"Previously on Top Chef..." "Our challenge is to choose a country and cook representing that country." "The difficulty in cooking Brazilian food is I don't know that much about it." "Aw!" "Alex won the last challenge and I think it was bull." "Alex." "Did you see that pea puree?" "I did not." "I didn't even know he was making a pea puree." "The ultimate to me is have immunity but still win." "Please announce the winner for this elimination challenge." "It's Tiffany." "Yes!" "Stephen, your rice was just an absolute mess." "Stephen, please pack your knives and go." "This season, one outstanding competitor will take the title of Top Chef and the grand prize, a feature in Food  Wine magazine and a showcase at the Food  Wine classic in Aspen," "$125,000 to help turn their culinary dreams into reality furnished by Dial Nutriskin." "Top Chef Season Seven, hail to the Chef." "♪ Top Chef 7x09 ♪ Restaurant Wars Original air date on August 11, 2010" "Ooh, morning." "My little buddy, Stephen, went home." "I'll miss him." "It's sad." "But the best of the best are definitely in the competition." "And I'm starting to believe that I can do it." "I mean, I'm still here." "I'm pretty perplexed at this point." "I don't know why I end up in the middle all the time because of my age and my experience, you know, being an executive Chef." "It's just time to unleash the beast." "All right, guys, let's go." "Head 'em up, move 'em out." "We walk in to the Top Chef kitchen and I see red and blue aprons and blindfolds." "That means-- oh, God." "If you haven't guessed, this week's challenge is the tag team cook off." "Each team has 40 minutes to make a complete dish." "Each Chef will have ten minutes to cook until all four Chefs have finished cooking." "I saw this challenge before." "That relay was awesome, but I remember going, "wow, that's pretty cool."" "You'll also be wearing the blindfolds in front of you." "And by the way, there's no more immunity." "However, the winning team will split $10,000, furnished by dial nutri skin." "I'm broker than broke right now." "So $2,500 would be ♪ sweet ♪ please draw knives." "Blank." "Blank." "First choice." "Second choice." "Kevin and ed, you get to pick your teammates." "Kevin, you're up first." "Kenny." "Kenny and I are good friends." "We are close in this competition." "Basically, the only person I trust is Kenny." "Ed, who's your first pick?" "I'm gonna take Tiffany." "Ed chooses Tiffany first." "Of course." "I was hoping to work with Tiffany throughout this whole competition." "She's super intelligent, and she definitely knows how to cook." "Kevin." "Kelly." "I'm gonna take Angelo." "Amanda." "Alex, you're with Ed's team." "I can care less being picked first or last." "It really doesn't make a difference to me." "I was forced to take Alex." "I know that Tiffany and Angelo and myself are kind of all on the same page." "But Alex, I'm not sure where he is." "You have 45 seconds to decide which order you'll be cooking in." "Go." "The problem I'm concerned about is that sometimes when my plate-- yeah, it looks pretty, but it doesn't eat well." "I can go for it then." "And do you wanna close?" "What do you think?" "Bring everything together?" "I'm last." "Everything should be laid out for me." "There should be no interpretation." "It should just be heat things up, maybe cook a fish or cook a meat, and then just plate it." "Take your positions." "If you aren't cooking, put on your blindfolds." "Your time starts now." "Back home, you know, at my kitchen, they call me the prepping' weapon." "I'm super organized and I can just crank out a lot of prepping in a short amount of time." "I'm a little nervous with going first." "I think it's a lot of pressure on me, so I have to pave the way." "I have to make sure they know what I've set up for them." "I throw some saute pans heating up so they don't have to wait two minutes for the saute pan to get hot." "I'm thinking we can do some kind of pan seared snapper with, like, a nice dashi kind of sauce." "I'll leave the head for the fish so they know what kind of fish it is." "Making a mustard cream sauce and then there's some beautiful freshwater prawns." "Everything is showing the picture uh, what's gonna be the final dish." "Hoo." "It looks like Kenny is going for capellini pasta with a mustard cream sauce and shrimp." "First thing I do is blanch the pasta." "I get a pan down, saute the mushrooms." "As I watch Amanda, I'm just smiling." "Like, she knows that the first thing she has to do is blanch all the pasta." "I see some kind of broth, I see the fish." "I'm like, "all right." It needs to get seasoned." "I season it with just a touch of salt." "We have 30 minutes, basically." "Why are you touching the fish?" "Leave the fish alone." "I notice a very aromatic broth." "So either it could be a sauce or it could be a poaching liquid." "Maybe we'll do a poached red snapper." "I taste everything that they've