2005

S3.E1 ∙ Peroni's Pizzeria

Sun, Oct 08, 2006

Designer Glen Peloso works to the last minute to take Peroni's Pizzeria from average to great for owners Harmeel and Cristiel. Executive Chef Massimo Crapra shows Cristiel how to go from all premade ingredients to fresh higher quality items.

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S3.E2 ∙ Brooklyn's Bar and Grill

Sun, Oct 15, 2006

Top Designer Robin de Groot and Executive Chef David Adjey guarantee owner Filippo that his new retro 50's restaurant at Brooklyn Bowl will be successful. The redo comes together thru Robins last minute changes and the massive amount of painting. Chef David shows cook Diane new fresh and simple menu items.

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S3.E3 ∙ Stoney's Bar & Grill

Sun, Oct 22, 2006

Designer Glen Peloso gives owners Nick and Kimberly's worn out bar an urban loft look to draw in the restaurant crowd. Igor deals with broken tiles and double electrical work. Chef David Adjey and Chef Alex reinvent the pub menu to a chop house menu.

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S3.E4 ∙ Kokkino Restaurant and Lounge

Sun, Oct 29, 2006

Owner Korona wants Designer Meredith Heron to make his nightclub a sophisticated dinner destination that appeals to the night crowd. Chef Lynn Crawford instructs novice chefs Shane and Kevin and creates new dishes. Igor gives Meredith a hard time about the bar finish.

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S3.E5 ∙ St. Clair Village Cafe

Sun, Oct 01, 2006

Designer Cherie Stinson battles thru problems with the floor, paint, and a leak to transform St. Clair Market restaurant for owners Silvo and Sandra. Executive Chef Massimo Capra instructs Silvo's brother, Chef Pino, in making new dishes for the menu.

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S3.E6 ∙ Nacho Thai Thai Cafe

Sun, Nov 26, 2006

Owners Sean and Claudine want their restaurant to be a modern dinner destination but keep the buffet for the lunch crowd. Designer Meredith Heron hits the mark with her redesign. Executive Chef David Adjey helps house Chef Lisa with an authentic Thai menu intervention.

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S3.E7 ∙ Cafe Asia

Sun, Nov 19, 2006

Young motivated owners Charles and Brian want to turn Cafe Asia into a successful restaurant so Charles can reunite with his family. Designer Cherie Stinson works with contractor Igor after treating him to a manicure. Elite Chef Lynn Crawford inspires Charles to cook fresh Asian dishes after teaching him basic cooking at her Four Seasons Kitchen.

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S3.E8 ∙ Ithaca Restaurant

Sun, Nov 12, 2006

Ted and Simon, owners of Ithaca restaurant, need it changed from ancient Greek to modern. Designer Meredith Heron guts it and rebirths it to hip Peridot lounge bar restaurant. Executive Chef Brad Long works with Chef Simon to upgrade his traditional Greek fare to look more modern.

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S3.E9 ∙ Jeremiah Bullfrog's Cafe

Sun, Nov 05, 2006

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S3.E10 ∙ Episode #3.10

Wed, Dec 31, 1969

Rubicon Grill- Owner Marie wants to cater to a larger clientele but her husband Tony doesn't want to change a thing. Designer Glen Peloso keeps the car theme but makes it more comfortable. Executive Chef Lynn Crawford takes Chef Halil to Cheese Boutique to show him some new and fresh ideas for the menu. Owner Tony pimps Lynn's Jeep.

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S3.E11 ∙ Saigon Flower Restaurant

Sun, Dec 03, 2006

Designer Jessica Cotton helps owners, Rose and Catherine, give their restaurant a face lift to keep up with their new and trendy neighbors but keep its family feel. Executive Chef Corbin Tomaszeski brings traditional Vietnamese dishes to Chef Catherine and focuses on great simple fresh tasting food.

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S3.E12 ∙ Episode #3.12

Wed, Dec 31, 1969

The Side Door Grill- Designer Matt Robinson battles with Chef Lynn Crawford over the reinvented dining and kitchen areas. Matt hunts for missing wallpaper. Chef Lynn works on improving an already confident tapas menu with owner Chef Michael.

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S3.E13 ∙ The Office Restaurant

Sun, Jan 07, 2007

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S3.E14 ∙ Karma's Cafe

Sun, Jan 14, 2007

Designer Glen Peloso changes owner Karma's popular cafe from Indian decor to urban by getting contractor Igor to strip it down to the brick. Executive Chef Lynn Crawford learns the art of Tibetan cooking from Chef Karma and is able to add some dishes to the already delicious fare.

