1
00:00:05,222 --> 00:00:06,919
Previously, on Top Chef.

2
00:00:07,094 --> 00:00:08,834
Justin, please pack your
knives and go.

3
00:00:09,009 --> 00:00:10,575
It sucks leaving Jenn.

4
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Bye, guys.

5
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But I'm super proud of her and
super stoked she's moving on.

6
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It's time for Restaurant Wars.

7
00:00:19,584 --> 00:00:21,499
You will be responsible
for creating your own

8
00:00:21,717 --> 00:00:24,937
restaurant concept
in just over 36 hours.

9
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I don't know what's going on
with my face.

10
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The medic's gonna take me
to the ER.

11
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Let's just hope
that she's okay.

12
00:00:33,250 --> 00:00:35,644
We have to asked her to leave
the competition.

13
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Because you are the last person
that was eliminated,

14
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we're offering you
that spot back.

15
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Hey.

16
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Jenn's health comes first.

17
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There's no way I'm staying
in the competition.

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Eight chefs remain

19
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to compete in the ultimate
culinary showdown.

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Woo!

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At stake for the winner,

22
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the grand prize of $125,000

23
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provided by
Graza Olive Oil,

24
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a feature in
Food & Wine Magazine,

25
00:01:04,673 --> 00:01:06,892
plus an appearance at the
Food & Wine Classic in Aspen,

26
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your own exclusive dinner
at the historic

27
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James Beard House in New York,

28
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and the title of Top Chef.

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[light tense music]

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So, let's agree on the concept
and then we can delegate.

31
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Like, Latino food
with like, Southern soul?

32
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- Yeah.
- Oh, okay.

33
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Right? Embracing
what Jenn does?

34
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Yeah.

35
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We're a player down
right now.

36
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Obviously, we want
to have Jenn here.

37
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Like, I'm worried for her.
But we're not stagnant.

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We're making some decisions.

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I was thinking she's
the exec chef.

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He's super strong
in Latin food.

41
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Yeah.

42
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- Do we just have like--
- Hi. Can I come in?

43
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- Hey.
- Hey, Kristen. How ya doin'?

44
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- It's been a very long day.
- Yeah.

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A few updates.

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Jenn is still in the hospital.

47
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She is okay.
Right now we're waiting on

48
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updates on what's going on.

49
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But because of everything that
has transpired,

50
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we have removed
her from the competition.

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00:02:00,381 --> 00:02:01,817
[heavy music]

52
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For her own wellbeing
and safety.

53
00:02:03,427 --> 00:02:06,126
Oh, that's really hard
to hear.

54
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Jenn is such a powerhouse.

55
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The fact that she's made it
this far

56
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with just one arm is insane.

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Jenn's gonna be missed.

58
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It was only fair that we went
to the last eliminated person,

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00:02:19,530 --> 00:02:21,967
Justin, and offered him
a spot back.

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He's decided to go with Jenn.

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We have now moved on to the
last, last eliminated person...

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And he's back!

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- Sweet.
- Hey, back up.

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I'm stoked. Skipping
Last Chance Kitchen is great.

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I wish it wasn't at the expense
of Jenn leaving

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but hopefully I make her proud.

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Sieger is now on your team

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and we continue on with
Restaurant Wars.

69
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- Welcome back.
- Thank you.

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God damn, welcome back, my boy.

71
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- Jesus.
- Talk about a rollercoaster.

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Yeah, you're tellin' me.

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It's a fair trade, right?
Jenn's amazing,

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Sieger's amazing.

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His whole hog experience
was so bittersweet.

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He gets a second chance.

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- It's 100 diners.
- Yeah.

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Plus to-go.

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- Plus to-go?
- Yeah, so there's gonna be

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a phone and they're gonna
be calling in

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every now and then
with some orders.

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And then it's three courses
but there's an option

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for each course,
so a total of six dishes.

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Okay.

85
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We should just lean into Latin.

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- Mm-hmm.
- Oscar, he should be the GM,

87
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and he could be out there
with Spanish,

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- and you know, all the sh--.
- Yeah.

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We all have very
different backgrounds.

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- Yeah.
- It would be smart to do

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a global approach to it.

92
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I think global is too broad.

93
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The thread that goes
through everything,

94
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I think that should be
the Carolinas.

95
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- Yeah, okay.
- But I think the two threads

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that we have is Carolinas
as location,

97
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and comfort as theme.

98
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- Yeah, all of that. Definitely.
- It's Endless.

99
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So, I don't know what you
feel more comfortable with,

100
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Sieger? If you wanna be
exec chef

101
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or if you wanna be
the line cook?

102
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I don't really care.
Whatever, it's fine with me.

103
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Being executive chef
at Restaurant Wars,

104
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your head's on
the chopping block.

105
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But I always wanted to do
executive chef

106
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or front of the house.

107
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Everyone on our team
has restaurants.

108
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No one's a sleeper.
Cool.

109
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Exec is probably under
the most pressure.

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He has immunity.

111
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Do you want to be executive?

112
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Yeah, I'll take care of that.

113
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Am I a little uneasy because
I have somebody with immunity

114
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on my team?
Yes, a thousand percent.

115
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I think I would be very good

116
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with all my organizational
skills to like,

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- run front of house.
- Yeah, good.

118
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- Let's figure out a name.
- Yeah.

119
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Why don't we play off
of Charlotte, queen.

120
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- Mm-hmm.
- That's perfect.

121
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We have the two last women
on this competition.

122
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I think we should like,
play on that.

123
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I like where your
head's going.

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Queenies, or something
like that.

125
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Tierra Reina?

126
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I like it, Tierra Reina.

127
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Like the Queen's Earth.

128
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- Carolina Queen?
- I don't hate that.

129
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All right. Love it.

130
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Need to rapping about the menu.

131
00:04:39,366 --> 00:04:41,672
- I think it's aguachile verde.
- Uh-huh.

132
00:04:41,890 --> 00:04:43,979
So, we keep it Mexican
ceviche, aguachile.

133
00:04:44,196 --> 00:04:45,502
What would be the second option?

134
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If we bring it back
to the Carolinas too,

135
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do like, the Carolina
Ruby sweet potato tostada.

136
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I think logistics is going
to be very important.

137
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We plan around that.

138
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Yeah.

139
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I think you should do something
you can prep out

140
00:05:02,476 --> 00:05:03,694
and we can help you prep out.

141
00:05:03,912 --> 00:05:05,740
What about like,
a ham and cheese gougère?

142
00:05:05,957 --> 00:05:07,959
- Oh, that would be really good.
- 'Cause you can use

143
00:05:08,177 --> 00:05:09,395
- country ham.
- Oh yeah.

144
00:05:09,396 --> 00:05:11,136
- And then desserts?
- What if it's like,

145
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a peanut butter and jelly
panna cotta?

146
00:05:13,095 --> 00:05:14,836
I love the peanut butter
and jelly.

147
00:05:15,053 --> 00:05:16,925
What's a national--
oh Cheerwine?

148
00:05:17,142 --> 00:05:19,101
What they're gonna be looking
for, service standards.

149
00:05:19,319 --> 00:05:20,972
We all have to be communicating
hard core

150
00:05:21,190 --> 00:05:22,191
because that's what's
gonna make us win.

151
00:05:22,365 --> 00:05:23,148
Yeah.

152
00:05:29,503 --> 00:05:32,941
[low tense music]

153
00:05:34,290 --> 00:05:36,423
Today, we have a lot
to get done.

154
00:05:36,640 --> 00:05:38,903
Picking out different rentals
and dinnerware,

155
00:05:39,121 --> 00:05:40,862
but also, we need to get all
the ingredients we need

156
00:05:41,079 --> 00:05:42,603
to make this restaurant happen.

157
00:05:42,820 --> 00:05:46,433
It's definitely the most
intimidating challenge so far.

158
00:05:47,085 --> 00:05:48,435
All right y'all,
let's lock it in.

159
00:05:48,652 --> 00:05:50,828
Let's do it!

160
00:05:51,351 --> 00:05:53,440
All right, we're gonna
follow me this way.

161
00:05:55,355 --> 00:05:57,487
It's gonna be feminine,
but not tacky.

162
00:05:57,705 --> 00:05:59,402
- Not Barbie.
- Yep, okay.

163
00:05:59,620 --> 00:06:01,273
But we're going to have like,
lighter wood colors,

164
00:06:01,448 --> 00:06:03,188
maybe like Scandinavian,
Japanese wood.

165
00:06:03,363 --> 00:06:06,061
I knew before I got here,

166
00:06:06,278 --> 00:06:08,063
when I make it
to Restaurant Wars,

167
00:06:08,280 --> 00:06:09,760
I want to work
the front of house.

168
00:06:09,978 --> 00:06:11,283
That's pretty.

169
00:06:11,458 --> 00:06:14,286
It's a role that takes
a lot of organization,

170
00:06:14,461 --> 00:06:15,810
takes a lot of people skills.

171
00:06:16,027 --> 00:06:17,202
I'm ready to take that risk

172
00:06:17,377 --> 00:06:18,943
and I like putting
myself out there.

173
00:06:19,161 --> 00:06:21,293
When you said light wood
and Scandinavian,

174
00:06:21,468 --> 00:06:22,991
this is exactly what I
was thinking about.

175
00:06:23,208 --> 00:06:25,385
- Yeah.
- I also don't hate this one.

176
00:06:25,602 --> 00:06:27,561
Well, I think that
feels very outdoorsy.

177
00:06:27,778 --> 00:06:29,519
That feels outdoorsy.
That one's for the patio.

178
00:06:29,737 --> 00:06:31,042
I'm out ruled.

179
00:06:32,696 --> 00:06:34,524
I don't want to go
too crazy with the colors.

180
00:06:34,742 --> 00:06:35,655
We wanna have some nice,

181
00:06:35,656 --> 00:06:37,135
- plain colors.
- Yeah.

182
00:06:37,353 --> 00:06:39,007
We wanna make it feel warm
in there, inviting.

183
00:06:39,224 --> 00:06:41,226
- How much are the black matte?
- Do you not like these?

184
00:06:41,401 --> 00:06:43,141
Like 'em, but I just feel with
the colors that we're getting--

185
00:06:43,359 --> 00:06:45,753
- Dang, this is nice, though.
- That is really nice.

186
00:06:45,970 --> 00:06:48,103
Obviously, myself, Sieger,
my brother, Oscar,

187
00:06:48,320 --> 00:06:49,887
we're a bunch of dudes.

188
00:06:50,105 --> 00:06:52,760
We are trying not to have this
be a man cave situation.

189
00:06:52,977 --> 00:06:55,153
I think we're gonna go
with the brushed gold.

190
00:06:55,371 --> 00:06:57,939
- I like the wood topical vibe.
- Yeah, absolutely.

191
00:06:58,156 --> 00:06:59,984
- Thank you so much.
- Thank you.

192
00:07:00,202 --> 00:07:01,159
Nice meeting you.

193
00:07:01,377 --> 00:07:03,292
Let's go!

194
00:07:03,466 --> 00:07:05,163
[in Spanish]

195
00:07:10,038 --> 00:07:12,736
Jonathan and Sieger
went with our master list.

196
00:07:12,954 --> 00:07:15,696
Oscar and I head to La Unica,
because this is where we'll find

197
00:07:15,913 --> 00:07:17,088
the base of our Mexican cuisine.

198
00:07:17,306 --> 00:07:20,483
Vale, gracias. Dope.
$6.99 a pound.

199
00:07:20,701 --> 00:07:22,616
Super G's.

200
00:07:22,833 --> 00:07:24,312
The big things that
Duyen and Anthony

201
00:07:24,313 --> 00:07:26,097
are going to pick up are
the proteins at Whole Foods.

202
00:07:26,315 --> 00:07:27,925
All right.

203
00:07:28,143 --> 00:07:30,928
But a lot of the other things
are going to be on us. Let's go!

204
00:07:32,539 --> 00:07:34,410
Can I get 100 Carolina pearls?

205
00:07:34,584 --> 00:07:35,933
You got it.

206
00:07:36,151 --> 00:07:39,067
Shrimp, these 8 by 12,
10 pounds, please.

207
00:07:39,284 --> 00:07:41,461
$15.21. Thank you, sir.

208
00:07:41,635 --> 00:07:44,115
I got all the panko.
I cleared them out.

209
00:07:44,333 --> 00:07:45,813
I've never filled up an entire
shopping cart before,

210
00:07:46,030 --> 00:07:48,250
so that was weird.
But we're filling it up quick.

211
00:07:48,468 --> 00:07:51,949
Oh, my God. I think we're gonna
need, like, eight carts.

212
00:07:54,125 --> 00:07:55,605
Go right to the meats.

213
00:07:56,214 --> 00:07:59,827
[in Spanish]

214
00:08:02,917 --> 00:08:04,832
So we got protein, beef cheeks.

215
00:08:05,049 --> 00:08:07,574
Yeah, and tongue. You can
check it off the list.

216
00:08:07,791 --> 00:08:10,490
It's just crazy to launch
a restaurant in 36 hours.

217
00:08:10,707 --> 00:08:12,317
The food is the easy part.

218
00:08:12,492 --> 00:08:14,058
Let's head over to the fish
to see what we've got.

219
00:08:14,276 --> 00:08:16,147
In all the seasons I've
watched, I've realized that

220
00:08:16,365 --> 00:08:18,410
the teamwork
makes the dream work.

221
00:08:18,585 --> 00:08:20,195
Hey, what's up, brother
from the same mother.

222
00:08:20,412 --> 00:08:22,284
They don't have benne seed,
but they have sesame.

223
00:08:22,502 --> 00:08:24,025
And I'm looking straight at it.

224
00:08:24,242 --> 00:08:25,374
I've seen restaurants
get torn apart

225
00:08:25,548 --> 00:08:26,984
because of the
front of the house

226
00:08:27,202 --> 00:08:27,942
versus back of the house.

227
00:08:28,159 --> 00:08:29,420
Oh, oh, the avocados.

228
00:08:29,421 --> 00:08:31,249
Oscar's on it now.
I'm sending my best guy.

229
00:08:31,467 --> 00:08:32,816
We need to really focus on
being team oriented.

230
00:08:33,034 --> 00:08:34,426
So, we're gonna finish up.

231
00:08:34,601 --> 00:08:35,645
We're gonna grab the avocados
and that's it.

232
00:08:35,863 --> 00:08:37,212
Yes, sir.

233
00:08:37,429 --> 00:08:38,909
Fish, 25 pounds,
which I think we're good.

234
00:08:39,127 --> 00:08:40,868
- Sick.
- Super G the rest?

235
00:08:41,085 --> 00:08:42,478
Yes.

236
00:08:42,652 --> 00:08:44,088
Go-o-o-o-al!

237
00:08:44,306 --> 00:08:47,048
- Sherry, I found Cheerwine!
- Uh-huh. Okay.

238
00:08:47,265 --> 00:08:52,357
I don't want to add a lot of
flour to my she-crab cakes.

239
00:08:52,532 --> 00:08:54,055
We're all executive chefs

240
00:08:54,272 --> 00:08:55,665
and I think that's
the biggest challenge

241
00:08:55,883 --> 00:08:58,407
when it comes to these
team challenges.

242
00:08:58,581 --> 00:09:00,844
It's like, leaving the ego
out the door.

243
00:09:01,062 --> 00:09:04,195
Just doing whatever needs to
be done to win the challenge.

244
00:09:04,413 --> 00:09:07,242
Sherry! Sherry!

245
00:09:07,459 --> 00:09:11,463
Ugggh! My God!
It's like my----ing kid!

246
00:09:14,205 --> 00:09:15,555
Sherry!

247
00:09:20,124 --> 00:09:24,215
[upbeat rock music]

248
00:09:28,655 --> 00:09:30,134
- Let's do this.
- What's up, boys?

249
00:09:30,352 --> 00:09:31,788
- Yello!
- What up?!

250
00:09:32,572 --> 00:09:34,225
Anthony!

