Kitchen Nightmares: The Relaunch of Z-Eks

The wait is finally over as Z-Eks, once a struggling restaurant in New Orleans, has relaunched with new owners and a fresh start. Chef Gordon Ramsay, known for his fiery personality and high culinary standards, visited the restaurant to help them get back on track. In this article, we'll take you through the events of that fateful night, as Chef Ramsay worked tirelessly to transform Z-Eks into a culinary gem.

The evening began with a sense of urgency as the staff scrambled to prepare for the relaunch. The kitchen was in disarray, with dishes leaving the kitchen quickly and not being served hot. Chef Ramsay immediately took charge, surveying the chaos and declaring, "This is not what I want to see." He singled out Daryl, one of the line cooks, saying, "Your fish is raw, not tonight!" The staff was stunned, but Chef Ramsay's stern tone quickly brought them back in focus.

As the evening wore on, it became clear that Z-Eks had lost its way. The menu, once a highlight of the restaurant, now seemed stale and uninspired. Chef Ramsay declared, "This place needs to be revamped from top to bottom." He emphasized the importance of communicating effectively with each other, saying, "We've got to focus on one table at a time." The staff nodded in agreement, determined to make things right.

With newfound determination, the team began to work together. Chef Ramsay praised Daryl for taking responsibility and communicating clearly with the team. He also commended the expeditor for setting the tone for the rest of the kitchen, saying, "You set the bar high today." The staff responded positively, working together seamlessly as they served dish after dish.

As the night wore on, the atmosphere in the kitchen shifted dramatically. The food was finally coming out hot and fresh, and the customers were raving about their meals. Chef Ramsay beamed with pride, saying, "Daryl, you're doing a fantastic job! You've got to show that staff some love." Daryl, previously struggling to find his footing, seemed more confident than ever before.

The evening ended on a high note, as the team breathed a collective sigh of relief. Chef Ramsay declared, "We did it! We transformed this restaurant into something special!" The staff cheered in agreement, knowing that their hard work and determination had paid off.

In a post-relaunch interview, one of the new owners revealed that Chef Ramsay's visit was exactly what they needed. They had been struggling to find their footing since taking over the restaurant, but Ramsay's guidance and expertise helped them get back on track. The owner praised Ramsay for his tough love approach, saying, "He pushed us hard, but we responded positively. We're excited to see where this new chapter takes us."

Chef Ramsay himself reflected on the evening's events, saying, "I knew I was dealing with a team that had potential. They were just lost and in need of guidance. With some tough love and a bit of patience, we turned it around." He emphasized the importance of teamwork and communication, saying, "It's not just about cooking food; it's about working together as a team."

As Z-Eks continues on its new path, fans of Kitchen Nightmares can't help but feel a sense of excitement. The restaurant has come a long way since its struggling days, and with Chef Ramsay's guidance, there's no doubt they'll continue to thrive.

Meanwhile, in the shadows, another episode of Kitchen Nightmares was being filmed. Mo's Restaurant, run by two brothers, was about to receive their own dose of Gordon Ramsay's wrath. Would they be able to withstand the chef's fiery personality and culinary expertise? Only time will tell.

"WEBVTTKind: captionsLanguage: entonight on Kitchen Nightmares Jeff Ramy heads across the Bayou to zeks a famous neighborhood joint where the current owners have alienated the community that's just terrible everybody here is just kind of waiting for the place to Belly Up This husband and wife team seem to be only focused on the bottom line your passions about portion control measurements you don't give a about food they have neglected the menu what the hell is that and their loyal staff we are talked down to like we're dirt if you don't want to be here don't be here tonight jef Ramsey faces the most deluded owners he's ever met Russians don't run like this disagree I disagree with that also he confronts them with the cold heart truth so how the is that special in your tiny mind when you start dealing with all this crap and your name's on that lease then you tell me what you want to do but will they change their ways it's us against y'all that is up or will their stubbornness shut down zekes once and for all you are not a restaurant that's tonight on Kitchen Nightmares located on the Mississippi River not far from the Gulf of Mexico is the New Orleans suburb of mete a tited community that is home to zek's a neighborhood restaurant opened in 2002 by a charismatic entrepreneur named Zeke ugn Zeke was 6'4 big and Goofy but you know what the man knew how to have a good time and he knew how to run a pretty good restaurant everyone came to zeks when it first opened because there was just a good vibe in this place good people food was always good good we used to do 750 people in here on a Friday night but in 2005 Zeke tragically died during Hurricane Katrina and the ownership and the direction of the restaurant was up in the air after Katrina this place was in limbo so the cortello bought it and then they pretty much took on the place hi guys how are yall tonight welcome to zekes when we bought zeks we chose to keep the name because zekes did a very good business and that just made business sense to us all right guys first guest when darl first took over him pretty much changed everything he cut staff he cut product he went to uh lesser quality wouldn't feed that to your dog and then on top of that he raised the prices expensive it's a little over the top I feel as though I'm completely handcuffed in the kitchen dud I'd love to do like a steam clams that's not us I don't think that's us you know what I'm saying I'm always trying to beg him or plea him can we try that can we do this and dar doesn't allow it trying to make chicken outad out of chicken I ask myself all the time why do I I even stay here uhuh no sitting on the drive servers here are all talked down to or disrespected people just don't feel appreciated Daryl cut my pay in the last 6 months I can't afford raises right now and it's made me work more hours since he cut my pay D we got three orders of green tomatoes left cutting them a little thick too I can tell you that I'm not looking to squeak by I'm looking for financial rewards in this business I cover they Short change that kind of offended a lot of Zeke's regulars and this is just steadily declined meatballs plain and bl unless he's got a pot of gold stash some where there's no way this restaurant would last you know a month all right payroll was today how' we do that's not a good question financially we are not doing great oh we got to catch up somewhere it's not happening we're not going to make it if we don't have Chef Ramsey come in and tell us what he thinks we can do differently to change this because obviously what we're doing it's not really working physically emotionally it's been hard I have put everything I can possibly put in the Z but seats aren't full so something's going on and we're killing ourselves trying to find out before heading to zek's Gordon has arranged to meet some mety locals to gain some insight into the restaurant and the neighborhood oh doing good how we doing this morning very well indeed thank you morning morning how are we now tell me about the area Metro what does it uh what does it stand for it's a town on East Bank uhhuh they got a lot of people they got some good Russians sub there and have you heard of Russian called zeks we used to go there quite a bit I haven't been there in a while but before Katrina we used to go there quite a bit before Katrina we would go like every Friday it was great but after Katrina probably only what's the difference in food got pricey and average oh really yeah the quality had gone down quite a bit yeah and uh the atmosphere wasn't the same they had lost the magic the feel of the restaurant it just changed yeah thank you thank you after hearing unfavorable reviews Chef Ramsey heads over to zeks to continue his investigation and there is nothing more telling than lunch hello well hello Chef welcome to zek to here nice to meet you come right this way all right guys I think we got a special guest heard dad heard dad help me get up to speed you are the owner yeah you run the business with Zeke my husband now my husband is Daryl Daryl and where is Zeke he is in the kitchen so who's Zeke Zeke was the original man who opened the restaurant um passed away right after Katrina and we purchased it from his estate so we've had it for almost 5 years what did you change after you bought it the menu items are similar we've definitely taken some off and changed some recipes and the chef is the same Emil is the kitchen manager yes who decision is it with the new dishes my husband Daryl he's got a couple of his recipes on the menu and where did he train as a chef he's never trained as a chef if you're not a chef why would you put dishes on the menu being in the business I guess um okay does the chef agree with those dishes or is it just because he's the owner that's why he gets them on I guess talk to him about okay let me have a look at the menu okay thank you you're welcome wow hello Hi how are you today I'm well thank you how are you I'm so happy to be in Louisiana my first time good thank you your first name is Candace Candace I saw on the menu the oyster oysters cortell it's an invented dish for our