Grasshopper restaurant usa

Grasshopper restaurant usa

In this Kitchen Nightmares episode, Chef Gordon Ramsay visits The Grasshopper Also, an Irish pub in Carlstadt, NJ run by husband and wife Mitch and Maureen Sandler and Maureen’s father Chief.

Maureen is clueless as to why the business is failing, everyone blames Mitch, saying that he wastes time and fails to keep the quality consistent and Mitch feels like everyone is blaming him.

Gordon arrives and asks to speak to each owner to discover the problems. He speaks to Maureen about the suffering relationship between Chief and Mitch.

Chief has invested $3,000,000 and thinks the biggest problem is Mitch, whereas Mitch believes the biggest problem is his Father in law.

Gordon orders the French onion soup, Shepherds pie and Fisherman’s platter.

The soup tastes like onions in dishwater, the shepherd’s pie is a cottage pie with a glue like gravy and the fisherman’s platter is bland with rubber like scallops.

He inspects the fridges and finds scallops that have been previously frozen, old and slimy chicken, blood in mozzarella sticks and raw and cooked meat stored together.

Gordon says he would have never eaten had he seen the fridges and declares that they should not open for dinner.

They clean up the kitchen and Maureen takes leadership of the clean up operation.

The next day Gordon goes to the couples home where he speaks with Maureen about how Mitch has been worn down and they need to help him rediscover his passion.

He speaks with Mitch and tells him to step up and lead the restaurant.

Gordon introduces two specials, a shepherd’s pie and fish and chips, the new dishes are a hit with the staff.

The kitchen are more concerned on getting the food out as soon as possible focusing on speed, asking whether they should pre fry the fish and if there is a way to cook burgers faster.

Gordon witnesses a dinner service and is worried about the outdated, handwritten order system.

The service begins slowly, the specials are well received but the old menu is a disaster.

Gordon realises the problems are the cooks; they don’t know how to cook burgers and sent out poor shepherds pies.

After the service, Gordon calls in chef James to help relaunch the menu and train staff.

The next day, they arrive to a restaurant makeover, the restaurant is more modern with a communal dining table in the centre and a computer ordering system to replace the handwritten system.

The menu also gets a makeover with new Irish-American dishes including Irish Ale stew and an authentic shepherds pie.

On relaunch night, James is overseeing the cooks while Mitch expedites and takes the lead. The appetizers go out quickly and the customers like the new food.

However as the entrées steam through the kitchen Mitch begins to crumble and the kitchen grinds to a halt.

Chief steps in but ends up arguing with Maureen and Gordon removes Mitch from the kitchen changing him to a server where he takes the wrong dishes to the wrong tables.

The dinner service is turned around and customers are happy.

After the service, Gordon sits the owners down to tell them that they need to make some changes to make things work and to listen to James.

Within days of filming, Chef Mario is sacked and James stays on to train the kitchen staff.

What Happened Next at Grasshopper Also?

Yelp reviews were mixed after the episode aired.

Grasshopper Also closed and was sold in October 2012 and reopened with new management, new staff and a new makeover.

It became a sports bar called the Eastside Ale House, the new owners posted the below on Facebook.

“For everyone who has supported Mitch, Maureen, and Chief for so many years, we would like to say thank you. And on behalf of the new ownership and management of the Grasshopper, we wish them the best and thank them for many years of great service. As for the future, we hope to only grow on the great foundation the Grasshopper has laid out for us. There will be many new things coming, all for the better. All are always welcome at the Grasshopper and we look forward to continuing to grow with you!”

But this has since closed and Yelp reviews prior to closure were negative. The restaurant was sold again and reopened as a tapas bar called Segovia Meson. Reviews are excellent.

