32:49
This is pork chop. This mother pork Thank you. That's bland. Nothing seasoned there. How's your pork chop? The pork chop is dry. The mac and cheese is way overcooked and bland. You think a soul food restaurant would pride itself on cooking mac and cheese, but that's just all Was that heated in the microwave, then? No, I think they just put it in the oven to warm for our lunch service. Thank you. What's wrong? He's saying that the macaroni and cheese is dry and overcooked.
Ooh. He asked me how we warmed it in the microwave. I told him no, it just came out of the oven. They may have put it in the microwave for a minute. Everything is cooked to perfection. There is nothing on that menu that is not perfect. Okay, here we go. I'm taking over now. Five collard greens. Move it to the middle. Put an orange chip in the middle. That's it. How can you actually say this is soul food restaurant? But the collard greens are not tasting like collard greens. This is just like pepper soil. You know, you can't have food tasting like that.
Tell chef I said to taste those collard greens. They're perfect. Here you go, chef. Collard greens. Wow. Okay, great. Thank you very much indeed. Wow. It's bland. No seasoning. It's just fried and soggy and limp. Uh James, what did you think? You got to eat it all together. If you eat it all together, Mhm. it should Well, I did eat it all together, but it still stayed bland. Thank you. My god. What is he saying about our stuff now? Little bland. Oh my god. Collard greens is great. He's crazy. Where's the chitterlings at?
They're in the microwave. They're delicious. If we get one out of three, we might be all right. And this is the chitterlings and okra. Okay. Chitlins. I mean, I know chitlins are the intestine, but should they really stink? Before I do taste them, I'd like to have prayed to God before I put any of that in my mouth. In Jesus' name. In Jesus' name, you are blessed. We rebuke the spirit of the devil. You are prayed over. We guarantee you that you are not about to succumb to those chitlins.
Hallelujah. Amen. Thank you. name. You'll be fine. I just had to pray over Chef before he ate the chitlins. What the [__] There's no prayer that's going to save me on this one. Oh my god. Woah. Chitlins. Shitlins. I need the toilet. Excuse me. I knew they'd come out quicker than they went in. Chef Ramsay is a mess. Oh, these chitlins are gross. Chitlins are about to throw up. Throwing up? I really could have thrown up. Are you kidding me? Oh my god.
Oh, they stink. Oh. Shall he be taking it lightly and not seriously at all? Is there any children's bathroom? I'm not sure, but I guess the prayer didn't work. Oh, dear, dear. He's not used to that soul food, huh? Holy crap. A dining room full of food. How many items on the menu? Over 100. 100? I mean, physically they're parents. Jesus Christ. Can I have a knife and fork, please? Maybe a bag, a [__] sick bag.
Chef Ramsay, I would like to apologize in advance. It's just everything is just terrible. Where do you start here? What's what? Sweet onion pie. This is a basic cheese pie. Crust looks very dark. Is that normal that or is he just having an off day? The oven gets very hot, so. You taste that? Mhm. How bland is that? I think the texture I don't like, but the taste. You like the taste, but you don't like the texture?
Yeah. Jesus. Is that rice? Risotto. That's risotto. Mhm. Risotto? Oh, come on, guys. I mean, [__] do me a favor. [__] what's that thing say? What's that smell? Is that you? No, sir. What? Don't think so. Just smell that. Smelling something I don't want you smelling that. No, no, not with your state of health. I don't want you back in a coma. Taste the clam. Quick. Ugh. Mine's full of grit. It's spongy. Spongy, mine's grit. They're not even Grit. Yeah. Grit. Are you crunching grits?
Yes. Dirt. Sand. How do you clean a clam if it's sealed? You run them under [__] cold water. Oh, I didn't even know what Yeah. Lord only knows where those clams came from. At least it was just sand. That's all I'm saying. What is that? That's our arrabiata. Why is all the vinegar on there? People like that recipe. They love it, actually. Oh my god. The chilies the garlic. I mean, that is a [__] disaster. Next row?
What the [__] is that? What the [__] is it? It's chicken. In balsamic sauce. Yeah. Red wine and a balsamic reduction. Taste it. This should come with a [__] warning. That will blow your lungs out. Come here. And where abouts in Italy is that from? I don't know. Oh, come on. What is this one? Pasta with pesto. There's no seasoning in there. Everything's bland. It's bland. Pasta's bland. Ah.
