Lastly, your French fries. You know, you think of a diner menu, it's sort of rapid, it's fast, it's comfort food, it's waffles and bacon, scrambled egg omelets, and they're done super fast, but really tasty. They've got way too many items here. Everything's done badly. And even the fries got big dirty black bits all over the things. Look at the color of that inside. Wow. You like them? No. I have a fish and chip shop in Time Square that serve amazing fries. I'll be shocked if I serve fries like that in Time Square. Who's running this place?

Um, cow. Right. Let's bypass the dessert. Let's get cow here. This is a big worry. Great. That's That's just Hello. Hey. Hi. You good? And your name is Cal. Sit down. Uh, and listen, cuz this is serious. It that lunch was shocking. I mean, really bad. Oh, that. Wow. But you must know the quality here today is subpar. We could do a lot better. Who's Who's accountable for this? Who's running this place?

It's me. I'm accountable. But your parents are sat at the bar. Yes. Is it time to pass the baton? And they can't because my brother's supposed to be doing the half of the work, but he's not here. No. Are you supposed to be running the place in tandem with me? Where is he? He's at his fiance's place. Another restaurant. So, he's paid by here, but he's working his girlfriend's restaurant. Uh, yes. How up does that sound? Do you guys fall out? We've had our arguments. There was a while we didn't speak for 6 months. We just started speaking like maybe a month or two ago.

Wow. So, he doesn't commit to the business at all. So, why the you pay him? It's It's an allowance for my parents that I have to an allowance sustain. Would you mind just whispering how much that allowance is? Let's hope. 50 grand a year allowance. If you weren't family, would you accept that? Absolutely not. And do you talk to mom and dad about it? They've I feel like they've dumped the problem on me. So now I have to figure it out.

Well, that's unfair right there. That's unfair. It's a recipe for disaster. Yeah. Huh? Hey, come on. I'm married. I'm married now. I have a beautiful little girl. Oh my god. I can't. You're responsible for a life and then on top of that, I'm I'm responsible for my family's business of 25 years. It's You're committed. I sleep here. You have a baby at home, young man, and you sleep here. If I have to. Cal, that's not alive. Let me tell you, this situation is dreadful.

Talk about it. What choice do I have? I can't let the business fail. My home is too far from here. My parents' home. Will you do me a favor? Yeah. Can you get your numpty of a brother on the cell and tell him I want to meet him? You knew Ramsey was coming and you still went somewhere else. Can you leave that place? Maybe come here. He really wants to talk to you. Two brothers at war and a diner failing miserably. Here are the cheeseburgers. Oh la. Here you go. Thank you. What's that? What's with the moldy antenna? What is that thing?

Just decoration. A decoration. Give that like the chef. Yeah. So, loaded mac and cheese. Oh. This is the wings. Give all the antennas back to the chef. Time to start saving money. Hey, yeah. Who's telling you to put these back over here? Gordon Ramsay. He said don't use that. Okay. Oh, I can't wait to meet him. Can't wait. That's terrible. This country prides itself on a great mac and cheese. If you get a load of mac and cheese, they make it exceptional. Onions are raw. The flavor is terrible. And they're saying

it's a signature cheese sauce, so it must be homemade. But it tastes like someone just got incredibly lazy. So, more signature sauces. These things are like a disaster. Can I take this stuff away now? Yes. Thanks, D. These wings way overcooked. Are they all breaded in house? I don't know how they're cut and prepared. They're all completely different sizes. So, that one's going to cook way before that one, but it feels like it's just all dumped in there. Bobby, this was returned from Gordon. Kind of question the size of the chicken, how they're different sizes, and they would cook at different speeds.

I don't produce the chickens. Really? You're going to talk about the size of a wing? I'm just the messenger. He insulted me. I'm doing this 30 years, you know. Don't hide behind the dining room. What am I going to do with this thing? Come to me and give me the review. Manto man. Now, cheese steak egg roll. Wow, that's weird. This chef back there is obsessed with these drizzles of this cheese sauce. And the cheese sauce tastes processed. It doesn't even taste fresh. So, not good. Tell my hope so taco. Here are your tacos, Gordon. Thank you. garnished by Chef Bobby. Uh chai. Keep those. It's just so loaded. Everything's just so heavy and greasy. And if you think of a taco, it's like a three bite wonder

and it's gone. The size of those things. Overwhelming. Way overwhelming. Okay, Bobby. The tacos came back from Gordon. Too much in them. They should be a three bite wonder. Three bite wonder. I think so. No one complains about the size of my tacos. Obviously, he's probably got a small package and that upsets him. So, he wants to take it out of my tacos. He's saying it should be a three bite wonder. So, what we're going to do is make it a three bite wonder. How's that? This is for Chef Ramsey. Okay. Thank you.

