24 Hours to Hell and Back (2018) s01e01 Episode Script
Bella Giana's
1 I'm Gordon Ramsay, and I'm hitting the road.
I'm heading to restaurants all across America Oh, my God, no, no.
- On the brink - you! Of collapse.
They're sat in blood.
What are you waiting for, a death? But having endured so many kitchen disasters over the years There's a mouse in here.
I know that I need to do something I've never, ever done before.
I must try to save each of these restaurants in just 24 hours.
That's not a lot of time.
I'm scared we're not gonna finish.
Because in this age of social media, where every customer is a critic If you want fast service and good drinks, don't go here.
Next one, one star, the food looks gross when it comes out of the kitchen.
Oh, my God.
Your business can succeed or fail overnight.
But when people know I'm coming, they tend to hide what's really going on.
So this time, I'll need to be covert, hiding cameras in the restaurants and myself in plain sight Catch of the day, hepatitis B.
To catch them all red-handed.
I had to stop you from eating in there, and this is the reason why.
Oh, my God, no! If I have any hope of saving them Bless thy soul, may I come out in one piece.
I'll have to go to hell and back Oh, my God.
In 24 hours.
I've just arrived in Congers, New York.
Look at it.
This is a stunning, picturesque lakeside community that is literally 60 minutes outside Manhattan.
The good news about this area, it's such a melting pot of different cultures and cuisines.
But there's one that sticks out as the very best, and that is a New York Italian.
This family Italian-owned restaurant was once very successful, but since the son, Vinny Vasti, has been at the helm, the restaurant and the family have been falling apart.
My name is Theodora Vasti Barbato.
I am a part-owner of Bella Gianna's family restaurant.
It originally started with my brother, Vincent, and my father, Frank, and my husband, Frank.
When we first opened, we did very well.
All right, anyone else need anything? It's been my dream.
Since I'm a little boy, this is all I ever wanted to be.
You know, I told my wife, "This is gonna make us rich," and it did nothing but cause issues within our family.
Okay, every day, I'm here.
Every day, I'm here.
Nobody said you weren't, Vin.
I just fixed the toilet in the bowl.
In the last few years, business started to decline.
Every year, it got a little worse and worse.
And then my brother-in-law, Frankie, passed away We lost Frank approximately a year ago.
So now it was just me here, by myself.
And since Frankie passed, it affects maybe the way I talk and the way I do things.
Yeah, you're a partner! What are you here? What do you do anything with the place? I wasn't here.
I went back to work.
I can get a little crazy every now and then.
Then don't be blaming everything on me! He'll be yelling in the same breath and then be crying in the second breath.
Vinny gets out of control sometimesuh, a lot of times.
You know, we have some screaming matches, you know, throwing things.
It gets really bad sometimes.
-Where is it? -He just told you.
Once again, I don't get it.
asinine.
- The whole kitchen's.
- Go outside.
Go the business up more.
you.
When my dad's in a bad mood at work, you just don't wanna be near him.
You don't wanna be here.
So done.
The restaurant and Vinny are both at breaking point.
If it wasn't for my dad shoveling money in every month, the doors would be closed.
Money for the mortgage has to come out of my retirement account.
I think it's overdrawn, like, $900.
I would say I'm out of pocket maybe $1.
2 million.
This thing is a burden on all of us.
But family comes first.
The stress of the restaurant and the stress Vincent puts on my parents have kind of torn us apart a little bit.
My dad's dream was to own a successful restaurant, and since it didn't turn out that way, I think that's why my family has so many issues.
I think if things did work out the way he wanted to, then my family would be so much happier all around.
Now, I'm hoping I can turn this restaurant around in 24 hours, but I needed to know the issues before I even stepped foot inside, so my team told the restaurant that they are trying out for a renovation series.
While they're being interviewed, we installed hidden cameras throughout the restaurant and have been secretly recording surveillance footage since we left.
Now, if I'm going into an Italian restaurant undercover, I've gotta get slick with my disguise.
Right, time to take the family for an Italian.
Who's hungry? -I am.
-Us.
Let's go.
This disguise pays homage to one of my favorite comedies - This thing stinks.
The "National Lampoon" vacation movies.
Is this legal? This is great.
Hopefully, our meal is less disastrous than some of their vacations.
Oh, man.
-Here we go.
-Give me some macaronis.
-How are you? -Hi.
Hey, can we get a table of four, please? -Sure, right this way.
-Yeah.
When you walk into Bella Gianna's, your first instinct is to walk right back out.
Set them on table 23, please.
I'm sorry? 43? How depressing is this décor? The tacky décor and the uninviting staff makes you feel immediately unwelcome.
You need a few minutes, or are you ready? -No.
-Um Nope what? "Nope, we're ready"? "Nope, we need a few minutes"? Okay, can we order the calamari frittiti We've ordered a variety of classic Italian dishes.
And spaghetti and meatballs? Very good.
I'll be right back.
Thank you.
If you can't do these staples properly Fried calamari, baked clams chopped first, and a family salad.
You have no business being in the restaurant business.
I have the two appetizers.
Yeah, go ahead.
Go for it.
So this is That's the baked clams.
Take one and say a prayer.
Let's see what I've got in mine, then.
Clams are really salty.
I know, it tastes like I'm eating just bread crumbs.
I have no clam in mine either, so clam with no clam.
-Did you get a clam? -Nope.
I don't think so.
Calamari is rubbery.
It's not even crispy.
They taste old.
If you like, I can give you a little on each of your dish, if you want.
-These clams are horrendous.
-Okay.
There is not a clam in there.
Okay, dear, I'd be more than happy - to take them off the check.
- Yeah, please.
You got it.
Whatever you want, dear.
- Lou! - Yes? Clams sucked.
Okay, listen, you gotta stop.
-Okay, I -My clams suck, my sister sucks.
-You gotta stop.
-Okay.
Can you hear that shouting? No clams in the clams, no nothing.
Yeah, there's no clam in the clam, huh? - Okay, whatever.
- That's why they ate - the whole thing.
- Yeah, I know.
Yeah, okay.
Give it up, you can cook yourself.
There you go.
Cook yourself.
Yeah, I know, 'cause I'm the one saying this.
- I'm making it up.
- Clams suck.
Yeah, I know.
All of a sudden, the clams suck now.
The customer doesn't like it.
Yeah, look at my salad.
This salad is appalling.
Oh, it's dead.
- Don't eat the dressing.
It smells like the back seat of my car.
Spaghetti and meatballs.
Eggplant Parm.
So let's say a little prayer for the entrées.
Dear Lord, we're about to receive, may we not end up in the ER.
Thank you.
That's horrendous.
Oh, my God.
Oh, my God, that looks like the inside of my grandfather's underpants.
That looks like a placenta.
I would not feed this to my dog.
- How we doing? - This is horrendous.
Horrendous meaning you want me to take it away? -You didn't like it, dear? -It was horrible.
-Okay, great.
-How you doing? Take it away, Daniel, please.
You know what? If you like, the whole dinner's on me.
Enjoy, okay? Okay, well, you don't have to be nasty.
-Dear, you don't like anything.
-You don't have to be nasty -with me.
-I'm not nasty at all, dear.
-Thank you.
-Wow.
Is he always like that? Is he always angry? Sir? Oh, my Lord.
It's like they're scared of him.
They said the veal sucked, the eggplant sucked, this sucked, everything sucks.
It's all .
I'm done.
So done.
.
See you in a minute.
I've seen enough.
Please, thank you.
Where's Daniel? You know what? Why don't you buy them coffee and dessert, too, so they complain about that too? Tell 'em it's on me, everything, 'cause our food sucks.
I really .
.
Oh, man.
That was absolutely shocking.
I've got no idea what this guy's gonna do.
Half-assed.
But let me tell you something No one understands! In about 60 seconds, we'll find out.
-Um, Vinny, right? -Yep.
Can you, uh, go into the kitchen and get everybody out, please? -Get everybody out? -Now, thank you.
It's Gordon Ramsay.
We need everybody in the kitchen.
Uh, young man, you can come over.
That's Gordon Ramsay.
-That's it? -Yes.
-You shut everything down? -Yep.
Ladies and gentlemen, listen up, stop eating.
Gentlemen, knife and forks down.
The restaurant is closed.
First of all, I've just witnessed one of the most appalling lunches I've ever eaten.
My guests couldn't even find a clam.
The salad was rotten, and the dressing tasted like it was made ten years ago.
Um, when you attacked my guests, is that how you deal with customers? I thought they were very irritating from the beginning.
I just wanted them to know.
I'm amazed you can stand up straight.
The size of the chip on your shoulder.
What size chip should I have? - Let me just ask ya.
- As a maître d' My dad put $1 million in the place that I'm failing him.
What chip do you want on me? The restaurant's on me! No chip! No chip.
No chip.
Because if you're not in that fit state of mind to respect what little customers you have, you shouldn't be in here -Okay.
-Period! Okay.
I got a question for both of you.
Do you want my help? Yes or no? Yes, I do.
I need it more than my life.
Ladies, gentlemen, I need all of you out of this restaurant, and I want you to follow me now.
Let's go.
- Let's go, please.
- Oh, Hell On Wheels.
- Hell On Wheels.
- This is Hell On Wheels.
It is the engine room and the heartbeat of my operation.
The talent and the amount of knowledge inside that truck is extraordinary.
