RESTAURANT OWNER REACTS TO *KITCHEN NIGHTMARES* (Grilled Lettuce...)

[@Bambloots]

36:18 as someone who is actively allergic to strawberries, NEVER hide an ingredient on the menu. I would literally sue.

[@theohmwarrior]

This. You need to have full transparency in all your dishes. I work at two local restaurants where I'm from and every one of the major eight (now nine) allergens are listed and the chef and I kept a running list of all the ingredients that go into every dish. PS: Always recheck what you add because manufacturers can and often times do change their formulations, and they are not under any obligation to tell the public at large (at least where I'm from).

[@Cabur_Skirata]

I feel for you. My good allergy is, thankfully, easy to avoid, I can't imagine having one that can pop up by surprise.

[@theohmwarrior]

@@Cabur_Skirata They actually can crop up later on in life, even if you've never had them before. It's utterly terrifying.

[@tonypeppermint5329]

God damn.

[@Cabur_Skirata]

@@theohmwarrior that's how mine was. Ate fish all my life, one day just was eating some catfish and I almost go into anaphylactic shock.

[@sourpatchpanda68]

I love the different take on a Kitchen Nightmare. From someone who's been on both sides of the business rather than just reacting to it. "Lettuce" cause I don't skip intros.

[@zeldaglitchman]

Kitchen Nightmares- Now with added context!

[@chaost4544]

She truly transforms the content. If she gets a copyright strike from these videos, there's something very wrong with the system.

[@87rabbitsproductions71]

Alicia: ‘Offer them free garlic bread.’ My brain: ‘Come on down to the Olive Garden. And get your free bread sticks’

[@matthewslentz5481]

Had an Anton Ego moment from Ratatouille. Flashed back to the peak of Vanoss.

[@HaruKarumi--BSD_Fan]

I sung the Olive Garden part to the tune of `Come on down, and buy some corn. Or we will sacrifice your new born.` Just a food for thought; If their Never ending pasta bowl is truly never-ending, how fast do you think those noodles are being cooked? *(Ignore me please, I'm sleep deprived asf.)*

[@xxdagrimreaperxx5803]

I read that in the exact tone, good job

[@alricfremanosrs1509]

I love how she warns Gordon about the hot plate and he casually says "don't worry darling" then displays his veteran chef asbestos hands and slowly spins the plate with both of his entire palms. Also yes! When there is a long wait an easy free food handout goes so far. I was a waiter at a tiny Thai restaurant with really good food but the smalest kitchen on the planet, like 4 burners and 1 fry basket small. Because the food was so good we were often too busy for the small kitchen to get food out on time, whenever that happened I would slice a watermelon and drop off watermelon slices at each table as I explained the limits of our kitchen under the circumstances, people were usually very understanding.

[@MrRusty103]

Worked in a restaurant myself, can second this. I have a hand heat tolerance that blows people away and I only did a couple years in the kitchen. My head chef buddy grabs things straight from the oven without flinching. I can only assume Gordon can casually carry lava at this point.

[@thiagobp0159]

I've worked in a kitchen for a year and still get suprised by this.

[@pugmasterben]

​@@MrRusty103Have you seen him grab spaghetti from boiling water? Man's hands are tough as nails

[@Cabur_Skirata]

His rage burns hotter than the plate.

[@John-kc4cg]

@@MrRusty103 Gordon's mentor, Marco, grabs pasta from boiling water. He probably got some of that tolerance from him "God didn't give you hands to not burn them" -Marco

[@Mrinsecure]

"It's moldy, you pillock!" is still a top tier Gordon Ramsey comment. Not because of the words themselves, but because of the sheer level of exasperation behind every word.

[@filipvadas7602]

*"The soup is cold and the salad is hot, how is that even possible!?"* -Ivo Robotnik, The Eggman This quote is the perfect description of how some of the restauraunts in Kitchen Nightmares operate. This one is a prime example.

[@voxorox]

5:35 "Learn the rules like a pro, so you can break them like an artist." - Pablo Picasso

[@undertakernumberone1]

Bob Ross won their Epic Rap Battle of History though!

