Kitchen Nightmares: The Explosive Family Situation at Luigi's

Chef Gordon Ramsay walked into Luigi's, an Italian restaurant struggling to regain its reputation after a year of family conflict and poor service. What he found was two brothers, Tony and Luigi, who couldn't stand to be around each other. Their fighting had resulted in food sitting on the pass, not being served to customers, and ultimately led to the downfall of the business. Chef Ramsay's arrival brought an explosive mix of emotions as the family struggled to come together.

The kitchen was a disaster zone, with orders being lost and food being delivered incorrectly. The brothers were constantly at odds, with Tony getting frustrated and Luigi losing his cool. Chef Ramsay had to intervene, reminding them that they needed to work together if they wanted to succeed. "I need you both to get your act together," he said. "We can't cook like this and let the food die in the window." The brothers were instructed to focus on expediting food out of the kitchen, rather than standing around arguing.

As the night went on, the tension in the kitchen began to dissipate, replaced by a sense of determination. Chef Ramsay sat down with Tony and Luigi, urging them to put their differences aside and work together as a team. "I need you both to be on the same page," he said. "We can't cook like this and expect customers to come back." The brothers slowly began to come around, with Tony apologizing for his behavior and promising to do better in the future.

The night ended with a successful service, with customers praising the food and atmosphere of the restaurant. Chef Ramsay was thrilled with the progress he had seen, but warned the family that it would take time and effort to build on this success. "We've taken a baby step forward," he said. "But we need to stay on that path and continue to work together." The brothers nodded in agreement, vowing to put their differences aside and work towards a brighter future for Luigi's.

The first step forward for the family had been taken, but it was clear that there was still much work to be done. As they finished up the service, Chef Ramsay couldn't help but feel a sense of pride and accomplishment. He had brought this dysfunctional family together, at least for one night, and helped them see the potential for greatness. The question now was whether they would continue on this path and build on their success.

The night ended with a sense of hope and renewal, as the family looked towards a brighter future. Chef Ramsay had given them a second chance, and it was up to them to make the most of it. As he left the restaurant, he couldn't help but think that this was something special - two brothers who had put their differences aside and come together as a team. It was a testament to the power of food and the human spirit.

Years later, Luigi's would go on to regain its reputation in the community, thanks in no small part to Chef Ramsay's intervention. The restaurant would become a staple, known for its unique dishes and excellent service. And the brothers, Tony and Luigi, would continue to work together, putting their differences aside and building on the success they had achieved with Chef Ramsay's help.

The experience had been transformative for the family, bringing them closer together and helping them see the potential for greatness. As they looked back on that fateful night, they couldn't help but feel a sense of gratitude towards Chef Ramsay. He had given them a second chance, and it was up to them to make the most of it.

In the end, Luigi's would emerge as one of the success stories of Kitchen Nightmares. It was a testament to the power of food and the human spirit, and a reminder that even in the darkest of times, there is always hope for a brighter future.

"WEBVTTKind: captionsLanguage: enjust 10 minutes away from the Jersey Shore is the small suburban town of Oakhurst home to the family run mik and Nellies opened in 1996 the restaurant was the lifelong dream of two men Nelly Farber and his son Mike I wanted to name it Nelly Mike's but he said no it's Mike and Nell's you're the man because he's that kind of guy everybody loved my father everybody would come in to talk to Nelly he knew everybody's name made everybody feel special he was the front of the house my dad was the back Nell's the front we're a very good team he brought in the people and I kept them here everything was going great until Nelly passed away when my grandpa Nelly died we didn't really know what to do anymore it felt weird to be here like it's not really Mike and Nell's without Nelly now it's just kind of Mike and nothing all right let me go right and check when he left this Earth I had to take over doing everything that he did Ice Cream delivered plus what I do and I just become overwhelmed slow the down I know it's pretty bad since my Grandpa died the restaurant's been neglected hi is there anything that I can help you with yeah can Oh e okay restaurant is grimy the carpet is a mess it's nasty crusty moldy it's tragic to look around I think they need to redo this place people they don't come here for atmosphere they come here for food and the food here I believe is great like there's something wrong with it like chemicals how's everything with your dinner anything you want to share with me cook yeah it's like Mike's food it's really not up to standard Mike do in favor will you push 22 please I got it when I first started Mike would never just dump the food out into the plate now it's like it doesn't matter but yet at the same time he thinks at this food is great they don't like it well what's it me it just says it has no taste oh really yeah only been making French t for 35 years you believe this the biggest problem that Mike and ell's isn't the decor honestly the big problem is is Mike everybody didn't go out all right I got it I got it he feels that he comes in he has to take care of everything did I call reveal cpre I got it give it to me right this is my job he doesn't let other people take moral responsibility it's just becoming too much for him I got to get my drink since Uncle Nelson's passing Mike does drink quite a bit I put a beer in a freezer a couple beers and there is are high there are some nights where he's just completely hammered where's the clowner I don't know where anything is today it starts to affect the food and he starts to miss things on the tickets I don't even know how many plays I got don't you know what I'm doing man my dad is my hero and it's very difficult to know that my hero is struggling and like gasping for air you know I really wish I was able to ignore the fact that this is my dad's life I really really hope that Chef Ramsey can help before Chef Ramsey arrives at Mike and Nell's there's a young woman anxious to fill him in on the issues of the restaurant Mike's oldest daughter Samantha thanks for helping us Samantha right yeah hi good to see you nice see you thanks for picking me up I'm excited for you to be here well I'm um excited to be here first time for me um how have you been I'm all right yeah yeah I just we really need help right now yeah yeah a lot of problems at the restaurant what's the one thing that you think is wrong with it ever since my Grandpa died my dad he hasn't been able to move forward okay how close were they they worked together for 18 years my grandpa he was the front of the house he would host and people would come to M canelli only to see him he was a great guy he was very funny and how's Dad changed over the last couple of years he's very overwhelmed and stressed really but he likes to do everything by himself but he just can't delegate right definitely control fre he's the boss you know everywhere in his life he's the boss so it'll be very interesting when you have stuff to say to well I hope Chef Ramsey can get through to my dad he needs the help he needs the change it's crucial from the restaurant to survive and be successful for my family I mean that's my whole life hello hi canol I'm Lexi sister number two sister number two yes right you are glamorous thank you amazing amazing um what's that smell is it just I you go outside take a big deep breath of fresh a and come back I smell your cologne which smells good okay wait ready let's do it now why is that no it doesn't smell to you there no no it just smell you there I just smell you really did somebody die in here last night no possible Jes okay question is that all right follow me haven't tasted the food yet all right now I'd love to meet Dad all right I'll go get him what's that smell can you smell something no no how are you good to see you same here comeone say hello and you are Louis leis the manager are you the manager yes yeah good to see you same here Dad yes ma'am Chef Ramsey would like to meet you me meet you why me I don't know doesn't make any sense why would you want to meet you follow me I am quite nervous about sha fram's visit and how my dad's self-esteem will take it because he has have a hard time taking criticism this is my father Mike Mike I'm Mike pleasure but the fact is we need the help and if somebody's willing to give it to us we need to take it I really hope that he can help that how long we open 15 years 15 years yeah when was the last time you changed something in the dining room uh never wow everything's pretty much as I bought it yeah 15 years ago and how would you rate your food 1 to 10 I would rate my food in the upper nines wow great I love that I can't wait to taste it the food is not the problem here it's either the atmosphere the ambience or the service here is your regular menu and here's your specials menu sir is someone PP on my menu is that is that I don't know that's not a your thing I don't think so I'm pretty sure it's probably coffee okay great thank you if you need anything I'm at the front smell hello hello hello hello how are you I'll be your server tonight good to see you can you smell that was it just me you smell something right yes say like that we' buried like bodies underneath the carpet yes it's most definitely the carpet stinks the restaurant is filthy disgusting it's full of mold it's worse over there seriously you're in the good part thank you very much um steak and seafood and we have Italian food J what is it fine dining restaurant we Italian what are we I don't know wow there is no identity okay I'll start with with Greenie with shrimp sauce and let's go for chicken Murphy and then the special menu the steak Nelly the steaky how would you like that cooked midr mid please thank you very much you're very welcome I want to see where that 9 out of 10 is hitting it's only that there yeah I'm moving it Mike I have Chef Ramsay's order here we go Chef Ramsey will like the food here anything that I make him he's going to like guaranteed look at this place disas Lou Chef what happened to that lamb shade over there on the wall I don't know fix it it's bugging me how are you nice to see you it's driving me crazy I'm sry oh it comes on when he goes up anyway sorry it's watch your head there that's for the chef make it nice I made it so it's right on the money okay Chef thank you you're welcome we need what shrimp sauce I'm greeny your shrimp sauce oh dear wow that's gross yeah it's bland just the sauce is BL yeah everything's watery and shrimps are like rubber just horrible nowhere near a n all right would you like me to remove that from your pleas the sad part is this isn't even the worst of it this is Bland watery the shrimp tastes like rubber I don't know what he's talking about I am a perfectionist I will never put out food unless it's right is this the Murphy yeah I hope you like that oh chicken Murphy chicken Murphy wow I was afraid to serve him the chicken Murphy doesn't look very nice ises it um it's embarrassing it looks like a stew gone bad that looks horrible okay where's the manager Louis is that the normal style of presentation of chicky Murphy Sam Lexi girls um visually impact does that look appetizing to you could definitely use an appearance update a little mush mush little bit Yeah y after Nell we died the food's been kind of going downhill it's kind of at the point where it's necessary for someone to say something that's gross it's overcooked just wet soggy and just tasteless I call it a hot Mouse I call it a hot joke I'm done thanks Dy yes you're very welcome thank you you're welcome sir I can't afford to be up all night with the shits oh excuse me thank God you didn't have the chicken Murphy bloody h o Mike it's just a hot mess so hey tough son of a Chef Ramsey is a ball buster but if you have a impossible math problem if Einstein was still alive you talk to him so we have a restaurant problem we talked to the master how you doing it's a good thing it's for the better you can tell that Chef Ramsey being so critical of the food it kind of hurt my dad a little bit but my dad needs help and if this is what it takes then this is what it takes what's next for the finale it's going to be the steak Nelly right best of luck I don't need to give them any more things to hate I grew up cooking steaks and I'm a master of the grill I'm telling you I'm good at this man I'm very good at this wow this is the steak Nelly steak Nelly is that a steak or charcoal no Chef that's a piece of the steak wow you guys oh god wow that's just Taste of burnt charcoal feel like I got a barbecue in my mouth have a taste that how does that taste for you would you give that a nine no no like you said it is charcoal charcoal has chocolate Mike what' he say this tastes like it's charcoal you didn't like it no I tried it not like you said there's a little bit of uh charcoal there ain't no way in hell I overcook that statement that's something that I make that everybody loves and I never have a complaint aren't you going to go out there for what I don't know shouldn't you go out there you are the owner so you're supposed to check on things I hope my dad will be willing to listen to Chef Ramsey and take the criticism and acknowledge that everything isn't perfect sit down instead of just being mad uh Mike I'm uh you know I'm embarrassed we've got some big issues here I thought the food was dated I don't know how you control the menu that s side and then some of the things were in editable food was watery Bland and Soggy I know how to cook come on whole thing just looked an absolute mess what me that last steak right I mean how'd you put a dish like that together well the steak itself is a Prime Steak so I mean I was overcooked so I had no Prime you raed the food 9 out of 10 I wouldn't pass it above two that's not good enough to come back for nowhere near it I mean I'm just going to tell you man a man it's not to either you're in denial or you don't care Jeff Ramy said by Pro was outdated and you know I respect him but I believe he's wrong in this situation I know what my cousin's like and I know what I like that's what I like it that yeah I don't really give a after a lunch that left a lot to be desired Chef Ramsey is back at Mike andell's for dinner hi there can I help you and he isn't alone hello word of his arrival is spread and the restaurant is booked solid for the evening free Rush beer what would you like tonight I'm going to have the strip Ste I'll have a chicken Scorpi okay Pella mushroom with jumbo lump Sun AR choke Alfredo shrimp farm just tell me quickly how it works line wise here's what happens CH I do all the cooking and then he'll put the food out I don't trust my staff to get the job done like I can do it as long as I'm making it I know it's 100% yeah I got Snapper port and pepper I got Penny vodka I got chicken farm all right despite the fact that most of the cooking is being done by one person shrimp farm eggplant Farm give me 14 all right Mike manages to push out food rapidly shrimp F got it all baby shrimp friend Lobster rev I take this and go but his quick cooking wow look at this food unfortunately comes at a cost not good no good at all something with your hey guys the FR Kamari just let you know it was mushy it wasn't good they didn't enjoy it just give you a heads up on that that is sing I say it's nothing wrong with that nothing at all it's embarrassing there's a man in there that is killing himself and he's gone down in flame there's no standard set everything's just so chaotic pans have been thrown Stakes are on fire and he's sort of totally oblivious to the kind of crap that's leaving his kitchen it's actually quite sad what's wrong with that said it's overcooked all right this egg Clan rollatini she says it's the worst EG Clan she ever had it's not even rolled Mike let's set it with burn it's hard to bring food back to Mike because Mike thinks the food is excellent I know he's been cooking for 30 years but the food is really not enough to par onions are Charco are they a little too well done for you oh yeah let me take them away and bring some fresh ones for you all right sir thank you so much since Nelly's passed the kitchen is a disaster what's wrong now to well to burnt the food is not what it used to be it's extremely frustrating Mike can I get more charred onions but not too burnt please charred onions means charred onions mik let's CH on this charcoal absolutely correct that's charcoal I need a Char onion right now on the outside Mike is really not showing any kind of emotions but if you look into his eyes you see this heartbreak this beating that he's taking internally it's depressing how's everything going back there disaster disaster does your dad work like that every night yeah and he's destroying himself