All language subtitles for A Dash of Love (2017) (A.Dash.Of.Love.2017.1080P.Webrip.X264-[Yts.Lt]) (ENGLISH)

Ah, thanks so much for coming.

Thanks for coming to the
closing night of Gus's Kitchen.

Everybody, let's
give it up for Gus!

Has to have been
our busiest day ever.

Certainly was our
best tip day ever.

We'll get used to it, Ange.

We're going to be making a lot of
tips at a place like Holly Hansen's.

It's definitely a perk.

I am going to miss
working with you, though.

And I'm going to miss working.

I didn't get the
job at Café Rouge.

I thought they really liked you.

They did.

They just don't like that I
don't have a culinary degree.

That's so unfair.

You are hands down
the best cook I know.

And I've worked in
a lot of restaurants.

I'm sure I'm going
to miss this place.

They just don't make
diners like this anymore.

Not too late to take it.

I'm telling you that
someone is going to come in

and turn the place into
a juice bar or something.

Oh, Gus, you
know I wish I could.

It certainly is a dream of mine
to own a place like this one day.

But I don't have the money, not to
mention the lack of business experience.

Oh, business can be learned.

But talent, that's something
that just comes as a gift to you.

And you, kiddo,
you are talented.

So you just keep
your eye on the prize.

And someday I'm sure
that you'll get your dream.

But just don't forget to let
me know when that happens.

I may be retiring, but I'll never be too
old to come and have some of your chili.

Speaking of chili, will you finally
tell me what your secret ingredient is?

Cinnamon candy.

The ones that I keep by the
cash register for the customers.

Those are the ones.

Well, that would explain
why the jar was always empty.

Ha, ha, ha.

Oh.

Another toaster.

Where'd you get this one?

Oh, I got it at the
flea market yesterday.

It's beautiful, isn't it?

So, what's wrong
with modern toasters?

Nothing.

The old ones just
brown more evenly.

Right.

You do know that our place is starting
to look like a diner museum, don't you?

Sorry, I just...

I see all these things
and I just can't help

but picture them in my
own restaurant one day.

I can't help myself.

So, how was work yesterday?

Tense.

Going from Gus's kitchen to
Holly Hansen's is a challenge.

Last night she yelled at me
for carrying too many plates.

Well, Holly Hansen's is formal
dining, so I kind of see her point.

Listen, I hate to
break it to you, but your

favorite chef is not
the nicest chef in town.

Really?

Really.

She's condescending.

She's got this
diva quality to her.

To tell you the truth,
you're a better chef than her.

No, I'm a cook, not a chef.

Tomato, tomato.

Point is, her recipes
aren't even that great.

Okay, I don't believe that.

I mean, she just, she came out of
nowhere and she built an entire brand.

She's an award-winning chef.

She's opened up an
entire restaurant and

she's published four
cookbooks in four years.

It's amazing.

Nikki, you're amazing.

You have all the skills to
achieve the same success.

I'm just saying.

Thanks, Ange.

Well, I'll just be
happy if I can get a job.

Two more interviews to go.

Good luck.

Thanks.

Hi, good morning.

Hi, good morning.

The usual?

Yes, please.

A double whip.

You know it.

Do you have a mocha there?

Thank you.

So, how's the job search going?

Any luck yet?

No, no luck, but I'm
trying to stay optimistic.

I'm not going to lie, though.

It's pretty hard.

Well, I have no doubt that
you are going to find a job soon.

This is a big city with
a lot of hungry people.

Well, let's hope so.

Because if I don't get something soon,
I'm going to be one of those hungry people.

Did I hear someone
say they were hungry?

Ooh, fresh biscotti.

No, I can't resist that.

My father opened these doors.

And I'm going to start working
hard with this very recipe.

No, no, no, no, no, no.

Put your money away.

When you get a job,
then we'll let you pay.

But... You heard the missus.

Trust me, you don't
want to argue with her.

Party.

All right, well, thanks.

Well, I'm off to
another job interview.

Wish me luck.

It would be such an honor
to be a cook here at Finique.

Yes, it would be.

I ate here once, and it was one
of the best meals of my entire life.

It was Valentine's Day,
and my boyfriend took

me out, and we had the
most breathtaking meal.

A four-course meal with a perfectly paired
pepperis and fidel, finished off with the

most decadent chocolate
souffle, which he ended up

dumping me over, which wasn't
so good as you can imagine.

But the food was
very, very good.

Your resume doesn't state
where you went to culinary school?

I didn't.

I'm self-taught.

Self-taught?

Mm-hmm.

This is Finique, darling.

We don't hire amateurs.

Amateurs.

Right.

Of course you don't.

Well, thank you for
your consideration.

Not too much left over
today, but here it is.

So how'd the interview go?

Marty.

What?

Why do you have to be so nosy?

I'm sorry.

No, no, it's okay.

He can ask.

Uh, but I... I didn't get it.

Oh, really?

How come?

Uh, well, aside from going off on a really
bad Valentine's Day rant, I don't have a

culinary degree, so that
disqualifies me again.

Don't worry.

I know you're gonna
get the next one.

I just wish I could open
my own place, you know?

I mean, I know I'm a good cook, but I'm
not good at convincing others that I am.

Well, your food is
certainly convincing.

It sure is, all right.

You guys are so sweet.

Well, thanks again.

Bye.

I'm so glad you enjoy my food.

Okay, enjoy.

I'll get you guys
some more bread.

Hey.

Wow, such a big
turnout today, huh?

Well, that's
because you're here.

Oh, what?

People love your cooking.

Once word got out that you volunteer
here on Wednesdays, everyone comes.

You're like a rock star
chef for those in need.

Well, at least someone
appreciates my cooking.

Wow, Valentine's
Day already, huh?

Yeah, it's coming up.

I think we'll get some volunteers to
help us decorate once we're done.

Count me in.

Okay.

What are you doing?

Well, given that my job
hunting isn't going so well,

I figured I might need to
get a day job, so to speak.

A day job?

Yeah, you know, something
that gives me a paycheck

while I continue to
search for my dream job.

And since I'm pretty good with dogs, I
figured maybe I could be a dog walker.

Nikki, you can't just give up.

I'm not giving up.

I'm just considering
other options.

I mean, I've got to
pay the rent somehow.

