A Night to Remember: The Darby Restaurant's Turnaround

It was a night to remember at the Darby restaurant, a quaint dining room in Boston's North End that had been struggling to regain its footing. Critics from the Boston Magazine were impressed with their appetizers, but the real test came when it was time for the entrees. Frank, the new order, was tasked with delivering the dishes on time and to perfection.

The kitchen was buzzing with energy as the staff scrambled to complete the orders. Expeditor, I need entrees on table 12 immediately," Frank called out to his team. The tension was palpable as the brothers Capellini and Papadella worked together to knock out the dishes. Meanwhile, Anthony pushed Frank to finish the Boston Magazine's entrees, despite the pressure building.

The mood in the kitchen was starting to turn as the staff struggled to keep up with the demanding pace. "Come on, Frankie, get it done!" Anthony urged, as the tension between the brothers grew thicker by the minute. The pressure was mounting, and Frank's confidence was beginning to wane. "It's a disaster," he muttered under his breath, as he realized that they were running behind schedule.

Just then, a member of the Boston Magazine team came back with another dish that needed to be remade. "What's your fault?" one of the staff members asked Frank, as the kitchen erupted into chaos. The atmosphere was electric, with the staff working together in a frenzy to complete the orders.

Despite the chaos, Frank refused to give up. He took a deep breath and reminded himself of why he got into cooking in the first place: to make people happy. "I let Jeff Ramsey down," he said, "and I let myself down. But I'm not giving up." With renewed determination, Frank rallied his team and together they worked towards completing the orders.

The night was far from over, but Frank's confidence had been restored. As the staff took a break to regroup, Frank couldn't help but feel a sense of pride and accomplishment. He had pulled off an incredible performance, and he knew that it would be remembered for years to come.

Gordon Ramsay, who had been watching from the sidelines, was blown away by Frank's performance. "You proved to me tonight that you can run a kitchen," he said, as he presented Frank with a well-deserved praise. "Frankie, you're back in love with food," he added, as the staff cheered and celebrated.

The night was not without its challenges, but Frank had emerged victorious. As he looked around at his team, he knew that they were on the same page. They had worked together to pull off an incredible performance, and they had done it with style.

In the weeks that followed, Frank's passion for cooking continued to flourish. He was in love with food all over again, and it showed in every dish that came out of the kitchen. The staff were inspired by his dedication and commitment, and together they worked towards creating an unforgettable dining experience.

Anthony, Frank's brother, had also undergone a transformation. He was committed to supporting Frank in the kitchen, and he was determined to help him achieve success. As the two brothers worked together, their partnership flourished, and the restaurant began to regain its former glory.

The city of Boston was finally starting to take notice of the Darby restaurant's resurgence. Critics were singing its praises, and foodies were flocking to the kitchen to taste Frank's incredible creations. It was a new beginning for the restaurant, and it was all thanks to Frank's hard work and dedication.

As the staff took their final bows after a long night of cooking, they knew that they had accomplished something special. They had worked together as a team, and they had created an unforgettable dining experience. And as for Frank, he had found his passion again, and it would stay with him forever.

"WEBVTTKind: captionsLanguage: enthe city of boston has many great attributes but the treasure of the north end is its outstanding italian food served at over 150 italian restaurants the first fine dining establishment in this neighborhood was davide which opened in 1982. david back in the heyday it was the number one italian restaurant in boston it was incredible there was always a line at the door what's the name if you didn't make reservations three weeks in advance you could not get in in 1997 then matrid frank and his brother anthony fulfilled the dream by purchasing davide at the height of its popularity this is amazing when we bought the restaurants we were making money i felt like we hit a gold mine are they liking the chicken special they're liking it i'm working with frankie and my life is wonderful the restaurant started off strong but within the first couple years frank found out that anthony was embezzling money i went into the account whenever i needed money i would if i had access i would take money to you know buy painkillers whatever he was addicted to painkillers heroin he's been in detox in jail he's out of jail the responsibility of keeping anything open cause i was my struggles basically there was no one else there to help it's 3 30 you got to get ready for dinner it's definitely gonna get anyways tonight no you're not when anthony left frank gave up he's broken mentally and physically oh my god can't work like this and little by little it's broken a restaurant since i've been back i am not the same person hi good evening i'm in recovery i'm doing well those days are behind me i'm here i'm responsible and i'm making the restaurant a priority right this way let's forget about the past and move on and i don't think he has i don't think he can shut the up take the food that's up in the window and come back so i ask go away but at the same time he should take some responsibility of giving up and not putting the whole blame on me because of what i did anthony don't take the wrong stuff i'll kill you right now my relationship with anthony is not at its best this is it you know he has no more chances it's all over do hot water get the out don't waste my time blankie will not listen to me hey mohawk this is your tape get the out of here really it's all you know just turret and spiteful oh my god anthony why don't you go kill yourself i think that frankie has a lot of pent up anger and resentment towards anthony if it can't be put aside i really can't see the restaurant succeeding it's killing them we need help extremely badly because we've been living month to month are we going to be able to take checks next week if we close the door tomorrow we would be out of a million dollars frankie and me always have the conflict that's why chef ramsay i think is the answer to help us if things don't turn around we walk closer doors all right the only way to understand boston properly is jump on one of these trolleys because those guys have really got their fingers on the pulse morning welcome aboard good to see you good to see you teddy ted roy how are you i'm very good thank you where are you heading um north end please one of my favorite places you ever heard of the russians every day well it's funny to say that it's on our tour room we drive by it probably four times a day and i don't know anybody that's really ever gone that's not good news it's not great news there's so many restaurants in boston and we recommend many of them and i don't know a driver that really recommends davey day unbelievable wish me luck good luck and happy day nice to see you guys debbie d down below whoa hello how are you farrell how are you very good nice to meet you good to see you then you just walden anthony gordon ramsay good to see you buddy you are the i wanted the owners one of them one of them my brother frank okay great kitchen what a quiet new place and how long have you earned it uh 1997. what was the last thing you changed here we did the books over and we um took the wallpaper off we haven't changed as much with the times i believe time moved on and frankie stayed right in 1997 and uh he won't change because they just gave up that's simple let's get everybody together and have a proper start meeting yeah that's good thanks anthony hello hi maria thank you my mother oh wow okay you work here as well she keeps the peace she's the negotiator and this is i'm deborah who okay great frank frank good to see you buddy and frank is your big brother