Kitchen Nightmares (2007) s05e03 Episode Script
Mike & Nellie's
Tonight on Kitchen Nightmares, Gordon Ramsay is in Oakhurst, New Jersey, to help overwhelmed owner Mike Slow the [bleep.]
down.
Who lost his way when his business partner and father died three years ago.
We didn't really know what to do anymore.
Now alone at the helm, Mike has allowed the restaurant to literally fall apart.
Eww.
The kitchen is a mess.
Look at this.
Oh, you're kidding me.
The food is disgusting.
Do you enjoy cooking like that? What makes matters worse, a delusional Mike You've got some big issues here.
Wow.
Is unable to see the problems.
Is this good enough for you? Charred onions means charred onions.
And is unwilling to accept any help.
I was doing it since the day you was born.
I'm the main cog in this restaurant.
I always have been, I always will be.
Sadly, Mike's daughters look on helplessly, desperate to save their father.
He's suffering so much.
I hate to see him like that.
Chef Ramsay is in one of the most difficult situations yet as he battles Mike You're [bleep.]
us over big time, and right now, I've had enough.
And his demons.
Mike does drink quite a bit.
That's tonight on Kitchen Nightmares.
Why are you doing this to yourself? It's the beginning of the end.
What is that? I'm not insane! Yes, you are! Shut the place down! Get out! That is amazing.
I can't do it anymore.
I can't thank you enough.
Just 10 minutes away from the Jersey Shore is the small suburban town of Oakhurst, home to the family-run Mike & Nellie's.
Opened in 1996, the restaurant was the lifelong dream of two men: Nellie Farber and his son Mike.
I wanted to name it Nellie & Mike's, but he said, "no, it's Mike & Nellie's.
You're the man.
" Because he was that kind of guy.
Everybody loved my father.
Everybody would come in to talk to Nellie.
He knew everybody's name, made everybody feel special.
He was the front of the house.
My dad was the back, Nellie was the front.
We were a very good team.
He brought in the people, and I kept them here.
Everything was going great until Nellie passed away.
When my grandpa Nellie died, we didn't really know what to do anymore.
It felt weird to be here.
Like, it's not really Mike & Nellie's without Nellie.
Now, it's just kind of Mike and nothing.
All right, let me go write a check.
When he left this earth, I had to take over doing everything that he did.
That's what I do, and I've just become overwhelmed.
Slow the [bleep.]
down.
Look up.
I know, it's pretty bad.
Since my grandpa died, the restaurant's been neglected.
Hi, is there anything that I can help you with? Oh! Eww.
Okay.
The restaurant is grimy.
The carpet is a mess.
It's nasty, crusty, moldy.
It's tragic to look around.
People don't come here for atmosphere, they come here for food.
The food here, I believe, is great.
How's everything with your dinner? Anything you wanna share with me? Overcooked, yeah.
It's like soggy.
Mike's food, it's really not up to standard.
Mike, do me a favor.
Will you push 22, please? All right, you got it.
When I first started, Mike would never just dump the food out into the plate.
Now, it's like it doesn't matter.
But yet, at the same time, he thinks that this food is great.
They don't like it.
He just says it has no taste.
Oh, really? Yeah.
Well, I've been making French toast for 35 years.
The biggest problem at Mike & Nellie's isn't the decor.
Honestly, the big problem is Mike.
Rib-eye didn't go out.
All right, I got it.
I got it.
He feels that, he comes in, he has to take care of everything.
Did I call for a veal capri? I got it! Give it to me, all right? This is my job.
He doesn't let other people take more responsibility.
It's just becoming too much for him.
I gotta get my drink.
Since uncle Nelson's passing, Mike does drink quite a bit.
I put a beer in the freezer.
A couple of beers in there.
These are hot.
There are some nights where he's just completely hammered.
Where's the two flounder? I don't know where anything is today.
It starts to affect the food, and he starts to miss things on the tickets.
I don't know even know how many fillets I got.
Don't know what I'm doing now.
My dad is my hero.
And it's very difficult to know that my hero is struggling and, like, gasping for air, you know? I really wish that I was able to ignore the fact that this is my dad's life.
I really, really hope that Chef Ramsay can help.
Before Chef Ramsay arrives at Mike & Nellie's, there's a young woman anxious to fill him in on the issues of the restaurant Mike's oldest daughter, Samantha.
Thanks for helping us.
Samantha, right? Yeah.
Hi.
Good to see you.
Nice to meet you.
Thanks for picking me up.
I'm excited for you to be here.
Well, I'm excited to be here.
First time for me.
Um, how have you been? All right.
Yeah? Yeah.
Just, we really need help right now.
Yeah? Yeah? A lot of problems at the restaurant.
What's the one thing that you think is wrong with it? Ever since my grandpa died, my dad, he hasn't been able to move forward.
Okay.
How close were they? They worked together for 18 years.
And my grandpa, he was the front of the house.
He would host, and people would come to Mike & Nellie's only to see him.
He was a great guy.
He was very funny.
And how's dad changed over the last couple of years? He's very overwhelmed and stressed.
Really? But he likes to do everything by himself.
He just can't delegate? Right.
Definitely a control freak.
He's the boss, you know.
Everywhere in his life, he's the boss.
So it'll be very interesting when you have stuff to say to him.
Wow.
I hope Chef Ramsay can get through to my dad.
He needs the help.
He needs the change.
It's crucial for the restaurant to survive and be successful for my family.
I mean, that's my whole life.
Hello.
Hi.
How are you? Welcome to Mike & Nellie's.
I'm Lexi.
Right.
Sister number two.
Sister number two.
Right? Yes.
You are glamorous.
Thank you.
Amazing, amazing.
Um What's that smell? Is it just me? I don't smell it.
What's that smell? Go outside.
Take a big, deep breath of fresh air.
I don't know.
I smell your cologne, which smells good.
Okay, wait.
Ready? Let's do it.
NowWhat is that? Now, it doesn't smell to you there? No, I just smell you.
Just there.
I just smell you.
Really? Did somebody die in here last night? No.
It's possible.
Jeez, okay.
What kind of question is that? All right, follow me, sir.
I haven't tasted the food yet.
Now I'd love to meet dad.
All right.
I'll go get him.
What's that smell? Can you smell something? No.
No? How are you? Good to see you.
Same here, Chef.
Come and say hello.
And you are? Louis.
Louis.
The manager.
You're the manager? Yes.
Yeah? Good to see you.
Same here.
Dad? Yes, ma'am.
Chef Ramsay would like to meet you.
Me? Why me? Meet you.
I don't know.
Doesn't make any sense.
Why would he wanna meet you? Follow me.
I am quite nervous about Chef Ramsay's visit and how my dad's self-esteem will take it, because he has a hard time taking criticism.
This is my father, Mike.
Mike? I'm Mike.
Pleasure.
But the fact is we need the help.
And if somebody's willing to give it to us, we need to take it.
I really hope that he can help dad.
How long have you been open? When was the last time you changed anything in the dining room? Uh, never.
Wow.
Everything is pretty much as I bought it 15 years ago.
And how would you rate your food, 1 to 10? I would rate my food in the upper nines.
Wow.
Great, I love that.
I can't wait to taste it.
The food is not the problem here.
It's either the atmosphere, the ambiance, or the service.
Here's your regular menu and here's your specials menu, sir.
Did someone pee-pee on my menu? I'm sorry.
What? Is thatis that? I don't know.
That's not a urine stain, no? I don't think so.
I'm pretty sure.
It's probably coffee.
Okay, great.
Thank you.
If you need anything, I'm at the front.
Oh, that smell.
Hello.
Hello, hello, hello.
How are you? Fine.
How are you? I'm Jeanine.
I'll be your server tonight.
Hi, good to see you.
Can you smell that, or is it just me? You smell something, right? Yes.
What is it? It's like they buried, like, bodies underneath the carpet.
Yes, it's most definitely the carpet.
It stinks.
The restaurant is filthy, disgusting.
It's full of mold.
It's worse over there.
Seriously? You're in the good part.
Thank you very much.
Um, steak and seafood, and we have Italian food.
Jeanine, what is it? Fine dining restaurant or Italianwhat are we? I don't know.
Wow.
There is no identity.
Okay.
I'll start with linguini with shrimp sauce.
Okay.
Let's go for chicken Murphy and then the special menu, the steak Nellie.
The steak Nellie? Yeah.
How would you like that cooked? Med-rare.
Med-rare? Please.
Thank you very much.
You're very welcome.
I wanna see where that nine out of ten's hitting.
Plate it right there.
Yeah, I'm moving.
Mike, I have Chef Ramsay's order.
Here we go.
Chef Ramsay will like the food here.
Anything that I make him, he's gonna likeguarantee it.
Look at this place.
Disaster.
Louie.
Chef? What happened to that lampshade over there on the wall? I don't know.
I'll fix it.
It's bugging me.
How are you? Fine.
Nice to see you.
It's driving me crazy.
I'm sorry.
OhOh, it comes on when it goes up, anyway.
Ha! That's got to be fixed.
No.
No.
Sorry.
Just watch your head there.
Okay.
That's for the chef.
Make it nice.
I made it, so it's right on the money.
Okay, Chef.
Thank you.
You're welcome.
Linguini with shrimp sauce.
Linguini in shrimp sauce.
Oh, dear.
Wow, it's gross.
It's bland.
The sauce is bland? Yeah.
Everything's watery and The shrimps are like rubber.
Just horrible.
Oh, my God.
Nowhere near a nine.
All right.
