Rotten Lobster Causes Restaurant To Call An Ambulance | Kitchen Nightmares

of the menu is the real key to turning this Brooklyn

restaurant

around. First of all, just take a look at the vitality. Looks great. cool, yeah, that's what I want, that's what I need. Correct menu that starts with a delicious bruschetta. It is made with very good chopped mozzarella served with marinated tomatoes. Earthy, rustic and charming. Bright and fresh. The mussels are simply amazing. A great little appetizer to have. the palette the juices that flow the house specialties lapizzas margarita impressive simple delicious you hit it on the head next to it you have the ozobucco served in its cooking juices on mashed potatoes gremolata and a glass of demi rich very delicious I'm hungry you're hungry that's it great sign boss john what do you think?

I'm excited, you're excited, yes, this is the scenario: we have some very influential journalists and bloggers coming to everyone's game. Yes, one more thing, these little fixes got you this, especially nice and beautiful t-shirts after 40 years. I'll take off my colors, that's right, because you're no longer a pizza maker, you're the owner. If I trap your head inside that pizza oven, I'll put it permanently and while I'm looking over my shoulder at you now. I see your father looking down, look at him, look, that's true and you're going to run this business just like they did when they brought you into this world, you got it, it's relaunch night, we got some big hitters tonight, yeah, and chef ramsay is determined to let everyone know that mama maria's is the cool new place to dine in brooklyn first, eat in brooklyn blogging website dynamic whiteboard eat blog cool, we're going to impress you eat blog too join us followed by new york watcher big absolutely big one gets nervous you have a power full of critics look how smart you are wow turn around give us a turn amazing amazing amazing come on welcome to mama maria's this is our new manual welcome to mama maria's our relaunch and I'm very proud of what we're doing now that two tops are coming here just recognize them new york watcher the guy with a notepad oh he's in those 2.4 million readers don't tell me who they are because I'll get nervous no, I just said it you need to know who they are, come on, you can do it, it's hard to take on this new role, you know it's not my makeup, I'll take one, okay, two, yeah, I need to get away from that pizza counter and be more practical. to make sure everyone is doing their job and doing it correctly table four New York Observer yeah okay listen to the first course of minestrone in a caesar got it I need this cavatelli risotto please 30 seconds in the window while John You may be in the unknown role of guiding your staff.

How are we doing here is that the pizza is ready, another mother Maria comes, she has had a good start, she picks up lasagna, gnocchi, spaghetti, meatballs and the customers really enjoy the delicious food, I think the sauce is perfect, but while Chef Joe continues to bring out the dishes in a timely manner muscles in the window bruschetta in the window, come on, it was a typical drawing of southern Italian red sauce, yes, John seems to have forgotten that yet They need him in his new role as leader. I'm really hungry, yes, I'm sure too, table four in the window, come on, it's a blogger's table, guys, let's wrap it all up.

It's very frustrating when I see that the dishes don't come out of the window. There is no time for mistakes. I have time for this. Where is John? Let's go find me, jump, let me go, are you serious right now? There's a guy walking around here with a white jacket and blonde hair, oh for the love of it, John, yes sir, so you can't just favor two guys in the bar you own. be everywhere good and now we are in the middle of the service I'm not going to let you sink the dining room no, this place is the most influential influential bloggers listen to you intensify points right, we have to encourage, don't stop, you can't stop, we're going to communicate with that team, so we have VIP tables available, okay, I'll put this out, okay, beautiful, let's not lower our heads, let's recover, okay, here you go guys, thank you, oh, I am. happy, sorry for this service, we are doing our best, we are trying to keep up and we are trying to do everything we can, this is the first time John has acted like the owner he is tonight, you are doing very good.

It's very good, keep up the good work and that's exactly what Mama Maria needs. It looks incredible. She is delicious. Let me know when the margarita is ready. Please, I need that margarita. So guys, how did it go? These spaghetti meatballs were absolutely spectacular. Thanks greetings. i will definitely come here again great job welcome have a good night thank you thank you good night guys john listen you are an honest hardworking guy thank you i feel like i was living in the shell i am coming out of that shell that shell is broken okay and i have to be honest with you, you hit him, man, you hit him right in the head, here are my memories.

Mom and dad are here, yeah, they are, yeah, so they're looking down and now they're proud that you did it. I opened the door, grab it, just keep going, don't go, no, no, no, I'm not going back. I refuse to back down because one thing I remember is that my father was your leader and that is what I will continue to do, thank you. Take care of yourself, I know what I have to do and there is more to come from Mama Maria's in the future for the last 55 years, this

restaurant

has belonged to John's parents and even after they sadly passed away, he remained a pizza maker, but this evening. he was the owner, this restaurant now belongs to John and only John and I'm really, and I mean, really rooting for this underdog from Brooklyn, how much water can you put in a flower pot, ah, God bless the pizzas after the chef Ramsay is gone, welcome to mama maria john. has kept its promise to take its business away from the pizza counter i need a plate of grated cheese please a plate of grated cheese mama maria's has already generated a lot of positive buzz from bloggers and websites its really good thanks help from chef ramsay us We've come a long way and this 55-year-old restaurant is on its way to becoming a fixture in Brooklyn once again.