Kitchen Nightmares (2007) s04e01 Episode Script
Spanish Pavillion
Tonight on Kitchen Nightmares Chef Ramsay visits the Spanish Pavillion.
Just put it on the Plate right now.
Shut up! Get out of here! A New Jersey restaurant that specializes in nightly battles.
Give me three steaks! Like these three right here! It's brother against brother in the main event.
I want you to listen to me.
Agh! And a family business is on the line.
It's not the Spanish Pavillion.
The kitchen has been neglected.
Ugh.
The food is a mess.
A dead lobster, stuck at the bottom.
And the staff is ready to mutiny.
I wanna see all the Food out.
Out! Tonight In one of the most difficult challenges he's ever faced Stop, stop! Chef Ramsay tries to save a family legacy If your grandfather sat at my table today, he'd be beating the crap outta you.
That is spiraling out of control.
Agh! That's tonight on Kitchen Nightmares.
Agh! Get outta here! Whoa, whoa, whoa, whoa, whoa! Harrison, New Jersey is home to the Spanish Pavillion, located a mile and a half from Newark's historic ironbound neighborhood, an area highly populated by Spanish restaurants.
The Spanish Pavillion was opened by a man ahead of his time-- Antonio Fernandez.
My grandfather was a pioneer in the Spanish cuisine.
He opened up in 1964.
The first Spanish restaurant in the state of New Jersey.
Retired after ten years, very successful.
And then came out of retirement to open the Spanish Pavillion in 1976.
Antonio finally retired for good in 1996, leaving the successful Spanish Pavillion to his daughter, Balbina, and her two sons, Jerry and Michael.
Table 11, please, ma.
When we took over, the Spanish Pavillion was the place to be.
There was a line out the door.
Five years later, everything still runs down the tube.
The customers complain.
You see the same old menu, the same old dishes.
No flavors, bland.
No flavor? That sauce is good, I don't care.
We're like a casual family restaurant, and we have to wear a tuxedo.
And you're serving people with shorts and t-shirts.
It just doesn't match.
Looks like you're in a wedding party in 1973.
Where's my brother? You gotta be here more often.
I'm dying to have a drink.
My staff might complain that I'm not here a lot.
But as far as I'm concerned Jerry doesn't do anything.
So the mayor's coming to pick up lunch? He's always on the phone, he's always this, he's always that.
I'm a councilman in my town.
Tomorrow night we'll celebrate victory, I smell it in here.
And I am out of here more.
But sometimes I don't wanna be here enough, because Michael can get a little tough.
What the hell happened to this? "A" with the lobster bisque.
Oh, ! Screaming and yelling, and I guess it kinda wears you out.
You know, there's a real easy solution for this Problem.
Michael What? Stop it.
It's Michael, stop it.
Michael and Jerry have a lot of differences, and I find myself in the middle.
I don't wanna hear any more about the situation.
That's too bad.
My mother is at this restaurant right now just to make sure that my brother and I do not kill each other.
Nothing.
This place needs big-time help.
I don't know what to do.
On a Saturday night, maybe I'll do 10, 15, 20 dinners.
That's not paying the bills.
I still haven't even paid my fish guy.
I gotta pay my fish guy.
We're into debt over $500,000 or $600,000.
I'm scared.
We can't support our families in this business.
So it's a stress.
I'll do anything it takes to succeed.
Spanish Pavillion is all I got.
Hello.
Hi.
Hello.
How are you? Somebody die? Did somebody pass away? No.
Why? No? You all look immaculately formal with the tuxedos.
Undertakers at a funeral.
How old are those suits? They are beautiful! Huh? Made to measure.
Thank you very much.
Thank you, thank you, thank you.
Wow, wow, wow.
These guys are stuck back in the '80s.
They look like little penguins, and they're wobbling back and forth with their little-- you know, little tuxedos.
Hi, how are you? Slightly underdressed, my apologies.
No, you're-- you're okay.
I'm very nervous about Chef Ramsay coming into the restaurant.
I wasn't a fan of this idea; Michael was.
And I'm a little nervous.
I'm the mom.
Okay, great.
Sorry, first name, excuse me? Balbina.
Where's that from? From Spain.
Oh, wow.
Would you like to come to the table? I'd love to.
This will be Joe, he'll be your server.
Joe.
Welcome to Spanish Pavillion.
I'm very happy to see another unique tuxedo.
Wow.
Thank you very much.
You wear this every day for lunch? Yes, lunch and dinner.
Anyway So when did the Spanish Pavillion open? Wow.
Take me back to what it was like in its day.
My grandfather worked seven days a week.
At 75, he would jump behind the broiler, and do the meats.
I mean, if he were in his prime right now, I know that he would be doing a better job than we would.
You're here five days? I'm out a little more lately, because I was elected as a committeeman in my town.
Politician? Yeah.
I enjoy it, I really do.
My brother and I both went to Johnson & Wales University for this.
I work the front of the house, my brother did more of the culinary end.
And he's the Chef de cuisine? He, umWell, I don't know if he's the Chef.
But he's back there quite a bit.
Thank you.
I'll have a little eat.
No problem.
Thank you.
Listen, no playing around right now.
Oh, don't worry about it.
We're gonna nail this.
Put your phone away.
Oh, yes.
Let's start off with lobster bisque.
Okay, sir.
Um, I'll go for the, uh-- the, uh, marinara.
Wonderful.
Please.
Lovely.
In the beginning, when I walked in, I thought it was a funeral.
Now I'm in Spain.
You've got me back.
Okay, brilliant.
Yeah, I can't wait.
I ain't hanging my boys to dry, bud.
I'm so confident overseeing my guys that I got nothing to worry about.
These guys have been by my side 15 years.
Go, go, go, man, go.
Let's see what he thinks.
It just looks disgusting.
It's very creamy.
Is it always this creamy? It just looks like the lobster was dead before they cooked it.
They're from The lobster is from the tank.
You wanna take a look? Okay.
Is he dead? No, I think they're just sleeping.
He must be dead.
We keep a good eye on them.
You keep a good eye on them? Surely not.
He's Dead.
A dead lobster! No, he's gone.
Is he? Ew.
Ugh.
What I'm concerned about is, everything else in there, they've been feeding off that lobster.
Yes.
And they've become full of bacteria.
That is extremely unacceptable.
Dangerous.
People could get extremely sick with that.
I'll get rid of this right now.
Okay, good.
Please Can you take that? All right.
Love you, bye.
It don't smell.
That lobster's fresh.
Even though it died, it'sGood.
Hey, Michael.
Are you good? Good, I'm doing fine.
Thank you.
Yeah, good.
I know you saw a lobster in there that passed away.
Well, I try to--we try to check that every day.
I was just slightly concerned to see the dead lobsters in there I try to freeze them right away, and then I make the bisque from that.
You must be busy.
Thank you, enjoy.
Thank you.
Okay.
Uh, what is all that there, the grease? Olive oil, garlic.
Can I have a little bowl to just drain some of that out? It's like they're swimming.
Thank you.
Ooh, dear.
It's like the Exxon valdez there.
Too much olive oil for you? You think there's too much olive oil in there? It's like a heart attack waiting to happen.
I hope there's a hospital nearby.
The chicken tastes absolutely dreadful.
I just want you to taste the chicken.
Just taste that.
It's a little-- it's dry.
You sound like a politician now.
Okay, I'm not Around.
That's gross.
Do me a favor.
Can you ask your brother to taste that? Yeah.
He wants you to try this.
What--what's the next dish? Paella? Send the paella.
The paella.
What did Michael say? He's trying it right now.
We're gonna find out.
Okay, fine.
What do you have to say? I thought it was Good.
I'll tell him that.
Have faith in me, baby.
This ain't a normal guy.
It's a brit, huh? They're a pain in the neck.
He thought it was Good.
Well If he thought that was Good, then I'm screwed.
If you're screwed, imagine how I am.
And this is the? Paella marinara.
The lobster in this paella Did it come from the tank? It comes from the tank.
Oh, .
Okay.
You don't like it? Well, would you be so kind to taste it for me? Yeah.
Badly, badly seasoned.
Yeah.
That's overcooked.
This is ridiculous that this pan even came out.
Out of respect for your granddad, that is a joke.
Give me five minutes and we'll have a chat together.
Can I take this? Yeah, please.
Thank you.
Very kind, but I've lost my appetite.
Are you doing stuff purposely wrong or is this paella I mean is that--? It's overcooked.
All right.
All right? You go sit and listen to him.
He's right about everything.
Nothing I can do about that right now.
I feel utterly embarrassed and humiliated.
The way food went out the way it did, it killed me.
Okay.
I'm gonna get straight to the point.
Bisque, dead lobsters, and the paella The burnt At the bottom.
This is your grandfather that put this thing together.
Was he sending food out like that? No.
No.
What was wrong with the chicken and garlic? The chicken was way overcooked.
Maybe the piece you had, it was dry, but I finished the plate.
