Kitchen Nightmares US S06E08 - Levanti's Italian Restaurant

Kitchen Nightmares is an American reality television series broadcast on the Fox network, in which chef Gordon Ramsay is invited by the owners to spend a week with a failing restaurant in an attempt to revive the business.

(Announcer)
Viewer discretion is advised.

(Announcer)
Tonight on Kitchen Nightmares...

What in the fuck are we doing?

Gordon heads to the town
of Beaver, Pennsylvania

and finds a brother and sister
at war.

- What's the problem with the restaurant?
- He is.

(Announcer) And while they
play the blame game...

He points the finger at me.
It's always my fault.

...they are quickly destroying
their father's restaurant.

- I'm here every day.
- You're not here every day.

To make matters worse,
the dad is completely unaware

of how bad the problems
really are.

Those two need to know
how bad they've become.

The dining room is filthy.

(Gordon) Disgusting.

- The food is repulsive...
(Woman) - Looks like curdled milk.

And the kitchen
is a health hazard.

(Gordon)
See the mold around the side?

You're serving rotten food!

(Announcer) It's clear that
this brother and sister

are more focused on their
anger and resentment

toward each other...

Does your dad know
that you're this bad?

Than running
their father's restaurant.

You should be ashamed!

(Announcer) - Tonight...
- Oh, my God.

You disgusting pigs.

(Announcer) Get ready for the one
Kitchen Nightmares...

I am not gonna continue that.

...where it could all come
crashing down...

I'm stopping you
looking more stupid.

...before it even starts.

Shut this down.

[Aggressive surf music]

(Gordon) What is that?

You're serving rotten food!

We could possibly kill them.

- Then wake up!
- You wake up!

[Coughs] Shut the place down!

Get out of here!

That is amazing!

I can't take anymore.

Thank you, Chef.

Sync and corrections by n17t01
www.addic7ed.com

(Announcer)
Beaver, Pennsylvania,

an upper middle class
suburban community

located 28 miles
outside Pittsburgh

and home to Levanti's
Italian Restaurant,

opened in 1998
by Dino Fratangeli.

- Hello.
- Hi.

After graduating college,

Dino wanted to open
a restaurant...

- How is the veal?
- It's good.

And with his father Tony
investing his life's savings,

Dino's dream came true.

You starting to get orders?

When we opened,
there wasn't much down here,

and the town
had a need for a restaurant.

Cajun chicken and broccoli?

And I was a little overwhelmed

with how much business we had.

The fun hasn't begun yet.

So I asked my sister
to come in and help me out.

Okay.
There's eight of you?

- Seven.
- Seven?

At the time,
I had a flower shop.

I was a florist.

But I felt like I needed
to help Dino,

so I sold my flower shop

and came to work here
at Levanti's.

Enjoy.
We'll be right with you.

Everything was going fine,

and then, unfortunately,

we got competition.

That changed everything.

(Dino) How many tables
do you each have?

- Two.
- Two.

- That's it?
- Mm-hmm.

People just aren't coming
to Levanti's anymore.

The real reason
the restaurant is failing

- is because of Tina and Dino.
- Janay.

What's our special tonight?

Pasta spinaci.

That's our special
all the time.

Dino has absolutely no clue
what he's doing in the kitchen.

- I'm gonna put it on top.
- Are you kidding?

I'm gonna let you do this.

The quality of the food
is gross.

It's definitely chewy.
They're like rubber.

When are we opening, guys?

Tina-- I would replace her

with a manager who knew
what she was doing.

[Beeping]

Are you kidding me?

She's a disaster.

I can't, um, figure it out.

One of the most
frustrating things

is just the fact that

Tina and Dino
cannot function together.

It's just so simple.
It's simple.

A big sister doesn't like to

listen to her little brother
very often.

Our communication's
a one-way street.

You've done nothing
that I've asked you to do.

- As a general manager--
- No, that's not true.

He points the finger at me
for everything.

It's always my fault.

Dino?
Dino.

(Dino)
All right. All right.

Dino and my relationship
got worse,

and Dino walked away for about
a year and a half

and left the whole business
on my shoulders...

This is too hard in the middle.

And then tried to come back.

It just kept declining.

Our situation's pretty
desperate.

Right now, we owe 1,200.

Do they have
a ten-day grace period?

No. They're not even being
patient anymore.

I put so much money
inside this restaurant,

if this restaurant closes,

I'll be out $250,000.

Just don't know what happened.

I feel really bad for Tony

because I don't think
that he really even knows

like how bad it is.

Tina and Dino are basically
throwing his money away.

This place is a disaster.

Honestly, if Chef Ramsay
was not coming,

I would give it six months

to live or just board it up.

(Gordon) Nice area.

(Announcer) As Chef Ramsay
makes the short drive in

from the Pittsburgh airport,

he takes one more look
at the video message

that convinced him
to come to Levanti's.

