Luigi’s D’Italia, a family-run Italian restaurant in Anaheim, California, was featured on Season 5 of Kitchen Nightmares. Gordon Ramsay visited in July 2011, and the episode aired in October that same year.
The episode was intense and emotional, highlighting family struggles, outdated food, and management problems. So, what happened to the What Happened to the California Restaurant After the Show? Let’s take a look.
Before Kitchen Nightmares: Family Fights and Failing Business
Luigi’s D’Italia opened in 1981, started by Luigi Catizone and his father Dominic. The restaurant once enjoyed local success, but over time, problems started stacking up.
After Dominic retired, Luigi brought in his brother Tony to help. But instead of working well together, the brothers often clashed in front of customers and staff.
The restaurant also suffered from a huge menu with over 120 items, slow service, and dated decor. Financially, things were even worse. By the time Ramsay arrived, Luigi’s was in deep trouble with over $1.5 million in debt.
During the Show: Ramsay’s Tough Love and Smart Fixes
When Gordon Ramsay stepped in, he immediately saw the problems. He trimmed the bloated menu, gave the space a fresh new look, and helped resolve the communication issues between Luigi and Tony. Ramsay’s honest feedback and hands-on training helped breathe new life into the place.
By the end of the episode, the restaurant had a successful relaunch night. Customers loved the new menu, and the brothers worked together more calmly. It looked like Luigi’s D’Italia was finally heading in the right direction.
After Kitchen Nightmares: A Bumpy But Hopeful Ride
The episode gave Luigi’s a big boost. Business jumped by 40% in the months after airing. Positive reviews started pouring in, especially for dishes like lasagna and pizza.
But in 2017, the original Anaheim location closed. A family dispute and the sale of the building forced the shutdown. Many fans feared the end.
However, Luigi’s didn’t disappear. Later that year, the restaurant reopened in Fullerton, California, as a smaller takeout-focused spot. It still offered dine-in service, just with limited seating.
How Is Luigi’s D’Italia Doing Today?
As of 2025, Luigi’s D’Italia is still open and running at its Fullerton location. The restaurant has a 4.4-star rating on Yelp. Customers often praise the flavorful food, warm atmosphere, and helpful staff. One popular menu item? The Orecchiette Mushroom pasta, yes, the one from the show!
Luigi is still at the helm, and his wife Grace is often seen at the restaurant helping out. While Tony’s role is less public now, the restaurant continues to thrive under Luigi’s leadership.
Is Luigi’s D’Italia still open or closed?
Since the episode aired in 2011, many are wondering whether Luigi’s D’Italia is still open or closed. As of 2025, Luigi’s D’Italia is still open in CA nearly 14 years after Gordon Ramsay’s visit.
Luigi’s D’Italia is getting lots of positive reviews after the Gordan’s visit.
What We Can Learn from Luigi’s D’Italia’s Story
Luigi’s journey shows us how important it is to adapt, especially in a family business. From internal fights to financial issues, they faced it all. But with expert help, some hard conversations, and a willingness to change, the restaurant found a way to survive.
Even after setbacks like relocating and downsizing, Luigi’s kept going. Kitchen Nightmares didn’t just save a restaurant, it gave the family a second chance.
Final Thoughts
Luigi’s D’Italia remains one of the more successful Kitchen Nightmares stories. It didn’t just get a makeover, it got a restart. And more than a decade later, it’s still serving up Italian classics to happy customers in California.
Whether you’re a fan of Gordon Ramsay or just love comeback stories, Luigi’s D’Italia proves that with the right help, even the most struggling businesses can turn things around.
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TL;DR
Luigi’s D’Italia bounced back from financial crisis and family drama after its Kitchen Nightmares makeover. Today, it continues to thrive in Fullerton, California, serving loyal customers and proving that second chances work.
