seeger is planning a mole cremeux with a Catalana creme and a Benessin cracker.
11:30It's a Latin take on the French cremeux, which is like a ganache.
11:36All the things kind of coming together.
11:38And finally, I am making arroz con leche with chair wine gel.
11:42Honestly, kind of glad that you chose rice pudding, man.
11:44Yeah.
11:44Using chair wine in place of the raisin so you have a better texture.
11:47Because you remember when we were kids, you know, our nanny made it for us all the time.
11:50Yeah.
11:50First time we tried it, it was kind of weird.
11:52And remember, I didn't like the raisins.
11:53Yeah, we hated the raisins.
11:55Rice pudding is 50% complete.
11:56I just don't want to burn the bottom.
11:58That would be my worst nightmare, so I'm going slow and slow.
11:59How are you guys feeling about your menu and having to do takeout at the same time?
12:03If we pilled it, we'll make it happen, baby.
12:05All right, let's go, baby.
12:07Carolina Queen, it is new Southern Comfort style food.
12:11The first course, Sherry is going to make a sheet crab cake.
12:13The Brazilian spin is adding coconut milk to the crab instead of mayonnaise.
12:19And Duen is going to make a cheese puff with pimento cheese and country ham.
12:23Duen, three hours left.
12:24How do you feel?
12:24I'm feeling pretty good.
12:26I just want to give myself enough time to be able to go out in the dining room.
12:29Okay.
12:30You looking good, Anthony?
12:31Yes.
12:32I'm about to slice and cure the okra next.
12:35For the second course, you can choose between Anthony's red rice with a seafood Bernays oyster and shrimp.
12:42I started cooking the rice dish similar to this back in Miami, and the flavors are good, so I think
12:47it's going to be a good one.
12:48Or you can have my course, which is a crispy pork belly with collards, cornbread, and pickles.
12:54Poking some holes.
12:54This can help render the fat.
12:56And then when it renders, it gets nice and crispy.
12:59We wanted to do elevated Southern Comfort.
13:02And I think that everybody loves PB&J.
13:05For the last course, you have dessert between a PB&J with a peanut panna cotta, some compressed fruits, and
13:12a chair wine jelly.
13:13Boiled peanuts are a big thing in Carolinas.
13:16Or you can have our pecan baklava with maple bourbon syrup.
13:20Oh my god, this is taking forever.
13:23It's very cool to be working right alongside of you for Restaurant Wars.
13:27For Restaurant Wars.
13:28Yeah, we're going to crush it.
13:28Kind of like a dream come true, you know?
13:30My brother and I, we went separate ways in our career, but our dream is to open a restaurant together.
13:35We are very much connected.
13:38This is going to be one for the books.
13:40We tend to argue a little bit about little ****, but, you know, we're 40 years old now, so hopefully
13:44that won't happen.
13:45Should be all good.
13:48Hey, chef!
13:49Hey, chef!
13:51It smells like Restaurant Wars in here, chef.
13:53Hey, there you go.
13:54Hey, Lawrence.
13:55Chef Michael Mina.
13:56Pleasure to meet you.
13:57Likewise.
13:57To be in the presence of Chef Mina, it's a privilege.
14:00And it really makes me feel like this restaurant needs to absolutely be a success.
14:04This is Carolina Queen.
14:06Carolina Queen.
14:07Trying to do a new Southern Comfort restaurant for you guys.
14:11What are you doing with the phyllo right now?
14:12I'm doing a baklava, and that's going to come with a sweet potato, like, creme anglaise.
14:17Where did baklava play into the concept?
14:20Yeah, I mean, we thought about kind of vessels for, um, a, um, Southern Greece.
14:25Yeah, yeah, Southern Greece.
14:26There you go.
14:27But instead of pistachios, you're using pecans.
14:28Pecans, yeah, yeah, exactly.
14:30Yeah, it looks like a good plan.
14:31Thanks, chef.
14:32That's good.
14:33Okay, great.
14:34Oscar, Brandon.
14:35Hey, how are you doing?
14:36I got a two for one here.
14:37Two for one.
14:38The name of the restaurant is Tierra Reina, Latino driven, but with a Southern appreciation as well.
14:43Is your Southern influence in the menu more, you think, in products?
14:46Like, good example, I'm on the rice pudding, the dessert, so I'm going to use the Carolina gold rice.
14:51Are you making green rice pudding?
14:52We're thinking about it.
14:54We were very inspired.
14:55Don't take shots at me.
14:56Just asking.
14:57Hey, Dwayne, pot the shoe for the, for 100, please?
15:00Yeah.
15:00Before you made all these, did you test one?
15:04Did not.
15:05I guess, I guess not.
15:07Tom.
15:07Um, come on.
15:09Let's be real here.
15:10Who has time to goddamn test anything right now?
15:13Good luck.
15:14Chef, it all looks good.
15:16We'll see you at your restaurant tomorrow night.
15:17Bye, chef.
15:18Bye, chef.
15:18See you tomorrow.
15:19See you tomorrow.
15:19Do you know, like, when you watch a movie and they're like, the devil, I have that with Tom,
15:24and he's like, Dwayne, this is not the time to R&D.
15:27And I'm like, shut up, Tom.
15:29Let me do my thing.
15:31Not today, devil.
15:3330 minutes.
15:36Behind.
15:37We have more room here.
15:38We can do two tops across there.
15:40I like that.
15:41I'm pushing out the panna cotta.
15:42That way, it's already in the container.
15:43It's gonna make a welcome tea.
15:45I'm gonna infuse this tonight, so it's gonna be super strong.
15:51You good, Dwayne?
15:51Yeah, I'm just gonna wrap my gougeres.
15:54What's time?
15:55Five minutes and 32 seconds.
15:57I'm starting to get anxious.
15:59I was just hoping I could spend a little bit of time in the dining room.
16:03What you need?
16:04Yeah, let's go four tops.
16:06Tomorrow, it's just gonna be a crazy long day, and all these things are starting to weigh
16:10on me.
16:11You know, it was a stretch, but we did it.
16:13Yeah, I love mise en place is done.
16:14Feeling good.
16:15Not everything done.
16:16I got two things I gotta do.
16:17It's just with the salsa.
16:18Blitz it.
16:19Everything else is done.
16:19I got a big day tomorrow, but it'll be fine.
16:21Tierra bella!
