Kitchen Nightmares Uncensored - Season 1 Episode 16 - Full Episode

[Music] tonight on Kitchen Nightmares Gordon hits the Big Apple Neil stock exchange I've had to ring the opening bell on a serious mission to turn and black Bell restaurant and when the bell rings Gordon is in for his toughest fight yet I'm ready I suppose you actually don't give a [ __ ] a lobster shack with three feuding owners you get mad at these two yeah one owner who was thrown in the towel you're the weakest link in the chain another owner who is fed up with his partners I get mad at now because I don't think to do what they need to do and we feel exactly the same about him and a third owner who can't see eye to eye with anyone this version has every chance of succeeding you're wrong the great Gordon Ramsay is wrong especially Gordon big-sized faith and Gordon get through to these three owners and turned the Black Pearl around the OLAP so so cool as if you don't give a [ __ ] it's disgusting or is this place doomed by its ineffective three-headed monster why don't you call it so I know what they call it credible this is a New York City battle you don't want to miss I've never met an individual that's so full of [ __ ] in all my life now 40 how tell me told ya wanna disrespect me I can disrespect you tonight it's mayhem in Manhattan you're so for the [ __ ] [ __ ] you'll make a great politician you know that my advice would be for you to disappear in the sooner the better [Music] [Applause] New York City restaurant capital of the world home to thousands of restaurants vying to be the crown jewel of the city the Black Pearl just being one started by two friends as a small downtown Lobster Shack they moved to Midtown added a third partner and hope to become the premier lobster restaurant in Manhattan I suggested to Bryan that we put an ad in the paper to find an investor since we didn't want to spend any of our own money wandering jew hot lobster rolls I met Greg and I thought that he would be a perfect match gentlemen fish and chips well he was David's concept you know I thought their concept was really very good and I thought it would make some pretty good money did we get that 2500 cuz I'm about four grand short of payroll the problem started when we started to run low on money it became very frustrating around here Brian and Greg and I stopped speaking we would try to communicate by email text messaging and everybody got nervous and frustrated this place is a nightmare for the lack of management we don't have one voice I just asked Brian he's like oh you guys can figure it out we always figured why because they don't have a good to do this I think Brian's more of a silent partner if he had a choice he'd probably just not have to work here at all this table had a hair in there fries I don't want to deal with it you deal with it Greg is the hardest-working owner but he doesn't make a decision who put these letters on here I couldn't tell you out of the three owners I like David at least because his ego tends to get in the way of a healthy atmosphere don't touch the tickets please the main problem with the Black Pearl is these guys are really stubborn and if Gordon Ramsay can help us all kind of mesh together then this place can be phenomenal New York City one of the most difficult places ever to open a restaurant open my 14 months ago and I've been busting my balls ever since I'm dying to see how the Black Pearl are doing Nigel Nigel my name's Steven Steven hurry we here at the Black Pearl desperately need Gordon's help we need him to come in and kind of whip all of the owners into shape how's business better but with three owners and all three they've been over the business they must be here what three four times a week each together no they're never here together no they're never here together no David cool nice to see you are one of the three owners one of the three owners Andy you hands on or hands off how many days a week a year I do three or four to eight four okay kiss I'm gonna grab a quick bite to eat maybe start off with a little bowl of chowder and then maybe have a chat after I'm be around when I walked in the first met Gordon I thought he seemed a bit confrontational that was not very pleasant but otherwise I really had no impression of I'll be back with some water for you my name's Steven so if anything just let me know thank you I like your enthusiasm by the way thank you what a weight bar and when you look at the bizarre concoction of the interior it does confirm that three different people mirrors of course decorated it wow that was quick how many's in the kitchen how many people yes prep three three yeah well thank you that's smells Louie did you need more time to look at the menu order yeah I'll go for a yeah muscle Bangkok all right I'm mac and cheese lobster please and then I'll finish with a lobster roll if you're looking for the most popular one it'll be the main and the Connecticut so