seacliffsal January 20 Share January 20 The most energy she demonstrated was when talking with the football player. She's not married to Camille so I wonder just how invested she truly is in the restaurant (and she happily kicked him out when Gordon told her to). I couldn't figure out what she was doing with her mouth-it was always partially open in the shape of an 'o.' I don't have much hope for this restaurant in the long run. 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8559545
Colorado David January 20 Share January 20 (edited) i apologize if i seemed insensitive earlier re kelly Edited January 20 by Colorado David 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8559564
Tango64 January 21 Share January 21 The Iberville couple's situation seems familiar. I've known couples in which one spouse is financially successful and busy with their business, but the other spouse wants to have their own endeavor. They want to be busy and productive and known for something rather than just being the spouse of the other. Nothing wrong with that. I've seen these spouses open restaurants, cafes, and a variety of little boutiques that sell children's clothing, gourmet olive oil, and such. The common theme is that they have no experience or business sense and they open establishments that need a constant influx of cash from the family finances to keep going. Sometimes that not a problem; they're both happy in what they're doing and they can absorb the business not actually being profitable. It's like a hobby. And other times, the financial loss is too much, employees get hurt, and the business owner has to find a way out. It looks to me like that's what happened with Iberville. By the time GR got there, the owner was over it all, done, not having fun anymore, not interested in trying, just wanting a way out. 1 1 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8560233
CrazyInAlabama January 22 Share January 22 (edited) S02.E03: Voleos New 1/21/2025 "Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021." In West Wego, LA. David and Lydia own the restaurant. A daughter works there front of house, son David is a cook there. Original restaurant was in Lafayette, until Hurricane Ida wrecked the place, and the new location is failing, and always have. David Sr. blames the failing restaurant on the miserable local customers. Lydie echos what her husband said, blaming the customers. Gordon points out the restaurant has 10 tables, but 110 items on the menu. Gordon asks customers about the food, and it's not pretty. David Sr doesn't buy fresh fish and shrimp, but frozen, and loves to microwave everything. Poor Gordon tries the food, and looks like he's in pain, he can tell everything is from frozen, and nuked. The giant crab cake looks disgusting. Gordon asks local residents, and they all say they would like Voleos to succeed. David Jr has taken over the cooking, everything is fresh ingredients. The menu is one page, not 110 items. Food looks so much better. As always the reopened restaurant is slammed with customers, but they power through. Edited January 22 by CrazyInAlabama Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8560496
Tango64 January 22 Share January 22 It has become a standard part of the Kitchen Nightmares formula to change the menu from whatever was trying to appeal to the local clientele to a Ramsay Inspired menu. I always have doubts about this working after Ramsay leaves. Sure, this place needed to use fresh seafood, lose the microwave, and trim the menu down. But other than that, it had been a successful roadside seafood shack for years. People want fried fish and shrimp, hushpuppies, mounds of fries, and that brown New Orleans gravy on white bread. It's a thing. Now its elevated, delicately plated Ramsay style seafood. There's a market for that, I'm sure, but now you're going for a different audience than you had before. It's not just a restaurant refresh; it's a different restaurant and there's no guarantee the owner or the community really want it. So many examples of that in this show. At least he didn't make them switch to scallops, mushroom risotto, and beef wellington. 4 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8561147
NJRadioGuy January 23 Share January 23 On most of these kinds of shows I can tell within the first five minutes if the place has a real shot or is just treading water with very little long-term chance. This one was an obviously easy fix, so long as the ol' man stays the eff out of the kitchen. No cleanliness issues, no Bad Staff problems, and when the worst insult Gordon gives the food is "watery and bland," well, they're not completely gone. I think even if the menu changes a bit, if the son can keep up and innovate, and they keep the prices affordable for the region and cater to local tastes they'll survive long-term. 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8562540