16:35Blue suit.
16:42Okay, time to go.
16:51Beautiful.
16:52Oh, wow.
16:54Wow.
16:56I love it.
16:57I love it.
16:57Yeah, cool.
16:58Hop in.
16:58Carolina Queen.
17:00Wow, that's very cute.
17:01Look at their artwork.
17:02That's so cute.
17:02That's a nice toast stand for you.
17:03A little lamp.
17:07Love it.
17:08Let's go, let's go.
17:11Restaurant wars, baby.
17:12I've been waiting for this day my whole life.
17:14Yeet.
17:15Jonathan, how are you looking?
17:17I'm gonna work on this ceviche first, and then I'm gonna go into getting the cod cured.
17:22Cigar, what are you gonna start working on?
17:23These are sweet potatoes for the tostada.
17:25How we doing on those barbacoa boys?
17:27Four down, 76 to go, chef.
17:31We're in a good spot.
17:31I'm in charge in front of the house, but I don't want to leave them with anything other
17:35to do than what we agreed on, which is Brandon rolling up the barbacoa in the collards.
17:40It's not like a circle.
17:42Actually, that's not bad.
17:43That's not bad.
17:44Yeah, this will be great.
17:45And I'm doing a duo of salsas, a tomato salsa, and then I'm doing a tomatillo one, two.
17:49I'm just hammering away at these balls.
17:51Can you say that one more time?
17:55I already pickled Gwen's mustard seeds.
17:58I'm letting that sit.
17:59The line cook is responsible for executing every single dish to perfection.
18:05It's tough.
18:06I'm working on Gwen's pimento cheese.
18:08Lawrence, how do you feel about that pork belly?
18:10Crispy up the skin right now.
18:12We'll see how it goes in the oven.
18:14Just under three hours before we're all open.
18:16Oh, man.
18:17Is anybody freaking out?
18:18I haven't done knife work like this in years.
18:21I got people, man, that do that for me.
18:24So I'm trying to get back in the groove.
18:26Oh, my goodness.
18:28Coming down this way.
18:30Hi, everyone.
18:31I'm Chef Dwayne.
18:33Welcome to Restaurant Wars.
18:35I'll show you guys your sections, but let's get the dining room set up first
18:37and kind of just start getting into the workflow.
18:40I want us to start setting up the tables.
18:42My prep list is pretty insane.
18:45I need to get the dining room together, figure out everybody's rules, train them on those rules,
18:51and my team's doing everything they can to help me with my prep in the kitchen so I can just
18:56be out there.
18:57Two tops should be right here.
19:00I want you to take some ownership over the host stand and tell them what their section is.
19:04You're going to run this host station.
19:05You say you're the best.
19:06I'm going to hold you to it.
19:08How does it look out there?
19:09It's coming together quick.
19:11All right, see you.
19:11I'm going to get changed up, bro.
19:12Good luck.
19:1358 minutes, guys.
19:15Weather report on the pork is looking really good.
19:18We're going to throw it back in the oven with high heat and high fan.
19:21How are you guys looking over there?
19:22I'm just cutting the cherry and cheer wine gelée that's going to be in place of raisins on the rice
19:30pudding.
19:31I do know it's high risk because it's only one dish.
19:33It's super simple.
19:34It's three ingredients, but being the line cook, you have your hands in prep and in so many dishes.
19:39So I want my dessert to be easy and I want it to be pre-plated.
19:43Here, you want to try a piece?
19:44I'll take a scrap, but you got plenty of this.
19:45Oh, dude, it's so good.
19:46Yeah.
19:47And remember, like, we can prep during service, too, so it's not like...
19:51You know, that's a take down, right?
19:52Bro, any time a cook tells me that, I'm like, bro, what do you need?
19:55I send them home.
19:56I'm like, it's okay.
19:57I'll work your station for you.
19:59I got this.
19:59I've got...
20:00I just want to finish the agua chile verde, which should take me 20 minutes.
20:02And then slice serranos, pick herbs, slice gullions.
20:07You guys, this is Chef Anthony.
20:09Hello, everyone.
20:10He's the executive chef tonight.
20:11All righty.
20:12Ten minutes after first course, I'm already going to fire your second.
20:16So there's no need to fire anything with me.
20:17This way allows me to have control over the flow of service
20:20and just ensure that we're moving at a consistent pace.
20:22We don't want to get backed up.
20:23When we clear the first course, that's when you fire to us.
20:27Five to seven minutes is what we're thinking.
20:29Getting tickets to Chef.
20:31Hand it directly to him.
20:33Food runners, we don't need all this explanation.
20:35We just want the seat number and the table number, and we run it out.
20:38We're going to be really good.
20:39We're going to go to all the right tables, right?
20:42Sick.
20:4318 minutes.
20:44How are you guys feeling?
20:45Good.
20:45Go taste your cheese sauce, please.
20:47It's done.
20:48Is it enough filling?
20:51It's a good bite.
20:53Yeah, but I feel like it's very plain.
20:55I think a pickled mustard seed needs to stay in there a little bit longer.
20:59Okay.
21:00Okay, guys, I need to go change.
21:02That's fine.
21:03For service.
21:03I know how I get stuck when somebody else needs a puzzle.
21:06I have one thing on everybody's dish.
21:09So if anybody's going to get scolded, it's going to be me.
21:1545 minutes for pickup.
21:16You can tell them if you'd like to come five minutes ahead of time, we might have it ready
21:20for you beforehand, but 45 minutes, we'll have it ready.
21:24We're in the south, maybe a little southern house.
21:27Like, we can always, if we can, women first, you know?
21:31The dining room is absolutely beautiful.
21:33It just feels light and airy.
21:36I'm ready to pull up.
21:39Nine minutes.
21:41Hey, Brandon, I just need your help with a little bit of knife work, please.
21:43What knife work do you need?
21:43I've just got a lot of knife work that needs to be finished.
21:46What kind of knife work, chef?
21:46You got to speak.
21:47Tell me.
21:48So right here.
21:48So I just need a cilantro chiffonade.
21:51I'm blown away.
21:53We're about to start service, and my brother comes up with a 22 quart of vegetables.
21:59This is the Garni Poo for the...
22:01Just stop talking and start working, bro.
22:02I'm working, dude.
22:03I'm working and talking.
22:04Now is not the time to chat and be funny.
