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How Great Wine Programs Get Built — and How They Serve Everyone (Chris Goodhart) *V* Jan 08, 2026

This is a Vintage Selection from 2005

Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark?

The Guys tell stories of their “glamorous” lives being restaurateurs that (surprisingly) involves more plumbers than they ever expected.

In this episode, The Restaurant Guys are joined by Chris Goodhart, wine buyer for Keith McNally’s restaurants in New York City, to talk about what really goes into building a wine program that serves both adventurous drinkers and everyday guests.

Chris shares stories from the floor, how he balances budgets with taste, and the quiet pressures behind the scenes when a bottle selection can make or break a dining experience.

The guys also dig into a fascinating moment in time: the impending smoking ban, how it changed drinking culture, and what restaurants had to rethink overnight — from bar traffic to wine styles that suddenly tasted different without smoke in the room.

It’s thoughtful, practical, and full of the kind of perspective you only get from people who live inside restaurants.

Timestamps
00:00 — Setting the stage: running restaurants in 2005
09:18 — What’s it like to run a wine program
15:00 — Building wine lists for various venues
20:00 — Chris’ opinion of The Michelin Guide in NYC
26:20 — How to take the pretentiousness out of the wine experience
32:40 — Corks and Screw Tops

35:27 — How Smoking Bans Change the Way People Drink

Bio

Chris Goodhart is a veteran New York City wine buyer, working for Keith McNally’s restaurant group, known for building thoughtful, guest-friendly wine programs that balance discovery, value, and hospitality.

Info

Keith McNally’s Balthazar, etc.

https://balthazarny.com/

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https://redwoodempirewhiskey.com/

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Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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

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Why Everyone’s Talking About California Whiskey (Jeff Duckhorn) Jan 06, 2026

California whiskey isn’t just a trend — it’s challenging bourbon’s throne.

First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt.

Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars.

Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality. They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next.

If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy.

Timestamps

00:00 – Welcome & Introduction
Meet your hosts Mark and Francis, and get a preview of today’s guest, Jeff Duckhorn from Redwood Empire Whiskey.

01:57 – Restaurant Talk: Salt, Service, and Industry Insights
The hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention.

13:46 – Whiskey Deep Dive with Jeff Duckhorn
Jeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique.

21:19 – Blending, Transparency, and the Art of Whiskey
A look at the blending process, sourcing, and why transparency matters in the modern whiskey world.

30:53 – Tasting & Technicals: Bottled in Bond, Rye, and More
The team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors.

49:41 – Reflections, Stories & Closing
Jeff’s journey from accountant to distiller, industry stories, and a final toast.

Bio

Jeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand’s growing lineup. At Redwood Empire, he’s helped develop a style that leans into California’s unique conditions while still honoring classic American whiskey traditions.

Info

Redwood Empire Whiskey

Events at Stage Left (like the one with Jeff)

Sign up for our email

https://www.stageleft.com/

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https://www.nytimes.com/by/eric-asimov

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https://www.stageleft.com/

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https://www.catherinelombardi.com/

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

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Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine *V* Jan 01, 2026

This is a Vintage Selection from 2007

The Banter

The Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters.

The Conversation

The Restaurant Guys talk with Eric Asimov, wine and spirits writer for the New York Times, about rye whiskey. He details its history, resurgence and highlights some of the excellent choices on the market at the time. You won’t believe the 2007 prices! They also bring awareness to counterfeit wines and how some places are selling more old Bordeaux than was ever made.

The Inside Track

The Guys and Eric talk of a great use for rye–in cocktails.

“Rye is a whiskey with a very different sensation from a smooth sweet-ish bourbon. It's much more jangly and it comes alive in your mouth. If you've had Szechuan peppercorns in a Chinese dish, and you get that dancing feeling on the tongue, that's precisely what you get with rye,” Eric Asimov on The Restaurant Guys Podcast 2007

Info

Eric Asimov

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Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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

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Charlie Palmer on What It Really Takes to Build a Great Restaurant *V* Dec 30, 2025

This is a Vintage Selection from 2005

The Banter

The Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks.

The Conversation

The Restaurant Guys are joined by Charlie Palmer shortly after he opened Dry Creek Kitchen in Healdsburg, CA. They talk risk, vision, sourcing relationships, and why Healdsburg was worth betting on long before it became a national dining hotspot. Charlie shares his take on how to keep soul in a restaurant built for travelers and locals.

The Inside Track

The Guys have been admirers of Charlie for years. (Francis even got to be a wine angel for him in Vegas!) They talk about the lengths they all go for their guests to get them the best possible experience.

“The only hope that I have is that the diner understands that. Because I think sometimes a lot is taken for granted. But if the diner is educated as to how far we go to get things that are really good for them. It’s amazing!” Charlie Palmer on The Restaurant Guys Podcast 2005

Info

Charlie Palmer

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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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How Fine Dining Works at the Top of the World (The Restaurant Guys) Dec 23, 2025

The Conversation

The Restaurant Guys talk about fine dining at the Arctic Circle. They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode.

Info

Jeffrey Merrihue’s article

Huset Restaurant

https://www.huset.com/

New Brunswick New Year’s Eve

https://www.newbrunswicknewyearseve.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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Who ELSE Was at Food & Wine Classic - Charleston? (Maneet Chauhan, Carrie Morey, Robert F. Moss) Dec 18, 2025

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025.

Maneet Chauhan

The Restaurant Guys welcome ball of fire Maneet Chauhan, accomplished chef, restaurateur and two-time winner of Tournament of Champions. They discuss the beauty of street food and the myth of authentic Indian cuisine. Hear what she has to say when people complain she doesn’t make dishes like their grandmom.

Carrie Morey

Carrie Morey of Callie’s Hot Little Biscuit joins The Guys biscuits in hand. She tells the story of her shop and some tips on how to make a great biscuit that the Guys say is the best they’ve ever had!

Robert F. Moss

Robert F. Moss is a restaurant critic, author and Contributing Barbecue Editor for Southern Living magazine, the latter is a title that makes The Guys envious. Robert delves into the regional variations and history of barbecue. He talks about the responsibility of a restaurant reviewer along with some tweaks he would like to make to Michelin Guide of the South.

Info

Maneet

https://www.maneetchauhan.com/

Callie’s Hot Little Biscuits

https://calliesbiscuits.com/

Robert’s site

https://robertfmoss.com/

Robert’s Substack

https://substack.com/@robertfmoss

Robert’s article about the Michelin Guide in Southern Living

https://www.southernliving.com/michelin-south-the-whole-story-11844636

Restaurant Guys show from Big Apple BBQ

https://www.buzzsprout.com/2390435/episodes/17439027

Champagne mentioned

Ace of Spades

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https://www.ivyodom.com/cookbook

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

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

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Who Was at Food & Wine Classic - Charleston? (Ivy Odom, James London, Hunter Lewis) Dec 16, 2025

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025.

Our Guests

Ivy Odom

The Restaurant Guys catch up with Ivy Odom, Senior Lifestyle Editor at Southern Living Magazine, at the Food & Wine Classic - Charleston. They talk about bourbon, recipes, bacon fat, and how those support her passion for Southern cooking and hospitality.

James London

James London of Charleston’s Chubby Fish and Seahorse stops by for a chat. Chubby Fish received a mention in the Michelin Guide and spot on The All-Time Eater 38. James describes the democratic method for procuring a table at Chubby Fish and the distinctive service once you are seated. With an eye to the future, James outfitted his new bar Seahorse with the hope we can still get cocktails there in 20 years.

Hunter Lewis

Hunter Lewis, editor-in-chief of Food & Wine magazine, shares his perspective on the evolving culinary landscape, the importance of in-person events, and the blend of digital growth to facilitate storytelling. He offers the best hedge against AI domination: human interaction.

Info

Ivy’s book

Ivy @ Southern Living

https://www.southernliving.com/author/ivy-odom

James’ place

https://www.chubbyfishcharleston.com/

Hunter @ Food & Wine

https://www.foodandwine.com/

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https://guide.michelin.com/us/en/new-york-state/new-york/restaurants?sort=distance

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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Michelin Comes to NYC *V* Dec 11, 2025

This is a Vintage Episode from 2006

The Conversation

The Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable inclusions and exclusions. Then, inexplicably, they move on to allergies and fruitcake.

The Inside Track

The Guys talk about fruitcake manufacturers petitioning the FDA to reduce a serving of fruit cake from 4.4 oz to 1.5 oz to keep the calories per serving low.

“And so what I would like to say to these fruitcake manufacturers as a result of this petition, we're saying on the air that fruitcake is not only bad, it's bad for you,”Francis Schott on The Restaurant Guys Podcast 2006

Info

The 2025 Michelin Guide NYC

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Our Places

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

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

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Orlando Pagán Crafts a Star in the South Dec 09, 2025

The Banter

The Guys answer a listener’s question about one of their favorite topics: Martinis!

The Conversation

The Restaurant Guys travel to Charleston, SC to meet up with chef Orlando Pagán at his newly Michelin-starred restaurant Wild Common. They cover tasting menus, health challenges and, for some reason, Dungeons and Dragons.

The Inside Track

The Guys get real with Orlando about taking care of yourself and taking care of those around you.

“I preach the same thing to my staff. Ttake care of yourself, take care of your body because if you take care of your body, then your mind is clear, then you're a better cook, you're a better husband, you're better friend, you know what it might be. And then we all win,” Orlando Pagán on The Restaurant Guys Podcast 2025

Bio

Chef Orlando Pagán is the chef behind Charleston’s Wild Common, where his inventive, globally inspired tasting menus earned the restaurant a Michelin star. Trained at Johnson & Wales and seasoned in Michelin-level kitchens from Miami to San Francisco, he blends fine-dining precision with the flavors of his Puerto Rican heritage. After rising to Executive Chef at McCrady’s Tavern, he took the helm at Wild Common, where his creativity — and resilience in the face of MS — define his cooking and leadership.

Info

Where do you get a great martini? Email

TheGuys@restaurantguyspodcast.com

Wild Common

Orlando mentioned Dr. Wahls

https://terrywahls.com/about/

Michelin Guide to the American South

https://guide.michelin.com/en/article/michelin-guide-ceremony/all-the-stars-in-the-michelin-guide-to-the-american-south

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Our Places

Stage Left Steak
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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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Rowan Jacobsen: Unveiling Umami and Unwrapping Chocolate *V* Dec 04, 2025

The Banter

The Guys talk about making vinegar and why you have to take care of your mother.

The Conversation

The Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umami? Where does it come from? What pairs well with it? And what does breastmilk have to do with it? Get the skinny from Rowan.

The Inside Track

The Guys happily get the inside track on the health benefits of chocolate. Rowan has made quite an impression on chocolate lovers in his book Chocolate Unwrapped.

“Women who I've never seen before walk up to me and say, ‘I think of you every time I eat a piece of chocolate. It's changed my life.’

People love that book because it gives them license to do exactly what they want to do anyway,”Rowan Jacobsen on The Restaurant Guys Podcast 2006

Bio

Rowan Jacobsen is a journalist and author who writes about food, nature and the environment for Harper’s, Scientific American, Smithsonian, The New York Times, and others. He has received awards from the James Beard Foundation and the Society of American Travel Writers. He is the author of nine books, including A Geography of Oysters, Fruitless Fall, and Truffle Hound, which have been named to Best Book of the Year lists by the Washington Post.

He is a Nova Media Fellow, researching the science of sun exposure. His new book, In Defense of Sunlight: The Surprising Science of Sun Exposure, will be published on the Summer Solstice, 2026.

Info

Rowan’s site

Has an article in

artofeating.com

His book

Chocolate Unwrapped

Paul Wolfert’s vinegar recipe

https://www.claycoyote.com/816-2/

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https://www.curenola.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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Neal Bodenheimer: Crafting Culture and Cocktails in New Orleans Dec 02, 2025

The Banter

The Guys talk about actors being waiters and whether that is a good thing.

The Conversation

The Restaurant Guys catch up with bar owner and author Neal Bodenheimer. They wax sentimental about their glory days behind the bar, discuss clinging to standards and talk about the trajectory of New Orleans. At some point Mark commits Francis to a whole big thing!

The Inside Track

The Guys, who only briefly met Neal prior to the podcast, were taken by his commendation.

“What an honor to be on with you guys, and thank you so much for what you've done to make my career possible. Because if it's not for you guys doing what you do, there's no way I could have done what I do,” Neal Bodenheimer on The Restaurant Guys Podcast 2025

Bio

Neal Bodenheimer is the award-winning New Orleans bartender, bar owner, and hospitality leader best known for founding Cure, the cocktail bar that helped kick off the city’s modern drinks renaissance. A native New Orleanian, he returned home after years in the industry to open CureCo, the group behind Cure, Cane & Table, and other acclaimed projects that blend serious craft with the city’s unmistakable soul.

While his bars have won praise and awards, Neal is also a guiding force behind the global cocktail community, serving as a longtime leader of the Tales of the Cocktail Foundation, where he helped shape education, philanthropy, and industry standards worldwide.

Info

Neal’s book

Cure: New Orleans Drinks and How to Mix ’Em from the Award-Winning Bar

By Neal Bodenheimer, Emily Timberlake

Cure NOLA

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Magyar Bank

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https://heritagefoods.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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Todd Wickstrom on Dining with a Purpose: Sustaining the Family Farm *V* Nov 27, 2025

This is a Vintage Selection from 2005

The Banter

The Guys give you the behind the scenes of the first few days of the opening of their second restaurant Catherine Lombardi and why they have to keep a fork handy.

The Conversation

The Restaurant Guys speak with Heritage Foods founder Todd Wickstrom about his company’s mission to support family farms by providing high quality products to consumers. He values genetic diversity, transparency and traceability in the food supply. The Guys declare that formula delicious!

The Inside Track

The Guys use Heritage products both personally and in the restaurant. As Todd explains, the way to save some endangered breeds of livestock is to raise them for food.

“What we're trying to really promote, what we are in the end is we are really a conservation movement. We call it conservation by consumption.,”Todd Wickstrom on The Restaurant Guys Podcast 2005

Bio

Todd Wickstrom is the co-founder of Heritage Foods USA, a pioneering force in reviving rare, pasture-raised livestock breeds and championing small family farms. A longtime advocate for sustainable agriculture, Todd helped build a national distribution network that connects chefs, home cooks, and producers dedicated to responsible, nose-to-tail eating. His leadership has shaped the modern heritage meat movement, bringing transparency, biodiversity, and farm-to-table ethics to the forefront of American food culture.

He has worked for several of the most respected Specialty Food companies in America, including his role as the Managing Partner of Zingerman’s Deli, and as the Chief Operating Officer of Rishi Tea.

Info

Heritage Foods

The Meatrix

https://www.themeatrix.com/

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Magyar Bank

Withum Accounting

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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Drew Nieporent is Not Trying to be Difficult Nov 25, 2025

The Banter

The Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)

The Conversation

The Restaurant Guys welcome an icon in their field: Drew Nieporent! Drew has been behind some of the most acclaimed restaurants world-wide. Listen to his experiences and stories from his decades as a restaurateur and a pioneer in hospitality.

The Inside Track

The Guys have followed Drew’s career and methods since they became restaurateurs. Whether it’s dealing with unruly guests and bartenders on the take or nuturing steadfast regulars and devoted employees, they’ve seen it all! The Guys loved the book and feel it reflects the attitude of Drew and his career.

Francis: Your book is full of really amazing stories and what I like about you is, and it comes through clearly in your book, there's a lot of insight and there's a little bit of f- you. That's really part of your personality that comes through and I really like it.

Drew: That's true.

-Drew Nieporent on The Restaurant Guys Podcast

Bio

Drew Nieporent is one of America’s most influential restaurateurs, the force behind Myriad Restaurant Group and the visionary who helped shape New York’s dining scene for more than three decades. Known for creating iconic destinations like Tribeca Grill, Nobu, Corton and Montrachet, he’s partnered with culinary legends and Hollywood heavyweights while championing hospitality at the highest level. His restaurants have earned Michelin stars, James Beard Awards, and global acclaim.

In fall 2025 he released a memoir I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.

Info

Drew’s book

I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.

By Drew Nieporent

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https://www.catherinelombardi.com/

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

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Peter Schleimer: Navigating Flocks, Flavors, and Fine Wines in Austria *V* Nov 20, 2025

This is a Vintage Selection from 2005

The Banter

The Guys tell of an unnecessary battle: it’s curtains!

The Conversation

The Restaurant Guys welcome wine and restaurant critic Peter Schleimer from his home in Austria. They talk about grape-loving birds, where to get authentic Austrian food and some wine recommendations that are still good advice today.

The Inside Scoop

The Guys have spent time eating and drinking with Peter both in the U.S. and in Austria. They ask him about the rise in popularity of Austrian wines at the time.

“The main reason is that we just have extremely interesting varieties. We have stuff other countries don't have and that's the secret. We have great varieties that are first of all, unique and second of all, interesting, too.

It doesn't help if they're only unique and they and the wines suck,” Peter Schleimer on The Restaurant Guys Podcast 2005

Bio

Peter Schleimer worked in the Austrian wine industry, specifically at the Austrian Wine Marketing Board and the Austrian Wine Academy, and as an editor for the Austrian trade journal Vinaria, he was appointed its editor-in-chief in 2006. Peter was also editor-in-chief of the biannual magazine Vinaria Gourmet from 2006 to 2011.

Since 2025, Peter Schleimer has run a restaurant in Mödling called Genussatelier Mödling with Doris Bracher. He also operates a wine business focused on international markets and cultivates his own wine on a small scale in the Thermenregion.

Info

Wine recs

Schloss Gobelsburg

*We have some at Stage Left Wine Shop!
https://www.stageleftwineshop.com/wines/Schloss-Gobelsburg-Riesling-1er-Cru-OTW-Heiligenstein-2020-w4844439u9

Weingut Glatzer

https://www.weingutglatzer.at/en/

Heidi Shröck & Son

https://www.heidischroeckundsoehne.com/en/

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Procera Gin: Bottling the Spirit of Africa Nov 18, 2025

The Banter

The Guys discuss cultural differences in the best way to leave a party. Expeditious or rude?

The Conversation

The Restaurant Guys speak to Procera Gin founders Alan Murungi and Guy Brennan from Kenya. Alan and Guy had a vision to create gin from fresh (not dried) juniper berries that are hand foraged at great heights in the juniper forests of Kenya. They distill locally and use hand-crafted glass bottles for their exceptional libation which is a favorite of Mark and Francis

The Inside Track

The Guys heard about Procera gin and wanted to hate it, but it was too tremendous! They got acquainted with Alan & Guy and fully appreciated their motives.

“Alan and I were in the backyard drinking a Bombay sapphire gin and tonic, and Alan looked at the bottle and said,

'This is absolute bullshit. Why do we make gin in England with African botanicals that they send to us and we drink every weekend in Kenya? Let's make a gin company.’ It was a sort of an FU to people using African stuff and selling it to us,” Guy Brennan on The Restaurant Guys Podcast 2025

Bio

Procera was founded with a vision to share the best of Africa with the world. Distilled in Nairobi, Kenya, their gins are the first to showcase African Juniper. The berries are handpicked from wild forests growing at altitudes above 2,000 metres, across many distinct regions of Kenya. The fresh juniper and other regionally-grown botanicals create a distinctive gin that is among the first distilled in Africa.

Info

Procera Gin

https://www.proceragin.com/

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Johnny Schuler and His Pisco Passion *V* Nov 13, 2025

This is a Vintage Selection from 2012.

The Banter

The Guys talk about The Balkans International Wine Competition and the implementation of Wine Diplomacy. Hear the Balkan wine suggestions you didn’t know you needed.