[@dlunas81]

I was remembering a writer that said something similar. Carowak, maybe.

[@voxorox]

@@undertakernumberone1 Ain't no epic rap battle hanging in museums.

[@eriktheos6022]

@@undertakernumberone1 Ross casually mentioning war crimes just broke Pablo

[@markperez6473]

Reminds me of when Gordon had to say "you dont microwaved a salad" when he asked what part of his meal wasn't microwaved and a chef said "the salad"

[@Xenobears]

If a restaurant tried to feed me grilled lettuce, you can bet I’d be telling whoever I’m with “Lettuce Leaf, right now!”

[@Doc2Gypsea]

Damn that’s messed up

[@codyjones3311]

Ba dum, tiss

[@AndyPlaysAllNight]

I don't know about the current menu, but Gordon sold grilled romaine lettuce at one point in his restaurants. Granted, it looked nothing like what this restaurant did, it still was grilled lettuce at the end of the day 😆

[@vargr2089]

@@AndyPlaysAllNightye I believe he was criticised for that. It was for a NASCAR event

[@nullakjg767]

that profile pic says the only lettuce youve ever had is in fast food burgers.

[@tehdesp]

I hope one day Alicia discovers the optional secret boss of the cooking world - Marco Pierre White, the only man to make Gordon Ramsay cry. Or, as he put it... "No, I did not make Gordon Ramsay cry, Gordon made himself cry. That was HIS choice, to cry." - MPW

[@Tony2-Dirty]

Optional Secret Boss😂😂😂 like Gordon is M. Bison, while MPW is Akuma

[@skyguyflyinghigh]

there's a video of him cutting garlic i always think about where he just deadass death stares at the camera the whole time not even looking at the knife and proceeds to chop it into the thinness of paper at the speed of light

[@tehdesp]

​@@skyguyflyinghighyeah, Marco definitely does "silent menace" better than practically anyone.

[@darrelsam419]

I remember there was an episode of Masterchef Australia where he was brought on as a guest chef, all the contestants froze at the door in fear the moment they stepped into the building and saw him. That's how intimidating he is. He was very nice to the contestants though, just strict.

[@tehdesp]

It's kind of a trip going back and watching his old Harvey's stuff from the 80s and catching the occasional glimpse of a shockingly silent and subservient Baby Gordon.

[@sparklingdimondmine]

The thing that got me mad was when the guy said “I’m the Mexican, you’re not.” When Gordon didn’t like the food. Even though that’s true, Gordon was taught the different cuisines from all over the world, he even did a show where he travels the world to try different foods from different cultures. So Gordon knows how to cook Mexican cuisine and how it’s prepared.

[@MrGBH]

"He's British, what does he know about food?" Is a regular sentence on this show

[@John-kc4cg]

It doesn't matter whether or not Gordan had any professional experience, the food was bad.

[@theghostoftom]

Watching Iron Mouse flip out at him cooking Puerto Rican dishes is hilarious. He definitely triggers her 😂

[@eriktheos6022]

@@MrGBH I guess he saw too many Jamie Oliver shows

[@bazzathebaptist5564]

I don't usually get annoyed at restaurants but if my Caesar salad was SPICY! I'd be throwing hands with divine providence behind each swing

[@chaost4544]

It's annoying because Caesar salad was created in Mexico. His "spin" on the salad is an insult to the rich culinary history of Mexico.

[@OrbObserver]

@@chaost4544 Caesar Cardini was an Italian immigrant living in Mexico who created the Caesar Salad. "Rich culinary history of Mexico" lol chill with the righteous indignation.

[@chaost4544]

@@OrbObserver Mexican cuisine is extremely diverse. Not only does it incorporate numerous indigenous recipes, ingredients, and spices it also has a lot of European influences. The flavor pallet of dishes to come from Mexico are comparable with India. It's a shame you're ignorant on the subject.

[@OrbObserver]

@@chaost4544 Brother what are you talking about? The guy who invented the salad and the restaurant they were invented in were both Italian. The salad was made of entirely European ingredients by a European in a European restaurant, the only thing Mexican involved was the location. I know plenty about food history, can the smarmy attitude. You are way too excited to talk down to people.

