Ep 2. Dillons

Dillons, the second episode of Kitchen Nightmares season 1, takes place in New York. The episode begins with chef Gordon Ramsay driving to Dillons, a trendy restaurant located in a beautiful part of the city. From the outside, the restaurant looks very inviting, but as soon as he steps inside, it is apparent that there is a lot of work to be done.

As Ramsay sits down, he is greeted by the owner, Dean, who seems to have no idea what is going wrong with his restaurant. Dean explains that his restaurant previously received a good review from the New York Times, but ever since then, business has been declining. Ramsay takes a look at the menu and is extremely disappointed in the lack of creativity and flavor combinations. He points out that the same dishes can be seen in every other restaurant in the city.

The kitchen is similarly disappointing. Everything seems to have been pre-prepared, and the menu items are unappetizing. In the storage room, Ramsay finds an alarming amount of rotten food. The kitchen staff is clueless about where the food comes from and what to do with it. Ramsay realizes that the main problem with Dillons is that the owner and the staff are too complacent with their current state.

The next morning, Ramsay sends the staff out to buy fresh food and teaches them basic cooking techniques. He puts emphasis on creative and delicious dishes that the customers will appreciate and enjoy. Ramsay also calls in local food critics to come and critique the new menu items. The critics' opinions are mixed, but overall, there is an improvement.

The restaurant's decor and cleanliness also receive attention. Ramsay calls in a professional cleaning crew to deep clean the restaurant, and a design team to update the decor. The restaurant receives a much-needed facelift, and the staff's morale improves.

On the big night, Ramsay reveals the new menu to the staff and talks to the customers one by one. The new dishes are well-received, and overall, there is a noticeable improvement. However, Ramsay notes that they have to work harder to ensure the quality of the dishes and service. As he leaves the restaurant, Ramsay reminds the staff that they should always strive for excellence.