I'm calling out for help.

My brother and I
have owned for 14 years.

We have a lot of bitter
arguments over this,

and hopefully
you can come help us

to get our restaurant back.

I really need your help.

Wow.

Hello.

Hello, how are you?

I know you.
I recognize you.

How are you?

- Nice to meet you, Chef.
- Likewise.

- Good to see you.
- It's a pleasure.

Thank you for that message.

I didn't realize
things were that bad,

- Yes. - but personally,
how are you doing?

- I'm okay.
- Okay.

- You sure?
- I'm ready for your help.

Okay.
And where's brother?

- Where is he?
- Probably in the back.

Okay. Let's sit down
and have a chat, shall we?

Please.

Making that phone call
for Chef Ramsay

was just my last hope.

[Sniffling]
I just really need the help.

Hey, how are you?

- Dino. - Dino, good to see you.
Take a seat.

Uh... right.
Good to see you both.

Good to see you.

Give me a little insight
behind the scenes.

When did you open?

- We opened in 1998.
- Right.

I'd just graduated college,

and I was kinda trying
to find my way in life.

And me and my father
kinda got together,

and he was my financial backer.

So dad bought
the restaurant for you.

- Yes.
- Wow.

So you started
business together.

Actually,
he wanted to start the business

and asked me
to come along with him.

At the time,
I had a flower shop.

So why would you leave
the flower shop?

I felt I-- [Stammers]
I needed to help.

You know, I thought it was
the right thing.

So you've given up a lot
to keep this business afloat.

Yes.

Now, where does your father
sit in this?

Throughout the years,

he's put his money into it.

How much longer can your
father support it financially?

- I don't think anymore.
- Not much longer at all.

- Not much longer?
- No.

What's the problem

with the restaurant?

He is.

That's insane.

- That is insane.
- No. That's the truth.

Who's in charge here?

He says he is.

- But I'm here more often than he is.
- Oh, really?

Uh... I wouldn't say
that she's here more than me.

Chef, I've been here

double, probably,
what she's been here.

No. You left me here.

There's a reason why I left.

Oh, you left the restaurant.

I-I took my time away
from the restaurant

- for a couple years.
- A couple years?

The situation
between me and her

just started really dissolving.

And I kinda decided
to take a little hiatus.

And why would you take
time out?

I left because I didn't
want to lose my sister forever

because I was getting to that
point that I would hate her.

And, Tina, give me an insight
to what happened

when Dino left--
what happened to the restaurant?

I mean, I was here as much
as I needed to be here.

How many hours a week?

Can you answer that?

When she says she was
here all the time,

- it was 25 hours a week.
- No.

I'm here.
You're not here.

When was the last night
you worked?

- It doesn't matter.
- In the last two months?

- When was the last evening?
- I'm here 9:00 in the morning

till 4:00 in the afternoon.

You're not here
till 4:00.

[Arguing]

- I'm here every day.
- No, you're not here every day.

Just the last six months
you've been here every day.

Last eight, ten months.

And I was here every day--
I lived here for ten years.

You cannot open the restaurant
without me.

The truth, right?

Probably could-- I mean,
I did in the beginning.

I just haven't done it
for some time.

Chef, I have tried
for 14 years--

Chef, he stands back there
in that doorway

and he does this to me
when I've been working

and calling me
at the same time.

- In the same building?
- Right there.

- Like walk out and talk to me.
- How is that crazy?

I'm just trying
to get a hold of you.

Now, I'm dirty, and I don't
like coming out here

with dirty clothes on.

- I don't like my clothes to be out here.
- There's a chef coat upstairs.

Okay, so I'm gonna run upstairs

when I could just motion to you
to come back.

- Yeah.
- That's just insanity.

- Do you hate me because of that?
- I don't hate you for that.

That drives you crazy?

If there's a problem
with something,

maybe someone's table,
maybe a question--

Yeah. I just think
it's annoying--

Do you want me to scream it
across the room?

"Dina, can you come
over here?"

No, don't scream--

You're upset at me
because of that?

I can't understand why he won't
walk in this dining room.

We don't even argue,

'cause we don't talk
long enough to argue.

(Announcer) - Coming up...
- Strange.

(Announcer) Chef Ramsay
comes face-to-face

with some of the worst food
he's ever seen.

- Gross.
- And later...

(Gordon) What in the hell...

An unbelievable
kitchen investigation...

You're serving rotten food!

...threatens the future
of Levanti's.

I'm stopping the owners

from serving
this disgusting mess!

(Announcer) Within minutes
of arriving at Levanti's,

Chef Ramsay has witnessed

how destructive
this restaurant has been

on this brother and sister
relationship.

Okay, Chef.
Follow me, sir.

Now it's time to find out

if the food is suffering
as well.

- How are you?
- I'm well. How are you?