Is it This is it. That's everything. That says yes. All right. Here we go. Chicken tacos. Say you wanted the three bite wonder. That's what I was told. Wow. Who? Uh, is someone taking the I don't know. It's the chef. This is the chef. You can tighten that back. Bob, you said you take them back. Don't want him. He's sending back and giving these messages. Well, here's my message. Who's this for? Mr. Ramsey. Okay. Take it and shove it up your What is that thing? That would be Bobby's business card.

Bobby uh Fortunado, otherwise known as culinary gangster. Right. There's a spelling mistake. Bobby unfortunat. I'll point it. I'll tell him. I will. I've never seen such a new restaurant in disarray as much as this. There's no energy. There's no excitement. You can't even get a menu. But the biggest problem starts behind that kitchen door. Bobby thought there might be a spelling mistake on your business card. Bobby, unfortunately, Gordon needs to understand. If he gets in my face, there could be a problem.

Seriously, no wonder golfers don't want to eat here because they've missed their tea time. Okay, I'm going to go and see if other people have got their food. How are we? Are we enjoying lunch? I did find like there was like a hair on the cheese. You found a hair on the cheese? Yeah. Sorry, there's a hair on the cheese. Let's get that thing red. Yeah, I see that. We'll take it to the kitchen. I'm really sorry about that.

Nothing worse when you're trying to eat properly and you have to floss with a pubic hair. Sorry about that. There's a hair on the food. They sent it back. Oh my god. I think my restaurant is really good. You know, I think Gordon may find here a couple of things, simple things here and there. We don't really need that much help. Okay, we have the combo platter here for you. Wow, bloody hell. And the shrimp salad. Thanks, darling. Let me know if you need anything else.

Thank you. It just looks like something stuck. I'm warm from 1980. It's like a kids batter. Fried. Honestly, that chicken looks like it spent more time in the freezer than it did in the farm. salad. One of the most famous salads in the world, Caesar salad. It's acidic. It's storebought and it tastes terrible. Watching Gordon trying our menu was absolutely mortifying. He was picking through all the food. Carlos Caesar salad. The dressing's kind of bland. And I'm seeing this, you know, and I'm just like, "Oh no." Like, I got to go home. I can't watch this anymore.

Smokehouse Burger. Thank you very much. Bun is burnt and the burger is overcooked. Everything's just so greasy. You dropped the food and run away. Oh my god. Embarrassing. Open face. No fries. Yeah. Thanks, D. The burger was overcooked. It was supposed to be medium rare and the bun was burnt. Wow. Look at that. Promisey. Looks like someone's melted a condom on my sandwich. It's just bad. That's terrible. This restaurant looks like a cafeteria and so does the food. I've been here for over an hour and still no sign of the owner.

Sam, any news with the owner? Yeah, so I just texted George and apparently he's been here in his office the whole time. After that disappointing lunch, it's time to finally meet George and gather the team. Good afternoon. This is George. This is our George. Nice to meet you. I was just admiring your patch. My renovation. You like that? Do I like it? What do you think? It looks stupid. The drive coming in this course is beautiful. Yeah. You like it? Really beautiful. To this dreary funeral home.

Oh my gosh. What do you mean funeral home? I mean, I know we need some decorations. We need paint. We need new things. Some decorations. The restaurant needs to be finished. The best thing about this restaurant, yeah, is the service, right? Food was terrible. How can you say that? I mean, we do have a good food. Where is the good food? And I'll order it. I don't think it's that bad.

You don't think it's that bad? I don't think it's that bad. You haven't even got a manager inside this business. No. No, we can afford one. You can't afford one? That's correct. Cuz you're not busy enough for one. It's not that bad. I might as well go home now then. It's slow. It is very, very slow. Just Why is it so slow? Probably a little bit the communication between the two. Uh kitchen and uh I know you're very important, but I'm Oh my god.

