- 21 hours ago
Top Chef Season 23 Episode 8
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TVTranscript
00:00Previously on Top Chef.
00:02Justin, please pack your knives and go.
00:04It sucks leaving Jen.
00:06Bye, guys.
00:07But I'm super proud of her and super stoked she's moving on.
00:10It's time for Restaurant Wars.
00:13You will be responsible for creating your own restaurant concept
00:17in just over 36 hours.
00:20I don't know what's going on with my face.
00:22The medic is gonna take me to the ER.
00:24Let's just hope that she's okay.
00:27We have to ask her to leave the competition
00:29because you are the last person that was eliminated.
00:31We're offering you that spot back.
00:33Well, I'm not having a stroke.
00:36We should just go home and get you better.
00:38Jen's health comes first.
00:39There's no way I'm staying in the competition.
00:43Eight chefs remain to compete in the ultimate culinary showdown.
00:48At stake for the winner,
00:50the grand prize of a quarter of a million dollars
00:52provided by Graza Olive Oil,
00:54a feature in Food & Wine magazine,
00:56plus an appearance at the Food & Wine Classic in Aspen,
00:59their own exclusive dinner
01:00at the historic James Beard House in New York,
01:03and the title of Top Chef.
01:12Let's agree on the concept,
01:14and then we can delegate, like, Latino food
01:16with, like, Southern soul.
01:17Yeah.
01:18Oh, okay.
01:18Right?
01:19I'm facing what Jen does.
01:20Yeah.
01:21We're a player down right now.
01:22Obviously, we want to have Jen here.
01:24Like, I'm worried for her,
01:25but we're not stagnant.
01:27We're making some decisions.
01:28I was thinking she's the exec chef.
01:29He's super strong at Latin food.
01:31Yeah.
01:31To me, the style...
01:33Can I come in?
01:34Oh, hey.
01:35How you doing?
01:36It's been a very long day.
01:37Yeah.
01:38A few updates.
01:39Jen is still in the hospital.
01:41She is okay right now.
01:43We're waiting on updates on what's going on.
01:45But because of everything that has transpired,
01:47we have removed her from the competition
01:50for her own well-being and safety.
01:53Oh.
01:54That's really hard to hear.
01:56Jen is such a powerhouse.
01:57The fact that she's made it this far
01:59with just one arm is insane.
02:02Jen's gonna be missed.
02:04It was only fair that we went to
02:06the last eliminated person, Justin,
02:08and offered him a spot back.
02:10He's decided to go with Jen.
02:13We have now moved on
02:14to the last, last eliminated person.
02:18There he is.
02:20Hey, back up.
02:22Sweet.
02:22I'm stoked.
02:23Skipping Last Chance Kitchen is great.
02:24I wish it wasn't at the expense of Jen leaving,
02:27but hopefully I make her proud.
02:29Seeger is now on your team.
02:31Hell yeah.
02:31And we continue on with Russian Art Wars.
02:33Welcome back.
02:34God, dude.
02:34Welcome back, my boy.
02:36You talk about a roller coaster, brother.
02:38What are you telling me?
02:39It's a fair trade, right?
02:40Jen's amazing.
02:41Seeger's amazing.
02:42His whole hog experience was so bittersweet.
02:45He gets the second chance.
02:46It's 100 diners.
02:47Yeah.
02:48Plus to go.
02:49Plus to go.
02:50Yeah, so there's gonna be a phone
02:51and they're gonna be calling in every now and then
02:53with some orders.
02:53And then it's three courses,
02:54but there's an option for each course.
02:56So a total of six dishes.
02:58Okay.
02:58We should just lean into Latin.
02:59And Oscar, he should be the GM.
03:00You know, he could be out there with Spanish,
03:02and you know, all that.
03:03Yeah.
03:03Yeah.
03:04We all have very different backgrounds.
03:06Yeah.
03:06It would be smart to do a global approach to it.
03:08I think global's too broad.
03:10The thread that goes through everything,
03:11I think that should be the Carolinas.
03:13Okay.
03:14But I think the two threads that we have
03:16is Carolinas as location and comfort as theme.
03:19Yeah.
03:20It's endless.
03:21Let me step over here,
03:22because I can hear, like,
03:23so I don't know what you feel more comfortable with.
03:24Seeger, if you want to be exec chef
03:25or if you want to be the line cook.
03:26I don't really care wherever it's fun with me.
03:28Being executive chef at Restaurant Wars,
03:31your head's on the chopping block.
03:32But I always wanted to do executive chef
03:35or front of the house.
03:36Everyone on our team has restaurants.
03:38No one's a sleeper.
03:40Cool.
03:40Zech is probably under the most pressure.
03:42He has immunity.
03:43Do you want to be executive?
03:45Yeah, I'll take care of that.
03:47Am I a little uneasy
03:48because I have somebody with immunity on my team?
03:50Yes.
03:51A thousand percent.
03:52I think I would be very good
03:54with all my organizational skills
03:55to, like, run front of house.
03:57Good.
03:58Let's figure out a name.
03:59Yeah.
04:00Why don't we play off of Charlotte?
04:01Queen.
04:02Reina.
04:03Reina.
04:04That's perfect.
04:05We have the two last women on this competition.
04:07I think we should, like, play on that.
04:09I like where your head's going.
04:10Queenies or something like that.
04:12Uh-huh.
04:12Tierra or Reina?
04:13I like it. Tierra or Reina.
04:14Like the Queen's Earth.
04:16Yeah.
04:16Carolina Queen.
04:17I don't hate that.
04:18All right.
04:18Love it.
04:19We need to start rapping about the menu.
04:21I think it's the Agua Chile Verde.
04:22Uh-huh.
04:23So we keep it Mexican ceviche, Agua Chile.
04:26What would be the second option?
04:27If we bring it back to the Carolinas, too,
04:29do, like, the Carolina ruby sweet potato tostada.
04:32I think logistics is going to be very important.
04:34We plan around that.
04:35To go, you have to be very careful
04:37doing anything that requires temperature.
04:39Yeah.
04:39Yeah.
04:41I think you should do something you can prep out,
04:43and we can help you prep out.
04:44Great.
04:44What about, like, a ham and cheese Grujere?
04:47You know, because you can just control ham.
04:49Oh, yeah.
04:50And then desserts.
04:51What if it's like a peanut butter and jelly panna cotta?
04:53I love the peanut butter and jelly.
04:54What's a national?
04:55Oh, Cheerwine.
04:56Cheerwine.
04:57What they're going to be looking for?
04:58Service standards.
04:59We all have to be communicating hardcore,
05:01because that's what's going to make us win.
05:02Yep.
05:13Today, we have a lot to get done,
05:15picking out different rentals and dinnerware,
05:18but also we need to get all the ingredients
05:19we need to make this restaurant happen.
05:21It's definitely the most intimidating challenge so far.
05:25All right, y'all, let's lock it in.
05:27Let's do it.
05:29All right, we're going to follow me this way.
05:33It's going to be feminine, but not tacky, not Barbie.
05:36But we're going to have, like, lighter wood colors,
05:39like Scandinavian, Japanese wood.
05:41I knew before I got here,
05:43when I make it to restaurant lures,
05:45I want to work the front of house.
05:47That's pretty.
05:48It's a role that takes a lot of organization,
05:51takes a lot of people skills.
05:53I'm ready to take that risk,
05:54and I like putting myself out there.
05:56When you said light wood in Scandinavian,
05:58this is exactly what I was thinking about.
06:00I also don't hate this one.
06:02Well, I think that feels very outdoorsy.
06:04That feels outdoorsy.
06:05That one's for the patio, of course.
06:09I don't want to go too crazy with the colors,
06:11but we want to have some nice, plain colors.
06:13We want to make it feel warm in there, inviting.
06:15How much are the black men?
06:16Do you not like these?
06:17I do like them.
06:18But I feel the colors that we're getting.
06:19Dang, this is nice, though.
06:20Yeah, this is really nice.
06:21Obviously, myself, Seeger, my brother, Oscar,
06:24we're a bunch of dudes.