Sir, it's like a [__] flip-flop. Look at the garlic in there. Too much garlic. Smell of garlic. Kissing with garlic. Way too much garlic. How many bulbs of garlic's in there? A lot of garlic, yeah. Are they trying to put me in hospital for 2 years? I mean, it's bad. It is bad. I mean, honestly, get me the chef out here with your food. My food, even though I think it needs help, it's definitely not that bad. I ate it myself. It's not as bad as the chef said. Who made this?
I did it. Have you tasted this? Have you ever sat down and tasted your own food? Sit down. With the what happens No, and then not with what happens. Sit down. Come on, quickly. I need you to taste it. I know it's Sit down, please. Yes, sir. Welcome to Leonius. There we are. I know it is this. How does that taste? Can I have a fork? No, you're not eating that. No, no, no. I'm not going to be responsible for putting you back in hospital. Sit down.
You are not eating that. How does that taste? How does it taste? I don't like pasta. I don't like You don't like it? I don't like it. Okay, chef. Thank you. You're welcome. I need the mushroom sauce. You need the mushroom sauce? Who dare? Well, it's gross. It's bland. It's just the sauce is bland. Yeah, the sauce is watery and shrimp are like rubber. Just horrible. Nowhere near a nine. All right. Would you like me to remove that from your Yes, take that away.
The sad part is this isn't even the worst of it. This is bland, watery, the shrimp tastes 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. I hope he likes that. Ooh. Chicken Murphy. Right. Well. 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's the manager? Louis. Is that the normal style of presentation of chicken Murphy? Sam, Lexi. Girls, I'm visually impacted. Does that look appetizing to you? It definitely needs an appearance update. A little mush. Mush? A lot of it. Yeah. [snorts] After Nelly 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. I'm done, thanks, Sam. Yes, you're very welcome. Thank you. You're welcome, sir. I can't afford to be up all night with the shits. Ooh. Excuse me. Thank god you didn't have the chicken Murphy. Bloody hell. Oof. Mike. It's just a hot mess, so Hey, tough son of a [__] Chef Ramsay is a ball buster, but if you have a impossible math problem, if Einstein was still alive, you talk to him. So, we have a restaurant problem, we talk to the master.
How you doing? That's a good thing. It's for the better. You can tell that Chef Ramsay being so critical of the food, it 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 going to be the steak Nellie. Right. Best of luck. I don't need to give money more things. They say, "Hey, I grew up cooking steaks. 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 steak or charcoal? No, Chef. That's a piece of the steak. Wow. Oh my god. Wow. That just tastes of burnt charcoal. Feel like a lump of barbecue in my mouth. Have a taste of that. How's that taste for you? Would you give that a nine? No. Like you said, it is charcoal. That's charcoal. Mike. What did he say? This tastes like it's charcoal.
He didn't like it? No. I tried it. So, is it all right? Well, like you said, there's a little bit of charcoal. There ain't no way in hell I would put that steak. That's something that I make that everybody loves and I never have a complaint. Aren't you going to 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, acknowledge that everything isn't perfect.
Sit down. Instead of just being mad. Oh my god. Ah. Horrible. But something deep fried, frozen. It doesn't even taste like cheese. Jesus, no. You got a whole whey and you got Americano And a skim cheese. Yeah. Okay, perfect. Got it. Thank you. Yes. Yeah, not good. Ramsey. I checked on the cheeses for you. Uh mascarpone. Ricotta. Uh also Americano, something called whey and culture blend. Where the [__] is that from in Italy?
I don't I have no idea where that's from. Ooh. And a skim cheese. Skimmed cheese in a fried ravioli. What does that mean? It's fat-free cheese dipped in fat. Dipped in fat, yeah. Okay. Thank you. Skimmed cheese in a fried ravioli. Ooh. Awesome puns. Yeah, looks good. Yeah, let's go. Mahi-mahi. Yeah, I'll bring it out. I'll tell him. Oh. Chef, this is the fish special. It's the mahi-mahi.
Thank you. You're welcome. Ooh, it's mush. Bland, greasy, no seasoning. This is dreadful. And this is a special fish? Yes, that is a special fish. Mhm, you want to taste it for me? Tastes like mush. Almost like it's sort of old. The food just isn't the way it used to be. With all the fighting going on, the standards and the quality, everything it tanked. And that's special? Holy crap. Okay. Uh you said that this one right here where the fish was just dreadful. That's all right. I'm still hungry anyway. I don't think she needs that.