Good. I'm Sam.
Nice to meet you.

It's good to see a happy,
smiley face for once.

[Giggles]

I met the owners earlier,

and they were down
and in the dumps.

- Are they always like that?
- Yes. Always.

Okay, darling.

- Let's order.
- Okay.

Gotta go for the stuffed
banana peppers.

I've gotta try that
Italian stuffed filet.

Oh, good.
How do you like it done?

- Medium-rare, please.
- Okay.

- And Carletta.
- That's our signature sauce.

Who came up with that idea?

- Dino.
- Dino.

Mm-hmm. It came to him
in a dream.

- Really.
- Mm-hmm.

[Giggles]

Um...

Our claim to fame
came in a dream

from someone who knows
nothing about food

or how to prepare it.

Flippin' A.
Okay.

I'm gonna go for
the chicken Carletta

'cause that's the sauce
that was dreamt of one night

in his dream.

- Absolutely.
- Thank you very much.

Absolutely.

And it begins.

(Dino) Don't sweat the chef.

Do what you guys normally do.

[Plate shatters]

What is that, olive oil?

Do you mind if have
a little taste?

It's very watery.

Tastes like frying oil.

Excuse me, sir, is Tina nearby?

- Absolutely.
- Please. Thank you.

Wow. That's dreadful.

Tina.

Chef Ramsay's
asking for you at 43.

Oh, no.

Tina's been such a hands-off
manager for so many years now

that she has become so blase.

- Yes, sir?
- What is that olive oil?

Is that canola oil?

- No, it's--
- It's olive oil?

- It's pomace olive oil.
- Pomace oil.

Is that what you're
serving there?

It's that mix.

Look at that.

Fuck.
Smells off.

- Smell that? What's in there?
- I don't know.

When's the last time
they were cleaned?

I don't know.

You're the front of house.

What a mess.
Is the bathroom nearby?

Yes, sir.
To the right.

I'm just gonna wash my hands.
Please?

Fuck! What happened there?

- What's that?
- Tiramisu.

Oh, my God.
Are they done every day?

Probably a couple weeks ago.

- Is that fake tiramisu, like you--
- No.

- That's a real tiramisu.
- Tiramisu.

- Oh, come on.
- No, that's--

So that just sat there
from fresh...

and you said two weeks?

No. Probably
three weeks ago.

That is longer than
three weeks.

[Tapping]

- It stinks.
- I'm sorry.

My God.
Sam?

Yes.

How long have these desserts
been sat here?

A couple months.

- A couple of--
- A couple months?

A couple of months?
You just told me three weeks.

No, I would say under a month.

It was a couple of months.

- Do they stay out all night?
- Yeah.

That is a fucking
health hazard.

Oh, my God.
Fuck my booze.

I can't--
I can't do this.

Here's our stuffed filet.

- This is the stuffed filet?
- Yes.

- Thank you, darling.
- You're welcome.

Wow.

What a mess.
I asked for mid-rare, but...

it's raw.

It's almost like you gotta stick
your knife in it to kill it.

I mean, the thing still
is fucking moving.

Um...

Sam.
I'm trying to cut into that.

I asked for mid-rare,
but it's like raw.

It's a little raw.

- Is that steak frozen?
- Probably.

Could you just check
with the chef?

Yes.

Was that steak frozen,
he wants to know.

I don't--
was this frozen?

- Yeah.
- Yeah.

Okay, well, he said it's raw.

I don't know if I should laugh
or cry... which one.

All those crumbs under there.

Why is everything
so dirty here?

There's crap everywhere.

I mean, just crumbs and hairs
and disgusting.

Tina.

How often is the restaurant
cleaned?

I know you got your days wrong
with the dehydrated desserts.

We do our own cleaning.

You do your own cleaning?
I appreciate that.

That's not what I asked.

How often is the restaurant
cleaned?

How often? Um...

I can't answer.

You can't answer, okay.

Who knows the answer to how
often the restaurant is cleaned

if it's not you?

- I should know that.
- You should know that.

Very well.

You know, Dino always comes off
smelling like a rose.

[Cash register
clicking and humming]

What's that noise,
like somebody's drilling?

- It's the register.
- Fuck.

- Is it always like that?
- Yeah.

- That noisy?
- Yeah. The phone's worse.

Jeez.

Ah.

- Banana peppers.
- Thank you.

Absolutely.

What's that?

Fucking way too much cheese.

Congealed snot.

Sam, is this what
they'd normally be like?

- Yes, yes.
- Yeah.

Wow.
Strange.

Very, very strange.

What do you think?

Right now, I'm confused.

I mean, I've never seen
anything like it.

Never seen, you know, peppers
stuffed like that.

Well, they're frozen.

They're frozen.

So when you put them
in the microwave,

and then all that stuff
comes out.

- All that water comes out.
- Yeah.