restaurant the cortell is Daryl and Ellen so they made they made it up so the owners have named an oyster after them yes they have they bought the restaurant now you want your name on the menu Yes sounds like someone struggling for power I got to try one okay yeah and I'm must have some boiled shrimp boiled shrimp and what specials do you have my Dy we have a chicken fried steak today let's go for it we do have also traditional bread pudding let's go for that and I think we're done okay thank you look what I got all right here we go when Daryl got here he kind of implemented his own menu it really gets frustrating because darl really has no idea culinary wise what he's doing Candace you ready I'm going to take out the boiled shm to him Chef Ramsey is going to love this food it's simple food it's basic food it's feel-good food but it's done very well and fresh okay boiled shrimp thanks my first Louisiana shrimp yeah everything's soft they should peel easily and sort of pop out the shell but I'm struggling to peel them I mean that is nasty what I'm struggling for here is the lack of freshness they feel and taste slightly mushy which is a big disappointment Candace where the shrimps fresh they're fresh frozen fresh frozen I know it's kind of an ax water but you can buy fresh shrimp within a m yes yes the frozen shrimp tastes like sorry crap he wanted to know why we would get frozen shrimp when you can go to like the market and get them fresh every day it's not uncommon to have frozen shrimp because some things are okay Frozen how we look on the oyer coming right now all right wow that back wall is hideous what a mess you got two seconds please yes and what's with the uh the swamp Decor whose idea was that um mine and my husband's to eat in a swamp for children or for adults for both for both for both o cell that's not words me all right here we go okay thank you all right what the hell is that these are the oysters cortell oysters cortell so I suppose you go like that wow they're Dreadful oysters named after the owner I certainly wouldn't put my name on that I wouldn't even put my enemy's name on that take it for you MH okay thank you that's depressing is it no just terrible oysters cortell I don't know what to say about that I eat the and myself I think they're delicious absolutely delicious darl what did you say oyers cortell just ain't working this is killing me not to know what he's saying this is the fried chicken steak right correct thank you you're welcome Bland as anything with seasoning no care look at that candid what the hell is that it look like it's just had a giraff tongue cut out and deep fat fried people complain that the quality of the food here is horrible unbelievable Daryl's not listening to the feedback that he gets and he's going to do what he wants to do Daryl yep he said that it looks like somebody cut out a giraffe's tongue battered you fried it I'm not going to agree with that it didn't look that way to me I mean that's what normally goes out it's a good product so it look like we cut out a gir Tong wow wow wow Jesus thanks doesn't look fantastic but it tastes delicious who made that emal it makes it m I'm just so happy that Chef Ram he likes the bread pudding it feels great to end on a good note love the bread pudding we like the bread pudding there we go loved it I took full responsibility for bread pudding that is all me Daryl doesn't really have influence on that thank God thank God he likes some I did I'll take that any day hello hello chef and this is Daryl the owner yes chef introduce me to your uh Brigade Chef Emil Marcos Emil good to see buddy likewise Jason Carpenter Jason good to see you there's a lot of things that that need change and and you know Daryl is he's one of them can I talk about lunch yes my God what a disaster the food is blood standard why wouldn't you buy fresh shrimp I simply don't have the time to go to the market excuse me where are we New Orleans come on big boy chicken fried steak disaster what cuts of meat was that not a very good cut no are you proud to serve that food no sir was that the same quality of steak that we were using years ago no sir then why have you changed the standard um it's it's it's up to Daryl is that a Cutting Corner method to save money or Chef everything is to you but we had diners eating all lunch full dining room but nothing sent back do you honestly think just because they don't send it back that your food is amazing that's good enough for you to continue now you can't be that stupid point taken if they want to be that stupid you've got no chance I don't buy the fact that it's bad quality food that's hard to believe this was once a great place coming up while Daryl and Ellen continue to be defensive we don't feel like it puts out an awful product you don't give a about food it's the staff goes on the offens you talk to us like dirt then at dinner service Chef Ramsey makes a shocking Discovery so how the is that special in your tiny mind I don't have a tiny mind I'm telling you you have a tiny mind and makes an anoun ment that could mean the beginning of the end for zeks how would you feel if I told you all that after receiving some harsh words from Chef Ramsey the food is below standard darl has some words of his own you know chef says everything is it's embarrassing there's nothing good about the menu you know I don't buy that I will never believe the food is you're not going to con I've been eating this food all my life Chef Ramsey doesn't know War On's food that's it I you cut all the food down you want you can't break me it's an hour before dinner service and Chef Ramsey hopes a private meeting with the Two Chefs Emil and Jason can shed some light on the restaurant's main issues okay so I don't get it some of the things I encountered there today were just awful that can't be your wish to cook with frozen ingredients we talk about it every day and it just get swept on the table I tell him the second he starts cutting cost get a cheaper product you know it's going to taste like and trying to explain that to him you know is like talking to this wall right here I'm how long's it been going on like that since the right around of time he took over the only thing Daryl and Ellen see is money and that's what scares me their whole purpose is money money money money money we feel like our hands are so tied as far as ordering goes everything goes the only other option was to leave me and him both go that's you know what do you do just walk out the place I mean we got a lot of personal memories in this place just to walk out of it granted I I get that but it doesn't stop you from having your voice everybody here is just kind of waiting for the place to belly up and go find a new job somewhere else I'm here to help put this freaking Place back on the map yes sir you're absolutely right we have only two options Chef Ry are God and I don't think the second coming is happen anytime soon thanks for the catchup thank you thank you after gaining some insight from Jason and Emil hey I need shrimp portion Chef Rams is eager to see how this restaurant functions in a dinner service how does this work uh a when were these done um last night why are they bagged he portioned them out to order really what's the idea of putting everything in bags portion side portion size I like to have everything in quantitative perspective if I give too much you get a Happy C customer here you don't get a good customer they're happy because they're getting three times what they should be getting I'm getting nothing I don't make money on that it's food you know we're not cutting uh piping hi welcome to zek's how many do we have in the party four it's jef ramy's first time in Louisiana can WR this way please and not surprisingly zeks is completely booked and tonight our specials with lasagna lasagna I got a seafood ploted no oyster sub shrimp I'm at the Expo station like to see all the food go out s a new potatoes down I uh make sure every dish goes out like I want it to go out can I run anything nope shrimp platter can any of that go I'm waiting on dishes to complete the order it doesn't concern you that food's just dying in the window well we're pushing as hard as we can bloody hell been here a long time for Expediting is one thing standing here and say nothing is another wow hell it's an hour into dinner service and the first wave of food is finally making its way out to the customers sorry about the weight they are backed up everybody's food at the table let me get uh your server my apologies and the food isn't the only thing that's getting a chili reception can I ask something do you mind not standing there like that it's so D I think you can be more proactive I don't want to hover you know but you can make yourself busy okay I got it I'm ready thank you all right look what I got what's that one lasagna lasagna when was the lasagna made last Thursday last Thursday and today is Thursday right correct seven the stuff from a week ago help me to understand that uh that stupidity made made the pan we didn't sell it all it's wrapped up in portions and approach I thought that's a bad thing lasag it's all done fresh and cooked and um we'll wrap the portions up separately we'll put them in the freezer it works is the best designer you're going to get is it special right yes it is okay so how the is that special in your tiny mind when it was cooked a week ago I don't have a tiny mind I'm telling you you have a tiny mind it can't be that special if you're going to stand here and tell me that it's special the product is good Daryl runs his kitchen with 90% bravado and you know the other 10% he just Wings it this is a good product this is good food me my God it's getting worse yeah he's a tough nut your uh expeditor so we have a special today when do you think