I'll bring you three of them all three all right we'll do it so much my name is Stephen so if anything just let me know just making sure if you didn't just yell if anything's bad I didn't do it though so I don't want to know what was good night Michael no what good night ha very funny you're a kidder when Chef Ramsay of jokes on with me I think it added that personal spark of oh you know Chef Ramsay isn't this evil devil that everybody sees them as after that Oh Kenny is the chowder right now mm-hmm you'll be watery for China [Music] well Shane hello chef how are you oh hi one day thank you mussels Bangkok I'm Greg in the showers oh well I'm not chef my food come from nice to meet you nice to meet you too sir so there's one more owners coming yes Brian so David Brian and Greg okay great lovely refusing thank you burn your mouth off my god [Music] hot lobster mac and cheese exit lobster mac and cheese wow thank you speak of the devil and I'll let you enjoy it how are you nice to meet you I'm good yes oh yeah everyone do you think here how the three of you come to run a restaurant originally David and I had the place down on AB and away and then we decided to get out of there fascinating okay I'm gonna tuck into my mac and cheese and lobster okay thank you gets more more complicated I'm thinking we send out all three lobster rolls on separate plates dressed just like they would be so poor he doesn't like much what do you mean food-wise the mussels can't taste of mussels because a stupid Thai curry Bangkok broth mac and cheese it's chewy and rich and the challenge at watery it's not how a seafood question should run this is not gonna be a good [Laughter] thank you all right this is the Connecticut or the hot lobster roll okay this is the Maine lobster roll it might not throw whoops soon as I get my don't worry brother and this is the New York City lobster roll New York City yes Connecticut Maine gotcha already that's great thank you alright let's start off with CT drawn butter horrible soaking wet bread it's like even a [ __ ] wet diaper so sorry Connecticut but I am moving on lobsters not seasoned lamb all right so what did you think of the Maine pretty pissed pool to be honest I'm gonna stop there Thank You Steven what's that really like Stephen yeah that's his boy is he still here yeah he's still upstairs what's he doing he's eating he had three lobster rolls three different kinds they had mac and cheese he had Bangkok's David wants to know is he paying for this [Music] after tasting the supposedly best food on the menu how are you Gordon gathers the three owners and head chef Phil who oversees the food the award-winning lobster roll bread soggy lobster bland not seasoned salt pepper when you bind it with mayonnaise no no why not well we get most of our recipes and ideas from Maine it's not the way it's done last Houlton Maine I've I've lived in Maine for three months I know it very well Chef Ramsay didn't like our lobster roll and he said he's lived in Maine for three months but if he'd lived in Maine for three months he'd know that a lobster roll is exactly the way we make it I'm really nervous now I've never known a chef that's not allowed to see these food is this manual chef always your puppet no he's my chef david has this tone of being condescending and knowing it all how much debt that we got over the house quarter mil yeah yeah who has the final say if one of us presents an idea we vote on it and we decide whether we want to go for it or not is it hard running a business with three partners it's hard for us yeah I was last time all three we sat down we have not we have not done so okay I don't feel for that any of you are committed to making this work have you fallen out oh yeah a couple three times yeah so that's why we don't meet yeah okay who fell out with who oh I get mad at them why because I don't think they're doing what they need to do and we feel exactly the same about him of course yeah I felt that Gordon was right about many things but I think he jumped to conclusions and that we are not committed to black pearl I rest on run by three passionate owners no chance right he works two days a week David well I don't trust in one little inch and asked Oh Greg well he's pissed off with both of them basically in a nutshell sleepy dopey and grumpy Who am I it's no [ __ ] white coming up toward you confirms that three is definitely a crowd unfortunately the appendix now all three is bright but we don't need him but two doesn't prove to be much better we have several brains in here and there is definitely one who stands out you know what I've just discovered and you're so for the [ __ ] [ __ ] you're making great politicians and later Gordon discovers the black pearls little secret little Canadian Lobster to me yeah these are Canadian you [ __ ] amaze me the award-winning Maine lobster roll is Canadian that's all coming up on Kitchen Nightmares after a frustrating conversation