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Sebastian's, a pizzeria in Los Angeles, is desperately in need of Gordon Ramsay's expertise, but its owner won't need the chef's advice.
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00:01Tonight on Kitchen Nightmares USA, Gordon goes to Los Angeles
00:05and discovers a pizzeria on its last legs.
00:08In movie terms, you've gone straight to DVD.
00:11He has just a week to turn this restaurant from a turkey...
00:15Here we go, cue action drama.
00:17...into a box office hit.
00:20But with a boss who's in La La Land...
00:22My pizzas will be in supermarkets.
00:24What?
00:25Sebastian's all over the world.
00:27Oh, my God.
00:28And a menu that's a mess...
00:30We have a concept.
00:31What we have is 20 different combinations.
00:33This may be his toughest challenge yet.
00:36That guy needs therapy.
00:37I'm a damn good cook.
00:38And when the owner flips out...
00:40We're done. Get the camera out of here.
00:43...and breaks all the rules...
00:45We just changed like Dr. Jekyll to Mr. Hyde.
00:47...Gordon gives him the worst review of his life.
00:49I've never, ever, ever, ever met someone I believe in as little as you.
00:58Keep the camera out of here.
01:00It's a great game.
01:01That's no time.
01:03Burbank, California, is home to major Hollywood studios,
01:23whose employees use the local restaurants to eat and to do business deals.
01:28But there's one restaurant that's not benefiting from this great location.
01:33And it's in financial hell.
01:35It's a neighborhood pizzeria called Sebastian's, named after the owner, a part-time actor,
01:40who is about to receive some crucial direction from Gordon.
01:45How's everything going?
01:46I've owned the restaurant a little over two years.
01:49I can cook anything.
01:50Hi, that's a sandwich.
01:52And my mother's been teaching me since I could walk, so I guess that's my formal training.
01:56My ability is endless.
01:58Put it in front of me and I'll make the dish for you.
02:00I'll eat it myself.
02:03I think I'm very polite to my staff.
02:05This is unbelievable.
02:06Treat him great.
02:07Lou!
02:08Very understanding, I think.
02:10This is filthy.
02:11This is ridiculous.
02:13When he gets upset, you might see pans flying across the kitchen.
02:17Better duck.
02:18That's all I have to say.
02:19Ask him to do one damn thing.
02:20One thing.
02:21This is why we're losing money.
02:23Sebastian's, you know, he's kind of abrasive at times.
02:25Sometimes the things he says are like, what?
02:29It's a big joke to everybody, right?
02:31Big joke.
02:31They're not paying the bills.
02:33People are scared of Sebastian.
02:34This is ridiculous.
02:35I just don't deal with crap.
02:37I don't.
02:38You make something wrong, I've told you how to make it six times.
02:41I have no problem with firing you.
02:42I have no problem at all.
02:43I fired 49 people in the last year.
02:45I'm trying as hard as I can.
02:47I'm still getting used to the menu.
02:52It gets exhausting.
02:54Explain the menu.
02:56I know.
02:56It's overwhelming.
02:58I've created a unique menu that nobody else has.
03:01We have 23 gourmet flavor combinations.
03:03There's 21 gourmet flavor combinations.
03:06There's 20 gourmet flavor combinations.
03:08Wait.
03:09Pick a flavor combination, and then you add to beef, chicken, portobello mushroom, or steak.
03:15Shrimp.
03:17Wait, can I start over?
03:18So the meat is in the combination.
03:20If I saw it, I can do it.
03:21I mean, because...
03:22No, no, it's chicken.
03:23Let me start over.
03:25Let me look at it real quick.
03:26I just eat on.
03:29That's seriously the menu.
03:33The majority of the servers are actors, and we all know it's really expensive to live in L.A.,
03:38so we need to make money, but Sebastian doesn't do a good job at running Sebastians.
03:43Something going over there?
03:44I'd say 90% of the time, we are losing money.
03:47Call up Danny.
03:48Hey, Mama.
03:49Hey.
03:50My wife originally invested probably about $300,000.
03:54What's up, buddy?
03:55What's up, Mama?
03:55I'm very fortunate.
03:56She does make good money.
03:59This is a check.
04:01Yeah, I wish.
04:02We need checks.
04:04I basically control all of the cash.
04:06The investment gets to be resentful because it's so daunting.
04:11I did $490 there all day.
04:15It's hard sometimes to look at my wife and let her know that I don't have the money.
04:21If things don't change here at Sebastians, I don't see us open longer than six more months.
04:27I really don't.
04:28It's 8 o'clock, and there's nobody here.
04:32So we're going to go.
04:34Let's go.
04:34Right out of here.
04:36It would be very sad for this place to close because I love this place.
04:40Coming in day to day and trying to deal with that, it takes every bit of strength I have sometimes to really hold on.
04:55Live music, wood-fired breakfast, plasma TV.
04:59Sebastians, finally found it, and it's here right amongst all these studios.
05:02And on the front out there, very tacky.
05:06My God.
05:08Sebastians?
05:09Yes.
05:09Yeah, Gordon, how are you?
05:11Yes, Chef Gordon.
05:12How are you, sir?
05:12Very well.
05:12For yourself?
05:13Pleasure to meet you.
05:14Likewise.
05:14Working here with Chef Gordon Ramsay, it's like, as an actor, having Robert De Niro say,
05:20you know what, I'm going to help you with this role.
05:22Man.
05:23Let me take a seat.
05:24Please.
05:25And I'll go this one here, actually.
05:26OK.
05:29Do you all serve?
05:30Do I always serve?