Listen carefully.
There's something you should know.
My team has been coming to this restaurant undercover for quite some time to find out what is really going on.
I'd like all of you to take a look at what I discovered whilst my team were undercover.
Please, pay attention, all of you.
I think the restaurant, it is very old-fashioned.
We now only had ten people all week.
I made more money when I was 16.
In the kitchen, it smells.
Like, it has a smell.
Oh, my God.
What is wrong with you? Oh, my Lord.
Oh,.
Don't laugh.
It's not funny.
What I saw in the video was disgusting.
I couldn't believe I ate there.
It was disugh, it was gross.
I wannaI wanted to puke.
Don't be blaming everything on me! Well, why is this business going down in the dumps? Everyone blames me! -I'm sick of it! -Oh, come on.
Vinny loses his temper, the place, it becomes a frenzy.
- asinine.
- The whole kitchen's.
No, listen, I'm cooking my.
- Go yourself.
- you.
I'm stuck here, destroying my family! This is what you wanted.
This is your dream.
Right! It's my dream.
I everybody.
I live with that every day.
Un--believable.
Let me tell you something.
Even though it may appear that all of you have given up Maybe I'm bitter, hateful, and disgusted inside and it shows, - but I never gave up! - Okay Don't say I gave up! It's disgusting behavior, Vinny.
Did you ever have to fail your father every day? Did you? I'm asking you a question.
My father died 20 years ago.
Okay, I'm very sorry for that, 'cause Dad and Mom mean everything to me.
If you failed your father every day, let me say it the right way, would you feel good about every day going to work? -Ifif -Would you? I'm asking you a question.
It's no wonder that the customers are few and far between.
Right now, you need to clean up your attitude.
Are you committed? -Yes, I am.
-Good.
I haven't got months.
I haven't got weeks.
I've got 24 hours to turn this business around.
But if you can't give me your best in 24 hours, trust me, you may as well close the door.
With the reopening in less than 24 hours, we're in a race against time.
My team have installed clocks throughout the restaurant to track our impending deadline.
Customers, I'm picking up those checks, but what I am gonna ask you to do is to come back here 24 hours' time and taste what an Italian restaurant should taste like.
Understood? Good.
'Cause the clockstartsnow.
Now, get on your cell phones and tell everybody you're not coming home for 24 hours.
I'll meet you back in the restaurant.
Get on your phones.
- Is he serious? - Yep.
I don't know if they'll be able to do Bella Gianna's over again in 24 hours.
After what I saw, I don't think so.
I'll call you when I could, okay? Oh, wonderful.
My brother's the most stubbornest person I know.
I think today, here at Bella Gianna's, what I witness could be Vinny's wake-up call.
-I'm sweating.
-You sweat in the shower.
Okay, right, so is everybody here? - Yes, Chef.
- Where is young Olivia? Um, young lady, you are 16, right? -So you've got school tomorrow? -Yeah.
-Can I have a word with you? -Sure.
-30 seconds.
-Yeah.
First of all, I said earlier, I'm here to help, okay? How long has it been this bad? Uh, as long as I can remember.
-Damn.
-Yeah.
It's gonna be a tough 24 hours, but I don't want you a part of this.
I think you've had enough heartache as it is.
-Um, thank you, darling.
-All right, thank you so much.
-Good night.
Take care.
-Thank you so much.
Good night.
Give me a hug.
-Oh, drive carefully, okay? -Thank you.
-I will.
-Thank you.
Good night, darling.
No daughter should have to witness their father -behave so badly.
-Be careful.
So for Olivia's sake, I'm sending her home.
Um, Vinny, you think I'm lying about how bad my experience was.
Just listen to what the other people had to say.
Listen to this.
Um"Two stars.
"I've been here a couple of times, "and each time, it gets worse.
Vinny, the owner" congratulations, they know you "is overbearing and careless.
Food is simply just mediocre.
" -Sir, that's one out of 700.
-Can I finish? -Can I finish? Yeah? -Okay, go ahead.
"One star.
The clams were tasteless and cold, "and the Bolognese sauce was shocking.
"Let's just say that the owner, Vinny, needs some lessons in etiquette.
" You're quite popular around here.
Yep, people love me.
Let's get to the crux of this issue.
-Lou? -Yeah? How bad is the business running in your mind? -No, business is bad.
-Yeah.
Maybe on a Tuesday, we'll do three, four tables.
-That's a problem.
-Of course.
Why are you guys butting heads? It's pressure.
I mean, Vinny Pressure? With nobody in here? Last year, we lost 100 grand.
You aware of that? Maybe more.
Where am I getting the money from? Should I cry "Daddy" louder? It doesn't take money to solve a problem.
It takes a change of attitude.
How did you two disconnect? 'Cause of the way he talks to me, I really How 'bout when Frankie died and he Frankhow 'bout when Frankie just left the business -without saying a word to me? -Frankie didn't just leave Yeah, okay, but then you're you'reyou'reyou're lying! You're making up.
Frankie didn't leave the business.
Me and Daddy talked about it.
Okay, no one spoke to me! You're right.
Danny? I don't like being around this, you know? I don't like being around two people that are arguing.
Can Ican Ilet me Do you think I get respected as an owner? -Honest answers from everybody.
-We're respecting you, but you wanna talk however you wanna talk, who the is gonna respect you then? You gotta give respect to get respect.
What are we, animals? Excuse me.
I never got respected from anybody from day one.
-What do you mean? -Leaving? I'll leave tomorrow! See? That's the answer you get.
- I don't need this.
- Tomorrow.
Enough.
Vinny, you're a grown man, and this is not your pity party.
-Understood? -Yeah.
That clock is ticking.
We are gonna reopen those bloody doors in less than 24 hours.
I've seen enough, I have learned enough, but I am lost for words.
Now what's wrong with you? Read the text I got from my daughter.
Oh, man.
"Dad, please cooperate with him.
"I know it's gonna be hard to hear criticism for 24 hours, "but you need to listen.
They just want to help.
" That's from a 17-year-old.
You can learn a lot from her.
Now, cut the excuses, and let's get down to what this place needs.
With so little time, every minute could mean the difference between reopening tomorrow night or failing, so my team is coming in on the double to start construction.
All the tables, all the glassware, let's get it to the bar.
We still got a few more tables, and then we'll put the chairs all around them.
.
The 1980s are long gone, and this terrible décor should be as well.
Are you seeing the dust on the grape? This restaurant is neither contemporary nor cohesive.
We need to brighten the walls with a new paint All this urine color stuff is getting painted.
I'm gonna start cutting in this gray.
Refresh the furnishings, and modernize the lighting.
With my design team dismantling the hoarder's paradise in the dining room, I shudder to think what awaits me in the kitchen.
-What's in here? -That's a freezer.
Just be careful when you open this thing.
- hell.
- I know.
This has been here 20 years, I think.
Yeah, I don't keep much in here.
What the? Is it veal or pork? -Pork chops.
-Pork chops.
So we're cooking with this stuff? Well, I keep 'em here in case somebody wants a pork chop, and then I throw them out in the water.
Lou, hell.
-And what's that? -I have no idea.
That's been there, like, five, six years.
-Five or six years? -Yeah, probably, because I'm here two years.
It was here before I got here.
Stay there two seconds.
What's in this one? What the is that? This was from a party.
Vinny wanted me to save it.
-It's tilapia.
-Cooked tilapia? Yep.
And he brings it back and freezes it.
Is he seriously asking to put that on the menu? Yeah, but he wants me to reuse them.
I throw him away behind his back.
How's that? Say that again? Yeah, he goes, "There's nothing wrong with this.
" Which is where some of the arguments come in.
Where the arguments start, because I won't do it.
Where he says, "No, I'm not doing that.
" And he starts and I start and we escalate, and there we go.
And then we got then we come this way.
-There's more? No, stop.
-You wanna see the walk-in? Look at this.
Welcome to hell.
This is a walk-in? Can you smell that? Oh, yeah.
What is that that's gone off? What is that? - That's veal.
- How old is that? Uh I don't know how it got just like this, and I don't know how this got in here.
Take that thing out.
-What is this? -Uh, dressing.
That's not the dressing for today.
-Is that one? -Yeah.
That is black mold.
-Danny -Yeah, give me.
Throw this in the garbage.
The smell in here, this is obscene.
Can you smell that? Yeah, I can smell it from here.
Justhey, come here.
Bring that.
Bring that here? Bring that here.
-Oh, my God.
-This is bad.
I said there's something uh, there's something stench of stink and disgust.
- Just smell that for me.
- I know.
The whole place is contaminated.
Take it away, Danny.
We are.
That is the worst walk-in I've ever witnessed.
You have lost control.
I'm getting the out of here.
Excuse me.
It took years of neglect to create this level of disaster in the kitchen.
Things only get this bad for one or two reasons.
Either the chef is completely incompetent or has just given up.
Uh, Lou, let'sI just need two minutes with you.
I need to know right now that Lou is still committed.
You can cook, and I've seen the résumé.
-I've seen where you've been.
-This is my passion.
This is what I've been doing since I'm 11 years old.
I was raised in the business, so There must've been a point somewhere that you not only switched off, but you've lost your way.
This level of that I unearthed and you know, there must have been a -It's disgusting.
-Wow.
It's impossible.
There's weeks, I mean, we're lucky if we do $2,000 for the whole week.