yes fantastic hi i'm kim i'm frank's wife frank's wife brilliant take a seat please first of all let's find out the truth how long has it been slow at least a good three years and you're in the kitchen you cook my job was in the dining room all my life i ran the restaurant in the kitchen i learned i picked up how did you buy it my mother gave me the money and me and my brother and they're buying it together okay so it's literally a 50 50 business everything's supposed to be 55 right what does that mean help me out anthony has been in and out of the restaurant over the 13 years what happened i know i'm i hooked on painkillers i took money got in trouble went to jail the whole nine yards i worked this seven days a week by myself frankie got left with the whole it got to him got depressed he got burnt out money went down every year naturally i did damage to the business but you cannot get over the past if you can't put the pass behind you we can't go on when you've been burned six times it's hard to say yeah okay that's in the past anthony is trying to make amends everything he's done is being criticized every little thing is being nitpicked he's because of the past because of the past you know everything is anthony anthony i think he doesn't take any blame for anything that happened anyway is that right it was for me to blame i was gone the business it was like abandoned and nothing was done anthony you've ruined the business you've destroyed me i never want to be in a restaurant by myself i mean come on i'm mad i'm pissed i'll tell you to go yourself for the you put me through oh my god fine anthony never apologize never it's like don't you understand what you've done you put me in the position i am now but i like to beat him up here's the problem i think he doesn't respect me for anything because the past everything and i don't respect him because i think he laid down and died wow minutes of his arrival chef ramsay was confronted with the bad blood that exists between the two brothers anthony you've ruined the business and i don't respect him because i think he laid down and died and while his relationship with anthony is at the breaking point frank wants to prove that his cooking skills have not suffered thank you and this is andrew andrew thank you andrew recommendations there isn't a bad thing on the menu caesar salad's made right in the dining room from travis yep okay good nice there is great potential here we just need someone like gordon ramsay to come in because the relationship between frank and anthony is kind of sabotaging the restaurant all the pastors he and me that's a big positive all the pastors handmade yeah all here made that's incredible let's start off with el vontini yeah sure gotta go for the season salad table side i love that idea and the fresh lobster ravioli all right the wreckage i'll go for that as well i want to see as much as i can and travel across italy yeah brilliant yep i hope so how's the food i think you can call it trying to push it out when the attitude's there when he wants to huh how was frank 47 47. he looks older than that stress jeez what's he having let's start with the invotini don't talk to me just write it down all right i don't like talking to nobody i'm nervous but like at the same time i was like come on bring the test on i know i could pass i'm not blowing my own smoke on my ass but that food is good let's pay the season anybody got the season going brilliant table side caesar in the north end of boston right yep are you going right to the very basics you got an egg yolk there as well egg yolk anchovies wow who would ever thought i'd be making a caesar for gordon ramsay i love doing the caesar salad so i put a lot of enthusiasm into it and okay great thank you very good have you just washed that salad yes you just washed it there because it's soaking wet so all the dressings just run off it because the lettuce is soaking wet to dress a sea salad the salad has to be crisp but dry so you've made all that freaking work for nothing oh my god eight minutes for nothing kevin think he's gonna like the food i think so frank is so defeated right now that he's lost the confidence in himself as a chef and in his abilities the eggplant is in the window when they get uh andrew the addiction what was it painkillers painkillers oh sees heroin heroin really never been in trouble with the law before that first time happened to be the fed how long did you spend inside almost four years have you been clean for how long now almost two years that's fantastic yeah two years clean it yeah it's nice here we have the eggplant the voltini de molenzano thank you strange mhm hasn't been fried or cooked long enough not yeah it's pretty spongy and horrible are they frozen no no that's fresh when were they done this morning ready will you just check if that was done this morning because it tastes like it was done last week that's all for me thank you frank what said this was spongy what was it what were they when were they made you asked me if they were frozen they said no no three weeks ago yeah there's a patch of freezer i don't make it too hard every day i'll go tell them i can't make eggplant to all that that's impossible i don't have time you unless she has a new message i don't know about his mecca's gonna be gonna get in here at 11 in the morning that's what the method is fine well it's impossible to be here 11 in the morning no it's not frank frank is a very lazy cook he doesn't even fry the eggplants anymore my mother and father end up frying it ridiculous i'm like made yesterday it was actually made three weeks ago yep three weeks ago yep that's disgusting do you go grocery shopping three weeks in advance before you're gonna eat the stuff no all right give me a pen i need to keep score it's one down one eight plants not good well off the rabbit that should be fine what's next a little cereal and were these made yesterday i'll make sure i get a date on that why is that looks like a good some of the lobster ravioli made i don't know the manufacturer does that they are not homemade i definitely feel dumb you know here i am telling people all the pastas are handmade because that's what frank told me i feel betrayed and my own boss that's it's not right that's nasty the lobster ravioli is store-bought so it's not fresh no hold on hold on we're backtracking now fresh pasta every day all the pasta has been made yeah all handmade i thought they were made fresh why would you have to store bought that's gross you can never say to frank frank why didn't the pastors hear me why don't you come in earlier and make pastas so i hope that you can get through to him because he is a good chef but is he a passionate chef no no wow geez okay um thank you andrew you say you liked it you didn't like it you hated the lobster ravioli suck it down like nothing i really want to freeze the guy i know he's gonna complain i mean come on at least like tell me if the sauce was good i mean that's all i asked she didn't like this then like what the i'm busting again she's gotta like something kalim uh-huh just served in a garlic a rosemary crust and a barrel of red wine sauce bon potato thank you what kind of crust is that rosemary rosemary it's burnt it's burnt and bitter when garlic burns it goes bitter guy can't even taste lamb i felt embarrassed by some of the dishes that came out wow and again passion gone anthony take me to the kitchen please i'm gonna have a word with frank i definitely think we're squealed okay let's start i sat down i got told the pasta's fresh i got excited it's homemade and it's it's coming from the heart all of a sudden you got this ravioli lobster that's store bought it was horrible but how was the sauce a about the sauce the filling is the magic whether it's a ravioli or tortellini it's the filling you get excited about the eggplant but that was a disaster spongy bitter undercoat and then i got told it was three weeks ago embarrassing i mean it's really embarrassing you can't make fresh food and freeze it and charge money to running a business if you can't be bothered to cook fresh food what do you want me to do wave your magic wand and turn this place around come on it's just what i do i don't know how to do any better that's not why you could do much better or do you want to do better that's the big