The Art of Recovery: A Night to Remember at Mill Street Bistro

As I walked into the Mill Street Bistro, I couldn't help but feel a sense of excitement and anticipation. The restaurant had been struggling with its owner, Joe Nagy, who seemed to be stuck in his ways and resistant to change. But as I made my way to my table by the fireplace, I noticed that something was different. The atmosphere was electric, and the staff seemed more confident and capable than I had expected.

As we perused our menus, I couldn't help but think about how far the restaurant had come. Chef Ramsay's influence had been a game-changer, and it showed in every dish that was presented to us. From the crispy fish to the creamy poutine, each bite was a testament to the hard work and dedication of the kitchen staff. And as we waited for our food to arrive, I couldn't help but notice the camaraderie among the team. They seemed to be enjoying themselves, laughing and chatting with each other like they were old friends.

But just as things were starting to feel routine, disaster struck. The wrong table was served, and the kitchen staff scrambled to correct their mistake. It was a moment of chaos, but one that also brought out the best in the team. With quick thinking and sharp instincts, they rallied together to make it right, bringing out a new dish and apologizing profusely for the error. It was a truly impressive display of teamwork and dedication.

As we waited for our main course to arrive, I couldn't help but notice Joe Nagy himself. He seemed...different. More relaxed, more at ease with his surroundings. And as he made his way over to chat with us, I noticed that he was smiling - a rare sight indeed in this kitchen. For the first time all night, he seemed to be enjoying himself, and it was clear that Chef Ramsay's influence had rubbed off on him.

But just as things were starting to look up, disaster struck again. The mustard bottle came flying out of nowhere, and Joe Nagy himself seemed to have a meltdown in front of us all. It was a shocking display of emotion, and one that left me feeling shocked and disturbed. What was going on behind the scenes?

Despite the setbacks, I couldn't help but feel a sense of pride and admiration for the team at Mill Street Bistro. They had worked tirelessly to overcome their challenges, and it showed in every dish they presented us with. And as we finished our meal and prepared to leave, I couldn't help but feel that this was just the beginning of something special.

The next day, I received a call from Jeff Man, the restaurant's owner. "Hey Joe," he said, his voice firm but controlled. "I know things got tough last night, but we need you to step up and change your ways. We're counting on you." It was clear that Joe Nagy had been given an ultimatum - shape up and get back in the game, or risk losing everything.

In the weeks and months that followed, I received updates on the restaurant's progress. Despite some setbacks, including the departure of several key staff members, the team at Mill Street Bistro seemed to be holding their own. And as I watched them work, I couldn't help but feel a sense of pride and admiration for their dedication and hard work.

One notable change was the menu, which had been tweaked by Chef Ramsay himself. The buffalo sauce saucy Joe's dish had become a particular favorite among regulars, and it seemed to be bringing in new customers by the bucketload. But despite these successes, there were still doubts about Joe Nagy's ability to lead the team.

In the end, it seems that Chef Ramsay's influence has been enough to keep the restaurant on track - for now, at least. As I look back on my experience at Mill Street Bistro, I am reminded of the power of teamwork and dedication in overcoming even the toughest challenges. And as for Joe Nagy himself? Only time will tell if he can truly change his ways and lead the team to success.

A Side Note: The American Cancer Society Relay for Life Walk

As I walked into the Mill Street Bistro, I couldn't help but notice a small sign on the table that read "American Cancer Society Relay for Life Walk". Unbeknownst to me at the time, Chef Ramsay had made a donation to this charity earlier that morning as part of his efforts to get out and support local causes. It was a wonderful gesture, and one that spoke volumes about the restaurant's commitment to giving back.

In the months that followed, I learned more about Chef Ramsay's charitable work. He had been a long-time supporter of the American Cancer Society, and had even participated in several fundraising events himself. And as I watched him work at Mill Street Bistro, I couldn't help but feel a sense of admiration for his dedication to making a difference.

The Future of Mill Street Bistro

As I look back on my experience at Mill Street Bistro, I am reminded of the power of teamwork and dedication in overcoming even the toughest challenges. Despite setbacks and controversies, the team at this restaurant seems to be holding their own - thanks in no small part to Chef Ramsay's influence.

But as for Joe Nagy himself? Only time will tell if he can truly change his ways and lead the team to success. One thing is for sure, however: Mill Street Bistro is a restaurant that is worth watching. With its talented staff, delicious dishes, and commitment to giving back, it has earned a place in my heart as one of the best restaurants I have ever had the pleasure of dining at.