I absolutely think he's wrong about the mahi-mahi. And I thought it was perfectly fine. It was just the way it's supposed to be. That's from the mouth of a chef that knows taste probably more, okay? The guy's up here and I'm down here. What do I know if he cooks it good or not? That's his opinion. I don't want you to feel bad because you I don't feel bad. I know it. I'm ready. That's his opinion. What the hell? Chef Ramsey is here to help us and my brother takes this attitude that it's all [__] complaints. It's not. You got to listen to those complaints and keep your mouth shut.
Are you tasting the food? Yeah, I guess the fish was cooked up properly. It was a fresh Yeah, it's mush. This is excellent to me. Okay, let me finish this. Thank you. I don't need a guy to tell me that my food sucks. If you don't like the food, then get the [__] out of here. Yeah. What the hell is that? What's he's done to the calamari? Done to these bits. More tentacles here than there are in SeaWorld. That tastes as bad as it looks. Mussels and clams were grainy and calamari had a weird texture to them.
Chef, how are you doing with the Pescatore? I'm struggling. Struggling? Struggling, yeah. I mean, I certainly don't get that taste of Italy, let me tell you that. And the sauce is so weak and it tastes disgusting. What do you think? Ah, soggy, chewy, disgusting calamari. What do you say about it? Just spit the calamari back up. This is a party in your mouth? I'm taking That was one out of 10 that wanted a 10. It wasn't a party in my mouth. It was like a funeral in my mouth. A funeral?
Yeah. Well, it kind of does look like something died. It was so clear that Abby was bloody delusional and it was time for me to give her a big wake-up call. How can I fix it when you stand there in front of your team rating you and your restaurant and your food 10 out of 10? Dreamer. I don't think it's as bad as you say it is. stop being in denial. WAKE UP AND ADMIT IT'S [__] No surprise, that night's dinner service was a big disaster and I mean disaster. This needs to be cooked a little more. Can we just 86 this special? Every single one of them has been sent back. I've seen enough, so decided to sneak away and have a quick look around the fridges.
Oh, this is gross down here. Holy crap. I was totally shocked. I let Abby and Rico straight downstairs. The place is a filthy mess. Look, what is that? Lamb bones? And who's organizing this? And that's when all hell broke loose. You're being a [__] [__] This wasn't like this. Hold on a minute. It wasn't like this. I don't want to kill Hold on a minute. You're calling me a [__] [__] I am. You stuck-up precious little [__] Let me tell you something. here we go. Listen to me.
I'm not going to listen to You're in denial. I'm not in denial. Yes, you are. I'm going to accept it. [__] you. walk out again. I am. [__] you. out. There you go. Flip the bird. You are insane. Yeah, blame me all you want. Say these excuses that you're insane. I'm insane. You're insane. You can't even make a [__] burger. insane. I don't even talk to my staff like this. Why don't you get the [__] out of my restaurant?
You want me to go? I would love you to go. Get the [__] out of my restaurant, please. You are so in denial. You need therapy. You're a disgrace to this industry. [__] you and get out of my restaurant. You still here? Not now, guys, please. Please, please. [__] him. I was pissed. That has never ever happened to me before. Excuse me. They called me. This is the California burger.
Wow. Thank you, darling. Okay, California burger. let you eat. Yes, you may. I'll leave you to it. Thank you. Bread's just sweet, sweet, and doughy. Bland, tasteless, raw meat, no flavor. Wow, that's nasty. How are you doing? Yeah, that's rough. Does anybody season it? Yeah, and in the kitchen, cook with seasoning. Um, I know they throw a little bit of salt in. Well, they'll obviously be blind cuz they're missing it. I mean, that is ghastly.
What's wrong with this one? Um What? Stop, stop, stop, stop. What's wrong with that one? No seasoning. He doesn't like it. No, this is one of the best burgers I've ever tasted in my life. So, it's very disappointing. Yeah, this is a natural. All right. Natural with white cheddar? Yes. How was it cooked? What did he ask for? No, that's good, medium rare. Oh, we're good on it?
Yeah, yeah, let's And this one is? Natural with white cheddar. Oh, this is the award-winning? Yeah. Great, thank you, then. Mhm. Wow. It's raw. Wow. That's the award-winning burger. Shocking. Marilyn, sorry, love. I know I asked for it medium rare, but that's the first time I've ever been served a burger with a raw center in the middle. That's just pure raw. It is raw. I can't believe that my burger was that bad. That is just shocking. I don't know what to think anymore. So, this natural, it's um raw in the middle.
