Barefoot Bob’s Kitchen Nightmares

Barefoot Bob's Kitchen Nightmares

Chef Gordon Ramsay visits Barefoot bobs in Hull, Massachusetts, the restaurant is owned by husband and wife Mark and Lisa. They had always worked in the industry and decided to buy their own restaurant, the restaurant is busy is the summer but the customers dwindle in the winter. To save money, they sacked the chef and Mark cooks in the kitchen while Lisa runs the front of house. Their relationship is suffering as is the restaurant, upon arriving, Gordon decides to meet with the owners separately to find out the problems. Gordon arrives at the restaurant and meets the servers. He sits down to order food and notices that the menu is massive but also dirty. He orders the Bob’s Big Buoy platter, a Bob’s Lobster Roll, as recommended by the server and the New England Clam Chowder. The platter is disgusting and unseasoned. He bypasses the platter, branding it a “big buoy disappointment”. The lobster roll is so full of lobster it is no wonder they are losing money, it’s also soggy and untoasted. The chowder is floury, bland with no clams. Gordon arrives for a dinner service and Gordon is shocked when he sees a psychic in the restaurant giving readings. Gordon licks her crystal ball and asks for a reading, she predicts there is happy ending if they put the work in. The food leaves the kitchen quickly but it is sent back just as quick for being cold, overcooked and soggy. Gordon examines the food storage, he finds it is messy, the food is stored dangerously with cooked food next to raw food and to top it all off it isn’t even cold. He finds 25 old pizzas in a fridge and he pulls out the trays of the oven and discovers they haven’t been cleaned in a long time. Gordon describes them as dysfunctional as they don’t know their break even figure for the restaurant. Gordon sits them down for a talk and Lisa agrees to doing more in the restaurant. Gordon sets about making his changes. Instead of his usual Chef mentor he introduces a Business Consultant/ Accountant to get them back on track. He works on the menu introducing and teaching the kitchen two new specials, an improved New England clam chowder and Fish and Chips. They visit local towns to promote the restaurant to help the restaurant in the winter months and the restaurant is given a makeover transforming it into a beach side restaurant. The POS system is also updated and will help the restaurant with their inventory. On relaunch night, Lisa’s brother Robby the Bar Manager hates the new decor and feel of the restaurant and walks out. Gordon arrives and senses something is up and gives him a piece of his mind. Things start to fall apart in the kitchen and the customers begin to get irate. Lisa makes the decision to stop taking orders and slow down to give the kitchen a break. The food begins to go out again and the kitchen is back on track. The customers love the food and Mark and Lisa are working happily as a team.
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Barefoot Bob's Kitchen Nightmares

Critics have commented that Fox’s adaptation of Kitchen Nightmares strayed from the strengths of the original Channel 4 series. Maureen Ryan of the Chicago Tribune said, “Leave it to Fox to take something the Brits did pretty well and muck it up”. She added, “Never mind the cooking; this edition of the show appears to be more interested in playing up the family dramas at the restaurants Ramsay visits”. Robert Lloyd of the Los Angeles Times commented, “Whereas the British Ramsay’s Kitchen Nightmares is fundamentally a food show — it has interesting things to show you about how a restaurant runs and a kitchen works, the wonders of local markets and what you can make from them if you’re Gordon Ramsay or willing to follow his instructions — the Fox edition emphasizes mishap, argument and emotional breakdown almost to the exclusion of cuisine”.
barefoot bob's kitchen nightmares 2

Barefoot Bob's Kitchen Nightmares

I have no words. Barefoot Bob's is the embodiment of Hull, Ma. Stopped here for some emergency food the other day (the family was tired, and very hangry). I didn't even eat or drink anything here but my party had buffalo wings (hard to mess those up), a grilled shrimp appetizer that looked fine (also hard to mess up), and a skinny margarita that was reported to be terrible. The staff, clientele, and restaurant left quite a bit to be desired to put it kindly. Everything was filthy, I tried very hard not to touch anything, and was out of there in 25 minutes. How this place is open and operating I'll never know.
barefoot bob's kitchen nightmares 3

Barefoot Bob's Kitchen Nightmares

Gordon arrives at the restaurant and meets the servers. He sits down to order food and notices that the menu is massive but also dirty. He orders the Bob’s Big Buoy platter, a Bob’s Lobster Roll, as recommended by the server and the New England Clam Chowder. The platter is disgusting and unseasoned. He bypasses the platter, branding it a “big buoy disappointment”. The lobster roll is so full of lobster it is no wonder they are losing money, it’s also soggy and untoasted. The chowder is floury, bland with no clams.
barefoot bob's kitchen nightmares 4

Barefoot Bob's Kitchen Nightmares

Chef Gordon Ramsay visits Barefoot bobs in Hull, Massachusetts, the restaurant is owned by husband and wife Mark and Lisa. They had always worked in the industry and decided to buy their own restaurant, the restaurant is busy is the summer but the customers dwindle in the winter. To save money, they sacked the chef and Mark cooks in the kitchen while Lisa runs the front of house. Their relationship is suffering as is the restaurant, upon arriving, Gordon decides to meet with the owners separately to find out the problems.
barefoot bob's kitchen nightmares 5

Barefoot Bob's Kitchen Nightmares

The chef-turned-host still has a number of shows on television in both the U.S. and U.K., including ‘Hell’s Kitchen’ and multiple versions of ‘Master Chef,’ so Ramsay will still be on television.
barefoot bob's kitchen nightmares 6

Barefoot Bob's Kitchen Nightmares

They need to keep their kitchen stocked! I went to grab lunch to-go on a Tuesday during the summer, around 1:00. There were about 10 other people there eating. First, I ordered the California Cobb Chicken wrap, only to be informed 10 minutes later that they were out of chicken! How does a restaurant run out of chicken? I then changed my order to the fish tacos. Two minutes later, the waitress comes back and tells me they are out of tacos! So I decided to just skip the protein all together and go for the veggie pocket. Luckily, they had veggies and pockets. When I opened my container on the beach I found a dry, brittle pita pocket with cucumbers, lettuce, tomato, onion and feta. That was all. No hummus as advertised, no dressing, nothing. I dumped the veggies out of the crumbling pocket and ate my bland salad, yuck!
barefoot bob's kitchen nightmares 7

Barefoot Bob's Kitchen Nightmares

Gordon arrives for a dinner service and Gordon is shocked when he sees a psychic in the restaurant giving readings. Gordon licks her crystal ball and asks for a reading, she predicts there is happy ending if they put the work in. The food leaves the kitchen quickly but it is sent back just as quick for being cold, overcooked and soggy. Gordon examines the food storage, he finds it is messy, the food is stored dangerously with cooked food next to raw food and to top it all off it isn’t even cold. He finds 25 old pizzas in a fridge and he pulls out the trays of the oven and discovers they haven’t been cleaned in a long time. Gordon describes them as dysfunctional as they don’t know their break even figure for the restaurant. Gordon sits them down for a talk and Lisa agrees to doing more in the restaurant.
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Ginia Bellafante of the New York Times found Ramsay’s teaching methods and high standards “undeniably hypnotic” and commented that “the thrill of watching Mr. Ramsay is in witnessing someone so at peace with his own arrogance.” Doug Elfman of the Chicago Sun-Times said the show is “a very entertaining public service” that “will make you laugh, make you sick and make you think”. Randy Cordova of the Arizona Republic found Ramsay “just as blustery and foul-mouthed here as he is on Hell’s Kitchen. But he is also oddly endearing, mainly because he genuinely seems invested in the fate of each restaurant”.