The Restaurant Guys

La Petraia: The Guys Go to Italy! Nov 21, 2024

The Conversation

The Restaurant Guys were so taken with the stories behind a book by Susan McKenna Grant that they took a detour while at an Italian wine festival to stay at her beautiful property that she is restoring, La Petraia. This interview in this episode was recorded on location at Radda in Chianti at the farm (you can hear the pigs snorting) interspersed commentary from The Guys after they arrived home. The amount and variety of products acquired from that farm is amazing!

The Inside Track

The Restaurant Guys Podcast was Susan’s soundtrack as she lovingly restored La Patraia. After she wrote her book Piano, Piano, Pieno , she sent it to them and they just had to have her on the show. A few years later, they went to see her and stayed at the gorgeous La Petraia.

“We've got old maps of the property from a couple of hundred years ago and you can look at those maps and see that it's still exactly the same today as it was then. There's the same amount of field and there's the same amount of forest. The house is the same size. It's just the way it is,” Susan Grant McKenna on The Restaurant Guys Podcast 2010

Bio

Susan McKenna Grant spent several years traveling in Europe and studying cooking, pastry, and artisan bread baking. She attended the Cordon Bleu and Ecole Lenôtre in Paris, the San Francisco Baking Institute, the Ecole Française de Boulangerie d’Aurillac in the Auvergne region of France and the Boscolo Etoile Academy in Italy.

In 2001, Susan and her husband, Michael, purchased La Petraia in the Chianti Classico region of Tuscany in Italy. The couple spent fifteen years restoring La Petraia to its origins as a sustainable, mixed working farm. The couple also operated a luxury agriturismo, which included four guest rooms, a restaurant and cooking school. Petraia was the inspiration for Susan’s two award winning cookbooks.

Susan currently resides in Switzerland where she continues to write about food and sustainable foodways.

Info

Susan Leaves La Petraia (click for photos of the property)
https://www.susanmckennagrant.com/2015/11/14/farewell-la-petraia/

Susan’s Books
https://www.susanmckennagrant.com/

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If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Tom Colicchio: Tippity Top Chef Visits The Guys Nov 19, 2024

The Banter

The Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.

The Conversation

The Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef.

The Inside Track

The Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations.

“So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024

Bio

Tom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad. In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed.

Tom won the 2010 Outstanding Chef award from the James Beard Foundation.

He has written three cookbooks and just released his memoir and cookbook Why I Cook.

Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears.

Info

About Tom and His Book Why I Cook
https://www.tomcolicchio.com/

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If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

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Withum Accounting
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Cathy Corison: A Wine of One’s Own Nov 14, 2024

This is a Vintage Episode from 2006 (where they tell a story that they later re-told on the Curtis Duffy 2024 episode about the worst food they’ve ever served)

The Banter
The Guys discuss a recent article correlating hamburger consumption and childhood asthma as well as when gloves are more hygienic….and less so.

The Conversation
The Restaurant Guys call on Cathy Corison, owner and winemaker at Corison Winery. They talk about the “miracle” of seeing more women in the wine business and the numerous obstacles Cathy had to get through to get to where she is today–making outstanding wines in her own style.

The Inside Track
The Guys have been fans of Cathy’s wines even when the press was not. When asked whether she cared about the points her wine receives, here’s what she had to say.

“So the answer is no, I don't. And if I cared about that, I wouldn't be as stubborn as I've been to make a wine that is still elegant,”Cathy Corison on The Restaurant Guys Podcast 2006

Bio
Cathy Corison’s winemaking journey began nearly 50 years ago when she took a wine appreciation course. Two years later she graduated, and two days after that, arrived in the Napa Valley, bent on making wine. A master’s degree in Enology at UC Davis followed. She made wine at Chappellet Vineyard for the 1980’s. In 1987 she began to buy grapes and barrels. Using other wineries’ facilities, she was able to create the wine of her own.

She founded her own winery, Corison Winery, in 1987. Corison Winery makes primarily cabernet wines and produces 2,500 cases a year.

She was named San Francisco Chronicle Winemaker of the Year 2011

Info
Corison Winery
https://www.corison.com/

Corison Wines at Stage Left Wine Shop, NJ
https://www.stageleftwineshop.com/websearch_results.html?kw=corison

Current article linking asthma and hamburger
https://theconversation.com/how-burgers-and-chips-for-lunch-can-worsen-your-asthma-that-afternoon-206402

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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Charles Neal: Armagnac, Calvados and Cognac, Oh My! Nov 12, 2024

The Banter

The Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section.

The Conversation

The Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discovering and importing products from family distillers of these libations and how he used the Normandy Invasion to do it!

The Inside Track

The Guys and Charles have the same goal: finding lesser-known, high-quality products made by small producers and sharing them with a broader audience. They have carried Charles Neal Selections for decades and appreciate Charles’s good taste and tenacity.
What Charles said about a particular trip to France where his adventure began:

Charles: And so I thought what I'll do is I'll go there and in three months I’ll see every Armagnac producer because I had a list of them and there were about 120 of them.

Francis: I like your style! I wish I had been on that trip.

-Charles Neal on The Restaurant Guys Podcast 2024

Bio

Charles Neal is an importer and distributor of wines and spirits based in San Francisco, California. His company, Charles Neal Selections, has been in existence since 1998. He is a leading authority on Armagnac and Calvados, having written benchmark books on both brandies Armagnac: The Definitive Guide to France's Premier Brandy and Calvados: The Spirit of Normandy. His book on Cognac will be coming out in 2025.

In addition to these spirits, Charles imports wines from nearly every French wine region. He pursues those who make quality products and continue to hone their craft, humble producers carrying on a tradition from generations past and building a future for generations to come.

Info

Charles Neal Selections
http://www.charlesnealselections.com/

Charles Neal’s Books
http://www.charlesnealselections.com/books.html

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If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
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Our Sponsors

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Magyar Bank
https://www.magbank.com/

Withum Accounting
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Grant Achatz Creates a Chemistry Experience Nov 07, 2024

This is a vintage selection from 2007

The Banter

The Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household.

The Conversation

The Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience.

The Inside Scoop

The Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can’t put a name on it. He does describe how he gets inspiration for it from daily life.

“It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007

Bio

Grant’s culinary journey began at his family’s diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter’s, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.

In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.S

Grant’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.

Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World.

Grant’s story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix’s Chef’s Table.

Info

All of Grant’s Restaurants

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If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Curtis Duffy: Reaching the Stars Nov 05, 2024

The Banter

The Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health.

The Conversation

The Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excellence.

The Inside Track

The Guys highly recommend you watch the movie For Grace about the opening of Curtis’s restaurant Grace. The three find plenty to talk about being lifers in a challenging industry. This is how Curtis handles every day.