question i'm gonna get some fresh air i'll be back later yeah unbelievable 13 years i've been here chef ramsay tasting a manual was like the worst experience i've ever had yeah but you can't be begging for a compliment frankie that's a thank you for complimenting i don't care at the end oh he's like something frankie thinks he knows everything he's not gonna hear from anyone you'll need help he may say ramsay too i don't know it comes down to us being here or not being here frank you know it i know it it's not news you have someone here willing to help you do you want to learn from them dead seriously dead seriously i don't know well you have to make a decision today upset after chef ramsay's harsh critique of his dishes do you want to do this i don't know frank is not only questioning the future of davide but his own mentally when i'm out the restaurant is total frustration because there's so many bad old memories where's frank hi there there christ we got down there little booth i'm thinking come on did you sit down on your ass to think my seat of depression your boss represents the company if you see a boss slacking off what's that tell you i mean heath doesn't even dress up in a chef's jacket who am i busting my ass for with seemingly the weight of the world on his shoulders frank is about to face a busy night as word has leaked out that chef ramsay is at dalby day okay now have the uh veal chop okay all the things but back in the kitchen frank come on it appears as though frank has given up before dinner has even started frank come on come on come on come on the only reason why i don't quit is because i'm too proud let's go one salmon one tag one shoot my friend as orders continue to pile into the kitchen i'm waiting on a duck and a salmon i got the duck right here can i call a table pointy please table 20. a depressed frank tries to get motivated what's up on table ten zap three eggplant bags yeah i'm up right now but it's not long before the kitchen is backed up do you know what that is they are coming out they are coming out the kitchen's a little bit behind i need two fettuccine bonnets on the fly hey anthony slow what the down what do you think i'm doing shut up i know what you want my brother i hate his attitude i hate working with him because like i can't tell frank anything without him telling me to go myself table 31 don't wait in an hour shut the up talk to each other if you guys say nothing it's just like the blind leading the blind well i think ramsay it's great because it's like he's the only one he's going to listen to table 10. if we listen to him i'm waiting on 32. you can't cook that fast i need every next pocket for me from rush rush rush what the is it with the society i need two bolognese right i'm behind ready yeah they're going to send this back all right start cooking another one because they're going to send it back this goes to table five do it now the fish was bad that was like ah let it roll that took a gamble i mean it doesn't look pretty but they like it they like it if not i'm sorry this is really dry and there's salmon on the fly table five food drive frank you knew that was coming back why did you send it he said he's gonna get a complaint either way they're gonna wait too long but they're gonna send it back i'd rather they wait and have it perfect and wait and send to come back how sad is that when a chef doesn't care that means the rest goes downhill rapidly and that's exactly what's happening tonight i think frank is way too burnt out right now it's more depressing than anything unbelievable it's an hour and a half into dinner service table 20 and table three that's what i'm putting up and food is slowly making its way out to the diners but unfortunately it's not worth the wait frank this is lukewarm yes son of a you need a lemon juice stupid chicken pardon me oh not what he says it's over done shut the this is the way up is don't come back with it this is that this is a breaking point of this restaurant right here food sucks anyways not putting up frank needs to make a commitment to working hard and if you don't have that passion you don't have it and you got to get out of here anymore slips coming in frank we're screwed i'm not cooking i'm not doing it so what you don't like it this is lukewarm too dry he says it's over done it may only be halfway into dinner service it's horrible frank we're screwed i'm not cooking i'm not doing it but owner frank has had enough i might not go back in tonight i've definitely lost the passion for cooking or for being in the restaurant business period i don't know what to do anymore with frank abandoning the kitchen sous chef eddie and the rest of the staff finish off a painful dinner service folks thank you very much have a good night tonight i saw something quite frightening wasn't the bad food wasn't the complaints and it certainly wasn't the service it was frank and here's why watching him he is so burnt out he's given up it's like a ticking time bomb that's about to explode i know i love him i've seen how much over the years he's done for everyone this is not about a guy that can't be bothered to cook he is done he's on the floor and he's barely breathing what have we done we start by bringing him back tonight take 10 minutes out and think of something you've never said him before that can help to inspire him do you understand yes good night good night thank you very much frankie's stopping but he's got a good heart i think he thinks i'm against them it's really not like that you know it's my brother i love him but if we can't work together without a doubt we will close the doors frank has clearly lost his passion and unfortunately his family and his business are being dragged down with them let's uh sit down chef ramsay knows that if this restaurant has any chance of surviving he must find a way to inspire frank take a seat when i watched you last night from start to finish it upset me and here's why i witnessed a broken man i could see all the stress has killed your spirit i spoke to kim and anthony late last night and they both just want to say something to you personally anthony i wrote it down got a speech frank we both know we're not good at this stuff all right frank i think you have been so overwhelmed for so long and for good reason i know how much damage i've done and you had to hold it together now i believe you need to take care of yourself you and i both know that you have it in you to get back into life no matter what we say to each other you know if it comes down to it i'm always there i think we lost sight of what we really count i believe we can really make this place work you know that we can if we put the effort into it we don't ever say it but i do love you that's it my brother's never that's the first time i heard any remorse from him a legitimate remorse should i listen i should not listen no okay to say i love you is an understatement and to say that i'm always beside you i think you know that the past 12 years have been the hardest of our lives but we made it through together because we love each other and i look at the way you talk to people lately and the mean things that come out of your mouth and i think it comes from you holding this burden for the whole family for so long on your shoulders you haven't put this chef jack on in four years because i think instead you felt you didn't deserve it anymore but you do you're actually one of the most talented people i've ever met in my life that lack of passion that showed in the food yesterday for gordon was a cry for help you are worth it and you deserve success and you've worked hard for it and you deserve it frank but the only way this place is gonna make it is you have to look within you and break down this wall that you've built please put this back on now i'm serious i don't deserve to wear that jacket because schmuck could put up the food i was putting up you don't wear a uniform if you don't produce put it back on not yet after an emotional we don't ever say it but i do love you and hopeful plea from his family please put this back on not yet chef ramsay goes to work i don't care about the that's been kicked into you years ago you got to cook trying to reignite frank's passion in the kitchen i want you to think of something that you want to cook and put the passion on the plate