06:25We are trying not to have this be a man cave situation.
06:28I think we're going to go with the brush door.
06:30I like the wood top and the bottom.
06:32Yeah, absolutely.
06:33Thank you so much.
06:34Good luck.
06:36Let's go.
06:44Jonathan and Seeger went with our master list.
06:47Oscar and I head to La Unica because this is where we'll find the base of our Mexican cuisine.
06:51Vale, gracias.
06:52Dope.
06:54$6.99 a pound.
06:55Super G.
06:57The big things that Gwen and Anthony are going to pick up are the proteins at Whole Foods.
07:00All right.
07:01But a lot of the other things are going to be on us.
07:03Let's go.
07:04Ooh.
07:06Can I get 100 Carolina pearls?
07:08You got it.
07:09Shrimp.
07:10These eight by 12.
07:1110 pounds, please.
07:1215, 21.
07:13Thank you, sir.
07:14I got all the panko.
07:15I cleared them out.
07:17I've never filled up an entire shopping cart before, so that was weird.
07:19But we're filling it up quick.
07:21Oh, my God.
07:22I think we're going to need, like, eight carts.
07:26Let's go right to the meats.
07:28Llamé hace ratito para lengua y cachete.
07:32Perfecto.
07:33La lengua.
07:34Oh, vámonos.
07:35So we got protein, beef cheeks, and tongue.
07:38You can check it off the list.
07:39It's just crazy to launch a restaurant in 36 hours.
07:42The food is the easy part.
07:44Let's head over to Fish to see what we've got.
07:46In all the seasons I've watched, I've realized that the teamwork makes the dream work.
07:50Hey, what's up, brother from the same mother?
07:51They don't have bene seed, but they have sesame.
07:53And I'm looking straight at it.
07:54I've seen restaurants get torn apart because of the front of the house,
07:58first, back of the house.
07:59Oh, oh, the avocados.
08:00Oscar's on it now.
08:01I'm sending my best guy.
08:01We need to really focus on being team-oriented.
08:04So we're going to finish up.
08:05We're going to grab the avocados, and that's it.
08:06That's it.
08:08Fish, 25 pounds, which I think we're good.
08:09Sick.
08:10Super G the rest?
08:11Yes.
08:13Goal!
08:14Sherry, I found Sherwine.
08:16Uh-huh.
08:16Okay.
08:17I don't want to add a lot of flour to my sheep crab cakes.
08:22We're all executive chefs.
08:24I think that's the biggest challenge when it comes to these team challenges.
08:28It's like leaving the ego out the door.
08:30Just doing whatever needs to be done to win the challenge.
08:33Sherry!
08:35Sherry!
08:36Ugh!
08:37My God!
08:38Such my kid!
08:43Sherry!
08:56Let's do this.
08:57What's up, boys?
08:58Yeah!
08:58What up?
09:00Anthony!
09:01Oh, finally!
09:02Let's go!
09:03Uh-oh.
09:03Bandanas coming up.
09:04You know what time it is, I say.
09:06Five hours!
09:07Five hours!
09:08Oscar!
09:09You're front of house?
09:10Don't let Dwayne come out!
09:12Oh, .
09:13Dwayne's back.
09:14Oscar's gonna get it.
09:17Poor Oscar.
09:19Sometimes my alter ego Dwayne comes out.
09:22We're both in front of the house.
09:23It kind of motivates me to get my energy going.
09:26Okay.
09:26All right.
09:27I see you.
09:29I got collards working.
09:30My roses working.
09:31I got my cherry gel working.
09:32Who's your exec?
09:33We went with the old Siegster.
09:34Hold on.
09:35He just got revived and you guys are putting him in the middle of the battlefield?
09:37Back from the dead, dude.
09:39Whoo!
09:39The first two courses are gonna be my boy Jonathan and I.
09:42For Tierra Arena, this concept is like Latin cuisine.
09:45And then aspects of the Carolinas.
09:47So first course, a snapper Agua Chile Verde.
09:51That's Jonathan.
09:51Whose idea was it to cut all these peppers?
09:53Oh, that was mine.
09:54Going with sweet potato tostada by yours truly.
09:57I ate the sweet potatoes with the miso.
09:59Roasted them off.
10:00That one's good to go.
10:01We're just building flavor on flavor on flavor.
10:03For the second course, Jonathan will be making a pescado a la Veracruzana.
10:07Using cod as his fish.
10:09I'm trying to get a nice thick filet.
10:11For the second option, I'm presenting a barbacoa wrapped in a collard green.
10:15In the barbacoa, I'm doing tongue-in-cheek.
10:18It's kind of funny.
10:19I don't know.
10:19Maybe.
10:20Tongue-in-cheek.
10:21Right?
10:22You get it?
10:25You have three hours and 30 minutes, everybody.
10:28Hey, Lawrence, big dog.
10:29You bought chair wine?
10:31Yeah.
10:31I just need a little bit.
10:32They need some chair wine.
10:33Is it okay if we give them some?
10:34One can.
10:35Go for it.
10:36Thanks, brother.
10:37Seeger is planning a mole cremeux with a Catalana creme and a Benessin cracker.
10:43It's a Latin take on the French cremeux, which is like a ganache.
10:48All the things kind of coming together.
10:50And finally, I am making arroz con leche with cheer wine gel.
10:54Honestly, kind of glad that you chose rice pudding, man.
10:56Yeah.
10:57Using cheer wine in place of the raisin so you have a better texture.
10:59Because you remember when we were kids, you know, our nanny made it for us all the time.
11:02Yeah.
11:02First time we tried it, it was kind of weird.
11:04And remember, I didn't like the raisins.
11:05Yeah.
11:05We hated the raisins.
11:06Rice pudding is 50% complete.
11:08I just don't want to burn the bottom.
11:09That would be my worst nightmare.
11:10So I'm going slow and slow.
11:11How are you guys feeling about your menu and having to do takeout at the same time?
11:14If we filled it, we'll make it happen, baby.
11:16All right.
11:17Let's go, baby.
11:18Carolina queen.
11:19It is new southern comfort style food.
11:22The first course, Sherry is going to make a sheet crab cake.
11:24The Brazilian spin is adding coconut milk to the crab instead of mayonnaise.
11:29And Duen is going to make a cheese puff with pimento cheese and country ham.
11:33Duen, three hours left.
11:34How do you feel?
11:35I'm feeling pretty good.
11:36I just want to give myself enough time to be able to go out in the dining room.
11:39Okay.
11:40You looking good, Anthony?
11:41Yes.
11:42I'm about to slice and cure the okra next.
11:45For the second course, you can choose between Anthony's red rice with a seafood Bernays oyster
11:50and shrimp.
11:51I started cooking a rice dish similar to this back in Miami.
11:54And the flavors are good, so I think it's going to be a good one.
11:57Or you can have my course, which is a crispy pork belly with collards, cornbread, and pickles.
12:02Hooking some holes.
12:03This can help render the fat.
12:05And then when it renders, get it nice and crispy.
12:07We wanted to do elevated southern comfort, and I think that everybody loves PB&J.
12:14For the last course, you have dessert between a PB&J with a peanut panna cotta, some compressed fruits, and
12:20a chair wine jelly.
12:21Boiled peanuts are a big thing in Carolinas.
12:23Or you can have our pecan baklava with maple bourbon syrup.
12:28Oh, my God.
12:28This is taking forever.
12:30It's very cool to be working right alongside of you with, uh, for Restaurant Wars.
12:35Yeah, we're gonna crush it.
12:36Kind of like a dream come true, you know?
12:37My brother and I, we went separate ways in our career, but our dream is to open a restaurant together.
12:42We are very much connected.
12:44This is gonna be one for the books.
12:47We tend to argue a little bit about little , but, you know, we're 40 years old now, so hopefully
12:51that won't happen.
12:52Should be all good.
12:54Hey, Chef!
12:55Hey, Chef!
12:56Hey, Chef!
12:57It smells like Restaurant Wars in here.
12:59Hey, Chef.
13:00Hey, Lawrence.
13:01Chef Michael Mina.