“My daily drive and my daily vision was to be better than what I was yesterday. And I pushed the team and led the team that way. That was always my commitment to the restaurant. We have to be better. We have to be better,” Curtis Duffy on The Restaurant Guys Podcast 2024

Bio

Curtis Duffy began his career in Chicago working under chef Charlie Trotter then later chef Grant Achatz. Curtis became head chef at Avenues, which earned two Michelin stars after his arrival. He and Michael Muser opened Grace in Chicago in 2012. In 2013, the Robb Report named Grace the best restaurant in the world. Grace earned three stars in the Michelin Guide four years in a row. The James Beard Foundation named Duffy Best Chef, Great Lakes in 2016. In 2020, Duffy and Muser opened Ever restaurant which was awarded two Michelin stars in 2021, 2022, and 2023. In 2022, he opened After lounge, and the following year Esquire named After one of the Best Bars in America.

Curtis has appeared in numerous television shows such as Top Chef, Top Chef: Colorado, Iron Chef: Quest for an Iron Legend. A couple of episodes of The Bear were filmed inside his restaurant Ever and Curtis made and plated the dishes that appear in season 2 episode 7.

Chef Duffy's journey is chronicled in the acclaimed documentary For Grace highlighting his rise from adversity to culinary greatness.

Info

Ever Restaurant
https://www.ever-restaurant.com/

For Grace (movie)
Watch on Amazon

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Magyar Bank
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Brian Miller: Tiki Pirate Captain Oct 31, 2024

This is a Vintage selection from 2012
The Banter

The Guys discuss Bloody Mary variations including some that provide a meal in a glass.

The Conversation

The Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about defining Tiki, where it came from and how it fits into modern bar culture. Brian concludes by walking us through constructing a Queens Park Swizzle that will have you heading to the closest establishment with a lele.

The Inside Track

The Guys know Brian through the industry and have had the pleasure of enjoying many of his creations. They know Brian is passionate about Tiki as he describes below:

“To me, that's kind of the allure of it. I think these drinks are just as complex and deserve just as much respect as any of the pre-prohibition and classic cocktails out there. …There's a true art in taking several different rums or several different spirits within one drink, blending them all together and being able to taste every single flavor that's in that drink,” Brian Miller on The Restaurant Guys Podcast 2012

Bio

Brian Miller worked the bar scene in New York City for several years before being on Audrey Saunder’s opening staff at Pegu Club. He then worked for Phil Ward at Death & Company. After Brian took the reins as head bartender, Death & Company won Spirited Awards Best American Cocktail Bar and World’s Best Cocktail Menu at Tales of the Cocktail in 2010. That same year, Brian was nominated for Spirited Award International Bartender of the Year. He was a partner and ran the bar program at The Polynesian, New York City.

He is currently the bar manager at the historic and newly re-opened Stockton Inn in Stockton, NJ.

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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David Wondrich: Professor of the Cocktail Oct 29, 2024

The Banter

The Guys discuss the strange case of misappropriation Grand Cru Burgundy.

The Conversation

The Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming out next year.

The Inside Track

The Guys have had the pleasure of David attending events at their restaurant to share his expertise (over cocktails, of course).

David quips about cocktails without context.

“On the one hand, there's an ice cold vodka martini. On the other hand, there's a semi frigid aqueous solution of C2H5OH. Those are exactly the same thing. But the one has James Bond behind it,” David Wondrich on The Restaurant Guys Podcast 2024

Bio

David Wondrich is one of the world’s foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. He is a Drinks Correspondent for Esquire magazine, the author of countless newspaper and magazine articles and five books, including the influential Imbibe!, which was the first cocktail book to win a James Beard award. He completed the enormous Oxford Companion to Spirits and Cocktails (2021).

He is a founding partner in Beverage Alcohol Resource, America’s leading advanced training program for bartenders and other mixologists.

Info

David’s Books Mentioned (He has more!)
The Oxford Companion to Spirits & Cocktails
Punch!
The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On
(Coming in summer 2025)

The Parasol
(Pisco Aperol Sour)

Invented at Catherine Lombardi Restaurant 2005

2 oz Aperol

.5 Pisco

1 oz simple syrup

.5 oz lemon

.25 lime

1 egg white

Dash Angostura bitters

Shake all together except bitters and strain into a cocktail glass.

Garnish with streaks of bitters

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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José Andrés: Feeding the World Oct 24, 2024

This is a Vintage Selection from 2008
The Banter

The Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?

The Conversation

The Restaurant Guys are happy to have acclaimed chef José Andrés. They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what’s next in world cuisine.

The Inside Track

The Guys were thrilled to know that José loves the show! Here is his response to being a guest.

“Thank you, I'm honored. You rock, guys! It's a great show. I download the podcast. It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008

Bio

José Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States.

In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico.

Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America.

In 2010 Chef José Andrés developed World Central Kitchen (WCK), a nonprofit organization that is first to the frontlines providing fresh meals in response to crises.

Info

José’s website
https://joseandres.com/

Made in Spain with Jose Andres
https://www.pbs.org/show/made-in-spain/
World Central Kitchen
https://wck.org/

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Our Sponsors

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Magyar Bank
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Withum Accounting
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Dan Richer, Pizza Aficionado Oct 22, 2024

The Banter

The Guys chat about old school dining experiences and ways to serve martinis.

The Conversation

The Restaurant Guys geek out with Dan Richer who, according to The Guys and other reputable sources, makes some of the best pizza in the world! Hear how his obsession with sourcing, tasting and analyzing brings folks from around the globe to Razza Pizza Artiginale in Jersey City, NJ.

The Inside Track

The Guys recognized Razza pizza as something special when it opened. Conveniently, it is around the corner from Francis’ house so he is a frequent patron. All three attended Rutgers University and got a thorough education in pizza during their college years.

“I was so curious as to why the food was so much better in Italy than anything I ever tasted. So I started to cook, and I knew at that moment what I wanted to do for the rest of my life. I wanted to figure out why, how, and I wanted to bring that to New Jersey,” Dan Richer on The Restaurant Guys Podcast 2024

Bio

Born and raised in New Jersey, Dan Richer received his Bachelor’s degree at Rutgers University, where he skipped the graduation ceremony and flew to Italy. There, he found food and a way of cooking that was so incredibly different than anything he had ever experienced in the United States. After returning home, he began to cook and was inspired to learn everything he could about Italian cooking techniques and ingredients.

In 2007, Dan purchased a small pizzeria in Maplewood, New Jersey, and turned a struggling pizzeria into a fun, lively neighborhood restaurant lauded for its fresh ingredients and artisanal pizza. In recognition of his cooking, Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011. In 2017, Razza received a 3 star review from the New York Times, and in 2019 was named Best Pizza in North America by 50 Best.

Info

Dan’s Place
https://razzanj.com/

Dan’s Book
https://www.thejoyofpizzabook.com/

Le Veau D’or in NYC
https://www.lvdnyc.com/

The Alps in Jersey Cit
https://www.thealpsjc.com/

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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Audrey Saunders: Queen Mother of The Cocktail Renaissance Oct 17, 2024

This is a Vintage Selection from 2006

The Banter

The Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it.

The Conversation

The Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn’t).

The Inside Track

The Guys are frequent guests at The Pegu Club and appreciate Audrey’s mission to create a warm space with delicious libations.

