Watch What Crappens - #2829 Top Chef S22E8 Part Two: Grandma Got Run Over By a Restaurant War

Episode Date: May 6, 2025

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It's right there. And without further ado, let's get right back into the recap. So Kristen is asking Nina what she thought of everything. let's get right back into the recap. So, uh, uh, Kristen is asking Nina what she thought of everything. And Nina's like, so satisfying, you know, it's like, what do you feel when you go to granny's house? And, um, I don't know why that's funny to me, but she's like, yeah, it's beautiful. Kind of stick to your ribs. You want to sit there for hours and hours and just talk, which is sort of what we're doing while we wait for Shwe to just say something to us. Pete I know. I'm kind of jealous of, I mean, look, I had two amazing grandmothers, both were

just fantastic. But sometimes when they talk about grandmothers on food shows, I feel jealous because like my Lebanese grandmother, let me tell you what dessert was. She would go into this fucking freezer in her other room, you know, she had her second freezer. It was like one of those big chest freezers and she would pull out candy from like 1960. She would just save shit from pick and save and put it in her freezer. And when it was time, she'd give you like 50 year old candy and it was never good.

It always tasted like freezer burn. So I get jealous of these people who are like, Oh my God, it's just like granny's homemade desserts, etc. The other one, the Mima boiled us beef every week. Boiled it. Pete Slauson Yeah, I think that like, we have to accept the fact that not all grandmothers serve amazing food. Actually, I had my grandma Sally, not a great cook.

There was like stories about how bad her food was, but like, I am too young to remember how bad her food was, but she was like young to remember how bad her food was, but she was really good at making something called Mondal bread, which was actually an almond bread. And then, because actually my name Mandelker, I think it means like almonds, essentially. So Mondal bread. I mean, we didn't invent Mondal bread, but that's the Mondal. We did invent almonds. I invented almonds.

By the way, everyone, I just want you to all know I invented almonds. I'm literally writing about almonds in my next newsletter, actually. So that's a little bit of a tease as we call it. But my grandma Sylvia was a good cook. And the thing though, that I remember that she made that was the best, oddly enough, and she made a lot of things. But the only thing I really committed to memory was she made a killer French toast. I love when grandma Sylvia made me french toast and she made good peas too and I don't normally like peas but her peas were good. But yeah, either one, it was never like going to granny's house and getting that feast and oh god, can't wait for that big granny spread. It was never like that for me either. Yeah. Did your grandma hit you with a fly

swatter and tell you to get the fuck out of the room? Well, welcome to me, ma's. Okay. She never said the F word there. Um, so, uh, Tom's like, well, you know, the desserts, uh, I mean, there was some charm, I guess to this whole thing. I mean, the concept carried through, but, uh, there was just a small technical

issues, drag some of the dishes down. You know, it's like, um, I don't know, Gail's outfits. Hey. Hey, Tom, that was uncalled for. This must be a safe space now that Padma's dead. You can't pull it off, living person. Until you can explain your jorts, Tom, stay away from the fashion jokes. George, Tom, stay away from the fashion jokes. So Janet's like, well, maybe I'm going to be a little bit of a nitpick here with Shwai, but when you approach the table and someone says, how are you? And you say, I'm tired. Don't tell me anything that isn't positive about that and about the customer. And in

fact, don't tell me anything about you. I don't care who you are. You are a vessel. Just hand me food. Pete Slauson Yeah. So, then we go to Flora and Pithana, and Massimo's like, hello, hello, it's a chef, it's a chef, hello, it's me, Massimo, hello, this is a time step. This is juggling. I'm juggling, go get Zola. To look, okay, this is too much of a greeting. Jesus Christ, can we get the center bear please, just right? The definition of hospitality for me is the way Henry Hill and Karen Hill felt when they walked into that restaurant in Goodfellas. Within five seconds, there would be serving

all sorts of food. It also explains why I hired a helicopter to menacingly fly overhead for when people leave the restaurant and everything falls to shit. Thank you. So they're like, wow, well, he said hi. And Tom goes, well, yeah, but he didn't, he didn't give the same touch to the group in front of us. Notice that. So regular people get treated like shit. Only celebrities get treated well here. See that? Tom hates most of them. And I'm living for it. Yeah, I love that. Like for the first time ever in 22 years when the judges give the, when the chefs give the judge special service. This is the first time Tom cares about it. I mean, what about the people? I mean, you didn't give wine to the other people. I mean, what's going on here? We're all the same.