30 minutes in and all I get is a kiss from Jeppe. Okay. So, Franches, should I have Antonio go with the pizza first or? Yeah, I'm ready. Okay, babe. Go with the pizza for table 14. That's Gordon's table. Gotcha. Okay, you got it. How you doing? This is Antonio. Go see. Thank you. Okay, fine. I'm just dropping this to you, sir. You're welcome. The mozzarella tastes terrible. It's smells like it's synthetic. Just the mozzarella tastes weird. Is it fresh mozzarella? Uh, no.

Take away. I'll go to the next course. And may I have some more water, please? Thank you. Yes, sir. Yeah, when I think about Italian cuisine, it's all about the investment at the beginning. You got to start off with really good, strong ingredients. Here, it's almost like they're just going through the motions. Did he like the taste of it or he didn't like? He got a bite and he Okay, throw it out. Okay, guys. Calamaruto table 142. Calamari alto. Thank you. Thank you so much. Calamari tastes like elastic bands. Cherry tomatoes. Not even cooked.

There's just no flavor. Just happy. It tastes bland. Awesome. Bad news again. Yes. You sure that calamari is fresh? They're like frozen calamari. Oh, they're frozen, right? Okay. There's no flavor in them. Thank you. What else is Gordon waiting on? I need a still the bread the ball. Okay. And some. Yep. Red ball. Yeah. How many? Just one. All right. Got you. All right. Give me the meatball. Yeah. There's all and meatballs in a bread bowl.

Thank you. $22 for that. Looks like an implant gone wrong. Wow, sir. Meatballs taste cold. Just a bit. Wow. Touch that. It's ice cold. My fingers. Well, yeah. Not as I was expecting. Normally when you sear a meatball, you put it back in the sauce to cook. I'm sorry again. Beautiful. All the same. Wow. So, uh, the meatballs are cold inside. I put my finger in it and they're actually cold.

The meatball is cold. Yeah. I'm embarrassed. Finish it. Whatever. I'm so upset right now. Everything around is frozen. I want a more high quality of a food and this is not happening. I need you to just get through it. I know your food is good. It's not good because we don't have the good ingredients. So, it's not very good. I just need you to tell me that you're going to get through this together. Can you do it? The stuff actually tastes quite fresh. The stuff seasoned nicely.

Hey, I want to let you know how we season all the food. Uh, it's a special seasoning called the poppy sauce. What does it consist of? the special peppers that come from Haiti and the Caribbean. I love that. And who's Poppy? Poppy's my grandfather. Yeah, I'm more concerned about the pace of this restaurant. Juice machine's not working either. So, we couldn't even get a fresh juice. Has been working for over a year now. So, maybe we should change the name. Well, we can't call it Juicy Boss cuz there's no juice, is there?

No, it's not, sir. Juice you take first thing in the morning. I came here first thing in the morning. Yes. This place was like a ghost town. Do you have another job in the morning? Are you hitting the gym? Where are you from? sort of 8 till midday. I'm at home recharging like you know I take a shot in the morning. You need a drink in the morning? Why not? Q. We've got work to do, young man. Cuz we're in Okay, I'll be ready. Well, I was thinking when I met Gordon, he would like me cuz I have good energy, but he sees my skills and he disliked

it. Makes me feel terrible. It's a just a rum punch liquor. We don't put liquor in a frozen margarita. Why don't you do your job? You're making a margarita with Why don't you do your job? Are you making it? What the hell was that? You making the drink. It's a free-for-all. Business in need figureheads with hunger, passion, determination, drive, and this restaurant is void of all of that.

Hey, Jack. How are you, mate? I need to talk to Q's dad to figure out how they got to this point. Take me back to the beginning. I mean, this place started out as a as an exciting proposition, Ryan. A dream. Yes. For the family, right? Right. It started out great. First two years, we was just selling juice. Customer base was strong. It was a It was success. How was it working at the beginning? Was it working well? It was working very well. Q took it upon himself. I trusted him. That's why I hand it over to him. How much has his attitude changed than it was two years ago when he took the reigns?

Well, well, two years ago, I mean, he was really, you know, gung-ho. He was ambitious. Now he's a little bit settled back. My mom need a [__] He's not going to the gym as he used to, but now we open at 2:00. We used to open at 7:00 a.m. That messes up everything. When I was running Juicy Box, we were open at 7:00 a.m. cuz I knew those customers coming out the gym, they needed to have those juices and smoothies. So, we lost that whole 7 a.m. crowd. Lost thousands and thousands of dollars because my son Q doesn't want to get up on time.