done." "The sauce is great." "The shrimp looks great." "Tomatoes are cut, they just need to be dressed." "There's basil there so I go ahead and pick that and crisp up some parmesan." "The station was a big wreck." "I think the tasmanian devil just came through." "I have no idea what the direction is but I need to make sure that we're gonna win this, this challenge." "I had salt there." "I take a minute and I sort of read the whole story." "I find some prawns, pasta, and a tomato salad." "So I start to sear the prawns." "You have time." "You have plenty of time." "Kelly's doing great." "She's doing exactly what I hope she had done." "You got it, baby." "I'm tasting everything and the fish is already salted, which absolutely makes no sense to me." "Time is running out and I'm just, like," "I gotta make this thing happen." "I actually add some dill and cilantro just to brighten it up, to balance out the saltiness." "Come on, Kelly, let's go bring it home, Angelo." "Three, two, one." "Your time is up." "Go, Kelly." "Yeah!" "Let's go, Kelly!" "So, Chefs." "Here to taste your dishes and cast her vote, we have an extraordinary guest." "Please welcome speaker of the house..." "Nancy pelosi." "Hi." "Nice to see you." "Padma brings out our special guest judge and it's Nancy pelosi, which I'm thrilled about." "This woman is awesome." "She's the first female speaker of the house and I'm really proud to be cooking for her." "She's next in line to be the president after the vice president, and she's our guest judge." "This is pretty, pretty amazing." "We are so honored to have you here." "Thanks for joining us." "Thank you, Padma." "I'm delighted to be here." "I've been a foodie for a long time." "And as speaker, any meetings that we have, our motto is, "first, we eat."" "Kevin, would you explain your dish to us?" "We made a sauteed shrimp over angel hair pasta with a mustard sauce, marinated tomatoes, and crispy basil." "You never know if you're definitely safe." "You know, I hope that they like it." "Because ultimately," "I was responsible for seasoning it and putting it together at the end." "Coming from San Francisco, where Top Chef began, this reminds me of home with all the natural products." "Al dente angel hair is almost impossible to achieve." "That in itself is a feat;" "It's delicious." "Blue team:" "Thank you." "Ed?" "We have a red snapper with an aromatic broth, wilted greens, and maitake mushrooms." "I hope that they find the umami delicious." "The fish looks like it was cooked perfectly." "I hope it's a $10,000 dish." "I thought it was delicious." "It is very wholesome." "It's a little-- maybe salty, it is the word." "Freakin' Alex." "No one likes salty dishes." "But it is delicious." "Thank you." "It's very hard." "I enjoyed them both very much." "I think that the advantage, and it would only be a slight advantage, would go to..." "Team blue." "Congratulations, blue team." "That means you'll be sharing your $10,000 prize furnished by dial nutri skin." "It's my first win in the competition." "I'm so excited, and I get $2,500." "But, you know, now I've got theaste of it." "Now I just want more." "Speaker pelosi, it was a great honor to have you here." "Thank you so much." "Thank you, Padma." "It was my pleasure to be here, and again, congratulations to all of our participants and, uh, best wishes as they go forward." "We all wanted $10,000." "Alex completely ruined it." "We could have had that." "Our dish was tight." "It was good, minus the salt." "It jt seems like it's gonna be a crasd burn situation." "It wouldn't be a complete season of Top Chef without, say it:" "Restaurant wars!" "It would be great to do a sweep from the relay race to restaurant wars to let Angelo know that he's not the only one here that is, uh, organized and disciplined." "You'll be taking over redwood restaurant at bethesda row, Maryland." "Each team will be responsible for a three-course menu with two options for each course." "Everyone must be responsible for a dish." "We're stuck with the same teams we had and I'm very concerned about Alex because we're only as strong as our weakest link." "And your guest judge..." "Will be Frank bruni." "Former restaurant critic of the New York times." "Frank bruni is notoriously the toughest critic ever." "Whew." "Frank bruni, he'll put you on blast." "Kind of intimidating." "We have two special guests." "Hi, guys." "Hi, Chefs." "Hello." "Please help me welcome bill and John terlato, president and vice chairman of terlato wines from napa." "We have a couple of special prizes for the winner." "We're also providing the wines for restaurant wars and we'll be dining tomorrow as well." "Good luck to you all." "Thank you." "So we get in the Toyota sienna, so then Angelo and I go on over to whole foods and Alex and Tiffany are going to restaurant depot." "What are we doing?" "You need to just do your own, your own list." "Well, but I think you still