VFW Post 8093 - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits VFW Post 8093.

Jon meets with the bar manager of the post and asks how the base is run.

She tells him that it could use some TLC, and there is some drama now and again.

There is no leadership, and some in-house arguing takes place.

In the kitchen, the cook has around 3 months of experience in the kitchen.

The bartender tells the expert that the bar sucks.

The customers like the food, branding it really good.

Jon meets with John, who explains it is a 7-person committee that oversees the post.

John is the Post Commander.

Jay is the Committee Chairman.

He is told that the members run the post, but Jon asks who oversees that.

Different things are overseen by John or Jay.

The cook seems to have established the issues and tells the expert that the politics are the issue.

If that were resolved, it would help him in his role.

John represents the members, and Jay gets what they need done.

They often clash over being able to make decisions for the post.

Jon tells them that every other post he has worked with has a clear chain of command.

Jon questions if he asks the staff who the commander is and who is in charge, would they be able to answer?

To prove his point, Jon calls a meeting after the service.

He asks the staff who their boss is.

One member of the staff says that Paula is their boss.

Paula says that her boss is the Committee, with 7 bosses.

Jon says that even in the biggest corporations in the world, there are not 7 bosses.

He asks what happens if they disagree, and Paula says it is a problem.

She suggests that it has happened multiple times before.

Jon asks if it closes tomorrow, who is held accountable?

Everyone points to the post commander.

Jon asks, then why is the committee able to overrule the commander?

The staff doesn't agree with this, but Jon shuts that line down.

He tells them that the committee chairman does the schedule, but the commander runs the place.

This does not make sense to him.

The chairman should not be involved in the day-to-day operation of the post.

Jon reveals that he spoke to the District Commander, who also thinks that their structure is ridiculous.

The District Commander has had to come in to resolve disputes between the two of them.

After the meeting, Jon sits with John and Jay to discuss the politics and procedures.

Jon wants to replace the beer sales with cocktail sales to increase profit.

The bar staff will need to push the cocktails to the patrons.

The food menu will also be more profitable.

With these new things in place, they can focus on supporting the veterans.

John and Jay agree to support each other.

For the next few days, Jon's team will work on renovating the bar.

As with most of the VFW rescues, they don't change the name.

The sign for the post is now lit up.

They have painted the exterior darker to make the sign pop out more.

Inside, they have new furniture, and the bar looks warmer and more inviting.

The dining room has tablecloths and seat covers, with a red, white, and blue theme.

In the bar, they have a new custom wall with USA imagery.

They have a new SkyTab POS system with two handheld units.

There is a subscription to Partender to manage their inventory.

There is new brickwork detailing, screens, lighting, and more.

A charity supporting veterans, Tunnels to Towers, will be at the bar that evening.

Jon has written them a cheque for $10,000.

The production company has matched this with their own $10,000 donation.

As have the network, who have also given a cheque for $10,000.

Jon tells them that they have inspired him this week.

What Happened Next at VFW Post 8093?

VFW Post 8093 is open.

Jon doesn't usually rename the VFW branches, so the name is the same.

Reviews are mostly positive.

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Previous episode - 615 District

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615 District - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits 615 District in Murfreesboro, Tennessee.

615 District is owned by Markita Medaries.

Her boyfriend, Marcus, is the manager.

Neither has any experience in the bar industry.

The spies order a margherita with sugar around the rim and a Manhattan.

The bartender makes one drink at a time and very slowly.

She acts like she doesn't know where anything in the bar is.

One drink is served while the bartender makes the second drink.

The margarita tastes like dishwater.

The bartender can't make the drink as she can't find the Vermouth.

They order food or try to, but they are out of meatloaf.

The spies decide to order the lobster tail, and Jon and the spies say how risky of a choice the order is.

They also ordered a hamburger steak with spaghetti and collard greens.

The cook puts the meat on the grill, and it is grey and pink.

The meat is clearly off.

Jon and the experts notice that everything is pre-cooked and stored in bags before being served.

One of the spies spits out the hamburger steak.

The lobster was overcooked and sat on the grill for nearly 20 minutes, turning it into leather.

The experts decide to go into the bar.