“When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006

Bio
Audrey Saunders got into the bar business at Pete’s Waterfront Ale House and met Dale DeGroff through a co-worker. After several years of learning at Pete’s, Dale hired her to work at Blackbird. Then she moved on to Beacon then Tonic. In 2005, she opened Pegu Club, perpetuating the craft cocktail movement. Pegu became a favorite of those in the business and in 2009, The Pegu Club received Tales of the Cocktail Spirited Award for Best American Cocktail Bar and Saunders was nominated for American Bartender of the Year. In 2011, she was honored at Tales of the Cocktail as Best Mentor.

Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state.

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Tony Abou-Ganim, Modern Mixologist Oct 15, 2024

The Banter

The Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.

The Conversation

The Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those who come next.

The Inside Track

The Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s eye.

Tony on bringing craft cocktails to Las Vegas in the 90s:
“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024

Bio

Tony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars.

He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled.
Tony is a founder of TAG Global Spirits Awards.

Info

Tony’s Website
https://www.themodernmixologist.com/

TAG Spirit Awards
https://tagspiritsawards.com/
Tony on Instagram
https://www.instagram.com/mdrnmixologist/

Atlas Obscura Article of Victorian Drink Maps
https://www.atlasobscura.com/articles/victorian-drink-maps

Mai Tai Recipe
[modified from Trader Vic]

¾ oz. Appleton’s V/X Jamaican Rum
¾ oz. El Dorado 12yr Demerara Rum
½ oz. Rhum Agricole Vieux
¼ oz. Grand Marnier
1 oz. fresh Lime juice
¾ oz. Orgeat syrup
1 d. Gomme syrup
1 d. Angostura bi

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Frank Brunacci: Truffles from Down Under Oct 10, 2024

This is a Vintage Selection from 2012
The Banter

The Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones?

The Conversation

The Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truffles. Frank tells how this got started and why they are able to produce such excellent truffles.

The Inside Track

The Guys somehow got in contact with Frank to sample his Australian truffles and they were blown away! They wanted to have him on their show in 2012 and he’s still their truffle purveyor in 2024.

Frank on experiencing Australian truffles:

“So from the moment I first saw them, I smelt them, I was just in love, and I just knew that this was an opportunity of a lifetime,” Frank Brunacci (King Truff) on The Restaurant Guys Podcast 2012

Bio

Frank Brunacci was raised in Australia and trained under culinary greats.

Brunacci eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career as a chef took off.During his tenure at Victor’s, the restaurant received a five diamond rating from AAA, becoming the only restaurant in the state of Louisiana to garner this award.

Brunacci became a bit more well-known in Chicago after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower.

He left in 2011 to pursue a gig as a truffle importer with his wife, Lillian. The duo formed The Chef's Diamond Company now Subdus and pursue what they call their great passion, obtaining truffles for high-end restaurants nationwide.

Info

Frank’s Truffle Company
http://www.subdus.com/

Brett Anderson currently writes for The New York Times

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Ben Shewry Finds Uses for Obsession Oct 08, 2024

The Banter

The Guys try some homemade Applejack. You can’t taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples!

The Conversation

The Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Australia. Chef Shewry continues to learn about native foods, particularly those unique to that part of the world so he can share their splendor with others. His book Uses for Obsession will be released October 2024. The Guys compare stories from their decades running restaurants

The Inside Track

The Guys became acquainted with Ben Shewry through their former employee now author and Australian wine importer Jon Ross. A friendship was quickly formed over their mutual passion for service, food and the hospitality business.

“Attica was nothing until I realized, thankfully fairly early on, that the service was actually the most important thing. Some people would balk at that because Attica really is a restaurant known for its cooking, but the service is what carries it. It’s what the great memories are built on. It's the human interactions,” Ben Shewry on The Restaurant Guys Podcast 2024

Bio

From a childhood in New Zealand with some early experience at The Roxborough, Shewry moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He has a passion for respectfully utilizing the foods unique to Australia and New Zealand.

Ben Shewry was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008.

His restaurant Attica is often ranked among the world’s top 100 restaurants.

Ben’s book Uses for Obsession will be released October 2024.

Info

Ben’s Book
Uses for Obsession
https://a.co/d/14ECV1F

Ben’s Restaurant Attica
https://www.attica.com.au/

Chef’s Table on Netflix
Season 1, Episode 5
https://www.netflix.com/title/80007945

Links

Ben’s restaurant Attica

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Ted Lange: Your Love Boat Bartender Oct 03, 2024

This is a vintage episode from 2012 with special introduction by Sother Teague in 2024
The Banter

The Guys invite mixologist Sother Teague to introduce this vintage selection about his and America’s favorite bartender of the 1970s Isaac from The Love Boat, actor Ted Lange. After some reminiscing, Sother shares where Isaac has left his mark on pop-culture and where we hope we may encounter that likeness and mustache again.

The Conversation

The Restaurant Guys interview beloved television bartender Ted Lange who played Isaac on The Love Boat. He discusses his ground-breaking character and the impact it had on television. They chat about celebrities, favorite cocktails and the one characteristic that’s imperative for a good bartender to have.

The Inside Track

The Guys happen to be at Tales of the Cocktail in 2012 at the same time as Ted Lange who was giving a talk on his work to become the first iconic television bartender. They come up with an idea for a phenomenal joint project.

(On being cast in a racially integrated television show and its influence)

Ted Lange: So the idea of having an ethnic person in there as a bartender was a sharp idea. Smart idea.Then some of the Princess Cruise Lines had to start doing that. And the bartenders had to grow mustaches!

Francis: I gotta tell you, that was a spectacular mustache with that signature smile.

Ted Lange on The Restaurant Guys Podcast 2012

Bio

After debuting on Broadway in Hair, Ted was in some other live productions as well as a few television roles. He made history by becoming the first recurring bartender character on one of the first racially integrated television shows The Love Boat. He’s a Shakespearean actor, writer and director. He has been in show business for over 50 years.

For his work theater directing, Lange received the NAACP's Renaissance Man Theatre Award, the Heroes and Legends HAL Lifetime Achievement Award, and the Dramalogue Award. Lange has also been the recipient of the James Cagney Directing Fellow Scholarship Award from the American Film Institute along with the Paul Robeson Award from Oakland's Ensemble Theatre

Info

Ted Lange’s IMdb

https://www.imdb.com/n

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Robert Simonson Gets in The Mix Oct 01, 2024

The Banter
The Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes.

The Conversation
The Restaurant Guys welcome acclaimed writer Robert Simonson, a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that might be worth its price.

The Presidential Stormy Porn Star Martini
A mash up of three cocktails
★ El Presidente (Rum, Curacao)★ Dark and Stormy (Black Seal Rum, Ginger)★ Pornstar Martini (Passion Fruit, Vanilla Vodka)

Ingredients
1 oz Goslings Black Seal Bermuda Rum
.75 oz Chinoa Passion Fruit Liqueur
.75 oz Pierre Ferrand Orange Curacao
.5 oz Stolichnaya Vanilla Vodka
.25 oz Poire Williams (Purkhart)
.5 oz Ginger Syrup (same as for Penicillin - see sub recipe below)

Combine all above ingredients in a mixing glass.
Stir over ice until completely chilled. Strain into coup.
Dash Regan's Orange Bitters
Dash DeGroff Bitters (Sub Angostura Bitters if necessary)
Garnish: Flag of Candied Ginger and Cherry

The Inside Track
The Guys have known Robert for a long time and have hosted a couple of book signings to share Robert’s knowledge and expertise with others. After much research, Robert has deemed The Guys’ restaurant Stage Left Steak the oldest continuously running craft cocktail bar.