251
00:09:34,443 --> 00:09:35,575
- Oh, finally!
- Let's go!

252
00:09:35,749 --> 00:09:36,967
Uh-oh, bandana's coming out.

253
00:09:37,185 --> 00:09:38,360
You know what time it is, ese.

254
00:09:38,578 --> 00:09:39,840
Five hours.

255
00:09:40,057 --> 00:09:40,971
Five hours.

256
00:09:41,189 --> 00:09:43,365
Oscar! You're front of house?

257
00:09:43,583 --> 00:09:44,714
Don't let Dwayne come out.

258
00:09:44,932 --> 00:09:47,021
Oh, sh--. Dwayne's back.

259
00:09:47,238 --> 00:09:48,892
Oscar, you're gonna
- ing get it.

260
00:09:49,110 --> 00:09:51,591
[laughing]
Poor Oscar.

261
00:09:51,808 --> 00:09:54,811
Sometimes my alter ego,
Dwayne, comes out.

262
00:09:55,246 --> 00:09:56,378
We're both in front
of the house.

263
00:09:56,596 --> 00:09:57,553
It kind of motivates me

264
00:09:57,727 --> 00:09:59,207
to get my energy going.

265
00:09:59,424 --> 00:10:00,991
Okay, all right, I see you.

266
00:10:01,209 --> 00:10:02,776
[Oscar laughs]

267
00:10:02,993 --> 00:10:05,126
I got collards working,
my rosa's working,

268
00:10:05,343 --> 00:10:07,084
- I got my cherry gel working.
- Who's your exec?

269
00:10:07,302 --> 00:10:08,520
We went with the old Siegster.

270
00:10:08,695 --> 00:10:10,174
Hold on, he just got revived
and you guys

271
00:10:10,392 --> 00:10:11,828
are putting him in the middle
of the battlefield?

272
00:10:12,046 --> 00:10:13,917
- Back from the dead, dude.
- Whoo!

273
00:10:14,135 --> 00:10:15,353
The first two courses are
going to be

274
00:10:15,571 --> 00:10:17,051
my boy Jonathan and I.

275
00:10:17,268 --> 00:10:20,315
For Tierra Reina, this concept
is like, Latin cuisine.

276
00:10:20,532 --> 00:10:22,012
And then aspects of
the Carolinas.

277
00:10:22,230 --> 00:10:25,189
So, first course,
a snapper aguachile verde.

278
00:10:25,407 --> 00:10:26,712
That's Jonathan.

279
00:10:26,713 --> 00:10:28,192
Whose idea was it to cut all
these peppers?

280
00:10:28,410 --> 00:10:30,281
Oh, that was mine.

281
00:10:30,499 --> 00:10:32,675
We're going with sweet potato
tostada by yours truly.

282
00:10:32,893 --> 00:10:34,110
I hit the sweet potatoes
with the miso,

283
00:10:34,111 --> 00:10:36,374
roasted them off.
That one's good to go.

284
00:10:36,592 --> 00:10:38,594
We're just building flavor
on flavor on flavor.

285
00:10:38,768 --> 00:10:41,118
For the second course,
Jonathan will be making

286
00:10:41,336 --> 00:10:43,294
a pescado a la Veracruzana,

287
00:10:43,512 --> 00:10:45,122
using cod as his fish.

288
00:10:45,340 --> 00:10:46,776
I'm trying to get a nice,
thick filet.

289
00:10:46,994 --> 00:10:48,516
For the second option,

290
00:10:48,517 --> 00:10:51,215
I'm presenting a barbacoa
wrapped in a collard green.

291
00:10:51,433 --> 00:10:53,609
In the barbacoa, I'm doing
tongue-in-cheek.

292
00:10:53,783 --> 00:10:55,567
It's kind of funny,
I don't know, maybe?

293
00:10:55,742 --> 00:10:56,786
Tongue-in-cheek?

294
00:10:57,004 --> 00:10:58,962
[quirky music]
Right? You get it?

295
00:10:59,180 --> 00:11:00,660
[giggles]

296
00:11:01,312 --> 00:11:05,577
You have three hours
and 30 minutes, everybody.

297
00:11:05,752 --> 00:11:07,710
Hey, Laurence, big dog.
You bought Cheerwine?

298
00:11:07,928 --> 00:11:09,493
- Yeah.
- I just need a little bit.

299
00:11:09,494 --> 00:11:11,627
They need some Cheerwine.
Is it okay if we give them some?

300
00:11:11,801 --> 00:11:13,281
- One can.
- Go for it.

301
00:11:13,498 --> 00:11:14,804
Thanks, brother.

302
00:11:15,022 --> 00:11:16,719
For dessert, Sieger is planning
a mole crémeux

303
00:11:16,937 --> 00:11:20,114
with a Catalana crème
and a benne seed cracker.

304
00:11:20,331 --> 00:11:24,553
It's a Latin take on the
French crémeux,

305
00:11:24,727 --> 00:11:25,902
which is like a ganache.

306
00:11:26,120 --> 00:11:27,512
All the things kind of
coming together.

307
00:11:27,687 --> 00:11:28,904
[chuckles]

308
00:11:28,905 --> 00:11:30,951
And finally, I am making
arroz con leche

309
00:11:31,168 --> 00:11:32,691
with Cheerwine gel.

310
00:11:32,692 --> 00:11:34,737
Honestly, kinda glad that
you chose rice pudding, man.

311
00:11:34,955 --> 00:11:36,434
Yeah, using Cheerwine
in place of the raisins

312
00:11:36,652 --> 00:11:37,740
so you have a better texture.

313
00:11:37,958 --> 00:11:39,132
'cause you remember when
we were kids,

314
00:11:39,133 --> 00:11:40,611
our nanny made it
for us all the time?

315
00:11:40,612 --> 00:11:42,223
Yeah. First time we tried it,
it was kind of weird.

316
00:11:42,440 --> 00:11:43,703
And remember,
I didn't like the raisins.

317
00:11:43,877 --> 00:11:44,833
Yeah, we hated the raisins.

318
00:11:44,834 --> 00:11:46,749
Rice pudding is 50% complete.

319
00:11:46,967 --> 00:11:48,619
I just don't wanna burn
the bottom.

320
00:11:48,620 --> 00:11:50,361
That'd be my worst nightmare,
so I'm going slow and slow.

321
00:11:50,579 --> 00:11:51,928
How are you guys feeling
about your menu

322
00:11:52,146 --> 00:11:53,451
and having to do takeout
at the same time?

323
00:11:53,669 --> 00:11:55,453
- No problem.
- We pivot.

324
00:11:55,671 --> 00:11:57,455
- We make it happen, baby.
- All right, let's go, baby.

325
00:11:57,673 --> 00:12:00,632
Carolina Queen. It is new
Southern comfort-style food.

326
00:12:00,807 --> 00:12:02,460
The first course,
Sherry is going to make

327
00:12:02,678 --> 00:12:03,896
a she-crab cake.

328
00:12:03,897 --> 00:12:06,464
The Brazilian spin is adding
coconut milk

329
00:12:06,682 --> 00:12:09,250
to the crab instead
of mayonnaise.

330
00:12:09,467 --> 00:12:11,078
And Duyen is going to
make a cheese puff

331
00:12:11,295 --> 00:12:12,906
with pimento cheese
and country ham.

332
00:12:13,123 --> 00:12:14,603
Duyen, three hours
left. How you feel?

333
00:12:14,777 --> 00:12:16,386
I'm feeling pretty good.

334
00:12:16,387 --> 00:12:18,650
I just want to give myself
enough time to be able to go out

335
00:12:18,825 --> 00:12:20,348
- in the dining room.
- Okay.

336
00:12:20,565 --> 00:12:21,914
You looking good, Anthony?

337
00:12:21,915 --> 00:12:25,353
Yes, I'm about to slice
and cure the okra next.

338
00:12:25,570 --> 00:12:28,182
For the second course, you
can choose between Anthony's

339
00:12:28,399 --> 00:12:32,186
red rice with a seafood
Bearnaise oyster and shrimp.

340
00:12:32,403 --> 00:12:34,884
I started cooking a rice dish
similar to this back in Miami,

341
00:12:35,102 --> 00:12:38,366
and the flavors are good, so I
think it's gonna be a good one.

342
00:12:38,583 --> 00:12:39,888
Or you can have my course,

343
00:12:39,889 --> 00:12:41,935
which is a crispy pork belly
with collards,

344
00:12:42,152 --> 00:12:43,674
cornbread, and pickles.

345
00:12:43,675 --> 00:12:46,374
Poking some holes. This is
gonna help render the fat.

346
00:12:46,591 --> 00:12:49,159
And then when it renders,
you get it nice and crispy.

347
00:12:49,377 --> 00:12:52,249
We wanted to do elevated
Southern comfort,

348
00:12:52,467 --> 00:12:55,862
and I think that
everybody loves PB&J.

349
00:12:56,079 --> 00:12:59,300
For the last course, you have
dessert between a PB&J

350
00:12:59,517 --> 00:13:00,867
with a peanut panna cotta,

351
00:13:01,084 --> 00:13:03,347
some compressed fruits,
and a Cheerwine jelly.

352
00:13:03,565 --> 00:13:05,959
Oiled peanuts are a big
thing in Carolinas.

353
00:13:06,176 --> 00:13:08,788
Or you can have our
pecan baklava

354
00:13:09,005 --> 00:13:10,441
with maple bourbon syrup.

355
00:13:10,659 --> 00:13:13,444
Oh, my God,
it's taking forever.

356
00:13:13,662 --> 00:13:15,664
Very cool to be working right
alongside of you with...

357
00:13:15,838 --> 00:13:17,404
For Restaurant Wars.

358
00:13:17,405 --> 00:13:18,798
- ...for Restaurant Wars.
- Yeah, we're gonna crush it.

359
00:13:19,015 --> 00:13:20,538
Kind of like a dream
come true, you know?

360
00:13:20,756 --> 00:13:23,237
My brother and I, we went
separate ways in our career,

361
00:13:23,454 --> 00:13:25,239
but our dream is to open
a restaurant together.

362
00:13:25,456 --> 00:13:28,111
We are very much connected.

363
00:13:28,329 --> 00:13:30,418
This is gonna be one
for the books.

364
00:13:30,635 --> 00:13:32,594
We tend to argue a little bit
about little sh--,

365
00:13:32,812 --> 00:13:34,988
but, you know, we're 40 years
old now, so hopefully

366
00:13:35,205 --> 00:13:37,033
- that won't happen.
- Should be all good.

367
00:13:38,339 --> 00:13:39,688
Hey, Chef!

368
00:13:39,862 --> 00:13:41,821
- Hey, Chef!
- Hello!

369
00:13:41,995 --> 00:13:43,561
It smells like
Restaurant Wars in here.

370
00:13:43,779 --> 00:13:45,825
- Hey, Chef.
- Laurence, Chef Michael Mina.

371
00:13:46,042 --> 00:13:47,522
- Pleasure to meet you.
- Likewise.

372
00:13:47,739 --> 00:13:49,829
To be in the presence
of Chef Mina,

373
00:13:50,046 --> 00:13:51,352
it's a privilege.

374
00:13:51,569 --> 00:13:53,006
Makes me feel like
this restaurant

375
00:13:53,223 --> 00:13:54,703
needs to absolutely
be a success.

376
00:13:54,877 --> 00:13:55,922
This is Carolina Queen.

377
00:13:56,139 --> 00:13:57,792
Carolina Queen.

378
00:13:57,793 --> 00:14:01,188
Trying to do a new Southern
comfort restaurant for you guys.

379
00:14:01,405 --> 00:14:02,754
What are you doing
with the phyllo right now?

380
00:14:02,929 --> 00:14:05,235
I'm doing a baklava,
and that's gonna come with

381
00:14:05,453 --> 00:14:06,976
a sweet potato-like
crème anglaise.

382
00:14:07,194 --> 00:14:09,892
Where'd baklava play
into the concept?

383
00:14:10,110 --> 00:14:11,763
Yeah, I mean, we thought
about kind of vessels

384
00:14:11,938 --> 00:14:14,288
for um, a um...

385
00:14:14,505 --> 00:14:15,679
Southern Greece.

386
00:14:15,680 --> 00:14:17,160
Yeah, Southern Greece,
there you go.

387
00:14:17,378 --> 00:14:19,293
But instead of pistachios,
you're using pecans.

388
00:14:19,510 --> 00:14:21,382
- Pecans, yeah, exactly.
- Yeah, looks like a good plan.

389
00:14:21,599 --> 00:14:23,297
- Thanks, chefs.
- That's good, yeah.

390
00:14:23,514 --> 00:14:24,515
Okay, great.

391
00:14:24,733 --> 00:14:25,907
- Oscar, Brandon.
- Hey.

392
00:14:25,908 --> 00:14:27,431
- Chef, how you doing?
- Look at this,

393
00:14:27,649 --> 00:14:29,302
- I get a two-for-one here.
- Two-for one.

394
00:14:29,303 --> 00:14:31,261
The name of the restaurant
is Tierra Reina, Latino driven,

395
00:14:31,479 --> 00:14:32,828
but with a Southern
appreciation as well.

396
00:14:33,002 --> 00:14:34,786
Is your Southern influence
in the menu

397
00:14:34,961 --> 00:14:36,613
more, you think, in products?

398
00:14:36,614 --> 00:14:38,878
Like, good example, I am on
the rice pudding, the dessert,

399
00:14:39,095 --> 00:14:41,054
so I'm gonna use
the Carolina gold rice.

400
00:14:41,271 --> 00:14:42,794
Are you making green
rice pudding?

401
00:14:42,969 --> 00:14:44,709
We're thinking about it.
We were very inspired.

402
00:14:44,884 --> 00:14:46,320
Ha, ha, don't take
shots at me.

403
00:14:46,537 --> 00:14:47,799
Just asking.
[Oscar chuckles]

404
00:14:47,974 --> 00:14:49,236
Duyen, pâte à choux
for 100, please?

405
00:14:49,453 --> 00:14:51,455
- Yeah.
- Before you made all these,

406
00:14:51,673 --> 00:14:52,456
did you test one?

407
00:14:54,502 --> 00:14:55,285
I did not.

408
00:14:55,503 --> 00:14:57,374
[laughing]: I did not.

409
00:14:57,592 --> 00:15:00,334
Tom, come on.
Let's be real here.

410
00:15:00,551 --> 00:15:02,989
Who has time to god damn
test anything right now?

411
00:15:03,206 --> 00:15:04,033
- Good luck.
- Thank you.

412
00:15:04,251 --> 00:15:05,729
Chefs, it all looks good.

413
00:15:05,730 --> 00:15:06,906
We'll see you at your
restaurants tomorrow night.

414
00:15:07,123 --> 00:15:09,299
- Sounds good. Bye!
- See you tomorrow!

415
00:15:09,517 --> 00:15:10,691
Bye chef! See ya!

416
00:15:10,692 --> 00:15:12,127
You know, like, when you
watch a movie

417
00:15:12,128 --> 00:15:14,652
and they're like the devil?
I have that with Tom.

418
00:15:14,870 --> 00:15:17,264
And he's like, "Duyen,
this is not the time to R&T."

419
00:15:17,481 --> 00:15:20,876
And I'm like, Shut up, Tom.
Let me do my thing.

420
00:15:21,790 --> 00:15:23,357
Not today, devil.

421
00:15:23,574 --> 00:15:24,662
30 minutes!

422
00:15:25,707 --> 00:15:27,274
Behind.

423
00:15:27,491 --> 00:15:28,579
We have more room here.

424
00:15:28,797 --> 00:15:29,885
We can do two tops
across there.

425
00:15:30,059 --> 00:15:31,146
I like that.

426
00:15:31,147 --> 00:15:32,409
I'm portioning out
the panna cotta.

427
00:15:32,627 --> 00:15:34,411
That way it's already
in the containers.

428
00:15:34,629 --> 00:15:36,325
I'm gonna make a welcome tea.