Would you like me to remove that from your table? Yes, please, darling.
The sad part is this isn't even the worst of it.
This is bland, watery.
The shrimp taste like rubber.
I don't know what he's talking about.
I am a perfectionist.
I will never put out food unless it's right.
Is this the Murphy? Yes.
Chicken Murphy.
Chicken Murphy.
Wow.
I was afraid to serve him the chicken Murphy.
Doesn't look very nice, does it? Um It's embarrassing.
It looks like a stew gone bad.
That looks horrible.
Okay.
Where is the manager? Louis Is that the normal style of presentation of chicken Murphy? Sam, Lexi.
Girls, visually impact, does that look appetizing to you? Could definitely use an appearance update.
A little mush.
Mush? A little bit.
Yep.
After Nellie died, the food's been kind of going downhill.
It's kind of at the point where it's necessary for someone to say something.
That's gross.
It's overcooked.
Just wet, soggy, and just tasteless.
I call it a hot mess.
I call it a hot joke.
Okay.
I'm done.
Thanks, darling.
Yes, you're very welcome.
Thank you.
You're welcome, sir.
I can't afford to be up all night with the.
Ooh.
Excuse me.
Thank God you didn't have the chicken Murphy.
Bloody hell.
Oof.
Mike It's just a hot mess, so Thatthat son of a bitch.
Chef Ramsay is a ball buster.
But if you have an impossible math problem, if Einstein was still alive, you'd talk to him.
So we have a restaurant problem, we talk to the master.
You can tell that Chef Ramsay being so critical of the food kind of hurt my dad a little bit.
But my dad needs help.
And if this is what it takes then, this is what it takes.
What's next? For the finale, it's gonna be the steak Nellie.
All right.
Best of luck.
I don't need to give him any more things to hate.
I grew up cooking steaks, and I'm a master of the grill.
I'm telling you, I'm good at this, man.
I'm very good at this.
Wow.
This is the steak Nellie.
Steak Nellie.
Is that a steak or charcoal? No, Chef.
That's a piece of the steak.
Wow.
Wow, that just tastes of burnt charcoal.
Feel like I've got a barbecue in my mouth.
Have a taste of that.
How does that taste for you? Would you give that a nine? No.
No.
Like you said, it is Charcoal.
Charcoal.
Okay.
That's charcoal.
Mike? What'd he say? This tastes like it's charcoal.
He didn't like that? No.
I tried it.
Is something wrong with it? Like he said, there's a little bit of a charcoal.
There ain't no way in hell I overcooked that steak.
That's something that I make that everybody loves and I never have a complaint.
Aren't you gonna go out there? For what? I don't know.
Shouldn't you go out there? You are the owner, so you're supposed to check on things.
I hope my dad will be willing to listen to Chef Ramsay and take the criticism and acknowledge that everything isn't perfect.
Sit down.
Instead of just being mad.
Uh, Mike, I'm, you know, I'm embarrassed.
We've got some big issues here.
I thought the food was dated.
I don't know how you control the menu that size.
And then some of the things were inedible.
Your food is watery, bland, and soggy.
I know how to cook.
Come on.
The whole thing just looked an absolute [bleep.]
mess.
I mean, that last steak Right.
I mean, how'd you put just throw that together? Well, the steak itself is a prime steak, so, I mean Mine was overcooked, so I have no prime.
You rated the food nine out of ten.
I wouldn't pass it above two.
I mean, that's not good enough to come back for.
Nowhere near it.
I mean, I'm just gonna tell you, man to man, it's not the food.
Either you're in denial or you don't care.
Chef Ramsay said my food was outdated and, you know, I respect him, but I believe he's wrong in this situation.
I know what my customers like, and I know what I like.
That's the way I like it.
Coming up Wow, look at this food.
Just when Chef Ramsay thought it couldn't get any worse You are kidding me.
It does.
This char on here's charcoal.
I taste nothing wrong with that.
Mike is in denial about everything.
Not good at all.
And later Oh, you're kidding me.
A series of disgusting discoveries I was not expecting to see this.
Makes Chef Ramsay wonder if Mike & Nellie's Is this good enough for you? Is too far gone to be saved.
What am I supposed to do now? After a lunch that left a lot to be desired, Chef Ramsay is back at Mike & Nellie's for dinner.
Hi, there.
Can I help you? And he isn't alone.
Hello.
Word of his arrival has spread, and the restaurant is booked solid for the evening.
Pre-rush beer.
What would you like tonight? I'm gonna have the strip steak.
I'll have the chicken scarpariello.
Okay.
Portabella mushroom with jumbo prawn.
Sun-dried artichoke, Alfredo, shrimp parm.
Just tell me quickly how it works, line-wise.
Here's what happens, Chef.
I do all the cooking, and then he'll put the food out.
I don't trust my staff to get the job done like I can do it.
As long as I'm making it, I know it's 100%.
Okay, I got snapper, prawn and pepper.
I got penne vodka, I got chicken parm.
All right.
Despite the fact that most of the cooking is being done by one person Shrimp parm, eggplant parm.
Give me 14.
All right.
Mike manages to push out food rapidly.
Shrimp parm! Got it all, baby.
Shrimp clam, lobster rav.
Mike, take this and go.
But his quick cooking Wow, look at this food.
Unfortunately comes at a cost.
Not good.
Not good at all.
Hey, guys, the fried calamari, just to let you know, is mushy.
It wasn't good.
They didn't enjoy it.
Just give you a heads-up on that.
Very soggy.
I taste nothing wrong with that.
Nothing at all.
It's embarrassing.
There's a man in there that is killing himself, and he's going down in flames.
There's no standard set.
Everything is just so chaotic.
Pans are being thrown, steaks are on fire, and he's sort of totally oblivious to the kind of crap that's leaving his kitchen.
It's actually quite sad.
What's wrong with that? They said it's overcooked.
All right.
This eggplant rollatini, she says it's the worst eggplant she ever had.
It's not even rolled.
Mike, they said it was burnt.
Oh, goodness.
Ahhgh.
It's hard to bring food back to Mike, because Mike thinks the food is excellent.
I know he's been cooking for 30 years, but the food is really not up to par.
Are they a little too well-done for you? Let me take them away and bring some fresh ones for you, all right, sir? Thank you so much.
Since Nellie has passed, the kitchen is a disaster.
What's wrong now? Too, uh, too burnt.
The food is not what it used to be.
It's extremely frustrating.
Mike, can I get more fried onions? But not too burnt, please.
Charred onions means charred onions.
Mike, this char on here's charcoal.
You're absolutely correct.
That's charcoal.
I need a charred onion, right now.
On the outside, Mike is really not showing any kind of emotions, but if you look into his eyes, you see this heartbreak, this beating that he's taking internally.
It's depressing.
How's everything going back there? Disaster.
Disaster? Does your dad work like that every night? Yeah.
He's destroying himself.
I mean, he's just absolutely maiming himself.
He doesn't delegate as well as he should.
Like, he's reading the ticket, then he's getting it ready, and then he's cooking it, and then he's reading another order.
And it's hard to watch, yeah.
How are you supposed to run an entire restaurant, cook everybody's meal by yourself? Like, you can't do that.
Hot stuff coming through.
He doesn't really trust anybody else in the kitchen to help him, and it's a problem.
Mike.
Yes? I need to worry about that refry on penne vodka.
Hold on a minute, girlfriend.
I'm going as fast as I can, baby.
You all right? You want water or something? I want this night to be over.
Here's a penne vodka.
Take it, go.
All the tickets are out.
There's nothing left.
All right, guys.
Beers for everybody.
Go grab 'em, man.
One for me too, all right? I'm lost for words.
Watching both of you behind the line in that kind of commotion there is like soldiers on the front line.
In your minds, you've got it now that if you get through this battle, tonight's a success.
You just wanna get that food out.
Do you enjoy cooking like that? I don't know if I enjoy it.
That's just, like, what I do.
But, I mean, I bust my ass.
I cook until we're done cooking.
Working hard is one thing.
Working fast and throwing food out with no care is another.
No one's monitoring standards, and no one seems to care.
You are running yourself into the ground.
Dan Can I have a word withyeah? Yes, Chef.
Will you shut the door, please? Certainly.
Listen, seriously, have you been drinking? I'm having a vodka cranberry juice.
I saw you drinking some beers.
I had two beers, sir.
Two beers.
That is not the way forward.
You got to get your head in the game, because the kind of mistakes that you made tonight represents a chef that doesn't seem to give a.
I do give a.
I do, I listen, I drink too much, you know.
But why are you doing this to yourself? I don't know.
I just don't know.
I'm like, I'm lost.
I'm lost in space.
Why? I don't know.
Life's just getting tougher for me, man.
You know? I mean, this business is failing.
Everybody wanted I got two daughters going to college, and I'm just trying to, like, make it, you know, and it's not working anymore, you know.
I don't know where to move from here.
It's hard for me, you know.
This is my passion.
I only know how to cook.
It's all I've ever done You know, since I was 19 years old.
The passion.
When did that go? I don't know.
After dad passed away? Yes.
You know, since my father died, I'm starting to give up.
I am.
I can admit it to you.
I'm like, I feel defeated.
Is that why you're drinking more? Yeah, probably.
You can't go down this line, Mike.
You cannot go down this line.
It's the beginning of the end, I'm telling you.
Well, I don't know what to do next.
I really don't.
I'm confused.
You've got to get out of denial.
And there's got to be a fire in your belly that you've got to rekindle.
That's all.
All right.
Okay? I'll try my best.
Okay.
See you in the morning.