Grasshopper Also aired on February 18 2011, the episode was filmed in November 2010 and is Kitchen Nightmares season 4 episode 4.

www.realitytvrevisited.com

Grasshopper Also After Kitchen Nightmares – 2018 Update

Grasshopper Also Before Kitchen Nightmares

Based in Carlstadt, New Jersey and founded by Mitch, his wife Maureen and his father in law, Chief, Grasshopper Also is an Irish style pub. Purchased 17 years ago, mostly with the financial backing of Chief who spent 40 years in the restaurant business, Grasshopper Also once had a great a deal of clout but in the past, nearly 2 decades has wasted away. As a result, finances have dropped significantly and the staff is often sent home early as there’s nothing to do. Can Chef Ramsay return the Luck of the Irish to this place, or is it too far gone?

Grasshopper Also on Kitchen Nightmares

Upon entering Grasshopper Also, Chef Ramsay is introduced to Chief and his daughter Maureen, as well as Mitch. Quite clearly, the two guys in the situation are prone to fighting, and Maureen works as a referee. This somewhat makes sense as Chief blames Mitch for everything that goes wrong and seeing the $3 Million invested as all but lost. After a quick talk with the owners, he then speaks with the floor manager Annette, who is blunt about how the food and how the service is. Ramsay orders the French onion soup, the shepherd’s pie, and a fisherman’s platter.

Starting off, Chief was critical of the food being sent out. With the French Onion soup, he was completely right as it looks and tastes disgusting. Chief agrees and says the kitchen staff needs to be taught how to make it. The pie then comes out, which is not a shepherd pie after all but a cottage pie which is cold and low quality. Last to come out is the fisherman’s platter which doesn’t even get a full bite in before Ramsay spits it out and says it’s inedible. Mitch is wholly shocked and Chief is feeling vindicated.

Next, we see Ramsay meeting the chefs, who not a single among them had an idea of how to make Irish food. He quickly inspects the kitchen and notices that the scallops are frozen, and the refrigerator shows nearly everything is frozen, and what isn’t frozen is old and caked in fat. There are mozzarella sticks that have poultry blood all over them, plus raw and cooked meat cross-contamination. Going into the walk-ins, he finds bubbly, slimy cutlets, and fish that looks like it was mauled by animals before making it into Grasshoppers Also. Ramsay orders the kitchen to be closed down for the night and tells the owners they need to straighten up their establishment, which makes sense given the severe health risks. The owners come together and Chief tells Mitch to get into the kitchen and get them to clean house. In private, Maureen and Mitch talk about responsibility, and Chief walks out to tell customers they are closed. Maureen then takes a leadership role and starts getting the kitchen to clean.

The next morning, Chef Ramsay visits Mitch and Maureen’s house. He sees a photo of Mitch and Maureen on their wedding day and can’t believe he’s the same man. In many ways, he’s not. It turns out Chief has been fragmenting the relationship as a result of the failures of Grasshopper Also. Ramsay and Maureen team up and start planning a turn around to help get both the business and Mitch back on track. With this settled, Ramsay has a full inspection and approves opening for dinner service the for the night. After this, Maureen tries to support Mitch, but it’s limited in effect as he’s still seeming lost. Ramsay speaks to him in private and gives him a bit of a pep talk, encouraging him to relax and find his own voice.

Chef Ramsay then heads back to the kitchen to make a few specialties to add to the menu including an actual shepherd’s pie and fish and chips, which makes everyone very energized. After this, he finally is able to see how Grasshopper Also functions during a full dinner service. Bad signs start appearing though when the chefs start asking if they should precook the food or somehow speed up the menu items, which would cause a massive downturn in quality. By the time the dinner service starts, word has spread about potential improvements and the restaurant is packed, which makes for plenty of people ordering the specials. The kitchen is first slow to respond, but after some forceful coercion into listening by Ramsay vis a vis orders from Mitch, the chefs seem to finally be on the same page as the owner and get to cooking as opposed to sitting around. Unfortunately, Ramsay quickly notices there’s no POS system and the tickets are handwritten which can cause issues. One of those issues is rushed presentations, which makes things look very sloppy and can cause a ruined dinner.