Oh, come on, guys. What the [__] is that? I was shocked that it was undercooked because I okayed the burger, but, you know, we were under a lot of stress. David, this is really bad. But, instead of looking at their own deficiencies, they want to put it on me. I'm about done with this Charlie Sheen here, man. I'm out of here. Don't leave here. 100% I am their scapegoat. I'm about to blow up, man. Chef Ramsay had a horrendous start to his lunch.
Well, at least they're all And after sending another raw burger back to the kitchen, David, this is really bad. I'm about done with this Charlie Sheen here, man. Wow. I'm out of here. Don't leave here. Chef David Blaine wants to disappear. I'm about to blow up, man. People are crazy. I left out of frustration. But, when I came on, I made a deal with my staff to stay. And I keep my word, and that's what I'm doing. Let's do this. Okay, we've got the big cowboy burger, medium rare. Okay, we don't have any of those extra big buns. No, no. We just have a roll.
Oh, this is going to be interesting. We've got the cowboy done. I'm terrified to bring out of this burger. I don't even think he could swallow. He tried. Here is the cowboy burger. with a very small hat on top. Look at the bun. Where do you start? $39 You'd expect a decent bun. Greasy, cooked to hell. Damn. That's that's a calamari. We're looking at heaven or hell. Oh dear. And this is our cold platter.
Okay, great. Thank you. Enjoy it. Thank you. It's greasy. Looks like I'm having a hell day, right? Yeah, it's not. It's not good. Yeah. It's terrible. Oh dear. Can I take it away? Mhm. Quickly. I know. Damn. How was the calamari? Not good. Very greasy. People love it. Yeah, it's very greasy. Very popular. That's a strange looking hummus. Seriously. Look, is there any way to do that? This straw.
Seriously, I mean Yeah, I know. It's a big economy. Greek dips. They look like sick plates of Greek dog [__] That's what it goes in like. Imagine what's going to come out like. My dear. The Greek restaurant the hummus is the most important. He ate it with a straw. I mean, you have to be really idiot to make the hummus watery. This is our hot sampler. Wow. Okay. Jesus. Meatballs are cold in the middle. Falafel. Look like they've been sat on by a [__] Greek goddess.
Yeah, I know. And the filo pastry, a lot of filo pastry, but hardly anything in them. Yeah. And greasy, very shiny. Yeah, not good. And they're terrible. There's no filling in there. Thank you. A taste of grease. Yeah, tastes of greasy. What the [__] is that? What is that? This is the moussakas. That's with the roasted potatoes. Okay, great. Thank you. Enjoy it. Wow. Moussaka. The dry hummus shocking. So bad. Dreadful. Dimitri. The eggplant is spongy and raw. You having the moussaka?
Yeah, disgusting. Turns to mush. That is an insult to any Greek isle. Listen, can you get me all the chefs in the kitchen out on the dance floor? I'd like to meet them. Of course. Okay, guys. All of the cooks, he want them over there. He wants all the cooks? Everybody. Um You complain. I mean Falafel sucks. To me it was really good. I saw some of my food is not the way he was describing the food. Oh dear. Dear, oh dear, oh dear. That was a disaster. I mean, I've just sat down and had the biggest [__] embarrassment to Greece that I've ever tasted in my entire life.
The platter, bland. Falafel, dry. One of the biggest kick in my Greek cojones, liquid hummus. Liquid. The Greek moussaka, eggplant undercooked, bitter. It's an insult not just to Greece, but to the vegetable itself. Did anyone taste it? Of course it's wrong. It's done wrong. Come on. That's frightening. What hurts me is the fact you're actually realizing that it's [__] and still sending it. I can't do anything about it.
Damn. It's dry. It's a shame cuz the sauce is lovely, but meat is all dry. That's disappointing. So, I'm anxious to know what you thought. Yeah, do you know what? The bit inside it was dry. Was it? Yeah, we just found out when there were smoked. I will. Thank you. I was shocked that Chef Ramsay does not like our smoked wings. That just pisses me off because he's definitely wrong. Thank you.
You're welcome. What a shame they were trying chicken. Welcome to Miss Jean's. Yeah, at least they should be moist. Why would they be dry? Cuz it's bootleg. Bootleg? Mhm. They just don't care. Thank you. Wow. Is this morning's batch? This is yesterday's batch. This is yesterday's batch? Okay, Chef. I have to eat crow. Those are yesterday's wings. Damn. See, I knew they didn't taste fresh. And why they serving yesterday's wings today? Trying to get today's wings today.