22:06This is my worst nightmare.
22:08Oh, my gosh.
22:16Oh, my gosh.
22:18Sherry, how are you feeling, girl?
22:19Ready for service, chef.
22:21I wish I could say the same for my brother.
22:23Oh.
22:24He's mad as hell.
22:25How many more do you think you need, chef?
22:27Just give me a quick count.
22:28He's right.
22:29I should have my station set up.
22:31I would never let that fly in one of my restaurants.
22:33Like, same size as the peppers.
22:34You can go a little bit bigger.
22:35Well, too late.
22:36If he wasn't my brother and this was another cook,
22:38they'd be on their own.
22:40Minute and 30.
22:41Where's the phone again?
22:42The phone will be at the host stand.
22:43They're going to run back all our to-go orders.
22:45Yes, chef.
22:46Are we finished with your mise en place or what?
22:47Yeah, we're there.
22:49Steady, calm.
22:50Let's show everyone a good time.
22:52Good luck.
22:52Good luck.
22:53You too.
22:55Ho!
22:56There you go.
22:57Let's do it.
22:57Let's do it.
22:58We are open.
22:59We're open.
23:00We're open.
23:05Hello.
23:06Welcome to Carolina Queen.
23:07Nice to meet you.
23:10Welcome, everyone.
23:11Welcome, welcome.
23:12Welcome to Tierra Reina.
23:13It looks so great in here.
23:14Thank you so much.
23:15We're celebrating the South.
23:17And a lot of our personalities shine throughout the dishes.
23:19We also have a nice little welcome drink for you guys as well.
23:22Very cool.
23:22I am so deep in my element.
23:25I'm made for this.
23:26Honestly, it's a really good team energy.
23:28Anything y'all need from us, just let me know.
23:31Who's taking to-go calls?
23:33I'm taking the to-go calls.
23:34It's on the expo.
23:35Okay.
23:36This is exactly the doneness I wanted.
23:40Simone.
23:41Yes!
23:42Let's do it.
23:42Let's do this.
23:43Order in.
23:44So let's fire.
23:46Agua chile tostada.
23:47One of each, please.
23:49Yes, chef.
23:50Welcome to Tierra Reina.
23:51Have y'all dined with us before?
23:53That's our first time.
23:54It's our first time here, too.
23:56The dining room is looking good, dog.
23:58The joke is landing.
23:59I think we're in a good spot, ladies and gentlemen.
24:02Nice.
24:09Hi.
24:09Hey, look at you.
24:11You look lovely.
24:12I cry.
24:13Do you guys want to follow me?
24:15Thank you, darling.
24:16Checking out the day cool.
24:17Yeah, pretty.
24:18This is great.
24:19It is pretty in here.
24:19Sort of soft and feminine.
24:21Yeah.
24:21The name Carolina Queen is really to pay an homage to the city.
24:26And to start you guys off, we have a fizzy sweet tea made with turmeric and some yuzu.
24:32Smells beautiful.
24:32Great.
24:33Thank you, Dwayne.
24:33You're welcome.
24:34Cheers.
24:35Thank you both so much for being with us.
24:37Thank you for having us.
24:37Delight.
24:38Dwayne, how's it going?
24:39Team Charlotte.
24:40Judges are here.
24:41I welcome them to the table.
24:42That's where we're at.
24:43Order in judges.
24:44Five puff, five crab.
24:46Five.
24:46Five.
24:47So, Michael, you're opening a restaurant here in Charlotte?
24:49I am.
24:49How long is it going to take you by the time you open your doors?
24:53Ten months.
24:54Yeah.
24:54Yeah.
24:55It's not 36 hours.
24:56Not 36 hours.
24:58We're going to get the thick, crispy, juicy ones.
25:01Sauce is ready.
25:02You have three tomatoes for your hands?
25:03Pains, please, for judges.
25:05And then one judge will get every plate of puff.
25:07The menu feels very Carolina.
25:09It does.
25:10Oh, here we go.
25:13Hello.
25:14Hi.
25:14Hello, Sherry.
25:14Welcome in.
25:16How are you?
25:17Thank you so much.
25:17As one of our first course options, we have a she crab cake with a she crab bisque.
25:23I remove the aioli from the crab cake.
25:26I replace it with coconut milk to make it a little bit Brazilian.
25:29I'll let you take the floor.
25:31Also, for the starter, is a cheese puff.
25:34The batter has been folded with country ham.
25:37And then in the center is a sauce mornay.
25:43Can you fire judges' table for me?
25:45Nine belly, nine rice.
25:46Nine.
25:49I really love Sherry's dish.
25:50Those pickles blended that nice, sweet tang to it.
25:53I love the coconut milk that lightened it.
25:56And it spoke to her background.
25:58And it had a good bit of heat.
26:00Yeah.
26:00The flavors are very good.
26:01They're bright.
26:02Everything pops.
26:04Okay, three crab.
26:06What do you think of Gwen's first bites?
26:07The flavor's great.
26:09The liquid cheese in the center, I actually like a lot.
26:12I made a mess.
26:12Yeah, I loved it.
26:13It's a sign of a good meal, Gail.
26:14The flavor's great.
26:15The pimento cheese, the country ham.
26:17Good start.
26:18Good start, yeah.
26:18Great start.
26:19I always like to look at the front of the house, people, and they're not at our table.
26:21So I made the cheese puffs.
26:23Yeah.
26:24Yeah.
26:24A lot of times they just do it for us, and that's it.
26:26She's going to everyone?
26:27She's on every single table, yeah.
26:28Yeah.
26:29She's doing a great job.
26:29Every table.
26:33Anthony.
26:34Yeah.
26:35We got a call.
26:37Heard.
26:38Anthony.
26:38I'm coming back, Sherry.
26:40One minute.
26:40Come on.
26:41I don't have a food owner.
26:42What are you talking about?
26:43Oh, you're talking about this?
26:43You got a phone call.
26:44Hello, thank you for calling Carolina Queen.
26:46Yes, what would you like?
26:47Guys, order in.
26:49Fire one more pork belly, one more rice.
26:51Four-four.
26:51Guys, order in three more crab and a puff.
26:54We're firing tables four or five at a time.
26:56Lawrence, fire judges.
26:58And at the same time, we need to give the judges our full attention.
27:00Lawrence, I'm dragging on the two puffs for a 16 and 12.