429
00:15:36,326 --> 00:15:38,720
I'm gonna infuse this tonight,
so it's gonna be super strong.

430
00:15:41,418 --> 00:15:42,767
You good, Duyen?

431
00:15:42,942 --> 00:15:44,552
Yeah. I'm just gonna
wrap my gougères.

432
00:15:44,769 --> 00:15:45,682
What's the time?

433
00:15:45,683 --> 00:15:47,424
Five minutes and 32 seconds.

434
00:15:47,642 --> 00:15:49,513
I'm starting to get anxious.

435
00:15:49,731 --> 00:15:52,125
I was just hoping I could spend
a little bit of time

436
00:15:52,342 --> 00:15:53,604
in the dining room.

437
00:15:53,822 --> 00:15:56,085
- What you need?
- Yeah, let's go four top.

438
00:15:56,303 --> 00:15:58,566
Tomorrow, it's just gonna be
a crazy long day,

439
00:15:58,783 --> 00:16:00,829
and all these things
are starting to weigh on me.

440
00:16:01,003 --> 00:16:02,177
Ugh!

441
00:16:02,178 --> 00:16:03,614
No, it was a stretch,
but we did it.

442
00:16:03,832 --> 00:16:05,181
Our mise en place is done.

443
00:16:05,399 --> 00:16:06,661
- Feeling good. Yeah.
- Got everything done.

444
00:16:06,878 --> 00:16:08,532
I got two things I got to do.
Just with

445
00:16:08,750 --> 00:16:10,055
the salsa, blitz it.
Everything else is done.

446
00:16:10,056 --> 00:16:11,709
I got a big day tomorrow,
but it'll be fine.

447
00:16:11,927 --> 00:16:13,189
Tierra Reina!

448
00:16:13,407 --> 00:16:14,495
[Duyen sighs]

449
00:16:14,712 --> 00:16:16,323
[tense music]

450
00:16:23,069 --> 00:16:25,810
[tense music]

451
00:16:25,985 --> 00:16:28,117
Blue suit.

452
00:16:30,990 --> 00:16:32,817
[knife rasping on stone]

453
00:16:33,514 --> 00:16:35,733
Okay, time to go.

454
00:16:42,218 --> 00:16:43,611
- Oh, wow!
- Yo!

455
00:16:43,828 --> 00:16:46,570
- Whoa!
- Wow!

456
00:16:46,788 --> 00:16:48,442
- I love it, I love it.
- Yeah, cool.

457
00:16:48,659 --> 00:16:50,096
- Poppin'.
- Carolina Queen!

458
00:16:50,313 --> 00:16:52,185
Wow. Look at the work
they did.

459
00:16:52,402 --> 00:16:55,144
That's a nice host stand
for you. The little lamp.

460
00:16:58,017 --> 00:16:59,583
Let's go, let's go!

461
00:17:00,628 --> 00:17:02,456
Restaurant Wars, baby!

462
00:17:02,673 --> 00:17:04,414
I've been waiting for
this day my whole life.

463
00:17:04,632 --> 00:17:05,807
Yeet!

464
00:17:06,025 --> 00:17:07,155
Jonathan, how you looking?

465
00:17:07,156 --> 00:17:09,289
I'm gonna work on this
ceviche first,

466
00:17:09,506 --> 00:17:12,031
and then I'm gonna go into
getting the cod cured.

467
00:17:12,248 --> 00:17:13,945
Sieger, what are you gonna
start working on?

468
00:17:14,120 --> 00:17:15,773
These are the sweet potatoes
for the tostada.

469
00:17:15,991 --> 00:17:18,037
How we doing on those
barbacoa boys?

470
00:17:18,211 --> 00:17:19,647
Four down, 76 to go, Chef.

471
00:17:19,864 --> 00:17:21,083
[Oscar chuckles]

472
00:17:21,301 --> 00:17:22,431
We're in a good spot.

473
00:17:22,432 --> 00:17:23,651
I'm in charge of
front of the house,

474
00:17:23,868 --> 00:17:25,740
but I don't want to leave
them with anything

475
00:17:25,957 --> 00:17:27,220
other to do than what
we agreed on,

476
00:17:27,437 --> 00:17:29,309
which is Brandon rolling up
the barbacoa

477
00:17:29,526 --> 00:17:31,093
in the collards.

478
00:17:31,311 --> 00:17:33,095
It's not like a circle.
Actually, that's not bad.

479
00:17:33,313 --> 00:17:35,271
- That's not bad.
- Yeah, this would be great.

480
00:17:35,489 --> 00:17:37,665
And I'm doing a duo
of salsas, a tomato salsa,

481
00:17:37,882 --> 00:17:39,623
and then I'm doing
a tomatillo one, too.

482
00:17:39,841 --> 00:17:42,061
I'm just hammering
away at these balls.

483
00:17:42,235 --> 00:17:43,888
Can you say that
one more time?

484
00:17:45,455 --> 00:17:47,718
I already pickled
Duyen's mustard seeds.

485
00:17:47,936 --> 00:17:49,416
I'm letting that sit.

486
00:17:49,633 --> 00:17:52,941
The line cook is responsible
for executing

487
00:17:53,115 --> 00:17:56,162
every single dish
to perfection. It's tough.

488
00:17:56,379 --> 00:17:59,295
I'm working on Duyen's
pimento cheese.

489
00:17:59,513 --> 00:18:00,731
Laurence, how you feel
about that pork belly?

490
00:18:00,949 --> 00:18:02,733
Crisping up the skin
right now.

491
00:18:02,951 --> 00:18:04,648
We'll see how it goes
in the oven.

492
00:18:04,866 --> 00:18:06,955
Just under three hours before
we're all open.

493
00:18:07,129 --> 00:18:08,609
Oh, man. Is anybody
freaking out?

494
00:18:08,826 --> 00:18:12,221
I haven't done knife work like
this in years.

495
00:18:12,439 --> 00:18:14,267
I got people, man,
that do that for me.

496
00:18:14,484 --> 00:18:16,051
So, I'm trying to get back
in the groove.

497
00:18:16,225 --> 00:18:17,705
Oh, my goodness.

498
00:18:17,922 --> 00:18:20,838
Coming down... this way.

499
00:18:21,056 --> 00:18:23,537
Hi, everyone. I'm Chef Duyen.

500
00:18:23,754 --> 00:18:25,104
Welcome to Restaurant Wars.

501
00:18:25,321 --> 00:18:26,844
I'll show you guys
your sections,

502
00:18:27,062 --> 00:18:28,759
but let's get the dining room
set up first

503
00:18:28,977 --> 00:18:30,631
and kind of just start
getting into the workflow.

504
00:18:30,848 --> 00:18:33,329
I want us to start
setting up the tables.

505
00:18:33,547 --> 00:18:35,288
My prep list is pretty insane.

506
00:18:35,505 --> 00:18:38,639
I need to get
the dining room together,

507
00:18:38,856 --> 00:18:41,946
figure out everybody's roles,
train them on those roles,

508
00:18:42,121 --> 00:18:44,819
and my team's doing everything
they can to help me with my prep

509
00:18:45,036 --> 00:18:47,169
in the kitchen so I can
just be out there.

510
00:18:47,387 --> 00:18:50,738
Two top should be right here.

511
00:18:51,217 --> 00:18:53,001
I want you to take some
ownership over the host stand

512
00:18:53,175 --> 00:18:54,655
and tell them what
their section is.

513
00:18:54,872 --> 00:18:55,917
You're gonna run this
host station.

514
00:18:56,135 --> 00:18:57,352
You say you're the best.

515
00:18:57,353 --> 00:18:58,963
- I'm gonna hold you to it.
- Yes, Chef.

516
00:18:59,138 --> 00:19:01,183
- How does it look out there?
- It's coming together quick.

517
00:19:01,401 --> 00:19:02,793
All right, Sieger, I'm gonna go
get changed up, bro.

518
00:19:03,011 --> 00:19:03,707
Good luck.

519
00:19:03,925 --> 00:19:05,666
58 minutes, guys.

520
00:19:06,275 --> 00:19:08,625
Weather report on the pork,
it's looking really good.

521
00:19:08,843 --> 00:19:09,974
We're gonna throw it back
in the oven

522
00:19:10,149 --> 00:19:11,411
with high heat and high fan.

523
00:19:11,628 --> 00:19:13,239
How are you guys
looking over there?

524
00:19:13,456 --> 00:19:16,981
I'm just cutting the sherry
and Cheerwine gelee

525
00:19:17,156 --> 00:19:21,551
that's gonna be in place
of raisins on the rice pudding.

526
00:19:21,769 --> 00:19:24,337
I do know it's high risk
because it's only one dish.

527
00:19:24,554 --> 00:19:26,033
It's super simple.
It's three ingredients.

528
00:19:26,034 --> 00:19:28,254
But being the line cook,
you have your hands in prep

529
00:19:28,471 --> 00:19:31,692
and in so many dishes so I want
my dessert to be easy,

530
00:19:31,909 --> 00:19:33,172
and I want it
to be pre-plated.

531
00:19:33,346 --> 00:19:34,607
Here, you wanna try a piece?

532
00:19:34,608 --> 00:19:35,913
- I'll take a scrap.
- We've got plenty.

533
00:19:36,131 --> 00:19:38,220
- Oh, dude, it's so good.
- Yeah.

534
00:19:38,438 --> 00:19:40,179
And remember, like, we can
prep during service, too,

535
00:19:40,396 --> 00:19:41,702
so it's not like...

536
00:19:41,919 --> 00:19:43,268
You know, that's a thing
now, right?

537
00:19:43,269 --> 00:19:44,966
Bro, anytime a cook tells me
that, I'm like,

538
00:19:45,184 --> 00:19:46,446
bro, what do you need, bro?

539
00:19:46,663 --> 00:19:47,751
I send them home.
I'm like, it's okay,

540
00:19:47,969 --> 00:19:49,535
I'll work your station.

541
00:19:49,536 --> 00:19:51,668
I got this. I just want to
finish the aguachile verde,

542
00:19:51,886 --> 00:19:53,016
which should take me
20 minutes,

543
00:19:53,017 --> 00:19:55,890
and then slice Serranos,
pick herbs,

544
00:19:56,107 --> 00:19:57,544
slice scallions.
[chuckling]

545
00:19:57,761 --> 00:19:59,415
You guys,
this is Chef Anthony.

546
00:19:59,633 --> 00:20:00,721
Hello, everyone.

547
00:20:00,938 --> 00:20:02,636
He's the executive chef tonight.

548
00:20:02,853 --> 00:20:04,855
Alrighty, 10 minutes after
first course,

549
00:20:05,073 --> 00:20:06,378
I'm already gonna fire
your second.

550
00:20:06,379 --> 00:20:07,944
So, there's no need
to fire anything with me.

551
00:20:07,945 --> 00:20:10,296
This way allows me to have
control over the flow of service

552
00:20:10,513 --> 00:20:13,081
and just ensure that we're
moving at a consistent pace.

553
00:20:13,255 --> 00:20:14,387
We don't want to get backed up.

554
00:20:14,604 --> 00:20:15,475
When we clear
the first course,

555
00:20:15,692 --> 00:20:17,607
that's when you fire to us.

556
00:20:17,825 --> 00:20:19,173
Five to seven minutes
is what we're thinking.

557
00:20:19,174 --> 00:20:23,265
Getting tickets to chef,
hand it directly to him.

558
00:20:23,483 --> 00:20:25,789
Food runners, we don't need
all this explanation.

559
00:20:26,007 --> 00:20:27,965
We just want the seat number
and the table number,

560
00:20:28,183 --> 00:20:29,052
and we run it out.

561
00:20:29,053 --> 00:20:30,445
We're gonna be really good.

562
00:20:30,446 --> 00:20:31,926
We're gonna go to all the right
tables, right?

563
00:20:32,143 --> 00:20:33,101
Sick.

564
00:20:33,275 --> 00:20:34,320
18 minutes!

565
00:20:34,537 --> 00:20:35,798
How are you guys feeling?

566
00:20:35,799 --> 00:20:37,758
Good. Go taste your cheese
sauce, please.

567
00:20:37,975 --> 00:20:40,500
It's done.
Is it enough filling?

568
00:20:41,327 --> 00:20:43,067
It's a good bite.

569
00:20:43,242 --> 00:20:45,244
Yeah, but I feel like
it's very plain.

570
00:20:45,461 --> 00:20:48,029
I think the pickled mustard
seeds need to stay in there

571
00:20:48,247 --> 00:20:50,118
a little bit longer.

572
00:20:50,292 --> 00:20:52,251
- Okay.
- Okay, I need to go change.

573
00:20:52,468 --> 00:20:53,947
- That's fine.
- For service.

574
00:20:53,948 --> 00:20:56,080
I don't know how I get
stuck doing somebody else's

575
00:20:56,255 --> 00:20:57,560
mise en place.

576
00:20:57,778 --> 00:20:59,388
I have one thing on
everybody's dish.

577
00:20:59,606 --> 00:21:01,912
So, if anybody gonna get
scolded, it's gonna be me.

578
00:21:05,002 --> 00:21:06,439
45 minutes for pick up.

579
00:21:06,656 --> 00:21:08,309
You could tell them,
if they'd like to come

580
00:21:08,310 --> 00:21:10,617
five minutes ahead of time, we
might have it ready for you

581
00:21:10,834 --> 00:21:12,532
beforehand, but 45 minutes
to have it ready.

582
00:21:12,749 --> 00:21:15,317
[tense instrumental music]

583
00:21:15,535 --> 00:21:17,711
We're in the South.
Maybe a little Southern hosp--,

584
00:21:17,928 --> 00:21:20,931
like if we can,
women first, you know.

585
00:21:21,149 --> 00:21:23,020
The dining room
is absolutely beautiful.

586
00:21:23,238 --> 00:21:25,545
It just feels light and airy.

587
00:21:25,762 --> 00:21:26,981
[snaps]

588
00:21:27,198 --> 00:21:28,809
I'm ready to pull up.
[chuckles]

589
00:21:29,026 --> 00:21:30,505
Nine minutes!

590
00:21:30,506 --> 00:21:32,943
Hey Brandon, I just need
your help with a little bit

591
00:21:33,161 --> 00:21:34,641
- of knifework, please.
- What knifework do you need?

592
00:21:34,858 --> 00:21:35,903
I've just got a lot
of knifework

593
00:21:36,120 --> 00:21:37,686
that needs to be finished.

594
00:21:37,687 --> 00:21:39,210
What kind of knifework, Chef?
You gotta speak. Tell me.

595
00:21:39,385 --> 00:21:41,909
So, right here. So, I just
need cilantro, chiffonade.

596
00:21:42,126 --> 00:21:43,911
I'm blown away.

597
00:21:44,128 --> 00:21:46,043
We're about to start service
and my brother comes up

598
00:21:46,261 --> 00:21:49,090
with a 22-quart of vegetables.

599
00:21:49,308 --> 00:21:51,222
This is the garni-poo
for the--

600
00:21:51,397 --> 00:21:52,963
Just stop talking.
Start working, bro.

601
00:21:53,181 --> 00:21:54,530
I'm working, dude.
I'm working nonstop.

602
00:21:54,748 --> 00:21:57,403
Now is not the time to
- ing chat and be funny.

603
00:21:57,620 --> 00:21:59,013
This is my worst nightmare.

604
00:21:59,230 --> 00:22:00,057
Oh, my God!

605
00:22:07,326 --> 00:22:08,892
Oh, my God!

606
00:22:09,110 --> 00:22:11,330
- Sherry, how you feeling, girl?
- Ready for service, Chef.

607
00:22:11,504 --> 00:22:13,288
I wish I could say
the same for my brother.

608
00:22:13,462 --> 00:22:14,463
Oh.
[laughs]

609
00:22:14,681 --> 00:22:15,985
He's mad as hell.

610
00:22:15,986 --> 00:22:17,727
How many more do you
think you need, Chef?