13:02Pleasure meeting you.
13:02Likewise.
13:03To be in the presence of Chef Mina, it's a privilege.
13:06And it really makes me feel like this restaurant needs to absolutely be a success.
13:10This is Carolina Queen.
13:11Carolina Queen.
13:12Trying to do a new Southern comfort restaurant for you guys.
13:16What are you doing with the filo right now?
13:17I'm doing a baklava, and that's gonna come with a sweet potato, like, creme anglaise.
13:22Where'd baklava play into the concept?
13:24Yeah, I mean, we thought about kind of vessels for, um, a, um, Southern Greece.
13:30Yeah, yeah, Southern Greece.
13:31There you go.
13:31But instead of pistachios, you're using pecans.
13:33Pecans.
13:33Yeah, yeah, exactly.
13:34Yeah, it looks like a good plan.
13:35Thanks, Chef.
13:36That's good.
13:37Yeah.
13:37Okay, great.
13:38Oscar, Brandon.
13:39Hey.
13:39Chef, how are you doing?
13:40I think I got a two for one here.
13:41Two for one.
13:42The name of the restaurant is Tierra Reina, Latino German, but with a Southern appreciation
13:46as well.
13:46Is your Southern influence in the menu more, you think, in products?
13:50Like, good example, I'm on the rice pudding, the dessert, so I'm gonna use the Carolina gold
13:54rice.
13:54Are you making green rice pudding?
13:56We're thinking about it.
13:57We were very inspired.
13:58Don't take shots at me.
13:59I'm just asking.
14:00Edwin, pot the choux for a hundred, please?
14:02Yeah.
14:03Before you made all these, did you test one?
14:07Did not.
14:07I guess, I guess not.
14:10Tom, come on.
14:11Let's be real here.
14:12Who has time to goddamn test anything right now?
14:15Good luck.
14:16Chef, it all looks good.
14:18We'll see you at your restaurant tomorrow night.
14:19Bye, Chef.
14:20See you tomorrow.
14:21Do you know, like, when you watch a movie and they're like, the devil, I have that with
14:25Tom, and he's like, Gwen, this is not the time to R&D.
14:29And I'm like, shut up, Tom.
14:31Let me do my thing.
14:32Not today, devil.
14:3430 minutes.
14:37Behind.
14:38We have more room here.
14:39We can do two tops across there.
14:41I like that.
14:42I'm pushing out the panna cotta.
14:43That way it's already in the container.
14:44It's gonna make a welcome tea.
14:46I'm gonna infuse this tonight, so it's gonna be super strong.
14:51You good, Gwen?
14:52Yeah.
14:53I'm just gonna wrap my couriers.
14:54What's time?
14:55Five minutes and 32 seconds.
14:57I'm starting to get anxious.
14:59I was just hoping I could spend a little bit of time in the dining room.
15:03What you need?
15:04Yeah, let's go four tops.
15:05Tomorrow, it's just gonna be a crazy long day, and all these things are starting to weigh
15:10on me.
15:10Ugh.
15:11You know, it was a stretch, but we did it.
15:12Yeah.
15:13La mise en place is done.
15:14Feeling good.
15:14Got everything done.
15:15I got two things I gotta do.
15:16It's just with the salsa.
15:17Blitz it.
15:18Everything else is done.
15:18We got a big day tomorrow, but it'll be fine.
15:20Tierra bella!
15:22Ugh.
15:33Blue suit.
15:41Okay, time to go.
15:52Wow.
15:53I love it.
15:54I love it.
15:54Yeah.
15:55Cool.
15:55Hop in.
15:55Carolina Queen.
15:57Wow.
15:57Look at the artwork.
15:59That's so cute.
15:59That's a nice hose stand for you.
16:00A little lamp.
16:04Love it!
16:04Let's go!
16:05Let's go!
16:07Restaurant Wars, baby!
16:09I've been waiting for this day my whole life.
16:10Yeet!
16:12Jonathan, how are you looking?
16:13I'm gonna work on this ceviche first, and then I'm gonna go into getting the cod cured.
16:18Cigarra, what are you gonna start working on?
16:19These are sweet potatoes for the tostada.
16:21How we doing on those barbacoa boys?
16:23Four down, 76 to go, chef.
16:26We're in a good spot.
16:27I'm in charge in front of the house, but I don't want to leave them with anything other
16:31to do than what we agreed on, which is Brandon rolling up the barbacoa in the collards.
16:35It's not like a circle.
16:37Actually, that's not bad.
16:38That's not bad.
16:39Yeah, this will be great.
16:40And I'm doing a duo of salsas, a tomato salsa, and then I'm doing a tomatillo one-two.
16:44I'm just hammering away at these balls.
16:46Can you say that one more time?
16:49I already pickled Gwen's mustard seeds.
16:52I'm letting that sit.
16:53The line cook is responsible for executing every single dish to perfection.
16:59It's tough.
17:00I'm working on Gwen's pimento cheese.
17:02Lawrence, how do you feel about that pork belly?
17:04Crispy up the skin right now.
17:06We'll see how it goes in the oven.
17:07Just under three hours before we're all open.
17:10Oh, man.
17:11Is anybody freaking out?
17:11I haven't done knife work like this in years.
17:15I got people, man, that do that for me.
17:17So I'm trying to get back in the groove.
17:19Oh, my goodness.
17:21Coming down this way.
17:23Hi, everyone.
17:24I'm Chef Dwen.
17:26Welcome to Restaurant Wars.
17:27I'll show you guys your sections, but let's get the dining room set up first
17:30and kind of just start getting into the workflow.
17:32I want us to start setting up the tables.
17:34My prep list is pretty insane.
17:37I need to get the dining room together, figure out everybody's rules, train them on those
17:43rules, and my team's doing everything they can to help me with my prep in the kitchen
17:47so I can just be out there.
17:48Two tops should be right here.
17:52I want you to take some ownership over the whole stand and tell them what their section
17:55is.
17:55You're going to run this whole station.
17:57You said you're the best.
17:57I'm going to hold you to it.
17:59How does it look out there?
18:00It's coming together quick.
18:02All right, see you.
18:02I'm going to get it changed up, bro.
18:03Good luck.
18:0458 minutes, guys.
18:06Weather report on the pork.
18:08It's looking really good.
18:09We're going to throw it back in the oven with high heat and high fan.
18:11How are you guys looking over there?
18:13I'm just cutting the cherry and cheer wine gelée that's going to be in place of raisins
18:19on the rice pudding.
18:21I do know it's high risk because it's only one dish.
18:23It's super simple.
18:24It's three ingredients.
18:25But being the line cook, you have your hands in prep and in so many dishes.
18:29So I want my dessert to be easy and I want it to be pre-plated.
18:32Here, you want to try a piece?
18:33I'll take a scrap, but you've got plenty.
18:34Oh, dude, it's so good.
18:35Yeah.
18:36And remember, like, we can prep during service, too, so it's not like...
18:40You know, that's a take down, right?
18:41Bro, any time a cook tells me that, I'm like, bro, what do you need?
18:44I send them home.
18:45I'm like, it's okay.
18:46I'll work your station for you.
18:47I got this.
18:48I just want to finish the agua chile verde, which should take me 20 minutes.
18:50And then slice serranos, pick herbs, slice scallions.
18:55You guys, this is Chef Anthony.
18:57Hello, everyone.
18:58He's the executive chef tonight.
19:00All righty.
19:00Ten minutes after first course, I'm already going to fire your second.
19:03So there's no need to fire anything with me.
19:05This way allows me to have control over the flow of service
19:07and just ensure that we're moving at a consistent pace.
19:10We don't want to get backed up.
19:11When we clear the first course, that's when you fire to us.
19:14Five to seven minutes is what we're thinking.
19:16Getting tickets to chef.
19:18Hand it directly to him.
19:20Food Runners.
19:21We don't need all this explanation.
19:22We just want the seat number and the table number.
19:24And we run it out.
19:25We're going to be really good.
19:26We're going to go to all the right tables.
19:27Right?
19:28Sick.
19:2918 minutes.
19:30How are you guys feeling?