The expert chef asks how long things have been cooking, and they admit they've lost track.

They also find that they actually do have some meatloaf left and are not out.

The expert mixologist asks the spies how their drinks were.

They say that the drinks are unflavorful.

The bartender says that she asked how the drinks were, and they said that they liked them.

The spy says she said it was okay, not that she liked it.

The bartender is upset with their comments and walks away from the bar.

In the kitchen, there are dangerous practices with a risk of fire from the fryers.

A fire would be catastrophic, as the fire protection measures are not working due to being covered in caked-on grease.

The kitchen has not been cleaned, with caked-on grease on everything.

In the bar, the glasses are sticky as they are directly on the shelf.

There are flies and debris in the bottles that have not been refrigerated.

There is mold in the ice machine.

The expert says that Jon may even leave due to the poor state, as it shows no care for the bar.

The next day, Jon goes into the bar and meets the owners and staff.

During the stress test he is not happy as the customers do not like the food.

They won't even take a bite of the food due to how poor it looks.

Jon says if the food is going to come out looking like that to not even bother sending it out.

He speaks with some customers who tell him that they have been waiting for 30 minutes just to order.

The customers say that the food is bland and they haven't finished it.

They are still hungry and not happy.

The stress test is shut down.

Over the next few days, Jon's team worked on renovating the bar.

The owner, staff, and customers are gathered at night to reveal the new bar.

The bar has been renamed to The Southern Still, with new signage.

Jon tells them that they need good food to be able to survive in the town.

Inside, the bar is warmer with darker tones rather than the previous clinical white.

There are two new pool tables, new screens, and new signage.

They have new lighting, bar stools, a wine cooler, and a back bar.

There are two new workstations with their own sink.

They have a SkyTab POS system with a handheld tablet.

The sound system has been overhauled, and they have a Partender subscription.

What Happened Next at 615 District?

615 District is open.

The name of the bar was changed to Southern Still.

They have kept the name.

Reviews have been mostly positive since the episode.

There is praise for both the service and the food.

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Previous episode - Urban Pie

Next episode - VFW Post 8093

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Urban Pie - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Urban Pie in Atlanta, Georgia.

Urban Pie is owned by Lisa Curtis.

For the recon, Jon has sent in two of the biggest food influencers in the state.

Kristen Truett and Angie Green both have large followings on social media.

Jon wants them to order a selection of drinks and especially food to give their opinion.

Angie orders a drink called Respect Your Elder, and Kristen orders an old-fashioned.

The old-fashioned is poured out of a can rather than being hand-made.

The bartender over-shakes the drink, and Angie isn't impressed.

Kristen can taste that the drink isn't fresh.

They ordered food, including a margherita pizza and a calzone.

The dough in the kitchen is wrinkled and looks awful.

Jon says to Rob that he has never seen chicken that looks like that.

Rob explains it is from a plastic bag, as the dough is frozen.

He is surprised as Chef Q looks like he is experienced in pizza.

Q is handling the dough well, but all of the ingredients are pre-prepared.

The sauce is from a can, and the cheese is pre-grated.

The calzone is overstuffed, so it won't be cooked properly.

An order of pasta was returned to the kitchen as it was not the correct order.

Jon and Rob enter the bar to meet with the recon spies to hear their opinions.

They sample some of the food that the spies received.

Rob brands the pizza a flop, as despite the fresh basil, the dough has let it down.

There is too much cheese, and the chunks are raw tomato.

The tomato isn't even an Italian variety, and there is no mozzarella.

The cheese that they use is cakey, and the bottom is burnt.

It is given a 4/10 by Angie, a 3/10 by Kristen, and Rob says they are being generous.

They barely ate the pizza, and both spies are pizza people.

The calzone is dry because there is too much cheese and pepperoni.

It is also still raw inside, as there was too much filling.

Rob says that it could make someone sick.

Jon meets with Lisa to discuss issues at the bar.

He thinks that the plastic cups make it not look like an adult bar.

The cartoon artwork on the exterior also makes it look like a children's playground.

Jon doesn't think it would attract young, hip customers to the bar.

Kids won't want to come to a bar, and adults don't want to come to a child's bar.

Jon says that they've blown it either way.