So Mossimo comes straight to their table. He's like, welcome, welcome to Fana, Folar, whatever. Massimo's, welcome to Massimo's, okay? Where we celebrate land, soil, pasta. We're going to celebrate pasta at some point. You know that, right? Kristen's like, I'm excited about this menu. And there are some buzzwords that I like. I love a consomme. Please tell me this consomme comes with wet nuts. Perfectly in a dessert form. Oh my God. One of Gail's, one of Gail's husband's least favorite words, consomme. Please tell me this consomme comes with wet nuts. Perfectly in a dessert form. Oh my God. One of Gail's, one of Gail's husband's least favorite words. Consommate.

Please tell me consomme with every dish, please. So Maspo is saying, it's everything's going great and everything. And then he's like, so, uh, how long are you in town for chef? And Nina's like, I live on Sunday. Are we really having a conversation right now? We're not supposed to be doing this. He's like, oh, okay, so you're in town for a while. Yeah. And then Jan's like, yeah, I'm just in town for a few days

and just enough to eat some delicious food. And the time limit for this conversation has expired. I'm going to have to have a nitpick with you very shortly. Thank you. It's very awkward conversation and also like super, um, awkward questions like how long are you in town for? She's like, uh, I leave on Sunday. Good. We want to go to a movie. I like movies.

You like water fountains. Let's go check out a water fountain. All right. All right. What about you? Huh? What about you, Janet? What about you? She's like, uh, I'm just here to eat some food. Okay. You sure you don't want to date? We could do something. I mean, come on. It's like, don't ask those questions. Don't ask me about my personal life. I don't want to talk to you. You talk to me. Yeah. Yeah. I don't, this is, that's, this is not how it works. So, um, he's like, okay, I'll be back with some food. Um, and Gail's like, huh, well, Massimo is a character. Am I right? And they're like, fuck this guy.

So then he goes and Massimo is also, by the way, when he's, when he's talking to them, I believe he's also kneeling down or is he kneeling? Either way, he's kneeling down to other tables. He immediately gets down on his knees and puts both of his arms flat on the table and then like puts his head on his arms like, what's up? Oh, what's up? I'm just a cute little man. Are we in a TGIFs? What is happening here? I hate the kneel down arms on the table thing. I hate it. Like we're not best friends. Give me my goddamn food. By the way, I was guilty of this a lot as a waiter. Really? Well, you were young. You were young. But Janet, you know who doesn't like it? Janet. She says, I mean, the kneeling down, the resting on the table. I like to be a little bit more

buttoned up and professional. Or what's the word I'm trying to use? I don't like when wheaters are so annoying and terrible, intrusive. So Lana comes out with the first course, cured and smoked trout in the Nepot Liqueur Consomme with a little bit of chiffonade collard greens and crispy trout skin.

So then Tristan brings over his mushroom Escovich grilled Ontario mushrooms, little ajo blanco at the bottom. And then the broth is made from a dawa dawa and some beautiful bay scallops in there as well. So he says we're veg forward, but a little essence of everything. So, so far we're not veg forward. I just like to say, except for this mushroom. The mushroom I think was, but, um, you're serving salmon and scallops and what's the other thing? Yeah. There was, yeah, it was, yeah, I guess it's still, yeah, it's, I guess it's more

like there's a large vegetable presence, but maybe not vegetable forward, maybe vegetable side by side at this point. Yeah, I don't get how the path is a vegetable forward. Yeah. Well, Kristen couldn't be happier because it was a consomme. I just live for consomme. This consomme is beautiful. Nina really enjoyed the broth.