“Cocktails come with an attached culture and I don't think I would have spent so many years writing about cocktails if that culture wasn't so fascinating,” Robert Simonson on The Restaurant Guys Podcast 2024

Bio
Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix with Robert Simonson. He has been nominated and won numerous awards for his work. Most recently, he and his co-writer Mary Kate Murray won a Digital Media Award from the IACP in the Food Writing category of Beverage-Focused Column in 2024 for The Mix with Robert Simonson.

Info
Robert’s Website (where you can get his books and link to his articles)
https://robertsimonson.net/
Robert’s Substack column Th

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Lindsey Williams: Taking Soul Food to a Whole ‘Nutha Level Sep 26, 2024

This is a vintage selection from 2006
The Banter

The Guys discuss their recent trip to the Bastianichs’ relatively new restaurant Del Posto in NYC. It manages to be opulent, friendly and “New York” all at once while serving delicious meals.

The Conversation

The Restaurant Guys connect with soul food royalty Lindsey Williams author of Neo Soul: Taking Soul Food to a Whole 'Nutha Level about his upbringing, rise, fall and what it’s like being back on top. Lindsey has found a way to continue family tradition with healthy versions of the soul food he was raised on to keep body and soul together a little bit longer.

The Inside Track

The Guys were impressed by Lindsey’s success in food, music and now as a cookbook author and how he draws on all of his experiences for his most recent gig. He made a lot of connections while in the music industry and he’s now a caterer to the stars.

Lindsey: Doing catering, doing an event, it's like almost shooting a video. You come up with the concept of the theme of the party and you give them that atmosphere.

Francis: So not only do you have the food skills, you've also got LL Cool J's cell phone number, so that really helps.

-Lindsey Williams on The Restaurant Guys Podcast 2006

Bio

Lindsey Williams, is the grandson of Harlem's matriarch of soul food, Sylvia Woods. He grew up in the kitchen of his grandmother's legendary eatery, Sylvia's Restaurant, where he learned the art of authentic soul food cooking. He became a successful music producer and Executive Vice President of Urban Music at EMI Records before returning to the hospitality industry as a caterer.

Realizing that he could not continue living well at over 400 pounds, he completely changed his lifestyle and his diet, lost more than half his weight, and created his own brand of healthy soul food cooking. He wrote a cookbook Neo Soul: Taking Soul Food to a Whole 'Nutha Level.

He is a student at The Natural Gourmet Cooking School in New York City, and the owner of Neo Soul Events and Catering.

Info

Lindsey’s book
Neo Soul: Taking Soul Food to a Whole 'Nutha Level

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Melba Wilson: Queen of Soul Food Sep 24, 2024

The Banter

The Guys discuss the most sought-after restaurant in France which is probably not what you think.

The Conversation

The Restaurant Guys are thrilled to meet soul food royalty Melba Wilson. Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on the World and helped revitalize a Harlem neighborhood by bringing folks together over home cooking at her restaurant Melba’s. There may be a Melba’s coming closer to you. Find out where!

The Inside Track

The Guys knew Melba was a go-getter, but they were not expecting such a powerhouse! They were so taken with her they decided to attend her gospel brunch shortly after this conversation.

“Well, I look at my story truly as the American dream. That's my life story. I'm someone who was born, bred and buttered, right here in the village of Harlem that had a dream,” Melba Wilson 2024 on The Restaurant Guys Podcast

Bio

After some experience at her aunt Sylvia’s restaurant, the iconic Sylvia’s, she struck out on her own in Harlem serving soul food to big wigs and regular folks. She created gospel brunch on Sundays first at Windows on the World then at her own place, Melba’s, which she opened in 2005.

She appeared on the Food Network shows Beat Bobby Flay, Worst Cooks in America, and Throwdown! with Bobby Flay

Her book is Melba's American Comfort: 100 Recipes From My Heart to Your Kitchen

Info

Melba’s Restaurant
https://www.melbasrestaurant.com/

Le Grande Buffet in Narbonne, France
https://www.lesgrandsbuffets.com/en

Boulom (Paris Buffet Restaurant)
https://www.boulom.net/

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Jacques Torres: Mr. Chocolate Loves NY Sep 19, 2024

This is a Vintage Selection from 2007
The Banter

The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests.

The Conversation

The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.

The Inside Track

The Guys are fans of Jacques Torres chocolates and were excited to have a high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark’s grandmother and he gives a tip for making it spectacular.
"The best chocolate is the chocolate that you prefer to eat. Let's be very honest. It's not because you have a brand on it. It's not because you have a name on the, on the, on the tablet of chocolate that the chocolate is going to be the one that you prefer. There's different chocolates. The one that you prefer. It's the best chocolate," Jacques Torres on The Restaurant Guys Podcast 2007

Bio

Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond. He worked at Le Cirque, as the Executive Pastry Chef.

In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate.

He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003. In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur.

He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.

Info

Jacques Torres Chocolates
www.mrchocolate.com

Jacques' Books

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Jacques Torres: A World of Chocolate Sep 17, 2024

The Banter

The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest."

The Conversation

The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible.

The Inside Track

The Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.

“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024

Bio

Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond. In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels. After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.

In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate.

He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003. In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur.

Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program. He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.

His cookbooks: Dessert Circus: Extraordinary Desserts You Can Make At Home , and Dessert Circus At Home, A Year in Chocolate .

Info

Jacques Torres’ Shop
https://mrchocolate.com/

Cacao Trace video

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Charlie Trotter: A Pillar in American Cuisine Gone Too Soon Sep 12, 2024

The Banter

The Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management.

The Conversation

The Restaurant Guys welcome back Chef Charlie Trotter to hear what’s going on in Chicago and Las Vegas, especially during challenging economic times. You’ll hear Chef Trotter’s advice on culinary school, making stocks at home and many things in between.

The Inside Track

The Guys welcome Charlie Trotter on their show for a second time. They were pleased to know that Chef Trotter played his previous interview on The Restaurant Guys Podcast to his staff.

“I've told so many people that this (podcast) is basically Car Talk for food,” Charlie Trotter on The Restaurant Guys Podcast 2009

Bio

Charlie Trotter opened Charlie Trotter’s Restaurant in 1987. Twice it received two Michelin stars and other acclaim. He closed it in 2012. Restaurant Charlie in Las Vegas received the Michelin Guide One Star Award as well as the James Beard Foundation Award for Best New Restaurant. He opened other concepts such as a high-end delicatessen store and a seafood restaurant in Mexico.

He received multiple James Beard Foundation Awards including Humanitarian of the Year Award for his philanthropic work.

Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter,

Info

Charlie’s Books

Home Cooking with Charlie Trotter by Charlie Trotter

Lessons in Excellence from Charlie Trotter

Lessons in Service from Charlie Trotter

Lessons in Wine Service by Charlie Trotter

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Jose Garces: A Philadelphia Story Sep 10, 2024

The Banter

The Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives.

The Conversation

The Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October 2005 named after their grandmothers!

The Inside Track

The Guys and Chef Garces have crossed paths over the past several decades and held friends in common, but never met.

“I think it was a turning point for me as a chef, I realized then that I could drive traffic with just consistent food, consistent, fresh, delicious food day in and day out,” Chef Jose Garces on The Restaurant Guys 2024

Bio

Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food from the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.

To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes, and a providing food supplies to the food insecure.

Chef Garces won James Beard Foundation Best Chef: Mid-Atlantic as well as the title Iron Chef.

He is the author of two cookbooks, Latin Evolution and The Latin Road Home

Info

Chef’s Projects
www.chefgarces.com

Chef’s Restaurants
https://garcesgroup.com/
Morgan Spurlock’s Book & Movie
Don't Eat This Book: Fast Food and the Supersizing of America by Morgan Spurlock
Super Size Me

Jamon Iberico de Bellota
https://www.tienda.com/

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Jim Meehan: PDT Speakeasy Cocktails Sep 05, 2024

The Banter

The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’re near central NJ, join us!

The Conversation

The Restaurant Guys talk with Jim Meehan, an accomplished bartender and operator of Please Don’t Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim’s inspirations behind it all.

The Inside Track

The Guys are so friendly with Jim he has a special nickname for Francis.

"You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years. To not only get to know you guys as restaurateurs, but to get to know you guys as friends. So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011

Bio

In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim.

Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades.

He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar.

Info

Jim’s Book mentioned in the podcast
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris Gall

Jim’s Instagram
@mixography

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Jim Meehan: Cocktails at Home Sep 03, 2024

The Banter

The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s going!

The Conversation

The Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and what might be coming next. They highlight Jim’s most recent book which is a way to make truly unique cocktail.

The Inside Track

The Guys have known Jim for years from frequenting his bars and through the industry. They are even “restaurant in laws.” Listen to find out how!

Bio

In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim.

Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades.

He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar.

Info

Jim’s Instagram
@mixography

Jim's Book
The Bartender’s Pantry: A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso

https://www.thebartenderspantry.com/

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https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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Steven Rinella: A Wild Meal Aug 29, 2024

This is a Vintage Selection from 2006
The Banter

The Guys discuss new trends in desserts as Francis nurses his sugar hangover.

The Conversation

The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.)

The Inside Track

The Guys were fascinated by Steven Rinella’s determination to cook obscure dishes from Escoffier and were eager to speak with him.

“You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having the occasion to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006

Bio

Steven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.

The Scavenger’s Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.

He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.

Info

Steven Rinella’s book
The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

Steven Rinella’s YouTube channel
MeatEater - YouTube
Steven Rinella’s Podcast
https://www.themeateater.com/listen/meateater

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Jon Ross (Master Sommelier and Stage Left Alum): Comes Home From Australia Aug 27, 2024

The Banter

The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.”

The Conversation

The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast.

The Inside Track

The Guys hired Jon as a young adult and nurtured his interest in wine and hospitality. He rose up through their organization while experiencing professional wine tastings, the Union Square green market and a Tales of the Cocktail convention. Through the years they have kept in touch (The Guys proudly witnessing Jon’s accomplishments) and were happy to interview Jon about his book shortly before they hosted a consumer wine tasting of Jon’s portfolio.

On having Mark & Francis as mentors:

“I've always felt that your mentors are people who show you what you want to become, not tell you what you want to become,” Jonathan Ross on The Restaurant Guys Podcast 2024

Bio

Jonathan was a member of the award-winning wine team at Eleven Madison Park and held the title of Head Sommelier. In 2017, Jon passed the prestigious Master Sommelier exam. He makes his own wine in Australia under a label called Micro Wines, which is sold in Australia and the United States. Jon co-authored How to Drink Australian with wife Jane Lopes, a definitive modern guide to Australian wine.

Info

Legend Imports

https://legendaustralia.com/

John’s book is available on the Legend page

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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Thomas Keller: One Chef on Two Coasts Aug 22, 2024

This is a Vintage Selection from 2006

The Banter

The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer?

The Conversation

The Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country from his first. Hear about Chef Keller’s four basic principles he uses to come up with his amazing dishes.

The Inside Track

The Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis’s advice about a new product line?

“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006

Bio

Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.
There are more than 1.5 million copies of his cookbooks in print.

Info

To access all of Thomas Keller’s concepts

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Tim Hollingsworth Doesn’t Break the Chain Aug 20, 2024

The Banter

The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!

The Conversation

The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere.

The Inside Track

The Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast!

Tim (about fried chicken sandwiches at his place CJ Boyd’s): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating.

Francis: Awesome. That's awesome.

Tim Hollingsworth on The Restaurant Guys 2024

Bio

Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant which features eclectic, vibrant flavors inspired by the wood fire and global influences. It is scheduled to close in September 2024. In 2018, he opened C.J. Boyd’s in LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix’s The Final Table, a global culinary competition series.

Info

Tim’s Restaurants
https://www.timothyhollingsworth.com/restaurants

Tim on IG
@cheftimhollingsworth
ChainFEST NYC - Sept 21, 2024
https://ny.chainfest.com/

Roku Special on Chain and ChainFEST

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Steve Olson: Dean of Mezcal Talks Drinks with Dinner Aug 15, 2024

The Banter

The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.

The Conversation

The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal.

The Inside Track

The Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal.

“I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun,” Steve Olson on The Restaurant Guys Podcast 2012

Bio

Steven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he’s gone on to be a writer, consultant, educator, and lecturer.

He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine’s Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.

In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Magazine Beverage Innovator of the Year 2007.

Info

Beverage Alcohol Resource, LLC
https://beveragealcoholresource.com/

Tequila Interchange Project
https://tequilainterchangeproject.org/

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Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks Aug 13, 2024

The Banter

The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.

The Conversation

The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)

The Inside Track

The Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.

On why some love the hospitality business:

“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024

Bio

Sother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast.

Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.

Info

Sother’s podcast
The Speakeasy
Overthrow Hospitality Concepts (including Amor y Amargo)
https://www.overthrowhospitality.com/all-venues/
Sother on all platforms
@creativedrunk

Sother’s book
I'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails by Sother Teague

Sother’s Cocktail Recipe

Nap Time

1.5 oz Mezcal (I used @RosaLuna for its soft smoke)

.75 oz @SuzeOfficial

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https://www.stageleft.com/

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BONUS! Eric Ripert: Outstanding Chef in the US and Beyond Aug 10, 2024

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This is a Vintage Selection from 2007

The Banter

The Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark’s brush with the great Julia Child.

The Conversation

The Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving to guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”)

The Inside Track

The Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.

