Restaurant Recovery Open or Closed?

Restaurant Recovery Open or Closed

Restaurant Recovery is a restaurant makeover reality tv show that features Todd Graves visiting restaurants over the USA.

The restaurants have been effected by the coronovirus pandemic and are now struggling.

Todd identifies the issues at the restaurant and fixes them before relaunching the restaurant.

Todd invests $100,000 of his own money in rescuing the restaurant.

Restaurant Recovery aired in 2021 on The Cooking Channel and a second season has yet to be announced.

In this post you will find a list of all the restuarants featured on Restaurant Recovery, whether the restaurants are open or closed with further information and episode recaps.


Restaurant Recovery Season 1


10 Restaurants

Aired: June 2021



Chili John's is open.

Reviews are very positive.

There is praise for their chilli dogs and spaghetti.

They appreciated all that Todd did for them.


Reviews are very positive.

The catfish and peach cobbler are big hits.

They described Todd's visit as a breath of fresh air and were working 90 hours weeks before the show.

Juan describes the makeover of the restaurant as everything they wanted.


Reviews are very positive.

The BLT and milkshakes are highly praised in the reviews.

Andy has described Todd as his guardian angel.


Reviews are mostly positive.

The new patio is very popular with customers.

Danny added even more pods to the expanded outdoor space.

The burgers are their best sellers and are highly reviewed.

They restored their late night hours in 2023.


Reviews are positive.

The gumbo and roast beef poboy are highly regarded menu items.


Mr. Beef is open.

Reviews are very positive.

There is a lot of praise for their Italian beef.

Joe sadly passed away on 1st March 2023.

He sadly lost his decades long battle with non-Hodgkin’s lymphoma.

Joe said that he was overwhelmed by the response to the changes.

Chris had plans to open another restaurant outside of the city.


Eat is open.

Reviews are very positive.

The truffle egg sandwich and chicken fried steak are highly reviewed.

Natalie said that Todd did more than she was ever expecting.

She wasn't expecting two new dining areas to improve her earnings.

She expected equipment and help towards staffing costs.

Shortly after the show, Natalie was so busy that she had to buy new equipment to expand the capacity of their kitchen.


Reviews are very mixed.

The reviews seem to have declined in 2023.

The more positive reviews appear to be from regulars.

There are complaints about a lack of service, no itemised receipts, no clear menu and mandatory tips.


Curry Corner is open.

Reviews are mostly positive.

Their tikka massala fries are highly reviewed.

There are some complaints about cleanliness and some food items.

Chai corner is highly reviewed but there are only two reviews I could find.

Farah was hopeful that trade would pick up more when the university students returned.


Reviews are mostly positive.

The roast beef po boy and oyster po boy are both highly regarded by customers.



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Domilise's Po-Boy and Bar - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Domilise's Po-Boy and Bar

In this Restaurant Recovery episode, Todd Graves visits Domilise's Po-Boy and Bar in New Orleans, Louisiana.

Domilise's Po-Boy and Bar is owned by Kenny and Joanne Domilise.

There is no place in the world like New Orleans.

With Mardi Gras, Bourbon Street and jazz music playing on every corner.

The one thing that makes this city so special is how it responds when faced with adversity.

In 2005, it was a hurricane named Katrina.

In 2020, it is COVID-19.

The people of this city are resilient.

Kenny and Joanne are the third generation owners of Domilise’s.

Domilise’s is the place for po-boys in New Orleans.

For over 100 years, the Domilise family has been serving up great food with great hospitality.

Since the pandemic, social distancing requirements and capacity restrictions on their small dining room have crushed their business.

Todd is here to help them get through the pandemic.

Domilise’s is a traditional po-boy restaurant.

The roast beef and gravy is a firm favorite.

Domilise’s has been around for three generations.

Kenny’s mom sadly passed away on June 13th 2013.

Kenny says that it was tough and they were planning for a big year.

Tourism has always been a significant part of their revenue.

It’s very important to Ken that he carries on his mother’s legacy.

Todd was born in New Orleans and he visits the city often.

When he is in town, he goes to visit Domilise’s for a po-boy.

Now, he needs to sit with Kenny and Joanne to see how he can help them survive COVID-19.

Joanne says that she was looking forward to his visit.

She says that they thank Todd from the bottom of their hearts for coming to help them.

She says it’s hard what they are going through.

Todd says he must have something to eat.

The recipes for Domilise’s come from the family.

Todd says he respects Ken and Joanne because they take pride in the quality of their food.

Their high standards come from Ken’s mother Dot.

Revenue has been down significantly since the start of the pandemic.

They are staying afloat due to using their savings to prop up the restaurant.

Todd says he is just not going to allow the pandemic to shut down another legendary family owned restaurant in New Orleans.

If they were to close, the city would lose an important piece of history.

Joanne and Kenny show Todd their take-out system.