with the owners Chef Ramsay decides to take a look at how the Black Pearl operates during a dinner service especially on a night that all three owners are there it's really good I promise ordering two hot lobster rolls who's that Fisk Phil coming right now David I got crab cakes getting cold two lobster rolls at a fried shrimp to beat father but the shrimp rolls and I ready it what happened with that or never fried your french fries so when you and Brian are here to get over anxiety whenever here together here okay yeah was weird having David in here expediting because it doesn't normally do that and having someone on this side of mine that knows what they're doing is key we have one more crab cake no no I you saw the last one oh that's it we don't have what some undercooked undercooked maybe deep fat finer this can't be normally to show david's lack of experience on the pass is resulting in lack of quality control they wanted these two well done for fuck-ups already with him i think it was a competition amongst the three owners to try and prove to Chef Ramsay that they knew what they were doing and I felt Greg kind of felt out of his element because he's normally in the kitchen I'll take this back and do something about Tomas we got sand in the muscle they're supposed to be staying in the steamers that's why they get a [ __ ] Brock Davis definitely know it all and he can be a little rude the table said to blee thank you all right you had the clinic and there was a problem with the muscles for the steamers yeah there should be Sanders here there often is and that's why you have the broth to dip them in what would you like instead of those I do not think that Chef Ramsay likes David because Chef Ramsay has a [ __ ] detector and David could be full of it sometimes thanks chef no they're done they're done yeah they just didn't make it that's the funny fish and chips oversee my life to know what happened I just smell inside that family please well [Music] what do you smell pill smells old why didn't they eat it I don't know Gordon yeah do you ever ask yourself that question is posed that question all the time I suppose you actually don't give a [ __ ] you know that I do give a [ __ ] you know I give a [ __ ] you seem a very relaxed man with your what do you want me to do I disagree there's a smell bad to me the [ __ ] I'm just giving a piece to your chef yeah the police will stink it it wasn't stinking you're plying my friends if you got blind your [ __ ] clueless yeah now the owner said it's not stinking is fragrant fresh and perfect that's why I came back right massages ego concerned about the quality control of the food and the truthfulness of the owner Gordon wants to do a little investigating they're all for mine these are main some from Canada fellow Canadian options to me yeah these are Canadian so the Canadian lobsters are always a lot cheaper I use the Canadian lobsters for raviolis and take the Telly's and spaghetti but they're not Maine lobster [Music] after a disappointing dinner service comes to an end Gordon is ready to share some of his initial observations tough day today and I'm I'm deeply concerned I see a ship here that is rudderless and maybe that was the first time that all three of you were working inside this restaurant in a long time tonight showed what was last time you expedited all the timeline back there you will know you're not really back there as much as you were back there to me I never because it's never been that we've never had the whole line up the whole line with tickets ever David can you stop being a slippery eel for 15 minutes in front of your team and answer the [ __ ] truth or the [ __ ] truth is that I'm back there when it's busy every [ __ ] night that I work I think a lot of what Chef Ramsay's had to say about David was fairly true I don't believe that David shows that he cares okay I've seen enough today I've got to go and start really seriously [ __ ] understanding you know how to get a direction within this restaurant I'll see you first thing in the morning you know David yeah you tell me about the passion with the Maine lobster are you aware that the lobsters in your fridge are Canadian same waters North Atlantic waters you're telling me now Canadian loves the half of Piper Maine lobster is the same taste in flavor there's a big difference I can't get Maine lobsters that's right so they get that from I'm using Canadian love that's right that's what they do but I don't advertise them as name tell me is it a different animal Maine is a Canadian Lobster for you Martis America us amen holy [ __ ] asking your place what you're trying to dictate to me is that you're selling Maine lobster they're not from Maine well comes from the same vendor holy [ __ ] the award-winning Maine lobster roll is Canadian he was wrong about the lobster issues it pissed me off I thought that was a bit unfair for him to take that standard especially since he was