that lasna was made today homemade lasna right last Thursday how could it be that special when it's from a week ago well you know it's frozen so it's not like sitting there getting Meo on it and our custom absolutely love the lasagna I don't think that's our biggest issue is lasagna I mean that's absolutely incorrect what do you think they would feel like if you told them the day special was cooked a week ago Frozen I don't know I mean I'm I'm sure they would probably surprised that it was so good and that it was made last week in Frozen should I ask them all would you like me to walk with you I I'm not going to walk to stand up and shout oh really when you come out to restaurants and you read today's specials for instance a beautiful homemade lasagna would you expect that lasagna to be made today yes uh ladies and gentlemen how many of you have ordered lasagna how would you feel if I told you all that today's lasagna that's been served was made a week ago this is humiliating after making a shocking discovery about today's special when was the last Sun you mate last Thursday Chef Ramsey made an announcement today's lasagna that's been served was made a week ago that is not sitting well with customers my apologies to those that have ordered the lasagna have a look at the potential other specials bonab a te thank you thank this is humiliating it's absolutely better of course when it's fresh and it served right out of the pan but it's not horrible I've just told the customers that laser s was reheated from a week ago the the feedback was shock horror 86 lasa yes sir yeah with Chef Ramsay's announcement freshen their minds get a get a check get the check okay customers have seemed to have lost their appetite did you eat already yeah I had the lasagna after witnessing a dinner service full of problems you got 2 seconds P yes absolutely Chef Ramsey is anxious to have a chat with the owners oh dear did you hear the customers tonight when I told them lasna was a week old did you hear here's what happens cook lasagna and it doesn't sell do you throw it away no we don't throw it away we rrap it I'm here to help but I tell you what I can't help you when you're standing there and trying to come up with excuses to why customers pay good money for Frozen that cooked a week ago and you call it a special we don't feel like it puts out an awful product you don't give a about food that's not true your passions about portion control measurements frozen food reheated in a microwave rests don't run like this disagree I disagree with that also definitely trust me you are not a rest you're the owner you paying rent here when you start dealing with all this crap and your names on that lease then you tell me what you want to do after being stonewalled by owners in denial morning good morning sir Chef Ramsey has called a staff meeting 2 minutes please hoping to bring all of the restaurant's issues into the open okay I want you to tell me the frustrations the anger and the things that really upset you the most Emil um I I just feel as though I'm getting pounded with a mallet constantly when I walk into this place I went from working 40 hours to working about 50 for $400 a week that pisses me off I feel that we don't get any respect I'm here all the time I don't get to eat lunch I should have a meal I should have a shift meal this is messed up we are talked down to like we're dirt and it's not right listen um I really appreciate the openness and the honesty I knew it was bad but I didn't quite understand it it hit that um level of hurt I think it's just sad that we're all sitting here and that we actually have to even beat at this point I think we all the whole group of us here are pretty much struggling no one's getting that message across I need to get through to them Daryl and Ellen are about to arrive I want you to tell them everybody was saying what they wanted to say and getting it off their chest but it's kind of different from telling Chef ramsy versus telling Daryl don't be nervous I don't want you to be afraid I've got your back okay and here they are good morning good morning I've been here having a stuff meeting um we've gone through some issues um this morning that's been bothering them but rather than me trying to tell you how they feel I think they should speak certainly who's going to go first I go first I don't feel as though we all gain much respect around here and I don't think that you as our owner have our back Candace Ashley is that how you feel you really do talk to us like dirt sometimes my intent is not to talk down to somebody but that's how it comes out Jason talk to Daryl please my biggest problem that I have is just I don't think you have a clue as to how this place runs me yeah wow I think that you're so stuck on the numbers the actual essence of having a restaurant and serving good food and giving customers service and happy employees that that's gone I I don't understand we hear it every single night and every single day from our customers what needs to be changed and why they don't come back we let you know these things and you don't give a nothing's done you don't care wow pay p is ridiculous here I really don't want breakdown cuz I I've been in a long time and I'm not getting paid jack but somebody to be here that long I've been here since 2006 why haven't I never got a pay raise okay let me say something real quick since we're all telling the truth first of all Daryl and I have taken thousands and thousands of dollars out of our personal account to pay your paychecks so why didn't I just close the place down we're not giving up we don't want to give up if you want to give up that's fine this isn't your business we don't want to leave each other because we all love each other we don't want to leave not at all but I need to make money to support my family you know what so do we y'all are acting like it's us against and it's not this is a business we have costs and expenses I ask you to take that pay cut it's either that or labor cost gets so high I'm out but you can go on five vacations in the summer and you're struggling for money right that is up period if you don't want to be here don't be here after Chef Ramsey arranged for the staff to their grievances I don't think you have a clue as to how this place runs the defiant owners are not having any of it if you don't want to be here don't be here if I were piling up money back there then I could see you being pissed off we're not piling up money back there I can't show appreciation in dollars at this point they maybe have this picture of me with this pile of money going haha nobody's going to get it we don't have the money I'm accepting the truth from you guys accept it from me please things aren't going well I understand that but in terms of morale there's an air of discontent they feel abused and I'm not saying the staff are perfect but you're the owners and you set an example we have to fix what's broken within so how about starting over again and turning the page and the beginning of a new chapter I understand those frustrations you are wonderful people so I want you all here and you will have my respect I guarantee that from me and there's a lot of love for you guys from Ellen and I and I truly mean that good we did make some progress the is clearer okay it's a new day here at zekes I've got some ideas that I need to uh put into place to really start putting this place back on the map thank you honestly I don't think that Daryl and Ellen heard what what we were saying he was just saying what was right just to get Chef Ramsey off of his back we'll see what happens oh Lord after attempting to open Daryl and Ellen's eyes to the staff morale problems Chef Ramsey has devised a plan to test the chefs and showcase their abilities okay it's been so obvious that you've been handcuffed by Daryl and here's what I want you to do show Daryl how creative how inspirational how exciting you can be with seafood there's a grocery store literally 2 miles away from here okay have a look at the ingredients get inspired come back get creative I want to see that on a plate yeah thank you Chef good right now I'm pretty jacked up Gordon Ramsey himself said Jason time for you to be inspired go let it happen go see what you got all right let's see what they got fresh how may I help you Red Fish Fresh just put it out hour and a half ago that's what we're looking for it's extremely liberating to have this freedom to Showcase and do what we want to do cook good food very nice to meet you thanks guys I am uh looking for red onions with asparagus just do a red pepper this will be the last thing I get and we ready to ride there it is there it is Showcase the skills so happy think of something creative and really let it go yeah yes okay off you go guys you yeah I'm going to do a chicken fried steak at the same time okay brilliant own it yeah yes sure you going to put a little lime juice in there yes more lime juice I'm not done yet with it okay good yeah I love the idea the bacon anded nice so in terms of the inspiration tell me what it is try to keep it Southern with the Grits fresh with the salmon and classic with the Capers with the onions with the tomatoes good keeping it with the New Orleans theme red fish and then grilled vegetables fresh rice fresh ingredients you just a fun dish pretty good job the difference of Night and Day let me tell you that beautiful now if you say nothing you didn't cook them I cook them do you understand yes okay let's go come over guys please wow look at that you think of Louisiana first thing you think of is freshness but when I walked into your restaurant what I didn't expect was frozen Seafood so I got my team to get some ingredients for me like you both just have a little taste taste the freshness a beautiful Char gr salmon