[@chaost4544]

@@OrbObserver what are you on about? Your initial response was smarmy and talking down to me. Expect to be talked down to if you're going to address me like you did in your initial response. It's ignorant to ignore the immigrant impact on Mexican cuisine. It's a thing like it was in the United States. Italian and Chinese dishes created in the United States from Italian and Chinese immigrants are considered part of American cuisine. My point is this dish originated in Mexico. There isn't a spin on the dish that needs to be done to make it more "Mexican". If the cook is Mexican in origin, he should know this. As pointed out many times in the video, the cook has no clue on what he's doing in terms of flavor profile. Not every dish in Mexico is spicy nor does spiciness make it "Mexican". His cooking is so bad it's an insult to Mexican cuisine.

[@OhThatRobin]

I’ve been loving this series ^^ it’s really cool to hear your experiences as a restaurant owner alongside this

[@JupitersTears]

I can't wait for her to react to mama cheri I think that's how it's spelled. I love that woman

[@Solo_the_Nerd]

Love these Kitchen Nightmares commentary videos. "Lettuce" continue this series for as long as possible. 😄

[@Bakuganluver23]

Sadly, Park's Edge closed down in 2013 due to the lease expiring, and despite trying to find a new location, it NEVER re-opened.

[@elbruces]

"Sadly."

[@VenathTehN3RD]

"Medium rare is gonna be a cold center" absolutely killed me. Bro either went to a crap culinary school, or went to a good culinary school but paid zero attention and never stopped to think about what he was told. I'm not even a culinary school student/graduate or a professional chef, but I know that's wrong purely from having worked in a kitchen as a dishwasher and just interacting with the chef and line cooks (also...y'know...just ordering steak from restaurants where they describe it). Medium rare is a warm red center. And even then, while rare is generally described as having a "cool red center," that's more of a relative temperature. Like sure, it's cooler than a well-done steak since it's internal temp hits around 125F instead of 160F, but it still shouldn't be COLD. I don't think even blue/extra-rare steak is just outright cold in the center, but I don't know much about how those since I don't think I've ever seen one, much less tried it.

[@Telthar]

blue steak might be cold in the center... but that is about it. My man claims he went to culinary school but there are established temps for cooks on beef and medium rare is 130-135(depending on who you listen to). Black and blue might still be cold in the center if the sear is fast enough and the steak is thick enough. This man may have gone to culinary school, but no way he paid attention.

[@kiracaroso]

Mexican, Spaniard, and Cherokee mix here, raised on my abuela's food. Not everything is spicy. We have salads, and not once have any of my family ever slapped lettuce on the barbeque, and never have any of us kept the butt on. And as I have mentioned in a prior comment, I am a professionally trained chef. This dude might have *_attended_* culinary school, but I doubt he graduated. Everything he did was below rookie mistakes that even amateurs know not to do.

[@dylanschouwstra5468]

that grilled salad pissed me off so much and his argument is even worse seeing as how Cesar salad was first created in Mexico and obviously wasn't spicy

[@myname5099]

makes ya wonder if there would be a caesar salad with out the american prohibition area. which was allegedly why he even had the restaurants in tijuana.

[@jakeleon381]

It looks like Jorge has that classic Latino mentality with respect. I’m part Latino so I’m aware of this thing within Latino countries where men expect respect regardless and will never admit to being incorrect

[@jenmiranda13]

I agree as a Hispanic. Unfortunately, it's a trait common in most men in the community 😅

[@DParkerNunya]

As someone who isn't Hispanic, that seems to be a problem with men in general.

[@misantrope6267]

Check your misandry​@@DParkerNunya

[@ArlanKels]

It's crazy how often the story is "They got a bunch of money so with zero experience they decided to open a restaurant". Starting to understand why the failure rate of restaurants is something like 80%(Or whatever it is).