not the anger ramsay feeling like the freaking thing that i made yesterday i don't know what to do to flees the guy what are you thinking of doing oh my god it's total blank i hope he thinks it's good fans say this in a simple lemongrain wine nice i'd like to see your mind working you know it means your passion's coming back frankie he has a talent to put out that kind of food if he gets dedicated it could be done if not it's over before we go to the sauce shall it's time a little dash of rosemary no good it's delicious you're always on the defensive who said no good ripped me a new out there if i got served that yesterday's my entree i'd be like a pigging he liked it cooking with chef ramsay made me feel like i was cooking it the old days the way i had passion about doing things absolutely delicious good now that frank's spirit has been lifted chef ramsay decides to go ahead with phase two of his plan giving a facelift to the tired decor of davide good morning good morning frank how are you ah full nervous great let's go come in come in come in oh my god look at this they are beautiful welcome to the new derby day right where should we start a new modern appeal gone are they all dreadful chairs nice we've replaced them with stunning new mahogany chairs beautiful okay take a look at this that is awesome by replacing those dreadful white walls above the stone we've contemporized the dining room now we've got textured material it's lit underneath it is going to look absolutely beautiful and what about the davide sconces aren't they beautiful they are absolutely gorgeous have a look at these booths you know we swapped the blanquettes for the booze this is now a fresh modern vibe absolutely beautiful everything is perfect gordon we couldn't have asked for anything more these were things that we were never able to do because it was so far down to death and to see a friend cry it's overwhelming was everything we wanted to do i've been down here in this grave for 27 years now it's like totally everything is different and modernized i can feel it the hope is coming back frankie can i just say something okay please put that away frankie please you need to wear a chef's coat because you're a chef take this off and please please for me you're a chef you're really here the first time i wore a jacket it's four tiers i didn't want people to know i was the head chef back here it's a symbol of that you are back you can do this because you're better than you should have ever taste am i the right way hey they're looking nice to see him put on the coat to me meant that yes i'm taking this all seriously and it's it just means a lot to me and now you look like it's the chef that you are because you can do it you're touching cinnamon for your wife but jacket doesn't make the person gives you a way to go there but it doesn't make the person now that frank appeared ready to command the kitchen it's time for the final phase of chef ramsay's plan the menu have a look at this wow oh my god the future of devon day is right in front of your eyes on the table it looks so nice gone are the dreadful plates of the 80s the appetizers bruschetta roasted peppers the cake of berries marinated baby tomatoes burrata how could we be a modern italian restaurant without any burrata then the pierce the resistance the main course homemade gnocchi ground butter truffle oil and some fresh chives at the end homemade stress that every time homemade yeah pork tenderloin frank your chicken lemon chicken we've put onion compote on there as well tonight we relaunch the modern david dig in there's no one in a lot then it does this new menu awesome i am overwhelmed it's a kick-ass menu it tastes so much that's delicious going for this touch change the whole menu into what it needs to be for this type of a city with this many restaurants and that's what's going to set us apart from all the others the chicken i like it it's only an hour before dinner service and chef ramsay has one more important message for frank anthony's never going to be perfect in your eyes but for a recovering addict to be clean for two years that's good it's it's not bad i wish my brother was clean i wish he had kicked his habit they were a similar age and the crap that we go through on a daily basis is just extraordinary but cut him some slack and get him by your side help him because i think when you start helping him he's going to come back 10 times over well yeah no maybe i've been too tough with anthony me and anthony have to work together and turn the restaurant around yeah of course it's gonna be hard it's never gonna be easy no nothing ever is if you want it you can do it i know you can do it i won't let you down he got my passion back it's so amazing that this is coming up it's relaunch night at darby day okay show time guys and frank is already feeling the pressure holy mary mother of god i never felt this nervous before i don't want to disappoint anybody and i want to prove it to myself i can't do it but chef ramsay has some important information that is going to make the evening even more intense i just had a call would listen to me yeah tonight you've got the boston magazine coming in as well tonight the steaks were raised from the beginning so our eyes wide open yeah and now we're gonna be boston magazines in the restaurant and that's a big deal i'm ready to go tonight we change to the menu we're going to order a bunch of different options right this way please shrimp i'll do the tuscan bread soup with the restaurant packed foster magazine have just arrived table they go on 15. the first tickets are in and frank is about to face his first big test all right five's coming up all the tables of high priority magazine it affects the business they're quite a bad review oh that's pretty enjoyable this is really good i would love the recipe i would while the critics from the boston magazine are clearly pleased with their appetizers they aren't the only ones delicious and for the first time in a long time this quaint dining room in the north end of boston is buzzing frank a new order just came in but back in the kitchen expediter i need entrees on table 12 immediately okay frank talk to each other a little bit yeah yeah the mood is starting to turn and the tension is building between the brothers capellini papadella's the second course and i got to knock into pavilio right now as anthony pushes frank to finish the boston magazine's entrees keep it together come on cool tonight yes table 15 flank next course two ravioli one park yes yes we start at 15. it's very rare the boston magazine come out like that i'll drop a hat and that walker's working franklin okay i got the port so i could complete come on frankie got the other two get me that's it don't ever rush me come on give me give me give me enough when it's ready get me go thank you that looks beautiful yeah and like wow the cork is a little raw should we send it back i wanted to make a good impression oh my god it was a disaster table 15 wants a footballer it's the boston magazine oh my god what's your fault frank it's gonna be the biggest hole in boston in five minutes now yeah come on the one also came back that table that'll come back this is a disaster it's davide's grand reopening and a critical mistake at the boston magazine table to rock back to park it's the boston magazine has frank's confidence completely shaken oh my god what's your fault you got another one going what's up what's up well how do you want to communicate i let jeff ramsey down and let myself down and let everybody down off i almost went back to the old ways but i took a deep breath and i was like okay i i gotta refocus here i'm not keeping up i'm tired but i'm not giving up pull up put that in the water okay here you go here's the quark that consisted we fight that's 15 take it out come back strong yeah let's go thank god i was trying to impress you tonight i'm sorry make sure it's good it's good i'm kind of excited to see what happens in the next few months here call me something table 21 cable 23 pick up if you two continue talking we're gonna get there yes sir good the relationship with anthony is still fractured that's what's holding us back in the restaurant but he's been trying harder i see it so i'm willing to compromise with anthony supporting frank in the kitchen