Why is he falling out with the principles of running this place? What's happened? I think he's getting distracted. He wants to hang out and party, you know. Then Zappy started helping him with the stuff. She'd be partying with him. She gets caught up with the drinking, the partying, and then it's a mess. This is the family business, you know. So, it's a reflection on us. I'm in shock. Honestly, it's a free throw. Banana. I don't think they even got the qualifications to run their own life, let alone the juicy box.

It's not going right now. Like to keep this place open just to pay the bills. I have to go in my pocket. Wow. Every month is something. If it's not the electric, it's something that's pulling the business down. It hurts that we losing money because, you know, we put so much effort to this, you know, and I have other businesses and things falling behind here. We can't go another 60 days like this. Sounds like the clock's ticking. He's got 60 days. Yeah, but he needs to deliver in 60 days.

Yeah, it's over. Tough question, Robert. Have you ever considered replacing Q as the owner of this place to get some form of return on your investment? Yes. I need proper management. I gave my best shot with him. I've got a sense of how Chris's behavior is affecting the kitchen. Now I need to go and see how it plays out on the restroom floor. Hello. Good morning. Turn around. Hey, you want to speak to Tess? Hello, my darling.

How are you? Are you okay? Yeah. Let me uh let me grab a seat and then check out the menu. I really want to know what you think about it. Hello. How are we? What does no chicken pee mean? Table three. House salad. No chicken. No chickpea. Oh, wow. That couldn't have meant chicken, right? Or anything else. God, the noise in that kitchen is insane. What is going on? Ridiculous, man. I'm going to start off with a coffee, please.

Just a plain coffee. Plain coffee, please. Cream and sugar. Yes, please. Thank you. Okay. To share sweet and spicy cauliflower wins flatbread hut fries steak fruit breakfast burger the French dip cauliflower bar me African peanut soup. This menu is all over the place. Thanks for darling. And uh I'm ready to order when you're ready. Let's start with spicy breakfast salad. Let's do the crab cake benedict. How about the French dip as well? Sliced uh braised brisket, Swiss sesame bagel. I have that all the time. Oh, do you? Good girl. No more Benedicts. Oh my god. What's going over there? He's behind and he's not having a good time.

You just broke dishes into my station. All right. Okay. Yeah, that's the worst thing you could ever do in a kitchen. And he can't handle the heat. Sometimes he can. Sometimes he gets testy and they kind of clash you. Who's they? Him and Tess. Okay, Tess. Well, I'll keep hold of the menu. Thank you. What can I do? Nothing. Get away from me. Chris, I need you to save. Take this down. French tip over easy brisket. Get it out. And we have no more Hollands.

The chef screaming, smashing plates. There's not a good image for a neighborhood restaurant in such a prestigious town like Socritic, let me tell you. Chris, this is Gordon's food. I have a crab cake benedict on here. I need you to find holidays for it. Shut up. I need you to have one focus right now, Chris, and that is table B6. This is Gordon's order. Gordon first. You got it. Okay. Christopher, can I get you something for your stomach? I have stuff. You want something?

Shut up. All right. Is he okay? Uh yeah, he's burning a little bit, but always sounds like that. And this is mom in the restaurant as well. That's my mom. Yeah. And Chris's mom is also in the restaurant. She's dishwashing. So I've really called in everyone I could to help. Healthwise, I shouldn't be doing even what I'm doing. So what health-wise? I have really bad uh really bad health conditions. I've been sick my entire life. At 16, I was diagnosed with Ellers's Danlo syndrome as well as chronic pseudo intestinal obstruction. In the process of having the restaurants, I've had like 25 surgeries. But you're barely 30.

Yeah. And they had to remove my entire colon and half of my small intestine. So, in total, I've lost 18 ft of my intestines. Um, and that's why I have a bag which collects all of my waste. This is something I'll deal with for the rest of my life. And it's been a really hard struggle. You're really needed here. If I'm done here, then I need Thank you. Can we just make sure that the crab BENEDICT ARE LIKE REALLY FOR GORDON? Leave me alone and I could do what I do. Bloody hell, Justin. It looks off. What the hell's done? What's happened there? Are they frozen?