She didn't love the vegetables being raw, but Kristen's like, but the constamate itself was just great. I thought it was, it was stunning. I said at the beginning of the season, I said, someone please serve me a constamate and for it to happen in the middle of the restaurant wars. It's interesting how they changed it up from when they're judging right now to the end because she's like, yeah, I mean, the broth was good, but the greens were raw. The chiffonade was hard to eat. The chip was good. So she said it like, this wasn't good, but I did like this one thing and kind of this, this or whatever. But then by the end, they're like, brilliant dish. Every single thing about it. Just amazing. Jared Slauson It was the consummate consummate.

Jared Slauson So then Janet is like, Tristan's dish. I really loved he matched you something that was a juxtaposition of subtle and light, yet rich in savory. Poor and home trying to find something. I'm sorry, we just going to do this all night. So student Gail and stringy head and sushi. And, um, stringy head and tushy. Anyone else? Subtle in light. Two concepts that Gail has never been fond of. Sorry, everyone.

I just got so distracted by Virginia Woolf. She's juggling right now in the middle of restaurant wars up here. It's very off putting. She's already drunk by the way. So Tom's like, well, you know, Tristan's dish is just beautiful, just beautiful. He has got finesse. He knows when to do it. And I'll bet he wouldn't try to make me a cosmopolitan on Father's Day. So that helps. And Kristen's like, yeah, I appreciate that they're explaining their dishes. And Gail's like, well, but

not one person but Shwe came out to us on the other team, which is fine. I mean, I guess that's fine. We're still really holding a schwi grudge over there in the new restaurant. Remember when we were over there at Mama Lipon or whatever it was called and schwi didn't even say hi to us? Still angry about it. Still angry. Pete Slauson Oh, girl. Trey Lockerbie Yeah, then we have, the second course comes, Lana has this pith of beer, pith of beer. It was basically like a puff pastry with veggies in it.

And so, and that's fine, that's veg-forward, but then, because it has the lamb jus, but that's it. But then Vinny, this was the biggest, this was like really, this is a violation. He's like, okay, I made you a confit butternut squash served with some grilled pork. Served with some grilled pork? It was giant slabs of pork in the

center of the dish with like a little squash on the side, like little earring, squash earrings on the pork. Yeah, it's like we wanted to give you a little bit of protein, but wait, can I ask about Lana's dish? It was just lamb jus, but then what'd they do with the lamb that came from it? Well, because normally this dish, I think that they said at some point, this dish is normally served with like a meat filling. And so they did a vegetable filling for this kind of puff pastry cake. But the look, oh, are you saying what do they do with the lamb that they made the jus with? Is that what you're asking? Yeah. Mm hmm. You'll have to ask Gail because she got there first, unfortunately. Bless her heart. They saved it for Gal to use as mouthwash later.

So many services. Veg forward pork dish, which is ridiculous. And then Kristen compliments Lana's technical work and Tom's like, yeah, you know, I mean, the dough is slightly raw. I mean, it was, it was like Gal in food form. Well, I mean, it could have been cooked a little bit more, but it's tasty. So that's good. Yeah, it's like gal when she finds out the 7-Eleven sold out of Charleston

shoes. She's a little bit raw about it. So Nina loved Vinny's pork and the squash was amazing. It was breathtaking squash guys. And Janet's like, how do you get squash to taste that amazing? Oh my God. Now the low point on the dish, it was still executed. Well, was the pork, but God, low point, low point pork. Well, we call, we call this sandbag pork. You tie it onto something that drags everything down. Oh, you mean the Gale pork? Yes, I'm familiar with the term. So then Mossimo comes by and Tom's like, well, I mean, there was as much pork on the plate as there was. And Mossimo walks away

again and gales like, okay, well, we just can't have a conversation here, I guess. I almost miss Shwa ignoring us because that was a lot. How Mossimo came over here. I mean, can we get a break? I mean, geez, it's always Massimo, Massimo, Massimo. I would like to talk about pork. Pork is my favorite subject. I actually got an A, I actually got a five on my AP pork test in high school. And Tom is like, do you feel like you're being handled? Just, yeah, I feel like we've been over touched a little bit at this point. Wow. That's the first scale. Am I right? So Tom. So Tom's like, I mean, there was this much pork on the plate. There was squash on the plate. And you're telling me this is veg

forward. And all that dish didn't come through. You might as well called pork forward. I don't understand it. It's like, you know what it is? It's like you're going to a parking lot and they say, park over here. But instead of saying park over here, they're saying pork. Pork over here. See what I'm doing there?