If it is raining, there is a definite decline in business.

That is one thing they’ve never had before.

Their house is attached to the restaurant.

Most of the house is used for storage.

Joanne hands over the keys to the restaurant to Todd.

Todd says he knows what he has to do to help Domilise’s make it through COVID-19.

He will make the take-out process more comfortable for customers.

It will also be more efficient for the staff.

Todd will create a safe space for indoor dining and expand their customer base.

Todd brought in AJ Kumaran, his second in command to help out.

Their strategy for revamping the house portion of Domilise’s is to revamp the rooms used for storage,

His plan is to transform them into individual dining rooms.

They take apart part of the wall to see what is behind the wall.

They believe that they have found asbestos behind the wall.

This delay is really hurting their schedule.

Todd has no other option but to get it tested for the safety of the workmen.

While they wait for results, they can only work outside of the restaurant.

The results for the asbestos test is negative.

Todd says that no asbestos means they can get back to work.

They lost around a half a day whilst they waiting for the results.

The team have finished with their renovations.

Todd shows Kenny and Joanne their new restaurant.

Joanne says that it looks like a totally different building.

Todd gave them 24 new seats in the space.

Todd gives them a food truck.

It is delivered by the New Orleans’ wide receiver Michael Thomas.

Todd is putting $10,000 towards the food truck and Michael matches the donation.

Todd says it is time to reopen the restaurant.

Todd says he is just happy to be a part of Domilise’s 100-year-history.

This gives him so much pride.

Todd has given Joanne and Ken an opportunity to get back to where they were.

Joanne thinks that the customers will tremendously enjoy what they can offer them now.


What Happened Next at Domilise's Po-Boy and Bar?

Domilise's Po-Boy and Bar is open.

Reviews are mostly positive.

The roast beef po boy and oyster po boy are both highly regarded by customers.

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Curry Corner - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Curry Corner

In this Restaurant Recovery episode, Todd Graves visits Curry Corner in Phoenix, Arizona.

Curry Corner is owned by Farah Khalid.

Phoenix and the surrounding cities are one of the fastest growing metropolitan areas in the country.

To feed this ever growing population, there are thousands of restaurants.

If you want some of the best the city has to offer, skip the south-western and go for the south-Asian, at Curry Corner.

Farah Khalid and her family have been serving home-style cooking from Pakistan for over twenty years.

Located in an unassuming shopping center, the locals know it’s the place to go for fast, affordable and delicious food.

The city is now seeing cases of COVID-19 soaring into the hundreds of thousands.

Without help, Curry Corner might become another beloved restaurant lost, because of the pandemic.

The food they serve at Curry Corner is Pakistani cuisine.

All the food is traditional like the curries and the chapli kebab.

They are Farah’s own recipes that she used to cook for her kids.

Growing up, Omar and his sister moved around a lot.

They lived in many different countries.

Farah decided that they should have a more stable future.

She decided that they should move to the United States and go to college there.

In 2010, Farah’s husband sadly passed away.

He had a massive heart attack.

They opened Curry Corner in December 2010.

It was a very small space when they opened up.

They won a few awards in 2011 and 2012.

After her husband passed away, Curry Corner gave Farah her identity.

She feel it’s like a dream come true.

This was before the pandemic started in December 2020.

It was a very scary time for them.

In the first stages of lockdowns, they were down by 70% on their sales.

They can only go on for so long before they would be forced to close down.

Farah has put all of her effort into the restaurant and keeping it open.

She doesn’t want her dream to go away like this.

Todd says he will need to talk to Farah, Omar, and Ruyam to see if he can figure out how to get their sales back up.

Todd says he has heard about their legendary food.

He invites Rob Schneider to the restaurant to eat it with him.

Rob and Todd try the food and they love it.

Omar says they will have to close the doors by the end of the year if things do not get better.

They use a third party for deliveries.

Farah came to this country for the American dream.

Todd isn’t going to let that dream end because of a pandemic.

Todd loves the idea of Chai Corner.

The challenge Todd’s team faces is adapting the restaurant to a pandemic and beyond.

Ruyam says that it’s nice that they aren’t forgotten and somebody is out there to help them.

To them and set them up for growth, Todd will get Chai Corner open for business.

He will also curb their third-party delivery fees and create a comprehensive marketing plan.

To help with all the projects that Todd has planned, he brings in Zach Corbin.

Zach is Todd’s go-to guy for project management and marketing at Cane’s.

Before COVID-19, Curry Corner was predominantly a dine-in restaurant.

Todd wants to set them up with their own delivery system.

The team begins working on the restaurant.

It’s going to take a lot of work to get Chai Corner up and running.

Todd shows the family their new delivery car.

He tells them how Chai Corner is ready for business now.

Farah is so happy she can’t explain in words.

Omar cannot believe this is his.

Todd gives them a year supply of cooking oil.

