Right Buzzini's: Innovative American Cuisine

I'm Paul Gordon here, and I call myself Unbelievable. Hello, hello! My name is Paul Bizzini, and I speak to Chef Ramsay, please. Is that Paul? Hi this is Paul Bizzini. How are you, sorry I missed you, I didn't realize you're close for lunch, uh yes sir, we're closed for lunch, okay, I'm on my way, I'm starving, how are you? Hi welcome to Bizzini's, Chef Ramsay pleasure to meet you, Gordon, Gordon Paul pleasure to meet you nice to see you too, thank you. Wow, this is my nude, isn't it, it's challenging, my goodness me, is this it, yes sir, wow, it's like being inside a doll's house, it's uh some decor challenges here, well you're here, yes sir finally I'm here, okay um uh clearly there's nothing else going on, uh lunch-wise why don't you cook me something, okay yeah don't show me the menu, you decide, okay yeah yeah I have to just know focus on like the food will it be to his taste, will it be to his opinion who knows this place makes me feel nervous, it's small, it's cramped and no wonder they're closed for lunch, yes so narrow this place from one table to the next, huh god they cry me oh nice depressing entree comes with sound effects maybe he'll blow me away with the food because the atmosphere my god, it's depressing I'm thinking that I want to send out just a few light dishes to him something hot something cold something grilled something sauteed just a full rounded experience, hey Paul, I'm here to help, hey how's it going, you got good, I think Chef Ramsay's gonna have a lot of things to say to Paul about how to change things and I don't think Paul's gonna take it well the gentleman said he was very hungry so fair enough I think Paul has his own ideas that what he's doing is just right it doesn't need to be changed, and uh I think some of those things do need to be changed here we go, that is the fettuccine basil rugela pesto lower cotton salad on top what and then behind that here is a chicken pie yard and all sort of milanese pounded breaded excellent, uh so I didn't catch your name my name's Alex, Alex Charms good to see you so much pleasure, I'll be back in a moment, thank you guys, bland really bland, okay look at this thing it's like an elephant's foot that's not normal for a chicken to be so hard, that's the mess, thank you, Alex absolutely um I'd appreciate if the chef could actually taste that, okay because it is bland beyond bland, okay um why is that so dry, hmm I wish I had a good answer for that question, chicken should be moist, well I'll move straight to the next course.

"WEBVTTKind: captionsLanguage: enright buzzinis innovative american cuisine what no am i too late buzzine is hours monday to thursday five till 9 30. no lunch that's ridiculous i paul gordon here where i call me unbelievable hello hi my speak to chef ramsay please is that paul hi this is paul bizzini how are you sorry i missed you i didn't realize you're close for lunch uh yes sir we're closed for lunch okay i'm on my way i'm starving how are you hi welcome to bizzini's chef ramsay pleasure to meet you gordon gordon paul pleasure to meet you nice to see you too thank you wow this is my nude isn't it it's challenging my goodness me is this it yes sir wow it's like being inside a doll's house it's uh some decor challenges here well you're here yes sir finally i'm here okay um uh clearly there's nothing else going on uh lunch-wise why don't you cook me something okay yeah don't show me the menu you decide okay yeah yeah i have to just you know focus on like the food will it be to his taste will it be to his opinion who knows this place makes me feel nervous it's small it's cramped and no wonder they're closed for lunch yes so narrow this place from one table to the next huh god they cry me oh nice depressing entree comes with sound effects maybe he'll blow me away with the food because the atmosphere my god it's depressing i'm thinking that i want to send out just a few light dishes to him something hot something cold something grilled something sauteed just a full rounded experience hey paul i'm here to help hey how's it going you got good i think chef ramsay's gonna have a lot of things to say to paul about how to change things and i don't think paul's gonna take it well the gentleman said he was very hungry so fair enough i think paul has his own ideas that what he's doing is just right it doesn't need to be changed and uh i think some of those things do need to be changed here we go that is the fettuccine basil rugela pesto lower cotton salad on top what and then behind that here is a chicken pie yard and all sort of milanese pounded breaded excellent uh so i didn't catch your name my name's alex alex charms good to see you so much pleasure i'll be back in a moment thank you guys bland really bland okay look at this thing it's like a elephant's foot that's not normal for a chicken to be so hard that's the mess thank you alex absolutely um i'd appreciate if the chef could actually taste that okay because it is bland beyond bland okay um why is that so dry hmm i wish i had a good answer for that question chicken should be moist well i'll move straight to the