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00:00Before, the Chantier 19th was a lifeless, dingy dive bar.
00:04Now, it's a bright and airy contemporary bistro.
00:08This is a really cool space.
00:11Paying homage to the industrial history of his hometown
00:14and pulling inspiration from the revitalization of Allentown.
00:18Looks fantastic.
00:19Doesn't it?
00:20It's bright, it's modern,
00:21and the lighting's great.
00:22We took out 2 thirds of those booths
00:24to open up the dining room.
00:25To create this atmosphere here, now we
00:28have a restaurant with a bar.
00:29We don't have a bar with a few booths.
00:33Now, the kitchen is laced with state-of-the-art equipment.
00:37From mixers to spatulas, to exceptional cutlery.
00:44Wild soda.
00:46I will start with the crispy chicken wings.
00:49Oh, good choice.
00:50I have to tell you, the burger is
00:53the best burger I have ever.
00:55And look at me, I haven't missed too many meals in my life.
00:59Order in, pan sear scallops, two chicken wings.
01:03Make sure that it's cooked right, please.
01:05I don't want anything coming back.
01:07Hey, stand strong.
01:08And make sure they coordinate with you, OK?
01:10OK, chef.
01:11Hope it's better than yesterday.
01:14Kennedy, two wings.
01:16For me?
01:16For, yeah, for you.
01:18And your pan sear scallops under the window.
01:21Perfect.
01:22With Kennedy managing to keep her kitchen and her temper
01:25in check.
01:26Make sure I got more fries down, please.
01:28All right, guys, check this out.
01:29Food is flying out of the kitchen.
01:31All right, guys, give those a shot.
01:33And the customers are happy.
01:36The bacon wrapped pork is amazing.
01:38These scallops are done to perfection.
01:40Compared to yesterday, the scallops, they're incredible.
01:43The atmosphere in here is electric.
01:45I need that burger.
01:46Get them in the oven, get the fucking cheese melted, please.
01:48Hey.
01:49Yes, chef.
01:50The food is incredible, OK?
01:52I'm sweating.
01:54Don't sink on me now.
01:55Got you.
01:56OK.
01:58The name?
01:59Sandy.
02:01Is that three of them?
02:02Leave that to Melanie, she's way more.
02:04Joe's got to learn to let his wife be the general manager.
02:08Can you ring two more pinot noirs on it?
02:10And let Kennedy run her kitchen.
02:12Mama, I'm like this.
02:13I'm like.
02:14I know, right?
02:15But Joe doesn't know what to do in his new role.
02:17What do you got here, mama?
02:18I need it melted.
02:19Hold on, not yet, Joe.
02:20I call the tickets.
02:21Wait, where are we going with this?
02:22What are we selling?
02:23I don't know.
02:24Joe's killing me, dude.
02:25Joe, what do you want?
02:26I'm watching.
02:28Leave us alone, Joe.
02:29Leave us alone.
02:33Order in, I need two fish and chips and another scallop.
02:37I have a wing, I have a scallop, I have a steak,
02:39and I have a pork.
02:40That's my lead.
02:41That's not my lead.
02:42Stop.
02:44Look at me, just stop.
02:45Stop.
02:49Yeah, watch that lady, table three.
02:51Connecticut Eats Out, blogger, prolific food critic.
02:55OK, Jimmy, I just spotted her from a profile picture.
02:57Just spotted her now.
02:58Just watch out for that ticket, yeah?
03:01Can I have the grilled halloumi and the linguine and clams?
03:05You got food critics.
03:06It's ridiculous.
03:08I feel like I'm in New York City.
03:10I'll put that right in for you.
03:12How long on table nine, Jonathan?
03:15Table three, one halibut, one linguine, food critic.
03:18Where's the linguine, honey?
03:19All the way in the end there.
03:21It's so important we get out of the gate strong.
03:23You got linguine in the thing?
03:24Um, it's just slow.
03:26How long, Jonathan?
03:33Val, John, we're on 30-minute ticket times now.
03:36I've sent one entree out, OK?
03:40Guys, talk to me, please.