All right.
Good night.
Good night.
This restaurant is definitely taking a toll on me.
Everything falls on my lap, and it's wearing me out.
It's a tough life.
After the death of his father, Mike has been in a downward spiral, and so has his restaurant.
He has clearly lost his way, and Chef Ramsay knows that in order for this restaurant to have any chance of surviving How are you? Good morning.
I'm good.
How are you? He has to put Mike back on course.
It's quite nice getting out of the restaurant.
Yeah.
Yes.
It almost feels like it's, um Like a ticking time bomb in there.
And I'm concerned, I think, really, about dad.
And I had a chat with him last night, and he was, for the first time, being open and honest.
He admitted he lost control, and, sadly, that he's on the verge of giving up.
And we can't give up.
And then I noticed something upsetting last night is the amount of drink.
I feel like he's trying to drown his sorrows.
Yeah.
Definitely.
I think he's very lost right now.
Everything fell on his shoulders afterafter Nellie passed away.
And it's just so much responsibility.
And it's a lot to handle.
Yeah.
I don't think he got over losing his father.
I don't think he's got over that hurdle.
I don't think so, no.
No, I mean we were he was back at work, you know, and there was no time off.
It was he was just there.
I think he's hurting.
I think deep down inside.
I don't see how happy No, you can tell that he's hurting.
Mm-hmm.
Like always.
It's awful.
I mean, he's got two kids in college, and like what does he have to show for it? Like, he's working so much harder than he should be.
Mm-hmm.
And, like, he's suffering so much.
And I hate to see him like that.
Your dad is driving himself into the ground.
Yeah.
And I don't know how much longer, you know, he can continue to do it.
You know, it's about time we actually turn around and said, "hey, dad, "I want you back.
"And I want you to listen.
And I want you to slow down.
" He's your dad.
You're his last hope.
And last night, that was a cry for help.
You think you can help him? Yeah.
Of course I'm here to help.
But I can help unless he's prepared to change himself.
Hello, Chef.
Morning, Mike.
How are you? Ah, tough night last night, right? Yeah.
Quite.
I came to see the girls because I think the bottom line is, Mike, you mean a lot to this family.
And there's no doubt on how hard you're working.
But you're not a machine.
You're not 25, Mike.
You know, you're 55.
And the girls have got something to say, and I want you to listen.
Okay.
And I'll see you back at the restaurant.
Okay.
Okay, thank you.
Thank you, girls.
Bye.
So, uh, what do you want to tell me? Like, really difficult seeing you, like, struggling this much and working so hard.
Right.
You have to let go a little bit and not work as hard as you are.
I understand.
I understand.
I don't know how to let go.
I don't trust anybody else.
But I think that in order for you to be able to function like this, you need to let some other people take on some responsibilities.
Well, I would love to take take off and let them cook for me.
But you don't trust them enough to do it.
You know you have your guard up all the time.
I do.
You don't, like Trust anyone.
So what do we need, a nicer Mike? Is that what you're saying? No, we need a more open Mike.
Okay.
So, I'm willing to give a shot at change here.
And you're gonna open up, though, and, like, let people actually just talk to you? It's not gonna be an overnight thing, but I'm willing to listen.
I've been wanting to tell my dad these things for a long time already.
And I really hope that he was listening, because the problem with the restaurant isn't that we need a decoration change.
The fact is that my dad needs to change.
After spending the morning at Mike's home, Chef Ramsay is anxious to get Mike back in the kitchen.
Show me the fridges.
And reignite his passion with food.
Well, here's the meat.
Steaks go right up on the grill.
.
Those trays not cleaned last night? Yeah, I didn't clean them last night.
I got out of here.
Oh,.
What's that? I don't know.
That's chicken parm.
But that's cooked.
Yeah, that's cooked.
This one's raw.
Uh-huh.
We don't get fridges changed at night? Sunday nights, we do a deep cleaning.
So, it's Monday.
Yesterday was Sunday night.
Yes.
Are they all kept like this? Mike, you gotta to cover this stuff.
Seriously? What else you got going on here? Look at this.
I'm getting nervous now.
Come on.
I'm thinking, "holy.
"What else is he gonna find in here that is gonna embarrass me?" Oh, you're kidding me.
What is that? Who's responsible for this? Chef Ramsay was looking forward to working with the chefs on fixing the food.
Show me the fridges.
That is, until he made a series of shocking discoveries.
Oh, you're kidding me.
What is that? Who's responsible for this? Mike, come on.
Seriously? What is in here? Where's the walk-in? Right over there.
Hell.
You are kidding me.
What is that? That's the lobster bisque.
Ugh,.
Eggplant.
What's that in there? That's the calamari from last night.
It was prepped yesterday.
Why is it bubbled? What is in here? You're right, Chef.
Get it out! That's contaminated! We can't leave fridges like this.
I do know those things need to be changed.
I've tried to talk to Mike, but he won't listen to me.
My food got served from that fridge last night? Unbelievable.
What's in here? What's that? Those are meatballs.
When were they made? They were made How do you know it's a week old? No dates.
Does that make any sense? Come on, this is basic.
It's just become sloppier, and I need to start making things right.
The fridge is being ignored at the end of the evening, and then food's left in the oven.
Oh, come on.
You're absolutely right.
It's a disgrace.
And discovering that, what am I supposed to do now? Where do we start? Tell me! What time are the team in? Get them in earlier.
I want the whole place cleaned.
You're better than this.
me.
Yo, get a ride in as quickly as possible.
Chef Ramsay wants everybody here now.
I believe it's time to turn this place upside down.
Some things are falling though the cracks, but cracks can be filled.
Everything can be fixed.
All right.
Can't do what I'm doing.
I'm gonna have to change if I wanna change my restaurant.
I'm ready.
This is where we're gonna start to fix this place.
With a thorough cleaning by the staff and what appears to be a change in attitude by Mike First of all, the place is looking cleaner.
Chef Ramsay can now turn his attention to the area that needs the most help, the kitchen.
So I'm gonna do two steaks, a rib-eye on the bone and a filet.
I've been cooking steaks for 32 years.
I know how I do it, which is the right way.
But maybe he can teach me something, in a nice way, not in a "or I'm gonna kill you" kind of way.
Okay.
Onto the grill.
I wanna render that fat down.
Cooking with Chef Ramsay is a dream come true.
Get a nice sear on that, please, Daniel.
With that, I'm gonna do like a chive mash.
It's great to see how his hands move, like a ballet with his fingers.
I was in awe.
That's a real mashed potato.
Is there horseradish in there? A touch of horseradish.
Well spotted.
Look at that.
I feel super inspired by Chef Ramsay.
I don't know how to put it into words right now.
Asparagus and fries for the filet.
A touch of creme fraiche.
Perfect.
I'm used to cooking like one certain way, and this is a little different.
When you spend a fortune on ingredients, I want the customers to taste them.
I want it ooze the flavor of a rib-eye.
Simply done.
Let's have a little taste, yeah? I'm feeling very, very well.
I can already feel the fire burning in my gut, which is something that has not happened in a while.
Uh, waiting staff, get some knife and forks.
Dig in.
Rib-eye's good.
Oh, my God.
It just melts in your mouth.
I love the asparagus, I'm coming over.
I'm so excited to see my dad so happy.
It seems like he really does want to change things and make things better, and I know he can really do it.
Can I order this for dinner? This is so good.
Coming up Oh, my God! It's one of the most emotional makeovers in Kitchen Nightmares' history.
It's so beautiful.
But later, will the pressure of re-launch be too much for Mike? You're us over big time.
I have no idea what you're talking about.
Right now, I've had enough.
Now that Mike has finally seen the light with how his steaks can be improved I want food to go out that we got some pride with.
Perfect.
Chef Ramsay is now focused on the makeover of Mike & Nellie's.
And he begins with something that has been driving him crazy since the day he walked into the restaurant.
I need some help.
Okay.
I've come across the most wretched carpet I've ever seen, and it is deplorable.
So I need something durable, something strong, something that can take a lot of footfall.
Okay.
Uh, that's nice.
I like that one as well, with the blue.
Can we get this done tonight? Is that possible? Absolutely.
With one major change in motion, Chef Ramsay's team is hard at work trying to accomplish one of the most difficult makeovers they have ever faced.
Ah, good morning.
Good morning.
How we feeling? Excited.
Nervous.
Mike, I've never seen you look so nervous.
I'm speechless.
You're speechless? Okay, today, I am proud to unveil the new Mike & Nellie's.
Are you ready? Yes.
Let's do it.
Okay? One I'm excited.
Two Three.
That's beautiful! Oh, my God.
There we are! Mike & Nellie's Steakhouse.
Wow.
Oh, my God, it's so nice.
Look at that.
Wasn't that Mike & Nellie's steak and seafood? Well, what this community's lacking is a great steakhouse, yes? A steakhouse has been my dream my whole life long.
Right now, I'm so overwhelmed with emotion.
I don't even know how I'm standing here.
Mike, one thing that you're gonna see when you walk through that door is a new identity and a new you.
And a new me.
Let's do it.
Let's go, guys.
Whew! Ah.
Everybody ready? Ready.
Go straight into the restaurant.
Off you go.
Oh, my God! Oh, my God! It is gorgeous.
Oh, wow.
I just got chills everywhere.
Wow! Nice new carpet.
No way.
A wholeTransformation.
Welcome to the new Mike & Nellie's.
This is gorgeous.
It's so beautiful.
This is awesome.
We walk in, see the restaurant for the first time.
We see modern art, the new chairs, the new carpet.