I mean he's just absolutely nailing himself he doesn't delegate as well as he should like he's reading the ticket and then he's getting it ready and then he's cooking it and then he's reading another order and it's hard to watch yeah how are you supposed to run an entire restaurant cook everybody's meal by yourself like you can't do that hot stuff coming through he doesn't really trust anybody else in the kitchen to help him and it's a problem M yes I need to worry about that uh refire on PNY vodka hold on a minute girlfriend I'm going as fast as I can baby you all right I want this night to be over here's a pen Voda take it go all the tickets are out there's nothing left all right guys FS for everybody go grab them man one for me too right I'm not a word watching both of you behind the line in that kind of commotion there it's like soldiers on the front line in your minds you've got it now that if you get through this battle tonight's a success you just want to get that food out do you enjoy cooking like that I don't know if I enjoy it that's just like what I do but I mean I bust my ass I cook until we're done cooking working hard is one thing working fast and throwing food out with no care is another no one's monitoring standards and no one seems to care you are running yourself into the ground Dan can I have a word with yeah yes will you shut the door please certainly listen seriously have you been drinking I'm having a b of C juice I saw you drinking some beer two beers two beers two beers that is not the way forward you got to get your head in the game because the kind of mistakes that you made tonight represents a chef that doesn't seem to give a I do give a I do I listen I drink too much you know but why are you doing this to yourself I don't know I just don't know I'm like I'm lost I'm lost in space why I don't know life's just getting tougher for me man you know I mean this business is failing I owe everybody money I got two daughters going to college and I'm just trying to like make it know and it's not working anymore you know I don't know where to move from here it's hard for me you know this is my pth passion I only know how to cook it's all I've ever done you know since I was 19 years old the passion when did that go I don't know after dad passed away yeah you know since my father died I'm starting to give up I am I I can admit it to you I'm like I feel defeated is that why you're drinking more yeah probably you can't go down this line mik you cannot go down this line it's the beginning of the end I'm telling you well I don't know what to do next I really don't I'm confused but you've got to get out of denial and there's got to be a fire in your belly that you got to rekindle that's all okay I'll try my best okay see you in the morning good night good night this restaurant is definitely taking tall Oni everything falls on my lap and it's where me out it's a tough life after the death of his father Mike has been in a downward spiral and so has his restaurant he has clearly lost his way and Chef Ramsey knows that in order for this restaurant to have any chance of surviving how are you morning I'm good how are you he has to put Mike back on course it's quite nice getting out the restaurants yeah it almost feels like it's um like a ticking time bomb in there and I'm concerned I think ready about that and I had a chat with him last night and he was for the first time being open and honest he admitted he lost control and sadly that he was on the verge of giving up and we can't give up and then I noticed something upsetting last night is the amount of drink I feel like he's trying to drown his SS yeah definitely I think he's very lost right now everything fell on his shoulders after after Nelly passed away and it's just so much more responsibility and that's a lot to handle yeah I don't think you got over losing his father I don't think he's got over that hurdle I don't think so now no I mean we were he was back at work you know and there was no time off it was he was just there I think he's hurting I think deep down inside I I don't see a happy now you can tell that he's hurting like always that's awful I mean he's got two kids in college and like what does he have to show for it like he's working so much harder than he should be and like he's suffering so much and I hate to see him like that your dad is driving himself into the ground yeah and I don't know how much longer you know he can continue to do it you know it's about time we actually turn around and said hey Dad I want you back and I want you to listen and I want you to slow down he's your dad you're his last hope and last night that was a cry for help you think you can help them yeah of course I'm here to help but I can't help unless he's prepared to change himself hello shut morning Mike how are you a uh tough night last night right yeah quite I came to see the girls because I think the bottom line is Mike you mean a lot to this family and there's no doubt in how hard you working but you're not a machine you're not 25 Mike you you're 55 and the girls got something to say and I want you to listen okay and I'll see you back at the uh restaurant okay okay thank you thank you girls bye so uh what do you want to tell me it's really difficult seeing you like struggling this much I'm working so hard you have to let go a little bit and not work as hard as you are I understand I understand I don't know how to let go I don't trust anybody else but I think that in order for you to be able to function like this is you need to let some other people take on some responsibilities I would love to take take off and let them but you don't trust you trust them enough to do it you know you have your guard off all the time do you don't like trust anyone so what do we need a nicer mic is that what you're saying no we need a more Open Mic okay so I'm willing to give a shot of change here and you're going to open up though and like let people actually just talk to you it's not going to be an overnight thing but I'm willing to listen I've been wanting to tell my dad these things for a long time already and I really hope that he was listening because problem with the restaurant isn't that we need a decoration change the fact is that my dad needs the change after spending the morning at Mike's home shiff Ramsey is anxious to get Mike back in the kitchen show me the fridges and reignite his passion with food well here's the meat steaks go right up on the grill Jesus those trays not clean last night no I didn't clean them last night I got out of here they're a little messy what's that I don't know that's chicken farm that's cooked yeah that's cooked that's with raw uh-huh we don't get these fridges changed at night Sunday nights we do a deep cleaning so it's Monday yesterday was Sunday night yeah are they all kept like this Mike you got to cover this stuff seriously see what else you got going on here look at this I'm getting nervous now 30 years in the business come on I'm thinking holy what else is he going to find in here that is going to embarrass me are you're kidding me what is that who's responsible for this Chef Ramsey was looking forward to working with the chefs on fixing the food show me the fridg that is until he made a series of shocking discoveries oh you're kidding me what is that who's responsible for this Mike come on seriously why is it in here where's the walking breed over here you are kidding me what is that that's the lobster best eggplant what that a calamari from last night it was prepped yesterday why bubbl Jesus Christ why is it in here you're right get it out that's contaminated you can't leave fridges like this I do know those things need to be changed I tried to talk to mik and he will listen to me my food got served from that fridge last night unbelievable what's in here what's that those are meatballs when were they made they were made probably last week last week how' you know it's a week old no dates does that make any sense come on this is basic it's just become sloppy here and I need to start making things right the fridge has been ignored at the end of the evening and then food's left in the oven oh come on you're absolutely right it's a disgrace I'm discovering that what am I supposed to do now where do we start tell me what time are the team in 2:30 get them in earlier I want that whole place clean you're better than this me yo get a ride in as quickly as possible Chef Ramsey wants everybody here now I believe it's time to turn this place upside down some things are falling through the cracks but cracks can be filled everything can be fixed every night from now on no more around all right can't do what I'm doing I'm going to have to change if I want to change my restaurant goodbye beer I'm ready this is where we're going to start to fix this place with a thorough cleaning by the staff and what appears to be a change in Attitude by Mike uh first of all the place is looking cleaner Chef Ramsey can now turn his attention to the area that needs the most help the kitchen so I'm going to do two steaks a ribey on the bone and a fillet I've been cooking steaks for 32 years I know how I do it which is the right way but maybe he can teach me something in a nice way not an I'm going to kill you kind of way okay onto the grill I want to render that fat down cooking with Chef Ramsey is a dream true get nice see you on there please Daniel with that I'm going to do a CH Mash just great to see how his hands move like a ballet with his fingers I was in arm that's a real mashed potato no horse Rish a touch of horse radish well spotted I felt super inspired by Chef Ramsey I don't know how to put it into words right now asparagus and fries for the filet Touch of creeme fresh perfect I'm used to cooking like one certain way and this is a little different when you spend the fortune on the ingredients I want the customer to taste them I want it to ooze the flavor of a riy simply done let's have a little uh taste yeah I'm feeling very very well I can already feel the fire burning in my gut which is something that has not happened in a while uh waiting St get some knife and Fs dig in everybody's good oh my gosh it just melts in your mouth I love these fagas I'm coming over I'm so excited to see my dad so happy it seems like he really does want to change things and make things better and I know he can really do it can I order this for dinner this is so good unbelievable now that Mike has finally seen the light with how his Stakes can be improved I want food to go out that we got some pride with perfect Chef Ramsey is now focused on the makeover of Mike and nelli and he begins with something that has been driving him crazy since the day he walked into the restaurant I need some help okay I've come across the most wretched carpet I've ever seen and it is deplorable so and something durable something strong something that can take a lot of footall okay H that's nice I like that one as well with a blue can we get this done tonight is that possible absolutely with one major change in motion Chef Ramsay's team is hard at work trying to accomplish one of the most difficult makeovers they have ever faced uh good morning morning morning good morning chef how are we feeling nervous Mike I've never seen you look so nervous you're speechless you're speechless okay today I am proud to unveil the new Mikell is are you ready yes let's do it okay one 2 3 oh my God there we are oh my God Mike and Elli Steakhouse oh my God it's so nice look at that wasn't that Mike and Nellie's steak and seafood well what this community is lacking is a great Steakhouse yes Steakhouse has been my dream my whole life long right now I'm so overwhelmed with emotion I don't even know how I'm standing here Mike one thing that you're going to see when you walk through that door is a new identity and a new you I'm a new me let's do it let's go guys everybody ready go straight into the restaurant off you go jump in my God oh my oh my God oh my God oh my sa oh my God it is gorgeous it's got chills everywhere wow no way whole transformation welcome to the new melis this is gorgeous is this is awesome we walk in see the restaurant for the first time we see Modern Art the new chairs the new carpet I can't get a smile off my face it's outstanding it's awesome cry is look at this place wow gone of those hideous arches we've opened the resturant up you have a very elegant open space and it's stylish gun is the old worn out decor and replaced with a stunning contemporary rustic look new carpet and that smell has gone I'm want to take my shoes off right oh my God it's incredible oh my God unreal I am totally amazed there you are I I don't even know I'm talking to I'm so amazed my dream my whole life was to be a steakhouse it's an absolute transformation that's beyond my wildest dreams Janine how you feeling I we're going to be the Talk of the Town and we're going to and we're going to do your proud We will trust me you can do yourselves proud if Nelly was here right now he would he so happy he really would and I could feel him here now in addition to the updated look and new identity come in please Chef Ramsey has created an elegant flavorful Modern menu welcome to the new Mike and ell's menu you this menu is our foundation our new start to Mike and ell simple delicious and modern how fancy this look it's incredible let's start off at the top of the table here Maryland cupcakes delicious simple serve with a Old Bay mayonnaise yeah Angus sliders AG white cheddar shave lettuce and a Special Sauce the Hallmark of this restaurant is going to be the steaks I love it start off with the fion 8 oz beautifully grilled finished with that wonderful delectable butter New York's strip 12 oz modern and beautiful and stunning next to that we got a delicious brazed short rib that's served with a red wine sauce and whipped chai potatoes the side dishes look at that mac and cheese oh my God how can you have a steakhouse with no mac and cheese it's top with some crispy breadcrumbs delicious unbelievable right guys can you get some spoons knife and fors always to dig in than you dig in dig in dig in Sam trust you to go straight for the desserts they're fantastic oh my God the full light got to get over there my God I thought my food was good but the new menu was just unbelievable oh my God M this is so good you are the man Chef Ramsey you came in here and you turned us completely around this is definitely the start of Sling big I see this restaurant going far as the doors open on relaunch night hello welcome to the new melli welcome there's excitement in the air and a buzz in the dining room decor is awesome now as customers are eager to try out the new Mike and nelli Steakhouse back in the kitchen here we go guys yes Chef Ramsey wants the workload divided with Mike doing less and Dan doing more Daniel I'm trying to get him to break away you are the future so show it to me and show it to him good Mike focus on the grill Dani running this and coordinate the kitchen tonight I hope Mike will back off a little and let me come in and help him out I'm very capable of taking over the most important thing is that everything goes out perfectly I'm hoping that Dan can handle a rush I've been trying to find a chef for the last 15 years that can do what I do this is nerve raing yeah here we go first ticket order in one strip midwell one strip medium I want to hear an echo a callback I got two strips medium well and medium thank you buddy so far Chef Ramsay's plan is working Mike gets the first Stakes on the grill wipe the plate down please make it look pretty come on Dan gets the kitchen in sink crab cakes up in the window beautiful let's go and customers are receiving their appetizers it's really good like Kevin pack and the reviews are glowing next entree short ribs strip mid RI one riy mid rare and a french fry where those fries coming right now baby 25 seconds 25 seconds all right I'm feeling great everybody is working together as a team we're going to be firing hold on hold on hold on I have four filets up here but only 1 hour into service Mike is no longer working in tandem with Dan order a tomato a Caesar a crab cake that's the one I just called for that's going out and instead of allowing Dan to organize Mike is now confusing the kitchen stop take a step back and regroup let's go next ticket to strip medium filet medium all right let's start putting these sticks up we've just stopped listening to each other I'm the main Cog in this restaurant I always have been I always will be I was doing this before you report Mike you can't slip into these old ways killing in here man I don't know what's going to happen Mike's not listening to what Chef Ramsey is saying we've all forgotten what the we're doing in here everything is falling apart everything is going to like just let me do this my guys you know what slow the down you're going your head I have no idea what you're talking about dude you're us over big time and right now I've had enough it's only an hour into a relaunch at Mike Nell's we're going to be firing a hold hold on hold on I have four filets up here Mike has slipped back into his old ways and is refusing to share the leadership of the kitchen with Dan you're going ahead I have no idea what you're talking about dude and a successful relaunch is in Jeopardy I need you running this and coordinate the kitchen proper and I want you to be behind him yes yes sir all right let's pick up one strip medium picking up riy shrimp chicken and ribey I'm I'm I'm losing you you're confirming