Wednesday, 14 November 2012

Kitchen Nightmares - Levanti's American Bistro - CLOSED

Kitchen Nightmares Levanti's American Bistro


Episode Recap


Chef Gordon Ramsay visits Levanti's Italian Restaurant, in Beaver, Pennsylvania, opened in 1998 by Dino Fratangeli using his fathers life savings. He struggled running the business alone so sister Tina sold her business to be able to help Dino at the restaurant. Things started to decline when a rival restaurant down the street and from there on out their relationship began to suffer. The staff however do not believe the problem is the new competition, they believe the problem in Tina and Dino. They are serving poor food, they argue a lot and they do not know how to run a restaurant. The customers are not impressed with the food either. When the subject of what is wrong comes up they merely blame the finger at each other. The relationship is so strained that Dino walked away from the restaurant for over a year to get away from the pressure. As the restaurant is not making money their father Tony has been supporting them financially and if the restaurant fails he is set to lose around $250,000 and has been kept in the dark about their dire situation. 

Gordon arrives and decides to sit down with the brother and sister team to find out what the problems are in the restaurant. They disagree over everything and an argument breaks out. Gordon sits down to order food, he orders stuffed banana peppers, Italian stuffed filet mignon cooked medium rare and the chicken carletta capellini. The Carletta sauce is their signature sauce that came to Dino in a dream.... Gordon talks to a table of customers to look at their food and discovers they have a problem with their olive oil, it tastes like frying oil. Gordon calls Tina over to discuss the olive oil and discovers that it smells off. He also discovers the month old desert samples and they are rock hard and smelling. These are both removed from the dining room. The filet is a mess, raw and he believes it is frozen. He then wanders into another booth, finding crumbs and says that the restaurant is filthy. Tina can't tell him how often the restaurant is cleaned.  The stuffed banana peppers have way too much cheese, are also frozen and watery and he feels like he's eating donkey d**k. The chicken carletta has too much garlic with chicken hard as a bullet and more like a nightmare than a dream. Gordon says it is the worst Italian food he has ever eaten and he believes the owners no longer care. Getting nowhere with Dino and Tina he goes to talk to Tony, telling him that he is not sure that he can mend the relationship between his children but he will try. Tony reveals that the relationship with his wife is also suffering because of the restaurant.

Gordon witnesses a dinner service, alongside Tony who steps into the kitchen for the first time in months. Gordon discovers that half the stoves no longer work and the kitchen are running with limited capability. No one is expediting the food but somehow the food leaves the kitchen to the diners. They are disappointed with the food and it is sent back to the kitchen. Gordon ventures into the fridge and discovers green, slimy, rotten chicken is being served to the customers alongside mouldy sauce that has fermented. Gordon is angry and tells them to stop serving but does not tell them to shut the restaurant as Dino tells the customers he has. Gordon is frustrated that they have told the customers he is shutting it down so he enters the restaurant and tells them he is stopping the owners serving rotten chicken and sauce caked in mould and he is not going to be a party to it. Gordon finds Tony outside, Tony is embarrassed about the situation and Gordon asks him to get more involved. Tony confronts Dino and Tina with Gordon and threatens to close it and sell it if they don't step up and work together. Gordon has discovered there is a gap in the market for an American Bistro and this will be their new direction. The restaurant is given a makeover with a new modern decor and the booths are gone. There is a new POS system replacing the old loud cash register. Gordon is also bringing in two new consultants to help with the relaunch, helping with both the kitchen and dining room. The kitchen has been refitted with all new top of the range equipment and the menu has been revamped with sweet corn bisque, lamb shanks and pan seared salmon.

On relaunch night, the customers are impressed with the new look of the restaurant but not impressed with the long wait that some are experiencing for their food as Dino struggles to keep the pace in the kitchen and gets confused with the tickets. To get the kitchen back on track the consultants step up to get the kitchen back on track. Although shaky the relaunch was a success overall with happy customers and no complaints. Gordon reflects on the makeover, saying that this is his biggest transformation ever and success lays with the town.


What Happened Next? 


In the following weeks, the consultants continue training Dino and Tina and they are working together as a team. Reviews are mostly good. They actively post on facebook and the photos they post of the food they are serving look absolutely delicious! The restaurant closed as their father Tony retired and they no longer wished to continue with the business. They posted on their Facebook page, before closing the account:

"Hello all! We would like to take this opportunity to thank you all for your loyalty and patronage over the past 15 years. The people we have met and a lot of the friendships we have made will last a lifetime! We are officially announcing the retirement of our father Tony, and the rest of us are excited to be moving on to pursue other ventures. It has truly been a memorable experience for us over the years and we are saddened to see it come to an end, but anxious to be moving forward. We would also like to announce that we have hand-chosen (and He has hand-chosen us) AWARD WINNING CHEF RICHARD MONTINI (Former Executive Chef at PNC Park) to open his NEW HEIRLOOM RESTAURANT in our location..."