27:03We have to knock out these tickets.
27:05Order in.
27:07Pleasure to have you.
27:08I'll be around if you need anything.
27:09Thank you all very much.
27:11First seating tickets are in, all right?
27:12Beautiful, Chef.
27:13Beautiful.
27:13Service starts.
27:14Seeger looks like he's done this before.
27:16Tostada, please.
27:17I don't feel any lag in the kitchen on my end.
27:20I feel pretty good.
27:21Oscar's not in the kitchen.
27:22That means we're doing something right.
27:24Put on thumbs.
27:29Rice for the judges is ready to go.
27:31Ready?
27:31Lawrence, you ready for a pork for judges?
27:33Five plates all day, right?
27:35Five pork for judges all day, buddy.
27:37Cover, right?
27:38Yep.
27:40Hands, please.
27:40We're going to judges.
27:42Pork plates, but I'll come back.
27:43Yep.
27:45Hello, everyone.
27:46Hello, Anthony.
27:47How are we doing today?
27:48Nice to see you.
27:49Nice to see you again.
27:50Thank you so much.
27:51Yes, my pleasure, my pleasure.
27:52So up in front of you have red rice, there's smoked oysters, a little bit of pickled okra,
27:58and a bernese, which is on top of your rice.
28:00I'm going to let Lawrence explain his when we get back in the kitchen.
28:02Today I made for y'all a pork belly.
28:04We have three sides, collard greens, a fried scallion cornbread, and just some pickles.
28:10Amazing.
28:11Thank you, Lawrence.
28:11Thank you very much.
28:12Appreciate y'all.
28:14Very hard to cut the skin.
28:15I think we just got to pick it up.
28:16Yeah.
28:17Do what you got to do.
28:18I don't mind the skin.
28:19It's just okay.
28:20You know, the skin was crispy, although it's chewy.
28:23Flavor-wise, the pork belly's nicely cooked.
28:25The greens are really tasty.
28:27I didn't feel like it was a risk-taker of a dish, but I thought it was well executed.
28:31It's a little bit too crunchy on the outside.
28:33Mm.
28:34Maybe I should have sliced the pork.
28:36I saw them kind of struggling a little bit.
28:38How's your rice texture on Anthony's?
28:39It's okay.
28:40It's not supposed to be mushy.
28:42No, it's over.
28:43I just, I'm having a hard time getting over the texture of the combination of a little
28:49too much sauce and a little too much okra.
28:52Okra and the, and the baronet is together.
28:54Yes, that's what I'm saying.
28:54It's doing something.
28:55Looking for the red rice.
28:57I don't know if it's supposed to be like that.
28:58I don't think so.
28:59After those rice, we're going to start selling dessert.
29:03Fire tostada, agua chile.
29:05Order in one of each, please.
29:09I think you got the agua chile.
29:10Yeah.
29:11Chef, you got some food back.
29:12Sweet.
29:13Can you just put those right here for me?
29:15The worst fear in any chef's eyes is when you see food coming back to the kitchen.
29:19See here, I need your attention.
29:2142's food got sent to 57.
29:23I need 42.
29:25Yeah, I'm going to go touch those tables and make sure they're all alright.
29:27These servers, it's their first day on a job and they're writing wrong tables.
29:30I need to pump the brakes.
29:32No, it's three Veracruz though.
29:34Yeah.
29:36It's full.
29:37It feels very calm.
29:39There's no stress or chaos.
29:41Lawrence, when's Puff coming?
29:42Yep, it's coming, it's coming.
29:4490 seconds.
29:46There's not a lot of tables with food on it right now though.
29:48They're waiting.
29:49They're eating.
29:50No, they're waiting for mains still, these ones here.
29:53Lawrence, fire judges, buddy.
29:55Five baklava.
29:56Hey, you guys, just letting you know, entrees need to just go out a little bit more because
29:59there's a lot of empties.
30:01We know, we know, Doreen, we got you.
30:03Is this the first time this ring?
30:05No, second time.
30:06Three, four, five.
30:07Fire five pork.
30:09Five pork.
30:10How can I help you?
30:10Hey, guys, order in.
30:12Give me one second.
30:13Let me just grab that.
30:15Three crab cakes and a puff.
30:17You're still waiting for your cake.
30:19He'll just give us a couple minutes.
30:27Three, four, five.
30:28Fire five pork.
30:29Five pork.
30:31Carolina Queen, what can I get you?
30:33You're saying two crab cakes?
30:36Another to-go order just came in.
30:38Taking the to-go orders, it's breaking the flow a bit.
30:42We just got to push really hard and just catch up.
30:47Judges' desserts are coming up.
30:48Yep.
30:50How's everything feeling back there?
30:52Things are a little pushed back, but, you know, everyone's still very happy.
30:56We're just making sure we're taking care of you guys, like right now.
31:00Right on cue.
31:01Right on cue.
31:02Thank you so much.
31:04Hello again.
31:05Hello.
31:05Hello.
31:06We have two different desserts.
31:07On the big chalice, you have PB&J, peanut butter panna cotta with chill wine and compressed fruits.
31:14And then I'll let Lawrence talk about the pie.
31:17Yeah, so today we did an ode to pie culture in the South.
31:21So this is a pecan baklava with a sweet potato creme anglaise.
31:25Thank you all.
31:26Appreciate it.
31:26Thanks, Lawrence.
31:27I like Sherry's dessert.
31:29I love the peanut butter.
31:30I love the texture.
31:31It's almost eating like frosting, which I mean that in a very complimentary way.
31:35Of course you do.
31:36This is like fifth grade cafeteria, but like in a good way.
31:40Reminds me of something from childhood.
31:42Lawrence's dessert.
31:44Flavors are there.
31:45The idea is there.
31:45Just a little execution.
31:47A layer of sweet potato in with the pecan would have been good.
31:50I just want to put it in the handbag.
31:53For where they are first night, I think it's very successful.
31:56You think of hospitality when you think of the South, and I think the hospitality here has been great.
32:00Yeah.
32:00Good meal.
32:01It was a good meal.
32:02Good service.
32:02It was good.
32:03We do have to get to another reservation.
32:05Let's go.
32:06It's just right over there.
32:07Perfect.
32:08Who's driving?
32:09Thank you, Duane.
32:09Bye.
32:10Thank you so much.
32:14Hello.