incorrect about it I'll see in the morning tonight that was fun incredible it's a new day and gordon has organized a staff meeting how are we good a rarity here at Black Pearl as there have not been any meetings in the last seven months okay a quick exercise so Olive find out how you feel we will write anonymous questions when you write make sure you put the name you want the question to at the top of it okay Greg how come you waffle with your answers basically I try to keep everybody happy because otherwise I wouldn't have a step and that's why I sometimes waffle and go back and forth but if you had a little bit stricter philosophy yeah a stricter oh yeah I could definitely be stricter thanks for being honest okay David why haven't we got aprons if they know where the aprons are they just don't choose to wear them why can't you say it's policy to be in an apron Kath its policy for you not to have a drink here after your shift but you often do why can't you ask my question without a question I did answer your question that is quintessential David he'll answer you with the question so to communicate with him can be very frustrating David share the Gilson respectfully you're great a beating around the bush you know that no in front of everybody why can't you answer the [ __ ] question I thought I did answer the question rather trying to be such a smart and I was devoted to the question do you know what I've just discovered you're so full of [ __ ] [ __ ] you'd make a great politician you know that david has the biggest ego he's very stubborn and obviously you're not doing everything correct so get over yourself and allow somebody to help you well credible I'm [ __ ] surprised you got anybody working for you so call as if you don't give a [ __ ] it's disgusting and finally to all three owners why don't we have one general manager what are they crying out for Greg crying out for direction they need a rudder make it one of the three why can it be just one of the three owners thank you absolutely critical one voice one direction so who's committed I believe that I'm capable of doing it but now I have to follow through and do it I think Bryan and David will get on board I'm gonna get some fresh air as the owners were contemplating which one of them should be the hands-on manager Chef Ramsay decided to generate some excitement for tonight's dinner service by adding a new special protective yep right time for a new beginning okay a secret of this dish is that lobster Bernays lob something to eat first underneath is breadcrumbs potatoes and a hint of rosemary first on the membrane and the inside of the lobster out who said this one opened and out okay done hello potatoes okay nice and crispy yeah bread comes in there mm Seder 1/3 bread crumb okay now they started the color okay good and lightly fried okay line the shower that now I want to see it who's Lobster going on and then you go with that sauce absolutely delicious and then in the salamander okay this is a absolute pleasure to have him in here and showing us things and we learned a lot lobster I would pay $40 for that yes right listen Thompson there's a little taste a little bit of pecorino lightly over the top it's delicious I'm not blowing smoke and whales but that was [ __ ] delicious [Music] long day today I want to try something for tonight so here's we're going to do I want you to running the place for an hour okay you expedite and then you switch and I want to see one person step up to the mark and take control of the ship unfortunately the appendix out all three of you is bright we don't need him he's a nice guy and all that but nice guys don't run restaurant okay all right thank you for the first hour and we're gonna switch back I have the choice of Greg or David I would definitely prefer Greg because I think he's a really nice person and great to work with something you get to go home really yeah okay all right Maya did you mind I don't I mean you don't mind that's great so no is it all right yeah absolutely fine don't take it personally relax evening all right thanks I felt alone uncomfortable being pulled from my own restaurant but I get to go home [Music] okay hi there welcome to Black Pearl right this will lose all right you guys enjoy ready to rock thank you very much and roll the specialist for today on the flap it's a wonder quarter pound lobster split half and then with a Bearnaise sauce on top of that it's delicious I have to say next time you come back no I have two fish and chips table 36 but I rip your [ __ ] heart my when David's expediting orders sometimes I'm a little nervous about going into the kitchen to ask about my tables because he'll just buy back at you I thought I fired this one so yeah but no that's why it's over there talk to me like I'm a real person not like I'm an idiot yeah I just one remind you of this one I wrote gluten free we have several brains in here oh my god keep an eye uh switch with gray