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This is the goldfish Iberville.
>> Thank you.
>> And then this is a fried shrimp pboy.
>> Great, man. Okay. Well, um, thank you,
man. It's depressing. Seriously
depressing. I mean, an owner who clearly
doesn't know what she's doing. I've got
a nurse, a plumber, and a lifeyard, and
[music] a dining room that is empty.
Yeah. Not good.
Jump. My god. You think of New Orleans.
It's so sad. Dry, salty. Such a shame
cuz it's so dry.
>> Yes, sir. I do agree with that.
>> I may have a glass of water as well.
>> Yeah.
>> Before I dive in that fountain.
>> Criy.
>> Maybe I should stop now. The whole menu.
Not a good idea. Wow.
Okay.
And is it uh is it frozen fish?
>> Yes, sir.
>> Bonnie won't [music] let us order fresh.
>> Wow.
>> So, you've been disarmed.
>> We have to go through Bonnie to get
anything.
>> Thank you.
>> Bloody hell.
>> As a customer, Chef Ramsay was spot on.
I've tried the food and it just does not
taste good. It's dry, it's flavorless,
or it's too salty.
>> All righty.
>> Okay. What? This is the captain platter.
The hush puppies are made in house.
Everything else is not fresh.
>> Right.
>> And then this is the shrimp and grits.
>> Thank you. It smells so greasy.
>> Shrimp and grits.
So salty.
And this is the
>> fish. And then that's your red beans and
rice.
>> Have a little taste of that. It is so
salty. And parts of it are hot in the
center. On the outside is cold.
>> Oh my god.
>> I tasted that. It turned my lips into a
cat's
>> I think it's the sauce.
>> The sauce?
>> The cream sauce.
>> Can you give a taste of that to Bonnie,
please?
>> Bonnie.
>> Bonnie. Yeah.
>> Taste that sauce. He told you to taste
it.
[music]
>> God, it's nothing but salt.
Is that salty too?
[snorts]
>> This is way too salty. [music] And them
shrimp and grits made me want to throw
up. They were so salty.
>> The only seasoning she buys me is salt.
That's all I can use. If I didn't have
that, it had no flavor because there's
no seasonings.
These are the Cajun fries made with
sauce. And this is a raw oyster. And
then I have the rest of [music] like the
different oysters coming out for you.
>> Gotcha. And this one, this is the same
sauce, right?
>> Yes, sir.
>> I'm done with that. Thank you, honestly.
And um
>> and oysters are local.
>> It doesn't look very fresh.
>> Uh
the oysters I think we got two days ago.
They didn't clean them very well. I
mean, oysters are dangerous enough, but
honestly,
I've just recently had my sixth kid,
Jesse James. I'd love to be around to
celebrate his first birthday, so I'll
pass on that one. Excellent. And it's
just it's got
over there.
>> Absolutely.
>> Thanks, God bless you, Jesse. Fingers
crossed I'm coming home, kid.
>> How the do y'all serve Gordon Ramsay a
dirty oyster? That is literally what he
did.
It's not even shoved.
Like, how the do you serve him that? And
>> I've got to go for the death row burger.
It's getting me nervous. Death row.
>> I'll put that in and I'll be right back
with you.
>> That's Gordon Ramsay ticket that just
came up.
>> I think they were out of the gumbo
rolls. Looks like you got the last
portion.
>> Can I Can I Can I get a bite?
>> That one right there.
>> Thank you so much. I'll pay for that.
Okay. Thank you.
Thank they were 86.
>> They still waiting for their food,
donuts.
>> I don't think nobody had an ice cream.
>> I'm waiting on three crawfish bits, egg
rolls, and a wrinkle loaded fry. Do they
need me to come back in and help?
>> No, I just think you need to man the bar
making sure everything is doing, but I'm
doing talk to everybody. Go get
>> I made my rounds twice. As a matter of
fact,
>> I heard hush.
>> Body ain't doing their job.
>> I do apologize for everything [music]
backing up right now. Some things are
coming up burned. I appreciate your
patience. Thank you.
>> That's an hour now. I've been waiting
for food. The biggest issue here is in
the kitchen.
>> We just had a little delay in the
kitchen.
>> Is it always this slow?
>> Yes, sir. Order tickets are being held
up at the kitchen. There's only so much
apologizing you can do. That was
embarrassing.
Um, I can assure you we'll try to get
that.
>> I appreciate that, my man. Thank you.