done with grits creamy tasty it's absolutely phenomenal and I got hold of some red fish marinated zucchini with some rice and a really nice mango Sala oh my gosh this red fish is delicious it's phenomenal it's absolutely phenomenal delicious absolutely watching them eat my dish and not knowing that it was mine and to say that you know it looked like it was from their heart I'd like you just have a little taste of that chicken fried steak I just lightly pounded it and then fried it twice so it should just melt in your mouth it does melt literally literally melted je and couldn't believe how good it was the presentation was beautiful and it was fresh ingredients and they tasted wonderful absolutely phenomenal you taste the difference Absol absolutely yeah there's something you need to know about the seafood dishes I didn't cook them the Two Chefs put those dishes together wow the seafood dishes are your boys delicious absolutely phen they really are they're phenomenal it really open my eyes to what I I I wasn't letting them do honestly food is Art and I was not letting them create their art these aren't just just delicious they're beautiful and they come from right inside you I know that you did a fantastic job it feels really good that Daryl and Ellen recognize my potential and I think that my abilities have been shown and hopefully this is the first step forward this is the new zek I can see that's what we're looking for and all I could really think to myself was about time you see it really good job well done after finally having at least a small breakthrough with the owners Jeff Ramsey decides to have his team work through the night on the biggest restaurant makeover they have ever done right good morning morning chef excited are you ready to see the new zeks yes let's go welcome to the new zeks here we go come in please here we go oh my God you kidding me in in in oh nice oh man that's my gosh that's nice look at this oh my god let's start with the walls gone is the swamp look at all the the all the old doors reclaimed doors got Nostalgia and it's got that Comfort fi right look at this you've got the most amazing chairs Bren new chairs it just feels authentic let me say this please you have found our identity wonderful this is us I'm astonished I mean truly I didn't really have any expectations but this has surpassed anything I could possibly imagine there is one more thing I'd like to show you you're going to start peeing your pants's up man that's it there we are our boil house oh my God from shucking your oysters to cooking your shrimp this is going to be a substantial part of the menu and AAL it's going to take so much pressure off you and Jason this should just run on its own and it should almost double the turnover did I see you smile again that's the second time in 24 hours dude H they're going to arrest you for being too happy Jeff Ramsey has given this staff this place my family our friends our customers A New Beginning it's unbelievable honestly when people would ask me where I work I would never say zeks I just say I'm a cook mhm now I I'm I'm proud to say that I work here A New Beginning and a new identity for zekes along with making the decor more inviting Chef Ramsey has replaced Zeke's outdated stale menu with a modern update of classic New Orleans Cuisine oh my gosh my goodness me this is going to put Zeke's back on the map smell it be careful it's fresh goodness every dish is absolutely beautiful okay let's start off top of the table Zeke's house boil yes bucket of shrimps yes bucket of the blue crabs great sharing festive localized bucket push them okay back at the menu the Entre peacon crusted catfish so with a classic TARTA sauce and a herb salad country fed steak big hip say no more such a gravy delicious slightly heated that gravy so got that nice little burn at the back of your throat blackened alligator wonderful Creole sauce absolutely delicious because this has now become not the old zeks your zeks thank you you've got your identity now make it yours absolutely incredible beautiful come here a than come here the way Chef created the menu and the dishes uh they don't have a menu like that around here dig in enjoy so not only do we have something great to put on the table but it's not anywhere around nobody else has it oh my God you taste a cornbread menu is phenomenal I'm proud to have it and excited and can't wait for everybody else to come in and try it it's delicious I feel right now we have the most diverse Louisiana Southern menu I mean we very world may have the best menu rich in flavor rich in texture wow hi guys welcome to zek the community of mety had a love affair with this restaurant that went sour enjoy enjoy enjoy shrimps are amazing Chef Ramsay's revamp and tonight's relaunch will be a strong indicator if it's possible for this love affair to resume I'm going to try you I'm going I'm going to try the black at the alligator and with so many changes in place and so many people in the dining room Chef Ramsey is hoping the boil house will take some of the pressure off the kitchen any um any orders on yet in the boil house no nothing in the board housee already so get hold of the Wes call them in and say right start pushing them I've got to use that place got to get used to that let's go Rachel sell boil food sell one okay sell one to a big table please tonight we have a um special it's boiled lobster for two I don't know if you saw it on the menu but sell it by the bucket just bring us two to com right up two buckets of lobsters for table five two two buckets of lobsters please let's go put a little bit of but on there give it a nice little leg okay that's it two lobsters let's go look what I have for y'all y'all enjoy looks good look at this WOW with the boil house now being utilized and satisfying customers it's clearly allowed some breathing room for the kitchen you're 8 minutes on B Crab at 33 however it's now up to Daryl to manage the time wisely I worked hard today let's make it happen you've got to focus on that window communicate with these guys one table leaving one table working so we don't get bugged down yes yes sure I need an alligator I need a strip give me 3 minutes on that let's go we need to push food up there cook it as fast as we can green tomatoes CH gr oyers and E it fast let's work one at a time it's not a race how we looking three chops and alligator hold on one second Daryl mother chop how we like it darl slow down for one minute let us catch up huh hell with Daryl calling multiple tickets at the same time grits Mash sweet potatoes and more focused on speed than anything else what ticket is it for the kitchen is now completely confused how's my pecan catfish where's my New York strip got got to go just put them in the window and we'll figure out how to Plate them yes whatever you got make sure it's done huh I was being told that I need this this and this right now and I just try and move as fast as I can and get the food out say it just looks like crap do you agree yeah no garnish no goes in the window like that Daryl has managed to get the cooks producing the food at a much quicker Pace thank you that look really I don't think this is but the dishes are not at the level that they should be so is that is that it's not is it excuse me can I get you another one sir yeah guys the fish is raw not tonight just just stop 24 is out everybody stop what a joke it's relaunch night at Z mother chop how we looking that slow down for one minute let us catch up huh and with Daryl pushing the cooks food is leaving the kitchen quickly can I get you another one stuff sure unfortunately it's also coming back quickly guys the fish is raw not tonight oh man just stop Fu everybody stop am Jason come around I'd rather be 3 4 minutes later than Rush food out there and the shit's coming back not tonight an expeditor should definitely set the tone for the rest of the kitchen I think Daryl lost control today uh it's just a big catastrophe what we've got to do is focus on one table at a time we've got to communicate no talk to me don't get come on where you at darl what table you want darl take responsibility I have to stop refocus let's get these tickets out one at a time I think they do a better job of communicating very simply all right guys let's focus where you at now Daryl ban catfish and black and alligator in his hand darl table one let's go move to the next ticket I got 33 black and alligator pecan catfish coming right now darl let's go following Chef Ramsay's advice of focusing on one table at a time what table you want table 10 yeah I got Daryl and the chefs are now in syn please let's get this to uh 31 blacken alligator perfectly cooked dishes are leaving the kitchen and are being enjoyed by thrilled customers how delicious Fox News are here now that this restaurant is on its way to a successful relaunch hi jef Ramsey is ready to spread the word what happened with the restaurant before why did you come here this place was legendary um it lost its weight it's now back on the map and two new owners that are going to start their own beginning of a new chapter what is the feedback you're already getting for tonight that the food is fantastic I mean the menu's it's fabulous highly recommend that you come in and try it let's finish let's finish somebody get this to 14 please there no more tickets coming in let's get this stuff out of here definitely gous delicious that's a wrap Jack the end of the night the way it ended made you feel good I think Daryl showed more personality tonight than he showed in the last few years we still have some improvements to make but you can see it's on the right track nice job good night ladies thank you thank you so much okay tonight was about establishing a new zeks and you achieved it yes yes for my first time in New