What Happened To The Black Pearl AFTER Kitchen Nightmares? 

Maybe they just wanted to free advertisement.

My husband and I have observed that a lot of the restaurants on here don’t actually want help, they want exposure and publicity. Not told they need to change anything, they just need to get the word out that they exist. This guy’s letter proves that, at least in this case, because he straight up talks about wanting publicity. Though yeah, it’s really funny to complain about losing 50% of your customers. Okay, so you went from 6 to 3. You can’t blame the show, because you were already screwed 😆

@@BombayBerke Ya, they couldn't hang on to the air date of the episode so they never got that big bump of publicity they were hoping for and are now pissed.

Only David

People who suffers from delusion think everything is OK, hence it's called delusion.

Davey doesn't seem to understand that they charge 3-4 times as much for that "same species" when it comes from Maine vs Canada...that's why he was buying the cheap ones. Fucking entitled prick really thought he was making a great point.

There's also the fact the taste and quality of lobster is affected by its environment. They might be the same species but there's a reason why ones from Maine cost more. If you're advertising Maine lobster you're claiming you're selling the highest quality of lobster. The name carries a certain level of expectation.

Well said!

*burger king

​@@thesunreport burger King is successful

@@Australiaisupsidedown Haha, that was a sideways reference to Alan 'the meat sculptor' Saffron from The Burger Kitchen episode.

I’ll tell you whaht

Dude was a legit sociopath.

Yeah exactly, also known as control freaks. Control freaks are also always incredibly childish people.

That's democrats for ya. They LOVE power, yet can't handle it.

@@newyorkfan16what’s that got to do with democrats you freak 😂

​@newyorkfan16 no one asked for your political opinions on a kitchen nightmares video.

@@honeyfrost3355 And? I gave it anyway. You don't own this forum.

His childish letter reflects what kind of person he is.

True narcissist

Not mention too big of a coward to take full responsibility for the letter that HE clearly wrote on his own.

Exactly, they were hoping for the publicity but couldn't hand on till the air date.

From what I understand that's what 99% of the Restaurants are there for. Usually Gordon Comes in, States the Obvious (Use Fresh Ingredients) Gordon buys them the Fresh ones, they run out of the Fresh ones and have no choice but to go back to the Frozen because they're 100 grand+ in the hole and literally can't afford to buy the fresh ones.

I am a cook and have been working in restaurants for a while, and I can say that the only things that can actually happen to a restaurant to force it to close in 4 days when it was doing fine before are 1: a fire, 2: being closed by sanitary agencies.

Listen again. The restaurant closed 4 days after the episode aired not after they were done filming

To be fair as far as the Lobster goes: They are literally the exact same species with no difference between one another other then they just happened to be in American Waters when they were caught. Allegedly there is a difference, Maine Lobsters are slightly sweeter, but it's never been proven and it's so insignificant it's not worth mentioning. That being said, selling the Cheaper Lobster at a steep markup claiming it to be the most expensive one and knowing full well it aint is deceptive, even though you wouldn't know the difference unless you were told. Basically David said the quiet part out loud. I'd imagine most Big Name Restaurants do the exact same thing, you just don't tell anyone. The only ones being Fleeced are the Rich Assholes who think there's a difference between the two.

@@Vaniity_Velvet tell us you have NO IDEA what the fuck you are talking about. Is that you Davey Boy?