Bio

Eric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications.

Chef Ripert has authored many books including The New York Times Best Sellers Seafood Simple: A Cookbook and Vegetable Simple: A Cookbook.

His first television show Avec Eric garnered Daytime Emmys and James Beard Foundation Best Show Award.

Info

Le Bernardin
https://www.le-bernardin.com/

Eric Ripert’s website
https://www.ericripert.com/

Avec Eric (TV show)
https://www.aveceric.com/

Our Sponsors

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Danny Meyer: "Setting the Table" Before Shake Shack Went Worldwide Aug 08, 2024

This is a Vintage Selection from 2007
The Conversation

The Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues.

The Inside Track

The Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.

Bio

Danny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015.

He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.

Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list. USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996).

Info

Danny Meyer’s book

Setting the Table: The Transforming Power of Hospitality in Business

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Michael Cimarusti: Acclaimed L.A. Chef Meets East Coast Restaurant Guys Aug 06, 2024

The Banter

The Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.

The Conversation

The Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.

The Inside Track

Chef Michael was reunited with a former employee of his, and current maître d' of The Guys’ restaurants in New Brunswick, NJ, while in their place for dinner. He’s from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he’s on the east coast.

“I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024

Bio

Chef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck’s Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted’s in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast.

Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green star

He has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.

In 2019, he was recognized as James Beard Foundation Best Chef: West.

Info

Chef Michael Cimarusti’s restaurants

https://providencela.com/

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Withum Accounting
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Michael Symon: An Interview From Before The Chew Aug 01, 2024

This is a Library Selection from 2007

The Banter

The Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent?

The Conversation

The Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.

The Inside Track

The Guys knew they would be hosting the winner of The Next Iron Chef, but found out the night before (with the rest of America) that it would be Chef Michael Symon!

Here’s what he had to say about the dynamic of competing on and becoming The Next Iron Chef.

“Only Iron Chef is a chef being a chef and I think that's the magic of the show,” Michael Symon on The Restaurant Guys Podcast 2007

Bio

After winning The Next Iron Chef he appeared on two seasons as a judge. He is also a former co-host of the Emmy-winning TV show, The Chew. Michael is the author of six award winning cookbooks, four of which were on The New York Times Best Seller list.

Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors. In 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants.” Bon Appetit and Food & Wine magazines included B Spot on their list of “Top 10 Best Burger Joints.” In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes.

Chef Michael Symon currently operates Mabel BBQ in Cleveland and Las Vegas, Angeline at The Borgata in Atlantic City and Bar Symon at two airports.

Info

Michael Symon

https://www.michaelsymon.com/

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If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
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Our Places

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Catherine Lombardi Restaurant
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Chutatip “Nok” Suntaranon: Flight Attendant to James Beard Foundation Best Chef: Mid-Atlantic Jul 30, 2024

The Banter
The Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes.
The Conversation
The Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya’s success to her obsession for delicious food and cultural authenticity. She shares her unique journey from flight attendant to James Beard Award-winning chef. How did she do it?
The Inside Track
The Guys were eager to meet Chef Suntaranon before the show and took a trip to Philadelphia to experience her restaurant Kalaya first-hand. They appreciated her attention to detail and deep caring about her guests and staff which culminated into a phenomenal dining experience.
“I think it's in my blood that I appreciate a good thing. And food is my obsession, it is my passion,” Nok Suntaranon on The Restaurant Guys 2024
Bio
Chutatip “Nok” Suntaranon grew up in Thailand where she developed a love of food. She later became a flight attendant, ran an Italian restaurant in Bangkok, then opened Kalaya in Philadelphia in 2019. Due to its success, Kalaya expanded in 2022. She was nominated James Beard Foundation’s Best New Chef and eventually became James Beard Foundation’s Best Chef: Mid-Atlantic 2023.
Info
Kalaya
https://kalayaphilly.com/
R & D cocktail bar
https://www.rdphilly.com/

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If you're in New Jersey...
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
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Dale DeGroff: Cocktailian and Historian Jul 25, 2024

This is a Library Selection from 2005

The Banter

The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted.

The Conversation

The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale’s work in cocktail education and tips for creating fantastic drinks at home. You won’t want to miss this conversation with a legend!

The Inside Track

The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.

Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained good friends and collaborators all these decades! All hail The King!

Bio

Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!

He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.

The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Tales of the Cocktail Lifetime Achievement Award. He continues to teach, lead and tell the story of the cocktail.

He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.

Info

DeGroff amaro and bitters

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If you're in New Jersey...
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Withum Accounting
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Dale DeGroff: The King of Cocktails Changes the Game Again Jul 23, 2024

The Banter

The Guys recall a very special cocktail they made prior to bartending…and they didn’t use a punch bowl.

The Conversation

The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America. The episode ends with suggestions for cocktails using Dale’s amaro and a toast with old friends.

The Inside Track

The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.

Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained fast friends and collaborators all these decades! All hail The King!

Bio

Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!

He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.

The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Lifetime Achievement Spirited Award from Tales of the Cocktail Foundation. He continues to teach, lead and tell the story of the cocktail.

He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.

Info

Dale DeGroff bitters, aperitivo and amaro

https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff

Dale DeGroff’s books

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If you're in New Jersey...
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Sean Muldoon: Founder of The Dead Rabbit, Moments Before He Opened Jul 17, 2024

This is a Library Selection from 2012

The Banter

The Guys note the changes in how folks choose to ring in the New Year. As they often do, they choose to celebrate with a BANG!

The Conversation

The Restaurant Guys hear the story of Sean Muldoon from the bar at the Merchant Hotel in Belfast to the soon-to-be opened The Dead Rabbit in New York City. Sean shares his vision for bartending as a vocation and the innovative concept of The Dead Rabbit. Listen to his thoughts before the revolutionary project that raised the bar for the Irish pub experience and catch a fun story about a young Jack McGarry!

The Inside Track

Francis had the great pleasure of meeting Sean on his many trips to the Bar at the Merchant Hotel in Belfast. They find they share a similar vision with regards to mentoring staff and excellence.

Sean: I just need believers, I can do the rest. I just need people who believe.

Francis: You know, we absolutely speak the same language.

-On The Restaurant Guys Podcast 2012

Bio

Sean Muldoon was selected to direct a visionary bar in The Merchant Hotel in Belfast. By 2009, the Merchant had earned three Tales of the Cocktail awards, and was named “World’s Best Cocktail Bar” in 2010.

Muldoon moved to New York in 2013 to open The Dead Rabbit, Irish pub meets high class cocktails, with business partner Jack McGarry. Their New York City venture garnered numerous awards from Tales of the Cocktail and 50 Best.

He plans to open Hazel and Apple in Charleston, SC later in 2024.

Info

Hazel and Apple (in 2024)

https://www.hazelandapple.com/

The Dead Rabbit

https://thedeadrabbit.com/

The Bar at the Merchant Hotel

https://www.themerchanthotel.com/bars-restaurants

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
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Magyar Bank
https://www.magbank.com/

Withum Accounting
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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Jack McGarry: The Dead Rabbit & Sharing Dignified Irish Jul 17, 2024

The Banter

The Guys share their experiences with Irish bars, including The Friendly Sons of the Shillelagh in West Orange, NJ that Francis ran for a time….much to Mark’s consternation!