Orleans me did you give me a challenge if Chef Ramsey told me a week ago that all these changes were going to happen why don't my daring I don't think I would have really believed it can I just have a quick word with you two amazing look at this place the potential is huge I know fantastic it's now your eeks run with it and Daryl you do care and you do have a heart a big heart show it to your staff indeed I will don't don't hide that I'm ready to do things the right way ready to get moving it's a new it's a new life it's new energy good job thank you good night good night good night good night we had a lot of issues here when I first arrived the staff were at war with the owners the food was miserable and the restaurant was seriously struggling for an identity but what I witnessed was a phenomenal comeback and how fitting is that that it took place here in the most resilient city across America New Orleans we called lasagna not so special in the weeks that followed a a glowing report on the local news as a family as a restaurant it's back on the map brought a surge of customers to the restaurant Hi how are youall Daryl and Ellen are doing their best to raise staff morale you all did an excellent job I can't do this without you guys and are reaching out to the community and we really thank you all for coming here it means a lot to us thanks but zeks back on the map next time on Kitchen Nightmares Chef Ramsey heads to Bourbons straight to a restaurant run by Two Brothers Mo you're the one who's supposed to be H this and Ramy just listen to what the I'm telling you who used their eery as a Battleground Gordon is completely disgusted and totally appalled and challenged by the management punch me do what the you want to do that's next time on the most explosive Kitchen Nightmares of the year we just shot on this fck your Restaurant t nighttonight on Kitchen Nightmares Jeff Ramy heads across the Bayou to zeks a famous neighborhood joint where the current owners have alienated the community that's just terrible everybody here is just kind of waiting for the place to Belly Up This husband and wife team seem to be only focused on the bottom line your passions about portion control measurements you don't give a about food they have neglected the menu what the hell is that and their loyal staff we are talked down to like we're dirt if you don't want to be here don't be here tonight jef Ramsey faces the most deluded owners he's ever met Russians don't run like this disagree I disagree with that also he confronts them with the cold heart truth so how the is that special in your tiny mind when you start dealing with all this crap and your name's on that lease then you tell me what you want to do but will they change their ways it's us against y'all that is up or will their stubbornness shut down zekes once and for all you are not a restaurant that's tonight on Kitchen Nightmares located on the Mississippi River not far from the Gulf of Mexico is the New Orleans suburb of mete a tited community that is home to zek's a neighborhood restaurant opened in 2002 by a charismatic entrepreneur named Zeke ugn Zeke was 6'4 big and Goofy but you know what the man knew how to have a good time and he knew how to run a pretty good restaurant everyone came to zeks when it first opened because there was just a good vibe in this place good people food was always good good we used to do 750 people in here on a Friday night but in 2005 Zeke tragically died during Hurricane Katrina and the ownership and the direction of the restaurant was up in the air after Katrina this place was in limbo so the cortello bought it and then they pretty much took on the place hi guys how are yall tonight welcome to zekes when we bought zeks we chose to keep the name because zekes did a very good business and that just made business sense to us all right guys first guest when darl first took over him pretty much changed everything he cut staff he cut product he went to uh lesser quality wouldn't feed that to your dog and then on top of that he raised the prices expensive it's a little over the top I feel as though I'm completely handcuffed in the kitchen dud I'd love to do like a steam clams that's not us I don't think that's us you know what I'm saying I'm always trying to beg him or plea him can we try that can we do this and dar doesn't allow it trying to make chicken outad out of chicken I ask myself all the time why do I I even stay here uhuh no sitting on the drive servers here are all talked down to or disrespected people just don't feel appreciated Daryl cut my pay in the last 6 months I can't afford raises right now and it's made me work more hours since he cut my pay D we got three orders of green tomatoes left cutting them a little thick too I can tell you that I'm not looking to squeak by I'm looking for financial rewards in this business I cover they Short change that kind of offended a lot of Zeke's regulars and this is just steadily declined meatballs plain and bl unless he's got a pot of gold stash some where there's no way this restaurant would last you know a month all right payroll was today how' we do that's not a good question financially we are not doing great oh we got to catch up somewhere it's not happening we're not going to make it if we don't have Chef Ramsey come in and tell us what he thinks we can do differently to change this because obviously what we're doing it's not really working physically emotionally it's been hard I have put everything I can possibly put in the Z but seats aren't full so something's going on and we're killing ourselves trying to find out before heading to zek's Gordon has arranged to meet some mety locals to gain some insight into the restaurant and the neighborhood oh doing good how we doing this morning very well indeed thank you morning morning how are we now tell me about the area Metro what does it uh what does it stand for it's a town on East Bank uhhuh they got a lot of people they got some good Russians sub there and have you heard of Russian called zeks we used to go there quite a bit I haven't been there in a while but before Katrina we used to go there quite a bit before Katrina we would go like every Friday it was great but after Katrina probably only what's the difference in food got pricey and average oh really yeah the quality had gone down quite a bit yeah and uh the atmosphere wasn't the same they had lost the magic the feel of the restaurant it just changed yeah thank you thank you after hearing unfavorable reviews Chef Ramsey heads over to zeks to continue his investigation and there is nothing more telling than lunch hello well hello Chef welcome to zek to here nice to meet you come right this way all right guys I think we got a special guest heard dad heard dad help me get up to speed you are the owner yeah you run the business with Zeke my husband now my husband is Daryl Daryl and where is Zeke he is in the kitchen so who's Zeke Zeke was the original man who opened the restaurant um passed away right after Katrina and we purchased it from his estate so we've had it for almost 5 years what did you change after you bought it the menu items are similar we've definitely taken some off and changed some recipes and the chef is the same Emil is the kitchen manager yes who decision is it with the new dishes my husband Daryl he's got a couple of his recipes on the menu and where did he train as a chef he's never trained as a chef if you're not a chef why would you put dishes on the menu being in the business I guess um okay does the chef agree with those dishes or is it just because he's the owner that's why he gets them on I guess talk to him about okay let me have a look at the menu okay thank you you're welcome wow hello Hi how are you today I'm well thank you how are you I'm so happy to be in Louisiana my first time good thank you your first name is Candace Candace I saw on the menu the oyster oysters cortell it's an invented dish for our restaurant the cortell is Daryl and Ellen so they made they made it up so the owners have named an oyster after them yes they have they bought the restaurant now you want your name on the menu Yes sounds like someone struggling for power I got to try one okay yeah and I'm must have some boiled shrimp boiled shrimp and what specials do you have my Dy we have a chicken fried steak today let's go for it we do have also traditional bread pudding let's go for that and I think we're done okay thank you look what I got all right here we go when Daryl got here he kind of implemented his own menu it really gets frustrating because darl really has no idea culinary wise what he's doing Candace you ready I'm going to take out the boiled shm to him Chef Ramsey is going to love this food it's simple food it's basic food it's feel-good food but it's done very well and fresh okay boiled shrimp thanks my first Louisiana shrimp yeah everything's soft they should peel easily and sort of pop out the shell but I'm struggling to peel them I mean that is nasty what I'm struggling for here is the lack of freshness they feel and taste slightly mushy which is a big disappointment Candace where the shrimps fresh they're fresh frozen fresh frozen I know it's kind of an ax water but you can buy fresh shrimp within a m yes yes the frozen shrimp tastes like sorry crap he wanted to know why we would get frozen shrimp when you can go to like the market and get them fresh every day it's not uncommon to have frozen shrimp because some things are okay Frozen how we look on the oyer coming right now all right wow that back wall is hideous what a mess you got two seconds please yes and what's with the uh the swamp Decor whose idea was that um mine and my husband's to eat in a swamp for children or for adults for both for both for both o cell that's not words me all right here