611
00:22:17,945 --> 00:22:19,512
- Uh...
- Just gimme a quick count.

612
00:22:19,729 --> 00:22:21,688
He's right. I should have
my station set up.

613
00:22:21,905 --> 00:22:23,864
I would never let that fly
in one of my restaurants.

614
00:22:24,081 --> 00:22:26,170
Like, same size as the peppers.
You can go a little bit bigger.

615
00:22:26,345 --> 00:22:27,476
Well, too late.
If he wasn't my brother,

616
00:22:27,694 --> 00:22:28,956
and this was another cook,

617
00:22:29,173 --> 00:22:30,349
they'd be on their own.

618
00:22:30,566 --> 00:22:32,438
- Minute and 30!
- Where's the phone again?

619
00:22:32,655 --> 00:22:34,701
The phone will be at the host
stand. They're gonna run back

620
00:22:34,918 --> 00:22:36,442
- all our to-go orders.
- Yes, Chef!

621
00:22:36,659 --> 00:22:37,921
Are we finished
with your mise en place,

622
00:22:38,139 --> 00:22:39,358
- or what?
- Yeah, we're there. Thank you.

623
00:22:39,575 --> 00:22:41,577
Steady, calm.
Let's show them a good time.

624
00:22:41,795 --> 00:22:43,057
Good luck. Good luck.

625
00:22:43,274 --> 00:22:44,580
Thank you. You too.

626
00:22:44,798 --> 00:22:45,625
[timer beeps]

627
00:22:45,842 --> 00:22:47,801
- Ho!!
- Hey-ho!

628
00:22:48,018 --> 00:22:49,237
Let's do it! Let's do it!

629
00:22:49,411 --> 00:22:51,195
- We are open!!
- We're open! We're open!

630
00:22:56,157 --> 00:22:58,681
Hello. Welcome
to Carolina Queen.

631
00:23:00,204 --> 00:23:02,076
Welcome, everyone.
Welcome, welcome.

632
00:23:02,293 --> 00:23:03,643
Welcome to Tierra Reina.

633
00:23:03,860 --> 00:23:06,167
- It looks so great in here.
- Thank you so much.

634
00:23:06,385 --> 00:23:07,907
We're celebrating
the South.

635
00:23:07,908 --> 00:23:09,388
A lot of our personalities
shine throughout the dishes.

636
00:23:09,605 --> 00:23:11,390
We also have a nice,
little welcome drink

637
00:23:11,607 --> 00:23:13,043
- for you guys as well.
- Oh, very cool.

638
00:23:13,261 --> 00:23:16,438
I am so deep in my element.
I'm made for this.

639
00:23:16,656 --> 00:23:18,527
Honestly, it's a really
good team energy.

640
00:23:18,745 --> 00:23:21,704
Anything y'all need from us,
just let me know.

641
00:23:22,226 --> 00:23:23,575
Who's taking to-go calls?

642
00:23:23,576 --> 00:23:26,753
I'm taking the to-go calls.
It's on the expo.

643
00:23:26,970 --> 00:23:29,016
Okay. This is exactly
the doneness I wanted.

644
00:23:30,887 --> 00:23:32,106
Simon! Yes!

645
00:23:32,323 --> 00:23:34,761
- All right! Let's do this!
- Order in!

646
00:23:34,978 --> 00:23:39,243
So, let's fire. Aguachile,
tostada, one of each, please.

647
00:23:39,418 --> 00:23:40,200
Yes, Chef.

648
00:23:40,201 --> 00:23:42,116
Welcome to Tierra Reina.

649
00:23:42,333 --> 00:23:43,683
Have you all dined
with us before?

650
00:23:43,900 --> 00:23:45,075
No, it's our first time.

651
00:23:45,293 --> 00:23:46,947
It's our first time here, too.
[laughs]

652
00:23:47,164 --> 00:23:49,993
The dining room is looking
good, dog. The joke is landing.

653
00:23:50,211 --> 00:23:51,995
I think we're in a good spot,
ladies and gentlemen.

654
00:23:52,213 --> 00:23:53,736
Nice!

655
00:23:55,085 --> 00:23:59,525
[dramatic music]

656
00:23:59,742 --> 00:24:01,570
- Hi!
- Look at you.

657
00:24:01,788 --> 00:24:03,703
- You look lovely.
- Thank you. I try.

658
00:24:03,920 --> 00:24:06,357
- Do you guys want to follow me?
- Thank you.

659
00:24:06,532 --> 00:24:08,316
I'm checking
out the decor.

660
00:24:08,490 --> 00:24:10,361
- Yeah, pretty.
- It is pretty in here.

661
00:24:10,536 --> 00:24:11,449
It's sort of soft

662
00:24:11,450 --> 00:24:12,232
- and feminine.
- Yeah.

663
00:24:12,233 --> 00:24:13,843
The name Carolina Queen

664
00:24:14,061 --> 00:24:16,716
is really to pay an homage
to the city.

665
00:24:16,933 --> 00:24:18,500
And to start you guys off,

666
00:24:18,718 --> 00:24:22,373
we have a fizzy sweet tea made
with turmeric and some yuzu.

667
00:24:22,548 --> 00:24:23,722
- Smells great.
- Beautiful.

668
00:24:23,723 --> 00:24:25,072
- Thank you, Duyen.
- You're welcome.

669
00:24:25,289 --> 00:24:26,900
Cheers. Thank you both
so much for being with us.

670
00:24:27,117 --> 00:24:29,032
- Thank you for having us.
- It's such a delight.

671
00:24:29,250 --> 00:24:30,685
- Duyen, how's it going?
- Team Charlotte,

672
00:24:30,686 --> 00:24:32,688
judges are here. I'd welcomed
them to the table.

673
00:24:32,906 --> 00:24:34,298
That's where we're at.

674
00:24:34,473 --> 00:24:36,126
Order in judges.
Five puff, five crab.

675
00:24:36,344 --> 00:24:37,562
Five and five.

676
00:24:37,563 --> 00:24:38,868
So, Michael, you're opening
a restaurant

677
00:24:39,086 --> 00:24:40,435
- here in Charlotte?
- I am.

678
00:24:40,609 --> 00:24:42,742
How long is it going to take
you by the time

679
00:24:42,959 --> 00:24:44,352
- you open your doors?
- Ten months.

680
00:24:44,526 --> 00:24:45,700
- Yeah.
- Yeah.

681
00:24:45,701 --> 00:24:47,094
- It's not 36 hours.
- Not 36 hours.

682
00:24:47,311 --> 00:24:48,703
Okay.
[judges laughs]

683
00:24:48,704 --> 00:24:50,924
We're gonna get the thick,
crispy, juicy ones.

684
00:24:51,141 --> 00:24:52,926
Sauce is ready.

685
00:24:53,143 --> 00:24:54,101
You add three tomatoes per.

686
00:24:54,318 --> 00:24:55,754
Hands squeezed for judges.

687
00:24:55,755 --> 00:24:57,887
And then one judge will get
every plate of puff.

688
00:24:58,105 --> 00:24:59,933
The menu feels very Carolina.

689
00:25:00,150 --> 00:25:03,676
- It does.
- Oh, here we go.

690
00:25:03,893 --> 00:25:05,808
- Hello. Hi. Welcome in.
- Hello, Sherry.

691
00:25:06,026 --> 00:25:08,115
- How are you?
- Thank you so much.

692
00:25:08,332 --> 00:25:10,160
As one of our
first course options,

693
00:25:10,378 --> 00:25:14,164
we have a she-crab
cake with a she-crab bisque.

694
00:25:14,382 --> 00:25:16,210
I removed the aioli from
the crab cake.

695
00:25:16,427 --> 00:25:17,515
I replaced it with coconut milk

696
00:25:17,516 --> 00:25:19,387
to make it a little
bit Brazilian.

697
00:25:19,561 --> 00:25:21,215
- I'll let you take the floor.
- Thank you.

698
00:25:21,432 --> 00:25:24,610
Also, for the starter,
is a cheese puff.

699
00:25:24,827 --> 00:25:27,830
The batter has been folded
with country ham,

700
00:25:28,048 --> 00:25:29,963
and then in the center
is a sauce mornay.

701
00:25:30,180 --> 00:25:32,182
- Thank you.
- Thank you.

702
00:25:32,792 --> 00:25:35,446
Anthony, fire, judge's
table for me.

703
00:25:35,621 --> 00:25:37,274
Nine belly, nine rice.

704
00:25:37,492 --> 00:25:38,362
Nine.

705
00:25:39,276 --> 00:25:40,974
I really love Sherry's dish.

706
00:25:41,191 --> 00:25:44,455
Those pickles lended that
nice sweet tang to it.

707
00:25:44,630 --> 00:25:46,762
I love the coconut milk
that lightened it,

708
00:25:46,980 --> 00:25:48,547
and it spoke to her background,

709
00:25:48,764 --> 00:25:50,766
- and it had a good bit of heat.
- Yeah.

710
00:25:50,984 --> 00:25:53,203
The flavors are very good.
They're bright. Everything pops.

711
00:25:54,901 --> 00:25:56,119
Okay, three crab.

712
00:25:56,337 --> 00:25:58,034
What do you think of
Duyen's first bites?

713
00:25:58,252 --> 00:26:00,167
The flavor's great.
The liquid cheese

714
00:26:00,384 --> 00:26:02,386
in the center,
I actually like a lot.

715
00:26:02,561 --> 00:26:03,779
- I made a mess.
- She loves it.

716
00:26:03,997 --> 00:26:05,694
The sign of a good meal, Gail.

717
00:26:05,912 --> 00:26:07,914
The flavor's great. The pimento
cheese, the country ham.

718
00:26:08,131 --> 00:26:09,568
- Good start.
- Great start.

719
00:26:09,785 --> 00:26:11,570
I always like to look at
the front of house people

720
00:26:11,744 --> 00:26:14,050
- when they're not at our table.
- So, I made the cheese puffs.

721
00:26:14,268 --> 00:26:15,399
- Oh.
- Yeah.

722
00:26:15,574 --> 00:26:17,010
A lot of times they just
do it for us and

723
00:26:17,227 --> 00:26:18,838
- that's it.
- She's going to every one?

724
00:26:19,055 --> 00:26:20,187
Every single table.
She's doing a great job.

725
00:26:20,404 --> 00:26:22,537
[phone ringing]

726
00:26:24,191 --> 00:26:26,106
- Anthony!
- Yeah?

727
00:26:26,323 --> 00:26:28,543
- We got a call.
- Heard!

728
00:26:28,717 --> 00:26:29,849
- Anthony!
- I'm coming back, Sherry.

729
00:26:30,066 --> 00:26:31,851
- One minute.
- Come on!

730
00:26:32,068 --> 00:26:33,592
I don't have a food runner,
what you talking about?

731
00:26:33,766 --> 00:26:35,550
- Oh, you're talking about this.
- You got a phone call.

732
00:26:35,724 --> 00:26:36,638
Hello, thank you for calling
Carolina Queen.

733
00:26:36,856 --> 00:26:38,465
Yes, what would you like?

734
00:26:38,466 --> 00:26:41,164
Guys, order in. Fire one more
pork belly, one more rice,

735
00:26:41,382 --> 00:26:44,820
four-four. Guys, order in,
three more crab and a puff.

736
00:26:45,038 --> 00:26:46,605
We're firing tables
four or five at a time.

737
00:26:46,822 --> 00:26:48,824
Laurence, fire judges.
And at the same time,

738
00:26:49,042 --> 00:26:51,131
we need to give the judges
our full attention.

739
00:26:51,348 --> 00:26:54,308
Hey Laurence, I'm dragging
on the two puffs for 16 and 12.

740
00:26:54,525 --> 00:26:55,439
We have to knock out
these tickets.

741
00:26:55,614 --> 00:26:56,658
Order in.

742
00:26:56,876 --> 00:26:58,529
Pleasure to have you all.

743
00:26:58,704 --> 00:26:59,661
I'll be around
if you need anything.

744
00:26:59,879 --> 00:27:01,097
Thank you all very much.

745
00:27:01,315 --> 00:27:02,577
First seating
tickets are in.

746
00:27:02,751 --> 00:27:04,360
- All right.
- Beautiful, chef. Beautiful.

747
00:27:04,361 --> 00:27:06,233
Service starts. Sieger looks
like he's done this before.

748
00:27:06,450 --> 00:27:07,799
Tostada, please.

749
00:27:07,800 --> 00:27:10,280
I don't feel any lag
in the kitchen on my end.

750
00:27:10,498 --> 00:27:12,369
- I feel pretty good.
- If Oscar's not in the kitchen,

751
00:27:12,587 --> 00:27:14,284
that means we're doing
something right.

752
00:27:14,502 --> 00:27:16,504
Ba-dum-bump.

753
00:27:16,809 --> 00:27:18,637
[indistinct chatter]

754
00:27:20,116 --> 00:27:22,205
Rice for the judges
ready to go. Ready?

755
00:27:22,423 --> 00:27:24,425
Laurence, are you ready
for pork for judges?

756
00:27:24,643 --> 00:27:26,035
Five plates all day, right?

757
00:27:26,253 --> 00:27:28,124
Five pork for judges all day, buddy.

758
00:27:28,342 --> 00:27:30,039
- Cover, right?
- Yep.

759
00:27:30,431 --> 00:27:32,128
Hands, please.
We're going to judges.

760
00:27:32,346 --> 00:27:33,652
Four plates,
but I'll come back.

761
00:27:33,869 --> 00:27:35,001
Yep.

762
00:27:35,218 --> 00:27:36,916
Hello, everyone.

763
00:27:37,133 --> 00:27:38,526
- Hello, Anthony.
- How are we doing today?

764
00:27:38,700 --> 00:27:40,310
- Nice to see you.
- Nice to see you.

765
00:27:40,528 --> 00:27:42,835
- Thank you so much.
- Yes, my pleasure.

766
00:27:43,052 --> 00:27:45,272
So, up in front,
you have red rice.

767
00:27:45,489 --> 00:27:48,492
There's smoked oysters,
a little bit of pickled okra,

768
00:27:48,667 --> 00:27:50,146
and a bearnaise,
which is on top of your rice.

769
00:27:50,364 --> 00:27:51,494
I'm gonna let Laurence
explain his.

770
00:27:51,495 --> 00:27:52,932
I'm gonna get back
in the kitchen.

771
00:27:53,149 --> 00:27:55,021
Today I made for y'all
a pork belly.

772
00:27:55,238 --> 00:27:56,762
We have three sides:
collard greens,

773
00:27:56,979 --> 00:28:00,809
a fried scallion cornbread
and just some pickles.

774
00:28:01,114 --> 00:28:03,725
- Amazing. Thank you, Laurence.
- Thank you very much.

775
00:28:04,770 --> 00:28:05,945
Very hard to cut the skin.

776
00:28:06,162 --> 00:28:07,511
- I think we just pick it up.
- Yeah.

777
00:28:07,686 --> 00:28:08,861
Do what you got to do.

778
00:28:09,078 --> 00:28:10,906
I don't mind the skin.
It's just okay.

779
00:28:11,124 --> 00:28:13,735
You know, the skin was crispy,
although it's chewy.

780
00:28:13,953 --> 00:28:15,955
Flavor-wise,
the pork belly's nicely cooked.

781
00:28:16,172 --> 00:28:17,651
The greens are really tasty.

782
00:28:17,652 --> 00:28:20,176
I didn't feel like it was
a risk taker of a dish,

783
00:28:20,394 --> 00:28:22,265
but I thought it was
well executed.

784
00:28:25,268 --> 00:28:26,705
Maybe I should have sliced
the pork.

785
00:28:26,922 --> 00:28:28,619
I saw them kind of struggling
a little bit.

786
00:28:28,794 --> 00:28:30,447
How's your rice texture
on Anthony's?

787
00:28:30,665 --> 00:28:31,621
It's okay.

