Chef Gordon Ramsay visits Fleming in Miami, Florida owned by Andy and wife Suzanne, once the busiest restaurant in town, now the custom has dwindled to nothing except a few loyal customers. The Danish food is cooked by a Cuban chef and the décor is dated as the owner hasn't changed a thing in over 10 years. The owners know nothing of Danish cuisine and hired Orlando to cook their Danish menu. Orlando is keen to change the menu but Andy is reluctant to change to alienate the old clientèle. The servers check the obituaries to check no regulars have passed away. Relationships are strained between Andy and his staff and Andy and Suzanne. Their house is on the line if they do not succeed.
Gordon arrives at the restaurant expecting to meet Danish immigrants running the restaurant and attempt to speak Danish to them only to discover that the Danish have left the building and the chef is Cuban. He also discovers that it is the previous owners that were Danish and they have kept everything the same since they bought it. Gordon notices the desert plates on the side and is not impressed. Gordon is served crudités before his meal and says it is old fashioned. His server Julie who has been there 15 years says the only thing that has changed in that time is the staff. Gordon orders the Cured Salmon Gravlax, Frikadelle and Grandfather Duck. The Gravlax is hideous, overdone and tastes like fly paper with a dead fly on the side of the plate as a bonus. The Frikadelle is hot, bland and mushy. Gordon notices that another customer has an amazing foil swan tiramisu and Cindee teaches Gordon how to make it. The duck looks like it was roasted a couple of days ago and is not even moist. Gordon meets the Chef and tells him that the food is bland.
Gordon witnesses a dinner service with a full restaurant due to Gordon being there. Food makes its way out of the kitchen at a good speed but the customers aren't happy and the food is sent back to the kitchen as bland and badly cooked. Every single dish sent out to the customers is returned. Gordon ventures into the fridges to get to the root of the problems and discovers a mountain of terrible food in the fridge. There is raw, defrosting and cooked duck mixed together. Gordon orders them to remove the duck from the menu and remove the duck dishes from customers’ tables as it is contaminated. Andy doesn't seem to think this a problem and believes they can carry on serving food. Not happy with Andy’s laidback attitude and being in denial Gordon decides to talk to Suzanne, she feels let down by Andy. Gordon goes onto the street to talk to the locals, they tell him that no one talks about it anymore; no one will venture there until it changes as the food is dated and bad. The staff knows changes need to be made but Andy does not agree. Gordon tells them to start by forgetting about Danish food and challenges them to cook a dish each to impress Gordon. The front of house tries the food and loves it. Gordon revamps the restaurant with a huge makeover of the restaurant; the dated pink walls are gone! Next Gordon puts on a fashion show to attract and promote the restaurant to younger clientèle. Gordon also gives Andy a makeover and he looks 10 years younger. The menu is also given a makeover with modern contemporary items including crab cakes and other dishes that are downsized. He also introduces a desert trolley instead of the plates on the side.
Relaunch night kicks off with an energized Andy taking charge in the restaurant. The Miami Heat basketball players are the special guests in the restaurant for the relaunch. Customers get the choice of salads with their meals, however the chef is putting the wrong ingredients in the salad. The customers are getting impatient as the kitchen is backed up by the cold salads. The kitchen pulls together and recovers from the salad crisis. Until the old cooker gives up and stops working. They tinker with the equipment to get it to work again and end up causing a fire across the whole hob. Gordon saves the day, putting out the fire. The kitchen pulls together and the food makes its way out to the customers and they are very happy with the food. Gordon tells them that the only thing standing in the way of success was their equipment but Gordon makes an emergency call and gets them a new oven and hob.
What happened next?
In the days that followed, they embraced Gordon's changes and Andy has his fire back in him and believes they are going to be on the right track. However some weeks after filming, they kept some of Gordons menu but returned some old favourites to the menu and old traditions popular with patrons. They also returned to serving crudites as customers sat down, offering soup of the day and caesar salad with their meal and they bought back the desert bar. The restaurant closed in October 2010.
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