to me you're not listening one little bit I know it's hard but it's not difficult it will be if we don't listen get them working for you uhhuh I need Daniel now to start firing these orders right I got you come on you can do this this restaurant is not all about me I need help to run it and Dan the man to do it order in strip filet medium riy medium excellent let's go next up two skirt one rare one mid rare I got it Daniel rare is going on it'll be 2 minutes with Dan regaining control of the tickets D tell me again what's going out right now fet medium Cod fet medium and a Cod got it the kitchen has found a proper rhym eaing well on the right chef Mike yes sir your steaks look fantastic I got it baby my table loves all their steaks thank you I got zero complaints about the food tonight everything was amazing steak rested yes they are put it out baby Dan was really into his job tonight and really took a lot of pressure off of me like the way it looks in here food will be out in plenty of time and you'll love it it was very rewarding walking around out there I felt my father's Spirit here watching over me and everybody and it felt wonderful how you doing Daddy I can't get this smile off my face my dad completely turned it around it's great to see him so happy Mike how was the dining room I'm good everybody looks happy and smiling keep me that way all right brother board is clear Chef Ramsey showed my staff that they need to support what I do everybody did great I think this is going to be most successful place around here let me tell you something when I first arrived your head was in the grill stubborn wouldn't come out you've transformed and worked with me thank you in there right now is the spirit of Nelly I agree and for me that is enough to confirm that you can do it I believe in you thank you sir thank you so much for everything we appreciate everything you did and more thank you it's been a pleasure and honor with good to see y keep it going yes well done Chef Fram inspired me I was ready to close this place up so we got through it we persevered and now I'm going to rock this place I'm going to rock this town come here my father Nelson would be crying right now overwhelmed by Joy I know he's watching howy thank you I hope you're proud of him good job thank you sir yeah look after him will you we'll do thank you for everything thank so much again get that spirit in there well done when I first arrived at Mikell this had to be the most depressing restaurant in America from the food to the decco even to the owner but tonight with the help of a guardian angel named Nelly a miracle happened because this restaurant has become the hottest Steakhouse in the whole of New Jersey I just hope it continue along those lines that carpet I've never smell anything so disgusting in all my life I'm sure there's bodies under there in the weeks that followed business and Mike and Nell's boomed it's amazing clearly the new menu is a big hit in this New Jersey town I will be back for this repeatedly look at this menu my God this is a classic Steakhouse menu my customers love it outstanding this is the whole turnaround I've been waiting for order in Dan has been outstanding in his new role in the kitchen 15 seconds 15 seconds do we have those strips midwell coming right now baby and Mike is embracing the change to see the menu allowing him to spend more time with his diners was excellent thank you and now he's following in the footsteps of his father love you brother I love you too and there is nobody happier than his two daughters Samantha and Lexie Anaheim California the most populated city in Southern California's famed Orange County and home to a family run restaurant named Luigi the Italia it was opened in 1981 by a promising young chef with a dream Luigi kazone my dream was to always own a restaurant and my dream did come true when my father took the loan on his house and we uh opened this small restaurant and with the aid of his father Dominic Luigi was able to to make the restaurant successful for many years Luigi's is definitely an Anaheim staple it was our favorite place to go whenever I used to come here as a kid it was just a really really great atmosphere in 1999 Dominic retired to Italy and brought in his other son Tony to help Luigi Run the restaurant Tony and Luigi have totally different ways of running the restaurant there's like two different sets of Standards Tony we got to have a calamari Fri mozzarella ready T is a little bit lazy taking shortcuts whenever Luigi's here Luigi wants to be more Hands-On there's more yelling and screaming you're interfering with my cooking get the out of here I don't agree with the way he runs it and the way he does it we start pointing fingers at each other and we fight there's a thing called professionalism man and that's not professional you can't lose it like that we work hard T his ass all the time and does I got a pissed up a lot of the time because Tony got to take a more serious with the job you kill him I got to and say you know what that's not fair you brother tell you whatever you brother you be destroy you be H you you do this to me I feel like I'm being pushed to the Limit Luigi's yelling Grace is yelling I'm trying to keep my sanity here too much yelling going on I I got a headache there is a lot of drama that goes on here that's a bu of everything not good everything good the arguments and the stress of the restaurant it does spill over into the dining room a lot answer this question answer diners don't want to go to to this restaurant or any restaurant to get yelled at okay sucks go you back right what did you come in for for complain or what Luigi Tony Grace they just can't seem to work together can't go yelling at people like that it's wrong complain about everything on the dish they're neighbors they come over here you guys are treating them like crap they don't know nothing about food it's tearing the family apart the way the restaurant is going it's going to go broken a month we're in dead total a million and5 dollars I don't know if we're going to make it we got to see what we got to do it's too much stress if I had to close the doors I would feel like I failed my father and everything that we worked for together I would lose everything that I I've worked for all my life I don't know if tomorrow are going to make it and I don't know if I going to pay my bills world's gone viral today and a restaurant's reputation can live or die in seconds on the internet so I'm here in Anaheim visiting Luigi's Restaurant I'm going to check out their website uh wow this one looks good um a young very talented 22-year-old Chef oh look at that clearly a youthful Maestro well that's encouraging I can't wait to see what's on the inside um great start 22 wow hi W hey how are you hi welcome to luiges good to see you Joe good to see buddy go nice meeting you and your position is I'm a waiter excellent and you've got a bit of a hot Chef there yes definitely could you go and get in please absolutely thank you wow look at this place Luigi ditalia oh hello Chef Ramsey a pleasure to meet you Gordon good to see you um hold on a minute you're not 22 I'm 51 you're 51 I'm reading the latest report on your website a youthful Maestro 22 years of age in the kitchen do you have a son in there no it must be a mistake yeah this was WR in 1981 1981 oh I have recent reviews too what like 1984 no 1991 and 1991 anyway if the food was that good back in 1981 how is it today I think it's better now that's great news I have a following for 30 years and what I do I am the best there is but there's some things that can be changed youthful 22y old like the website uh who else is running the restaurant my brother uh Antonio that's encouraging very encouraging in terms of a proper family run restaurant I have my wife Tomy and uh my my children let's have a little catch up with the family shall we okay yeah are they all here yeah they're all here to me this is my lovely wife Grace hi nice to meet you good to see you too where you from Italy this is your wife yes wow you did well and this is domica daugh okay wonderful and this is my sister my brother's wife that's my husband Antonio Antonio how are you very good D pleasure Tony Tony what would you like to be called I go by Tony Tony okay great uh let's sit down and let's have a catch up shall we I'm glad that Chef Ramsey is here to help us because uh this is a family restaurant and we shouldn't be a split Family Restaurant first of all I'm here to help and I can't help unless I know what's with wrong what's wrong with the restaurant we had a a phenomenal leader and the leader was my father he was in the front him and I were all was on the same page and where's your father now where is he he's in Italy retired so no one's actually ever stepped into your father's shoes well I have but I think what has happened is no one has any uh idea what is needed in this restaurant we're in a position to lose everything so who runs it now I'm the I'm the guy in charge right now one on the way we run it is on Mondays Tuesdays and Wednesdays I run the place and and then on Thursday nights through Sunday nights they run the place wow it's crazy how does a family restaurant not run as a family they don't get along because he doesn't belong in this restaurant is a t yeah when you have laziness it's an infection what happens is when Tony is here and Linda is here they have no understanding that number one is the customer no sitting around around no we're looking at the TV watching TV when customers come is that true I don't I don't think it's true T he don't care about the cust he was seen it and play the computer I care about this restaurant the computer here talk with the computer come on the complaints are the people feel neglected yeah but there's also complaints like I don't want to come there when she's there customers don't want to come when you're working what's all that about I don't know I'm just asking listen I she's got people that she kisses ass has to and to love her she's got other people that she gets blunt in her face and hate her is it right to just basically go up to the customer and just say you get the out of here no I don't say that I say you not telling me this mother okay say that's what you said no I you this is what happened yeah yeah yeah I did it right told you it wrong I'm just trying to figure out what happened I mean I I wasn't here did she say you did she not say you I thought she did I didn't hear you no oh yeah didn't say that she said that to you you forget what you let her forget for you got to be honest I'm being honest this got to help you or not I'm trying to get him to help I'm not say the way it is I am no you're not you're lying I'm not lying you guys are lying I think she you you think or she did she did say you you wrong that's all we are losing the business you no you see this is why we don't get along within minutes of meeting the family Chef Ramsey got a quick sample of one of the restaurant's biggest problems we are losing the business you see this is why we don't get along follow me thank you you're welcome now he's hoping that the food at Luigi's is as good as Luigi says it is uh wow I'm going to have a good look at the menu the menu's huge right the menu is huge the last I counted there was 126 things on there okay great right let's start off with oh fried ravioli love them okay do you know what about the Linguini es okay what is the Catch of the Day as mahi mahi let's do that absolutely perfect thank you so much thank you deco's hideous is stuck in a Time War takes me back to 1981 okay I have a fried ravioli for Chef Ramsey fried ravioli for the chef my food is the best food that's possibly made but the problem with the restaurant is they we're fighting so much Fri R oil okay fried ravioli what's inside the ravioli please uh it's a five cheese stuffed ravioli and the five cheeses are uh I'm not sure wow it's a pre-made ravioli so they're not homemade those are not homemade if we don't even make them here it' be nice to know what's inside them I'll find out right now for you thank you how's it going I need to find out what cheeses are in the ravioli what cheese are in the ravioli yeah what kind of cheese is in the bread ravioli read the box it's a ricotta cheese Jo it's a recorded cheese oh my go ah horrible there something deep fried frozen doesn't even taste like cheese Jesus no you got whole uh whey and you got American Grana and a skim cheese yeah okay perfect you got it thank you yes yeah not good Jeff Ry I checked on the cheeses for you uh mascapone mascapone rotta rot uh also American Gana something called a cheese way and culture blend where the is that from in Italy I don't I have no idea where that's from o and a uh skimmed cheese skimmed cheese in a fried ravioli what does that mean it's fat-free cheese dipped in fat dipped in fat yeah okay thank you okay skim cheese in a fried ravioli oh some PS yeah it looks good Hey Joe here I'll bring it out tell him oh damn Chef this is the fish special it's the mahi mahi thank you you're welcome it's mush Bland greasy no seasoning fish is Dreadful um this is a special fish yes that is a special fish what tastes for tastes like mush almost like it's sort of old the food just isn't the way it used to be with all the fighting going on the standards and the quality everything get tanked that's special holy crap okay uh he said that this one right here where the fish was just Dreadful it's all right I'm still hungry anyway I think you need that I absolutely think he's wrong about the mahim Mahi and I thought it was perfectly fine it was just the way it's supposed to be that's from the mouth of my chef that knows tastes probably more okay that guy's up here and I'm down here what do I know if he cooks good or not I don't know that's his opinion I don't want you to feel bad because I don't feel bad I know I'm waiting for his opinion what the hell Chef Ramsey is here to help us and and my brother takes this attitude that it's all complaints it's not you got to listen to those complaints and keep your mouth shut so everything is atrocious shf are you tasting the food yeah I the fish was cooked properly it was fresh yeah it's mush tastes excellent to me okay let me finish this thank you thank you I don't need a guy to tell me that my food sucks if you don't like the food then get the out of here theing pescator yeah what the hell is that what they done to the Camari what done to these bits more tentacles here than there are in SeaWorld that tastes as bad as it looks muscles of the Lambs were grainy and calamari had a weird texture to it Chef how are you doing with the pescator I'm struggling struggling I'm struggling yeah I mean I certainly don't get that Taste of Italy let me tell you that and the source is so weak and it tastes disgusting um are we done yes can't make everyone happy in like that's why we need our help give this I don't kiss anybody's ass take me into the kitchen I haven't had anyone come into my restaurant and say Luigi you don't know what the hell you're doing not even Chef Ramsey can who do that I'm frustrated I wish I could say that was an enjoyable lunch the deep fried ravioli with skinny cheese why' you put that on the menu to give it to the Americans come on come on I'm not laughing now the fish FAL that was over cooked and it was Bland that was a that was a perfect dish don't tell me that come on it was like cat food Linguini pisor that in there is the best dish in the minion it was my signature dish when I opened the restaurant I'll stick by my food I've been sticking for for 30 years I have no problem that's the problem there you've been doing the exact same food for 30 years I haven't had a challenge in 30 years no one's ever challenged me you're the first one listen You've Lost Your Sparkle I don't believe this is the same man that was the young Maestro that was written about 30 years ago come on there's something missing and I don't know what it is on the back of the fragmented relationship you've got with your brother but the heart's gone there's got to be some magic somewhere inside side that was once there but I need it back he can't tell me that I don't know what the hell I'm doing in my kitchen I've been doing it for 30 years after being truly disappointed with Luigi's dishes and his attitude at lunch Jeff Ramsey is hoping to see something positive during dinner service welcome to Luigi's what can I get for you I'm going to have the rabi I'll be right back get your appetizer started okay uh West Tony give me your number so play some golf yeah I'm I'm playing uh maybe Saturday morning yeah Tony is more like isas going now take a serious the business job there's only s years between you and Luigi how come you haven't got a gray hair and he's got all the gray hair I try to relax more he's a stressful guy you see what happens but you don't like a guy that carries pressure I try not to that's major family problem you have to change a solapa with sausages I'm going to show Chef Ramy my kitchen runs like a machine like a smooth machine the food is just coming out 1,000 mph not one Chef is tast anything the food always get thrown out like that the uh the kitchen really pumps food yeah they're they're fast fast and dangerous while food may be going up to diners with lightning speed the sauce is kind of watery what's wrong with that they said he doesn't like the sauce on the noi it's also coming back just as quickly oh man what's wrong with that now they didn't like it flavor of the meatball they're solid