The Conversation

The Restaurant Guys are joined by Johnny Schuler from his vineyards in Peru. He runs the oldest working distillery in the Americas that is both state-of-the-art and traditional to create the classic pisco that has been made there for centuries (yes, centuries!).

The Inside Track

The Guys came across Johnny when they were learning about his beloved pisco. Both Peruvians are unique and something you want to have in your restaurant.

“My argument that pisco is for friendship, pisco is for drinking pisco is for conversation,” Johnny Schuler on The Restaurant Guys 2012

Bio

Johnny Schuler is one of the world’s leading ambassadors of Peruvian pisco. A restaurateur, distiller, and TV host, he’s best known for guiding audiences through the history, craft, and culture of Peru’s national spirit on the hit television series “Por Las Rutas del Pisco”.

As master distiller at Pisco Portón / La Caravedo, Schuler helped introduce premium Peruvian pisco to a global audience. For more than 20 years, Johnny has played an integral role in rallying government ministries and the private sector to regulate the Pisco industry in Peru. The Peruvian Congress awarded Johnny the Medal of Honor.

Info

Caravedo Pisco

Book Johnny mentioned

The Barbary Coast: An Informal History of the San Francisco Underworld

by Herbert Asbury

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Jeff Bell: Raising the Bar in NYC Nov 11, 2025

The Banter

The Guys discuss a restaurant experience that let the rabbit out the hat.

The Conversation

The Restaurant Guys catch up with buddy Jeff Bell to discuss the bar scene in New York. From humble beginnings as a barback at PDT to owning it and several other of the coolest places in NYC, Jeff tells about his experiences of becoming a business owner, including (the requisite) major disaster during his first year.

The Inside Track

The Guys have known Jeff for years and were taken by his wisdom of bartending preparing him for fatherhood.

“ Being a bartender for years is just absolutely great training for parenthood. There is this volatility you get from people drinking [of] the highs and lows where they can just start laughing for no reason or crying for no reason… or have a bodily fluid mistake,” Jeff Bell on The Restaurant Guys Podcast 2025

Bio

Jeff Bell has been bartending and running bars for over 15 years. At Please Don’t Tell (commonly known as PDT) in the East Village of NYC, he started as a bar-back, worked his way up to head bartender and, eventually, owner. He is also a managing partner in PDT Hong Kong.

In 2025, Jeff co-launched a new venture: a bar concept called Mixteca, an agave-forward cocktail bar in the West Village. The concept is rooted in tequila and mezcal. He will be opening Kees bar, a different concept in the same location, later this year.

He also was in charge of restoring Peacock Alley in the Waldorf Astoria to “its original grandeur” reviving the space and cocktail offerings from the hotel’s rich history

Throughout his tenure at PDT Jeff has earned numerous accolades including Spirited Award: American Bartender of the Year 2017.

Info

Mixteca bar, NYC

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Why Tea Is More Complex Than Wine (Sebastian Beckwith) *V* Nov 06, 2025

This is a Vintage Selection from 2012

The Banter

The Guys talk about a taste of the military that they would have rather not had and what they will be doing to make it up to our U.S. service members.

The Conversation

The Restaurant Guys spill the tea with Sebastian Beckwith, tea master, tea lover and tea educator. Topics include the complexities of tea service in fine dining, the nuances of different tea types and the aging and infusion of teas. Sebastian also shares his personal journey into the world of tea.

The Inside Track

The Guys visited Sebastian to have a tea experience as well as an education. Here is how Sebastian relates it to one of their other favorite beverages.

“I would just talk about the parallels with wine. All wine comes from one grape, different varietals. All the vintners are doing different things. Same with the tea plant, the Camellia sinensis plant. Many different varietals and many aspects of terroir and then the craftsmanship and people that make the tea,” Sebastian Beckwith on The Restaurant Guys Podcast 2012

Bio

Sebastian Beckwith was a trekking guide in Bhutan and northern India, he first fell in love with tea. Since founding the company, he has returned to Asia several times each year, tasting and selecting leaves that are served at some of the finest restaurants in the country, including New York City's Eleven Madison Park, Daniel and Gramercy Tavern. He has lectured at Columbia University with integrative health expert Dr. Andrew Weil, and has led educational seminars on tea at The French Culinary Institute, the Institute of Culinary Education, and The American Museum of Natural History.

In 2018, he published A Little Tea Book, a pocket guide to the wide world of tea.

Info

In Pursuit of Tea

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Southern Smoke Festival III 2025 Nov 04, 2025

The Banter

The Guys look a gift horse in the mouth….and it was delicious!

The Conversations

The Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on location

Joaquin Rodas’s passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience.

Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.

Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef ’22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner.

Lee Anne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi.

After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer.

Lee Anne later moved to Hawaiʻi, where she opened the popular Koko Head Café.

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Chris Cree and John Fischer On Wine, Hospitality and Other Stuff *V* Oct 30, 2025

This is a Vintage Selection from 2005

The Conversation with Chris

The Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the only person in NJ. Chris talks about running his wine shop and how he educates and encourages the public to dive into the world of wine.

The Conversation with John

The Restaurant Guys speak with chef, wine director, professor and friend John Fischer. Given his many positions including teacher, he is well-experienced in the topic of his book At Your Service which describes how to run a professional dining room. From emergencies to the divide between the front and back of the house, John covers it all.

Bio

Chris Cree is a Master of Wine and one of New Jersey’s most respected wine authorities. With more than four decades in the industry, Chris has worked in nearly every facet of the wine world: from retail and importing to education and consulting. A New Jersey native, he’s the founder of Cree Wine Company in Hampton, where he curates exceptional wines from around the globe and leads tastings that make the world of wine accessible and engaging. Chris continues to champion great producers and demystify fine wine for all who love it.

John Fischer

After graduating Culinary Institute of America, John worked in several prestigious NYC restaurants from The Rainbow Room to Manhattan Ocean Club to Mondrian. He returned to CIA to teach in 2000, wrote his book At Your Service in 2005 and recently retired.

Info

Chris Cree

John’s book

At Your Service: A Hands‑On Guide to the Professional Dining Room

Find out more about CIA

ciachef.edu

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How to Make Wine Simple: Perfect Pairings Without Overthinking It (Aldo Sohm) Oct 28, 2025

The Banter

The Guys discuss the benefits of tip pooling and the mystery of cheek pinching.

The Conversation

The Restaurant Guys welcome back sommelier Aldo Sohm who’s mission is to pair wine with food, but also people with wine they will enjoy. The three discuss the joy of connecting all of the pieces of that puzzle. Aldo shares his insights on wine pairing, recounting the development of his new book, Wine Simple, Perfect Pairings.

The Inside Track

The Guys have known Aldo for years, first having him on the show in 2008, and have been long-time admirers. They all agree that stepping into their respective dining rooms is daily pleasure.

“ I'm very, very fortunate because I found in a very early stage of my life what I love to do the most, and that was my hobby back then, and it's now my job, but I've never worked a day,” Aldo Sohm on The Restaurant Guys Podcast 2025

Bio

Aldo Sohm is an award-winning sommelier, author, and wine director at the three-Michelin-starred Le Bernardin in New York City, where he has overseen one of the world’s most celebrated wine programs since 2007. Named Best Sommelier in Austria four times and Best Sommelier in the World in 2008 by the World Sommelier Association, He has been awarded M. Chapoutier prize for the Best Sommelier of Les Grandes Tables du Monde in 2019 and Wine Spectator’s Grand Award for Le Bernardin's restaurant wine program in 2021.

He is founder of the acclaimed Aldo Sohm Wine Bar, and a collaborator with Zalto glassware and Bäuerl Vineyards in Austria.

He has a TV series "An Austrian Wine Journey"

He is the co-author of Wine Simple and his newest Wine Simple Pairings to be released in November 2025

Info

Aldo’s book

Wine Simple, Perfect Pairings

By Aldo Sohm and Christine Muhlke

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Southern Smoke Festival II 2025 Oct 23, 2025

This show was recorded on location at the Southern Smoke Festival in Houston, October 2025

Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons.

In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022.

In 2024, they opened their second restaurant San Sabino.

Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality.

A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.

He is the Executive Chef at Josephine’s Gulf Coast Tradition in Midtown Houston.

Felipe Riccio & Austin Waiter

Felipe With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.

Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas.

Austin After attending CIA he started as a line cook at Houston’s Tony’s and rose until he attained Executive Chef in 2017.

He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.

Chris Shepherd

After nearly a decade working in the city’s high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston’s uncelebrated cultures.

Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly.

Along with his team, he runs the Southern Smoke Festival.

Info

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Southern Smoke Festival I 2025 Oct 21, 2025

This show was recorded on location at the Southern Smoke Festival in Houston, October 2025

Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country’s most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan’s Café Boulud and was cast in Netflix’s blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City’s Rising Star Community Chef Award.

In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.

Rebecca Masson is Houston’s own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town’s Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation’s own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just Desserts

Kyle Knall

Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan’s next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.

His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”

Info

The Southern Smoke Foundation

https://southernsmoke.org/

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Jim Lahey and His No-Knead Bread Rocked the World (now pizza, too) *V* Oct 16, 2025

This is a Vintage Selection from 2012

The Banter

The Guys taste something new and unusual.

The Conversation

The Restaurant Guys hear a revolutionary idea from Jim Lahey of how to make not only bread, but pizza dough with his no-knead method. Jim discusses the obstacles many folks face while baking at home and his suggestions to overcome them so you, too, can make great pizza!

The Inside Track

The Guys hear what Jim really thinks about a typical pizza.

“Most of the dough and our notion of pizza that's out there is really bad. Industrialized. Hopeless. Sad. You could say the pizza lacks self-esteem.

The Pizza Mafia is probably planning a hit on me,” Jim Lahey on The Restaurant Guys Podcast 2012

Bio

Jim Lahey is the founder of Sullivan Street Bakery and a pioneering force in modern breadmaking. Trained in Italy, Lahey introduced his signature “no-knead bread” method in The New York Times, sparking a global home-baking movement. His slow-fermentation techniques, minimalist approach, and unwavering commitment to craft have influenced chefs, bakers, and culinary programs around the world.

Info

Jim’s books

My Bread

My Pizza

The Sullivan Street Bakery Cookbook

Sullivan Street Bakery Celebrates 30 Years

Bar Hill Gin

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What It Really Takes to Build a Lasting Restaurant (Ryan DePersio) Oct 14, 2025

The Banter

The Guys talk about restaurant upselling and how NOT to do it like a sleazy car salesman.

The Conversation

The Restaurant Guys talk with friend Ryan DePersio about wins, losses, and marine borers. Ryan believes teamwork and tenacity are keys to surviving and thriving in this industry.

Inside Track

The Guys served Ryan at their restaurant before he became a chef!

“My parents were taking us to New York City once or twice a year, and eating at Gotham Bar and Grill and Gramercy Tavern and Union Square Cafe. At that point, I felt like I was only getting that experience at those restaurants in Manhattan. And then I ate at Stage Left and I felt the same thing I felt at a place like Gotham Bar and Grill.

It really was a core memory for me of upscale dining and refined service and caring about what was going on the plate.

That was 30 years ago,” Ryan DePersio on The Restaurant Guys Podcast 2025

Bio

Chef Ryan DePersio is the culinary force behind New Jersey spots Fascino, Kitchen Step, Battello and Ember & Eagle. Known for his “Italian without borders” style, DePersio blends classic technique with modern flair, earning critical and loyal guest acclaim.

A James Beard–recognized chef, he’s helped shape New Jersey’s dining scene with his refined yet approachable cuisine.

Info

Battello

Ember & Eagle

https://www.emberandeagle.com/

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Nicholas Harary’s Controversial View of Culinary Education *V* Oct 09, 2025

This is a Vintage Selection from 2007

The Banter

The Guys kick off the show discussing date night plans that don’t involve food. Spoiler, there aren’t many.

The Conversation

The Restaurant Guys welcome back Nicholas Harary, owner of Restaurant Nicholas. The Guys quip that newborn Nicholas Jr. may start work in the kitchen immediately then they discuss the balance of family and work in a life of hospitality. The conversation moves Harary's passionate tirade against the state of culinary education and what he’s doing at his place to improve the experience for everyone.

The Inside Track

The Guys have known fellow New Jersey restaurateur Nicholas for years. While he is a culinary school graduate, he speaks out against the current institution and says this about its students.

“They’re going to the best schools in the world to learn their craft. They’re getting charged ridiculous amounts of money, but they’re not being prepared to do anything,” Nicholas Harary on The Restaurant Guys Podcast 2007

Bio

Nicholas Harary is an award-winning chef and restaurateur best known for founding Restaurant Nicholas, one of New Jersey’s most acclaimed fine-dining destinations. A graduate of the Culinary Institute of America, Harary earned top honors from The New York Times and Zagat before reimagining his concept into Barrel & Roost, a modern, chef-driven comfort food restaurant in Red Bank. Alongside his wife Melissa, he also runs Nicholas Creamery, offering artisanal small-batch ice cream. Harary is a published cookbook author and passionate about food, family, and hospitality.

Info

Nicholas’ current restaurant

Nicholas Creamery

https://www.nicholascreamery.com/

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Rajesh Bhardwaj, Visionary Behind Indian Fine Dining Oct 07, 2025

The Banter

The Guys share some of the cool cocktail experiences they had on their safari the night before.

The Conversation

The Restaurant Guys welcome Rajesh Bhardwaj, operator of the first Michelin-starred Indian restaurant in the U.S. Rajesh talks about cultivating his vision, curating a team to execute it and how he continues to change the landscape of Indian cuisine in the United States.

The Inside Track

The Guys listen as Rajesh shares his vision of creating the unique experience at Junoon.

“ We are fusion, but not of tradition or of flavors. We are fusion of technique,”

Rajesh Bhardwaj on The Restaurant Guys Podcast 2025

Bio

Rajesh Bhardwaj is the founder and CEO of Junoon, the acclaimed Michelin-starred Indian restaurant in New York City. A visionary restaurateur, Rajesh has redefined modern Indian dining in the United States. He blends deep cultural roots with a sophisticated, contemporary approach to cuisine and service, earning Junoon international recognition and loyal acclaim.

Info

Clemente Bar

Hawksmoor

https://www.hawksmoornyc.com/

Junoon

https://www.junoonnyc.com/

Jazba

https://www.jazbanyc.com/

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Stage Left Steak
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TEASER!! Martini Expo III 2025 Oct 04, 2025

This is a TEASER in our Martini Expo series

Inside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!

Guests

Joe Magliocco is the president of Michter’s Distillery, where he has been instrumental in reviving the historic American whiskey brand. His company is involved in creating eco-sustainable Farmer’s gin.

Dale DeGroff known as “King Cocktail,” is a legendary bartender, author, and educator known for reviving the craft of the classic cocktail. Dale is a James Beard Award winner and founding president of the Museum of the American Cocktail.

David Wondrich is a cocktail historian, author, and James Beard Award winner recognized as one of the world’s foremost authorities on drinks and drinking culture.

Robert Simonson, co-founder of The Martini Expo and The Mix with Robert Simonson, is an award-winning journalist and author who writes about cocktails. He has authored several acclaimed books, including The Martini Cocktail.

Mary Kate Murray, co-founder of The Martini Expo and The Mix with Robert Simonson, is a drinks writer and event producer. Her career spans communications and media where she shares a deep love for the communal spirit of drinking.

Lisa Laird Dunn is the ninth-generation family member behind Laird & Company, America’s oldest licensed distillery and the historic producer of Laird’s Applejack.

Info Martini Expo 2025 https://martiniexpo.com/

David's book The Comic Book History of the Cocktail

The Mix with Robert Simonson https://robertsimonson.substack.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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Martini Expo II 2025 Oct 02, 2025

Inside Track

The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!

Guests

William Elliott is the bar guru and creative force behind Brooklyn’s legendary Maison Premiere. Rising from opening-team bartender to Managing Partner & Executive Bar Director, he helped guide Maison to a James Beard Award and international acclaim. Known for blending theatrical flair with obsessive precision, he helped launch sister concept Sauvage and co-authored The Maison Premiere Almanac.

Tim Cooper is a veteran NYC bartender-turned spirits advocate—serving as Director of Advocacy for Fords Gin in the U.S. garnering Best Brand Ambassador Spirited Award. With over 20+ years in the beverage world, he’s worked behind the stick, built beverage programs, consulted, and now brings the brand to life in the U.S. market.

Sarah Morrissey is a seasoned NYC bartender renowned for her innovative approach to classic cocktails, particularly the martini. At Le Veau d’Or, she reimagined the martini by incorporating high-proof Old Raj gin, fino sherry-based La Copa Extra Seco vermouth, and orange bitters, served alongside a salty vermouth sidecar featuring dirty ice and Vichy Catalan mineral water highlighting her as a key figure in NYC's cocktail scene.

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Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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

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Martini Expo I 2025 Sep 30, 2025

This was recorded at the Martini Expo 2025

Inside Track

The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!

Guests

Intro with Robert Simonson, co-founder of The Martini Expo, creator and writer for The Mix with Robert Simonson, and a James Beard Award–winning drinks writer for The New York Times. He authored The Martini Cocktail, one of the definitive modern works on the world’s most iconic drink.

__________

Salvatore Calabrese, “The Maestro,” is one of the world’s most celebrated bartenders. Creator of the iconic Breakfast Martini and the Duke’s Martini, author of best-selling cocktail books, he’s spent over 40 years shaping modern mixology.

__________

Liam Davy is a seasoned bar leader and the driving force behind Hawksmoor’s beverage programs. With roots in London’s cocktail scene and a two-decade career under his belt, he’s risen through roles at Milk & Honey and Match Bar.

__________

Charlotte Voisey is a leading mixologist and the Executive Director of Tales of the Cocktail Foundation. She began behind the bar as an award-winning bartender (UK Bartender of the Year, Mixologist of the Year), continued as a brand ambassador for Hendrick’s gin until her current role at TotC Foundation.

Inside Track

The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!

Info

The Mix with Robert Simonson

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Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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

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Brown & Miller Talk Cocktail History and Bartending Legends *V* Sep 25, 2025

This is a Vintage Selection from 2013

The Banter

The Guys tell a tale of someone being bamboozled. The question is, who?

The Conversation

The Restaurant Guys are joined by cocktail historians Jared Brown and Anistatia Miller who share stories from their book The Deans of Drink and where you can go today to see a Harry Johnson bar. They tell of their experiences renovating Musée des Vins et des Spiritueux.

The Inside Track

The Guys were thrilled to have Jared and Anistatia on the show and found they all enjoy a little wordplay.

Anistatia: We would not have cocktail shakers if it hadn't have been for the Germans bringing in the doppel foss backer.

Francis: I thought that was just when you saw someone who looked a lot like someone else.

Jared: If you see one that looks a lot like another one, that would be the doppel foss backer's doppelganger.

Jared Miller & Anistatia Brown on The Restaurant Guys Podcast 2013

Bio

Jared Brown and Anistatia Miller are the award-winning duo behind Mixellany Limited, publishers of influential cocktail and spirits books. They’ve co-authored more than 30 titles.

Beyond writing, they created the Mixologist journal series, and contribute to leading publications such as Imbibe. Brown also serves as master distiller at London’s pioneering Sipsmith Gin, and together they’ve consulted on award-winning spirits worldwide.

Info

Museum of the American Cocktail -https://www.southernfood.org/motac

Musée des Vins et des Spiritueux-http://www.euvs.org/en/

Jared & Anistatia’s site

mixellany.com

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Stage Left Steak
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Stage Left Wineshop
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Dylan Trotter and the Legacy of Charlie Trotter's in Chicago Sep 23, 2025

The Banter

The Guys discuss whether a cheeseburger is a composed dish. What do you think?