need to write it down so that we don't miss anything." "I'd rather not his hands be crazy into it." "I hear murmurs that Alex is not really involved." "Angelo and his team are gonna figure out how to do it without him." "I think it's wrong." "When you work together, you work together as a team." "We all question Alex's ability to basically cook." "So we decided to make Alex front of the house." "Come on, tiff." "Let's go look at this fish." "Oranges, rosemary-- get the lamb chops, please." "Okay, we got it." "Listen, are they nice, though?" "We didn't have time to write down a shopping list." "So hopefully we'll be able to find the things that we need." "Very happy to be on the blue team at this point." "Kenny and I are kind of like, "whoo."" "Good, we're not gonna Make it." "We'll cut back." "All right, so take those back." "We're, we're gonna be good." "It'll be good." "Ha ha!" "There you go." "First thing, we need to finalize the menu." "This menu has to be practical and has to be perfect." "I will head this up, okay?" "You do the butchering of the proteins." "Absolutely." "Beautiful." "I am the executive Chef." "He didn't explicitly say, "you are Chef, you are this, da da da."" "It just naturally fell into place." "Two looks better." "Let's do two." "First course, we have a tomato confit soup and Tiffany's carpaccio of yellowtail snapper and black bass." "For the second course, striped bass with chorizo and clams." "Ed's dish is slow-baked turbot." "Entrees are going to be sauteed rib eye and then lamb with the pea puree." "One hour and 21 minutes, all right?" "1:21, thank you." "Thank you." "My team nominates me for the front of the house, which I'm nervous about." "So I'm thinking a cold soup and a dessert because it's something that I can execute before I head out, uh, to the front of the house." "It's too hot." "More acid?" "Maybe." "It looks retarded." "Take that one off." "Want the whole medallion off." "All right." "Kenny is assuming that executive Chef role." "And for the first course," "Kelly is doing the chilled corn soup and Kenny is doing a beet salad, then I'm doing the Virginia strip steak," "Kevin is doing the halibut." "The last course, Kelly is doing the chocolate ganache torte," "Kenny is doing the cheese course." "You don't have to square the meat unnecessary." "If that makes sense." "Yeah, I know." "Well, that's what I'm saying, so." "I see Alex messing up." "Butchering is a timely thing and it's all I needed him to do." "Jesus Christ." "All this over here is ready." "All right." "These two hours have gone very, very well." "We have time to spare so we're feeling good about today." "But I'm watching Alex and he's still butchering this fish." "Is the lamb marinating?" "Yes." "It just seems like it's gonna be a crash and burn situation." "At this point," "I'm very, very nervous." "The other team seems so organized." "It seems to be going very smooth for them." "We are running around." "I still have my, uh," "Have the potatoes, we've got the toasted walnuts." "We have the Walnut oil." "Time's up." "Time's up." "All right." "Let's do this." "Let's get out of here." "We arrived at redwood restaurant and bar, which is just beautiful." "The name of my team's restaurant is evoo." "Evoo is extra virgin olive oil because we really wanna extract true mediterranean flavors from our menu." "So, guys, let's just pick a station so we can all start working, please." "Guys, we take this side, you guys take-- naw, I got this." "I got this right here." "Okay, we'll take this side." "Any new kitchen is a challenge." "You gotta kind of figure it all out." "But for us, being right next to the other team and actually being intermingled makes it tough." "Alex." "Yes." "Alex, get towels." "I'm just gonna put this all together and then you can organize it however you want." "I'm real nervous about leaving the kitchen." "I have to be at the front of the house." "It requires that I trust my teammates, but my goal is to get this done so that I can get out to my dining room and set it up exactly the way I want it." "Definitely no salt." "Very clean." "Alex, what's your e.T.A. On that lamb, please?" "30 seconds." "It's 30 seconds too long." "I got my way." "You know what I'm saying?" "What is this, L.A.?" "I realize that the striped bass that Alex cut for me is not correct." "There's scales and there's bones all in the fish." "I had to do all the fish over again." "Scales and bones." "It's not--scales and bones." "Three hours, guys." "Three hours." "Grab Real quick." "Our restaurant name is 2121, which is actually the address of the Top Chef house." "I feel great about my team that I'm working with." "We're communicating exceptionally well." "This can go a little bit longer in the, uh, fryer." "It's really good." "The blue team is very comfortable where they are." "Absolutely." "If you send it down to me now, I'll do it now." "Watching them work, I mean, they're