I feel like I'm eating
donkey's cock.

Thank you, Sam.

Wow. Now we've gone
from bad to bizarre.

- Dino.
- What?

You want to know what he said
about these ones?

- What did he say? - Feels like he's
eating a donkey's pee-pee.

[Laughter]

Because since he knows
you froze them,

all the crap comes out because
there's all that water in there.

This is starting to get absurd.

Sam, be respectful.

Be respectful.

Dino, here's the chef's
chicken Carletta.

All right, I'm taking
the carletta now.

Looking good, looking good.

Chicken Carletta Capellini.

- This is the-- okay, great.
- That's the dream sauce.

- This is the dream sauce?
- Yes.

How do you think?

What a mess.

How much garlic
does he put in there?

I have no idea.

And the chicken--
why is the chicken so hard?

It's like bullets.

Wow.
God help me.

Thank you, darling.

You're welcome.

Brought together in a dream.

Unfortunately he didn't
realize at the time

he was having
a fucking nightmare.

Oh, my gosh.

- Dino.
- What?

He said how much garlic
do you really put in this?

And I said who knows.

And then he said could you get
the chicken any drier?

The chicken ain't dry.

I disagree with what he had to
say about my Chicken Carletta.

I prayed for months
for guidance,

and my Carletta sauce
is inspired by God.

All right, come over, guys.

- And this is--
- Mike Marker.

- Mike.
- Yes, sir.

- Nate.
- Nate.

Uh, I don't know
where to start.

I'm lost for words.

But what I will say is
I think this is

the worst Italian food
I've ever eaten.

Where shall I start?

The stuffed banana peppers,
it was full of water.

Frozen, microwaved,

and then some bizarre,
weird canned sauce.

The Chicken Carletta--

the chicken was rubbery,
shredded, chewed.

You didn't like the sauce?

Oh, it was gross.
It was garlicky.

It was just like something
that shouldn't have been

put together
in the first place.

Help me to understand
the madness.

I got inspired by...
a higher power.

A higher power?

- God.
- God?

- I mean that.
- God made the sauce?

I mean, you can't all be there.

Can you guys
go back in the kitchen

so I can have a word
with the owners?

Dino, Tina.
Both of you come over.

When you can't even keep
the place clean,

that sends
the alarm bells ringing.

I think deep down inside,
you don't care,

and you've stopped caring.

That's not true.

Really?

I do care.

Dino, talk to me.

I'm completely overwhelmed.

Dino, who are you talking to?

Any chance of looking
at me in the eyes?

Do you have a pair of bollocks?

I'm over here.

I mean, I'll go stand there,
but just talk to me.

What is the proper way to keep
the front of the house

in a restaurant?

Oh, come on.
Fuck me.

Aren't you embarrassed?

Does your dad know
that you're this bad?

Take your father
out of the equation,

and you're fucked.

We can't go on like this.

We need help.

I don't think he is.

[Crying]

(Announcer) After a very
frightening first few hours,

Chef Ramsay tracks down
the man responsible

for funding Levanti's...

Tony. How are you?

Good, Chef.

(Announcer)
Dino and Tina's father, Tony.

I'm lost for words.
I walked in there,

and the first thing that hit me

was the animosity.

And I'm nervous, because I don't
know if I can help

because those two don't care.

Okay.

But if it wasn't for your
continued financial support,

this business wouldn't survive.

We were doing real good

up to about
four or five years ago.

I kind of blame the economy
more than anything, you know.

But it's not the economy

that's affecting
your restaurant now.

That's not the economy.

Well, that's what they tell me, anyway.
- Yeah.

Maybe they're telling you that
so you can keep funding it?

Yeah, right.
Right.

How much in the business
are you?

Over 200,000.

200,000.

I'm just down to
nothing almost, you know?

Must be heartbreaking.

Yeah.
I fight with my wife, too.

She starts crying, you know,
stuff like that.

She's been upset about it.

She's like "just close it up."
She's telling me, "close up.

I don't want to hear
this no more," you know.

I'm really sorry.
I'm here for you.

I'm going to get changed,

then I'll be in there tonight.

- Thank you very much, Chef.
- A deal.

Thank you, Tony.

All right, guys.
You ready?

Let's get this crap
on the road.

(Announcer) As Chef
Ramsay's first observation

of the dinner service begins--

Zucchini parm
and a baked rigatoni.

(Announcer) He has made sure
that he is not the only one

watching Dino
and Tina's performance.

Tony, how are you?

(Announcer) Their father
Tony is in the kitchen

for the first time
in several months.

So, this is the line, right?

- Yes.
- Yes, sir.

How old's that stove?

Oh! Like 50 years old,
I'm assuming.

The burners I have lit

are the only burners that work.

These don't work at all.

- The ovens don't work?
- No.

- Are you kidding me?
- No.

Starting with that,
what chance have you got?