05:31No, but I do greet and meet every customer that walks in the door.
05:34Jesus.
05:35Every single customer, whether I come over and just say hello, or I spend 10 minutes, sit down,
05:38and have a glass of wine with you.
05:40You sit down with the customers and drink wine?
05:41Why not?
05:45Oh, fuck me.
05:47Christ.
05:49There's photographs on the menu.
05:51There's pictures.
05:52Are these real, these photographs?
05:53Yes, they are, sir.
05:54I took those myself.
05:56It looks ghastly.
05:59I've always had one simple room.
06:01Yes, sir.
06:01Whenever you come across a menu with photographs, get the fuck out of there.
06:06Our menu concept is very unusual and unique.
06:10I love the variety.
06:12Would you like a walkthrough of our main concept of the menu?
06:16Concept.
06:16We have a concept.
06:17Please.
06:18Over here is our main concept of the restaurant.
06:21What we have is 20 different combinations of marinades, toppings, and seasonings.
06:25What you do is you choose one, and then you add it to either chicken, portobello mushroom, New York strip, or shrimp.
06:31Angus ribeye prime cut that's cut for Sebastian's.
06:35You can have one of these combinations with an entree with chips and gravy on the side if you'd like with one of our side salads.
06:42I can never see his face.
06:43It's in there explaining the menu.
06:45And Chef Gordon looks like his head's going to explode.
06:49Available at any point in time.
06:51We have a half-pound Angus prime burger.
06:53I had actually 20 more.
06:57Are you serious?
06:58Yes, sir.
06:59God.
07:00I've never heard such a complex menu in my entire life.
07:02Probably not.
07:04Okay.
07:05Okay, I'm going to start with some calamari.
07:08Calamari?
07:08Yes.
07:09They're fresh?
07:10Yes, it is.
07:11Small portion of calamari.
07:12Okay.
07:13Chef Gordon questioned the quality of the calamari.
07:16My calamari is fresh.
07:18And then for my entree, I'd like to have a New York strip.
07:22Okay.
07:22Can you make me a little fresh pizza?
07:24What type of pizza would you like?
07:25I'll decide, yeah?
07:26Perfect.
07:29Lou, set me up a small dough, please.
07:34And what's your name?
07:35Sonia.
07:35Sonia.
07:36Good to see you.
07:36Nice to meet you.
07:37What do you do?
07:38Um, I'm an actress.
07:40You're an actress?
07:41Yes.
07:41Ah.
07:42Put her up!
07:43Do you play with Sebastian?
07:46Because he's an actor.
07:47Oh, no.
07:48Okay.
07:48I haven't.
07:49And the calamari, are they fresh or they frozen?
07:51They are frozen.
07:52Frozen.
07:58Good girl.
08:00You told me they're fresh.
08:02And they're not fresh, they're frozen.
08:04That confirms two things.
08:07Shit, chef.
08:09And a dishonest one.
08:12Can I get you anything?
08:13No?
08:14A sick bag.
08:17He asked me for a sick bag.
08:20Which I just didn't know what to say, so I was like, okay.
08:23Oh, God.
08:24He said that he wanted a puke bag.
08:26Excellent.
08:27Fantastic.
08:28I didn't know what to say, though.
08:29You don't have to say anything.
08:29Okay.
08:30You say yes, sir, and walk away.
08:31Okay.
08:32No problem.
08:32Okay.
08:33Sebastian, just you could tell in his face that he wasn't very happy with the comment.
08:40I understand the guy's a professional, but to say something like that, a sick bag, come on.
08:50This is the house speciality?
08:52Um, yes.
08:53Yes, and what kind of pizza is it?
08:54What flavor?
08:54It's a Popeye pizza.
08:55Popeye?
08:56Yes.
08:57You're welcome.
08:59Hello?
09:02Hey.
09:03Hey.
09:03So I got the chef here, Chef Gordon Ramsay.
09:05Oh, yeah?
09:06Yeah, he's in the dining room meeting.
09:07Oh, really?
09:08Yeah.
09:09He, uh, he thinks my food is terrible.
09:11He thinks your food is terrible?
09:12Yep.
09:13The waitress asked, can I get you anything else?
09:15He said, yeah, a sick bag.
09:16Oh, sir.
09:16Yeah.
09:17I don't agree with his opinion.
09:19Throw him out.
09:20Uh, throw him out.
09:21Yeah.
09:22Yeah.
09:23With two wood-burning ovens there, I thought at least it would value to be in a position to do a stunning
09:28pizza, but the base is soggy.
09:30It's all watery.
09:32Surely to Christ, they make a fresh pizza dough here.
09:36Sonia.
09:38I want you to plate it to him, and I want you to say, as Sebastian's mother would say, manja.
09:44Manja?
09:45Yeah.
09:47And as Sebastian's mother would say, manja.
09:50Oh, my gosh.
09:58It's very difficult to monitor without my knife and fork.
10:00Yes, of course.
10:01I'm sorry.
10:01I should have brought you a clean one.
10:02You've got the part.
10:04Relax.
10:05OK.
10:08It looks like a can of dog food.
10:10One embarrassment to New York strip steak.
10:12Just chopped and cooked to how everything's under-seasoned.
10:21Enough canned pet food for today.
10:27Right now, OK, in my mind, I'm hoping that you can act because you clearly can't cook.
10:33The food was shocking.
10:35The calamari wasn't even fresh.
10:36Why do you need to lie to me on a professional front?
10:39Calamari?
10:39They're fresh?
10:40Yes, it is.
10:41They are frozen.