19:31Good.
19:32Go taste your cheese sauce, please.
19:33It's done.
19:35Is it enough filling?
19:37It's a good bite.
19:39Yeah, but I feel like it's very plain.
19:41I think the pickled mustard seeds need to stay in there a little bit longer.
19:45Okay.
19:46Okay, guys.
19:46I need to go change.
19:48That's fine.
19:48For service.
19:49I know how I get stuck in somebody else's mise en place.
19:52I have one thing on everybody's dish.
19:54So if anybody's going to get scolded, it's going to be me.
20:0045 minutes for pickup.
20:01You can tell them if you'd like to come five minutes ahead of time, we might have it ready for
20:04you beforehand.
20:05But 45 minutes, we'll have it ready.
20:06Okay.
20:09We're in the south.
20:10Maybe a little southern hustle.
20:11Like, we can always, if we can, women first.
20:14You know?
20:15The dining room is absolutely beautiful.
20:17It just feels light and airy.
20:20I'm ready to pull up.
20:22Nine minutes.
20:24Hey, Brennan, I just need your help with a little bit of knife work, please.
20:26What knife work do you need?
20:27I've just got a lot of knife work that needs to be finished.
20:29What kind of knife work, Chef?
20:30You got to speak.
20:31Tell me.
20:31So right here.
20:32So I just need a cilantro chiffonade.
20:34I'm blown away.
20:36We're about to start service, and my brother comes up with a 22 quart of vegetables.
20:41This is the garni poo for the...
20:43Just stop talking and start working, bro.
20:45I'm working, dude.
20:46I'm working and talking.
20:47Now's not the time to chat.
20:48It'd be funny.
20:49This is my worst nightmare.
20:51Oh, my gosh.
20:52Oh, my gosh.
21:00Sherry, how are you feeling, girl?
21:01Ready for service, Chef.
21:03I wish I could say the same for my brother.
21:04Oh, I...
21:06He's mad as hell.
21:07How many more do you think you need, Chef?
21:08Uh...
21:09Just give me a quick count.
21:10He's right.
21:10I should have my station set up.
21:12I would never let that fly in one of my restaurants.
21:14Like, same size as the peppers.
21:16You can go a little bit bigger.
21:16Well, too late.
21:17If he wasn't my brother and this was another cook, they'd be on their own.
21:21Minute and 30.
21:22Where's the phone again?
21:23The phone will be at the host stand.
21:24They're gonna run back all our to-go orders.
21:26Yes, Chef.
21:26Are we finished with your mise en place or what?
21:28Yeah, we're there.
21:29Steady, calm.
21:30Let's show everyone a good time.
21:32Good luck, good luck.
21:33Thank you, you too.
21:37Let's do it.
21:38Let's do it.
21:38We are open!
21:39We're open.
21:40We're open.
21:45Hello.
21:46Welcome to Carolina Queen.
21:48Nice to meet you.
21:49Welcome, everyone.
21:50Welcome, welcome.
21:51Welcome to Tierra Reina.
21:52It looks so great this year.
21:53Thank you so much.
21:55We're celebrating the South.
21:56And a lot of our personalities shine throughout the dishes.
21:58We also have a nice little welcome drink for you guys as well.
22:01I am so deep in my element.
22:03I made it.
22:04We're looking for this.
22:05Honestly, it's a really good team.
22:06Energy.
22:07Anything y'all need from us, just let me know.
22:10Who's taking to-go calls?
22:11I'm taking the to-go calls.
22:13It's on the Expo.
22:14Okay.
22:14This is exactly the doneness I wanted.
22:17First order.
22:18Simone.
22:19Yes!
22:20Let's do it.
22:20Let's do this.
22:21Order in.
22:22So let's fire.
22:23Agua Chile Tostada.
22:25One of each, please.
22:26Yes, Chef.
22:27Welcome to Tierra Reina.
22:29Have you all dined with us before?
22:30That was our first time.
22:31It's our first time here, too.
22:33The dining room is looking good, dog.
22:35The joke is landing.
22:36I think we're in a good spot, ladies and gentlemen.
22:39Nice.
22:45Hi.
22:46Look at you.
22:47You look lovely.
22:49I try.
22:50You guys want to follow me?
22:52Checking out the day cool.
22:54Yeah, pretty.
22:54This is great.
22:55It is pretty in here.
22:55It's sort of soft and feminine.
22:57Yeah.
22:57The name Carolina Queen is really to pay an homage to the city.
23:02And to start you guys off, we have a fizzy sweet tea made with turmeric and some yuzu.
23:07Smells beautiful.
23:08Great.
23:08Thank you, Dwyane.
23:09You're welcome.
23:10Cheers.
23:11Thank you both so much for being with us.
23:12Such a delight.
23:14Dwyane, how's it going?
23:14Team Charlotte.
23:15Judges are here.
23:16I welcome them to the table.
23:17That's where we're at.
23:18Order in judges.
23:19Five puff, five crab.
23:21Five by five.
23:22So, Michael, you're opening a restaurant here in Charlotte?
23:24I am.
23:24How long is it going to take you by the time you open your doors?
23:28Ten months.
23:28Yeah.
23:29Yeah.
23:29It's not 36 hours.
23:30Not 36 hours.
23:32We're going to get the thick, crispy, juicy ones.
23:35Sauce is ready.
23:36You add three tomatoes for your hands.
23:38Hands please for judges.
23:39And then one judge will get every plate of puff.
23:41The menu feels very Carolina.
23:43It does.
23:44Oh.
23:45Here we go.
23:46Hello.
23:47Hi.
23:48Welcome in.
23:49How are you?
23:50Thank you so much.
23:51As one of our first course options, we have a she crab cake with a she crab bisque.
23:57I removed the aioli from the crab cake.
23:59I replaced it with coconut milk to make it a little bit Brazilian.
24:02I'll let you take the fork.
24:04Also, for the starter is a cheese puff.
24:06The batter has been folded with country ham.
24:10And then in the center is a sauce mornay.
24:15Anthony, fire judges table for me.
24:17Nine belly, nine rice.
24:19Nine.
24:21I really love Sherry's dish.
24:22Those pickles blended that nice sweet tang to it.
24:25I love the coconut milk that lightened it.
24:28And it spoke to her background.
24:29And it had a good bit of heat.
24:31Yeah.
24:31The flavors are very good.
24:33They're bright.
24:33Everything pops.
24:35Okay, three crab.
24:37What do you think of Gwen's first bites?
24:38The flavor's great.
24:39The liquid cheese in the center, I actually like a lot.
24:42I made a mess.
24:43Yeah, loves it.
24:44It's a sign of a good meal, Gail.
24:45The flavor's great.
24:46The pimento cheese, the country ham.
24:48Good start.
24:49Good start, yeah.
24:50I always like to look at the front of the house people and they're not at our table.
24:52So I made the cheese puffs.
24:53Yeah.
24:54Yeah.
24:55A lot of times they just do it for us and that's it.
24:57She's going everywhere?
24:57She's on every single table, yeah.
24:58Yeah.
24:59She's doing a great job.
25:03Anthony.
25:04Yeah.
25:05We got a call.
25:06Hurt.
25:07Anthony.
25:08I'm coming back, Sherry.
25:09One minute.
25:10Come on.
25:11I don't have a food owner.
25:12What are you talking about?
25:12Oh, you're talking about this.
25:14Hello, thank you for calling Carolina Queen.
25:15Yes, what would you like?
25:16Guys, order in.
25:18Fire one more pork belly, one more rice.
25:204-4.
25:20Guys, order in.
25:21Three more crab and a puff.
25:23We're firing tables four or five at a time.
25:25Lawrence, fire judges.
25:26And at the same time, we need to give the judges our full attention.
25:29Lawrence, I'm dragging on the two puffs for 16 and 12.
25:32We have to knock out these tickets.
25:33Order in.
25:35Pleasure to have you.
25:36I'll be around if you need anything.
25:37Thank you all very much.
25:39First seating tickets are in, all right?
25:40Beautiful, Chef.
25:41Beautiful.