Colorado David January 29 Share January 29 omg this Kindred chef is making me livid, i am not sure i can finish the episode. i do feel bad for the owner, but she so needs to cut him loose and find a better responsible chef/cook. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8566376
Madding crowd January 29 Share January 29 I have to wonder if some of this was faked. The smirking chef was just too over the top and I find it hard to believe the staff didn’t notice the huge amount of rat droppings. Were they serving shrimp at a vegan restaurant? I’m a vegetarian but have never seen vegan shrimp. Not surprised to hear the place closed, the owner didn’t seem interested in keeping it going. 3 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8566398
Tango64 January 29 Share January 29 I also thought I heard shrimp. Did Gordon’s new menu have only about five items? And just one entree — the highly processed, bought in burger? It felt like he didn’t want to waste time on more and just threw in an ice cream machine. Funny to see diners nibbling the corn ribs like chipmunks. 3 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8566427
WescottF1 January 29 Share January 29 16 hours ago, Madding crowd said: I have to wonder if some of this was faked. The smirking chef was just too over the top and I find it hard to believe the staff didn’t notice the huge amount of rat droppings. Were they serving shrimp at a vegan restaurant? I’m a vegetarian but have never seen vegan shrimp. Not surprised to hear the place closed, the owner didn’t seem interested in keeping it going. I live near a 100% vegan brewery/restaurant (the first in the US actually) and I haven't had their "shrimp" but on the menu they are described as "soy curls". Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8566849
Tango64 January 29 Share January 29 Have we ever seen Ramsay put a bought in item on his new menu? He goes ape shit when he finds out someone served him ravioli or such they bought from Sysco, but in this episode he plops an obviously bought vegan "burger" on the menu as apparently the only entrée. For that matter, have we ever seen him phone it in this much? He was fed up with them and just said, "Put some tomatoes and tofu on a plate. Fry some corn and put Taijin on it. Heat up this frozen mush patty. What the hell, here's an ice cream machine. I'm done. Fuck it." 4 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8566866
PhoneCop January 29 Share January 29 TBF, Caroline seemed pretty checked out throughout, including when she was vowing to do better. I'm sure Gordon has some sense of the ones who might make it and those who almost certainly won't (but it's easier to use the footage they have in the can rather than vet a whole other restaurant in order to make the predetermined episode count). I just hope Kindred's staff landed on their feet, give or take Frank. 3 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8566990
Fostersmom January 30 Share January 30 21 hours ago, Tango64 said: I also thought I heard shrimp. Did Gordon’s new menu have only about five items? And just one entree — the highly processed, bought in burger? It felt like he didn’t want to waste time on more and just threw in an ice cream machine. Funny to see diners nibbling the corn ribs like chipmunks. The original menu seemed to have "shrimp" a "burger" and "chicken". Who knows what they were made of. The owner needed way more than a restaurant make over, but I don't see Gordon recommending her just close the place and get her life and self in order. Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8567092
NJRadioGuy January 30 Share January 30 Kindred was another really predictable outcome, although I did think they'd last a few months beyond the big game. The owner was not just clueless but came off as a bit of a scatterbrain with no business accumen. I'm sure she's probably a lovely, kind human being, but I don't see her being a leader, and that's what every successful business needs at its core. I wish her and her former team well. They seemed to be in a reasonably decent neighborhood too, but, leadership aside, I really have to wonder how much business potential business there is for a vegan only restaurant in such a food centric city as New Orleans. Some excellent vegan creations as part of a good mixed menu would likely have a greater chance of flourishing. Looking at the space on Google Maps, there's now a Japanese "bistreaux" in the space. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8567484
Sir RaiderDuck OMS January 31 Share January 31 First time I've seen a "chef" literally gleeful that his food sucked and his kitchen was filthy. I wonder if he was deliberately trying to get fired so he could get on Unemployment or something. Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8568608
Tango64 February 5 Share February 5 Good to see a restaurant that benefitted from the experience. But oh my god the styrofoam clamshells. It’s a bit of a personal peeve, but it would turn me off so much to sit down in a restaurant and have my food delivered in a styrofoam clamshell. And the gumbo in a tall styrofoam container? I could handle a styrofoam plate and bowl. Wouldn’t like it, but I could get past it if the food is good. The clamshell is takeaway, cheap, not even casual dining level. 6 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8572574
