All language subtitles for A Dash of Love. 2017.ENG

♪ ♪

♪ You make me happy... ♪

Ah, thanks so much for coming.

♪ And there's nowhere... ♪

Great.

♪ ...That I would rather be ♪

♪ ♪

♪ I'm so in love with you ♪

[Gus]: Thanks for coming

to the closing night
of Gus' Kitchen.

♪ I guess it's love
love, love, love, love ♪

[applause]

♪ You make me feel brand-new ♪

♪ I guess it's love
love, love, love, love ♪

Thank you.

♪ ♪

Has to have been
our busiest day ever.

Certainly was our
best tip day ever!

Well, get used to it, Ang.

You're going to be making
a lot of tips

at a place like Holly Hanson'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 Cafe Rouge.

I thought they really liked you.

They did.

They just don't like

that I don't have
a culinary degree.

That is so unfair.

You are, hands down,
the best cook I know,

and I've worked
in a lot of restaurants.

Mm.

I sure am going
to miss this place.

They just don't make diners
like this anymore.

It's not too late to take it.

I'm telling ya, 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.

Some day, I'm sure
that you'll get your dream.

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?

[laughs]

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.

[laughing]

Another toaster?

Where'd you get this one?

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?

[laughs]

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' Kitchen
to Holly Hanson's

is a challenge.

Last night, she yelled at me

for carrying too many plates
on my arm.

Well, Holly Hanson'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.

Tomayto, tomahto.

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, Ang.

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

Two more interviews to go!

Good luck.

Thanks!

[Nikki]:
Hi! Good morning!

[woman]:
Good morning! The usual?

Yes, please.

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,

'cause 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?

[Nikki]:
Ooh, fresh biscotti.

You know I can't resist that.

My father opened these doors

with this very recipe.

No, no, no, no,
put your money away.

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

- But...
- You heard the Mrs.

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

Marty!

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 on Valentine's Day,
and my boyfriend took me out,

and we had
the most breathtaking meal...

a four-course meal

with a perfectly-paired

peppery Zinfandel,

finished off with the most
decadent chocolate souffle,

which... [laughs]

he ended up dumping me over,

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

[clears throat loudly]

But the food
was very, very good.

Your resume doesn't state

where you went
to culinary school.

I... 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.

Thank you
for your consideration.

[Marty]: Not too much
left over today,

but here it is.

So, how'd the interview go?

Marty!

[Marty]: What?

[wife]: Why do
you have to be so nosy?

Look, I'm sorry.

No, no!

It's okay, he can ask...

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.

[Marty]:
Don't worry.

I know you're going
to get the next one.

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

Mm-hmm.

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.

[Marty]: It sure is,
all right.

You guys are so sweet.

Well, thanks again.

Bye!

[Nikki]: I'm so glad
you enjoy my food.

Okay, enjoy.

I'll get you guys
some more bread.

Hey!

Wow, such a big
turn-out 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!

[Angela]:
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, uh...

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 Hanson's?

Mm...

the tips are fine.

There'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 could come by
at 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 it
a little bit,

but it's why we love you.

- I'll see you at 10:00.
- Mm-hmm!

Okay!

Holly Hanson...

[man]: Look, Holly,

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

The recipe needs to be tweaked.

[Holly]:
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.

Well, 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.

[jazz music playing]

- 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,

check out the cute bartender.

Definitely my type.

Okay!

- Hi.
- Hi!

What can I get for you?

Glass of red wine, please.

House, or 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 Jerrod.
- 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.

[laughs]

Here you go.

Enjoy.

Um...

a cassoulet?

Tonight's special.

On the house.

Wow!

Thanks.

Hey.

[Jerrod]:
What's it tonight?

Uh, something
that pairs with frustration?

Got it.

- See you had the special.
- Mm-hmm.

How was it?

Um...

It was, uh...

it was okay.
I just wasn't that hungry.

But you got to try it
at least, right?

Mm-hmm.
Yeah, I did.

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 little surprised.

It was that bad?

No, it's just...

it could have used something
to pizzazz 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.

Sounds like you eat out a lot.

No. No, um...

I just know a lot about food.

Of course you do...

'cause you eat food.

Now 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 cassoulet.

Shh.

[giggles]

I...

Have a good night.