>> Nobody should be waiting an hour. Are we
not responding at this point?
>> I'm concentrating on what I'm doing and
you throwing me off. Don't throw me off.
>> When they holling, scream, I know. Leave
me the alone. Let me do what I do.
>> What you doing about to you want to toss
it?
>> That's not enough.
All right. Girl, put up too much. Toss
it.
You handcuffing you, sir. And I
apologize about the delay.
>> No, all good. Thank you. What sauce is
that? Is that barbecue sauce?
>> Yes, sir.
>> It's a homemade sauce.
>> Yes, sir.
>> Thank you, man. Yes, sir.
>> Oh, you sir. Cooked properly, right? But
it's just drowning in sauce. What a
shame, sir.
>> Thank you.
So, he actually said the chicken was
cooked pretty well. Um, he said it was
just drowned in sauce.
>> All right. All right.
>> Oh, that was my right.
>> Yeah, that was your fault. I told you
that too much.
>> Here's what your death burger is.
Thanks, buddy. [music] Thank you.
>> Oh my god.
Doing that thing. Ice cold.
>> Sir, how's that burger by any chance?
>> Still moving. Um, I think that's sort of
raw.
>> They got to do better in the kitchen.
>> Yes.
>> They should be sentenced to death row.
>> Yes, sir.
>> But I'll bypass that. Yeah. Just tell
her it's it's it's it's ice cold.
>> I got you, sir.
>> And it's ruled.
>> I got you.
>> So, the burger was undercooked.
>> They sent it [music] back.
>> He said the death row burger should have
been sent to death row. It's still
>> Oh, yeah.
>> You said it's still moving on the
inside.
>> And then you're like, I'm hungry.
>> Get the out Ramsay.
>> This is a medium rare steak, right? Yes,
>> I got you.
>> Here's your steak. Medium rare. Would
you like any steak sauce with that?
>> Done you, please.
>> Wow, look at that. That looks like one
of the saddest steaks I've ever seen.
God bless her. Baked potato,
man.
Oh, wow. Do you have a metal fork? No,
sir. Does she say medium rare?
>> Yes. I don't know if it is medium rare.
Oh,
how the am I supposed to get into my
steak?
I've never ever ever ever sent food back
because I can't cut into it. No metal
fork.
Barbecue shrimp.
>> You got that combo?
>> Yeah.
>> Thank you.
>> Okay. Thank you very much.
>> You're welcome.
>> That's the barbecue shrimp. That's our
barbecue shrimp.
>> Thank you.
>> And then this is the cup of chicken
gumbo.
>> Excellent. Thank you.
>> You're welcome.
>> Thank you.
>> Now, gumbo. I love Oh my god,
>> that's just watery. Watery bland gumbo.
What a shame. Barbecue shrimp.
They just taste frozen.
We shouldn't really be serving frozen.
It's just so peppery.
>> How is everything?
>> Um, such a shame cuz the gumbo is really
watery. Bland bland. And how much pepper
is he putting on the [music] barbecue
shrimp?
>> He doesn't put too much.
>> See at the bottom here is just packed
with pepper. Oh my god. [cough]
>> Thank you very much.
>> You're welcome.
>> You explain that to him.
>> I will right now.
What makes me nervous about Gordon being
at our restaurant is the criticism. My
dad doesn't deal with criticism very
well.
>> Too much black pepper and a barbecue
shrimp. Gumbo's very bland.
>> My gumbo's not bland. I've been in the
business longer than him. I don't think
anything was bad. Building a big boy
platter right here. That's hot.
>> First, I have the big boy seafood
platter.
>> Gotcha.
What are these?
>> That is our stuffed crab. And you also
have fried frog legs in there as well.
>> Ah, there she is. [laughter]
>> Ryan, thank you.
>> Right. You're welcome.
>> Bloody hell. The crab.
>> It's just a big fried mess of seafood.
That is embarrassing. Janet, thanks. So,
it all it all looks and tastes the same.
Is is is any of this fresh?
>> It's actually all fresh.
>> So nothing's frozen.
>> Nothing's frozen.
>> How's that possible? These are all
signature dishes, right?
>> Uh most of them are, especially the
flounder leit.
>> Flounder leit.
>> This is our most unique signature dish.
>> And where's the flounder?
>> The flounder is actually inside. That
one's very popular. That one's been on
the menu for 30 years.
>> 30. Exactly the same. Exactly the same.