Did you cook that dish? No, I did not cook any dishes here today.
No.
What do you actually do, Michael? I don't taste everything, but I try to taste as much as I can.
You're the last line of defense.
Every single one.
At least, when it came back.
When it came back? If your grandfather sat at my table today, he'd be beating the crap out of you.
I'm proud of what went out today.
This is the food I do, this is how they cook it, and I know the food over here is good.
You're Dreaming, Michael.
Coming up Chef Ramsay is confronted with the most overstocked food storage he has ever seen.
Ugh! A kitchen whose standards are a complete disgrace.
Rancid chicken.
You can't serve that Tonight! And a family that is being ripped apart.
Just put it on the Plate right now.
Shut up! What the You doing? Get outta here! Stop it.
Then, just when you think it couldn't get any worse Come here! Give me! I want the Food out, leave me the Alone! Get out! Leave him alone! Michael, Michael.
Whoa, whoa, whoa, whoa! Coming up on Kitchen Nightmares.
Hi, how are you? Enjoy your meal tonight.
Welcome to Spanish Pavillion.
After an afternoon that included a dead lobster in the tank, a miserable lunch, and a head Chef that doesn't cook, Chef Ramsay is anxious to observe a dinner service at Spanish Pavillion.
Can I get the chicken and rice? Chicken and rice? I'm gonna try the pollo quixote.
I'll pick my own lobster right from the lobster tank for you.
Table eight, coming up.
Where's Where's Michael? He's just sitting at the bar.
At the bar? How you doing, bro? Good, how you doing? Nice to see you.
Michael Can we get ready? I'm ready, Jerry.
ReadyI see how ready you are.
No one's really in the back of the house, you know, observing and making sure everything's 100%.
I think my brother should be monitoring that, watching it.
Despite head Chef Michael being absent from the kitchen, dishes are being sent out.
There you go, they're here already.
Unfortunately They're all undercooked? You want me to cook them a little more? Not done enough? They're also coming back.
Said these are undercooked, and a little chewy.
Undercooked? Yeah.
They're right.
Look at that.
Oh, my God! That's completely raw.
Raw.
Yep.
Is this normal? Yes.
There's no one person in charge of the kitchen.
With dishes coming back, Michael jumps back into the kitchen.
This came back? Michael, what was this? I don't know what that is.
But so does Jerry.
And both brothers are trying to take control of the kitchen.
Michael.
Yeah? Take this off the window right now.
I don't know what you're pointing at, Jerry.
You're driving me nuts.
I won't let my brother dictate what I do or how I run my business.
Give me those crab legs right now.
Those crab legs have to be finished cooking-- Michael, do what you're doing! When they're done cooking, they'll come out! Do what you're doing! I am doing what I'm doing.
I'm telling you about them snow crabs.
Michael, can anyone work together here? I mean, this is absolutely Hideous.
King crab legs Already out, no? This is just snow.
No, there's no king crab legs out.
My God.
If I'd known it was gonna take this long, I would've definitely had something before we left.
Hopefully, it's worth the wait.
You confuse me.
See? Gimme.
The only thing I take is the yellow ticket.
You cannot touch me.
Listen to me-- give me a pork chop! Medium! Mike was in the middle, he tried to do everything.
And you know, he confuses a lot of people.
I need an order of Spanish potatoes and rice.
And I want this-- together or separate? It doesn't matter-- tell me! Separate.
Stop yelling.
I'll knock you out right here, you hear me? We need to get organized, big time.
Everyone's arguing with each other, and it's like-- no teamwork anywhere.
No.
I want the food out.
I'm gonna go home in a minute! Okay, me too.
I gotta go home too.
Okay, give me-- listen to me.
Give me those lobsters! People are waiting! They're right here, where do you want them? Up your A minute? Give them to me, I'll take them out.
Michael Keep it together.
Listen, give me the Food, I want to send it out! I want to send all the Food out! Let's--come here! Give me! I want the Food out! Leave me Alone! Leave him alone! Out! Just leave him alone.
Give me the food that I want.
The customers are waiting for the food.
Nobody's waiting for any food.
We're okay, we're okay, we're okay.
You got four tickets.
I understand you're excited right now.
Leave me alone.
Talk to me later! Then get outta here! Michael! Get out! Whoa, whoa, whoa, whoa! It's two hours into dinner service That's completely raw.
With dishes being returned, and very little food leaving the kitchen.
Give me the food that I want! The customers are waiting for the food! There's now chaos at Spanish Pavillion.
I want the Food out! Leave me Alone! Leave him alone! Out! And it's all too much for Michael.
Talk to me later! Then get outta here! Michael! Get out! Whoa, whoa, whoa, whoa, whoa! Get outta here! Stop it.
Get outta here! Michael! What's the matter with you? Stop yelling! Is what I'm saying! Al, al.
Stop it, al.
Michael, stop it.
Al, no way.
Stop it.
Stop it.
Michael, Michael! Okay, okay, okay.
Michael, come here.
You better listen to them.
Relax, relax, relax, relax.
Just stop.
Stop.
Michael You're a Owner.
Just boom.
Big, deep breath.
What are you doing? What are you doing to that man? He's here to help you.
I know he is.
Well, then what the You doing? Michael should never touch somebody.
Stop it.
Michael had no right to do that, Michael should not do that.
That's where my brother sometimes doesn't get it.
Let's get back at normal here.
Go take a breather.
Is that normal? My brother's reaction? Yeah? Yeah.
Um, he can get--he can flip like that sometimes, yeah.
I can't work like that.
Jumping around like a maniac.
I--calm down, calm down, calm down.
Michael Calm down, calm down, calm down.
Michael, Michael.
You calm down now.
And stop making a big show out of this.
I'm not--mom! Stop it.
I was the one that made the show out of this.
Again, it's my fault.
Stop it, Michael.
Again, it's my fault, mom.
Michael, stop it.
Again, it's my fault.
Yeah.
I lost my temper.
In the heat of the moment It happens, but Gotta calm down, regroup.
And just breathe.
With Michael cooling off outside Hey! The kitchen manages to pull it together Five's ready.
Take it out.
Sending out the last orders of the night.
Have a good night.
You too.
Thank you.
Okay.
Uh What a day.
I've never, ever seen such a disorganized, fragmented service-- ever.
Disaster! Confusion in the kitchen, chaos in the dining room.
Lots of confusion.
Michael I thought you were supposed to be running the kitchen.
I don't think you realize how bad tonight was.
I'll see you in the morning.
After a night in which 21 dishes came back during dinner service That's completely raw.
Oh, my God! This is raw.
Chef Ramsay comes in early to do a little investigating.
What is in there? They're not drumsticks, they're crab sticks.
Just dumped in here, on top of another bag Of Alaskan crab.
No dates, no labels.
How on earth are you supposed to run a business when you've got no idea what's in the freezers? What is down in here? My God, it gets worse.
Look at it.
It's absolutely jam-packed.
Chicken after chicken after chicken.
My big worry is how much chicken does this restaurant really need? I mean, there are just bags of it.
And not only that, the smell is horrific.
Ugh! My God.
Look at these fillets.
I've seen less packs at an army base.
There's over And whoever's buying this Needs to be fired.
Now what worries me about this is there's one more fridge upstairs.
What is that? Pigeon.
Oh, my God.
It's never-ending.
Just when I think i've seen enough, there's more.
They're dead! Decomposed, drop dead! Oh, that's the snails.
Ugh, hell.
What is that in there? That is a raw, dead lobster.
That is disgusting.
It's two hours into Chef Ramsay's inspection.
Michael, Balbina, and Jerry arrive, unaware of what Chef Ramsay is doing and what he has uncovered.
Morning.
Morning, Chef.
Good morning, Chef.
I just need you for two minutes.
Who in the hell buys the produce here? Who--who's responsible for that? I am.
You are? Ing pigeon.
What I'm trying to look at are the proper-- it's the purchasing, the thousands of dollars of waste.
These here-- they came in yesterday.
That's dead.
Let's have a little look around here.
Jerry, please.
And you wonder why I don't like your sauce.
That is a dead lobster.
And the freshest thing in this kitchen is that pigeon, flying around.
And he's lucky he's still alive.
I thought that the kitchen was in somewhat of a disarray.
Did I think it was that bad? No.
I'd love to turn around and say, "that's it.
" Have you seen what's downstairs in the fridge? Where do I start with this? Look at all this Ing meat here.
I wanted to make sure I was ready.
Ready for what? For whatever came my way.
Help me, Michael.
Ready for what? Whatever came my way.
Whatever came your way? I don't know what to expect.
You're burning money you haven't got.
Why is this like this? What happened, Michael? Somebody's not doing their job in the kitchen.
There's expensive produce here.
This is ridiculous.
Yeah, my fault.
My fault I never refrigerated it.
I'm disappointed that so much was ordered in advance.
There's no excuse for that.
Spend some time together.
I've got to wash my Ing hands before I get diagnosed with Ing staphlococci.
You need to concentrate.