788
00:28:31,622 --> 00:28:32,754
It's not supposed
to be mushy.

789
00:28:32,972 --> 00:28:33,973
No, it's over.

790
00:28:34,669 --> 00:28:35,714
I just...

791
00:28:35,931 --> 00:28:37,672
I'm having a hard time
getting over

792
00:28:37,846 --> 00:28:41,328
the texture of the combination
of a little too much sauce

793
00:28:41,545 --> 00:28:42,895
and a little too much okra.

794
00:28:43,112 --> 00:28:44,723
Okra and the bearnaise together.

795
00:28:44,897 --> 00:28:46,725
- Yes, that's what I'm saying.
- It's doing something.

796
00:28:47,377 --> 00:28:48,857
I don't know if it's supposed
to be like that.

797
00:28:49,075 --> 00:28:50,597
I don't think so.

798
00:28:50,598 --> 00:28:52,992
After those rice, we're gonna
start selling dessert.

799
00:28:53,949 --> 00:28:55,646
Fire tostada, aguachile.

800
00:28:55,821 --> 00:28:58,040
Order in one of each, please.

801
00:29:01,914 --> 00:29:03,349
Chef, you got some food back.

802
00:29:03,350 --> 00:29:05,918
Sweet. Can you just put those
right here for me?

803
00:29:06,135 --> 00:29:07,876
The worst fear
in any chef's eyes

804
00:29:08,094 --> 00:29:09,965
is when you see food coming back
to the kitchen.

805
00:29:10,183 --> 00:29:11,401
Sieger, I need your attention.

806
00:29:11,619 --> 00:29:13,882
42's food got sent to 57.

807
00:29:14,448 --> 00:29:15,622
I need 42.

808
00:29:15,623 --> 00:29:16,624
Yeah, I'm gonna go touch
those tables,

809
00:29:16,798 --> 00:29:18,146
make sure they're all all right.

810
00:29:18,147 --> 00:29:19,888
These servers,
it's their first day on the job,

811
00:29:20,106 --> 00:29:21,411
and they're righting
wrong tables.

812
00:29:21,629 --> 00:29:23,109
I need to pump the brakes.

813
00:29:23,326 --> 00:29:24,806
No, it's three Veracruz, though.

814
00:29:25,024 --> 00:29:26,068
Yeah.

815
00:29:27,548 --> 00:29:28,636
It's full.

816
00:29:28,810 --> 00:29:29,898
It feels very calm.

817
00:29:30,116 --> 00:29:31,770
There's no stress or chaos.

818
00:29:31,944 --> 00:29:33,336
Laurence, when's puff coming?

819
00:29:33,554 --> 00:29:34,642
Yep, it's coming, it's coming.

820
00:29:34,816 --> 00:29:36,296
90 seconds.

821
00:29:36,731 --> 00:29:37,950
There's not a lot of tables

822
00:29:38,167 --> 00:29:39,386
with food on it right now, though.

823
00:29:39,603 --> 00:29:41,214
They're on dessert.
They're eating.

824
00:29:41,431 --> 00:29:43,346
No, they're waiting for mains
still, these ones here.

825
00:29:43,564 --> 00:29:45,348
Laurence, fire judges, buddy!

826
00:29:45,566 --> 00:29:46,740
Five baklava.

827
00:29:46,741 --> 00:29:48,133
Hey, you guys,
just letting you know,

828
00:29:48,134 --> 00:29:50,266
the entrees need to just go out
a little bit more,

829
00:29:50,484 --> 00:29:51,789
because there's a lot
of empty tables.

830
00:29:51,790 --> 00:29:53,182
- We know, Duyen, we got this.
- Thank you.

831
00:29:53,400 --> 00:29:54,488
[phone rings]

832
00:29:54,705 --> 00:29:56,011
Is this the first time
this rang?

833
00:29:56,229 --> 00:29:57,316
No, second time.

834
00:29:57,317 --> 00:29:59,449
Three, four, five.
Fire, five pork.

835
00:29:59,667 --> 00:30:01,887
Hello? How can I help you?

836
00:30:02,104 --> 00:30:03,452
Hey, guys, order in.

837
00:30:03,453 --> 00:30:05,760
Give me one second.
Let me just grab the pen.

838
00:30:06,848 --> 00:30:08,415
Three crab cakes and a puff.

839
00:30:17,337 --> 00:30:18,467
[phone rings]

840
00:30:18,468 --> 00:30:20,383
Three, four, five.
Fire five pork.

841
00:30:20,601 --> 00:30:23,822
Hello? Carolina Queen.
What can I get you?

842
00:30:24,039 --> 00:30:25,824
And you're saying
two crab cakes?

843
00:30:27,303 --> 00:30:29,088
Another to-go order
just came in.

844
00:30:29,305 --> 00:30:32,091
Taking the to-go orders.
It's breaking the flow a bit.

845
00:30:32,831 --> 00:30:34,920
We just got to push really hard
and just catch up.

846
00:30:35,137 --> 00:30:36,965
Thanks again. Thank you all.

847
00:30:37,183 --> 00:30:38,184
Thank you.

848
00:30:38,401 --> 00:30:39,838
Judges' desserts are coming up.

849
00:30:40,012 --> 00:30:41,535
[tense music]

850
00:30:41,752 --> 00:30:42,797
How's everything feeling
back there?

851
00:30:42,971 --> 00:30:45,582
Things are a little pushed back,

852
00:30:45,800 --> 00:30:47,584
but, you know,
everyone's still very happy.

853
00:30:47,802 --> 00:30:49,412
We're just making sure
we're taking care of you guys,

854
00:30:49,630 --> 00:30:50,413
like right now.

855
00:30:50,631 --> 00:30:51,588
[laughing]

856
00:30:51,806 --> 00:30:53,677
- Right on cue.
- Right on cue.

857
00:30:53,939 --> 00:30:54,940
Thank you so much.

858
00:30:55,157 --> 00:30:56,811
- Hello again.
- Hello.

859
00:30:56,985 --> 00:30:58,552
We have two different desserts.

860
00:30:58,769 --> 00:31:01,163
On the big chalice,
you have PB&J.

861
00:31:01,381 --> 00:31:02,948
Peanut butter panna cotta

862
00:31:03,165 --> 00:31:05,864
with Cheerwine
and compressed fruits.

863
00:31:06,081 --> 00:31:07,996
And then I'll let Laurence talk
about the pies.

864
00:31:08,214 --> 00:31:11,695
Yeah. So today, we did an ode
to pie culture in the South.

865
00:31:11,870 --> 00:31:13,828
So, this is a pecan baklava

866
00:31:14,002 --> 00:31:15,786
with a sweet potato
crème anglaise.

867
00:31:15,961 --> 00:31:18,006
- Thank you all. Appreciate it.
- Thanks, Laurence.

868
00:31:18,224 --> 00:31:20,356
- Thank you.
- I like Sherry's dessert.

869
00:31:20,574 --> 00:31:22,619
I love the peanut butter,
I love the texture.

870
00:31:22,837 --> 00:31:24,186
It's almost eating like,
frosting,

871
00:31:24,404 --> 00:31:26,319
which I mean that
in a very complimentary way.

872
00:31:26,536 --> 00:31:27,754
- Yeah.
- Of course you do.

873
00:31:27,755 --> 00:31:29,670
This feels like fifth grade
cafeteria,

874
00:31:29,888 --> 00:31:31,149
but like, in a good way.

875
00:31:31,150 --> 00:31:32,368
It reminds me of something
from childhood.

876
00:31:33,195 --> 00:31:34,501
Laurence's dessert?

877
00:31:34,718 --> 00:31:36,895
Flavors are there.
The idea's there.

878
00:31:37,112 --> 00:31:38,244
Just a little execution.

879
00:31:38,461 --> 00:31:39,679
A layer of sweet potato

880
00:31:39,680 --> 00:31:41,203
in with the pecan
would have been good.

881
00:31:41,421 --> 00:31:44,554
I just want to put it
in my handbag and take it home.

882
00:31:44,772 --> 00:31:47,296
For where they are first night,
I think it's very successful.

883
00:31:47,514 --> 00:31:49,385
You think of hospitality
when you think of the South,

884
00:31:49,603 --> 00:31:51,126
and I think the hospitality here
has been great.

885
00:31:51,431 --> 00:31:52,606
- Good meal.
- It's a good meal.

886
00:31:52,823 --> 00:31:54,173
- Good service.
- Agreed.

887
00:31:54,477 --> 00:31:56,088
We do have to get
to another reservation.

888
00:31:56,305 --> 00:31:57,916
- Let's go.
- It's just right over there.

889
00:31:58,133 --> 00:31:59,569
Perfect. Who's driving?

890
00:31:59,787 --> 00:32:01,571
- Thank you, Duyen.
- Bye, thank you so much.

891
00:32:01,789 --> 00:32:02,833
Thank you.

892
00:32:03,922 --> 00:32:05,184
[phone rings]

893
00:32:05,401 --> 00:32:06,794
Hello. Thank you for calling
Tierra Reina.

894
00:32:06,968 --> 00:32:07,838
How can I help you?

895
00:32:08,013 --> 00:32:09,884
Hands, please!

896
00:32:10,058 --> 00:32:13,322
Forty-one, tostada.

897
00:32:13,540 --> 00:32:14,802
Goddamnit.

898
00:32:14,976 --> 00:32:16,238
What happened?
Something happen?

899
00:32:16,456 --> 00:32:17,412
I don't have position
numbers

900
00:32:17,413 --> 00:32:19,198
so I can't sell the
food.

901
00:32:19,415 --> 00:32:22,070
We're just losing time
having to correct table numbers,

902
00:32:22,288 --> 00:32:23,419
correct seat numbers.

903
00:32:23,637 --> 00:32:25,421
- Oh, my God.
- What?

904
00:32:26,205 --> 00:32:27,075
This, it's fifty-one.

905
00:32:28,947 --> 00:32:30,338
Oh, God, all right.

906
00:32:30,339 --> 00:32:32,994
The brothers are pushing out
food really quickly.

907
00:32:33,212 --> 00:32:35,431
The focus is getting the tickets
right.

908
00:32:36,215 --> 00:32:39,435
No, no. So, just like,
the item, and then seat number.

909
00:32:39,653 --> 00:32:40,959
You know what I mean?

910
00:32:41,176 --> 00:32:42,264
[tense music]

911
00:32:43,352 --> 00:32:44,614
- To-go, heard.
- Yeah.

912
00:32:44,832 --> 00:32:46,965
And now we have
to-go orders just like,

913
00:32:47,182 --> 00:32:48,967
compounding stress over stress
over stress.

914
00:32:49,184 --> 00:32:50,751
Oh, my God.

915
00:32:51,186 --> 00:32:53,362
Sieger... we got
the second seating coming in,

916
00:32:53,580 --> 00:32:55,103
so judges should be coming in,
in a little bit, guys.

917
00:32:55,321 --> 00:32:56,496
- Beautiful.
<i>- Gracias.</i>

918
00:32:56,713 --> 00:32:58,192
Let's tighten it all up.

919
00:32:58,193 --> 00:33:00,935
There's one critical point
in a restaurant's night,

920
00:33:01,109 --> 00:33:02,283
it's called "the turn."

921
00:33:02,284 --> 00:33:03,851
You have to get
the first tables out

922
00:33:04,025 --> 00:33:06,462
and get ready for the next wave
of customers that come in.

923
00:33:06,680 --> 00:33:08,290
Any time a server comes up
and they don't know

924
00:33:08,508 --> 00:33:09,638
what the table number is,

925
00:33:09,639 --> 00:33:10,858
or they ran it
to the wrong table,

926
00:33:11,032 --> 00:33:12,555
or they're firing
the wrong food,

927
00:33:12,773 --> 00:33:14,340
it creates this monkey wrench
in service.

928
00:33:14,557 --> 00:33:16,298
Thank you.
I apologize about that.

929
00:33:16,516 --> 00:33:17,864
I'm glad you all got
your entrees.

930
00:33:17,865 --> 00:33:19,345
I'll come in and check on you
in a little bit.

931
00:33:19,562 --> 00:33:20,650
The dining room fills up

932
00:33:20,868 --> 00:33:23,523
and it is always cause
for chaos.

933
00:33:23,740 --> 00:33:25,307
We have a reservation
for five.

934
00:33:25,525 --> 00:33:27,005
I think it's under the name
Kish.

935
00:33:27,222 --> 00:33:29,485
- Thank you so much.
- Yeah, absolutely.

936
00:33:29,703 --> 00:33:31,444
- Thank you, sir.
- Absolutely.

937
00:33:31,661 --> 00:33:33,141
Definitely a different vibe.

938
00:33:33,359 --> 00:33:34,621
- Vibrant!
- Vibrant, yeah.

939
00:33:34,838 --> 00:33:36,056
It's a nice color.

940
00:33:36,057 --> 00:33:37,667
I like the contrast
of the terra cotta

941
00:33:37,885 --> 00:33:38,886
with the bright green.

942
00:33:39,060 --> 00:33:40,539
- Oh, look at you!
- Hello.

943
00:33:40,540 --> 00:33:42,585
- You clean up well.
- Thank you. I appreciate it.

944
00:33:42,803 --> 00:33:44,892
Welcome everyone,
to Tierra Reina.

945
00:33:45,066 --> 00:33:47,242
My name is Oscar Diaz.
I'm the GM for today.

946
00:33:47,460 --> 00:33:48,896
I think I was chosen because
of my good looks

947
00:33:49,070 --> 00:33:50,289
and my killer style.

948
00:33:50,506 --> 00:33:51,899
Just kidding. Just kidding.

949
00:33:52,073 --> 00:33:53,422
So, a little bit
about Tierra Reina,

950
00:33:53,640 --> 00:33:56,338
we chose to take
some humble Mexican dishes

951
00:33:56,556 --> 00:33:58,732
and we wanted to give a nod
to the South at the same time.

952
00:33:58,949 --> 00:34:00,255
And then just sprinkle in
our personality.

953
00:34:00,473 --> 00:34:01,690
- Very good.
- By the way,

954
00:34:01,691 --> 00:34:03,128
is this y'all's first time
visiting us?

955
00:34:03,345 --> 00:34:05,652
- Yes.
- Ah, corny jokes.

956
00:34:05,869 --> 00:34:08,089
That was for you, Chef.
Thank y'all.

957
00:34:08,307 --> 00:34:10,700
- Thank you, Oscar.
- He loves you.

958
00:34:11,266 --> 00:34:12,615
All right, guys,
the judges are here.

959
00:34:12,833 --> 00:34:14,748
Let's catch up.
Let's keep the energy high.

960
00:34:14,965 --> 00:34:17,664
- Hell, yeah. Let's do it.
- Got it? Yes, Chef! Let's go!

961
00:34:17,881 --> 00:34:19,057
[whistling]

962
00:34:19,231 --> 00:34:20,232
I don't see people moving

963
00:34:20,449 --> 00:34:22,016
and I see a lot of people
waiting.

964
00:34:22,190 --> 00:34:23,451
'Cause you look around,
there's no empty seats.

965
00:34:23,452 --> 00:34:24,671
Yeah, they're gonna be there
for a while.

966
00:34:24,888 --> 00:34:26,847
And there's no food on tables
either.

967
00:34:27,065 --> 00:34:28,587
Jammed up. Second turn's tough.

968
00:34:28,588 --> 00:34:31,504
The appetizers are great,
but it seemed like after that,

969
00:34:31,721 --> 00:34:33,767
it's just been taking so long
to come around.

970
00:34:33,984 --> 00:34:35,421
- Ooh, takeout!
- Takeout.

971
00:34:35,638 --> 00:34:37,075
- That looks good.
- Comin' through.

972
00:34:37,292 --> 00:34:39,729
- I'm so sorry.
- Oh, my gosh. Perfect.

973
00:34:39,947 --> 00:34:41,296
We're gonna knock out entrees
and then judges?

974
00:34:41,514 --> 00:34:43,124
Gentlemen, yeah, we gotta push.