10:42Frozen.
10:43I'm not going to buy top calamari to mix in the seafood medley.
10:46We're not a four-star restaurant.
10:48Everything is cooked to order.
10:49Even our hamburgers that we just started making, we make fresh.
10:52Pizza dough?
10:53Pizza dough, no.
10:54That comes in flash frozen for us.
10:55I thought pizza was your speciality.
10:58I thought that's what this place was famed for.
11:00No, sir.
11:01Our menu, that concept that baffles you, that's what we're famous for.
11:06That's why they're queuing up at the door and you're packing them in right now.
11:09Um, I don't know why my business isn't there.
11:12So you're telling me now that those 20 combinations is something that's blowing your customers away?
11:17Unbelievably.
11:17Yeah, blowing them the other end of the fucking world.
11:21I was basically kicked in the face.
11:24To me, that shows ignorance and a lack of respect.
11:27I truly have no respect for the man and his awards.
11:31They mean nothing to me at this point.
11:34Okay, my pizzas soon will be in supermarkets.
11:38What?
11:38I would love to franchise this and have a Sebastian's all over the world.
11:42Oh, my God.
11:43Just think how that sounds.
11:44Sebastian's all over the world.
11:46That makes me excited.
11:47You haven't got fucking one right so far.
11:49How the fuck can you think about two?
11:51I need some fresh air.
11:54The guy's gone.
11:56This guy is seriously off his fucking trie.
11:59I just won that one.
12:00I won that one.
12:02What on earth is going on in his fucked up delusional mind?
12:06Woo!
12:07I won that one.
12:08I won that one.
12:09What happened?
12:10He was giving me shit and he gave it back to me and he was like, uh, whatever.
12:13Sebastian?
12:14Yeah.
12:14Hello, chef.
12:15I just want a little word.
12:16Listen, big boy.
12:20Right now, you've won jack fucking shit.
12:22You've got the audacity to stand there talking to me about a franchise when we can't even get
12:27our pizza right.
12:28It took everything in me not to just freak out.
12:32I've been here two years.
12:34What have you got to show?
12:35What have I got to show?
12:36I'll tell you what I have to show.
12:37Tell me.
12:37Pride.
12:38Pride.
12:38You're delusional.
12:40That is your opinion, sir.
12:41A lot of people feel that way about you.
12:43What's successful about out there?
12:48I'm still here.
12:49That's what makes it successful.
12:51You just answered my question.
12:52I'll see you later.
12:54Yeah?
12:55Oh, man.
12:56Woo!
12:58Fucking hell.
12:59I think I won that one.
13:00Yes.
13:01Oh!
13:01Oh!
13:02After a lunch that was as disappointing as it was baffling, Gordon returns to see dinner
13:15service in action.
13:18What's up, beautiful?
13:19Hi.
13:20How you doing?
13:21Good.
13:21How are you?
13:22Good to see you.
13:24I'm going to come on and have a beer with you guys.
13:25Nice.
13:26Yes.
13:27We get a lot of directors, producers, you know, industry people coming in.
13:30Yeah, man.
13:32Holy shit.
13:32I'm like, I don't even know this guy.
13:34The majority of the servers are actors, rappers, models.
13:38Well, take a photo.
13:41Okay.
13:41I'm a model myself.
13:42I've gotten a couple gigs off working at Sebastian's.
13:45How you doing, brother?
13:46Good to see you.
13:47Sebastian's is the young who's who of Hollywood.
13:50The biggest performance for these young actors happens every time they have to sell Sebastian's
13:55overcomplicated menu.
13:57Okay, let me explain the menu to you.
14:00It's a little bit different.
14:01There's 20 gourmet flavor combinations.
14:03You decide if you want chicken, portobello, mushroom, New York strip.
14:06It can take up to, like, 20 minutes because there's so many different combinations and so
14:10many different options you have on our menu.
14:12Then you decide if you would like it in a roll as a sandwich, on a bed of lettuce as a salad,
14:17or just as an entree.
14:19I can't even.
14:20No.
14:20Too much stuff.
14:21While the waitresses struggle with the menu, Gordon hopes to observe Sebastian leading in the
14:27kitchen, but that's not the case.
14:29Q, I'm selling table 100.
14:33I got the Siciliano.
14:34Give me the shrimp Pittsburgh with a caprese salad.
14:36It's coming in 20 seconds.
14:37I love to cook.
14:38That's my passion.
14:39I love to cook, so it's crazy, but my strong point is when we're busy.
14:42All of this.
14:43All of this, right?
14:44All of this.
14:44All of this.
14:45It's frozen, and then you deep-fry it, and that goes in a burger, bud.
14:54Bloody hell.
14:56Is there anything that's ever cooked homemade?
14:58Not very old.
14:59Very rare, Lou.
15:00Very rare.
15:01And what you put in there?
15:03This is just the potatoes we just pipe them through.
15:05And you make fresh cream potatoes?
15:07I believe it comes in frozen, yes.
15:08So what do you do to it?
15:10We just heat it up.
15:11We just heat it up?
15:12So it's not even powdered mash.
15:13It's already made in the factory, and it comes in.
15:16Yeah.
15:18Processed mashed potato.
15:21Noticing the lack of fresh ingredients, Gordon heads to the fridge to confirm his suspicions,
15:26and what he finds goes a long way towards explaining why the restaurant is failing.
15:32Well, it's definitely processed.
15:35A fridge stocked with prepackaged frozen food.
15:39Nothing's fresh made.
15:40This is all bought-in sauces.
15:41Yes, sir.