Well, I wish I
could help you out.

I'm just not making the
kind of tips I thought I would.

Bad tippers at a place
like Holly Hansen's?

Tips are fine, it's just
not enough of them.

Business is down.

Oh, that's too bad.

And surprising.

If you don't have any plans later,
maybe you can come by closing?

Grab a glass of wine?

If Holly's there, maybe
I can introduce you.

Really?

Yeah.

I mean, considering you idolize her,
maybe you might want to meet her?

Yeah, absolutely.

I just hope I don't make a fool
of myself and start to ramble.

No, I can't imagine that.

Oh, yeah?

Okay, I can imagine a little
bit, but that's why we love you.

I'll see you at 10.

Mm-hmm.

Okay.

Holly Hansen.

Look, Holly, all I'm saying
is that you need to try it.

The recipe needs to be tweaked.

I don't need to try it.

It's my recipe.

I understand what you're saying.

I'm just a little confused.

Look, all I'm saying is that we need to
come up with a solution to the problem.

And what is the problem?

The cassoulet.

Have you tried it?

I know what it tastes like.

I don't think that you do,
because the recipe is bland.

Bland?

Yeah.

Perhaps the problem
lies with my executive chef,

who is unable to execute
my recipe properly.

But your executive chef
respectfully disagrees.

I believe my name is on
the front door, so would

you please stop arguing
with me and do as I say?

Are we good?

Yes, chef.

Thank you.

Hey.

Hey.

You made it.

I did indeed.

Wow.

Just look at this place.

Yep.

Listen, give me a minute.

Why don't you
go wait by the bar?

Yeah.

Check out the cute bartender.

Definitely my type.

All right.

Thanks.

Bye.

Bye.

Hi.

Hi.

What can I get for you?

A glass of red wine, please.

How so?

Would you like to
see the wine list?

Um...

Maybe you could pick out
something special for her from the list?

This is my best friend, Nikki.

Nikki, this is Jared.

Hi.

Nice to meet you.

Same.

How come you never
mentioned him before?

Oh, because there's
no future there.

He has a girlfriend
or something?

No.

But apparently Holly frowns
upon her employees dating.

Oh.

Oh.

Oh.

Here you go.

Enjoy.

Um...

Cassoulet?

Tonight's special.

On the house.

Wow.

Thanks.

Hey.

What's it tonight?

Uh... Something that
pairs with frustration.

Got it.

See, you have the special.

How was it?

Um...

It was... Uh...

It was okay.

I just wasn't that hungry.

Okay.

But you got to try
it at least, right?

Mm-hmm.

Yeah.

I did.

Mm-hmm.

Did you like it?

Oh.

Um...

Yeah.

I'd pass maybe.

Try something else perhaps.

What was it about
it that you didn't like?

It was just a little bland.

I think it needed something.

I don't know.

Good to know.

You know...

Frankly, I'm a little surprised.

It was that bad?

No.

It's just... It was... It could have used
something to pizazz it up, you know?

Um...

It just wasn't really...

It didn't really have that wow
factor that I was expecting.

The wow factor?

Mm-hmm.

You know, Holly probably just needs
a new executive chef or something.

That's what I'm thinking.

It sounds like
you eat out a lot.

No.

No.

Um... I just know
a lot about food.

Of course you do.

Because you eat food.

And everyone's a
food critic these days.

Oh.

No.

I'm not a food critic.

Actually, a lot of
people think that I am.

I was at the grocery
store last week and...

I'm sorry.

Did I say something
to upset you?

Or...

No.

No.

I just, uh...

I just got some
bad news tonight.

Oh.

Sorry.

Well, if it makes you feel better,
I'm sure your news isn't as bad as the

feedback they're
getting on this castle, eh?

Yeah.

Shh.

Oh.

Oh.

Have a good night.

We can just talk in here.

Look, if you're afraid
that I'm going to see what

your office looks like,
it's a little late, Holly.

I've already seen it.

Oh.

I just have to catch up
on some of that paperwork.

There's a pile of paperwork in your
office that looks like Mount Everest.

What happened to your assistant?

She quit.

So did the last three.

Holly, listen.

You need to hire someone
to organize all of this.

Now, I've been asking for
the financials for months.

And as your investor, I'm entitled
to see them on a regular basis.

I just don't think you
understand that, Holly.

I understand.

I'm not just running
this restaurant.

I am overseeing my entire brand.

Exactly.

And that's the problem.

You need to focus and pay
attention to the restaurant.

I completely revamped the menu
six months ago at your request.

No.

What you did was you
pulled out some of your older

signature dishes instead
of creating new ones.

Now, I have to be
honest with you.

I don't think this place is going
to survive with just the status quo.

Look, please.

Just get me the
paperwork soon so I can dig

through all this and see
how bad things really are.

I'll see myself.

I'll see myself out.

I, uh...

Hi.

I am so sorry.

I didn't mean to be a fly on the wall,
but I guess you two didn't see me sitting

here when you came in, so I just, I
didn't really know what to do exactly,

so...

A cough would have
been the polite thing to do.

You're absolutely right.

Listen, I couldn't
help overstepping.

I'm sorry for hearing your conversation
and the fact that you need a new assistant.

I'm sorry.

You are... Mickey.

Um, I'm Angela's friend.

Um, Angela, your server?

Oh, yes.

Yes.

The new girl.

Mm-hmm.

Anyhow, I don't mean to be intrusive,
but I just happen to be looking for a job,

and I'm very experienced
in the restaurant industry,

and it would be a
privilege to work for you.

That is, if you're
hiring, of course.

Do you know who I am?

Oh, yes.

Of course I do.

Actually, it's kind of embarrassing
to admit, but I think I own every single

cookbook that you've
ever published, which is

why it would mean so
much to me to work for you.

What did you say your
name is, sweetheart?

Nikki.

Nikki Turner.

And you've done office work?

Office work?

Yeah.

Yeah.

Of course.

Did I mention I am
available to start right away?

Criminal record?

No.

Although, I did get a parking
ticket once, but I paid it immediately.

Mm-hmm.

And Angela will
vouch for you, right?

Yes, definitely.

Mm-hmm.

100%.

Mm-hmm.

Well, I am desperate.

Does that mean that I'm hired?

Meet me tomorrow at noon.