Luckily, when the food does make it to the table, the specials at the very least are impressive, but the regular menu continues to disappoint. Most are undercooked, underseasoned, and late. It turns out the chefs can’t manage cooking ground meat burger without making it raw in the middle, and Chief is not doing much but breathing down Mitch’s neck. Ramsay ends up snapping at the kitchen staff as within only 3 hours, there is a lot of returns and even the special items are being ruined by a lack of caring. Ramsay then leaves to make a call to a Chef James (an Irish Chef who’s worked in some of the best places in the United States), who then heads over to the Grasshopper Also. After dinner, there’s a meeting of owners and key staff to introduce James and to announce there are some major changes to be had.

By the next morning, not only has the Chef made some changes, the aesthetic of the Grasshopper Also has been greatly improved with modern lamps, Mahogany, and a much brighter lighting scheme. These improvements bring the soul back into Mitch. As an added bonus, Ramsay oversaw the installation of a Halo POS system to increase efficiency and organization. The menu for its part has been totally revamped with smaller portions but much higher quality goods that are authentically Irish in origin. The day three relaunch proves to be a hit among the customers, and Chef James is shown to be an aggressive line leader, which is just what the kitchen needed. Unfortunately, Mitch chokes up for a bit on the new system, which has caused severe backups. Chief tries to intervene, to which Maureen tries to cover and is told to shut up by Chief, which causes Ramsay to shut off the kitchen for a moment, swap James to Expedite, and for himself to take control, while Mitch makes mistakes in the front. That being said, the rest of service improves. It’s clear to Ramsay at the end that Grasshopper Also won’t win unless they swap staff, and get Mitch’s head in the game. But did it work well enough for Grasshopper Also to continue existing in 2017? Let’s take a look.

Grasshopper Also After Kitchen Nightmares – 2018 Update

As of 2017, Grasshopper Also Bar and Restaurant is long since closed down. Opening its doors for the final time on October 14, 2012, the location where Grasshopper Also once stood is now the Eastside Ale House, as the restaurant was sold not long after the premiere of the Kitchen Nightmares episode. Amazingly, this location is closed as well, and had less and lower ratings than Grasshopper Also as well, with 9 at 2 stars as opposed to 30 at 3 stars on Yelp. At the time of writing, if you pass by this area it is likely to be just an empty bar front.

gazettereview.com

Most Restaurants ‘Saved’ By Gordon Ramsay’s ‘Kitchen Nightmares’ Are Now Closed

Most episodes of reality shows about rescuing troubled businesses — “Kitchen Nightmares,” “Bar Rescue,” “Tabatha Takes Over” — follow a story arc as reassuringly predictable as those in “Law & Order.” In the first act, the ornery expert comes into the business and finds a plethora of problems. In the second act, the expert tries to convince the business owner to change, but outside advice is resisted. And in the third act, the business owner finally sees the error of their ways, follows the host’s advice and finds tremendous success.

But what happens after the cameras stop rolling? In the case of Gordon Ramsay’s “Kitchen Nightmares,” at least, the restaurants often fail.

We know this because the straightforwardly named “Gordon Ramsay’s Kitchen Nightmares Blog” tracks the success and failure of restaurants after they appear on the show. The blog’s careful research reveals that a whopping 61 percent of all the restaurants that have ever been “saved” by Gordon Ramsay are now closed.

Unsurprisingly, the failure rate is highest for restaurants that were featured on the show longest ago; all but two of the restaurants on the first two seasons of the American “Kitchen Nightmares” are now closed. And just six of the 21 restaurants featured on the British version, which ended in 2009, remain open. Of those six survivors, just three are still owned by the same people who owned them when Ramsay stormed through their kitchens.

www.huffpost.com

Grasshopper restaurant usa

Bugs in Mugs – website – email – Tel. +32 499 60 37 70
B34 Steak House – website – Rue Saint-Boniface 34, 1050 Ixelles, Brussels (mealworm burger)