Extra Reading

40 comments:

  1. Notice that Ramsay makes up a new word in this one. He says the previous kitchen was "delapicated" when unavailing the new kitchen.

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    1. Actually, "dilapidated" is a real word, and very appropriate as used here; however, "unavailing" is NOT a real word. The word that you apparently intended to use should have been "unveiling" - defined as in "removing the veil from, or revealing."

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    2. Ouch, PWND!!!!

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    3. Actually......the original poster said "delapicated", not "dilapidated". So most likely, this person cannot spell (not trying to insult) and probably meant unveiling. On the other hand, you read "delapicated" as "dilapidated".... Oh, P.S., "unavailing" IS a word, just not appropriate to use at this point. Another thing, this person could have just simply misheard Ramsay considering he has an accent.

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    4. I'm watching this episode on a rerun as I type, Gordon clearly says "delapicated."

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    5. ^ Why do all you geniuses feel the need to proofread and correct every little word, and not out being appointed Poet Laureates?

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    6. hahahah he said delapicated and that's that. jeez.

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    7. He definitely thinks the correct word is "delapicated," as I remember him saying it on another episode (I can't recall which episode). He definitely thinks that it's a word.

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    8. Those of you who think Ramsey (as he's known here in London) said "delapicated" should go and get a hearing test, because he quite clearly says "dilapidated" anyone who disagrees is a mug and should get their ears cleaned.

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    9. He is absolutely saying 'delapicated'. He said it at least once before this episode, and in the episode I'm watching now (Old Neighborhood) he's said it at least twice.

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    10. "Don't be fixing my bad English, if you know so much why don't you become a poet laureate?" Yes, because if anyone has a good handle of English, they're only occupation in life should be words lauded by all. How dare someone be able to know these two words and hear them through a foreign accent, the accent that had been speaking the language for centuries before the Americas even heard of the words. Anti-elitism at its best. 'Someone is bullying me over speaking poorly, so I'll bully them about being really smart.' Geek is chic, you are irrelevant. I always loved these old school British cooking shows producers who wrote their own narration (check out his UK stuff) and the higher reading level involved in it. Too bad we must cater to the lowest common denominator.

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    11. He definitely said delapidated. Just watching it now. Maybe it's his accent?

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    12. Okay freak show... Turn on close captions... Way funny.

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    13. He said "delapicated" He just had that word in his head. Everyone has a wrong word. I've been corrected recently after 50yrs of thinking a word was spelt a certain way. No big deal.

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    14. He said delapidated. How can anyone hear anything else?

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    15. Now I don't know if I am hearing "delapicated" because the thought has been planted there.

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    16. I watched the episode on Youtube tonight, not aware, of course, of this discussion, and I heard him say delapicated. At the time I thought there was a glitch in the audio or that he'd mispronounced the word.

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  2. He says "dilapidated", which is a real word.

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  3. Nope, Ramsey's brain short circuited - he definitely said dilapicated, I am watching the episode in Denmark right now and thought I would check out what happened in the future for this restaurant - where I stumbled over your comment.

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  4. This place is still open and very delicious! My husband and I go frequently and have never once had a bad experience! If you're ever in the Beaver area make sure you stop by, their Margarita pizza and Bistro wings are awesome! My husband says the pasta is really good, too. And the staff is always really friendly. I'm so glad this one didn't fold.

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  5. Hey Anonymous: just because I like her doesn't make me a "creep"....oh, I forgot your name is "Anonymous" ...

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  6. Onavarro, The Bible says that "To him who is filthy, all things are filthy". When you think like anonymous does, everyone is the same.

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  7. Guys have you ever noticed the one common denominator in all these Kitchen Nightmares? Yes, Chef Gordon Ramsey. So we are to believe that he is always right and the business owners are all wrong? Seems pretty far fetched to me.

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    1. Well obviously if they are calling him in to help with their failing eateries, then they are doing something wrong, and seeing where he has several successful restaurants and is a world renowned chef, it is not that unbelievable that he would be right and they would be wrong.

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    2. His show is about him trying to help failing restaurants.

      Of course they're failing. Of course he's in every show.

      Not exactly a remarkable observation.

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    3. While the point is logically erroneous and absurd, it does have a nugget of truth - Ramsey's restaurants are not universally successful - they fail as often as they succeed. His kudos is more attributable to being London's only 3 Michelin Star chef, and one of the youngest chefs to attain the accolade.

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    4. Gordon just postponed the inevitable demise of these slop houses. You really can't blame him because his experience and knowledge of food is why these idiots contact Gordon in the first place.

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    5. If anything, the failure rate shows just how freaking hard it is to open a restaurant and keep it afloat.

