The Worst Kitchen Nightmares Dishes Ever Served

Many restaurant owners on Kitchen Nightmares
are stubborn, which host Gordon Ramsay tries to help them break like a culinary drill sergeant,
and it often leads to tense verbal bouts. He tries the food, as well, and the dishes
on this list stand out as the cream of the “crap.” Get ready for some gross food, folks. When a restaurant claims a dish is their “signature,”
they better make sure it’s perfect all the time, especially when a food critic arrives
armed to put them on blast for either a great meal, or a forgettable one. However, when a chef like Gordon Ramsay asks
to try your signature dish in the first-ever episode of Kitchen Nightmares, it should be
better than perfect. Unfortunately, even with everything on the
line, Bonapartes Restaurant in the United Kingdom swung for the fences but struck out
hard. It doesn’t matter if a dish is vegetarian,
vegan, meat heavy, or plucked from the sea, the ingredients should be fresh, plain and
simple. Few places can withstand a Yelp review claiming
dinner came with a complementary side of E.coli. When Ramsay wanders into the back of the house
to chat with Bonapartes chefs, they’re eager to serve him up their signature dish: Scallops
with Black Pudding Sauce. But it turns out that the scallops are rotten. Before Ramsay even opens his mouth after taking
his first bite, he storms out the back door and coughs them up onto the ground. Serving rancid scallops to a Michelin-rated
chef will haunt the employees at Bonapartes for a long time to come. Vegetarians may never understand how people
can stuff their faces with food that used to have a face, and meat eaters certainly
don’t understand how a steak wouldn’t crank someone’s appetite into high gear. Even though a chef might prefer meat, they
must offer options for diners who crave greens and grains instead. That means if someone orders a meatless dish,
you better make completely sure there’s no meat. In the second-ever U.S. episode of Kitchen
Nightmares, Chef Gordon Ramsay visits Dillon’s, a restaurant in Manhattan, New York, that
doesn’t seem to pay much attention to customers who require vegetarian options. The first dish Ramsay receives in this episode
of Kitchen Nightmares, after hesitantly plopping down in a seat, is the Vegetarian Appetizer
Sampler. Two suspicious-looking fritters stare at Ramsay
while he clearly musters up the courage to delve in. Good thing he’s brave. Right out of the gate, he’s disgusted by the
fritters. What follows is a considerably worse: one
of the fritters has meat inside, and lamb is what Ramsay assumes. With this mistake, Dillon’s opens itself up
to any number of health and legal implications. If you’ve ever been to The Melting Pot, you
know how fondue works. If you have friends in the Hamptons who throw
fancy parties, you might know how fondue works. If you’re a cheese freak who eats it in every
way humanly possible, you absolutely know how fondue works. Unfortunately, a restaurant called Handlebar
in New York, featured in an episode of Kitchen Nightmares, didn’t know how fondue worked. Fondue lovers are of the cook-your-own food
mentality; it’s interactive fun, and the outcome is delicious morsels of skewered treats. But when a restaurant’s not fondue-focused,
Ramsay thinks it’s absurd for customers to cook their own food. Take, for example, Handlebar’s Filet Mignon
Fondue, where raw chunks of steak are dipped into bubbling oil to cook to temperature. In an act of hopeful luck, he tosses salt
over his shoulder and says a prayer. He then goes full-on Gordon Ramsay mode, calling
the dish… “…rancid, pointless, tasteless. A complete and utter joke.” …after just one bite. The word “fiesta” elicits partying, freedom,