You know what? Maybe I'm overwhelmed, mom.
Maybe I'm trying to do everything and I can't.
Maybe the office, the ordering-- what's the most important? I gotta iron that out, ma, no? This is the most important.
And I Try my hardest.
I don't know what to tell you about-- about all this meat and everything here.
I'm out of here right now.
It's overwhelming.
I just don't have the answers.
Balbina, this is so sad.
You know that.
What would your father say if he walked in here and saw that? Ah, my father, of course would be upset.
What I saw down there today, it's not the Spanish Pavillion.
It's not what I was brought into.
The quality of the food meant a lot to my father.
It's upsetting, and I would hope things wouldn't get to the extreme that I have to close the doors.
I don't know right now what's going through his mind, but his concentration right now is totally off.
He's all over the place.
It shows.
I think Jerry has to put in a little more too.
When he's here, he should concentrate on the restaurant, forget all your politics.
Jerry needs Michael, Michael needs Jerry.
They now have to roll up their sleeves, work together, but more importantly, they've got to set their differences aside as brothers and stop being so stubborn, 'cause that's what they are.
And the business is fragmented.
Coming up I want you to listen to me.
Shut up! Michael and Jerry are at it again.
Just put it on the Ing plate right now.
And Chef Ramsay is fed up with the brothers Michael, support! And the food that is leaving the kitchen.
You can't serve that Tonight.
At this point, we're just gonna shut it down.
Oh, stop! Stop! You don't want to miss what's coming up next on Kitchen Nightmares.
Today, Chef Ramsay is determined to move the Spanish Pavillion in the right direction, and he knows one step is getting Michael back to where he belongs.
I want you to think of something that you want to cook.
In the kitchen, cooking.
Something that you'll want tonight as the special.
Yes, Chef.
Right out of college, I had a lot of passion, I had a lot of creativity.
I would come up with dishes a little easier.
But I don't know if I'm gonna be able to come up with something that's gonna impress the Chef.
First of all, I want to do a chicken and garlic.
Yeah? A modern version.
I want you to work with me at the same time, yeah? I start it off with olive oil.
If you start off with butter, it's going to burn.
I'm excited about having the opportunity to learn from one of the top five most famous Chefs in the world.
You've got that nice sauteed sear on the chicken.
From there, you put it over the top.
And then just scoop up a touch of that sauce.
Modern Spanish cuisine.
What do you think that you want to cook? My grandfather is really well known for some octopus.
Okay.
And I want to make some octopus with you.
Nice.
Go for it.
I'm nervous right now.
I hope this dish comes out right.
Through the years, I've lost some of my passion for this kitchen.
So far, it looks good.
I know that Chef Ramsay can help me by bringing my passion back, and I'm looking forward to it.
This is the octopus.
Okay.
And, uh, roasted potatoes.
Yes.
Yeah.
Good.
That's nice.
Yeah, I like it.
The presentation as well.
I like it.
And tonight, I want you this side of the line, right? Yeah? Yes, Chef.
Chef Ramsay's chicken and garlic special and Michael's octopus special are going on tonight's menu.
The chicken dish is a modern version of a garlic chicken.
But after serving the same old menu Read the special back to me.
I'm sorry, I-- is having a hard time with the change.
Chicken, Chef, on the bone, with garlic.
"Chicken, Chef, on the bone"? Come on.
You can do it, Joe.
You are making me nervous now.
I'm making you nervous? Yes.
Just put your head in there for two minutes.
Cool it down.
Put it in there.
That's it.
Stay in two minutes.
It feels so nice, cold.
Hi, how are you? So follow me, please.
Thank you.
Enjoy.
Okay, guys, let's go, yeah? Chef Ramsay knows the success of this restaurant depends on Jerry and Michael working together.
Michael.
Yes, Chef.
I want to look at you, yeah? And I want this level of communication.
Much better than we had last night.
So tonight, both brothers are assigned to doing what they do best-- Michael cooking behind the line All right, listen.
Try to take care of this area.
And Jerry running the pass.
Michael, listen to me.
I'm listening.
No, look at me one minute.
If the Hits the fan, I want you to listen to me.
Yes, Chef.
No, I mean it.
Yes, Chef.
Okay.
I got to admit, I'm a little nervous right now.
I don't know what to expect.
I'm afraid of failure.
I might It up, but just remind me.
We can handle this, all right? We're gonna see.
The chicken today, uh, the chicken, uh, our Chef, a little wine for a dress.
Sherry.
Sherry wine.
Okay? A little lemon juice and a little touch of butter.
There goes the first ticket, right? Let me have a chicken special, all right? First order comes in, it's a special.
It's good, it's good.
It's, like, perfect, bro, but it scares me.
I just don't trust it.
You can see it in his eyes, he's a little nervous.
So hopefully we'll get through the night.
Okay, I'll take that chicken and garlic out.
First one of the night.
Go.
Table six.
Despite Michael's lack of confidence I'm not gonna be able to do it.
The specials are not only leaving the kitchen Oh, wow.
Ooh.
The customers This is really good.
Are thrilled with the food.
Delicious! I like it.
Wow.
With the dining room now full and orders pouring into the kitchen I don't know what's going on.
Michael, not used to being on the line, is starting to buckle under the pressure.
All right, give me table three or six.
We gotta get this food out.
There's no rush.
Well, there's a little bit of a pressing now.
Well, let 'em wait.
Well, it's been taking an awful long time.
Uh, Joe, Joe, is it me or are things taking a long time to come out? Yeah.
Yes.
Too slow.
Way too slow.
Oh! Tables are gonna get up and leave in ten seconds.
I need table 13.
It's about four--three minutes away.
Don't keep asking.
We have all these tables waiting for food, and Michael is overwhelmed with his kitchen duties, and I need him to focus.
Just put it on the Ing plate right now.
Shut up! Come on, guys.
As tensions escalate in the kitchen, very little food is making its way out to the dining room.
And one customer who was lucky enough to receive food The chicken is dry and mushy.
Isn't exactly happy.
They didn't like it? Jerry, it's not normal.
It's not Ing normal.
That one chicken, it just didn't smell right.
Oh, come on.
Oh, no.
Jerry.
Yeah? Two seconds.
Michael.
Yes, Chef.
Urgently, quickly.
Smell.
That's gone.
No, but smell it.
Don't just say .
Give me the sauce for this.
It's gone.
You can't serve that Tonight.
I felt utterly embarrassed and humiliated.
At this point, we're just gonna shut it down.
Oh, stop! Stop! It's an hour and a half into dinner service.
And while Jerry and Michael continue to clash in the kitchen Just put it on the Ing plate right now.
Shut up! Chef Ramsay discovers something disturbing.
Oh, no.
Spoiled chicken in the Spanish Pavillion.
You can't serve that Tonight! Oh, no! Al, have you got chicken in the fryer? Yes.
Just toss that chicken, eh? I got one here.
No, don't serve it! Don't Ing dare! Sal, go get me a chicken.
Let's cut an order real quick, fresh, right now.
Michael, how many fresh chickens are downstairs? A case and a half.
A case and a half downstairs in the Ing fridge? And he's serving you that stinky ? You're cooking it, and it's off! You know, I don't know why that chicken got there.
We've got fresh chickens downstairs.
You know what? We gotta use that fresh chicken there.
But when you're in the weeds, you have to focus.
All right, we have the chicken and garlic.
They're using the ones that are downstairs.
Thank you, thank you.
If you're gonna keep the customers waiting, you've got to make sure it's right.
I'm not gonna let it crumble.
He'll get it.
We gotta get this food out.
Give me that chicken and garlic.
Let's go.
Jerry, you'll get the chicken and garlic when it's done, please.
Al! Al, give me table two.
This.
Give me table two.
That's it.
With Jerry clearly stepping up as the leader Take this to table two.
The evening is salvaged, and food is leaving the kitchen once again.
Everything's coming out right now.
At the end of the day, getting that food out is, like, a relief.
Thank you.
They might have had to wait, like, an hour, but we'll get it down eventually.
Honestly, tonight was better.
Everybody liked the specials, but let's not get too excited about tonight, because the quality control has to be much better.
You're absolutely right.
Michael, your cooks are passing you stinking, rancid chicken, but you didn't spot it.
Jerry, I thought your performance tonight was bloody good.
Thank you, Chef.
Tonight was better.
Hopefully we're headed in the right direction.
Good night.
With the Spanish Pavillion at least headed in the right direction, Chef Ramsay and his team work overnight to give the Spanish Pavillion a modern makeover.
Good morning.
Good morning, Chef.
Good to see you all.
Let's be honest, not much has changed over the last 30 years, right? Correct.
Today is the beginning of a new era, and through that door is your future.
Are you ready to see it? Yes! Michael, are you ready? Yeah.
One, two, three.
Come on in.
Look at this.
Beautiful.
Nice.
That's what I'm talking about.
Great.
A warm, inviting atmosphere.
We removed the stained glass to give it a modern feel.