The Conversation

The Restaurant Guys talk with Jack McGarry, co-founder of The Dead Rabbit in New York City. They discuss the journey of transforming the traditional Irish pub into a world-class cocktail destination through authenticity and hospitality. Tune it to hear what and where is next for Jack and The Dead Rabbit.

The Inside Track

The Guys have crossed paths with Jack while being hosted by him at The Dead Rabbit NYC, his visits to NJ and from industry events like Tales of the Cocktail. (You’ll want to listen to the Sean Muldoon episode to hear a funny story about young Jack McGarry.)

“We're here to really advance the story of contemporary Ireland.”

“I'm honored to talk to you guys any time,” Jack McGarry on The Restaurant Guys Podcast 2024

Bio

Jack McGarry is best-known as co-founder of New York’s world-renowned bar The Dead Rabbit.

He worked at the Bar at the Merchant Hotel which was awarded World’s Best Cocktail Bar in 2010 from Tales of the Cocktail. After moving to New York and opening The Dead Rabbit with Sean Muldoon, McGarry won International Bartender of the Year, the youngest person ever to win. Shortly after The Dead Rabbit won high praise such as Best Bar in North America for many years and Best Bar in the World 2015.

He established The Irish Exit (a casual stop for travelers) in New York. McGarry opened The Dead Rabbit Austin in July 2024 and The Dead Rabbit DC is expected later in 2024.

Info

The Dead Rabbit https://thedeadrabbit.com/

The Irish Exit https://www.irishexit.com/

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
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Our Sponsors

The Heldrich Hotel & Conference Center
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Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Dan Barber: Cooking and Eating (Very) Local at Blue Hill at Stone Barns Jul 17, 2024

This is a Library Selection from 2006

The Banter

Francis shares about his visit to Ireland and his motorcycle trip through Austria.

The Conversation

The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness.

The Inside Track

The Guys admire Dan Barber’s work as a top notch chef and champion of sustainable agriculture.

“When you understand who's behind it and the reasons for the history. There's a context, for which to enjoy food, and that only increases the flavor, and as a chef, there's no seasoning, and no cooking technique that I can provide that's more appealing than, than a good story,” Dan Barber on The Restaurant Guys Podcast 2006

Bio

In May 2000, Barber opened Blue Hill restaurant in New York City and a few years later, Blue Hill at Stone Barns Pocantico Hills, New York.

He received the 2006 James Beard Foundation award for Best Chef: New York City. In 2009 he won the JBF award for Outstanding Chef and was named the Top Chef in America. In the same year Time magazine named him as 100 most influential people.

Info

Blue Hill at Stone Barns

https://www.bluehillfarm.com/

Blue Hill Manhattan

https://bluehillfarm.com/family-meal

The Bar at the Merchant Hotel

https://www.themerchanthotel.com/bars-restaurants

Schnapps by Reisetbauer

https://www.stageleftwineshop.com/websearch_results.html?kw=reisetbauer

Chef Barber

@chefdanbarber

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If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
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Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Bryan Callen: Comedy, Hospitality and the Love of Good Food Jul 17, 2024

The Banter

The Guys discuss the concept of some establishments “forcing” guests to “enjoy” their way. All Francis wanted was some milk in his coffee!

The Conversation

The Restaurant Guys catch up with comedian and podcaster Bryan Callen, whom they met when he chose their restaurant Stage Left Steak for his series “Best of, with Bryan Callen: NJ Steakhouse.” Bryan shares many of his food acquisition stories and they compare stand-up comedy to running a restaurant. See who has the harder gig.

The Inside Track

The Guys met Bryan when he chose to film Best of, with Bryan Callen at their restaurant Stage Left Steak. They quickly bonded over Wagyu steak and escargot. He’s made a few trips back to their place where they all enjoy great food and a lot of laughs.

“I miss your restaurant. I miss your steak. I miss that stone. I miss everything about that Wagyu that you sell by the ounce that tastes like chestnuts. I don't know where you get those cows. You probably have them in the back suspended on straps and you massage them with beer and feed them nothing but fluffy alfalfa from your hand,” Bryan Callen on The Restaurant Guys Podcast 2024

Bio

Stand up comedian Bryan Callen has had comedy specials (Man Tears), roles in television (The Goldbergs, Schooled), film (The Hangover I & II, The Joker), hosted podcasts and has a YouTube channel with hundreds of videos.

Info

Best of with Bryan Callen NJ Steakhouses (our show) Best Of, with Bryan Callen | Ep. 3 | New Jersey Steakhouse

Bryan Callen https://bryancallen.com/

Bryan Callen on YouTube

@BryanCallenComedy

Bryan Callen on Instagram

@bryancallen

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
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Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Paul Hobbs Origin Story: Apple Farming to Luxury Cabernet Sauvignon Jul 17, 2024

This is a Library Selection from 2006

The Banter

The Guys respond to public inquiry, discuss food trends and recommend a great local chocolate place.

The Conversation

The Restaurant Guys host international winemaker Paul Hobbs on the show to discuss his newest project and its challenges. He shares his humble upbringing, tragic setbacks and gives insight into why he’s so committed and passionate about his projects. Listen as you sip on some spectacular Paul Hobbs wine.

The Inside Track

The Guys met Paul and tried his wines in 1993 and began an annual wine tasting and dinner at Stage Left Steak. Paul has graciously named wines and done small bottlings for each of Mark’s four children.

Mark: It's the late 80s. You're the winemaker at Simi. You've been a winemaker on the Opus One project and you're really starting to make a name for yourself in California. So you decide to go to Argentina and start all over again.

Paul: Maybe it's a little bit like Tiger Woods changing his swing.

-On The Restaurant Guys Podcast 2006

Bio

Paul Hobbs is a world-renowned winemaker. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolio. Today, Hobbs is owner and vintner for seven wineries around the world: Paul Hobbs and Crossbarn (Sebastopol, California), Hillick & Hobbs (Finger Lakes, New York), Viña Cobos (Mendoza, Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Vayots Dzor, Armenia), and Alvaredos-Hobbs (Galicia, Spain).

Info

To get on Stage Left Steak’s mailing list and be notified about the Paul Hobbs Dinner in January

(bottom right “email sign up”)

www.stageleftsteak.com

To purchase Paul Hobbs wines https://www.stageleftwineshop.com/websearch_results.html?kw=hobbs

Birnn Chocolates https://birnnchocolates.com/

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
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Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Paul Hobbs: International Winemaker Talks Wine on Four Continents Jul 17, 2024

The Banter

The Guys showcase the painting Jill DeGroff created for them with their likenesses captioned “Live Work Sip Rejoice” to celebrate getting to the other side of the pandemic. They recount their adventures of taking their key staff to California to meet with winemakers and to be able to contextualize the place and the people and the wine.