He also set him up with a food distributor.

Todd says it is time to get the restaurant reopened.

Todd says that this could not have gone any better, for a more special family.

Farah says that this is a great blessing for her and she can’t even say how much relieved she is.

There was a lot of stress on their mind before Todd came.

Farah says she has a bright future ahead of her.


What Happened Next at Curry Corner?

Curry Corner is open.

Reviews are mostly positive.

Their tikka massala fries are highly reviewed.

There are some complaints about cleanliness and some food items.

Chai corner is highly reviewed but there are only two reviews I could find.

Farah was hopeful that trade would pick up more when the university students returned.

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Irma’s Original - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Irma’s Original

In this Restaurant Recovery episode, Todd Graves visits Irma’s Original in Houston, Texas.

Irma’s Original is owned by Irma Galvan.

Over the years, Houston, Texas has become one of the most diverse cities in the country.

People from all different cultures have come there, worked hard and achieved the American dream.

The food scene in downtown Houston showcases the diversity of the city.

When you talk about Houston’s culinary diversity, there’s no better place to start than Irma’s Original.

The restaurant was founded by Irma Galvan in 1989.

Her authentic Mexican dishes has made her restaurant a destination spot for the last 30 plus years.

With the help of her daughter, Monica, Irma’s Original became a success.

This was in no small part due to being close to the baseball stadium, convention center and office buildings downtown.

Irma’s Original has been in a state of uncertainty since the start of the pandemic.

Todd is there to help Irma and Monica in the fight to keep their piece of the American dream alive.

They do not have a menu at the restaurant.

They started small with around eight tables.

As years went on, their customers loved them.

They started adding more tables when they sold more tacos.

Since they reopened again, their sales are down.

They are now down to five or six tables.

Todd says he needs to talk to Irma and Monica to see just how dire the situation is.

He says that walking into Irma’s is like waking into your grandmother’s house.

Irma says that they have been cooking all morning for Todd.

They are excited to serve him their real, authentic, home cooked meal.

Todd says he has brought his appetite and can’t wait to try the food.

Todd says that the presentation of the dishes is beautiful.

Todd says that Irma’s is some of the best Mexican food he has ever tried.

Irma tells Todd the history of how she bought the restaurant.

Irma says that the customers are what keep her going.

She says it got to a point where she had people lined up out the door.

Then COVID caused it to decline to zero.

They were closed for almost two months.

Irma does own the property, which means she doesn’t have to pay rent.

Irma is very grateful for his help.

Todd is proud to be here.

They give Todd a tour of the restaurant.

The patio is an oasis but it needs a little help.

Irma hands the keys over to Todd.

Irma says that she feels great that she met Todd.

Todd understands what they are going through and that’s very important.

Todd begins working on the patio.

Todd knows they have to get this pergola safe before they can do anything else outside.

He doesn’t know how to find time to get everything done.

Todd brings in Ian Vaughn to help them.

Todd tells Ian that they need some live entertainment to liven up the place.

Todd says thanks to Ian, they have a great plan to help Irma’s adapt during this pandemic.

With the pergola setting them back hours, the crew will have to work overnight.

Todd tells Irma and Monica that their family story really touched his heart.

He says that they both have overcome so much tragedy.

Their success has been earned from hard work and passion.

The next day, Todd shows them the new concept of Irma’s Outside.

Irma says they feel overwhelmed and happy.

This is a big gift to Irma and Monica.

Todd wanted to make Irma’s Outside a premier live entertainment event.

They have around $6,500 left on the loan they had to take out.

Todd says he will take care of that for them.

Todd will also take care of $20,000 of their property taxes.

Todd says it’s time to get the restaurant reopened.

Todd brings in Bun B to perform at the new stage.

Irma says that what Todd did for them today, it gives them energy.

It gives them a power to keep on going.

They are forever grateful for all of his help.


What Happened Next at Irma’s Original?

Irma’s Original is open.

Reviews are very mixed.

The reviews seem to have declined in 2023.

The more positive reviews appear to be from regulars.

There are complaints about a lack of service, no itemised receipts, no clear menu and mandatory tips.

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Eat - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Eat

In this Restaurant Recovery episode, Todd Graves visits Eat in Las Vegas, Nevada.

Eat is owned by Natalie Young.

Las Vegas closed for business in the early stages of the pandemic.

As the city slowly reopens, COVID-19 social distancing requirements means restaurants can operate at only 50%.

For small, locally owned restaurants like Eat, the odds are not looking good.

The restaurant opened in 2012 with the help of a $225,000 loan from a city revitalization project.

Eat was such a runaway success that Natalie had the loan paid off within a year.

Todd is here to place his bet on Natalie.

He knows that with a little help, she’ll be back to her winning ways.

Natalie has been cooking for her entire life.

She’s never had another job.

Natalie says that she has had her struggles being both a woman of color and gay.