-That's nothing.
-$2,000 a week? Yeah.
It's that bad.
I wanna change the menu, I wanna do different things, you know, but the problem is him.
He just gets me to a point where I just can't take it anymore.
We can blame Vinny till the cows come home, but your responsibility is inside these four walls.
-Absolutely.
-We need this thing -firing on all cylinders -Right.
If this fires on all cylinders, we got a chance of making this work.
I think the only question I've got now is, you know, are you up to it? You show me what you wanna do, the menu you wanna put in, -I'll follow it 100%.
-Good.
We don't have a lot of time.
-Let's get it boiling.
-Okay, let's go.
And there's something I need to show you and your team.
Lou says he can change, but I need to see what he's made of.
With less than 18 hours until the reopening, I'm hoping some one-on-one coaching and a new simplified menu Line up, please.
Can put the spark of passion back into Lou's food.
We are relaunching tomorrow night with this menu.
-Just this? -Why so small? Well, they say less is more.
And when it's this small, what do you think happens to the flavor? It does.
And more importantly, everything's fresh.
-Absolutely.
-Yes.
So let's start off from the beginning here, Bella Gianna's modernized take.
endive and arugula salad, lemon vinaigrette, prosciutto, and an aged Parmesan.
Next to that, you got the baked clams, which is done with a gremolata.
So sweet and delicious.
Next, pappardelle Bolognese.
Top of that, you've got a fragrant mascarpone.
Next to that, chicken marsala.
Creamy polenta, Tuscan kale, braised.
Incredible.
And then finally, a veal, done to order.
Prosciutto, mozzarella, beautifully seared, ready to roll.
Right, now, for the veal.
Mozzarella in there.
-Sage also.
-Sage is in there, underneath.
Well spotted.
Hot pan, 90 seconds each side.
As that cheese just starts to melt, that's the time to get it out of there.
And then, bang, into the oven.
Pan stays.
Why, Cameron? What's in that pan now? That's right, the flavor.
Reduce that down.
So you're just gonna reduce and reduce and reduce it? 100%.
This is simple.
We can't freeze that.
We can't buy that stock.
That flavor is there and then.
It's of that moment.
Now, have a little, uh get your knife and forks, have a little dig in.
Wow, this is excellent.
Wow.
I promise you now, I will take care of Vinny, but the most important thing about the restaurant now -is the engine room.
-Everything's steam ahead.
Let's go, guys.
All right, Mary, over to you.
Hey, guys, come on in.
First of all, we are relaunching Bella Gianna's in just over 16 hours from now Uh, Chef, put a little bit more cream in there.
Little more cream? But Lou needs to wake up.
That guy has lost his passion.
I'm hoping this one-on-one training lifts him back up to great things and to fall back in love with what cooking's all about.
It's got the lemon zest in there too? Yes, I do.
With little time to waste, I need to get back inside and make sure that the dining room renovation is on schedule.
Uh, Theresa, Ryan, how's it going? - How are you, sir? - Oh, we're good.
Yeah, that looks good there.
I love that character it's given to that space.
- Right, right.
- Yes, sir.
Anyone see Taylor? - Oh, jeez, what's he shouting - Taylor? Vinny, what are you shouting for? Well, just go around and look for them.
Okay, you got it, sir.
Restaurants are close-knit environments, and when you have a virus like Vinny's bad behavior Are they leaving that red inside? Doesn't that look ugly? It can slowly infect everyone.
I'm a little disgusted with that.
-Uh, Vinny? -Yes? Show me the office.
Dori, will you join us, please? -Yes, I will.
-Please.
Thank you.
Look at the state of this office.
I need to treat the source of contamination now, before it's too late.
You two, along with your father, are owners, right? Correct.
So when did you two fall apart? For the last seven years, I'm doing everything by myself.
Stop using that as an excuse that you're left on your own.
It's not an excuse.
You're sounding like a petulant teenager.
Okay, great, I'm a baby with that, correct.
What is wrong with you? Resentment, anger, alienation, a lot of things.
All right.
Dori, be quiet, please.
Canif I talk that's what annoys me about you.
I didn't say a word.
You went, "Uh!" You can't even voice your concern, and you get jumped on immediately.
What's missing for you inside here? You always downgrade me in front of people, and you make me feel worthless in front of people -Okay.
How do I feel? -And that's gotta stop.
-Okay, how do I feel? -There you go, back to him.
We're getting a second chance now.
We're getting a second chance But what does that have to do with how I feel? We gotta get rid of that hate and we gotta put it aside.
It's done.
You've got to stop sounding like the victim.
You've got to stop blaming everybody else.
But you're making it feel like I should have no guilt -or anything over that.
-You have to grow up.
Good.
You call it growing up, I take it as failing.
You're still holding on to it.
- Get over it! - How? By growing up! You're calling me a baby.
You're questioning my love for my family.
You know what? You have no right to question my love.
I've only once in my life thrown the towel in, because I couldn't work with owners that were so delusional.
I can fix the restaurant, I can fix the menu, I can clean the kitchen, but my one big issue is, honestly, I don't think I can fix Vinny.
As the minutes count down, I've asked Dori to rejoin the renovation efforts downstairs How does this all get done by tomorrow? I just can't see it.
So I can confront Vinny's denial head-on.
I'm not here to pick on you, Vinny.
-I'm just here to help you.
-Okay.
We've got some serious work to do, but there needs to be a turn where you dig deep.
-Can I say a word? -No.
I don't wanna hear one more piece of about a situation five years ago, seven years ago, "My fault, everyone deserted me.
" - I'm done.
- Got ya.
Who do you think this affects the most? My mom and dad.
Your mom and dad? I want you to watch this for me.
I think the restaurant has, like, been ripping my family apart.
I don't see, really, anyone on my dad's side of the family that often anymore.
We haven't been invited to Christmases, and my mom and my dad, like, they don't sleep in the same room.
There's, like, a different fight every night, and, like, no matter, like, what the fight has to do with, like, it always somehow, like, finds a way to come back to, like, here.
Like, this thing is, like, the root of every problem.
You've got time, Vinny, to turn this around.
I'm gonna take care of it the right way, sir.
I need to be a man.
How is Vinny gonna change going forward, dealing with problems? I'm gonna try to find the solution to the problem and do it in a calm, professional manner, because that's what everyone deserves.
Good.
I may have finally broken through with Vinny, so for now, fatigue Is the biggest challenge.
What time is it? 12:30? 1:00? Throughout the night, the kitchen team is pushing to stay awake and learn -How you feel? -I don't feel good.
I'm in here, like, 14 hours.
I'm tired.
While inside, the renovation is slowly coming together.
It feels like the longest day of my life.
I need to get a little sleep.
To combat the exhaustion, I have a surprise to increase everyone's energy and test the kitchen.
Now, just under six hours from now, we are filling that place, so I'd like you all to dig in, taste the difference, and understand what we're selling tonight.
This is what I call fresh, okay? The broccolini's delicious.
-It's good for you.
-Wow.
Did you try pasta, everybody? The new menu is amazing.
All the food tasted really good.
I haven't tried the salad.
-Pass that over.
-How's the fish? -So good.
-Good? Yes, I'm excited.
If I seem like I'm not, I'm just very, very tired because, you know, working all night with them.
I'm not 20 years old anymore.
-What'd you think? -Delicious.
Delicious.
Good.
Can you taste the difference? - Yes, I can.
- Yeah? Good.
Vinny, what would you like to say to the team? Today on, I'm gonna give everyone the respect they deserve and appreciate everything you do for me.
I'm here for you.
I'm here for you.
I'm here for you.
What Mr.
Ramsay said, it was enlightening, and it made me realize the things I was doing wrong.
From today on, it's gonna be a new step forward.
We need to stand strong together, 'cause together, we're super powerful.
But we aren't done yet.
We still have a long way to go.
I'll see you back in the restaurant.
Good job.
Well done.
Thank you.
-Thank you all.
-Let's get going.
With only four hours until the grand reopening, Lou and his team have proven they have the skill and the heart.
I wanna show you something, something really important.
Come here.
I can't make them any less tired, but I can try to set them up for success tonight.
Holy.
Look at this place.
Before, this place was a health hazard.
Now it's pristine and ready for professionals.
In order to cook properly, we need the right utensils, right? And Breville have been brilliant - at giving you all that.
- That's nice.
Brand-new plates, boards, steamers.
- You name it, it's here.
- Thank you, Chef.
I'm, like, scared to touch it.
It looks so nice.
-Happy? -Very happy.
-Yeah? -First time I smiled.
First time you I love it when you smile.
It means a lot.
From working with what we had here, oh, my God.
-Look after it.
-Yes, Chef.
Thank you.
All right.
These are the lights for in here.
No rush, but, you know, rush.
The dining room and the kitchen are slowly coming together.
Time is almost up.
It's crazy.
I don't know if we're gonna get it done, but everyone's rushing around, and we don't really have a choice.
So there's gonna be two side by side? Yep.
Yeah, exactly.
I've given them all the tools I can in order to help ensure success, but it means nothing if they don't have a strong leader.
I'm just gonna put this glass away so it doesn't get lost.
Bella Gianna's is definitely not out of the woods yet.
Let me get that clear.
Do you wanna set it up on this table? There are signs of Vinny starting to understand the issues he's got, which is positive, but I'm uncertain if this guy's got it in his wheelhouse.