PupCal February 5 Share February 5 I can't get over the mac'n'cheese being spaghetti noodles (I've checked their website; it's there too). I've had some good food in those styrofoam clamshells but not from a brick-and-mortar restaurant. Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8572694
KeithJ February 5 Share February 5 11 hours ago, PupCal said: I've had some good food in those styrofoam clamshells but not from a brick-and-mortar restaurant. I'd be worried about putting hot food in those clamshells. If it's too hot, you're going to have some melting and then you can't eat the food. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8572940
Colorado David February 5 Share February 5 agreed. clamshells are ok for take-away, but NOT in a sit down restaurant. hell you can get cheap plastic plates that dont cost a ton. 2 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8573145
Tango64 February 5 Share February 5 Odd that Ramsay didn’t even mention the clamshells, much less address it. 3 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8573194
Puffaroo February 6 Share February 6 I thought for sure she was going to go back to her gumbo recipe as soon as he was gone. Apparently not, but it's early days yet. Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8574068
seacliffsal February 8 Share February 8 These last two episodes (vegan restaurant and 3 southern girls) were just meh to me. I didn't think either owner really wanted any help (and it was the son who contacted Gordon about the 3 Southern Girls restaurant). Neither seemed willing to really change. Wasn't surprised the vegan restaurant closed so soon after Gordon's visit. He seemed to realize there wasn't any hope for it. I would try the food at the 3 Southern Girls restaurant. The food looked much better after Gordon's visit but I would be afraid that they will revert to their former ways. 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8575336
Yeah No February 10 Share February 10 On 1/28/2025 at 9:56 PM, Madding crowd said: I have to wonder if some of this was faked. The smirking chef was just too over the top and I find it hard to believe the staff didn’t notice the huge amount of rat droppings. Were they serving shrimp at a vegan restaurant? I’m a vegetarian but have never seen vegan shrimp. Not surprised to hear the place closed, the owner didn’t seem interested in keeping it going. On 1/31/2025 at 5:47 AM, Sir RaiderDuck OMS said: First time I've seen a "chef" literally gleeful that his food sucked and his kitchen was filthy. I wonder if he was deliberately trying to get fired so he could get on Unemployment or something. I call shenanigans on that episode. I think that chef probably had already quit but the episode needed some drama so they brought him back to act OTT. And the rat pellets were probably planted there too. I think they all knew the place was going to close by the time of filming anyway. At that point I think what the show was doing to "help" the place went toward making it easier to sell. 3 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8576860
KeithJ February 12 Share February 12 (edited) Kings Blu Jam $600k in debt?!? I don’t see any way they will ever clear that. Pretty bad relationship between the mom and daughter but from what we saw, it seemed like the daughter was a bigger part of the issue. The way she acted during the service after the relaunch was terrible. She complained that the cook didn’t remember how to make the new dishes. He’s been making them for 30 minutes?!? She should have left and stayed gone and gone back to nursing school. Also, a restaurant like that does not need a drive up window. It seemed really dumb opening that. I guess it gives mom something to do though. Edited February 12 by KeithJ 5 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8578303
Tango64 February 12 Share February 12 12 hours ago, KeithJ said: $600k in debt?!? I don’t see any way they will ever clear that. I think about that often with this show and Bar Rescue. With that kind of debt, they’d have to be spectacularly successful for years to even get back to even. Just even. And then you still have no savings, no emergency funds, and no retirement plan for the elderly owner. It sounds hopeless once you’ve reached that amount of debt. 5 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8578542
Puffaroo February 12 Share February 12 Justin: I'm leaving. Me: Good. Justin: blah blah blah I'm leaving. Me: GOOD! Justin: She treats me like shit, I'm leaving. Me: Go already! 1 3 3 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8578779