"WEBVTTKind: captionsLanguage: enand now the dramatic conclusion of mill street bistro i'm struggling here to stay in this building right now i swear to god gordon i gotta cook right now yeah i wish it was joe i need a regular french onion onion soup all right the onion soup's ready are they four onions in there what's that did you put raw onions in there i didn't know why are we doing this to each other is this the wind up look at me putting raw onions in that soup i don't know if you're just around i'm lost joe why are you doing this you said earlier that it needed more onions we responded by putting the onions in there so they had more of a bite to it it's raw what's the matter with you we sent that out there's gonna come straight back what do you want to hear daddy take it off joe take the menu off the menu 86 it save whatever little reputation you got left man surely you got a bit more respect than that i'm trying to reason with you joe i get it fine i get it fine but i am not here to show an idiot you can't put raw onions in an onion soup i can't teach you that that's called common sense that in your tiny mind is not common come here you should we put raw onions in a caramelized onion soup tell him no thank you you've got challenging staff to tell you that ask your chef looks like you're doing it to me on purpose joe draw me out of here tell me the truth you want me out of there i'm gonna leave i don't want you out of here so why are you around like this i'm not around like that you want a battle no no okay when i told you constructive criticism he got incredibly upset and you wanted a band-aid you need surgery everything i said today you went up against well you said it in a way that anybody would challenge you the way you said it you're a dictator joke your staff can't talk to you there's not one person in this building that you pay that'll ever criticize you because you'll cut them down big time you're awesome oh jack do you usually go to restaurants and rip them apart like that that's what's pissing me off joe it's not working you've built up this level of fine dining pretentiousness that is not biting with the locals you are so far removed of what abisos should be okay so you don't want to hear what our elk sales are how many people come back for it and everything else see there you go the elk the l was inedible inedible but it's not just the elf though joe do you understand i've got bigger and more important things to focus on than now i've got to start off at the bottom and right now you won't listen and that's what's making my life a nightmare but when you sit there and it it went off about every thing in there you'll be defensive everybody well i wasn't defensive i was respectful to you until you went off i'm here to help you and help me well then stop being in denial you're so tight and so bound up with the ambition you're not seeing the reality of the heart of the problem i agree i agree with that statement that statement i agree with that i am so bound up that i'm not seeing i agree with that but don't tell me that i'm not doing it because i'm lazy i want people to come in here and say man joe you're really doing something good but it's not working currently joe right i agree but you're not telling yourself enough of it because your staff are scared to tell you i am telling myself but we're in this group we got blinders on but i do want to make it better i want this restaurant to be a quality restaurant for everybody not just joe nagy for these people in here that stuck with me and did put up with my personality that's what i'm asking you man help me i'm asking that's the most sincere and the most honest i've heard since i've been here day tomorrow we start a fresh day i'm not going to do that shelf we draw a line in the stand let's draw a line in the sand good night good night with joe finally admitting to chef ramsay that he has lost sight of some of the problems take a seat i want you to watch something chef ramsay begins the day with a plan to show this owner some of the issues he doesn't even realize he has tough day yesterday that was a uh a hard one yeah and i wanted to talk to you guys without joe around because i need to hear the good the bad the ugly yeah i know i'm talking about skinny the goat uh who's gonna start there's no formalities here this is wide open you shouldn't be scared of joe because i've got your back help me amy i think joe is at fault for the lack of business because of the way he berates the staff in front of the customers uh it turns people off and turns people away he needs to control his temper he was cussing at me right here in front of the door and then dragged me into the kitchen and started screaming at me even louder so i might as well been sitting right out here and i mean everybody witnessed it and my table was so disgusted they just wanted their check to leave and they left me a note you know telling me to keep my chin up and then i did a great job and everything i was supposed to do and i left that note to joe and he would tell me don't let that get to your head when people tell you you're doing great because there's always mistakes being made it was to the point where i ended up having to go into the back because i started crying and i didn't you know i just didn't want to be like i don't know i mean we have joe constantly saying well you're doing this wrong you're doing this wrong we all get flustered and you know and i and let it get to me yeah kaylee has two it is moving forward why does he think his food is good that's my main thing because there's stuff that's been questionable and he's like oh that's that's okay you know that's okay we insert that and i just wanted to say no we can't serve that but in his mind it's okay how'd you rate the food out of ten two of being generous he loves to hear the praise but he will certainly go up against anybody that has anything negative to say the guy that was sitting there across from you while you were having lunch he said he would send it back but he doesn't want to listen to joe yell at him if they see joe's vehicle outside they'll go somewhere else because they don't want to be bothered at their table he'll talk and talk and talk to the table the entire time they're here about himself joe feels that this is his house and these are his dining guests and they want to hear all about him which is nothing wrong with me and then we're told to give him a minute when it's our table we're trying to service them and trying to do it we are our job and then we get yelled at and ridiculed in front of them wow he yelled at me saying when i am with the table we are in a meeting seriously rebecca what's he holding a meeting over what's he talking about himself himself himself how did you get through to joe how do you get the message across to him we don't we get told what to do we have meetings all the time but it's usually him telling us what we've done wrong to what we should and shouldn't do we've all been ridiculed we've all been belittled we've all been screamed at and cussed at and we're doing everything wrong it's hard it's hard because we want to see this restaurant succeed but there's just times when you can't take it the stress i mean how many of you thought about quitting at any one time all i ever want to tell joe is just to back off not to ridicule every single thing we're a lot more productive if we don't have all the extra chaos and stop blaming us for his natural stop quit yelling at me john doesn't want to take responsibility he would tell me there's always my dad want to choke joe out of the way he's talking yeah he needs to back it off it's not right in order to get through the jail we've all been screamed at and cussed that wow jeff ramsey has asked the staff to talk about some of the problems at mill street bistro my dad wanted to choke joe out was due to the way he was talking to me and most of them point the finger at the owner he needs to back off oh my god well i do have a confession to make joe has been listening i hope that he takes it well i hope he understands the negativity he's brought on your shoulders i'll be back in a second don't move here we go oh god i'm scared well gotta go find a new job follow me guys i was sitting upstairs listening and i got to say that what has happened here ultimately is my responsibility and my fault i don't think that i'm a bad person in heart but i'm tough maybe a little bit too tough for this business i need to soften up we got a lot of work a lot of things need to change and if that means that i need to change and you need to change and we all need to change we're going to do it joe immediately went to we need to change he cannot take responsibility for his own actions this is not going to work unless you are 100 behind changing