J me and dry as and Luigi is not taking the returns very well the lady uh wanted the nois to be more like fluffy like light lighter than that I mean why we put feathers on them we've been making noi for 30 years that's way it is oh my God it's getting worse falling asleep I don't have any garlic I don't have any mushroom Luigi back in the kitchen it's kind of scary cuz we never know if he's going to snap and yell at us for something why the you going to answer back don't get the mushrooms that's all like I told you okay put them over there that's it that's all you got to do is put the job over there and continue to work that's okay everything okay no worry about it no worry about it nothing happened well C pay extra for that you work before two people and you make it you can't make it now with three Just Let It Go my child oh no what's wrong with that now uh there a two TR nobody taste anything before it goes out I didn't taste this one one complaint screws out my old kitchen it slows everything down that's what it is one can I have all the complaints at one time what's wrong with you a chef you know better than me if you're a chef what disrup your kitchen what disrupt your kitchen most of all sure what that the arrogance I complain the arrogance complain but it's not true arrogance of the chef yes AR you're an arrogant Chef just like me worse than me why are you shouting at me I'm not shouting at you you're not shouting at me then you're a little bit crazy I'm a little sh I'm always crazy why don't you come here and tell me it's done Chef you do it no you know better than me it's just halfway into dinner service why don't you come here and show me how to done Chef you do it no you know better than me but after a series of complaints Luigi has had enough that's it no he's not gone he's gone we walked off the line he's not gone yeah I'm going to go back and find man you got to understand what he's trying to do here man he's he's not the guy is what he is and he's English bastard is what he is all right yeah but he's being honest with us he's not being honest with us it's a yeah he is no it's not a bunch of bull man this restaurant and this it's both our restaurant so I want to patch things up I want to get along with them he's brother I I want the best for him I think you got to go back in there and finish this night off man and don't have no but don't back down from the man I'm not backing down I'm just taking a break don't all right you're just taking a break break I'm too hot right now all right there yeah read that out underneath the best Italian food West of it's still the best food West you put your food against mine anytime you want really I have worked with more chefs than you can imagine in the F the way you perform tonight did not tell me that it's a man that's in control of his kitchen and when I come out and read that I'm pissed off for you and your customers it's 2 2011 unfortunately Luigi no one's told you that's my opinion tonight's service oh what the are we supposed to do man I need your help we we should we should up wake me up there's something quite remarkable about how hard you work but I want you working smarter not harder when you come down and come back to 2011 you got me world famous Italian Family Restaurant me after discovering how dysfunctional Luigi's really is good morning good morning chef how are you Chef Ramsey knows the brothers and their wives need a wake up call and he knows just how to do that so when was the last time you had a meeting uh well a meeting with all the staff never 5 years never never never never never wow four of you need one voice put across to all of your staff come through to the kitchen come with me I want you to watch something very very interesting just stay here I'll see you in a minute thank you wow ever morning morning come in come in come in good morning take a uh take a seat please okay I ask you here this morning because I've never seen a restaurant operate the way this one does and I can't start to fix anything unless I know what the problems are I'm just going to be honest when you go back to the to the kitchen and tell Tony G Oro whoever the client is complaining about this you get a big fight if the people tell you they don't like it you can't have Luigi what do you mean they don't like it what's wrong with it sorry I know it's your food your recipe and that must be kind of tough to like take criticism but you're going to have to like bend your will a little bit to what the customer wants somebody needs to taste the food before it comes out we should be checking the the quality of the food in the back two years ago 3 years ago it's been declining in your mind for the last two years absolutely I get stressed out when I come to work why it's just the atmosphere the complete vibe that we get the disorganization that we have there's no structure there's no it comes from the top where's the top we're not organized at all how fragmented is it it's just like Grayson Luigi versus my mom and Tony it's very separate the conflict with these two families the clients can feel it and who wants to go to a place where the atmosphere is not the most Pleasant so the conflict with the family is spilling into the dying room yes sir do you agree absolutely the yelling and screaming and who's yelling primarily who is it easily I think the biggest Yeller is Grace I never know if I'm going to walk in and she's going to be smiling or some she'll have frown on her face and start yelling at completely unpredictable very unpredictable yeah can I get out of here L I don't want to hear this they're they're saying what they say you have to let other people talk lying she gets like really mad and start telling you things that first of all they're embarrassing for our customers and second of all they're no professional that's destroying everyone's confidence I feel this big this all lie lie lie there's a lot of things that not said I know you get offended but that's okay look that to look what she said has anyone sat down and spoke her I'm just afraid to say anything to her because I don't know if she's going to yell at me can she not take criticism no she can't take criticism no she can't nothing no no criticism whatsoever listen what they have to say I don't want to hear it anymore and if she does change her mind she'll say that she didn't change it that she's always thought that it's crazy okay uh just stay here for a second one moment please I don't care anymore I don't care about the restaurant I feel like everybody against me they talking nice and in front of you they stepping you back we're going to work here I want to just to quit I I don't think I want to be here anymore I've going so bad what's the matter nothing talk to me no I can't talk I just want to quit and said I want to leave I don't want to be all this restaurant no I people talking about me I can more rest I work here I can't take anymore I just take anymore Grace Grace listen to me listen to me listen to me can't Chef Ramsey has arranged a way for the owners to hear how the staff feels about their behavior I just want to quit and said I want to leave I don't want to be off this Resturant no no and it's all too much for Grace to handle I take anymore I take anymore listen listen to me listen to me I can't any Grace I'm sorry here like a sh to my BL no that's not fair that's not fa they are here for you no they get to me they talking better about me that's not true they're liar no Grace that is the feeling of your team and they are here for you and you have to listen to them we cannot start to fix this restaurant unless we fix each other first so I'm sorry you feel it's upset but that's the first time you've seen the way you affect them but let's just stay calm and let's go and have a meeting together and talk as a family okay okay thank you let's go I think Grace needed to hear all these criticisms she still is a little bit in denial of the way that she is and how it intimidates other people I think eventually she will come through but uh it's going to be hard for her you take a seat just a big deep breath the owners were listening the minute I walked in here I could feel the level of intensity it was it it was depressing nobody was being honest with each other and we continue to fall along these lines and remain broken this restaurant is going to close and whether you like it or not you're all tied together and if we can't work and communicate together as a family then you shouldn't be in business because it's unfair it's unfair yeah one thing we are going to do from this day on is work together can everyone agree on that yes yes definitely good pass this F okay see look that smile I was kind already almost to give up I know the truth hurt that I know it can help us I know we get it better thank you after an emotional breakthrough as a result of the staff meeting after you let's go let's go let's go Jeff Ramsey has an idea on how to get the family working together again when you think of Italy you think of spicy sausage yes yes when was the last last time we made a spicy sausage when I was a younger girl yeah you used to make sausage with your parents oh yeah really I was 10 years old when I start to make a sa with my parents where else inab Calabria I feel like I'm I'm back young girl okay so tonight we'll make a brand new delicious Luigi sausage I'll start off slowly grinding Happ big you like your sausage I think I don't know like a that one hungry my job was to stuff the sausage I love it and you know in ity the sausage brings a family together it's a nice feeling right yeah so when was the last time we all spent time in the kitchen together when was that never never wow this piece that we are trying to get to right now is long overdue when my father was here we were a happy happy place it's been too many years and too many frustrations going I want you two brother-in-law sister-in-law to make the rest of them Luigi and I are going to go and cook okay all right nice just to see like Tony and and Grace working together making sausage give me a little bit of hope it's a beautiful thing making me feel younger it's very fun okay sausage is in for the sauce I'm going to make it like some nice sort of Rich ragon fresh fresh like you Chef oh yes working next to Chef Ramsey is a great great great opportunity the way that he works in the passion that he has it makes me uh me a light a fire I said why can't I do that like I used to think in the old days I would love to been in the kitchen here when you were 22 you know that yeah would have been fun can you imagine I started to realize I still have the passion Ron are you ready ready yeah done out of 21st century let's have a little taste simple fresh Italian FLIR jump in oh man that's awesome me and Grace worked hard on those sausages I I I feel as though it's just a first little baby step and I can do better I I want to do better good job my gosh unbelievable yeah very good I got oh my gosh too good now that Chef Ramsey has seen a glimmer of hope with the family working together Luigi we are relaunching this restaurant tomorrow he has one more surprise in store to make sure Tony and Luigi stay United I want all of you right now to watch something listen good night I son Luigi Tony it's a d you father it's been 5 years since I seen my father I miss him love him I wish it was close to him I want both of you to remember work to you both to bring you in this business don't forget the beautiful time we have together work we got a good time pleasey love each other work together like a me and God bless everybody see my there and remind me of the past remind me of where we came from and how we started and why we started this kind of business you know why we we're in it it puts it back in perspective we got to take deep in make this place to do what it needs to go to do whatever it takes start tomorrow tomorrow you'll see a new Luigi I guarantee it after arranging for an emotional message from Luigi and Tony's father Chef Ramsey and his team work through the night to bring a little piece of Italy to Luigi's good morning morning morning morning today we start off with a new attitude a new restaurant and a new beginning are you ready to see the new Luigi's on the count of three one 2 3 oh wow welcome to the new Luigi's no no wow oh my God everything has been themed as if we're on this amazing trip to Italy it's appealing it's vibrant it's got that rustic Italian charm beautiful gone is the Clutter gone of those horrible booths now we have this wonderful nice family style bonket seating look at the tables underneath we got the Luigi's stamp of approval you oh my god even the napkins have got your stamp on there Grace what do you think unbelievable unbelievable wow I remember now how it was with my dad and how we work to get this Resturant started Luigi You're Going Quiet I get nervous when you're quiet no I'm very very happy thank you sh thank you much listen I hope that you are re-energized you the best come on you're the best oh I didn't know you CED I didn't know you gave them out I know you're the best this is just a dream I'm dream I'm sleep is unbelievable it's a new Luigi I to give another house you happy okay good make after giving the restaurant the much needed makeover Chef Ramsey has also given the menu a dramatic makeover as well welcome to the new menu it's fresh it's seasonal and it's exciting oh beautiful beautiful beautiful wow yum what have we done we simplified it and made it manageable and delicious okay let's start off with the appetizer a lovely bowl of seasonal Minon with a fresh pesto pasta dishes down the bottom yes Linguini Al clam delicious and then finally baked salmon for a light take on supper when are we can start to eat let me finish please I'm sorry is she always like this always no no I'm a kid I'm a kid I was J one thing you do deserve Luigi yeah is a medal for being married to Grace okay get some knife of forks jump in get tasting m m oh wow it's really good so good short rib is aw short ribs are good reminds me of something mom used to make the new menu is amazing I love it I think this is a slice of authentic Italy in Anaheim lasagna is excellent really good we have the restaurant that looks like a modern place we have a new menu everybody is smiling everybody's happy again I really feel fantastic everything is excellent I'll be proud to serve this food welcome to the new Luigi it's relaunch night at Luigi's we are serving the new menu so would you like to start off with any appetizers want try calamari and for the first time in a long time there's positive energy in the restaurant Luigi Cooks Tony new exped right right right Che let's get those first orders in please I don't want Luigi panicking I'm going to get spaghetti and meatballs we need sauage want the kill I'll get here we go so order first one ordering Chef Ramsey has lit up another Fire Within me that it's going to burn for a long time okay let's go let's go guys Luigi lovely much better like that up BR so good with Luigi producing stunning dishes in the kitchen Diner are thrilled with Chef Ramsay's new menu that's delicious and the kitchen is having no trouble keeping up with the demand go they got to pick up pick up where Tony Tony Tony all right be right there look at this food F been City here forever let's go while food is getting to the hot plate in a timely manner so I don't know where any of this food goes Tony and Luigi have stopped coordinating hour and the Log Jam in the kitchen is not sitting well with diners I need my brother to come in and give me some help I get frustrated and I get mad I want to kill the guy Tony what's going on let's go let's pick up the past it's relaunch night and while the kitchen continues to produce food Tony what's going on let's pick up the pie all right I'll be right there a lack of communication between the Brothers has resulted in food sitting on the pass and not at Diner tables getting cold Tony service please let go Luigi you have to keep this together if you start screaming I'll kick you out if I lose my cool again in front of the customers is definitely going to cost my business all right let's go let's go let's go I got to learn to take a deep breath and get it back together Tony look at me look at look at me now we're producing unique food and it's dying he's cooking you can't stand there lemon you got to help him a little bit we can't cook like this and let the food die in the window I need you Expediting talk to each other start pushing the food out let's go I'm going to need a fried calamari on that onei hey Dominica Dominica take this to right here table for he want now sounds like a kitchen we got some voices in there I I still need one more pescator with Tony now concentrating on Expediting what else we got faked salmon and a chicken farm wonderful wonderful Luigi is free to focus on the quality and the consistency of the food all right go out Boutique enjoy he made it thank you thank you we have a fetuccini Alfredo and diners are once again enjoying the new Luigi's that really good sure okay thank you Chef we're finally leaving the negativity and the fighting behind us good things will come with a good attitude this first step was great that the last don't take on yes sir okay tonight we took a baby step forward in the right direction slow start but the customers were happy and yes we were a little bit like headless chickens but you showed you had passion yes the passion is back in Luigi yeah two brothers step forward look at you twoo honestly that's think exactly