I don't know. Anyway, just asking. All right. Are we ready to rock and roll? I want me salad and all these sides. That's all? Is that enough? Okay, lovely. Thank you. Uh God, that was quick. What do you mean that? Here you are, Chef. Thank you very much. You're welcome. That's my smoked chicken gourmet salad. Um Oof. Where's my lovely lady? Where here. I'm sorry, darling. The tomatoes, they got old and sort of yucky and soggy. I wasn't shocked at all.
Thank you. Please. Have you seen the kitchen? They don't care. Um the uh the tomatoes, one of them is old and other one has like a white thing on it. I don't think it's a problem, but Really? But I'm not a chef, so I don't you know, I don't know. I think it's fine, but That's Your name is only on the building. Get it right. It is dry. And chewy. But it should sort of fall off the bone, but it's just dry. Cornbread. Oof. Mhm. Good juice.
Now that's really dry. Look. It's just like being in the Sahara Desert. Like a mouthful of sand. Like sand in an hourglass. You need a fork for all this man food. Damn. They mess up everybody's food. Mhm. Black-eyed peas. Wow. Hideous. Absolutely shocking. All right, here we are. Why? Sit down. All right. Yeah. What? Close your eyes. Okay. What the hell? Do not open your eyes.
I don't want to eat that. Our food is nasty. Open up. Mhm. What does that taste of to you? Nasty. What was that? Mhm. Black-eyed peas. You can open them now. Yeah, they nasty. Black-eyed bullets. You hit the nail on the head. We got some problems. Thank you. You're welcome. I need a drink after this. We're screwed. What is that? That's one stuffed zucchini. Stuffed zucchini, yeah.
Look at that. It's like two grenades about to explode. My god. Now it looks like something out of an alien movie. When zucchinis attack. Wow. That's badly seasoned. Blinds. No go. No, that is disgusting. I could cry. What a joke. Wow, sorry about that. What did they say? The stuffed zucchini was horrible. Well, I'll [__] eat it. We're good. Hated it. Why? Try this. I give it a 6. He hated it.
It's too strong. What's wrong? The way it looks. Jake's ability to eat this moment is zero. He doesn't care anymore. Lamb shank? It's coming, man. I'm doomed. Completely. Lamb shank? Now, that's a very anemic-looking lamb shank. Look at the presentation. It's depressing. Almost like it's been in the microwave for an hour. Surely they wouldn't microwave a lamb shank. I'm a little bit nervous to have gray meat as That is way too salty and badly balanced, Justin.
I mean, so salty. Who cooked that, Justin? That's Chef Mike. Chef who? Chef Mike. It's a microwave. I thought there was a third chef. He kind of is. He does a lot of work in the kitchen. Uh, we use Chef Mike a lot. Whenever there's lights on in this restaurant, Chef Mike's working. He's a dedicated employee. He asked about Chef Mike. Who is it? He asked who cooked it. I mean, I can't lie to him. So, I told him. He's not happy.
Holy [__] dude. I can't take this [__] Hello. Hi. I am Kiki. Kiki? Yeah. How are you? Nice to see you. Nothing is good. May I finish my lunch first and then have a chat? No English? No. Okay, I'm sorry. Scottish? No. Spanish? German? Okay. I don't speak German, but it's good to know. Thank you. Thank This is the one I'm going to serve? You can serve to me. Go. God, so embarrassing. I don't care, man. At this point, I don't give a [__] about anything. Moussaka. When you think of Greece, you think of authenticity. That is not authentic. It's a non-moving moussaka. What a disaster.
It went like this. It stayed on there. Hey Jacob, I don't care. If you saw this food in a dog food bowl, you would not think twice. Moussaka? What does that mean? I'm not sure. You don't like the eggplant or anything? I think the chef might have a hand in this one. Chef Mike has a hand in a lot of dishes. Wow. Yeah. How'd you like the salmon? Anything else? I got it. It's just too painful. It's not possible for a restaurant to be so bad.
I'm a big lover of mac and cheese. Do you have any mac and cheese? Yes. Almost impossible to screw up. Yeah, it's a mouthful of goo. That's gross. Almost impossible to screw up. The bomb burger? [__] it up. You probably won't like that either. That's curious how we ask the chef to taste that. Okay. Thank you. You're welcome. Enjoy. Once the tie gone, I went straight back in the kitchen to confront Kevin the chef. On a scale of 1 to 10, rate the food in the restaurant.