975
00:34:43,342 --> 00:34:44,908
We have a lot of people
at the door.

976
00:34:45,083 --> 00:34:46,257
They're definitely noticing
that.

977
00:34:46,258 --> 00:34:47,737
We gotta get some people seated,
y'all.

978
00:34:47,955 --> 00:34:49,086
- Yes, Chef.
- You guys go.

979
00:34:49,087 --> 00:34:50,610
Do you think there's backup
happening

980
00:34:50,827 --> 00:34:52,264
over at Carolina Queen?

981
00:34:52,612 --> 00:34:53,569
I don't know.
I'll walk over there

982
00:34:53,787 --> 00:34:54,831
to take a look real quick.

983
00:34:55,049 --> 00:34:56,964
[tense music]

984
00:34:57,138 --> 00:34:58,357
- Here you go.
- Thank you so much.

985
00:34:58,574 --> 00:34:59,401
Thank you guys.

986
00:35:05,538 --> 00:35:06,713
Hello, yeah, it's me. Hey.

987
00:35:06,930 --> 00:35:08,193
How long have you guys
been waiting?

988
00:35:08,410 --> 00:35:09,803
- Five minutes.
- Oh, okay. That's not bad.

989
00:35:10,020 --> 00:35:11,109
How long have you guys
been waiting?

990
00:35:12,284 --> 00:35:14,329
Okay... okay.

991
00:35:14,634 --> 00:35:15,678
And they got you drinks?

992
00:35:17,202 --> 00:35:18,855
Have fun.

993
00:35:19,508 --> 00:35:21,249
You guys enjoy.
Have a great night.

994
00:35:21,467 --> 00:35:22,511
- Thank you.
- Thanks.

995
00:35:22,729 --> 00:35:24,774
[intriguing music]

996
00:35:26,602 --> 00:35:27,994
How did that go?

997
00:35:27,995 --> 00:35:29,475
Two tables that were waiting
about five minutes

998
00:35:29,692 --> 00:35:31,303
and the other four top
that was waiting about 15.

999
00:35:31,520 --> 00:35:32,781
But they all had drinks.

1000
00:35:32,782 --> 00:35:34,741
So, it's been 30 minutes
since we sat down.

1001
00:35:34,958 --> 00:35:36,089
- Really?
- Really?

1002
00:35:36,090 --> 00:35:38,397
Yeah. Time flies
with great company.

1003
00:35:38,614 --> 00:35:40,877
[chattering]

1004
00:35:41,182 --> 00:35:45,055
Hi. We got a to-go order.
We never got the pecan.

1005
00:35:45,230 --> 00:35:46,448
We also didn't have
any silverware.

1006
00:35:46,666 --> 00:35:48,711
Okay, I can tell them, yeah.

1007
00:35:49,190 --> 00:35:52,062
Oh, my God.
We're looking for a order.

1008
00:35:52,237 --> 00:35:54,064
Uh...

1009
00:35:54,239 --> 00:35:55,370
that's not great.

1010
00:35:57,894 --> 00:36:00,549
It's so small,
but details like that

1011
00:36:00,767 --> 00:36:03,596
will make the difference
of winning and losing.

1012
00:36:03,813 --> 00:36:05,946
Can I get a pecan pie to go?
They're--

1013
00:36:06,164 --> 00:36:08,209
- Huh?
- Pecan pie to go. On the fly.

1014
00:36:08,427 --> 00:36:09,906
Uh, heard.

1015
00:36:11,169 --> 00:36:12,735
- Oscar!
- Yes!

1016
00:36:13,083 --> 00:36:14,301
Where's our food?

1017
00:36:14,302 --> 00:36:15,782
I will bring that out for you
right now.

1018
00:36:15,999 --> 00:36:17,218
Oh, boy.

1019
00:36:17,436 --> 00:36:19,046
Sieger, let's get
the chefs' table.

1020
00:36:19,220 --> 00:36:21,527
- Yep, plating right now.
- Perfect.

1021
00:36:21,744 --> 00:36:23,311
Between solving out
what's going on

1022
00:36:23,529 --> 00:36:25,574
in the front of the restaurant,
going back to the kitchen,

1023
00:36:25,792 --> 00:36:27,620
getting tables flipped,
I'm just not thinking about

1024
00:36:27,837 --> 00:36:29,055
how much time has gone on.

1025
00:36:29,056 --> 00:36:30,666
It's been 40 minutes
since we sat down.

1026
00:36:30,884 --> 00:36:32,407
- This is ridiculous.
- Yeah.

1027
00:36:32,625 --> 00:36:34,061
Ah, here it is.

1028
00:36:34,235 --> 00:36:35,497
Oh, thank you.

1029
00:36:35,715 --> 00:36:37,020
- Thank you so much.
- Thank you.

1030
00:36:37,195 --> 00:36:39,022
- So, we'll start
with the tostada by Sieger.

1031
00:36:39,197 --> 00:36:42,548
He really wanted to represent
Carolina Ruby sweet potato.

1032
00:36:42,765 --> 00:36:45,725
Then he did a little crema
and a salsa negra.

1033
00:36:45,942 --> 00:36:48,206
For our second option,
we have an aguachile.

1034
00:36:48,380 --> 00:36:50,208
Jonathan chose
North Carolina Snapper,

1035
00:36:50,425 --> 00:36:53,211
and then he made his aguachile
with some grapes, apples.

1036
00:36:53,385 --> 00:36:54,864
There's a little plantain chip
on top.

1037
00:36:55,082 --> 00:36:57,084
All right, cool. Enjoy, y'all.

1038
00:36:57,476 --> 00:36:59,304
I actually really enjoyed
Sieger's dish.

1039
00:36:59,521 --> 00:37:02,872
I loved the sweet potato
and the chili crunch.

1040
00:37:03,090 --> 00:37:05,223
I personally want
just a little bit more of like,

1041
00:37:05,440 --> 00:37:07,616
a sauce or something,
to bring it all together.

1042
00:37:07,834 --> 00:37:09,009
I don't like the presentation.

1043
00:37:09,227 --> 00:37:10,967
It just felt really messy.

1044
00:37:11,185 --> 00:37:13,056
I feel like it needed
one more ingredient to smear.

1045
00:37:13,231 --> 00:37:15,885
Maybe a bean, or something,
to smear on the chip.

1046
00:37:16,103 --> 00:37:17,844
Jonathan's aguachile was
a really refreshing way

1047
00:37:18,061 --> 00:37:19,585
to start the dinner.

1048
00:37:19,802 --> 00:37:21,674
And I liked the little plantain
as the vehicle.

1049
00:37:21,891 --> 00:37:24,416
Extremely well balanced.
All around, really good.

1050
00:37:24,720 --> 00:37:27,157
- Worth the 40 minute wait?
- Meh.

1051
00:37:28,681 --> 00:37:31,249
The plantain has gotten
very soggy.

1052
00:37:31,423 --> 00:37:33,468
- Mm-hmm.
- So, it's not a crisp bite.

1053
00:37:33,686 --> 00:37:37,429
This container spilled
the juice all over the place.

1054
00:37:37,646 --> 00:37:40,214
Probably not the best
takeout dish.

1055
00:37:41,041 --> 00:37:43,043
Excuse me, do you know how long
on that to-go order?

1056
00:37:43,261 --> 00:37:44,261
Uh, let me go check.

1057
00:37:44,262 --> 00:37:45,611
- I'll be right back.
- Thanks.

1058
00:37:45,828 --> 00:37:47,003
Hey, Sherry, Anthony,
when you guys took out

1059
00:37:47,221 --> 00:37:49,832
to-go containers,
did you see utensils?

1060
00:37:50,050 --> 00:37:53,488
Yeah, there was some
on that back table over there.

1061
00:37:53,793 --> 00:37:55,838
Okay. I've never worked
in a restaurant

1062
00:37:56,056 --> 00:37:58,493
that had takeout,
but it's just another obstacle.

1063
00:37:58,711 --> 00:38:01,496
And now, it looks like
everything is under control.

1064
00:38:01,714 --> 00:38:04,673
- I have you right here.
- Utensils. There you go.

1065
00:38:04,891 --> 00:38:06,458
- Thank you.
- Yep.

1066
00:38:07,546 --> 00:38:09,635
- We comin' up with judges'
table? I got your hands here.

1067
00:38:09,852 --> 00:38:11,289
First course landed
with the judges.

1068
00:38:11,506 --> 00:38:12,986
We're down to our last
two reservations.

1069
00:38:13,203 --> 00:38:14,596
We're catching up.
It's the fourth quarter.

1070
00:38:14,814 --> 00:38:16,510
This is when we shine,
all right?

1071
00:38:16,511 --> 00:38:19,732
Once we got tickets figured out,
we started moving plates faster.

1072
00:38:19,949 --> 00:38:21,472
One, two, three.

1073
00:38:21,473 --> 00:38:23,301
Every time I'm walking by,
I'm telling every server,

1074
00:38:23,475 --> 00:38:24,693
"Are you guys dragging
any ticket?"

1075
00:38:24,911 --> 00:38:26,173
We gotta push this one!

1076
00:38:26,347 --> 00:38:28,306
Because we don't want to be
behind again.

1077
00:38:28,523 --> 00:38:30,046
All right, guys,
let's start pushing please.

1078
00:38:30,264 --> 00:38:31,744
And skedaddle.

1079
00:38:31,961 --> 00:38:33,746
We need to move on everything
else now.

1080
00:38:33,963 --> 00:38:35,313
- Here's some action.
- Yes.

1081
00:38:35,487 --> 00:38:38,054
- Thank you.
- Thank you so much.

1082
00:38:38,272 --> 00:38:39,926
For our second course,
Jonathan's dish,

1083
00:38:40,143 --> 00:38:42,363
it's a cod <i>pescado
a la Veracruzana,</i>

1084
00:38:42,581 --> 00:38:45,279
and then he stewed tomatoes,
Castelvetrano olives,

1085
00:38:45,453 --> 00:38:46,672
and some capers.

1086
00:38:46,889 --> 00:38:48,978
Second option is actually
my dish,

1087
00:38:49,196 --> 00:38:50,632
tongue and cheek barbacoa,

1088
00:38:50,850 --> 00:38:53,069
and then a duality
of salsas because...

1089
00:38:53,287 --> 00:38:54,636
I feel growing up
Mexican American,

1090
00:38:54,854 --> 00:38:55,985
it's like, you're never
Mexican enough,

1091
00:38:56,203 --> 00:38:57,509
you're never American enough.

1092
00:38:57,726 --> 00:38:59,119
I'm just curious
who's doing your pickup?

1093
00:38:59,337 --> 00:39:00,467
Brandon is doing my pickup.

1094
00:39:00,468 --> 00:39:01,513
Brandon helped a lot
with this dish.

1095
00:39:01,730 --> 00:39:03,253
- Thank you.
- Thank you very much.

1096
00:39:03,428 --> 00:39:07,823
Jonathan's cod was very flaky.
I liked the briny tomato.

1097
00:39:08,041 --> 00:39:10,391
It's a good dish.
The fish is cooked beautifully.

1098
00:39:10,609 --> 00:39:13,002
- The sauce is really good.
- Yeah.

1099
00:39:13,220 --> 00:39:15,527
Oscar's dish, I would come back
to this restaurant for,

1100
00:39:15,744 --> 00:39:17,224
over and over again.

1101
00:39:17,398 --> 00:39:18,965
- Worth the wait?
- Definitely.

1102
00:39:19,182 --> 00:39:21,533
The barbacoa is so tender.

1103
00:39:21,750 --> 00:39:24,274
Oscar's dish is sophisticated
in ways that I don't think

1104
00:39:24,449 --> 00:39:26,146
I've seen in any of his dishes
so far.

1105
00:39:26,364 --> 00:39:28,017
Oscar home-runned on this one
for me.

1106
00:39:28,235 --> 00:39:30,063
- I have no complaints.
- No complaints either.

1107
00:39:30,280 --> 00:39:32,282
We're right back on track.
You guys feeling good?

1108
00:39:32,457 --> 00:39:34,154
You're not even sweating.
I'm sweating more than you.

1109
00:39:34,372 --> 00:39:35,938
Wow, this is a plot twist.

1110
00:39:36,156 --> 00:39:38,245
These entrees just edge out
the other team.

1111
00:39:38,419 --> 00:39:40,943
Looking ahead, if this does
turn out to be better,

1112
00:39:41,161 --> 00:39:42,554
I don't know what we do
with the other side.

1113
00:39:42,771 --> 00:39:44,643
- Duyen's service was fantastic.
- Yeah.

1114
00:39:44,860 --> 00:39:46,601
The worst dish was Anthony's,
but he's got immunity.

1115
00:39:46,819 --> 00:39:47,689
Oh, boy.

1116
00:39:56,394 --> 00:39:57,917
You want to plate
the rice pudding

1117
00:39:58,134 --> 00:39:59,440
- for the judges please?
- Yes, Chef.

1118
00:39:59,658 --> 00:40:00,876
Let's go. Let's go, J.

1119
00:40:01,094 --> 00:40:02,399
- Got you, bro.
- Yeah.

1120
00:40:02,400 --> 00:40:04,184
I'm gonna send you five people,
ten hands.

1121
00:40:04,402 --> 00:40:06,491
All right, we got five and five.

1122
00:40:06,708 --> 00:40:08,144
Thank you so much. In five.

1123
00:40:08,362 --> 00:40:10,059
All right, Judges' desserts are
out!

1124
00:40:10,277 --> 00:40:11,409
Wow, that was fast. Thank you.

1125
00:40:11,583 --> 00:40:12,931
Thank you.

1126
00:40:12,932 --> 00:40:16,631
First, we have Sieger's dessert,
the "Crémeuxso".

1127
00:40:16,849 --> 00:40:18,546
So, he took some of the chilis
that are in mole

1128
00:40:18,764 --> 00:40:19,982
and mixed it into the crémeux.

1129
00:40:20,200 --> 00:40:21,984
And he also made
a crema Catalana.

1130
00:40:22,202 --> 00:40:24,247
In order to add something
Southern,

1131
00:40:24,422 --> 00:40:26,032
he chose to make
a benne cracker.

1132
00:40:26,249 --> 00:40:28,208
For the next dessert,
this is Brandon's.

1133
00:40:28,643 --> 00:40:30,515
He's like, "I want to make
a rice pudding,

1134
00:40:30,732 --> 00:40:33,387
but my brother and I never liked
the raisins in it."

1135
00:40:33,561 --> 00:40:36,912
So, he chose to make a Cheerwine
cherry jelly,

1136
00:40:37,130 --> 00:40:39,175
which we thought we was
a good nod to the South.

1137
00:40:39,393 --> 00:40:41,569
- All right, y'all. Thank you.
- Thank you.

1138
00:40:42,091 --> 00:40:45,617
Sieger's dessert... I find that
the crémeux itself is grainy--

1139
00:40:45,834 --> 00:40:47,357
The benne's too thick,
actually, too.

1140
00:40:47,532 --> 00:40:49,534
I mean, flavor-wise, it's okay.

1141
00:40:49,751 --> 00:40:51,536
- It's just not a dessert.
- I thought it was inventive.

1142
00:40:51,753 --> 00:40:53,625
I thought the whole
mole piece was good.

1143
00:40:53,842 --> 00:40:56,628
Thought the presentation was
a bit lacking.

1144
00:40:56,845 --> 00:40:58,368
There's no elegance
to the plating.

1145
00:40:58,543 --> 00:41:01,459
Like, it held up pretty well
for the third course.

1146
00:41:01,676 --> 00:41:03,025
Looks beautiful.

1147
00:41:03,243 --> 00:41:06,376
This one was slightly more
on the savory side.

1148
00:41:07,421 --> 00:41:08,814
Brandon's rice pudding,

1149
00:41:09,031 --> 00:41:12,295
I'm getting a lot
of inconsistently cooked rice.