25:41Service starts.
25:42Seeger looks like he's done this before.
25:44Tostada, please.
25:45I don't feel any lag in the kitchen on my end.
25:47I feel pretty good.
25:48If Oscar's not in the kitchen, that means we're doing something right.
25:51Put them thumbs.
25:56Rice for the judges ready to go.
25:58Ready?
25:58Lawrence, you ready for a pork for judges?
26:00Five plates all day, right?
26:02Five pork for judges all day, buddy.
26:04Cover, right?
26:05Yep.
26:06Hands, please.
26:07We're going to judges.
26:08Pork plates without coming back.
26:09Yep.
26:11Hello, everyone.
26:12Hello, Anthony.
26:13How are we doing today?
26:14Nice to see you.
26:15Nice to see you again.
26:16Thank you so much.
26:17Yes, my pleasure, my pleasure.
26:18So up in front of you have red rice, there's smoked oysters, a little bit of pickled okra,
26:23and a grenades, which is on top of your rice.
26:26I'm going to let Lawrence explain his when we get back in the kitchen.
26:27Today I made for y'all a pork belly.
26:29We have three sides, collard greens, a fried scallion cornbread, and just some pickles.
26:35Amazing.
26:36Thank you, Lawrence.
26:36Thank you very much.
26:37Appreciate it.
26:39Very hard to cut the skin.
26:40I think we just got to pick it up.
26:41Yeah.
26:42Do what you got to do.
26:43I don't mind the skin.
26:44It's just okay.
26:44You know, the skin was crispy, although it's chewy.
26:47Flavor-wise, the pork belly is nicely cooked, the greens are really tasty.
26:51I didn't feel like it was a risk-taker of a dish, but I thought it was well executed.
26:55It's a little bit too crunchy on the outside.
26:57Mmm.
26:58Maybe I should have sliced the pork.
27:00I saw them kind of struggling a little bit.
27:02How's your rice texture on Anthony's?
27:03It's okay.
27:04It's not supposed to be mushy.
27:06No, it's terrible.
27:07I just, I'm having a hard time getting over the texture of the combination of a little
27:12too much sauce and a little too much okra.
27:15Okra and the, and the baronets together.
27:17Yes, that's what I'm saying.
27:17It's doing something.
27:18Looking for the red rice.
27:20I don't know if it's supposed to be like that.
27:21I don't think so.
27:22After those rice, we're gonna start selling dessert.
27:26Fire tostada, agua chile.
27:28Order in one of each, please.
27:31I think you got the agua chile.
27:33Yeah.
27:33Chef, you got some food back.
27:35Sweet.
27:35Can you just put those right here for me?
27:37The worst fear in any chef's eyes is when you see food coming back to the kitchen.
27:41Secret, I need your attention.
27:4242's food got sent to 57.
27:45I need 42.
27:46Yeah, I'm gonna go touch those tables and make sure they're all alright.
27:48These servers, it's their first day on a job and they're writing wrong tables.
27:52I need to pump the brakes.
27:54No, it's three Veracruz though.
27:55Yeah.
27:58It's full.
27:58It feels very calm.
28:00There's no stress or chaos.
28:02Lawrence, when's Puff coming?
28:03Yep, it's coming, it's coming.
28:0490 seconds.
28:06There's not a lot of tables with food on it right now though.
28:09They're waiting.
28:10They're eating.
28:10No, they're waiting for mains still.
28:12These ones here.
28:13Lawrence, fire judges buddy.
28:15Five baklava.
28:16Hey you guys, just letting you know, entrees need to just go out a little bit more because
28:19there's a lot of empties.
28:21We know, we know, Doreen.
28:21We got you.
28:23Is this the first time this rang?
28:25No, second time.
28:26Three, four, five.
28:27Fire, five pork.
28:28Hello?
28:29Five pork.
28:29How can I help you?
28:30Hey guys, order in.
28:32Give me one second.
28:33Let me just grab your head.
28:35Three crab cakes and a puff.
28:45Three, four, five.
28:47Fire, five pork.
28:48Five pork.
28:49Carolina Queen, what can I get you?
28:51And you're saying two crab cakes?
28:54Another to-go order just came in.
28:56Taking the to-go orders, it's breaking the flow a bit.
29:00We just gotta push really hard and just catch up.
29:05Judges desserts are coming up.
29:06Yup.
29:07Judges desserts.
29:08How's everything feeling back there?
29:09Things are a little pushed back, but you know, everyone's still very happy.
29:13We're just making sure we're taking care of you guys, like right now.
29:17Right on cue.
29:18Right on cue.
29:19Thank you so much.
29:21Hello again.
29:22Hello.
29:22Hello.
29:23We have two different desserts.
29:24On the big chalice, you have PB&J.
29:27Peanut butter panna cotta with sheer wine and compressed fruits.
29:30And then I'll let Lawrence talk about the pie.
29:33Yeah.
29:34So today we did an ode to pie culture in the south.
29:36So this is a pecan baklava with a sweet potato creme anglaise.
29:41Thank you all.
29:42Appreciate it.
29:42Thanks, Lawrence.
29:43I like Sherry's dessert.
29:45I love the peanut butter.
29:46I love the texture.
29:47It's almost eating like frosting, which I mean that in a very complimentary way.
29:51Of course you do.
29:52This looks like fifth grade cafeteria, but like in a good way.
29:55Reminds me something from childhood.
29:57Lawrence's dessert.
29:59Flavors are there.
30:00The idea is there.
30:01Just a little execution.
30:02A layer of sweet potato in with the pecan would've been good.
30:05I just want to put it in the handbag and take it off.
30:08From where they are first night, I think it's very successful.
30:11You think of hospitality when you think of the south, and I think the hospitality here has been great.
30:14Yeah.
30:15Good meal.
30:15It was a good meal.
30:16Good service.
30:17We do have to get to another reservation.
30:19Let's go.
30:20It's just right over there.
30:21Perfect.
30:21Who's driving?
30:23Thank you, Duane.
30:23Bye.
30:24Thank you so much.
30:28Hello.
30:28Thank you for calling.
30:29How can I help you?
30:30Heads, please.
30:3241.
30:34Tostada.
30:36Goddammit.
30:37What happened?
30:38Something happened?
30:38I don't have physician numbers, so I can't sell the food.
30:41We're just losing time having to correct table numbers, correct seat numbers.
30:45Oh, my God.
30:47What?
30:48It's 51.
30:49This is 54, not 52.
30:51Oh, God.
30:51All right.
30:52The brothers are pushing out food really quickly.
30:54The focus is getting the tickets right.
30:56Okay.
30:57No, no.
30:58So just like the item and then the seat number.
31:01You know what I mean?
31:01Perfect.
31:04Should I go ahead?
31:05Yep.
31:05And now we have to-go orders.
31:07Just like compounding stress over stress over stress.
31:10Oh, my God.
31:12Seeker, we got the second seating coming in, so judges should be coming in a little bit,
31:15guys.
31:15Beautiful.
31:16All right?
31:16Let's tighten it all up.
31:17Let's tighten it all up.
31:18There's one critical point in a restaurant's night.
31:21It's called the turn.
31:21You have to get the first tables out and get ready for the next wave of customers that come in.
31:26Anytime a server comes up and they don't know what the table number is or they ran into the wrong
31:30table
31:30or they're firing the wrong food, it creates this monkey wrench in service.
31:34I apologize about that.
31:36I'm glad you all got your entres.
31:37I'll come in and check on you in a little bit.
31:38The dining room fills up and it is always cost for chaos.
31:42We have a reservation for five.
31:44Yeah.
31:44I think it's under the name Kish.
31:46Thank you so much.
31:47Yeah.
31:47Absolutely.
31:48Thank you, sir.
31:50Definitely a different vibe.
31:51Vibrant.
31:52Vibrant.
31:52Yeah.
31:53It's a nice color.
31:54Well, I like the contrast of the terracotta with the bright green.
31:57Oh, look at you.
31:58Hello.
31:58You clean up well.
32:00I appreciate it.
32:00Welcome, everyone, to Tierra Reina.