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food. Everything's falling apart, but Mossimo's just walking around confident as hell, you know? And he's like, well, you know, things go bad, I make sure it's normal. That's what I do. So he's apologizing to tables. And meanwhile, at Nonapipon, they're running low on tres leches and they had to put out extra churros instead. Dun, back at Fofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofofof ffffffffffffffffffffffff crisp blueberry that's like, it's like a fascinator on it. And then Tristan has, okay, I love Tristan.

I really do. He's clearly gonna win this whole show because he wins every single week. He's great, he's wonderful. He's cooking under extreme emotional duress at the moment. Like this is, he's really being a champion. His dessert looks delicious, looks truly delicious. But you know what my issue is gonna be with it, don't you?

You know where I'm going with this. You know I'm already getting annoyed. I cannot stand chocolate soil. Like this is the stupidest culinary trend. It's been around for a few years now where you get dessert and someone makes like a chocolate crumble and calls it a chocolate soil. First of all, why are you calling it a chocolate soil?

Like, yes, it looks like soil, but why do you have to take me there? I don't need to eat like a chocolate dirt. Also, like it usually doesn't taste that good. It's usually kind of like a dry crumble that doesn't really help anything. It's just kind of like, wow, I made something that looks like dirt.

So I'm gonna call it a dirt. And when you eat it, you'll find it's not dirt, but it's actually chocolate. But it still tastes kind of crumbly, like the texture. It also looks just like a chocolate powder, a cocoa powder. It doesn't even look like anything but that. It looks like you just like drizzled

some cocoa powder on there. It's stupid. And the other thing is like, I think my two least favorite things are chocolates, is like a soil, a quote unquote culinary soil, or a study. Because I remember one time seeing one of these shows and someone brought out a dish.

I had like, it was like a long dish and I had three versions of like the had three versions of using an ingredient. And like, this is a study in prosciutto. And I was like, oh, Jesus. Study in prosciutto? Oh, God. My big pet peeve is a foam. I hate a foam. They look like spit. They're always gross. I just think they're disgusting. They never come out foamy. They always come out like a... Always. I hate those. But he didn't do that. He did do the dirt chocolate, however. And then he did some caramelized parsnip with sherry vinegar for a touch of acidity to bring that vegetable forward. Now, to me, this sounds disgusting. Chocolate custard with parsnips

and acidity sounds gross, sorry, but they like it. Kristin calls it... They like it. It works. Yeah. It works. So, Kristin said, like, Massimo's dessert was stunning. It was like the consomme of dessert. And those plump blueberries, I mean, that could have been dessert in and of itself. And Janet's like, yeah, the corn is subtle, but it's just so creamy. It's so perfectly made. And I smashed the beat with energy. Oh, yeah because Masuma did a whole thing about like you have to smash it with energy and then become one with the universe So he had such a ridiculous preamble about his dessert

Everybody liked Tristan's dessert and girls like the parsnip adds like a little bit of sweetness, but it tastes very balanced One thing has never been on a teeter log. We always say girls get off that log and she says, no, I'm going to do it anyway. Well, brings new meaning to the word timber. So Tom's like, well, these aren't pastry chefs, but it was executed well. So mom, mom, mom, mom, mom, mom, mom, mom, mom, mom, mom, momup, mup, mup, mup, mup, mup, mup, mup." Pete And Nina's like, cohesive, very cohesive. So, now Vinny is like, God, we put so much pressure on ourselves because we wanted to perform for Tristan after his bad news. God, it's so difficult