I'm not sure. Wow. Okay. while I'm struggling to get to a 10 three appetizers deep. Okay. So, his critique was that it looks off. He's like, it looks great. Okay. Everything is going wrong. Like we you know, we have I've done this so many times and it's just like it's not coming out. All right. Are you guys ready to order? We got the uh fried chicken chunks. Fried chicken chunks to start. Sure. Maybe I'm spoiled. My grandma's so good at cooking the rice, but it's your grandma from Puerto Rico.

Yeah, she's from taste any grandma's flavor in there? No. Cuz the chef Julio said that the grandma essence is in his food here. So, no. I would be disgracing my grandmother. Uh Justin, he's not even saying that rice is anywhere near a fine, let alone a 10. Well, maybe he has a different preference. No, his grandma's from Puerto Rico and I think he knows his stuff. Yeah. Press it on top, chef. Press it on top. So, here we have.

Excellent. So, the tostones with the garlic sauce. Wow. Hello, baby. Thank you. Right now, I thought they were going to just at least just cut these off so I don't have to uh rip my esophagus off halfway through eating. Not an ounce of seasoning, just overcooked and dry. It's like we've forgotten what Puerto Rico stands for. It's dull. A tad under $30 for that in yonkers. Anyone paying that needs to be bonkers. So this food would be so much better if the individual cooking it understood the basics. It's like there's no blood running. It's bland. He basically just said it was Glenn.

Oh lord. The best chef. And I messed up all of his dishes. I cook so well, you know. And for me to mess up his dishes. Have you been to Puerto Rican? Never. I'm Puerto Rican. And you've never been there? It's It's a shame. That's That's not right. Oh boy. You just thrown up in the bathroom. What did you eat? the chicken chunks and it was raw. Like bloody the chicken's raw. Bloody. Oh my god. Have you got chicken on there as well? Are they cooked? Please check that coffee.

Really, please I'm supposed to be popping in for a quick lunch and uh so far 20 minutes in nothing. Not a good sign. You're waiting for your appetizers. I'll take anything. Let me go check on that for you. I am starving. I got you, please. Okay. So, um, Chef Ramsey is starving. Hi, Karen. When it's ready, I'll ring the bell. Tiny little dining room. There's only eight tables. Not good enough. Thank you.

Enjoy. Thank you very much. The ribs aren't even hot. They're sort of lukewarm. Not too sure why they took so long. That's crazy. Very strange. How was everything? They were cold, the ribs. So, I'm hanging out for my burger. This guy's got a reputation for good burgers, right? Yes. Yeah. And this thing is like sort of $27 and then fries. So, $30. 6 especially in this neighborhood. Great. Chef Ramsey said that the ribs weren't warm. They were cold inside. When I walk into the kitchen, I feel tense. I feel like I'm not wanted. I

feel like I'm ignored. The relationship has gotten very toxic, and I don't know how to fix it. This is the last one, right? I feel like I'm walking on eggshells. This is like a battlefield. I'm tired of it. No, that's okay. This is his food. This is table two. Two. I'm going. Yeah. Enjoy. Thanks. You're welcome. Don't forget Botox next Tuesday. Bye. This is very strange. You think of this being a staple in this neighborhood.

Barely two meatballs. $28. This food is way overpriced. Okay, here we go. with a $30 burger. Having multiple burger restaurants across the US, it's very rare we charge $30 for a burger. So when we do, it needs to be exceptional. And this thing exceptionally large. It's okay. It's under season. It's somewhat bland. It's just not good enough. $30 in this hole. Are you kidding me? Ray chef said that the burger was bad. He said a lot of things that just I didn't agree with. At the end of the day, I can give two.

He was not happy. Right. Who made the nachos for Gordon Ramsay? He was not happy. Let's knock these dogs out the park, please. Okay. We got to get this right. Here you go, Gordon. This is our Barney. Okay. And um I see you already have a knife and fork, so enjoy. The onions are homemade. And um enjoy. Great. Thank you. Wait, the onions are homemade. Look at that. The hot dog. Do you know what I mean? That is gross. There's more wrinkles in there than it is in my granddad. And he's been dead for 10 years.

He's looking at his hot dog. You should have seen the look on his face when he walked away. It was bad. When I think about hot dogs, they should be, you know, fat, juicy, delicious. This thing is blistered and wrinkled. Reminiscence of a bison's That is terrible. Oh my god. It's just flavorless. It tastes of chemicals and it's just very, very salty. I'm feeling stressed. I don't think he's happy at all. There's no way that this hot dog put this restaurant on the map. Look at it.