Sorry, call the dishwasher.
I need him in.
-Does anyone have his number? -You had it.
That's it.
I don't even know where his number is.
Really? There's one more member of the family that I need to get to, and I need to ask him serious questions.
-Frank? -Hey.
Gordon Ramsay.
How are you, sir? -Glad to meet you.
-Likewise.
Please, take a seat.
Um, I really appreciate you coming in.
It's my pleasure.
Frank, I need you to commit to a time frame where you are gonna promise him he has no more support.
What am I gonna do? If I can help my children, that's my primary objective.
I have given him over $100,000 of a refit, equipment, and I'm implementing a structure to go forward.
If he can't do this, it's never gonna happen.
And I needed to see you today to beg that you stop funding this fire.
Three months.
II agree with you.
I cannot invest any more money in this business.
He needs to stand on his own two feet.
Okay.
Uh, thank you, sir.
Good to see you.
-You're an amazing man.
-Yeah.
Thank you.
Okay I need you two to follow me, please.
Let's go.
Now, put that on, and just shut the up for five minutes.
Darling, please put that on.
Jump in.
Hold tight.
Here we go.
Right, I wanna show you something that is gonna be a big advantage for your business.
-Okay.
-Please, remove your blindfolds and take a look.
Holy! I wanna show you something that is it's gonna be a big advantage for your business.
-Okay.
-Please, remove your blindfolds and take a look.
Holy! Welcome to one of the most busiest roads anywhere in this neighborhood.
34,000 cars a week go past that sign.
I pass it every day.
Do you have any idea how important that is as a marketing tool? You know what that is? That's my dream.
That's me telling my family I love them every day.
-Right.
-I'm back.
Now, minutes from now, we are opening.
Let's head back.
We've got an exciting restaurant to launch.
I was tired up until two minutes ago.
- Right.
- I ain't tired no more.
- No.
Guys, that clock is ticking.
If we've got any chance of finishing this, we have to move now.
The clock is running out.
With 30 minutes to go Getting nervous.
A little excited.
The Bella Gianna's staff rushes.
Olivia! To put the dining room and the kitchen back together.
Nice touch.
-Good to see you.
-Good to see you.
-How was school? -Hi.
It was good.
Come on, get inside.
Take a walk inside that dining room, young lady.
Look at that picture there.
I love that picture.
Come on.
Huh? - Wow.
- Oh, my God.
This looks completely different.
Oh, Olivia, you're crying! She's making me cry.
I cry at the drop of a hat.
All come over.
Come over, come over, as a team.
-Now -It's amazing.
What a gorgeous room you have.
I'm grateful that you've all stuck around over the last 24 hours.
But look at that clock.
Guys, seconds away.
That's rock and roll! Five, four, three, two, one.
We are ready.
Let's go.
Come on in, everybody.
Welcome to Bella Gianna's.
Uh, first of all, do you recognize any changes? - It looks beautiful.
- Doesn't it? It's unbelievable.
In just 24 hours, we have transformed Bella Gianna's, and I can officially say arrivederci to their dated look.
It's fantastic, huh? -Oh, my.
-Beautifully designed.
With a fresh paint-lift Oh, my God, that turned out fantastic.
Stunning accent walls OhI like that a lot.
Copper pot chandeliers Gorgeous.
I mean, look at those.
And updated furnishing I said the couches, that's a beautiful touch to it.
The space is spectacular.
-I like the sofa.
-It's very homey.
Very homey.
Now I just need Vinny and the meal to shine as bright as this room.
You need anything? Just throw a piece of lettuce at me and I'm here.
- Oh - You got it.
-I hear you got a six? -I'm gonna do six and a six.
Unfortunately, they're gonna have to be -That's fine.
-I'm waiting on the clams.
-You got any clams coming? -I'll make clam all day.
Table seven, table one, pick up.
Danny, I need that two chicken marsala, please, and a pappardelle.
How's everything so far? -It's a little bit undercooked.
-What? The veal? But everything else is really good.
-I truly apologize.
-No, no, don't worry.
It's totally fine.
Everything else was perfect.
-Thank you very much.
-Thank you.
-Oh, no, what's wrong? -Undercooked.
Excuse me, everybody, cook the veal a little more.
Guys, that's the bloggers' table.
-It's undercooked? - That is raw.
Try to make sure that everything is cooked.
-They've been waiting.
-Come over, yeah? Come over.
When you need me, I'll be right back.
Tired? Slept two hours in two days.
This is ridiculous.
Try and turn down that dial on that voice a little bit.
It's loud.
I understand what you're saying.
As the atmosphere comes up, then the voice comes up.
-I got you.
-Atmosphere's down, -so the voice goes down, yeah? -Got you.
-Excellent.
-Thank you.
Good.
Now off.
So altogether, I need from you three marsala now and a pappardelle now, please.
Uh, it is, but it should be cooked a little more.
I'll be right back, Okay, I need one snapper with a chicken marsala.
Hey, Lou, can we fire this one a little more? -It's rare inside.
-What is that? - The veal.
- Look at this.
Do me a favor, get the out of here! 45 years, I never cooked a piece of veal under in my life.
LouLou Don't look at me like I'm a moron.
Hey, shut up.
.
Go abuse the people out there, not me.
Let them all hear ya.
- Yeah? Yeah? - You're gonna break my? LouLou Looking at three to five on that snapper.
-Uh, Lou? -Yes? Give me 30 seconds.
-Yeah.
-Please? You okay? What's wrong? Tell me.
Can you give me two minutes, please? What's wrong? But when you make a mistake, you bounce back.
Listen, they're loving the food.
You've made one or two mistakes, big deal, but I said earlier, we're gonna have bumps.
Yeah, but it's good to be proud, okay? But don't shut down.
Come on, okay? Come on.
Thank you.
Please.
Go ahead and fire these tickets for nine, one, and 15.
That's four veal, one chicken, and one Bolo.
Polenta is going, that's going, that's going.
That's in there.
Sweet.
You're gonna serve them dessert.
-All right, take care of that.
-Okay? And they're table nine.
Up on top, please.
Up on top.
-All right, check those veals.
-Heard, Chef.
Thank you.
We got it now.
Getting ready to plate a veal re-fire.
Vinny, what the table's the re-fire on? -Table 11 is the veal.
-Table 11.
Thank you, Vinny.
Please.
Pick it up, please.
Veal re-fire in the window.
I got it.
Thank you.
Appreciate it.
Enjoy.
I'm sorry.
This is delicious.
Thank you for coming back.
You recognize the difference, right? -Oh, my goodness.
-Incredible.
How did you guys enjoy your dinner? -It was great.
-Oh, it was great, thank you.
Good, I'm glad you enjoyed it.
Thank you for coming.
- You like it? - Yeah.
How about you? How did you like it? Yeah, I like it a lot.
I hope my dad makes these changes last, because it'll have a lasting impact for the restaurant, for my family -What do you think? -It's crazy.
-This is so different.
-I know, right? -It looks so nice.
-But it's nice.
And just improve relationships all around.
It was a tough 24 hours for me, but all in all, I think I grew up.
Yeah.
Dinner last night was not so great.
Tonight was absolutely wonderful.
The dressing is so good.
It's a very cute way to serve it, I have to say.
The food was really good, the presentation was beautiful, and the service was incredible.
Here's to putting money back in your pocket.
I would say it's about five years since we've seen the restaurant packed like this, and I'm really proud of him.
Here's to better days! Vinny, come with me.
And, Dori, will you join us, please? Yes, I will.
Man.
My time is done.
I'm going.
Now, it's been a hell of a 24 hours.
Let's get that right, yeah? Your biggest asset is your sister, and together as a family, -you can make this place work.
-Thank you.
-Thank you.
You've been amazing.
-Hey -Thank you so much.
-Oh, man.
I think the last 24 hours has brought us a lot closer together.
Everything takes time.
You can't change the world in a day, but each day will get better.
Oh.
Good luck.
You have an amazing family.
-I'm the luckiest man alive.
-Yeah.
From the bottom of my heart, I'm eternally grateful for everyone here, for everything they did for me.
I have the tools to make this place a winner.
-I owe ya.
-Good luck.
-Vinny, don't let me down.
-Never will.
Wow, where do I begin? I found an owner who acted like a man-child he pushed everybody away from him, including his own family and a kitchen, quite honestly, that should've been condemned and shut down years ago.
But in just 24 hours, we have given Bella Gianna's a new lease of life.
My only hope is that Vinny does not revert back to his old ways.
Hey, Gordon, it's Vinny over at Bella Gianna's.
Hope all is well.
Things have been good.
Weekdays are still very slow.
The weekends are picking up.
Everyone seems to love the new look of the restaurant, the new menu.
My dad, he's trying.
Whenever they're, like, slow on the weekdays, he'll come home, he'll be aggravated, but he's still working on it.
-Right? -Yep, I'm trying.
We're trying over here.
We're doing what we can.
Taking it day by day.
I just wanted to thank you again for everything.
Next week, I head to a century-old restaurant in the heart of the French Quarter -Oh, hell no! -Yeah, baby.
Whose dreadful practices I think that's a roach leg in there.
Oh, my God, no.
May finally spell their demise.
What are you waiting for, a death? How long do you think you've got to stay open? - A few more months, maybe.
- If they don't get it together quick You're not equipped to be in the kitchen.