[@insufferableanarchist]

My wife went to culinary school and she told me that one of the first things they teach you about using lettuce is to take off the white part

[@SaiyanSerenityV]

This is my favourite thing you've been doing lately, lettuce and all. It's so cool to watch somebody who knows the restaurant biz and showbiz give a really balanced take

[@skyguyflyinghigh]

17:30 also a first aid course is great to put on a resume there are so many jobs where employers will think higher of you for it even ones where theres likely not a single chance of anyone getting hurt, even in an office setting someone could get a nose bleed, faint, start having a heart attack etc so people with a course are good accident insurance, its a good course to take and they're super fast and cheap, and also just good to know anyway as a life skill.

[@MrGBH]

When I worked in an office I managed to spill boiling water on my hand whilst getting tea. Dangers exist everywhere

[@thewoode1050]

You don't need a first aid course to get your driver's license?

[@fumikagetokoyami5040]

Next one, can you please react to Mill Bistro? It’s another double episode, and fun fact: (I know I’ve said this before in the server.) But the owner was actually a former neighbor of mind.

[@tasonjodd5151]

No kidding Did he ever talk about his self training from master chefs in Europe

[@EnsignRicky011]

@@tasonjodd5151I’m more curious about the Five Seasons his tiny carrots go to

[@undertakernumberone1]

@@EnsignRicky011 How about Mangia Mangia and Trevor? Or Piccolo Teatro and... what hte owner did afterwards to earn money. The Granary wasnt bad either. Though the latter two are of the english version, so,over all, more quiet.

[@EnsignRicky011]

@@undertakernumberone1 Piccolo Teatro is an honestly infuriating episode of the UK series. Mangia Mangia is…I dunno. Aside from Trevor’s problem, and the mom/daughter just being a pair of harpies, I find it a very meh two parter.

[@fumikagetokoyami5040]

@@tasonjodd5151 I just tried to stay as far away from him-

[@dancesnapple6787]

Can't say more without doxxing. But my workplace had a cook who sliced off the tip of his finger during food prep... On NEW YEARS. He did not wash everything. He did not throw anything out. So, he used a raggy napkin to cover it that got saturated with blood while he still used his hand to prep food. So... Any vegetable served for the day was contaminated and his shift had to be covered by camera surveillance to determine the full extent of his food contamination.

[@300DBenz]

1:21:42 There are guys like that in every industry. I had a coworker, ASE master tech, 25 years experience, he refused to do oil changes unless it was part of another, larger job (like an engine replacement). If all the cars we had that day were just in for a “spill and fill”, he’d just sit down and watch tv/youtube until closing time, not earning a single penny because he was flat rate.

[@shruiken15]

Heyo! I've seen your stuff around and I've tuned into a reaction now and then, but this is the series that made me follow you. I love, love, love hearing your reactions as a restaurateur and getting more of the inside knowledge around these episodes. The American version focuses more on the interpersonal drama, while you give the deep dive into the business. I look forward to each Kitchen Nightmares reaction/commentary you post!

[@Xionaga]

34:14 When I was recovering from brain surgery on the 2nd day, they brought me steak and eggs, for the 1st time in my life I had the opportunity to have steak n' eggs for breakfast but I had zero appetite for the about 4 days following the operation.

[@yamiswife101]

You need to see the one about the smokehouse, Michon. It’s one of the only ones with actual decent people and an owner who LISTENS! Plus the food is edible too!

[@StraightestDakregor]

Mexican here! He didn't even pronounce México right so let's not even talk about his spicy grilled lettuce...

[@brian0902]

YAY another kitchen nightmares

[@Crocogator]

16:16 - It's me. I'm the only person with food safety certification that they're using. I'm the dishwasher.

[@nintendork9207]

That is terrifying, ngl. If the only food safety cert they're leaning on isn't even on the line, that kinda makes me wonder what OTHER boundaries they're pushing, and that's scary as hell.

[@Crocogator]

@@nintendork9207 you don't want to know.

[@NewCurryofthepast]

We need to know!

[@TAZERAT]

​@@NewCurryofthepast there's a reason I don't order drinks with ice

[@maddyv5948]

"Water grass" is hilarious lol

[@B.-T.]

