And script books have never let me down before.) It’s a story loaded with physical comedy, prop business, and elaborate gags performed at a breakneck pace in an environment that’s not quite live theatre but where there’s still an audience who would like to go home eventually. Looking back I have to admire the ambition it took for FRASIER’s producers to attempt this show (an homage to Blake Edwards, if the script book is to be believed. For a brief period it looks like they may get out of this okay, but we know better. It is also inevitably doomed, as arguments over soufflé service lead to a mass defection of the kitchen staff, forcing Frasier, Niles, and Daphne to handle the cooking while Roz plays waitress. The rechristened "Les Fléres Hereux" is bright, glamorous, and packed to the rafters on opening night. A farewell visit to the old place finds her a swiftly-crumbling ruin with grim lighting and a decrepit skeleton crew of a staff Frasier and Niles decide they can turn this thing around, and buy the restaurant. Gil Chesterton gets things rolling by letting Frasier know via his show that Orcini’s, an ancient and respected restaurant where the Crane boys went as kids many times, is closing down.
It all works so well that you never stop to consider how it couldn’t. The premise is novel but just close enough to believable, the humor builds from understated to insane, and it’s easily the most ambitious thing the show has yet undertaken from a technical perspective. This is an episode almost everyone remembers, and while the fact that it’s easily summed up as the one where Frasier and Niles open a restaurant is obviously part of that, it’s plain and simply one of their most memorable shows. (Beat) Me auntie had a little tea room.Īn absolute classic, “The Innkeepers” takes FRASIER’s newly developed farcical element to magnificent extremes. If you don’t scald yourself or lop off your finger with a clever, you spend your whole time gagging at grease fires, killing rats, and brawling with labor racketeers. Daphne: Owning a restaurant is hard work.
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