15:41This one's a buy-in?
15:43Yes.
15:44Yes.
15:44Buy-in?
15:45Yes.
15:46I don't think we should be serving as much of the stuff that we do out of cans,
15:50and I think that most of the stuff that we serve out of cans, we can probably make that in-house.
15:54Where is your, uh, your bought-in dough?
15:57And to Gordon's amazement, even the pizza dough is frozen at this pizzeria.
16:02And you get them in frozen?
16:03Yes.
16:03It comes in frozen.
16:04I think it's one of the best frozen doughs I've seen.
16:07And, uh, it's the only way we can, right now, to save a dollar.
16:12I gotta be in there.
16:13Okay.
16:14With the presence of a world-class chef in the house, Sebastian decides it's time to take over in an attempt to impress Gordon.
16:20Vasily, Lou, pizza, us three work here.
16:23Okay?
16:24Thank you very much.
16:25I got it, Lou.
16:26I can do it.
16:27I can do it.
16:28If I just moved Lou to another station where I thought she'd be, uh, more useful at that point,
16:33and I could kind of just regain things.
16:35I have no idea why he asked me to come over here.
16:38Next pizza you guys have I want to make.
16:40I was really wanting to show Gordon that my ability is endless.
16:45There's nothing I can't cook.
16:46Put it in front of me, and I'll make it.
16:51That's gone, man.
16:52That's fucking...
16:53That's history.
16:54But they taste better than they love.
16:56And to make matters worse, this pizzeria's most important cooking device is not the pizza ovens, but a microwave.
17:04Water up!
17:06Holy fuck.
17:08Now, Sebastian's carelessness is affecting the customers.
17:12Oh!
17:13I'm killed!
17:16I had a salad go out, and it had a hair in it.
17:19Is it yours?
17:20It's not my hair, because it's not that.
17:22How are we doing?
17:22No, I don't want to see you eat it.
17:24The waitress came over to me and told me that there was a hair in her salad.
17:29What happened?
17:31I just took a piece of hair out of my mouth.
17:33I was eating the salad.
17:34A piece of hair?
17:35It was going down my throat, and then...
17:38My friend saw me pull it out of my mouth.
17:41I'm going to make you a fresh new salad in just a few moments.
17:44I don't think I want another salad.
17:46The salad's gone, and so is your pizza.
17:50Pizza's on us tonight.
17:52You're welcome.
17:52Food that was comped, there was $300 worth of food comped tonight.
17:57We got that one coming out.
17:58We fucked up this one.
17:59This one's on the house.
18:00Ah!
18:01Sure, make some friends.
18:03Make some friends.
18:04Come on, pay attention.
18:06With dinner service coming to an end, Gordon has lots of concerns.
18:10Are you okay?
18:14Hey, I need somebody over here to get some of these plates going.
18:18Not the least of them being that the owner seems to be unconcerned.
18:22You'll come back tomorrow, I'll be sitting on the same couch, curled up with a bottle of vodka,
18:26and just go...
18:26I'm talking to myself.
18:29How are you, chef?
18:31Fine, thank you.
18:32And you?
18:32I'm doing okay.
18:33Chilling out with your buddies?
18:35Ah, yes, I am.
18:36He didn't think that that was, uh, professional.
18:40Did you need me, chef?
18:41I need two minutes with you on your own.
18:42Okay.
18:44I'm going to get inside and, uh, work.
18:47You guys going to hang out for a little bit?
18:48Yeah.
18:49I was kind of upset at chef Gordon at that point.
18:52Um, I felt like it was being a little unreasonable.
18:55Let's just have a little taste together.
19:04What does that taste for you?
19:06It's not great.
19:07It's a little dry.
19:09It's cut the fucking end off, squeeze it into the container,
19:11and send it.
19:13A lot of stuff isn't homemade.
19:1595% of the stuff is bought in.
19:17Uh, okay.
19:18I was going to go with 80%.
19:19This shit is the most disgusting fucking bought in crap
19:23I've ever tasted in my entire life.
19:26It's almost more important for me to let this go out
19:29at half its quality and go out and make sure
19:33that the guests are happy and meet the guests
19:35and talk to them.
19:36You're happy to be a fake chef, aren't you?
19:40No.
19:40Because I don't believe I'm on a fake chef.
19:42It's a franchisable concept.
19:46Why are you so fucking obsessed with becoming famous
19:49with a franchise?
19:50Why can't you just have a restaurant
19:51and cook your ass off and get customers in here
19:54for the love of what you're doing?
19:56I was hoping that this would be my launching pad for my name.
20:00How?
20:04That's not cooking.
20:05If you are convinced in your mind that what you're doing
20:09is going to work, you're beyond reach.
20:12You know that?
20:12Really?
20:14Oh, fuck, man.
20:17In a town known for its movies,
20:20tonight's dinner service is a major flop.
20:23The nominees for the most confused restaurant in Hollywood
20:27is Sebastien's, Sebastien's, and Sebastien's.
20:37And your most famous word tonight
20:39was not any form of delegation, organizing, insight.
20:42It's on me.
20:45Comp that one.
20:47I'll take care of that bill.
20:48Serve that to their.
20:49You're running a business.
20:51Not a freebie.
20:52Drive by, pick up, and go home.
20:54You shouldn't be saying that at 10 to 9
20:57in the middle of a bloody busy night.
21:00What do we comp in terms of dollars?
21:03Probably close to $300.
21:06$300?
21:07Yeah.
21:07Shit.
21:09I don't know what to say.
21:10Working with Gordon is going to be a challenge.