The Conversation

The Restaurant Guys are joined by Dylan Trotter. Dylan shares anecdotes from his unique childhood, his journey into the culinary world, and the challenges and excitement of keeping his father’s legacy alive through pop-ups and potential new ventures.

The Inside Track

The Guys are grateful that Charlie Trotter was so supportive of the early iteration of The Restaurant Guys. They enjoyed sharing their memories of Charlie and talking about Dylan’s rebellious phase.

Mark: I ran to the restaurant business because that's what rebels did when we were kids. They ran to the restaurant business because they were rebelling against everything else. Your rebellious stage, you were trying to run away from the restaurant business, but couldn't make it happen.

Dylan: No, couldn't make it out…but that was really what I needed and I had a great time in the kitchen.

Dylan Trotter on The Restaurant Guys Podcast 2025

Bio

Dylan Trotter is the son of the late chef and restaurateur Charlie Trotter. As a teen he worked in his father’s business at Trotter’s To Go in Chicago and later El Bulli in Spain.

After Charlie Trotter’s restaurant closed in 2012 and his passing in 2013, Dylan gradually stepped into preserving and honoring his father’s legacy. Dylan led efforts to revive Charlie Trotter’s namesake restaurant in Chicago. In 2025 he created pop-up events and restored much of the original space—while preparing for a full reopening.

Info

To find out about upcoming events charlie-trotters.com

Follow Dylan on IG https://www.instagram.com/dyltrot/

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https://www.charlie-trotters.com/

Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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

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TEASER! Charlie Trotter Gives Lessons in Excellence *V* Sep 20, 2025

This is TEASER of a Vintage Selection from 2005

The Banter

The Guys talk about their restaurant philosophy and how cultivating a team of people who share your vision is what will sustain you. However, Francis does not share Mark’s vision of going to a Cub’s game.

The Conversation

The Restaurant Guys are thrilled to have Charlie Trotter on the show to talk about excellence, foie gras and a restaurant that he had planned to open in New York that never came to fruition.

The Inside Track

The Guys have been fans of Charlie’s for a long time yet did not fully realize their similar attitudes on experiential dining.

“ The vision we've had here has been to try to deliver an experience where the food part of it, the service part of it, the wine and beverage part of it, and the ambiance all add up to something greater than the sum of the parts.

So with myself as the chef-operator obsessing about food, almost to the point where it's perverse, I still don't even think that food is the most important part of the dining experience,” Charlie Trotter on The Restaurant Guys Podcast 2025

Bio

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

He received the James Beard Foundation 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 Book (mentioned in the show)

Lessons in Excellence from Charlie Trotter

by Paul Clarke

Guest Chef Dinner Series at Charlie Trotter’s 2025

If you’d like to hear the full 2009 conversation, listen here:

https://www.restaurantguyspodcast.com/episode-26-charlie-trotter

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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John Mariani on How Italian Food Conquered the World *V* Sep 18, 2025

This is a Vintage Selection from 2011

The Banter

The Guys discuss fast food marketing including one which makes them wonder how we became the rat pressing the button in the lab experiment.

The Conversation

The Restaurant Guys hear from John Mariani how politics, models and the mob impacted the world adopting the now ubiquitous Italian food. From Italian fine dining to Chef Boyardee we learn the rich history of the rise of what some believe to be the best cuisine on the planet!

The Inside Track

The Guys operate an Italian-American restaurant named after Mark’s grandmother who enjoyed filling his belly.

John: So the Italian immigrant woman in American, quite literally became empowered. To become the best cook on her block, the one whose meatballs were renowned in the neighborhood whose Sunday red sauce, tomato sauce was better than anybody else's. And to take pride in being able to fatten up your kids and your husband and to show the abundance of the American way of life.

That's what Italian American food is all about

Mark: … and grandchildren.

John Mariani on The Restaurant Guys Podcast 2011

Bio

John Mariani is an acclaimed food and wine writer, historian, and author of more than a dozen books, including The Dictionary of Italian Food and Drink and How Italian Food Conquered the World. For 35 years he was the food and travel correspondent for Esquire and a wine critic for Bloomberg News for a decade. He is known for his insightful commentary on dining, culture, and culinary history. His work has earned him awards, acclaim and recognition as one of America’s leading voices on food and wine. For over 20 years he has written his own newsletter Mariani’s Virtual Gourmet.

Info

John’s website where you can read his current newsletters

https://johnmariani.com/

John’s Book

How Italian Food Conquered the World

John Mariani

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Stage Left Steak
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Stage Left Wineshop
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What Modern Restaurants Can Learn from the Legacy of Delmonico’s (Max Tucci) Sep 16, 2025

The Banter

The Guys discuss the movement in the wine industry to market wine as a lifestyle product. Do folks want to choose wine based on what’s on the bottle or what’s in the bottle?

The Conversation

The Restaurant Guys chat with Max Tucci, third-generation restaurateur of the iconic Delmonico's in New York. They delve into the rich history of Delmonico's, discussing its significance from the Gilded Age to today and the culinary innovations that originated there. Max shares touching stories about his family's legacy and the importance of hospitality which he carries into his new venture Tucci.

The Inside Track

The Guys and Max, all seasoned restaurateurs, understand that while there are many moving pieces in a dining experience, there is really only one thing that matters.

“Here's one thing, and you guys get it. At the end of the day, people aren't gonna remember the music. They're not gonna remember if the cocktail was perfectly chilled. They're not gonna remember if this steak was medium rare, but they're gonna remember how they were treated,” Max Tucci on The Restaurant Guys Podcast 2025

Bio

Max Tucci is an award-winning producer, host, and author, best known for carrying forward the legacy of New York City’s iconic Delmonico’s restaurant. Max is also the author of The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York.

His podcast, Max & Friends, began as a radio show in 2008 and became a podcast. It’s currently on hiatus.

Info

Max Tucci (find his restaurants, book and show)

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https://www.liquid-architecture.com/

Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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Stage Left Wineshop
https://www.stageleftwineshop.com/

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Kim Haasarud/Jeanne Kelley: Sangria and Blue Eggs *V* Sep 11, 2025

This is a Vintage Selection from 2008

The Banter

The Guys talk about a civilized way to get groomsmen looking good for the wedding that doesn’t involve a trip to the spa.

The First Conversation

The Restaurant Guys hear from Kim Haasarud, author and mixologist, who gives advice on sangria. They talk about which wines work best, how to get the most out of the fruit and the best ways to implement it at a party.

The Second Conversation

The Restaurant Guys talk with Jeanne Kelley about her experiences with urban gardening –complete with chickens and a goat! She shares her joy of composting, the best kitchen tool she’s ever used and a secret ingredient that’s one of The Guys’ favorites.

Bios

Kim Haasarud is an award-winning mixologist, author, and founder of Liquid Architecture, a consulting firm known for crafting innovative cocktail programs. She is the author of the best-selling 101 Cocktails series and has been featured in The Wall Street Journal, Wine Enthusiast, and Cosmopolitan.

Jeanne Kelley is a Los Angeles–based cookbook author, food writer specializing in seasonal, sustainable cooking. She trained at the esteemed École de Cuisine La Varenne in Paris.

Jeanne is the author of several cookbooks, including Salad for Dinner, The Portable Feast, and Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook. Her work has been featured in publications such as Bon Appétit, Cooking Light, Fine Cooking, and Everyday with Rachael Ray. She also contributed to Williams Sonoma’s Holiday Baking collection.

Info

Kim Hassarud

Jeanne Kelley

https://www.jeannekelleykitchen.com/

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https://www.leblancandsmith.com/

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Stage Left Steak
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Catherine Lombardi Restaurant
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Stage Left Wineshop
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Robert LeBlanc: Honoring the Past and Shaping the Future of New Orleans Sep 09, 2025

Banter

The Guys talk about an unusual cooking appliance and how long is too long to keep snails in your pantry.

The Conversation

The Restaurant Guys finally catch up with Robert LeBlanc, hotelier and restaurateur. They talk about camaraderie within the restaurant community and how that enhances the experience for all involved. The love of hospitality often goes back to their roots of family and experienced restaurateurs before them and that’s how they navigate the inevitable challenges of the industry.

The Inside Track

The Guys and Robert find common ground in how they lead their teams—training staff to share their own enthusiasm and create genuine connections with guests.

Mark: As I said to the team yesterday, pick something that you are just absolutely passionate about and talk to the customers about that and tell it from your heart and tell it from who you are and tell it from your perspective of why you like it. Nothing's more powerful than that.

Robert: We have a value built on that. It’s called, “Do cool shit and stay humble.”

Robert LeBlanc on The Restaurant Guys Podcast 2025

Bio

Robert LeBlanc has built some of New Orleans’ favorite spots. His hospitality group, LeBlanc+Smith, is behind Sylvain, the French Quarter bistro; Barrel Proof, a whiskey bar; and The Chloe, an Uptown boutique hotel. He’s also opened The Celestine, a French Quarter stunner with the cocktail bar Peychaud’s, plus neighborhood hangouts like Anna’s and The Will & The Way—each with its own personality.

Info

Robert’s group

Robert’s NOLA recs

https://www.chaisdelachaise.com/

https://patoisnola.com/

https://www.galatoires.com/

https://www.arnaudsrestaurant.com/

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https://www.instagram.com/drewtalbert/

Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

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

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TEASER! Barb Stuckey: Taste What You're Missing! *V* Sep 04, 2025

This is a Vintage Selection from 2012

The Conversation

The Restaurant Guys talk with Barb Stuckey, taste expert, about the difference between taste and flavor. They discuss why you need to contemplate what you eat and use all five senses when you taste. Hear about Barb’s UNfocus tasting group that tested how impairment impacts your perception of food.

The Inside Track

The Guys and Barb discuss analyzing food the way we dissect wine.

Barb: We do a lot of critical tasting of wine, yet we don't necessarily do the same of food. I thought that that was pretty odd given that only about 35% of the population in America drinks wine, but a hundred percent of us eat food.

Francis: I would like to point out that that's our favorite 35%, but I get your point.

Barb Stuckey on The Restaurant Guys Podcast 2012

Bio

Barb Stuckey is a leading food developer, taste expert, and author of Taste: Surprising Stories and Science About Why Food Tastes Good. As Chief New Product Strategy Officer at Mattson (the largest independent food and beverage innovation company in North America) she’s spent over two decades helping create the products that shape how we eat.

Known as a “taste educator,” Stuckey translates the science of flavor into everyday language. Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum by teaching the fundamentals of taste to each incoming class during the school’s 10 years in San Francisco. She spoke at the NextGen Restaurant Summit, gave a TED Talk on umami and has contributed articles about the food industry to Forbes.com.

Info

Barb’s book

Taste: Surprising Stories and Science about Why Food Tastes Good

By Barb Stuckey

Our Places

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

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

Stage Left Wineshop
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Restaurant Guys & Their Favorite Guests Sep 02, 2025

The Banter

The Restaurant Guys are solo this show by listener request. You’ll hear great advice like never touch a waiter’s tray and guidance on the right number of martinis to have before a business dinner (Hint: It’s less than two if you haven’t had lunch.) From celebrity encounters to fur coats, these are a few quirky tales of life behind the scenes of fine dining.

Info

Bistro Huddy on IG

The Sussmans

https://www.instagram.com/thesussmans/

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https://www.nataliemaclean.com/

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Stage Left Steak
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Stage Left Wineshop
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Natalie MacLean on Quaffing Summer Wines *V* Aug 28, 2025

The Banter

The Guys reconcile salumi and salami and talk about a high-end chocolate scandal.

The Conversation

The Restaurant Guys are eager to speak with Natalie MacLean, renowned wine and food writer, to talk about pairing wines with summer foods, especially vegetables. She offers insightful advice on choosing wines for weddings and other gatherings.

The Inside Track

The Guys talk with Natalie about the beauty of toasts.

“ I love making toasts because I think it just seals the celebration like the bow on the present. It's a symbol of unity. That's what toasting was in the old days. People would literally clink their glasses to make sure the wine spilled a little bit into each other's cup. Well, and they were also making sure they weren't poisoning each other. But that's another issue,” Natalie MacLean on The Restaurant Guys Podcast 2007

Bio

Natalie is a wine writer and educator. She is the wine expert on CTV's The Social, CTV News, and Breakfast Television.

Natalie's first book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass and her second book Unquenchable: A Tipsy Quest for the World's Best Bargain Wines were both selected as one of Amazon's Best Books of the Year. Her third book Wine Witch on Fire: Rising from the Ashes of Divorce, Defamation, and Drinking Too Much has become a National Bestseller.

She was named the World's Best Drinks Writer at the World Food Media Awards, and has won four James Beard Foundation Journalism Awards and the M.F.K. Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier International.

Info

Natalie’s site (find her books here)

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https://southernsmoke.org/

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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Southern Smoke Foundation: Caring for the Industry that Feeds Us Aug 26, 2025

The Banter

The Guys discuss changes in how vintage port is aging and then (somehow) pivot to mezcal. Like wine, agave spirits are tied to the land and the magicians who create it.

The Conversation

The Restaurant Guys host the founders of Southern Smoke Foundation Chris Shepherd and Lindsey Brown to share the origins of the foundation and how it operates today. Southern Smoke supports hospitality workers and beyond by facilitating services for those in need. They host a festival with dozens of talented chefs, great music and even fly fishing.

The Inside Track

The Guys get the inside track on the Southern Smoke Festival.

“It’s five hours of Heck, Yes!” Chris Shepherd on The Restaurant Guys Podcast 2025

Bios

Lindsey Brown

Lindsey Brown spent a decade as Director of Marketing and Public Relations for the Greater Houston Convention and Visitors Bureau.

In 2015, she co-founded the Southern Smoke Foundation. The following year, she launched her own firm, Lindsey Brown Public Relations, which she led until she became Executive Director of the foundation in 2023.

Chris Shepherd

After nearly a decade working in the city’s high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston’s uncelebrated cultures. He published his first cookbook Cook Like a Local in 2019, to highlight Houston’s food scene and the people behind it.

Through his work, Chris has been honored with a James Beard Award for Best Chef: Southwest, two James Beard nominations for Underbelly, and several “Best Of” list appearances in national publications.

Info

Southern Smoke Foundation

Eat Like a Local on YouTube

https://youtube.com/playlist?list=PLE9Pqq0sa8JN0SYXuL82IdCd7Ep_oTexE&feature=shared

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Magyar Bank

Withum Accounting

http://www.ministryofrum.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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Ed Hamilton on Rum *V* Aug 21, 2025

This is a Vintage Selection from 2006

The Banter

The Guys assert that in addition to the arts, one of the keys to revitalizing cities is al fresco dining…but close the doors if it’s sultry.

The Conversation

The Restaurant Guys gather intel from expert Ed Hamilton who spent time studying the spirit. Ed discusses the different processes, labeling and deceit in the rum market. Most importantly, Ed shares some of the best ways to enjoy rum. Cheers!

The Inside Track

The Guys have learned a great deal from Ed’s research; they are appreciative of his obsession…or should they say passion.

Francis: You have a kind of an obsession with rum. Why rum?

Ed: Well, I would call it a passion, not an obsession.

Mark: That's 'cause you haven't met you, Ed.

Francis: All obsessed people called their obsessions passions.

Ed: Yeah. And all my friends are characters except me.

Bio

Ed Hamilton is a leading authority on rum and the founder of the Ministry of Rum, a trusted resource for enthusiasts and professionals alike. A former merchant mariner turned rum advocate, Ed has spent decades traveling the Caribbean to document distilleries, traditions, and styles of rum. He is the author of several definitive books on the spirit.

Ed has been instrumental in introducing authentic Caribbean rums to broader markets through his Hamilton Rum portfolio. His Ministry of Rum Lost Voyage Rum was named Rum of the Year at the Bartenders Spirits Awards 2024.

Info

Ed’s site (a work in progress so check back!)

For recipes, email

TheGuys@restaurantguyspodcast.com

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Magyar Bank

Withum Accounting

https://beachbumberry.com/latitude29.html

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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Jeff “Beachbum” Berry & Dickie Brennan LIVE in NOLA! Aug 19, 2025

The Conversation

The Restaurant Guys are in-person with tiki expert Jeff “Beachbum” Berry and New Orleans restaurant royalty Dickie Brennan. Jeff walks us through his experience excavating true tiki recipes through research and observation (often taking notes on matchbook covers!). Then Dickie tells of his family history and how their restaurants shaped the food scene not only in New Orleans, but around the globe and were integral to establishing respected American cuisine.

The Inside Track

The Guys are big fans of both Jeff’s bar and Dickie’s family’s restaurants. They were thrilled to be at Latitude 29 in front of a LIVE audience hosted by “Bum” and joined by Dickie Brennan. The drinks flowed, stories unfolded and the good times rolled.

Bios

Jeff

Jeff “Beachbum” Berry is an author, bar owner, and cocktail historian known for his work documenting and reviving mid-20th-century tropical drink recipes.

Bum's has written seven books and has played a major role in the tiki cocktail revival, earning him recognition from national publications and the cocktail community.

In 2014, he opened Latitude 29 in New Orleans, a bar and restaurant dedicated to historically accurate tiki cocktails and Polynesian-inspired cuisine.

Dickie

Dickie Brennan is a third-generation New Orleans restaurateur. He is part of the esteemed Brennan family of New Orleans restaurateurs.

He learned the foundations of cooking while working as a line cook at his family’s restaurants and travels to France, New York City, and Mexico.

Dickie made a career in his family’s restaurant business, and continued with his own ventures as a restaurateur. Under Dickie Brennan & Company, he opened four New Orleans restaurants.

Info

Jeff “Beachbum” Berry’s site

Dickie Brennan’s site

https://www.frenchquarter-dining.com/

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Magyar Bank

Withum Accounting

https://www.bloomberg.com/authors/AS8jz1KttbA/kate-krader

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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Trailer: Who Are The Restaurant Guys? Aug 18, 2025

Hey there. I'm Francis Schott.

And I'm Mark Pascal.

We started the restaurant guys in 2005 on AM radio. Podcasts first appeared on iTunes a couple of months later. The Restaurant Guys podcast was born and it lasted for nine years. We were one of the first restaurant podcasts ever. We had about 600 conversations with the most interesting people in the food world at the time.

After a 10 year break, we're back. we post compelling vintage selections from our archives along with brand new conversations with some of the most interesting people in food, wine, and the finer things in life.
Enjoy the show.

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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Teaser! Bill Grimes: Straight Up or On the Rocks Aug 16, 2025

This is a Vintage Selection from 2005

The Banter

The Guys discuss the issues with destruction of certain animals and why eating them may be the will of the divine.

The Conversation

The Restaurant Guys are thrilled to welcome respected food and cocktail writer Bill Grimes to talk about the story of the American cocktail and Bill’s next book on the history of dining in NY. Bill tells where we've been and who helped us get here.

The Inside Track

The Guys relied upon Bill’s book Straight Up or On the Rocks while they built their cocktail bar (which is now the longest-running craft cocktail bar in the world!) While the three take their cocktails seriously, Bill thinks all drinks can play a part.

Bill: A cocktail that's like a well-made entree where the flavors are meaningful in relationship to each other and give pleasure because there's a certain tension or balance. But I'll also say there's a role for sort of the nutty, crazy, stupid cocktail too. I think a cocktail is a cocktail. It should encourage all kinds of kind of wacky inventiveness

Mark: You believe that that the fuzzy wuzzy woo-woo does have a place in our society and serves a purpose?

Bill: It’s the price you pay for freedom.