next course youright buzzinis innovative american cuisine what no am i too late buzzine is hours monday to thursday five till 9 30. no lunch that's ridiculous i paul gordon here where i call me unbelievable hello hi my speak to chef ramsay please is that paul hi this is paul bizzini how are you sorry i missed you i didn't realize you're close for lunch uh yes sir we're closed for lunch okay i'm on my way i'm starving how are you hi welcome to bizzini's chef ramsay pleasure to meet you gordon gordon paul pleasure to meet you nice to see you too thank you wow this is my nude isn't it it's challenging my goodness me is this it yes sir wow it's like being inside a doll's house it's uh some decor challenges here well you're here yes sir finally i'm here okay um uh clearly there's nothing else going on uh lunch-wise why don't you cook me something okay yeah don't show me the menu you decide okay yeah yeah i have to just you know focus on like the food will it be to his taste will it be to his opinion who knows this place makes me feel nervous it's small it's cramped and no wonder they're closed for lunch yes so narrow this place from one table to the next huh god they cry me oh nice depressing entree comes with sound effects maybe he'll blow me away with the food because the atmosphere my god it's depressing i'm thinking that i want to send out just a few light dishes to him something hot something cold something grilled something sauteed just a full rounded experience hey paul i'm here to help hey how's it going you got good i think chef ramsay's gonna have a lot of things to say to paul about how to change things and i don't think paul's gonna take it well the gentleman said he was very hungry so fair enough i think paul has his own ideas that what he's doing is just right it doesn't need to be changed and uh i think some of those things do need to be changed here we go that is the fettuccine basil rugela pesto lower cotton salad on top what and then behind that here is a chicken pie yard and all sort of milanese pounded breaded excellent uh so i didn't catch your name my name's alex alex charms good to see you so much pleasure i'll be back in a moment thank you guys bland really bland okay look at this thing it's like a elephant's foot that's not normal for a chicken to be so hard that's the mess thank you alex absolutely um i'd appreciate if the chef could actually taste that okay because it is bland beyond bland okay um why is that so dry hmm i wish i had a good answer for that question chicken should be moist well i'll move straight to the next course youright buzzinis innovative american cuisine what no am i too late buzzine is hours monday to thursday five till 9 30. no lunch that's ridiculous i paul gordon here where i call me unbelievable hello hi my speak to chef ramsay please is that paul hi this is paul bizzini how are you sorry i missed you i didn't realize you're close for lunch uh yes sir we're closed for lunch okay i'm on my way i'm starving how are you hi welcome to bizzini's chef ramsay pleasure to meet you gordon gordon paul pleasure to meet you nice to see you too thank you wow this is my nude isn't it it's challenging my goodness me is this it yes sir wow it's like being inside a doll's house it's uh some decor challenges here well you're here yes sir finally i'm here okay um uh clearly there's nothing else going on uh lunch-wise why don't you cook me something okay yeah don't show me the menu you decide okay yeah yeah i have to just you know focus on like the food will it be to his taste will it be to his opinion who knows this place makes me feel nervous it's small it's cramped and no wonder they're closed for lunch yes so narrow this place from one table to the next huh god they cry me oh nice depressing entree comes with sound effects maybe he'll blow me away with the food because the atmosphere my god it's depressing i'm thinking that i want to send out just a few light dishes to him something hot something cold something grilled something sauteed just a full rounded experience hey paul i'm here to help hey how's it going you got good i think chef ramsay's gonna have a lot of things to say to paul about how to change things and i don't think paul's gonna take it well the gentleman said he was very hungry so fair enough i think paul has his own ideas that what he's doing is just right it doesn't need to be changed and uh i think some of those things do need to be changed here we go that is the fettuccine basil rugela pesto lower cotton salad on top what and then behind that here is a chicken pie yard and all sort of milanese pounded breaded excellent uh so i didn't catch your name my name's alex alex charms good to see you so much pleasure i'll be back in a moment thank you guys bland really bland okay look at this thing it's like a elephant's foot that's not normal for a chicken to be so hard that's the mess thank you alex absolutely um i'd appreciate if the chef could actually taste that okay because it is bland beyond bland okay um why is that so dry hmm i wish i had a good answer for that question chicken should be moist well i'll move straight to the next course you\n"