Between a six and a seven. Six and seven? I would have said six. Half it, and take two away, and you're on my mind. At that night's dinner service, I witnessed first hand the real issues with classic American. Order up. Bad food. Just kind of soggy. The shrimp is no good. Not enough food. Tricia, no burgers. We're out? There is no more. What a joke. I got to I can't do this tonight. I can't You got to go [__] work the line because I'm [__] losing my mind.
What's the matter? I'm scared. I'm really, really scared. You understand? I do understand. I can see how painful it is. I feel I have more to lose than anybody else in this place. Excuse me. Here's the honest truth. Friendship's got [__] all to do with it cuz there's no friends when that place is closed. You're right. You're absolutely right. You cannot give up. Colleen was wearing all the pressure of Classic American on her face. And you could see she was on the verge of a nervous breakdown.
Grilled salad. Come on. It is grilled. Are you still amazed? I'm shocked. I've never thought about it, but it's true. Like, wait. Why are we grilling lettuce? Sorry for interrupting. Just 2 seconds. But, this is a first for me. A grilled Caesar salad. You know, but they actually grilled the lettuce. Um can you just show a hand if anyone else has ever had a grilled Caesar salad before? Anybody here? Ladies? No? Sorry for interrupting.
Sorry. Oh, jeez. Okay. I always get nervous when a chef serves me the butt of the lettuce. When you've got the butt of the lettuce on, you can never clean the lettuce properly. And unfortunately, it's not very nice inside. Dry chicken. The salad looks hideous. Is it so spicy? Everything is spicy. Everything. Jesus. Thanks, Don. Grilled Caesar salad. Coming in, chef. Chicken is dry, the butt of the lettuce never should be at the end of the lettuce. Okay. And why does salad have to be spicy?
We're a Mexican-American cuisine. Well, he's clearly not from Mexico, so First of all, Caesar salad is not from Europe, it's from Mexico. I mean, I'm the Mexican here, you're not. It's supposed to be spicy. Oysters? Oh, the flash-fried? Yes. Thanks, darling. Are you kidding me? That's an oyster. Honestly, it looks like a fossil from Jurassic Park. Wow, that is disgusting. Can you get me a revision, please? Sorry. Yes, sir. Sit down. Okay. When's the last time you sat down and actually ate off your menu?
I have not Sample the entire menu on kind of a regular basis? Wow. Yeah. I want you to close your eyes Now. and taste. All right. Okay. And just try and identify that. Tell me what you taste there. It's a lot of bread. A lot of bread? A little heat. Mhm, here we go again. Yeah. Something Oh, you're right. Yeah. Okay. Yeah. Please, take it away, please. Thanks. Rich needs water. It's about time for, you know, Rich to actually taste the food and see what's going on.
Don't choke now. Yeah, it was the spice that got me at the end. Yeah. The spice that got you? It's the bread that got me. I'll give you that. No good on the oysters? Uh yeah, not good. Except the salmon. Let's live in hope. Thank you. Wow. Welcome. This is the Greek sampler. Look at that. That is ghastly. Have they got mashed potatoes in there? It is canned salmon caviar mixed with some mashed potatoes.
Huh? Canned. They mix it with the mashed potatoes. Mhm. So, canned. A Greek tragedy. It's like a canned sampler. Where about in Greece are you from? I don't know, but I'll find out for you. If he served that in the Greek Isles, they'd throw him overboard. Thank you, darling. You're welcome. He said, "If you served it in the Greek Isles, they'd throw you overboard." And Saki, where are you from in Greece?
I'm from uh Kalamata. Kalamata? Kalamata, yeah. Okay. And where's this crab, Louie? He's coming, yeah. Saki is from Kalamata. Okay. So, what this is the crab, Louie. Wow. Man, it doesn't smell that fresh. No, it doesn't. It's it's also um canned. Oh, [__] Disgusting. Crab Louie was invented in this city. You think anyone serving it within a 50-mi radius would pay respect with fresh crab?
Yes. How much is that on the menu for? $17.95. And that's the same with fresh or canned? Mhm. Wow. Okay, then. Thank you. You're welcome. Wow. Canned crab. Yeah, I'm not surprised. I'm shocked. Is the next dish ready? What do you think of that one? So, the crab? The crab smells like fish, like it shouldn't if it's fresh. It comes from the fish sea, darling. Fresh frozen. Fresh frozen out of the can.