switch okay right we're halfway through service and grace on hopping now I can't wait to happens but firstly once the waffler always the waffler we'll find out [Music] Souls be coming or going how many are you five no one named Jackson David sometimes can patronize the customers a little bit Jackson 5 I rather have someone that's gonna be a [ __ ] jewel about it and some [ __ ] that's gonna patronize everybody maybe I didn't tell you but you ready it's waiting for a roaster way [ __ ] you guys I'm trying to say I just sat there [ __ ] going soggy standards yeah let's start to talk to me - I'm down here it's a Blue Point Malbec anomalous subpoena and they said they already they did they did then why am i doing it again 35 nothin no clue you can you drag who's up who's backed up now not a defense which cables don't like it well it was my people in there seems to be slowing up light read regular homeland when it yes it doesn't seem to be a little bit slower with Greg I feel is trying his best biscuit know Jesus Christ where the hell did that go why don't you call it so I know what it is what are you waiting for a dying boy stirs they're coming maybe go it went out come on get it together man making another two it's [ __ ] getting very [ __ ] tired getting great [ __ ] tired [ __ ] [Music] just when things seemed completely out of control Gregg settled things down in the kitchen and managed to get the final few plates out before Gordon can turn black girl around he needs to find one managing owner so he gathers the staff to make a decision if all of you had to choose one of the three owners to direct and to run this place completely who would it be write it down for me okay first person David's second vote Gregg third vote Gregg poor folks Gregg finally great this is pretty significant you know that guys how'd you feel great if you were to run this place I'd run it the way I think it should be run I would do a lot more with the staff and I wouldn't have to justify myself all the time all three of you have fragmented this business David isn't it best we listen to the team for that cry of help rather than having to massage your own ego I think Gregg would be a perfect general manager full of [ __ ] I've heard him say many times that Gregg has no idea what he's doing in a restaurant so it will be very interesting I definitely like to give it a shot for sure thank you all for being on it thank you well one thing's clear that the staff want Greg to run this place even David wants Greg to run it so that's good news but I'm not hundred percent certain that Greg has the balls to run this place properly on the back of tonight's performance but what I can tell you is the business does not need rhyme wood in the city that never sleeps Chef Ramsay's team work all through the night to transform the black girl into a Manhattan hotspot right good morning Marnie you ready let's go [Music] everything is uniform we haven't got three different sections with three different colors it's not a mix-and-match it's vibrant classic and inviting like it should be wow this is so nice I love the lobster right it gives us a great boost this is a really a real good shot at getting this thing up and moving the way it needs to be thank you what do you think column should be yellow everything should be organized it's you know it's another way to do it David please don't touch it does it blow me away now other thing to explain over here something quite exciting it was donated by the marine ecological habitat now I promise you you'll never find another machine anywhere like this in New York and David I promise you now between you and I this is from Maine of course if I catch it please yes I think it's terrific we're gonna have all sorts of people coming in if you're trying to get a lobster out of that and people will be attracted to it and it's gonna be a lot of fun to watch as the staff enjoyed the new interior Chef Ramsay got set to reveal another change looks great happy everybody yes now we have to market this place yes and I can't do it without the help of our special guest Pitt Time Square and get some noise on there we're gonna hand out flyers will hand out t-shirts we're gonna shout it out okay living the lobster I'll see you in 20 square in five minutes yes get going buddy yes and Louie if you [ __ ] up you're going in the tank okay [Music] tonight being in Times Square with chef Gordon Ramsay and all those people is a terrific idea have a great day yes this New York the word spreads fast so I think people will be rolling in tonight going to Times Square with a lobster guy and with all the tourists are until he come down eat at your restaurant hey we're not gonna see any effect from that I'd be really surprised [Music] only hours before the doors open for relaunch Chef Ramsay wants to get everyone up to speed on the new menu okay start off from the top we'll go through each and every dish and they will have a little