what I want to see you've made the critical First Step but stay on it stay on that path H Chef bring us together is something special the brothers need to be bonded I think my father would be very proud love his back and Luigi's stay together you make him look good and you make him look good thank you very much Ramy you're the prince and white shining armor you walked into our place and you gave us hope and courage again let's go ahead to the chef thank you Chef no screaming no screaming okay stay on it w I have never in all the years of Kitchen Nightmares seen a more explosive family situation than here at Luigi's they were so busy fighting each other the reputation of the restaurant went completely downhill this week we moved them forward 30 years but unless this family stays United Luigi has no chance and I mean no chance of success in the weeks that followed Luigi's received a rave review from the OC Weekly the revamped dining room was slam all sorts of delights passed us by yeah this was fantastic and the restaurant is regaining the reputation it once held in the community it smells really good yeah you got you got where wow that's and unbelievably awesome you're welcome the family is working together in harmony beautiful sausage beautiful Chef Ramsey has brought the family together again and my father in Italy is going to be proud of us we put all our differences aside and I think we're going to build a new bright future for all of us next time on Kitchen Nightmares Gordon visits an embattle Italian restaurant called Luigi's but why the you going to answer back with two brothers who can't stand to be around each other get the out of here and a wife no one can stand to be around no I don't say that it's the most Dysfunctional Family Restaurant you're lying Chef Ramy has ever encountered we are losing the business you won't believe what happens on the most intense Kitchen Nightmares everjust 10 minutes away from the Jersey Shore is the small suburban town of Oakhurst home to the family run mik and Nellies opened in 1996 the restaurant was the lifelong dream of two men Nelly Farber and his son Mike I wanted to name it Nelly Mike's but he said no it's Mike and Nell's you're the man because he's that kind of guy everybody loved my father everybody would come in to talk to Nelly he knew everybody's name made everybody feel special he was the front of the house my dad was the back Nell's the front we're a very good team he brought in the people and I kept them here everything was going great until Nelly passed away when my grandpa Nelly died we didn't really know what to do anymore it felt weird to be here like it's not really Mike and Nell's without Nelly now it's just kind of Mike and nothing all right let me go right and check when he left this Earth I had to take over doing everything that he did Ice Cream delivered plus what I do and I just become overwhelmed slow the down I know it's pretty bad since my Grandpa died the restaurant's been neglected hi is there anything that I can help you with yeah can Oh e okay restaurant is grimy the carpet is a mess it's nasty crusty moldy it's tragic to look around I think they need to redo this place people they don't come here for atmosphere they come here for food and the food here I believe is great like there's something wrong with it like chemicals how's everything with your dinner anything you want to share with me cook yeah it's like Mike's food it's really not up to standard Mike do in favor will you push 22 please I got it when I first started Mike would never just dump the food out into the plate now it's like it doesn't matter but yet at the same time he thinks at this food is great they don't like it well what's it me it just says it has no taste oh really yeah only been making French t for 35 years you believe this the biggest problem that Mike and ell's isn't the decor honestly the big problem is is Mike everybody didn't go out all right I got it I got it he feels that he comes in he has to take care of everything did I call reveal cpre I got it give it to me right this is my job he doesn't let other people take moral responsibility it's just becoming too much for him I got to get my drink since Uncle Nelson's passing Mike does drink quite a bit I put a beer in a freezer a couple beers and there is are high there are some nights where he's just completely hammered where's the clowner I don't know where anything is today it starts to affect the food and he starts to miss things on the tickets I don't even know how many plays I got don't you know what I'm doing man my dad is my hero and it's very difficult to know that my hero is struggling and like gasping for air you know I really wish I was able to ignore the fact that this is my dad's life I really really hope that Chef Ramsey can help before Chef Ramsey arrives at Mike and Nell's there's a young woman anxious to fill him in on the issues of the restaurant Mike's oldest daughter Samantha thanks for helping us Samantha right yeah hi good to see you nice see you thanks for picking me up I'm excited for you to be here well I'm um excited to be here first time for me um how have you been I'm all right yeah yeah I just we really need help right now yeah yeah a lot of problems at the restaurant what's the one thing that you think is wrong with it ever since my Grandpa died my dad he hasn't been able to move forward okay how close were they they worked together for 18 years my grandpa he was the front of the house he would host and people would come to M canelli only to see him he was a great guy he was very funny and how's Dad changed over the last couple of years he's very overwhelmed and stressed really but he likes to do everything by himself but he just can't delegate right definitely control fre he's the boss you know everywhere in his life he's the boss so it'll be very interesting when you have stuff to say to well I hope Chef Ramsey can get through to my dad he needs the help he needs the change it's crucial from the restaurant to survive and be successful for my family I mean that's my whole life hello hi canol I'm Lexi sister number two sister number two yes right you are glamorous thank you amazing amazing um what's that smell is it just I you go outside take a big deep breath of fresh a and come back I smell your cologne which smells good okay wait ready let's do it now why is that no it doesn't smell to you there no no it just smell you there I just smell you really did somebody die in here last night no possible Jes okay question is that all right follow me haven't tasted the food yet all right now I'd love to meet Dad all right I'll go get him what's that smell can you smell something no no how are you good to see you same here comeone say hello and you are Louis leis the manager are you the manager yes yeah good to see you same here Dad yes ma'am Chef Ramsey would like to meet you me meet you why me I don't know doesn't make any sense why would you want to meet you follow me I am quite nervous about sha fram's visit and how my dad's self-esteem will take it because he has have a hard time taking criticism this is my father Mike Mike I'm Mike pleasure but the fact is we need the help and if somebody's willing to give it to us we need to take it I really hope that he can help that how long we open 15 years 15 years yeah when was the last time you changed something in the dining room uh never wow everything's pretty much as I bought it yeah 15 years ago and how would you rate your food 1 to 10 I would rate my food in the upper nines wow great I love that I can't wait to taste it the food is not the problem here it's either the atmosphere the ambience or the service here is your regular menu and here's your specials menu sir is someone PP on my menu is that is that I don't know that's not a your thing I don't think so I'm pretty sure it's probably coffee okay great thank you if you need anything I'm at the front smell hello hello hello hello how are you I'll be your server tonight good to see you can you smell that was it just me you smell something right yes say like that we' buried like bodies underneath the carpet yes it's most definitely the carpet stinks the restaurant is filthy disgusting it's full of mold it's worse over there seriously you're in the good part thank you very much um steak and seafood and we have Italian food J what is it fine dining restaurant we Italian what are we I don't know wow there is no identity okay I'll start with with Greenie with shrimp sauce and let's go for chicken Murphy and then the special menu the steak Nelly the steaky how would you like that cooked midr mid please thank you very much you're very welcome I want to see where that 9 out of 10 is hitting it's only that there yeah I'm moving it Mike I have Chef Ramsay's order here we go Chef Ramsey will like the food here anything that I make him he's going to like guaranteed look at this place disas Lou Chef what happened to that lamb shade over there on the wall I don't know fix it it's bugging me how are you nice to see you it's driving me crazy I'm sry oh it comes on when he goes up anyway sorry it's watch your head there that's for the chef make it nice I made it so it's right on the money okay Chef thank you you're welcome we need what shrimp sauce I'm greeny your shrimp sauce oh dear wow that's gross yeah it's bland just the sauce is BL yeah everything's watery and shrimps are like rubber just horrible nowhere near a n all right would you like me to remove that from your pleas the sad part is this isn't even the worst of it this is Bland watery the shrimp tastes like rubber I don't know what he's talking about I am a perfectionist I will never put out food unless it's right is this the Murphy yeah I hope you like that oh chicken Murphy chicken Murphy wow I was afraid to serve him the chicken Murphy doesn't look very nice ises it um it's embarrassing it looks like a stew gone bad that looks horrible okay where's the manager Louis is that the normal style of presentation of chicky Murphy Sam Lexi girls um visually impact does that look appetizing to you could definitely use an appearance update a little mush mush little bit Yeah y after Nell we died the food's been kind of going downhill it's kind of at the point where it's necessary for someone to say something that's gross it's overcooked just wet soggy and just tasteless I call it a hot Mouse I call it a hot joke I'm done thanks Dy yes you're very welcome thank you you're welcome sir I can't afford to be up all night with the shits oh excuse me thank God you didn't have the chicken Murphy bloody h o Mike it's just a hot mess so hey tough son of a Chef Ramsey is a ball buster but if you have a impossible math problem if Einstein was still alive you talk to him so we have a restaurant problem we talked to the master how you doing it's a good thing it's for the better you can tell that Chef Ramsey being so critical of the food it kind of hurt my dad a little bit but my dad needs help and if this is what it takes then this is what it takes what's next for the finale it's going to be the steak Nelly right best of luck I don't need to give them any more things to hate I grew up cooking steaks and I'm a master of the grill I'm telling you I'm good at this man I'm very good at this wow this is the steak Nelly steak Nelly is that a steak or charcoal no Chef that's a piece of the steak wow you guys oh god wow that's just Taste of burnt charcoal feel like I got a barbecue in my mouth have a taste that how does that taste for you would you give that a nine no no like you said it is charcoal charcoal has chocolate Mike what' he say this tastes like it's charcoal you didn't like it no I tried it not like you said there's a little bit of uh charcoal there ain't no way in hell I overcook that statement that's something that I make that everybody loves and I never have a complaint aren't you going to go out there for what I don't know shouldn't you go out there you are the owner so you're supposed to check on things I hope my dad will be willing to listen to Chef Ramsey and take the criticism and acknowledge that everything isn't perfect sit down instead of just being mad uh Mike I'm uh you know I'm embarrassed we've got some big issues here I thought the food was dated I don't know how you control the menu that s side and then some of the things were in editable food was watery Bland and Soggy I know how to cook come on whole thing just looked an absolute mess what me that last steak right I mean how'd you put a dish like that together well the steak itself is a Prime Steak so I mean I was overcooked so I had no Prime you raed the food 9 out of 10 I wouldn't pass it above two that's not good enough to come back for nowhere near it I mean I'm just going to tell you man a man it's not to either you're in denial or you don't care Jeff Ramy said by Pro was outdated and you know I respect him but I believe he's wrong in this situation I know what my cousin's like and I know what I like that's what I like it that yeah I don't really give a after a lunch that left a lot to be desired Chef Ramsey is back at Mike andell's for dinner hi there can I help you and he isn't alone hello word of his arrival is spread and the restaurant is booked solid for the evening free Rush beer what would you like tonight I'm going to have the strip Ste I'll have a chicken Scorpi okay Pella mushroom with jumbo lump Sun AR choke Alfredo shrimp farm just tell me quickly how it works line wise here's what happens CH I do all the cooking and then he'll put the food out I don't trust my staff to get the job done like I can do it as long as I'm making it I know it's 100% yeah I got Snapper port and pepper I got Penny vodka I got chicken farm all right despite the fact that most of the cooking is being done by one person shrimp farm eggplant Farm give me 14 all right Mike manages to push out food rapidly shrimp F got it all baby shrimp friend Lobster rev I take this and go but his quick cooking wow look at this food unfortunately comes at a cost not good no good at all something with your hey guys the FR Kamari just let you know it was mushy it wasn't good they didn't enjoy it just give you a heads up on that that is sing I say it's nothing wrong with that nothing at all it's embarrassing there's a man in there that is killing himself and he's gone down in flame there's no standard set everything's just so chaotic pans have been thrown Stakes are on fire and he's sort of totally oblivious to the kind of crap that's leaving his kitchen it's actually quite sad what's wrong with that said it's overcooked all right this egg Clan rollatini she says it's the worst EG Clan she ever had it's not even rolled Mike let's set it with burn it's hard to bring food back to Mike because Mike thinks the food is excellent I know he's been cooking for 30 years but the food is really not enough to par onions are Charco are they a little too well done for you oh yeah let me take them away and bring some fresh ones for you all right sir thank you so much since Nelly's passed the kitchen is a disaster what's wrong now to well to burnt the food is not what it used to be it's extremely frustrating Mike can I get more charred onions but not too burnt please charred onions means charred onions mik let's CH on this charcoal absolutely correct that's charcoal I need a Char onion right now on the outside Mike is really not showing any kind of emotions but if you look into his eyes you see this heartbreak this beating that he's taking internally it's depressing how's everything going back there disaster disaster does your dad work like that every night yeah and he's destroying himself I mean he's just absolutely nailing himself he doesn't delegate as well as he should like he's reading the ticket and then he's getting it ready and then he's cooking it and then he's reading another order and it's hard to watch yeah how are you supposed to run an entire restaurant cook everybody's meal by yourself like you can't do that hot stuff coming through he doesn't really trust anybody else in the kitchen to help him and it's a problem M yes I need to worry about that uh refire on PNY vodka hold on a minute girlfriend I'm going as fast as I can baby you all right I want this night to be over here's a pen Voda take it go all the tickets are out there's nothing left all right guys FS for everybody go grab them man one for me too right I'm not a word watching both of you behind the line in that kind of commotion there it's like soldiers on the front line in your minds you've got it now that if you get through this battle tonight's a success you just want to get that food out do you enjoy cooking like that I don't know if I enjoy it that's just like what I do but I mean I bust my ass I cook until we're done cooking working hard is one thing working fast and throwing food out with no care is another no one's monitoring standards and no one seems to care you are running yourself into the ground Dan can I have a word with yeah yes will you shut the door please certainly listen seriously have you been drinking I'm having a b of C juice I saw you drinking some beer two beers two beers two beers that is not the way forward you got to get your head in the game because the kind of mistakes that you made tonight represents a chef that doesn't seem to give a I do give a I do I listen I drink too much you know but why are you doing this to yourself I don't know I just don't know I'm like I'm lost I'm lost in space why I don't know life's just getting tougher for me man you know I mean this business is