We can just talk in here.

[man]: 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.

[Holly]: Oh, I just have
to catch up

on some of that paperwork.

[man]: Yeah, 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, 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.

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 re-vamped 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,

and I have to be
honest with you,

I don't think this place
is going to survive

with just the status quo.

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 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
overhearing your conversation,

and the fact that
you need a new assistant.

I'm sorry.
You are...?

Nikki! 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 are 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.

Hundred percent.

Well, I am desperate.

Uh... does that mean
that I'm hired?

Meet me tomorrow at noon...

and that conversation
you just eavesdropped on...

Doesn't leave the room.

Ever.

Okay, well, I'm going to, um...

the exit's this way, and...

you look beautiful, by the way.

[Marty]:
So how come so late today?

[Nikki]: Oh, I got a job,

but I don't start 'til noon.

Oh, that's great news!

Congratulations.

So you'll be cooking again?

Uh, well, not exactly.

I mean, I'm working
at a restaurant,

but I will be doing
office work, so...

Oh, well, there's
nothing wrong with that.

Oh, the best part about it is,

I'll be working for a top chef

who can teach me
the ins and the outs

of the business.

That is a smart move.

[Marty]: So,
who's this top chef?

Holly Hanson.

[chuckling awkwardly]

Have you eaten
at her restaurant before?

Well, we know who she is.

Oh, my gosh, I'm so late.

Um, I've got to go!

Hey, don't forget your coffee.

Right, okay.
Thanks! Bye.

Bye!

Oh, gosh...

Um...

Oh! Oh!

Gosh, your shirt!
I'm so sorry!

I'm...

You?

Well, well.

If it isn't the food critic
from the other night.

My apologies.
Look, I'm just running late,

and I'm 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...?

[Holly]: Good,
I'm glad you're here.

Paul, go ahead.
Open the door.

I guess you guys have met?

[Paul]: 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...

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 a coffee
coming through.

Do you want some?

Yeah, as long as it's in a cup,

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!

Oops, sorry.

Hey!

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

Holly's kept me pretty busy.

[Angela]:
Kind of feels like old times,

working together, right?

Ah, not exactly,

but at least
we're under the same roof.

Oh, Ang, five plates?

Right.

Whew! Thanks.

Makes me really glad
you're here.

Yeah, don't forget it.

Hello?

Is anyone here?

Holly?

[door lock rattles]

Okay...

Uh...

[line ringing]

[Angela]: 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...
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, and...

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' Kitchen downtown.

Do you know it?
It's a diner.

Oh.

I don't do diners.

You know,
I really should fire you

for this little stunt
you've pulled.

Please don't.

Well...

it's not all your fault.

I should have made sure
you were gone

before I locked up.

So you're not firing me?

Aw...

I was a struggling chef
once myself.

I know what a wonderful
opportunity it is

to get to work
in a kitchen like this.

You're going to 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.

Great.

But thank you!
Thank you so much!

I... wow...

Oh!

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.

Mm.

So good.

[Paul]:
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?

[phone rings]

Hey, Henry!

Thank you for calling me back.

[Henry]:
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.

[Holly]: 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.

[Henry]: I see.

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

I will, I will...

as soon as I'm ready,

and you will be impressed.

Great.

Let me know right away.

Oh, looks like everyone's
coming in early today.

Yeah, just trying to make
a good impression on Holly.

Maybe you'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?

Mm...

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
petty 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.

Aw...

heart-shaped ravioli!

Let me guess,
for Valentine's Day?

To be determined.

And your filling is...

[sniffs]

Pine nuts...

With artichoke hearts
and mushrooms.

Sounds delicious.

Sounds dreadful.

Rack of lamb,
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.

[Nikki]:
Hey, Ang...

Yeah?

Listen, I'm going
to be working late tonight,

so don't wait up for me, 'kay?

Yeah, I'm staying late, too.

Really?

Yeah, it's Sunday night.

Paul cooks dinner for the staff.
It's kind of a ritual.

That sounds fun.

It is.

You should join us.

Maybe I will.

♪ I believe that all people ♪

♪ ♪

♪ Have got the strength
to make a change ♪

♪ ♪

♪ I believe that all people ♪

♪ ♪

♪ Possess the qualities that it takes... ♪

- Hey.
- So?