32:15Thank you for calling together.
32:15How can I help you?
32:17Heads, please.
32:1941.
32:21Tostada.
32:22God damn it.
32:24What happened?
32:25Something happened?
32:25I don't have position numbers, so I can't sell the food.
32:28We're just losing time having to correct table numbers, correct seat numbers.
32:32Oh, my God.
32:34What?
32:35It's 51.
32:36It's okay.
32:37This is 54, not 52.
32:38Oh, God.
32:39All right.
32:39The brothers are pushing out food really quickly.
32:42The focus is getting the tickets right.
32:44Okay.
32:44Is this one?
32:45No.
32:45No.
32:46So just, like, the item and then the seat number.
32:48You know what I mean?
32:49Yeah.
32:50Perfect.
32:52So go, Hirden.
32:53Yep.
32:53And now we have to-go orders just, like, compounding stress over stress over stress.
32:58Oh, my God.
33:01Seeker, we got the second seating coming in, so judges should be coming in in a little bit,
33:04guys.
33:04Beautiful.
33:05All right?
33:05Let's tighten it all up.
33:06Let's tighten it all up.
33:07There's one critical point in a restaurant's night.
33:10It's called the turn.
33:11You have to get the first tables out and get ready for the next wave of customers that come in.
33:16Anytime a server comes up and they don't know what the table number is or they ran into the wrong
33:19table or they're firing the wrong food, it creates this monkey wrench in service.
33:24I apologize about that.
33:25I'm glad you all got your entrees.
33:27I'll come in and check on you in a little bit.
33:28The dining room fills up, and it is always cost for chaos.
33:32We have a reservation for five.
33:34Yeah.
33:35I think it's under the name Kish.
33:36Thank you so much.
33:38Thank you, sir.
33:40Definitely a different vibe.
33:42Vibrant.
33:42Vibrant.
33:43Yeah.
33:44It's a nice color.
33:45Well, I like the contrast of the terracotta with the bright green.
33:48Oh, look at you.
33:49Hello.
33:49You clean up well.
33:51I appreciate it.
33:51Welcome, everyone, to Tierra Reina.
33:54My name is Oscar Diaz.
33:55I'm the GM for today.
33:56I think I was chosen because of my good looks and my killer style.
33:59Just kidding.
34:00Just kidding.
34:01So a little bit about Tierra Reina.
34:02We chose to take some humble Mexican dishes, and we wanted to give a nod to the South at
34:07the same time.
34:08And then just wrinkle in our personality.
34:09Very good.
34:10By the way, is this y'all's first time visiting us?
34:12Yes.
34:14Corny jokes.
34:15That was for you, chef.
34:16Thank y'all.
34:17He knows you.
34:20All right, guys.
34:21The judges are here.
34:21Let's catch up.
34:22Let's keep the energy high.
34:24Hell yeah.
34:24Got it?
34:24Let's do it.
34:25Yes, chef.
34:26Let's go, guys.
34:28I don't see people moving, and I see a lot of people waiting.
34:31Because you look around, there's no empty seats.
34:32Yeah, they're not going to be there for a while.
34:33And there's no food on tables, either.
34:36Jammed up.
34:36Second turn's tough.
34:37The appetizers are great, but it seemed like after that, it's just been taking so long to
34:42come around.
34:43Ooh, takeout.
34:44Takeout.
34:44That looks good.
34:45Coming through.
34:46That looks awesome.
34:48Just in time.
34:49We're going to knock out entrees and then judges?
34:50Gentlemen, yeah, we got to push.
34:52We have a lot of people at the door.
34:54They're definitely noticing that.
34:55We got to get some people seated, y'all.
34:57Yes, chef.
34:57You got to go.
34:58Do you think there's backup happening over at Carolina Queen?
35:01I don't know.
35:02I'll walk over there to take a look real quick.
35:06There you go.
35:07Thank you so much.
35:07Thank you, guys.
35:09Okay, your table is not open.
35:11Doesn't I offer you guys a bulk of drinks?
35:13Sure.
35:14Hello.
35:15Yeah, it's me.
35:15Hey.
35:16How long have you guys been waiting?
35:17Five minutes.
35:18Oh, okay.
35:18That's not bad.
35:19How long have you guys been waiting?
35:20Probably like 15 minutes.
35:21Okay.
35:2215, 20 minutes.
35:23Okay.
35:24But they got you drinks?
35:25Yeah.
35:25That's good.
35:25Really delicious one.
35:26Have fun.
35:28You guys enjoy.
35:29Have a great night.
35:36How did that go?
35:37Two tables that were waiting about five minutes, and another four top that was waiting about
35:4015, but they all had drinks.
35:41So it's been 30 minutes since we sat down.
35:45Yeah.
35:45Time flies with great company.
35:50Bye.
35:51We got it to go order.
35:52We never got the collar.
35:54We actually didn't have any silverware.
35:55Okay.
35:56I can tell that.
35:58Oh, my God.
35:59We're looking for an order.
36:01Uh, that's not great.
36:07It's so small, but details like that will make the difference of winning and losing.
36:12Can I get a pecan pie to go?
36:15Or I don't know why.
36:16Pecan pie to go on the fly.
36:17Uh, heard.
36:20Oscar.
36:21Yes.
36:22Where's our food?
36:23I will bring that out for you right now.
36:25Oh, boy.
36:26See you, let's get the chef's table.
36:28Yep.
36:28Plating's out.
36:29Perfect.
36:31Between solving out what's going on in the front of the restaurant, going back to the kitchen,
36:34getting tables flipped, I'm just not thinking about how much time has gone on.
36:38It's been 40 minutes since we sat down.
36:40This is ridiculous.
36:40Yeah.
36:41Yeah.
36:41Oh, here it is.
36:43Oh, thank you.
36:44Thank you so much.
36:46So we'll start with the tostada by Seeger.
36:48He really wanted to represent Carolina ruby sweet potato.
36:51Then he did a little cremo and salsa negra.
36:54For our second option, we have an aguachile.
36:57Jonathan chose North Carolina snapper, and then he made his aguachile with some grapes,
37:01apples, a little plantain chip on top.
37:04All right.
37:05Enjoy, y'all.
37:06I actually really enjoyed Seeger's dish.
37:08I love the sweet potato and the chili crunch.
37:12I personally want just a little bit more of like a sauce or something to bring it all together.