taste after okay okay good right - chowder's yes sir Manhattan clam chowder New England clam chowder yeah the lobster roll black pearl special and it's gonna be toasted on the inside as well okay so it doesn't go soggy and then we go to the Boston cream pie and a waffle sundae it's fresh its vibrant standards will be set to nice and the kitchens gonna be properly run Oh cake you only get changed guess my own fault start tasting majorly trendy ceviche good very good I don't like those scallops were so good oh my god this looks like heaven I want that shrimping is well that's amazing that's good too what kind of fish isn't it scar fish coming up we had a great pasta David continues his tirade against gore that's ridiculous and note the drag you're now running this place our fate dictator Greg tries to handle the restaurant on his own [Music] do Brian and David help out service sucks here and a gun and has Gordon this is real for me finally been pushed too far you know passion [ __ ] you I'm grateful so you're soulless well you just respect me I can disrespect you since you're not going to believe what happens you're wrong the great Gordon Ramsey's love coming up on Kitchen Nightmares with relaunch night upon us Gordon gathers the owners to implement his biggest change when you think back to the beginning week it's been a bit sort of tempestuous but we did come to consensus on who should be running this record this is a documents basically outlining that all three are happy for Gregg to be running the black belt we the partner David Leonard Greg Ryan and Brian woods the greeny named Greg Ryan as the managing partner of the Black Pearl at which time decisions involving bigger issues arise Greg must call a meeting to present the proposed changes to all of the owners a majority rule will determine whether or not the proposed changes should be made that's it I said who decide first my name is first all signed first I don't know if I have more faith in Greg so if Greg succeeds that'll be great wonderful there you go so you're now running this place I am yeah good David Bryan tonight you're coming as guests no great 630 tables booked I'll see you later beautiful thank you don't get the [ __ ] out of it I definitely feel that I'm in control now and that I'm gonna run the business the way I think the business needs to be run all right guys we're gonna big night tonight we have a beautiful new restaurant we have wonderful new menu and we're gonna have a lot of people in tonight and that's the best thing you can happen here anyway so please everybody have a great time do a good job and we're gonna be great okay thank you [Music] I just laughter Bernays alrighty make sure the latest get the customers up to have a little go of pulling the lobsters out oh yeah yes sure make sure we get the customers up Playa lobster AMA we are encouraging customers to drive our lawsuit because if you catch one we've seen it for you and it's free first course tonight and this is Greg's chance now to step up to the mark and prove to him and his two partners a staple of running this business I've got a flip table is gonna be in a lot of pressure and more importantly the kitchen has a menu streamlined they can push out quickly only time will tell [Music] Gordon could you see it right closest friends in the world are you stubborn as this one I'm a guest as customers role in the kitchen is about to be slammed with orders and Greg and his kitchen staff are about to face their first big test this thing's are terrible miss bishop it handles three chickens for stored Thank You people one table one so what do you want incentive price you wanted a salad I first saw the tank part and I said we got us a [ __ ] lobster tank it's only one in New York what does that tell you we do got a gun miss mind some fun table 27 I did the Pearl is an appetizer and that did not fire their entrees yet and they're getting their entrees right here service sucks here kiss you must be [ __ ] Barry to do soups to seafood cook for two people call it order give me [ __ ] just make it [ __ ] I'll take this back and I'll see what we can do about that all right thirty-four said he got him New England clam your bridge tonight has been like a [ __ ] again the kitchen got backed up it took forever from all of our food to come out come on Greg we're gonna run it we're falling behind in there come on it's ridiculous that lots of sellers we sat down there for [ __ ] 20 minutes to go out with this table tomorrow the very different from ours we had a great call so we can go back on that that's ridiculous fish and chips you got a pan I'm gonna rent this down no to the Greg dictator [Music] [Music] [Music] [Music] it's been a chaotic evening right there right that's going out the door right now and the kitchen has been on the brink of disaster and you guys you gotta say your kitchen too right but Gregg has not given up and neither has his staff I need three of