1150
00:41:12,470 --> 00:41:14,036
There's like,
clumps of uncooked rice.

1151
00:41:14,254 --> 00:41:15,342
Mm-hmm.

1152
00:41:15,516 --> 00:41:16,778
You can't do anything
to fix that.

1153
00:41:16,996 --> 00:41:18,388
You have to just start over.

1154
00:41:18,563 --> 00:41:20,869
The little pops
of cherry flavor were nice.

1155
00:41:21,087 --> 00:41:22,523
I kept on digging
into the bottom,

1156
00:41:22,741 --> 00:41:24,089
thinking there'd be some prize.

1157
00:41:24,090 --> 00:41:25,352
- Yeah, is there a prize?
- Or some something,

1158
00:41:25,526 --> 00:41:26,614
and it's like, "Oh."

1159
00:41:26,832 --> 00:41:28,486
This is a big letdown.

1160
00:41:28,703 --> 00:41:30,923
You want to try it? I just think
the rice is not cooked.

1161
00:41:31,140 --> 00:41:33,142
Maybe it's just me.

1162
00:41:33,534 --> 00:41:34,840
It's not cooked.
I like the flavors, though.

1163
00:41:35,057 --> 00:41:36,754
- I like the cinnamon.
- Mm-hmm.

1164
00:41:36,755 --> 00:41:38,713
We also have the takeout orders,
which we're going to find out

1165
00:41:38,931 --> 00:41:40,672
what the guests thought
about their food.

1166
00:41:40,889 --> 00:41:42,543
That could come into play here.

1167
00:41:43,936 --> 00:41:45,938
The comment cards.
Yeah, we each get to do one.

1168
00:41:46,155 --> 00:41:47,809
We should be honest.

1169
00:41:48,027 --> 00:41:49,681
I think everything was good.

1170
00:41:49,898 --> 00:41:53,598
The sweet rubies pecan
from Carolina Queen.

1171
00:41:53,815 --> 00:41:56,209
Best carryout that I've had
in a very long time.

1172
00:41:56,426 --> 00:41:57,950
[chuckling]

1173
00:41:58,559 --> 00:42:00,648
All right, guys,
we just got our last ticket.

1174
00:42:00,866 --> 00:42:02,955
Last ticket's in, guys!
We're almost done, bud.

1175
00:42:03,172 --> 00:42:05,784
Crema is one, arroz is two.

1176
00:42:06,001 --> 00:42:07,742
Hands, please! Food runners.

1177
00:42:07,960 --> 00:42:09,527
Grab the baklava, guys.
Whew!

1178
00:42:09,744 --> 00:42:10,571
What a day. What a day.

1179
00:42:10,789 --> 00:42:11,659
Thank you.

1180
00:42:11,877 --> 00:42:13,400
Our baklava for you, sir.

1181
00:42:13,574 --> 00:42:16,446
[tense music swells]

1182
00:42:17,752 --> 00:42:19,232
- Bring it all in.
- Bring it all in.

1183
00:42:19,449 --> 00:42:20,886
- There we go. There we go.
There we go.

1184
00:42:21,103 --> 00:42:22,540
The food was received very well.

1185
00:42:22,714 --> 00:42:24,149
The pace for the judges was
good?

1186
00:42:24,150 --> 00:42:25,412
They did ask at first, like,
"Where's our food?"

1187
00:42:25,586 --> 00:42:27,153
But we had only been like,
five minutes.

1188
00:42:27,370 --> 00:42:28,981
But it was fine.
We nailed the judges' table.

1189
00:42:29,198 --> 00:42:31,592
Do you think overall this was
a successful Restaurant Wars?

1190
00:42:31,810 --> 00:42:33,245
Oh, yeah. Yeah.

1191
00:42:33,246 --> 00:42:36,684
Better than many, many years
of Restaurant Wars.

1192
00:42:36,902 --> 00:42:39,078
Both concepts were well done.

1193
00:42:39,295 --> 00:42:40,295
Yes.

1194
00:42:40,296 --> 00:42:41,559
Shall we head to Judges' Table?

1195
00:42:41,733 --> 00:42:42,864
- Sure.
- Let's do it.

1196
00:42:43,082 --> 00:42:44,300
Restaurant Wars in the books!

1197
00:42:44,518 --> 00:42:45,737
[all cheering]

1198
00:42:45,954 --> 00:42:47,303
Uh, Dwayne.

1199
00:42:47,521 --> 00:42:49,784
Dwayne came out today!

1200
00:42:50,437 --> 00:42:52,613
[tense music]

1201
00:42:58,967 --> 00:43:02,231
In case you maybe just
blacked out the last 48 hours,

1202
00:43:02,449 --> 00:43:04,233
you just went through
Restaurant Wars.

1203
00:43:05,583 --> 00:43:07,235
How'd they do, Tom?

1204
00:43:07,236 --> 00:43:10,979
We had very clear concepts,
food that was mostly delicious.

1205
00:43:11,414 --> 00:43:13,547
This was tough.
You both did a really great job.

1206
00:43:14,809 --> 00:43:16,463
How was the takeout service?

1207
00:43:16,637 --> 00:43:17,899
Takeout service was fun.

1208
00:43:18,117 --> 00:43:19,379
Um, I'm just gonna use
that word.

1209
00:43:19,597 --> 00:43:21,207
I don't know if I believe that.

1210
00:43:21,424 --> 00:43:22,948
- Define "fun."
- Yeah, exactly. Yeah.

1211
00:43:23,165 --> 00:43:25,864
Were you aware that there were
missing items

1212
00:43:26,081 --> 00:43:27,300
in some of the to-go orders?

1213
00:43:27,605 --> 00:43:29,607
Yeah, I think there were like,
two orders

1214
00:43:29,781 --> 00:43:30,956
that they were missing
something,

1215
00:43:31,173 --> 00:43:32,261
and then we just got it
right away.

1216
00:43:32,479 --> 00:43:33,915
Yeah, and gave it to them.

1217
00:43:34,133 --> 00:43:35,525
And how about for you?

1218
00:43:35,700 --> 00:43:37,397
I didn't hear anything
about missed items.

1219
00:43:37,615 --> 00:43:39,617
One note on the takeout,
from the guests,

1220
00:43:39,791 --> 00:43:42,010
is that the aguachile was
a little bit messy.

1221
00:43:42,228 --> 00:43:43,838
- Hmm.
- Plantain got soggy.

1222
00:43:44,056 --> 00:43:45,447
Yeah.

1223
00:43:45,448 --> 00:43:47,799
And that the rice pudding
was noted as being...

1224
00:43:48,016 --> 00:43:49,801
not wonderful.

1225
00:43:50,018 --> 00:43:52,978
Tierra Reina, did you know
the amount of time

1226
00:43:53,195 --> 00:43:54,718
that we were sitting
at the table

1227
00:43:54,719 --> 00:43:57,896
before we got our first course
and then second courses?

1228
00:43:58,113 --> 00:43:59,462
Our whole thing was like,
five to seven,

1229
00:43:59,637 --> 00:44:01,160
with ten being the max mark.

1230
00:44:01,377 --> 00:44:03,379
- You know it was 40 minutes?
- 40 minutes?

1231
00:44:03,597 --> 00:44:05,860
40 minutes until
the first course came out.

1232
00:44:06,731 --> 00:44:08,646
Brandon and Jonathan,
you look very surprised

1233
00:44:08,863 --> 00:44:10,038
- that it took that long.
- Yeah.

1234
00:44:10,256 --> 00:44:11,518
- Same.

1235
00:44:11,779 --> 00:44:13,346
For the first course, Sieger,

1236
00:44:13,563 --> 00:44:15,653
the tostada,
it was a tasty bite,

1237
00:44:15,827 --> 00:44:17,218
but wish it had more sauce,

1238
00:44:17,219 --> 00:44:20,005
or something to like,
really tie it together.

1239
00:44:20,222 --> 00:44:22,050
I would agree that it was
a little dry,

1240
00:44:22,268 --> 00:44:25,314
but concept-wise, I thought it
set a great tone for the meal.

1241
00:44:25,532 --> 00:44:27,142
Oh, thank you.

1242
00:44:27,577 --> 00:44:30,189
Jonathan, definitely not
the first aguachile

1243
00:44:30,406 --> 00:44:33,105
we've seen around here,
but you nailed it.

1244
00:44:33,322 --> 00:44:35,281
The knife work in there,
whoever helped you,

1245
00:44:35,498 --> 00:44:37,283
or if you did it yourself,
doesn't matter. Thank you.

1246
00:44:37,500 --> 00:44:40,286
Brandon, it was perfect.

1247
00:44:40,503 --> 00:44:42,288
The snapper was delicious.

1248
00:44:42,505 --> 00:44:44,072
Thank you. Appreciate that.

1249
00:44:44,290 --> 00:44:46,118
Oscar, the barbacoa...

1250
00:44:46,335 --> 00:44:49,382
this is a dish, like, no notes.
None.

1251
00:44:49,599 --> 00:44:51,471
It was done
with such refinement.

1252
00:44:51,689 --> 00:44:53,995
The meat and the beans
together were unctuous.

1253
00:44:54,213 --> 00:44:57,042
And the respective sauces
gave real dynamism. I loved it.

1254
00:44:57,259 --> 00:44:59,392
- Thank you.
- Flavors were just spot on.

1255
00:44:59,609 --> 00:45:00,828
Cooking was perfect.

1256
00:45:01,046 --> 00:45:02,003
Really should be proud
of this one.

1257
00:45:02,221 --> 00:45:04,005
Thank you.

1258
00:45:04,353 --> 00:45:05,833
Brandon, the rice pudding,

1259
00:45:06,051 --> 00:45:07,879
was there any point
where you thought

1260
00:45:08,096 --> 00:45:10,142
these little Cheerwine gels
on top,

1261
00:45:10,359 --> 00:45:12,535
you're gonna polish those off
in the first three bites?

1262
00:45:12,710 --> 00:45:15,408
Our nanny used to put
the raisins on top

1263
00:45:15,625 --> 00:45:17,148
because we could pick them off.

1264
00:45:17,149 --> 00:45:19,412
And so, for me, it was
intentional to put five pieces.

1265
00:45:19,629 --> 00:45:21,675
You know, there just wasn't
enough in each bite

1266
00:45:21,849 --> 00:45:23,721
to really get it in contrast

1267
00:45:23,895 --> 00:45:26,158
to the rich flavor
of the rice pudding.

1268
00:45:26,375 --> 00:45:28,682
- Got it.
- The rice didn't feel...

1269
00:45:28,856 --> 00:45:30,030
perfectly cooked.

1270
00:45:30,031 --> 00:45:31,859
Yeah, because I definitely got
lumps.

1271
00:45:32,077 --> 00:45:33,381
I did stir it quite a bit,

1272
00:45:33,382 --> 00:45:35,210
so I could see how some pieces
were broken.

1273
00:45:36,037 --> 00:45:38,910
Sieger, for your dessert,
why did you plate it like that?

1274
00:45:39,127 --> 00:45:40,781
I wanted to like...
when you would scoop,

1275
00:45:40,999 --> 00:45:42,478
you could scoop through,
you'd get texture.

1276
00:45:42,696 --> 00:45:44,218
You get the chocolate.

1277
00:45:44,219 --> 00:45:47,048
For me, where it fell
a little short was the plating.

1278
00:45:47,396 --> 00:45:48,920
The flavors were good?

1279
00:45:49,137 --> 00:45:51,096
Two or three day down the road,
as you keep tasting it,

1280
00:45:51,313 --> 00:45:53,751
- I could see it getting there.
- Heard.

1281
00:45:54,012 --> 00:45:55,448
Carolina Queen.

1282
00:45:55,665 --> 00:45:58,059
- Duyen, the cheese puffs.
- Yeah.

1283
00:45:58,277 --> 00:46:00,018
I actually really enjoyed
the flavors.

1284
00:46:00,235 --> 00:46:01,845
Yeah, I thought they were
delicious.

1285
00:46:01,846 --> 00:46:04,109
They were perfectly formed.
I loved the pop of mustard.

1286
00:46:04,326 --> 00:46:06,198
I also just wanted to comment
real quickly

1287
00:46:06,415 --> 00:46:07,851
on your front of house work.

1288
00:46:07,852 --> 00:46:09,375
I thought the greeting was
just really wonderful.

1289
00:46:09,592 --> 00:46:11,551
You talked about the restaurant
and left it at that.

1290
00:46:11,769 --> 00:46:12,682
It was a really nice touch.

1291
00:46:12,857 --> 00:46:13,987
Thank you.

1292
00:46:13,988 --> 00:46:15,860
Actually, both of you
really felt

1293
00:46:16,077 --> 00:46:17,557
like you were the owners
of your restaurant.

1294
00:46:17,775 --> 00:46:19,777
You walked in,
you knew it was yours.

1295
00:46:20,473 --> 00:46:22,257
Sherry,
your beautiful crab cake,

1296
00:46:22,475 --> 00:46:25,565
I loved the way you substituted
coconut milk for aioli.

1297
00:46:25,783 --> 00:46:27,306
That brought a lovely freshness
to it.

1298
00:46:27,523 --> 00:46:28,394
I thought what really made
the dish

1299
00:46:28,611 --> 00:46:30,003
was the little relish on top

1300
00:46:30,004 --> 00:46:31,963
because it gave a pop of acidity
that it needed.

1301
00:46:32,180 --> 00:46:33,616
Also just happen to love crab,
so it was delicious.

1302
00:46:33,791 --> 00:46:35,183
Thank you.

1303
00:46:35,401 --> 00:46:37,664
Anthony, I thought the rice
was unevenly cooked.

1304
00:46:37,838 --> 00:46:39,927
- That said, it was tasty.
- Okay.

1305
00:46:40,145 --> 00:46:43,409
But there was so much goo,

1306
00:46:43,626 --> 00:46:45,324
like a mozzarella stick
pull.

1307
00:46:45,541 --> 00:46:47,021
Okay.

1308
00:46:47,239 --> 00:46:48,980
So, it really took away
from the red rice of the dish.

1309
00:46:49,197 --> 00:46:50,416
Okay.

1310
00:46:50,851 --> 00:46:53,723
Laurence, my skin was
a little tough,

1311
00:46:53,898 --> 00:46:56,509
but the pork belly was cooked
really well.

1312
00:46:56,726 --> 00:46:58,076
Sauce was great.
Had a lot of flavor.

1313
00:46:58,293 --> 00:46:59,772
I could see it on the menu.

1314
00:46:59,773 --> 00:47:01,906
Yeah, Laurence, I thought
this was a classic dish

1315
00:47:02,123 --> 00:47:04,517
done really well.
It was really tasty.

1316
00:47:04,734 --> 00:47:07,041
Laurence, baklava, clearly,
I thought it was good,

1317
00:47:07,259 --> 00:47:08,521
but it would have been nice
to have

1318
00:47:08,738 --> 00:47:10,653
another piece of sweet potato
in that mix

1319
00:47:10,828 --> 00:47:13,395
because the foam didn't really
eat sweet potato.

1320
00:47:13,613 --> 00:47:15,441
That said, it was good to eat.

1321
00:47:16,268 --> 00:47:19,488
It's a very fine line between
the winner and the loser.

1322
00:47:19,706 --> 00:47:21,360
It could go any which way.

1323
00:47:21,577 --> 00:47:22,970
We have a very big choice
to make.

1324
00:47:23,188 --> 00:47:24,711
So, go rest your knees

1325
00:47:24,885 --> 00:47:26,321
and we'll call you back
in a little bit.

1326
00:47:26,539 --> 00:47:27,845
- Thank you so much.
- Thank you.

1327
00:47:28,497 --> 00:47:29,803
Good job y'all.

1328
00:47:29,977 --> 00:47:31,283
I don't even know
how to walk right now.

1329
00:47:31,500 --> 00:47:32,284
Good job, guys.

1330
00:47:42,816 --> 00:47:44,296
I mean, this is really tough.