Bio

William “Bill” Grimes is a longtime contributor to The New York Times. He has served in numerous editorial and writing capacities—magazine writer, culture reporter, and restaurant critic.

He has written many critically acclaimed books on food and drink: Straight Up or On the Rocks: The Story of the American Cocktail (a foundational cocktail history), and Appetite City: A Culinary History of New York

His work earned nominations like the James Beard Foundation nod for culinary journalism.

Info

Bill Grimes NYT Cooking

https://cooking.nytimes.com/author/william-grimes

For recipes: TheGuys@restaurantguyspodcast.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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Kate Krader on Food & Wine’s Cocktail Book *V* Aug 14, 2025

This is a Vintage selection from 2005

The Banter

The Guys compare dining experiences: Francis decisively won that round.

The Conversation

The Restaurant Guys get to speak with Kate Krader about Food & Wine’s Cocktail Book and the trends that have made Food & Wine declare 2006 “The Year of the Cocktail.” From making grenadine to martini glass size to home cocktail parties, they cover what’s in and what’s out.

The Inside Track

The Guys and Kate bond over the importance of ice in a drink.

Francis: You know what? The three of us are a bunch of dorks talking about ice.

Kate: Oh, and I thought we were really smart.

Francis: Yeah, believe me, you wanna have one of the three of us putting your cocktail party together.

Mark: You can’t call us dorks. We're talking about the thermodynamics of ice here. This is important stuff!

Kate Krader on The Restaurant Guys Podcast 2005

Bio

Kate Krader is a distinguished food and beverage journalist and editor. With over two decades of experience at Food & Wine magazine—where she led news, restaurant, and chef coverage and helmed its iconic Best New Chefs program—she has been instrumental in spotlighting culinary talent and shaping industry narratives

Since joining Bloomberg Pursuits as food editor in August 2016, Kate has expanded her scope to include elevated dining, innovative chefs, luxury food travel, and beverage culture across various media. In 2022, she relocated to London to deepen her coverage of the UK food scene while retaining her global focus.

Info

Kate Krader at Bloomburg

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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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https://www.facebook.com/restaurantguys
Reach Out to The Guys!
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Rob D'Elia: Diving into Dive Bars at The Ale 'n 'Wich! Aug 12, 2025

The Banter
The Guys talk about how to ruin a good drink.
The Conversation
The Restaurant Guys sit down with Rob D’Elia, the owner of iconic dive bar Ale ‘n ‘Wich Pub in New Brunswick, NJ. The ‘Wich has hosted a few celebrities and a lot of personalities over the years. They reminisce and talk about the je ne sais quoi of local bars.
The Inside Track
The Guys used to shoot darts at the Ale ‘n ‘Wich in college. In fact, it was where Francis had his first legal drink. They’ve watched it go through various phases and Francis asks who are the regulars now.
Rob: It's hippies, hipsters, artists, musicians, ink, LGBTQ, United Nations of Colors, professors, professors with their students who are over 21 that sit here and do discussions as part of a part of their class. Age? 21 to 60.. 65…70.
Francis: Notice he made it 65. Because I'm 60. I was at the limit. I got an extension there!
-Rob D’Elia on The Restaurant Guys Podcast 2025
Bio
Robert D’Elia is the owner of Ale 'n Wich Pub in New Brunswick, NJ, a landmark bar known for its historic charm and strong community ties. After a successful career in mortgage banking, D’Elia became a partner in the business in 2005 and took full ownership in 2012. He has since preserved the pub’s authentic atmosphere while making thoughtful updates, ensuring it remains a beloved local institution for students, artists, and longtime regulars alike.
Ale ‘n ‘Wich Pub
https://alenwich.com/
***Win an Ale ‘n Wich t-shirt!!***
Email TheGuys@restaurantguyspodcst.com

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Jimmy Bannos Sr.: Bringing “The Big Easy” to Chicago *V* Aug 07, 2025

This is a Vintage episode from 2006 with a current day introduction

The Banter

The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.

The Conversation

The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Orleans and Jimmy’s Big Easy Cocktails book.

The Inside Track

The Guys and Jimmy share a love of New Orleans and they like to eat their way through it.

“ You go to Cafe Dumont for some beignets in the morning and then where are we gonna go for mid meal? We do a mid meal before lunch. So then we go there. Then after that we're going, well, where are we going for lunch? And then where we're going for supper? Where we're going for dinner and where we're going for late night? That's the whole kind of New Orleans culture. It's all about food, beverage and people,” Jimmy Bannos Sr. on The Restaurant Guys Podcast 2006

Bio

Jimmy Bannos Sr., a third-generation restaurateur, worked at his parents’ diner when he was growing up. After receiving his formal culinary education at Washburne Trade School, Bannos became infatuated with Crescent City cooking in the early 1980s and worked with famous New Orleans chefs, such as Paul Prudhomme at K-Paul’s, Frank Brigtsen and Emeril Lagasse.

Jimmy’s bustling New Orleans-style Heaven on Seven restaurants have been one of the most popular eateries in Chicago for decades (recently closed).

Jimmy’s books are The Heaven on Seven Cookbook and Big Easy Cocktails, Jazzy Drinks and Savory Bites.

He and his son, Jimmy Bannos Jr. will be opening Koulkas Greek Eatery in Illinois later this year.

Info

Jimmy Sr. and his son, Jimmy Jr., will be opening Kouklas Greek Eatery in 2025

kouklasgreekeatery.com

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Magyar Bank

Withum Accounting

https://www.bastiafishtown.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
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Chefs Akin & Lindsay on the Melding of Unlikely Cuisines Aug 05, 2025

The Banter

The Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.

The Conversation

The Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking.

Bio

Tyler Akin

Tyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia’s Fishtown neighborhood.

Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire’s list of “Best New Restaurants in America” for 2024.

Chaz Lindsay

Chaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria’s menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan’s bar with fresh takes on pub classics.

Info

Tyler’s Bastia, Philadelphia, PA

Chaz’s Pulito Osteria, Jackson, MS

https://www.pulitojackson.com/

Elephant Green Chili Chutney

https://elephantgreenbrand.com/

Francis’ Caesar salad recipe email TheGuys@restaurantguyspodcast.com

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Magyar Bank

Withum Accounting

https://threeingredients.substack.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
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TheGuys@restaurantguyspodcast.com
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Ruth Reichl, Critic in Disguise *V* Jul 31, 2025

Current day intro and the interview is a Vintage Selection from 2005

The Banter

The Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t.

The Conversation

The Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail, disguises and the enormous pressure on critics to get it right.

The Inside Track

The Guys finally got to talk to Ruth about whether to acknowledge a critic in your restaurant. If only she could have told them sooner…

Francis: You spot the restaurant critic in the dining room. My inclination is to go over and say hello. Like I say hello to everybody in my dining room.

Ruth: Well, you probably shouldn't.

Mark: Yeah, we're sure of that now.

-Ruth Reichl on The Restaurant Guys Podcast 2005

Bio

Ruth Reichl started out as a co-owner and chef of Swallow Restaurant in Berkeley, California. She became the restaurant editor then food editor and critic at the Los Angeles Times. Ruth returned to her native New York in 1993 to become the restaurant critic for the New York Times where she rocked the NYC restaurant scene with her dual review of Le Cirque in 1993. She stayed until 1999 when assumed the role of editor of Gourmet magazine.

She has written a dozen books and has appeared as a judge on Top Chef Masters.

Currently, Ruth co-hosts a podcast and posts a food writer newsletter on Substack.

Ruth is a winner of six James Beard Awards as well as their Lifetime Achievement Award.

Info

Ruth’s podcast, Three Ingredients

Ruth’s Substack, La Briffe

https://ruthreichl.substack.com/

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Magyar Bank

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https://andrewzimmern.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
Reach Out to The Guys!
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Andrew Zimmern on The Restaurant Guys LIVE! Pt 2 of 2 Jul 29, 2025

This is part 2 of a 2 part episode

The Conversation

The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!

The Inside Track

The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together.

“With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.

There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025

Bio

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.

Info

Andrew’s site

Andrew’s 2008 appearance on The Restaurant Guys Podcast

https://www.restaurantguyspodcast.com/episode-98-andrew-zimmern

Andrew’s new book (out in October 2025)

The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)

By Andrew Zimmern and Barton Seaver

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://andrewzimmern.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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Andrew Zimmern on The Restaurant Guys LIVE! Pt 1 of 2 Jul 29, 2025

This is part 1 of a 2 part episode

The Conversation

The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!

The Inside Track

The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together.

“With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.

There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025

Bio

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.

Info

Andrew’s site

Andrew’s 2008 appearance on The Restaurant Guys Podcast

https://www.restaurantguyspodcast.com/episode-98-andrew-zimmern

Andrew’s new book (out in October 2025)

The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)

By Andrew Zimmern and Barton Seaver

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.penguinrandomhouse.com/books/675535/the-comic-book-history-of-the-cocktail-by-david-wondrich-illustrated-by-dean-kotz/

Our Places

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

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David Wondrich on the Past, Present & Future of the Cocktail *V* Jul 24, 2025

This is a Vintage Selection from 2008

The Banter

The Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right?

The Conversation

The Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!

The Inside Track

The Guys and David, who have bent an elbow together, discuss the bartending skills that go well beyond mixing a drink.

“It's not just mixing drinks, that's even the smallest part of it. You have to be a character. You have to be able to talk to people from all walks of life.

You know, I've always admired a great bartender for that social versatility, that sense of dignity behind the bar where you're in charge, and yet at the same time, you're hospitable. And you can handle people in all states of.. sobriety,” David Wondrich on The Restaurant Guys Podcast 2008

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 newest book (to be released fall 2025)

The Rise, Fall, And Rise Again Of Sloe Gin

By Janelle Alberts May 17, 2024

https://www.mashed.com/1582212/rise-fall-sloe-gin/

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Stage Left Steak
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Stage Left Wineshop
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Steve Schneider, The "Guzzle" of Sip & Guzzle Jul 22, 2025

The Banter

The Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors.

The Conversation

The Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks about his experiences working in and running various types of bars and how a few chance encounters catapulted his career. He describes how he strives to create the perfect vibe in his bar and tells how a night off at the theatre altered his perspective.

The Inside Track

The Guys have been long-time fans of Steve. Francis even had a brief appearance in Steve’s movie Hey Bartender!

Steve waxes sentimental about one little wish he has that many experienced bartenders probably share.

“If I could have one more shift in my twenties at EO (Employees Only), I would go back. That's what I would do. I would go back to freaking like 2012 and I would work one more shift with my old team and just be debaucherous,” Steve Schneider on The Restaurant Guys Podcast 2025

Bio

Steve Schneider has more than 20 years of bar experience in New York, Singapore, Shanghai and Panama City, earning a reputation as one of the most respected and inspiring bartenders in the industry. Steve is a Partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. These positions followed a long-time stint as a Principal Bartender at Employees Only in New York when it earned “The World’s Best Cocktail Bar” Award at Tales of the Cocktail.

Steve is Bar Manager and Head Bartender at Guzzle.

Info

Sip & Guzzle

Hey Bartender! Movie trailer

https://www.youtube.com/watch?v=ZLHdqCXe-OM

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

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Sean Harrison, Master Distiller of Plymouth Gin *V* Jul 17, 2025

This a Vintage Selection from 2006

The Banter

The Guys kick around some questionable burger ideas that they don’t find appealing.

The Conversation

The Restaurant Guys welcome Plymouth Gin Master Distiller Sean Harrison from across the pond. Sean talks about the trials and rebirth of gin and even shares the secret Plymouth Gin recipe.

The Inside Track

The Guys are fans of Sean’s Plymouth Gin both in and out of cocktails.

Francis: Sean, will you tell us how gin is made and why gin is so much more flavorful than it's the other clear spirit vodka?

Sean: Yeah, because gin is a recipe. In all, if you actually look at what gin is, we take very neutral alcohol. That very neutral alcohol, we can actually put it into a bottle and call it vodka. So gin is the original flavored vodka.

Francis: So basically you're saying that vodka is incomplete gin?

Sean: Yes. It's halfway to God's world, basically.

Sean Harrison on The Restaurant Guys Podcast 2006

Bio

Sean Harrison, Plymouth Gin Master Distiller, joined Plymouth Gin in 1994 as Assistant Manager, rising to become Master Distiller. He is the keeper of their coveted 200 year old recipe, passed down verbally to every Master Distiller since 1793.

Info

Plymouth Gin

If you want the recipe for a Vesper email TheGuys@restaurantguyspodcast.com

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Stage Left Steak
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Stage Left Wineshop
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Charlotte Voisey, New Leader of Tales of the Cocktail Foundation Jul 15, 2025

The Banter

The Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone.

The Conversation

The Restaurant Guys appreciate Charlotte Voisey, newly minted Executive Director of The Tales of the Cocktail Foundation, taking time to talk to them when Tales of the Cocktail Conference is merely days away. They go over the past, present and future of both Tales of the Cocktail and Charlotte and how the intersection created The Contemporary Cocktail Landscape, internationally!

The Inside Track

The Guys have been attending the Tales of the Cocktail Conference in New Orleans for years, crossing paths with Charlotte.

Francis: I remember the first time I met you. I was in a bar in New Orleans, I think, and you came in in full regalia at a Tales thing and you were carrying a croquet mallet and then you opened your mouth and a British accent spilled out. And I thought, wow, that girl's really going all the way with it.

Charlotte: That sounds about right.

Charlotte Voisey on The Restaurant Guys Podcast 2025

Bio

As Executive Director of Tales of the Cocktail, Charlotte Voisey oversees the Foundation’s mission to educate, advance, and support the global drinks community. Prior to the Executive Director appointment, Charlotte served as the Overall Chair of the Spirited Awards from 2016 to 2024. In 2010 her contributions were recognized when she won a Spirited Award for “Best American Brand Ambassador.”

Her career is also marked by her tenure at William Grant & Sons, where she led the company’s globally respected Brand Ambassadors.

Charlotte has been recognized as UK Bartender of the Year, Mixologist of the Year, and a Silver Medal at the World Female Bartender Championships.

Info

To attend the LIVE podcast in NOLA on July 22, 2025 email

TheGuys@RestaurantGuysPodcast.com

Tales of the Cocktail Foundation

BAR 5 Day

https://beveragealcoholresource.com/bar-5-day-program/

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Stage Left Steak
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Stage Left Wineshop
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TEASER! Ray Isle, Wine Author and Editor at Food & Wine *V* Jul 12, 2025

This is a Vintage Selection from 2007

The Banter

The Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers”

The Conversation

The Restaurant Guys welcome wine writer Ray Isle who explains biodynamic viticulture and shares his 7 rules for pairing wine and food. Find out what Ray calls the shortstop of wine.

The Inside Track

The Guys have had Ray on the show previously and wanted to have him back on to discuss his Seven Rules.

Ray: Some wines do go better with some foods than others. So I do think it's possible to have some basic rules at hand that actually do work. Once in a while they may slightly backfire on you, but I came up with seven. I'm willing to go to the mat to say that they're pretty effective.

Mark: So, Ray, do you know how you know that I liked your seven rules? I brought you on the show. If I were just gonna make fun of 'em, I wouldn't have embarrassed you in person.

-Ray Isle on The Restaurant Guys Podcast 2007

Bio

Ray Isle was a senior editor at Wine & Spirits magazine. In 2005, he moved to Food & Wine. He writes the monthly “What to Drink Next” column as well as regular feature articles. He’s also the wine editor for Travel + Leisure.

His writing on wine, spirits, travel and other topics has appeared in Food & Wine, Travel + Leisure, Wine & Spirits, Time, Martha Stewart Living, and others.

He has won awards from the International Association of Culinary Professionals (IACP), the American Food Journalists and the North American Travel Journalists Association, and is a James Beard Award nominee.

His book is The World in a Wineglass.

He appears regularly in national media such as Today and Weekend Today.

Info

Ray’s site

https://rayisle.com/

Ray’s contribution to Food & Wine

Email us for Ray’s 7 Rules for Perfect Pairing

theguys@restaurantguyspodcast.com

Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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Stage Left Wineshop
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Kim Chauvin and Her Wild American Shrimp! *V* Jul 10, 2025

This is a Vintage Selection from 2005

The Banter

The Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?

The Conversation

The Restaurant Guys welcome Kim Chauvin who tells us all about the American shrimp industry and the superior product of fresh, wild shrimp. She also talks about the hardships of hurricanes and as well as and life in the family business.

Inside Track

The Guys hit it off with Kim Chauvin and even got invited to her boat blessing! They were impressed with the hearty stock shrimpers are made of, particularly during hurricanes.

Francis: Your husband stayed on the boat. What is it like to ride out a category five hurricane on a boat?

Kim: Well, you have to realize it really wasn't a five hitting where we were.

Francis: Um, okay. Category three, then. I don't walk outside when it's thundering, okay?

-Kim Chauvin on The Restaurant Guys Podcast 2005

Info

Mariah Jade Shrimp is part of David Chauvin Seafood Company

https://www.davidchauvinsseafood.com/

https://americanshrimp.com/suppliers/mariah-jade-shrimp/

Mariah Jade Shrimp is a mobile dock.

David Chauvin's Seafood Company is an unloading facility of shrimp, ice house, fuel dock and a supply house for commercial and recreational fishing vessels. They sell shrimp and seafood to consumers. Located in Dulac, LA.

Bluewater Shrimp Company is a processing facility and unloading facility located in Dulac, LA.

Kim Chauvin's Seafood Company is a brand new company to an older facility. It’s an unloading facility of shrimp and fish, ice house, fuel dock and supply house for commercial and recreational fishing vessels. They sell shrimp and seafood to consumers. Located in Grand Isle, LA.

The Ninja New York Review by Frank Bruni

https://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.html

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Stage Left Steak
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Stage Left Wineshop
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Deborah Keane, No-Kill Caviar Queen Jul 08, 2025

The Banter

The Guys talk about the joys and heartbreak of urban and suburban gardening.

The Conversation

The Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have today and the extracted version we can have very soon.

The Inside Track

The Guys get to ask Deborah about an age old tradition of keeping metal away from caviar.

Francis: There's an old kitchen rule that you never touch caviar with a metal utensil. So we have these mother-of-pearl spoons with which we serve caviar. Is that true? And if it's true, why?

Deborah: So I will start with the king of the culinary world, Jacques Pépin. He says to me, “Deborah, the caviar is never long enough on the spoon to make it make a difference.” And he's right! So use whatever you want.

-Deborah Keane on The Restaurant Guys Podcast 2025

Bio

Deborah Keane, dubbed the “Caviar Queen”, built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming. She is the first female-owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company.

She is on the cutting edge again harvesting caviar using a no-kill method.

Info

California Caviar

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Stage Left Steak
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Stage Left Wineshop
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Big Apple BBQ: Lotsa Q! *V* Jul 03, 2025

This is a Vintage Selection from 2005

The Banter

The Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn.

The Conversation

The Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast.

The Inside Track

The Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.

Francis: What's snoot?

Smoki O’s: Snoot is the anterior prolongation of the pig's nose.

Francis: Is that your specialty?

Smoki O’s: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter!

-The Restaurant Guys Podcast at Big Apple BBQ 2005

Guests & Info

Chef Anthony Bucco

Special Guest Host

Michael Rodriguez

Salt Lick BBQ

Driftwood, TX

Ron Blasingame

Whole Hog Cafe

Little Rock, AR (& in NJ, too!)

https://www.wholehogcafe.com/

Elaine & Garry Roark

Ubon’s (The Barbecue of Yazoo)

Yazoo, MS

https://ubonsbbq.com/

Carolyn Macklemore

Big Bob Gibson

Decateur, AL

https://bigbobgibson.com/

Kenny Callahan

Blue Smoke (2002-2024)

NY, NY

https://www.bluesmoke.com/

Smoki O’s (closed 2021)

St Louis, MO

Ed Mitchell

North Carolina

https://www.thepitmasteredmitchell.com/

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Stage Left Steak
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George Motz’s Hamburger America Jul 01, 2025

The Banter

The Guys discuss cookout foods for the 4th of July. Find out Mark’s cheat code for eating hotdogs.