21:12I felt like he was being a little unreasonable.
21:15Here's the thing.
21:17What needs to happen here?
21:19Big change.
21:20We will have a new menu.
21:26Are you all right?
21:39It's day two,
21:41and after yesterday's eye-opening observations,
21:43Gordon has to find a way to get through to this stubborn chef.
21:46With pre-packaged and frozen food turning customers off,
21:50Gordon gets the staff headed in a new direction
21:53to take advantage of the fantastic pizza ovens,
21:56which, up until now, have been used just for show,
21:59not for cooking.
22:00Sebastian's...
22:01Yes.
22:02...needs to become known for one thing and one thing only.
22:05Fresh pizzas.
22:06What are those two things there?
22:08Pizza ovens.
22:09This place can become so popular
22:10for homemade, fresh, wood-burning pizza.
22:14I'm not making the money,
22:15and it's quite expensive
22:16to really start using fresh dough again.
22:19Guys, come here.
22:21Have you, or you, or you,
22:24ever tossed a pizza dough?
22:27No.
22:27No.
22:28Not here.
22:29All of you, yeah,
22:30are now going to become great tossers.
22:33I've got two phenomenal expert tossers here now.
22:39Gentlemen, come in, please.
22:40Come and say hello.
22:41Gordon brought in a couple of guys
22:42to show us how to be pizza tossers and everything.
22:45It is just like going to Ben and Hannes
22:46and watching them chop your food
22:47and cook it right at the table.
22:49I think this looks wonderful in front of customers.
22:51If I was sat here with my family watching you do this...
22:53It makes a huge difference.
22:54It does, sir.
22:54Now, yeah,
22:55I want you to become the perfect tosser.
22:59Lou, you have a go?
22:59Yes.
23:00Q.
23:01Let's go, guys.
23:02All of us, yeah?
23:03I'm up for a challenge
23:04and willing to try something new.
23:07Go, Lou.
23:17The only thing I hate about that whole thing
23:18is I have to get rid of my nails,
23:19but other than not,
23:20I love the fresh pizza dough.
23:23OK, guys, let's go.
23:25At this point in the game,
23:27one of two things has to happen.
23:28I have to accept what he says
23:30and go with him
23:31or ask him to leave.
23:42It's day three.
23:44While Gordon took the day
23:45to get the staff focused on fresh food
23:47and using the brick pizza ovens,
23:48his design team worked all night
23:50to transform the restaurant.
23:52Good morning, guys.
23:53Ladies, how are you?
23:54Good morning.
23:55I'm excited to see the changes,
23:57such as made of decor.
23:59Guys, ready?
24:00Yes.
24:00Yes?
24:01OK.
24:01Don't drop the baby.
24:02Yes.
24:03I'm going to take it.
24:04Go, go, go, go.
24:05Go, go, go.
24:06Right.
24:06Oh, my God.
24:07Oh, my God.
24:08Oh, my God.
24:09Oh, my God.
24:12First minute I walked in this place,
24:14it was ridiculous.
24:16It feels new and fresh, yes?
24:19Oh, my God.
24:20Oh, my God.
24:21Oh, my God.
24:22Oh, my God.
24:23Oh, my God.
24:24It's just overwhelming
24:25the way the place looks.
24:30Oh, my God.
24:31Oh, my God.
24:32New chairs, new couches, new linen, little bar there
24:37to serve your cocktail from.
24:38This is great.
24:39This is so gorgeous.
24:45You start to see just a nice, vibrant, clean look.
24:51Wow.
24:52It looks new.
24:53Sebastian, the first time I've heard, you lost the words.
24:56Yes?
24:56You're speechless.
24:59It is absolutely beautiful.
25:02Lou, happy?
25:03Very, very.
25:03Yes?
25:04Good.
25:05This is huge.
25:06It's bigger than big.
25:08I just cannot describe how happy and overweight I am now.
25:11One more thing.
25:13We got rid of the frozen pizza dough,
25:16because from this day off, you're now
25:18going to be making your own dough.
25:23That is the best of the best.
25:25It is an extraordinary piece of equipment.
25:28Lou, come over, my darling.
25:31You wanted fresh dough in here.
25:32Is that right?
25:32Yes.
25:33Rumor has it.
25:34Now you can make fresh dough for your heart.
25:37I was overwhelmed.
25:38I was looking at that mixer.
25:40It was phenomenal.
25:42Now you've really got your work cut out, my darling.
25:44You know that.
25:45OK, good.
25:46This is the start, yeah, of Sebastian's turning around.
25:50There's no excuse anywhere, from decor to wood-burning oven
25:53to vibrant attitude from the staff.
25:55The real work starts tonight.
25:57There's no excuse.
25:59Although Sebastian craves success,
26:01he's been fiercely resistant to change.
26:03And now he's about to face his biggest fear.
26:06First thing we'll do is play to our strengths, OK?
26:10Kind of noticed that he was holding two menus, one being mine,
26:13and one being the change that I think I was most afraid of.
26:16And that really made me nervous.
26:19What I'm going to confirm now is that the confusion has gone.
26:23Gone, yeah, is a confusion.
26:25Gone is Sebastian's 20-ingredient mix-and-match menu,
26:29bulging with pre-processed frozen food.
26:31It looks like a can of dog food.
26:33And in its place are made-to-order items
26:36using fresh and homemade ingredients.
26:38Just have a look.
26:39Let me read you through the menu first, OK?
26:42Pizzas, all cooked to order on our very own wood-burning oven.
26:45A margarita, a salami, a vegetarian, and then the entrees.
