Restaurant Startup

Joe Bastianich and Tim Love decide whether or not to invest in Kraken Congee in Seattle, Wash. or Ramys Falafel Fusion in Portland, Ore.

Baked goods are featured. Included: a mother-and-daughter team from Brooklyn who want to open a quick-serve waffle-cone restaurant in Manhattan; and friends from New Jersey who came up with the idea of an upscale bread company.

Two pasta companies compete for financial assistance, including a gluten-free-pasta concept that uses chickpeas as a main ingredient; and a ravioli tasting bar featuring unusual flavor combinations.

Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles who claim to have the best Mac ‘n’ Cheese. By adding artisanal cheeses and high-end ingredients, they hope to get a shot at creating their dream restaurant. Next up is a pitch from a young couple who burst onto the San Francisco food scene with Bespoke Donuts, a made-to-order, hand-crafted doughnut restaurant offering both sweet and savory choices.

Bastianich and Love look to the East for delicious flavors and high profits; two young women impress the high-tech denizens of San Francisco at Rice Paper Scissors; the Lone Wolf food truck has a new American spin on classic Vietnamese banh mi.

An edgy Moroccan food catering company with dreams of conquering Manhattan; the funky creation of two sisters who think they make the best plant-based hot dog on the planet.

A food truck owned by newlyweds uses only handmade ingredients that showcase the owners Venezuelan roots; two childhood friends that have generated a huge social media following that has the entire city of Buffalo rooting for the colorful company.

A food truck hopes to stabilize their business by opening a brick-and-mortar location; two culinary teachers from Philadelphia look to transition from the classroom to a fast-casual takeout restaurant.

Restaurateurs and investors Joe Bastianich and Tim Love must choose between mad scientists – mad food scientists, that is, each with a unique approach to molecular gastronomy.

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