The Conversation

The Restaurant Guys welcome George Motz, hamburger historian and operator of Hamburger America in NYC. George tells the story of his steady rise to expertise (and fame) and shares his passion for creating an authentic, multi-napkin burger experience.

The Inside Track

The Guys recently visited Hamburger America and found George at the flat top making burgers. They particularly enjoy George’s featured hamburgers that he, along with the current creator, craft to be exactly like the iconic burgers found around the U.S. George tells how he had to re-create one that had not been served in years: The Doodle Burger.

George: Between his memory, my memory and my photos, we actually did this sort of food forensics figuring out exactly what went into this burger. To the point where when he had the first bite of that burger, he cried

Francis: Oh, oh, that's amazing. I love it! It's like you're the Jurassic Park of Hamburgers.

-George Motz on The Restaurant Guys Podcast 2025

Bio

George Motz is an American television personality, burger flipper, author and filmmaker. George directed the 2004 documentary film Hamburger America and has written books detailing the history of the hamburger in the United States. He hosted the Travel Channel show Burger Land from 2012 to 2013. He is a contributor for First We Feast on YouTube with a series titled Burger Scholar Sessions. He is also the owner and head chef of Hamburger America, a luncheonette-style restaurant in SoHo, Manhattan.

Info

George’s site

Hamburger America, NYC

https://www.hamburgeramerica.com/

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Stage Left Steak
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Stage Left Wineshop
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TEASER! Aldo Sohm, Best Sommelier in the World 2008 *V* Jun 26, 2025

This is a Vintage Selection from 2008

The Conversation

The Restaurant Guys talk with Aldo Sohm about what it took to be pronounced The Best Sommelier in the World. They talk about wine competitions, formal wine service and pairings –both the wine with food and, most importantly, the guest with wine .

The Inside Track

The Guys have enjoyed Le Bernardin where Aldo is the sommelier. They all love the business they are in and Aldo states it simply.

“What is more beautiful than eating and drinking?” Aldo Sohm on The Restaurant Guys Podcast 2008

Bio

Aldo Sohm earned the title “Best Sommelier in the World 2008,” Aldo oversees a 15,000 bottle wine collection at Le Bernardin and his namesake Aldo Sohm Wine Bar. He was awarded M. Chapoutier prize for the Best Sommelier of Les Grandes Tables du Monde in 2019 and Wine Spectator’s Grand Award for Le Bernardin's restaurant wine program in 2021.

Aldo released his first book Wine Simple in 2019. He is the ambassador for Zalto glassware by Denk'art, has designed his own signature Laguiole corkscrew.

His has a TV series "An Austrian Wine Journey" ("Eine österreichische Weinreise").

Info

Aldo’s site

https://aldosohm.com/

Le Bernardin, NYC

Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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Storytellers of The Donn of Tiki Documentary Jun 24, 2025

The Banter

The Guys talk about an unfortunate situation where Francis suffered.

The Conversation

The Restaurant Guys have filmmakers Max Well and Alex Lamb on to discuss their documentary The Donn of Tiki about Don the Beachcomber’s life. The story includes rum-running, globe-trotting, the Mafia and amazingly creative marketing that started a movement.

The Inside Track

The Guys were able to interview Alex and Max right before The Guys hopped on a train to NYC for a tiki party with Jeff “Beachbum” Berry (who appeared in the film).

Alex succinctly describes how the stars aligned so Don the Beachcomber could work his magic.

“ He had run rum with his brother, so he had an in with the rum industry and knew how to sell rum to a generation of people who really weren't that interested in drinking rum until he created these cocktails. Also he had collected all these things on his travels that he was using as props in films in the 1930s. So he just kind of threw a bunch of stuff on the wall and the tiki bar was born!” Alex Lamb & Max Well on The Restaurant Guys Podcast 2025

Bio

Since 2007, co-directors Alex Lamb and Max Well have been producing music videos, documentaries, children's shows, commercials, and branded content. Last year, after a deep dive into the history of Tiki bars, they decided to tell the story of the incredible life of Donn Beach.

Info

The Donn of Tiki film

https://www.facebook.com/TheDonnOfTiki

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William Alexander’s $64 Tomato *V* Jun 19, 2025

This is a Vintage Selection from 2006

The Banter

The Guys talk about a big change in NYC restaurant ownership as well as the implications of invasive grass.

The Conversation

The Restaurant Guys welcome William Alexander to hear about the trials of being a home gardener and the shocking realization that his home-grown tomatoes cost him $64.

The Inside Track

The Guys have an amusing conversation with Bill discussing the battles with deer, groundhogs and the neighbor’s cat.

Bill: My latest battle was with the neighbor's cats who insisted on peeing on my organic lettuce.

Mark: That's still organic.

Bill: Well, you know, I think I found a way to get, get even with them. I started to use their litter box. But I think the moral is that no matter what you do, animals are going to get into your garden because of the simple truth: You may be smarter, but they've got more time.

-William Alexander on The Restaurant Guys Podcast 2006

Bio

William Alexander, spent nearly four decades as director of technology at a psychiatric research institute.

Having broken into writing with the critically-acclaimed, bestselling memoir The $64 Tomato, Bill wrote Ten Tomatoes that Changed the World.

Bill has contributed over a dozen op-eds to the New York Times, where he has opined on such varied issues as Martha Stewart's release from prison, what the honeybee crisis means to the home gardener, the difficulties of being organic, and The Benefits of Failing at French, which achieved the distinction of being the most viewed, e-mailed, tweeted, and Facebook-ed article of the day.

Info

William’s site

William’s book

The $64 Tomato: How One Man Nearly Lost His Sanity, Spent a Fortune and Endured an Existential Crisis in the Quest for the Perfect Garden

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Stage Left Wineshop
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Antonia Lofaso, Chef and Champion Jun 17, 2025

The Banter

The Guys chat about the fact that sometimes you have to put on pants.

The Conversation

The Restaurant Guys and Antonia Lofaso bond over common experiences such as using donuts to get through the 14 hour days of opening a new restaurant. The most recent champion of Tournament of Champions talks about kitchen fires, chefwear and how it feels to impress chefs she admires.

The Inside Track

The Guys find a soulmate in Antonia Lofaso. All of them value hard work and loyalty that they have been fortunate enough to find in their staff.

“So many great chefs that have worked with me have started as dishwashers, busboys line cooks, prep guys have all come up through the ranks and now run the restaurants.

That's the way all the restaurants have been built. The loyalty of them staying with me and wanting to produce great food day after day, started with a culture that I built in the restaurants,” Antonia Lofaso on The Restaurant Guys 2025

Bio

Antonia Lofaso is a chef and co-owner of Black Market Liquor Bar, Scopa Italian Roots, and DAMA in Los Angeles and The Local Peasant in Woodland Hills and Sherman Oaks.

She has been in numerous television shows including competing on several iterations of Top Chef and Tournament of Champions, and judging on Cutthroat Kitchen. She was featured in the documentaries Restaurant Hustle 2020: All On The Line, and its sequel Restaurant Hustle 2021: Back In Business about how the COVID-19 crisis impacted restaurants.

Info

Antonia’s restaurants and chefwear

Antonia on The Food Network

https://www.foodnetwork.com/profiles/talent/antonia-lofaso

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John Peterson Dishes The Real Dirt on Farmer John *V* Jun 12, 2025

This is a Vintage Selection from 2006

The Banter

The Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher.

The Conversation

The Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering financial and emotional hardship to creating Angel Organics, one of the largest Community Supported Agriculture farms in the US.

The Inside Track

The Guys were eager to talk to John after seeing the documentary. John equates modern farms turning organic to people finding sobriety.

“When it's going from a chemical based system to a natural system, it has to be repopulated by the microorganisms. Maybe it's a little like someone going into an addiction clinic and then going from a dependent life to a healthy life. We were raising very unhealthy crops that the insects were invading. It took a long time to figure out how to build things up and how to get the soil healthy,” Farmer John Peterson on The Restaurant Guys 2006

Bio

John Peterson was raised on his family’s farm in Illinois. The financial calamity for the farming community hit the Peterson farm in the 1980s nearly closing the farm for good. John decided to rebuild using sustainable farming practices rather than the modern chemical-reliant approach. In 1991, Angel Organics was born. They opted for a Community Supported Agriculture (CSA) model which continued until spring of 2025. Unfortunately, farming halted due to Farmer John having a stroke.

Info

The Real Dirt on Farmer John documentary

Info

Local Harvest (find CSA near you)

www.localharvest.org/

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Ti Martin, Commander of Commander’s Palace Jun 10, 2025

The Banter

The Guys chat about bad management, good cheese and the way to Mark’s heart.

The Conversation

The Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis!

The Inside Track

The Guys speak fondly of New Orleans’ rich history and enduring spirit. These are Ti’s thoughts on her city’s legacy.

“A lot of people think New Orleans' greatest gift to the world is jazz. But I offer that if we had not also invented the cocktail, maybe we would've never had jazz,” Ti Martin on The Restaurant Guys Podcast 2025

Bio

Ti Adelaide Martin’s family bought Commander’s Palace in 1969. In 1997 Ti and her cousin Lally Brennan took over the establishment. They continue the high standards of their predecessor, Ti’s mother, Ella Brennan.

Ti has authored several books including one made into a documentary about her mother’s life Commanding the Table: The Ella Brennan Story.

Commander’s Palace boasts several James Beard Awards, along with accolades fromWine Spectator and Wine Enthusiast. In 2008, the restaurant was inducted into the Culinary Institute of America Hall of Fame.

Ti is the founder and chair of The New Orleans Culinary and Hospitality Institute.

Info

Commander’s Palace

Ti’s books (she mentions)

In the Land of Cocktails, Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant and Miss Ella of Commander’s Palace

https://shop.commanderspalace.com/products/commanders-book-collection

The Husky, New Orleans (Ti recommended restaurant)

https://thehuskynola.com/

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Ted Hall: Wine, Olives and Beef from Long Meadow Ranch *V* Jun 05, 2025

The is a Vintage Selection from 2005

The Banter

The Guys talk about urban and suburban grape and olive growing and why they CAN Believe It’s Not Butter.

The Conversation

The Restaurant Guys talk with Ted Hall about terrior, and hidden olive orchards and consecrated olive oil. Ted tells how organic, sustainable practices yield the highest quality products and the happiest farmers.

The Inside Track

The Guys discuss the symbiosis of wine and food and Ted shares feedback he’s gotten from chefs pairing his wine with their dishes.

Ted: What you're creating is wine that really is part of the food. There are so many of these wines, which are basically a bottle of some guy's ego. Why do I want this other guy's bottled ego on the table?

Francis: I don't. Usually I'm sitting across from Mark who's got his own ego sitting in the chair across from me. Why would I need a bottle of wine?

Mark: It's not in a bottle. It's out there!

Bio

In 1989 Ted Hall co-founded Long Meadow Ranch, an innovative group of family-owned companies producing grapes and ultra-premium wine, olives and extra virgin olive oil, grass-fed beef and lamb, and fruits and vegetables, using diversified, organic, and sustainable farming methods.

Ted is the recipient of the 2017 Grower of the Year Award from the Napa Valley Grapegrowers and the 2013 Acre by Acre Award from the Land Trust of Napa Valley. In 2015 Ted served as chair of the Agricultural Protection Advisory Committee (APAC).

Info

Long Meadow Ranch

California Olive Oil Council

https://cooc.com/

Napa wineries that make their own olive oil (2024)

https://oliveoilprofessor.com/blog/8-napa-wineries-that-make-extra-virgin-olive-oil

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Herd Provisions: The Cowboy and the Wine Lady in Charleston Jun 03, 2025

The Banter

The Guys enjoy a snack and Mark tells the secret of what makes it great!

The Conversation

The Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trains the staff to reflect that story.

The Inside Track

The Guys found the concept of having a restaurant and a wine shop familiar, but Herd’s butcher shop and cattle farming takes it even further! When you are invested in a project, it’s incredibly personal.

“ I take it very personally, but it is incredibly gratifying. The best day I ever had was the first time I sold a steak at a New York restaurant (to Eric Ripert of Le Bernardin). He does a great food and of course, Eric is not well known for cooking steaks, but he took three ounces of tenderloin and some caviar, and he called it surf and turf. I think I did a backflip in my mind for sure. That was, that was one of the best days of my life,” Alec Bradford on The Restaurant Guys Podcast 2025

Bios

Alec Bradford is the owner of Herd Provisions in Charleston, South Carolina, a farm-to-table restaurant and whole-animal butcher shop. Herd’s high quality meats are sourced directly from Alec’s very own Leaping Waters Farm in Virginia. Since 2004, Alec raises one of the oldest and rarest breeds – Ancient White Park cattle.

______________

Kellie Holmes is a restaurant consultant who focuses on the creation and implementation of wine programs in the Southeast and beyond. As Herd Provisions’ Wine & Events Director, she runs the wine program for the dining room and retail shop including a wine club and tasting events. She focuses on sustainably produced, small production and minimal intervention wines.

Info

Herd Provisions

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BONUS! Dale & Pete on Turf & Tipple Jun 02, 2025

This is a BONUS! episode relating to the Belmont Stakes 2025

The ConversationThe Restaurant Guys sit down with King Cocktail Dale DeGroff and Peter Thomas Fornatale of In the Money Players’ Podcast to talk about horse racing and the cocktails that accompany it. Pete offers his Win, Place and Show for the upcoming Belmont Stakes 2025. Listen and you could wind up in the money.

The Inside Track The Guys are horse racing fans and hosted Dale for his performance of “Gamblers, Whisky and Flying Horses.” They recently met Pete and plan to catch up with him at the track in Saratoga this summer. They all have had fun times with Dale including one night when Dale had to give the bartenders at a new NYC hotspot a cocktail recipe.

Pete: You're writing out the recipe on the back of a napkin to send to the bartenders to go and make us around. To this day still, it was the most baller move I've ever seen to be in the hot new restaurant writing out the recipe. This is what we'd like to drink, thank you very much.

Francis: I wanna make a public service announcement to all dining customers. If you are not Dale Degroff, don't do that.

Dale: And by the way, this explains why nobody knows where these famous drinks came from with a few minor exceptions because they wrote 'em down on a cocktail napkin and stuck them in their pocket. Later on in the evening they pulled it out, blew their nose on it and threw it away.

Dale DeGroff & Peter Thomas Fornatale on The Restaurant Guys Podcast 2025

Info

Pete’s podcast

Pete’s book
Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough
By Peter Thomas Fornatale & Chris Wertz
Chris MacMillan mint julep video
https://www.youtube.com/watch?v=gJV-O1e10z8&t=358s

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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TEASER! John Scharffenberger: Winemaker to Chocolatier *V* May 29, 2025

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!

The Inside Track

The Guys were fans of John’s sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift.

“ I think we were just stupid when we started and the only way we knew how to do things were the way I had done things in the wine business [which] was just to be really careful about flavor. So we treated the beans like we used to treat grapes. We did blind tastings, we did lots of blind tastings, and only accepted beans that had flavors that we liked,”John Scharffenberger on The Restaurant Guys Podcast 2007

Bio

John Scharffenberger started Scharffenberger Cellars known for their world-class California sparkling wine. He left the winery and started Scharffen Berger Chocolates in 1997 with Robert Steinberg.

Info

John’s cookbook

Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

By John Scharffenberger and Rober Steinberg

Scharffen Berger Chocolate is no longer owned by John Scharffenberger and Robert Steinberg. It was acquired by Hershey in 2005, went back to private ownership in 2020 then acquired by Harry and David in 2024.

If you want John’s Hot Chocolate recipe, email TheGuys@restaurantguyspodcast.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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Alex Guarnaschelli on The Restaurant Guys LIVE! May 27, 2025

This episode was recorded live before an audience

The Conversation

The Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family.

The Inside Track

The Guys talk to Alex about the not-so-secret sauce that makes “Chopped” so enjoyable for the judges, guests and audience.

“It’s the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks! I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025

Bio

Alex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.

Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay.

Alex is also the author of several cookbooks including Italian American Forever released in 2024.

Info

Alex’s most recent cookbook

Italian American Forever

Alex’s site

https://alexguarnaschelli.com/

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Stage Left Wineshop
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Andrew Zimmern: Bizarre Food Anthropologist May 22, 2025

This is a Vintage Selection from 2008

The Banter

The Guys discuss an issue that persists today, the rising price of food. Hear what little has changed since 2008.

The Conversation

The Restaurant Guys host food anthropologist Andrew Zimmern for a second time to hear about his travels and love of Bizarre Foods. Two of his favorites are pork roll and yak penis (no, we’re not kidding!).

The Inside Track

The Guys catch up with Andrew Zimmern and chat about his show’s meteoric rise.

“ Well, let's just, let's just call a spade a spade. The two of you are the most prescient, knowledgeable food industry insiders in a global sense. And the minute that you took the golden scepter and knocked me over the head with it, the show took off. So let's just be honest and share the credit where it's due,” Andrew Zimmern on The Restaurant Guys Podcast 2008

Bio

Andrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.

He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.

Currently, Andrew is on The Outdoor Channel’s series, Field to Fire.

Info

Andrew’s Website

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

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Rollie Wesen of the Jacques Pépin Foundation May 20, 2025

The Banter

The Guys talk about the word “journey.” Don’t stop believin’.

The Conversation

The Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one’s health, but prevent disease and extend one’s life.

The Inside Track

The Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating.

“ We're currently in the midst of a national campaign, our 90 for 90 campaign because Jacques is going to turn 90 years old in this upcoming December, which is amazing and we're so happy to still have him with us. But for anybody who wants to celebrate him or feels like they've learned something from him or they want to give back just a little bit for everything that Jacques has given them over the years, there's dinners being hosted all across the country at our, at great restaurants,” Rollie Wesen on The Restaurant Guys Podcast 2025

Bio

Dr. Rollie Wesen is the Executive Director of the Jacques Pépin Foundation (JPF) and an assistant professor at Johnson & Wales University (JWU) in Providence, Rhode Island. After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, eight years in New York City, and as a banquet chef for Hyatt Hotels & Resorts, chef Wesen joined the faculty at JWU in 2011. With his wife, Claudine Pépin, and father-in-law, Jacques, he co-founded the JPF in 2016.

The JPF advances Jacques Pépin’s love of culinary arts and teaching through video recipe production and curriculum development, expanding education and training for all. The foundation supports culinary education for many communities through many channels, with a particular focus on workforce development in community based culinary training networks.

Info

The Jacques Pépin Foundation

https://jp.foundation/

90 for 90 Campaign JPF

Promise Kitchen at Elijah’s Promise

https://elijahspromise.org/promise-culinary/

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TEASER! Sam Gugino on Coffee May 18, 2025

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here

https://www.samcooks.com/

This is a Vintage Selection from 2005

The Banter

The Guys discuss the inequities in Father’s Day and Mother’s Day as well as pairing strawberries with the perfect sparkling wine.

The Conversation

The Restaurant Guys want to speak with writer Sam Gugino after reading his fantastic article about coffee. They talk about its journey from farm to roasting to brewing. After his deep dive, Sam shares five criteria for making the best coffee.