@@Vaniity_Velvet TLDR? You are an idiot. There are several notable differences between Maine lobster (Homarus americanus) and Canadian lobster, which are essentially the same species but are distinguished by their habitat and some subtle characteristics due to the different environments in which they live. Here are some PROVEN differences: 1. **Habitat and Water Temperature:** - **Maine Lobster:** Typically found in the colder, nutrient-rich waters off the coast of Maine. The water temperature is usually colder, which can affect the lobster's growth rate and meat texture. - **Canadian Lobster:** Found in the waters of the Atlantic Ocean off the coast of Canada, primarily Nova Scotia, Newfoundland, and Prince Edward Island. These waters are slightly warmer than those off the coast of Maine. 2. **Seasonality:** - **Maine Lobster:** The peak season for harvesting Maine lobsters is from late June to late December. During this period, lobsters are more abundant and have harder shells. - **Canadian Lobster:** Harvested year-round, but the prime season is in the spring and early summer. Canadian lobsters are often caught during the molting season when they have softer shells. 3. **Shell Hardness:** - **Maine Lobster:** Known for having harder shells during their peak season, which means more meat and a firmer texture. - **Canadian Lobster:** More often harvested when they have softer shells, which can result in less meat but is easier to crack open. 4. **Taste and Texture:** - **Maine Lobster:** Generally considered to have sweeter, more tender meat due to the colder waters and slower growth rates. - **Canadian Lobster:** The meat is slightly firmer and less sweet compared to Maine lobster, attributed to the slightly warmer waters and different diet. 5. **Size and Weight:** - **Maine Lobster:** Typically harvested at a slightly smaller size due to regulations that protect younger lobsters and ensure sustainability. - **Canadian Lobster:** Often harvested at larger sizes, which can affect the texture of the meat, making it firmer. 6. **Sustainability and Regulations:** - **Maine Lobster:** Strictly regulated to ensure sustainability, with measures such as size limits, protection of breeding females, and seasonal closures. - **Canadian Lobster:** Also subject to regulations, but there can be variations in practices and enforcement depending on the specific region within Canada. While the differences can be subtle and may vary depending on specific harvesting and handling practices, these factors contribute to the distinctive characteristics of Maine and Canadian lobsters.

@@Vaniity_Velvet but sure. There's absolutely no difference, yet somehow you acknowledge them buying the "cheaper product" and claiming it to be the more expensive one. You really think they just charge more for Maine lobster because it has the word Maine in the title? 🤣

@@Vaniity_Velvet Again same species doesn't mean the same quality and taste if they're in different environments and there is a large distance between where he was buying his lobsters and Maine.

I don’t eat seafood, describe the difference to me please? Is one objectively better? Do they feel or taste different? Is there a reason? Probsbly a climate temperature thing?

@@cephalopuppy8684 Taste wise there is no difference. The only difference is that in Maine they are harder to catch and they are usually a bit bigger, which is why it's more expensive. Canadian lobsters have a WAY higher spawn rate, so you end up with a lot more smaller ones, but they are way easier to catch because there is WAY more.

thank you

​@@cephalopuppy8684so basically they were grossly over charging their customers!!

Ya ok Tyrone, now explain the difference.

*His own failures. That letter was 100% David.

There are 2 types of people in the show. Amy's baking company. Where they want Gordy to blow it up there butts. And the second are the ones like the twins who know there over there heads and really want the help. Gorden is at the moment top of his game has how many stars. Has many restaurants open compared to the ones that failed. So he has the xp to back up what he's doing and listen. Then try there hardest. Even tho most still failed on the end. But atlest had a longer better run in the end

Right like, environment and diet affect meat. you can take too animals of the same species, raise them under different conditions and they will turn out differently. The idea of the "well its the same waters" also doesn't work because it isn't bloody uniform just because the waters of one area is touching another.

It didn’t close that quickly because of Gordon.

Thank you so much 😀

well said gretchen

You mean Gordy.

Yep! I think in September

For that place to be a success, they'd have needed to be jammed to standing room only and had a three hour line at the door every day.

Thanks for coming

Uh, 99.99% of us are life's failures compared to what Gordy Ramsey has achieved

I liked it. 🙂

Why did you use quotation marks?

​@@JordonBealBecause his name is Steven

That being said, David truly defines the attributes of being a useless co-owner, and I am glad that Greg has moved on to success, apparently and happily without the encumbrance of David.

Literally every expert on seafood seems to disagree that there's no difference.

Oh you're just someone too dim to understand how environment affects food. While wine prices definitely get outrageous, the idea that the different yearly harvests and being grown in different regions don't change the wine is just ignorance. Cheap wine isn't coming from the same places as expensive wine and it technically being the same body of water doesn't mean there isn't any differences in environment over that distance is just silly the shift in temperature alone is going to change what is or isn't there. There's also just given Gordon's tendency to call out bullshit, I doubt he'd have been making that point so hard beyond false advertising if he didn't see a difference personally.

I'm not sure, sorry. It is from epidemicsound, though.

I will check out their site. Thanks for the reply!

What other reason would there be?