The Conversation

The Restaurant Guys speak with esteemed winemaker and long-time friend Paul Hobbs. Hobbs shares stories about his extensive winemaking ventures across the globe, and about the cultural challenges he faced while establishing his wineries, especially in regions with tumultuous political and economic climates. Despite those difficulties, or perhaps because of them, he continues to make outstanding wine. How does he do it? Listen now.

The Inside Track

The Guys met Paul in 1993 at a wine tasting. Through three decades and over 30 annual wine dinners preceded by “the most comprehensive tastings of Paul Hobbs wines anywhere”, they have developed a deep respect and friendship.

Francis: I think it's really wild we do this every year for 32 years now we've done a Paul Hobbs wine dinner …our biggest wine dinner of the year.

Paul: I think you're being too humble, Francis. It's the biggest wine dinner in the world!

Francis: I love you, man.

-Paul Hobbs on The Restaurant Guys Podcast 2024

Bio

Paul Hobbs is a world-renowned winemaker. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolio. Today, Hobbs is owner and vintner for seven wineries around the world: Paul Hobbs and Crossbarn (Sebastopol, California), Hillick & Hobbs (Finger Lakes, New York), Viña Cobos (Mendoza, Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Vayots Dzor, Armenia), and Alvaredos-Hobbs (Galicia, Spain)

Info

To get on Stage Left Steak’s mailing list to be notified about the Paul Hobbs Dinner in January

(bottom right “email sign up”)

www.stageleftsteak.com

To purchase Paul Hobbs wines https://www.stageleftwineshop.com/websearch_results.html?kw=hobbs

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Julie Reiner: Shaking Things Up in NYC at Flat Iron, Pegu & Clover Club Jul 17, 2024

This is a Library Selection from 2008

The Banter

The Guys talk about a New York Times article by Michael Pollan which illuminates challenges of defining food terms and agribusiness as a whole and where we go from here. Then they reach for a cocktail.

The Conversation

The Restaurant Guys chat with renowned mixologist Julie Reiner about her experience in the New York City cocktail scene from Pegu Club to Flat Iron Lounge and to her new bar, which she is about to open in Brooklyn, Clover Club. She asserts that great ingredients, skill and patience are necessary to create the high-level drinks she serves at her establishments. Listen to what has changed and what has stayed the same in the years since.

The Inside Track

The Guys and Julie were mentored by Dale DeGroff and all preach the gospel of classic cocktails with fine ingredients. They Guys frequently visited Julie at Pegu Club and her own Flat Iron Lounge.

“Cocktails are hip and cool and, and everybody likes something sophisticated in a glass,” Julie Reiner on The Restaurant Guys Podcast 2008

Bio

A cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady’s among others. She was a judge on Netflix’s Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors from Tales of the Cocktail.

Info

Clover Club

https://www.cloverclubny.com/

NYT Article by Michael Pollan https://www.nytimes.com/2008/10/12/magazine/12policy-t.html

Julie on Instagram
@mixtressnyc

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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Julie Reiner: The Ultimate Drink Master Talks Bars, Cocktails and Television Jul 17, 2024

The Banter

The Guys chat about acquiring local, seasonal produce which can be harvested from an urban rooftop.

The Conversation

The Restaurant Guys welcome their old friend and iconic bartender Julie Reiner to discuss her illustrious career as a pioneer of the craft cocktail movement. She shares about the challenges of her involvement as a judge on Netflix's Drink Masters and what’s next in the cocktail world.

The Inside Track

The Guys and Julie were students of Dale DeGroff’s cocktail revolution. The Guys have enjoyed Julie’s company and refreshments at her bars since the aughts.

“Thank you so much for having me on. This has been a lot of fun. I always love talking to you guys,” Julie Reiner on The Restaurant Guys Podcast 2024

Bio

A cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady’s among others. She was a judge on Netflix’s Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors including a "Lifetime Achievement Award" from Tales of the Cocktail Foundation.

Info

Milady’s

https://www.miladysnyc.com/

Clover Club

https://www.cloverclubny.com/

Pathfinder Hemp NA

https://www.stageleftwineshop.com/wines/The-Pathfinder-The-Pathfinder-Non-Alcoholic-Hemp-Spirit-w4281311u1

Julie’s website

https://juliereiner.com/

Julie on Instagram

@mixtressnyc

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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Anthony Bourdain: Interview with a Culinary Legend Jul 17, 2024

This is a Library Selection from 2006

The Banter

The Guys discuss etiquette involving uninvited guests and the lost art of the dinner party.

The Conversation

The Restaurant Guys have a great time with Anthony Bourdain, chef, author and TV personality discussing food culture, television celebrity and where he finds the most enjoyable dining experiences (Hint: None involve a water sommelier.) He waxes sentimental about the “degenerate subculture” of restaurant employees and wee hour trips to KFC.

The Inside Track

The Guys are grateful to have had a great conversation with such an influential person in their industry and beyond.

Francis: Anthony, thanks for coming on the show. You've been great.

Anthony: It was fun. I could do it all day with you guys.

-Anthony Bourdain on The Restaurant Guys Podcast 2006

Bio

Kitchen Confidential (2000) and The Nasty Bits (2006) are only two of a dozen books Anthony Bourdain has written. He hosted television series A Cook’s Tour, No Reservations, The Layover, The Mind of a Chef and Parts Unknown. He was an outspoken advocate of travel and experiencing all the sights, sounds, smells and tastes of every locale.

Info

Anthony Bourdain’s Portrait by Jill DeGroff

https://www.stageleftwineshop.com/websearch_results.html?kw=jill+degroff

Anthony Bourdain’s Books

https://www.amazon.com/s?k=anthony+bourdain+books&crid=XQ79YW6G07EI&sprefix=anthony+bourdain+books%2Caps%2C81&ref=nb_sb_noss_1

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
https://www.buzzsprout.com/2401692/subscribe

Jacques Pépin Relaunches The Restaurant Guys Jul 17, 2024

The Banter

Mark Pascal and Francis Schott are The Restaurant Guys! The Guys are returning to podcasting after a brief 10 year hiatus from their ground-breaking restaurant podcast (one of the first restaurant podcasts ever!) These two old friends are back with their classic banter, a few reminiscences, updates and plans for the future of Food, Wine and The Finer Things In Life!!!

The Conversation

The Restaurant Guys re-launch their podcast with the inimitable Jacques Pépin! Chef Pépin tells stories of his life journey culminating in the creation of The Jacques Pépin Foundation which provides culinary training to support the disenfranchised and boasts a tremendous cooking video library. He is a chef, teacher, painter, celebrity, philanthropist….the list goes on!

The Inside Track

Mark and Francis grew up watching “Julia and Jacques Cooking at Home” and are delighted to host this culinary legend.

“That may be the purest expression of love, to cook for your grandchild, or your mother, or your grandmother, or your lover, or whoever,” Jacques Pépin on The Restaurant Guys Podcast 2024

Info

The Jacques Pépin Foundation https://jp.foundation/

Promise Culinary School https://elijahspromise.org/promise-culinary/

Reach out to The Restaurant Guys

If you're in New Jersey...
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/