Brian Duffy helps executive chef Matt McGrail execute a tricky concept for his first restaurant, Cork and Gabel in Detroit. Combining Matt's Irish and Italian roots with his co-owner's love for German food is a challenge, and with an ever-evolving menu, improvised dishes and no written recipes, Matt is heading toward a disastrous opening night. Brian works with Matt to not only create a new signature dish but also finalize a menu that merges all three cuisines from Matt's unique IGI concept.
Brian Duffy helps sports reporter-turned-chef Jen Royle open her dream Italian restaurant. Brian guides her through the tricky task of opening an Italian restaurant in Boston's North End neighborhood -- the heart of Little Italy, where there's competition on every corner. Jen envisions a family-style concept with a set menu and set prices. What to serve, how much food to make and how much to charge are just some of the questions she needs help answering before opening her doors to guests for the first time.