music and good food that gets hips shaking and appetites growing. So, when Chef Ramsay visits Fiesta Sunrise
in West Nyack, New York, he naturally expects a fun environment along with great food rocking
out in his belly. What he gets in an episode of Kitchen Nightmares
near the end of the first season, however, is far from a celebration. The Combo Platter Ramsay receives comes immediately
after he intensely questions the restaurant owner, and the guy’s clearly caught off guard. A scorching dish consisting of what looks
like a taco, enchilada, and burrito arrives to an already-frustrated Ramsay. The famous chef’s initial impression is someone
got sick on his plate, because he can’t immediately distinguish anything through the cheese-crusted
mess of food. After dissecting the burrito like a surgeon
performing an autopsy, he finds the chicken to be dry and the beef impossible to swallow. This is one fiesta you don’t want to RSVP
to. Whether you prefer soup, bisque, chowder,
stew, the canned stuff, or mama’s mystery sauce with everything in the pantry, a hearty
bowl of food is comforting. It coats your ribs, warms the soul, and then
sends you to bed with visions of oyster crackers dancing through your head. The Hot Potato Soup at Hot Potato Cafe, however,
doesn’t quite offer the same comfort, as Ramsay quickly discovers in a second-season episode
of Kitchen Nightmares. The chef wants to try a soup, so he orders
the Hot Potato Soup. At first glance, it looks like a regular bowl
of chowder — nothing too exciting — but definitely nothing alarming. But then the kitchen workers stare in horror
as his face contorts Cirque du Soleil-style while choking it down. He compares it to “lumps of glue,” and then
looks directly into the camera to confidently say… “What a f—ing embarrassment.” A few episodes later, Chef Ramsay pays a much-needed
visit to Bazzini in Ridgewood, New Jersey, a restaurant with an overwhelmed head chef
and less-than-impressive decor. The restaurant’s named after Paul Bazzini,
the head honcho in the back. With the staff’s motivation careening downhill,
they bring in the talents of Ramsay to employ some serious butt-whooping to turn attitudes
around. It all starts with the anxiety-inducing food
tasting, of course. Instead of choosing dishes that sound enticing
to him, Ramsay asks for a variety to sample. Gordon Ramsay sitting alone in your dining
room asking for what you believe are your stand-out entrees has to be an anxiety-inducing
experience. When the Chicken Milanese arrives with an
entree-sized portion of pesto fettuccine pasta, Ramsay comments that the sheer size of the
cutlet reminds him of an elephant’s foot. As he suspects, it’s charred to all hell and
impossible to cut through or chew. Even the sound the knife makes while cracking
through the cement-like exterior is off-putting. The wealthy community of Boca Raton, Florida,
is the home of Anna Vincenzo’s, an unfortunately unpopular Italian restaurant run by a self-taught
chef named Cece. Cece’s big and brash, and she’s one of the
main reasons her staff believes business has greatly slowed. When Ramsay and his Kitchen Nightmares entourage
arrive, he knows it’s time to order up some of their most popular dishes, and prepare
to pick it all apart Gordon Ramsay style. And man, does the staff look stressed. Honestly, we can’t blame them. Ramsay takes a long look at the menu before
asking for, among other things, a Snapper Anna, what he’s told is a restaurant favorite. The scowling look on the chef’s face increases
with every close inspection of the dishes, but the Snapper Anna revolts him to no end. He actually asks, “Where is the snapper?”