She was a drug addict and an alcoholic.

Natalie says that you can get sober in Vegas but it isn’t easy.

She says that she’s overcome a lot to get where she is.

Pre-COVID, Eat was doing very well.

On a busy day, they were serving over 400 people.

When COVID hit, they shut down for two months as required by the state.

Natalie says that they are good for around six months with the level of business they are getting right now.

She says it would be devastating if the restaurant was forced to close.

Todd says that he has to talk to Natalie so he can develop a solid plan to help her out.

Natalie brings out all of her favorite menu items for Todd to sample.

Todd says that the food is absolutely delicious.

Eat still has lines outside the restaurant.

Natalie is not paying herself as she can’t afford it with the levels of current business.

She prioritizes her venders and her employees over herself.

She has been sober for 20 years.

Natalie says she is so grateful for everything she has achieved.

Todd says that Natalie is involved with a great local program called Core Academy.

Natalie says that she would hold out for as long as she can before closing Eat.

Todd says that now he will take a look around the restaurant.

It will help him see some solutions to help her out through the current crisis.

Eats patio could be a really great space.

However, the old tables and benches are just not going to cut it.

Fixing this situation is a high priority for Todd so they can expand their outdoor dining.

Natalie gives the keys to Todd and the restaurant closes for 48 hours.

To get this job done in the next 48-hours, Todd brings in AJ Kumaran.

AJ runs his business with him.

They will use the parking spaces as space for extra seating.

Creating a dining space in a parking garage is something Todd never thought he would have to do.

The first thing the customers are gonna see doesn’t look good.

They will build some walls to completely reinvent the space.

Two days later, Todd is excited to show Natalie her new restaurant.

Natalie takes a look at her new patio and she is impressed.

She says that people are going to love this and will enjoy the outdoor dining.

Todd shows her the parking garage.

Natalie says that this is awesome.

She says you don’t expect people to be so giving and caring.

Todd donates $10,000 to the charity that she supports.

The money will help over 125 families get through school.

Todd says it is time to get the restaurant back open.

Todd says it is great to see the customers enjoy the new dining space.

The customers are enjoying themselves and the changes they have made.

Natalie is grateful for Todd and his crew and that she isn’t Todd’s last stop.

She says it’s been an amazing experience and she doesn’t want it to be over.


What Happened Next at Eat?

Eat is open.

Reviews are very positive.

The truffle egg sandwich and chicken fried steak are highly reviewed.

Natalie said that Todd did more than she was ever expecting.

She wasn't expecting two new dining areas to improve her earnings.

She expected equipment and help towards staffing costs.

Shortly after the show, Natalie was so busy that she had to buy new equipment to expand the capacity of their kitchen.

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Mr. Beef - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Mr. Beef

In this Restaurant Recovery episode, Todd Graves visits Mr. Beef in Chicago, Illinois.

Mr. Beef is owned by Joe and Christopher Zucchero.

Chicago is known for many things.

From the soaring skyscrapers and professional sports to the wind and the snow there are many reasons to visit.

However, for Todd number one on the list of reasons to visit is the food.

With over 7,000 restaurants in the city, there are a lot of amazing places to eat.

For Todd, when in Chicago, you have to go to Mr. Beef on Orleans.

No one does classic Chicago style Italian beef sandwiches like Joe Zucchero and his son Christopher.

Their success has been built through hard work, a passion for what they do and great food.

If COVID-19 forces a closure of Chicago classics like Mr. Beef, the soul of this city’s food culture will be lost forever.

Todd doesn’t want to see that happen.

An Italian beef sandwich is thinly sliced roast beef on French bread.

There is a garnish of chopped celery, spices and peppers.

Christopher says that the place is a family business.

Joe says that they are there every day and that you’ll see his face here.

Joe and his brother opened the stand in 1979.

In the mid 1970s, Joe was cutting meat for a grocery store.

Joe had the opportunity to take over the stand so he jumped at it.

They worked 14 hours a day to make it work.

He had to put his heart and soul into it so he wouldn’t have to go back to his old job.

Joe says that they have kind of a cult following.

They have three generations of people that have eaten there.

Joe says they are doing half of the business they used to.

They are barely keeping their heads above the water.

They’ve been there for the last 43 years.

Joe thinks they are the last of one of the beef places that are left.

Christopher says he doesn’t know how he could live with himself if they had to close Mr. Beef.

This is all that he has ever known since he was a small child.

Todd tries some of the food.

He says that the Italian beef sandwich is delicious.

You can taste the quality and Joe’s passion for good food in every bite.

Todd tries the Chicago dog and also enjoys that.

Christopher grew up in the restaurant.

They show Todd the dining area.

Their dining area isn’t COVID-19 safe.

Todd says he loves the passion and that he has a lot of respect.

Christopher gives Todd the keys.