37:16I don't like the presentation.
37:18It just felt really messy.
37:20I feel like I need one more ingredient to like sear, maybe a bean or something.
37:23Yeah.
37:23To sear on this.
37:25Jonathan's act like too late.
37:26It was a really refreshing way to start the dinner.
37:28And I like the little plantain as the vehicle.
37:31Extremely well balanced.
37:32All around really good.
37:34Worth the 40-minute wait?
37:35Yeah.
37:37The plantain has gotten very soggy.
37:40Um, so it's not like a crisp bite.
37:43This container spilled the juice all over the place.
37:46Probably not the best takeout dish.
37:50Excuse me?
37:51Do you know how long I'm at to go order?
37:52Um, let me go check.
37:53I'll be right back.
37:54All right.
37:54Thanks.
37:54Hey, Sherry, Anthony, when you guys took out to go containers, did you see, uh, utensils?
37:59Yeah, there was some on that back table over there.
38:02Okay.
38:03I've never worked in a restaurant that had takeout.
38:06But it's just another obstacle.
38:07And now it looks like everything is under control.
38:11I have you right here.
38:12Utensils.
38:13There you go.
38:14Yeah.
38:16We're coming up with judges' table.
38:17I got your hands here.
38:19First course landed with the judges.
38:20We're down to our last two reservations.
38:22We're catching up the fourth quarter.
38:24This is when we shine, all right?
38:25Yes, Chef.
38:26Once we got tickets figured out, we start moving plates faster.
38:29One, two, three.
38:30Every time I'm walking by, I'm telling every server, are you guys dragging any ticket?
38:34We got to push this one.
38:35Because we don't want to be behind again.
38:37All right, guys, let's start pushing, please.
38:39And skedaddle.
38:40We need to move on everything else now.
38:42Let's go.
38:43Here's some action.
38:44Yes.
38:44Okay.
38:45Thank you so much.
38:47For our second course, Jonathan's dish is a cod pescado a la Veracruzana.
38:51And then he stewed tomatoes, Castle Viltrano olives, and some capers.
38:56Second option, this is actually my dish.
38:58Tongue-in-cheek, barbacoa, and then a duality of salsas, because I feel growing up Mexican-American,
39:04it's like you're never Mexican enough, you're never American enough.
39:06I'm just curious who's doing your pickup.
39:08Brandon is doing my pickup.
39:09Brandon helped a lot with this dish.
39:11Thank you very much.
39:13Jonathan's cod, it was very flaky.
39:15I like the briny tomato.
39:17It's a good dish.
39:18The fish is cooked beautifully.
39:19The sauce is really good.
39:21Yeah.
39:22Oscar's dish, I would come back to this restaurant for over and over again.
39:26Worth the wait?
39:27Definitely.
39:28The barbacoa is so tender.
39:31Oscar's dish is sophisticated in ways that I don't think I've seen any of his dishes so far.
39:35Oscar home run done this one for me.
39:37I have no complaints.
39:38No complaints either.
39:39We're right back on track.
39:40You guys feeling good?
39:41Yeah, yeah.
39:41Yeah, I'm feeling good.
39:41You didn't even sweat.
39:42I'm sweating more than you.
39:43Wow, this is a plot twist.
39:45These entrees just edge out the other team.
39:47Looking ahead, if this does turn out to be better, I don't know what we do with the other side.
39:52Joanne's service was fantastic.
39:53Yeah.
39:53The worst dish was Anthony's, but he's got amenity.
39:55Oh, boy.
40:05You want to play the rice pudding for the judges, please?
40:08Yes, chef.
40:08Let's go.
40:09Let's go, Jay.
40:10Got you, bro.
40:11Yep.
40:11I'm going to send you five people, ten hands.
40:13All right, we got five and five.
40:15Thank you so much.
40:16And five.
40:17All right, judges' desserts are out.
40:19Wow, that was fast.
40:21First, we have Seeger's dessert.
40:23The cremoso.
40:25So he took some of the chilies that are in mole and mixed it into the cremoso.
40:29Then he also made a crema catalana.
40:31In order to add something Southern, he chose to make a Bennett cracker.
40:35For the next dessert, this is Brandon's.
40:37He's like, I want to make a rice pudding, but my brother and I know that.
40:41I never liked the raisins in it.
40:42So he chose to make a Cheerwine cherry jelly, which we thought was a good nod to the South.
40:48All right, y'all.
40:49Thank you, Wendy.
40:51Seeger's dessert.
40:52I find that the cremoso itself is grainy and I don't know.
40:56I mean, flavor-wise, it's okay.
40:58It's just not a dessert.
40:59I thought it was inventive.
41:00I thought the whole mole piece was good.
41:02I thought the presentation was a bit lacking.
41:05There's no elegance to the plating.
41:07Like, it held up pretty well for the third course.
41:11Looks beautiful.
41:12This one was slightly more on the savory side.
41:16Brandon's rice pudding.
41:18I'm getting a lot of inconsistently cooked rice.
41:21There's like clumps of uncooked rice.
41:23You can't do anything to fix that.
41:26You have to just start over.
41:27The little pops of cherry flavor were nice, but I kept on digging into the bottom thinking there'd be some
41:32fries or something.
41:34And it's like, oh.
41:35This is a big letdown.
41:37If you want to try it, I just think the rice is not cooked.
41:40Maybe it's just meat.
41:42It's not cooked.
41:43I like the flavors, though.
41:44I like the cinnamon.
41:45We also have the takeout orders, which we're going to find out what the guests thought about their food that
41:50could come into play here.
41:53Comment cards.
41:53Yeah, we each get to do one.
41:55We should be honest.
41:57I think everything was good.
41:58The sweet rubies pecan from Carolina Queen.
42:02Best carry-out that I've had in a very long time.
42:07All right, guys.
42:08We just got our last ticket.
42:09Last ticket's in, guys.
42:11We're almost done, buddy.
42:12Grandma is one.
42:13Arroz is two.
42:15Hands, please.
42:16Food runners.
42:16Grab the baklava, guys.
42:18What a day.
42:19What a day.
42:21Our baklava for you, sir.
42:26Bring it all in.
42:27Bring it all in.
42:28There we go.
42:29There we go.
42:29There we go.
42:30The food was received very well.
42:31The pace for the judges was good.
42:33They did ask at first, like, where's our food?
