Will There Be a Restaurant: Impossible Season 23 Release Date & Is It Coming Out?
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Hosted by chef and restaurateur Robert Irvine, Restaurant: Impossible is a cooking reality series that follows him as he visits struggling restaurants across the US and tries to help them by implementing drastic changes within two days and with $10,000. The series premiered on January 19, 2011, with Season 22 debuting on December 29, 2022. If you are wondering whether there will be another season of the series, this is what we have discovered.
Here’s all we know about Restaurant: Impossible Season 23 and whether or not it’s coming out.
Is there a Restaurant: Impossible Season 23 release date?
There is no Restaurant: Impossible Season 23 release date as Food Network canceled the show after 22 seasons.
Restaurant: Impossible was canceled sometime in early to mid-2023. Conversing with fans on Twitter (now known as X) in July 2023, Robert Irvine gave his views on the cancellation. “I’m old news and although the show is a GREAT show that helps small businesses and families / communities it’s not a show that they believe fits into who or what they want or the younger viewers like,” Irvine responded to a fan. “I really have no idea, all I know is I will come to [the] to help all those in need regardless.”
This is not the first time Restaurant: Impossible has been canceled. Food Network scrapped the series back in 2016 after Season 13, but it returned in 2019 with a brand new season. It’s safe to speculate that the fans are hoping for the same outcome this time as well.
Why Restaurant: Impossible Season 23 isn’t happening
Restaurant: Impossible Season 23 coming out because, as mentioned above, the series was canceled after the 22nd season. ComingSoon will provide an update if the circumstances change.
The official synopsis for Restaurant: Impossible reads:
“Chef Robert Irvine tries to turn around restaurants across America that are facing an impending demise if things don’t improve. With a $10,000 budget and two days to work, Irvine uses his creativity and resourcefulness to turn the eatery’s fortunes around.”
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