very confident, comfortable." "They seem like they're whistling Dixie over there." "But I think it's always a dangerous thing to be too confident." "I'm using a wood burning grill" "I've never used before." "You gotta stay on top of this grill." "Yeah, but-- I mean, I was." "Every grill has its own personality so I'm trying to figure out how to successfully execute food in a new space." "Don't worry." "I mean, I was on top of it." "I've been feeding it." "Not as fine." "You want it thicker?" "I can do that." "Yeah." "Perfect, thank you." "Like, everything we've done over today." "Everything." "To see Angelo get this ramped up, it's crazy." "This isn't gonna work." "It's not gonna work, please." "He's usually a very calm person." "You know, it's interesting with Angelo and I both acting as executive Chefs in restaurant wars." "We finally came to a head." "The best against the beast." "Alex, service." "No-- just no talking in the kitchen, okay?" "No talking in the kitchen." "Please." "I don't think they trust me." "That's bull." "I'm better than that." "There's not gonna be many people in the kitchen." "Don't worry." "I'm gonna blast somebody." "This is restaurant wars, this is elimination." "Being an executive Chef, you know, just trying to survive." "You don't wanna see me mad." "This is not for the vip table." "We gotta go." "We gotta go." "I got it." "Alex, Alex, Alex." "Angelo's spinning around with his head cut off." "Huh?" "What the heck is this?" "One of the difficulties of restaurant wars is you're front of the house, you know, runners, bussers, servers, you have to set this up." "Elan." "Elan, nice to meet you." "I'm not in my element." "I've never put a suit on and actually worked the dining room." "And I don't wanna go home for something that" "I've never claimed to be a master at." "My husband usually does this." "This is my first try at it." "Um..." "I'm the Chef here." "You guys are helping me out today." "It's gonna be a lot of work." "Everything is gonna be precise." "The staff comes in, talk to them for a little bit," "I give them some marching orders." "No, no, make it new." "Pull everything off, pull everything off." "And get in there." "Use your elbow." "Please feel free to ask, and you're not bugging me or anything." "Seats too." "I want these seats wiped down." "This needs to be a brand-new table." "That's what I'm trying to explain right now." "Okay, so it's gotta be brand-new." "Just do it." "And do it quick." "Quick." "Rapido." "Mucho rapido." "I'm a very nice boss." "All my employees will tell you that they love me." "And if you believe that, I have a bridge to sell you." "You guys got ten minutes to finish this whole project." "Ten minutes." "What are you laughing at?" "Okay, you want five?" "Okay, you guys, we have the food." "For the beef, it is a strip steak that is, uh, from Virginia." "The wait staff is really important in any restaurant." "They are your representative." "Which is why we do a tasting with them." "They need to be inspired." "They need to be as excited about the dishes as you are 'cause that will translate to the guest." "This the other fish course?" "Wild striped..." "Bass." "We don't test the servers on the food." "It's usually pretty critical, but I was so descriptive that they knew exactly what to do." "What you don't see here is gonna be the steak." "When it's done, spike the Out of it." "These are here for a reason." "Use them." "Alex is very rude with the service team, so he's in there kind of going in with some kind of bad negative energy." "Whose wine key is this?" "Mine." "It sucks." "I like it." "Kenny, do you have our clock?" "This says 12 minutes." "Yeah, that's it." "12 minutes." "Clams are almost done." "Man, they're six minutes." "Guys, let's cook like it's our last day living." "Let's go, baby." "Push harder than hard." "Hard." "The name of the restaurant is evoo." "It is mediterranean inspired." "If you see me seating someone and you have time to run over and help me pull a chair out for one or two of the guests-- go." "Uh!" "Hey, we have diners." "We're open." "All right, guys, are we ready?" "Good evening." "Welcome to 2121." "Ladies, welcome." "How are you?" "Ready or not, guests are coming." "It's fast." "Really fast." "We filled that dining room with a blink of an eye." "I mean, I know we are live with two tables." "We are live with two tables." "These are all cold." "You can put them on the pass." "So what are we missing?" "Three crudos." "Three crudos." "Yeah." "Okay." "Don't worry about it." "We had crudos issues right away." "The server completely forgets to put the crudos on the ticket." "I need three crudos for a mistake." "Okay, I need three crudos on the fly, please." "I'm gonna give you three bass." "Dino, are you listening to me?" "Guys, move." "The servers are getting yelled at by Angelo." "Dino." "No thumb on the plates, sir." "Not your first day, is it?" "Might be your