42:34No, but we had only been, like, five minutes.
42:36But it was fine.
42:36We nailed the judges' table.
42:38Do you think, overall, this was a successful Restaurant Wars?
42:41Oh, yeah.
42:41Yeah.
42:42Better than many, many years of Restaurant Wars, both concepts were well done.
42:48Yes.
42:49Shall we head to the judges' table?
42:50Sure.
42:50Let's do it.
42:52Restaurant Wars in the book.
42:54Uh, Dwayne.
42:56Dwayne came out today.
43:07Well, in case you maybe just blacked out the last 48 hours, you just went through Restaurant Wars.
43:14How'd they do, Tom?
43:15We had very clear concepts, food that was mostly delicious.
43:20This was tough, and you both did a really great job.
43:23How was the takeout service?
43:25Takeout service was fun.
43:27I'm just going to use that word.
43:28I don't know if I believe that.
43:30Define fun.
43:31Yeah, exactly.
43:32Yeah.
43:32Were you aware that there were missing items in some of the to-go orders?
43:36Yeah, I think there were, like, two orders, that they were missing something, and then
43:39we just got it right away and came back.
43:41Yeah, I gave it to them.
43:43And how about for you?
43:44I didn't hear anything about missed items.
43:46One note on the takeout from the guests is that the aguachilli was a little bit messy.
43:51Mm.
43:52Plantain got soggy.
43:53Yeah.
43:54And that the rice pudding was noted as being not wonderful.
43:58Tiara Reyna, did you know the amount of time that we were sitting at the table before
44:03we got our first course and then second course?
44:06Our whole thing was, like, five to seven, with ten being the max mark.
44:10You know it was 40 minutes.
44:1140 minutes.
44:1240 minutes until the first course came out.
44:15Brandon and Jonathan, you look very surprised.
44:17That took that long.
44:18Yeah.
44:19Same.
44:20For the first course, Seeger, the tostada, it was a tasty bite, but I wish it had more
44:26sauce or something to, like, really tie it together.
44:29I would agree that it was a little dry, but concept-wise, I thought it set a great tone
44:34for the meal.
44:34Cool.
44:37Jonathan, definitely not the first aguachilli we've seen around here, but you nailed it.
44:42The knife work in there, whoever helped you, or if you did it yourself, doesn't matter.
44:46Brandon, it was perfect.
44:49The snapper was delicious.
44:52Appreciate that.
44:53Oscar, the barbacoa.
44:55This is a dish, like, no notes.
44:57None.
44:58It was done with such refinement.
45:00The meat and the beans together were unctuous, and the respective sauces gave real dynamism.
45:05I loved it.
45:06Flavors were just spot on.
45:08Cooking was perfect.
45:10Really should be proud of this one.
45:11Nice work.
45:13Brandon, the rice pudding.
45:14Was there any point where you thought these little Cheerwine gels on top, you're going to
45:20polish those off in the first three bites?
45:21Our nanny used to put the raisins on top because we could pick them off.
45:26And so, for me, it was intentional to put five pieces.
45:29You know, there just wasn't enough in each bite to really get it in contrast to the rich
45:33flavor of the rice pudding.
45:35And the rice didn't feel, like, perfectly cooked.
45:39Yeah, because I definitely got lumps.
45:41I did stir it quite a bit, so I could see how some pieces were broken.
45:45Cigar, for your dessert, why did you plate it like that?
45:48I wanted to, like, when you would scoop, you could scoop through, you get texture, you
45:52get the chocolate.
45:53For me, where it fell a little short was the plating.
45:56The flavors were good.
45:57Two or three days down the road, as you keep tasting it, I could see it getting there.
46:03Carolina Queen.
46:04Dwen, the cheese puffs.
46:06Yeah.
46:07I actually really enjoyed the flavors.
46:09Yeah, I thought they were delicious.
46:10They were perfectly formed.
46:11I loved the pop of mustard.
46:13I also just wanted to comment real quickly on your front-of-house work.
46:16I thought the greeting was just really wonderful.
46:18You talked about the restaurant and left it at that.
46:20It was a really nice touch.
46:22Actually, both of you really felt like you were the owners of your restaurant.
46:26You walked in, you knew it was yours.
46:29Sherry, your beautiful crab cake.
46:31I love the way you substituted coconut milk for aioli.
46:34That, what a lovely freshness to it.
46:36I thought what really made the dish was a little relish on top, because it gave a pop of the
46:40acidity that it needed.
46:41Also, I just happen to love crab, so it was delicious.
46:44Anthony, I thought the rice was unevenly cooked.
46:46Dad said it was tasty.
46:48Okay.
46:49But there was so much goo, like a mozzarella stick, Paul.
46:55Okay.
46:55So it really took away from the red rice of the dish.
46:58Okay.
47:00Lawrence, my skin was a little tough, but the pork belly was cooked really well.
47:05Sauce was great, had a lot of flavor.
47:07I could see it on the menu.
47:08Yeah, Lawrence, I thought this was a classic dish done really well.
47:12It was really tasty.
47:14Lawrence, baklava, clara, I thought was good.
47:16But it would have been nice to have another piece of sweet potato in that mix, because
47:20the foam didn't really eat sweet potato.
47:22I said it was good to eat.
47:25It's a very fine line between the winner and the loser.
47:28It could go any which way.
47:30We have a very big choice to make.
47:32So go rest your knees, and we'll call you back in a little bit.
47:34Thanks.
47:35Thank you so much.
47:37Good job, yeah.
47:38Good job.
47:39I'm going to have a walk right now.
47:40Good job, guys.
47:45I mean, this is really tough.
47:47Yeah.
47:47Both teams, for me, got the same kind of scores for the first courses.
47:51Yes.
47:51Yeah.
47:51But Teara and his entrees were better.
47:53I think we all agree on that one, right?
47:55We had this crescendo of the barbacoa, and then went this crashing disappointment with
48:00the desserts.
48:01Yeah.
48:01Yeah.
48:01But in the takeout orders, Carolina Queen missed a few items within orders.
48:06How much do we factor that into the game?
48:08I think the orders were correct on Teara Arena.
48:11The dishes didn't land.
48:12The Agua Chile came soggy.
48:14Soggy, right.
48:15So although the order got to them, it wasn't great.
48:18Shout out to Duane.
48:19Yeah.
