Zeke's - Kitchen Nightmares Update - Open or Closed?

In this Kitchen Nightmares episode, Gordon Ramsay visits Zeke’s Restaurant in Metairie, New Orleans.

Zeke's was originally owned by a local icon named James Flynn aka Zek.

He opened the restaurant in 2002.

In 2005, he sadly died during Hurricane Katrina.

Darryl and Ellen Cortello bought the restaurant in an estate sale in 2006.

They decided to keep the name of the restaurant the same because it was popular and had a crowd of regulars.

Darryl immediately made changes and cut staff.

They reduced the size of the portions, opted for cheaper ingredients and raised the menu prices.

The staff has had their pay cut and hours increased.

Zeke’s regulars hated the changes they made and stopped coming to the restaurant.

Gordon meets with locals to find out how they feel about the restaurant.

The reviews are not good.

They say they were regulars before the hurricane but barely go there anymore.

The customers think the magic of the place is gone and the quality has dropped.

Gordon arrives during lunch service and is greeted by Ellen.

She informs Gordon her husband is the one who made changes.

He put dishes on the menu without having any training.

Gordon orders the oyster cortello (named after the owners), boiled shrimp, chicken fried steak and traditional bread pudding.

First to come out is the boiled shrimp.

He thinks is mushy and nasty and doesn’t think it tastes fresh.

Candace tells him the shrimp is frozen.

He comments that fresh shrimp available less than 10 minutes away.

Gordon notices the swamp wall decor.

Candance proudly says it was one of their additions even though it was a bad one.

Next, the oysters arrive and he finds it dreadful and depressing.

He thinks that no one should put their name on it.

The fried chicken steak is bland with no seasoning.

He is however impressed with the taste of the bread pudding.

It was made by Chef Emilio.

Gordon comes into the kitchen and meets Darryl and all the kitchen staff.

He gives them feedback on the meals.

Emilio reveals he isn’t proud of the meals but Darryl oversees the buying of the produce.

Darryl is defensive saying that they have no time to shop fresh from the fish market.

He thinks that the customers are okay with the food.

Darryl claims Gordon knows nothing about New Orleans food as he has no food returned.

Just before dinner service, Gordon meets with the kitchen staff except Darryl.

They tell him Darryl was warned once he started buying lower quality produce that the food was going to be affected.

Gordon speaks with Emil and another cook.

They tell him that the owners only care about money and cut corners to cut costs.

Gordon arrives to observe a dinner service.

He discovers that the shrimp is bagged into portions and he is not impressed.

Darryl likes to expedite food but he delays the service.

Food is left sitting on the pass until it is served cold and sent back.

Gordon sees Lasagne that was made a week ago and portioned.

It is frozen and reheated to serve to the diners.

Darryl claims it is okay for this to be served to customers as a special.

Ellen insists the lasagne is still okay.

Ot is a safe practice to serve this and customers would be okay with it.

Gordon tests that theory.

He lets the whole dining room know how and when the lasagne was prepared.

They are all shocked and start leaving in droves.

After dinner service, Gordon speaks to the owners again.

They are as defensive as ever.

They defend the portion control, counting costs, frozen and microwaved food.

Gordon calls a staff meeting without the owners the next morning.

He asks for their thoughts on the work environment.

The staff say that they are are overworked and underpaid.

They are not respected or allowed lunch breaks and are talked down to.

Once the owners are allowed back in, they reluctantly air their grievances with the owners.

It is clear to Gordon that staff morale is very low.

Jason tells them they are more concerned with customer numbers than quality food.

They don't care about customer service, respecting the staff and paying a decent wage.

Ellen defends it by saying they have had to use their own funds to pay the wages.

Darryl angrily tells them "If you don't want to be here, don't be here".

Ellen and Darryl are shocked saying they are struggling to keep the business afloat.

It is pointed out by the staff that they go on vacation often.

Gordon decides to show Darryl how talented and passionate his kitchen staff are.

He asks them to buy fresh seafood from the grocery store and make any two dishes they want.

Whilst they are making their dishes, Gordon makes a chicken fried steak meal.

Gordon offers the three dishes to the owners saying it was all him.

They love everything but especially love the seafood dishes.

After the owners sing praises, he tells them it is Emil and Jason that made the seafood meals.

They say the meals taste like the new Zeke.

Overnight, Gordon’s team work to renovate the restaurant.

The reveal begins with the interior and the swamp is gone.

A wall is covered with reclaimed doors as a feature piece.

The chairs have been changed and there is a seafood boil house on display to the dining area.

It is hoped this feature will double seafood orders and sales.

Gordon also updates the menu with classic New Orleans meals, full of fresh shellfish and alligator.

It is soon time for the relaunch and the restaurant is packed.

In a bid to lighten the pressure on the kitchen servers are asked to push boiled seafood.

Customers listen to the servers and are loving the buckets of seafood.

On the regular orders, Darryl calls out orders rapidly overwhelming the cooks who must work faster, sacrificing quality.

A half raw fish dish is sent out and then returned to the kitchen.

Gordon is upset and shuts the kitchen down to get Darryl to slow down and focus on sending out quality food.

A news team comes by to interview Gordon and Ellen putting a spotlight on the restaurant.

The relaunch was a success.

Gordon reminds Darryl and Ellen they have huge potential with the place.

If they keep the right standards and processes they will go far.

What Happened Next at Zeke's?

In the following weeks, customer numbers are up and morale has improved.

Yelp reviews were mostly positive after Gordon visited with compliments to the food and service.

The average comments critique the portion sizes and suggest service could be hit and miss.

They hired a new Executive Chef Michelle Matlock, who had plenty of experience.

She added some vegan specials to the menu.

Zeke's closed in October 2012 and was sold to new owners.

A sign stating the closure was taped the door of the restaurant.

It appears that they closed as Ellen was diagnosed with cancer.

Daryll and Ellen opened LUCA Eats in New Orleans in 2016 and reviews are excellent.

Porter and Luke’s opened in the former Zeke's in January 2013 and reviews are good.

Zeke's was aired on May 13 2011, the episode was filmed in January 2011 and is Kitchen Nightmares season 4 episode 11.

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