Todd brings in Bryan Brown, who oversees all the new construction and renovation for his restaurants.

The best thing to do is to get rid of the communal table to free up the space.

This will allow them to be able to section off areas.

Todd has a lot of projects planned and their timeline is tight.

They will need to replace the subfloor and redo the dining room.

Todd says he can’t wait to show Christopher and Joe their new space.

Later, Todd shows them their new dining area.

Joe says that he loves it and it looks fantastic.

Christopher cannot believe how great the place looks.

Joe says that what Todd did here is shocking.

It immediately overwhelmed him.

Christopher says that the new dining area is very warm.

Joe says that he is stunned so he has to sit down.

Todd got them a $15,000 billboard campaign to promote the place.

Todd was able to secure a years supply of cooking oil to save on costs.

Todd is putting in $15,000 to help with any expenses they may have.

He also gives them a years supply of ketchup and another $15,000 in cash.

Joe is shocked that someone is that generous.

Todd says he has a lot of respect for Joe.

Todd brings in Roquan Smith, the linebacker for the Chicago Bears.

They finally reopen to a line of eager customers.

Todd says that it feels good to help hardworking people.

Todd knows that they will be able to keep serving for generations to come.


What Happened Next at Mr. Beef?

Mr. Beef is open.

Reviews are very positive.

There is a lot of praise for their Italian beef.

Joe sadly passed away on 1st March 2023.

He sadly lost his decades long battle with non-Hodgkin’s lymphoma.

Joe said that he was overwhelmed by the response to the changes.

Chris had plans to open another restaurant outside of the city.

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Poor Boy Lloyd’s - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Poor Boy Lloyd’s

In this Restaurant Recovery episode, Todd Graves visit Poor Boy Lloyd’s in Baton Rouge, Louisiana.

Poor Boy Lloyd’s is owned by Fred and Shirley Taylor.

Baton Rouge is the city that Todd calls home.

Located on the Mississippi, Baton Rouge is a center for industry, state government and Louisiana State University.

Todd says he loves this city and wants to help it where he can.

However, since the pandemic started, Todd has seen the people, the businesses, and the restaurants struggle.

Todd says that it gets harder to watch what is happening to the city every day.

Poor Boy Lloyd’s is in danger of becoming another restaurant forced to close because of the pandemic.

It is located just a few blocks from Raising Cane’s headquarters.

It is one of Todd’s favorite lunchtime spots and he regularly visits.

Poor Boy Lloyd’s is a traditional South Louisiana seafood restaurant.

For Todd, the stakes have never been higher as it is close to home.

He can’t allow for a restaurant so important to his community and to his heart to close.

Fred and Shirley own the restaurant.

Rachel and Dean help out in the restaurant.

Poor Boy Lloyd’s has been open since 1967.

Fred bought the restaurant back in 1986.

Poor Boy Lloyd’s has always been a place where people like to gather.

Fred made it what it is today when he took over the restaurant.

Everything was great in 2019 and before the pandemic.

When COVID hit, it changed everything for them.

They were not able to cover their expenses.

Fred has worked for years to establish the place and keep it on the map.

Due to the pandemic, they aren’t sure how they will survive if they are forced to remain closed.

Todd says he has come here all his life and he has never seen it with no people in it.

It depresses him to see the restaurant so empty.

Poor Boy Lloyd’s is special to anyone that works or comes to downtown Baton Rouge.

Todd comes there often to enjoy their Cajun seafood dishes.

They are behind by around twenty thousand dollars right now.

Sometimes they loan money to their employees to help them if they need it.

Todd says he is here to fight with them too.

This restaurant has a good take-out process.

They just don’t have enough customers to be replacing their regular trade with it.

Todd invites Shaq inside the restaurant.

Pre-COVID, they did not do any marketing as they relied on word of mouth.

Shaq says that this is one of those legendary places that you treasure.

Fred gives Todd the keys.

Todd brings in Zachary Corbin to help make the place more pandemic friendly.

They begin remodeling the restaurant.

They are making it COVID-19 safe.

Todd says that the new restaurant will be even more popular in the Baton Rouge area.

He meets with representatives from iHeart Media.

Todd has Fred and Shirley go on to a local radio show to promote the restaurant.

Todd shows the family their newly remodelled restaurant.

Dean says that it looks awesome.

Todd shows them the mural they have added to the building.

Dean says it is beautiful what Todd has done.

Todd says they did a great job with their first live radio broadcast.

All the listeners from the greater Baton Rouge area got to hear it.

iHeart radio will be doing a radio marketing campaign for them.

Over 3,000 listeners are going to hear about the restaurant for the next six months.

This is a marketing package worth around $25,000.

Todd will take care of $20,000 of their debts to help them be able to catch up.

Todd says he thinks they need to get the place reopened now.

Poor Boy Lloyd’s is back and better than ever.

Todd is proud of this family.