failing I owe everybody money I got two daughters going to college and I'm just trying to like make it know and it's not working anymore you know I don't know where to move from here it's hard for me you know this is my pth passion I only know how to cook it's all I've ever done you know since I was 19 years old the passion when did that go I don't know after dad passed away yeah you know since my father died I'm starting to give up I am I I can admit it to you I'm like I feel defeated is that why you're drinking more yeah probably you can't go down this line mik you cannot go down this line it's the beginning of the end I'm telling you well I don't know what to do next I really don't I'm confused but you've got to get out of denial and there's got to be a fire in your belly that you got to rekindle that's all okay I'll try my best okay see you in the morning good night good night this restaurant is definitely taking tall Oni everything falls on my lap and it's where me out it's a tough life after the death of his father Mike has been in a downward spiral and so has his restaurant he has clearly lost his way and Chef Ramsey knows that in order for this restaurant to have any chance of surviving how are you morning I'm good how are you he has to put Mike back on course it's quite nice getting out the restaurants yeah it almost feels like it's um like a ticking time bomb in there and I'm concerned I think ready about that and I had a chat with him last night and he was for the first time being open and honest he admitted he lost control and sadly that he was on the verge of giving up and we can't give up and then I noticed something upsetting last night is the amount of drink I feel like he's trying to drown his SS yeah definitely I think he's very lost right now everything fell on his shoulders after after Nelly passed away and it's just so much more responsibility and that's a lot to handle yeah I don't think you got over losing his father I don't think he's got over that hurdle I don't think so now no I mean we were he was back at work you know and there was no time off it was he was just there I think he's hurting I think deep down inside I I don't see a happy now you can tell that he's hurting like always that's awful I mean he's got two kids in college and like what does he have to show for it like he's working so much harder than he should be and like he's suffering so much and I hate to see him like that your dad is driving himself into the ground yeah and I don't know how much longer you know he can continue to do it you know it's about time we actually turn around and said hey Dad I want you back and I want you to listen and I want you to slow down he's your dad you're his last hope and last night that was a cry for help you think you can help them yeah of course I'm here to help but I can't help unless he's prepared to change himself hello shut morning Mike how are you a uh tough night last night right yeah quite I came to see the girls because I think the bottom line is Mike you mean a lot to this family and there's no doubt in how hard you working but you're not a machine you're not 25 Mike you you're 55 and the girls got something to say and I want you to listen okay and I'll see you back at the uh restaurant okay okay thank you thank you girls bye so uh what do you want to tell me it's really difficult seeing you like struggling this much I'm working so hard you have to let go a little bit and not work as hard as you are I understand I understand I don't know how to let go I don't trust anybody else but I think that in order for you to be able to function like this is you need to let some other people take on some responsibilities I would love to take take off and let them but you don't trust you trust them enough to do it you know you have your guard off all the time do you don't like trust anyone so what do we need a nicer mic is that what you're saying no we need a more Open Mic okay so I'm willing to give a shot of change here and you're going to open up though and like let people actually just talk to you it's not going to be an overnight thing but I'm willing to listen I've been wanting to tell my dad these things for a long time already and I really hope that he was listening because problem with the restaurant isn't that we need a decoration change the fact is that my dad needs the change after spending the morning at Mike's home shiff Ramsey is anxious to get Mike back in the kitchen show me the fridges and reignite his passion with food well here's the meat steaks go right up on the grill Jesus those trays not clean last night no I didn't clean them last night I got out of here they're a little messy what's that I don't know that's chicken farm that's cooked yeah that's cooked that's with raw uh-huh we don't get these fridges changed at night Sunday nights we do a deep cleaning so it's Monday yesterday was Sunday night yeah are they all kept like this Mike you got to cover this stuff seriously see what else you got going on here look at this I'm getting nervous now 30 years in the business come on I'm thinking holy what else is he going to find in here that is going to embarrass me are you're kidding me what is that who's responsible for this Chef Ramsey was looking forward to working with the chefs on fixing the food show me the fridg that is until he made a series of shocking discoveries oh you're kidding me what is that who's responsible for this Mike come on seriously why is it in here where's the walking breed over here you are kidding me what is that that's the lobster best eggplant what that a calamari from last night it was prepped yesterday why bubbl Jesus Christ why is it in here you're right get it out that's contaminated you can't leave fridges like this I do know those things need to be changed I tried to talk to mik and he will listen to me my food got served from that fridge last night unbelievable what's in here what's that those are meatballs when were they made they were made probably last week last week how' you know it's a week old no dates does that make any sense come on this is basic it's just become sloppy here and I need to start making things right the fridge has been ignored at the end of the evening and then food's left in the oven oh come on you're absolutely right it's a disgrace I'm discovering that what am I supposed to do now where do we start tell me what time are the team in 2:30 get them in earlier I want that whole place clean you're better than this me yo get a ride in as quickly as possible Chef Ramsey wants everybody here now I believe it's time to turn this place upside down some things are falling through the cracks but cracks can be filled everything can be fixed every night from now on no more around all right can't do what I'm doing I'm going to have to change if I want to change my restaurant goodbye beer I'm ready this is where we're going to start to fix this place with a thorough cleaning by the staff and what appears to be a change in Attitude by Mike uh first of all the place is looking cleaner Chef Ramsey can now turn his attention to the area that needs the most help the kitchen so I'm going to do two steaks a ribey on the bone and a fillet I've been cooking steaks for 32 years I know how I do it which is the right way but maybe he can teach me something in a nice way not an I'm going to kill you kind of way okay onto the grill I want to render that fat down cooking with Chef Ramsey is a dream true get nice see you on there please Daniel with that I'm going to do a CH Mash just great to see how his hands move like a ballet with his fingers I was in arm that's a real mashed potato no horse Rish a touch of horse radish well spotted I felt super inspired by Chef Ramsey I don't know how to put it into words right now asparagus and fries for the filet Touch of creeme fresh perfect I'm used to cooking like one certain way and this is a little different when you spend the fortune on the ingredients I want the customer to taste them I want it to ooze the flavor of a riy simply done let's have a little uh taste yeah I'm feeling very very well I can already feel the fire burning in my gut which is something that has not happened in a while uh waiting St get some knife and Fs dig in everybody's good oh my gosh it just melts in your mouth I love these fagas I'm coming over I'm so excited to see my dad so happy it seems like he really does want to change things and make things better and I know he can really do it can I order this for dinner this is so good unbelievable now that Mike has finally seen the light with how his Stakes can be improved I want food to go out that we got some pride with perfect Chef Ramsey is now focused on the makeover of Mike and nelli and he begins with something that has been driving him crazy since the day he walked into the restaurant I need some help okay I've come across the most wretched carpet I've ever seen and it is deplorable so and something durable something strong something that can take a lot of footall okay H that's nice I like that one as well with a blue can we get this done tonight is that possible absolutely with one major change in motion Chef Ramsay's team is hard at work trying to accomplish one of the most difficult makeovers they have ever faced uh good morning morning morning good morning chef how are we feeling nervous Mike I've never seen you look so nervous you're speechless you're speechless okay today I am proud to unveil the new Mikell is are you ready yes let's do it okay one 2 3 oh my God there we are oh my God Mike and Elli Steakhouse oh my God it's so nice look at that wasn't that Mike and Nellie's steak and seafood well what this community is lacking is a great Steakhouse yes Steakhouse has been my dream my whole life long right now I'm so overwhelmed with emotion I don't even know how I'm standing here Mike one thing that you're going to see when you walk through that door is a new identity and a new you I'm a new me let's do it let's go guys everybody ready go straight into the restaurant off you go jump in my God oh my oh my God oh my God oh my sa oh my God it is gorgeous it's got chills everywhere wow no way whole transformation welcome to the new melis this is gorgeous is this is awesome we walk in see the restaurant for the first time we see Modern Art the new chairs the new carpet I can't get a smile off my face it's outstanding it's awesome cry is look at this place wow gone of those hideous arches we've opened the resturant up you have a very elegant open space and it's stylish gun is the old worn out decor and replaced with a stunning contemporary rustic look new carpet and that smell has gone I'm want to take my shoes off right oh my God it's incredible oh my God unreal I am totally amazed there you are I I don't even know I'm talking to I'm so amazed my dream my whole life was to be a steakhouse it's an absolute transformation that's beyond my wildest dreams Janine how you feeling I we're going to be the Talk of the Town and we're going to and we're going to do your proud We will trust me you can do yourselves proud if Nelly was here right now he would he so happy he really would and I could feel him here now in addition to the updated look and new identity come in please Chef Ramsey has created an elegant flavorful Modern menu welcome to the new Mike and ell's menu you this menu is our foundation our new start to Mike and ell simple delicious and modern how fancy this look it's incredible let's start off at the top of the table here Maryland cupcakes delicious simple serve with a Old Bay mayonnaise yeah Angus sliders AG white cheddar shave lettuce and a Special Sauce the Hallmark of this restaurant is going to be the steaks I love it start off with the fion 8 oz beautifully grilled finished with that wonderful delectable butter New York's strip 12 oz modern and beautiful and stunning next to that we got a delicious brazed short rib that's served with a red wine sauce and whipped chai potatoes the side dishes look at that mac and cheese oh my God how can you have a steakhouse with no mac and cheese it's top with some crispy breadcrumbs delicious unbelievable right guys can you get some spoons knife and fors always to dig in than you dig in dig in dig in Sam trust you to go straight for the desserts they're fantastic oh my God the full light got to get over there my God I thought my food was good but the new menu was just unbelievable oh my God M this is so good you are the man Chef Ramsey you came in here and you turned us completely around this is definitely the start of Sling big I see this restaurant going far as the doors open on relaunch night hello welcome to the new melli welcome there's excitement in the air and a buzz in the dining room decor is awesome now as customers are eager to try out the new Mike and nelli Steakhouse back in the kitchen here we go guys yes Chef Ramsey wants the workload divided with Mike doing less and Dan doing more Daniel I'm trying to get him to break away you are the future so show it to me and show it to him good Mike focus on the grill Dani running this and coordinate the kitchen tonight I hope Mike will back off a little and let me come in and help him out I'm very capable of taking over the most important thing is that everything goes out perfectly I'm hoping that Dan can handle a rush I've been trying to find a chef for the last 15 years that can do what I do this is nerve raing yeah here we go first ticket order in one strip midwell one strip medium I want to hear an echo a callback I got two strips medium well and medium thank you buddy so far Chef Ramsay's plan is working Mike gets the first Stakes on the grill wipe the plate down please make it look pretty come on Dan gets the kitchen in sink crab cakes up in the window beautiful let's go and customers are receiving their appetizers it's really good like Kevin pack and the reviews are glowing next entree short ribs strip mid RI one riy mid rare and a french fry where those fries coming right now baby 25 seconds 25 seconds all right I'm feeling great everybody is working together as a team we're going to be firing hold on hold on hold on I have four filets up here but only 1 hour into service Mike is no longer working in tandem with Dan order a tomato a Caesar a crab cake that's the one I just called for that's going out and instead of allowing Dan to organize Mike is now confusing the kitchen stop take a step back and regroup let's go next ticket to strip medium filet medium all right let's start putting these sticks up we've just stopped listening to each other I'm the main Cog in this restaurant I always have been I always will be I was doing this before you report Mike you can't slip into these old ways killing in here man I don't know what's going to happen Mike's not listening to what Chef Ramsey is saying we've all forgotten what the we're doing in here everything is falling apart everything is going to like just let me do this my guys you know what slow the down you're going your head I have no idea what you're talking about dude you're us over big time and right now I've had enough it's only an hour into a relaunch at Mike Nell's we're going to be firing a hold hold on hold on I have four filets up here Mike has slipped back into his old ways and is refusing to share the leadership of the kitchen with Dan you're going ahead I have no idea what you're talking about dude and a successful relaunch is in Jeopardy I need you running this and coordinate the kitchen proper and I want you to be behind him yes yes sir all right let's pick up one strip medium picking up riy shrimp chicken and ribey I'm I'm I'm losing you you're confirming to me you're not listening one little bit I know it's hard but it's not difficult it will be if we don't listen get them working for you uhhuh I need Daniel now to start firing these orders right I got you come on you can do this this restaurant is not all about me I need help to run it and Dan the man to do it order in strip filet medium riy medium excellent let's go next up two skirt one rare one mid rare I got it Daniel rare is going on it'll be 2 minutes with Dan regaining control of the tickets D tell me again what's going out right now fet medium Cod fet medium and a Cod got it the kitchen has found a proper rhym eaing well on the right chef Mike yes sir your steaks look fantastic I got it baby my table loves all their steaks thank you I got zero complaints about the food tonight everything was amazing steak rested yes they are put it out baby Dan was really into his job tonight and really took a lot of pressure off of me like the way it looks in here food will be out in plenty of time and you'll love it it was very rewarding walking around out there I felt my father's Spirit here watching over me and everybody and it felt wonderful how you doing Daddy I can't get this smile off my face my dad completely turned it around it's great to see him so happy Mike how was the dining room I'm good everybody looks happy and smiling keep me that way all right brother board is clear Chef Ramsey showed my staff that they need to support what I do everybody did great I think this is going to be most successful place around here let me tell you something when I first arrived your head was in the grill stubborn wouldn't come out you've transformed and worked with me thank you in there right now is the spirit of Nelly I agree and for me that is enough to confirm that you can do it I believe in you thank you sir thank you so much for everything we appreciate everything you did and more thank you it's