we go okay thank you all right what the hell is that these are the oysters cortell oysters cortell so I suppose you go like that wow they're Dreadful oysters named after the owner I certainly wouldn't put my name on that I wouldn't even put my enemy's name on that take it for you MH okay thank you that's depressing is it no just terrible oysters cortell I don't know what to say about that I eat the and myself I think they're delicious absolutely delicious darl what did you say oyers cortell just ain't working this is killing me not to know what he's saying this is the fried chicken steak right correct thank you you're welcome Bland as anything with seasoning no care look at that candid what the hell is that it look like it's just had a giraff tongue cut out and deep fat fried people complain that the quality of the food here is horrible unbelievable Daryl's not listening to the feedback that he gets and he's going to do what he wants to do Daryl yep he said that it looks like somebody cut out a giraffe's tongue battered you fried it I'm not going to agree with that it didn't look that way to me I mean that's what normally goes out it's a good product so it look like we cut out a gir Tong wow wow wow Jesus thanks doesn't look fantastic but it tastes delicious who made that emal it makes it m I'm just so happy that Chef Ram he likes the bread pudding it feels great to end on a good note love the bread pudding we like the bread pudding there we go loved it I took full responsibility for bread pudding that is all me Daryl doesn't really have influence on that thank God thank God he likes some I did I'll take that any day hello hello chef and this is Daryl the owner yes chef introduce me to your uh Brigade Chef Emil Marcos Emil good to see buddy likewise Jason Carpenter Jason good to see you there's a lot of things that that need change and and you know Daryl is he's one of them can I talk about lunch yes my God what a disaster the food is blood standard why wouldn't you buy fresh shrimp I simply don't have the time to go to the market excuse me where are we New Orleans come on big boy chicken fried steak disaster what cuts of meat was that not a very good cut no are you proud to serve that food no sir was that the same quality of steak that we were using years ago no sir then why have you changed the standard um it's it's it's up to Daryl is that a Cutting Corner method to save money or Chef everything is to you but we had diners eating all lunch full dining room but nothing sent back do you honestly think just because they don't send it back that your food is amazing that's good enough for you to continue now you can't be that stupid point taken if they want to be that stupid you've got no chance I don't buy the fact that it's bad quality food that's hard to believe this was once a great place coming up while Daryl and Ellen continue to be defensive we don't feel like it puts out an awful product you don't give a about food it's the staff goes on the offens you talk to us like dirt then at dinner service Chef Ramsey makes a shocking Discovery so how the is that special in your tiny mind I don't have a tiny mind I'm telling you you have a tiny mind and makes an anoun ment that could mean the beginning of the end for zeks how would you feel if I told you all that after receiving some harsh words from Chef Ramsey the food is below standard darl has some words of his own you know chef says everything is it's embarrassing there's nothing good about the menu you know I don't buy that I will never believe the food is you're not going to con I've been eating this food all my life Chef Ramsey doesn't know War On's food that's it I you cut all the food down you want you can't break me it's an hour before dinner service and Chef Ramsey hopes a private meeting with the Two Chefs Emil and Jason can shed some light on the restaurant's main issues okay so I don't get it some of the things I encountered there today were just awful that can't be your wish to cook with frozen ingredients we talk about it every day and it just get swept on the table I tell him the second he starts cutting cost get a cheaper product you know it's going to taste like and trying to explain that to him you know is like talking to this wall right here I'm how long's it been going on like that since the right around of time he took over the only thing Daryl and Ellen see is money and that's what scares me their whole purpose is money money money money money we feel like our hands are so tied as far as ordering goes everything goes the only other option was to leave me and him both go that's you know what do you do just walk out the place I mean we got a lot of personal memories in this place just to walk out of it granted I I get that but it doesn't stop you from having your voice everybody here is just kind of waiting for the place to belly up and go find a new job somewhere else I'm here to help put this freaking Place back on the map yes sir you're absolutely right we have only two options Chef Ry are God and I don't think the second coming is happen anytime soon thanks for the catchup thank you thank you after gaining some insight from Jason and Emil hey I need shrimp portion Chef Rams is eager to see how this restaurant functions in a dinner service how does this work uh a when were these done um last night why are they bagged he portioned them out to order really what's the idea of putting everything in bags portion side portion size I like to have everything in quantitative perspective if I give too much you get a Happy C customer here you don't get a good customer they're happy because they're getting three times what they should be getting I'm getting nothing I don't make money on that it's food you know we're not cutting uh piping hi welcome to zek's how many do we have in the party four it's jef ramy's first time in Louisiana can WR this way please and not surprisingly zeks is completely booked and tonight our specials with lasagna lasagna I got a seafood ploted no oyster sub shrimp I'm at the Expo station like to see all the food go out s a new potatoes down I uh make sure every dish goes out like I want it to go out can I run anything nope shrimp platter can any of that go I'm waiting on dishes to complete the order it doesn't concern you that food's just dying in the window well we're pushing as hard as we can bloody hell been here a long time for Expediting is one thing standing here and say nothing is another wow hell it's an hour into dinner service and the first wave of food is finally making its way out to the customers sorry about the weight they are backed up everybody's food at the table let me get uh your server my apologies and the food isn't the only thing that's getting a chili reception can I ask something do you mind not standing there like that it's so D I think you can be more proactive I don't want to hover you know but you can make yourself busy okay I got it I'm ready thank you all right look what I got what's that one lasagna lasagna when was the lasagna made last Thursday last Thursday and today is Thursday right correct seven the stuff from a week ago help me to understand that uh that stupidity made made the pan we didn't sell it all it's wrapped up in portions and approach I thought that's a bad thing lasag it's all done fresh and cooked and um we'll wrap the portions up separately we'll put them in the freezer it works is the best designer you're going to get is it special right yes it is okay so how the is that special in your tiny mind when it was cooked a week ago I don't have a tiny mind I'm telling you you have a tiny mind it can't be that special if you're going to stand here and tell me that it's special the product is good Daryl runs his kitchen with 90% bravado and you know the other 10% he just Wings it this is a good product this is good food me my God it's getting worse yeah he's a tough nut your uh expeditor so we have a special today when do you think that lasna was made today homemade lasna right last Thursday how could it be that special when it's from a week ago well you know it's frozen so it's not like sitting there getting Meo on it and our custom absolutely love the lasagna I don't think that's our biggest issue is lasagna I mean that's absolutely incorrect what do you think they would feel like if you told them the day special was cooked a week ago Frozen I don't know I mean I'm I'm sure they would probably surprised that it was so good and that it was made last week in Frozen should I ask them all would you like me to walk with you I I'm not going to walk to stand up and shout oh really when you come out to restaurants and you read today's specials for instance a beautiful homemade lasagna would you expect that lasagna to be made today yes uh ladies and gentlemen how many of you have ordered lasagna how would you feel if I told you all that today's lasagna that's been served was made a week ago this is humiliating after making a shocking discovery about today's special when was the last Sun you mate last Thursday Chef Ramsey made an announcement today's lasagna that's been served was made a week ago that is not sitting well with customers my apologies to those that have ordered the lasagna have a look at the potential other specials bonab a te thank you thank this is humiliating it's absolutely better of course when it's fresh and it served right out of the pan but it's not horrible I've just told the customers that laser s was reheated from a week ago the the feedback was shock horror 86 lasa yes sir yeah with Chef Ramsay's announcement freshen their minds get a get a check get the check okay customers have seemed to have lost their appetite did you eat already yeah I had the lasagna after witnessing a dinner service full of problems you got 2 seconds P yes absolutely Chef