Lisa says she is exhausted and lets things go, and hopes things will change without making the changes.

She tells the staff that they are losing $8000 a month, $440,000 in total.

Lisa is about to lose her father's truck, and she can only stay open for two more months.

Jon introduces his experts.

They observe the bar staff and kitchen staff.

The experts train the staff on improving their pours and the food.

During the stress test, Jon has asked customers to use the stopwatch on their phones.

He wants to time how long it takes for food and drink to come out.

The bartenders struggle to mix drinks fresh, and there is little room behind the bar.

A customer receives their drink in three minutes, and it is good.

Jon encourages them to speed up, but the bartenders are nervous.

They discover that the pizza oven isn't working properly, and they are down to one oven.

The bartenders hold the glasses rather than put them on the bar to make the drinks.

Jon shows them the dangers of a busy bar.

Someone could get injured by a broken glass, or it could break into the ice bin, stopping service.

In nearly 10 minutes, no food has left the kitchen.

Jon's team has worked on the bar for two days.

Lisa, the staff, and customers have gathered at night for the reveal.

The bar has not been renamed, but bar and pizzeria have been added to the signage.

The exterior has been repainted, so it looks more grown-up and modern.

Inside, the bar is colourful and modern with matching tables and chairs.

Lisa is very grateful and hugs Jon.

Jon has given them another workstation, a SkyTab POS system with handhelds, and a subscription to Partender.

Orlando Foods has donated flour for dough and tomatoes for the sauce.

They have working ovens and a new mixer to make their own dough.

Caleb has been given a chef jacket, and there are new t-shirts for the other staff.

Lisa says that they loved her when she didn't have good pizza, and imagine how they will now.

What Happened Next at Urban Pie?

Urban Pie is open.

Reviews are mostly positive, especially for the new pizza.

There are a few complaints about service and some about food items.

They held a watch party for the episode at the bar.

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Previous episode - Hurricane Creek Saloon

Next episode - 615 District

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Hurricane Creek Saloon - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Hurricane Creek Saloon in Melbourne, Florida.

Hurricane Creek Saloon is owned by Randy Bennett.

Jon has sent in Former Miss Florida Kylie Blakely and her friend Monica for recon.

She is local to the area and knows the bars in the area and what to expect from them.

Monica orders a Watermelon Crawl, and Kylie orders The Redneck Girl.

They order a grilled cheese and try to order pizza, but there is none available.

Kylie orders a burger instead.

The drinks look awful, and Monica says her drink is sour and she would not have ordered it.

They are offered samples from their frozen daiquiri range on offer by Randy.

Monica orders water due to being offered cups and cups of sugar, essentially.

They don't like some of the samples she has been given.

They watch the chef preparing the grilled cheese and are concerned that he is going to cut his finger off.

Randy is refilling the daiquiri machines, a job that should be delegated to the bar staff.

The burger is swimming in grease, and it soaks into the bun.

They sample the food and are not impressed.

Kylie immediately notices the oil and squashes the burger, leading to more oil coming out, which she drains off.

Monica's grilled cheese doesn't have much chicken in it.

She also thinks the chicken is frozen and the sandwich is greasy.

The food was taken away, and Jon decided to enter the bar to speak with them.

Jon meets with Randy, who describes the bar as a country-themed bar/restaurant.

But Jon questions what in the bar says country; he sees nothing that shows what their theme is.

The zebra wood doesn't fit the theme, nor does the wide range of frozen drinks.

Part of the theme says bikini bar, and nothing makes any sense.

The bartenders all agree that there is no identity, but Randy struggles to accept that there is no theme.

Jon sits with Randy to talk about the bar, and he tells Jon that honouring his parents means a lot to him.

Jon tells him to make it count, and he'll have a new bar to do that.

He says to seize the change, and Jon tells him that he believes in him.

Jon knows he can be successful with the bar and asks for commitment from Jon.

The team works on the bar over the next 48 hours.

Randy, the bartenders, and customers are gathered outside at night for the reveal.

The bar has been renamed to Neon Rodeo, with new signage and lighting.

The bar is more youthful with the aim of drawing in a younger crowd.

Inside, the bar has been completely changed.