Really unreal.
And then down here, we've increased the seating so we have a lovely banquette.
Tablecloths have gone.
Gone! All the tables have been replaced.
Oh! Yes! This is walnut.
It's modern and it's warm.
On the tabletops, we have the most amazing China.
Oh, baby! Provided by tabletops unlimited.
Awesome.
How exciting is that? I love it, baby.
It's amazing.
I feel like I'm in another restaurant.
I couldn't believe the openness of the dining room.
I'm glad to see the tablecloths gone.
The new plates.
The Spanish look.
I felt like I was in Spain.
It is awesome.
Nice! Following the much-needed redesign, Chef Ramsay now turns his attention to attracting new customers.
When your grandfather opened his restaurant there, he did not face the competition that you now face.
I really do mean competition.
Look Oh! At that.
within a two-mile radius of your front door.
Having studied the neighborhood, all these restaurants are serving the same bloody food.
You have an opportunity now to stand out.
Are you ready to see your dishes? Oh, yes.
Come with me.
Let's go.
Please, come through.
Small tapas is the taste of Spain.
Authentic, delicious, and homemade.
You have to push the tapas.
This is what turns this restaurant around.
A roasted lamb Spanish meatball in a fresh tomato sauce.
Bacon-wrapped dates, yes? Sauteed prawns with garlic, a little bit of shaved fennel.
Olives with manchego cheese, yeah? We're going for flavor, simplicity, and we're going for Spain.
I love the new menu.
To be different is incredible.
That is the key to make our restaurant stand out.
But just as important, here are your new waiters.
Come in, come in, come in, come in.
Look at these guys.
Come in.
Ah, look at you.
Amazing.
They now no longer look like undertakers.
It makes you look thinner.
Love it, love it.
Ah, baby.
Ah, look, baby.
Look at this.
Look.
I love this guy.
Okay, tonight is your night.
There's nothing that you cannot do here.
Good luck.
Thank you.
Chef, an order comes in, who's touching that ticket? Who do you think? Jerry? That's right.
And I'm gonna give it right there.
Absolutely, over.
Okay.
But Jerry, he's gonna lose the ticket.
He will not lose it.
Why are you talking so negatively? Oh, no.
I'm trying to foresee a possible problem.
Well, don't foresee.
Just focus.
You're right.
Yeah? Yes.
You're thinking too hard.
It must hurt.
Right now, I have to trust my brother, and I don't know if I could do that.
I'm worried that the whole thing could fall apart.
With over 40 Spanish restaurants in two square miles This is our new menu.
Chef Ramsay's menu overhaul will now have the Spanish pavillion standing out.
The croquetas is great.
And I will do, um, paella.
But will the brothers be able to pull it off? Here we go.
First order coming in.
One meatball, one manchego croquettes, and the clams with chorizo.
Come on, guys.
This is the first order.
We gotta do it right.
Let's go.
Table two appetizers, go.
I'm sending you patatas bravas, one dates, table 11.
Okay.
It looks wonderful, brother.
Let's go.
This is gone.
Let's go.
After that, it's a rack of lamb, medium.
How is it? Yummy.
How is it? It's good.
Yeah? Yeah.
I like it.
The sauce is so spicy, it tastesLove it.
I think they love those tapas plates.
Sure, and it's a great way of-- I think that was a great idea that you came up with.
A great way of pulling in extra revenue.
I've had them in Spain, but these are much better.
We are Tobin, party of 12.
As the dining room fills up Another order coming in.
Orders continue to pour in, and it's time for the kitchen to face its first big test.
Send me that table six.
Table six, didn't we send it out? That went out.
Six went out, Jerry.
No.
No, it didn't.
Six went out, Jerry.
Or maybe not.
No, it didn't.
No, it didn't.
Okay, here it is.
Here it is.
All right, it's two meatballs.
No, Michael, table six doesn't have any meatballs.
Michael, let Jerry do his job.
I think Michael is overwhelmed and he doesn't focus, and that's what we have to deal with almost every day with Michael.
That's it.
Go.
17.
Jerry, whoa, whoa! You got the croquetas, Jerry? 'Cause he left without them.
For who, Michael? That's-- the order is one mussels-- no.
No, you're right, you're right, you're right.
Get organized, buddy.
Yeah? He's like a Ing rabbit in a headlight.
Look at him.
Let's go.
Michael's confusion in the kitchen turns the dining room I wonder what's taking them so long? Into a waiting room.
Michael, listen to me.
Michael.
You're not listening.
And Jerry's attempt to restore the communication I need--listen to me.
Listen to me.
Falls on deaf ears.
I need a shrimp right now, sal.
Table five.
Sir, did seven get their appetizers? Table five.
No, table seven did not.
But before table seven, I need table five.
It's not gonna cook any quicker the more you ask for it, brother.
Right.
Now you, you-- hey, step up to the mark a little bit, okay? Work with your team.
We all know Michael feels that he has to be in control at all times.
Jerry, it's my line.
So the reality of it is, the person on the other side of the line is expediting the food, and that person is the orchestra leader.
He's got to listen to that person no matter what.
And right now, I'm that person.
Michael, do you have table seven over there, please? Didn't that go out? No.
Give me three skirt steaks over there right away.
Right here! Three! One, two, three! Michael, support! It's re-launch night at the Spanish Pavillion, and while the restaurant feels new, the mounting pressure has brought out the old Michael.
And the restaurant is teetering on disaster.
I need table five.
Didn't that go out? No.
Give me three skirt steaks over there right away.
Right here! Three! One, two, three! Michael, come here.
Two seconds.
You have to keep it together.
He's your brother.
You can't do that in front of the Ing team.
You've got to show him some Ing respect.
Yes, it's hard, but you've got to back off.
He's up to his eyeballs in the Ing weeds, and you're laying into him.
Ing slow down.
He's your brother, and it's your business and his business, got it? Yes, Chef.
Come on.
Yes, Chef.
Chef Ramsay's 100% right.
I cannot argue with my brother.
I overdid it, man.
I made a mistake, and it won't happen again.
I'm gonna learn, and it's gonna be better.
Right, regroup and organize after that.
Jerry, what would you like? I need those clams and I need the paella marinara for two, and then, after that, it's a rack of lamb, medium.
In my hand, sir.
That's it right there, right? Okay.
Ooh, hot.
That's very hot.
Okay.
Gambas.
Let's do the bar.
I need an order of gambas.
Coming right now.
That's what I need.
With Michael and Jerry finally working together I need patatas bravas.
Gonna be right out.
Patatas bravas will be right out.
The two brothers complete dinner service Yee-haw! On a high.
This is so good.
Delicious.
Oh! That looks so good.
How's your dessert? Very good.
All right? Okay.
Yeah.
This is good.
Best Spanish restaurant in this area.
Tonight confirmed that the Spanish Pavillion is back on the map and ready to compete.
But tomorrow, it starts all over again.
Tonight wasn't perfect, but we did make an amazing transformation.
Thank you, Chef.
Fun to finally meet you.
Likewise.
Likewise, likewise.
Thank you.
Just to hear the Chef say, "you guys can do it," it really got to my sons.
You two, in 30 seconds, in the bar, please, together.
For them to realize if you work together and you concentrate, you've got a good business here.
You have an amazing opportunity now to really turn this restaurant around, but it requires both of you.
Jerry, I thought you were just some politician.
You are a genuine leader.
Thank you, Chef.
Thank you.
Great potential.
Michael, a big heart, but you've got to focus behind that line.
If you stay focused and master those dishes, you'll get there.
I promise you, I will.
I promise you.
Chef Ramsay came here, and I had the intentions that he was gonna help put this place back on track.
I think he did more than what I expected.
I think he ignited my passion in the kitchen again and put me closer with my brother.
This is what we needed.
And look after each other.
Good night.
When I first arrived here, I was greeted by a dead lobster and a restaurant stuck in the '70s.
And in just a matter of days, the Spanish Pavillion has been transformed.
But this restaurant will only succeed if those two brothers find a way to stay united and work together.
Big brother, little brother.
In the weeks that followed Okay, take this to table two.
Jerry embraced his role as expediter.
Give me the frijoles.
And is now devoting more time to the restaurant.
And I need a filet mignon, medium well.
You have that working, right? Jerry, medium well.
I was waiting on you.
Michael is staying in the kitchen.
Let's go.
There you go.
There you go.
There you go.
And cooking full-time.
Two steaks, medium rare.
And the new menu is being well-received by the customers.
The menu looks awesome.
More importantly, these brothers are united and carrying on the successful legacy left to them by their grandfather.
Next time on Kitchen Nightmares Gordon Ramsay heads to west Babylon, New York, to help two former waitresses I can't do this tonight.
I cry about what we've become here.
Who are chasing the American dream.
These owners are in for the fight of their life.
Let me work! And everyone I got a Comment about every Thing.
Is on edge.
Guys, guys.
Back off In one of the most emotional Kitchen Nightmares ever We lost our way.