I can't get a smile off my face.
It's outstanding.
It's awesome.
This is great.
Look at this place.
Wow.
Gone are those hideous arches.
We've opened the restaurant up.
You have a very elegant open space, and it's stylish.
Gone is the old worn-out decor, and replaced with a stunning contemporary rustic look.
New carpets, and that smell has gone.
I'm wanna take my shoes off.
Right? Oh, my God, this is incredible.
Unreal.
I'm totally amazed.
Oh, there you are.
Now I know I'm talking to somebody.
My dream my whole life was to be steakhouse.
It's an absolute transformation that's beyond my wildest dreams.
Jeanine How you feeling? Iwe're gonna be the talk of the town, and we're gonna and we're gonna do you proud.
But you can do yourselves proud.
If Nellie was here right now, he would be so happy.
He really would.
And I can feel him here now.
In addition to the updated look and new identity Oh! Come in, please.
Chef Ramsay has created an elegant, flavorful, modern menu.
Welcome to the new Mike & Nellie's menu.
This menu is our foundation.
Our new start to Mike & Nellie's.
Simple, delicious, and modern.
Look how fancy this looks.
It's incredible.
Let's start off at the top table here.
Maryland crab cakes.
Delicious, simple.
Served with an old bay mayonnaise, yeah? Angus sliders.
We have sliders! Aged white cheddar, shaved lettuce, and a special sauce.
The whole mark of this restaurant is gonna be the steaks.
I love it.
Start off with the filet mignon.
Eight-ounce, beautifully grilled, finished with that wonderful, delectable butter.
New York strip, 12 ounce modern and beautiful and stunning.
Next to that, we've got a delicious braised short rib.
That's served with a red wine sauce and whipped chive potatoes.
The side dishes.
Look at that mac and cheese.
Oh, my God.
How can you have a steakhouse with no mac and cheese? It's topped with some crispy bread crumbsdelicious! Looks unbelievable.
Right, guys, you get some spoons, knifes and forks.
I want you to dig in.
Thank you.
Dig in, dig in, dig in.
Sam, trust you to go straight for the dessert.
They're fantastic.
Oh, my God, the filet.
I got to get over there.
Oh my God.
I thought my food was good, but the new menu is just unbelievable.
Oh, my God.
Oh, my God.
Mmm.
This is so good.
You are the man, Chef Ramsay.
You came in here and you turned us completely around.
This is definitely the start of something big.
I see this restaurant going far.
As the doors open on re-launch night Hello, welcome to the new Mike & Nellie's.
Welcome.
There's excitement in the air and a buzz in the dining room.
Decor is awesome now.
As customers are eager to try out the new Mike & Nellie's steakhouse.
Back in the kitchen Here we go, guys, yes? Chef Ramsay wants the workload divided, with Mike doing less and Dan doing more.
Daniel, I'm trying to get him to break away.
You are the future, so show it to me and show it to him.
Yes, Chef.
Good.
Mike, focus on the grill.
Okay.
I want Daniel running this and coordinating the kitchen tonight.
I hope Mike will back off a little and let me come in and help him out.
I'm very capable of taking over.
The most important thing is that everything goes out perfect.
I'm hoping that Dan can handle the rush.
I've been trying to find a Chef for the last 15 years that can do what I do.
This is nerve-wracking here.
Here we go.
First ticket.
Order in! One strip med-well! One strip medium! I wanna hear an the echo! A call back.
I got two strips medium-well and medium.
Thank you, buddy! So far, Chef Ramsay's plan is working.
Mike gets the first steaks on the grill.
Wipe the plate down, please.
Make it look pretty.
Come on! Dan gets the kitchen in sync Crab cakes, up in the window! Beautiful.
Let's go.
And customers are receiving their appetizers.
It looks really good.
It's like heaven.
This looks spectacular.
And the reviews are glowing.
Next entree! Short ribs! Strip med-rare.
One rib-eye med-rare.
French fry.
Where are those fries? Coming right now, baby.
25 seconds.
I'm feeling great.
Everybody is working together as a team.
We're gonna be firing.
Hold on, hold on, hold on.
I have four filets up here.
But only one hour into service, Mike is no longer working in tandem with Dan.
Order a tomato, a Caesar, crab cake.
That's the one I just called for that's going out.
And instead of allowing Dan to organize, Mike is now confusing the kitchen.
Stop, take a step back, and regroup.
Let's go.
Next ticket's a strip medium, filet medium.
All right, let's start putting these steaks out.
We've just stopped listening to each other.
I'm the main cog in this restaurant.
Always have been, always will be.
Dan, I was doing this before you were born.
Mike, you can't slip into these old ways.
You're killing me here, man.
I don't know what's gonna happen.
Mike's not listening to what Chef Ramsay is saying.
We've all forgotten what the [bleep.]
we're doing in here.
Everything is falling apart.
Everything is going to.
Mike, just let me do this.
Come on ,guys! You know what? Slow the [bleep.]
down.
We're going ahead! I have no idea what you're talking about, dude.
You're [bleep.]
us over, big time, and right now, I've had enough.
It's only an hour into re-launch at Mike & Nellie's.
We're gonna be firing.
Hold on, hold on, hold on.
I have four filets up here.
Mike has slipped back into his old ways and is refusing to share the leadership of the kitchen with Dan.
We're going ahead! I have no idea what you're talking about, dude.
And a successful re-launch is in jeopardy.
I need you running this and coordinate the kitchen properly, and I want you to get behind him, yes? Yes, sir.
All right, let's pick up one strip medium.
Cooking up the rib-eye.
Shrimp, chicken, and rib-eye.
I-I'm losing you.
You're confirming to me you're not listening one little bit.
I know it's hard, but it's not difficult.
It will be if you don't listen.
Get them working for you.
I need Danny now to start, firing his orders.
Right, I got you.
Come on.
You can do this.
This restaurant is not all about me.
I need help to run it, and Dan's the man to do it.
Order in, strip, filet medium, rib-eye medium.
Excellent, let's go.
Next up, two skirt one rare, one med-rare.
I got it, Daniel.
Rare is going on.
It'll be two minutes.
With Dan regaining control of the tickets Dan, tell me again what's going on right now.
Filet medium, cod.
Filet medium and a cod, got it.
The kitchen has found the proper rhythm.
Medium-well on the right, chef.
Mike? Yes, Chef? The steaks look fantastic.
I got it, baby.
My table loved all their steaks.
Thank you! I got zero complaints about the food tonight.
Everything was amazing.
Steaks rested? Yes, they are.
Put it out, baby.
Dan was really into his job tonight and really took a lot of pressure off of me.
You like the way it looks in here? The food will be out in plenty of time, and you'll love it.
It was very rewarding walking around out right there.
Good.
Nice to see you.
I felt my father's spirit here watching over me and everybody, and it felt wonderful.
How are you doing, daddy? Ah, I can't get the smile off my face.
My dad completely turned it around.
It's great to see him so happy.
Mike, how was the dining room? I'm good.
Everybody looks happy and smiling.
Keep it that way.
All right, brother.
Board is clear! Chef Ramsay showed my staff that they need to support what I do.
Everybody did great.
I think this is gonna be the most successful place around here.
All right.
Let me tell you something.
Yes.
When I first arrived, your head was in the grill.
Stubborn, wouldn't come out.
You've transformed and worked with me.
Thank you.
In there right now is the spirit of Nellie.
I agree.
And for me, that is enough to confirm that you can do it.
I believe in you.
Thank you, sir.
Thank you so much for everything.
We appreciate everything you did and more.
Thank you.
It's been a pleasure and an honor.
Likewise.
Good to see you back.
Keep it going, yes? Well done.
Chef Ramsay inspired me.
I was ready to close this place up.
But we got through it.
We persevered and now, I'm gonna rock this place.
I'm gonna rock this town.
Come here.
Thank you.
My father Nelson would be crying right now, overwhelmed by joy.
I know he's watching.
Daddy, thank you.
Hope you're proud of me.
Good job! Thank you, sir.
Look after him, will you? Will do.
Thank you for everything.
Okay.
Get that spirit in there.
Well done.
When I first arrived at Mike & Nellie's, this had to be the most depressing restaurant in America, from the food to the decor, even to the owner.
But tonight, with the help of a guardian angel named Nellie, a miracle happened, because this restaurant has become the hottest steakhouse in the whole of New Jersey.
I just hope it will continue along those lines.
That carpet I've never smelled anything so disgusting in all my [bleep.]
life.
I'm sure there's bodies under there.
In the weeks that followed, business in Mike & Nellie's boomed.
That's amazing.
Clearly, the new menu is a big hit in this New Jersey town.
I will be back for this.
Look at this menu.
My God! This is a classic steakhouse menu.
My customers love it.
Outstanding.
This is the whole turn-around I've been waiting for.
Order in! Dan has been outstanding in his new role in the kitchen.
Do we have those strips med-well? Comin' right now, baby.
And Mike is embracing the change.
Wow.
Wait till you see the menu.
Allowing him to spend more time with his diners It was excellent.
Thank you.
And now, he's following in the footsteps of his father.
Love you, buddy.
I love you too.
And there is nobody happier than his two daughters, Samantha and Lexi.
Next time on Kitchen Nightmares, Gordon visits an embattled Italian restaurant called Luigi's.
Well, when the are you gonna answer back? With two brothers who can't stand to be around each other.
Get the out of here! And a wife no one can stand to be around.
No! I just said that! It's the most dysfunctional family restaurant you're lying! Chef Ramsay has ever encountered.