UK*

Archipelago Restaurant – website – 53 Cleveland Street – London W1T 4JJ – Tel: +44 (0) 207 6379 611 (pan fried crickets, bug salad, caramel mealworms and more)
Chewed Arms – website – London Road, Pipe Gate TF9 4HD, Woore, Shropshire – Tel +44 (0) 1630 647964 (Bugsolutely Cricket Pasta)
Greyhound Cafe – website – 37 Berners Street, Fitzrovia, W1T 3LZ, London
Grub Kitchen – website – Tel. 07986 698169 – Lower Harglodd Farm – St Davids – Pembrokeshire – SA62 6BX (a complete insect based menu restaurant!)
Lao Cafe – website – 60 Chandos Place, Covent Garden, WC2N 4HG, London
Native – website – 32 Southwark Street, London Bridge, SE1 1TU, London
Santo Remedio – website – 152 Tooley Street, Southwark, SE1 2TU, London
Wahaca, multiple locations, check where they have the bugs on the menu (separate insect specials menu)

NETHERLANDS*
Bugzz (Insecuisine) – website – Only at festivals or delivery. Ask Patrick: +31 6 24610968 or Anne-Marie: +31 6 41190304
De Buggie (food truck) – website – email – check out where the truck is calling +31(0)6 13182648
Bagels & Beans – website – Keizersgracht 504, 1017 EJ Amsterdam – Tel. 020-3305508

FRANCE*

Ban Thai – website – 7 rue Bernard délicieux, Montpellier – Tel : 04 67 61 94 59 (insect menu depending from seasons)
Inoveat – website – 5 rue Marie Stuart, Paris. Tel. 01 40 26 41 65

DENMARK

Noma – website – Strandgade 93 DK-1401 Copenhagen – Tel: +45 3296 3297 (occasionally, insect dishes)

Co To To Je – website – email

HONG KONG

Delicious Inn Restaurant – 29-33 Shun Ning Road Sham Shui Po – Tel: +852 2748-0002 (Bee cocoons, water beetles, mealworms various styles

SOUTH AFRICA
Gourmet Grubb – website – 20 Cumberland Rd, Paarden Eiland, Cape Town, 7405

THAILAND*
Seven Spoons – website – 22-24 Chakkrapatipong Road – +66 (0) 845391819 – Bugsolutely Cricket Pasta with wild basil pesto
Insects in the Backyard – website – Tel. +66 (2) 0357000 – 462 Sirindhorn Rd, Khwaeng Bang Phlat, Khet Bang Phlat, Bangkok

CAMBODIA*
Bugs Cafe – website – 351 Thmey Village, Angkor Night Market Street, 351 Bugs St, Krong Siem Reap Tel.+855 17.764.560 (a full bug menu)
Friends – website – #215 St 13 Phnom Penh Tel.+855 12 802 072 (the creepy burger)
Pou – website – Phum Wat Damnak, Kum Sala Komreuk, Krom 10, Siem Reap, Tel. +855 (0) 96 971 80 88
Romdeng – website – #74 st 174 Phnom Penh T: +855 92 219 565 (Crispy tarantula and crickets)

USA

West coast
Guelaguetza – website – 3014 W Olympic Blvd., Los Angeles, (213) 427-0608 (a thick tortilla “campesina” filled with chile, chapulines and chicharron)
Linger – website – 2030 w. 30th ave. Denver, Colorado 80211, Tel. 303 993 3120
Johnny Sanchez – website – New Orleans 930 Poydras Street, New Orleans, Louisiana 70112 Tel. 504.304.6615 ( chapulines)
Real De Oaxaca Restaurant – website – 11215 Long Beach Blvd #1010, Lynwood, CA 90262, Tel: +1 310-884-9234 (chapulines)
Sabores Oaxaquenos – website – 3337 1/2 W 8 th St. Los Angeles, CA, (213) 427- 3508 (chapulines)