There is new artwork, lighting, and equipment.

There are new workstations, new SkyTab POS systems, two handheld units, and a Partender subscription.

They have an Easy Brew to be able to create their own beer.

The bar has a new vibe with the lower lighting, and is more suited for date nights.

They have an electronic stage that can be lowered when a band is on, or the area can be used as a dance floor.

What Happened Next at Hurricane Creek Saloon / Neon Rodeo?

Hurricane Creek Saloon is open.

Jon renamed the bar to Neon Rodeo.

Randy did not keep the new name as he felt that it didn't fit the bar.

After the episode was filmed, the owners said that they are thankful for Jon's help.

Reviews are mostly positive; there is praise for the food, but a few complaints about service.

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Previous episode - Happenchance Social Lounge

Next episode - Urban Pie

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Happenchance Social Lounge - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Happenchance Social Lounge in Nolensville, Tennessee.

Happenchance Social Lounge is owned by Dillan and Amanda.

Amanda was a criminal defence attorney.

Dillan didn't have a career so they decided to open a bar.

They spent $250,000 to open the bar.

Amandas parents lent them $250,000.

Jon does surveillance with Chris Kirkpatrick from NSYNC.

He has made the leap from the band to investing in the bar and restaurant industry.

Chris has also been a patron at many, many bars around the world during his career.

Jon tells him about the local demographics - the locals are wealthier and older than average.

They look at the exterior and don't think it looks too bad.

Jon doesn't like the grafitti on the walls as it looks almost grungey.

The seperation in the word cocktails does not look upscale.

Jon asks what is in the bottle and it is a pre mixed drink.

He thinks that it cheapens the experience as the customer does not see the drink made.

The customer also has no idea what they are getting as the branded liquor can be replaced with cheaper alternatives.

Jon asks the owner what she wanted the place to be and she says "fun".

He tells her that the income of the locals is twice the national average and 64% is married.

Jon doesn't think that fun fits the upscale neighbourhood.

He has to question why they have the word "c*ck" in huge letters...

They are not pleased to hear his opinion that their bar sucks.

During the stress test, one tables hasn't received food and drinks after 20 minutes.

They also have no water in their glasses.

One table has their food but no drinks.

The majority of the tables have no drinks but have received food.

The kitchen is outperforming the bar.

This is because many of the drinks are being dumped due to errors.

The staff are also working slowly.

Rob tells Jon that they have put out three drinks in 20 minutes.

In the kitchen they are doing well but speed is also an issue.

Jon shows Amanda a huge pile of printed tickets that the staff have yet to even look at.

Jon brands the stress test a failure it would take at least 2 and a half hours for them to catch up.

Jons team works on the bar over the next few days.

The staff and owners are gathered outside the bar at night for the reveal.

The bar has been renamed to The Regal Room.

They have new signage from a local company sending the message that they are upscale.

Inside, the bar has a more upscale feel with updated lighted and is homey and warm with dining nooks.

The space has been split into a lounge area and dining area.

At the time of writing, the episode is not available on demand, so I have been unable to do a full recap.

What Happened Next at Happenchance Social Lounge?

Happenchance Social Lounge / The Regal is open.

They have kept the new name.

Reviews are mostly positive, there is praise for the food.

There are however, a handful of complaints about service.

Sometimes once an episode has aired there are some fake reviews.

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Previous episode - Blu Rose Art Bistro

Next episode - Hurricane Creek Saloon

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Next Level Chef Season 5 Where are they now?

Next Level Chef Season 5 aired from 29th January 2026.

There were 15 contestants and the show aired on FOX.

The chefs compete to be named the Next Level Chef by competing in cookery challenges.

If the contestants do well they move up a level and when they perform poorly they drop levels.

The prize for the winner was mentorship by all three mentors and $250,000 cash.

In the 2026 season, the mentors were Gordon Ramsay, Nyesha Arrington and Richard Blais.

Please read before you copy sections of this post onto Fandom/other websites..

Amber Kellehan was a Home Chef from Los Angeles, California.

She was mentored by Gordon Ramsay.

After Next Level Chef, Amber is a social media chef.

She shares food content with other contestants from the season.

Amber hosted a watch party for one of the episodes.