for Tristan, but he did it. He made it through, which is true. Tristan nailed it. And even though he put sherry vinegar on a dessert and dirt, I'll forget it because he's had a rough day. But Kristin is, so now they're debating on what they like. And they think that Flora and Fauna basically delivered, but the other one was kind of a fail. Let's face it. This one wasn't very confusing. Yeah, it was pretty obvious at this point who was going to lose. Although I liked that Janet's like, it was very sophisticated, very point who was going to lose. Although I like that Janet's like, it was very sophisticated, very elevated. I just wanted that to be mirrored in the service. I mean, that was, if I have to see one more waiter on his knees talking to me from

below my water glass, I'm literally going to leave this entire industry. Yeah. She's like, if I ever have a dining experience compared to Goodfellas again, I'm never coming back to the show. But otherwise good. So they go to the judges table. Tom's like, So each team had an idea of what the restaurant should be. And I really believe that it was in both cases, supported really well with your food, with your service, with your style. And I think that's the mark of a good restaurant.

You know, you say who you are and you support it. And of course, by both restaurants, I mean, only one really did it. The other one was a total failure. But we'll try to lift them up a little bit before we just salvage them to pieces. Okay. One of you smelled good. One of you smelled ranted. Guess who it is. Not going to tell you yet, but we're going to find out. Okay. Some of you are better suited to just pooping on yourselves and being thrown out of houses. Okay, okay, Padma? Padma? So, I guess what I'm gonna say is one of you were like a thong,

the other one of you is sort of like granny panties. You try to figure out which one is which because it's kind of in your vibe. All right. Are you just leaving this one open for me? No, Padma, we're trying to judge with the living, okay? So, Paula, they asked me, no, not people, how was their day? And Paula's like, I was rocky, you know, I mean, we were running, but we were ready

for the opening. And Nina asked Shwai what his approach for front of house was. Shwai, did you mean to suck Dick as the leader of the front of the house? And he's like, um, well, you know,, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, show? You've got to be selling us in your concept. I need more price. Wait, where's Shwe? He literally left in the middle of this. He's gone again. I can't even believe this. Shwe, could you please not smoke cigarettes while I'm trying to discuss things with you?

Can we get a runner out there to find Shwe? Can we bring him back in? Okay. So how did it go for Flora and Phafana? And Tristan's like, that was good. We know, we knew what we wanted and we did it. And so Tom's like, well, you want to talk about front of the house or as I like to call it, bottom of the barrel? Anyone want to come put elbows up on our table? How are your knees feeling after you spent all the time kneeling at every single table

in the middle of this quote unquote fine dining restaurant. You're on your knees more than my son is when he's begging for jobs mixing iced tea with liquor. So. Wow. You're more, you're on your knees more than, well, probably Gail has been ever, if you know what I'm saying. Wow.

Got salty up here in heaven. So then Mossimo's saying that, he's like, oh, it was somewhere in the middle of perfection and a car crash. Okay, it was that line right in the middle. Just running out of energy. Jenna's like, Mossimo, okay, I'm also on the business side in case you didn't know

because I haven't reminded you in two minutes. Your concept overall was extremely refined. You have a fantastic personality. I don't understand what Goodfellas has to do with any of it. Am I gonna wind up in the trunk of some car? Come on, I'm a made man. We used to-

You know what? You don't like Lorraine Bracco? Just say you don't like Lorraine Bracco. I don't like Lorraine Bracco. There, I said it. Okay, well- I say this, you know what? Here's the thing.

When Lorraine Bracco and I get together, we become broccolini and that's just too much for people. Pete Larkin Too close to home. Pete Larkin So, you know, get more refined. And he's like, hmm, heard, heard, I heard that. Didn't like it? Heard it, heard it. So, Kristen's like, okay, Flora and Paphana, stay here. Nona Pippone, rest on the side, you fucking losers. Okay. Lona, stay here. Nona Pippone, rest on the side, you fucking losers. Okay.

Pafloren Pafana, just because of the extra P-Hs on two words, you win. So congrats, you win $40,000. Your name is just slightly more pretentious and that really gave you the edge here. So you're gonna get some food. Okay, we're gonna talk food. And Nina, I really love Lana's dish

because Lana, I loved her dish. It was so elegant. It needs to be on a menu at your restaurant. It's very Southern. Nina was the one who was actually most negative about the dish. She's like, I didn't like the raw collard greens or something like that. And she said the crab was weird too. She just liked the chip in the sauce. So I was like, oh, well, it's kind of a big change there, Nina. But they roll with it. Lana, you should put this dish on your restaurant so that way a reviewer can come in and trash it, and then you can see what it's really like to be a chef.