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S3.E15 ∙ PJ O'Brien

Sun, Jan 21, 2007

Designer Cherie Stinson makes her new Irish Pub scheme come together for owners Pat and Anne by not letting up on Igor. From making the crew install a huge antique bar to hanging and then painting wallpaper and redoing the hearth, she doesn't retreat. Chef Corbin Tomaszeski goes hard core Irish by reinventing the appetizers with Chef Val.

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S3.E16 ∙ Phil's Original BBQ

Sun, Jan 28, 2007

Designer Meredith Heron works to leave none of the old restaurant in her design as promised to owners Gloria and Phil and deals with the bad execution and miscommunication with the crew. Chef David Adjey creates non pork dishes to add to Barbecue Master Phil's menu.

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S3.E17 ∙ Lub Lounge

Sun, Feb 04, 2007

Failure is not an option for designer Glen Peloso as he designs Lub to be able to transform from a dinner establishment to a martini bar nightly, for owners Larry (his cousin) and Michael. Executive Chef David Adjey works to create a new swanky menu with newly hired Chef Michael.

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S3.E18 ∙ Casa Mendoza

Sun, Feb 11, 2007

Owner Teresa and Chef Nancy want their restaurant in the top 10 like it was when it was bought 18 yrs ago. Designer Matt Robinson gives it an all black Channel look. Igor fixes things after the sound guy makes a mistake. Chef Lynn Crawford adds dishes using the wood fueled grill.

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S3.E19 ∙ The Boathouse Restaurant

Sun, Feb 18, 2007

Designer Meredith Heron recaptures the nostalgic boathouse feel for owners Paul and Don to bring back families to their resort restaurant. Chef Corbin redoes the kitchen his self when Meredith won't give him any of the design budget. Corbin breaks house Chef Feather's freezer dependency and brings passion and fresh flavor to the menu.

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S3.E20 ∙ Europe Planet

Sun, Feb 25, 2007

Designer Meredith Heron gets rid of the social club/take out restaurant and replaces it with Quattro Rigazze, a dine in family place. Igor deals with unexpected problems with materials. Chef Corbin Tomaszeski tries to tell Sicilian owner Chef Carmelo how to cook Italian with risotto, veal, and bread salad.

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S3.E21 ∙ Episode #3.21

Wed, Dec 31, 1969

Latitude- Eduardo and son needs Designer Robin Fraiser to change their restaurant or the family must go back to Mexico. She designs it into a upscale sophisticated Mexican restaurant renamed Eduardos. Igor finds structural issues. Chef David Adjey finds the fine Mexican cuisine by using only Mexican ingredients.

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S3.E22 ∙ Reliable Fish and Chips

Sun, Mar 11, 2007

Designer Cherie Stinson stresses that she has the right balance and doesn't make owner George's fish place ultra trendy. She gets on Igor's nerves as she changes things up to the very last minute. Executive Chef Lynn Crawford adds some dishes for the new crowd in the neighborhood so it will be there for another 70 years.

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S3.E23 ∙ Spinello

Sun, Apr 01, 2007

The extra funds from owners Patrick and George cause more problems than solutions for Designer Meredith Heron in the renamed Six Steps makeover. George won't leave Igor alone and interferes with everything. Executive Chef Massimo Capra and Chef Paul practice the philosophy of Italian cuisine; simple and fresh extremely good ingredients.

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S3.E24 ∙ Forte Restaurant

Sun, Apr 08, 2007

Construction crew boss, Igor, wants Designer Robin Fraser to scale back her design in this makeover, his 50th. She has change everywhere; floor, walls, ceiling and even the name, Citron. Owner Faye and Chef Corbin Tomaszeski focus on a menu to draw in customers using the new pots and pans Corbin procured.

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S3.E25 ∙ Le Cafe Vert

Sun, Apr 15, 2007

Owner Shasa wants an artistic, popular community place to promote the organic vegetarian life. Designer Cheryl Torrenueva adds to the restaurant with a private dining room and wine bar along with a fresh new look. Executive Chef Massimo Capra works with house chef Tony to get a working kitchen and upgraded menu.

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S3.E26 ∙ Grappa Restaurant

Sun, Apr 22, 2007

Designer Robin Fraser takes on the challenge from owners David and Lucy to reinvent Grappa. She has to leave and Meredith Heron and foreman Igor help complete her design thru problems with missing supplies, miscommunication and mishaps. Executive Chef Brad Long modernizes the menu with Chef Ravi.

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