Andy Allo was a Social Media Chef from Malibu, California.

She was mentored by Gordon Ramsay.

Amber was eliminated in episode 9 after her pan-roasted sole dish needed more champagne and the potatoes were undercooked.

After Next Level Chef, Andy is the owner of Akone.

Akone offers a cameroonian fine dining experience.

She also continues to share food content on social media.

Andy was previously an Actor and Singer.

She also offers coaching and personalised videos on Cameo.

Christian Alquiza was a Social Media Chef from Austin, Texas.

He was mentored by Richard Blais.

After Next Level Chef, Christian continues to create food social media content.

He is the a culinary producer and host of Hot Kitchen on YouTube channel First We Feast.

Christian did a pop-up dining event.

His third child is due in July 2026.

Cole Lawson was a Pro Chef from Los Angeles, California.

She was mentored by Gordon Ramsay.

After Next Level Chef, Cole is a Private Chef.

She also does pop-up dining experiences.

Cole is also a food content creator on social media.

In June 2025, she appeared on Yes, Chef! Season 1 as a sous chef for Zain Ismail.

Connor Caine was a Pro Chef from Manhattan Beach, California.

He was mentored by Nyesha Arrington.

After Next Level Chef, Connor is a a private chef and caterer at Eats By Connor.

He is a food social media content creator and launched Rank Every Cookie on Instagram.

Connor appears to have launched a cookie company Connor's Cookie Co before abandoning the project.

Connor has recently started a YouTube channel.

Danielle Kartes was a Home Chef from Puyallup, Washington.

She was mentored by Nyesha Arrington.

Danielle was eliminated in episode 12 due to a floury soubise with her scallop dish.

After Next Level Chef, Danielle is a food blogger.

She also has a YouTube channel.

Danielle has had a number of cookbooks published and appeared on a number of TV shows. Connor has recently started a YouTube channel.

Darian Bryan was a Pro Chef from Buffalo, New York.

He was mentored by Richard Blais.

After Next Level Chef, Darian returned to the restaurant he owns, Bratts Hill by Chef Darian.

Darian is also a Private Chef.

He has previously appeared on multiple TV shows and hosted many pop-up dining events.

Elise Jesse was a Home Chef from Cincinnati, Ohio.

She was mentored by Richard Blais.

Elise was eliminated in episode 5 after her New York Strip was delicious but the potato was lumpy and the presentation was lacking.

After Next Level Chef, Elise continues to create food content alongside working as a reporter.

She is a sports reporter, mostly covering the Cincinnati Bengals.

Elise has a YouTube channel called The Sick Podcast - Orange Report, covering Bengals games.

She is also a food blogger at Elise Jesse's Kitchen and shares her recipes online.

Elise hosted a watch party with funds raised for charity.

Emerson Bartolome was a Home Chef from San Diego, California.

He was mentored by Nyesha Arrington.

Emerson was eliminated in episode 6 after his curry dish lacked texture.

There is a beautiful moment where a butterfly lands on Emerson's shoulder, a message from a dearly departed friend.

After Next Level Chef, Emerson is a food content creator.

He has recently started a YouTube Channel, BT Cooks.

Emerson has appeared in other contestants social media content.

He is a brand ambassador for Kamado.

Emerson had previously appeared on Guy's Grocery Games un 2022.

Gabrielle Coniglio was a Pro Chef from Palm Beach, Florida.

She was mentored by Gordon Ramsay.

After Next Level Chef, Gabrielle is a Private Chef.

She has had a number of high profile clients including Ben Affleck, who there was a false rumour she was dating.

Gabrielle also owns a meal delivery company, Gab’s Organics.

Jared Veldheer was a Home Chef from Grand Rapids, Michigan.

He was mentored by Richard Blais.

Jared was eliminated in episode 11 to great praise, after a strong performance from all three.

After Next Level Chef, Jared was in charge of the school lunch programme at jis childrens school.

Jared was a former NFL player, who retired in 2021.

He had previously retired in 2017 but returned in 2019.

Jared creates NFL content and runs a line back training programme called The Veldheer Lineman Vault.

Trinidad, aka Machete, Gonzalez was a Pro Chef from Houston, Texas.