Yeah, please do it at the Southern restaurant so I can win again another year. That's it. You should put it on your restaurant, get better reviews, and then you can see how it feels to be extremely talented and passed over yet again. And so Tom compliments Tristan and Kristen. She said, it didn't just feel like a rich chocolate pudding. The texture was beautiful. The sherry vinegar, that was the shining star for me.

And then Janet's like, Vinny, what magic juju spell did you put on that squash? Because it's the best squash I've ever had in my life. He's like, well, it was cured in hollandaise. That's it. Hollandaise. You were the nomad, didn't you? It's a very special squash. We call that a nomad squash.

So I hope you enjoy it. It's been around. It's a nomad squash. And then the- The Possepost dessert was also very good. And Gail's like, it was so balanced. There was tartness. There was beautiful textures.

The dehydrated blueberry on top. One of the best dishes we've eaten all day, Elbows. You all won as a team, but there was one chef that really took it over the top for us. For me, it was the consomme, but for everyone else, Nina, Janet, as our guests, you get to announce who that is. Our winning chef for today that contributed the most to the success of the team is Vinny. Just kidding. Of course it's not Vinny. It's Tristan. I mean, you guys knew it was always going to be Tristan.

And so they clap and he credits the team and he tells them that his father passed away. And so it's really sad and they all kind of cry and stuff and tell them that their dad, his dad is proud. And Kristen's like, don't ever feel like you have to be on. This is also real life too. Yeah, look at Gail. She's never on and it's her 22nd season. On trend that is.

Yeah, this is, this is well, so last season, what was sort of amusing to me was that tour like the last sort of the season every time Kristen had to eliminate someone, she started to cry. So this is her first cry. But this was like a well, a very well richly deserved cry because it was so sad and I was crying too. I was like, everyone's crying. I'm gonna cry too.

But it was so sad. And they were so sweet to Tristan and they really supported him in a really loving way. And they said, sorry for your loss. So then Kristen's like, okay, well, no, not people. You had our least favorite restaurant of the day in case you couldn't figure it out. Dummies sitting on the side. One of you will be eliminated.

Let's start with Shwe. Wait, is Shwe, he left again, didn't he? Is he here? He's tired? Tell us what Let's start with Shwey. Wait, is Shwey, he left again, didn't he? Is he here? Is he tired? Tell us what's going on with Shwey. So Janet starts with the fruity de mar. The base of flavors was there. I just wanted the flavors amped up, you know? I mean, come on, give me something. Give me a little good fellas. Hey, wait a minute. Not you, idiot. Not you. So Nina's like, you know, the second something is under season, that dish falls flat. And so Kristen goes, um, who executed that on the pickup? That's why I was like, chef Paula picked it up. I had the pass. Oh, I thought you were asking what

was Gail doing on a pickup truck. I said, that's her bathtub. Sorry, everyone. That was a little, I was a little distracted on that one. Sorry, I didn't quite come together. Chris is like, I needed a more pump up in the Agua Jilla department. Okay, losers. And girls like, Bailey, the arangini were fantastic. Great start to the meal. Love the idea of the chorizo because you were bringing in the nana and the Abelita. Wow, Chorizo. Every grandmother under the sun loves that shit. Am I right? God, what a grandma thing to do. Chorizo. But the Cannelloni, I just had one frustrating issue with it. The almonds, they were whole. That was strange. It was very, very strange. You know, Gail, every

time she lost a tooth as a kid, just put an almond in the slot. So I'm not sure why she's so upset about it now. That's why for the longest time she was known as Gail Almond Tooth Simmons. Sometimes she feels like a nut. Sometimes she feels like a nut. There's really no other option. So then Bailey is like, well, I wanted to finish when the RoboCoop, is that a machine, the RoboCoop? Is that like a blender or something like that? How do we not know that? Sounds like something we could waste money on, RoboCoop. But she didn't have time, so they immersion blended it. And Paula doesn't take credit for that, which I thought was weird, because that was kind of a Paula thing. And Tom's like, Paula,

we all had a problem with your weird wet cake. That was a very strange texture. I mean, I'm not really sure what to make of that. It was like reaching your hands into a grab bag and finding Gail in it. Kids, you even imagine. So then, wow, I'm just shocked by my own commentary at this point. I love Nina, because I don't know why this made me laugh so hard, but Nina just goes, it just looked like a soggy piece of cake. Anyone want to take this one?