anthony nice come on guys bring it together over there beautiful vocal manning for that the two brothers complete dinner service on a high end right now every night wow what a night yeah good in bed trust me mostly good think back to my first day here i saw a family in turmoil and a chef that was sitting down in the kitchen depressed but tonight i saw a family come together and pull off a strong service frank you proved to me tonight that you can run a kitchen the way you handled the pressure was phenomenal yes i feel grateful beyond words for frankie to hear gordon say that you can do this a hundred percent it just means so much because he deserves this i can't say thank you enough and frank keep that chef jacket on keep that attitude with it and never sit down in a kitchen ever again i'm rooting for your success i'm really excited for the future my goal now is to keep the passion going this is a new day for darby day and i'm gonna feel me good guys good luck yes good luck good luck good luck and more importantly just stay calm that's it just thank you passion of man in there with a lot to give okay don't stop i'll crack a smile from time to time yeah there's no words that you could describe what i'm feeling right now it's overwhelming totally overwhelming goodnight chef goodnight thank you for the last 10 years boston has seemed to ignore davide but now with a huge turnaround with the food and the staff it's got every right to return to his former glory my god people think i've got a funny accent jeez in the weeks that followed frank's rediscovered passion for cooking flourished i'm thinking he's back in love with food huh i want to make myself proud of my family crowd and chef ramsey crowd and the city of boston is reaping the benefits as for his brother anthony thank you beautiful he too has very made a see you next he is clearly committed to the restaurant very good thank you and more importantly to his brother youthe city of boston has many great attributes but the treasure of the north end is its outstanding italian food served at over 150 italian restaurants the first fine dining establishment in this neighborhood was davide which opened in 1982. david back in the heyday it was the number one italian restaurant in boston it was incredible there was always a line at the door what's the name if you didn't make reservations three weeks in advance you could not get in in 1997 then matrid frank and his brother anthony fulfilled the dream by purchasing davide at the height of its popularity this is amazing when we bought the restaurants we were making money i felt like we hit a gold mine are they liking the chicken special they're liking it i'm working with frankie and my life is wonderful the restaurant started off strong but within the first couple years frank found out that anthony was embezzling money i went into the account whenever i needed money i would if i had access i would take money to you know buy painkillers whatever he was addicted to painkillers heroin he's been in detox in jail he's out of jail the responsibility of keeping anything open cause i was my struggles basically there was no one else there to help it's 3 30 you got to get ready for dinner it's definitely gonna get anyways tonight no you're not when anthony left frank gave up he's broken mentally and physically oh my god can't work like this and little by little it's broken a restaurant since i've been back i am not the same person hi good evening i'm in recovery i'm doing well those days are behind me i'm here i'm responsible and i'm making the restaurant a priority right this way let's forget about the past and move on and i don't think he has i don't think he can shut the up take the food that's up in the window and come back so i ask go away but at the same time he should take some responsibility of giving up and not putting the whole blame on me because of what i did anthony don't take the wrong stuff i'll kill you right now my relationship with anthony is not at its best this is it you know he has no more chances it's all over do hot water get the out don't waste my time blankie will not listen to me hey mohawk this is your tape get the out of here really it's all you know just turret and spiteful oh my god anthony why don't you go kill yourself i think that frankie has a lot of pent up anger and resentment towards anthony if it can't be put aside i really can't see the restaurant succeeding it's killing them we need help extremely badly because we've been living month to month are we going to be able to take checks next week if we close the door tomorrow we would be out of a million dollars frankie and me always have the conflict that's why chef ramsay i think is the answer to help us if things don't turn around we walk closer doors all right the only way to understand boston properly is jump on one of these trolleys because those guys have really got their fingers on the pulse morning welcome aboard good to see you good to see you teddy ted roy how are you i'm very good thank you where are you heading um north end please one of my favorite places you ever heard of the russians every day well it's funny to say that it's on our tour room we drive by it probably four times a day and i don't know anybody that's really ever gone that's not good news it's not great news there's so many restaurants in boston and we recommend many of them and i don't know a driver that really recommends davey day unbelievable wish me luck good luck and happy day nice to see you guys debbie d down below whoa hello how are you farrell how are you very good nice to meet you good to see you then you just walden anthony gordon ramsay good to see you buddy you are the i wanted the owners one of them one of them my brother frank okay great kitchen what a quiet new place and how long have you earned it uh 1997. what was the last thing you changed here we did the books over and we um took the wallpaper off we haven't changed as much with the times i believe time moved on and frankie stayed right in 1997 and uh he won't change because they just gave up that's simple let's get everybody together and have a proper start meeting yeah that's good thanks anthony hello hi maria thank you my mother oh wow okay you work here as well she keeps the peace she's the negotiator and this is i'm deborah who okay great frank frank good to see you buddy and frank is your big brother yes fantastic hi i'm kim i'm frank's wife frank's wife brilliant take a seat please first of all let's find out the truth how long has it been slow at least a good three years and you're in the kitchen you cook my job was in the dining room all my life i ran the restaurant in the kitchen i learned i picked up how did you buy it my mother gave me the money and me and my brother and they're buying it together okay so it's literally a 50 50 business everything's supposed to be 55 right what does that mean help me out anthony has been in and out of the restaurant over the 13 years what happened i know i'm i hooked on painkillers i took money got in trouble went to jail the whole nine yards i worked this seven days a week by myself frankie got left with the whole it got to him got depressed he got burnt out money went down every year naturally i did damage to the business but you cannot get over the past if you can't put the pass behind you we can't go on when you've been burned six times it's hard to say yeah okay that's in the past anthony is trying to make amends everything he's done is being criticized every little thing is being nitpicked he's because of the past because of the past you know everything is anthony anthony i think he doesn't take any blame for anything that happened anyway is that right it was for me to blame i was gone the business it was like abandoned and nothing was done anthony you've ruined the business you've destroyed me i never want to be in a restaurant by myself i mean come on i'm mad i'm pissed i'll tell you to go yourself for the you put me through oh my god fine anthony never apologize never it's like don't you understand what you've done you put me in the position i am now but i like to beat him up here's the problem i think he doesn't respect me for anything because the past everything and i don't respect him because i think he laid down and died wow minutes of his arrival chef ramsay was