In that conversation, you
just eavesdropped on me.

Right.

Just the way you want it.

Are

you Just doing everything I can.

Just a little bit of
work on this mind.

Not even.

I mean,

I am one of your best
friends, not just your

best friends, but
I'm just being honest.

But if you need a help with
the kitchen, you can talk to me.

Of course.

I am 100% free to do
anything you want me to do.

Oh, my gosh.

Thank God they have me at work.

If I can do it quickly,
that's so great.

That is a smart move.

So who is this top chef?

Holly Hansen.

Hm?

Oh.

Have you eaten at
a restaurant before?

Well, we know who she is.

Oh my gosh, I'm so late.

Um, I gotta go.

Hey, don't forget your coffee.

Right, okay, thanks.

Bye.

Gosh, your shirt.

I'm so sorry, I'm...

Phew.

Oh, well.

Visit the food critic
from the other night.

Oh, my apologies.

Look, I'm just running late, and
I'm, uh, just a little frazzled, and, um...

Yeah, I can see that.

Uh, look, if you're here for dinner, I
don't think they open for a few hours.

Thanks, I'm well
aware of the hours.

And you're waiting for...
Good, I'm glad you're here.

Paul, go ahead.

Open the door.

I guess you guys have met?

Is there any reason
why we should have?

Uh, yes, this is
my new assistant.

What is your name?

Nikki.

Nikki.

Nikki, this is Paul,
my executive chef.

For God's sake, Paul, can
you wear a clean shirt to work?

Well, here we are.

Okay.

Um, you can put
your things over there.

Okay.

And, um...

Uh-oh.

Before we start, I need for
you to pick up my dry cleaning.

Oh.

Um... And when you get back, I'll have
a couple of other errands for you to run.

Okay.

Sure.

Absolutely.

Whatever you need.

Whoa!

Danger.

Lady with the coffee
coming through.

Yeah, as long as it's in a cop.

Not down my shirt.

Right.

How come you didn't tell
me who you were last night?

Somehow I doubt that would have
stopped you from speaking your mind.

You're probably right.

But at least I wouldn't have
put my foot in my mouth.

Truth is, you were right
about the cassoulet.

It was bland.

Nikki, come with me.

Somewhere in all these boxes are restaurant
receipts from the last few years.

I need you to dig them out and
enter them into my accounting ledger.

Okay.

Any idea where I should start?

Not a clue.

Okay.

Oh, sorry.

Hey.

I feel like I haven't
seen you all day.

Holly's kept me pretty busy.

Kind of feels like old times
working together, right?

Not exactly, but at least
we're under the same roof.

Oh, and five plates?

Right.

Whew, thanks.

Makes me really
glad you're here.

Yeah, don't forget it.

Hello?

Is anyone here?

Holly?

Okay.

Hello?

Angela, thank goodness.

Nikki, where are you?

I'm still at the restaurant.

You are putting way
too much into this job.

I didn't mean to.

If you can believe
it, I got locked in.

I am not even going to ask how.

I wish I could help,
but I don't have a key.

I think the cleaning crew
comes in a few hours.

I'll just leave with them.

Okay.

Well, call me if you
need anything else.

Okay.

Bye.

Bye.

What in the world are
you doing in my kitchen?

Oh my gosh.

Thank goodness you're here.

I got locked in.

Of course I'm here.

The alarm company called.

The motion detectors went off.

Oh, I didn't hear an alarm.

Who gave you permission
to be in my kitchen?

I'm sorry.

I just... I was so hungry
I hadn't eaten all day.

This cannot happen again.

No.

It won't ever.

I promise.

And again, I'm very sorry.

What exactly is this?

Oh, it's just a beef stew
I kind of threw together.

What is that smell?

There's a sweet aroma.

Oh, I braised the beef in
peanut butter and root beer.

I freestyle when I cook.

It's sort of my thing.

Could I offer you some?

Have you been cooking long?

Actually, it's really what I do.

Before I came to work for you, I
was a cook at Gus's kitchen downtown.

Do you know it?

It's a diner.

I don't do diners.

You know, I really should fire
you for this little stunt you pulled.

Please don't.

It's not all your fault.

I should have made sure you
were gone before I locked up.

So you're not firing me?

Oh.

I was a struggling chef once
myself, and I know what a wonderful

opportunity it is to get to
work in a kitchen like this.

You're gonna let
me be a cook here?

No, of course not.

Oh.

But if you wanted to use the
kitchen after hours, I wouldn't object.

You'd really allow that?

As long as we
kept it between us.

I don't want the rest of my
staff to know what a softie I am.

Yeah, um, you have my word.

I won't tell a soul.

Oh, great.

Thank you.

Thank you so much.

I...

Wow.

I, um, it just... It really
means a lot to me.

Well, why don't you go home?

You've had such a long day.

Oh, by the way, how
did you like the stew?

Oh, it's okay for a novice.

Great.

Thanks.

So good.

Hey, Holly.

Paul.

What are you doing here?

Isn't it a little early
to prep for dinner?

No, I just wanted
to try something out.

A recipe I've been working on.

My restaurant.

My recipes.

All I ask is for an open mind
until you see what I come up with.

Fine.

A little early for you
to come in, isn't it?

You know what they say.

Early bird gets the worm, right?

Hey, Henry.

Thank you for calling me back.

Yeah, yeah.

Listen, Holly.

I've got some bad news.

I was able to do some
preliminary projections,

and your earnings report
is worse than I thought.

Meaning?

Meaning you're going to have to find a
way to turn this place around, or I'm not

going to be able to keep
us open much longer.

Well, as a matter of fact, I am working
on some amazing ideas right now.

I see.

Well, you might want to
run this by your investor.

I will.

I will.

As soon as I'm ready.

And you will be impressed.

Great.

Let me know right away.

Well, it looks like everyone's
coming in early today.

Yep.

Just start trying to make a
good impression on Holly.

Maybe it'll last longer
than her last few assistants.

Holly can certainly be
a challenge to work for.

Actually, I think
she's pretty cool.

Oh, cool.

That's a nice way
of describing her.

You've worked for Holly
for a while, haven't you?

I have indeed.

How did you know that?

Have you been asking about me?

Maybe.

Is that so?

Well, what else
did you find out?