Chef Ramsay may be forced to do the unthinkable.
Close your business.
Close it!
Just put it on the Plate right now.
Shut up! Get out of here! A New Jersey restaurant that specializes in nightly battles.
Give me three steaks! Like these three right here! It's brother against brother in the main event.
I want you to listen to me.
Agh! And a family business is on the line.
It's not the Spanish Pavillion.
The kitchen has been neglected.
Ugh.
The food is a mess.
A dead lobster, stuck at the bottom.
And the staff is ready to mutiny.
I wanna see all the Food out.
Out! Tonight In one of the most difficult challenges he's ever faced Stop, stop! Chef Ramsay tries to save a family legacy If your grandfather sat at my table today, he'd be beating the crap outta you.
That is spiraling out of control.
Agh! That's tonight on Kitchen Nightmares.
Agh! Get outta here! Whoa, whoa, whoa, whoa, whoa! Harrison, New Jersey is home to the Spanish Pavillion, located a mile and a half from Newark's historic ironbound neighborhood, an area highly populated by Spanish restaurants.
The Spanish Pavillion was opened by a man ahead of his time-- Antonio Fernandez.
My grandfather was a pioneer in the Spanish cuisine.
He opened up in 1964.
The first Spanish restaurant in the state of New Jersey.
Retired after ten years, very successful.
And then came out of retirement to open the Spanish Pavillion in 1976.
Antonio finally retired for good in 1996, leaving the successful Spanish Pavillion to his daughter, Balbina, and her two sons, Jerry and Michael.
Table 11, please, ma.
When we took over, the Spanish Pavillion was the place to be.
There was a line out the door.
Five years later, everything still runs down the tube.
The customers complain.
You see the same old menu, the same old dishes.
No flavors, bland.
No flavor? That sauce is good, I don't care.
We're like a casual family restaurant, and we have to wear a tuxedo.
And you're serving people with shorts and t-shirts.
It just doesn't match.
Looks like you're in a wedding party in 1973.
Where's my brother? You gotta be here more often.
I'm dying to have a drink.
My staff might complain that I'm not here a lot.
But as far as I'm concerned Jerry doesn't do anything.
So the mayor's coming to pick up lunch? He's always on the phone, he's always this, he's always that.
I'm a councilman in my town.
Tomorrow night we'll celebrate victory, I smell it in here.
And I am out of here more.
But sometimes I don't wanna be here enough, because Michael can get a little tough.
What the hell happened to this? "A" with the lobster bisque.
Oh, ! Screaming and yelling, and I guess it kinda wears you out.
You know, there's a real easy solution for this Problem.
Michael What? Stop it.
It's Michael, stop it.
Michael and Jerry have a lot of differences, and I find myself in the middle.
I don't wanna hear any more about the situation.
That's too bad.
My mother is at this restaurant right now just to make sure that my brother and I do not kill each other.
Nothing.
This place needs big-time help.
I don't know what to do.
On a Saturday night, maybe I'll do 10, 15, 20 dinners.
That's not paying the bills.
I still haven't even paid my fish guy.
I gotta pay my fish guy.
We're into debt over $500,000 or $600,000.
I'm scared.
We can't support our families in this business.
So it's a stress.
I'll do anything it takes to succeed.
Spanish Pavillion is all I got.
Hello.
Hi.
Hello.
How are you? Somebody die? Did somebody pass away? No.
Why? No? You all look immaculately formal with the tuxedos.
Undertakers at a funeral.
How old are those suits? They are beautiful! Huh? Made to measure.
Thank you very much.
Thank you, thank you, thank you.
Wow, wow, wow.
These guys are stuck back in the '80s.
They look like little penguins, and they're wobbling back and forth with their little-- you know, little tuxedos.
Hi, how are you? Slightly underdressed, my apologies.
No, you're-- you're okay.
I'm very nervous about Chef Ramsay coming into the restaurant.
I wasn't a fan of this idea; Michael was.
And I'm a little nervous.
I'm the mom.
Okay, great.
Sorry, first name, excuse me? Balbina.
Where's that from? From Spain.
Oh, wow.
Would you like to come to the table? I'd love to.
This will be Joe, he'll be your server.
Joe.
Welcome to Spanish Pavillion.
I'm very happy to see another unique tuxedo.
Wow.
Thank you very much.
You wear this every day for lunch? Yes, lunch and dinner.
Anyway So when did the Spanish Pavillion open? Wow.
Take me back to what it was like in its day.
My grandfather worked seven days a week.
At 75, he would jump behind the broiler, and do the meats.
I mean, if he were in his prime right now, I know that he would be doing a better job than we would.
You're here five days? I'm out a little more lately, because I was elected as a committeeman in my town.
Politician? Yeah.
I enjoy it, I really do.
My brother and I both went to Johnson & Wales University for this.
I work the front of the house, my brother did more of the culinary end.
And he's the Chef de cuisine? He, umWell, I don't know if he's the Chef.
But he's back there quite a bit.
Thank you.
I'll have a little eat.
No problem.
Thank you.
Listen, no playing around right now.
Oh, don't worry about it.
We're gonna nail this.
Put your phone away.
Oh, yes.
Let's start off with lobster bisque.
Okay, sir.
Um, I'll go for the, uh-- the, uh, marinara.
Wonderful.
Please.
Lovely.
In the beginning, when I walked in, I thought it was a funeral.
Now I'm in Spain.
You've got me back.
Okay, brilliant.
Yeah, I can't wait.
I ain't hanging my boys to dry, bud.
I'm so confident overseeing my guys that I got nothing to worry about.
These guys have been by my side 15 years.
Go, go, go, man, go.
Let's see what he thinks.
It just looks disgusting.
It's very creamy.
Is it always this creamy? It just looks like the lobster was dead before they cooked it.
They're from The lobster is from the tank.
You wanna take a look? Okay.
Is he dead? No, I think they're just sleeping.
He must be dead.
We keep a good eye on them.
You keep a good eye on them? Surely not.
He's Dead.
A dead lobster! No, he's gone.
Is he? Ew.
Ugh.
What I'm concerned about is, everything else in there, they've been feeding off that lobster.
Yes.
And they've become full of bacteria.
That is extremely unacceptable.
Dangerous.
People could get extremely sick with that.
I'll get rid of this right now.
Okay, good.
Please Can you take that? All right.
Love you, bye.
It don't smell.
That lobster's fresh.
Even though it died, it'sGood.
Hey, Michael.
Are you good? Good, I'm doing fine.
Thank you.
Yeah, good.
I know you saw a lobster in there that passed away.
Well, I try to--we try to check that every day.
I was just slightly concerned to see the dead lobsters in there I try to freeze them right away, and then I make the bisque from that.
You must be busy.
Thank you, enjoy.
Thank you.
Okay.
Uh, what is all that there, the grease? Olive oil, garlic.
Can I have a little bowl to just drain some of that out? It's like they're swimming.
Thank you.
Ooh, dear.
It's like the Exxon valdez there.
Too much olive oil for you? You think there's too much olive oil in there? It's like a heart attack waiting to happen.
I hope there's a hospital nearby.
The chicken tastes absolutely dreadful.
I just want you to taste the chicken.
Just taste that.
It's a little-- it's dry.
You sound like a politician now.
Okay, I'm not Around.
That's gross.
Do me a favor.
Can you ask your brother to taste that? Yeah.
He wants you to try this.
What--what's the next dish? Paella? Send the paella.
The paella.
What did Michael say? He's trying it right now.
We're gonna find out.
Okay, fine.
What do you have to say? I thought it was Good.
I'll tell him that.
Have faith in me, baby.
This ain't a normal guy.
It's a brit, huh? They're a pain in the neck.
He thought it was Good.
Well If he thought that was Good, then I'm screwed.
If you're screwed, imagine how I am.
And this is the? Paella marinara.
The lobster in this paella Did it come from the tank? It comes from the tank.
Oh, .
Okay.
You don't like it? Well, would you be so kind to taste it for me? Yeah.
Badly, badly seasoned.
Yeah.
That's overcooked.
This is ridiculous that this pan even came out.
Out of respect for your granddad, that is a joke.
Give me five minutes and we'll have a chat together.
Can I take this? Yeah, please.
Thank you.
Very kind, but I've lost my appetite.
Are you doing stuff purposely wrong or is this paella I mean is that--? It's overcooked.
All right.
All right? You go sit and listen to him.
He's right about everything.
Nothing I can do about that right now.
I feel utterly embarrassed and humiliated.
The way food went out the way it did, it killed me.
Okay.
I'm gonna get straight to the point.
Bisque, dead lobsters, and the paella The burnt At the bottom.
This is your grandfather that put this thing together.
Was he sending food out like that? No.
No.
What was wrong with the chicken and garlic? The chicken was way overcooked.
Maybe the piece you had, it was dry, but I finished the plate.
Did you cook that dish? No, I did not cook any dishes here today.
No.
What do you actually do, Michael? I don't taste everything, but I try to taste as much as I can.