last." "Leadership doesn't mean that you're the loudest voice in the kitchen." "As any operation, we already have a little snafu." "It's flying in as we speak." "Is there a hostess stand or do we just..." "So we just stand around." "Hi." "Thank you, sir." "No problem." "Is he here?" "Okay, vips are here." "Fantastic." "Uh, welcome." "Welcome to evoo." "So Alex, I'd like to introduce you to Frank bruni, esteemed former" "New York times food critic." "Frank bruni is a pretty tough restaurant reviewer." "It's intimidating." "Especially me being up front not wearing my Chef whites." "What we've done is we've taken a little bit of" "Freshest seafood we could and put in a mediterranean influence." "And we hope you enjoy." "Well, we'll take two of everything." "Consider it done." "This fish is ready to go." "Is it seasoned?" "Here, tiff, right there." "Table 50, vip." "That is our judges." "That is two of everything." "Service isn't going the way I had anticipated, but we have to focus on the judges' table at this point in time and make sure that these dishes are perfect for them." "Welcome, Frank." "Thank you." "So, ladies, what we have over there, it's a confit of tomato soup." "On top is a little bit of olive crouton." "And for the gentlemen, what we have is a crudo of fish;" "black bass and yellowtail snapper, and a little summer salad right on top." "Why is that a summer salad?" "Because it sounds better than microgreens." "Okay." "Mm-hmm." "Tiffany missed the subtlety here." "It is amazingly salty." "I think it's borderline." "Ladies, what do we think?" "Frank, do you like Angelo's soup?" "You eat that and you think, you know," "I wanna taste Angelo's cooking." "I think his cooking could take me in some interesting directions." "Vip table, table 50." "It's not for the vip table." "Oh, okay." "What is this for?" "There's a little problem with Alex pushing tickets to the right time." "And, you know, that's the kind of stuff that's detrimental to a restaurant." "Go." "Go." "How are we doing?" "Oh, we're just on the first course." "I want my second course." "Oh, food's coming, Tom." "Sorry to hang up on-- oh, no, it's not." "Let's bump the big pick." "Let's go right into the judges'." "Two and two, oui?" "Two turbot, two bass." "Angelo's spinning around with his head cut off." "Huh?" "A bass soup?" "What the heck is this?" "It's just a mess." "I don't even wanna look down there." "Let's go." "Gentlemen, follow me." "So, ladies, what we have is a pan seared striped bass." "It has littleneck clams and a little fennel salad." "And for the gentlemen, we have the turbot and then we have an eggplant braised with a little bit of tomatoes." "I really, really like Ed's fish dish." "There's nothing overly aggressive about the way it's soft and seasoned." "This tastes mediterranean." "It's really nice." "I think Tiffany's fish was just a little bit overcooked." "But I like the flavors." "I think this is, I mean, a nice recovery from the first course." "I like the chorizo presence in this a lot." "E.T.A. On, um, lamb and beef?" "Yeah, let's do it." "Let's do it." "Here you go." "We gotta go, we gotta go." "Chef ed, how long this" "I got it Alex, Alex, Alex." "Judges are coming right after." "Yes, please." "Okay, so we have here, it's a braised, uh, broiled pork chop." "Pork chop?" "Pork chop." "Lamb chop." "Let me try this again." "What we have over here is a pan seared lamb chop." "It's sitting on an English pea puree with bacon and a little parmesan foam." "And for the gentlemen, we have the rib eye with Idaho potatoes, walnuts, fig marmalade, and red wine jus." "Thank you." "Thank you." "I thought the lamb was beautifully cooked." "What I wish Alex had considered in this dish that he didn't was texture." "How is the steak, Tom?" "I don't love it, but the Walnut and the potato I actually like." "Except for the figs, I'm not getting the mediterranean from this dish." "Yeah." "Everything was seasoned well and cooked well." "The turbot was wonderful." "Well, that's what we love to hear." "I think the service has been a hit and miss, you know?" "My water glass is close to half empty." "I mean, that's kind of, like, you know, service 101." "Let's let us also not forget that Alex told us we were having pork when we were having lamb." "I think the team really was focusing on their kitchen efforts and left what was going on out here a little bit unattended." "We didn't get a hello at the door, but let's see if we get a good-bye." "All right." "Let's go see what the blue team has for us." "You didn't do a Thing." "Your ass should be going." "You didn't do a Thing." "I need a steak mid-rare on the fly, please." "I'm having trouble with beef." "Overcooked." "Amanda, it's a recook." "Babe, your temperatures are going a little on the high side." "It's because I was resting them underneath here." "I'm cooking grass-fed beef for the first time, which is like cooking a wild animal." "Keep