Dino, this slip is sold.

Who's that, D?

Dino, what about my appetizers?

- Got 'em right here.
- Is that for me?

Uh... no, it's not.

Oh, my gosh.

Dino, are you
actually expediting?

- I'm expediting.
- All you're doing

is just lifting food from
that side of the kitchen

and putting it
on that side of the kitchen.

I thought you were expediting.

I gotta kind of ask Mike.

- He's got enough to do.
- Any of my food up?

That's--
hold on, hon.

Hold on one second.

Wow.

That's yours, but I think
these three are mine.

(Announcer) Despite the
chaos in the kitchen,

the servers somehow manage
to sort it out.

Pizza here?

(Announcer) And food is making
its way out to the diners.

Gnocci?

Unfortunately,
the speed of service

doesn't make up for
the disappointing flavor.

It's very chewy and gummy.

It doesn't really
look like meat.

- This is Alfredo sauce...
- Yes.

And it's kind of chunky,
and it looks like--

- if I could get something else--
- I'll give you menu.

- Thank you very much.
- How's that, okay?

Dino, they think
the Alfredo is lumpy.

What's wrong with it, Dino?

I don't think he drained
all of the--

What is that, Alfredo?

- It's Alfredo.
- Wow. That's a disgrace.

Okay.

Your chicken tastes like
it's frozen and unfrozen.

- Oh, no.
- Can you please make me another one?

Guys, can you please look
at my fettucini sauce?

- Look at that.
(Sam) - Are you serious?

- It looks like curdled milk.
(Gordon) - Are you kidding me?

No care, nothing guys.

I mean, I just-- no wonder
the food's coming back.

What in the hell?

- Is this the chicken?
- Yeah.

Stop. Stop.

Dino, urgently.

That's the chicken we've been
serving all night here?

Why is it sat in all that?

Look how slimy it is.

Oh, my God.

- How old is that?
- Oh, my God.

Stop.
Stop, stop, stop, stop.

Tony, two seconds.
Tina, you're part of this.

What in the fuck are we doing?

How old is that?

I don't know.

Look at the color
of the chicken--

green and stinking.

Hold that.
What's this?

(Tina) Cod.

In what?

We're serving that!

Excuse me.

Look at the way we work.

What is this?

- What is this? Anybody?
- I have no idea.

You've got no idea.
And this?

How old's this?

Oh, my God.

You disgusting pigs.

Look at that.

Yeah. It's fermented.

Just-- just smell that.

Just smell that.

Come on, please.
You own it.

Ladies,
we've been serving that.

See the mold around the sides?

(Man) - Oh, my God.
(Woman) - Oh, my God.

I thought that was basil.
Oh, my gosh.

No, that's not basil--
I wish it was fucking basil.

How long does a sauce
sit in the fridge

to get moldy around the top?

Quite a long time.

I didn't expect
to see all this.

They're not doing the job
they're supposed to be doing.

And these guys, they
gonna have a rough time now.

Does the town of Beaver
deserve this?

(Dino) Absolutely not.

(Gordon) You should be ashamed.

Ashamed.

Now walk out there

and apologize to your guests

and try and do something you've
never done in 14 years--

fucking work together.

(Tina) I'm not going out there.

Excuse me. Um...

we appreciate you guys
coming out here

and trying out our restaurant
tonight,

but we won't be having
any more service.

Chef Ramsay has shut us down
for the evening.

Fucking hell.

Oh, guys.
Guys.

Thank you.

Dino, you're telling them
that I'm shutting it down.

- I was just--
- I heard you.

I was standing behind the door.

Chef Ramsay did not
shut this down.

I stopped the owners
from serving shyte food.

But and I am not going to
continue that,

because you don't realize
right now, young man,

how bad you've become.

So I'm not shutting it down.

I'm just stopping you
looking more stupid.

Did you honestly
want to continue serving?

So you want to continue?

You want to continue serving?

Ladies and gentlemen, could
I just have your attention

for 30 seconds?

(Woman) Oh, gosh.

He has it in his hand.
Oh, my God.

(Announcer) After Chef Ramsay
discovered rotten chicken...

Look how slimy it is.

(Announcer) And moldy sauce...

(Gordon) You disgusting pigs.

(Announcer) Dino and Tina

blame the shutdown
of the restaurant on...

Chef Ramsay has shut us down.

Dino, you're telling them
that I'm shutting it down.

(Announcer) And now Chef
Ramsay is determined

to get a more
accurate explanation.

Ladies and gentlemen,

can I just have your attention
for 30 seconds?

First of all, my apologies,

but I'm not
going to BS anybody.

I am not shutting
this restaurant down.

I am stopping the owners

from serving
this disgusting mess

from chicken that's already
slimed, off, gone

to disgusting basil
that was never fresh

to a tomato sauce
that's actually caked in mold.

I am not gonna sit here
and play party to that.