How are you? Hey, how are you? Going to talk to you It's hot back here. Huh? It's hot back here. Good. Ah, filet mignon. Wow. Damn. Now, look at it. Looks like a landslide. Ravioli. ghastly. It is like cough medicine. That's their way of teriyaki sauce. Thanks, honey. Oh m g, our food's gross.
It's the taste of ravioli. Thank you very much. Wow, wow, wow, wow, wow. Which bits the toasted bit? Yeah, I never have recommended the ravioli. I mean, they're raw. Yeah, a lot of people don't like that. They're either really raw or they're just like cardboard. That's what I'm talking about. I mean, they're dangerous. Does she eat them? Tatiana, does she eat them? Does she? No. No, we asked her to taste one for me.
Okay. And then I think she'll 86 them. All right. Toasted ravioli, really? Yeah, sounds like the owners are toast. He said taste it and agree with him and 86 it. Don't say anything to the customers, let them be calm. Oh my dinner, it's okay. Ravioli. I can't take food back there. None of us can take food back there. That's not how it's supposed to go. You're supposed to go straight to the chef and say this is wrong. Wow. the food that I'm mad at. Yeah. Wow, it's bizarre looking food that I'm mad at. Okay, great. Thank you, my darling.
Pasta's mush. It's way overcooked. Oh my god. Strands of mozzarella. Is that mozzarella on top there? Yes, it is. On the frutti di mare. And then the pasta. It's just mush. It is almost like it's canned. And the mussels taste like old style. Are they fresh mussels? I don't think so. And the shrimps, these ones are way overcooked and these are They don't look that great. Strange. Yeah. This has been going on for like a month or two now. He's just been feeling out bad shrimp and we don't know why.
Genevieve doesn't shut up. And do you not tell the chef? Well, I can't take complaints to the chef. Seriously? Um, Tatiana doesn't really listen to any of us. Wow. Not good. What the hell is that? What Lasagna. That's the lasagna? The lasagna is vile. It's embarrassing to serve that to Chef Ramsay. What's in the sauce? Why is it that color? It's pink sauce. She doesn't know what's what's in it. Pink sauce with lasagna. Is it his own recipe?
Yes, it is. The sauce tastes bizarre. And the mouthful I had was stone cold. It's hot one side, cold the other. Is that microwaved? It might be. Don't don't answer a question you don't know. Oh. Wow. Bryce, is there a problem with this microwave? No, but I don't know why. It feels like the microwave's on the blink. Yes, it is. Wow. When a restaurant can't get food microwaved properly, I'm at an all-time low.
Let me answer his questions. Tower of seafood. Holy mackerel. Big Bay Club. What's in there? This is a layer of shrimp salad, a layer of lump crab cake, bacon, and lettuce and tomato. Thank you. How the hell do you start eating a sandwich this wide? I mean, honestly. Squash it all down. [snorts] I surrender. I'm going to break it down. Mhm. Wow, the crab is delicious. It's a very pleasant surprise, let me tell you. Got this nice layer of crab. And then these stone cold shrimp.
Underneath, horrible. Manda? Gross. This part here, I mean, they taste like they're week old. You might God, they're ghastly. Taste of the fridge. Mhm, it does have a weird aftertaste. It's it's horrible aftertaste. Mhm. They almost taste like they're tainted. Yeah. Yeah, it's a mess. I'll leave that one, darling. Yes, chef. They said the shrimp tastes like they had like a weird aftertaste to it. Like it almost tastes like Really? the refrigerator.
What's the matter? Mhm, he said they taste like they're old. A lot of our main items are crap. It's Denise's recipes. It's the way she wants it done. I don't understand. This is perfect. Denise never thinks she's wrong. This is perfect. And that's her biggest downfall. Can we have our Brussels sprouts crispy, please? A little dark. Nope. Denise. A little dark. It's good enough. Are we happy with this? I'm taking this to Denise. Just take it. Denise does what Denise wants to do. And she won't listen to me.
She won't listen to anyone else. No, it shouldn't have gone out like that. It's aggravating. English style fish and chips. Wow, English style. Only mackerel. House cut fries from fresh potatoes. And what kind of fish is it? Uh, cod fish. Mhm. Wow. Is it me or is everything just greasy? No? Yeah. Okay, great. Thanks, darling. Yes, chef. Thank you. Problem. The sides are not even crispy. They just feel like fat. And the batter's soggy. It doesn't even stick to the fish.