Well, you don't
like food critics.

You keep a clean
and fast-paced kitchen.

And you can't stand it
when people don't know

the difference between
a turnip and a parsnip.

That's some good digging.

Yeah.

I mean, aside from being
two completely different

vegetables, there really
isn't much of a difference.

Both root vegetables and
both taste pretty much the same.

Can I help you with that?

Oh, no thanks.

It's helping me with
my weight training.

I haven't had time
to go to the gym, so...

Um, mind if I take a peek?

Feel free.

Aww.

Heart-shaped ravioli?

Let me guess, for
Valentine's Day?

To be determined.

And your filling is...

pine nuts?

With artichoke hearts
and mushrooms.

Sounds delicious.

Sounds dreadful.

Rock of ham,
lobster, filet mignon.

That's what we serve
on Valentine's Day.

Come on, Holly.

We've been serving those every year
on Valentine's Day since I started here.

Can't we just switch things up?

Not with that.

Don't you think heart-shaped
ravioli is a little amateurish?

It's Valentine's Day.

It's all about
hearts and flowers.

Well, those are the decorations.

Not the cuisine.

Hey, Ange.

Listen, I'm gonna be working late
tonight, so don't wait up for me, okay?

Yeah, I'm staying away too.

Really?

Yeah, it's Sunday night.

Paul cooks dinner for the staff.

It's kind of virtual.

That sounds fun.

It is.

You should join us.

Maybe I will.

So, what does our resident
food critic have to say?

Is the pepper deli
up to your standards?

You're never gonna
drop that, are you?

Eventually.

So, how was it?

It's really good.

I sense a butt.

What?

No.

No, not at all.

Okay, come on.

Give me your review.

Well, I'm no food critic.

We've already established that.

Please.

You can be honest with me.

Okay.

The only thing I noticed, and seriously,
it's excellent, but it's just that I've

tasted this exact same
pepper deli at other restaurants.

I mean, yours is by far
one of the best I've ever had.

But there's nothing about it
that tells me that you made it.

Oh, I'm sorry, Paul.

I didn't mean to offend you.

It's just I can be a little
opinionated when it comes to food.

And I just...

I guess I just have my
own style of cooking.

Your own style of cooking?

Ice cream cones.

I could see it in a dessert,
but in a dinner recipe?

I dredged the bird in
yogurt and honey, then

coated it in the cones
and onto the fryer.

It's like chicken and
waffles all in one.

That sounds just perfect.

For a county fair.

You're a real food
snob, you know that?

I studied at the Cordon Bleu.

Of course you did.

What is that supposed to mean?

It's just...

Well, you know, schools like that are
very structured, very black and white.

There's not a lot
of room for gray.

But those are the tools that a chef
needs in order to rise above the mediocre.

To me, gourmet
cooking is a fine art.

Well, what about abstract art?

I'm guessing that's
your preference.

I'm just saying, Koreans
can make art, too.

Fair enough.

Okay.

So?

It's apparent that
you're not a cook.

You are a chef.

This is outstanding.

Wait, do you really mean that?

You certainly have a style.

Thanks.

You have no idea what it
means to me to hear you say that.

I mean, I love this job, but I
just miss being in the kitchen.

So...

Well, cheers to you,
food critic Nikki Turner.

We're cheersing chicken.

What else would you expect from an uptight,
structured, cordon bleu executive chef?

Oh, it is so nice to be
here and just relax today.

You must be exhausted.

You've had a lot of
late nights this week.

I hope Holly is
paying you overtime.

She is, sort of.

You deserve a medal
for putting up with her.

No, she's seriously
not that bad.

She's been pretty nice to me.

Okay, I can't quite wrap my head around
that, but maybe you remind her of herself

Maybe.

By the way, I picked up
a shift on Valentine's Day.

You mean I have to watch When
Harry Met Sally all by myself this year?

Well, as much as I want to
reminisce about the cons of

Valentine's Day and eat
chocolate, it's a big night for tips.

Not to mention, this way I can say
I spent Valentine's Day with Jared.

Okay.

Hey, how do you like
working with Paul?

Paul?

As in, executive chef Paul?

Paul, as in the guy who's cooking
behind the stove all day, Paul.

Don't tell me you're
crushing on him.

What?

No.

Come on, I just think
he's a really talented chef.

Besides, I don't
crush on people.

It's not my thing.

Oh, no, of course not.

So?

But you guys have
been chatting, right?

Yeah, we've had a few
conversations here and there.

Nothing big.

Really?

So what have you guys
been chatting about?

Cooking and recipes and stuff.

Huh.

Yeah.

Sounds boring.

Although, for a couple of chefs, sounds
like you two might have a lot in common.

Okay, you're reading
way too much into this.

Am I?

If you're smart about it,
Holly will never find out.

Angela's best friend is Nikki.

Nikki is Holly's assistant.

I wouldn't worry about it.

I don't think that Nikki
would say anything to Holly.

You don't know that for sure.

I got a feeling about her, I
just don't think that she would.

Because if I wait too
long to ask her out, then

I run the risk of her
meeting someone else.

That is true.

If I ask her out now, I
run the risk of getting fired.

Tough choices, my friend.

Tough choices.

There you go.

Thanks so much.

Thank you.

Are you spying on me?

No.

I was...

following you.

Okay.

I saw you at the farmer's market and I
was wondering what's with all the produce.

Well, now you know.

So you work here?

No, no.

I just volunteer here.

I give free meals to families or
anyone really who's in need or hungry,

so I cook here twice a week.

What's on today's menu?

There's red lentil soup
with bacon and turnips.

Then we have ham, chicken
and cheese sandwiches.

The ham and cheese
are leftover from last night.

I'm beginning to understand
where you developed your style.

Oh, I see.

My style is too refined for you?

Pass me a knife.

I'll start chopping.

Cardamom in that?

You're right.

It gives it the kick.

It's that abstract crayon
I was talking about.

I hope we didn't work
you too hard today.

No, it was fun.

It's a nice change
from working for Holly.

Why do you stay there?

I mean, just because
you could work anywhere.

Holly gave me my start.

I owe her.

I guess the food's
just not as I imagined.

I thought it would
be more innovative.

You know, Holly's problem is that
she just tries to control everything.

She wasn't always like that.