What did I do wrong? Oh,! This restaurant No! No! Is toast.
There's a mouse in here!
I'm heading to restaurants all across America Oh, my God, no, no.
- On the brink - you! Of collapse.
They're sat in blood.
What are you waiting for, a death? But having endured so many kitchen disasters over the years There's a mouse in here.
I know that I need to do something I've never, ever done before.
I must try to save each of these restaurants in just 24 hours.
That's not a lot of time.
I'm scared we're not gonna finish.
Because in this age of social media, where every customer is a critic If you want fast service and good drinks, don't go here.
Next one, one star, the food looks gross when it comes out of the kitchen.
Oh, my God.
Your business can succeed or fail overnight.
But when people know I'm coming, they tend to hide what's really going on.
So this time, I'll need to be covert, hiding cameras in the restaurants and myself in plain sight Catch of the day, hepatitis B.
To catch them all red-handed.
I had to stop you from eating in there, and this is the reason why.
Oh, my God, no! If I have any hope of saving them Bless thy soul, may I come out in one piece.
I'll have to go to hell and back Oh, my God.
In 24 hours.
I've just arrived in Congers, New York.
Look at it.
This is a stunning, picturesque lakeside community that is literally 60 minutes outside Manhattan.
The good news about this area, it's such a melting pot of different cultures and cuisines.
But there's one that sticks out as the very best, and that is a New York Italian.
This family Italian-owned restaurant was once very successful, but since the son, Vinny Vasti, has been at the helm, the restaurant and the family have been falling apart.
My name is Theodora Vasti Barbato.
I am a part-owner of Bella Gianna's family restaurant.
It originally started with my brother, Vincent, and my father, Frank, and my husband, Frank.
When we first opened, we did very well.
All right, anyone else need anything? It's been my dream.
Since I'm a little boy, this is all I ever wanted to be.
You know, I told my wife, "This is gonna make us rich," and it did nothing but cause issues within our family.
Okay, every day, I'm here.
Every day, I'm here.
Nobody said you weren't, Vin.
I just fixed the toilet in the bowl.
In the last few years, business started to decline.
Every year, it got a little worse and worse.
And then my brother-in-law, Frankie, passed away We lost Frank approximately a year ago.
So now it was just me here, by myself.
And since Frankie passed, it affects maybe the way I talk and the way I do things.
Yeah, you're a partner! What are you here? What do you do anything with the place? I wasn't here.
I went back to work.
I can get a little crazy every now and then.
Then don't be blaming everything on me! He'll be yelling in the same breath and then be crying in the second breath.
Vinny gets out of control sometimesuh, a lot of times.
You know, we have some screaming matches, you know, throwing things.
It gets really bad sometimes.
-Where is it? -He just told you.
Once again, I don't get it.
asinine.
- The whole kitchen's.
- Go outside.
Go the business up more.
you.
When my dad's in a bad mood at work, you just don't wanna be near him.
You don't wanna be here.
So done.
The restaurant and Vinny are both at breaking point.
If it wasn't for my dad shoveling money in every month, the doors would be closed.
Money for the mortgage has to come out of my retirement account.
I think it's overdrawn, like, $900.
I would say I'm out of pocket maybe $1.
2 million.
This thing is a burden on all of us.
But family comes first.
The stress of the restaurant and the stress Vincent puts on my parents have kind of torn us apart a little bit.
My dad's dream was to own a successful restaurant, and since it didn't turn out that way, I think that's why my family has so many issues.
I think if things did work out the way he wanted to, then my family would be so much happier all around.
Now, I'm hoping I can turn this restaurant around in 24 hours, but I needed to know the issues before I even stepped foot inside, so my team told the restaurant that they are trying out for a renovation series.
While they're being interviewed, we installed hidden cameras throughout the restaurant and have been secretly recording surveillance footage since we left.
Now, if I'm going into an Italian restaurant undercover, I've gotta get slick with my disguise.
Right, time to take the family for an Italian.
Who's hungry? -I am.
-Us.
Let's go.
This disguise pays homage to one of my favorite comedies - This thing stinks.
The "National Lampoon" vacation movies.
Is this legal? This is great.
Hopefully, our meal is less disastrous than some of their vacations.
Oh, man.
-Here we go.
-Give me some macaronis.
-How are you? -Hi.
Hey, can we get a table of four, please? -Sure, right this way.
-Yeah.
When you walk into Bella Gianna's, your first instinct is to walk right back out.
Set them on table 23, please.
I'm sorry? 43? How depressing is this décor? The tacky décor and the uninviting staff makes you feel immediately unwelcome.
You need a few minutes, or are you ready? -No.
-Um Nope what? "Nope, we're ready"? "Nope, we need a few minutes"? Okay, can we order the calamari frittiti We've ordered a variety of classic Italian dishes.
And spaghetti and meatballs? Very good.
I'll be right back.
Thank you.
If you can't do these staples properly Fried calamari, baked clams chopped first, and a family salad.
You have no business being in the restaurant business.
I have the two appetizers.
Yeah, go ahead.
Go for it.
So this is That's the baked clams.
Take one and say a prayer.
Let's see what I've got in mine, then.
Clams are really salty.
I know, it tastes like I'm eating just bread crumbs.
I have no clam in mine either, so clam with no clam.
-Did you get a clam? -Nope.
I don't think so.
Calamari is rubbery.
It's not even crispy.
They taste old.
If you like, I can give you a little on each of your dish, if you want.
-These clams are horrendous.
-Okay.
There is not a clam in there.
Okay, dear, I'd be more than happy - to take them off the check.
- Yeah, please.
You got it.
Whatever you want, dear.
- Lou! - Yes? Clams sucked.
Okay, listen, you gotta stop.
-Okay, I -My clams suck, my sister sucks.
-You gotta stop.
-Okay.
Can you hear that shouting? No clams in the clams, no nothing.
Yeah, there's no clam in the clam, huh? - Okay, whatever.
- That's why they ate - the whole thing.
- Yeah, I know.
Yeah, okay.
Give it up, you can cook yourself.
There you go.
Cook yourself.
Yeah, I know, 'cause I'm the one saying this.
- I'm making it up.
- Clams suck.
Yeah, I know.
All of a sudden, the clams suck now.
The customer doesn't like it.
Yeah, look at my salad.
This salad is appalling.
Oh, it's dead.
- Don't eat the dressing.
It smells like the back seat of my car.
Spaghetti and meatballs.
Eggplant Parm.
So let's say a little prayer for the entrées.
Dear Lord, we're about to receive, may we not end up in the ER.
Thank you.
That's horrendous.
Oh, my God.
Oh, my God, that looks like the inside of my grandfather's underpants.
That looks like a placenta.
I would not feed this to my dog.
- How we doing? - This is horrendous.
Horrendous meaning you want me to take it away? -You didn't like it, dear? -It was horrible.
-Okay, great.
-How you doing? Take it away, Daniel, please.
You know what? If you like, the whole dinner's on me.
Enjoy, okay? Okay, well, you don't have to be nasty.
-Dear, you don't like anything.
-You don't have to be nasty -with me.
-I'm not nasty at all, dear.
-Thank you.
-Wow.
Is he always like that? Is he always angry? Sir? Oh, my Lord.
It's like they're scared of him.
They said the veal sucked, the eggplant sucked, this sucked, everything sucks.
It's all .
I'm done.
So done.
.
See you in a minute.
I've seen enough.
Please, thank you.
Where's Daniel? You know what? Why don't you buy them coffee and dessert, too, so they complain about that too? Tell 'em it's on me, everything, 'cause our food sucks.
I really .
.
Oh, man.
That was absolutely shocking.
I've got no idea what this guy's gonna do.
Half-assed.
But let me tell you something No one understands! In about 60 seconds, we'll find out.
-Um, Vinny, right? -Yep.
Can you, uh, go into the kitchen and get everybody out, please? -Get everybody out? -Now, thank you.
It's Gordon Ramsay.
We need everybody in the kitchen.
Uh, young man, you can come over.
That's Gordon Ramsay.
-That's it? -Yes.
-You shut everything down? -Yep.
Ladies and gentlemen, listen up, stop eating.
Gentlemen, knife and forks down.
The restaurant is closed.
First of all, I've just witnessed one of the most appalling lunches I've ever eaten.
My guests couldn't even find a clam.
The salad was rotten, and the dressing tasted like it was made ten years ago.
Um, when you attacked my guests, is that how you deal with customers? I thought they were very irritating from the beginning.
I just wanted them to know.
I'm amazed you can stand up straight.
The size of the chip on your shoulder.
What size chip should I have? - Let me just ask ya.
- As a maître d' My dad put $1 million in the place that I'm failing him.
What chip do you want on me? The restaurant's on me! No chip! No chip.
No chip.
Because if you're not in that fit state of mind to respect what little customers you have, you shouldn't be in here -Okay.
-Period! Okay.
I got a question for both of you.
Do you want my help? Yes or no? Yes, I do.
I need it more than my life.
Ladies, gentlemen, I need all of you out of this restaurant, and I want you to follow me now.
Let's go.
- Let's go, please.
- Oh, Hell On Wheels.
- Hell On Wheels.
- This is Hell On Wheels.
It is the engine room and the heartbeat of my operation.
The talent and the amount of knowledge inside that truck is extraordinary.
Listen carefully.
There's something you should know.
