In this 24 Hours to Hell and Back episode, Gordon Ramsay visits Botto's Italian Line Restaurant in Swedesboro, New Jersey.
Botto's Italian Line Restaurant is owned by four brothers.
There are Robert Botto Jr and his brothers Vincent, Henry and Domenic.
The restaurant was opened in 1998 by their father.
Their sausage business is also owned jointly by the brothers.
That business is keeping the restaurant open.
They are currently $850,000 in debt.
The restaurant is run by Robert and Henry.
Henry is head chef and Robert is manager.
Sadly, their father passed away.
The restaurant began to decline leading to arguing between the brothers.
Hostess Judy is fed up of being yelled at and spoken down to by Robert.
She feels she has become as complacent as the owners.
Gordon arrives in disguise after reversing his car into a tree.
He has also placed his head of kitchen Mary and a decoy Gordon at a wedding party table.
Gordon is seated in the corner.
They order a variety of classic Italian dishes including veal picatta, meatballs and carbonara.
They find that the decor is drab and the food is awful.
The meatball is cold and impossible to cut.
The oysters don't smell fresh and are spoiled.
The veal is disgusting and the flounder is rancid.
Robert asks if the diner would like a different dish.
Mary is given the heads up to make a speech.
She asks for the back of the house to come out.
Mary points over to Gordon, who removes his disguise.
Gordon asks everyone to come outside to his Hell on Wheels truck.
He reveals hidden footage showing rancid meat and rotten vegetables.
It shows flies on food,a fiery head chef and old chicken wings.
Gordon asks the customers to return in 24 hours.
He asks for the staff to come to meeting.
One server doesn't think that the front of house and kitchen work together well.
Robert argues with Gordon when he tells him he doesn't know what he is doing.
Line Cook Bryan isn't proud of the food that comes out the kitchen and Robert blames Henry.
Henry seems like he has given up.
He doesn't want to cut his menu down for fear of losing more customers.
Judy doesn't feel Robert isn't fit to run the front of house.
Line Cook Josh started working at the restaurant due to it's reputation but it is now gone.
The renovation team clear the restaurant.
Robert is conscious of losing the family photos.
They have been on the wall for more than 20 years.
Gordon inspects the kitchen.
In the walk in he finds three trays of dry meatballs.
There is also trays of uncovered, undated meat and slimy veal.
In the kitchen there is a nacho cheese sauce that both Henry and Robert refuse to eat.
There is a huge vat of marinara sauce and the kitchen isn't clean.
Gordon moves the hood and oil pours down onto the grill.
This is a fire risk and causes a small fire as some dripped on a lit hob.
Gordon meets with Domenic, who admits he never goes to the restaurant.
He says he doesn't go as he trusts his brothers.
Gordon shows him hidden footage of the restaurant.
Gordon asks Henry out to the Hell on Wheels truck to learn the new menu.
The menu will feature updated Italian classics.
Henry tells Gordon the main issue is Robert's purchasing of food.
He buys too much and it ends up spoiled as it doesn't sell.
Gordon tells Henry that he needs to stand up to Robert more.
He tells Robert that he wants to make more decisions.
Gordon asks Robert to go home and return for the relaunch evening service.
Gordon checks in with Mary to check on the progress.
Mary tells him that there are some bad habits to break.
Henry is worried about giving more control to Bryan.
On relaunch night, the staff are given a pep talk.
They are told that Henry will now be in charge.
The customers love the new decor and Domenic comes to the restaurant in disguise.
Bryan looks worried but Gordon give him a pep talk.
Robert will also be dining in the restaurant.
Customers love the new food.
Bryan struggles to communicate and the customers are left waiting for food.
The veal is firstly overcooked and on re-fire it is under cooked.
Henry takes over control and communication improves.
This leads to the food leaving the kitchen.
Domenic and Robert both love their food despite the wait for food.
He comes into the kitchen and Henry doesn't recognise him at all!
Domenic commits to helping Henry to keep Robert away from the business.
Robert is happy and believes that Henry has got it.
What Happened Next at Botto's Italian Restaurant?
Botto's Italian Line Restaurant is open.
Three months later, Henry reports that the customers love the new restaurant.
They praise both the decor and food.
The restaurant is back to being a hot spot.
Robert is happy that he doesn't have to be at the restaurant.
He can focus on the market.
Henry has been able to pass off more responsibility to Bryan and John.
He is able to be more present in the dining room.
Botto's Italian Line Restaurant is open.
The reviews are mixed.
Yelp Reviews are mixed.
Some diners don't like the new remodel, calling the chairs wobbly and tables close together.
There are compliments and complaints of the new menu.
The portion sizes are smaller.
There are no longer side salads and pasta provided with entrees.
Trip Advisor reviews are mixed.
Customers are loving the new decor and food.
Some are hating the trimmed down menu.
There are also complaints about slow service.
Planning a visit to the restaurant Check out their website for more info including opening hours.
Botto's Italian Line Restaurant is 24 Hours to Hell and Back season 3 episode 4.
It aired on January 28 2020 and the episode was filmed in October 2019.
More 24 Hours to Hell and Back
Next episode - Seafarer's Family Restaurant / Halterman's Eatery
Previous episode - Caneda's White Rooster
Henry's awesome. That Robert guy tho...
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