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Ramsey's Kitchen Nightmares US, Ep.2

Dillon's / Purinama

what a disgusting mess that kitchen was. I was squicking out on my couch seeing all those bugs.

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  1. I felt so sorry for the owner. But what an idiot he was. I was very satisfied when they sent that manager packing. The bugs were so disgusting. I loved the cook that kept hugging GR!

    1. It made me want to never eat out again! I am hoping that was the exception and not the norm but I have a sinking feeling ( in the pit of my stomach!) that the filth may be more widespread than we realize.

      7 Replies
      1. re: baseballfan

        I have worked in several kitchens and they have all been clean, clean, clean. We all were responsible to keep the coolers clean and the food fresh. I could not believe that place! I wanted to see the basement again..after the clean up. Where are the health inspectors in New York City??

        1. re: melly

          I am very relieved to hear that. Going out to dinner is one of my great pleasures in life! I wonder if NYC is like many other cities with a woefully understaffed health dept. With so many restaurants, they may only do routine inspections every couple of years unless a complaint is lodged. Maybe someone in the know can clue us in on how that works.

          1. re: baseballfan

            The health department in NYC has been on a major crack down for the last 8 months or so, if there is a complaint they will turn up every few weeks and make your life hell. Things are much better than they were before and I guarantee you that Dillons was/is and anomaly.

            1. re: KTinNYC

              The Television without Pity Kitchen Nightmares thread has more info on the personailities at Dillons as well as links to the NYC Department of Health inspections for Dillons/Purnima.

            2. re: baseballfan

              I have worked in both filthy kitchens and spotless... filthy is the norm sorry guys! If it were the other way around, the health inspectors wouldn't have much to do. Here is a rundown of current violations in NYC:


          2. re: baseballfan

            any good restaurant will be happy to show the kitchen at any time... it is thee exception and not the norm.

            1. re: MACDAD

              I am feeling much better now especially because I have dinner reservations for Saturday night! I have no idea how stringent the health dept is out here in the Bay Area but I think I will ask around :)

          3. Personally - if I lived in NYC I wouldn't eat there EVER. Old habits die very hard. Also the surfeit of managers was ridiculous. The owner was just too nice for his own good. And the other manager who was also part time chef - he was just as much to blame for the disgusting conditions in the kitchen - I mean he cooked there - the only difference was that he wasn't as blatantly obnoxious as the british guy - he reeked of perversion.

            I have to say also, it looked like Gordo was gunning for a fistfight when he kept getting in that guy's face/space. He wouldn't let up. Lucky no punches were thrown.

            But I LOVE GR. LOVE HIM and am amazed at what he can do with a restaurant - seeing his kitchen was certainly a thrill. Now if only I could eat there!!!

            3 Replies
            1. re: maisonbistro

              How about the cook's insistence on putting the "food" on the floor. Hilarious! And those potatoes? The manager (who I believe was actually Irish, not British) should have taken the train out to Babylon and asked for a job at Peter's. Just curious, not that I mind, but is the entire series going to take place in the NY area? If so, I know a place in Jersey that would make GR's angry head explode!

              1. re: maisonbistro

                I felt the same way about "never eating there -- EVER!" But -- I took a look at Purnima's website -- and it looks like that new chef - Vikas Khanna has totally taken over the kitchen -- and he has quite an extensive culinary background. I doubt he would tolerate the place if it reverted back to its old wretchedness.

                1. re: Jill Brazil

                  I thought he was only going to be a "consultant' - but even from the looks of that he seemed to have impeccable standards. It's just that I would never be able to get the pictures of that filth and rot and bug/rat infestation out of my mind. I'm sure there are other clean indian restaurants in NYC that would be happy to take my money -

              2. Is it just me, or have both of the first two episodes featured people who seem more caricature than real? First we have the Italian American Mafioso wannabe and then the effete British wanker (who, by the way, is the guy who sued Ramsay over the show). I don't recall the british version having such extreme personalities (other than Gordon).

                2 Replies
                1. re: LabRat

                  I was thinking the same thing. Somehow here they've built up the conflict of personalities more and as a result is a little more over the top....a la 'Hell's Kitchen'.

                  I'll still be watching.


                  1. re: LabRat

                    I skipped this show (watching tonight's episode) but from the first show, it seems that Fox has pumped up the volume. The Brit show is much better, at least compared to what I have seen so far. The thing that attracts me is that he often comes up with innovative ways to make a restaurant stand out. The two shows so far were just car wrecks...you have to watch, but do you learn anything useful?

                  2. He was running that small restaurant like a hotel! GM, dir. of Ops, and Floor manager. can you imagein what money he will save getting rid of Martin?

                    Anyone know about Vikas' (spelling) the famed Indian chef that stepped in? Does he have a great place in NYC?

                    4 Replies
                    1. re: stellamystar

                      stella, check out the restaurant's website - looks like there's a LOT of press on him from around the world (click on the Press link): http://www.purnimarestaurant.com/

                      A brief mention by the NY Times "Off The Menu" section from July 2007 shows him as their executive chef. So I guess he went from consultant to Exec Chef rather quickly. Review in the NY Sun on 6/13 has the owner hiring Khanna to take over the kitchen.

                      1. re: LindaWhit

                        there are a few reviews on menupages that look quite positive. i hope they're not just planted, but it's interesting.

                      2. re: stellamystar

                        A former employee posted at TWOP. Apparently, the restaurant has a big show/banquet room that was booked enough to keep the cashflow from being too negative, and Martin had originally been responsible for keeping the show room booked.

                        1. re: beachmouse

                          beachmouse, when I found out that bit about Martin it explained a lot of things, given the location of the place and how profitable a large, busy bar can be. The owner also sabotaged the dining side by having two monolingual supervisors plus the potentially useful floor mgr. who had no initative, but ended up responding to Ramsay.