And whilst I am totally
appreciative

of you leaving your homes
to come here tonight for dinner,

I've got too much respect
for you

and too much respect
for the industry.

I am not gonna be part of this
any longer.

My sincere apologies.

[Thud]

Okay, well,
that was embarrassing.

Well, what do we do?

Comp everything.

I can't believe this.

I'm very, very pissed off
right now.

It's embarrassing.
It's embarrassing.

No wonder
they complain out there.

Now I know exactly why this
place wasn't making any money.

Oh, shit.

Hi.

- I'm embarrassed.
- I'm sorry.

I'm so embarrassed.

Listen, I am so fricking sorry,

let me tell you.

But those two need to know
how bad they've become.

I'm not going to continue
serving food like that.

I don't blame you.

I don't want people to eat it.

- I didn't come here for that.
- No.

I wouldn't want to eat
that shit either, you know?

I see what's going on,
and I'm sick of it.

These kids have
a lot of work to do.

They've given up.

I worked my ass off
all my life.

Two jobs.

Hey, listen, I'm here for you.

I'm gonna do everything I can to
get this business turned around.

- But I need you, okay?
- You got me.

I'm gonna get involved.

I'm not going to make it easy
for nobody.

Okay.

(Announcer) While Chef Ramsay is
disappointed with Dino and Tina,

he remains in the town of Beaver
to support Tony...

Hi, Tony.

(Announcer)
...who has been blindsided

by his children's
lack of commitment.

Okay.
This is going to be

the most important meeting
with your son and daughter

since you've opened
that business.

They need to fight
for their jobs.

They need to understand
you are the boss, yeah?

Okay.

You ready?

Tough love.

My kids better change.

I will close the restaurant,

and they're both gonna be out.

Truthfully,

I don't think both of you know
how easy you've had it.

You're fighting
against each other

as opposed to fighting
for the future of the business.

I gave you a chance,
both of youse.

But you guys never did what
you're supposed to, you know?

Both of youse
have to stop arguing.

Otherwise you're not gonna get
nothing out of that business.

I'll sell the building,
I'll close it up,

and you are not gonna get
nothing out of it.

I gotta be dead

for you to get anything.

Well, dad.
I'm sorry for letting you down.

And I promise,
and I will make you proud.

You guys work harder.

I will work
and do whatever necessary

to get our restaurant
going again.

First, let me just
apologize, dad,

for everything
that we've been through

for the last couple of years.

I thought I knew
what problems we had,

and I had no idea
that I didn't know.

And if you give me another
opportunity,

I promise you from
the bottom of my heart

that I'm 100% committed.

Well, you show me then.

I'm giving you guys a chance.

You guys better work together.

You now roll up your sleeves
more than ever before,

because tomorrow
we are relaunching

your father's restaurant.

And I want to see both of you
ready to work.

My team, alongside the research
that I've been doing,

we've been looking at
what's not available

in Beaver County.

And based on that research,

let me tell you Levanti's
needs a dramatic change.

Levanti's is going to become
an American bistro.

I'll see you bright and early
in the morning.

- Thank you, Chef.
- See you in the morning.

- Thank you so much.
- See you in the morning.

- Get ready for change.
- Thank you, Chef.

I agree with Chef Ramsay.

Things needed to change,

and I think all of us
are extremely excited

about the new Levanti's Bistro.

(Announcer) Coming up...

You guys are starting to
make me look like an idiot.

(Announcer)
It's a relaunch night

- filled with drama...
- You're falling behind.

...and emotion.

You screw up, this is
going to be the end.

(Announcer) It's not only Dino
and Tina's last chance...

I'm confused.

(Announcer)
...it's the restaurant's as well.

Oh, come on, guys.
Wake up a little bit.

(Announcer)
Faced with a restaurant

that hasn't been touched
in 15 years,

Chef Ramsay and his team
have their hands full

as they transform Levanti's
from an Italian restaurant

into a modern American bistro.

- Right. Good morning.
- Good morning, Chef.

- How are we?
- Good.

- Wonderful.
- Good.

Are you ready to see
a stunning new restaurant?

- Yes.
- Yes, Chef.

Okay.
Take off your blindfolds.

- Oh, my--
- Oh, my God!

Oh!

(Gordon)
Welcome to the new Levanti's,

your American Bistro.

- Oh, my gosh.
- Awesome!

Oh, wow.

(Gordon) Gone are those
dark and dreary walls.

Take a look how new and modern,
how appealing it is.

We got rid of those horrendous,
filthy booths,

replaced them with new chairs,
new table tops,

and a brand-new
central seating area.

Beautiful.
Thank you so much.

I haven't smiled in here
for a long time,

and I can't seem to stop.

I'm so happy.

Thank you so much, Chef.

(Gordon) Now, one more thing.

During my first meal,

I couldn't even concentrate
on my food.