Janet, you seem to be doing a good job. You want to go for this? Come on, soggy piece of cake. Gale, go do it. What is it? Gail's yearbook picture day. I'll accept that. Dorothy Parker says, ha. Um, and Nina's like, well, but then, you know, the, with the progression of the meal, I mean, we get to the final course,

it's like a screeching halt. And Paula's like, okay, I'll be honest. Look, I'm the executive chef. So everything you guys have mentioned, it could have been fixed by me. And Gail goes, oh, everyone plays a role. Don't worry. Okay. Everyone plays a role. Yeah, but some people fail more than others. Am I right? Rhymes with pale. Wow. Gail says everyone plays a role, but in the case of Gail, seems like everyone eats a roll too. Everyone bases their lifestyle around rolls.

So Kristen talks to Caesar and Tom's like, mom, the short rib, you know, I mean, that was braised nicely. There was a lot of flavor there. And Nina's like, but the polenta, that was tight. Like, what was that? Gross. Okay, there is a joke to be made here about Gale,

but I think there's even a limit for me. So Janet's like, she's like, the churros, you want to deliver on crispy and then light and fluffy, and then ended up feeling like it's like, she's like the churros you want to deliver on crispy and then light and fluffy and then ended up feeling like it was dense, dense churros, dense, stupid churros. It was like that churro came up and got on his knees and took an order from us at the table. Stupid. Good flavor so. So Chris is like, do you guys have anything to add before we just completely decimate

and send one of you home? And they're like, no. Bailey's like, oh, well, I'm super proud of everyone on the team. But Paula just really crushed it. I mean, everything except the almonds, no offense. And she kept us super organized. She made sacrifices so our dishes could come to life. And Kristin's like, yeah, Bailey, you're always five steps from the grave as it is, so just go ahead and go back. She's like, yeah, Bailey, you're always five steps from the grave as it is. So just go ahead and go back. She's like, okay, well, I tried. Can I say something? I am still caught up on the robot coop.

It's called not a RoboCoop. It's called a robot coop. It's a type of food processor. And I think it's like a high end like destroys everything in its path thing. Like it's like you put something in there and it's like, I didn't even know, I'm shocked. I never even knew about this thing. And it is, first of all, I love that it's called

a robot coop. Like I'm mad, I want a robot coop. I just want to say I have a robot. Like I'm going to, oh, time for me to make a pesto. Time to get out the pesto robot. We have to look into this. Okay, so time for D'libs. I love Nina Pippone's concept. They had good follow through, but at the end of the day,

you get nothing for nothing. It's about the food that puts in front of us. And Bailey's dishes were good, which I was kind of surprised because Bailey's looked basic. Like she's serving just another big pasta thing. I wasn't into it, but they were. And they liked the arancini, a thing. I wasn't into it, but they were. And they liked the arancini and they thought that was the best dish. So Bailey is safe. And so now they're arguing on why, like, should Caesar go home before Paula or Shwe? And they're like, no, Caesar, like, at least his Chiro was decent. And with a girl who's like, I love Chiros. I'm a big Chiro fan. Someone kept calling them Chiros. It was making me crazy. Yeah. I know. I love a Chiro. And Gail's calling them Giro. It was making me crazy. She said Giro. Yeah.