confronted with the bad blood that exists between the two brothers anthony you've ruined the business and i don't respect him because i think he laid down and died and while his relationship with anthony is at the breaking point frank wants to prove that his cooking skills have not suffered thank you and this is andrew andrew thank you andrew recommendations there isn't a bad thing on the menu caesar salad's made right in the dining room from travis yep okay good nice there is great potential here we just need someone like gordon ramsay to come in because the relationship between frank and anthony is kind of sabotaging the restaurant all the pastors he and me that's a big positive all the pastors handmade yeah all here made that's incredible let's start off with el vontini yeah sure gotta go for the season salad table side i love that idea and the fresh lobster ravioli all right the wreckage i'll go for that as well i want to see as much as i can and travel across italy yeah brilliant yep i hope so how's the food i think you can call it trying to push it out when the attitude's there when he wants to huh how was frank 47 47. he looks older than that stress jeez what's he having let's start with the invotini don't talk to me just write it down all right i don't like talking to nobody i'm nervous but like at the same time i was like come on bring the test on i know i could pass i'm not blowing my own smoke on my ass but that food is good let's pay the season anybody got the season going brilliant table side caesar in the north end of boston right yep are you going right to the very basics you got an egg yolk there as well egg yolk anchovies wow who would ever thought i'd be making a caesar for gordon ramsay i love doing the caesar salad so i put a lot of enthusiasm into it and okay great thank you very good have you just washed that salad yes you just washed it there because it's soaking wet so all the dressings just run off it because the lettuce is soaking wet to dress a sea salad the salad has to be crisp but dry so you've made all that freaking work for nothing oh my god eight minutes for nothing kevin think he's gonna like the food i think so frank is so defeated right now that he's lost the confidence in himself as a chef and in his abilities the eggplant is in the window when they get uh andrew the addiction what was it painkillers painkillers oh sees heroin heroin really never been in trouble with the law before that first time happened to be the fed how long did you spend inside almost four years have you been clean for how long now almost two years that's fantastic yeah two years clean it yeah it's nice here we have the eggplant the voltini de molenzano thank you strange mhm hasn't been fried or cooked long enough not yeah it's pretty spongy and horrible are they frozen no no that's fresh when were they done this morning ready will you just check if that was done this morning because it tastes like it was done last week that's all for me thank you frank what said this was spongy what was it what were they when were they made you asked me if they were frozen they said no no three weeks ago yeah there's a patch of freezer i don't make it too hard every day i'll go tell them i can't make eggplant to all that that's impossible i don't have time you unless she has a new message i don't know about his mecca's gonna be gonna get in here at 11 in the morning that's what the method is fine well it's impossible to be here 11 in the morning no it's not frank frank is a very lazy cook he doesn't even fry the eggplants anymore my mother and father end up frying it ridiculous i'm like made yesterday it was actually made three weeks ago yep three weeks ago yep that's disgusting do you go grocery shopping three weeks in advance before you're gonna eat the stuff no all right give me a pen i need to keep score it's one down one eight plants not good well off the rabbit that should be fine what's next a little cereal and were these made yesterday i'll make sure i get a date on that why is that looks like a good some of the lobster ravioli made i don't know the manufacturer does that they are not homemade i definitely feel dumb you know here i am telling people all the pastas are handmade because that's what frank told me i feel betrayed and my own boss that's it's not right that's nasty the lobster ravioli is store-bought so it's not fresh no hold on hold on we're backtracking now fresh pasta every day all the pasta has been made yeah all handmade i thought they were made fresh why would you have to store bought that's gross you can never say to frank frank why didn't the pastors hear me why don't you come in earlier and make pastas so i hope that you can get through to him because he is a good chef but is he a passionate chef no no wow geez okay um thank you andrew you say you liked it you didn't like it you hated the lobster ravioli suck it down like nothing i really want to freeze the guy i know he's gonna complain i mean come on at least like tell me if the sauce was good i mean that's all i asked she didn't like this then like what the i'm busting again she's gotta like something kalim uh-huh just served in a garlic a rosemary crust and a barrel of red wine sauce bon potato thank you what kind of crust is that rosemary rosemary it's burnt it's burnt and bitter when garlic burns it goes bitter guy can't even taste lamb i felt embarrassed by some of the dishes that came out wow and again passion gone anthony take me to the kitchen please i'm gonna have a word with frank i definitely think we're squealed okay let's start i sat down i got told the pasta's fresh i got excited it's homemade and it's it's coming from the heart all of a sudden you got this ravioli lobster that's store bought it was horrible but how was the sauce a about the sauce the filling is the magic whether it's a ravioli or tortellini it's the filling you get excited about the eggplant but that was a disaster spongy bitter undercoat and then i got told it was three weeks ago embarrassing i mean it's really embarrassing you can't make fresh food and freeze it and charge money to running a business if you can't be bothered to cook fresh food what do you want me to do wave your magic wand and turn this place around come on it's just what i do i don't know how to do any better that's not why you could do much better or do you want to do better that's the big question i'm gonna get some fresh air i'll be back later yeah unbelievable 13 years i've been here chef ramsay tasting a manual was like the worst experience i've ever had yeah but you can't be begging for a compliment frankie that's a thank you for complimenting i don't care at the end oh he's like something frankie thinks he knows everything he's not gonna hear from anyone you'll need help he may say ramsay too i don't know it comes down to us being here or not being here frank you know it i know it it's not news you have someone here willing to help you do you want to learn from them dead seriously dead seriously i don't know well you have to make a decision today upset after chef ramsay's harsh critique of his dishes do you want to do this i don't know frank is not only questioning the future of davide but his own mentally when i'm out the restaurant is total frustration because there's so many bad old memories where's frank hi there there christ we got down there little booth i'm thinking come on did you sit down on your ass to think my seat of depression your boss represents the company if you see a boss slacking off what's that tell you i mean heath doesn't even dress up in a chef's jacket who am i busting my ass for with seemingly the weight of the world on his shoulders frank is about to face a busy night as word has leaked out that chef ramsay is at dalby day okay now have the uh veal chop okay all the things but back in the kitchen frank come on it appears as though frank has given up before dinner has even started frank come on come on come on come on the only reason why i don't quit is because i'm too proud let's go one salmon one tag one shoot my friend as orders continue to pile into the kitchen i'm waiting on a duck and a salmon i got the duck right here can i call a table pointy please table 20. a depressed frank tries to get motivated what's up on table ten zap three eggplant bags yeah i'm up right now but