The Inside Track

The Guys chat with Sam about quality coffee and, in typical Restaurant Guys fashion, they don’t choose the lesser variety.

Sam: There are actually two basic different kinds of coffee, Robusta and Arabica. The robusta, the cheap stuff that goes into the cans and supermarkets, actually has more caffeine than the more expensive stuff. So if you really want that caffeine jolt, get the cheap stuff.

Mark: I'd rather have two cups of something good. Is that okay?

Sam Gugino on The Restaurant Guys Podcast 2005

Info

Sam's website

(Sadly, the coffee article is no longer available)

Sam’s newest book (2025)

Eat! You'll Get Hungry, A Family Food Saga

By Sam Gugino

Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
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Michael Stern, Road Scholar, Talks About Road Food May 15, 2025

This is a Vintage Selection from 2005

The Banter

The Guys talk about a new trend: concierge for teens.

The Conversation

The Restaurant Guys catch up with traveling writer Michael Stern who searches for our country’s best roadside restaurants. They discuss the finest dishes he’s encountered and where he finds the best (and worst) places.

The Inside Track

The Guys often road trip through the U.S. and were thrilled to hear Michael and his wife Jane’s theory about a pillar of American cuisine: barbecue. Here is their tip on finding the best places.

“ Jane and I, in fact, developed a whole theory. It's the pigs plus Jesus theory of barbecue. When you're in the deep south, if you go into a barbecue parlor and see a lot of religious iconography on the wall, chances are very good the barbecue is gonna be excellent,” Michael Stern on The Restaurant Guys Podcast 2005

Bio

Michael and his wife Jane were trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books including New York Times best sellers Elvis World and The Encyclopedia of Bad Taste. Michael is co-creator of roadfood.com – the first website to feature photography.

In 1992, Jane and Michael Stern were inducted into the Who's Who of Food and Beverage in America for their pioneering work discovering regional food. Michael was an editor at Gourmet Magazine for 17 years. The monthly column he and Jane Stern wrote won three James Beard journalism awards. He was a contributing editor to Saveur Magazine from 2010 to 2015. The Sterns were regular weekly guests on the Public Radio show, The Splendid Table. In 2016 the Smithsonian Institution acquired the Jane & Michael Stern Roadfood collection for its permanent archives.

Info

Michael & Jane's book

Road Food 17th Ed

By Jane and Michael Stern

Roadfood

https://roadfood.com/

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https://www.chubbyfishcharleston.com/

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

Stage Left Wineshop
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James London Innovative Dock to Table in Charleston May 13, 2025

The Banter

The Guys provide suggestions on what restaurants should do if they don’t have a pastry chef. Mark points out why you should not take dieting tips from Francis.

The Conversation

The Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.

The Inside Track

The Guys dined at James’ place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle.

“ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025

Bio

James London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.

After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.

James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.

Info

Chubby Fish, Charleston, SC

Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbelly

https://www.goldbelly.com/

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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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TEASER! Lettie Teague on Secret Lives in Wine May 08, 2025

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success.

The Inside Track

The Guys invite Lettie on the show after reading her insider articles about getting wine from the distributor into restaurants then into the glasses of consumers. Lettie says this about Food & Wine magazine.

“It is half of our name and we really make a point to have it in every possible place, not just in bottles recommended or profiles of winemakers or stories but also absolutely every dish that it's appropriate to. So, our commitment to wine is profound,” Lettie Teague on The Restaurant Guys Podcast 2007

Bio

Lettie Teague has been The Wall Street Journal’s wine columnist for 15 years. Before joining the Journal in 2010, Lettie was the executive wine editor and columnist for Food & Wine magazine.

She has won three James Beard awards for her wine writing and is the author of three books: “Wine in Words” and “Educating Peter,” and "Dear Readers and Riders," a biography of best-selling children's book author Marguerite Henry. She is also the co-author and illustrator of “Fear of Wine" and was inducted into the Wine Media Hall of Fame in 2015.

Info

Lettie’s article “Secret Life of a Wine Salesmen”

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
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The Restaurant Guys ON The Wine Makers Pod May 07, 2025

From The Wine Makers Podcast:

This week, Sam hits the road with MJ Towler—The Black Wine Guy—for a special crossover episode recorded live in New Brunswick, New Jersey. They sit down with legendary restaurateurs and OG podcasters Francis Schott and Mark Pascal, the co-owners of Stage Left Steak and Catherine Lombardi, and hosts of The Restaurant Guys podcast.

Long before podcasts went mainstream, Francis and Mark were pioneering thoughtful, unpretentious conversations in food, wine, and hospitality, straight from their corner of the Garden State. Sam and MJ dive deep into Francis and Mark’s early days in the restaurant industry, the dramatic evolution of hospitality, and how New Brunswick emerged as an unexpected—and underrated—food and wine hotspot.

The conversation also revisits the wild, early days of podcasting, raising a glass to names like DiSpirito, Trotter, and Bourdain. With behind-the-scenes restaurant stories, old-school podcast wisdom, and heartfelt reminders about the timeless power of passion and hospitality, this is an episode you won’t want to miss.

Guests Francis Schott and Mark Pascal join co-hosts Sam Coturri and MJ Towler (The Black Wine Guy, Beats Vines & Life) for this special collaboration.

Hosts

Sam Coturri of The Wine Makers podcast and Sixteen 600 Wine

https://radiomisfits.com/twm369/

MJ Towler of Beats, Vine and Life podcast and The Black Wine Guy Experience

https://blackwineguy.com/

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Withum Accounting

https://www.marcusaddis.com/about/

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
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Marcus Samuelsson on The Soul of a New Cuisine May 01, 2025

This is a Vintage Selection from 2007

The Banter

The Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.

The Conversation

The Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people’s eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!

The Inside Track

The Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate.

“Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007

Bio

Marcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC.

In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.

Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth.

Samuelsson was the youngest person ever to receive a three-star review from the New York Times. He has won eight James Beard Foundation Awards.

Info

Marcus Addi (his African restaurant)

Marcus’ book

The Soul Of A New Cuisine: A Discovery of the Foods and Flavors of Africa

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

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
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Scott Conant on The Restaurant Guys LIVE! Apr 29, 2025

The Conversation

The Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott’s origin story, what it’s like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it’s all about soul.

The Inside Track

The Guys have enjoyed Scott’s cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark’s favorite line spoken on television. (It was directed at one of their former chefs. You’ll want to hear it!)

Scott explains what has guided him throughout his life and advises young chefs to do the same.

“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,”Scott Conant on The Restaurant Guys LIVE 2025

Bio

Scott opened L'Impero in NYC. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan. Later, Cellaio in Monticello, NY then The Americano in Atlanta, GA.

Scott is known as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, and others.

Scott's most recent cookbook is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.

He is opening up several new eateries and launching a consumer products line in 2025.

Links

House of Knives on Food Network

https://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-network

Scott Conant

https://www.scottconant.com/

Promise Culinary School

https://elijahspromise.org/promise-culinary/

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.hellsbackbonegrill.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
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Hell’s Backbone Grill with A Measure of Grace Apr 24, 2025

This is a Vintage Selection from 2005

The Banter

The Guys discuss the joy and ridiculousness of weddings.

The Conversation

The Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell’s Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they’ve created something truly special in the middle of nowhere.

The Inside Track

The Guys heard about their book and became enchanted with their story. They discuss how vision and passion can create relationships and fulfillment for themselves and their staff.

“To give people work that has meaning, where they feel like they're part of something larger. We have a mission that doesn't have much to do with making money. That's why people come back year after year and give us their hearts and their souls…and work themselves to the bone to make it happen,” Blake Spalding on The Restaurant Guys Podcast 2005

Bio

Blake Spalding and Jennifer Castle both started as river chefs. In the year 2000, the opportunity to own Hell’s Backbone Grill presented itself, and they moved to Boulder, Utah.

Hell’s Backbone Grill & Farm was selected as a James Beard Awards semifinalist in 2017, 2018, and 2019, and advanced to nominee in 2020, the year the awards were canceled due to the pandemic. Spalding and Castle were honored most recently by the restaurant’s inclusion as semi-finalists for Outstanding Restaurant for both 2022 and 2023.

Co-owners Jen Castle and Blake Spalding have also created a retail line of food and two acclaimed cookbooks, With a Measure of Grace, the Stories and Recipes of a Small Town Restaurant, and This Immeasurable Place, Food and Farming from the Edge of Wilderness.

They operate a food truck dubbed “Little Bone.”

They, along with investors and donors, very recently acquired the Boulder Mountain Lodge property in Boulder, Utah.

Info

Hell’s Backbone Grill, Boulder, Utah

With a Measure of Grace: The Story and Recipes of a Small Town Restaurant

by Blake Spalding, Jennifer Castle and Livinia Spalding

https://www.hellsbackbonegrill.com/shop/p/with-a-measure-of-grace

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.hazelandapple.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
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TheGuys@restaurantguyspodcast.com
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Jillian Vose: The Apple of Hazel & Apple in Charleston Apr 22, 2025

The Banter

The Guys talk about their visit to one of their new favorite cities: Charleston, SC.

The Conversation

The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!)

The Inside Track

The Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple.

“Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025

Bio

Jillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene.

Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Named one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.

Info

Hazel and Apple, Charleston, SC

Badger Bevs

https://badgerbevs.com/

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

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
Reach Out to The Guys!
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TEASER! David Page: Home at Shinn Estate Vineyards Apr 19, 2025

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days.

The Inside Track

The Guys knew David from The Red Meat Club (a monthly gathering of NYC restaurateurs) and his restaurant Home which he ran with wife Barbara Shinn. The couple bought a vineyard and taught themselves how to grow grapes and make wine. He talks about immersing themselves in their lives as farmers, winemakers and proprietors of a bed & breakfast.

“We love our lifestyle. We really, truly, truly do. It doesn't mean that every second of every day we're in ecstasy, but we love our lifestyle. And when you find something that you love, it's worth doing. So yes, we do wake up very early and we do spend the entirety of our day immersed in this lifestyle, and there's not anything else that we can think that we really want to do other than have a nice glass of wine at the end of the day and have a good dinner.

And we retire and we start all over the next day,” David Page on The Restaurant Guys 2007

David Page no longer owns Shinn Estate Vineyards.

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Barbara Shinn on Biodynamic Viticulture Apr 17, 2025

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results.

The Inside Track

The Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband David Page. The couple bought a vineyard and taught themselves how to grow grapes and make wine. Barbara talks about forging her own path to create a sustainable vineyard with excellent wines.

“ My philosophy before we planted the vines was to make very, very high quality wine and to be as organic as possible. Our best winemaker friends and our best manager friends and even the viticultural section of Cornell University flat out said to us, ‘You cannot do both things at once. Here on the East Coast, we have too much disease pressure. It's too humid. You cannot be organic in this environment. So if you wanna make high quality wines, do that. You'll be lucky if two to 3% of the materials that you use in your vineyard are organic.’

And this year, well, I proved them wrong,” Barbara Shinn on The Restaurant Guys Podcast 2007

Info

Barbara no longer owns Shinn Estate Vineyards

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.youtube.com/@carboncowboys

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
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Peter Byck: Roots So Deep Apr 15, 2025

The Banter

The Guys discuss wine dinners and tasting menus and how it’s fun to cede control of your dinner and be swept away.

The Conversation

The Restaurant Guys are thrilled to hear from Peter Byck, documentary filmmaker and advocate for climate solutions in cattle farming. Peter explains how we created the problem and how (relatively) easy it can be to repair it. Fascinating stuff!

The Inside Track

The Guys have promoted sustainable farming practices for decades, believing that solutions can be found that benefit both nature and the people involved. When they came across Peter’s work they had to have him on the show!

“We were doing research to find out if a method of grazing animals could be beneficial for the farmer, beneficial for the land, and beneficial for the climate. Those were our questions and, and we're finding that yes, it can be, and that's our focus,” Peter Byck on The Restaurant Guys Podcast 2025

Bio

Peter Byck is a professor at Arizona State University where he teaches students to make short documentary films about sustainability solutions. He is the director, producer and writer of carbon nation, a documentary film about climate change solutions. In 2020, he completed carbon cowboys, a 10-part documentary short film series, focused on regenerative grazing.
Peter is currently helping to lead a $10 million research project comparing Adaptive Multi-Paddock (AMP) grazing with conventional grazing; collaborating with 20 scientists and 10 farm families, focused on soil health & soil carbon storage, microbial/bug/bird biodiversity, and much more. The research also includes a new, 4-part docuseries called “Roots So Deep (you can see the devil down there),” directed by Peter, which is all about the inventive farmers and maverick scientists building a path to solving climate change.

Info

Peter’s film Roots so Deep (You Can See the Devil Down There)

https://rootssodeep.org/

Carbon Cowboys YouTube Channel

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.melissaclark.net/

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
Reach Out to The Guys!
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Melissa Clark: Chef Interrupted Apr 10, 2025

The Banter

The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head.

The Conversation

The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.

The Inside Track

The Guys are loyal readers of Melissa’s articles and they love the concept of her new cookbook. Mark even gave her a tip.

Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil.

Melissa: That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!

Melissa Clark on The Restaurant Guys Podcast 2006

Bio

Melissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.

Melissa has written more than 40 cookbooks.

She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.

Info

Melissa’s book
Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

Melissa’s site

Benriner Super Standard Mandoline Slicer
https://a.co/d/5flNuvv

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocre-8753117

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
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Genevieve Yam: What Happened to The Honeycrisps? Apr 08, 2025

The Banter

The Guys talk about the drive of hospitality and it isn’t what some folks say it is.

The Conversations

The Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.

The Inside Track

The Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve’s article about the apple’s origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.

“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025

Bio

Genevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se. After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.

Info

Genevieve’s Honeycrisp article

Genevieve’s site

https://genevieveyam.com/

The origin story of Honeycrisp apples

https://youtu.be/boirGUJk8yA

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

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
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TEASER! Tony Soter, Pacific Pinot Noir Apr 03, 2025

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here

https://www.roccodispirito.com/cookbooks

This is a Vintage Selection from 2007

The Banter

The Guys tell how being a regular at a restaurant can be a wise investment.

The Conversation

The Restaurant Guys host Tony Soter of Etude Wines and Soter Vineyard about the joys and challenges of creating cabernet sauvignon, pinot noir and sparkling wines and how Tony has been able to find success in both California and Oregon.

The Inside Track

The Guys reminisce about a particular bottle of Tony’s pinot noir that may have changed Francis’ life and talk about the true purpose of wine: enjoyment.

“The ultimate satisfaction is when you can sit there and watch the bottle go down and watch the smiles on people's faces,” Tony Soter on The Restaurant Guys Podcast 2007

Bio

Tony Soter is the founder, with his late wife Michelle, of Soter Vineyards at Mineral Springs Ranch in Yamhill-Carlton, Oregon. Soter is a Portland, Oregon, native who began his remarkable 40-year winemaking career in the Napa Valley. After graduating from Pomono College in southern California with a degree in philosophy, Soter joined the staff at Stag’s Leap Wine Cellars in 1975 to learn the trade. By 1982, he released his own wine under the Etude label, selling the winery almost 20 years later. In the meantime, Soter worked as consulting winemaker for such world-famous Napa estates as Araujo (now Eisele), Chappellet, Dalla Valle, Shafer, and Spottswoode, among others. After almost 30 years in California, Soter moved back to Oregon and founded Soter Vineyards in 1997, where he is still making some of the most heralded pinot noirs in the state.

Info

Soter Vineyards

https://www.sotervineyards.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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Rocco DiSpirito on The Restaurant Guys LIVE! Apr 01, 2025

The Conversation

The Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals.

The Inside Track

The Guys got acquainted with Rocco’s cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific.

”Art is when craft and point of view intersect. You have to have a point of view to become an artist. When you can elevate your craft plus a point of view into something that you remember 30 years later, that's a pretty good life moment,” Rocco DiSpirito on The Restaurant Guys LIVE! 2025

Bio

Rocco DiSpirito is an Italian-American chef, television personality, and author of 15 cookbooks. At the age of sixteen Rocco began his formal studies at the Culinary Institute of America and trained in Europe. He returned to the states to work at Lespinasse; the restaurant received four stars from the New York Times.

At 31, Rocco subsequently opened two Manhattan restaurants. Union Pacific was the first, and shot Rocco to fame. He also opened Rocco’s which was the subject of a reality series called “The Restaurant”, featuring his mother Nicolina making her famous meatballs.

He has appeared on Good Morning America, The Oprah Winfrey Show, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and was the first chef to compete on ABC’s Dancing with the Stars.

Rocco is frequently on Food Network’s Chopped, Guy’s Grocery Games, Beat Bobby Flay and now Tournament of Champions.

He is the author of 15 cookbooks including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor.

Info

Rocco’s books

Tournament of Champions on Food Network

https://www.foodnetwork.com/shows/tournament-of-champions

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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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Steven Witherly on Why Humans Like Junk Food Mar 27, 2025

This is a Vintage Selection from 2006

The Banter

The Guys discuss one mayor’s aim to eliminate non-English advertising and why they think that’s a stupid idea.

The Conversation

The Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli.

The Inside Track

The Guys have had several enlightening conversations with Steven Witherly. In this episode he shares some foods with superpowers that can elevate almost any dish.

“ These are foods you can put in your cooking today without even changing the flavor profile, but it will be better. They're small things. For example, soy sauce is a secret weapon pleasure food, so is cheese, so is garlic, and my favorite of all is adding parmesan cheese to foods. That's a secret weapon,” Dr. Steven Witherly on The Restaurant Guys Podcast 2006

Bio

Steven Witherly received his BS in dietetics and his MS in food science from the University of California, Davis, and his PhD in human nutrition from Michigan State University. He has worked for Nestlé Foods, Nutrilite, and Herbalife and as a food and nutraceutical consultant.

He authored Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!

Info

Steven’s book

Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!

https://a.co/d/97w27Ji

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https://www.altonbrownlive.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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Alton Brown Offers Food for Thought Mar 25, 2025

The Banter

The Guys talk about a common practice that is dubbed “too hospitable.”

The Conversation

The Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark’s term “restauranting.”

The Inside Track

The Guys and Alton found common ground on the desire and benefits to being a regular in an establishment.

“ I want to be a regular. I don't need the new shocking experience. What I love is being able to walk in on a night when I do not have a reservation. And the maître d’ sees me and not only gets me a table, and gets me my table. And the drink that I like best comes without me ordering it.

I will tip until I bleed to death!” Alton Brown on The Restaurant Guys Podcast 2025

Bio

Alton Brown is an American television personality, food show presenter, chef, author, actor, cinematographer, and musician. He is the creator and host of the Food Network television show Good Eats that ran for 14 seasons, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen.

Alton is a best-selling author of several books on food and cooking.

He is the recipient of two James Beard Awards and a Peabody. He won the Best Book award in 2003 for his first book, I'm Just Here for the Food, and the Broadcast Media Award in 2011 for TV Food Personality/Host.

Info

Alton Brown Live

Alton Brown (check out his 2025 book tour)

https://altonbrown.com/book-tour-2025/

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Magyar Bank

Withum Accounting

https://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-network

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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Scott Conant 20 Years Ago Mar 20, 2025

This is a Vintage Selection from 2005

The Banter

The Guys answer a listener’s question about foie gras and give a major beer manufacturer some advice.

The Conversation

The Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine.

The Inside Track

The Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott’s heritage and inspiration for his interpretation of Italian cuisine.

“I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005

Bio

While at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC.

In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004.

Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022).

Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025.

He is the author of four cookbooks.

Links

House of Knives on Food Network

Scott Conant

https://www.scottconant.com/

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https://www.youtube.com/c/TheHistoryGuyChannel/videos

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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Lance Geiger: The History Guy Meets The Restaurant Guys Mar 18, 2025

The Banter

The Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe??