What does our resident
food critic have to say?

Is the pappardelle
up to your standards?

You're never going
to drop that, are you?

Eventually.

So, how is it?

It's really good.

I sense a but.

What? No!

No, not at all.

Okay, come on.

Give me your review.

Well, I'm no food critic...

We've already established that.

[laughs]

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 pappardelle

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.

Look, 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 can 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,
crayons can make art, too.

Fair enough.

Okay.

So?

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

You are a chef.

This is outstanding.

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.

[laughs]

We're cheers'ing chicken?

What else would you expect

from an uptight, structured
Cordon Bleu Executive Chef?

[Nikki]: It is so nice
to be here

and just relax today.

You must be exhausted.

You have 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
when she was young.

Hmm...

Maybe.

[Angela]: Uh, 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 Jerrod.

[laughs]

Okay.

Hey, how do you like
working with Paul?

Paul?

As in Executive Chef Paul?

Yeah, 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,

and 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've got a feeling about her.
I 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's true.

But 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.

♪ ♪

♪ ♪

♪ They made the world for you and I ♪

♪ ♪

♪ They made the world for you and I ♪

♪ ♪

♪ And it's splendid ♪

♪ It's splendid ♪

♪ Our world isn't round ♪

♪ ♪

♪ Yes, it's splendid ♪

♪ The world that's yours and mine ♪

♪ ♪

♪ They made the world for you and I... ♪

♪ They made the world for you and I... ♪

Are you spying on me?

No.

I was...

following you.

[laughs] 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.

The Center serves
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?

Mm-hmm.

You're right.

It gives it the kick.

It's that abstract crayon
I was talking about.

[Nikki]: I hope we didn't
work you too hard today.

No, it was fun.

It's a nice change
from working for Holly.

Yeah?

Why do you stay there?

I mean, just because
you could work anywhere.

Holly gave me my start.

I owe her.

Mm...

I guess the food's just
not as I imagined, you know?

I thought it'd be more...
innovative.

You know, Holly's problem
is that she just...

she 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.

Just rent unused space
for a couple of days,

and pop up your own shop,
so to speak.

Nice!

Hot chocolate?

Yeah, sure.

[Paul]: You cooked
at Gus' Kitchen?

Mm-hmm.

I 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.

Okay.

So what happened to Gus'?

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've 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?

[Nikki]: 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.

[Paul]: Is this
the best hot chocolate, or what?

[Nikki]:
It is really good.

There's some ingredient in it

that I just can't put
my finger on.

Lavender.

Mm.

Of course!
It's so good.

You know, the only thing
that would make this better

would be an almond biscotti
from Dellucci'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 Dellucci.

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...
they didn't mention you.

Makes sense.

It's no secret
that my father and I

don't have
the best relationship.

Dellucci's
is the family business

you didn't go into.

Yup.

I wanted to go to Paris,
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.

[Nikki giggles]

[Nikki]:
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, uh, 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?
- Mm-hmm.

And he had an awful lot
of questions about you.

Really?

Oh, sure.

Who we talking about?

[Nikki and Trish]: 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, uh...

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?

No, he was actually talking

about how amazing
your almond biscotti are

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.

Good.

Just wanted to make sure.

♪ I don't know her name ♪

♪ Don't know what she does ♪

♪ Magic girl ♪

♪ Strong like a woman ♪

♪ Fragile like a baby ♪

♪ Fascination ♪

♪ The way she moves ♪

♪ The way she talks ♪

♪ Oh, it's in her style ♪

♪ Don't ask me why ♪

♪ Don't know where she lives ♪

♪ Don't know where she goes ♪

♪ Magic girl ♪

♪ I want to follow her ♪

♪ But I'm like a fool ♪

♪ When I walk with her ♪

♪ The way she moves ♪

♪ The way she talks ♪

♪ The way she smiles ♪

♪ The way she looks ♪

♪ Oh, it's in her style ♪

♪ Don't ask me why ♪

♪ Oh, it's in her style ♪

♪ Don't ask me why... ♪

[laughs]

♪ Well, she's got everything ♪

♪ Well, she's got everything ♪

[Henry]: Well, this is
quite a departure

from your usual cuisine.

Oh!

Wow!

Holly...

If your new dishes
are as good as this one,

we won't have anything
to worry about.