Madding crowd February 13 Share February 13 (edited) Gordon seemed like he is phoning it in this season. The drive thru window wasn’t needed, they only seemed to have coffee and croissants and it won’t make them any real money. Gordon failed to tackle that the real issue which was the daughter didn’t want to be there and didn’t get along with anyone. I think it’s odd that on Bar Rescue, Taffer tells the owner they should be walking around seeing what needs to be done and help as needed. Here the daughter didn’t want the mom around. Hell, if I owned a restaurant I wouldn’t let people tell me I couldn’t be there. Also, why did Gordon continue to let people eat when the woman was outside puking and one person received pink and bloody chicken? Edited February 13 by Madding crowd 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8579495
seacliffsal February 15 Share February 15 Wow. Justin had a horrible attitude, blamed others for her attitude and issues, found fault with others without being willing to help them, etc. Gordon's big mistake was trying to talk her into staying. He should have let her go and encourage the mom to hire a new lead chef. They are never going to be successful in the long run. As soon as Justin gets in a snit again, she'll be out and the mom will bend over backwards trying to appease her rather than see to the restaurant. 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8581880
KeithJ February 16 Share February 16 It looks like Kings Blu Jam sold. This review was posted today: Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8581943
Yeah No February 16 Share February 16 Shock, surprise (not) that Kings Blu sold. This seemed like yet another restaurant that was beyond saving before Gordon even walked through the door. This show has really gone downhill. He's going to more and more dive-y places every week, barely deserving of the name "restaurant", and probably more suited to be on "Diners, Drive ins and Dives" than on this show. He's not dealing with chefs anymore, just people barely deserving the title of "cook". And it has become more than obvious that he's going to places that are too broken to fix. There's absolutely zero enjoyment in watching this anymore. It's really getting that bad. 1 4 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8582086
Shrek February 16 Share February 16 Like a lot of things with his name attached to them he is now just phoning it in with zero effort. We bought some frozen "Wellington bites" at Costco with his name attached to them thinking they would be a good snack to have around as Beef Wellington is his specialty and they were fking disgusting, he just took the money & ran on that one for sure. Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8582288
KeithJ February 16 Share February 16 2 hours ago, Shrek said: We bought some frozen "Wellington bites" at Costco with his name attached to them thinking they would be a good snack to have around as Beef Wellington is his specialty and they were fking disgusting, he just took the money & ran on that one for sure. I pretty much had the same thoughts about his microwave meals. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8582359
DoctorK February 16 Share February 16 15 hours ago, Yeah No said: more suited to be on "Diners, Drive ins and Dives" than on this show I will note that D,D and D always seem to find places with good cooks and good food, places not in dire need of total change. That show makes me hungry when I watch it. 1 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8582397
KeithJ Wednesday at 01:50 AM Share Wednesday at 01:50 AM (edited) Verdict Now we get a restaurant that is $1,000,000 in debt? And another person that thinks Gordon sucks and their food is the best? If your food was that great you wouldn’t be $1m in debt. The football player on a scholarship needs to get far far away from this place. I wanted to look at their menu because it didn’t seem very New Orleans but it seems they weren’t ready for tonight: Edited Wednesday at 02:02 AM by KeithJ 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8584880
Tango64 Wednesday at 02:59 AM Share Wednesday at 02:59 AM Update: Now only $999,751 in debt! And we have metal utensils! 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8584939
Colorado David Wednesday at 06:16 PM Share Wednesday at 06:16 PM a sit down restaurant with plastic utensils. amazing. i'm suprised there werent red cups for the drinks. short of her son making it in the nfl, i dont see bouncing back from a mill in debt. he was so polite tho i truly hope he pulls it off. 2 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8585361
DoctorK Wednesday at 09:25 PM Share Wednesday at 09:25 PM I recorded this episode and just watched it. The show is very formulaic and this one was a perfect example. Totally dysfunctional personnel issues, dysfunctional owner and management, everything is a hopeless mess. People who don't need a talking-to from Ramsey, they need psychiatric help, if they are really as shown in this show. Of course, it wraps up with the unsurprising Gordon Ramsey Miraculous Final Seven Minutes and everything is hunky-dory and everybody loves everybody. I just can't believe that this place was as screwed up as shown and everyone lived happily after due to Gordon's magic. Why do I watch? I think I have drifted into "hate watching". 2 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8585522
