Botto’s Restaurant – 24 Hours to Hell and Back Update – Open or Closed in 2022?

Episode Recap

Botto’s Italian Line Restaurant was a Swedesboro, New Jersey restaurant featured on Season 3 of Gordon Ramsay’s 24 Hours to Hell and Back.

Though the Botto’s Restaurant 24 Hours to Hell and Back episode aired in January 2020, the actual filming and visit from Gordon Ramsay took place earlier in 2019. It was Season 3 Episode 4 of 24 Hours to Hell and Back.

Botto’s Italian Line Restaurant is located in Swedesboro, New Jersey.

Swedesboro is a small borough in Gloucester County that’s not too far away from Philadelphia, PA. It’s also located near the Delaware River.

The restaurant was opened in 1998 by the current owners’ father.

The current owners are brothers Robert Botto Jr, Vincent, Henry, and Dominic.

The brothers also jointly own a sausage business.

Robert manages the restaurant, and Henry is the head cook. 

The brothers argued a lot, and after their father passed away, the restaurant began to decline.

Judy is the hostess and says that Robert is constantly yelling.

Gordon Ramsay arrives in disguise and orders a sampling of classic Italian dishes.

The menu is massive, so there are plenty of options to choose from. However, the quality doesn’t seem to match the size.

The oysters Gordon ordered do not smell fresh. The veal is gross, and the flounder is rotten. 

Not a great start for Botto’s Italian Line restaurant…

Gordon removes his disguise. He invites the customers and the staff to his Hell on Wheels Truck.

Once they arrive at the truck, Gordon reveals the hidden footage inside the restaurant.

The footage shows rotten meat, old produce, flies on the food, and a mean head chef. All the usual disastrous stuff you’d expect from a Gordon Ramsay restaurant show.

Gordon invites the customers to return for the relaunch in twenty-four hours. He then has a meeting with the staff of the restaurant.

Robert argues with Gordon when Gordon says he has no idea what he is doing in the kitchen.

The team says the front of the house and the kitchen do not communicate well. 

Henry has given up and doesn’t want to cut the menu in half.

He is afraid they will lose more customers.

Josh, one of the line cooks, began working at the restaurant due to its good reputation, which they since have lost. 

As the remodeling team clears the establishment, the brothers become concerned for the family pictures which have been on the walls for many years.

When Gordon inspects the kitchen, he finds uncovered meat, slimy veal, and dry meatballs.

There is gross nacho cheese that even the owners refuse to eat. The kitchen is a mess. 

When Gordon meets with Dominic, he shows him the footage inside the restaurant.

He says he trusts his brothers and very rarely goes into the restaurant.

Henry and Gordon go to the Hell on Wheels Truck, so Gordon can show him the updated menu.

The menu is going to be updated with Italian classics. Beyond a smaller menu size, the actual portions will be smaller, too.

Henry tells Gordon Robert purchases too much food and doesn’t sell; that is why they are losing money. 

Henry needs to stand up to Robert more and let him know he wants to make more decisions.

During relaunch night, the staff is told that Henry is now in charge.

Gordon also gives them one of his famous pep talks.

Relaunch starts a little rocky, though.

A meal that is being cooked in the kitchen comes out overcooked. But things start turning around once the staff get their feet under them.

Dominic comes in to eat and is impressed by the food.

He promised to help keep Robert away.

Robert is delighted and thinks Henry has got it under control.