03:42I'm desperate for halloumi.
03:45You can push as well, yeah?
03:46Jonathan, talk to me, honey.
03:48Two chicken, one linguine.
03:49Give me a tie.
03:50It can't be seven minutes.
03:51We need to help each other by talking.
03:54We're just sinking.
03:56Seven needs to come out.
03:57I put out table seven already.
03:59I gave you seven, and I gave you eight.
04:01He wasn't ready, so we bumped that,
04:03and we gave it to him on the next table.
04:05All right.
04:06So you need one chicken.
04:07So you got to say that. We didn't know that.
04:08How long on a chicken on seven?
04:10How long on a chicken on seven?
04:12John.
04:13How long?
04:16Come on in.
04:18OK, let's get our stations reset.
04:21Welcome to Gatson's, ladies.
04:24Welcome to Gatson's.
04:26How many?
04:26Three.
04:27Follow me.
04:29In just 24 hours, my team and the staff
04:31have given this place a brand new start.
04:37Oh, isn't that wonderful?
04:39Yeah, I got to take a picture of this.
04:40Yes.
04:42Thanks to a more authentic color scheme and original decor,
04:45Gatson's has completely changed its tune.
04:49Appreciate you guys coming in.
04:50I hope you have a fantastic dining experience.
04:52Thank you so much.
04:53All right.
04:54OK.
04:55I can only hope this new look strikes
04:58a chord with the customers and the family who runs it.
05:01First table have sat down.
05:02Here we go.
05:03Don't let the butterflies get you, baby.
05:05I'm ready to get it shaking.
05:07What a fucking 24 hours I've had.
05:09Let me tell you.
05:10You don't even want to know.
05:11I want to recommend the corn fritters.
05:13They come in a three.
05:14They're sweet and doughy.
05:16Tiki, tiki, tiki, let's roll.
05:17Corn fritter on the deuce, crawfish toast on the deuce.
05:20Heard?
05:21Heard.
05:22Big sister Samina is expediting for Sharika,
05:24who's got her first orders in.
05:26Now, the real test begins.
05:27Make sure you're tasting your food.
05:29Do not compromise quality for time.
05:31Good.
05:31Nice color on the toast.
05:32As soon as you're ready, get plating.
05:33Let's go.
05:34Good man.
05:35Service, please.
05:36Table one.
05:37I have corn fritters over here and crawfish.
05:41We're at the gate strong.
05:42This is super positive.
05:44We need to communicate.
05:45We're pushing out the apps.
05:46And then we'll go on to entrees next.
05:47Yes, chef.
05:51See what I mean?
05:52Yeah, that's delicious.
05:53All right, we're getting courses in.
05:54Two surf and turf, one well, one mid-well, and?
05:57One well, one mid-well.
05:58A shrimp etouffee.
05:59So am I supposed to be calling tickets and making the food?
06:02Because I'd rather my expo person do that,
06:03because I can't be back here reading it and cooking.
06:05Samina, I need you expediting.
06:07Samina, what we need?
06:08OK.
06:09We need the, um, we got 12 tickets up.
06:13How come we're missing food everywhere?
06:15Ladies, sorry about the wait.
06:17Have you had your appetizers?
06:18Yes, I have.
06:19And you're waiting for your entrees?
06:20Yes.
06:21Give me two seconds, please.
06:24So do we need a, do we need another fritter?
06:26Come on.
06:33Which one of your tables have not gotten their food?
06:357, 8, 14.
06:367, 8, and 14.
06:38OK, Sharika, so we're going with table 8, 14.
06:42We're selling 23 first.
06:4323.
06:4423 first.
06:44These are what I have two first.
06:46Table 2 and table 1.
06:47The tenderloin here was the last snapper.
06:48Gone.
06:49Table 1's gone, darling.
06:51Table 1's gone.
06:52OK, y'all got tickets out of order over there.
06:55I took this to table 7.
06:57Yeah, that was up there about 20 minutes ago.
06:59OK, you see it and it don't look good, reject it.
07:01Look good.