My team has been coming to this restaurant undercover for quite some time to find out what is really going on.
I'd like all of you to take a look at what I discovered whilst my team were undercover.
Please, pay attention, all of you.
I think the restaurant, it is very old-fashioned.
We now only had ten people all week.
I made more money when I was 16.
In the kitchen, it smells.
Like, it has a smell.
Oh, my God.
What is wrong with you? Oh, my Lord.
Oh,.
Don't laugh.
It's not funny.
What I saw in the video was disgusting.
I couldn't believe I ate there.
It was disugh, it was gross.
I wannaI wanted to puke.
Don't be blaming everything on me! Well, why is this business going down in the dumps? Everyone blames me! -I'm sick of it! -Oh, come on.
Vinny loses his temper, the place, it becomes a frenzy.
- asinine.
- The whole kitchen's.
No, listen, I'm cooking my.
- Go yourself.
- you.
I'm stuck here, destroying my family! This is what you wanted.
This is your dream.
Right! It's my dream.
I everybody.
I live with that every day.
Un--believable.
Let me tell you something.
Even though it may appear that all of you have given up Maybe I'm bitter, hateful, and disgusted inside and it shows, - but I never gave up! - Okay Don't say I gave up! It's disgusting behavior, Vinny.
Did you ever have to fail your father every day? Did you? I'm asking you a question.
My father died 20 years ago.
Okay, I'm very sorry for that, 'cause Dad and Mom mean everything to me.
If you failed your father every day, let me say it the right way, would you feel good about every day going to work? -Ifif -Would you? I'm asking you a question.
It's no wonder that the customers are few and far between.
Right now, you need to clean up your attitude.
Are you committed? -Yes, I am.
-Good.
I haven't got months.
I haven't got weeks.
I've got 24 hours to turn this business around.
But if you can't give me your best in 24 hours, trust me, you may as well close the door.
With the reopening in less than 24 hours, we're in a race against time.
My team have installed clocks throughout the restaurant to track our impending deadline.
Customers, I'm picking up those checks, but what I am gonna ask you to do is to come back here 24 hours' time and taste what an Italian restaurant should taste like.
Understood? Good.
'Cause the clockstartsnow.
Now, get on your cell phones and tell everybody you're not coming home for 24 hours.
I'll meet you back in the restaurant.
Get on your phones.
- Is he serious? - Yep.
I don't know if they'll be able to do Bella Gianna's over again in 24 hours.
After what I saw, I don't think so.
I'll call you when I could, okay? Oh, wonderful.
My brother's the most stubbornest person I know.
I think today, here at Bella Gianna's, what I witness could be Vinny's wake-up call.
-I'm sweating.
-You sweat in the shower.
Okay, right, so is everybody here? - Yes, Chef.
- Where is young Olivia? Um, young lady, you are 16, right? -So you've got school tomorrow? -Yeah.
-Can I have a word with you? -Sure.
-30 seconds.
-Yeah.
First of all, I said earlier, I'm here to help, okay? How long has it been this bad? Uh, as long as I can remember.
-Damn.
-Yeah.
It's gonna be a tough 24 hours, but I don't want you a part of this.
I think you've had enough heartache as it is.
-Um, thank you, darling.
-All right, thank you so much.
-Good night.
Take care.
-Thank you so much.
Good night.
Give me a hug.
-Oh, drive carefully, okay? -Thank you.
-I will.
-Thank you.
Good night, darling.
No daughter should have to witness their father -behave so badly.
-Be careful.
So for Olivia's sake, I'm sending her home.
Um, Vinny, you think I'm lying about how bad my experience was.
Just listen to what the other people had to say.
Listen to this.
Um"Two stars.
"I've been here a couple of times, "and each time, it gets worse.
Vinny, the owner" congratulations, they know you "is overbearing and careless.
Food is simply just mediocre.
" -Sir, that's one out of 700.
-Can I finish? -Can I finish? Yeah? -Okay, go ahead.
"One star.
The clams were tasteless and cold, "and the Bolognese sauce was shocking.
"Let's just say that the owner, Vinny, needs some lessons in etiquette.
" You're quite popular around here.
Yep, people love me.
Let's get to the crux of this issue.
-Lou? -Yeah? How bad is the business running in your mind? -No, business is bad.
-Yeah.
Maybe on a Tuesday, we'll do three, four tables.
-That's a problem.
-Of course.
Why are you guys butting heads? It's pressure.
I mean, Vinny Pressure? With nobody in here? Last year, we lost 100 grand.
You aware of that? Maybe more.
Where am I getting the money from? Should I cry "Daddy" louder? It doesn't take money to solve a problem.
It takes a change of attitude.
How did you two disconnect? 'Cause of the way he talks to me, I really How 'bout when Frankie died and he Frankhow 'bout when Frankie just left the business -without saying a word to me? -Frankie didn't just leave Yeah, okay, but then you're you'reyou'reyou're lying! You're making up.
Frankie didn't leave the business.
Me and Daddy talked about it.
Okay, no one spoke to me! You're right.
Danny? I don't like being around this, you know? I don't like being around two people that are arguing.
Can Ican Ilet me Do you think I get respected as an owner? -Honest answers from everybody.
-We're respecting you, but you wanna talk however you wanna talk, who the is gonna respect you then? You gotta give respect to get respect.
What are we, animals? Excuse me.
I never got respected from anybody from day one.
-What do you mean? -Leaving? I'll leave tomorrow! See? That's the answer you get.
- I don't need this.
- Tomorrow.
Enough.
Vinny, you're a grown man, and this is not your pity party.
-Understood? -Yeah.
That clock is ticking.
We are gonna reopen those bloody doors in less than 24 hours.
I've seen enough, I have learned enough, but I am lost for words.
Now what's wrong with you? Read the text I got from my daughter.
Oh, man.
"Dad, please cooperate with him.
"I know it's gonna be hard to hear criticism for 24 hours, "but you need to listen.
They just want to help.
" That's from a 17-year-old.
You can learn a lot from her.
Now, cut the excuses, and let's get down to what this place needs.
With so little time, every minute could mean the difference between reopening tomorrow night or failing, so my team is coming in on the double to start construction.
All the tables, all the glassware, let's get it to the bar.
We still got a few more tables, and then we'll put the chairs all around them.
.
The 1980s are long gone, and this terrible décor should be as well.
Are you seeing the dust on the grape? This restaurant is neither contemporary nor cohesive.
We need to brighten the walls with a new paint All this urine color stuff is getting painted.
I'm gonna start cutting in this gray.
Refresh the furnishings, and modernize the lighting.
With my design team dismantling the hoarder's paradise in the dining room, I shudder to think what awaits me in the kitchen.
-What's in here? -That's a freezer.
Just be careful when you open this thing.
- hell.
- I know.
This has been here 20 years, I think.
Yeah, I don't keep much in here.
What the? Is it veal or pork? -Pork chops.
-Pork chops.
So we're cooking with this stuff? Well, I keep 'em here in case somebody wants a pork chop, and then I throw them out in the water.
Lou, hell.
-And what's that? -I have no idea.
That's been there, like, five, six years.
-Five or six years? -Yeah, probably, because I'm here two years.
It was here before I got here.
Stay there two seconds.
What's in this one? What the is that? This was from a party.
Vinny wanted me to save it.
-It's tilapia.
-Cooked tilapia? Yep.
And he brings it back and freezes it.
Is he seriously asking to put that on the menu? Yeah, but he wants me to reuse them.
I throw him away behind his back.
How's that? Say that again? Yeah, he goes, "There's nothing wrong with this.
" Which is where some of the arguments come in.
Where the arguments start, because I won't do it.
Where he says, "No, I'm not doing that.
" And he starts and I start and we escalate, and there we go.
And then we got then we come this way.
-There's more? No, stop.
-You wanna see the walk-in? Look at this.
Welcome to hell.
This is a walk-in? Can you smell that? Oh, yeah.
What is that that's gone off? What is that? - That's veal.
- How old is that? Uh I don't know how it got just like this, and I don't know how this got in here.
Take that thing out.
-What is this? -Uh, dressing.
That's not the dressing for today.
-Is that one? -Yeah.
That is black mold.
-Danny -Yeah, give me.
Throw this in the garbage.
The smell in here, this is obscene.
Can you smell that? Yeah, I can smell it from here.
Justhey, come here.
Bring that.
Bring that here? Bring that here.
-Oh, my God.
-This is bad.
I said there's something uh, there's something stench of stink and disgust.
- Just smell that for me.
- I know.
The whole place is contaminated.
Take it away, Danny.
We are.
That is the worst walk-in I've ever witnessed.
You have lost control.
I'm getting the out of here.
Excuse me.
It took years of neglect to create this level of disaster in the kitchen.
Things only get this bad for one or two reasons.
Either the chef is completely incompetent or has just given up.
Uh, Lou, let'sI just need two minutes with you.
I need to know right now that Lou is still committed.
You can cook, and I've seen the résumé.
-I've seen where you've been.
-This is my passion.
This is what I've been doing since I'm 11 years old.
I was raised in the business, so There must've been a point somewhere that you not only switched off, but you've lost your way.
This level of that I unearthed and you know, there must have been a -It's disgusting.
-Wow.
It's impossible.
There's weeks, I mean, we're lucky if we do $2,000 for the whole week.
-That's nothing.
-$2,000 a week? Yeah.
It's that bad.