Dean says that since COVID-19 hit they haven’t had the energy that they want at Poor Boy Lloyd’s.

Dean thanks Todd for doing what he did to assist them and to get them through the pandemic.

Before Todd came, they were sitting on edge of closure.

Dean thinks that business can get back to where it was.

Fred says that they will be alright.


What Happened Next at Poor Boy Lloyd’s?

Poor Boy Lloyd’s is open.

Reviews are positive.

The gumbo and roast beef poboy are highly regarded menu items.

Read More »
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My Brother’s Bar - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery My Brother’s Bar

In this Restaurant Recovery episode, Todd Graves visits My Brother’s Bar in Denver, Colorado.

My Brother’s Bar is owned by Danny Newman.

Denver, Colorado is one of the fastest-growing cities in the country.

For bars and restaurants in downtown, business was booming until the pandemic devastated the industry.

Interior seating is still being restricted to 50% capacity.

Businesses are relying on outdoor seating to make up the extra capacity.

However, with low winter temperatures can make outdoor dining next to impossible.

One local legend that faces this seasonal challenge is My Brother’s Bar.

Owner Danny and his parents have been running the bar for the last four years.

The restaurant has been continuously serving since 1873.

This is even longer than Colorado has been a state.

Todd wants to make sure this bar survives the winter.

He also wants to keep them going for generations to come.

The bar plays classical music.

They are known for their burgers.

It’s only been called My Brother’s Bar since 1970.

It was originally founded as Highland House in 1873.

The restaurant has been in continuous operation since then.

It survived for generations because it’s a great place to hang out.

Customers love being around the staff.

Danny’s mom Paula Newman started working at the restaurant in 1985.

Danny went from his tech start-up job to being at the restaurant.

Going into 2020, they had record numbers of customers.

Then COVID hit and they were forced to shut down.

Danny took over everything to keep his parents safe.

They are trying to keep the restaurant alive.

The problem they have is that nobody wants to sit out in a snowstorm.

They are a hundred percent dependent on the weather as to how busy they will be.

Todd says that this is a place worth saving.

Danny says they are looking for advice and need all the help they can get.

Todd loves Danny’s attitude and his want to improve.

Todd sits down with Danny and tries some of the food.

Due to COVID, Danny and his wife have been living separately for six months now.

Todd says that the restaurant is a place worth saving.

Todd doesn’t know if they will make it through the winter with how it is doing right now.

To help Todd over the next 48-hours, he has brought in Michele Butler-Thuo.

Todd wants to bring the bar experience to the outside.

More seats means more revenue for them.

They also need to winter proof it all so they can use the outside space.

Being a team, they need to divide and conquer and they have to get this done.

Todd video chats with Danny’s parents.

Paula says that Danny has always been special.

With the whole family on the way, they have to make one last push to finish on time.

Todd is very excited about the tent as it will protect the customers from the elements.

Their vision is coming together.

Todd tells Dave and Paula that it is great to see them in person.

They felt like this is is too special for them to miss.

Todd shows them their new bar.

Danny says that the new outdoor seating is magical.

Paula says that this is going to save them.

Danny is blown away with how much space they now have.

Danny says it feels fantastic out here.

Todd shows them their winter tent.

The tent is wired to play classical music.

Todd says he thinks it is time to get this place reopened.

Danny video chats with his wife to show her the changes.

Danny says that they are going to get through this.

Denver loves My Brother’s Bar.

Todd is confident that they will make it through the winter.


What Happened Next at My Brother’s Bar?

My Brother’s Bar is open.

Reviews are mostly positive.

The new patio is very popular with customers.

Danny added even more pods to the expanded outdoor space.

The burgers are their best sellers and are highly reviewed.

They restored their late night hours in 2023.

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Crown Candy Kitchen - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Crown Candy Kitchen

In this Restaurant Recovery episode, Todd Graves visits Crown Candy Kitchen in St Louis, Missouri.

Crown Candy Kitchen is owned by Sherri and Andy Karandzieff.

They have been serving up sweet treats and great food for travelers and locals alike since 1913.

The pandemic has decimated the restaurant.

The couple are the third generation owners of the restaurant.

They have watched the lines that normally stretch down the block grow smaller and smaller each day.

Losing the restaurant would be like losing a piece of American history.

Todd is here to help Sherri and Andy keep the restaurant open for generations to come.

People come from all over the country to visit the place.

They are known for their milkshakes, big bacon sandwich, ice cream and their chocolates.

Andy’s grandfather Harry started Crown Candy Kitchen in 1913.

He ran it all the way up until probably around 1951.

Andy’s father George took the business over from his father.

George ran the business until 1991.

Andy bought the business from his parents.

He and Sherri are the heart and soul of the restaurant right now.

They started the year off pretty good but then they were shut down for five weeks.

Since they reopened, they don’t have lines like they used to have.