>> And it was looking like this back in
1995.
>> It was.
>> Is this one of your favorites as well?
>> It is.
>> Thank you.
>> You're welcome.
>> Okay.
>> Well,
this could be any fish right now. This
is a joke.
Yeah, it's just and all I've tasted so
far is just food that is just so
underwhelming. Everything's almost like
he's given up.
>> Well, that's why we needed you here. I'm
just not sure what my dad's going to
say.
>> Oh, boy.
>> But he's too stubborn. He needs somebody
just like him to get through his
hard-headed brain that things need to
change.
Gordon isn't happy in the restaurant
right now.
>> Oh,
>> everything is bland.
>> That son of a [ __ ] That pisses me off.
[music] Criticism like that. You take
the heart. Wow. What a lunch.
>> Okay. You can fry.
>> Frozen bag of fries. I'm getting it.
>> Thank you.
>> There [music] we go.
>> Thank you,
>> Holly. [music]
>> Is the chef okay?
>> Um, yeah.
>> Yeah. For the [music] food. Anything I
can nibble on?
Can this [music] go out?
>> Yeah. Okay.
>> Does he need any help in there? I'll
take anything, Holly. I'm starving. Oh.
>> Oh, look. Saved by the bell.
>> No. Save by the bell. Thank you.
>> Yuka fries.
>> Yuka fries. Thank you.
>> Oh, you got more excited. That's it.
>> Yuka fries. Okay.
[music]
How are we doing?
>> Oh, literally halfway through a yuka
fry. Are they Are they frozen?
>> Uh, yeah.
>> Frank, can you drop this mac and cheese
real quick?
Oh,
>> macaroni and cheese.
>> Thank you very much. Is this on the
Caroline recipe?
>> Yes, it is.
>> When was the cheese sauce made?
>> Yesterday,
>> right? That absolutely stinks.
Oh my god. Macaroni's all overcooked.
It's almost mush. And it tastes
It just tastes like the chef's given up.
>> Nachos.
>> Make it fancy.
>> Don't I always?
>> No.
>> Is this his soup? Yeah.
>> Nachos.
>> Oh boy. Here we go.
It's just bland.
Peagles deserve way better than this.
Holly.
>> Yes.
>> Is that plastic avocado? Is that a bag?
>> The the guacamole is not fresh. I'm
sorry.
>> Why would you buy avocado in bags? If
you've got fresh avocados,
>> will you ask Frank for that one, please?
>> Good. We'll do that, Chef.
>> Thank you. Now,
>> a lot of our food is not made fresh in
house, and chef is really criticizing a
lot of that, and I'm pretty sure he's
going to tear this kitchen apart.
>> Hey, Frank. Ma'am,
>> chef wants to know why we use um bagged
guacamole when we have avocados.
>> Tell them to ask the lady who runs the
restaurant.
>> I find people who are giving you
criticism. I try to be positive, but I
can become a very negative person very
quickly. Ask stupid questions win stupid
prizes.
>> Frank said to ask the lady who runs the
restaurant.
>> No, I'm ask the person who runs kitchen.
Tell him that.
>> Hey Holly, tell him to grow some
>> a pair of vegan bones. Okay.
>> Yeah. Past the buff my ass.
>> Um, chef says he's asking the person who
runs the kitchen and he wants you to
grow some vegan balls.
>> Cuz we're perpetually short staffed and
we take shortcuts to get things done. I
mean, I don't have time to do what I'm
supposed to do. How am I going to do
that?
>> The response was, "We're perpetually
short staffed and so sometimes we take
shortcuts."
>> Crushing it, man. It's not easy to make
the same dishes every day and make them
the best that they can be. I can't do
the work of three people. That's not
possible. Somebody back there does not
care.
Let's make that absolutely clear.
>> You know, there's always that one
customer can't please.
>> Table two.
>> All righty. There's our river vamp and
our crab cake.
>> Wow. Thank you very much. What's the
sauce?
>> It is our crawfish sauce.
>> Thank you. Oh dear. Wow. It's not even
crisp. It's soggy. That doesn't look
very nice.
It's just mush. Damn,
that's gnarly.
>> All right.
>> Um, yeah, that was just bit sort of
mushy and dense.
>> Mushy. Yeah. Okay.
>> Thanks. Sorry.
>> All right, chef. Um, crab cakes are a
bit mushy. Okay,
>> here we go. Here we go.
>> This is the Riverbend fries with
clawfish.