it's not long before the kitchen is backed up do you know what that is they are coming out they are coming out the kitchen's a little bit behind i need two fettuccine bonnets on the fly hey anthony slow what the down what do you think i'm doing shut up i know what you want my brother i hate his attitude i hate working with him because like i can't tell frank anything without him telling me to go myself table 31 don't wait in an hour shut the up talk to each other if you guys say nothing it's just like the blind leading the blind well i think ramsay it's great because it's like he's the only one he's going to listen to table 10. if we listen to him i'm waiting on 32. you can't cook that fast i need every next pocket for me from rush rush rush what the is it with the society i need two bolognese right i'm behind ready yeah they're going to send this back all right start cooking another one because they're going to send it back this goes to table five do it now the fish was bad that was like ah let it roll that took a gamble i mean it doesn't look pretty but they like it they like it if not i'm sorry this is really dry and there's salmon on the fly table five food drive frank you knew that was coming back why did you send it he said he's gonna get a complaint either way they're gonna wait too long but they're gonna send it back i'd rather they wait and have it perfect and wait and send to come back how sad is that when a chef doesn't care that means the rest goes downhill rapidly and that's exactly what's happening tonight i think frank is way too burnt out right now it's more depressing than anything unbelievable it's an hour and a half into dinner service table 20 and table three that's what i'm putting up and food is slowly making its way out to the diners but unfortunately it's not worth the wait frank this is lukewarm yes son of a you need a lemon juice stupid chicken pardon me oh not what he says it's over done shut the this is the way up is don't come back with it this is that this is a breaking point of this restaurant right here food sucks anyways not putting up frank needs to make a commitment to working hard and if you don't have that passion you don't have it and you got to get out of here anymore slips coming in frank we're screwed i'm not cooking i'm not doing it so what you don't like it this is lukewarm too dry he says it's over done it may only be halfway into dinner service it's horrible frank we're screwed i'm not cooking i'm not doing it but owner frank has had enough i might not go back in tonight i've definitely lost the passion for cooking or for being in the restaurant business period i don't know what to do anymore with frank abandoning the kitchen sous chef eddie and the rest of the staff finish off a painful dinner service folks thank you very much have a good night tonight i saw something quite frightening wasn't the bad food wasn't the complaints and it certainly wasn't the service it was frank and here's why watching him he is so burnt out he's given up it's like a ticking time bomb that's about to explode i know i love him i've seen how much over the years he's done for everyone this is not about a guy that can't be bothered to cook he is done he's on the floor and he's barely breathing what have we done we start by bringing him back tonight take 10 minutes out and think of something you've never said him before that can help to inspire him do you understand yes good night good night thank you very much frankie's stopping but he's got a good heart i think he thinks i'm against them it's really not like that you know it's my brother i love him but if we can't work together without a doubt we will close the doors frank has clearly lost his passion and unfortunately his family and his business are being dragged down with them let's uh sit down chef ramsay knows that if this restaurant has any chance of surviving he must find a way to inspire frank take a seat when i watched you last night from start to finish it upset me and here's why i witnessed a broken man i could see all the stress has killed your spirit i spoke to kim and anthony late last night and they both just want to say something to you personally anthony i wrote it down got a speech frank we both know we're not good at this stuff all right frank i think you have been so overwhelmed for so long and for good reason i know how much damage i've done and you had to hold it together now i believe you need to take care of yourself you and i both know that you have it in you to get back into life no matter what we say to each other you know if it comes down to it i'm always there i think we lost sight of what we really count i believe we can really make this place work you know that we can if we put the effort into it we don't ever say it but i do love you that's it my brother's never that's the first time i heard any remorse from him a legitimate remorse should i listen i should not listen no okay to say i love you is an understatement and to say that i'm always beside you i think you know that the past 12 years have been the hardest of our lives but we made it through together because we love each other and i look at the way you talk to people lately and the mean things that come out of your mouth and i think it comes from you holding this burden for the whole family for so long on your shoulders you haven't put this chef jack on in four years because i think instead you felt you didn't deserve it anymore but you do you're actually one of the most talented people i've ever met in my life that lack of passion that showed in the food yesterday for gordon was a cry for help you are worth it and you deserve success and you've worked hard for it and you deserve it frank but the only way this place is gonna make it is you have to look within you and break down this wall that you've built please put this back on now i'm serious i don't deserve to wear that jacket because schmuck could put up the food i was putting up you don't wear a uniform if you don't produce put it back on not yet after an emotional we don't ever say it but i do love you and hopeful plea from his family please put this back on not yet chef ramsay goes to work i don't care about the that's been kicked into you years ago you got to cook trying to reignite frank's passion in the kitchen i want you to think of something that you want to cook and put the passion on the plate not the anger ramsay feeling like the freaking thing that i made yesterday i don't know what to do to flees the guy what are you thinking of doing oh my god it's total blank i hope he thinks it's good fans say this in a simple lemongrain wine nice i'd like to see your mind working you know it means your passion's coming back frankie he has a talent to put out that kind of food if he gets dedicated it could be done if not it's over before we go to the sauce shall it's time a little dash of rosemary no good it's delicious you're always on the defensive who said no good ripped me a new out there if i got served that yesterday's my entree i'd be like a pigging he liked it cooking with chef ramsay made me feel like i was cooking it the old days the way i had passion about doing things absolutely delicious good now that frank's spirit has been lifted chef ramsay decides to go ahead with phase two of his plan giving a facelift to the tired decor of davide good morning good morning frank how are you ah full nervous great let's go come in come in come in oh my god look at this they are beautiful welcome to the new derby day right where should we start a new modern appeal gone are they all dreadful chairs nice we've replaced them with stunning new mahogany chairs beautiful okay take a look at this that is awesome by replacing those dreadful white walls above the stone we've contemporized the dining room now we've got textured material it's lit underneath it is going to look absolutely beautiful and what about the davide sconces aren't they beautiful they are absolutely gorgeous have a look at these booths you know we swapped the blanquettes for the booze this is now a fresh modern vibe absolutely beautiful everything is perfect gordon we couldn't have asked for anything more these were things that we were never able to do because it was so far down to death and to see a friend cry it's overwhelming was everything we wanted to do