an eye on it, all right?" "This beef is weird." "And it's my only dish." "I'm in trouble." "I hope I can fix it." "How are you enjoying your entrees so far?" "Oh, you haven't even taken a bite." "I'll just come back." "It's absolutely risky in restaurant wars to take a leadership role." "I'm nervous." "Good evening." "Welcome." "Thank you." "The judges come through and I'm there to greet them." "And I think that's really important because people want to feel warm and welcome hospitality when they come to a restaurant." "Our cuisine is what we're calling progressive American cuisine, a menu that speaks of the moment and of the season." "I might be a little clumsy but generally feel really good about the service that I'm providing them." "I notice the cheese course as well as the dessert course." "I have to say, I'm excited about, yeah." "Okay, guys, judges are in." "Two salads and two soups." "Perfect, perfect, yeah?" "I'm not bringing my ego to this particular challenge." "The reality is, what's the best for the team?" "So my two dishes are based on a concept that we created as a group." "Kevin." "Yo." "I need those dressings." "Egos were checked." "Padma and Tom have a chilled sweet corn soup." "It has a crab salad that has a little jalapeno, red onion, fresh chervil, and then there's a chervil oil drizzled in there." "And, uh, Frank and Gail have a beet, uh, salad." "The beets have been confited, served with some fresh endive, candied almonds, a little pickled kumquats in a warm chorizo dressing." "That's really good." "What did you think of the soup that Kelly made, Tom?" "Not a lot of corn flavor." "Also, it's very thin." "There's just no flavor in this dish." "I do like that Kelly used crab, so there's this seasonal localness." "And then there's the corn, which isn't seasonal right now." "Which is, I think, why it also had no taste." "Three months later, great dish." "This broth doesn't add anything to it." "Kenny has loaded this salad with a lot of stuff." "I don't, I don't know who it was that said it in fashion when they said, if you're a woman getting dressed, take off one accessory." "Coco chanel." "I think he needed three or four accessories from this dish taken off." "All right, judges' beef." "Give me fish, come on." "Uh, there's too much sauce." "Too much of the other ." "Redo that." "Get that broth Out of there." "Wipe that really good, please." "Hi." "Ooh, that is pretty." "So this time, Tom and Padma have a New York strip steak with swiss chard, maitake mushrooms, and sunchokes two ways." "And Frank and Gail have a pan roasted halibut, some slow cooked white beans, and a fennel marmalade." "Thank you." "You're welcome." "That is good." "What do you think of the steak, Tom?" "It's cut too thin so you can't get that rich, you know, crust on the outside." "You can look at it and know you're not gonna get the pleasure from it that you want." "Amanda did a great job with the sauce." "It has a nice sheen to it." "I mean, it's a good sauce." "I just wanted to check in and see how you're enjoying everything." "Okay, thank you." "The steak, we both had it, we really enjoyed it." "But we thought that maybe it was a little bit more done than we had wanted." "I think this is really pretty." "It's very pretty." "I love the orange." "Kevin did the halibut." "Kevin should paint." "I think there's a lot of flavor in here." "I think the fennel flavor is so present in this dish." "It's a really good sauce." "Yes." "Frank bruni said the halibut-- how beautiful it was." "Excellent, thank you." "All right." "Guys, just a couple more tables." "Let's push these." "Kevin, one cheese, please." "I know that the dangers of taki on the executive Chef role, other Chefs in the past have, you know, have been eliminated." "So I'm not gonna let the team down." "It's just a matter of executing." "Thank you." "You're welcome." "Trying to take a two-prong approach to dessert tonight." "Um, one is the crisped aged goat served on a strawberry-rhubarb relish with a little fresh arugula." "And then for the sweeter end of things, we have a dark chocolate ganache tart." "It's served with a blackberry chocolate chunk ice cream." "This is pretty rich." "I loved the salt in Kelly's chocolate tart." "I loved the crust on Kelly's chocolate tart." "The ganache was creamy and silky." "The ice cream had no flavor whatsoever." "I don't, you know..." "Is it me, or that a massive piece of goat cheese to serve for one person?" "What did you think of the cheese, Frank?" "This is awful." "It's soapy and the crust is so salty." "It's a horror show." "Who was the executive Chef on this team?" "Kenny." "Oh, he was." "Well, as far as restaurant wars goes, this is a pretty good showing." "Both teams had more success with fish than with some other things." "Evoo's-- hate the name-- their turbot I thought was a sensational dish." "Where's the, uh..." "Kevin's halibut here was quite good." "Here you