The Conversation

The Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade and even poisonings. Listen to Lance! He could save your life.

The Inside Track

The Guys have watched many of The History Guy episodes on numerous topics. They talk with Lance about his motivation for his varied channel.

“Part of it is because to really understand the present, we need to understand the past and try to remember accurately rather than this kind of constant process of rewriting the past to match our present.

But part of it is just because it's a good story. It's fun. It's a channel that's intended to entertain you because I think history sometimes tells better stories than Hollywood does,” Lance Geiger, The History Guy on The Restaurant Guys Podcast 2025

Bio

Lance Geiger earned a college degree in history while working summers at Mount Rushmore National Memorial in South Dakota and Fort Necessity National Battlefield in Pennsylvania. Then he attended graduate school for speech communication and began teaching at Northern Arizona University.

He started The History Guy channel in 2017 after being laid off from his job in insurance. By 2018 it had exploded amassing millions of views and thousands of followers. The channel currently has over a thousand videos and 1.5 million subscribers.

Info

The History Guy on YouTube

The Tie Bar

https://www.thetiebar.com/

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Our Places

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

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https://www.catherinelombardi.com/

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

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TEASER!! Michael Psilakis, Star Chef Mar 15, 2025

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here

https://www.mptaverna.com/

This is a Vintage selection from 2007

The Banter

The Guys discuss a new breakfast treat and questionable reviewer tactics.

The Conversation

The Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef.

The Inside Track

The Guys appreciate Michael’s obsession with excellence and his quest to find staff that feels the same. He shares an interview question.

“ When I'm talking to young cooks coming in, what do you like to do? There's only one right answer. And if, if you don't love to cook, if you don't think about it when you're in the toilet in the morning, taking a shower, doing your daily chores, if it's not about food 24/7, then how the hell are you gonna be able to compete at this level?” Michael Psilakis on The Restaurant Guys Podcast 2007

Bio

Michael Psilakis is an American celebrity chef, author, and restaurateur.

The same space on the Upper West Side, Manhattan has been home to many of his restaurants including Onera, Kefi, Gus & Gabriel Gastropub, Fishtag followed by Kefi returning to this same location. Michael owned and operated MP Taverna in Queens.

For his work at Anthos, Psilakis was named Esquire magazine's Chef of the Year in 2006. In 2007, he received a Michelin Star for Anthos. In 2008 he was named Bon Appétit's Chef of the Year.

He is best known for his Greek cuisine and appearances on television shows including Ultimate Recipe Showdown, Iron Chef America, The Best Thing I Ever Ate and No Kitchen Required. Michael served as a judge on Ultimate Recipe Showdown and was twice a contestant on Iron Chef America.

Info

MP Taverna (Michael’s current restaurant)

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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Ron Cooper: Del Maguey and the Magic of Mezcal Mar 13, 2025

The Banter

The Guys read about a food group that works as a de-stresser.

The Conversation

The Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast.

The Inside Track

The Guys are familiar with Ron’s high-quality products that he sources from mezcal experts out in the villages of Oaxaca. He describes traveling away from urban areas to get the truest expressions of the spirit.

“I realized very fast that kilometer by kilometer, the closer a good Mezcal got to the city, the more adulterated and watered down it became. So I made it my mission to make it available to me and my friends in the United States,” Ron Cooper on The Restaurant Guys Podcast 2006

Bio

Ron Cooper is an American artist who found a passion for mezcal. In Oaxaca, Ron lived and worked with the locals, and strived to bring Mezcal to the world at large. He founded Del Maguey in the 1990s, bringing Mezcal to the awareness of American consumers as an artisanal or craft ingredient for many creative cocktails.

Ron has done dinner pairings with chefs José Andrés, and Mary Sue Milliken appeared on CNN with Anthony Bourdain.

In 2016 Cooper was awarded the James Beard Award for “Outstanding Wine, Beer, or Spirits Professional”.

Info

Del Maguey Single Village Mezcal

https://delmaguey.com/

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Magyar Bank

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https://www.sleepinggiant.wine/

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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Chris Dearden of Sleeping Giant Winery Mar 11, 2025

This is from an in-person wine tasting with Chris Dearden

The Conversation

The Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all his life.

The Inside Track

The Guys were better acquainted with Chris when they took their staff to Robert Biale Vineyards in 2021 where Chris worked at the time. They found common interests in Chris’ admirable sustainability practices.

“I did want to build something that was a state of the art production facility and environmentally sensitive…We really wanted to do the right thing for the property. [I wanted to] show what our winery is doing to try to be good stewards to the land,”Chris Dearden on The Restaurant Guys Podcast 2025

Bio

Chris Dearden attended UC Davis for his bachelors in science, writing his own major as Viticulture, Enology and Winery Operations. He would continue on to UC Berkeley Haas School of Business to earn his Masters in Business Administration.

He has held several winemaking positions over the years including for Hublein, Benessere and consulted for several small, premium, Napa Valley-based brands. He worked for Seguin Moreau Cooperage in the early 1990s which was an integral part of his winemaking education.

He began a fourteen-year journey developing a Napa Valley winery from the ground up. He established the vineyard, brand, wine style and identity. He also developed luxury wine brands Chanticleer and Sleeping Giant, and a premium pinot noir vineyard estate in the Carneros district of Napa Valley. In 2010 he established the Dearden Wines Portfolio achieving his lifelong goal of owning his own vineyard and winery. The cornerstone of the brand is Dearden’s Carneros vineyard property which houses Sleeping Giant Winery.

Info

Sleeping Giant Winery

Chris’ wines at Stage Left Wine Shop

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

Join the Stage Left email list for more wine events in NJ

https://www.stageleft.com/

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Magyar Bank

Withum Accounting

https://jadeliqueurs.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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Ted Breaux: Absinthe Makes the Heart Grow Fonder Mar 06, 2025

This is a Vintage Selection from 2006

The Banter

The Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples.

The Conversation

The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the following year.) He also described the history and ritual of absinthe including the unfounded rumors about its hallucinogenic properties. Hear about his quest to reanimate the Green Fairy.

The Inside Track

The Guys are fascinated by Ted’s analysis of unopened antique bottles of absinthe which led him to developing modern absinthe that is true to its tradition.

“Well, it's akin to forensic chemistry. What I had to do was take samples from these unopened bottles and I subjected them to a chemical analysis. It took quite a while for me to go through and identify every significant compound in these absinthes. It opened up a whole new world of detail. I'm talking detail of…a list of herbs, where those herbs are grown, how they're harvested are all key elements in the end result,” Ted Breaux on The Restaurant Guys Podcast 2006

Bio

Theodore (T. A.) Breaux is a research chemist and absinthe expert. He lobbied for the legalization of absinthe in the United States. He founded Jade Liquers and revitalized the world of absinthe.

He was able to effectively reverse engineer antique brands of absinthe. January of 2004, he began distilling absinthe using a distillery founded in 1834 with absinthe distilling equipment installed by Gustave Eiffelthis. This launched Jade Liqueurs, with the Jade absinthes being held in high regard for over 20 years. In 2007, he created LUCID absinthe for Viridian Spirits, which we used to break the 95-year ban on absinthe in the USA. In March of 2007, LUCID became the first genuine absinthe sold in the USA since 1912. In 2020, he partnered with renowned cocktail master Dale DeGroff to create DeGroff Spirits, to create antique Italian-style spirits using old world crafting and quality.

Info

Jade Liqueurs (founded by Ted T.A. Breaux)

To get absinthe cocktail recipes, email TheGuys@restaurantguyspodcast.com

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Magyar Bank

Withum Accounting

https://www.jancisrobinson.com/articles/peter-m-f-sichel-from-cia-to-blue-nun

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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Bettina Sichel of Laurel Glen Vineyard Mar 04, 2025

The Banter

The Guys went to a firefighter cook off. It was fantastic! Listen for Mark’s advice on how to elevate any dish.

The Conversation

The Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family’s legacy from escaping Germany during the war to owning the best selling wine in the world!

The Inside Track

The Guys took their staff to visit Bettina at Laurel Glen a few years ago. It was great to hear about her work leading up to running Laurel Glen Vineyard.

“Well, it did start small. so I went to work for Augustine Hues who was getting ready to launch his pet project, his very special project Quintessa. And, I was lucky enough to be on there to help him. I was the first director of sales and marketing and I helped to build the reputation and it was a great ride. It was really fun,” Bettina Sichel on The Restaurant Guys Podcast 2025

Bio

In 2011, Bettina Sichel, a veteran of the California wine industry, became the steward of Laurel Glen Vineyard after purchasing the iconic estate from founder Patrick Campbell in partnership with a small group of wine lovers. During her 30-plus-year career, she has worked with some of the finest producers of Cabernet Sauvignon. In 1998, Sichel helped launch Quintessa and went on to develop its reputation and profile distribution over the next decade as director of sales and marketing. The daughter of Peter M.F. Sichel, the man responsible for making his family’s Blue Nun a household name in America, Bettina is the fifth generation of the Sichel family to work in the wine business.

Info

Laurel Glen Vineyard

https://laurelglen.com/

Peter Sichel (who passed away Feb 2025)

Peter Sichel’s memoir

The Secrets of My Life: Vintner, Prisoner, Soldier, Spy

By Peter M. F. Sichel

Blue Nun Commerical

https://youtu.be/yfzXrLT8_fs

Blue Nun radio commercial (Stiller & Meara)

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Magyar Bank

Withum Accounting

https://www.youtube.com/c/BarRescue

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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Jon Taffer: Birth of Bar Rescue Feb 27, 2025

This is a Vintage Selection from 2011

The Banter

The Guys talk about the serious issue of migrant farm workers (yes, back in 2011) and who will pick the food if we don’t let them do it.

The Conversation

The Restaurant Guys meet with Jon Taffer after his first season of the hit show Bar Rescue. He shares how he came to this line of work and they all swap crazy restaurant consulting stories.

The Inside Track

The Restaurant Guys and Jon dig deep into how to attract and maintain a client base and what keeps folks coming back.

“I don't believe guys that we're in a restaurant business. I don't believe we're in a bar business. I don't believe we're in a product business…I bet you guys will agree with me on this cause you obviously get it. That cook in the kitchen isn't making an entree. He's making a reaction. He's achieving it through the entree. I suggest that the plate of food isn't a product at all, it's just a vehicle. The product is the reaction,” Jon Taffer on The Restaurant Guys Podcast 2011

Bio

After decades of experience bartending and running nightclubs, Jon Taffer starred on the television show Bar Rescue for over 200 episodes. He owns Taffer’s Tavern in Georgia.

He is a New York Times best-selling author of Don’t Bullsh*t Yourself and authored several books and ebooks.

His latest creation is Taffer’s Browned Butter Bourbon.

Info

Jon Taffer

https://jontaffer.com/

Bar Rescue

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

http://www.oldduffgenever.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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Philip Duff: Liquid Solutions Feb 25, 2025

The Banter

The Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion.

The Conversation

The Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend.

The Inside Track

The Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry.

“You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025

Bio

Philip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions.

He began Liquid Solutions, the on-trade consultancy. He founded Holland’s first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand.

Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters.

He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World’s 50 Best Bars, and the Spirited Awards.

Info

Old Duff Genever

Philip’s podcast

https://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846

Francis demonstrates decanting Burgundy

https://www.youtube.com/watch?v=t8MdkUr5dBA

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.kimseverson.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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TheGuys@restaurantguyspodcast.com
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Kim Severson: What’s Brooklyn-Style Pizza? Feb 20, 2025

The Banter

The Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories.

The Conversation

The Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is!

The Inside Track

The Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking.

“The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007

Bio

Kim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.

She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.

Info

Kim’s website

Domino’s Brooklyn-style pizza commercial 2006

https://www.youtube.com/watch?v=ua_OjuCQZSk

Become a Restaurant Guys' Regular!

Magyar Bank

Withum Accounting

https://www.dannyboysfamousoriginalpizza.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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Daniel Holzman Brings NYC Pizza to the West Coast Feb 18, 2025

The Banter

The Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind.

The Conversation

The Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California.

The Inside Track

The Guys and Daniel, co-host of On the Line, talk about the loss of food journalism and how a quality podcast can help fill that void.

“You start to see the breakdown of information that is actually useful to people, which for me is the biggest sadness. I think (the podcast) definitely plays a useful and realistically a positive role in society, which is a nice place to start if you're going to think about adding something to the already overcrowded conversation,” Daniel Holzman on The Restaurant Guys Podcast 2025

Bio

Daniel started his cooking career at the age of 15 at Le Bernardin in New York City until he attended the Culinary Institute of America.

In 2010, Daniel co-founded The Meatball Shop in New York City followed by five more locations.

He moved to LA to embark on a new passion, pizza, and opened Danny Boy's Famous Original in 2021. He opened his second location in the summer 2024, and has his plans for a third.

He is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, and The Meatball Shop Cookbook.

He is a co-host of On the Line podcast with Amanda Freitag.

Info

Danny Boy’s Famous Original Pizza

Link to On the Line podcast

https://podcasts.apple.com/us/podcast/on-the-line/id1739016869

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Magyar Bank

Withum Accounting

https://marcdegrazia.com/us/

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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Vinitaly: The Restaurant Guys Abroad! Feb 13, 2025

This is a Vintage Selection from 2010

The Banter

The Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home.

The Conversations

The Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Vannucci of Piaggia to exporter Jano de Grazia of Marc de Grazia Selections to importer Harmon Skurnik of Skurnik Wines. Hear from each link in the chain that brings YOU excellent wine.

The Inside Track

The Guys have had a long-standing business relationship and friendship with Harmon Skurnik. Here is how Harmon describes wine.

Harmon: Wine is enjoyment. It's a pleasure. It's one of life's pleasures. It's no secret. You guys are restaurant guys. You guys have a passion for wine and the reason is that wine is meant to be consumed with food. It's all about a pleasurable hedonistic experience.

Francis: Yeah. We're all about hedonism here in The Restaurant. Guys.

Harmon Skurnik on The Restaurant Guys Podcast 2010

Info

Skurnik Wines (Harmon Skurnik)

https://www.skurnik.com/

De Grazia Imports (Jano De Grazia)

Piaggia (Silvia Vannucci)

https://www.piaggia.com/

Piaggia at Stage Left Wineshop

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

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 Juergens, Going Where No Winemaker Has Gone Before! Feb 11, 2025

The Banter

The Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing.

The Conversation

The Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese wines. They also discuss his edgy book and the “right” way to experience wine.

The Inside Track

The Guys met Michael through a long-time college friend of theirs and co-worker of Michael’s. After spending some time together hearing about his exciting project, they knew they had to have him on the show!

This how Michael describes our profound relationship with wine.

“I believe that wine is an intrinsic part of the human experience. It's wired into our DNA,” Michael Juergens on The Restaurant Guys Podcast 2025

Bio

Micheal Juergens is prominently known as a Senior Partner at Deloitte Consulting, running the “Wine Solutions Practice.” He is a certified sommelier, a certified wine specialist and is on the way to becoming a Master of Wine. He and his wife Ann Cross created Bhutan Wine Company in 2017, and planted the first vines ever to be planted in the Kingdom of Bhutan in 2019.

He has written eight books about wine under the pen name Micheal Amon and publishes a weekly newsletter Drinking and Knowing Things.

Info

Michael’s Site https://www.drinkingandknowingthings.com/

Bhutan Wine Company https://www.bhutanwine.com/

His Books (Under Michael Amon) https://www.drinkingandknowingthings.com/who-am-i

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/
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TEASER! Deborah Keane, Caviar Queen Feb 08, 2025

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here

https://tsarnicoulai.com/

This is a Vintage Selection from 2005

The Banter

The Guys colorfully mock the snobbery of the authors of a travel guide.

The Conversation

The Restaurant Guys talk with the Caviar Queen, Deborah Keane of Tsar Nicoulai Caviar about the caviar situation in the world and in the U.S. You’ll be getting out your mother-of-pearl spoon by the end of the episode!

The Inside Track

The Guys met Deborah at an event where she was serving Tsar Nicoulai. They liked it so much that they began serving it in their restaurants.

“ I think you start with the restaurants and chefs because the chefs are always looking for something new, trying to improve and… looking for better alternatives and really paying attention to the planet and organic farming and higher quality products,” Deborah Keane on The Restaurant Guys Podcast 2005

Bio

Deborah Keane, dubbed the “Caviar Queen”, built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming. She is the first female owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company.

She is on the cutting edge again harvesting caviar using a no-kill method.

Info

Tsar Nicoulai Caviar

California Caviar (Deborah’s current company)

https://californiacaviar.com/

No-Kill Caviar, Deborah Keane

https://news.northeastern.edu/2021/08/10/the-caviar-industry-was-in-trouble-this-former-nursing-student-is-saving-it/

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
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Daniel Humm of Eleven Madison Park Feb 06, 2025

The Banter

The Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion.

The Conversation

The Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience.

The Inside Track

The Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaurants have some differences, but Daniel sums up the similarities like this.

“You can have great food, great wine, but in the end, we are in the people business. You need to have great people. The people need to be happy and that's it,” Daniel Humm on The Restaurant Guys Podcast 2011

Bio

Daniel Humm was born in Switzerland in 1979. In 2003, he moved to the United States to become the executive chef at Campton Place in San Francisco. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. The following year also opened the critically acclaimed NoMad New York. In 2018 Humm and Guidara opened NoMad Los Angeles. Humm opened Davies and Brook, his first restaurant outside the US at London's historic Claridge's.

In 2021, he reopened Eleven Madison Park with a completely plant-based menu. Eleven Madison Park became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. The restaurant again received a three-Michelin-star rating in 2023.

In the fall of 2024, Daniel opened Clemente Bar, a bar and dining hotspot, on the second story of Eleven Madison Park.

He is the owner of Daniel Humm Hospitality group and the author of five books.

Info

Daniel Humm Hospitality

https://www.hummhospitality.com/

Daniel’s First EMP Cookbook

Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara

by Daniel Humm, Will Guidara, Francesco Tonelli (Photographer)

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 Bartender Turned Jersey Guy Feb 04, 2025

The Banter

The Guys do a taste test of a product that was released and then repealed. Find out when sugar is a preferred ingredient.

The Conversation

The Restaurant Guys welcome Brian Miller to New Jersey! Brian is known in NYC for being a tiki pirate captain bartender. Now he’s heading up a bar in a 300 year old inn. Hear about what’s old, what’s new and what’s next!

The Inside Track

The Guys have had the privilege of enjoying Brian’s personality and beverages. They’ve become friends sharing their love of hospitality and showing that over the bar through conversation and great drinks.

“I think even as bartenders in general, every place that I've worked, we want to leave a legacy one day. I would hope some of my cocktails are in a book, but you want to take care of people first and foremost. It's not about me. It's about the guests and their experience and making sure that they have good cocktails,” Brian Miller 2024 on The Restaurant Guys Podcast

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.

Info

Brian Miller

https://www.instagram.com/brian.effing.miller/

Stockton Inn

https://www.stocktoninn.com/

Hampden Rum Pack @ Stage Left Wine Shop

https://www.stageleftwineshop.com/spirits/The-Hampden-Estate-Distillery-Eight-Marks-Collection-Ex-Bourbon-Barrels-w6946671y9

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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Andrew Carmellini, Urban Italian Jan 30, 2025

The Banter

The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.

The Conversation

The Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.

The Inside Track

The Guys talk with Andrew about what’s next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here’s what he had to say about cooking Italian.

“A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008

Bio

Andrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.

Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine’s Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.

In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard.

With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.

