Kitchen Nightmares Davide Still Open?

Here is everything you need to know about the Kitchen Nightmares episode of  the Davide restaurant. 

Is Davide Still Open?

No, Davide is no longer open. The restaurant officially closed in 2014, about three years after appearing on Kitchen Nightmares. 

While things initially improved after Gordon Ramsay’s visit, the owners eventually decided to sell the restaurant. 

The new owners chose not to keep the Davide concept, leading to its permanent closure.

As of 2025, the former Davide location at 326 Commercial St, Boston, MA is now home to another restaurant called iL Molo, which has been operating there since 2016.

Who Were the Owners of Davide?

Davide was owned by brothers Frank and Anthony Gesualdi.

Frank and Anthony purchased Davide in 1997, taking over a restaurant that had originally opened in 1982.

How was the owners relationship?

They ran the business together, but their relationship was strained due to personal conflicts.

Anthony had a history of embezzlement to fund his drug habit, which led to his arrest and jail time.

How were they managing everything?

Frank ran the restaurant alone while Anthony was in prison, but things went downhill over time.

After Anthony’s release, he returned to help with the restaurant, but Frank still distrusted him.

Their personal struggles had a negative impact on Davide, making it difficult for the business to succeed.

What Problems Did Gordon Ramsay Find at Davide?

When Gordon Ramsay visited Davide in 2010, he found several serious issues with the restaurant:

1. Outdated Decor and Poor Reputation

The restaurant’s interior had not been updated since the mid-1990s, making it feel old and uninviting.

Even the tour bus driver didn’t recommend Davide, showing that its reputation had suffered.

2. Food Quality Issues

The food was not fresh and lacked quality. Gordon ordered a Caesar salad, lobster ravioli, and rack of lamb, but he was disappointed with all three dishes.

The lettuce was soggy, the eggplant was undercooked, and the lamb had a burnt crust.

Shockingly, the eggplant had been cooked three weeks earlier and frozen.

The lobster ravioli was not even homemade, which is unacceptable for a fine dining restaurant.

3. Lack of Leadership

Frank had lost motivation and even stopped wearing his chef uniform.

During Gordon’s visit, Frank sat in a chair instead of managing the kitchen.

When orders piled up, Frank got overwhelmed, leading to poor service and bad food being sent out.

4. Communication Issues

Frank and Anthony’s strained relationship created tension in the restaurant.

They often argued in front of staff and customers, which hurt the working environment.

5. Disorganized and Slow Service

The kitchen was chaotic, and food took too long to be prepared.

Customers complained about slow service, leading to negative reviews.

What Happened After Kitchen Nightmares?

Immediate Improvements

After Gordon’s visit, Davide saw some success.

Frank started wearing his chef coat again and regained confidence.

Business improved by 15%, and customers appreciated the changes.

Gordon Ramsay’s Revisit

Gordon returned in Season 5, Episode 5 (aired in 2011).

He found that Frank was still motivated, and the food had improved significantly.

Even Gordon himself loved the food, which was a big change from his first visit.

The restaurant was doing better financially, and the brothers' relationship was improving.

The Closure in 2014

Despite the initial success, Davide closed in early 2014.

The owners sold the restaurant, and the new owners decided to not continue with the Davide brand.

The space later became home to iL Molo, which opened around 2016.

What Lessons Can We Learn from Davide’s Story?

The rise and fall of Davide offer several important business lessons:

1. Family Conflicts Can Impact Business

The strained relationship between Frank and Anthony created a toxic work environment.

Personal issues should be resolved privately so they don’t affect the business.

2. Freshness and Quality Matter in Fine Dining

Serving frozen and pre-made food in a fine dining restaurant is unacceptable.

Customers expect fresh, high-quality meals, especially in an Italian restaurant.

3. Strong Leadership Is Essential

Frank lost his motivation, which dragged the restaurant down.

A good leader sets the tone for the staff and ensures smooth operations.

4. Customer Experience Is Key

Slow service, poor food, and a bad atmosphere can ruin a restaurant’s reputation.

Even with a strong history, a restaurant can fail if it doesn’t meet customer expectations.

5. Even Gordon Ramsay’s Help Can’t Guarantee Success

Many restaurants on Kitchen Nightmares improve temporarily but still end up closing.

Success depends on long-term commitment, smart business decisions, and consistent quality.

Where Are Frank and Anthony Now?

Frank Gesualdi

After selling Davide, Frank started "Three Boys Farm", which specialized in Italian vegetables, eggs, and poultry.

The farm’s current status is unclear, as its website is inactive and the last Facebook update was in 2018.

Anthony Gesualdi

Anthony now works as a tour guide for Boston’s Politically Incorrect North End Food Tours.

His business seems to be active, and he focuses on giving Italian-themed tours in Boston’s North End.

Conclusion

Davide had a rich history as one of the first fine dining Italian restaurants in Boston’s North End. However, poor management, family conflicts, and declining food quality led to its downfall.

Although Kitchen Nightmares helped revive the restaurant for a short time, Davide closed permanently in 2014. The space is now occupied by iL Molo, which has been there since 2016.

The story of Davide teaches us that success in the restaurant industry requires more than just good food—it also needs strong leadership, teamwork, and a commitment to quality.

Would Davide have survived if Frank and Anthony had worked better together? Perhaps. But ultimately, their personal struggles and lack of long-term consistency led to the restaurant’s closure.