26:49Grilled New York steak and a wood-burning oven cooked chicken.
26:53There's nothing quite like this currently
26:56going on in this neighborhood.
26:57You have got an amazing chance to succeed here
27:00if you keep it simple.
27:02I like the new menu.
27:03It's simple, the fresh product, and the fresh dough.
27:06That's a big thing for me.
27:07Take away the intimidation, Sebastian.
27:09Play to your strengths.
27:11Use what you've got.
27:13When Gordon showed us the new menu,
27:15I think it was a bit overwhelming for Sebastian's hair.
27:17Are you upset there's no photos on there?
27:20There's photographs on the menu.
27:21There's pictures on the food.
27:23I took those myself.
27:26No, no, the photos isn't the thing that I'm concerned of.
27:30It's just, it's the change I was scared of.
27:33Are you worried about the size of the menu?
27:36No, the size isn't the concern.
27:37It's, I don't see any uniqueness.
27:40You're not going to now ask me to turn around
27:42and say what you gave me in terms of pizza was unique.
27:45I've created a unique menu that nobody else has.
27:48And Chef Gordon said, I quote him,
27:50I've never seen a menu like this before.
27:52So I'm assuming that it's quite unique to him also.
27:55Stop trying to be too clever.
27:57Don't try to be too smart.
27:59If you are, you know, anxious about 20 combinations, it's 20 times confusing.
28:07I thought that there'd be more compromised with my menu.
28:10I didn't expect it to be just completely gone.
28:12I love that menu.
28:15You've tried for two and a half years and it hasn't worked.
28:20That's the end of that chapter.
28:25The Academy Awards are taking place on the same night as the restaurant's big relaunch.
28:29So Gordon decides to roll out the red carpet for an Oscar night party.
28:33And Sebastian's is fully booked.
28:36We're going to kick ass and everything's going to be a whole lot better tonight.
28:39I'd like to see this place rock.
28:44Tonight, expect a lot of chaos.
28:46Well, it should be fun.
28:47Here.
28:48I'm fighting right now still inside about that menu.
28:52It's driving me crazy right now in my head.
28:54Hey, we're serving, we're serving, you know, 100 people in 20 minutes.
28:58While the kitchen is hard at work with last-minute preparations,
29:01Sebastian is still brooding over Gordon's overhaul of his menu.
29:06It brings a big joke to everybody, right?
29:09This place is a mess.
29:12Nobody wants to clean.
29:13Okay.
29:14All right.
29:15Uh, Sebastian, where is he?
29:17Send everybody home and do the shit myself.
29:24Where's Sebastian?
29:25Colleen's office.
29:26In his office.
29:27Whoa!
29:30This place is a mess.
29:32And the waiters, they can't even clean.
29:33I've got to come in and vacuum the rugs.
29:35What is that about?
29:36One minute he can be the happy-go-lucky Sebastian ending.
29:39Who put this chair on the floor?
29:40This is what I'm talking about.
29:42And then we wonder why we're losing business.
29:44Okay.
29:45Anybody gonna get the phone?
29:49Anybody gonna get the phone?
30:01It's Oscar night.
30:02And more importantly, it's relaunch night at Sebastian's.
30:07I'm very excited and we're just gonna have so much fun with the new everything.
30:13Wherever you want, grab the seat.
30:15I'm really excited to prove to Chef Gordon that we can actually do something right.
30:19But although there's excitement in the air, Sebastian is feeling one thing more than anything else.
30:26Where's Sebastian?
30:27The pressure.
30:29This is ridiculous.
30:30The restaurant.
30:31Excuse me, sir.
30:34Okay.
30:35Two seconds.
30:36Um, control it.
30:38Whether you're running the pizza side or whether on the grill.
30:41As those orders come in, push them out.
30:43Get on top of it and make sure that everyone is not shouting across each other.
30:46One person controlling it.
30:47Yes.
30:48Okay.
30:49Any questions?
30:50No, sir.
30:51No.
30:52Good.
30:54Let's go.
30:55Already, the restaurant is buzzing about the new menu.
30:59I will blow your mind how much better they are.
31:03Can I order the roast lamb chicken?
31:06Okay.
31:07We have the pizza.
31:08You're gonna try the shrimp, Nicky?
31:10You're gonna love it.
31:11So far, everybody really likes the new menu.
31:13It's really nice.
31:14And the first wave of orders is now hitting the kitchen.
31:17I got some margarita then.
31:18Okay.
31:19Good.
31:20Tonight, the pizzas are selling great.
31:23These shrimp Nickys are going like crazy.
31:25Like crazy.
31:26You know what, the margarita, the salmon, the small?
31:29Sell it.
31:30Sell it.
31:31An hour into service, and the new simplified menu is allowing the kitchen to run smoothly.
31:35And the orders are getting out in good time.
31:38This has got ricotta cheese, mozzarella cheese, and spinach.
31:41It's so good, you guys.
31:42Keep in mind, all the dough is all homemade.
31:45Enjoy it.
31:46Hope you like it.
31:47And Gordon's new made-to-order dishes are impressing the customers.
31:51The shrimp tastes good.
31:53The night is going very well.
31:55A lot of people are enjoying the new food because they think it's really fresh.
31:58Much better.
32:00Much, much better.
32:01But instead of being happy, Sebastian is still pining for his lost menu.
32:06Excellent.
32:07Hey.
32:08Look at that.
32:09Yeah?
32:10And think frozen mashed potatoes.
32:11Follow this.
32:12No comparison.
32:13I want to try to go back to all of those 20 flavor combinations.