and is told it’s “under all that,” referring to a pile of garnishes, by the server. As he’s poking around a pile of uncooked fish-flavored
mush, he calls it a “dog’s dinner.” The meticulous pairing of ingredients is of
utmost importance, especially when a chef’s trying to serve a dish meant to pack a memorable
punch. Cooking is all about taking risks to see what
works, and before adding something to the official menu, it better work. It’s a huge waste of time and money if not. At La Parra de Burriana in Spain, the head
chef apparently missed the memo. The first thing Ramsay notices while flipping
through the menu during this episode of Kitchen Nightmares is the confusing array of themed
food the restaurant serves. One night burgers are the sole focus, another
night sees Asian food as the primary cuisine. Regardless of the head-scratching moment,
Ramsay takes on the prawns in chocolate sauce, Chef Laurence’s signature dish. Prawns? In a chocolate sauce? Yea, Ramsay’s right there with you. The sauce isn’t pure chocolate. It’s a “hot over-spicy chili chocolate sauce”
that, according to Ramsay, is the result of “stupid arrogance.” It’s simply a failed attempt to pair ingredients
that don’t belong together. Even if you don’t embrace the foodie culture
running rampant nowadays, your ears must perk up at the words “sushi pizza.” It’s actually possible to combine two extremely
different foods and keep it delicious? Yes, it’s possible. But, sometimes that “sushi pizza” you see
on the menu should have stayed two different foods. Chef Ramsay’s experience in an episode of
Kitchen Nightmares at Sushi Ko in Thousand Oaks, California, agrees. Immediately, Ramsay notices the head chef,
Akira, loitering around the host stand, prompting Ramsay to convey a natural anxiety considering
the person who runs the kitchen operations isn’t in the kitchen. When the “pizza” finally arrives, the server
explains the dish consists of “rice, salmon, crab, mayonnaise, and some cheese.” With one final look of apprehension, Ramsay
takes his first bite. Immediately, Ramsay spits the bite onto the
plate, calling it “rancid.” Covering it up with his napkin so he presumably
doesn’t have to stare into the abyss of disappointment he just put into his mouth. There are foods that belong on a grill and
there are others that don’t. They don’t need heat, they don’t need open
flames, and they certainly don’t need a char. Park’s Edge in Atlanta, Georgia, gives cold
dishes an unnecessary dose of heat, and Ramsay ain’t impressed in a U.S. season four episode
of Kitchen Nightmares. The word “salad” often falls under the appetizer
section of a menu. It whets the appetite so your stomach’s ready
for a savory entree. But when Ramsay sees “Grilled Caesar Salad”
staring back at him on the menu, he’s perplexed. He literally stands up and clangs on a water
glass like he’s about to give a wedding dinner speech, and he ridicules the dish to every
table of customers sitting around him. The lettuce leaves weren’t cleaned thoroughly
and the dressing was overly spicy when Ramsay finally tried it. The message? Don’t grill what doesn’t need a grill. It’s that simple. When Chef Gordon Ramsay first walks into The
Priory on their episode of the UK Kitchen Nightmares, the decor is more than a bit overwhelming. It looks more like he’s accidentally wandered
into a bustling Catholic church than into a restaurant. Then you see the carving stations where the
cooks lop off huge chunks of meat for guests who stare in awe at the glistening carnivorous
meal they’re about to dive head-first into. After Ramsay speaks with some of the quite
elderly diners, he goes in for the kill: the Carvery Platter. It’s basically a smattering of a bunch of
different foods to offer a sampler-platter like experience. The chef pulls up a seat, takes a deep breath,
and digs in. Needless to say, Ramsay moves from item to
item on his plate and has nothing but poor thoughts on them all. Right out of the gate, he bangs on one of
the roasted potatoes with his knife and it sounds like he’s clanging on cast-iron. He actually describes cutting through his
tuft of sloppy stuffing like “trying to cut through a silicone implant.” The Yorkshire pudding is soggy and doughy,
and the meat, the main event of the show, is unbearably dry. It seems nearly any odd ingredient you can
imagine has found its way onto a pizza at some point or another. Sausage isn’t an odd ingredient at all, though. It’s a delicious meat that belongs on pizza. But the people who serve Chef Gordon Ramsay
a sausage pizza at Pantaleone’s in Denver find a way to make it hard, in a sixth-season
episode of the U.S. Kitchen Nightmares. When the pizza arrives to his table, Ramsay
exclaims, “Holy crap!” and for good reason. The thing’s the size of a sewer grate, but
way greasier. The dough is incredibly thick, and each slice
drips oil like a hospital IV. Smiling, the server informs Ramsay he’s picking
apart the “thin crust” pie. Ramsay stares in absolute astonishment. This might just be one of the reasons people
opt for a pizzeria down the street over this oily mess. “It’s like the pizza that ate Denver.” Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
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