32:03My name is Oscar Diaz.
32:04I'm the GM for today.
32:05I think I was chosen because of my good looks and my killer style.
32:08Just kidding.
32:08Just kidding.
32:09So a little bit about Tierra Reina.
32:11We chose to take some humble Mexican dishes and we wanted to give a nod to the South at the
32:15same time.
32:16And then just wrinkle in our personality.
32:18Very good.
32:18By the way, is this y'all's first time visiting us?
32:20Yes.
32:21Yes.
32:21Oh, corny jokes.
32:22That was for you, chef.
32:24Thank y'all.
32:25He knows you.
32:27All right, guys.
32:28The judges are here.
32:29Let's catch up.
32:30Let's keep the energy high.
32:31Hell yeah.
32:31Got it?
32:32Let's do it.
32:32Yes, chef.
32:33Let's go, guys.
32:35I don't see people moving and I see a lot of people waiting.
32:38Because you look around, there's no empty seats.
32:39Yeah, they're going to be there for a while.
32:40And there's no food on tables, either.
32:43Jammed up.
32:43Second turn's tough.
32:44The appetizers are great, but it seemed like after that, it's just been taking so long
32:48to come around.
32:49Ooh, take out.
32:50Take out.
32:51That looks good.
32:52Coming through.
32:52That looks awesome.
32:54Good.
32:54Judges and John.
32:55We're going to knock out entrees and then judges?
32:57Gentlemen, yeah, we've got to push.
32:58We have a lot of people at the door.
33:00They're definitely noticing that.
33:01We've got to get some people seated, y'all.
33:03Yes, chef.
33:03You guys go.
33:04Do you think there's backup happening over at Carolina Queen?
33:07I don't know.
33:07I'll walk over there to take a look real quick.
33:11There you go.
33:12Thank you so much.
33:13Thank you guys.
33:13Have a great one.
33:15Okay, your table is not open.
33:17Doesn't I offer you guys a welcome drink?
33:18Sure.
33:19Hello.
33:20Yeah, it's me.
33:20Hey.
33:21How long have you guys been waiting?
33:22Five minutes.
33:22Oh, okay.
33:23That's not bad.
33:23How long have you guys been waiting?
33:25Probably like 15 minutes.
33:26Okay.
33:2615, 20 minutes.
33:27Okay.
33:28So they got you drinks?
33:29Yeah, that's a really delicious one.
33:31Have fun.
33:32You guys enjoy.
33:34Have a great night.
33:34Thank you very much.
33:40How did that go?
33:41Two tables that were waiting about five minutes.
33:42Another four top that was waiting about 15.
33:44But they all had drinks.
33:45So it's been 30 minutes since we sat down.
33:48Really?
33:48Yeah.
33:49Time flies with great company.
33:54We had to go order.
33:56We never got the time.
33:57We actually didn't have any silverware.
33:59Okay.
33:59Okay.
33:59I can tell it.
34:00Yeah.
34:01Oh my God.
34:02We're looking for an order.
34:04Uh, that's not great.
34:07There he is.
34:08There he is.
34:09It's so small, but details like that will make the difference of winning and losing.
34:15Can I get a pecan pie to go?
34:17Huh?
34:19I heard.
34:22Oscar.
34:23Yes.
34:24Where's our food?
34:25I will bring that out for you right now.
34:27Oh boy.
34:28Let's get the chef's table.
34:30Yep.
34:30Plating's out.
34:31Perfect.
34:32Between solving out what's going on in the front of the restaurant, going back to the
34:35kitchen, getting tables flipped, I'm just not thinking about how much time has gone
34:38on.
34:38It's been 40 minutes since we sat down.
34:41This is ridiculous.
34:41Yeah.
34:42Yeah.
34:42Oh, here it is.
34:44Oh, thank you.
34:45Thank you so much.
34:46So we'll start with the tostada by Seeger.
34:48He really wanted to represent Carolina Ruby sweet potato.
34:52Then he did a little cremo and salsa negra.
34:55For our second option, we have an aguachile.
34:57Jonathan chose North Carolina snapper, and then he made his aguachile with some grapes,
35:01apples, a little plantain chip on top.
35:03All right, cool.
35:04Enjoy, y'all.
35:06I actually really enjoyed Seeger's dish.
35:08I love the sweet potato and the chili crunch.
35:11I personally want just a little bit more of like a sauce or something to bring it all
35:15together.
35:16I don't like the presentation.
35:17It just felt really messy.
35:19I feel like I need one more ingredient to like smear, maybe a bean or something.
35:22Yes.
35:24Jonathan's act with chili was a really refreshing way to start the dinner.
35:27I like the little plantain as the vehicle.
35:29Extremely well balanced, all around really good.
35:32Worth the 40 minute wait?
35:34Yeah.
35:36The plantain has gotten very soggy, so it's not like a crisp bite.
35:40This container spilled the juice all over the place.
35:44Probably not the best takeout dish.
35:47Excuse me?
35:48Do you have long on that to-go order?
35:50Let me go check.
35:51I'll be right back.
35:51Thanks.
35:52Hey, Sherry, Anthony, when you guys took out to-go containers, did you see utensils?
35:56Yeah, there was some on that back table over there.
36:00Okay.
36:00I've never worked in a restaurant that had takeout, but it's just another obstacle.
36:04And now it looks like everything is under control.
36:07I have you right here.
36:08Utensils.
36:09There you go.
36:11Yeah.
36:12We're coming up with judges table.
36:14I got your hands here.
36:15Yes, Chef.
36:15First course landed with the judges.
36:17We're down to our last two reservations.
36:18We're catching up the fourth quarter.
36:20This is when we shine, all right?
36:21Yes, Chef.
36:21Once we got tickets figured out, we start moving plates faster.
36:24One, two, three.
36:26Every time I'm walking by, I'm telling every server, are you guys dragging any ticket?
36:29We got to push this one.
36:30Because we don't want to be behind again.
36:33All right, guys.
36:33Let's start pushing, please.
36:34And skedaddle.
36:35We need to move on everything else now.
36:37Got it.
36:37Let's go.
36:38Here's some action.
36:39Yes.
36:40Thank you so much.
36:41For our second course, Jonathan's dish is a cod pescado a la Veracruzana.
36:46And then he's stewed tomatoes, Castle Viltrano olives, and some capers.
36:50Second option, this is actually my dish.
36:52Tongue in cheek, barbacoa, and then a duality of salsas because I feel growing up Mexican-American,
36:58it's like you're never Mexican enough, you're never American enough.
37:00I'm just curious who's doing your pickup.
37:02Brandon is doing my pickup.
37:03Brandon helped a lot with this dish.
37:05Thank you very much.
37:06Jonathan's cod, it was very flaky.
37:09I like the briny tomato.
37:10It's a good dish.
37:11The fish is cooked beautifully.
37:13The sauce is really good.
37:14Yeah.
37:15Oscar's dish, I would come back to this restaurant for over and over again.
37:19Worth the wait?
37:20Definitely.
37:21The barbacoa is so tender.
37:23Oscar's dish is sophisticated in ways that I don't think I've seen any of his dishes so
37:27far.
37:28Oscar home run done this one for me.
37:29I have no complaints.
37:30No complaints either.
37:31We're right back on track.
37:32You guys feeling good?
37:33Yeah, I feel good.
37:34You ain't even sweating.
37:34I'm sweating more than you.
37:36Wow, this is a plot twist.
37:37The entrees just edge out.
37:39Yes.
37:39Looking ahead, if this does turn out to be better, I don't know what we do with the
37:43other side.
37:43Joanne's service was fantastic.
37:45Yeah.
37:45The worst dish was Anthony's, but he's got amenity.
37:47Oh, boy.
37:56You want to play the rice pudding for the judges, please?
37:59Yes, chef.
37:59Let's go.
38:00Let's go, Jay.
38:01Got you, bro.
38:01Yep.
38:02I'm going to send you five people, ten hands.
38:04All right.
38:04We got five and five.
38:06Thank you so much.
38:07And five.
38:08All right, judges, desserts are out.