NJRadioGuy Thursday at 02:29 AM Share Thursday at 02:29 AM How the heck are they going to make a dent in a $1M debt only being open for a few hours on four nights a week? I don't think this will last 6 months. I do hope the kid is able to achieve his dream of making it in sports if he has the natural talent and the drive. Seems like a good young man who's willing to put in the work. 1 1 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586036
seacliffsal Thursday at 01:36 PM Share Thursday at 01:36 PM I don't even know why Gordon bothers with some of these restaurants. IMO they're not going to be able to come back from being a million dollars in debt. Sure, the mom may have been more cooperative in the kitchen while the cameras were there, but I doubt she lasted long that way. It seems like Gordon is giving these restaurants all the same menu with easier to prepare meal (and lots of sandwiches/burgers). I don't even know how some of these owners have the credit/money to get so far in debt. How are they able to continue buying food/supplies? I would really like to see episodes in which Gordon is actually able to help a restaurant recover long term. 1 1 3 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586349
Colorado David Thursday at 01:50 PM Share Thursday at 01:50 PM 12 minutes ago, seacliffsal said: I would really like to see episodes in which Gordon is actually able to help a restaurant recover long term. the british 'ramsay's kitchen nightmares' seems more in line with this way of thinking. he seems far less dramatic and more intent on genuinely helping the owners. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586354
GHScorpiosRule Thursday at 01:58 PM Share Thursday at 01:58 PM 17 minutes ago, seacliffsal said: I would really like to see episodes in which Gordon is actually able to help a restaurant recover long term. Yeah, like the U.K. version. I remember the one he helped out and it survived, though I haven't checked in a few years-Bombay Bistro or some pretentious Bollywood blah blah or something; owner was some marketing dude who had NO idea how to run a restaurant. It was wonderful to see Gordon and the head chef shopping for fresh food and herbs. And he brought in that handsome and talented chef Vikas! The one thing that has always struck me-is that ALL of these places, in the U.K. and U.S. only one shift of staff-that is do all the waitstaff work the morning-lunch-dinner shifts? It's the same handful that Gordon meets and talks with to get their opinions. Bigger restaurants have more, don't they? Or what @Colorado David said. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586359
Colorado David Thursday at 03:02 PM Share Thursday at 03:02 PM ya great point, are all these staff pulling like 16 hour shifts? tho i have to think that's just tv production as there would be too many people to introduce. momma cheri's is a fantastic u.k. kitchen nightmares episode, watch it and it will warm your heart. funny, endearing, no annoying staff. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586405
KeithJ Thursday at 03:03 PM Share Thursday at 03:03 PM 12 hours ago, NJRadioGuy said: How the heck are they going to make a dent in a $1M debt only being open for a few hours on four nights a week? I don't think this will last 6 months. I do hope the kid is able to achieve his dream of making it in sports if he has the natural talent and the drive. Seems like a good young man who's willing to put in the work. This place looks more like a wannabe nightclub than a restaurant as seen by the photos on their website and this: Looking at their photos though, I guess only wearing a bra is acceptable attire? 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586407
Colorado David Thursday at 03:15 PM Share Thursday at 03:15 PM i'm guessing their strategy is to sell maximum amount of drinks to make money, with the food being snacky stuff to make you want to drink. While that is viable it does go against the plan to do a good restaurant IMO. Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586414
Shrek Thursday at 04:59 PM Share Thursday at 04:59 PM 3 hours ago, seacliffsal said: I don't even know how some of these owners have the credit/money to get so far in debt. How are they able to continue buying food/supplies? I was once told by someone that if you owe the bank $1,000, they own you but if you owe the bank $10 million you own them because they know they're not getting it back unless you're very successful, so they are more likely to keep plowing money into you hoping that you get there. This may apply to some of these ridiculous people & how they get so far in debt. 1 Link to comment https://forums.primetimer.com/topic/14018-kitchen-nightmares-us-general-discussion/page/10/#findComment-8586480
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