go." "Thank you." "Merci, Chef." "In both restaurants, we had some dishes that were real embarrassments." "I mean, this goat cheese monstrosity in front of us right now." "The first two courses they served, that beet salad and that corn soup were also pretty flawed." "The big miss was Tiffany's, uh, crudo dish." "Over-salted, overdressed." "What did you guys think of the service at 2121?" "I actually liked Kelly's demeanor a lot." "She was a lot less nervous than Alex." "I like that she was at the door to greet us." "She checked in on us." "Its been a pleasure meeting you." "Thank you so much." "I appreciate everything." "Both restaurants and teams failed in one of the same ways, which was each of them at the start announced the theme or intention of their menu and restaurant, and then didn't keep to it at all." "They were happy." "Everything went smooth as possible." "Alex, at the end of the night, tells us, you know, everything went well." "I was like, I don't know how much of the story is 100% true." "Said we did a good job." "I think it was great." "Let's head out to judges' table." "All right, guys, come on!" "Let's go!" "Made it through restaurant wars." "Good evening." "Hello." "We would like to see ed, Tiffany, Angelo, and Alex." "Thank you." "Like, I don't think I've ever been this confident going into an elimination challenge." "I'm just confused, like..." "There's a pretty good chance that we're on the bottom." "My mind will be Blown." "If we're on the bottom?" "Yeah." "Blown." "Yeah." "♪ ♪" "I want to congratulate you, because you are the winning team." "Shut up." "Are you joking me?" "Oh, my gosh!" "Alex, you seemed a little bit too nervous." "At one point, you told us we were getting pork." "We were getting lamb." "I was pretty cool and collected everywhere but your table." "I don't know what happened." "Angelo, I liked your soup." "I did." "I thought it had a lot of flavor." "It was very pretty." "Okay, thank you." "Tiffany, you had the bass." "The crisp skin could not have been done better." "It was just a really, really satisfying dish." "Thank you." "Compliments to you, ed, also for the turbot." "I took one bite of it." "I thought, this is an absolutely perfectly cooked piece of fish." "Thank you." "Who was responsible for the lamb?" "Uh, Alex did come up with the lamb dish." "When we got into the kitchen," "Ed and I just tackled the lamb dish." "Well, I thought the lamb was nicely cooked." "Peas were great, sauce was nice." "I really enjoyed the dish a lot." "That's good to hear." "Frank, you have the pleasure of announcing the winner." "I think for the dish that most of us remembered best and would run back and order soonest... ♪ ♪ ed, you're our winner tonight." "Cool." "Thank you." "Appreciate it." "I am the winner for restaurant wars." "It's a major challenge, and I took first." "Thank you." "Congratulations, ed." "You've also won a trip to the terlato vineyards in napa, and to get you started..." "Frank?" "Please come and get your wine." "Congratulations." "Thank you." "Great work." "I pushed myself." "I got it done." "On top of that," "I got this huge bottle of terlato wine." "Like, three liters of this kick-ass wine, which I can't wait to dive into that thing head first." "It's Eddie." "Well, so the judges want to see restaurant 2121." "Good luck, guys." "Good luck." "Congratulations." "Thank you." "♪ ♪ you are the losing restaurant in restaurant wars, and one of you will be going home tonight." "From my perspective, sitting back in the kitchen and watching the other team executing and the miscommunication," "I'm pretty shocked, I mean..." "As diners in a restaurant, we don't care or judge on the communication in the back of the house." "What we judge on is how the food tastes, how the service runs, and that's why you're here." "Kelly, you were a very, very warm server." "There were some moments when you got nervous." "It was a clumsy charisma that you had, but it was a charisma, and I think that really helped the evening go more smoothly." "Thank you." "Do you always make your corn soup that thin?" "Um, I prefer my soups to be on the thinner side." "It was almost tough to tell that that was a sweet corn soup." "Sure." "Kenny, you did the beet salad, start to finish?" "Yes." "This salad is a great example of me just wanting you to reel it in, take two ingredients off." "Felt like this was a beet salad done through the guise of hamburger helper." "Wow." "You had the halibut?" "Yes, ma'am." "The fish was nicely cooked, and when your dish arrived, we all sort of smiled." "We wanted to dig into it." "Amanda." "The problem is I don't think a jus can save a piece of beef." "What I had was a little overcooked, a lot under-juicy." "It was like having a great pair of shoes with a really mediocre suit." "You know, it's not gonna save the suit." "Wow." "I'm sorry, I..." "I'm shocked that it was overcooked." "The greens were really, really