I wanna change the menu, I wanna do different things, you know, but the problem is him.
He just gets me to a point where I just can't take it anymore.
We can blame Vinny till the cows come home, but your responsibility is inside these four walls.
-Absolutely.
-We need this thing -firing on all cylinders -Right.
If this fires on all cylinders, we got a chance of making this work.
I think the only question I've got now is, you know, are you up to it? You show me what you wanna do, the menu you wanna put in, -I'll follow it 100%.
-Good.
We don't have a lot of time.
-Let's get it boiling.
-Okay, let's go.
And there's something I need to show you and your team.
Lou says he can change, but I need to see what he's made of.
With less than 18 hours until the reopening, I'm hoping some one-on-one coaching and a new simplified menu Line up, please.
Can put the spark of passion back into Lou's food.
We are relaunching tomorrow night with this menu.
-Just this? -Why so small? Well, they say less is more.
And when it's this small, what do you think happens to the flavor? It does.
And more importantly, everything's fresh.
-Absolutely.
-Yes.
So let's start off from the beginning here, Bella Gianna's modernized take.
endive and arugula salad, lemon vinaigrette, prosciutto, and an aged Parmesan.
Next to that, you got the baked clams, which is done with a gremolata.
So sweet and delicious.
Next, pappardelle Bolognese.
Top of that, you've got a fragrant mascarpone.
Next to that, chicken marsala.
Creamy polenta, Tuscan kale, braised.
Incredible.
And then finally, a veal, done to order.
Prosciutto, mozzarella, beautifully seared, ready to roll.
Right, now, for the veal.
Mozzarella in there.
-Sage also.
-Sage is in there, underneath.
Well spotted.
Hot pan, 90 seconds each side.
As that cheese just starts to melt, that's the time to get it out of there.
And then, bang, into the oven.
Pan stays.
Why, Cameron? What's in that pan now? That's right, the flavor.
Reduce that down.
So you're just gonna reduce and reduce and reduce it? 100%.
This is simple.
We can't freeze that.
We can't buy that stock.
That flavor is there and then.
It's of that moment.
Now, have a little, uh get your knife and forks, have a little dig in.
Wow, this is excellent.
Wow.
I promise you now, I will take care of Vinny, but the most important thing about the restaurant now -is the engine room.
-Everything's steam ahead.
Let's go, guys.
All right, Mary, over to you.
Hey, guys, come on in.
First of all, we are relaunching Bella Gianna's in just over 16 hours from now Uh, Chef, put a little bit more cream in there.
Little more cream? But Lou needs to wake up.
That guy has lost his passion.
I'm hoping this one-on-one training lifts him back up to great things and to fall back in love with what cooking's all about.
It's got the lemon zest in there too? Yes, I do.
With little time to waste, I need to get back inside and make sure that the dining room renovation is on schedule.
Uh, Theresa, Ryan, how's it going? - How are you, sir? - Oh, we're good.
Yeah, that looks good there.
I love that character it's given to that space.
- Right, right.
- Yes, sir.
Anyone see Taylor? - Oh, jeez, what's he shouting - Taylor? Vinny, what are you shouting for? Well, just go around and look for them.
Okay, you got it, sir.
Restaurants are close-knit environments, and when you have a virus like Vinny's bad behavior Are they leaving that red inside? Doesn't that look ugly? It can slowly infect everyone.
I'm a little disgusted with that.
-Uh, Vinny? -Yes? Show me the office.
Dori, will you join us, please? -Yes, I will.
-Please.
Thank you.
Look at the state of this office.
I need to treat the source of contamination now, before it's too late.
You two, along with your father, are owners, right? Correct.
So when did you two fall apart? For the last seven years, I'm doing everything by myself.
Stop using that as an excuse that you're left on your own.
It's not an excuse.
You're sounding like a petulant teenager.
Okay, great, I'm a baby with that, correct.
What is wrong with you? Resentment, anger, alienation, a lot of things.
All right.
Dori, be quiet, please.
Canif I talk that's what annoys me about you.
I didn't say a word.
You went, "Uh!" You can't even voice your concern, and you get jumped on immediately.
What's missing for you inside here? You always downgrade me in front of people, and you make me feel worthless in front of people -Okay.
How do I feel? -And that's gotta stop.
-Okay, how do I feel? -There you go, back to him.
We're getting a second chance now.
We're getting a second chance But what does that have to do with how I feel? We gotta get rid of that hate and we gotta put it aside.
It's done.
You've got to stop sounding like the victim.
You've got to stop blaming everybody else.
But you're making it feel like I should have no guilt -or anything over that.
-You have to grow up.
Good.
You call it growing up, I take it as failing.
You're still holding on to it.
- Get over it! - How? By growing up! You're calling me a baby.
You're questioning my love for my family.
You know what? You have no right to question my love.
I've only once in my life thrown the towel in, because I couldn't work with owners that were so delusional.
I can fix the restaurant, I can fix the menu, I can clean the kitchen, but my one big issue is, honestly, I don't think I can fix Vinny.
As the minutes count down, I've asked Dori to rejoin the renovation efforts downstairs How does this all get done by tomorrow? I just can't see it.
So I can confront Vinny's denial head-on.
I'm not here to pick on you, Vinny.
-I'm just here to help you.
-Okay.
We've got some serious work to do, but there needs to be a turn where you dig deep.
-Can I say a word? -No.
I don't wanna hear one more piece of about a situation five years ago, seven years ago, "My fault, everyone deserted me.
" - I'm done.
- Got ya.
Who do you think this affects the most? My mom and dad.
Your mom and dad? I want you to watch this for me.
I think the restaurant has, like, been ripping my family apart.
I don't see, really, anyone on my dad's side of the family that often anymore.
We haven't been invited to Christmases, and my mom and my dad, like, they don't sleep in the same room.
There's, like, a different fight every night, and, like, no matter, like, what the fight has to do with, like, it always somehow, like, finds a way to come back to, like, here.
Like, this thing is, like, the root of every problem.
You've got time, Vinny, to turn this around.
I'm gonna take care of it the right way, sir.
I need to be a man.
How is Vinny gonna change going forward, dealing with problems? I'm gonna try to find the solution to the problem and do it in a calm, professional manner, because that's what everyone deserves.
Good.
I may have finally broken through with Vinny, so for now, fatigue Is the biggest challenge.
What time is it? 12:30? 1:00? Throughout the night, the kitchen team is pushing to stay awake and learn -How you feel? -I don't feel good.
I'm in here, like, 14 hours.
I'm tired.
While inside, the renovation is slowly coming together.
It feels like the longest day of my life.
I need to get a little sleep.
To combat the exhaustion, I have a surprise to increase everyone's energy and test the kitchen.
Now, just under six hours from now, we are filling that place, so I'd like you all to dig in, taste the difference, and understand what we're selling tonight.
This is what I call fresh, okay? The broccolini's delicious.
-It's good for you.
-Wow.
Did you try pasta, everybody? The new menu is amazing.
All the food tasted really good.
I haven't tried the salad.
-Pass that over.
-How's the fish? -So good.
-Good? Yes, I'm excited.
If I seem like I'm not, I'm just very, very tired because, you know, working all night with them.
I'm not 20 years old anymore.
-What'd you think? -Delicious.
Delicious.
Good.
Can you taste the difference? - Yes, I can.
- Yeah? Good.
Vinny, what would you like to say to the team? Today on, I'm gonna give everyone the respect they deserve and appreciate everything you do for me.
I'm here for you.
I'm here for you.
I'm here for you.
What Mr.
Ramsay said, it was enlightening, and it made me realize the things I was doing wrong.
From today on, it's gonna be a new step forward.
We need to stand strong together, 'cause together, we're super powerful.
But we aren't done yet.
We still have a long way to go.
I'll see you back in the restaurant.
Good job.
Well done.
Thank you.
-Thank you all.
-Let's get going.
With only four hours until the grand reopening, Lou and his team have proven they have the skill and the heart.
I wanna show you something, something really important.
Come here.
I can't make them any less tired, but I can try to set them up for success tonight.
Holy.
Look at this place.
Before, this place was a health hazard.
Now it's pristine and ready for professionals.
In order to cook properly, we need the right utensils, right? And Breville have been brilliant - at giving you all that.
- That's nice.
Brand-new plates, boards, steamers.
- You name it, it's here.
- Thank you, Chef.
I'm, like, scared to touch it.
It looks so nice.
-Happy? -Very happy.
-Yeah? -First time I smiled.
First time you I love it when you smile.
It means a lot.
From working with what we had here, oh, my God.
-Look after it.
-Yes, Chef.
Thank you.
All right.
These are the lights for in here.
No rush, but, you know, rush.
The dining room and the kitchen are slowly coming together.
Time is almost up.
It's crazy.
I don't know if we're gonna get it done, but everyone's rushing around, and we don't really have a choice.
So there's gonna be two side by side? Yep.
Yeah, exactly.
I've given them all the tools I can in order to help ensure success, but it means nothing if they don't have a strong leader.
I'm just gonna put this glass away so it doesn't get lost.
Bella Gianna's is definitely not out of the woods yet.
Let me get that clear.
Do you wanna set it up on this table? There are signs of Vinny starting to understand the issues he's got, which is positive, but I'm uncertain if this guy's got it in his wheelhouse.
Sorry, call the dishwasher.
I need him in.
-Does anyone have his number? -You had it.