The Holly that gave me my
start was original, collaborative.

She's changed.

A pop-up shop?

Yeah.

Yeah, it's this
really cool idea.

You can rent unused space for a couple of
days and pop up your own shop, so to speak.

Nice.

Hot chocolate?

Yeah, sure.

You cooked at Gus's kitchen?

Loved that place.

Really?

I never would have
figured you as a diner guy.

Just because I cook gourmet
cuisine doesn't mean that's all I eat.

So what happened to Gus's?

I never heard why it closed.

Oh, it's sad, really.

He tried really hard
to sell the place, but

everyone wants a modern
restaurant these days.

No one wants a diner.

So anyway, he decided to retire
and his kids didn't want to take it over.

I had a few of those
discussions myself.

My dad wanted me to take
over the family business.

I had other plans.

Oh, the age-old
father-son disagreement.

What about you?

Well, my mom was a waitress and
my dad is a restaurant food supplier.

So I guess in a way I did
go into the family business.

Is this the best hot
chocolate or what?

It is really good.

Except there's some ingredient in
it that I just can't put my finger on.

Lavender.

Mmm, of course.

So good.

You know, the only
thing that would make this

better would be an almond
biscotti from Delucci's.

Do you know that place?

Is that a joke?

No.

Just a question.

Why are you looking
at me like that?

My last name is Delucci.

Marty and Trish
are your parents?

Wait, you know them?

Are you kidding?

I've gone in there like every
day for the last two years.

Although I've gone in there less since I
started working for Holly, but it's funny.

When I told them I started working
there they didn't mention you.

Makes sense.

It's no secret that my father and
I don't have the best relationship.

Delucci's is the family
business you didn't go into.

Yep.

I wanted to go to Paris to
study at the Cordon Bleu.

My father saw that
as a slap in the face.

He couldn't understand
why I would want

something different than
him and my grandfather.

We both stood our ground
with my mom stuck in the middle.

Long story short, we don't see
much of each other these days.

Sorry.

I wish there was
something I could do to help.

It's okay.

It is what it is.

But you are right.

One of their biscottis would
go great with this right now.

Morning, Trish.

I'm just going to have
a black coffee today.

You got it.

Listen, can I ask you something?

It's kind of personal.

Yeah, sure.

What's on your mind?

Well, how come I didn't
know that Paul was your son?

I'm so sorry.

I really wanted to tell you.

I just couldn't find
the right moment.

Things have been so strained
between Paul and Marty that it's been...

well, it's been tough.

Oh, I'd imagine.

But I knew you'd
find out eventually.

Here.

Oh, how can I resist?

Paul actually called
last night to say hello.

He did?

And he had an awful lot
of questions about you.

Really?

Oh, sure.

What were we talking about?

Um, no one.

Mm-hmm.

Paul.

You were talking about Paul.

I was just saying that I wasn't even
surprised to find out that he was your son.

You weren't surprised?

Really?

How so?

Oh, well, in a lot of ways, I
think that he takes after you.

You know, he's one of
the best chefs in the city.

You're the best
baker in the city.

Glad you think so, but I don't think my
son is all that impressed by my baking.

Wait, are you kidding?

Well, I saw you using your
almond biscotti art yesterday.

Really?

Really.

As a cook, I mean,
he is just so talented.

Anyway, uh, thanks for this,
and I'll see you guys tomorrow.

So talented.

Did you hear that?

Yeah, yeah, I heard it.

Just wanted to make sure.

This is the special one, right?

Well, this is quite a departure
from your usual cuisine.

Oh.

Wow.

Polly, if your new
dishes are as good as this

one, we don't have
anything to worry about.

I, uh...

Hi!

Paul!

Hi.

Uh, you scared me half to death.

Believe me, it
was unintentional.

You know, I almost flattened
your head with a skillet.

Well, maybe next time
go for the rolling pin.

What are you doing
sneaking around, anyway?

I wouldn't call coming into my place
of employment sneaking around.

Point taken.

Also, I have a key.

So do I.

You have a key?

Why would Holly give you a key?

Because she likes me.

A lot.

It took her two
years to give me one.

Why?

I gave my word I
wouldn't say anything.

You gave your word you
wouldn't say anything?

Come on, what's going on?

I...

Holly just lets me
cook after hours.

Why?

Because she found out
I'm a cook, and, well, for

whatever reason, she told
me to have fun and do my thing.

Well, it looks like your
thing is about to boil over.

Oh, sorry.

Looks interesting.

It looks awful.

Awful is the word I'm
looking for to describe that.

Okay, listen, don't judge me.

I was just, you know, experimenting with
savory and sweet, so I threw in a couple

kettle corn, and, well, as you can
see, the sugar caramelized and burnt.

You gonna go for round two?

Ah, no, no, I've had
enough upsets for one night.

So the kitchen's all yours.

I'm assuming that's
why you snuck in.

I came in to try out something
new of my own for Valentine's Day.

I thought I would meet
with Holly's approval.

Oh, well, mind
if I stick around?

I'd like that.

Yep.

Grilling pork chops,
blueberries, and balsamic glaze.

No, Holly would be
crazy not to like this.

It's perfect for
Valentine's Day.

I was thinking maybe
to do it as a pork loin

instead of a pork chop
so it could be shared.

You know, a lot of couples want to come
in for a romantic meal and order for two.

Yeah, I understand the concept.

I just don't practice it much.

What?

Ordering for two?

No, the romantic meal part.

Yeah, I hear you.

Being in the restaurant business doesn't
leave you much time for personal life.

Yeah, not to mention
the fact that manning a

grill all day makes a
chef smell like grease.

So no boyfriend?

No, no boyfriend.

I had a serious relationship
two years ago, but,

um, we worked together
and it just got too messy.

I can totally relate.

I once dated a fellow chef
and after a disagreement she

sabotaged my bolognese with
an entire jar of cayenne pepper.

Yeah, that experience definitely taught
me never date someone that you work with.

Yeah, better not to complicate
your work and personal life.

So...

what happened with you
and your ex-boyfriend?

Well, for starters we just
weren't really a good fit.

But mostly he just
didn't support my dreams.

And it hurt.

So what are your dreams?

To open up a place
like this one day.

You know, looking back, I...

I guess deep down I always
knew we weren't a match.