32:26There's a lot of uniqueness with the menu I was using.
32:29Whether he thought it was good food or bad food, it was unique.
32:33Sebastian still doesn't fully support Gordon's mandate for freshness.
32:37This is gone.
32:38This is gone.
32:39This is gone.
32:40You gotta pull them tickets.
32:41And before the night is over, the microwave is back in action.
32:45Make me a primavera.
32:46Off the new menu or off the old menu?
32:47No, the old menu.
32:48All right?
32:49A primavera, an empty pasta, and another Pittsburgh.
32:53Okay, I need to know what Sebastian did here because this is a mess.
33:02Unfortunately, Sebastian reverting to his old menu has caused confusion in the kitchen.
33:07I need this at 35.
33:09With that 35, would you get sent out right there?
33:12No, this is table three, and this is...
33:14No, I think the...
33:15That's the same.
33:16Erica!
33:17Get her, get her, get her.
33:18I need that sandwich.
33:19I'm gonna have a chicken farm sandwich.
33:21I just got it.
33:22Okay.
33:23I can only tell you from a server standpoint, it was almost like a domino effect.
33:27Once one thing started happening, then another, then another.
33:30Hey, Sebastian, I can tell you right now we're gonna have to eat some help over here.
33:34So I can take table nine.
33:36I have nine.
33:37Okay, this is what happened.
33:38There is no table nine, though.
33:39No.
33:40Yes, it is.
33:41Nine, ten.
33:42Nine, ten.
33:43Okay.
33:44The scampi is gone for table nine, and I handed it right there.
33:49We started using old menu, and there was so much confusion in the kitchen.
33:53So you're serving the old menu now?
33:55Yeah.
33:56I love the new menu, but the original concept of Sebastian's with the 20 flavor combinations,
34:02I'll never lose that.
34:04No fucking way we're serving the old menu.
34:06Fuck me.
34:07Looks like something for fucking dog's dinner.
34:10No fucking way.
34:11No, no, no.
34:12No, I just wanted to know what would happen if I wasn't here.
34:15Are you serious?
34:16No, no, no.
34:17I'm asking, yeah.
34:18I'm asking.
34:19Don't start this.
34:20Go fucking cold.
34:21Here we go.
34:22Cue action drama.
34:23Fuck me.
34:24Welcome, guys.
34:25I hope you enjoy your pizza.
34:27Oh, dear.
34:29It's clear that Sebastian's ego is getting in the way of his potential success, and Gordon
34:35has had enough.
34:36Sebastian, I'll end your word with you first.
34:39All right, my man.
34:41He can talk to me any way he wants, but when it comes down to it, I know what I'm doing.
34:46Okay.
34:47When I first arrived here, we got off to a shaky start.
34:51Sure.
34:52Think about it.
34:53Oh, yeah.
34:54And then we kept our heads down, and we got through it together.
34:58Yes, we did.
34:59And we made some really exciting changes.
35:02The menu's changed.
35:03The staff have changed.
35:04Yes.
35:05Mate, there's one thing that hasn't changed in this establishment, and that's you, Sebastian.
35:15I'm 40 years of age, and I've gone to a lot of restaurants, but I've never, ever, ever,
35:21ever met someone I believe in as little as you.
35:27I think that you will go back to your sloppy, shortcut, five out of 10 frozen ways.
35:40Good luck.
35:44Unbelievable.
35:45Un-fucking-believable.
35:46Fucking useless.
35:47Are you fucking kidding me?
35:48Fucking kidding me right now?
35:49This is my fucking life!
35:50Oh, my God.
35:51This is my fucking life!
35:52Honestly, I haven't seen Sebastian this emotional.
35:54Sebastian just got real loud.
35:56He just changed like Dr. Jekyll and Mr. Hyde.
36:00You fucking dead me!
36:01You fucking dead me!
36:02That's pissed on his bonfire.
36:03Fucking arrogant fuck, that .
36:07We're done.
36:08Get the fucking camera out of here.
36:09Chef Gordon!
36:10Chef Gordon!
36:11Where the fuck are you?
36:12Where are you?
36:13I'm here.
36:14You come into my restaurant?
36:15Yes.
36:16I'm just so fucking disappointed.
36:17Why are you shouting?
36:18You going to calm down or we're talking about.
36:19Okay.
36:20Stop pointing your finger at me.
36:21You're going to come about.
36:22Are we going to speak like men?
36:23Are we going to speak like men?
36:24You're going to speak like men?
36:25Time.
36:26Is that right?
36:27I'm not right.
36:28I'm not right.
36:29Oh, man.
36:30You got a fucking arrogant fuck.
36:31Get a fucking arrogant.
36:32Fuck, that .
36:33We're done!
36:34Get the fucking camera out of here!
36:36Chef Gordon!
36:37Chef Gordon!
36:38Chef Gordon!
36:39Chef Gordon!
36:40Where the fuck are you?
36:41Where the fuck are you?
36:42Where are you?
36:43I'm here.
36:44Here.
36:45You come into my restaurant?
36:46Yes.
36:47I'm just so fucking disappointed.
36:48You didn't listen to what I've just told you.
36:50You're not listening to what I've just told you.
36:51Did you just hear what I've just told you?
36:52I'm stepping away from you because I
36:54don't want to be too close.
36:55You are ungrateful.
36:56You have no idea.
36:57Nasty, vindictive.
36:58You have no idea.
36:59Joker.
37:00Fuck you.
37:01That's it, is it?
37:02Yeah, it is it.
37:03You're very disappointed.