I can find better hot dogs at 4:00 in the morning in Time Square. That is just absolutely shocking. The bad news is I've got another one coming. Hello. How are you? Good. And first name is Mary Kay. Nice to meet you. Good. Uh I'm done with that. I got the Chicago dog coming next. May I have some fresh coffee, please? Of course. I'll be right after that. Okay. Here is our Chicago dog with pickle, tomato, onions, pepper, and celery salt. Oh, good cracked on that one. Bloody hell. This is really lazy.

I've had a lot of dogs in my time, but this one has to beat it. I mean, it tastes rubbery. How we doing? The crack on this one was bigger than the Grand Canyon. No, it's just rubbery. Yeah. Not good. Wow. Yeah. Thank you very much. You got it. Good. No, he just was not happy with it. Wow, that's disappointing. Hey, Jake, Gordon's reaction to our Chicago dog. Okay, he said that the whole overall dog was just very disappointing. Okay.

The kind of person that Jake is, he is on the quieter side. But the reality of it is that I don't think he cares that much. Just letting you know. That's Jake and his ordering, I guess. I mean, you own the place. If that I didn't hear you. What? You do own the restaurant, so if something's wrong, it is. Well, I'm not blaming him, but you didn't just blame Jake. You just said that's Jake and his ordering. My ex-husband's girlfriend always yells at me. I feel bullied and heard. This has to change or I'm going to blow out. You need to talk to But he does the food ordering, but you own the rest of this conversation later. Thank you.

I've come for a hot dog. I feel like I'm in therapy. The sweet and sour cauliflower. Cold that just tastes like it was cooked three or four days ago cuz it's soggy. But it's strange. Okay. My samosas. It's just boiled. And are these made fresh? Are they do these every day. These are made fresh in the morning. Sorry. These were made this morning. You sure? They taste old. Oh my goodness. Thanks, Fernandez. That's great. And can I get all Yes, please.

Yeah. And so just check with Bobby on the way in. I'm definitely going to ask them something. Okay, my friend. Come here. You come here. When were these samosas made? When did you make it? Yesterday. Day before yesterday. He is not happy with the samosas. I do not know what to say about that. Rahul, we should have made fresh in the He's making fresh now. We are making fresh when it's already went. Job is done. What are you saying? He made it day before yesterday. So, I told you they weren't fresh. I'm in front of the guy. I mean, it's really embarrassing. What am I going to do? I just need to like cover my face.

You're making fresh samosas now. Are you serious, man? You know who you gave the samosa to? So we have a combination of chicken tikka, the white meat, chicken malai kebab, the tandoori prawns and the lambs. Those prawns look a little bit suspect. Can you ask the chef, is there any food coloring in there? Definitely, sir. And tell him to be honest. Yes, sir. And I will also be honest. It looks like food coloring, but I'm going to be checking. Oh, for sake. It's brighter than Paris Hilton's knickers. Whenever you see these colors, it worries me that they're cutting corners and still depending on food coloring.

There's no flavor for the marinade should be fragrant, spicy, delicious, but they just taste like a frozen prawn. Chino, please tell me, do you put color for the tandoori prawns? No. So that's color. Do you put color for the tandoori chicken tikka? No. Okay. Yes. Come on, man. First you guys remove my shirt, then you remove my pants. What is left? You're absolutely right, sir. $34 for food coloring. Just $42. This is the deluxe mixture. We are 42 $42. Gordon was not at all happy. I mean, the man is like what the am I eating? Oh my goodness gracious me.

Okay, happy to solve it for you. Just one more thing. Yes, sir. Traditionally at biryani brings are cooked inside the rice and those proteins are cooked outside the rice. The rice, it's a layered a biryani is always supposed to be a layered dish. I agree with you. So, you can take that back. Okay. Yeah. Fernandez is a dream waiter because he's passionate. He's been there for decades and it pains him every time he brings food out that is substandard. But he also knows the truth. Nothing's changed in decades. The food is dated.

It's uninspiring. It's almost like the owners have given up. It's just about authenticity. And that's gone. That has left the building. Look at the grease on that. My god. That's not a lot of fish for $28. Fish is terrible. Now, maybe four decades ago, Bob's intention was fine dining Indian, but it's like food that's been stuck in a time war. And he's got the same recipes, the same dishes from 1989. What a shame.