I just wasn't really
honest with myself.

Anyhow.

Weeks turned into months.

Months turned into a year.

And Valentine's Day rolled
around and he took me out to dinner.

I was certain he
was gonna propose.

But... he broke up with me.

On Valentine's Day?

Yeah.

So, it's safe to say I'm not
really a Valentine's Day person.

Well, here's to us single
chefs around the world.

May we find companionship
in the food that we prepare.

To the food that we prepare.

What a beautiful
meal you're sharing.

Oh, did the alarm go off?

We were just cooking and...

Just decided to make yourselves
a nice, romantic dinner for two.

Romantic?

No, not at all.

I was very clear about
the terms of our agreement.

I trusted you and you
have betrayed my trust.

And Paul, how in the world is it possible
that you think it's appropriate to have a

date on my dime after
hours in my restaurant?

Holly, there's nothing
inappropriate going on here.

Holly, if you just let me explain...
I'm gonna make this easy on all of us.

You're both fired.

Are you serious?

Very.

Come on, Nikki.

You've been liberated.

Can you figure out what
just happened in there?

Other than the fact that
we both just got fired?

No?

Here.

Come on.

Thanks.

I can't help but feel like
this whole thing is my fault.

I'm so sorry, Paul.

No, you shouldn't be.

I'm the one who
has history with Holly.

I'm sure that her anger
was just directed at me.

You were just in the wrong
place at the wrong time.

What was she doing in
the restaurant tonight?

She never comes in after hours.

It's not like we can go
back in there and ask her.

I guess it doesn't matter.

It's just that my
head is spinning.

Yeah.

Mine too.

Okay.

Coast is clear.

Holly's gone.

I'm just gonna grab my
bag and then I'll be out.

Okay.

I'll be quick.

Go, go, go, go, go.

Quick, quick.

New menu?

What?

No.

No way.

What?

Peanut butter root beer bourguignon,
waffle fried chicken, lamb mole.

Sound familiar?

Yeah, those sound
like your recipes.

They are my recipes.

I can't believe this.

Surveillance footage.

Why would she record you?

Because she's
stealing my recipes.

You should have
known you'd be cleaning.

You're always cleaning
when you're upset.

I've cleaned all of
these twice already.

You're home early.

Wait, did Holly fire you too?

No, no.

She did give the staff
the week off, though.

They're doing renovations
at the restaurant.

She's gonna reopen
with a new menu.

Right after Valentine's Day.

Actually, your menu.

I just don't understand how
she can have the entire world

in her hand and then rip off
someone who's struggling.

It's not right.

I mean, it isn't fair.

I always knew Holly could go low,
but I never thought she'd go that low.

Hey, listen, I have to
head to your parents'

bakery to pick up
some dinner rolls.

You wanna come with me?

Uh...

I think I'll pass.

Listen, Paul, I've been thinking
about your relationship with your dad,

and it seems like maybe
you two just need to talk it out.

It seems like you both
feel misunderstood.

Misunderstood?

Do you know that he has never
even tried anything that I've made?

It's probably for the best.

He can be really judgmental.

No, you're an amazing chef.

I'm sure he'd love
anything that you cooked.

Look, Nikki, the relationship
between me and my father, it's...

it's complicated.

I know you're just trying to help,
but I'd rather you not get involved.

Okay?

Paul, we can't thank you
enough for helping out today.

Happy to do it again.

My schedule is
suddenly wide open.

Nikki, a really great meal.

Again, everyone loved it.

Thanks, Beth.

Well, Paul was a huge help, too.

You know, you really need
to get your own restaurant.

It would be a big
hit, I'm telling you.

She is right, you know.

A pop-up.

Hot chocolate.

Hey, you remember that place that we
got the hot chocolate from, that pop-up?

Yeah.

What if we opened up?

A pop-up.

Right?

I think you're onto
something here, Nick.

I mean, all we have
to do is find a space.

Closed, or vacant.

Has a really good kitchen.

I know just the spot.

Pop-up, what?

Just think of it as a rental.

We'll lease the space for three days, and
then we'll return it just as we found it.

Well, don't hear anyone banging
on the door wanting to take it over.

So that's a yes?

Yes, indeed.

Thank you, Gus.

We'll go to the bank and
get you a deposit right away.

Well, there's no rush.

This all sounds very
exciting, you two.

This is fantastic.

It's the perfect way for me to
try my own thing, but start small.

We just have to open before
Holly Hansen's reopening,

so everyone knows those
recipes are mine and not hers.

Maybe we could
invite some food critics.

Food critics?

But you hate food critics.

Okay, great.

It's perfect.

What days are you thinking?

Let's do Valentine's Day.

This menu is perfect,
but I think we should

supplement my recipes
with a few more dishes.

What were you thinking?

How about your
heart-shaped ravioli?

You didn't think
that was too tacky?

I think it's romantic.

So we're all set to post to Facebook,
Twitter, Tumblr, The Patch, Reddit.

I've got a friend at the Tribune
who's going to blog about it.

She's one of the top
food critics coming in.

They were scheduled to go to Holly
Hansen's for a tasting, but I convinced

them that this was an
extravaganza they didn't want to miss.

All I need is a name.

What are you
guys going to call it?

How about Nicky and Paul's?

Paul and Nicky's?

It's not much better.

How about Two Hearts Pop-Up?

I love you, Pop-Up.

Valentine's Day.

Valentine's Day.

What about Cafe Cupid?

Yeah, it's perfect.

Cafe Cupid it is.

Okay, so I have you down for
two on Valentine's Day night.

Yep, great.

We'll see you then.

Okay, bye.

Oh my gosh.

We just sold out.

We sold out?

Yeah, we're completely
booked for all three nights.

Sorry, this is...

Not a good idea.

And very unprofessional.

Unprofessional.

Don't want another
cayenne pepper incident.

Nicky!

I think I hear Angela calling.

Yeah, and I've got some work.

Nicky.

For opening the door.

Good night.

To Nicky.

Otherwise known as Chef.

Love, Paul.

Thanks.

I love it.

So you almost kissed.

Yeah, almost.

Then it kind of turned into
more of an awkward hug.

What are you gonna do about it?

Do about it?

There's nothing to do about it.

Okay?

Paul and I have a
professional relationship.

