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Restaurant: Impossible

Turning around a failing restaurant is a daunting challenge under the best of circumstances. Attempting to do it in just two days with only $10,000 may be impossible. But Chef Robert Irvine is ready to take on the challenge. He'll channel MacGyver and use a lot of muscle to rescue these desperate places from complete collapse. Can one man, in two days, with just $10,000, turn the tide of a failing restaurant and pave the road to a successful future? Find out as Robert Irvine takes on Restaurant: Impossible.

Show Info

Network: United States Food Network (2011 - 2023)
Schedule: Thursdays at 20:00 (60 min)
Status: Ended
Show Type: Reality
Genres: Food

Official site: www.foodnetwork.com

6 (10 votes)

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Previous Episode

Trick or Treat

Episode 22x15; Apr 6, 2023

The owner of the Dutch Treat in Franconia, NH, has lost the desire to keep his family restaurant going; his wife is more than willing to help, but no matter what she and Robert Irvine do, the Dutch Treat doesn't stand a chance without a manager.  

Previous Episodes

Episode NameAirdateTrailer
22x15: Trick or TreatApr 6, 2023
22x14: Mountain Town MessMar 30, 2023
22x13: The Imbalanced ChefMar 23, 2023
View full episode list »

Cast

Recent discussions

fli718 posted 7 months ago

According to this article from TVLine Food Network quietly cancelled this show.

suzpom posted 11 months ago

I love watching "Restaurant Impossible" and this was a very interesting episode. 

BUT - in the segment where Chef Robert is teaching the chef and the kitchen manager new recipes, he makes one dish using what he calls "couscous"... However, the "couscous" he chooses is NOT real couscous! It's the Israeli version which was created when the State of Israel was young and people needed new food products that they could afford for feeding a family. Here's a "history" of the creation of "Israeli Couscous" (Hebrew name "Ptitim", or "flakes") - https://www.myjewishlearning.com/the-nosher/the-surprising-history-of-israeli-couscous/

REAL couscous is from North Africa, is made from 100% Duram semolina and is finely milled. The texture is completely different from the pasta-like little balls of "Israeli couscous". I would post photos of the two types here, but it's not possible in this system. 

Just a note to Americans reading this - you can buy "Israeli Couscous" (as well as real Moroccan Couscous) at Walmart!

suzpom posted a year ago

From the IMDb page for this episode:

"In Hendersonville, North Carolina, Chef Robert Irvine meets Ray, an ex-con who has spent decades turning his life around for the sake of his son. But Ray's restaurant, Dreadlife Kitchen, hasn't been so lucky. Facing obstacles ranging from bad decor to no systems to no identity, Robert must help Ray find the courage to transform his business and build his brand to save his restaurant."

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I have a good friend who lives in Hendersonville, and he has been to the restaurant BEFORE Chef Irvine got there. He said the food was great, but the place looked pretty bad and was not "comfortable". He promised to go back AFTER this episode airs and let me know how it looks... 

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