Ramsey is anxious to have a chat with the owners oh dear did you hear the customers tonight when I told them lasna was a week old did you hear here's what happens cook lasagna and it doesn't sell do you throw it away no we don't throw it away we rrap it I'm here to help but I tell you what I can't help you when you're standing there and trying to come up with excuses to why customers pay good money for Frozen that cooked a week ago and you call it a special we don't feel like it puts out an awful product you don't give a about food that's not true your passions about portion control measurements frozen food reheated in a microwave rests don't run like this disagree I disagree with that also definitely trust me you are not a rest you're the owner you paying rent here when you start dealing with all this crap and your names on that lease then you tell me what you want to do after being stonewalled by owners in denial morning good morning sir Chef Ramsey has called a staff meeting 2 minutes please hoping to bring all of the restaurant's issues into the open okay I want you to tell me the frustrations the anger and the things that really upset you the most Emil um I I just feel as though I'm getting pounded with a mallet constantly when I walk into this place I went from working 40 hours to working about 50 for $400 a week that pisses me off I feel that we don't get any respect I'm here all the time I don't get to eat lunch I should have a meal I should have a shift meal this is messed up we are talked down to like we're dirt and it's not right listen um I really appreciate the openness and the honesty I knew it was bad but I didn't quite understand it it hit that um level of hurt I think it's just sad that we're all sitting here and that we actually have to even beat at this point I think we all the whole group of us here are pretty much struggling no one's getting that message across I need to get through to them Daryl and Ellen are about to arrive I want you to tell them everybody was saying what they wanted to say and getting it off their chest but it's kind of different from telling Chef ramsy versus telling Daryl don't be nervous I don't want you to be afraid I've got your back okay and here they are good morning good morning I've been here having a stuff meeting um we've gone through some issues um this morning that's been bothering them but rather than me trying to tell you how they feel I think they should speak certainly who's going to go first I go first I don't feel as though we all gain much respect around here and I don't think that you as our owner have our back Candace Ashley is that how you feel you really do talk to us like dirt sometimes my intent is not to talk down to somebody but that's how it comes out Jason talk to Daryl please my biggest problem that I have is just I don't think you have a clue as to how this place runs me yeah wow I think that you're so stuck on the numbers the actual essence of having a restaurant and serving good food and giving customers service and happy employees that that's gone I I don't understand we hear it every single night and every single day from our customers what needs to be changed and why they don't come back we let you know these things and you don't give a nothing's done you don't care wow pay p is ridiculous here I really don't want breakdown cuz I I've been in a long time and I'm not getting paid jack but somebody to be here that long I've been here since 2006 why haven't I never got a pay raise okay let me say something real quick since we're all telling the truth first of all Daryl and I have taken thousands and thousands of dollars out of our personal account to pay your paychecks so why didn't I just close the place down we're not giving up we don't want to give up if you want to give up that's fine this isn't your business we don't want to leave each other because we all love each other we don't want to leave not at all but I need to make money to support my family you know what so do we y'all are acting like it's us against and it's not this is a business we have costs and expenses I ask you to take that pay cut it's either that or labor cost gets so high I'm out but you can go on five vacations in the summer and you're struggling for money right that is up period if you don't want to be here don't be here after Chef Ramsey arranged for the staff to their grievances I don't think you have a clue as to how this place runs the defiant owners are not having any of it if you don't want to be here don't be here if I were piling up money back there then I could see you being pissed off we're not piling up money back there I can't show appreciation in dollars at this point they maybe have this picture of me with this pile of money going haha nobody's going to get it we don't have the money I'm accepting the truth from you guys accept it from me please things aren't going well I understand that but in terms of morale there's an air of discontent they feel abused and I'm not saying the staff are perfect but you're the owners and you set an example we have to fix what's broken within so how about starting over again and turning the page and the beginning of a new chapter I understand those frustrations you are wonderful people so I want you all here and you will have my respect I guarantee that from me and there's a lot of love for you guys from Ellen and I and I truly mean that good we did make some progress the is clearer okay it's a new day here at zekes I've got some ideas that I need to uh put into place to really start putting this place back on the map thank you honestly I don't think that Daryl and Ellen heard what what we were saying he was just saying what was right just to get Chef Ramsey off of his back we'll see what happens oh Lord after attempting to open Daryl and Ellen's eyes to the staff morale problems Chef Ramsey has devised a plan to test the chefs and showcase their abilities okay it's been so obvious that you've been handcuffed by Daryl and here's what I want you to do show Daryl how creative how inspirational how exciting you can be with seafood there's a grocery store literally 2 miles away from here okay have a look at the ingredients get inspired come back get creative I want to see that on a plate yeah thank you Chef good right now I'm pretty jacked up Gordon Ramsey himself said Jason time for you to be inspired go let it happen go see what you got all right let's see what they got fresh how may I help you Red Fish Fresh just put it out hour and a half ago that's what we're looking for it's extremely liberating to have this freedom to Showcase and do what we want to do cook good food very nice to meet you thanks guys I am uh looking for red onions with asparagus just do a red pepper this will be the last thing I get and we ready to ride there it is there it is Showcase the skills so happy think of something creative and really let it go yeah yes okay off you go guys you yeah I'm going to do a chicken fried steak at the same time okay brilliant own it yeah yes sure you going to put a little lime juice in there yes more lime juice I'm not done yet with it okay good yeah I love the idea the bacon anded nice so in terms of the inspiration tell me what it is try to keep it Southern with the Grits fresh with the salmon and classic with the Capers with the onions with the tomatoes good keeping it with the New Orleans theme red fish and then grilled vegetables fresh rice fresh ingredients you just a fun dish pretty good job the difference of Night and Day let me tell you that beautiful now if you say nothing you didn't cook them I cook them do you understand yes okay let's go come over guys please wow look at that you think of Louisiana first thing you think of is freshness but when I walked into your restaurant what I didn't expect was frozen Seafood so I got my team to get some ingredients for me like you both just have a little taste taste the freshness a beautiful Char gr salmon done with grits creamy tasty it's absolutely phenomenal and I got hold of some red fish marinated zucchini with some rice and a really nice mango Sala oh my gosh this red fish is delicious it's phenomenal it's absolutely phenomenal delicious absolutely watching them eat my dish and not knowing that it was mine and to say that you know it looked like it was from their heart I'd like you just have a little taste of that chicken fried steak I just lightly pounded it and then fried it twice so it should just melt in your mouth it does melt literally literally melted je and couldn't believe how good it was the presentation was beautiful and it was fresh ingredients and they tasted wonderful absolutely phenomenal you taste the difference Absol absolutely yeah there's something you need to know about the seafood dishes I didn't cook them the Two Chefs put those dishes together wow the seafood dishes are your boys delicious absolutely phen they really are they're phenomenal it really open my eyes to what I I I wasn't letting them do honestly food is Art and I was not letting them create their art these aren't just just delicious they're beautiful and they come from right inside you I know that you did a fantastic job it feels really good that Daryl and Ellen recognize my potential and I think that my abilities have been shown and hopefully this is the first step forward this is the new zek I can see that's what we're looking for and all I could really think to myself was about time you see it really good job well done after finally having at least a small breakthrough with the owners Jeff Ramsey decides to have his team work through the night on the biggest restaurant makeover they have ever done right good morning morning chef excited are you ready to see the new zeks yes let's go welcome to the new zeks here we go come in please here we go oh