i've been down here in this grave for 27 years now it's like totally everything is different and modernized i can feel it the hope is coming back frankie can i just say something okay please put that away frankie please you need to wear a chef's coat because you're a chef take this off and please please for me you're a chef you're really here the first time i wore a jacket it's four tiers i didn't want people to know i was the head chef back here it's a symbol of that you are back you can do this because you're better than you should have ever taste am i the right way hey they're looking nice to see him put on the coat to me meant that yes i'm taking this all seriously and it's it just means a lot to me and now you look like it's the chef that you are because you can do it you're touching cinnamon for your wife but jacket doesn't make the person gives you a way to go there but it doesn't make the person now that frank appeared ready to command the kitchen it's time for the final phase of chef ramsay's plan the menu have a look at this wow oh my god the future of devon day is right in front of your eyes on the table it looks so nice gone are the dreadful plates of the 80s the appetizers bruschetta roasted peppers the cake of berries marinated baby tomatoes burrata how could we be a modern italian restaurant without any burrata then the pierce the resistance the main course homemade gnocchi ground butter truffle oil and some fresh chives at the end homemade stress that every time homemade yeah pork tenderloin frank your chicken lemon chicken we've put onion compote on there as well tonight we relaunch the modern david dig in there's no one in a lot then it does this new menu awesome i am overwhelmed it's a kick-ass menu it tastes so much that's delicious going for this touch change the whole menu into what it needs to be for this type of a city with this many restaurants and that's what's going to set us apart from all the others the chicken i like it it's only an hour before dinner service and chef ramsay has one more important message for frank anthony's never going to be perfect in your eyes but for a recovering addict to be clean for two years that's good it's it's not bad i wish my brother was clean i wish he had kicked his habit they were a similar age and the crap that we go through on a daily basis is just extraordinary but cut him some slack and get him by your side help him because i think when you start helping him he's going to come back 10 times over well yeah no maybe i've been too tough with anthony me and anthony have to work together and turn the restaurant around yeah of course it's gonna be hard it's never gonna be easy no nothing ever is if you want it you can do it i know you can do it i won't let you down he got my passion back it's so amazing that this is coming up it's relaunch night at darby day okay show time guys and frank is already feeling the pressure holy mary mother of god i never felt this nervous before i don't want to disappoint anybody and i want to prove it to myself i can't do it but chef ramsay has some important information that is going to make the evening even more intense i just had a call would listen to me yeah tonight you've got the boston magazine coming in as well tonight the steaks were raised from the beginning so our eyes wide open yeah and now we're gonna be boston magazines in the restaurant and that's a big deal i'm ready to go tonight we change to the menu we're going to order a bunch of different options right this way please shrimp i'll do the tuscan bread soup with the restaurant packed foster magazine have just arrived table they go on 15. the first tickets are in and frank is about to face his first big test all right five's coming up all the tables of high priority magazine it affects the business they're quite a bad review oh that's pretty enjoyable this is really good i would love the recipe i would while the critics from the boston magazine are clearly pleased with their appetizers they aren't the only ones delicious and for the first time in a long time this quaint dining room in the north end of boston is buzzing frank a new order just came in but back in the kitchen expediter i need entrees on table 12 immediately okay frank talk to each other a little bit yeah yeah the mood is starting to turn and the tension is building between the brothers capellini papadella's the second course and i got to knock into pavilio right now as anthony pushes frank to finish the boston magazine's entrees keep it together come on cool tonight yes table 15 flank next course two ravioli one park yes yes we start at 15. it's very rare the boston magazine come out like that i'll drop a hat and that walker's working franklin okay i got the port so i could complete come on frankie got the other two get me that's it don't ever rush me come on give me give me give me enough when it's ready get me go thank you that looks beautiful yeah and like wow the cork is a little raw should we send it back i wanted to make a good impression oh my god it was a disaster table 15 wants a footballer it's the boston magazine oh my god what's your fault frank it's gonna be the biggest hole in boston in five minutes now yeah come on the one also came back that table that'll come back this is a disaster it's davide's grand reopening and a critical mistake at the boston magazine table to rock back to park it's the boston magazine has frank's confidence completely shaken oh my god what's your fault you got another one going what's up what's up well how do you want to communicate i let jeff ramsey down and let myself down and let everybody down off i almost went back to the old ways but i took a deep breath and i was like okay i i gotta refocus here i'm not keeping up i'm tired but i'm not giving up pull up put that in the water okay here you go here's the quark that consisted we fight that's 15 take it out come back strong yeah let's go thank god i was trying to impress you tonight i'm sorry make sure it's good it's good i'm kind of excited to see what happens in the next few months here call me something table 21 cable 23 pick up if you two continue talking we're gonna get there yes sir good the relationship with anthony is still fractured that's what's holding us back in the restaurant but he's been trying harder i see it so i'm willing to compromise with anthony supporting frank in the kitchen anthony nice come on guys bring it together over there beautiful vocal manning for that the two brothers complete dinner service on a high end right now every night wow what a night yeah good in bed trust me mostly good think back to my first day here i saw a family in turmoil and a chef that was sitting down in the kitchen depressed but tonight i saw a family come together and pull off a strong service frank you proved to me tonight that you can run a kitchen the way you handled the pressure was phenomenal yes i feel grateful beyond words for frankie to hear gordon say that you can do this a hundred percent it just means so much because he deserves this i can't say thank you enough and frank keep that chef jacket on keep that attitude with it and never sit down in a kitchen ever again i'm rooting for your success i'm really excited for the future my goal now is to keep the passion going this is a new day for darby day and i'm gonna feel me good guys good luck yes good luck good luck good luck and more importantly just stay calm that's it just thank you passion of man in there with a lot to give okay don't stop i'll crack a smile from time to time yeah there's no words that you could describe what i'm feeling right now it's overwhelming totally overwhelming goodnight chef goodnight thank you for the last 10 years boston has seemed to ignore davide but now with a huge turnaround with the food and the staff it's got every right to return to his former glory my god people think i've got a funny accent jeez in the weeks that followed frank's rediscovered passion for cooking flourished i'm thinking he's back in love with food huh i want to make myself proud of my family crowd and chef ramsey crowd and the city of boston is reaping the benefits as for his brother anthony thank you beautiful he too has very made a see you next he is clearly committed to the restaurant very good thank you and more importantly to his brother you\n"