[door opens]

Oh... I.... um...

[Nikki gasps]

Hi!

Paul!

Hi, uh, whew...

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.

What is going on here?

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, sorry.

Looks interesting.

It looks awful.

"Awful" is the word
that you were 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 going to go for round two?

Uh, no, no.

I think 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.

Thought it would meet
with Holly's approval.

Oh, well,
mind if I stick around?

I'd like that.

[Paul, on monitor]: Uh...

[Nikki]: Blueberries?

[Paul]: Yup!

I'm grilling pork chops
with blueberries

and a balsamic glaze.

[Nikki]: Nice!

[laughing]

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.

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.

[laughs]

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 going to 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!

[Holly]: What a beautiful meal
you're sharing.

Oh, did the alarm go off?

[Paul]: We were just
cooking, and...

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

[Nikki]:
Romantic?

No, not at all.

[Holly]:
Nikki, 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 going to make this
easy on all of us.

You're both fired.

Are you serious?

Very.

Come on, Nikki.

We'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 all 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're just in the wrong place

at the wrong time.

I don't know.

What was she doing
in the restaurant tonight?

She never comes in after hours.

Well, it's not like
we can go back in there

and ask her.

I guess it doesn't matter.

Just... my head is spinning.

Yeah, mine too.

Hi.

Come on.

Coast is clear.
Holly's gone.

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

Okay.

I'll be quick.

Go, go, go, go!

Okay, quick.

A new menu?

What? No!

No way!

What?

[Nikki]: 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.

[Angela]: Oh...

Should've 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 going to re-open
with the 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, um...

I have to head
to your parents' bakery

to pick up some dinner rolls.

You want to come with me?

Uh...

think I'll pass.

Listen, Paul, um...

I've been thinking
about your relationship

with your dad, and...

it seems like maybe you two
just need to talk it out?

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?

Sure.

Paul, we can't thank you enough

for helping out today.

Happy to do it again.

My schedule
is suddenly wide open.

And Nikki,
a really great meal again.

Everyone loved it.

Thanks, Beth.
Well, Paul was a huge help, too.

[Beth]: You know,

you really need
to get your own restaurant.

It would be a 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...

[together]: A pop-up.

Right?

I think you're onto
something here, Nik.

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

That's closed or vacant,

has a really good kitchen.

I know just the spot.

[Gus]: Pop-up what?

[Nikki]: Just think
of it as a rental.

We'll lease this 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 your deposit right away.

Oh, 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 Hanson's re-opening

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.

[Paul]: What days
were you thinking?

[Nikki]: 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 don't think
that was too tacky?

I think it's romantic.

[Angela]:
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,

and I've got some of the city's
top food critics coming in.

They were scheduled
to go to Holly Hanson's

for a tasting,

but I convinced them

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

[laughs]

All I need is a name.

What are you guys
going to call it?

How about...

"Nikki & Paul's?"

"Paul & Nikki's?"

That's not much better.

Hmm...

How about
"Two Hearts Pop Up?"

"I Love You Pop Up?"

Valentine's Day...
Valentine's Day...

[Paul]: 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!

[laughing]

Sorry, this is...

Not a good idea.

And very unprofessional.

Unprofessional.

Yeah.

Don't want
another cayenne pepper incident.

[Angela]: Nikki!

Yeah.

I think
I hear Angela calling me.

Yeah.

Yeah, and I've got some work.

Yeah.

Nikki?

For opening night.

"To Nikki,

otherwise known as Chef.

Love, Paul."

Thanks.

I love it.

[Angela]:
So you almost kissed?

Yeah, almost.

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

What are you going
to 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.

Ooh...

You've got to let
your walls down, Nikki.

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, Nikki,

and 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, Ang,

I do, but...

you and I both know

I'm just not really
relationship material.

So... let's just drop this.

What do you think
about this one?

Too plain.

This is your big night.

You've got to make a statement.

Oh...

Now, this is what
I'm talking about.

Okay.

[Nikki]: 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 going to be, again?

[Nikki]: Oh,
at Gus' Kitchen downtown.

Yeah, he's going to rent us
all the space.

[Marty]: Us?

You have a partner?

Well, yes.

It's Paul.

[Marty]: Paul?