We are losing the business.
Because of him! You won't believe what happens on the most intense Kitchen Nightmares ever.
I can't stand it anymore!
down.
Who lost his way when his business partner and father died three years ago.
We didn't really know what to do anymore.
Now alone at the helm, Mike has allowed the restaurant to literally fall apart.
Eww.
The kitchen is a mess.
Look at this.
Oh, you're kidding me.
The food is disgusting.
Do you enjoy cooking like that? What makes matters worse, a delusional Mike You've got some big issues here.
Wow.
Is unable to see the problems.
Is this good enough for you? Charred onions means charred onions.
And is unwilling to accept any help.
I was doing it since the day you was born.
I'm the main cog in this restaurant.
I always have been, I always will be.
Sadly, Mike's daughters look on helplessly, desperate to save their father.
He's suffering so much.
I hate to see him like that.
Chef Ramsay is in one of the most difficult situations yet as he battles Mike You're [bleep.]
us over big time, and right now, I've had enough.
And his demons.
Mike does drink quite a bit.
That's tonight on Kitchen Nightmares.
Why are you doing this to yourself? It's the beginning of the end.
What is that? I'm not insane! Yes, you are! Shut the place down! Get out! That is amazing.
I can't do it anymore.
I can't thank you enough.
Just 10 minutes away from the Jersey Shore is the small suburban town of Oakhurst, home to the family-run Mike & Nellie's.
Opened in 1996, the restaurant was the lifelong dream of two men: Nellie Farber and his son Mike.
I wanted to name it Nellie & Mike's, but he said, "no, it's Mike & Nellie's.
You're the man.
" Because he was that kind of guy.
Everybody loved my father.
Everybody would come in to talk to Nellie.
He knew everybody's name, made everybody feel special.
He was the front of the house.
My dad was the back, Nellie was the front.
We were a very good team.
He brought in the people, and I kept them here.
Everything was going great until Nellie passed away.
When my grandpa Nellie died, we didn't really know what to do anymore.
It felt weird to be here.
Like, it's not really Mike & Nellie's without Nellie.
Now, it's just kind of Mike and nothing.
All right, let me go write a check.
When he left this earth, I had to take over doing everything that he did.
That's what I do, and I've just become overwhelmed.
Slow the [bleep.]
down.
Look up.
I know, it's pretty bad.
Since my grandpa died, the restaurant's been neglected.
Hi, is there anything that I can help you with? Oh! Eww.
Okay.
The restaurant is grimy.
The carpet is a mess.
It's nasty, crusty, moldy.
It's tragic to look around.
People don't come here for atmosphere, they come here for food.
The food here, I believe, is great.
How's everything with your dinner? Anything you wanna share with me? Overcooked, yeah.
It's like soggy.
Mike's food, it's really not up to standard.
Mike, do me a favor.
Will you push 22, please? All right, you got it.
When I first started, Mike would never just dump the food out into the plate.
Now, it's like it doesn't matter.
But yet, at the same time, he thinks that this food is great.
They don't like it.
He just says it has no taste.
Oh, really? Yeah.
Well, I've been making French toast for 35 years.
The biggest problem at Mike & Nellie's isn't the decor.
Honestly, the big problem is Mike.
Rib-eye didn't go out.
All right, I got it.
I got it.
He feels that, he comes in, he has to take care of everything.
Did I call for a veal capri? I got it! Give it to me, all right? This is my job.
He doesn't let other people take more responsibility.
It's just becoming too much for him.
I gotta get my drink.
Since uncle Nelson's passing, Mike does drink quite a bit.
I put a beer in the freezer.
A couple of beers in there.
These are hot.
There are some nights where he's just completely hammered.
Where's the two flounder? I don't know where anything is today.
It starts to affect the food, and he starts to miss things on the tickets.
I don't know even know how many fillets I got.
Don't know what I'm doing now.
My dad is my hero.
And it's very difficult to know that my hero is struggling and, like, gasping for air, you know? I really wish that I was able to ignore the fact that this is my dad's life.
I really, really hope that Chef Ramsay can help.
Before Chef Ramsay arrives at Mike & Nellie's, there's a young woman anxious to fill him in on the issues of the restaurant Mike's oldest daughter, Samantha.
Thanks for helping us.
Samantha, right? Yeah.
Hi.
Good to see you.
Nice to meet you.
Thanks for picking me up.
I'm excited for you to be here.
Well, I'm excited to be here.
First time for me.
Um, how have you been? All right.
Yeah? Yeah.
Just, we really need help right now.
Yeah? Yeah? A lot of problems at the restaurant.
What's the one thing that you think is wrong with it? Ever since my grandpa died, my dad, he hasn't been able to move forward.
Okay.
How close were they? They worked together for 18 years.
And my grandpa, he was the front of the house.
He would host, and people would come to Mike & Nellie's only to see him.
He was a great guy.
He was very funny.
And how's dad changed over the last couple of years? He's very overwhelmed and stressed.
Really? But he likes to do everything by himself.
He just can't delegate? Right.
Definitely a control freak.
He's the boss, you know.
Everywhere in his life, he's the boss.
So it'll be very interesting when you have stuff to say to him.
Wow.
I hope Chef Ramsay can get through to my dad.
He needs the help.
He needs the change.
It's crucial for the restaurant to survive and be successful for my family.
I mean, that's my whole life.
Hello.
Hi.
How are you? Welcome to Mike & Nellie's.
I'm Lexi.
Right.
Sister number two.
Sister number two.
Right? Yes.
You are glamorous.
Thank you.
Amazing, amazing.
Um What's that smell? Is it just me? I don't smell it.
What's that smell? Go outside.
Take a big, deep breath of fresh air.
I don't know.
I smell your cologne, which smells good.
Okay, wait.
Ready? Let's do it.
NowWhat is that? Now, it doesn't smell to you there? No, I just smell you.
Just there.
I just smell you.
Really? Did somebody die in here last night? No.
It's possible.
Jeez, okay.
What kind of question is that? All right, follow me, sir.
I haven't tasted the food yet.
Now I'd love to meet dad.
All right.
I'll go get him.
What's that smell? Can you smell something? No.
No? How are you? Good to see you.
Same here, Chef.
Come and say hello.
And you are? Louis.
Louis.
The manager.
You're the manager? Yes.
Yeah? Good to see you.
Same here.
Dad? Yes, ma'am.
Chef Ramsay would like to meet you.
Me? Why me? Meet you.
I don't know.
Doesn't make any sense.
Why would he wanna meet you? Follow me.
I am quite nervous about Chef Ramsay's visit and how my dad's self-esteem will take it, because he has a hard time taking criticism.
This is my father, Mike.
Mike? I'm Mike.
Pleasure.
But the fact is we need the help.
And if somebody's willing to give it to us, we need to take it.
I really hope that he can help dad.
How long have you been open? When was the last time you changed anything in the dining room? Uh, never.
Wow.
Everything is pretty much as I bought it 15 years ago.
And how would you rate your food, 1 to 10? I would rate my food in the upper nines.
Wow.
Great, I love that.
I can't wait to taste it.
The food is not the problem here.
It's either the atmosphere, the ambiance, or the service.
Here's your regular menu and here's your specials menu, sir.
Did someone pee-pee on my menu? I'm sorry.
What? Is thatis that? I don't know.
That's not a urine stain, no? I don't think so.
I'm pretty sure.
It's probably coffee.
Okay, great.
Thank you.
If you need anything, I'm at the front.
Oh, that smell.
Hello.
Hello, hello, hello.
How are you? Fine.
How are you? I'm Jeanine.
I'll be your server tonight.
Hi, good to see you.
Can you smell that, or is it just me? You smell something, right? Yes.
What is it? It's like they buried, like, bodies underneath the carpet.
Yes, it's most definitely the carpet.
It stinks.
The restaurant is filthy, disgusting.
It's full of mold.
It's worse over there.
Seriously? You're in the good part.
Thank you very much.
Um, steak and seafood, and we have Italian food.
Jeanine, what is it? Fine dining restaurant or Italianwhat are we? I don't know.
Wow.
There is no identity.
Okay.
I'll start with linguini with shrimp sauce.
Okay.
Let's go for chicken Murphy and then the special menu, the steak Nellie.
The steak Nellie? Yeah.
How would you like that cooked? Med-rare.
Med-rare? Please.
Thank you very much.
You're very welcome.
I wanna see where that nine out of ten's hitting.
Plate it right there.
Yeah, I'm moving.
Mike, I have Chef Ramsay's order.
Here we go.
Chef Ramsay will like the food here.
Anything that I make him, he's gonna likeguarantee it.
Look at this place.
Disaster.
Louie.
Chef? What happened to that lampshade over there on the wall? I don't know.
I'll fix it.
It's bugging me.
How are you? Fine.
Nice to see you.
It's driving me crazy.
I'm sorry.
OhOh, it comes on when it goes up, anyway.
Ha! That's got to be fixed.
No.
No.
Sorry.
Just watch your head there.
Okay.
That's for the chef.
Make it nice.
I made it, so it's right on the money.
Okay, Chef.
Thank you.
You're welcome.
Linguini with shrimp sauce.
Linguini in shrimp sauce.
Oh, dear.
Wow, it's gross.
It's bland.
The sauce is bland? Yeah.
Everything's watery and The shrimps are like rubber.
Just horrible.
Oh, my God.
Nowhere near a nine.
All right.
Would you like me to remove that from your table? Yes, please, darling.
The sad part is this isn't even the worst of it.
This is bland, watery.
The shrimp taste like rubber.