It sounded like
a construction site

with this thing
hammering around.

[Clicking, humming sounds]

(Gordon) Shaking away.

So I'd like to introduce you

to a stunning POS system.

Oh, my God.

Yay!
That's so cool.

(Gordon) From POS-Lavu
and Zephyr Hardware.

It is easy to use, is wireless,

and it can be operated anywhere
in this building.

Get out.

(Gordon)
This is the cutting edge

of POS systems.

It will truly help

in terms of purchasing,

your fixed costs,
and your profit.

- Cool. That's cool.
- Oh, yes.

We gonna have a new beginning,

and this is just awesome.

I told you day one

that I'm here to support you.

So I have found you
two consultants,

and they run two
very successful restaurants.

One of them is listed

in the top 25 restaurants
in Pittsburgh-- Avenue B.

I'd like to introduce you
to Chef Chris Bonfili

and his wife, General Manager,
Jenn Bonfili.

- Chris, how are you, sir?
- I'm doing well.

- Good to see you. Are you well?
- Yep. I am.

Jenn, how are you, my darling?

Welcome.
Good to see you.

Chris is going to orchestrate
with the kitchen,

and Jenn is going to help set up
the dining room.

We're happy to come in
and just do what we do

and make awesome food.

So that's what we're about.

They are here
on a consultant basis.

So you need to listen and take
that level of expertise

and put it into this restaurant

and pass that knowledge
down to your team.

Tony, Dino, Tina,

I've got one more little
surprise for you guys.

Come with me.
Thank you.

Welcome to your new kitchen.

- Wow!
(Gordon) - Oh, yes.

(Tina) Look at the space!

(Gordon) First of all,
when I arrived,

this kitchen was so dilapidated

I wouldn't even attempt to cook
from there, let me tell you.

So I made some rather urgent
calls to my friends

at Culiquip, and I asked them

to put together a line
of brand-new equipment.

Let's start off with
an amazing, energy-efficient,

Vulcan six-burner range.

Top of the line.

[Whispers] Wow.

When I say "top of the range,"

I'm talking top of the range.

It has a griddle top.

Underneath that it has a boiler.

Underneath that,
it has two ovens.

Next to that you've got
a two-basket fryer from Pitco.

Opposite that, an amazing,
brand-new steam table

from Eagle Group.

And then this for me
is the Rolls-Royce,

a state-of-the-art Blodgett

brushed stainless steel
convection oven.

This Blodgett
holds five baking trays.

It's amazing, Chef.

You now have all the tools
to run this

as a successful restaurant.

Let me tell you,
there's no excuse.

(Announcer) Now that
Levanti's has been converted

into a contemporary
American bistro...

Excellent.
Come through, please.

(Announcer)
Chef Ramsay continues his plan

by introducing
a brand-new menu to match.

(Gordon) We're cooking
American classics.

Looks good.
Looks beautiful.

(Gordon) Let's start off
with the corn bisque.

Sweet corn, seasoned, and served
with little fritters.

- Awesome.
(Gordon) - Next to that we've got mussels

done with pancetta shallots,
garlic,

white wine butter-- classic.

Entrees, starting off
with a great lamb shank,

braised with vegetables,
red wine,

and a really nice lamb stock.

And that will just
fall off the bone.

It's tremendous.

(Gordon) And then finally,
pan-seared salmon

with barley, salad,
braisefennel

and pancetta with fresh herbs.

Nobody has a menu like this
locally.

Now you can stand out
from the competition.

I think everything
looks so good here.

Good.
Anybody hungry?

Yes.

Get some knives and forks.
Dig in.

(Woman) Oh, my God.

That is good.

It is delicious.
Amazing food, amazing.

I think we can compete now.

- Amazing.
(Tony) - I wanna eat it all.

I just love it.

It's good.

(Announcer) It's relaunch
night at Levanti's,

but before they open
for business,

Tony has a little business
of his own.

Tonight you gotta promise me

that you guys gonna work hard
and make this happen.

I'm tired of giving to you guys,
giving you, giving you.

You guys are gonna
give back to me.

Believe me, I understand.

You don't have to
tell me again, dad.

I'm committed.
I promise.

Then show it to me,
because I'll tell you what,

if you guys don't,
you screw up,

this is gonna be the end.

Understand?

I got it.
We're on it.

So much pressure this evening.
But I meant what I said.

I'm gonna work hard
and earn his trust back.

I'm gonna be watching you guys.

(Announcer)
With the pressure clearly on,

Levanti's opens its doors to the
town of Beaver, Pennsylvania,

for the first time
as an American bistro.

Good evening folks, welcome.

Follow me, please.

I'll have the New York strip.

Wow, that's really high tech.

Heck, yeah.

We aren't playing around
anymore.

(Announcer) With Chris guiding
Dino in the kitchen...

Crab cake, dip.