It just takes off a watery mess.
And clawfish just tastes watery and
bland.
>> Okay, I'm going to let them know.
>> And the fries are soggy.
>> And the fries are soggy. I'm going to
take the same.
>> Okay, fries were soggy. Uh, the crawfish
was watery.
>> Watery.
>> He not about to like nothing.
>> The River Ben fries are not soggy. We
actually overfry our fries. So, I don't
understand what he's saying about the
fries are soggy.
>> Chef Blake does not take criticism.
Well,
>> Blake has this wall that she puts up.
>> Chill. I am chill. I look chill.
>> Nope.
>> Ah, you're Nelson. How are you,
>> Nelson? Pleasure meeting you.
>> How's everything?
>> Yeah. Um, not good. Um, I saw your
busing tables there. Do you just pop in
from time to time?
>> Yeah, I just pop in and whatever is
needed, I'll take care of it.
>> Your full-time job is a
>> uh photographer, studio owner.
>> Amazing.
>> Yes.
>> Well, I'm going to make my way through
the menu and we'll catch up later
somewhere.
>> Okay. Thank you.
>> Yeah. Good to meet you.
>> Up
first up, doain tree.
>> I can't wait to see how this about to
go.
>> Hey, look at this.
>> Welcome to your domain.
>> [laughter]
>> It comes like this.
>> Comes like that for uh pictures and then
we take it away.
>> We're all going to [laughter]
>> Oh, he's taking a picture at a time.
[laughter]
>> Blake love that sign, man. It's a play
on New Orleans. It's a little gimmicky.
>> The breading is so salty.
>> What is the sauce? So on the actual
linguin the fetachccini at the bottom
that is an alfredo sauce.
>> It's so spicy. [music]
>> My guess is it's going to be the
seasoning. We use the chef uh Blake
seasoning blends.
>> That is so salty.
>> Can you ask him to taste that?
>> Yeah.
>> Really salty.
>> Don't.
>> Chef Ramsey would like you to taste
this. Wow. What is it? He believes it's
overseasoned and too spicy [music] and
salty. Okay. Delicious to me.
>> All right, sounds good.
Too salty. Won't he come back here and
cook the pasta then?
>> So, uh, the chef did taste it. Tastes
fantastic for them.
>> If that's how they send it and serve it,
well, that's good to know.
>> Thank you.
>> Make everything blame. No seasoning on
nothing. Every dish from now on blame.
What?
I know that my food tastes good, but I
think he may not have the taste palette
for New Orleans Rio cuisine.
>> All right, catfish platter walkin.
>> All right.
>> Okay, here we go. Here we go.
>> All right, so we have our catfish.
>> Thank you.
I met three southern girls in [music]
Jefferson, New Orleans, and I've placed
my take order for food.
>> Order up, gap.
>> But with tickets backing up in the
kitchen, come on, man. I'm facing a long
wait.
>> Rumble in the microwave.
>> How long you going to have on that
shrimp? Went down long enough ago, it
should be ready ain't been down that
long.
>> Three southern girls. Looks like three
hours for lunch.
order. That's it for that order.
>> Come on, guys. I am starving.
>> That's it. That's everything.
>> Everything in there.
>> Everything's in there. Thank you.
Bye-bye now.
>> About to wait.
>> Wait.
>> I [music] am extremely nervous right
now. I wonder what he's going to say.
>> Okay.
This is the smothered shrimp.
It just tastes just plain. No spice, no
kick. More than anything, just no love.
It's almost like they're cooking in a
rush just to get it done.
Cornbread.
Oh, it's very crumbly.
Tastes like it's almost sort of
pre-made. Fried chicken. Nice and
crispy.
crispy. It just needs more help on the
dredging. So, it's sort of better
seasoned. Such a shame. Mac and cheese
tastes like processed cheese with
spaghetti. So bland. Yeah, they forgot
my gumbo. Damn.
The most important one.
Dear,
>> there was no gumbo in there.
>> There was no gumbo.
>> No.
>> We need a We need a gumbo quickly. Gumbo
quickly.
>> Damn.
[groaning]
>> Gabby is always tired. We've had
multiple issues where we miss or
overlook customers. It's bad. Gab order
being played in now. Gumble in the
window.
Huh? Here he is. Thank you.
>> Here you go. Sorry.
>> What do you think of the setup?
>> It's great.
>> What's in here?
>> Um, chicken sausage and shrimp.