I don't know what he's talking about.
I am a perfectionist.
I will never put out food unless it's right.
Is this the Murphy? Yes.
Chicken Murphy.
Chicken Murphy.
Wow.
I was afraid to serve him the chicken Murphy.
Doesn't look very nice, does it? Um It's embarrassing.
It looks like a stew gone bad.
That looks horrible.
Okay.
Where is the manager? Louis Is that the normal style of presentation of chicken Murphy? Sam, Lexi.
Girls, visually impact, does that look appetizing to you? Could definitely use an appearance update.
A little mush.
Mush? A little bit.
Yep.
After Nellie died, the food's been kind of going downhill.
It's kind of at the point where it's necessary for someone to say something.
That's gross.
It's overcooked.
Just wet, soggy, and just tasteless.
I call it a hot mess.
I call it a hot joke.
Okay.
I'm done.
Thanks, darling.
Yes, you're very welcome.
Thank you.
You're welcome, sir.
I can't afford to be up all night with the.
Ooh.
Excuse me.
Thank God you didn't have the chicken Murphy.
Bloody hell.
Oof.
Mike It's just a hot mess, so Thatthat son of a bitch.
Chef Ramsay is a ball buster.
But if you have an impossible math problem, if Einstein was still alive, you'd talk to him.
So we have a restaurant problem, we talk to the master.
You can tell that Chef Ramsay being so critical of the food kind of hurt my dad a little bit.
But my dad needs help.
And if this is what it takes then, this is what it takes.
What's next? For the finale, it's gonna be the steak Nellie.
All right.
Best of luck.
I don't need to give him any more things to hate.
I grew up cooking steaks, and I'm a master of the grill.
I'm telling you, I'm good at this, man.
I'm very good at this.
Wow.
This is the steak Nellie.
Steak Nellie.
Is that a steak or charcoal? No, Chef.
That's a piece of the steak.
Wow.
Wow, that just tastes of burnt charcoal.
Feel like I've got a barbecue in my mouth.
Have a taste of that.
How does that taste for you? Would you give that a nine? No.
No.
Like you said, it is Charcoal.
Charcoal.
Okay.
That's charcoal.
Mike? What'd he say? This tastes like it's charcoal.
He didn't like that? No.
I tried it.
Is something wrong with it? Like he said, there's a little bit of a charcoal.
There ain't no way in hell I overcooked that steak.
That's something that I make that everybody loves and I never have a complaint.
Aren't you gonna go out there? For what? I don't know.
Shouldn't you go out there? You are the owner, so you're supposed to check on things.
I hope my dad will be willing to listen to Chef Ramsay and take the criticism and acknowledge that everything isn't perfect.
Sit down.
Instead of just being mad.
Uh, Mike, I'm, you know, I'm embarrassed.
We've got some big issues here.
I thought the food was dated.
I don't know how you control the menu that size.
And then some of the things were inedible.
Your food is watery, bland, and soggy.
I know how to cook.
Come on.
The whole thing just looked an absolute [bleep.]
mess.
I mean, that last steak Right.
I mean, how'd you put just throw that together? Well, the steak itself is a prime steak, so, I mean Mine was overcooked, so I have no prime.
You rated the food nine out of ten.
I wouldn't pass it above two.
I mean, that's not good enough to come back for.
Nowhere near it.
I mean, I'm just gonna tell you, man to man, it's not the food.
Either you're in denial or you don't care.
Chef Ramsay said my food was outdated and, you know, I respect him, but I believe he's wrong in this situation.
I know what my customers like, and I know what I like.
That's the way I like it.
Coming up Wow, look at this food.
Just when Chef Ramsay thought it couldn't get any worse You are kidding me.
It does.
This char on here's charcoal.
I taste nothing wrong with that.
Mike is in denial about everything.
Not good at all.
And later Oh, you're kidding me.
A series of disgusting discoveries I was not expecting to see this.
Makes Chef Ramsay wonder if Mike & Nellie's Is this good enough for you? Is too far gone to be saved.
What am I supposed to do now? After a lunch that left a lot to be desired, Chef Ramsay is back at Mike & Nellie's for dinner.
Hi, there.
Can I help you? And he isn't alone.
Hello.
Word of his arrival has spread, and the restaurant is booked solid for the evening.
Pre-rush beer.
What would you like tonight? I'm gonna have the strip steak.
I'll have the chicken scarpariello.
Okay.
Portabella mushroom with jumbo prawn.
Sun-dried artichoke, Alfredo, shrimp parm.
Just tell me quickly how it works, line-wise.
Here's what happens, Chef.
I do all the cooking, and then he'll put the food out.
I don't trust my staff to get the job done like I can do it.
As long as I'm making it, I know it's 100%.
Okay, I got snapper, prawn and pepper.
I got penne vodka, I got chicken parm.
All right.
Despite the fact that most of the cooking is being done by one person Shrimp parm, eggplant parm.
Give me 14.
All right.
Mike manages to push out food rapidly.
Shrimp parm! Got it all, baby.
Shrimp clam, lobster rav.
Mike, take this and go.
But his quick cooking Wow, look at this food.
Unfortunately comes at a cost.
Not good.
Not good at all.
Hey, guys, the fried calamari, just to let you know, is mushy.
It wasn't good.
They didn't enjoy it.
Just give you a heads-up on that.
Very soggy.
I taste nothing wrong with that.
Nothing at all.
It's embarrassing.
There's a man in there that is killing himself, and he's going down in flames.
There's no standard set.
Everything is just so chaotic.
Pans are being thrown, steaks are on fire, and he's sort of totally oblivious to the kind of crap that's leaving his kitchen.
It's actually quite sad.
What's wrong with that? They said it's overcooked.
All right.
This eggplant rollatini, she says it's the worst eggplant she ever had.
It's not even rolled.
Mike, they said it was burnt.
Oh, goodness.
Ahhgh.
It's hard to bring food back to Mike, because Mike thinks the food is excellent.
I know he's been cooking for 30 years, but the food is really not up to par.
Are they a little too well-done for you? Let me take them away and bring some fresh ones for you, all right, sir? Thank you so much.
Since Nellie has passed, the kitchen is a disaster.
What's wrong now? Too, uh, too burnt.
The food is not what it used to be.
It's extremely frustrating.
Mike, can I get more fried onions? But not too burnt, please.
Charred onions means charred onions.
Mike, this char on here's charcoal.
You're absolutely correct.
That's charcoal.
I need a charred onion, right now.
On the outside, Mike is really not showing any kind of emotions, but if you look into his eyes, you see this heartbreak, this beating that he's taking internally.
It's depressing.
How's everything going back there? Disaster.
Disaster? Does your dad work like that every night? Yeah.
He's destroying himself.
I mean, he's just absolutely maiming himself.
He doesn't delegate as well as he should.
Like, he's reading the ticket, then he's getting it ready, and then he's cooking it, and then he's reading another order.
And it's hard to watch, yeah.
How are you supposed to run an entire restaurant, cook everybody's meal by yourself? Like, you can't do that.
Hot stuff coming through.
He doesn't really trust anybody else in the kitchen to help him, and it's a problem.
Mike.
Yes? I need to worry about that refry on penne vodka.
Hold on a minute, girlfriend.
I'm going as fast as I can, baby.
You all right? You want water or something? I want this night to be over.
Here's a penne vodka.
Take it, go.
All the tickets are out.
There's nothing left.
All right, guys.
Beers for everybody.
Go grab 'em, man.
One for me too, all right? I'm lost for words.
Watching both of you behind the line in that kind of commotion there is like soldiers on the front line.
In your minds, you've got it now that if you get through this battle, tonight's a success.
You just wanna get that food out.
Do you enjoy cooking like that? I don't know if I enjoy it.
That's just, like, what I do.
But, I mean, I bust my ass.
I cook until we're done cooking.
Working hard is one thing.
Working fast and throwing food out with no care is another.
No one's monitoring standards, and no one seems to care.
You are running yourself into the ground.
Dan Can I have a word withyeah? Yes, Chef.
Will you shut the door, please? Certainly.
Listen, seriously, have you been drinking? I'm having a vodka cranberry juice.
I saw you drinking some beers.
I had two beers, sir.
Two beers.
That is not the way forward.
You got to get your head in the game, because the kind of mistakes that you made tonight represents a chef that doesn't seem to give a.
I do give a.
I do, I listen, I drink too much, you know.
But why are you doing this to yourself? I don't know.
I just don't know.
I'm like, I'm lost.
I'm lost in space.
Why? I don't know.
Life's just getting tougher for me, man.
You know? I mean, this business is failing.
Everybody wanted I got two daughters going to college, and I'm just trying to, like, make it, you know, and it's not working anymore, you know.
I don't know where to move from here.
It's hard for me, you know.
This is my passion.
I only know how to cook.
It's all I've ever done You know, since I was 19 years old.
The passion.
When did that go? I don't know.
After dad passed away? Yes.
You know, since my father died, I'm starting to give up.
I am.
I can admit it to you.
I'm like, I feel defeated.
Is that why you're drinking more? Yeah, probably.
You can't go down this line, Mike.
You cannot go down this line.
It's the beginning of the end, I'm telling you.
Well, I don't know what to do next.
I really don't.
I'm confused.
You've got to get out of denial.
And there's got to be a fire in your belly that you've got to rekindle.
That's all.
All right.
Okay? I'll try my best.
Okay.
See you in the morning.
All right.
Good night.
Good night.
This restaurant is definitely taking a toll on me.
Everything falls on my lap, and it's wearing me out.