East coast
Bug Appetite
– website – at the Insectarium Park – 423 Canal St, New Orleans, LA (504) 524-2847
Toloache – website – 205 Thompson street, NYC, NY 10012 Tel:212-420-0600 (chapulines )
The Black Ant – website – 60 2nd Ave East Village, NYC 10003 Tel:212-598-0300 (ants, chapulines)

La Slowteria – website – 548 Court St Brooklyn NY 11231 Tel: 718 858 2222 (Worm-salt rimmed cocktail and seasonal offerings)

Pocha 32 – website – 15 W. 32nd St. , 2nd fl. , New York , NY 10001 Tel: 212-279-1876 (Silkworm pupae saute or soup)

Casa Mezcal – website – 86 Orchard Street, New York, NY 10002 Tel: 212 777 2661 (chapuline tostadas and as side order)

Wicked Spoon Yogurt – website – 275 locations (Chocolate covered crickets as toppings)

Villa Cemita – website – 50 Avenue A New York, NY, T:646.964.4528 (chapuline tacos)

USA – PENNSYLVANIA

Woods Creek Grill – website – 3275 State Route 72 Jonestown Pa 17038 Tel: (717) 861-4555 (mealworm and crickets)

USA – TEXAS

La Condesa – website – 400 W 2nd St, Austin, TX 78701, United States Tel: +1 512-499-0300 (chapulines tacos)

Hugo’s – website – 1600 Westheimer Houston, TX 77006 (sauteed chapulines served with guacamole)

Xochi – website – 1777 Walker St. Houston, TX 77010 (cheese paired with fried pork belly, guacamole, and “a trio of insects”)

USA – VIRGINIA

Guajillo – website – 1727 Wilson Blvd, Arlington, VA 22201 T: +1 703-807-0840 (crickets as bar snack with mezcal)

USA – WASHINGTON

La Carta de Oaxaca – website – 5431 Ballard Ave NW Seattle, WA 98107, US Tel: (206) 782-8722 (chapulines)

Restaurant El Tio – website – 452 SW 153rd Street at 6th Avenue SW Burien, King County, WA 98166 Tel:206-242-2326 (seasonal quesadilla with chapulines and stir fried)

Poquitos – website – 1000 E Pike St. / Seattle / WA 98122 Tel: (206) 453-4216 (toasted grasshoppers with chili-lime salt)

WASHINGTON D.C. *

Oyamel – website – 401 7th Street NW Washington, DC 20004 Tel: 202.628.1005 (tacos with sauteed chapulines)

CANADA

El Catrin – website – 18 Tank House Lane, Toronto, ON M5A 3C4 Tel: +1 416-203-2121 (cricket guacamole)

La Mezcaleria – website – 1622 Commercial Dr, Vancouver, BC V5L 3Y4 Tel: +1 604-559-8226 (chili-and-cricket salsa)

Olo Restaurant – website – 509 Fisgard St, Victoria, BC V8W 2P3 Tel:250.590.8795 (crickets)

Tierra Azteca – 1115 Bloor St W, Toronto, ON M6H 1M7 Tel: +1 647-435-4098 (chapulin hot sauce)

Vij’s Restaurant – website – 3106 Cambie Street, Vancouver, BC Tel:604.736.6664 (cricket parathas)

AND ENTO-CHEFS (for a future chef list)…

Shoichi Uchiyama (Japan), David George Gordon (author of the Eat-a-Bug Cookbook, Seattle), Marcel Dicke (co-author of “The Insect Cookbook”), Will Wienckowski, head chef at Ipanema Cafe (Richmond), Karen Barroso (USA), Rick Bayless (traditional Mexican cuisine), Hugo Ortega (co-owner of Hugo’s), Richard Sandoval (chef, restaurateur, anchorman, USA), Laurent Quenioux (chef of Bistro LQ), Paul Landkamer (USA), Cesar Moreno (USA), Kylie Kwong (AUS), Julian Medina (USA), Zack Lemann (USA), Curtis Stone (Maude Restaurant, USA), Matt Fitzgerald (EL Topo restaurant, AU), Chef Gouttebel (Norway), Chef PV (US)

www.bugsolutely.com

Ramsay’s Kitchen Nightmares USA

Episode 1 – Spanish Pavilion

Gordon travels to New Jersey to visit Spanish Pavilion – a family-run business whose owners have allowed their power struggles and differences to compromise the quality of the restaurant