>> Chicken, sausage, and shrimp. Appreciate
it, my man. Thanks, bud. Thank you.
Okay, the gumbo. That's the staple right
there.
>> It looks hearty.
It tastes like a a short cooked gumbo.
Gumbo takes hours. And the longer you
cook it, the more it improves. Um, and
it's nowhere near as spicy as I thought
it would be. So, almost cooking in a
rush. Cooking and cutting corners
results to flavors like this. And yet,
it took over an hour to get the food.
That's a big let down. But when you got
a restaurant [music] titled Three
Southern Girls, you just expect, you
know, food that's packed with power,
flavor, and really punchy with spice.
It's sort of almost cooking with no
love.
What a shame. What would you recommend?
>> Um, you know, the biscuit's pretty good.
>> Got to do the chicken and waffles,
right?
>> Chicken and waffles.
>> What's so special about the brisket egg
benedict?
>> Um, it's got like a barbecue Holland
sauce on it.
>> Say that again. A barbecue what?
>> Barbecue Holland sauce.
>> Whose idea was that?
>> I have no idea.
>> Right. Whilst in town, let's go to
shrimp and grits.
>> Looks like I'm going to drop those.
I'd get two hands on those if I was him.
>> Oh, yeah. For sure.
>> Um,
>> where's he going with those?
>> Oh,
are you all okay, you guys?
>> Angela, I'm going to need you to come to
the dining room if you would and bring
them off. [music]
>> Damn it. All over lady's bag as well.
>> Definitely.
>> Oh, sorry about that, you guys.
Young man with cowboy boots and hair
slick like that. You should not be
carrying glasses above your head like
that on the tray.
>> Thank you.
>> Brisket biscuit keto shrimp and grits
chicken and waffles.
>> All right.
>> Was everybody ready as far as ordering?
>> Shrimp and grits.
>> Shrimp and grits. I'll be right back,
guys.
>> Bye. Here's the shrimp and grits.
>> Here we go.
keto shrimp and grits for you.
>> Right. That looks like someone's just
puked in my bowl.
That is disgusting.
That is disgusting. Really bland.
Terrible.
>> We're really stacking up here.
>> Go ahead. Finish it off then.
>> Go ahead.
>> Go right ahead. You were so eager to do
it.
Ah,
>> so that is
>> we've got our biscuit benedict right
there.
>> That looks ridiculous. Thank you.
>> No problem. Enjoy.
>> I'm not too sure about the word
enjoyment. I think I'm about to eat the
worst benedict I've ever got. And my
eggs are hard boiled. Eggs benedict
should be like a soft egg.
A holiday sauce with barbecue sauce
running through. What were they
thinking?
>> You doing okay over here, Mr. Ramsay?
Between you and I, especially in a
breakfast diner, when a chef can't poach
an egg, we're in trouble.
>> Yeah.
>> Thank you. [music]
>> Oh boy, that was so bad. Even five
people will land on it.
>> He said the post shapes, it was not
poached. It was like almost hard.
>> Okay. I don't think he liked the
brisket.
>> Can you get the other biscuit from the
microwave, please, Aaron?
>> Yeah.
>> I knew when Chef Ramsey came in and ate
the dishes, I knew what was wrong with
them. The recipes are outdated. I've
brought all these things up before and
Connie doesn't listen to me.
>> Okay, I've got our fresh homemade
biscuit here.
>> Are they always this heavy?
>> They're microwaved, so that's probably
why.
>> Okay. Is Chef Mike busy in the kitchen?
>> Sorry.
>> Is Chef Mike busy in the kitchen?
>> Mike? No, he doesn't work here anymore.
>> Chef Mike.
>> Mike.
>> Microwave.
>> Oh, you killing me. Hold on.
>> That's the wobble for this.
>> Yeah.
Thank you.
>> Oh, what's this one?
>> Chicken and waffles here.
>> Chicken and waffles. Oh boy.
>> Oh my
waffle tastes strange.
Wow,
that chicken's drier than the Sahara
Desert. Um, is Miss Connie available for
a quick chat?
>> I'll go grab her.
>> Yeah, once you got a moment. Thank you.
Shocking. I mean, really bad. Everything
is cooked with no care. Awful. Awful.
Awful. Awful.
>> Um, he said for the chicken or waffles,
the chicken was uh dry.
>> Okay. I don't think our chicken is dry.