It's dreadful. What a shame. Amanda? It's dry. Fish is dry? Well, the whole batter just sort of It's almost like peels away from it. Those fries, what a shame. You don't like the fries? Well, they're just all soggy. Look at my fingers. Yeah. What do you have with your chips? And the tastiest thing on the plate is the tartar sauce. It's a big disappointment. I love fish and chips. What a shame. Thank you, mate. You know, I know you hear that on every show, but our food is great. So, this one is what, Danny? That's the steak sirloin. And it's a prosciutto mozzarella.
Okay. Yep, thank you. You're welcome. Man. Look at that. That is frightening. Oh, Jesus Christ. I feel like I've just given birth. I guess that's the placenta. Wow. Let's go and sleep. I've got to go up and see if anything's all right. Please, boy. Amanda. Renata. Yeah. Um it's a mess. It's a clumsy mess. This steak is raw and That is What is that? Prosciutto mozzarella. What is this ghastly combination? Tommy?
Yes. Two seconds. Uh-oh. Um steak is raw and That's supposed to be mozzarella and what? Prosciutto. Honestly, I mean, that is ghastly. It's like someone's trying to put my plate. Tommy, have a word with the chef, would you, please? Yeah. I know my food's good. I know it's good. pretty good. What's wrong? No, no, no. It's fine. Well, this was rare. So that Not good at all. It's a rare. When the kitchen messes up, Tommy instead of, you know, telling them they should step their game up like, "Let's go." Like he just He mopes around.
This is a steak in my life. Veal Sinatra? Okay. Thank you, darling. As constantly. Are you kidding me? Veals are specially. I have people that order the veal Sinatra all the time, including myself. Bernadette, please. That's dreadful. Mhm. This is chewy. So they lost all the texture when they pound the veal. It's just such a shame. Okay. This is the lemon seashory. Thank you. You're welcome. Oh dear. They're not actually lobsters. These are crayfish.
Large crayfish. So I didn't get my filet mignon and I didn't get my lobsters. So cheap imitation lobster. I'm going to hack that off there. That's bright white, so that's just overcooked to [__] Absolutely chewy as anything. My god. It's bland, it's chewy, it's It's an insult to Italy. Bernadette, um I'll just like you to taste this. That's a crayfish, by the way. It's not even lobster. It's It's funny lobster. It's a crayfish now. But this is solid. Everything's overcooked. Jesus, Lord, help us. I'd like Tommy to taste those lobsters. Sure. Thank you, darling. You're welcome.
Here is the queso fundido and flour tortillas that you can wrap it up with. Brilliant. Enjoy. Thank you. It's just like a greasy mess. So full of water. I can feel my arteries just squeezing. Mary, is that microwaves? I don't know. I'm done, thank you, darling. I can't really afford a heart attack. Okay. Thank you. You're welcome. Jalapenos, you would not feel happy. Well, it's not good. Greg, are you putting that cheese on the microwave?
Yes. Here is the chile relleno. Thank you. Ooh, that is a very weird-looking relleno. Salty. What cheese is that? What is that? It's all rubbery. Cheese is dreadful. Usually the cheese is melted inside. Well, it's spongy and rubbery, no? Honestly, that's dreadful, that stuff. We show that to Mary as well, please, darling. Yes. Damn, I'm starving. Greg, look at the cheese. Chef said it's rubbery and Queso frier.
Queso what? Frier. Huh? What is queso frier? It's similar to the queso fresco, but it wasn't available, so I couldn't get it. Hi, Greg. He doing whatever he want. There's no Mexican. You know when I do it, they say, "Don't do it." Okay. He say the cheese is frier. You said it was what cheese? Frier. Uh something that is not Mexican. No, that was dreadful. And this is the cochinita pibil.
This is the cochinita. Corn tortillas. Corn tortillas, thank you. How was your cochinita? Is there seasoning? There's no It's all very no taste. It's all very bland. I think it is too dry. It's very dry. Why is that so dry? Before I made the cochinita, it's really good. But now I know It was much better when you made them. Yeah, now that Greg's making them, they're not as good. Yeah. I think you need to go back in the kitchen. I don't like the kitchen. In what way?
It's all this. It's uh too slippery. The floor is no for work. I don't like the kitchen because it's too tiny kitchen. It is too hot. You see the kitchen? It's too hot. Let me go and check in how are you next molcajete. Excellent.