these right off the bat to stack them up there on the 36 I'll be back everyone really likes the food even though it's taken a while to get there without having David O'Brien around it was actually alright it was pretty good the staff worked very well together and so that made me feel good all night long [Music] you might have to do another walk got one ticket left great soon really good he's making decisions like right and left and that's a big chain high-five I just can't wait to see what's gonna happen to three months from now after Chef Ramsay is left after a tough relaunch dinner Gordon gathers David Brian and Greg to give his final words of advice tonight he stood on that hot plate and you busted your ass off all night long May you've got a big heart [ __ ] me have you got passion thank you but once you've got the hunger and the passion I don't think your two partners actually give a damn you are an honest individual you're here two days a week but you don't put the effort in you amaze me but because all week long face to face you [ __ ] pretend to care oh [ __ ] Gordon come on we don't give two [ __ ] about this place really you're not passionate about running a restaurant really you're just abusing it and using what I do I've never met an individual is so full of [ __ ] in all my life our vibrant lie Indian Gordy Oh Chung gorgeous yeah how want to disrespect me I can just respect you too but tell me how tell me Specter you're telling you that you disrespect me because you don't know the truth you're just massaging your [ __ ] ego Gordon [ __ ] but I mean [ __ ] it's not true from the first minute you walked in this [ __ ] door standing there with a big long coat and your [ __ ] sunglasses looking like proud cop that was it first impressions then you start debating lobsters because you think you're some smartass in the back of a few [ __ ] [ __ ] dive books are you aware that the lobsters in your fridge are Canadian from artists America s shame animal right Q Menace americanus my artists with 21 restaurants under my belt I worked my [ __ ] ass off so what so on I never take anything for granted fascinating Gordon you treat the staff like [ __ ] you amaze me never do that excuse me never Cal its policy for you not to have a drink here after your shift but you often do never you can't even be honest with yourself let alone me mate you've been exposed oh yeah to your hopes accrete is that right absolutely yeah for you it's about a [ __ ] TV show this man is about a restaurant [ __ ] the TV David and I mean [ __ ] it this is real for me and for you it's an image I disagree with you on I lost everything you said you do yeah I do why'd you disagree as you're wrong the great Gordon Ramsay is wrong you're sad [ __ ] my advice is for him to get his partners get your money out yeah and disappear alright well my advice would be for you to disappear and the sooner the better you don't get it dude [ __ ] you Gordon of course I get it this question has every chance of succeeding but not while you are in it because you're not passionate you're soulless say what you like let me get out of here you're not grateful you know what really hurts the amount of effort has gone into it this fight what a prick you've been to me I'm still grateful that you were here I love what you've done I think that the menu is brilliant no I don't like it I don't really like that I want that shrimp thing either it's what happens when I've gone we had a great car lot we can go back on that that's ridiculous the minute I'm out of that door you'll slip back into anyways why don't you come back in and you know I'm sure you will and see how it goes yeah time will tell I guess it worked thanks again good good night goodbye [Music] that's tough are we really tough and personally I've got mixed feelings about this week because I so want this to succeed for Greg because he's got the determination the guts to make it work but hand David well I think he's just opened a restaurant because he wasn't make a quick buck and that is not the reason to a restaurant that man has no passion [Music] next time on Kitchen Nightmares America Gordon heads to America's heartland the problem here is the food it just makes me cry to say this greasy spoon talk about Michelle and you'll need all the help you can get good gracious God we ask you bless this food to resurrect Jane willingness moister Oh is an insult to fast food next time on Kitchen Nightmares [Music]

Channel: Kitchen Nightmares - Full Episodes

Views: 1,521,506

Rating: 4.8772025 out of 5

Keywords: Kitchen Nightmares, Hell's Kitchen, Gordon Ramsay, Cooking, Dining, Restaurants, Food, Television, Classic Television, Free TV, Free, Full Episodes, Uncensored, Gordon Ramsay Uncensored, Kitchen Nightmares Uncensored, Ramsay, FilmRise, Complete Series, Complete Season, Competitive Cooking, Cooking Competition

Id: JMXi1PPKZBs

Length: 43min 38sec (2618 seconds)

Published: Wed Apr 17 2019