been a pleasure and honor with good to see y keep it going yes well done Chef Fram inspired me I was ready to close this place up so we got through it we persevered and now I'm going to rock this place I'm going to rock this town come here my father Nelson would be crying right now overwhelmed by Joy I know he's watching howy thank you I hope you're proud of him good job thank you sir yeah look after him will you we'll do thank you for everything thank so much again get that spirit in there well done when I first arrived at Mikell this had to be the most depressing restaurant in America from the food to the decco even to the owner but tonight with the help of a guardian angel named Nelly a miracle happened because this restaurant has become the hottest Steakhouse in the whole of New Jersey I just hope it continue along those lines that carpet I've never smell anything so disgusting in all my life I'm sure there's bodies under there in the weeks that followed business and Mike and Nell's boomed it's amazing clearly the new menu is a big hit in this New Jersey town I will be back for this repeatedly look at this menu my God this is a classic Steakhouse menu my customers love it outstanding this is the whole turnaround I've been waiting for order in Dan has been outstanding in his new role in the kitchen 15 seconds 15 seconds do we have those strips midwell coming right now baby and Mike is embracing the change to see the menu allowing him to spend more time with his diners was excellent thank you and now he's following in the footsteps of his father love you brother I love you too and there is nobody happier than his two daughters Samantha and Lexie Anaheim California the most populated city in Southern California's famed Orange County and home to a family run restaurant named Luigi the Italia it was opened in 1981 by a promising young chef with a dream Luigi kazone my dream was to always own a restaurant and my dream did come true when my father took the loan on his house and we uh opened this small restaurant and with the aid of his father Dominic Luigi was able to to make the restaurant successful for many years Luigi's is definitely an Anaheim staple it was our favorite place to go whenever I used to come here as a kid it was just a really really great atmosphere in 1999 Dominic retired to Italy and brought in his other son Tony to help Luigi Run the restaurant Tony and Luigi have totally different ways of running the restaurant there's like two different sets of Standards Tony we got to have a calamari Fri mozzarella ready T is a little bit lazy taking shortcuts whenever Luigi's here Luigi wants to be more Hands-On there's more yelling and screaming you're interfering with my cooking get the out of here I don't agree with the way he runs it and the way he does it we start pointing fingers at each other and we fight there's a thing called professionalism man and that's not professional you can't lose it like that we work hard T his ass all the time and does I got a pissed up a lot of the time because Tony got to take a more serious with the job you kill him I got to and say you know what that's not fair you brother tell you whatever you brother you be destroy you be H you you do this to me I feel like I'm being pushed to the Limit Luigi's yelling Grace is yelling I'm trying to keep my sanity here too much yelling going on I I got a headache there is a lot of drama that goes on here that's a bu of everything not good everything good the arguments and the stress of the restaurant it does spill over into the dining room a lot answer this question answer diners don't want to go to to this restaurant or any restaurant to get yelled at okay sucks go you back right what did you come in for for complain or what Luigi Tony Grace they just can't seem to work together can't go yelling at people like that it's wrong complain about everything on the dish they're neighbors they come over here you guys are treating them like crap they don't know nothing about food it's tearing the family apart the way the restaurant is going it's going to go broken a month we're in dead total a million and5 dollars I don't know if we're going to make it we got to see what we got to do it's too much stress if I had to close the doors I would feel like I failed my father and everything that we worked for together I would lose everything that I I've worked for all my life I don't know if tomorrow are going to make it and I don't know if I going to pay my bills world's gone viral today and a restaurant's reputation can live or die in seconds on the internet so I'm here in Anaheim visiting Luigi's Restaurant I'm going to check out their website uh wow this one looks good um a young very talented 22-year-old Chef oh look at that clearly a youthful Maestro well that's encouraging I can't wait to see what's on the inside um great start 22 wow hi W hey how are you hi welcome to luiges good to see you Joe good to see buddy go nice meeting you and your position is I'm a waiter excellent and you've got a bit of a hot Chef there yes definitely could you go and get in please absolutely thank you wow look at this place Luigi ditalia oh hello Chef Ramsey a pleasure to meet you Gordon good to see you um hold on a minute you're not 22 I'm 51 you're 51 I'm reading the latest report on your website a youthful Maestro 22 years of age in the kitchen do you have a son in there no it must be a mistake yeah this was WR in 1981 1981 oh I have recent reviews too what like 1984 no 1991 and 1991 anyway if the food was that good back in 1981 how is it today I think it's better now that's great news I have a following for 30 years and what I do I am the best there is but there's some things that can be changed youthful 22y old like the website uh who else is running the restaurant my brother uh Antonio that's encouraging very encouraging in terms of a proper family run restaurant I have my wife Tomy and uh my my children let's have a little catch up with the family shall we okay yeah are they all here yeah they're all here to me this is my lovely wife Grace hi nice to meet you good to see you too where you from Italy this is your wife yes wow you did well and this is domica daugh okay wonderful and this is my sister my brother's wife that's my husband Antonio Antonio how are you very good D pleasure Tony Tony what would you like to be called I go by Tony Tony okay great uh let's sit down and let's have a catch up shall we I'm glad that Chef Ramsey is here to help us because uh this is a family restaurant and we shouldn't be a split Family Restaurant first of all I'm here to help and I can't help unless I know what's with wrong what's wrong with the restaurant we had a a phenomenal leader and the leader was my father he was in the front him and I were all was on the same page and where's your father now where is he he's in Italy retired so no one's actually ever stepped into your father's shoes well I have but I think what has happened is no one has any uh idea what is needed in this restaurant we're in a position to lose everything so who runs it now I'm the I'm the guy in charge right now one on the way we run it is on Mondays Tuesdays and Wednesdays I run the place and and then on Thursday nights through Sunday nights they run the place wow it's crazy how does a family restaurant not run as a family they don't get along because he doesn't belong in this restaurant is a t yeah when you have laziness it's an infection what happens is when Tony is here and Linda is here they have no understanding that number one is the customer no sitting around around no we're looking at the TV watching TV when customers come is that true I don't I don't think it's true T he don't care about the cust he was seen it and play the computer I care about this restaurant the computer here talk with the computer come on the complaints are the people feel neglected yeah but there's also complaints like I don't want to come there when she's there customers don't want to come when you're working what's all that about I don't know I'm just asking listen I she's got people that she kisses ass has to and to love her she's got other people that she gets blunt in her face and hate her is it right to just basically go up to the customer and just say you get the out of here no I don't say that I say you not telling me this mother okay say that's what you said no I you this is what happened yeah yeah yeah I did it right told you it wrong I'm just trying to figure out what happened I mean I I wasn't here did she say you did she not say you I thought she did I didn't hear you no oh yeah didn't say that she said that to you you forget what you let her forget for you got to be honest I'm being honest this got to help you or not I'm trying to get him to help I'm not say the way it is I am no you're not you're lying I'm not lying you guys are lying I think she you you think or she did she did say you you wrong that's all we are losing the business you no you see this is why we don't get along within minutes of meeting the family Chef Ramsey got a quick sample of one of the restaurant's biggest problems we are losing the business you see this is why we don't get along follow me thank you you're welcome now he's hoping that the food at Luigi's is as good as Luigi says it is uh wow I'm going to have a good look at the menu the menu's huge right the menu is huge the last I counted there was 126 things on there okay great right let's start off with oh fried ravioli love them okay do you know what about the Linguini es okay what is the Catch of the Day as mahi mahi let's do that absolutely perfect thank you so much thank you deco's hideous is stuck in a Time War takes me back to 1981 okay I have a fried ravioli for Chef Ramsey fried ravioli for the chef my food is the best food that's possibly made but the problem with the restaurant is they we're fighting so much Fri R oil okay fried ravioli what's inside the ravioli please uh it's a five cheese stuffed ravioli and the five cheeses are uh I'm not sure wow it's a pre-made ravioli so they're not homemade those are not homemade if we don't even make them here it' be nice to know what's inside them I'll find out right now for you thank you how's it going I need to find out what cheeses are in the ravioli what cheese are in the ravioli yeah what kind of cheese is in the bread ravioli read the box it's a ricotta cheese Jo it's a recorded cheese oh my go ah horrible there something deep fried frozen doesn't even taste like cheese Jesus no you got whole uh whey and you got American Grana and a skim cheese yeah okay perfect you got it thank you yes yeah not good Jeff Ry I checked on the cheeses for you uh mascapone mascapone rotta rot uh also American Gana something called a cheese way and culture blend where the is that from in Italy I don't I have no idea where that's from o and a uh skimmed cheese skimmed cheese in a fried ravioli what does that mean it's fat-free cheese dipped in fat dipped in fat yeah okay thank you okay skim cheese in a fried ravioli oh some PS yeah it looks good Hey Joe here I'll bring it out tell him oh damn Chef this is the fish special it's the mahi mahi thank you you're welcome it's mush Bland greasy no seasoning fish is Dreadful um this is a special fish yes that is a special fish what tastes for tastes like mush almost like it's sort of old the food just isn't the way it used to be with all the fighting going on the standards and the quality everything get tanked that's special holy crap okay uh he said that this one right here where the fish was just Dreadful it's all right I'm still hungry anyway I think you need that I absolutely think he's wrong about the mahim Mahi and I thought it was perfectly fine it was just the way it's supposed to be that's from the mouth of my chef that knows tastes probably more okay that guy's up here and I'm down here what do I know if he cooks good or not I don't know that's his opinion I don't want you to feel bad because I don't feel bad I know I'm waiting for his opinion what the hell Chef Ramsey is here to help us and and my brother takes this attitude that it's all complaints it's not you got to listen to those complaints and keep your mouth shut so everything is atrocious shf are you tasting the food yeah I the fish was cooked properly it was fresh yeah it's mush tastes excellent to me okay let me finish this thank you thank you I don't need a guy to tell me that my food sucks if you don't like the food then get the out of here theing pescator yeah what the hell is that what they done to the Camari what done to these bits more tentacles here than there are in SeaWorld that tastes as bad as it looks muscles of the Lambs were grainy and calamari had a weird texture to it Chef how are you doing with the pescator I'm struggling struggling I'm struggling yeah I mean I certainly don't get that Taste of Italy let me tell you that and the source is so weak and it tastes disgusting um are we done yes can't make everyone happy in like that's why we need our help give this I don't kiss anybody's ass take me into the kitchen I haven't had anyone come into my restaurant and say Luigi you don't know what the hell you're doing not even Chef Ramsey can who do that I'm frustrated I wish I could say that was an enjoyable lunch the deep fried ravioli with skinny cheese why' you put that on the menu to give it to the Americans come on come on I'm not laughing now the fish FAL that was over cooked and it was Bland that was a that was a perfect dish don't tell me that come on it was like cat food Linguini pisor that in there is the best dish in the minion it was my signature dish when I opened the restaurant I'll stick by my food I've been sticking for for 30 years I have no problem that's the problem there you've been doing the exact same food for 30 years I haven't had a challenge in 30 years no one's ever challenged me you're the first one listen You've Lost Your Sparkle I don't believe this is the same man that was the young Maestro that was written about 30 years ago come on there's something missing and I don't know what it is on the back of the fragmented relationship you've got with your brother but the heart's gone there's got to be some magic somewhere inside side that was once there but I need it back he can't tell me that I don't know what the hell I'm doing in my kitchen I've been doing it for 30 years after being truly disappointed with Luigi's dishes and his attitude at lunch Jeff Ramsey is hoping to see something positive during dinner service welcome to Luigi's what can I get for you I'm going to have the rabi I'll be right back get your appetizer started okay uh West Tony give me your number so play some golf yeah I'm I'm playing uh maybe Saturday morning yeah Tony is more like isas going now take a serious the business job there's only s years between you and Luigi how come you haven't got a gray hair and he's got all the gray hair I try to relax more he's a stressful guy you see what happens but you don't like a guy that carries pressure I try not to that's major family problem you have to change a solapa with sausages I'm going to show Chef Ramy my kitchen runs like a machine like a smooth machine the food is just coming out 1,000 mph not one Chef is tast anything the food always get thrown out like that the uh the kitchen really pumps food yeah they're they're fast fast and dangerous while food may be going up to diners with lightning speed the sauce is kind of watery what's wrong with that they said he doesn't like the sauce on the noi it's also coming back just as quickly oh man what's wrong with that now they didn't like it flavor of the meatball they're solid J me and dry as and Luigi is not taking the returns very well the lady uh wanted the nois to be more like fluffy like light lighter than that I mean why we put feathers on them we've been making noi for 30 years that's way it is oh my God it's getting worse falling asleep I don't have any garlic I don't have any mushroom Luigi back in the kitchen it's kind of scary cuz we never know if he's going to snap and yell at us for something why the you going to answer back don't get the mushrooms that's all like I told you okay put them over there that's it that's all you got to do is put the job over there and continue to work that's okay everything okay no worry about it no worry about it nothing happened well C pay extra for that you work before two people and you make it you can't make it now with three Just Let It Go my child oh no what's wrong with that now uh there a two TR nobody taste anything before it goes out I didn't taste this one one complaint screws out my old kitchen it slows everything down that's what it is one can I have all the complaints at one time what's wrong with you a chef you know better than me if you're a chef what disrup your kitchen what disrupt your kitchen most of all sure what that the arrogance I complain the arrogance complain but it's not true arrogance of the chef yes AR you're an arrogant Chef just like me worse than me why are you shouting at me I'm not shouting at you you're not shouting at me then you're a little bit crazy I'm a little sh I'm always crazy why don't you come here and tell me it's done Chef you do it no you know better than me it's just halfway into dinner service why don't you come here and show me how to done Chef you do it no you know better than me but after a series of complaints Luigi has had enough that's it no he's not gone he's gone we walked off the line he's not gone yeah I'm going to go back and find man you got to understand what