my God you kidding me in in in oh nice oh man that's my gosh that's nice look at this oh my god let's start with the walls gone is the swamp look at all the the all the old doors reclaimed doors got Nostalgia and it's got that Comfort fi right look at this you've got the most amazing chairs Bren new chairs it just feels authentic let me say this please you have found our identity wonderful this is us I'm astonished I mean truly I didn't really have any expectations but this has surpassed anything I could possibly imagine there is one more thing I'd like to show you you're going to start peeing your pants's up man that's it there we are our boil house oh my God from shucking your oysters to cooking your shrimp this is going to be a substantial part of the menu and AAL it's going to take so much pressure off you and Jason this should just run on its own and it should almost double the turnover did I see you smile again that's the second time in 24 hours dude H they're going to arrest you for being too happy Jeff Ramsey has given this staff this place my family our friends our customers A New Beginning it's unbelievable honestly when people would ask me where I work I would never say zeks I just say I'm a cook mhm now I I'm I'm proud to say that I work here A New Beginning and a new identity for zekes along with making the decor more inviting Chef Ramsey has replaced Zeke's outdated stale menu with a modern update of classic New Orleans Cuisine oh my gosh my goodness me this is going to put Zeke's back on the map smell it be careful it's fresh goodness every dish is absolutely beautiful okay let's start off top of the table Zeke's house boil yes bucket of shrimps yes bucket of the blue crabs great sharing festive localized bucket push them okay back at the menu the Entre peacon crusted catfish so with a classic TARTA sauce and a herb salad country fed steak big hip say no more such a gravy delicious slightly heated that gravy so got that nice little burn at the back of your throat blackened alligator wonderful Creole sauce absolutely delicious because this has now become not the old zeks your zeks thank you you've got your identity now make it yours absolutely incredible beautiful come here a than come here the way Chef created the menu and the dishes uh they don't have a menu like that around here dig in enjoy so not only do we have something great to put on the table but it's not anywhere around nobody else has it oh my God you taste a cornbread menu is phenomenal I'm proud to have it and excited and can't wait for everybody else to come in and try it it's delicious I feel right now we have the most diverse Louisiana Southern menu I mean we very world may have the best menu rich in flavor rich in texture wow hi guys welcome to zek the community of mety had a love affair with this restaurant that went sour enjoy enjoy enjoy shrimps are amazing Chef Ramsay's revamp and tonight's relaunch will be a strong indicator if it's possible for this love affair to resume I'm going to try you I'm going I'm going to try the black at the alligator and with so many changes in place and so many people in the dining room Chef Ramsey is hoping the boil house will take some of the pressure off the kitchen any um any orders on yet in the boil house no nothing in the board housee already so get hold of the Wes call them in and say right start pushing them I've got to use that place got to get used to that let's go Rachel sell boil food sell one okay sell one to a big table please tonight we have a um special it's boiled lobster for two I don't know if you saw it on the menu but sell it by the bucket just bring us two to com right up two buckets of lobsters for table five two two buckets of lobsters please let's go put a little bit of but on there give it a nice little leg okay that's it two lobsters let's go look what I have for y'all y'all enjoy looks good look at this WOW with the boil house now being utilized and satisfying customers it's clearly allowed some breathing room for the kitchen you're 8 minutes on B Crab at 33 however it's now up to Daryl to manage the time wisely I worked hard today let's make it happen you've got to focus on that window communicate with these guys one table leaving one table working so we don't get bugged down yes yes sure I need an alligator I need a strip give me 3 minutes on that let's go we need to push food up there cook it as fast as we can green tomatoes CH gr oyers and E it fast let's work one at a time it's not a race how we looking three chops and alligator hold on one second Daryl mother chop how we like it darl slow down for one minute let us catch up huh hell with Daryl calling multiple tickets at the same time grits Mash sweet potatoes and more focused on speed than anything else what ticket is it for the kitchen is now completely confused how's my pecan catfish where's my New York strip got got to go just put them in the window and we'll figure out how to Plate them yes whatever you got make sure it's done huh I was being told that I need this this and this right now and I just try and move as fast as I can and get the food out say it just looks like crap do you agree yeah no garnish no goes in the window like that Daryl has managed to get the cooks producing the food at a much quicker Pace thank you that look really I don't think this is but the dishes are not at the level that they should be so is that is that it's not is it excuse me can I get you another one sir yeah guys the fish is raw not tonight just just stop 24 is out everybody stop what a joke it's relaunch night at Z mother chop how we looking that slow down for one minute let us catch up huh and with Daryl pushing the cooks food is leaving the kitchen quickly can I get you another one stuff sure unfortunately it's also coming back quickly guys the fish is raw not tonight oh man just stop Fu everybody stop am Jason come around I'd rather be 3 4 minutes later than Rush food out there and the shit's coming back not tonight an expeditor should definitely set the tone for the rest of the kitchen I think Daryl lost control today uh it's just a big catastrophe what we've got to do is focus on one table at a time we've got to communicate no talk to me don't get come on where you at darl what table you want darl take responsibility I have to stop refocus let's get these tickets out one at a time I think they do a better job of communicating very simply all right guys let's focus where you at now Daryl ban catfish and black and alligator in his hand darl table one let's go move to the next ticket I got 33 black and alligator pecan catfish coming right now darl let's go following Chef Ramsay's advice of focusing on one table at a time what table you want table 10 yeah I got Daryl and the chefs are now in syn please let's get this to uh 31 blacken alligator perfectly cooked dishes are leaving the kitchen and are being enjoyed by thrilled customers how delicious Fox News are here now that this restaurant is on its way to a successful relaunch hi jef Ramsey is ready to spread the word what happened with the restaurant before why did you come here this place was legendary um it lost its weight it's now back on the map and two new owners that are going to start their own beginning of a new chapter what is the feedback you're already getting for tonight that the food is fantastic I mean the menu's it's fabulous highly recommend that you come in and try it let's finish let's finish somebody get this to 14 please there no more tickets coming in let's get this stuff out of here definitely gous delicious that's a wrap Jack the end of the night the way it ended made you feel good I think Daryl showed more personality tonight than he showed in the last few years we still have some improvements to make but you can see it's on the right track nice job good night ladies thank you thank you so much okay tonight was about establishing a new zeks and you achieved it yes yes for my first time in New Orleans me did you give me a challenge if Chef Ramsey told me a week ago that all these changes were going to happen why don't my daring I don't think I would have really believed it can I just have a quick word with you two amazing look at this place the potential is huge I know fantastic it's now your eeks run with it and Daryl you do care and you do have a heart a big heart show it to your staff indeed I will don't don't hide that I'm ready to do things the right way ready to get moving it's a new it's a new life it's new energy good job thank you good night good night good night good night we had a lot of issues here when I first arrived the staff were at war with the owners the food was miserable and the restaurant was seriously struggling for an identity but what I witnessed was a phenomenal comeback and how fitting is that that it took place here in the most resilient city across America New Orleans we called lasagna not so special in the weeks that followed a a glowing report on the local news as a family as a restaurant it's back on the map brought a surge of customers to the restaurant Hi how are youall Daryl and Ellen are doing their best to raise staff morale you all did an excellent job I can't do this without you guys and are reaching out to the community and we really thank you all for coming here it means a lot to us thanks but zeks back on the map next time on Kitchen Nightmares Chef Ramsey heads to Bourbons straight to a restaurant run by Two Brothers Mo you're the one who's supposed to be H this and Ramy just listen to what the I'm telling you who used their eery as a Battleground Gordon is completely disgusted and totally appalled and challenged by the management punch me do what the you want to do that's next time on the most explosive Kitchen Nightmares of the year we just shot on this fck your Restaurant t night\n"