48:20The front of the house call out.
48:21That was great.
48:22Yeah.
48:22I had a lot of fun.
48:23Duane's service was just impeccable.
48:25The restaurant felt a little more inviting.
48:27Duane's service felt like it was her restaurant for the past 10 years.
48:31Oscar's service wasn't bad.
48:33No.
48:33The fact that we sat there for 40 minutes, they weren't aware of it.
48:35That's on Oscar.
48:36Yes.
48:37There's this bond that's happening, so it sucks to know that someone's going to be gone.
48:41You know, it sucks to feel like you're going to be the one.
48:46Anthony's lucky he has immunity because I don't understand this red rice and pernée sauce.
48:50I'm scratching my head on that one.
48:52It didn't hang together at all.
48:53If we don't win, you have immunity.
48:56You crushed it.
48:57Sherry's got the best dish.
48:58You know what I mean?
48:59Like, is an okay dish going to send me home?
49:01And then you have Lawrence's pork dish, which felt uninspired and safe and, quite frankly,
49:05boring.
49:06It could go both ways, man.
49:08You know?
49:08I think so, for sure.
49:09So if here, Reyna is on the bottom, who's going home?
49:13I have to tell you who's not, and that would be Oscar.
49:15Because his barcode dish was so good.
49:17So good.
49:17And I've got to say, Jonathan, his agua chili and his cod dish, they were fine.
49:22They were good.
49:22Agua chili was very good.
49:23Yep.
49:23So that leaves Brandon and Cedar.
49:26Cedar and Baker and Brandon.
49:27Why would the chef take an app and a dessert, and then the line cook just take a dessert?
49:33That is exactly the question, chef.
49:36I really enjoyed the rice pudding.
49:37I tried to make sure everything was dialed in, but obviously it's kind of hard when you're
49:40cooking that amount.
49:41Brandon made huge technical mistakes.
49:43The rice was uncooked.
49:45And he seemed pleased in retrospect.
49:46He's like, yeah, I'm standing by my dish.
49:48One dish, and that's going to be it.
49:49How many hours did they have to cook?
49:51I think that making sheer wine, whatever, was going to elevate that dish.
49:55Brandon did also help with prep.
49:57He helped with a lot of things.
49:58But that is on him.
50:00Yeah.
50:00Brandon's strategy was off.
50:02I feel like after every judge's table conversation, I'm feeling very uneasy.
50:08Cedar, his dishes were both sort of mediocre.
50:11My problem is with Seeger being the chef, he should have actually got a little more involved.
50:16I would look at Brandon and go, you have pastry experience.
50:18You're taking both desserts.
50:19Right.
50:20For me, Carolina Queen, in a lot of ways, was more successful.
50:24I don't agree.
50:25I just think that they're equal flaws.
50:27I mean, this is a tough decision.
50:29It could be anybody at this point.
50:31Yeah.
50:32This was a close one.
50:34Let's get the chefs out here.
50:41Chef, this was really quite close and a really tough choice to make.
50:46But ultimately, we did have one winner.
50:49Our favorite team tonight is...
50:58Carolina Queen.
51:00Congratulations.
51:06We did tell you that this prize was epic, and you have each just won an exclusive vacation
51:12for you and a guest to Universal Orlando Resort's four amazing theme parks, including the all-new
51:19Universal Epic Universe, and a one-of-a-kind meet-and-greet with the Universal Orlando culinary
51:26team.
51:28Claire and Michael, do you have the honor of announcing our individual winner?
51:31The winning chef today is someone whose contribution really underpinned the success of the winning
51:38concept.
51:39And the winning chef is...
51:44Duann.
51:46Duann!
51:48Oh!
51:50Oh, yeah.
51:52Oh, yeah.
51:56Duann, restaurant wars.
51:57Ugh, that feels so good.
51:59Duann, all up in this bitch.
52:02Duann, from start to finish, you just set the tone.
52:04It actually felt like a restaurant.
52:06I think you did a fantastic job.
52:08Thank you so much.
52:09Unfortunately, you don't get immunity.
52:10I don't get immunity.
52:12No, no, it's all over.
52:13That's all over.
52:13Dang it.
52:14You get bragging rights.
52:15I'll keep that.
52:17Unfortunately, Tiara Arena, you are our least favorite restaurant of the evening, and
52:22one of you will be eliminated.
52:24Your restaurant, I think you did a really good job.
52:26There was just one or two things that just fell flat, and one chef in particular just
52:30didn't really pull their weight.
52:36Brandon, please back your knives and go.
52:40Brandon, you're standing on one dish, and it was probably the weakest dish.
52:45I should have known to do a little bit more.
52:49You had a bad day today, but it's not over just yet.
52:54You're heading to the finale of Last Chance Kitchen that's happening right now.
52:57Oh, okay.
52:59So you have an opportunity to return back to the competition very soon.
53:03I'm going to put the chef's coat on, and we're going to walk into Last Chance Kitchen.
53:06It sucks.
53:07You know, I have a strong pastry background, and I should have went with my gut over trying
53:12to be a good team player.
53:13Good luck.
53:14But I have a chance in Last Chance Kitchen.
53:16I'm going to come in there on fire.
53:18I'm going to crush it, but don't worry.
53:21This is all nice, but if she gets back in, his job is to come in here and beat all
53:24of
53:24you, so.
53:24Yeah, seriously.
53:26Good luck to you, Brandon.
53:32Right now, Restaurant Wars sends Brandon straight to the Last Chance Kitchen finale.
53:37One final battle decides who returns to the competition.
53:40It's all or nothing.
53:42Watch now on Peacock or BravoTV.com.
53:46Next time on Top Chefs.
53:49Hi, guys.
53:50Hey.
53:52We're going to hit the road to head to Greenville, South Carolina.
53:55In honor of that, we want the ultimate dinner party.
53:57Holy crap.
53:59You're going to have $1,200 to shop.
54:01Go.
54:02That does have to cover both quickfire and elimination dishes for all of you.
54:06$12.99.
54:07Okay.
54:08Four lobster tails, because I'm on a budget.
54:11Dinner clock?
54:11Cheers.
54:12Cheers to South Carolina.
54:13Cheers.
54:14Oh, wow.
54:14Oh.
54:14This looks amazing.
54:16I love this dish.
54:17It was not my favorite.
54:19Uh, it's all I could do.
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