Their takings are 79 percent down from last year.

They never want to think about closing the doors to the restaurant.

Andy says that just the thought of having to shut their doors is hard.

He doesn’t know how he could ever tell the staff and community that they were to close.

Andy doesn’t know how they can figure this out right now because he doesn’t know how long they will be in this mess.

This restaurant survived the Spanish Flu pandemic.

Todd has been excited to see the restaurant.

Walking into Crown Candy Kitchen was like stepping back in time for Todd.

Todd tries some of the delicious food that they serve.

They tell him that their sales went down 79%.

They have guidelines and restrictions on them that have been set by the local government.

They feel like they must make sure that their team is safe.

Sherri says that they have sacrificed paychecks so that their staff will get a paycheck.

Todd has a lot of respect for Sherri and Andy.

They understand that it’s not just about the 22 members of staff but also about their families.

Andy says that Crown Candy is pretty much his whole life.

Todd wants to find a way to give them more seats.

Their kitchen equipment isn’t working like it used to.

They can’t afford to keep repairing the equipment.

Sherri says that during their peak candy season, the office is used as a shipping room.

They have a website to sell their candy online.

Nelly tries some of the candy.

He thinks that word of mouth is important.

They make a video to post online.

Andy says that having Nelly put the video out to all of his followers is going to be incredible for them.

Andy gives the keys to Todd.

They begin remodeling the restaurant.

Todd wants to restore the restaurant to its former glory.

Todd brings in Bryan Brown to help bring the restaurant back to life.

When they pulled out the countertops, they find that the wood is rotten.

Bryan says they have a lot of work to do.

Todd thinks that he might have bit off more than he could chew.

On closer inspection the counters don’t have wood rot, it’s just layers of dirt.

Andy and Sherri see their new restaurant.

Sherri says that everything they have done is beautiful.

Andy says that they are blown away by the changes that they have made.

Todd got Timmy a brand-new automatic slicer.

He has also had their website updated.

Todd wants to order chocolate for all of his employees, worth a total of $25,000.

Andy says that he thinks what Todd has done for them is going to make them come out of this better than ever.


What Happened Next at Crown Candy Kitchen?

Crown Candy Kitchen is open.

Reviews are very positive.

The BLT and milkshakes are highly praised in the reviews.

Andy has described Todd as his guardian angel.

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Smokey John's Bar-B-Que and Home Cooking - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Smokey John's Bar-B-Que and Home Cooking

In this Restaurant Recovery episode, Todd Graves visits Smokey John's Bar-B-Que and Home Cooking in Dallas, Texas.

Smokey John’s Barb-B-Que is owned by Brent and Juan Reaves.

Every year, over two-million people attend the State Fair of Texas in Fair Park, Dallas.

Because of the pandemic, there are no people or barbeque due to the cancellation of the State Fair.

Smokey John’s was opened in 1976 by Big John Reaves.

The restaurant is now run by his sons Brent and Juan.

Todd is here to help Brent and Juan keep their father’s legacy alive.

Smokey John’s is a family business.

Their dad started cooking in their backyard.

They’ve been learning and around the kitchen their whole lives.

When their dad opened the place in 1976, it became the place to be in Dallas.

Smokey John’s was not just a business for their dad, he created a legacy.

Sadly, their dad passed away on August 24th 2019.

When the Pandemic struck in Dallas, their business almost evaporated overnight.

Their sales completely plummeted from where they were.

They were losing around 50-55 percent of their business.

They always believed that somehow there was a way out.

Their staff means everything to them.

Their dad would never let anyone go, even during hard times.

They feel like they have to do everything they can for the restaurant.

If something doesn’t change, this could be the end for them.

Todd needs to figure out how to stop that from happening.

Juan says they are missing a whole connection with the community due to the Pandemic.

Todd arrives and wants to sample the top signature items from their menu.

He says that they have their cooking down and it is delicious.

Todd thinks that they can maximize their revenue potential with their barbeque sauce.

Todd knows he has to do everything in his power to help this restaurant make it.

They will have to work on marketing the restaurant to reach the locals.

It’s hard for the family to imagine Smokey John’s closing.

Brent says that Todd’s heart mirrors their father’s.

It makes them feel his presence in the restaurant right now.

By touring the restaurant, Todd gets to see how it operates from front to back.

They need to become an efficient take-out restaurant if they want to survive.

Juan says it is kind of daunting that the next few days can have such a big impact on their future.

He recognizes that they’re at the stage now where they need it.

Todd says that they have a lot of work to get done and he can’t do it alone.

Todd brings in Dominique Vitry to help him improve Smokey John’s marketing.

She won’t only be in charge of making sure their food meets our standards.

She’s also going behind their branding.

She will make sure the restaurant is always expanding its clientele.

Todd thanks Dominique for coming to the restaurant.

Dominique says she thinks they can bring in more of the feeling of the family.