Crab is in our hands right now.

Selling you two dip.

(Announcer) And Jen working
with Tina in the dining room...

You could always cap the end
of that four check.

(Announcer) The relaunch
is off to a smooth start.

Wow.

I can't believe
this is the same place.

What's this?
I'm confused.

I don't have the slip.

Check's on the printer, Chef.

Check on the printer.

Got a stack of checks up there.

I know,
I have a stack right here

I should call right now.

Calling two lamb,

salmon.

Table number, please.

Sorry.
Table number 51.

Thank you.
Dino is pretty rough

at running the back.
He's pretty timid.

I think he's not
so sure of himself.

He's having a hard time kind of
grabbing the reins

and getting out there.

(Gordon) Come on, Dino,
get on top of it.

You gotta work three or four
tables at once.

You're getting confused
with the tickets.

- Look at me.
- Yeah?

You're falling behind.
Get on top of it, please.

We're in the shit now.
Let's go.

Can I get a time
on table one, please?

71, appetizer.

How much longer for table 3?

They've been waiting
a really long time.

Did I already give that to you?

Are you kidding me?

Dino needs to get
his stuff together,

or else we're going to be
an embarrassment once again

to the entire community.

We're in the shit now.
Let's go.

This table 43 has been waiting
here over an hour for food.

43?

Hey, Dino, 43.
What's going on?

- They been there for an hour.
- Table 43.

I feel like we--
we sold that.

I really hope that Dino
catches on quick,

because if you screw up
the first time,

I'll give you the second chance.

You screw up the second chance,
you're done with me.

Okay, look.
Stop, Dino.

Stop.

43 has not gone out.

Oh, guys.

(Announcer) It's an hour into
the relaunch of Levanti's,

and Dino has lost control
of the kitchen.

Table 43,
I feel like we sold that.

Stop, Dino.
Stop.

43 has not gone out.

Dino, drum the tickets, okay?

Drum the tickets?

(Gordon) We're gonna
handle that one first.

Chris, can you stop
what you're doing?

For five minutes?

Join him by the sides--
Dino, wake up a little bit.

You need to own it.

Let's go.

I'm waiting on a burger medium
to sell.

Then my next order, I'm looking
for salmon mid-well,

burger mid-well.

I realized tonight how much
I do need Chris's help.

I have a mountain
of learning ahead of me.

It's just gonna take
a little bit of time for me.

Table three, yes, burger.

Hallelujah.
Check sold.

Burger.

You're welcome.

I'll come back
and check on you.

Enjoy.

Firing, table 4, mussels,

butcher's board.

Dino has a ton to learn
at this point,

but he has an awesome
opportunity here,

and he's the one
that has to make it happen.

- Hey!
- Oh, that's it.

This is all sold.

We'll be back.

We'll be here.

(Gordon) Well done.

And Levanti's
is back on the map.

Big-time, yes?

This gorgeous town loved
the American bistro.

Did you hear the feedback
from the food?

I didn't have a single
complaint tonight.

Tina, did a great job.

Thank you, Chef.

Dino, tonight you had
a first grasp

of what it's really like
running the fort.

Yeah, I did.

And tonight Chris and Jen
ran your restaurant.

You've got to stick with it.
You've got to listen to them.

A big thank you to them both.

I thought you did
an amazing job.

Thank you very much.

[Applause] Well done.

Good night, guys.
Good job.

(Gordon) Tony, two minutes.

Listen, that was a tough day.

I had such a good time.

- You did?
- Yes. Everybody loved it.

It's good to see you smiling.

[Both laughing]

You have a town now that is in
love with your restaurant again.

You can walk out those doors
and hold your head up high.

I can't thank you enough.

You are a special father,
let me tell you.

There's not many about.

Take care, captain.

- Thank you.
- Yeah, give us here.

Love to the family.

- Okay.
- I'm going to listen to you.

- Good night. Take care.
- Good night.

When I came to Beaver,
Pennsylvania,

I had no idea that this would be

one of the biggest Kitchen
Nightmare transformations ever.

But there are still two very big
question marks remaining.

One's Dino,
and the second one is Tina.

Will they finally step up

and satisfy not just their
father but their customers too?

This is a very close-knit town,
and...

I guess we'll just have to
leave it... to Beaver.

Wow.

[Light music]

(Announcer)
In the weeks that followed...

And table one, Janay.

Good evening.
How you doing?

(Announcer) Chris and Jen
continued their training

of Dino and Tina.

They need to see you
hustling too.

They're going to hustle
as much as you hustle.

(Announcer) And with brother and
sister working well together...

How's everything going?

It's going okay.
I was coming to check on you.

(Announcer)
Tony can rest a bit easier

knowing that his children
are in control

and that the future of Levanti's
looks bright.

All right, looks good.

Sync and corrections by n17t01
www.addic7ed.com