Maybe things are fried a little
differently. Chef Ramsey [music]
probably isn't used to eating southern
food in the south.
>> All right. Sausage rolls.
>> Okay.
>> Everything else should be out shortly
for you, boss.
>> Thank you.
Oh boy,
it looks so dry.
I can barely see the sausage. Not the
kind of thing you say in Texas, is it?
>> Yeah. Well,
>> dry sausage roll.
They're disgusting.
>> Hello, mate.
>> Yes, sir.
>> So, the roll was there, but no sausage.
I could barely find the the sausage is
so overcooked.
>> Sure. Uh, here we go.
>> So dry.
>> Gotcha.
>> Thank you.
This is for age three. It's hot.
>> Okay.
>> Cut that.
>> Oh my god. Bloody hell.
>> Wild mushroom pasta.
Delicious.
>> Why is that so watery?
Must
>> be the mushrooms, maybe.
>> Is it supposed to be vegetarians?
[music]
>> Yeah. Yeah, it should be.
>> Are they serving bacon with the sprouts?
>> I'll be right back.
My moments like this. I really do miss
your cooking.
All right. So, the pasti is like really
watery.
>> Food coming back is kind of
disappointment, you know. Uh kind of
destroy me a little bit.
>> Okay, I need curry chips now. [music]
>> I don't have that much knowledge in
British food. So, I kind of was
expecting [music] that to happen.
>> Smells good.
>> All right, this is hot. Uh loaded curry
chips for Chef Ramsey.
Okay,
>> the loaded curry chips here.
>> Oh my gosh, what a mess.
>> Loaded curry chips.
>> Going to have the scotch egg for you.
>> Thank you,
curry sauce, and shredded cheddar
cheese.
>> That is terrible. What a mess. Now,
[music] when I think of British
gastrops, a scotch egg
absolutely seals the deal.
Wow.
In fact, I'm going to take a picture of
my scotch egg.
I'm going to send it to my mom. My mom's
going to have a heart attack when she
sees that.
>> Get these out of the way for you.
>> Yeah, I've just sent that to uh my mom.
That is a scotch mess. It's undercooked.
A scotch egg shouldn't be this runny.
>> So Gordon sent his mom a picture of the
scotch egg asking what it was.
>> Knowing that I'm disappointing Gordon's
mom, even though it's not me, the one
making the food, per se. Yeah, that's
kind of a kicker. It doesn't feel great.
>> How was uh how was lunch?
>> I got the Granny's lasagna pie. Um it's
almost like a weird version of a
cowzone. I wasn't a fan.
>> Behind you. Thank you. Has shrimp been
served yet?
>> Yes, ma'am. Appetizer samplers coming
out.
>> Okay. You're a sampler. And is this
popular?
>> It is, actually. [music] Are they
meatballs?
>> Why are they so gray?
Flies. Thank you very much.
>> That does not look like a meatball. If
that's a meat, well, then I'm running
president.
Damn. Bad to worse.
>> Neil.
>> Yes.
>> Sorry. Are they homemade meatballs?
>> Yes, they are.
>> What a shame.
>> I'll wait.
>> Okay.
>> Would you mind taking that for me?
>> Yeah. Was this from
>> Yes, ma'am.
>> All the bad things.
>> Yes, ma'am.
>> Okay. All right. Appetizer sampler
coming back. I asked Neil. He said all
the bad things.
>> Here he is. Okay.
>> Thank you.
>> You're welcome.
>> Okay.
Now, when you think of Texas, you think
of great steaks. That is just a gray
lump. Is it cooked in here?
>> Flat grill. [music]
>> Yeah. Flat grill. Is it on?
>> What a shame. The steak tastes boiled. I
will relay that to this chef.
>> Appreciate it.
>> Gray. Gray in color. A little more sear.
>> All right. Perfect. Thank you.
>> You're welcome, sir.
>> All right.
>> Neil, his carbonara is up here. [music]
>> Carbonara. Oh, bloody hell's B.
Let me eat one dish in piece.
>> Gotcha. Does the chef make the actual
carbonara sauce?
>> Yes.
>> Yep. Could you ask him how he makes the
carbonara sauce? I'm a massive fan of
carbonara.
>> Just a big bowl of congealed [music]
mess.
>> The carbonara
bacon instead of panchetta. Is that
correct?
>> They stink.
That is not fresh.
It is bacon, roasted red bell peppers,
seafood, shallots, heavy whipping cream,
a four cheese blend, white wine, garlic,
and fresh oregano.