He was mentored by Nyesha Arrington.

Machete was eliminated in episode 10 after his salmon and asparagus had too much char.

After Next Level Chef, Machete is the owner of Gordo Niños, a taco restaurant.

He and some of the other contestants did a meet and greet event.

Machete hosted a watch party for his audition episode.

He is competing in the 2026 World Food Championships.

Mareya Ibrahim-Jones was a Social Media Chef from Capistrano Beach, California.

She was mentored by Gordon Ramsay.

Mareya was eliminated in episode 4 after her pork loin with mole dish was overcooked and overspiced.

After Next Level Chef, Mareya is a Freelance Consultant and owner of FitLife Corp.

She is the Founder of Superfood Sprinkle, a food supplement.

Mareya is also a health and wellness public speaker.

She hosts a podcast called The Real Dish.

Mareya released a cookbook called Eat Like You Give a Fork: The Real Dish on Eating to Thrive in 2019. (*AD - Amazon).

Matt Starcher was a Social Media Chef from Chesapeake, Virginia.

He was mentored by Nyesha Arrington.

Matt was eliminated in episode 7 due to his scallop dish being undercooked and having too much potato but not enough bacon.

After Next Level Chef, Matt sells MaD seasoning online and at farmers markets.

He also creates food content on social media as MattDad.

Matt was previously approached to appear on the show for season 1 but declined at the time.

Tim Laielli was a Social Media Chef from Dripping Springs, Texas.

He was mentored by Richard Blais.

Tim was eliminated in episode 8 after his squab dish is dry and overseasoned.

After Next Level Chef, Tim is a full time photographer.

Tim continues to create food content for social media.

He has over 1 million followers on Instagram and is approaching 1million on YouTube.

Tim is currently writing a cookbook, due for release in 2027.

More Next Level Chef Contestants

Seasons

1 | 2 | 3 | 4 | 5

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Blu Rose Art Bistro - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Blu Rose Art Bistro in Douglasville, Georgia.

Blu Rose Art Bistro is owned by Michelle and Nate Jones.

Jon has sent in Kevin and Mercedes as his spies for the recon.

He is watching the recon with Expert Chef Anthony Lamas.

Kevin orders the Island Rum Punch.

Mercedes orders the Blu Rose Margherita.

Michelle doesn't know is they have Mescal and has to ask.

Kevin orders the Catfish and Fried Green Tomatoes.

In the kitchen the shrimp is sat on top of flour, that should be thrown as it has been contaminated.

The bar is not set up for more than one bartender making drinks.

The cook uses the contaminated flour for the fried green tomatoes.

This could be dangerous to someone with a shellfish allergy.

The fish was dipped in the same milk mix/dredge as the meat, veg and shrimp.

The drinks arrive at the table.

The margerita tastes like a sour Koolaid.

Jon rushes in as he won't let them eat the contaminated food.

He tells them not to eat the food as he enters, just as they are about to eat.

Jon sits with Michelle and Nate to discuss the bar.

She paid around $200,000 for the bar five years ago and they have not made money.

They also have a $200,000 SBA loan, taking the debt to $400,000.

Jon tells them that the outside doesn't make any sense to him.

He doesn't like the artwork and the drink is too sweet.

Jon says that Michelle looks but she doesn't see the issues at the bar.

Nate says that it bothers him but uses the excuse that she's never run a restaurant before.

Jon questions her passion for the business.

During the stress test, Jon calls for the staff to get some drinks out to the customers.

Mark is running around doing everything from making drinks to serving food.

Food is taken to customers without silverware.

Jon points this out to Michelle, telling her they are disorganised with every table.

Mark starts to panic behind the bar.

In the kitchen, a lot of the equipment is not working.

Jon raises the white flag and abandons the stress test.

There is no staff, silverware, POS system and food is sitting on the counter.

A stopwatch reveals that a customer has not received a drink in 26 minutes.

Jon doesn't want the customers to sit there and suffer.

They have blown it as far as Jon is concerned.

It is clear that drinks will not be coming out any time soon and the same with food.

The owners are in denial that they have blown it so Jon asks the customers who agree with him.

Jon wants to close it down and get on with the training needed for the staff.