he's trying to do here man he's he's not the guy is what he is and he's English bastard is what he is all right yeah but he's being honest with us he's not being honest with us it's a yeah he is no it's not a bunch of bull man this restaurant and this it's both our restaurant so I want to patch things up I want to get along with them he's brother I I want the best for him I think you got to go back in there and finish this night off man and don't have no but don't back down from the man I'm not backing down I'm just taking a break don't all right you're just taking a break break I'm too hot right now all right there yeah read that out underneath the best Italian food West of it's still the best food West you put your food against mine anytime you want really I have worked with more chefs than you can imagine in the F the way you perform tonight did not tell me that it's a man that's in control of his kitchen and when I come out and read that I'm pissed off for you and your customers it's 2 2011 unfortunately Luigi no one's told you that's my opinion tonight's service oh what the are we supposed to do man I need your help we we should we should up wake me up there's something quite remarkable about how hard you work but I want you working smarter not harder when you come down and come back to 2011 you got me world famous Italian Family Restaurant me after discovering how dysfunctional Luigi's really is good morning good morning chef how are you Chef Ramsey knows the brothers and their wives need a wake up call and he knows just how to do that so when was the last time you had a meeting uh well a meeting with all the staff never 5 years never never never never never wow four of you need one voice put across to all of your staff come through to the kitchen come with me I want you to watch something very very interesting just stay here I'll see you in a minute thank you wow ever morning morning come in come in come in good morning take a uh take a seat please okay I ask you here this morning because I've never seen a restaurant operate the way this one does and I can't start to fix anything unless I know what the problems are I'm just going to be honest when you go back to the to the kitchen and tell Tony G Oro whoever the client is complaining about this you get a big fight if the people tell you they don't like it you can't have Luigi what do you mean they don't like it what's wrong with it sorry I know it's your food your recipe and that must be kind of tough to like take criticism but you're going to have to like bend your will a little bit to what the customer wants somebody needs to taste the food before it comes out we should be checking the the quality of the food in the back two years ago 3 years ago it's been declining in your mind for the last two years absolutely I get stressed out when I come to work why it's just the atmosphere the complete vibe that we get the disorganization that we have there's no structure there's no it comes from the top where's the top we're not organized at all how fragmented is it it's just like Grayson Luigi versus my mom and Tony it's very separate the conflict with these two families the clients can feel it and who wants to go to a place where the atmosphere is not the most Pleasant so the conflict with the family is spilling into the dying room yes sir do you agree absolutely the yelling and screaming and who's yelling primarily who is it easily I think the biggest Yeller is Grace I never know if I'm going to walk in and she's going to be smiling or some she'll have frown on her face and start yelling at completely unpredictable very unpredictable yeah can I get out of here L I don't want to hear this they're they're saying what they say you have to let other people talk lying she gets like really mad and start telling you things that first of all they're embarrassing for our customers and second of all they're no professional that's destroying everyone's confidence I feel this big this all lie lie lie there's a lot of things that not said I know you get offended but that's okay look that to look what she said has anyone sat down and spoke her I'm just afraid to say anything to her because I don't know if she's going to yell at me can she not take criticism no she can't take criticism no she can't nothing no no criticism whatsoever listen what they have to say I don't want to hear it anymore and if she does change her mind she'll say that she didn't change it that she's always thought that it's crazy okay uh just stay here for a second one moment please I don't care anymore I don't care about the restaurant I feel like everybody against me they talking nice and in front of you they stepping you back we're going to work here I want to just to quit I I don't think I want to be here anymore I've going so bad what's the matter nothing talk to me no I can't talk I just want to quit and said I want to leave I don't want to be all this restaurant no I people talking about me I can more rest I work here I can't take anymore I just take anymore Grace Grace listen to me listen to me listen to me can't Chef Ramsey has arranged a way for the owners to hear how the staff feels about their behavior I just want to quit and said I want to leave I don't want to be off this Resturant no no and it's all too much for Grace to handle I take anymore I take anymore listen listen to me listen to me I can't any Grace I'm sorry here like a sh to my BL no that's not fair that's not fa they are here for you no they get to me they talking better about me that's not true they're liar no Grace that is the feeling of your team and they are here for you and you have to listen to them we cannot start to fix this restaurant unless we fix each other first so I'm sorry you feel it's upset but that's the first time you've seen the way you affect them but let's just stay calm and let's go and have a meeting together and talk as a family okay okay thank you let's go I think Grace needed to hear all these criticisms she still is a little bit in denial of the way that she is and how it intimidates other people I think eventually she will come through but uh it's going to be hard for her you take a seat just a big deep breath the owners were listening the minute I walked in here I could feel the level of intensity it was it it was depressing nobody was being honest with each other and we continue to fall along these lines and remain broken this restaurant is going to close and whether you like it or not you're all tied together and if we can't work and communicate together as a family then you shouldn't be in business because it's unfair it's unfair yeah one thing we are going to do from this day on is work together can everyone agree on that yes yes definitely good pass this F okay see look that smile I was kind already almost to give up I know the truth hurt that I know it can help us I know we get it better thank you after an emotional breakthrough as a result of the staff meeting after you let's go let's go let's go Jeff Ramsey has an idea on how to get the family working together again when you think of Italy you think of spicy sausage yes yes when was the last last time we made a spicy sausage when I was a younger girl yeah you used to make sausage with your parents oh yeah really I was 10 years old when I start to make a sa with my parents where else inab Calabria I feel like I'm I'm back young girl okay so tonight we'll make a brand new delicious Luigi sausage I'll start off slowly grinding Happ big you like your sausage I think I don't know like a that one hungry my job was to stuff the sausage I love it and you know in ity the sausage brings a family together it's a nice feeling right yeah so when was the last time we all spent time in the kitchen together when was that never never wow this piece that we are trying to get to right now is long overdue when my father was here we were a happy happy place it's been too many years and too many frustrations going I want you two brother-in-law sister-in-law to make the rest of them Luigi and I are going to go and cook okay all right nice just to see like Tony and and Grace working together making sausage give me a little bit of hope it's a beautiful thing making me feel younger it's very fun okay sausage is in for the sauce I'm going to make it like some nice sort of Rich ragon fresh fresh like you Chef oh yes working next to Chef Ramsey is a great great great opportunity the way that he works in the passion that he has it makes me uh me a light a fire I said why can't I do that like I used to think in the old days I would love to been in the kitchen here when you were 22 you know that yeah would have been fun can you imagine I started to realize I still have the passion Ron are you ready ready yeah done out of 21st century let's have a little taste simple fresh Italian FLIR jump in oh man that's awesome me and Grace worked hard on those sausages I I I feel as though it's just a first little baby step and I can do better I I want to do better good job my gosh unbelievable yeah very good I got oh my gosh too good now that Chef Ramsey has seen a glimmer of hope with the family working together Luigi we are relaunching this restaurant tomorrow he has one more surprise in store to make sure Tony and Luigi stay United I want all of you right now to watch something listen good night I son Luigi Tony it's a d you father it's been 5 years since I seen my father I miss him love him I wish it was close to him I want both of you to remember work to you both to bring you in this business don't forget the beautiful time we have together work we got a good time pleasey love each other work together like a me and God bless everybody see my there and remind me of the past remind me of where we came from and how we started and why we started this kind of business you know why we we're in it it puts it back in perspective we got to take deep in make this place to do what it needs to go to do whatever it takes start tomorrow tomorrow you'll see a new Luigi I guarantee it after arranging for an emotional message from Luigi and Tony's father Chef Ramsey and his team work through the night to bring a little piece of Italy to Luigi's good morning morning morning morning today we start off with a new attitude a new restaurant and a new beginning are you ready to see the new Luigi's on the count of three one 2 3 oh wow welcome to the new Luigi's no no wow oh my God everything has been themed as if we're on this amazing trip to Italy it's appealing it's vibrant it's got that rustic Italian charm beautiful gone is the Clutter gone of those horrible booths now we have this wonderful nice family style bonket seating look at the tables underneath we got the Luigi's stamp of approval you oh my god even the napkins have got your stamp on there Grace what do you think unbelievable unbelievable wow I remember now how it was with my dad and how we work to get this Resturant started Luigi You're Going Quiet I get nervous when you're quiet no I'm very very happy thank you sh thank you much listen I hope that you are re-energized you the best come on you're the best oh I didn't know you CED I didn't know you gave them out I know you're the best this is just a dream I'm dream I'm sleep is unbelievable it's a new Luigi I to give another house you happy okay good make after giving the restaurant the much needed makeover Chef Ramsey has also given the menu a dramatic makeover as well welcome to the new menu it's fresh it's seasonal and it's exciting oh beautiful beautiful beautiful wow yum what have we done we simplified it and made it manageable and delicious okay let's start off with the appetizer a lovely bowl of seasonal Minon with a fresh pesto pasta dishes down the bottom yes Linguini Al clam delicious and then finally baked salmon for a light take on supper when are we can start to eat let me finish please I'm sorry is she always like this always no no I'm a kid I'm a kid I was J one thing you do deserve Luigi yeah is a medal for being married to Grace okay get some knife of forks jump in get tasting m m oh wow it's really good so good short rib is aw short ribs are good reminds me of something mom used to make the new menu is amazing I love it I think this is a slice of authentic Italy in Anaheim lasagna is excellent really good we have the restaurant that looks like a modern place we have a new menu everybody is smiling everybody's happy again I really feel fantastic everything is excellent I'll be proud to serve this food welcome to the new Luigi it's relaunch night at Luigi's we are serving the new menu so would you like to start off with any appetizers want try calamari and for the first time in a long time there's positive energy in the restaurant Luigi Cooks Tony new exped right right right Che let's get those first orders in please I don't want Luigi panicking I'm going to get spaghetti and meatballs we need sauage want the kill I'll get here we go so order first one ordering Chef Ramsey has lit up another Fire Within me that it's going to burn for a long time okay let's go let's go guys Luigi lovely much better like that up BR so good with Luigi producing stunning dishes in the kitchen Diner are thrilled with Chef Ramsay's new menu that's delicious and the kitchen is having no trouble keeping up with the demand go they got to pick up pick up where Tony Tony Tony all right be right there look at this food F been City here forever let's go while food is getting to the hot plate in a timely manner so I don't know where any of this food goes Tony and Luigi have stopped coordinating hour and the Log Jam in the kitchen is not sitting well with diners I need my brother to come in and give me some help I get frustrated and I get mad I want to kill the guy Tony what's going on let's go let's pick up the past it's relaunch night and while the kitchen continues to produce food Tony what's going on let's pick up the pie all right I'll be right there a lack of communication between the Brothers has resulted in food sitting on the pass and not at Diner tables getting cold Tony service please let go Luigi you have to keep this together if you start screaming I'll kick you out if I lose my cool again in front of the customers is definitely going to cost my business all right let's go let's go let's go I got to learn to take a deep breath and get it back together Tony look at me look at look at me now we're producing unique food and it's dying he's cooking you can't stand there lemon you got to help him a little bit we can't cook like this and let the food die in the window I need you Expediting talk to each other start pushing the food out let's go I'm going to need a fried calamari on that onei hey Dominica Dominica take this to right here table for he want now sounds like a kitchen we got some voices in there I I still need one more pescator with Tony now concentrating on Expediting what else we got faked salmon and a chicken farm wonderful wonderful Luigi is free to focus on the quality and the consistency of the food all right go out Boutique enjoy he made it thank you thank you we have a fetuccini Alfredo and diners are once again enjoying the new Luigi's that really good sure okay thank you Chef we're finally leaving the negativity and the fighting behind us good things will come with a good attitude this first step was great that the last don't take on yes sir okay tonight we took a baby step forward in the right direction slow start but the customers were happy and yes we were a little bit like headless chickens but you showed you had passion yes the passion is back in Luigi yeah two brothers step forward look at you twoo honestly that's think exactly what I want to see you've made the critical First Step but stay on it stay on that path H Chef bring us together is something special the brothers need to be bonded I think my father would be very proud love his back and Luigi's stay together you make him look good and you make him look good thank you very much Ramy you're the prince and white shining armor you walked into our place and you gave us hope and courage again let's go ahead to the chef thank you Chef no screaming no screaming okay stay on it w I have never in all the years of Kitchen Nightmares seen a more explosive family situation than here at Luigi's they were so busy fighting each other the reputation of the restaurant went completely downhill this week we moved them forward 30 years but unless this family stays United Luigi has no chance and I mean no chance of success in the weeks that followed Luigi's received a rave review from the OC Weekly the revamped dining room was slam all sorts of delights passed us by yeah this was fantastic and the restaurant is regaining the reputation it once held in the community it smells really good yeah you got you got where wow that's and unbelievably awesome you're welcome the family is working together in harmony beautiful sausage beautiful Chef Ramsey has brought the family together again and my father in Italy is going to be proud of us we put all our differences aside and I think we're going to build a new bright future for all of us next time on Kitchen Nightmares Gordon visits an embattle Italian restaurant called Luigi's but why the you going to answer back with two brothers who can't stand to be around each other get the out of here and a wife no one can stand to be around no I don't say that it's the most Dysfunctional Family Restaurant you're lying Chef Ramy has ever encountered we are losing the business you won't believe what happens on the most intense Kitchen Nightmares ever\n"