      In a past job, I was tasked with statistical analysis of culinary business (I guess that's how I could word it) This includes independently owned restaurants (no franchises) and suppliers of raw product (vegetables, meat, dairy, etc) About 63% restaurants close within 5 years (35% within 2 years). Suppliers are a little more reliable, but it still doesn't look good. 38% of independently owned restaurant suppliers fail within 5 years.

      The only industry I've studied that was worse than this was software development - specifically game development. The percentage of failed game dev studios (even large ones) is ridiculous. I'm talking about 75-85% within 5 years.

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    6. Bit late in the day.
      But why would you call Ramsey.
      Failed soccer player.
      Failed restaurants.
      Does he actually cook anymore ?
      Maybe we should all get 'consultants' in swear alot and tell everyone their way is crap.
      I'm more disappointed he hasn't shut Denny's down yet

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    7. Are you kidding? Some of his restaurants have failed, but many more have been extremely successful. He's world renowned for this culinary expertise, and has won multiple highly respected rewards as a result.

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  8. I live in New Brighton, PA (which is two towns over from Beaver, my sister-in-law lives two blocks from Levanti's), and I have eaten there before because when they first opened I had heard nothing but good things about them. I took my ex-girlfriend there the night of our school dance and I remember it being VERY dark. I had the spaghetti and meatballs and she had the stuffed raviolis. The food was very good back then but the very dark atmosphere was kind of disheartening and made the experience a little weird. When I first heard that Chef Ramsay was coming to the area I was very excited. I knew that since I had been there that the word on the street had died down YEARS before he had arrived and my wife always asked me why I always talked about the place but never took her there. It's very sad to see that Dino, Tina, and Tony have closed the place but anyone who lives anywhere near here know that even with the remodeling and reopening (thanks to Chef Ramsay) that it was too little, too late. Mario's used to be a small wood-fired pizzeria on the corner that chose to expand and has since then became a large restaurant on the main street that seems to get a large amount of business. On the other end, by the Beaver County Courthouse, is/was Levanti's, which was VERY small in comparison and had traveled so far downhill that Beaver residents were literally starving for a new, contemporary Italian restaurant and Mario's fit the bill. Now this may all be an assumption based on the fact that Tina and Dino were living off of their father's life savings the entire time and they might have chosen to simply close the place due to the strain the restaurant had put on their family, but if I had to put my money on a reason, I would put it on the fact that the changes came too late to be of any real usefulness for any of the members of the Fratangeli family or the restaurant as a whole. Whatever the reason, I hope that God blesses them and helps them with whatever their futures may hold for them.
    -Robert (New Brighton, PA)

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    1. Its very simple. The father spend over 250k $ there and since he left the place to his kids they closed it down cuz no more money from daddy.

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  9. In love with Janay. Sam is very cute and fun,too.But Janay is just adorable....I suppose any girl next to the owner is a 9/10!!

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    1. That comment was uncalled for. If you had sacrificed your business to help an ungrateful absentee good for nothing brother you might look a little ragged too

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    2. What makes you think her dad didn't bankroll the flowershop too?

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  10. Dino and Dina, you miserable summers! You should be ashamed for taking money from your father and have no respect for him. And Mr Ramsay had come to help you. You should work night and day to respect yourselves, your father and the Chef. Shame to you, ungrateful

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  11. It's really sad how the commenting has devolved into arguments about spelling, creepers trying to hook up with people they have never met but only have seen on TV, and there is only 3 or 4 actual comments about the restuarant by people who have been there.

    I was highly entertained watching this episode and Gordon made some fabulous changes. I've been watching Kitchen Nightmares since the first BBC episodes. I love US and UK Kitchen Nightmares Mr. Ramsay is a genius. He really makes some amazing changes but very few of these restrurants succeed. It's sad that they closed but I'm sure they got a lot of money selling the brand new kitchen equipment and the POS system.

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  12. lmao at the stallker comment

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  13. How infuriating is it to see these entitled, lazy, know nothing's like the son in this episode mouth meaningless buzz words like "I'm committed" over and over again and be gifted with a new makeover and kitchen (gotta be hundreds of K's) so they can turn around 9 months later and sell their new stock? Seeing that guy in chef's whites is like watching G.W. Bush playacting as a fighter pilot. I've seen Ramsey really drill down on people with no experience thinking they can open a place and he seems to get pissed when people fleece parents. He really took it easy on these two troglodytes.

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  14. They managed to sell the business off last year to the owner next door who will eventually expand their business. As for all the new equipment, it was actually on loan to Tony as the producers knew eventually the business would fail so it just went back to where they loaned it from. Such a shame, rumors are Tony lost around $180K in the end and Dino and Tina walked away with nothing and have since found alternate work.

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