38:09Wow, that was fast.
38:12First, we have Seeger's dessert.
38:14The cremoso.
38:15So he took some of the chilies that are in mole and mixed it into the cremoso.
38:19Then he also made a crema catalana.
38:20In order to add something Southern, he chose to make a Bennett cracker.
38:25For the next dessert, this is Brandon's.
38:27He's like, I want to make a rice pudding, but my brother and I never liked the raisins
38:31in it.
38:31So he chose to make a Cheerwine cherry jelly, which we thought was a good nod to the South.
38:37All right, y'all.
38:38Thank you, Andy.
38:40Seeger's dessert.
38:40I find that the cremoso itself is grainy and I don't know, I'm not enjoying it.
38:45I mean, flavor-wise, it's okay.
38:47It's just not a dessert.
38:48I thought it was inventive.
38:49I thought the whole mole piece was good.
38:51I thought the presentation was a bit lacking.
38:53There's no elegance to the plating.
38:55Like it held up pretty well for the third course.
38:59Looks beautiful.
39:00This one was slightly more on the savory side.
39:04Brandon's rice pudding.
39:05I'm getting a lot of inconsistently cooked rice.
39:08There's like clumps of uncooked rice.
39:11Mm-hmm.
39:11You can't do anything to fix that.
39:13You have to just start over.
39:14The little pops of cherry flavor were nice, but I kept on digging into the bottom thinking
39:19there'd be some fries or something and it's like, oh.
39:22This is a big letdown.
39:24If you want to try, I just think the rice is not cooked.
39:27Maybe it's just meat.
39:29It's not cooked.
39:30I like the flavors though.
39:30I like the cinnamon.
39:31We also have the takeout orders, which we're going to find out what the guests thought
39:35about their food that could come into play here.
39:39Comment cards.
39:39Yeah, we each get to do one.
39:41We should be honest.
39:43I think everything was good.
39:44The sweet Ruby's pecan from Carolina Queen.
39:48Best carryout that I've had in a very long time.
39:52All right, guys.
39:53We just got our last ticket.
39:54Last ticket's in, guys.
39:56We're almost done, buddy.
39:57Crema is one.
39:58Arroz is two.
40:00Hands please, food runners.
40:01Grab the baklava, guys.
40:03Whew.
40:03What a day.
40:04What a day.
40:05Our baklava for you, sir.
40:11Bring it all in.
40:12Bring it all in.
40:12There we go.
40:13There we go.
40:13There we go.
40:14The food was received very well.
40:15The pace for the judges was different.
40:17They did ask at first, like, where's our food?
40:18But we had only been like five minutes.
40:20But it was fine.
40:20We nailed the judges' table.
40:22Do you think overall this was a successful Restaurant Wars?
40:24Oh, yeah.
40:25Yeah.
40:26Better than many, many years of Restaurant Wars.
40:28Both concepts were well done.
40:31Yes.
40:32Shall we head to judges' table?
40:34Sure.
40:34Let's do it.
40:35Restaurant Wars in the book.
40:38Uh, Dwayne.
40:39Dwayne came out today.
40:50Well, in case you maybe just blacked out the last 48 hours,
40:53you just went through Restaurant Wars.
40:56How'd they do, Tom?
40:57We had very clear concepts.
41:00Food that was mostly delicious.
41:02This was a tough one.
41:03You both did a really great job.
41:05How was the takeout service?
41:07Takeout service was fun.
41:08Um, I'm just gonna use that word.
41:10I don't know if I believe that.
41:11Define fun.
41:12Yeah, exactly.
41:13Yeah.
41:13Were you aware that there were missing items
41:15in some of the to-go orders?
41:17Yeah.
41:18I think there were, like, two orders,
41:19that they were missing something,
41:20and then we just got it right away.
41:22Yeah, I gave it to them.
41:24And how about for you?
41:25I didn't hear anything about missed items.
41:27One note on the takeout from the guests
41:28is that the agua chili was a little bit messy.
41:31Mm.
41:32Plantain got soggy.
41:33Yeah.
41:34And that the rice pudding was noted
41:36as being not wonderful.
41:39Sierra Reyna, did you know the amount of time
41:42that we were sitting at the table
41:43before we got our first course
41:45and then second course in?
41:46Our whole thing was, like, five to seven,
41:48with ten being the max mark.
41:50You know it was 40 minutes.
41:51Yeah.
41:5140 minutes?
41:5240 minutes until the first course came out.
41:55Brandon and Jonathan,
41:55you look very surprised.
41:56That took that long.
41:57Yeah.
41:58Same.
41:59For the first course, Seeger,
42:01the tostada,
42:02it was a tasty bite,
42:03but I wish it had more sauce or something
42:06to, like, really tie it together.
42:08I would agree that it was a little dry,
42:10but concept-wise,
42:11I thought it set a great tone for the meal.
42:13Cool. Thank you.
42:14Jonathan,
42:15definitely not the first agua chili
42:17we've seen around here,
42:18but you nailed it.
42:20The knife work in there,
42:21whoever helped you
42:22or if you did it yourself,
42:23doesn't matter. Thank you.
42:24Brandon, it was perfect.
42:27The snapper was delicious.
42:29Thank you. Appreciate that.
42:31Oscar, the barbacoa.
42:32This is a dish, like, no notes. None.
42:35It was done with such refinement.
42:37The meat and the beans together were unctuous,
42:39and the respective sauces
42:41gave real dynamism.
42:42I loved it.
42:43The flavors were just spot on.
42:45Cooking was perfect.
42:46Really should be proud of this one.
42:47Thank you. Nice work.
42:50Brandon, the rice pudding.
42:51Was there any point where you thought
42:53these little Cheerwine gels on top,
42:55you're going to polish those off
42:57in the first three bites?
42:58Our nanny used to put the raisins on top
43:00because we could pick them off.
43:02And so, for me,
43:03it was intentional to put five pieces.
43:04You know, there just wasn't enough in each bite
43:06to really get it in contrast to the rich flavor
43:09of the rice pudding.
43:11Yeah.
43:11And the rice didn't feel, like, perfectly cooked.
43:14Yeah, because I definitely got lumps.
43:16I did stir it quite a bit,
43:17so I could see how some pieces were broken.
43:20Seeger, for your dessert,
43:21why did you plate it like that?
43:23I wanted to, like, when you would scoop,
43:24you could scoop through,
43:25you'd get texture,
43:26you'd get the chocolate.
43:27For me, where it fell a little short
43:29was the plating.
43:31The flavors were good.
43:32Two or three day down the road,
43:33as you keep tasting it,
43:34I could see it getting there.
43:37Carolina Queen.
43:38Dwen, the cheese puffs.
43:40Yeah.
43:41I actually really enjoyed the flavors.
43:43Yeah, I thought they were delicious.
43:44They were perfectly formed.
43:45I loved the pop of mustard.
43:47I also just wanted to comment real quickly
43:48on your front of house work.
43:50I thought the greeting was just really wonderful.
43:51You talked about the restaurant and left it at that.
43:54It was a really nice touch.
43:56Actually, both of you really felt like
43:58you were the owners of your restaurant.
43:59You walked in, you knew it was yours.
44:02Sherry, your beautiful crab cake.
44:04I love the way you substituted coconut milk for aioli.
44:07What a lovely freshness to it.
44:09I thought what really made the dish
44:10was a little relish on top
44:11because it gave a pop of acidity that it needed.
44:13I also just happened to love crab,
44:14so it was delicious.
44:16Anthony, I thought the rice was unevenly cooked.
44:19That said, it was tasty.
44:20Okay.
44:21But there was so much goo,
44:24like a mozzarella stick, Paul.
44:26Okay.
44:27So it really took away from the red rice of the dish.
44:30Okay.
44:31Lawrence, my skin was a little tough,
44:34but the pork belly was cooked really well.
44:36Sauce was great.
44:37Had a lot of flavor.
44:38I could see it on the menu.
44:40Yeah, Lawrence,
44:40I thought this was a classic dish done really well.
44:43It was really tasty.