because everything that this restaurant stands for today is you yet it's been propped up by your team are you 100 committed to change i'm 100 committed to change whatever needs to be changed to make this restaurant to find its potential then so am i okay do i think that he took it all in no do i think he's gonna change no do i think this is even gonna help at all no one second with joe now seemingly ready to change chef ramsay is ready to illustrate how joe's overpriced menu is alienating the locals in this small town one of the things i've heard over and over again is that your place is not inviting enough for your average local too pretentious and too expensive it's way out of their comfort zone if a young couple want to come in here to eat they're going to walk out of here spending minimum 100 that is a lot of money yeah it is a lot of money they could spend 100 here and put it in that cash register or they could go to a local grocery store and get this let's just have a look at delicious ribeye choice amazing corn wow fresh tomatoes yeah some salads cheddar pork chops potatoes oh some ground i mean that's a lot of food right that all came to 89 73 cents oh sorry look bottle of wine as well that's what i spent my last 11 dollars on just a little bottle of wine what i'm trying to say is for 89.73 they've got minimum five good evenings in with some bloody good food that's what you're going up against why would you come out it's a very good question joe people today want value and when you pitch that you're the most expensive restaurant nobody can touch you you've already shot yourself in the foot agreed we're expensive we're too expensive chef's correct it was a a point well taken and i'm always willing to learn more time to move forward and i mean move forward in a big way we're going to cook some specials we're going to go on tonight's menu and it's a small step in the right direction okay um when was the last time you had a burger on the menu we've never never and as a bistro yeah why would you not have a burger on the regular menu chef when i did talk to the staff they didn't want a ten dollar burger they don't want to sell it not the staff right but their customers right so the staff didn't want a ten dollar bonus right they felt that like is this no no come with me okay you cook my burgers gotcha uh where's the team uh right i asked joe when was the last time we had a burger on the menu he said the staff don't want to sell a 10 burger is that right no no you're not auntie selling a burger no every time i smell bs i'm gonna go for you let's go can i interject something i'm busy off that toaster buns yeah yep nice what's that looks like walleye exactly that congratulations by the way it's fresh we serve fresh walleye so when you knew i was coming here you gave me a trio of frozen fish of the day why wouldn't you get me the freshest local number one fish you're right jeff this is local to the area we should serve it more local to the area it's the number one already available fish they hate said but chefs ramsay is correct with the walleye i want to serve your little corn cake cheerful right easy to do yeah green beets seasoned with some fresh chives that little bit of freshness to it if you're gonna use herbs then cook with the herbs don't garnish with the herbs don't garnish no cook with them we're a bistro unintimidating exciting food served at cheap prices with some real good flavor right that's the secret of a bistro the burgers how to present the burger we start with a strong base some lettuce to protect the bun that's it from there caramelized onions so it's a rich roasted onion with aged balsamic vinegar how long for the burgers please good down please thank you nice protect and protect from there touch more lettuce and then i've got a sort of thousand island special sauce to give that sort of zesty yeah hot that's to the cheese yeah toasted bun i can look at my burger and identify what i'm eating see what i mean yes through there a nice handful of fries on the burger two specials let's go so tonight's specials local fresh delicious walleye and there we have a classic burger dig in it looks awesome chef how appetizers are those burgers look delicious i'm not big on burgers but i'm gonna give him his accolades that was a very good example of how we need to recreate the bistro oh my goodness is that not amazing chef ramsay is using tonight's dinner service to test the new specials he is hoping to confirm what he believes is the new direction for mill street bistro nice nice nice nice you're allowed to talk good evening how are we doing tonight good i will take you to your table i'd like to introduce tonight's specials we have the burger and we also have our walleye i want to get the burger out of the wallet okay here we go all right so we got a bistro burger beating well and a catch and another bistro medium you got that got the onions everything on there what's that the onions on the bottom the dish goes on top of that lettuce onions burger lettuce sauce for me lettuce onions burger lettuce sauce bun top such a sauce lettuce onions burger lettuce sauce can you just reiterate how to build this with me absolutely definitely yeah first lettuce that's it on the bottom white onion jam remember jam on there burger on top okay that's it lettuce and sauce what type of number uh this is gonna be 24. with chef ramsay's guidance the kitchen manages to get the burgers and other entrees ready for the customers you both have the walleye it's really good i really like this okay next after that joe what is it go what tick is that burger walleye where would that go that is table 50 50. thank you who's 50 please wait my appetizer haven't went out yet oh you're kidding me oh come on guys my entrees were out before my appetizer was up because joe stabbed the ticket without serving my appetizers joe two seconds please joe joe what are we doing why do we sell that then if we haven't send the upper look at joe please joe joe i'm talking to you joe no answer nobody's talking no one's saying anything i'm hoping one of these are mine for 53. boy waiting on that table amy this fish is not going with this this none of these fishes are going with this ticket guys none of these fishes are going with a ticket you just sent there is just absolutely no communication coming out of that kitchen and joe is just completely shutting down joe what do you want me to do you want to stop what are we here no not stop but it's hard i'd like you to step up and man it is for this table tommy's doing the saute the sundae right here you talked to me where's the ticket for this you stick your sign up there saying quiet don't say anything there's a ticket help your servers i just gave the servers a ticket so this is this table can we complete this table though he's on that side helping there i'm helping him i got the other one you don't destroy him all right the kitchen's chaotic when joe is in it tom can't work nobody can work it's just insane this is carnage it is we haven't got andres yet how long have those young guests been waiting for burger the order went in right around six o'clock an hour and a half uh-huh burgers you got one two three joe can we try to save this four can we bounce back please joe we're we're just waiting on what do you need over here we need an elk quesadilla that's really what i need okay why don't you finish what you were doing doing okay i'll do the quesadilla everyone say we make this crap i haven't got the appetite joe i know because you wouldn't come over here and say you know don't get it that crispy or don't do that with it i mean that's what we're looking i won't come over there and say get that a bit crispy and help quesadilla you want confirmation that it's a good dish when are you gonna pull your head out your for a man that stands there and boasts about his farm and his goats you want me to talk about this seriously wake up joe you are joking aren't you are we making these two are these you know what i'm saying i know you don't like the dish it's disgusting joe so you wouldn't give me any input on it get rid of it you want me to get rid of it right now and that's all i want one i would get rid of the thing we don't have it oh here we go no we don't have it here we go we don't have it hey we guys make yourself clear stop asking such ridiculous questions come over here and tell me it's crispy are you that stupid so don't serve the thing right whose restaurant is it it's my restaurant and i'm asking for responsible i'm asking for help then wake up you wake up idiots come in here and help me instead of running your job it's dinner service at mill street bistro you want me to get rid of it right now and that i was one i was and joe was once again picking a fight with chef ramsay get rid of the