tough." "Yeah." "No, I agree." "And you'll hear that from all four of us." "That wasn't really where I was going with it." "Moving on to the cheese course." "I like some of the ambition you showed in coming up with a version of a cheese course, but the execution of it, eww." "Comes down to execution, what's on the plate, but the reality is, we all cooked our dishes." "The other team, you know, there isn't a representative on the team that did not cook their dish." "If Angelo wasn't a beast in the kitchen and Ed wasn't a beast in the kitchen, okay?" "They would have never got through it." "Tiffany brought in a very strong side with garde manger, executed very well, and they said, we don't want to deal with him." "Let's put Alex in the front." "So are you saying that Alex did not conceive of that dish?" "He did not conceive that dish, absolutely not." "Who did?" "Ed and Angelo." "Then why did they let him do the dish?" "Because they don't have faith in his cooking ability." "So am I hearing that you guys really think" "Alex needs to go home?" "Absolutely." "I'll say it." "I'll say it to him." "I'll say it in front of anyone." "Alex needs to go home, bottom line." "We'll call you back in a bit." "Thank you." "Bunch of bull." "Can we just be honest here?" "You didn't do ." "You didn't do nothin'." "I'm gonna call it right out." "You didn't do a Thing." "Your ass should be going home." "Let me tell you somethin'." "Your group even threw you out under the bus!" "Your group threw you under the bus!" "Your ass should be gone!" "You didn't do a Thing." "Oh, stop." "Get the Outta here, man." "We were very forward of who did what, and they acknowledged that." "They knew exactly what Alex did." "No, this is the Ing reality." "This Is the reality." "The reality is each person is to conceive a Ing dish." "Yes or no?" "Yes or no?" "Coming up with a dish is not Angelo creating, you know, saying, okay, I'm gonna take your lamb, and I'm gonna put the Ing thing together." "Everyone is supposed to have their hand at prepping." "Did that mean that I was gonna sit back and say," ""okay, well, Kelly," "I'm gonna go ahead and prep your whole Dish"?" "They asked me to filet the fish, they asked me to scale the fish, they asked me to do this." "This is what I did." "And I did what I could do with it." "There's no need to justify anything." "Bull." "It's Ridiculous." "Kelly's soup was really thin." "It had no flavor at all." "I thought the crab was kind of flavorless as well." "Soup should be creamy and rich." "There's gotta be something more than what she gave us in that soup." "Amanda was responsible for just one dish, and she didn't get it right." "There was something not savory, not appealing, and not satisfying about the meat that Amanda cooked tonight." "Kevin didn't do a lot of work." "Bit what he did was really delicious." "Right, I can't see sending him home for that dish." "Kenny served up two really poor dishes, the goat cheese and also the beet salad." "I think that there were two things that Kenny did tonight." "I think as a leader, as the Chef of the team, he did work well." "He got everyone organized, he kept them on track, and I have to commend him for that, because that is not an easy thing, and it's something we have sent people home for in the past." "The other team have questions about what Alex did and didn't do, but they understood that if the team prevails, everybody's safe for one night." "Yeah." "Yeah." "I think we do have an answer." "I agree." "Mm-hmm." "♪ ♪ well, Chefs, the flow of your dinner was great." "Unfortunately for you, evoo just had a better menu with better food." "Kevin, we all enjoyed your halibut dish." "Kelly, you were great up in the front of the house, but your corn soup was a little thin in texture and also thin in flavor." "Kenny, we admire the fact that you took the team on your shoulders." "The two dishes that you produced, the beet salad and the goat cheese dish, didn't really work." "Amanda, one dish, but a couple of mistakes." "Unfortunately, one of you will be going home from this team." "♪ ♪" "Kenny, please pack your knives and go." "All right." "Thank you." "I'm kind of in awe right now." "Going home." "To not be on Top Chef anymore is hard, because the reality is Alex didn't prepare his food at all." "There should have been more dialogue about that." "Bye, guys." "Later." "I hope that the best Chef wins." "The beast is gone." "It's anybody's game." "It's anybody's game, definitely. next on Top Chef..." "Walking in to see that seal, so many people will never get to do anything remotely like this." "We're really at the CIA!" "Ed, what is your spy name?" "It's muffin winthrop." "You know, Angelo bought puff pastry just like John did." "Could definitely go home for it." "For the first time in the competition," "I feel just a little bit lost." "Director of the CIA, Leon panetta" "I know what it is." "For once I know something you don't."