>> None of those above ingredients are in a
traditional carbon. [music] Just smell
that for me.
They do not smell good. Just about to
turn. Thank you.
>> You're welcome. Pardon me.
Gordon, what were your thoughts on the
carbonara?
>> Um, yeah, disappointed. Sadly, all the
pasta was overcooked, so I was more
concerned about the smell from the
shrimp.
>> Chef Ramsey isn't impressed with
anything. [music] Some of the dishes
that he had are some of my favorites. I
mean, I love the carbonara, so it's a
little disheartening. And my heart
breaks for Leo.
>> Embarrassing. Seriously, there is
nothing authentic here. I mean, either
the chef's completely lost his way or he
does not give a What a shame. Near to
how many covers this place do on a
Friday night
>> lately? Not me. The decline has affected
all of us.
>> And is it a Taiwan ship? [music] It's
the Titanic
>> in the middle of Texas. Thank you.
>> You're welcome.
>> Oh, wow.
>> Here we are, chef.
>> You got your all meat omelette.
>> Amazing. And what meat's in there? Uh,
>> there's sausage, bacon, and ham.
>> Sausage, bacon, and ham. Thank you.
>> Look at the state of that.
>> Oh my lordy.
>> Did anybody ask how he wanted his salmon
done?
>> No, cuz we never asked how the salmon's
done.
>> I'm more worried about the salmon than
anything else. I'm trying to [snorts]
figure out how Gourd wants his food. I'm
not getting related the information
back. What am I supposed to do?
>> Who the going to tell me that?
>> Tell you what that we have to start
asking how they want the salmon cooked.
>> That's how you That's what do you mean?
That's normally what you have to do when
somebody asks for salmon. Yes, it is.
>> No, it's not.
>> Yes, it is.
>> That's not.
>> Yes, it is.
>> That's not
>> salmon.
Here's the salmon, sir.
>> There's so much meat in the omelette.
It's just Yeah, it's just tasty. Great.
I'll um I'll wait.
>> Yes, sir.
>> Thank you.
>> Sorry about that.
>> There. Excuse me. Excuse me.
>> He sent the omelette back. He said it's
too much bacon and it was greasy.
>> I've never heard of a omelette having
too much bacon. Well, when you cook
perfection, you got to find something.
>> Well, that's worth selling out. It's
$18.50.
That doesn't look like $18.50 worth of
food.
>> Would you like salmon?
>> Yes, sir.
>> Any special seasoning on there?
>> Seems overcooked.
>> Well, it's definitely overcooked, but
there's no seasoning on there.
>> I'd like to know [music] what the
special seasoning is. I think we'll
>> find out. I'm going to come back and let
you know.
>> Yeah.
Uh, chef didn't like the salmon. He said
the salmon's overcooked. He wants to
know what the secret spices are, though.
Tell him it's a secret.
>> My brother wasn't handle credis well at
all. If anyone in here tells him this
food sucks, hey, he's going to deny it.
He's going to cuss you out.
>> You overcooked [music] the salmon.
>> I asked him a hundred times, how does he
want his salmon cooked? No one gave me
an answer.
>> Cook. I thought he told everybody.
>> I did. Everyone was standing right here
when I yelled it.
>> Hannah,
>> what? I said a hundred times, how does
he want [music] his salmon cooked? And
no one gave me an answer.
>> No one gave me an answer. No one told me
we were checking to see if we were doing
that. When are we
>> shot? What's going
>> I'm sorry, Jeff. You don't want to hear
all that.
>> Most important in the dining room. He
doesn't get asked.
>> Looks like me being a little screaming
at them to the window and then all the
customers can hear it. But I wanted to
make sure [music] everything was
perfect, but I just didn't have the
information I needed.
>> Come on. These livers, man, they're
good. Gordon is complaining about
everything, but what he's saying is
wrong. This is my liver.
>> Liver and onions.
>> Excellent. Albert, come here. Come here.
Sit down. Now, I grew up with liver and
onions. Liver and onions was like a
staple.
>> That taste salty.
>> Oh, it tastes salty. Yeah.
I do have high blood pressure.
>> Do you?
>> Yeah, I could I could eat that meal.
>> Yeah. Okay, man. Thank you.
>> All right. Sorry, chef. I like to be a
part of something that people are taking
pride and you know, it really upset me.
I'm over there test the food and it
sucks.
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