thing we don't have it and a frustrated chef ramsay is ready to explode stop asking such ridiculous questions are you that stupid so don't serve the thing right whose question is this it's my restaurant and i'm asking for responsible i'm asking for help they wake up you wake up indiana come in here and help me instead of running your jaw you shouldn't even be in the kitchen get out go ahead get out here let's finish it let's get it right then you off yeah and take that with you that's right we're stopping at our quesadilla breaking news in mexico get out now we got rid of the problem unbelievable i'm real this is the first worst food in ohio i guess this is telling us this guy got his head up his ass he's saying that i'm a fraud and that my anima my elk is terrible nobody likes it and he knows everything about any food on the planet but he doesn't have an elk farm okay there's a difference between passion and asshole-ism and he's got a double dose of asshole-ism with joe out of the kitchen chef ramsay and sous chef tom complete the remaining dishes in a timely manner let's finish strong shall we yes yes i just need to finish that off and i'm done chip's ready literally one minute away next to that what we got that should be it order up please appreciate it we were face to face i saw i i said you're right you're little narcissistic i said you got 750 chefs that do your thinking i said you need them because you're so full of yourself i said i'd love to see you you know do what i do chef ramsay doesn't have the balls the power or the authority to kick me out of my kitchen you would have to roll your tape back because he didn't kick me out of my kitchen get out i walked out sorry you got two seconds please okay wow joe you are making my life a misery i've been in hundreds i mean hundreds of kitchens across this country jeff can i interject one thing tommy he prepared a lot of those items and i'm not blaming him but i should have stopped them stop looking for a way out to justify i'm not i'm not i'm not looking for a way out stop i'm not gonna argue joe i am not going back there enough is enough you are running the business into the ground and i'm going to tell you something really important and i want you to listen you cannot be in that kitchen it's done apron off i don't want any chef jacket anywhere near your chest got it yes okay i was angry but as it sunk in i realized it's not about me it's about taking the restaurant to this potential i want to man up to this and i want to correct it i'm going to get help okay i'll see in the morning thank you come in with a smile i will good night refusing to give up on joe and the restaurant chef ramsay stays up late designing a new menu for the mill street bistro now he's ready to unveil it welcome come in come in come in come in oh my god it looks so good joe you already had a stunning restaurant the big revamp was this bistro cooking it just looks wonderful it looks right this is impressive take a copy of the menu yay yeah right starting off with a crispy duck leg comfy light fragrant so with peanut butter frozen bacon uh schlopp vinaigrette next to that brick chicken coffee pb potatoes black kale and a really nice fragrant thyme juice seasonal fish you may get the perch the whiting walleye the simple delicious red wine vinaigrette a local dish that is in demand mill street burger big hit last night substantial full of flavor and from a classic burger to elk sausage burger slightly gamey a little bit more lean next to that joe especially for you a beautifully cooked elk chili really delicious way of highlighting the flavor and that little touch of gaminess it's different from what i was doing but you'll sell more elk doing a chili and a burger than you would do all year serving loins serving chops correct i agree with that it looks appetizing it does not look pretentious that we had i am speechless i am so proud to have this and not even have served it yet i'm incredibly proud good something i need to tell you all i came to the consensus with joe there's no way on earth from this day on that he can continue to be in that kitchen i agree it's the reality i'm not a certified chef and we need a true chef i came up with one very talented young man that's going to make a huge impact on your kitchen and really help kick start this business off he's the partner and the executive chefs at one of the best restaurants in cleveland the greenhouse tavern oh my god i love it you love it there i do say good morning to brian goodman chef all right the secret success if you can put it in a nutshell uh what would it be to success truthfully is local fresh ingredients and it's all about having that knowledge in your head like be confident with what you're doing because that's what we're going to be in the kitchen tonight confident now he's going to set up your kitchen he's going to shortlist an interview to getting a chef here once he's gone you have a real chef that knows what he's doing there's no better brian we're really gonna look forward to your direction good all right anyone hungry yes yeah we're gonna dig in oh wow that is really good and he's great that's a very good way to utilize grilled cheese the food is amazing now it's not just joe's food but it's a food that everybody can relate with i think that we are going to go above and beyond if joe keeps his butt where it's at that's really good i'm impressed with the food that i just tasted we have french fries it's awesome that is awesome who would have thought armed with a new targeted menu and a new consulting chef does it matter which way these go amy fat to the right fat to the right to the right i like that joe and his staff prepare for relaunch you ready to go yeah meanwhile chef ramsay is spending some time with the local community in norwalk he is there to support the relay for life walk ladies and gentlemen good morning are in town working on kitchen nightmares at the local bistro and on behalf of joe nagy we're gonna make a donation this morning to the american cancer society to support this relay for life all of us here are connected in some way to this dreadful disease and we need to continue to fight to eradicate cancer globally in addition chef ramsay invites the participants to tonight's relaunch at mill street bistro do you have a little meeting with a team sure yeah come over okay big one tonight let me tell you we gotta nail this absolute hundred percent be vocal okay brian's gonna be vocal talk to communicate it's very important when you guys come back there do not be afraid to tell me you know what you're missing or what you need it's communication that's all our owner he's there to support everybody and to do whatever they want whatever you need ask him if you need something if you're in the weeds verbalize it to me and i will get it taken care of good luck thank you yeah thank you let's go hi how are you this evening this week what can i get for you i'd like the french onion too all right i'm gonna do the seasonal fish please i will bring that right up all right you're welcome here we go one fritter one beet one duck and a poutine going in the milk we're going on a sloppy joe and a chicken fired uh food's looking amazing thank you chef give it a go so fritter beats out with two poutine two poutines brian's taking control he calls out the orders and we call the orders back and it's totally different from what we're doing night we are going to table 33 with all this guys with chef brian running the kitchen table 12 here thank you food makes its way out to the dining room quickly aha we have some food and as the guests enjoy the brand new food you need anything from me not at this moment in time the servers are enjoying a brand new joe let me take off i'll go do the water spray i know what you need with water it is very nice to see joe doing something productive if there's any wines that you can't do especially the house sellers let me do those i'm not sure if it's because he doesn't want to get yelled at anymore how he doesn't want to be told he's doing anything wrong but right now he is he's being great joe how does it feel to hear a kitchen communicate like that how does that make you feel makes me feel proud so keep it going yeah okay come on what do we got here and the window needs to go fish in a pot pie to 21. sir i'll take these two out right now and we're a little bit early with your food okay enjoy do you have a 21 up there brian 21. it already ran i sent it with joe wait wait wait wait what's up they don't have their food 21. okay joe when you took out that pot pie in the walleye where'd you take it to 21. no you didn't they don't have their food let's check let's check 21's the one that was right by the fireplace that's 21 for him to mess up was kind of entertaining i think we