The owners and staff are gathered at night to reveal the new bar.

The bar has been slightly renamed to Blu Rose Art Bar.

Jon explains that as it is a historical building they aren't able to make many changes.

They have been given a brighter sign.

Inside, they have continued with the blue colour scheme and added more artwork.

The chairs and tables have been replaced.

There are easels allowing for artwork to be created in the bar.

The pieces of artwork have spotlights on them.

They have two new workstations, ice bins, soda guns and a new hand sink.

There are two new SkyTab POS systems with two handhelds.

They have a subscription to Partender and all new bar products including glassware and silverware.

They will be serving Taffer's own bourbon in the bar.

He will be giving them exclusivity in the state for a month.

Local companies did the plumbing and electrical work.

They have all new kitchen equipment and a new Mantioc ice machine.

At the time of writing, the episode is not available on demand, so I have been unable to do a full recap.

What Happened Next at Blu Rose Art Bistro?

Blu Rose Art Bistro / Blu Rose Art Bar is open.

They have kept their slightly changed name.

Reviews are mostly positive.

There is praise for the food but a few complaints about service.

Click for more Bar Rescues

Previous episode - Alley Cat Bar and Grill / Chase's Garage

Next episode - Happenchance Social / The Regal Room

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Alley Cat Bar and Grill / Chase's Garage - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Alley Cat Bar and Grill in Bowling Green, Kentucky.

Alley Cat Bar and Grill is owned by Chase Martin.

Jon has sent in his experts, chef Nick Liberato and mixologist Nick Ortega, to spy on the bar.

Chef Nick orders a margarita on the rocks, and Nick asks for a cocktail menu.

He is told that there isn't a menu, but she tells him to order what he wants, and she will make it.

Mixologist Nick orders a Long Island.

Jon notices that there is no pourer on the bottle and the glass is too big.

A bigger glass means more liquor needs to be in the drink to be able to taste it.

Jon says that with college prices, they won't make money like that.

Chef Nick orders some food. He orders wings, mozzarella sticks, and a smash burger.

The experts try their drinks.

The Long Island is their own take on the drink and it is not good.

On the Margherita, the lime garnish is old.

The bartender walks the handwritten order through to the kitchen and explains it to the cook.

The cook, BJ, is washing dishes so that they can make the order.

They have dropped the food in the fryer, but it isn't even turned on or up to temperature, already ruining it.

The chicken is store bought, and the cook is handling everything after touching raw chicken.

Becka is standing by and watching the cook working, but not commenting on or noticing the poor practices.

The cook pours sauces into dirty bottles and puts them into smaller pots.

Jon has seen enough and goes into the bar.

He goes into the kitchen to speak with the cook.

The cook has no experience, as he was working security and was thrown into the kitchen.

He wanted to keep his job, so he did what he had to do.

There is mould in the kitchen, and the fruit in the bar is old.

The equipment in the kitchen is broken, as there is a dead rat in there.

During the stress test, customers are left waiting for both food and drinks.

The staff walk around with drinks and food with no idea where anything is going despite having tickets in their hands.

One bartender, Chevy (?) is friendly and welcoming, but another has shut down completely and is trying to focus on making drinks only.

Jon says that he has seen enough and shuts down the stress test.

He invites the customers back in two days.

Jon's team works on the bar for over two days.

At night, Chase, the staff, and customers gather for the reveal of the new bar.

The bar has been renamed to Chase's Garage.

There is new signage, and the exterior has been repainted.

Chase loves the look of the new bar from the outside.

Jon encourages the customers to come and spend some money in the bar.

They enter the bar and are blown away by the changes as the garage theme continues inside.

They have been given two new workstations, two new soda guns, and a new triple sink.

SkyTab has provided two new POS systems with three mobile units.

There is a Partender subscription and all new barware.

PJ has been given a chef's jacket.

At the time of writing, the episode is not available on demand, so I have been unable to do a full recap.

What Happened Next at Alley Cat Bar and Grill / Chase's Garage?

Alley Cat Bar and Grill is open.

During the rescue, the bar was renamed to Chase's Garage.

They have kept the new name.

Reviews are mostly positive, with praise for the atmosphere and service.

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