The black pearl update#
The black pearl mac#

Gordon samples his chowder while looking over the menu and eventually orders the Mussel Bangkok, a mac and cheese lobster, and a lobster roll to finish. He asks how many people are in the kitchen, which Steven says is three cooks. Gordon’s food arrives quickly and he’s stunned by the speed. All the decor in the bar is mismatching and ugly, and the interior does indeed confirm that three different people decorated it. Gordon, frankly, looks bored in the restaurant. Steven is in charge of Gordon’s table, and Gordon remarks that he likes Steven’s enthusiasm. When David walked in and first met Gordon, he thought Gordon was a bit confrontational. To start, Gordon will sit and have some food and then the staff can get together afterward for a chat. He comes to the restaurant three or four days a week, but Gordon looks unconvinced. Gordon asks David if he is a hands-on or hands-off type of owner, but he insists he’s hands-on. David enters the restaurant and the atmosphere grows quiet. But, no, the owners are never here together at the same time.

But with three owners and all three of them being over the business, they have to be here three or four times a week – each. Well, the staff says, things could be better. Gordon starts by asking the staff how business is. He opened his 14 months ago and has been busting his butt ever since, so he’s dying to see how the Black Pearl is doing. Prior to this, he mentions that New York City is one of the most difficult places in the world to open a restaurant. Black Pearl On Kitchen NightmaresĪt about 1:30 PM, Gordon enters the Black Pearl. The three owners of the Black Pearl are really stubborn and if Gordon Ramsay can help them mesh together, then the Black Pearl can be phenomenal. Of the three owners, David is liked the least because his ego gets in the way of a healthy atmosphere. Greg is maybe the hardest working owner, but he just gets too frustrated. Some of the staff feels that Brian is more of a silent partner – if he had a choice, he probably wouldn’t work there at all. The staff is frequently instructed to “figure things out.” There is a total lack of management and the restaurant does not have one voice. Everybody got nervous and frustrated, and the staff is frustrated. David, Brian, and Greg all stopped speaking to each other and would try to communicate by email and text messaging.

The problems, however, started when the trio began to run low on money. They all thought they could make some pretty good money. The entire restaurant was David’s concept, and Greg thought that the concept was good. David met Greg and though he would be a perfect match. Owner David suggested to the other owner, Brian, that they put an ad in the paper to try and find an investor since they didn’t want to spend any of their own money. They hoped to become the premier lobster restaurant in Manhattan. Started by two friends as a small downtown lobster shack, they eventually moved to midtown and added a third partner. The Black Pearl is just one of those restaurants. It’s home to thousands of restaurants vying to be the crown jewel of the city. Not only is New York City the Big Apple, the City that Never Sleeps, and a whole lot more, but it’s also the genuine restaurant capital of the world.

The black pearl update#

Black Pearl After Kitchen Nightmares – 2018 Update.