have this backwards oh you're taking it away because you know he screams and yells at us for making these small little mistakes well he took a wrong table the wrong food well uh sir where are you going with that this went to the wrong place okay okay for example they sit on the table yes so the person saw somebody saw this fish no not the customer that is getting it but did it sit in front of anyone yes okay we're gonna need to drop a new fish for sure oh my god who dropped out that table the first place i brought it there the only time food comes back is when you serve food to the wrong table it's the only mistake tonight so chef we're gonna do a new fish thank you it will be up in moments that was a very good example of me getting in the way and i have to be aware of that because i am a hard worker but just need to work a little bit smarter service please okay brad all right here we go 21 this is the bass here and then this is compliments for the mistake very good brought you a complimentary poutine thank you this is the bass and the pot pie thank you okay all right what do we think so far phenomenal i could just eat this one i think the mustard bistro finally has a chance to make it oh that's got nice taste oh i need a pop pie and a new york on my final ticket but joe needs to understand that he needs to change or the restaurant's not going to run thanks again appreciate your business right first off joe if it was one night i didn't want you to send anything to the wrong table it was tonight however we recovered and we bounced back what an amazing atmosphere in this ration tonight yes yes yes that's what a good neighborhood bistro should sound like seven nights a week it was fun joe you have a stunning restaurant a stunning team let them do it yes it's been a hard week for all of you because you have a very very stubborn owner here right and if this restaurant is going to succeed each and every one of you are going to give me a promise that when joe starts to step backwards into his old comfort zone you need to stand up to him yeah it was well taken and understood i i i promise that i won't go into the kitchen okay stay here one second i'll show you something please take one pass them along this morning i took part in the american cancer society relay for life walk and on behalf of mill street bistro i made a donation to this fabulous charity and unknown to you those locals that were at that event this morning supporters survivors of cancer those were your dinosaur knives and i'm sorry for not telling you before service because i didn't want anyone to think that it was a doom and gloom i wanted the vibrance no one was looking for sympathy they were looking for a great time and you delivered brilliantly well i'm really proud thank you all of you for a great evening would you mind i would have 30 seconds with joe please thank you oh right i really meant what i said to your staff you start cutting corners going back to your old ways honestly it's gonna fail you delivered well it was rough it's over to you didn't have to be that rough let me tell you because you are one stubborn man well it didn't have to be but you gotta remember what we were talking about me joe nagy okay i can't wait to come back good and the last place i want to see you is in the kitchen understood good thanks jeff man your hard work what you signed up for good night janae say bye to skinny for me i will i listened to chef ramsay hard as it was and this is all wonderful but the reality is we don't have a crystal ball who knows what the future holds at the mill street b-stroke joe nagy has given me a nagging headache this has to be one of the most frustrating kitchen nightmares ever and we made a lot of improvements this week but i still have my doubts about joe can he really step up and embrace change or is it just all talk and oh boy can that man talk and talk and talk and talk and talk and talk in the months that followed good to see you again joe has kept the majority of chef ramsay's menu i am actually going to do the buffalo saucy joe's and business has been steady there have been some staffing changes jen kaley tommy and rebecca are gone but amy bill and mike remain at the restaurant i'm gonna turn this down away bunch there is one promise that has already been broken these are done joe is back as head chef that's how we do it man and the future of mill street bistro is questionable youand now the dramatic conclusion of mill street bistro i'm struggling here to stay in this building right now i swear to god gordon i gotta cook right now yeah i wish it was joe i need a regular french onion onion soup all right the onion soup's ready are they four onions in there what's that did you put raw onions in there i didn't know why are we doing this to each other is this the wind up look at me putting raw onions in that soup i don't know if you're just around i'm lost joe why are you doing this you said earlier that it needed more onions we responded by putting the onions in there so they had more of a bite to it it's raw what's the matter with you we sent that out there's gonna come straight back what do you want to hear daddy take it off joe take the menu off the menu 86 it save whatever little reputation you got left man surely you got a bit more respect than that i'm trying to reason with you joe i get it fine i get it fine but i am not here to show an idiot you can't put raw onions in an onion soup i can't teach you that that's called common sense that in your tiny mind is not common come here you should we put raw onions in a caramelized onion soup tell him no thank you you've got challenging staff to tell you that ask your chef looks like you're doing it to me on purpose joe draw me out of here tell me the truth you want me out of there i'm gonna leave i don't want you out of here so why are you around like this i'm not around like that you want a battle no no okay when i told you constructive criticism he got incredibly upset and you wanted a band-aid you need surgery everything i said today you went up against well you said it in a way that anybody would challenge you the way you said it you're a dictator joke your staff can't talk to you there's not one person in this building that you pay that'll ever criticize you because you'll cut them down big time you're awesome oh jack do you usually go to restaurants and rip them apart like that that's what's pissing me off joe it's not working you've built up this level of fine dining pretentiousness that is not biting with the locals you are so far removed of what abisos should be okay so you don't want to hear what our elk sales are how many people come back for it and everything else see there you go the elk the l was inedible inedible but it's not just the elf though joe do you understand i've got bigger and more important things to focus on than now i've got to start off at the bottom and right now you won't listen and that's what's making my life a nightmare but when you sit there and it it went off about every thing in there you'll be defensive everybody well i wasn't defensive i was respectful to you until you went off i'm here to help you and help me well then stop being in denial you're so tight and so bound up with the ambition you're not seeing the reality of the heart of the problem i agree i agree with that statement that statement i agree with that i am so bound up that i'm not seeing i agree with that but don't tell me that i'm not doing it because i'm lazy i want people to come in here and say man joe you're really doing something good but it's not working currently joe right i agree but you're not telling yourself enough of it because your staff are scared to tell you i am telling myself but we're in this group we got blinders on but i do want to make it better i want this restaurant to be a quality restaurant for everybody not just joe nagy for these people in here that stuck with me and did put up with my personality that's what i'm asking you man help me i'm asking that's the most sincere and the most honest i've heard since i've been here day tomorrow we start a fresh day i'm not going to do that shelf we draw a line in the stand let's draw a line in the sand good night good night with joe finally admitting to chef ramsay that he has lost sight of some of the problems take a seat i want you to watch something chef ramsay begins the day with a plan to show this owner some of the issues he doesn't even realize he has tough day yesterday that was a uh a hard one yeah and i wanted to talk to you guys without joe around because i need to hear the good the bad the ugly yeah i know i'm talking about skinny the goat uh who's gonna start there's no formalities here this is wide open you shouldn't be scared of joe because i've got your back help me amy i think