You're the last line of defense.
Every single one.
At least, when it came back.
When it came back? If your grandfather sat at my table today, he'd be beating the crap out of you.
I'm proud of what went out today.
This is the food I do, this is how they cook it, and I know the food over here is good.
You're Dreaming, Michael.
Coming up Chef Ramsay is confronted with the most overstocked food storage he has ever seen.
Ugh! A kitchen whose standards are a complete disgrace.
Rancid chicken.
You can't serve that Tonight! And a family that is being ripped apart.
Just put it on the Plate right now.
Shut up! What the You doing? Get outta here! Stop it.
Then, just when you think it couldn't get any worse Come here! Give me! I want the Food out, leave me the Alone! Get out! Leave him alone! Michael, Michael.
Whoa, whoa, whoa, whoa! Coming up on Kitchen Nightmares.
Hi, how are you? Enjoy your meal tonight.
Welcome to Spanish Pavillion.
After an afternoon that included a dead lobster in the tank, a miserable lunch, and a head Chef that doesn't cook, Chef Ramsay is anxious to observe a dinner service at Spanish Pavillion.
Can I get the chicken and rice? Chicken and rice? I'm gonna try the pollo quixote.
I'll pick my own lobster right from the lobster tank for you.
Table eight, coming up.
Where's Where's Michael? He's just sitting at the bar.
At the bar? How you doing, bro? Good, how you doing? Nice to see you.
Michael Can we get ready? I'm ready, Jerry.
ReadyI see how ready you are.
No one's really in the back of the house, you know, observing and making sure everything's 100%.
I think my brother should be monitoring that, watching it.
Despite head Chef Michael being absent from the kitchen, dishes are being sent out.
There you go, they're here already.
Unfortunately They're all undercooked? You want me to cook them a little more? Not done enough? They're also coming back.
Said these are undercooked, and a little chewy.
Undercooked? Yeah.
They're right.
Look at that.
Oh, my God! That's completely raw.
Raw.
Yep.
Is this normal? Yes.
There's no one person in charge of the kitchen.
With dishes coming back, Michael jumps back into the kitchen.
This came back? Michael, what was this? I don't know what that is.
But so does Jerry.
And both brothers are trying to take control of the kitchen.
Michael.
Yeah? Take this off the window right now.
I don't know what you're pointing at, Jerry.
You're driving me nuts.
I won't let my brother dictate what I do or how I run my business.
Give me those crab legs right now.
Those crab legs have to be finished cooking-- Michael, do what you're doing! When they're done cooking, they'll come out! Do what you're doing! I am doing what I'm doing.
I'm telling you about them snow crabs.
Michael, can anyone work together here? I mean, this is absolutely Hideous.
King crab legs Already out, no? This is just snow.
No, there's no king crab legs out.
My God.
If I'd known it was gonna take this long, I would've definitely had something before we left.
Hopefully, it's worth the wait.
You confuse me.
See? Gimme.
The only thing I take is the yellow ticket.
You cannot touch me.
Listen to me-- give me a pork chop! Medium! Mike was in the middle, he tried to do everything.
And you know, he confuses a lot of people.
I need an order of Spanish potatoes and rice.
And I want this-- together or separate? It doesn't matter-- tell me! Separate.
Stop yelling.
I'll knock you out right here, you hear me? We need to get organized, big time.
Everyone's arguing with each other, and it's like-- no teamwork anywhere.
No.
I want the food out.
I'm gonna go home in a minute! Okay, me too.
I gotta go home too.
Okay, give me-- listen to me.
Give me those lobsters! People are waiting! They're right here, where do you want them? Up your A minute? Give them to me, I'll take them out.
Michael Keep it together.
Listen, give me the Food, I want to send it out! I want to send all the Food out! Let's--come here! Give me! I want the Food out! Leave me Alone! Leave him alone! Out! Just leave him alone.
Give me the food that I want.
The customers are waiting for the food.
Nobody's waiting for any food.
We're okay, we're okay, we're okay.
You got four tickets.
I understand you're excited right now.
Leave me alone.
Talk to me later! Then get outta here! Michael! Get out! Whoa, whoa, whoa, whoa! It's two hours into dinner service That's completely raw.
With dishes being returned, and very little food leaving the kitchen.
Give me the food that I want! The customers are waiting for the food! There's now chaos at Spanish Pavillion.
I want the Food out! Leave me Alone! Leave him alone! Out! And it's all too much for Michael.
Talk to me later! Then get outta here! Michael! Get out! Whoa, whoa, whoa, whoa, whoa! Get outta here! Stop it.
Get outta here! Michael! What's the matter with you? Stop yelling! Is what I'm saying! Al, al.
Stop it, al.
Michael, stop it.
Al, no way.
Stop it.
Stop it.
Michael, Michael! Okay, okay, okay.
Michael, come here.
You better listen to them.
Relax, relax, relax, relax.
Just stop.
Stop.
Michael You're a Owner.
Just boom.
Big, deep breath.
What are you doing? What are you doing to that man? He's here to help you.
I know he is.
Well, then what the You doing? Michael should never touch somebody.
Stop it.
Michael had no right to do that, Michael should not do that.
That's where my brother sometimes doesn't get it.
Let's get back at normal here.
Go take a breather.
Is that normal? My brother's reaction? Yeah? Yeah.
Um, he can get--he can flip like that sometimes, yeah.
I can't work like that.
Jumping around like a maniac.
I--calm down, calm down, calm down.
Michael Calm down, calm down, calm down.
Michael, Michael.
You calm down now.
And stop making a big show out of this.
I'm not--mom! Stop it.
I was the one that made the show out of this.
Again, it's my fault.
Stop it, Michael.
Again, it's my fault, mom.
Michael, stop it.
Again, it's my fault.
Yeah.
I lost my temper.
In the heat of the moment It happens, but Gotta calm down, regroup.
And just breathe.
With Michael cooling off outside Hey! The kitchen manages to pull it together Five's ready.
Take it out.
Sending out the last orders of the night.
Have a good night.
You too.
Thank you.
Okay.
Uh What a day.
I've never, ever seen such a disorganized, fragmented service-- ever.
Disaster! Confusion in the kitchen, chaos in the dining room.
Lots of confusion.
Michael I thought you were supposed to be running the kitchen.
I don't think you realize how bad tonight was.
I'll see you in the morning.
After a night in which 21 dishes came back during dinner service That's completely raw.
Oh, my God! This is raw.
Chef Ramsay comes in early to do a little investigating.
What is in there? They're not drumsticks, they're crab sticks.
Just dumped in here, on top of another bag Of Alaskan crab.
No dates, no labels.
How on earth are you supposed to run a business when you've got no idea what's in the freezers? What is down in here? My God, it gets worse.
Look at it.
It's absolutely jam-packed.
Chicken after chicken after chicken.
My big worry is how much chicken does this restaurant really need? I mean, there are just bags of it.
And not only that, the smell is horrific.
Ugh! My God.
Look at these fillets.
I've seen less packs at an army base.
There's over And whoever's buying this Needs to be fired.
Now what worries me about this is there's one more fridge upstairs.
What is that? Pigeon.
Oh, my God.
It's never-ending.
Just when I think i've seen enough, there's more.
They're dead! Decomposed, drop dead! Oh, that's the snails.
Ugh, hell.
What is that in there? That is a raw, dead lobster.
That is disgusting.
It's two hours into Chef Ramsay's inspection.
Michael, Balbina, and Jerry arrive, unaware of what Chef Ramsay is doing and what he has uncovered.
Morning.
Morning, Chef.
Good morning, Chef.
I just need you for two minutes.
Who in the hell buys the produce here? Who--who's responsible for that? I am.
You are? Ing pigeon.
What I'm trying to look at are the proper-- it's the purchasing, the thousands of dollars of waste.
These here-- they came in yesterday.
That's dead.
Let's have a little look around here.
Jerry, please.
And you wonder why I don't like your sauce.
That is a dead lobster.
And the freshest thing in this kitchen is that pigeon, flying around.
And he's lucky he's still alive.
I thought that the kitchen was in somewhat of a disarray.
Did I think it was that bad? No.
I'd love to turn around and say, "that's it.
" Have you seen what's downstairs in the fridge? Where do I start with this? Look at all this Ing meat here.
I wanted to make sure I was ready.
Ready for what? For whatever came my way.
Help me, Michael.
Ready for what? Whatever came my way.
Whatever came your way? I don't know what to expect.
You're burning money you haven't got.
Why is this like this? What happened, Michael? Somebody's not doing their job in the kitchen.
There's expensive produce here.
This is ridiculous.
Yeah, my fault.
My fault I never refrigerated it.
I'm disappointed that so much was ordered in advance.
There's no excuse for that.
Spend some time together.
I've got to wash my Ing hands before I get diagnosed with Ing staphlococci.
You need to concentrate.
You know what? Maybe I'm overwhelmed, mom.