This restaurant is a social gathering place and needs a homely feel.

They begin transforming the restaurant.

Their biggest challenge is to completely reinvent the interior space.

It’s the only way to save this restaurant and Smokey John’s legacy.

Todd says he cannot wait to show Juan and Brent what they’ve done.

Todd has set up curbside ordering for them so they can offer takeout.

Brent says that this is amazing and will allow them to continue serving.

Todd says he wanted to turn them from a dine-in restaurant into a to-go machine.

Juan says that this will be a game changer for them.

The to-go area looks incredible.

The sauce will now be bottled for them so they can upsell this alongside the takeout.

Todd is getting them set up in the Dallas airport with a billboard blitz all throughout.

Every day, even with the pandemic, there are about 110,000 passengers going through the Dallas airport.

It’s the busiest airport in the country.

Todd says they need to get this place reopened.

The staff gets to see all of the changes that they have made.

The staff is excited about the new Smokey John’s.

Todd says that he feels privileged to be a part of the Smokey John’s story.

Todd is so proud to be their friend and help them out.

Brent says he feels like a huge weight has been lifted off of his shoulders.

Todd has created so much momentum and motivation for them and their team.

Juan can’t wait to walk into the restaurant tomorrow morning.

Smokey john’s will survive the COVID-19 pandemic and thrive.


What Happened Next at Smokey John's Bar-B-Que and Home Cooking?

Smokey John's Bar-B-Que and Home Cooking is open.

Reviews are very positive.

The catfish and peach cobbler are big hits.

They described Todd's visit as a breath of fresh air and were working 90 hours weeks before the show.

Juan describes the makeover of the restaurant as everything they wanted.

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Chili John's - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Chili Johns

In this Restaurant Recovery episode, Todd Graves visits Chili John’s in Los Angeles, California.

Chili John’s is owned by Steve and Claudine Hager.

Todd will be joined by Snoop Dogg on this episode.

They serve authentic cowboy chili and are nowhere close to covering their bills on time.

Todd says he likes the atmosphere of the restaurant.

Todd tries their signature dish, chili on spaghetti.

The owner of this restaurant has recently applied for a line of credit.

Steve says that they wanted to get a fryer with the funds.

They are the only chili restaurant that does not serve chili fries.

Claudine says that people order chili fries as they expect that they will be serving it.

They try and order them despite it not being on the menu.

They frequently have to tell the customers that they do not serve them as they do not have a fryer.

Chili John’s has been around since 1900 and they are hoping to figure out a way to keep it going.

The walk-in cooler doesn’t work anymore so they plan to repurpose it into their dry storage area.

Todd loves that Chili John’s is a family business.

That is the reason why he got into the restaurant business himself.

Todd meets Steve and Claudia’s children.

Todd understands how important Chili John’s is to both them and their daughters.

He promises that they will take good care of the restaurant.

The office space will be turned into Chili John’s Tap Room.

The new tap in room is going to be a massive overhaul.

They have their hands full tearing down the storage space and revamping the parking lot.

The new stove is too big and does not fit through the door.

It is going to take a couple hours to figure out how to get the stove inside the restaurant.

This is a race against time to get everything done.

Todd says that he will trust the guys with figuring out how to get the stove in the restaurant.

They take off the door frame in order to fit the stove inside.

The team are ready to reveal their changes to the owners.

Todd shows Steve and Claudia their new restaurant.

Claudia says that she loves the new Taproom.

She loves the natural look that they went with in the space.

There are 24 new seats in their new taproom, allowing them to serve more guests.

Outside, they have sixteen new seats to allow for outdoor dining in good weather.

The kitchen now has the proper equipment to be able to cook the menu.

Todd tells Steve and Claudia how he wants to launch a social media campaign.

Todd tells them that he will be paying off their credit card debt for them.

He doesn’t want them to have that burden on them and they will get a fresh start.

Claudia says that Todd has the biggest heart.

She also says that Todd is amazing.

The customers love the new chili burger that they have added to the menu.

The daughters are skipping through the parking lot to the restaurant.

Snoop Dogg pulls up to the restaurant with his entourage.

He wants to try the burger and chili fries.

Snoop loves the food that he tries.

Todd says that Steve and Claudia are doing it right.

Snoop Dogg says that he will be back.

Snoop Dogg is an incredible entertainer.

He also does a lot for the community and cares about people.

This is a hard-working restaurant family.

They are never looking for a handout.

They needed help and now they will be able to make it through the pandemic.

Claudia says that Chili John’s was slowly dying.

She now thinks that it will be bigger than it ever was.


What Happened Next at Chili John's?

Chili John's is open.

Reviews are very positive.

There is praise for their chilli dogs and spaghetti.

They appreciated all that Todd did for them.

If the restaurant appears familiar it is because it has appeared in many movies and on Diners, Drives-ins, and Dives.

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