Code word: Lettuce Alicia needs to cover Dillons next! It's the one Indian restaurant Gordon visits during the entire US run of the series (he visits one in the UK series too but Alicia said in a previous video she prefers the over-edited, dramatic style of the US series). She will flip her lid at it!

[@arkansasshadowfox6215]

17:30 That's why I mentioned my Boar's Head Certification apron pin at my newest job, so now I can work in a different area that I'm good in, just in case someone is out

[@mistman_161]

I wanna support another comment calling Gordon a hypocrite for making fun of Grilled Lettuce. I looked it up and found three things: 1. He made a recipe for Roasted Lettuce in 2005: "Heat a large frying pan or wok until very hot. Toss the leaves with the olive oil and stir-fry for just a min until they begin to wilt. Mix in the rice wine vinegar and drain on paper towel. Tastes better than spinach!" 2. At least one of his restaurants served grilled/roasted lettuce after this episode came out. 3. Gordon himself made Grilled Lettuce a few years later on a different show. He was just being an ass purely for TV. He made a recipe for Grilled Lettuce a decade before this episode. He was serving it at the time this episode came out. And he made it of his own volition years after this episode.

[@blackbelt352-dd]

A grilled romaine heart when done right is really good. Slice a romaine heart in half give it a strong drizzle of olive oil and a drizzle thick balsamic glaze, some salt and black pepper pepper and then grill it cut side down for about 30-60 sec. It's so good!

[@wolfwalkerz6978]

This is one of my favorite episodes. Thank you for reacting to this one.

[@Bio125]

I hadn't read the title but the moment you said the code word was Lettuce I knew which episode it was and I was so happy LOL

[@clarkb1900]

As a teen, my dad was eating a salad- an ACTUAL salad that had been washed- but unfortunately, a tiny grain of sand must've stuck to a leaf. He bit straight down on it and cracked a tooth, which caused him DECADES OF DENTAL ISSUES. Forget the dirt and dead bugs- that lettuce stump would be FULL of sand! Lawsuit waiting to happen...

[@Wixvhen]

'Medium rare is cold center' has me super angry. That is raw... Not just that, it means he did not go to culinary school, because even untrained amateurs know better. If he went to C. School, he flunked out for missing the most basic info.

[@ZekeTheThunderWolf]

10:00 Dude might as well have said "I have a safety hazard for all the customers that walk in and I also serve minors alcohol."

[@ryudragonuv]

Lettuce start 2025 with some Kitchen Nightmares!!!! Love your voice Alicia!! You giggles and laughs are angelic and contagious!!!

[@fastballncs]

This series of videos has been such a fascinating watch to hear your opinions on everything that's going on in these episodes (and the sass is also much appreciated). Would love to see Alicia do some other cooking shows as well, Cutthroat Kitchen comes to mind (mostly because I'm sure she'd enjoy the drama of it).

[@billyhelbert6686]

Honestly Richard is like "No Thoughts, Head Empty"

[@KyleBurckhard]

I have to jump in, years ago when regularly meeting with friends at a bar in the Georgetown part of Seattle they made a salad where the grilled the lettuce and it was one of my favorite items there. Also been loving your take on Kitchen Nightmares, adds so much.

[@gamerbear84]

"We made those this morning, but they're not for serving to customers." Da fawk?

[@CeltiesSin]

I just gotta say I’m only 2 minutes in but I always love her squinted judgy eyes lmao you just know she’s about to say something funny (maybe about lettuce 🤷‍♀️)

[@DrizzleDrizzleNeverDies]

The only time I'm okay with Lettuce being near a heat source is when it's the Devil's Lettuce (which I prefer to call Savage Cabbage) and I'm lighting it up before watching these reactions. 🤘

[@CeltiesSin]

Heh, savage cabbage. I like that 😂

[@GoldenChocobo]

Oh man, all I had to see was “Grilled Lettuce” in the title to know EXACTLY which restaurant this was before even clicking.