Maybe I'm trying to do everything and I can't.
Maybe the office, the ordering-- what's the most important? I gotta iron that out, ma, no? This is the most important.
And I Try my hardest.
I don't know what to tell you about-- about all this meat and everything here.
I'm out of here right now.
It's overwhelming.
I just don't have the answers.
Balbina, this is so sad.
You know that.
What would your father say if he walked in here and saw that? Ah, my father, of course would be upset.
What I saw down there today, it's not the Spanish Pavillion.
It's not what I was brought into.
The quality of the food meant a lot to my father.
It's upsetting, and I would hope things wouldn't get to the extreme that I have to close the doors.
I don't know right now what's going through his mind, but his concentration right now is totally off.
He's all over the place.
It shows.
I think Jerry has to put in a little more too.
When he's here, he should concentrate on the restaurant, forget all your politics.
Jerry needs Michael, Michael needs Jerry.
They now have to roll up their sleeves, work together, but more importantly, they've got to set their differences aside as brothers and stop being so stubborn, 'cause that's what they are.
And the business is fragmented.
Coming up I want you to listen to me.
Shut up! Michael and Jerry are at it again.
Just put it on the Ing plate right now.
And Chef Ramsay is fed up with the brothers Michael, support! And the food that is leaving the kitchen.
You can't serve that Tonight.
At this point, we're just gonna shut it down.
Oh, stop! Stop! You don't want to miss what's coming up next on Kitchen Nightmares.
Today, Chef Ramsay is determined to move the Spanish Pavillion in the right direction, and he knows one step is getting Michael back to where he belongs.
I want you to think of something that you want to cook.
In the kitchen, cooking.
Something that you'll want tonight as the special.
Yes, Chef.
Right out of college, I had a lot of passion, I had a lot of creativity.
I would come up with dishes a little easier.
But I don't know if I'm gonna be able to come up with something that's gonna impress the Chef.
First of all, I want to do a chicken and garlic.
Yeah? A modern version.
I want you to work with me at the same time, yeah? I start it off with olive oil.
If you start off with butter, it's going to burn.
I'm excited about having the opportunity to learn from one of the top five most famous Chefs in the world.
You've got that nice sauteed sear on the chicken.
From there, you put it over the top.
And then just scoop up a touch of that sauce.
Modern Spanish cuisine.
What do you think that you want to cook? My grandfather is really well known for some octopus.
Okay.
And I want to make some octopus with you.
Nice.
Go for it.
I'm nervous right now.
I hope this dish comes out right.
Through the years, I've lost some of my passion for this kitchen.
So far, it looks good.
I know that Chef Ramsay can help me by bringing my passion back, and I'm looking forward to it.
This is the octopus.
Okay.
And, uh, roasted potatoes.
Yes.
Yeah.
Good.
That's nice.
Yeah, I like it.
The presentation as well.
I like it.
And tonight, I want you this side of the line, right? Yeah? Yes, Chef.
Chef Ramsay's chicken and garlic special and Michael's octopus special are going on tonight's menu.
The chicken dish is a modern version of a garlic chicken.
But after serving the same old menu Read the special back to me.
I'm sorry, I-- is having a hard time with the change.
Chicken, Chef, on the bone, with garlic.
"Chicken, Chef, on the bone"? Come on.
You can do it, Joe.
You are making me nervous now.
I'm making you nervous? Yes.
Just put your head in there for two minutes.
Cool it down.
Put it in there.
That's it.
Stay in two minutes.
It feels so nice, cold.
Hi, how are you? So follow me, please.
Thank you.
Enjoy.
Okay, guys, let's go, yeah? Chef Ramsay knows the success of this restaurant depends on Jerry and Michael working together.
Michael.
Yes, Chef.
I want to look at you, yeah? And I want this level of communication.
Much better than we had last night.
So tonight, both brothers are assigned to doing what they do best-- Michael cooking behind the line All right, listen.
Try to take care of this area.
And Jerry running the pass.
Michael, listen to me.
I'm listening.
No, look at me one minute.
If the Hits the fan, I want you to listen to me.
Yes, Chef.
No, I mean it.
Yes, Chef.
Okay.
I got to admit, I'm a little nervous right now.
I don't know what to expect.
I'm afraid of failure.
I might It up, but just remind me.
We can handle this, all right? We're gonna see.
The chicken today, uh, the chicken, uh, our Chef, a little wine for a dress.
Sherry.
Sherry wine.
Okay? A little lemon juice and a little touch of butter.
There goes the first ticket, right? Let me have a chicken special, all right? First order comes in, it's a special.
It's good, it's good.
It's, like, perfect, bro, but it scares me.
I just don't trust it.
You can see it in his eyes, he's a little nervous.
So hopefully we'll get through the night.
Okay, I'll take that chicken and garlic out.
First one of the night.
Go.
Table six.
Despite Michael's lack of confidence I'm not gonna be able to do it.
The specials are not only leaving the kitchen Oh, wow.
Ooh.
The customers This is really good.
Are thrilled with the food.
Delicious! I like it.
Wow.
With the dining room now full and orders pouring into the kitchen I don't know what's going on.
Michael, not used to being on the line, is starting to buckle under the pressure.
All right, give me table three or six.
We gotta get this food out.
There's no rush.
Well, there's a little bit of a pressing now.
Well, let 'em wait.
Well, it's been taking an awful long time.
Uh, Joe, Joe, is it me or are things taking a long time to come out? Yeah.
Yes.
Too slow.
Way too slow.
Oh! Tables are gonna get up and leave in ten seconds.
I need table 13.
It's about four--three minutes away.
Don't keep asking.
We have all these tables waiting for food, and Michael is overwhelmed with his kitchen duties, and I need him to focus.
Just put it on the Ing plate right now.
Shut up! Come on, guys.
As tensions escalate in the kitchen, very little food is making its way out to the dining room.
And one customer who was lucky enough to receive food The chicken is dry and mushy.
Isn't exactly happy.
They didn't like it? Jerry, it's not normal.
It's not Ing normal.
That one chicken, it just didn't smell right.
Oh, come on.
Oh, no.
Jerry.
Yeah? Two seconds.
Michael.
Yes, Chef.
Urgently, quickly.
Smell.
That's gone.
No, but smell it.
Don't just say .
Give me the sauce for this.
It's gone.
You can't serve that Tonight.
I felt utterly embarrassed and humiliated.
At this point, we're just gonna shut it down.
Oh, stop! Stop! It's an hour and a half into dinner service.
And while Jerry and Michael continue to clash in the kitchen Just put it on the Ing plate right now.
Shut up! Chef Ramsay discovers something disturbing.
Oh, no.
Spoiled chicken in the Spanish Pavillion.
You can't serve that Tonight! Oh, no! Al, have you got chicken in the fryer? Yes.
Just toss that chicken, eh? I got one here.
No, don't serve it! Don't Ing dare! Sal, go get me a chicken.
Let's cut an order real quick, fresh, right now.
Michael, how many fresh chickens are downstairs? A case and a half.
A case and a half downstairs in the Ing fridge? And he's serving you that stinky ? You're cooking it, and it's off! You know, I don't know why that chicken got there.
We've got fresh chickens downstairs.
You know what? We gotta use that fresh chicken there.
But when you're in the weeds, you have to focus.
All right, we have the chicken and garlic.
They're using the ones that are downstairs.
Thank you, thank you.
If you're gonna keep the customers waiting, you've got to make sure it's right.
I'm not gonna let it crumble.
He'll get it.
We gotta get this food out.
Give me that chicken and garlic.
Let's go.
Jerry, you'll get the chicken and garlic when it's done, please.
Al! Al, give me table two.
This.
Give me table two.
That's it.
With Jerry clearly stepping up as the leader Take this to table two.
The evening is salvaged, and food is leaving the kitchen once again.
Everything's coming out right now.
At the end of the day, getting that food out is, like, a relief.
Thank you.
They might have had to wait, like, an hour, but we'll get it down eventually.
Honestly, tonight was better.
Everybody liked the specials, but let's not get too excited about tonight, because the quality control has to be much better.
You're absolutely right.
Michael, your cooks are passing you stinking, rancid chicken, but you didn't spot it.
Jerry, I thought your performance tonight was bloody good.
Thank you, Chef.
Tonight was better.
Hopefully we're headed in the right direction.
Good night.
With the Spanish Pavillion at least headed in the right direction, Chef Ramsay and his team work overnight to give the Spanish Pavillion a modern makeover.
Good morning.
Good morning, Chef.
Good to see you all.
Let's be honest, not much has changed over the last 30 years, right? Correct.
Today is the beginning of a new era, and through that door is your future.
Are you ready to see it? Yes! Michael, are you ready? Yeah.
One, two, three.
Come on in.
Look at this.
Beautiful.
Nice.
That's what I'm talking about.
Great.
A warm, inviting atmosphere.
We removed the stained glass to give it a modern feel.
Really unreal.
And then down here, we've increased the seating so we have a lovely banquette.