Oh, I don't buy
that for a minute.

You gotta let your
walls down, Nicky.

I mean, give the guy a shot.

I just, I don't think we
should cross that line.

It's unprofessional.

Oh, now you just
sound like Holly.

Lots of people who
work together fall in love.

What, love?

Look, you're only human, Nicky.

As much as you
don't want to, it is

inevitable that you
will fall in love again.

He's probably
falling for you, too.

Look, I appreciate
the optimism, Ange.

I do, but you and I both know I'm
just not really relationship material.

So, let's just drop this.

Hey, what do you
think about this one?

Too plain.

This is your big night.

You gotta make a statement.

Oh.

Now this is what
I'm talking about.

Okay.

Yeah, I'm so sorry for the last minute
order, but it's just, well, we kind of

threw everything together.

I mean, we only finalized
the menu last night.

But, I guess that's why they
call it a pop-up restaurant.

Of course we can fill the order.

Where's it gonna be again?

Oh, at Gus' kitchen downtown.

Yeah, he's gonna
run us all the space.

Us?

You have a partner?

Well, yes, it's Paul.

Paul?

My Paul is gonna be
your cooking partner?

Well, it's mainly gonna
be my recipes, but we

are featuring a few
of his originals as well.

Originals?

Sounds fancy.

Sounds like Paul.

Big chef and too
good to be a baker.

No, you should come.

To the opening?

How wonderful would that be?

No.

Aw, come on, Marty.

Why?

What do you want me to say?

Listen, I just know Paul
really wouldn't want me there.

Oh, no, you're wrong.

He would love it
if you were there.

It would mean so much to him.

And for you to try
one of his recipes?

He's making a ravioli
that's just out of this world.

If my son wanted me there,
he would send an invitation.

Listen, just consider
this an invitation, okay?

From me.

I'll consider it.

Okay.

Truffle oil?

Yup.

You passed me the, uh...

I gotta admit, this is the most
fun that I've ever had in the kitchen.

Yeah, I know.

This is how it's
supposed to be, right?

It's all thanks to you.

You made this happen.

No, we did.

We're a team now.

Maybe we should start thinking
beyond the next three days.

Like, maybe something permanent.

Permanent?

Yeah.

Like a permanent space.

A restaurant space.

Right.

Too presumptuous?

I mean, you do want
to do this with me, right?

Yes, of course I do.

Absolutely.

You guys have got
to come and see this.

You know you've made it
when your customers are

posting photos of their
meals on social media.

Congratulations.

You're a hit.

Not to mention you have the
top food critic in the city here.

You're gonna get your name
and your recipes out before Holly.

Wow.

Um, can you guys
just give me a minute?

Sounds great.

Huh?

Nikki, you okay?

Yeah.

Yeah.

I just, uh...

I just...

I don't know.

I got really...
overwhelmed in there.

You know?

I mean...

I'm living my dream right now.

In this very moment.

And...

it's surreal.

I love this song.

May I?

Are you kidding?

You don't think I
know how to dance?

I know.

I'm just saying one
of us should, uh...

be in the kitchen, you know?

We have one of the
most experienced staffs

and one of the best
restaurants in the city.

I think they'll be
able to manage.

Oh.

So romantic.

You know, it's not just
cooking with you that I enjoy.

This is nice, too.

I was wondering if maybe...

if you'd like to join me for dinner
when we're finished tonight.

Like a Valentine's Day dinner?

Yeah.

Like a Valentine's Day dinner.

Okay, sure.

I'd like that.

Okay.

I'm gonna go to the kitchen.

I'll be right back.

See you.

See you.

Bye.

Bye.

Bye.

Bye.

Bye.

Bye.

Where on earth is everybody?

I thought you had critics
lined up to come sample.

That's what I was
coming to tell you.

They cancelled.

They cancelled?

All of them?

Yes, all of them.

I looked up online and I think they're
going to that big pop-up event downtown.

Pop-up?

This new chef, Nikki
Turner, she's doing this

cool three-night thing
called Cafe Cupid.

The address?

This is good.

Sweetheart, it is fabulous.

Mom, Dad, what are
you guys doing here?

What kind of a
welcome is that, huh?

I mean, I'm surprised
to see you, is all.

Nikki invited us.

Nikki?

Nikki, yeah, well I sure didn't
get an invite from Yuna, did I?

She told us that some of your
recipes were going to be featured.

I got to go.

I got to get back
to the kitchen.

We're really busy.

Oh, wait, wait, I...

Is everything okay out there?

Everything's fine.

You sure you're okay?

My dad is out there.

He says that you invited him.

Why would you do that?

Well, I stopped at the bakery yesterday
to pick up some desserts and I...

What, you thought that you would
just invite him without asking me?

Well, yes, I suppose I did.

I asked you specifically
to not get involved.

I wasn't trying to get involved.

I just... You just
shouldn't have done that.

Everything was
going so well tonight.

I wasn't expecting to be
dealing with my judgmental

father tasting my
food for the first time.

That's it.

The last order has
officially gone out.

So you can take it from here?

Oh, you want to leave?

Yeah.

I'll see you tomorrow.

Okay.

Great work tonight.

What just happened?

Well, I, um, earlier I... Nikki, I need
you to come out front right away.

It's urgent.

Nikki Turner stole my recipes.

Really?

She was my assistant
and I fired her.

She must have invited
you to get some press

and to pretend that
these are her new recipes.

Isn't that a shame?

For someone to stoop so
low to steal from someone?

So please, this menu
will be featured at my new

restaurant when I open after
my renovations are completed.

I hope you'll come and
be my personal guest.

I'll be there.

Thank you.

Two can play at
your game, my dear.

I heard that you had a
very successful evening.

It was successful.

Until Holly Hanson showed up.

So you're sure that you don't
want the rental for tonight tomorrow?

I would.

But last night didn't
exactly go as planned.

And all of our reservations for
tonight and tomorrow canceled, so...

My whole reputation as a chef
is shattered in just one night.

You know what I've
learned over all these years?

That a lie only runs until
it's taken over by the truth.

Thanks, Gus.

And thanks for the deposit back.

Not a problem.

You know that this place is
yours anytime you need it.

Bye, Gus.

Not that I mind beating
the pants off you,

but maybe you ought
to sit the next one out.