It's a tough life.
After the death of his father, Mike has been in a downward spiral, and so has his restaurant.
He has clearly lost his way, and Chef Ramsay knows that in order for this restaurant to have any chance of surviving How are you? Good morning.
I'm good.
How are you? He has to put Mike back on course.
It's quite nice getting out of the restaurant.
Yeah.
Yes.
It almost feels like it's, um Like a ticking time bomb in there.
And I'm concerned, I think, really, about dad.
And I had a chat with him last night, and he was, for the first time, being open and honest.
He admitted he lost control, and, sadly, that he's on the verge of giving up.
And we can't give up.
And then I noticed something upsetting last night is the amount of drink.
I feel like he's trying to drown his sorrows.
Yeah.
Definitely.
I think he's very lost right now.
Everything fell on his shoulders afterafter Nellie passed away.
And it's just so much responsibility.
And it's a lot to handle.
Yeah.
I don't think he got over losing his father.
I don't think he's got over that hurdle.
I don't think so, no.
No, I mean we were he was back at work, you know, and there was no time off.
It was he was just there.
I think he's hurting.
I think deep down inside.
I don't see how happy No, you can tell that he's hurting.
Mm-hmm.
Like always.
It's awful.
I mean, he's got two kids in college, and like what does he have to show for it? Like, he's working so much harder than he should be.
Mm-hmm.
And, like, he's suffering so much.
And I hate to see him like that.
Your dad is driving himself into the ground.
Yeah.
And I don't know how much longer, you know, he can continue to do it.
You know, it's about time we actually turn around and said, "hey, dad, "I want you back.
"And I want you to listen.
And I want you to slow down.
" He's your dad.
You're his last hope.
And last night, that was a cry for help.
You think you can help him? Yeah.
Of course I'm here to help.
But I can help unless he's prepared to change himself.
Hello, Chef.
Morning, Mike.
How are you? Ah, tough night last night, right? Yeah.
Quite.
I came to see the girls because I think the bottom line is, Mike, you mean a lot to this family.
And there's no doubt on how hard you're working.
But you're not a machine.
You're not 25, Mike.
You know, you're 55.
And the girls have got something to say, and I want you to listen.
Okay.
And I'll see you back at the restaurant.
Okay.
Okay, thank you.
Thank you, girls.
Bye.
So, uh, what do you want to tell me? Like, really difficult seeing you, like, struggling this much and working so hard.
Right.
You have to let go a little bit and not work as hard as you are.
I understand.
I understand.
I don't know how to let go.
I don't trust anybody else.
But I think that in order for you to be able to function like this, you need to let some other people take on some responsibilities.
Well, I would love to take take off and let them cook for me.
But you don't trust them enough to do it.
You know you have your guard up all the time.
I do.
You don't, like Trust anyone.
So what do we need, a nicer Mike? Is that what you're saying? No, we need a more open Mike.
Okay.
So, I'm willing to give a shot at change here.
And you're gonna open up, though, and, like, let people actually just talk to you? It's not gonna be an overnight thing, but I'm willing to listen.
I've been wanting to tell my dad these things for a long time already.
And I really hope that he was listening, because the problem with the restaurant isn't that we need a decoration change.
The fact is that my dad needs to change.
After spending the morning at Mike's home, Chef Ramsay is anxious to get Mike back in the kitchen.
Show me the fridges.
And reignite his passion with food.
Well, here's the meat.
Steaks go right up on the grill.
.
Those trays not cleaned last night? Yeah, I didn't clean them last night.
I got out of here.
Oh,.
What's that? I don't know.
That's chicken parm.
But that's cooked.
Yeah, that's cooked.
This one's raw.
Uh-huh.
We don't get fridges changed at night? Sunday nights, we do a deep cleaning.
So, it's Monday.
Yesterday was Sunday night.
Yes.
Are they all kept like this? Mike, you gotta to cover this stuff.
Seriously? What else you got going on here? Look at this.
I'm getting nervous now.
Come on.
I'm thinking, "holy.
"What else is he gonna find in here that is gonna embarrass me?" Oh, you're kidding me.
What is that? Who's responsible for this? Chef Ramsay was looking forward to working with the chefs on fixing the food.
Show me the fridges.
That is, until he made a series of shocking discoveries.
Oh, you're kidding me.
What is that? Who's responsible for this? Mike, come on.
Seriously? What is in here? Where's the walk-in? Right over there.
Hell.
You are kidding me.
What is that? That's the lobster bisque.
Ugh,.
Eggplant.
What's that in there? That's the calamari from last night.
It was prepped yesterday.
Why is it bubbled? What is in here? You're right, Chef.
Get it out! That's contaminated! We can't leave fridges like this.
I do know those things need to be changed.
I've tried to talk to Mike, but he won't listen to me.
My food got served from that fridge last night? Unbelievable.
What's in here? What's that? Those are meatballs.
When were they made? They were made How do you know it's a week old? No dates.
Does that make any sense? Come on, this is basic.
It's just become sloppier, and I need to start making things right.
The fridge is being ignored at the end of the evening, and then food's left in the oven.
Oh, come on.
You're absolutely right.
It's a disgrace.
And discovering that, what am I supposed to do now? Where do we start? Tell me! What time are the team in? Get them in earlier.
I want the whole place cleaned.
You're better than this.
me.
Yo, get a ride in as quickly as possible.
Chef Ramsay wants everybody here now.
I believe it's time to turn this place upside down.
Some things are falling though the cracks, but cracks can be filled.
Everything can be fixed.
All right.
Can't do what I'm doing.
I'm gonna have to change if I wanna change my restaurant.
I'm ready.
This is where we're gonna start to fix this place.
With a thorough cleaning by the staff and what appears to be a change in attitude by Mike First of all, the place is looking cleaner.
Chef Ramsay can now turn his attention to the area that needs the most help, the kitchen.
So I'm gonna do two steaks, a rib-eye on the bone and a filet.
I've been cooking steaks for 32 years.
I know how I do it, which is the right way.
But maybe he can teach me something, in a nice way, not in a "or I'm gonna kill you" kind of way.
Okay.
Onto the grill.
I wanna render that fat down.
Cooking with Chef Ramsay is a dream come true.
Get a nice sear on that, please, Daniel.
With that, I'm gonna do like a chive mash.
It's great to see how his hands move, like a ballet with his fingers.
I was in awe.
That's a real mashed potato.
Is there horseradish in there? A touch of horseradish.
Well spotted.
Look at that.
I feel super inspired by Chef Ramsay.
I don't know how to put it into words right now.
Asparagus and fries for the filet.
A touch of creme fraiche.
Perfect.
I'm used to cooking like one certain way, and this is a little different.
When you spend a fortune on ingredients, I want the customers to taste them.
I want it ooze the flavor of a rib-eye.
Simply done.
Let's have a little taste, yeah? I'm feeling very, very well.
I can already feel the fire burning in my gut, which is something that has not happened in a while.
Uh, waiting staff, get some knife and forks.
Dig in.
Rib-eye's good.
Oh, my God.
It just melts in your mouth.
I love the asparagus, I'm coming over.
I'm so excited to see my dad so happy.
It seems like he really does want to change things and make things better, and I know he can really do it.
Can I order this for dinner? This is so good.
Coming up Oh, my God! It's one of the most emotional makeovers in Kitchen Nightmares' history.
It's so beautiful.
But later, will the pressure of re-launch be too much for Mike? You're us over big time.
I have no idea what you're talking about.
Right now, I've had enough.
Now that Mike has finally seen the light with how his steaks can be improved I want food to go out that we got some pride with.
Perfect.
Chef Ramsay is now focused on the makeover of Mike & Nellie's.
And he begins with something that has been driving him crazy since the day he walked into the restaurant.
I need some help.
Okay.
I've come across the most wretched carpet I've ever seen, and it is deplorable.
So I need something durable, something strong, something that can take a lot of footfall.
Okay.
Uh, that's nice.
I like that one as well, with the blue.
Can we get this done tonight? Is that possible? Absolutely.
With one major change in motion, Chef Ramsay's team is hard at work trying to accomplish one of the most difficult makeovers they have ever faced.
Ah, good morning.
Good morning.
How we feeling? Excited.
Nervous.
Mike, I've never seen you look so nervous.
I'm speechless.
You're speechless? Okay, today, I am proud to unveil the new Mike & Nellie's.
Are you ready? Yes.
Let's do it.
Okay? One I'm excited.
Two Three.
That's beautiful! Oh, my God.
There we are! Mike & Nellie's Steakhouse.
Wow.
Oh, my God, it's so nice.
Look at that.
Wasn't that Mike & Nellie's steak and seafood? Well, what this community's lacking is a great steakhouse, yes? A steakhouse has been my dream my whole life long.
Right now, I'm so overwhelmed with emotion.
I don't even know how I'm standing here.
Mike, one thing that you're gonna see when you walk through that door is a new identity and a new you.
And a new me.
Let's do it.
Let's go, guys.
Whew! Ah.
Everybody ready? Ready.
Go straight into the restaurant.
Off you go.
Oh, my God! Oh, my God! It is gorgeous.
Oh, wow.
I just got chills everywhere.
Wow! Nice new carpet.
No way.
A wholeTransformation.
Welcome to the new Mike & Nellie's.
This is gorgeous.
It's so beautiful.
This is awesome.
We walk in, see the restaurant for the first time.
We see modern art, the new chairs, the new carpet.
I can't get a smile off my face.
It's outstanding.
It's awesome.
This is great.
Look at this place.
Wow.