That's it.
I don't even know where his number is.
Really? There's one more member of the family that I need to get to, and I need to ask him serious questions.
-Frank? -Hey.
Gordon Ramsay.
How are you, sir? -Glad to meet you.
-Likewise.
Please, take a seat.
Um, I really appreciate you coming in.
It's my pleasure.
Frank, I need you to commit to a time frame where you are gonna promise him he has no more support.
What am I gonna do? If I can help my children, that's my primary objective.
I have given him over $100,000 of a refit, equipment, and I'm implementing a structure to go forward.
If he can't do this, it's never gonna happen.
And I needed to see you today to beg that you stop funding this fire.
Three months.
II agree with you.
I cannot invest any more money in this business.
He needs to stand on his own two feet.
Okay.
Uh, thank you, sir.
Good to see you.
-You're an amazing man.
-Yeah.
Thank you.
Okay I need you two to follow me, please.
Let's go.
Now, put that on, and just shut the up for five minutes.
Darling, please put that on.
Jump in.
Hold tight.
Here we go.
Right, I wanna show you something that is gonna be a big advantage for your business.
-Okay.
-Please, remove your blindfolds and take a look.
Holy! I wanna show you something that is it's gonna be a big advantage for your business.
-Okay.
-Please, remove your blindfolds and take a look.
Holy! Welcome to one of the most busiest roads anywhere in this neighborhood.
34,000 cars a week go past that sign.
I pass it every day.
Do you have any idea how important that is as a marketing tool? You know what that is? That's my dream.
That's me telling my family I love them every day.
-Right.
-I'm back.
Now, minutes from now, we are opening.
Let's head back.
We've got an exciting restaurant to launch.
I was tired up until two minutes ago.
- Right.
- I ain't tired no more.
- No.
Guys, that clock is ticking.
If we've got any chance of finishing this, we have to move now.
The clock is running out.
With 30 minutes to go Getting nervous.
A little excited.
The Bella Gianna's staff rushes.
Olivia! To put the dining room and the kitchen back together.
Nice touch.
-Good to see you.
-Good to see you.
-How was school? -Hi.
It was good.
Come on, get inside.
Take a walk inside that dining room, young lady.
Look at that picture there.
I love that picture.
Come on.
Huh? - Wow.
- Oh, my God.
This looks completely different.
Oh, Olivia, you're crying! She's making me cry.
I cry at the drop of a hat.
All come over.
Come over, come over, as a team.
-Now -It's amazing.
What a gorgeous room you have.
I'm grateful that you've all stuck around over the last 24 hours.
But look at that clock.
Guys, seconds away.
That's rock and roll! Five, four, three, two, one.
We are ready.
Let's go.
Come on in, everybody.
Welcome to Bella Gianna's.
Uh, first of all, do you recognize any changes? - It looks beautiful.
- Doesn't it? It's unbelievable.
In just 24 hours, we have transformed Bella Gianna's, and I can officially say arrivederci to their dated look.
It's fantastic, huh? -Oh, my.
-Beautifully designed.
With a fresh paint-lift Oh, my God, that turned out fantastic.
Stunning accent walls OhI like that a lot.
Copper pot chandeliers Gorgeous.
I mean, look at those.
And updated furnishing I said the couches, that's a beautiful touch to it.
The space is spectacular.
-I like the sofa.
-It's very homey.
Very homey.
Now I just need Vinny and the meal to shine as bright as this room.
You need anything? Just throw a piece of lettuce at me and I'm here.
- Oh - You got it.
-I hear you got a six? -I'm gonna do six and a six.
Unfortunately, they're gonna have to be -That's fine.
-I'm waiting on the clams.
-You got any clams coming? -I'll make clam all day.
Table seven, table one, pick up.
Danny, I need that two chicken marsala, please, and a pappardelle.
How's everything so far? -It's a little bit undercooked.
-What? The veal? But everything else is really good.
-I truly apologize.
-No, no, don't worry.
It's totally fine.
Everything else was perfect.
-Thank you very much.
-Thank you.
-Oh, no, what's wrong? -Undercooked.
Excuse me, everybody, cook the veal a little more.
Guys, that's the bloggers' table.
-It's undercooked? - That is raw.
Try to make sure that everything is cooked.
-They've been waiting.
-Come over, yeah? Come over.
When you need me, I'll be right back.
Tired? Slept two hours in two days.
This is ridiculous.
Try and turn down that dial on that voice a little bit.
It's loud.
I understand what you're saying.
As the atmosphere comes up, then the voice comes up.
-I got you.
-Atmosphere's down, -so the voice goes down, yeah? -Got you.
-Excellent.
-Thank you.
Good.
Now off.
So altogether, I need from you three marsala now and a pappardelle now, please.
Uh, it is, but it should be cooked a little more.
I'll be right back, Okay, I need one snapper with a chicken marsala.
Hey, Lou, can we fire this one a little more? -It's rare inside.
-What is that? - The veal.
- Look at this.
Do me a favor, get the out of here! 45 years, I never cooked a piece of veal under in my life.
LouLou Don't look at me like I'm a moron.
Hey, shut up.
.
Go abuse the people out there, not me.
Let them all hear ya.
- Yeah? Yeah? - You're gonna break my? LouLou Looking at three to five on that snapper.
-Uh, Lou? -Yes? Give me 30 seconds.
-Yeah.
-Please? You okay? What's wrong? Tell me.
Can you give me two minutes, please? What's wrong? But when you make a mistake, you bounce back.
Listen, they're loving the food.
You've made one or two mistakes, big deal, but I said earlier, we're gonna have bumps.
Yeah, but it's good to be proud, okay? But don't shut down.
Come on, okay? Come on.
Thank you.
Please.
Go ahead and fire these tickets for nine, one, and 15.
That's four veal, one chicken, and one Bolo.
Polenta is going, that's going, that's going.
That's in there.
Sweet.
You're gonna serve them dessert.
-All right, take care of that.
-Okay? And they're table nine.
Up on top, please.
Up on top.
-All right, check those veals.
-Heard, Chef.
Thank you.
We got it now.
Getting ready to plate a veal re-fire.
Vinny, what the table's the re-fire on? -Table 11 is the veal.
-Table 11.
Thank you, Vinny.
Please.
Pick it up, please.
Veal re-fire in the window.
I got it.
Thank you.
Appreciate it.
Enjoy.
I'm sorry.
This is delicious.
Thank you for coming back.
You recognize the difference, right? -Oh, my goodness.
-Incredible.
How did you guys enjoy your dinner? -It was great.
-Oh, it was great, thank you.
Good, I'm glad you enjoyed it.
Thank you for coming.
- You like it? - Yeah.
How about you? How did you like it? Yeah, I like it a lot.
I hope my dad makes these changes last, because it'll have a lasting impact for the restaurant, for my family -What do you think? -It's crazy.
-This is so different.
-I know, right? -It looks so nice.
-But it's nice.
And just improve relationships all around.
It was a tough 24 hours for me, but all in all, I think I grew up.
Yeah.
Dinner last night was not so great.
Tonight was absolutely wonderful.
The dressing is so good.
It's a very cute way to serve it, I have to say.
The food was really good, the presentation was beautiful, and the service was incredible.
Here's to putting money back in your pocket.
I would say it's about five years since we've seen the restaurant packed like this, and I'm really proud of him.
Here's to better days! Vinny, come with me.
And, Dori, will you join us, please? Yes, I will.
Man.
My time is done.
I'm going.
Now, it's been a hell of a 24 hours.
Let's get that right, yeah? Your biggest asset is your sister, and together as a family, -you can make this place work.
-Thank you.
-Thank you.
You've been amazing.
-Hey -Thank you so much.
-Oh, man.
I think the last 24 hours has brought us a lot closer together.
Everything takes time.
You can't change the world in a day, but each day will get better.
Oh.
Good luck.
You have an amazing family.
-I'm the luckiest man alive.
-Yeah.
From the bottom of my heart, I'm eternally grateful for everyone here, for everything they did for me.
I have the tools to make this place a winner.
-I owe ya.
-Good luck.
-Vinny, don't let me down.
-Never will.
Wow, where do I begin? I found an owner who acted like a man-child he pushed everybody away from him, including his own family and a kitchen, quite honestly, that should've been condemned and shut down years ago.
But in just 24 hours, we have given Bella Gianna's a new lease of life.
My only hope is that Vinny does not revert back to his old ways.
Hey, Gordon, it's Vinny over at Bella Gianna's.
Hope all is well.
Things have been good.
Weekdays are still very slow.
The weekends are picking up.
Everyone seems to love the new look of the restaurant, the new menu.
My dad, he's trying.
Whenever they're, like, slow on the weekdays, he'll come home, he'll be aggravated, but he's still working on it.
-Right? -Yep, I'm trying.
We're trying over here.
We're doing what we can.
Taking it day by day.
I just wanted to thank you again for everything.
Next week, I head to a century-old restaurant in the heart of the French Quarter -Oh, hell no! -Yeah, baby.
Whose dreadful practices I think that's a roach leg in there.
Oh, my God, no.
May finally spell their demise.
What are you waiting for, a death? How long do you think you've got to stay open? - A few more months, maybe.
- If they don't get it together quick You're not equipped to be in the kitchen.
What did I do wrong? Oh,! This restaurant No! No! Is toast.
There's a mouse in here!