[@VyceofMataMertha]

"Baking is a science as well as art" Do not let Sheska or Winry hear that, or else they'd start debating again.

[@HJ10]

That damn gay line was a wild ass ride 🤣

[@blairm6128]

As I've learned over the last 3-4 decades, common sence isn't that common. Today it should be called rare sence, considering how rare it is. Also wanted to say, the way you run your businesses is amazing and your employees are truly blessed to have someone like you as their boss.

[@GoldenAK42089]

I love Alicia rants... best on youtub4

[@jungle321jungle]

this is such perf timing i had just caught up on you kitchen nightmare reacts! also lettuce

[@aswin6350]

For some reason I want to get a food safety certification lol. I'm not gonna use it ever but my brain just went "that sounds like a cool thing to have".😂

[@1braker]

First, lettuce. Second, your experience and knowledge makes this show soooo much better 😄. If you're taking any suggestions for your next kitchen nightmares episode, I recommend the one about Mill street bistro.

[@GojiraFan-in9oo]

Grilled. Lettuce. Nuff said

[@zeroburn315]

Honestly, Kitchen Nightmares is a repeated example of 'you can lead a horse to water, but you can't make it drink', Gordon comes in, fixes their menu and gives them a makeover, but it always seems that the owners just never take anything he says or does to heart and almost always immediately goes back on their bullshit and the place shuts down shortly afterwards.

[@NicoBabyman1]

Water grass, One step closer to “Spanish Pavilion”

[@EnsignRicky011]

You mean the Lost Lobster Graveyard of Jersey?

[@sammiebray1661]

Honestly, I didn’t expect for this to be the episode that would make Alicia have a melt down 😂 lovin the Kitchen Nightmare reactions, keep it up!

[@Omega_1111]

16:50 my school had a cooking class and the final was a food safety "quiz". turned out we were taking the official thing and were given the certification on the last day of class. never realized that class had basically given us the ability to actually get a job... easily the most useful class in that school I guess.

[@douglassmith8069]

I haven't owned a business so I didn't know you needed a permit for a tent. I see so many tents outside of businesses , I live in florida, year round that it just never considered it. And a lot of times is super flammable shit like fireworks or christmas trees

[@chaost4544]

It was only 3-4 minutes into the video and it's already a 21-minute reaction 🤣 Love these Kitchen Nightmares reactions. Alicia has a really unique perspective that can't be replicated by many reactors.

[@TB-1927]

So nice to see you react to these videos. I watched mostly the parts where Gordon finds out most of the foods turned bad in the storage

[@ChazOfHonor]

1:07:50 I love Alicia siding with the girl popping off about them mistreating her, but saying Kevin’s was out of line 😂

[@bZman]

Back when work would have me travel frequently I would always have a layover at atlanta and had a project outside of atlanta that I had to go to at least 3 times over the years. Im not much for cities, but I did get to know atlanta airport well and was my favorite layover stop when flying to the west coast

[@DorianTheReaper]

I don't think Kevin should be fired, imagine the years of frustration behind his statements and now he finally gets a chance to speak out. Sure he's talking about his boss but a boss isn't sacred. What Kevin said wasn't even all that bad and it does address exactly the sort of attitude that Jorge has. Sure it's disrespectful but when a boss has earned disrespect the employee shouldn't be fired

[@MoonlightReaper14]

Ah yeahhhh more Kitchen Nightmares content! I needed this as your content is always amazing Codeword: Lettuce

[@destroyerofnirn3537]

yay! I was waiting for more of this! lettuce

[@12me91]

I love watching actual people in the field react to these things

[@chriswriter9087]

Codeword: Lettuce! One of my favorite childhood restaurants, Cryan’s Pub, got shut down because they got caught selling alcohol to underage college students.

[@jamesodwyer4181]

I do enjoy how you lettuce have some of your industry insights

[@arkansasshadowfox6215]

12:39 1, I feel selling liquor without a license is horribly obvious to NOT do 😅

[@Blyqhart]

Matt gives the energy that his 10+ years as a chef was as a Hooters line chef and he thought that this "fine dining" restaurant was his big breakout

[@umbrawatch4973]

I worked for a resteraunt for like 6 months right at the start of covid and they had a greek salad with grilled romaine on the menu. I have no clue how people stomached limp, warm lettuce.