Gone are those hideous arches.
We've opened the restaurant up.
You have a very elegant open space, and it's stylish.
Gone is the old worn-out decor, and replaced with a stunning contemporary rustic look.
New carpets, and that smell has gone.
I'm wanna take my shoes off.
Right? Oh, my God, this is incredible.
Unreal.
I'm totally amazed.
Oh, there you are.
Now I know I'm talking to somebody.
My dream my whole life was to be steakhouse.
It's an absolute transformation that's beyond my wildest dreams.
Jeanine How you feeling? Iwe're gonna be the talk of the town, and we're gonna and we're gonna do you proud.
But you can do yourselves proud.
If Nellie was here right now, he would be so happy.
He really would.
And I can feel him here now.
In addition to the updated look and new identity Oh! Come in, please.
Chef Ramsay has created an elegant, flavorful, modern menu.
Welcome to the new Mike & Nellie's menu.
This menu is our foundation.
Our new start to Mike & Nellie's.
Simple, delicious, and modern.
Look how fancy this looks.
It's incredible.
Let's start off at the top table here.
Maryland crab cakes.
Delicious, simple.
Served with an old bay mayonnaise, yeah? Angus sliders.
We have sliders! Aged white cheddar, shaved lettuce, and a special sauce.
The whole mark of this restaurant is gonna be the steaks.
I love it.
Start off with the filet mignon.
Eight-ounce, beautifully grilled, finished with that wonderful, delectable butter.
New York strip, 12 ounce modern and beautiful and stunning.
Next to that, we've got a delicious braised short rib.
That's served with a red wine sauce and whipped chive potatoes.
The side dishes.
Look at that mac and cheese.
Oh, my God.
How can you have a steakhouse with no mac and cheese? It's topped with some crispy bread crumbsdelicious! Looks unbelievable.
Right, guys, you get some spoons, knifes and forks.
I want you to dig in.
Thank you.
Dig in, dig in, dig in.
Sam, trust you to go straight for the dessert.
They're fantastic.
Oh, my God, the filet.
I got to get over there.
Oh my God.
I thought my food was good, but the new menu is just unbelievable.
Oh, my God.
Oh, my God.
Mmm.
This is so good.
You are the man, Chef Ramsay.
You came in here and you turned us completely around.
This is definitely the start of something big.
I see this restaurant going far.
As the doors open on re-launch night Hello, welcome to the new Mike & Nellie's.
Welcome.
There's excitement in the air and a buzz in the dining room.
Decor is awesome now.
As customers are eager to try out the new Mike & Nellie's steakhouse.
Back in the kitchen Here we go, guys, yes? Chef Ramsay wants the workload divided, with Mike doing less and Dan doing more.
Daniel, I'm trying to get him to break away.
You are the future, so show it to me and show it to him.
Yes, Chef.
Good.
Mike, focus on the grill.
Okay.
I want Daniel running this and coordinating the kitchen tonight.
I hope Mike will back off a little and let me come in and help him out.
I'm very capable of taking over.
The most important thing is that everything goes out perfect.
I'm hoping that Dan can handle the rush.
I've been trying to find a Chef for the last 15 years that can do what I do.
This is nerve-wracking here.
Here we go.
First ticket.
Order in! One strip med-well! One strip medium! I wanna hear an the echo! A call back.
I got two strips medium-well and medium.
Thank you, buddy! So far, Chef Ramsay's plan is working.
Mike gets the first steaks on the grill.
Wipe the plate down, please.
Make it look pretty.
Come on! Dan gets the kitchen in sync Crab cakes, up in the window! Beautiful.
Let's go.
And customers are receiving their appetizers.
It looks really good.
It's like heaven.
This looks spectacular.
And the reviews are glowing.
Next entree! Short ribs! Strip med-rare.
One rib-eye med-rare.
French fry.
Where are those fries? Coming right now, baby.
25 seconds.
I'm feeling great.
Everybody is working together as a team.
We're gonna be firing.
Hold on, hold on, hold on.
I have four filets up here.
But only one hour into service, Mike is no longer working in tandem with Dan.
Order a tomato, a Caesar, crab cake.
That's the one I just called for that's going out.
And instead of allowing Dan to organize, Mike is now confusing the kitchen.
Stop, take a step back, and regroup.
Let's go.
Next ticket's a strip medium, filet medium.
All right, let's start putting these steaks out.
We've just stopped listening to each other.
I'm the main cog in this restaurant.
Always have been, always will be.
Dan, I was doing this before you were born.
Mike, you can't slip into these old ways.
You're killing me here, man.
I don't know what's gonna happen.
Mike's not listening to what Chef Ramsay is saying.
We've all forgotten what the [bleep.]
we're doing in here.
Everything is falling apart.
Everything is going to.
Mike, just let me do this.
Come on ,guys! You know what? Slow the [bleep.]
down.
We're going ahead! I have no idea what you're talking about, dude.
You're [bleep.]
us over, big time, and right now, I've had enough.
It's only an hour into re-launch at Mike & Nellie's.
We're gonna be firing.
Hold on, hold on, hold on.
I have four filets up here.
Mike has slipped back into his old ways and is refusing to share the leadership of the kitchen with Dan.
We're going ahead! I have no idea what you're talking about, dude.
And a successful re-launch is in jeopardy.
I need you running this and coordinate the kitchen properly, and I want you to get behind him, yes? Yes, sir.
All right, let's pick up one strip medium.
Cooking up the rib-eye.
Shrimp, chicken, and rib-eye.
I-I'm losing you.
You're confirming to me you're not listening one little bit.
I know it's hard, but it's not difficult.
It will be if you don't listen.
Get them working for you.
I need Danny now to start, firing his orders.
Right, I got you.
Come on.
You can do this.
This restaurant is not all about me.
I need help to run it, and Dan's the man to do it.
Order in, strip, filet medium, rib-eye medium.
Excellent, let's go.
Next up, two skirt one rare, one med-rare.
I got it, Daniel.
Rare is going on.
It'll be two minutes.
With Dan regaining control of the tickets Dan, tell me again what's going on right now.
Filet medium, cod.
Filet medium and a cod, got it.
The kitchen has found the proper rhythm.
Medium-well on the right, chef.
Mike? Yes, Chef? The steaks look fantastic.
I got it, baby.
My table loved all their steaks.
Thank you! I got zero complaints about the food tonight.
Everything was amazing.
Steaks rested? Yes, they are.
Put it out, baby.
Dan was really into his job tonight and really took a lot of pressure off of me.
You like the way it looks in here? The food will be out in plenty of time, and you'll love it.
It was very rewarding walking around out right there.
Good.
Nice to see you.
I felt my father's spirit here watching over me and everybody, and it felt wonderful.
How are you doing, daddy? Ah, I can't get the smile off my face.
My dad completely turned it around.
It's great to see him so happy.
Mike, how was the dining room? I'm good.
Everybody looks happy and smiling.
Keep it that way.
All right, brother.
Board is clear! Chef Ramsay showed my staff that they need to support what I do.
Everybody did great.
I think this is gonna be the most successful place around here.
All right.
Let me tell you something.
Yes.
When I first arrived, your head was in the grill.
Stubborn, wouldn't come out.
You've transformed and worked with me.
Thank you.
In there right now is the spirit of Nellie.
I agree.
And for me, that is enough to confirm that you can do it.
I believe in you.
Thank you, sir.
Thank you so much for everything.
We appreciate everything you did and more.
Thank you.
It's been a pleasure and an honor.
Likewise.
Good to see you back.
Keep it going, yes? Well done.
Chef Ramsay inspired me.
I was ready to close this place up.
But we got through it.
We persevered and now, I'm gonna rock this place.
I'm gonna rock this town.
Come here.
Thank you.
My father Nelson would be crying right now, overwhelmed by joy.
I know he's watching.
Daddy, thank you.
Hope you're proud of me.
Good job! Thank you, sir.
Look after him, will you? Will do.
Thank you for everything.
Okay.
Get that spirit in there.
Well done.
When I first arrived at Mike & Nellie's, this had to be the most depressing restaurant in America, from the food to the decor, even to the owner.
But tonight, with the help of a guardian angel named Nellie, a miracle happened, because this restaurant has become the hottest steakhouse in the whole of New Jersey.
I just hope it will continue along those lines.
That carpet I've never smelled anything so disgusting in all my [bleep.]
life.
I'm sure there's bodies under there.
In the weeks that followed, business in Mike & Nellie's boomed.
That's amazing.
Clearly, the new menu is a big hit in this New Jersey town.
I will be back for this.
Look at this menu.
My God! This is a classic steakhouse menu.
My customers love it.
Outstanding.
This is the whole turn-around I've been waiting for.
Order in! Dan has been outstanding in his new role in the kitchen.
Do we have those strips med-well? Comin' right now, baby.
And Mike is embracing the change.
Wow.
Wait till you see the menu.
Allowing him to spend more time with his diners It was excellent.
Thank you.
And now, he's following in the footsteps of his father.
Love you, buddy.
I love you too.
And there is nobody happier than his two daughters, Samantha and Lexi.
Next time on Kitchen Nightmares, Gordon visits an embattled Italian restaurant called Luigi's.
Well, when the are you gonna answer back? With two brothers who can't stand to be around each other.
Get the out of here! And a wife no one can stand to be around.
No! I just said that! It's the most dysfunctional family restaurant you're lying! Chef Ramsay has ever encountered.
We are losing the business.
Because of him! You won't believe what happens on the most intense Kitchen Nightmares ever.
I can't stand it anymore!