joe is at fault for the lack of business because of the way he berates the staff in front of the customers uh it turns people off and turns people away he needs to control his temper he was cussing at me right here in front of the door and then dragged me into the kitchen and started screaming at me even louder so i might as well been sitting right out here and i mean everybody witnessed it and my table was so disgusted they just wanted their check to leave and they left me a note you know telling me to keep my chin up and then i did a great job and everything i was supposed to do and i left that note to joe and he would tell me don't let that get to your head when people tell you you're doing great because there's always mistakes being made it was to the point where i ended up having to go into the back because i started crying and i didn't you know i just didn't want to be like i don't know i mean we have joe constantly saying well you're doing this wrong you're doing this wrong we all get flustered and you know and i and let it get to me yeah kaylee has two it is moving forward why does he think his food is good that's my main thing because there's stuff that's been questionable and he's like oh that's that's okay you know that's okay we insert that and i just wanted to say no we can't serve that but in his mind it's okay how'd you rate the food out of ten two of being generous he loves to hear the praise but he will certainly go up against anybody that has anything negative to say the guy that was sitting there across from you while you were having lunch he said he would send it back but he doesn't want to listen to joe yell at him if they see joe's vehicle outside they'll go somewhere else because they don't want to be bothered at their table he'll talk and talk and talk to the table the entire time they're here about himself joe feels that this is his house and these are his dining guests and they want to hear all about him which is nothing wrong with me and then we're told to give him a minute when it's our table we're trying to service them and trying to do it we are our job and then we get yelled at and ridiculed in front of them wow he yelled at me saying when i am with the table we are in a meeting seriously rebecca what's he holding a meeting over what's he talking about himself himself himself how did you get through to joe how do you get the message across to him we don't we get told what to do we have meetings all the time but it's usually him telling us what we've done wrong to what we should and shouldn't do we've all been ridiculed we've all been belittled we've all been screamed at and cussed at and we're doing everything wrong it's hard it's hard because we want to see this restaurant succeed but there's just times when you can't take it the stress i mean how many of you thought about quitting at any one time all i ever want to tell joe is just to back off not to ridicule every single thing we're a lot more productive if we don't have all the extra chaos and stop blaming us for his natural stop quit yelling at me john doesn't want to take responsibility he would tell me there's always my dad want to choke joe out of the way he's talking yeah he needs to back it off it's not right in order to get through the jail we've all been screamed at and cussed that wow jeff ramsey has asked the staff to talk about some of the problems at mill street bistro my dad wanted to choke joe out was due to the way he was talking to me and most of them point the finger at the owner he needs to back off oh my god well i do have a confession to make joe has been listening i hope that he takes it well i hope he understands the negativity he's brought on your shoulders i'll be back in a second don't move here we go oh god i'm scared well gotta go find a new job follow me guys i was sitting upstairs listening and i got to say that what has happened here ultimately is my responsibility and my fault i don't think that i'm a bad person in heart but i'm tough maybe a little bit too tough for this business i need to soften up we got a lot of work a lot of things need to change and if that means that i need to change and you need to change and we all need to change we're going to do it joe immediately went to we need to change he cannot take responsibility for his own actions this is not going to work unless you are 100 behind changing because everything that this restaurant stands for today is you yet it's been propped up by your team are you 100 committed to change i'm 100 committed to change whatever needs to be changed to make this restaurant to find its potential then so am i okay do i think that he took it all in no do i think he's gonna change no do i think this is even gonna help at all no one second with joe now seemingly ready to change chef ramsay is ready to illustrate how joe's overpriced menu is alienating the locals in this small town one of the things i've heard over and over again is that your place is not inviting enough for your average local too pretentious and too expensive it's way out of their comfort zone if a young couple want to come in here to eat they're going to walk out of here spending minimum 100 that is a lot of money yeah it is a lot of money they could spend 100 here and put it in that cash register or they could go to a local grocery store and get this let's just have a look at delicious ribeye choice amazing corn wow fresh tomatoes yeah some salads cheddar pork chops potatoes oh some ground i mean that's a lot of food right that all came to 89 73 cents oh sorry look bottle of wine as well that's what i spent my last 11 dollars on just a little bottle of wine what i'm trying to say is for 89.73 they've got minimum five good evenings in with some bloody good food that's what you're going up against why would you come out it's a very good question joe people today want value and when you pitch that you're the most expensive restaurant nobody can touch you you've already shot yourself in the foot agreed we're expensive we're too expensive chef's correct it was a a point well taken and i'm always willing to learn more time to move forward and i mean move forward in a big way we're going to cook some specials we're going to go on tonight's menu and it's a small step in the right direction okay um when was the last time you had a burger on the menu we've never never and as a bistro yeah why would you not have a burger on the regular menu chef when i did talk to the staff they didn't want a ten dollar burger they don't want to sell it not the staff right but their customers right so the staff didn't want a ten dollar bonus right they felt that like is this no no come with me okay you cook my burgers gotcha uh where's the team uh right i asked joe when was the last time we had a burger on the menu he said the staff don't want to sell a 10 burger is that right no no you're not auntie selling a burger no every time i smell bs i'm gonna go for you let's go can i interject something i'm busy off that toaster buns yeah yep nice what's that looks like walleye exactly that congratulations by the way it's fresh we serve fresh walleye so when you knew i was coming here you gave me a trio of frozen fish of the day why wouldn't you get me the freshest local number one fish you're right jeff this is local to the area we should serve it more local to the area it's the number one already available fish they hate said but chefs ramsay is correct with the walleye i want to serve your little corn cake cheerful right easy to do yeah green beets seasoned with some fresh chives that little bit of freshness to it if you're gonna use herbs then cook with the herbs don't garnish with the herbs don't garnish no cook with them we're a bistro unintimidating exciting food served at cheap prices with some real good flavor right that's the secret of a bistro the burgers how to present the burger we start with a strong base some lettuce to protect the bun that's it from there caramelized onions so it's a rich roasted onion with aged balsamic vinegar how long for the burgers please good down please thank you nice protect and protect from there touch more lettuce and then i've got a sort of thousand island special sauce to give that sort of zesty yeah hot that's to the cheese yeah toasted bun i can look at my burger and identify what i'm eating see what i mean yes through there a nice handful of fries on the burger two specials let's go so tonight's specials local fresh delicious walleye and there we have a classic burger dig in it looks awesome chef how appetizers are those burgers look delicious i'm not big on burgers but i'm gonna give him his accolades that was a very good example of how we need to recreate the bistro oh my goodness is that not amazing chef ramsay is using tonight's dinner service