37:04That's the second fucking shit performance tonight.
37:05Are you fucking kidding me?
37:06Your whole act is a fucking joke.
37:08Anything else?
37:09Your whole act is a fucking joke.
37:10You're a phony.
37:11You shouldn't run like that.
37:12Run like what, Chef?
37:13Am I supposed to be scared now, Sebastian?
37:15Come on, give me a break.
37:16I busted my ass in there.
37:18You tell me I...
37:19What?
37:20Are you kidding me?
37:21Are you kidding me?
37:22Let me just tell you something.
37:23You ain't telling me nothing.
37:24I'm done.
37:25I'm done.
37:26You get your bit in.
37:27Yes.
37:28Loser.
37:29I'm telling you one last time.
37:30You're a fucking dickhead.
37:36Loser.
37:37I'm telling you one last time.
37:39You're a fucking dickhead.
37:40While Sebastian lets off steam outside,
37:43inside the kitchen has come to a halt.
37:46Gordon has put an enormous amount of effort into Sebastian's.
37:51He has also been impressed by the staff's willingness to change.
37:54They don't love you, don't they?
37:55Huh?
37:56Are they going out now?
38:00Wow.
38:02It's hard to hear that what you've done is a failure.
38:07Come on, guys.
38:08Salmon and chicken away, yeah?
38:09Roasted vegetables.
38:10Let's go.
38:11It's true, some of the stuff he says.
38:13Maybe I was a little twisted with my ideas and my goals.
38:17If you look at the numbers, then I guess it looks like I'm feeling.
38:21OK.
38:22Ready?
38:23Happy?
38:24Little slice of lemon.
38:25Knife, please.
38:26It's a slap of reality, and I know he's right.
38:29It's not easy to accept.
38:32But I guess before you grow, you've got to accept it.
38:37Get them in there and get them nice and, yeah?
38:41It's my family, my kids.
38:44Makes you want to work harder.
38:46Let's go.
38:47What's next?
38:48Can you talk to me, big boy?
38:49Shrimp.
38:50Shrimp, yeah?
38:51Good.
38:52I don't have the degree.
38:53I didn't go to school.
38:55I know I've got talent.
38:56I'm a damn good cook.
38:58I'm not giving up.
39:00I'll get there.
39:01I'll get there.
39:13Everyone's just kind of looking around, and we didn't know what was going to happen.
39:17I was speechless.
39:22I couldn't even tell you how worried I was, because I'm supposed to be this big bad guy,
39:28right?
39:29I could feel him watching me.
39:31I felt like he would have said, what are you going to do about your kitchen?
39:35It's falling apart.
39:36I'm like, you're right.
39:37I've got to fix this.
39:39How are we looking?
39:41Are we back on top now?
39:43We are, yeah?
39:44Stay on top, yeah?
39:45Not confused, huh?
39:46Good.
39:47What a wrap.
39:48Sebastian just came in, and he was ready to go.
39:51Give me a large crostini.
39:52I got you.
39:53Absolutely perfect.
39:54Perfect, perfect.
39:55Once things started going smoothly, Sebastian seems to be a lot more optimistic.
40:00Get a little excited in here, Sebastian.
40:01I appreciate the enthusiasm.
40:03The fact I've got a one in a million opportunity here, I'd be a fool not to accept it.
40:09People, send it out.
40:10Let's go.
40:11Salmon's gone, yes.
40:12That's how we love him.
40:13Let's go.
40:14What a wrap.
40:15What a wrap.
40:16I need a salad on the fly.
40:17Double nine.
40:18With Sebastian back in the saddle, the staff pulls together and turns the kitchen around.
40:23Service has stepped up.
40:25Food is going out on time, and most importantly, the customers are happy.
40:31Three.
40:32Okay.
40:33Body Vradas.
40:34Well done.
40:35You took all the changes well.
40:37You all adapted.
40:38Change is a challenge.
40:39It's hard, but I think it'll be worth it in the long run.
40:44We worked in the long run.
40:46It's everything that we've worked for.
40:48Lou, your enthusiasm is infectious, you know that.
40:52Coming from Chef Gordon made me feel really good
40:54to know that he saw that in me.
40:56So that was cool.
40:58Andre, happy?
41:00Very.
41:01Yes?
41:02Yeah, we started off slow, but hey, we didn't crumble,
41:04did we?
41:05We got more adjusted to the menu,
41:07and things started working a lot more smoothly for us.
41:10Tomorrow, it starts again.
41:13Yes?
41:15Well done.
41:16Yes.
41:17Up, up, up.
41:19Very good.
41:22I respected Chef when he came in.
41:24My opinion changed of him when I met him.
41:28And he's reiterated to me, I don't
41:31have to agree with his methods.
41:34The result is what it is.
41:36As I leave Sebastian's, I have a lot of mixed feelings.
41:39I really know this restaurant can be a big success,
41:41but I also feel Sebastian has very little interest
41:45in sticking to the new plan.
41:48Next time on Kitchen Nightmares USA,
41:50Gordon helps out an Irish pub.
41:52This is lethal.
41:53But steps into the middle of a family feud.
41:55Get out of here.
41:55Get out of here.
41:56Would you care to take him?
41:57If Brian wasn't my son, I'd have burned him.
41:59One son hides behind the bar.
42:01Everybody's happy at the bar, everything's good.
42:03The other is drunk with power.
42:05He got an issue?
42:06He is an arrogant little bastard.
42:08Will Gordon be able to find this family's pot of gold?
42:11Every day, you have to give it your best shot.
42:13Or has the luck of the Irish run out?
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