[@vansradjmadho8365]

Indian Curry spiced battered fish goes insanely hard. Lettuce 🥬

[@Aeronator2]

During your explanation of the licensing situation with liquor I couldn't help but imagine a British Policeman going: "Oy govnor! You got a license for that!?" XD

[@nerdtritiousnerd5233]

Lettuce....inside: we're freezing out here! *Rimshot followed by a chorus of chirping crickets*

[@dovah2167]

"Can't go wrong with a grilled lettuce" one of the greatest quote from all KN episodes

[@Fang_XIII]

"Grilled Lettuce" has the same energy as "Fried Water"

[@markandrew5968]

Whoever runs the kitchen nightmares youtube channel is a fellow brain-rotted internet denizen and I love it. The infamous grilled 'lettuce' incident indeed.

[@Lord_Discord]

**Knock Knock** "FDA, OPEN UP!"

[@mysterygirl6305]

Girl i love your vids. Back in the day i used to work in fast foods. I was always on top making sure everything was on par for food safety. Had many different health inspectors praise my clean space and food safety habbits. Heck every place i worked managers made sure i was on shift if health inspectors were expected. But i almost got fired at one place cause my manager wanted me to use old lettuce for salads. I refused!

[@Dragonemperess]

After the staff talked about the owners, and then the owners came in, after "First of all..." I expected to hear "... Kevin, you're fired." 😂😂😂

[@JoeTheUberGeek]

"This show is too savage" - Wait till you see the UK version, specifically look at the episode called Fish & Anchor (Series 5, Episode 6).

[@12me91]

I shall see

[@2centschange]

For clarity on the bigger write up, they were still doing good business, but they closed because their lease elapsed. So they were doing better, but their stupidity still got the better of them.

[@cheesysealAnon]

the restaurant owners weren't locking in they were loosing out this episode

[@NoirTheSable]

Regarding the spicy grilled salad, it's funny because Gordon actually once served grilled romaine salad with rajas, polenta croutons, and chipotle horseradish dressing after this episode aired for a Daytona 500 event. So evidently it did at some point reach him lol

[@sp0nge1337]

All the noises during Gordon's walk-in exploration were 10/10.

[@EnsignRicky011]

Every time Rich walks out, I just want to scream “DO UP SOME BUTTONS, CHRIST!!!” lettuce

[@menuekaga]

Can't wait for her to do Mama Maria episode. Lettuce

[@jakehaskins5363]

Found you a couple weeks ago and have been eating up your content, Queen. I love and appreciate your background knowledge on everything, and your delivery is great. "Lettuce" cuz I didn't skip the intro! If you wanna see a real shit show of a KN episode, check out "Fiesta Sunrise." It's a Mexican restaurant and I'm POSITIVE you'd have a lot to say about it. Easy content, friend lmao Also, since you do variety content, would you ever consider checking out "Bar Rescue?" It's basically KN for bars, with Jon Taffer instead of Chef Ramsay.

[@danceingntherain2]

I'm patiently waiting for the Mill Street Bistro reaction.

[@thetattooedyoshi]

Sanji would be absolutely devastated. (Lettuce)

[@kingslayerchilly1603]

Alicia is spicy this episode, like ghost pepper with no milk to stop the pain.... I can't wait for the next!

[@Cabur_Skirata]

Lettuce appreciate that insult at 1:26:30. Chef knows how to shut down an ego

[@RyderDunei]

the tent and liquor license thing stunlocked alicia so hard i thought the video paused

[@ILuvKonata]

Happy new years Alicia! Hope the new year treats you as wonderful as you are =D

[@The_Flying_Dutchwoman]

The soup is cold and the salad is hot. How is that even possible?! - Doctor Ivo "Eggman" Robotnik.

[@elbruces]

One thing I often enjoy about this show is when the servers are fully prepared to throw the owners under the bus. Gordon encourages it.