Episode 2 – Down City

Gordon travels to Providence, Rhode Island to visit Down City, a restaurant with a hot-headed owner, Abby, who refuses to listen to advice from anyone, even her colleague and best friend, Rice

Episode 3 – Classic American

Gordon travels to West Babylon, New York, to visit Classic American, a restaurant that – he soon discovers – does not live up to its name

Episode 4 – Grasshopper Also

Gordon travels to Carlstadt, New Jersey, to visit the Grasshopper Also, a family-owned Irish restaurant that is falling apart

Episode 5 – Davide

Gordon travels to Boston to visit Davide, an Italian restaurant run into the ground by brothers Frank and Anthony

Episode 6 – Cafe Tavolini

Gordon visits Café Tavolini, a restaurant that is more than just a culinary disaster. Run by a husband and wife, the business is being neglected as the couple teeter on the edge of divorce.

Episode 7 – Cafe Kingston

Gordon travels to Pasadena, California, to visit a Jamaican restaurant called Cafe Kingston. There, he finds Dr Una Morris, a micro-managing owner who also works as a radiotherapist next door.

Episode 9 – Capri

Gordon travels to Eagle Rock California to visit Capri. It’s a restaurant in a rut, owned by overgrown identical twins Jim and Jeff.

Episode 10 – La Frite

Gordon travels to Los Angeles to visit La Frite – a family-owned French restaurant being run into the ground by Andre Ramillion, his son and daughter Alex and Celine, and head chef Martine.

Episode 11 – Zeke’s

Gordon goes to New Orleans to visit Zeke’s, a restaurant famed for its soul food and loyal locals. But, under new ownership, the standards have slipped and the customers have gone elsewhere.

Episode 12 – Revisit 1

Gordon Ramsay goes back to three restaurants – Lido, Anna Vincenzo’s and Le Bistro – to check in with the owners he helped in the past and find out whether his advice has been put to good use

Episode 13 – Revisit 2

Gordon Ramsay revisits three restaurants – Mojito, The Junction (formerly known as Flamangos) and Bazzini – to check in with the owners he helped in the past. Will he be pleased with their progress?

www.channel4.com

“The No Name” Dish at Grasshopper Vegan Restaurant in Allston, MA, USA! Calling all orange chick’n lovers.

Hey fellow Bostonian! What are your favorite veg restaurants in the area? My favorite is Red Lentil in Watertown. Still trying to get to True Bistro but I hear it is amazing.

Ooh, and Green Leaf in Framingham is ridiculously good.

Veggie Galaxy is my favorite, but unfortunately Central Square sucks and the past three times I have attempted to eat there we were unable to find any parking after 30-45 mins of looking and I’m too immunocompromised to take the T or walk a few miles while the temperatures are the way they are! Bummer. We even try going at off times and on random weekdays and still can’t get there. The gift cards are burning a hole in my pocket. I wish they had a second location. Great milkshakes and sandwiches. The mock tuna is kind of a joke though and kind of tastes just like hummus with dressing. What do you think of VG?

I have not tried True yet but have heard great things about Red Lentil. I like Asmara in, coincidentally, Central Square. Great Eritrean food when I’m able to get there in the spring and summer. So delicious. It’s not strictly veg but they have many veg options. True is on my next to try list.

Clover is a great lunch option. I like the Burlington location. They do magical things with eggs. I even had their vegan egg sandwich once and forgot I wasn’t eating real egg.

I haven’t tried Green Leaf but an omni told me it was “terrible, the worst.” What do you recommend there? I also really like FoMu (I’m dairy free.)

www.reddit.com

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