to test the new specials he is hoping to confirm what he believes is the new direction for mill street bistro nice nice nice nice you're allowed to talk good evening how are we doing tonight good i will take you to your table i'd like to introduce tonight's specials we have the burger and we also have our walleye i want to get the burger out of the wallet okay here we go all right so we got a bistro burger beating well and a catch and another bistro medium you got that got the onions everything on there what's that the onions on the bottom the dish goes on top of that lettuce onions burger lettuce sauce for me lettuce onions burger lettuce sauce bun top such a sauce lettuce onions burger lettuce sauce can you just reiterate how to build this with me absolutely definitely yeah first lettuce that's it on the bottom white onion jam remember jam on there burger on top okay that's it lettuce and sauce what type of number uh this is gonna be 24. with chef ramsay's guidance the kitchen manages to get the burgers and other entrees ready for the customers you both have the walleye it's really good i really like this okay next after that joe what is it go what tick is that burger walleye where would that go that is table 50 50. thank you who's 50 please wait my appetizer haven't went out yet oh you're kidding me oh come on guys my entrees were out before my appetizer was up because joe stabbed the ticket without serving my appetizers joe two seconds please joe joe what are we doing why do we sell that then if we haven't send the upper look at joe please joe joe i'm talking to you joe no answer nobody's talking no one's saying anything i'm hoping one of these are mine for 53. boy waiting on that table amy this fish is not going with this this none of these fishes are going with this ticket guys none of these fishes are going with a ticket you just sent there is just absolutely no communication coming out of that kitchen and joe is just completely shutting down joe what do you want me to do you want to stop what are we here no not stop but it's hard i'd like you to step up and man it is for this table tommy's doing the saute the sundae right here you talked to me where's the ticket for this you stick your sign up there saying quiet don't say anything there's a ticket help your servers i just gave the servers a ticket so this is this table can we complete this table though he's on that side helping there i'm helping him i got the other one you don't destroy him all right the kitchen's chaotic when joe is in it tom can't work nobody can work it's just insane this is carnage it is we haven't got andres yet how long have those young guests been waiting for burger the order went in right around six o'clock an hour and a half uh-huh burgers you got one two three joe can we try to save this four can we bounce back please joe we're we're just waiting on what do you need over here we need an elk quesadilla that's really what i need okay why don't you finish what you were doing doing okay i'll do the quesadilla everyone say we make this crap i haven't got the appetite joe i know because you wouldn't come over here and say you know don't get it that crispy or don't do that with it i mean that's what we're looking i won't come over there and say get that a bit crispy and help quesadilla you want confirmation that it's a good dish when are you gonna pull your head out your for a man that stands there and boasts about his farm and his goats you want me to talk about this seriously wake up joe you are joking aren't you are we making these two are these you know what i'm saying i know you don't like the dish it's disgusting joe so you wouldn't give me any input on it get rid of it you want me to get rid of it right now and that's all i want one i would get rid of the thing we don't have it oh here we go no we don't have it here we go we don't have it hey we guys make yourself clear stop asking such ridiculous questions come over here and tell me it's crispy are you that stupid so don't serve the thing right whose restaurant is it it's my restaurant and i'm asking for responsible i'm asking for help then wake up you wake up idiots come in here and help me instead of running your job it's dinner service at mill street bistro you want me to get rid of it right now and that i was one i was and joe was once again picking a fight with chef ramsay get rid of the thing we don't have it and a frustrated chef ramsay is ready to explode stop asking such ridiculous questions are you that stupid so don't serve the thing right whose question is this it's my restaurant and i'm asking for responsible i'm asking for help they wake up you wake up indiana come in here and help me instead of running your jaw you shouldn't even be in the kitchen get out go ahead get out here let's finish it let's get it right then you off yeah and take that with you that's right we're stopping at our quesadilla breaking news in mexico get out now we got rid of the problem unbelievable i'm real this is the first worst food in ohio i guess this is telling us this guy got his head up his ass he's saying that i'm a fraud and that my anima my elk is terrible nobody likes it and he knows everything about any food on the planet but he doesn't have an elk farm okay there's a difference between passion and asshole-ism and he's got a double dose of asshole-ism with joe out of the kitchen chef ramsay and sous chef tom complete the remaining dishes in a timely manner let's finish strong shall we yes yes i just need to finish that off and i'm done chip's ready literally one minute away next to that what we got that should be it order up please appreciate it we were face to face i saw i i said you're right you're little narcissistic i said you got 750 chefs that do your thinking i said you need them because you're so full of yourself i said i'd love to see you you know do what i do chef ramsay doesn't have the balls the power or the authority to kick me out of my kitchen you would have to roll your tape back because he didn't kick me out of my kitchen get out i walked out sorry you got two seconds please okay wow joe you are making my life a misery i've been in hundreds i mean hundreds of kitchens across this country jeff can i interject one thing tommy he prepared a lot of those items and i'm not blaming him but i should have stopped them stop looking for a way out to justify i'm not i'm not i'm not looking for a way out stop i'm not gonna argue joe i am not going back there enough is enough you are running the business into the ground and i'm going to tell you something really important and i want you to listen you cannot be in that kitchen it's done apron off i don't want any chef jacket anywhere near your chest got it yes okay i was angry but as it sunk in i realized it's not about me it's about taking the restaurant to this potential i want to man up to this and i want to correct it i'm going to get help okay i'll see in the morning thank you come in with a smile i will good night refusing to give up on joe and the restaurant chef ramsay stays up late designing a new menu for the mill street bistro now he's ready to unveil it welcome come in come in come in come in oh my god it looks so good joe you already had a stunning restaurant the big revamp was this bistro cooking it just looks wonderful it looks right this is impressive take a copy of the menu yay yeah right starting off with a crispy duck leg comfy light fragrant so with peanut butter frozen bacon uh schlopp vinaigrette next to that brick chicken coffee pb potatoes black kale and a really nice fragrant thyme juice seasonal fish you may get the perch the whiting walleye the simple delicious red wine vinaigrette a local dish that is in demand mill street burger big hit last night substantial full of flavor and from a classic burger to elk sausage burger slightly gamey a little bit more lean next to that joe especially for you a beautifully cooked elk chili really delicious way of highlighting the flavor and that little touch of gaminess it's different from what i was doing but you'll sell more elk doing a chili and a burger than you would do all year serving loins serving chops correct i agree with that it looks appetizing it does not look pretentious that we had i am speechless i am so proud to have this and not even have served it yet i'm incredibly proud good something i need to tell you all i came to the consensus with joe there's no way on earth from this day on that he can continue to be in that kitchen i agree it's the reality i'm not a certified chef and we need a true chef i came up with one very talented young man that's going to make a huge impact on your kitchen and really help kick start this business off he's the partner and the executive chefs at one of the best restaurants in cleveland the