44:44Lawrence, baklava, flavor I thought was good,
44:46but it would be nice to have another piece of sweet potato in that mix
44:50because the foam didn't really eat sweet potato.
44:53I said it was good to eat.
44:55It's a very fine line between the winner and the loser.
44:58It could go any which way.
45:00We have a very big choice to make,
45:02so go rest your knees and we'll call you back in a little bit.
45:04Thanks.
45:05Thank you so much.
45:07Good job, y'all.
45:08Good job.
45:08I'm looking at a walk right now.
45:10Good job, guys.
45:14I mean, this is really tough.
45:16Yeah.
45:17Both teams, for me, got the same kind of scores for the first courses.
45:20Yes.
45:20Yeah, but Tiara and his entrees were better.
45:22I think we all agree on that one, right?
45:23Yeah.
45:23We had this crescendo with the barbacoa,
45:26and then with this crashing disappointment with the desserts.
45:29Yeah.
45:30But in the takeout orders, Carolina Queen missed a few items within orders.
45:34How much do we factor that into the game?
45:36I think the orders were correct on Tiara Arena.
45:39The dishes didn't land.
45:40The Agua Chile came soggy.
45:42Soggy, right.
45:43So although the order got to them, it wasn't great.
45:45Shout out to Duane.
45:47Yeah.
45:48The front of the house callout, that was great.
45:50Yeah.
45:50I had a lot of fun.
45:51Duane's service was just impeccable.
45:52The restaurant felt a little more inviting.
45:54Duane's service felt like it was her restaurant for the past 10 years.
45:58Oscar service wasn't bad.
46:00No.
46:00The fact that we sat there for 40 minutes, they weren't aware of it.
46:02That's on Oscar.
46:03Yes.
46:04There's this bond that's happening,
46:05so it sucks to know that someone's gonna be gone.
46:08You know, it sucks to feel like you're gonna be the one.
46:12Anthony's lucky he has immunity,
46:14because I don't understand this red rice and bernet sauce.
46:16I'm scratching my head on that one.
46:18It didn't hang together at all.
46:20If we don't win, you have immunity.
46:22You crushed it.
46:23Sherry's got the best.
46:24You know what I mean?
46:25Like, is an okay dish gonna send me home?
46:26Yeah.
46:27And then you have Lawrence's pork dish,
46:28which felt uninspired and safe and, quite frankly, boring.
46:32It could go both ways, man, you know?
46:34Yeah.
46:34I think so, for sure.
46:35So with Tierra, Reyna is on the bottom.
46:37Who's going home?
46:38I can tell you who's not, and that would be Oscar,
46:40because his barcode dish was so good.
46:42So good.
46:43And I gotta say, Jonathan, his agua chili and his cod dish,
46:46they were fine.
46:46They were good.
46:47Agua chili was very good.
46:48Yep.
46:48So that leaves Brandon and Cedar.
46:50Peter and Rager and Brandon.
46:51Why would the chef take an app and a dessert,
46:55and then the line cook just take a dessert?
46:57That is exactly the question, chef.
47:00I really enjoyed the rice pudding.
47:01I tried to make sure everything was dialed in,
47:03but obviously it's kind of hard when you're cooking that amount.
47:05Brandon made huge technical mistakes.
47:07The rice was uncooked.
47:08And he seemed pleased in retrospect.
47:10He's like, yeah, I'm standing by my dish.
47:11One dish, and that's gonna be it.
47:13How many hours did they have to cook?
47:14I think that making sheer wine, whatever,
47:17was gonna elevate that dish.
47:18Brandon did also help with prep.
47:20He helped with a lot of things.
47:21But that is on him.
47:22Yeah.
47:23Brandon's strategy was off.
47:25I feel like after every judge's table conversation,
47:28I'm feeling very uneasy.
47:30Seeger, his dishes were both sort of mediocre.
47:34My problem is with Seeger being the chef,
47:36he should have actually got a little more involved.
47:38I would look at Brandon and go,
47:39you have pastry smears.
47:40You're taking both desserts.
47:41Right.
47:42For me, Carolina Queen, in a lot of ways, was more successful.
47:46I don't agree.
47:46I just think that they're equal flaws.
47:49I mean, this is a tough decision.
47:51It could be anybody at this point.
47:52Yeah.
47:53This was a close one.
47:55Let's get the chefs out here.
48:02Chefs, this was really quite close
48:04and a really tough choice to make.
48:07But ultimately, we did have one winner.
48:09Our favorite team tonight is...
48:18Carolina Queen.
48:20Congratulations.
48:21Oh my God.
48:23I was so scared.
48:24I was so scared.
48:24I was so scared.
48:26We did tell you that this prize was epic.
48:28And you have each just won an exclusive vacation
48:31for you and a guest to Universal Orlando Resort's
48:34four amazing theme parks.
48:36Okay.
48:37Including the all new Universal Epic Universe.
48:41And a one-of-a-kind meet and greet
48:43with the Universal Orlando culinary team.
48:46Claire and Michael, you have the honor of announcing
48:49our individual winner.
48:50The winning chef today is someone whose contribution
48:54really underpinned the success of the winning concept.
48:57And the winning chef is...
49:02Dwayne.
49:04Dwayne!
49:07Dwayne!
49:07Dwayne!
49:08Dwayne!
49:08Dwayne!
49:11First win, and it's friggin' restaurant wars.
49:15Ugh, that feels so good.
49:16Dwayne, all up in this bitch.
49:19Dwayne, from start to finish, you just set the tone.
49:21That actually felt like a restaurant.
49:23I think you did a fantastic job.
49:24Thank you so much.
49:25Unfortunately, you don't get immunity.
49:27I don't get immunity.
49:28No, that's all over.
49:29That's all over.
49:30Dang it.
49:30You get bragging rights.
49:31I'll keep that.
49:34Unfortunately, Tierra Arena,
49:35you are our least favorite restaurant of the evening,
49:37and one of you will be eliminated.
49:40Your restaurant, I think you did a really good job.
49:42There was just one or two things that just fell flat,
49:44and one chef in particular just didn't really pull their weight.
49:52Brandon, please back your knives and go.
49:56Brandon, you're standing on one dish,
49:58and it was probably the weakest dish.
50:00Should've known to do a little bit more.
50:02Hmm.
50:04You had a bad day today, but it's not over just yet.
50:08You're heading to the finale of Last Chance Kitchen
50:11that's happening right now.
50:12Oh, okay.
50:12Oh, .
50:13So you have an opportunity to return back to the competition
50:16very soon.
50:17I'm gonna put the chef's coat on,
50:19and we're gonna walk into Last Chance Kitchen.
50:20It sucks.
50:21You know, I have a strong pastry background,
50:23and I should've went with my gut
50:24over trying to be a good team player.
50:27Good luck.
50:28But I have a chance in Last Chance Kitchen.
50:30I'm gonna come in there on fire.
50:32I'm gonna crush you, but don't worry.
50:33Mm-hmm.
50:33Lay it real.
50:34This is all nice, but if she gets back in,
50:36his job is to come in here and beat all of you, so.
50:37Yeah, seriously.
50:39Good luck to you, Brandon.
50:45Right now, Restaurant Wars sends Brandon
50:47straight to the Last Chance Kitchen finale.
50:50One final battle decides who returns to the competition.
50:53It's all or nothing.
50:54Watch now on Peacock or BravoTV.com.
50:58Next time on Top Chef.
51:01Hi, guys.
51:03We're gonna hit the road to head to Greenville, South Carolina.
51:06In honor of that, we want the ultimate dinner party.
51:09Yeah.
51:09Holy crap.
51:10You're gonna have $1,200 to shop.
51:13Go!
51:13That does have to cover both quick-fire
51:15and elimination dishes for all of you.
51:17$1,299, okay.
51:19Four lobster tails, because I'm on a budget.
51:22Dinner clock?
51:22Cheers.
51:23Cheers to South Carolina.
51:24Cheers.
51:25Oh, wow.
51:25This looks amazing.
51:27I love this dish.
51:28It was not my favorite.
51:29Uh, it's all I could do.
51:30Boom!
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