Only Murders in the Building

Chef Robert Irvine is in Palmyra, N.J. to see if he can save a 60-year-old family restaurant from failure. Paul took over his family's restaurant from his father 15 years ago and has watched as the customer base has literally died off. Paul has been unable to bring a new customer base in and has found himself on the brink of having to shut down this neighborhood icon. With outdated decor and a disastrous kitchen, it's a race to the finish as Robert tries to put Villari's back on the path to success. Will he succeed or will this be Restaurant: Impossible?

Robert heads to Providence, R.I., to save Mainelli's, a former neighborhood-favorite Italian restaurant with bad service and an extensive menu of dishes the kitchen just can't get right. Upon discovering food safety issues, Robert closes down the restaurant until further notice. After attempting to teach the cooking staff basic techniques, Robert enlists design help for a much-needed interior renovation. With time ticking away, Robert needs to pull out all the stops to complete this mission and keep Mainelli's from closing for good.

Robert travels to Rascal's BBQ & Crab House in New Castle, Del., where many pass by but almost none stop to eat. Rascal's hides behind mountains of trash and one of the dirtiest kitchens Robert has seen. He orders a mass cleaning, and as the trash sorting begins, some treasures surface to update the restaurant's aesthetic. Robert also introduces fresh dishes and a new catering menu to help revive this dump. As the mission comes to an end, Robert still needs to do some serious work to triumph over the trash.

A restaurant with young owners keeps Robert on his toes in this mission.

At Meglio's in Bridgeton, Mo., near St. Louis, Robert finds an Italian restaurant stuck in the past with a laundry list of problems. They claim to cook old family recipes, but Robert discovers that the extent of their cooking involves opening frozen food bags. After getting over the initial shock, he attempts to retrain the cooking staff and explain why they should provide quality food for customers using a smaller menu and fresher ingredients. With a last-minute design dilemma and an unfocused owner, Robert faces tough odds to make this mission a success.

Down in Jacksonville, Fla., Robert strives to save The Secret Garden Cafe, a failing breakfast/lunch locale owned by partners Zack and Michael. From the get go, it's obvious that this restaurant has no clear direction or theme, less-than-thrilling dishes, disorganized staff, and haphazard decor. Robert spins into action by putting staff through the wringer, creating new dishes, updating the decor in massive ways, and marketing the restaurant while working tirelessly to ensure all is set for a successful grand re-opening. With countless ups and downs throughout, this mission could prove impossible.

Down in Jacksonville, Fla., Robert strives to save The Secret Garden Cafe.