Chef Robert Irvine has seen many dirty and neglected restaurants, but none has made him physically ill like Anna Maria's, in Dunmore, PA. The Italian eatery's glory days, and last apparent cleaning, were 25 years ago.
When Chef Robert Irvine first sees Woody's Tupelo Steakhouse in Tupelo, MS, it's clear why they are drowning in debt. The dining room is a dusty, dark cave, and the horrible tableside service is worse than the mediocre food.
This diner located in Amish country is suffering from an outdated decor and menu, as well as structural issues. But Chef Robert Irvine's biggest challenge to turn this business around will be in changing the family roles.
In only two days, and with only $10,000, Chef Robert needs to overhaul not only the uninspired, cluttered interior but also the lack of leadership and structure at the center of the restaurant's problems.
Chef Robert heads to Burlington, NC, in an attempt to save the University Grill. The establishment was opened by siblings Eleni, George and Manny to help provide for their parents during retirement, but it's now facing failure.
Robert visits Memphis to save a failing barbecue restaurant. After eking out a living at a small takeout operation for 16 years, Tarrance Pollard decided the only way to grow his business was to move up to an eat-in restaurant.