Your head's clearly
not in the game.

My head is totally
in the game, okay?

Come on.

You know what
bothers me the most?

What?

Is that she didn't respect
me enough to let me know.

Tell me that he was coming so
I could be prepared, you know?

Oh, we're back to that?

And did I tell you that she almost
clobbered me with an iron skillet?

About three times.

It just shows that you should not get
close to someone that you work with.

Well, Angela and I work
together, and we're good.

So you're taking sides?

Hey, I'm Switzerland.

No side taking.

But I do think it was kind of lousy
that you just walked out on her.

I mean, your timing just
could have been better.

What are you talking
about, my timing?

Well, for starters, it
was Valentine's Day.

And second, Holly...

Did I not tell you?

Holly...

She came by and had some conversation with
the big food critic right after you left.

Yeah, you forgot
to tell me that.

How could you
forget to tell me that?

I just did.

I didn't think she was going
to close the place down.

Since you were partners,
I figured you'd know.

I had no idea.

I mean, I was planning on
seeing her later for tonight.

Nope.

She cancelled it.

She must have been devastated.

She was.

She is.

But from what Angela
tells me, having you mad

at her about your dad
is equally devastating.

Hey, Dad.

Your mother's in the back.

I, uh...actually, I
came here to see you.

Look, if it's about the other night,
I didn't know that you didn't know.

Dad, the reason why I'm
here... I just wanted to try to...

I'm trying to tell
you something.

Fine.

Talk.

I'm listening.

Don't you think it's
time that we got over this

silly little feud and we
could just move forward?

That's what I came here to say.

I didn't realize how much it affected
me until the other night when I saw you at

the restaurant eating
something that I created.

Being a chef is what I am good
at, and it's what makes me happy.

And as much as I want to
please you, I'm not a baker.

And never will be.

The truth is, when you decided to
go to chef school, I felt like a failure.

Like, I did something wrong.

I let you down somehow.

Listen, I know being a
baker isn't as fancy as

being a chef, but it's a
respectable profession.

Don't you understand?

It's not just your profession.

You've taken your talent
and you've turned it into an art.

You always wanted to be
the best that you could be.

And now you're the best baker
that this city has ever seen.

Just like you, I want to be
the best chef that I can be.

And you are.

You proved that to
me the other night.

Matter of fact, I wanted
to be the best chef.

I wanted to tell you then, but when I came
to look for you after, you'd already left.

Yeah.

I, uh...

I was upset with Nikki for
inviting you without telling.

She's a good girl, Paul.

She had the best intentions.

I know she is, Ma.

And if you're mad at her because
of something to do with us, well...

then you owe her an apology.

I know I do, but...

she won't return my calls.

She's right, you know.

Listen.

Whenever I've done
something to upset your mom,

I try and think of some
way to make her smile.

A gesture.

A genuine gesture
from the heart.

It goes a long way.

You're right.

You're absolutely right.

Okay.

Thanks, Dad.

Bye.

Henry.

Thank you for coming to meet me.

No problem at all.

So, what did you want
to talk to me about?

I have some interesting news
that you might find hard to believe.

I'm all ears.

Why are you hiding
that newspaper?

Because I'm your best friend
and I'm trying to protect you?

From what?

There's a review of Cafe Cupid.

Well, what does it say?

Nothing.

Nikki, you don't
want to read this.

Yes, I do.

Nikki Turner's recipes are in fact those
of her former employer, Holly Hansen.

So, it's no surprise that
this menu was spectacular.

Holly Hansen reopens for
business this week, and I encourage

all food lovers to drop by
as you won't be disappointed.

Your taste buds will thank you.

You know what?

I gotta go.

I just... I gotta go.

Wait.

Where are you going?

To tackle my inspiration.

You should feature
the chicken closer to the

top, and be sure and
mention the ice cream cones.

People find those fascinating.

Sure thing.

Holly, there's something
I have to say to you.

Something I need to say.

Why don't you talk to my lawyer?

No, that won't be necessary.

You've been such
an inspiration to me.

As a young aspiring
chef, I looked up to you.

To me, Holly Hansen was a chef who had
integrity and fierceness and originality.

You were, in every
sense of the word, my idol.

But now I know the truth.

That to achieve the
success that you've had,

a chef has to be
underhanded and dishonest.

And that is a person I
never want to become.

So you can steal my recipes
and you can destroy my reputation.

But there is one thing that you
will never take, and that is my spirit.

You might think that you've won, but I just
need you to know that you didn't beat me.

Hello?

Listen, I know that you
don't want to talk to me,

but can you come and
meet me at Gus's kitchen?

There's something
that I want to show you.

Yeah, I'll come meet.

Bye.

Hey.

Uh, listen, before I forget,
here's your security deposit back.

So why did you want
to meet me here?

Look, I know I was
wrong for blaming you.

You were just trying
to do the right thing,

and I know how hurtful
it was that I left you.

But even more so for not sticking around
when you and Holly had your falling out.

The fact is, you
deserve so much better.

I'm not really following.

What I'm trying to say is I'm not that
type of person, the type of person that

doesn't stick around, who
doesn't support the people he...

cares about.

Nikki, that night was perfect.

The crowd, the food, the
space, you and I, we were perfect.

And then I saw my dad,
and it threw me, and...

I took it out on you.

Paul, I'm so sorry.

Don't be.

I'm thankful, because without you, I
never would have made up with him.

You made up?

Yeah.

That's awesome.

But, um...

Still doesn't really answer
what we're doing here.

We are here because...

I have the keys.

What's going on?

Welcome to Cafe Cupid 2.0.

What?

I'm confused.

We're doing another
pop-up restaurant?

No, we aren't.

We are opening up a
new, permanent restaurant.

Wait, wait, how
can we afford this?

I mean, it takes months for
a restaurant to recover, and...

What about that review?

Everyone thinks I'm a fraud.

We just happen to have a
very influential new investor.

An influential investor?

Henry.

He's no longer with
Holly, he is with us now.

He called that critic, who's going to be
retracting their story, and they're going

to be writing a new,
splashy article on you.

Your recipes.

And your new space.

I don't know what to say.

Say yes.

Nikki Turner, will
you be my Valentine?

Valentine's Day passed.

Consider it a standing
reservation for next year.