My Paul is going to be
your cooking partner?

Well, it's mainly
going to 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?

Oh, how wonderful would that be.

[Marty]: No.

[Trish]: Oh,
come on, Marty.

What, 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.

♪ I get everything about you ♪

♪ You make it easy for me to love you ♪

[Paul]:
Truffle oil?

Yep. Could you pass me
the, uh...

I've got to 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. Yeah.

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 going to get
your name and your recipes out

before Holly!

Wow.

Wow...

Um...

can you guys just...
give me a minute?

That's great.

[exhales]

[Paul]: 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.

[Frank Sinatra singing
"The Way You Look Tonight"]

♪ Some day when I'm awfully low ♪

I love this song.

May I?

Are you kidding?

You don't think
I know how to dance?

No, I'm just saying,
one of us should, uh...

be in the kitchen, you know?

We have one of
the most experienced staff

from one of the best
restaurants in the city.

I think they'll be
able to manage

for a few minutes.

Ah, 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 finish tonight?

Like, a Valentine's Day dinner?

Yeah...

like a Valentine's Day dinner.

Okay, sure.

I'd like that.

♪ With each word ♪

♪ Your tenderness grows ♪

♪ Tearing my fear apart ♪

♪ And that laugh ♪

There you are.

One of you needs
to get out front and schmooze.

♪ Touches my foolish heart ♪

♪ Lovely ♪

♪ Never, never change ♪

♪ Keep that breathless charm ♪

♪ Won't you please arrange it? ♪

♪ 'Cause I love you ♪

[footsteps approaching]

Oh...

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 canceled.

They canceled?
All of them?

Yes, all of them.

I looked up online,
and I think they are 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?

Mm!

[Trish]: Sweetheart!

It is fabulous!

Mom, Dad, what are
you guys doing here?

What kind of a welcome
is that, huh?

I mean, I'm...

I'm surprised
to see you, is all.

Nikki invited us.

Nikki?

Nikki, yeah.

Well, I certainly
didn't get an invite

from you, now, did I?

She told us

that some of your recipes
were going to be featured.

I've got to go.

I've got to get back
to the kitchen.

We're really busy.

Paul, wait!
Wait, I...

Hey.

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?

Oh... 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...

You shouldn't have done that.

Everything was going
so well tonight.

I wasn't expecting to deal
with my judgmental father

tasting my food
for the first time.

♪ ♪

That's it!

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 and 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

any time 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?

Oh, 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.

Just shows you,
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 canceled 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.

[cell phone rings]

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...

[interrupting] It's not entirely
about the other night.

I just wanted to try your...

[loudly] 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?

It's what I came here to say.

I didn't realize
how much it affected me

'til 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.

I never will be.

The truth is...

when you decided
to go to chef's 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 just 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 tell you then,

but when I came
to look for you after,

you had already left.

Yeah.

I, uh...

was upset with Nikki

for inviting you
without telling me.

[Trish]:
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 to think of some way
to make her smile.

A gesture...

a genuine gesture
from the heart.

Goes a long way.

You're right.

You're absolutely right.

Okay.

Thanks, Dad.

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]:
"Nikki Turner's recipes

"are, in fact,
those of her former employer,

"Holly Hanson...

so it's no surprise
that this menu was spectacular."

[laughs]

"Holly Hanson's re-opens
for business this week,

"and I encourage
all food-lovers to drop by,

"as you won't be disappointed.

Your tastebuds
will thank you."

You know what?

I've got to go.
I just...

I've got to go.

Wait, where are you going?

To tackle my inspiration.

Mm...

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 have been
such an inspiration to me.

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

To me, Holly Hanson
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.

[cell phone rings]

Hello?

[Paul]: Listen, I know that
you don't want to talk to me,

but can you come and meet me
at Gus' Kitchen?

There's something
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.

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 that 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're 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.

Wait, 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...

I don't know what to say.

Say yes...

[Frank Sinatra singing
"The Way You Look Tonight"]

Nikki Turner...

Will you be my Valentine?

Valentine's Day passed.

Consider it
a standing reservation

for next year.

♪ ...When I'm awfully low ♪

♪ When the world is cold ♪

♪ I will feel a glow ♪

♪ Just thinking of you ♪

♪ And the way you look tonight ♪

♪ ♪