greenhouse tavern oh my god i love it you love it there i do say good morning to brian goodman chef all right the secret success if you can put it in a nutshell uh what would it be to success truthfully is local fresh ingredients and it's all about having that knowledge in your head like be confident with what you're doing because that's what we're going to be in the kitchen tonight confident now he's going to set up your kitchen he's going to shortlist an interview to getting a chef here once he's gone you have a real chef that knows what he's doing there's no better brian we're really gonna look forward to your direction good all right anyone hungry yes yeah we're gonna dig in oh wow that is really good and he's great that's a very good way to utilize grilled cheese the food is amazing now it's not just joe's food but it's a food that everybody can relate with i think that we are going to go above and beyond if joe keeps his butt where it's at that's really good i'm impressed with the food that i just tasted we have french fries it's awesome that is awesome who would have thought armed with a new targeted menu and a new consulting chef does it matter which way these go amy fat to the right fat to the right to the right i like that joe and his staff prepare for relaunch you ready to go yeah meanwhile chef ramsay is spending some time with the local community in norwalk he is there to support the relay for life walk ladies and gentlemen good morning are in town working on kitchen nightmares at the local bistro and on behalf of joe nagy we're gonna make a donation this morning to the american cancer society to support this relay for life all of us here are connected in some way to this dreadful disease and we need to continue to fight to eradicate cancer globally in addition chef ramsay invites the participants to tonight's relaunch at mill street bistro do you have a little meeting with a team sure yeah come over okay big one tonight let me tell you we gotta nail this absolute hundred percent be vocal okay brian's gonna be vocal talk to communicate it's very important when you guys come back there do not be afraid to tell me you know what you're missing or what you need it's communication that's all our owner he's there to support everybody and to do whatever they want whatever you need ask him if you need something if you're in the weeds verbalize it to me and i will get it taken care of good luck thank you yeah thank you let's go hi how are you this evening this week what can i get for you i'd like the french onion too all right i'm gonna do the seasonal fish please i will bring that right up all right you're welcome here we go one fritter one beet one duck and a poutine going in the milk we're going on a sloppy joe and a chicken fired uh food's looking amazing thank you chef give it a go so fritter beats out with two poutine two poutines brian's taking control he calls out the orders and we call the orders back and it's totally different from what we're doing night we are going to table 33 with all this guys with chef brian running the kitchen table 12 here thank you food makes its way out to the dining room quickly aha we have some food and as the guests enjoy the brand new food you need anything from me not at this moment in time the servers are enjoying a brand new joe let me take off i'll go do the water spray i know what you need with water it is very nice to see joe doing something productive if there's any wines that you can't do especially the house sellers let me do those i'm not sure if it's because he doesn't want to get yelled at anymore how he doesn't want to be told he's doing anything wrong but right now he is he's being great joe how does it feel to hear a kitchen communicate like that how does that make you feel makes me feel proud so keep it going yeah okay come on what do we got here and the window needs to go fish in a pot pie to 21. sir i'll take these two out right now and we're a little bit early with your food okay enjoy do you have a 21 up there brian 21. it already ran i sent it with joe wait wait wait wait what's up they don't have their food 21. okay joe when you took out that pot pie in the walleye where'd you take it to 21. no you didn't they don't have their food let's check let's check 21's the one that was right by the fireplace that's 21 for him to mess up was kind of entertaining i think we have this backwards oh you're taking it away because you know he screams and yells at us for making these small little mistakes well he took a wrong table the wrong food well uh sir where are you going with that this went to the wrong place okay okay for example they sit on the table yes so the person saw somebody saw this fish no not the customer that is getting it but did it sit in front of anyone yes okay we're gonna need to drop a new fish for sure oh my god who dropped out that table the first place i brought it there the only time food comes back is when you serve food to the wrong table it's the only mistake tonight so chef we're gonna do a new fish thank you it will be up in moments that was a very good example of me getting in the way and i have to be aware of that because i am a hard worker but just need to work a little bit smarter service please okay brad all right here we go 21 this is the bass here and then this is compliments for the mistake very good brought you a complimentary poutine thank you this is the bass and the pot pie thank you okay all right what do we think so far phenomenal i could just eat this one i think the mustard bistro finally has a chance to make it oh that's got nice taste oh i need a pop pie and a new york on my final ticket but joe needs to understand that he needs to change or the restaurant's not going to run thanks again appreciate your business right first off joe if it was one night i didn't want you to send anything to the wrong table it was tonight however we recovered and we bounced back what an amazing atmosphere in this ration tonight yes yes yes that's what a good neighborhood bistro should sound like seven nights a week it was fun joe you have a stunning restaurant a stunning team let them do it yes it's been a hard week for all of you because you have a very very stubborn owner here right and if this restaurant is going to succeed each and every one of you are going to give me a promise that when joe starts to step backwards into his old comfort zone you need to stand up to him yeah it was well taken and understood i i i promise that i won't go into the kitchen okay stay here one second i'll show you something please take one pass them along this morning i took part in the american cancer society relay for life walk and on behalf of mill street bistro i made a donation to this fabulous charity and unknown to you those locals that were at that event this morning supporters survivors of cancer those were your dinosaur knives and i'm sorry for not telling you before service because i didn't want anyone to think that it was a doom and gloom i wanted the vibrance no one was looking for sympathy they were looking for a great time and you delivered brilliantly well i'm really proud thank you all of you for a great evening would you mind i would have 30 seconds with joe please thank you oh right i really meant what i said to your staff you start cutting corners going back to your old ways honestly it's gonna fail you delivered well it was rough it's over to you didn't have to be that rough let me tell you because you are one stubborn man well it didn't have to be but you gotta remember what we were talking about me joe nagy okay i can't wait to come back good and the last place i want to see you is in the kitchen understood good thanks jeff man your hard work what you signed up for good night janae say bye to skinny for me i will i listened to chef ramsay hard as it was and this is all wonderful but the reality is we don't have a crystal ball who knows what the future holds at the mill street b-stroke joe nagy has given me a nagging headache this has to be one of the most frustrating kitchen nightmares ever and we made a lot of improvements this week but i still have my doubts about joe can he really step up and embrace change or is it just all talk and oh boy can that man talk and talk and talk and talk and talk and talk in the months that followed good to see you again joe has kept the majority of chef ramsay's menu i am actually going to do the buffalo saucy joe's and business has been steady there have been some staffing changes jen kaley tommy and rebecca are gone but amy bill and mike remain at the restaurant i'm gonna turn this down away bunch there is one promise that has already been broken these are done joe is back as head chef that's how we do it man and the future of mill street bistro is questionable you\n"