Tablecloths have gone.
Gone! All the tables have been replaced.
Oh! Yes! This is walnut.
It's modern and it's warm.
On the tabletops, we have the most amazing China.
Oh, baby! Provided by tabletops unlimited.
Awesome.
How exciting is that? I love it, baby.
It's amazing.
I feel like I'm in another restaurant.
I couldn't believe the openness of the dining room.
I'm glad to see the tablecloths gone.
The new plates.
The Spanish look.
I felt like I was in Spain.
It is awesome.
Nice! Following the much-needed redesign, Chef Ramsay now turns his attention to attracting new customers.
When your grandfather opened his restaurant there, he did not face the competition that you now face.
I really do mean competition.
Look Oh! At that.
within a two-mile radius of your front door.
Having studied the neighborhood, all these restaurants are serving the same bloody food.
You have an opportunity now to stand out.
Are you ready to see your dishes? Oh, yes.
Come with me.
Let's go.
Please, come through.
Small tapas is the taste of Spain.
Authentic, delicious, and homemade.
You have to push the tapas.
This is what turns this restaurant around.
A roasted lamb Spanish meatball in a fresh tomato sauce.
Bacon-wrapped dates, yes? Sauteed prawns with garlic, a little bit of shaved fennel.
Olives with manchego cheese, yeah? We're going for flavor, simplicity, and we're going for Spain.
I love the new menu.
To be different is incredible.
That is the key to make our restaurant stand out.
But just as important, here are your new waiters.
Come in, come in, come in, come in.
Look at these guys.
Come in.
Ah, look at you.
Amazing.
They now no longer look like undertakers.
It makes you look thinner.
Love it, love it.
Ah, baby.
Ah, look, baby.
Look at this.
Look.
I love this guy.
Okay, tonight is your night.
There's nothing that you cannot do here.
Good luck.
Thank you.
Chef, an order comes in, who's touching that ticket? Who do you think? Jerry? That's right.
And I'm gonna give it right there.
Absolutely, over.
Okay.
But Jerry, he's gonna lose the ticket.
He will not lose it.
Why are you talking so negatively? Oh, no.
I'm trying to foresee a possible problem.
Well, don't foresee.
Just focus.
You're right.
Yeah? Yes.
You're thinking too hard.
It must hurt.
Right now, I have to trust my brother, and I don't know if I could do that.
I'm worried that the whole thing could fall apart.
With over 40 Spanish restaurants in two square miles This is our new menu.
Chef Ramsay's menu overhaul will now have the Spanish pavillion standing out.
The croquetas is great.
And I will do, um, paella.
But will the brothers be able to pull it off? Here we go.
First order coming in.
One meatball, one manchego croquettes, and the clams with chorizo.
Come on, guys.
This is the first order.
We gotta do it right.
Let's go.
Table two appetizers, go.
I'm sending you patatas bravas, one dates, table 11.
Okay.
It looks wonderful, brother.
Let's go.
This is gone.
Let's go.
After that, it's a rack of lamb, medium.
How is it? Yummy.
How is it? It's good.
Yeah? Yeah.
I like it.
The sauce is so spicy, it tastesLove it.
I think they love those tapas plates.
Sure, and it's a great way of-- I think that was a great idea that you came up with.
A great way of pulling in extra revenue.
I've had them in Spain, but these are much better.
We are Tobin, party of 12.
As the dining room fills up Another order coming in.
Orders continue to pour in, and it's time for the kitchen to face its first big test.
Send me that table six.
Table six, didn't we send it out? That went out.
Six went out, Jerry.
No.
No, it didn't.
Six went out, Jerry.
Or maybe not.
No, it didn't.
No, it didn't.
Okay, here it is.
Here it is.
All right, it's two meatballs.
No, Michael, table six doesn't have any meatballs.
Michael, let Jerry do his job.
I think Michael is overwhelmed and he doesn't focus, and that's what we have to deal with almost every day with Michael.
That's it.
Go.
17.
Jerry, whoa, whoa! You got the croquetas, Jerry? 'Cause he left without them.
For who, Michael? That's-- the order is one mussels-- no.
No, you're right, you're right, you're right.
Get organized, buddy.
Yeah? He's like a Ing rabbit in a headlight.
Look at him.
Let's go.
Michael's confusion in the kitchen turns the dining room I wonder what's taking them so long? Into a waiting room.
Michael, listen to me.
Michael.
You're not listening.
And Jerry's attempt to restore the communication I need--listen to me.
Listen to me.
Falls on deaf ears.
I need a shrimp right now, sal.
Table five.
Sir, did seven get their appetizers? Table five.
No, table seven did not.
But before table seven, I need table five.
It's not gonna cook any quicker the more you ask for it, brother.
Right.
Now you, you-- hey, step up to the mark a little bit, okay? Work with your team.
We all know Michael feels that he has to be in control at all times.
Jerry, it's my line.
So the reality of it is, the person on the other side of the line is expediting the food, and that person is the orchestra leader.
He's got to listen to that person no matter what.
And right now, I'm that person.
Michael, do you have table seven over there, please? Didn't that go out? No.
Give me three skirt steaks over there right away.
Right here! Three! One, two, three! Michael, support! It's re-launch night at the Spanish Pavillion, and while the restaurant feels new, the mounting pressure has brought out the old Michael.
And the restaurant is teetering on disaster.
I need table five.
Didn't that go out? No.
Give me three skirt steaks over there right away.
Right here! Three! One, two, three! Michael, come here.
Two seconds.
You have to keep it together.
He's your brother.
You can't do that in front of the Ing team.
You've got to show him some Ing respect.
Yes, it's hard, but you've got to back off.
He's up to his eyeballs in the Ing weeds, and you're laying into him.
Ing slow down.
He's your brother, and it's your business and his business, got it? Yes, Chef.
Come on.
Yes, Chef.
Chef Ramsay's 100% right.
I cannot argue with my brother.
I overdid it, man.
I made a mistake, and it won't happen again.
I'm gonna learn, and it's gonna be better.
Right, regroup and organize after that.
Jerry, what would you like? I need those clams and I need the paella marinara for two, and then, after that, it's a rack of lamb, medium.
In my hand, sir.
That's it right there, right? Okay.
Ooh, hot.
That's very hot.
Okay.
Gambas.
Let's do the bar.
I need an order of gambas.
Coming right now.
That's what I need.
With Michael and Jerry finally working together I need patatas bravas.
Gonna be right out.
Patatas bravas will be right out.
The two brothers complete dinner service Yee-haw! On a high.
This is so good.
Delicious.
Oh! That looks so good.
How's your dessert? Very good.
All right? Okay.
Yeah.
This is good.
Best Spanish restaurant in this area.
Tonight confirmed that the Spanish Pavillion is back on the map and ready to compete.
But tomorrow, it starts all over again.
Tonight wasn't perfect, but we did make an amazing transformation.
Thank you, Chef.
Fun to finally meet you.
Likewise.
Likewise, likewise.
Thank you.
Just to hear the Chef say, "you guys can do it," it really got to my sons.
You two, in 30 seconds, in the bar, please, together.
For them to realize if you work together and you concentrate, you've got a good business here.
You have an amazing opportunity now to really turn this restaurant around, but it requires both of you.
Jerry, I thought you were just some politician.
You are a genuine leader.
Thank you, Chef.
Thank you.
Great potential.
Michael, a big heart, but you've got to focus behind that line.
If you stay focused and master those dishes, you'll get there.
I promise you, I will.
I promise you.
Chef Ramsay came here, and I had the intentions that he was gonna help put this place back on track.
I think he did more than what I expected.
I think he ignited my passion in the kitchen again and put me closer with my brother.
This is what we needed.
And look after each other.
Good night.
When I first arrived here, I was greeted by a dead lobster and a restaurant stuck in the '70s.
And in just a matter of days, the Spanish Pavillion has been transformed.
But this restaurant will only succeed if those two brothers find a way to stay united and work together.
Big brother, little brother.
In the weeks that followed Okay, take this to table two.
Jerry embraced his role as expediter.
Give me the frijoles.
And is now devoting more time to the restaurant.
And I need a filet mignon, medium well.
You have that working, right? Jerry, medium well.
I was waiting on you.
Michael is staying in the kitchen.
Let's go.
There you go.
There you go.
There you go.
And cooking full-time.
Two steaks, medium rare.
And the new menu is being well-received by the customers.
The menu looks awesome.
More importantly, these brothers are united and carrying on the successful legacy left to them by their grandfather.
Next time on Kitchen Nightmares Gordon Ramsay heads to west Babylon, New York, to help two former waitresses I can't do this tonight.
I cry about what we've become here.
Who are chasing the American dream.
These owners are in for the fight of their life.
Let me work! And everyone I got a Comment about every Thing.
Is on edge.
Guys, guys.
Back off In one of the most emotional Kitchen Nightmares ever We lost our way.
Chef Ramsay may be forced to do the unthinkable.
Close your business.
Close it!