07:02Let it sit 20 minutes, it's not going to look good.
07:04Don't, don't, don't go back there.
07:05Look at me.
07:06Don't go back there with me on that.
07:07It came out of the pan dry.
07:09Look, OK, just touch the side of that, OK?
07:13So it came out overcooked.
07:14But we're not going to send that.
07:16We haven't come this far to do that to each other, have we?
07:18I need us to be on the same page
07:20because we are very much out of order right now.
07:22I get that, you're right there.
07:23But we've also made a mistake.
07:26Are we going to accept our mistakes or not?
07:31I need you to take over the kitchen.
07:34Hiring, firing, ordering, menu, everything.
07:38Great.
07:39I'll leave it in your hands.
07:40Exactly what I came here for when
07:41I first started two months ago.
07:43Good, I'm glad to hear it.
07:45I'll catch you in a minute, OK?
07:47Kat's starting to understand this responsibility
07:49now is on her shoulders.
07:51I think, deep down inside, that girl
07:53is bursting with excitement to prove to herself
07:56that she can do it.
07:57Richard, come here real quick.
07:58OK.
08:02Just given the performance today and how extensive this menu is,
08:07I just don't think that you're equipped to be doing this.
08:11So I'm just going to have to let you go.
08:15OK.
08:16And no hard feelings or anything like that, dude.
08:18Right.
08:21A little upset, but I mean, you just
08:24got to roll with the punches.
08:29Businesses need to be run with energy, passion, and drive.
08:32Steve lost all that.
08:33Kat in the kitchen, she needs to be
08:35empowered to run that thing.
08:36I just had to let one of my guys go.
08:37And we're going to need you for dinner service
08:39tonight, if you think you can do that.
08:41But more importantly, Steve needs to get out,
08:44cut himself some slack, and take a step back,
08:47because that guy's heading for a big collision.
08:51Now, how are you feeling?
08:53I feel like I want to work tonight.
08:57You're not.
08:59I want you to do something you haven't done in a while.
09:04Go home.
09:06I'm not just going home.
09:08You have no choice.
09:11I'm helping your talent to step up to the plate.
09:16And they're not going to be micromanaged tonight.
09:18So I want you to cut yourself loose.
09:21OK.
09:22I'll leave it in your hands.
09:23And then come back later and see me.
09:24Will do.
09:25Thank you, Gordon.
09:26You good?
09:27Yes, I'm good.
09:28Drive carefully.
09:31With the cats out of the bag and the finishing touches
09:33in progress, I need to make sure the kitchen
09:36staff is well-equipped.
09:39Welcome.
09:40You good?
09:41This is Alfredo.
09:41Alfredo, good to see you, bud.
09:43Cat has a lot of confidence in both of you.
09:44Brandon, you've got the mojo, right?
09:46Yes, chef.
09:47Every chef depends on the team.
09:48So take a look.
09:50Beautiful ovens to finish things.
09:52Nonstick pans, everything you could ever want.
09:55And trust me, this is the equipment
09:57I work with on a daily basis.
09:59We're going to rock it.
10:00Let's get this kitchen fired up.
10:01Yes, chef.
10:03I'm hoping Steve, out of the way,
10:04allows both cats to step up.
10:06So fingers crossed, this could be the beginning
10:09of something exciting, providing both girls use
10:12their voice and do their job.
10:14I'm going to have to put the gate up tonight, no?
10:16It's a good idea.
10:16We'll be busy.
10:19Fire, right now, one of everything.
10:21Yes, chef.
10:22Give me a time.
10:2315.
10:2415, off you go.
10:25Chef, built for the burger.
10:26It's a bun, tomato jam, arugula, onion.
10:30We're going to put more arugula on top,
10:31and then put the bun on.
10:32Got it.
10:35I just want one of each, yes?
10:36And Cat, I want to hear your voice.
10:38I want to hear your voice, how you're delegating stuff,
10:39as well, right?
10:40I want to hear that voice.
10:41Let's go, Brandon.
10:42Yeah, Alfredo.
10:43How long for the short rib?
10:46So you can't just shut down.