I know. I love a Giro. And Gail's like, you know, it always comes down to the chef and the manager. And Janet's like, well, the only element that was a detraction from the concept was schwi. And Nina's like, yeah, there was no interaction. There's just like, how was everything? And then he just scurried away. Yeah, I was kind of hoping it was going to be Shwe, even though I like Shwe too, but I know Paula has an edge for me. But, and also, Shwe failed at the front of the house so bad that I thought it was going to be him. Jared Slauson I feel like Paula, they did say that Paul,

like they give credit to Paula, that she sacrificed her own dishes to help everyone else. And I thought like, she was doing a really good job as an executive chef. It's just that the dishes just didn't come together. They had a real, they were just totally screwed by that timing with the shopping and they never recovered. Whereas Shwe had like a mistake that was so, like it was like a, it was an unforced error.

Like that was a mistake that the other things could be like, okay, we lost track of time. We're trying to catch up. There was chaos, but his was just like, all you have to do is go over that table and don't say you're tired when you get there. Well, also they didn't like his dish, but a lot of the stuff was, some people helped him put it together. And the part they didn't like was the Agua Chile and Paula helped him with that. So they blame Paula for that, which is not fair because that's his dish. Like that was extra credit for her. So I didn't like that. And Tom's like, well, Agua Chilli should have been seasoned

and it wasn't. And Gale, at least, is like, we're letting him off a bit easy here, okay? And so, Kristen says, yeah, when you're a guest chef, one of the first things you do when you get to the event is you make sure that they're doing it how you want it done. So I'd rather have an under seasoned Agua chili than that torta. Yeah. Oh, and Tom's like, I mean, if she were a cook, I had no responsibility. I've been cooking that dish. She goes home. And Gail's like, well, it becomes clouded a little bit by the amount of work the team really can make to use what Paula did as that that Paula did as as for the team as chef. And Kristen's like, yeah, but like she didn't find the sauce. She's using that guacchili. She just screwed up everything. Nina's like, well, I think the time management definitely got away. So basically, it looks it's pretty clear how this is going to go. And Tom gives

his closing monologue. Guys, well, you know, sometimes restaurants open, sometimes they close. I went to Applebee's as a kid when they first opened, it was a mess. They were microwaving the cheese sticks. Nothing was working. Manny's was on everything. But I still liked it because it was about $10 back then. My, how things have changed. Padma? Thanks, Tom. That was a great story that I'm going to tell no one up in heaven. So, let me tell you who didn't laugh at your story and ranking. Let me tell you why she has taste.

OK, go back to the go back to your little show living people. Guess what? And said, she said, I'm ranking that story as a zero out of zero. And a scale of zero is my stepsister rank there said, well, is my stepsister Rank there? Oh yeah, she is. Hi, Gayle. Oh God. And Bob Fosse came over and said,

how about this first story? I dance better than all of you. It was strange. It didn't have anything to do with anything, but it set a tone. So Kristen- Up here we call him Bob Fosse. God, that guy never stops complaining.

He's the real Janet Zuccherini of heaven, am I right? So it's Paola. She's out of here and she's still proud of herself. And she's like, we came as strangers, but I'm coming up with a whole community. Oh, I'm going to miss, you know what I'm coming up with a whole community. Oh, I'm going to miss, you know, I'm going to miss most about Pal. I'm going to miss her, her little shawl that she just wears during the interviews just wrapped around her shoulders. I love it.

I like her Abuelita shawl. I also like that she hates Massimo so much and is not afraid to show it. Even though I don't hate Massimo, I feel kind of bad for Massimo cause he's just so misunderstood, but he also is annoying as fuck and I get why they hate him. So I support it. He was too casual with the service, but the truth is he actually ran that room very well. He was really good about tending on guests.

And when Tristan was having a freak out about that one crazy service server, Mossimo was very calm and went and handled it. So he actually did a really good job in front of house despite like his Applebee's service. But anyway, that's it for Restaurant Wars. Another one bites the dust. It's always a good episode and in this case an emotional one too. Thanks everyone for being here. Go to WatchWhatCrappens.com to get your tickets. Go to patreon.com slash watch what crappens to watch us and also to get bonus episodes and things like that. And we're going to catch you on the next episode of Watch What Crappins. Bye everyone! Bye! Watch What Crappins would like to thank its premium sponsors! Ain't no thing like Alison King!

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