1331
00:47:44,513 --> 00:47:45,906
- Yeah.
- The teams, for me,

1332
00:47:46,124 --> 00:47:47,865
got the same kind of scores
for the first courses.

1333
00:47:48,039 --> 00:47:49,256
Yes.

1334
00:47:49,257 --> 00:47:50,475
But Tierra Reina's entrees
were better.

1335
00:47:50,476 --> 00:47:52,043
I think we all agree
on that one. Right?

1336
00:47:52,260 --> 00:47:55,046
We had this crescendo
with the barbacoa,

1337
00:47:55,263 --> 00:47:56,830
and then this crashing
disappointment

1338
00:47:57,004 --> 00:47:58,701
- with the desserts.
- Yeah.

1339
00:47:58,876 --> 00:48:00,486
But in the takeout orders,

1340
00:48:00,703 --> 00:48:03,576
Carolina Queen missed
a few items within orders.

1341
00:48:03,793 --> 00:48:05,839
How much do we factor that
into the game?

1342
00:48:06,013 --> 00:48:08,233
I think the orders were correct
on Tierra Reina.

1343
00:48:08,450 --> 00:48:09,930
The dishes didn't land.

1344
00:48:10,148 --> 00:48:12,237
- The aguachile came soggy.
- Soggy, right.

1345
00:48:12,454 --> 00:48:15,109
So, although the order got
to them, it wasn't great.

1346
00:48:15,327 --> 00:48:16,241
Shoutout to Duyen.

1347
00:48:16,458 --> 00:48:17,806
Yeah!

1348
00:48:17,807 --> 00:48:19,505
The front of house callout,
that was great.

1349
00:48:19,722 --> 00:48:20,853
I had a lot of fun.

1350
00:48:20,854 --> 00:48:22,638
Duyen's service was
just impeccable.

1351
00:48:22,856 --> 00:48:24,162
The restaurant felt a little
more inviting.

1352
00:48:24,379 --> 00:48:27,339
Duyen's service felt
like it was her restaurant

1353
00:48:27,556 --> 00:48:28,775
for the past ten years.

1354
00:48:28,949 --> 00:48:30,429
- Oscar's service wasn't bad.
- No.

1355
00:48:30,646 --> 00:48:31,909
The fact that we sat there
for 40 minutes.

1356
00:48:32,083 --> 00:48:32,997
They weren't aware of it.

1357
00:48:33,214 --> 00:48:34,346
- That's on Oscar.
- Yes.

1358
00:48:34,563 --> 00:48:36,042
There's this bond
that's happening,

1359
00:48:36,043 --> 00:48:38,611
so it sucks to know
that someone's gonna be gone.

1360
00:48:38,828 --> 00:48:41,527
You know, it sucks to feel
like you're gonna be the one.

1361
00:48:42,963 --> 00:48:44,747
Anthony's lucky he has immunity

1362
00:48:44,922 --> 00:48:47,489
because I don't understand this
red rice and bearnaise sauce.

1363
00:48:47,707 --> 00:48:49,143
Like, scratching my head
on that one.

1364
00:48:49,361 --> 00:48:51,102
It didn't hang together at all.

1365
00:48:51,319 --> 00:48:53,713
If we don't win,
you have immunity.

1366
00:48:53,931 --> 00:48:55,497
You crushed it.
Sherry's got the best dish.

1367
00:48:55,715 --> 00:48:56,933
You know what I mean?

1368
00:48:56,934 --> 00:48:58,109
Is an "okay" dish gonna send me
home?

1369
00:48:58,326 --> 00:48:59,806
And then you have
Laurence's pork dish,

1370
00:48:59,980 --> 00:49:01,939
which felt uninspired, and safe,

1371
00:49:02,113 --> 00:49:03,244
and quite frankly, boring.

1372
00:49:03,462 --> 00:49:05,594
It could go both ways, man.
You know?

1373
00:49:05,812 --> 00:49:06,943
Yeah. I think so, for sure.

1374
00:49:06,944 --> 00:49:08,510
So, if Tierra Reina's
on the bottom,

1375
00:49:08,728 --> 00:49:10,207
who's going home?

1376
00:49:10,208 --> 00:49:12,558
I could tell you who's not,
and that would be Oscar,

1377
00:49:12,775 --> 00:49:15,039
because his barbacoa dish was
so good.

1378
00:49:15,256 --> 00:49:16,953
And I gotta say, Jonathan,

1379
00:49:16,954 --> 00:49:19,478
his aguachile and his cod dish,
they were fine. They were good.

1380
00:49:19,695 --> 00:49:20,870
- Aguachile was very good.
- Yep.

1381
00:49:21,045 --> 00:49:22,393
So, that leaves...

1382
00:49:22,394 --> 00:49:24,178
- Brandon and Sieger.
- Sieger and Brandon.

1383
00:49:24,396 --> 00:49:28,095
Why would the chef take
an app and a dessert,

1384
00:49:28,313 --> 00:49:30,489
and then the line cook just take
a dessert?

1385
00:49:30,706 --> 00:49:33,013
That is exactly the question,
Chef.

1386
00:49:33,535 --> 00:49:34,841
I really enjoyed
the rice pudding.

1387
00:49:35,015 --> 00:49:36,669
I tried to make sure
everything was dialed in,

1388
00:49:36,886 --> 00:49:38,453
but obviously, it's kinda hard
when you're cooking that amount.

1389
00:49:38,671 --> 00:49:40,455
Brandon made huge
technical mistakes.

1390
00:49:40,673 --> 00:49:42,022
The rice was uncooked.

1391
00:49:42,240 --> 00:49:43,719
And he seemed pleased
in retrospect.

1392
00:49:43,937 --> 00:49:45,156
He's like, "Yeah,
I'm gonna stand by my dish."

1393
00:49:45,373 --> 00:49:46,853
One dish, and that's gonna
be it.

1394
00:49:47,027 --> 00:49:48,246
How many hours did they have
to cook?

1395
00:49:48,463 --> 00:49:50,988
You think that making Cheerwine
whatever,

1396
00:49:51,162 --> 00:49:52,337
it was gonna elevate
that dish?

1397
00:49:52,554 --> 00:49:53,991
Brandon did also help with prep.

1398
00:49:54,208 --> 00:49:55,731
He helped with a lot of things.

1399
00:49:55,949 --> 00:49:57,472
- But that is on him.
- Yeah.

1400
00:49:57,690 --> 00:49:59,605
Brandon's strategy was off.

1401
00:50:00,040 --> 00:50:02,477
I feel like after every
Judges' Table conversation,

1402
00:50:02,695 --> 00:50:05,176
I'm feeling very... uneasy.

1403
00:50:05,393 --> 00:50:08,918
Sieger, his dishes were both,
sort of mediocre.

1404
00:50:09,093 --> 00:50:11,399
My problem is with Sieger
being the chef,

1405
00:50:11,617 --> 00:50:13,532
he should have actually been
a little more involved.

1406
00:50:13,749 --> 00:50:15,838
I would look at Brandon and go,
you have pastry experience,

1407
00:50:16,013 --> 00:50:17,710
- you're taking both desserts.
- Right!

1408
00:50:17,927 --> 00:50:19,494
For me, Carolina Queen,

1409
00:50:19,712 --> 00:50:21,321
in a lot of ways,
was more successful.

1410
00:50:21,322 --> 00:50:24,499
I don't agree. I just think
that there are equal flaws.

1411
00:50:24,934 --> 00:50:26,893
I mean,
this is a tough decision.

1412
00:50:27,067 --> 00:50:28,547
It could be anybody
at this point.

1413
00:50:28,764 --> 00:50:29,678
Yeah.

1414
00:50:29,896 --> 00:50:31,071
This was a close one.

1415
00:50:31,289 --> 00:50:32,246
Let's get the chefs out here.

1416
00:50:32,464 --> 00:50:35,554
[tense music]

1417
00:50:38,644 --> 00:50:40,863
Chefs, this was really
quite close

1418
00:50:41,038 --> 00:50:44,171
and a really tough choice
to make.

1419
00:50:44,563 --> 00:50:47,087
But ultimately,
we did have one winner.

1420
00:50:47,305 --> 00:50:49,524
Our favorite team tonight is...

1421
00:50:51,396 --> 00:50:53,093
[music swells]

1422
00:50:56,183 --> 00:50:57,880
...Carolina Queen.
Congratulations.

1423
00:50:58,055 --> 00:51:00,231
- Thank you.
- Oh, my God.

1424
00:51:00,448 --> 00:51:03,364
I was so scared.
I was so scared.

1425
00:51:04,061 --> 00:51:06,324
We did tell you that
this prize was epic,

1426
00:51:06,541 --> 00:51:09,588
and you have each just won
an exclusive vacation

1427
00:51:09,805 --> 00:51:12,634
for you and a guest
to Universal Orlando Resorts'

1428
00:51:12,852 --> 00:51:14,984
- four amazing theme parks.
- Okay!

1429
00:51:15,159 --> 00:51:18,292
Including the all-new
Universal Epic Universe.

1430
00:51:19,902 --> 00:51:21,600
And a one-of-a-kind
meet-and-greet

1431
00:51:21,817 --> 00:51:23,341
with the Universal Orlando
culinary team.

1432
00:51:23,558 --> 00:51:25,169
[chuckling]

1433
00:51:25,386 --> 00:51:26,908
Clare and Michael,

1434
00:51:26,909 --> 00:51:29,086
you have the honor of announcing
our individual winner.

1435
00:51:29,260 --> 00:51:31,000
The winning chef today

1436
00:51:31,175 --> 00:51:32,872
is someone whose contribution

1437
00:51:33,090 --> 00:51:36,180
really underpinned the success
of the winning concept.

1438
00:51:36,397 --> 00:51:37,703
And the winning chef is...

1439
00:51:41,881 --> 00:51:43,274
...Duyen.

1440
00:51:43,491 --> 00:51:44,317
Duyen!

1441
00:51:44,318 --> 00:51:46,190
[laughing and cheering]

1442
00:51:50,411 --> 00:51:54,807
First win and it's friggin'
Restaurant Wars.

1443
00:51:55,024 --> 00:51:56,374
Ah, that feels so good.

1444
00:51:56,591 --> 00:51:58,767
Dwyane all up in this bitch!

1445
00:51:58,985 --> 00:52:01,683
Duyen, from start to finish,
you just set the tone.

1446
00:52:01,901 --> 00:52:03,729
It actually felt
like a restaurant.

1447
00:52:03,946 --> 00:52:04,904
I think you did a fantastic job.

1448
00:52:05,122 --> 00:52:06,340
Thank you so much.

1449
00:52:06,558 --> 00:52:07,950
Unfortunately,
you don't get immunity.

1450
00:52:08,125 --> 00:52:09,474
I don't get immunity?

1451
00:52:09,691 --> 00:52:11,519
- No, it's over. It's all over.
- Dang it!

1452
00:52:11,737 --> 00:52:14,392
- You get bragging rights.
- I'll keep that. Thank you.

1453
00:52:14,914 --> 00:52:16,436
Unfortunately, Tierra Reina,

1454
00:52:16,437 --> 00:52:18,787
you are our least favorite
restaurant of the evening

1455
00:52:19,005 --> 00:52:21,050
and one of you will be
eliminated.

1456
00:52:21,442 --> 00:52:23,183
Your restaurant, I think
you did a really good job.

1457
00:52:23,401 --> 00:52:25,664
There was just one or two things
that just fell flat,

1458
00:52:25,881 --> 00:52:27,144
and one chef in particular
just...

1459
00:52:27,361 --> 00:52:29,146
didn't really pull their weight.

1460
00:52:30,799 --> 00:52:32,192
[tense music swells]

1461
00:52:33,889 --> 00:52:36,414
Brandon, please pack your knives
and go.

1462
00:52:37,893 --> 00:52:39,808
Brandon, you're standing
on one dish

1463
00:52:40,026 --> 00:52:42,898
and it was probably
the weakest dish.

1464
00:52:43,116 --> 00:52:44,813
Should have known to do
a little bit more.

1465
00:52:46,902 --> 00:52:49,731
You had a bad day today,
but it's not over just yet.

1466
00:52:49,949 --> 00:52:51,429
[intriguing music]

1467
00:52:51,646 --> 00:52:53,344
You're heading to the finale
of Last Chance Kitchen,

1468
00:52:53,561 --> 00:52:55,041
that's happening right now.
- Oh, okay.

1469
00:52:55,215 --> 00:52:56,651
Oh, [bleep].

1470
00:52:56,869 --> 00:52:58,740
So, you have an opportunity
to return

1471
00:52:58,958 --> 00:53:00,873
back to the competition,
very soon.

1472
00:53:01,090 --> 00:53:02,395
I'm gonna put the chef's coat on

1473
00:53:02,396 --> 00:53:04,137
and we're gonna walk
into Last Chance Kitchen.

1474
00:53:04,311 --> 00:53:06,661
It sucks. You know, I have
a strong pastry background

1475
00:53:06,879 --> 00:53:08,489
and I should have went
with my gut

1476
00:53:08,707 --> 00:53:10,317
over trying to be
a good team player.

1477
00:53:10,535 --> 00:53:11,883
Good luck.

1478
00:53:11,884 --> 00:53:13,712
But I have a chance
in Last Chance Kitchen.

1479
00:53:13,929 --> 00:53:15,627
I'm gonna come in there on fire.

1480
00:53:15,844 --> 00:53:16,889
I'm gonna crush it. Don't worry.

1481
00:53:17,106 --> 00:53:18,324
Mm-hmm. Later, bro.

1482
00:53:18,325 --> 00:53:19,848
This is all nice,
but if he gets back in,

1483
00:53:20,066 --> 00:53:21,937
his job is to come in here
and beat all of you, so.

1484
00:53:22,155 --> 00:53:23,287
Yeah, seriously.

1485
00:53:23,504 --> 00:53:24,462
Good luck to you, Brandon.

1486
00:53:24,679 --> 00:53:26,594
- Thank you.
- Thank you.

1487
00:53:29,684 --> 00:53:32,252
Right now, Restaurant Wars
sends Brandon

1488
00:53:32,470 --> 00:53:33,601
straight to the Last Chance
Kitchen finale.

1489
00:53:33,819 --> 00:53:35,385
[gasping and huffing]

1490
00:53:35,386 --> 00:53:37,562
One final battle decides
who returns to the competition.

1491
00:53:37,779 --> 00:53:39,128
It's all or nothing!

1492
00:53:39,303 --> 00:53:43,220
Watch now on Peacock
or on BravoTV.com.

1493
00:53:44,177 --> 00:53:45,787
Next time, on Top Chef...

1494
00:53:46,832 --> 00:53:48,703
- Hi, guys.
- Oh!

1495
00:53:48,921 --> 00:53:52,185
We're gonna hit the road to head
to Greenville, South Carolina.

1496
00:53:52,359 --> 00:53:54,579
In honor of that, we want
the ultimate dinner party.

1497
00:53:54,796 --> 00:53:56,581
- Yeah!
- Holy crap!

1498
00:53:56,798 --> 00:53:59,236
You're gonna have $1,200
to shop.

1499
00:53:59,671 --> 00:54:01,106
That does have to cover both

1500
00:54:01,107 --> 00:54:03,805
Quickfire and Elimination
dishes for all of you.

1501
00:54:04,023 --> 00:54:05,371
$12.99, okay.

1502
00:54:05,372 --> 00:54:08,027
Four lobster tails,
'cause I'm on a budget.

1503
00:54:08,245 --> 00:54:09,811
- Gin o'clock!
- Cheers!

1504
00:54:10,029 --> 00:54:11,073
To South Carolina.

1505
00:54:11,248 --> 00:54:12,814
- Oh wow.
- This looks amazing.

1506
00:54:13,032 --> 00:54:14,773
I loved this dish.

1507
00:54:14,990 --> 00:54:16,340
It was not my favorite.

1508
00:54:16,557 --> 00:54:17,819
Uh, it's all I could do.