10:48We need to help each other by talking.
10:50There's a short rib in the oven.
10:52One second, chef, sorry.
11:01We are 50 minutes away from opening, yeah?
11:03So come over.
11:06Burger needs more color.
11:08Look at all this salad.
11:10Who dressed that?
11:11That was me.
11:12Yeah, so way too much salad.
11:15Short rib, so it's ice cold.
11:18Come on.
11:20I need someone to take ownership.
11:22I'm trying.
11:22Please, please, please, please.
11:26Do you know the difference in the decor?
11:27Yes, absolutely.
11:28Yeah, it looks beautiful.
11:30Can I get everyone started with some drinks
11:32over here, my friends?
11:33We're going to do the Omaha.
11:34Medium rare, OK?
11:35Medium rare.
11:36Awesome.
11:37Yeah, here we go.
11:39So up front is two risottos with butternut squash,
11:41and you've got two risottos solo.
11:43All right, first one's the butter plate.
11:48He has cocktail game.
11:49So that lady there in the corner, that's Pamela White.
11:53She's the president of the Orange County Restaurant
11:55Associates now.
11:56Make sure everyone knows who that is.
11:58I'm the kitchen VIP.
11:59Make sure the staff don't forget about the rest
12:01of the customers in the process.
12:03Yes, sir.
12:04Let's go.
12:0729 VIP.
12:08Make sure these are fucking perfect.
12:11All right, two risottos.
12:13Good.
12:14Service, please.
12:16It's a successful first push.
12:18The kitchen is firing appetizers.
12:19All right, I have a butternut squash.
12:21And patrons are loving the food.
12:23Is this your first time dining with us?
12:25I'm Scott.
12:25Hi, Andrew.
12:26Nice to meet you guys.
12:27Dean, pleasure meeting you, brother.
12:31That is the best risotto I've ever had.
12:34All right, guys, we're getting backed up.
12:35Let's get these plates flying out, please.
12:37Heard.
12:38But a packed house and a kitchen
12:40challenged with executing a new menu for the first time
12:42has ticket times lagging.
12:44Did you check in on the risotto?
12:46Yes, I will go check.
12:48That risotto's dead.
12:50There's no saving that risotto.
12:51Yes, chef, so start again.
12:52Heard.
12:53My table has been waiting over an hour for their food.
12:55So you still need the later one?
12:57I need two risotto.
12:58OK.
12:59What were the entrees?
13:00The steak and the lamb.
13:01The steak and the lamb?
13:02OK, I'll check on that for you.
13:04How many entrees have I picked up?
13:05One, two, three, four.
13:08Let's go, guys.
13:09We're backed up, but we'll get out of it, OK?
13:11Six minutes on sea bass.
13:12Heard.
13:13OK, what'd you guys got, chef?
13:15Ticket times are ticking extremely long.
13:17Do you know how long it's been?
13:18OK, look.
13:2150 minutes?
13:2250 minutes?
13:24Right now, social's reputation hangs in the balance
13:26as the one person who can make or break them
13:29has been waiting almost an hour for her entree.
13:31Food's not coming out now because we're
13:33backed up in the kitchen, so we've got a bit of a dilemma.
13:35So we need to start filling that in.
13:36She's going fucking live.
13:38We're under review.
13:39Yeah, this is where we need your help now.
13:40That's where they need.
13:41He absolutely needs your help in there now, right?
13:43Come on, come on, come on.
13:44Hey, you got the entrees on my VIPs?
13:46I need 29 ASAP, please.
13:48I got two sea bass resting.
13:50Look at me.
13:51We're on 55 minutes.
13:52But hey, just make sure it's perfect, please, OK?
13:54Yes, chef.
13:55Make it worth the wait, guys.
13:56Don't leave here until you've got
13:57those dishes in your hand, OK?
13:59Yeah, I'm giving you the VIP right here.
14:01Yeah.
14:02Ah, fucking done.
14:04Food's got to go out hot.
14:05Are they the critics there?
14:06Yeah, that's 29.
14:07They've been waiting an hour.