Info

Andrew Carmellini
https://www.andrewcarmellini.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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Judy Joo: International Korean Food Ambassador Jan 28, 2025

The Banter

The Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry.

The Conversation

The Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.

The Inside Track

The Guys get acquainted with Judy and find they all share a passion for their life’s work.

“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024

Bio

Judy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey’s restaurants.

In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.

Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple.

Info

Judy Joo
https://www.judyjoo.com/

Judy’s latest book (available for pre-order)
K-Quick: Korean Food in 30 Minutes or Less

Judy Joo’s home kitchen
https://www.youtube.com/watch?v=A1ADfkG4yrM

The New Zoo Review (TV show from Mark’s childhood)
https://youtu.be/dwJQ6G7Z_II?feature=shared

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
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TEASER! Deborah Koons Garcia and The Future of Food Jan 25, 2025

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here

https://www.thebartenderspantry.com/

This is Vintage episode from 2005

The Banter

The Guys talk about restaurant reality shows and how they are not grounded in reality.

The Conversation

The Restaurant Guys welcome Deborah Koons Garcia, widow of Jerry Garcia and creator of the documentary The Future of Food. This is part two where they discuss more of the concerns of genetically engineered products, herbicide overuse and they wonder if some of the critters its killing is us.

The Inside Track

The Guys had so much to talk with Deborah in the previous show that they spontaneously invited her back to be on again. Their conversation went to food access and what we can do to help provide to those in areas of need.

“ They need healthy soils, they need roads, they need infrastructure so they can get their crop out, they need stable markets. There's all kinds of things they need, but the patented seed from a corporation that is to be used with a chemical…how are they going to afford to buy Roundup?” Deborah Koons Garcia on The Restaurant Guys Podcast 2005

Bio

Deborah Koons Garcia has a Master of Fine Arts from The San Francisco Art Institute. She owns her own production company in the Bay Area of California. Later in her career, she focused primarily on films about agriculture and the food system.

Her film The Future of Food won awards from the Women Film Critics Circle and the Ashland Film Festival. In 2011, Symphony of the Soil, was released and was designated a Critics’ Pick by the New York Times and was shown at the United Nations on World Soil Day.

Info

Deborah’s film
https://thefutureoffood.com/

Center for Food Safety
https://www.centerforfoodsafety.org/

The Meatrix
https://www.themeatrix.com/

Current info about GMO
https://www.nongmoproject.org/

GMO Labeling Timeline (up to 2020)
https://agrisk.umd.edu/post/gmo-labeling-timeline-what-happened-and-why-part-i

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Phoebe Damrosch, Service Included Jan 23, 2025

The Banter

The Guys discuss methods of popping corn and health benefits of doing it the old-fashioned way.

The Conversation

The Restaurant Guys sit down with Phoebe Damrosch, first female captain at Per Se and author of Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe shares service tips and intel gathered from the art of observing the guests. She broke barriers and fell in love. Listen!

The Inside Track

The Guys had the pleasure of serving Phoebe and her husband André Mack at their restaurant. This is how Phoebe justifies the expense of dining out at top tier restaurants.

”It's an expensive meal, but I think of it more as travel or entertainment. Like, you'd buy a plane ticket or you'd buy an expensive concert ticket. It's an experience. You're paying for a memory and not just for calories,” Phoebe Damrosch on The Restaurant Guys 2007

Bio

Phoebe Damrosch completed her Bachelor’s degree at Barnard College and while working on her Master’s at Sarah Lawrence College, she got a job at the renowned Per Se in New York City. She rose through the ranks to become a captain. While working there, she wrote Service Included: Four-Star Secrets of an Eavesdropping Waiter

Info
Phoebe’s Book
Service Included: Four-Star Secrets of an Eavesdropping Waiter

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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André Mack of Maison Noir Wines Jan 21, 2025

The Banter

The Guys decide to taste some non-alcoholic wines. Pleasure or punishment?

The Conversation

The Restaurant Guys welcome old friend André Hueston Mack, sommelier, winemaker, graphic artist and more! You may know of some of his accomplishments, but he will probably reveal more ventures that will surprise you.

The Inside Track

The Guys have known André for years and tell of an amusing run in with him and how he helped the re-launch of the podcast. André describes coming across the podcast in the mid-aughts.

“I was an early adopter of technology and I was looking at podcasts. And so I see these guys that call The Restaurant Guys. I'm like, who the f*** are these guys? Right? So I'm starting to listen through and one episode you guys are talking about Gravner.

I'm like, okay, these m-fers are serious! And I started listening to the show,” André Mack on The Restaurant Guys Podcast 2024

Bio

André Mack is a wine educator who has hosted seminars and led panel discussions at top industry gatherings across the United States, including Aspen Food & Wine Classic and Newport Mansions Wine and Food Festival.

He was a sommelier at Thomas Keller’s renowned French Laundry before helping open Chef Keller’s three-Michelin-starred Per Se as head sommelier.

André now produces wine in Oregon’s Willamette Valley under his own label, Maison Noir, sold all over the world.

A self-taught graphic designer, André designs all of the labels as well as a t-shirt line for Maison Noir. Most recently, he authored and illustrated Small Thyme Cooks, the world’s first culinary coloring and activity book.

Info

André Mack
https://www.andrehmack.com/

André Mack on YouTube
https://www.youtube.com/@andremack7643

Spring in a Bottle NA
https://www.stageleftwineshop.com/noalcohol/Wolffer-Estate-Vineyard-Spring-In-A-Bottle-Non-Alcoholic-Sparkling-Rose-Wine-w6962013ta

Sellbach Oster Funkelwurz NA
https://www.stageleftwineshop.com/wines/Selbach-Funkelwurz-Alcohol-Free-w3090628af

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Gael Greene is Insatiable! Jan 16, 2025

The Banter

The Guys talk about the chef trend to put inedible items on the plate. Spoiler: it’s not a good idea.

The Conversation

The Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers).

The Inside Track

The Guys didn’t know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop.

“ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert’,” Gael Greene on The Restaurant Guys Podcast 2006

Bio

Gael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008.

In 2006, she released Insatiable: Tales from a Life of Delicious Excess, Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl.

In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine.

Info

Gael’s book:
Insatiable: Tales from a Life of Delicious Excess

Gael’s website
http://insatiable-critic.com/Default.aspx

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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Anthony Giglio Food Critic to Renaissance Man Jan 14, 2025

The Banter

The Guys talk about a new trend in martinis that’s “super-cool.”

The Conversation

The Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don’t miss an opportunity to win some of Anthony’s Side Gig Supersalt!

The Inside Track

The Guys met Anthony in the 1990s. As they became friends, he chose to stop reviewing their restaurant.

Mark: I'd much rather be your friend than then have you be the guy who reviews me.

Francis: I'd rather have a friend with integrity than than a reviewer in my pocket so kudos to you, man

Anthony: And look at all worked out. We’re still talking 30 years later.

Francis: By the way and those magazines and those restaurants are all probably out of business by now so here we are! All you have to do is outlive your enemies and everything works out great.

Anthony Giglio on The Restaurant Guys Podcast 2024

Bio

Anthony Giglio began as a food writer and restaurant reviewer and is an authority in many topics in the food and beverage industry and beyond. He is Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to FOOD & WINE Magazine. He authored 11 books on wine, cocktails and travel, including the annual FOOD & WINE Wine Guide, Mr. Boston’s Official Bartender’s Guide,

He has been speaking at FOOD & WINE Festival in Aspen for 28 years as well as other festivals around the country. He is a lecturer, teacher, leader and expert in wine and wine education.

Info

Anthony’s Site
https://www.anthonygiglio.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/
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Patrick O'Connell, Self-Taught Chef - 3 Michelin Stars Jan 09, 2025

The Banter

The Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!

The Conversation

The Restaurant Guys hear all about chef Patrick O’Connell’s extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia.

The Inside Track

The Guys have stayed at Patrick O’Connell’s Inn at Little Washington and couldn’t have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.

“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O’Connell on The Restaurant Guys Podcast 2006

Bio

Along with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station.

O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better).

He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.

Info

Inn at Little Washington
https://www.theinnatlittlewashington.com/

Patrick’s book
Patrick O’Connell’s Refined American Cuisine

True Imitations of the Real McCoy
Brendan L. Corner
NYT 12 Feb 2006

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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Giorgio Bargiani: Behind The Connaught Bar Jan 07, 2025

The Banter

The Guys talk about their meals at home and, unsurprisingly, they are persnickety.

The Conversation

The Restaurant Guys reconnect with award-winning Head Mixologist of The Bar at the Connaught Hotel in London, Giorgio Bargiani. Giorgio describes some of the specialties Connaught Bar is known for, but it’s difficult to capture what makes it so magical. They discuss Giorgio’s path to the Connaught Bar and how rewarding creating memories can be.

The Inside Track

The Guys have been to Connaught Bar many times and have had the pleasure of being hosted by Giorgio.

Giorgio believes that the road to being excellent is consistency.

“ Excellent is very much related to consistency. If you do something well you are doing something extraordinary for one day, because life goes on, people tend to forget, but when you are consistent. We provide an experience that is always unique for our guests, and we never compromise on who we are. We never compromise on what we do. We have a style of doing things that never sells out to others,” Giorgio Bargiani on The Restaurant Guys Podcast 2024

Bio

Giorgio Bargiani is a celebrated mixologist who has risen to international acclaim as the Head Mixologist at The Connaught Bar in London. In 2014, Giorgio joined The Connaught Bar team under the mentorship of master mixologist Agostino Perrone, he began as a bar back and was promoted to head mixologist in 2019. The Connaught Bar has been repeatedly recognized as one of the world’s best bars.

Among many other awards and recognition, Giorgio won the Tales of the Cocktail Spirited Award for Best International Bar Team (with Agostino Perrone) in 2020 and International Bartender of the Year in 2023.

Along with Perrone and Maura Millia have written a Cocktail Recipe book The Connaught Bar, Recipes and Iconic Creations.

Info

Giorgio’s Book
The Connaught Bar: Cocktail Recipes and Iconic Creations
London Bar Recommendations
Connaught Bar, Kwant, Swift

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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Floyd Cardoz Spices Up New York Jan 02, 2025

This is a Vintage Selection from 2005

The Conversation

The Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant.

The Inside Track

The Guys are huge fans of Floyd and later they became friends. Floyd’s passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.

“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005

Bio

Floyd Cardoz was born in India and received a bachelor’s degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998.

Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters. He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011.

Info

Cardoz Legacy
https://cardozlegacy.com/floyds-restaurants/tabla

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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The Restaurant Guys: An Incendiary Episode Dec 31, 2024

The Banter

The Guys talk about elevating their town’s New Year’s Eve celebration and mishaps of New Year’s Eves past.

We are grateful for your support of the re-launch of The Restaurant Guys Podcast and wish you wonderful things in 2025! Happy New Year!

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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TEASER! Restaurant Guys Radio: The Last Call-in Show Dec 28, 2024

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here
https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2008

The Banter

The Guys host their last terrestrial radio show in 2008 by taking calls from their audience, revisiting meaningful topics and giving away things! Hear what the long-time listeners have to say about The Restaurant Guys.

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/
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Robert Tinnell and His Feast of the Seven Fishes Dec 26, 2024

This is a Vintage Selection from 2011

The Banter

The Guys discuss a New York Times Review from their newly opened Catherine Lombardi restaurant. They are pleased because they met their expectations, if not their aspirations.

The Conversation

The Restaurant Guys welcome author Robert Tinnell to talk about his graphic novel The Feast of the Seven Fishes. It’s a tale of an Italian-American hosting Christmas Eve and bringing a newcomer to the spectacular dinner. Robert shares the impetus for writing this book and his dream (that came to fruition in 2018).

The Inside Track

The Guys have attended many Italian-American Christmas eves. Mark has experienced them his entire life and Francis joined in once he saw the magic. Robert and Mark compare notes on their varied experiences with big Italian-American families and the feast of the seven fishes.

“There's a growing disconnect when you get three, four, five generations, removed from the original immigrants, who themselves were just gung ho about becoming Americans. I'm happy to be a good American, but there's just a lot of wonderful things about my Italian heritage I'd like not to lose,” Robert Tinnell on The Restaurant Guys Podcast 2011

Bio

Robert Tinnell is a director, producer, and graphic novelist. Robert directed such films as Feast of the Seven Fishes (2019), Frankenstein and Me (1996), and Kids of the Round Table (1995). His producer credits include Back Fork (2019), The Hunted (2013) and Surf Nazis Must Die (1987).

His graphic novel writing includes Flesh and Blood, The Living and The Dead, The Black Forest, The Wicked West, and the Eisner Award Nominee Feast of the Seven Fishes.

Info

Graphic Novel
Feast of the Seven Fishes

Movie
Feast of the Seven Fishes (2018)

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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The Restaurant Guys Christmas Reminiscing Dec 24, 2024

This show is ad-free. Happy Holidays!
The Banter

The Guys talk about toys around the tree, special holiday foods and new traditions that began with their restaurant families. However you celebrate or don’t, enjoy time with family and friends during this season and always.

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
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Colman Andrews, Campbeltown Scotch Sings This Song Dec 19, 2024

This is a vintage selection from 2006

The Banter

The Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent?

The Conversation

The Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes then gets into the nitty gritty details of what makes scotch so varied and gives it a sense of place. He also gives his thoughts about the next big beverage on the horizon. Was he correct?

The Inside Track

The Guys and Colman are in agreement about the culture and traditions around food and beverage being an integral part of the enjoyment.

Colman wrote, “I like the trappings of imbibing, the company it keeps, the restaurants and cafes and bars and the people who gather in them. I drink, frankly, because I like the glow, the softening of hard edges, the faint anesthesia. I like the way my mind races one zigzag step ahead of logic. I like that flash flood of the unexpected, utter joy that courses quickly through me between this glass and that one.”

Mark: Did you really say that?

Colman: I must have been drinking when I wrote that.

-Colman Andrews on The Restaurant Guys Podcast 2006

Bio

Colman Andrews started off as a restaurant reviewer. He went on to write for lifestyle magazines, guest review for the Los Angeles Times and served as senior editor for New West magazine. In 1994, Andrews became a co-founder of Saveur magazine and later editor-in-chief. During his tenure, Andrews won six James Beard Journalism Awards, and in 2000, Saveur became the first food magazine to win the American Society of Magazine Editors' award for General Excellence. He left Saveur in 2006, becoming the restaurant columnist for Gourmet where Reichl was editor-in-chief.

He has written numerous cookbooks captivating the cuisine of specific regions and cultures (Catalan, The Riviera, Ireland, Italy, etc) as well as a book about Ferran Adria.

Info

Saveur magazine
https://www.saveur.com/

To get the recipe for Caipirinha, email TheGuys@RestaurantGuysPodcast.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
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TheGuys@restaurantguyspodcast.com
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Dr. Rachel Barrie, First Lady of Scotch Dec 17, 2024

The Banter

The Guys talk about their introduction to scotch then later single malts and how it impacted them. Francis discloses an error in judgment that involved Scotch.

The Conversation

The Restaurant Guys share a dram with Master Distiller of Glendronach, Dr. Rachel Barrie prior to a scotch dinner at their restaurant. Listen if you want to know how a saxophone, brambles and the ghost of a Spanish lady relate to Glendronach.

The Inside Track

The Guys have Rachel in their restaurant for a Glendronach scotch dinner so they decided to record their conversation. They immediately bonded over their love of enjoying spirits out of a wine glass!

“I love this so much. You've got no idea how much I love this because I was trying to convince people exactly what you do. You guys are the best! In my 32 years making whiskey. No one else has brought out a wine glass. This is just complete synchronicity. It's just blowing my mind right now!” Dr. Rachel Barrie on The Restaurant Guys Podcast 2024

Bio

Dr. Rachel Barrie has been making whisky for decades at developing brands such as Glenmorangie, Bowmore, Laphroig and currently Glendronach, Glenglassaugh and BenRiach.

In 2003 she became the first woman to be a master blender. Rachel has worked for the Scotch Whisky Research Institute and distilleries from all the regions of Scotland. She holds an honorary doctorate from the University of Edinburgh, and has been inducted as a Keeper of the Quaich. Accolades include being voted Master Blender of the Year, receiving a Lifetime Achievement Award and becoming the first lady of Scotch inducted into the Whisky Hall of Fame.

Info

Glendronach Distillery
https://www.glendronachdistillery.com/

The Jancis Robison One Glass
https://www.stageleftwineshop.com/wines/Jancis-Robinson-and-Richard-Brendon-The-Only-Wine-Glass-You-Need-2-Pack-w2237758ao

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Kevin Zraly, Icon & Mentor Dec 12, 2024

This is a Vintage Selection from 2005

The Banter

The Guys talk about what December means for retail and restaurants along with managing family feasts.

The Conversation

The Restaurant Guys host writer and iconic consumer wine educator Kevin Zraly. Kevin talks about the best ways to teach consumers, how to find value and what is the most important thing to consider when selecting a wine.

The Inside Track

The Guys use Kevin’s book as a primer for their employees and Francis has taken his course. Kevin wrote Francis letters of introduction that he took with him to visit wineries all over the world!

(On how people enjoy wine)

Kevin: Think of it as sex. The whole thing is that people are doing it, but they're not sure they're doing it correctly.

So it's the same thing with wine.

Francis: Well, I'm fairly sure that I'm doing both of those things correctly.

-Kevn Zraly on The Restaurant Guys Podcast 2005

Bio

Kevin Zraly is an award-winning wine writer and one of the world's foremost wine educators. Kevin has been teaching wine for over 50 years. He has written eight books about wine and food, including his annually updated Windows on the World Complete Wine Course, which has sold more than four million copies - making it the number one wine book in the United States.

In 1976, famed restaurateur Joe Baum hired Kevin to "Create the biggest and best wine list New York has ever seen" for Windows of the World, located in New York City's World Trade Center.

Not only did Kevin create an award-winning wine list, he also started what became the most well-known wine education program in the world – the Windows on the World Wine School. The school continued uninterrupted for 25 years until the tragic destruction of the World Trade Center on September 11, 2001.

Eventually, Kevin relaunched the school in the Marriott Marquis Hotel and it ran successfully until 2016. Kevin then continued teaching his Advanced and Master classes in various locations in New York City. Since the pandemic, Kevin has continued his wine school virtually by partnering with Wine.com.

Kevin is the youngest person to receive the James Beard Lifetime Achievement Award (2011).

Info

Kevin’s Website
https://www.kevinzraly.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
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TheGuys@restaurantguyspodcast.com
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Josh Noel: Malört, Why? Dec 10, 2024

The Banter

The Guys make “scents” out of the smells some companies use to entice you into their establishments. The Guys do it the old fashioned way.

The Conversation

The Restaurant Guys welcome Josh Noel who recently penned Malort: The Redemption of a Revered & Reviled Spirit. Hear how Malört’s devoted supporters fought for its independence and prosperity. It’s a David and Goliath story you won’t want to miss!
The Inside Track

The Guys have been mystified by Malört for a long time and Josh’s book had them marveling at the (eventual) success of this “evil spirit”

(On liquor executive George Brody’s marketing strategy for Malört)

Josh: He initially tries to position it as a very high end product, something you need to learn to savor. The first time you taste it, maybe it doesn't quite click for you, but sit with it and soon you'll understand the elegance. That did not work for Malört. So he pivoted quickly to what you were saying, which is, are you man enough? Literally, are you man enough to drink this?

Francis: I'm not, by the way, I'm definitely not!

-Josh Noel on The Restaurant Guys Podcast 2024

Bio

Josh Noel, food and beverage journalist, had a decades-long tenure at the Chicago Tribune in addition to contributions to This American Life, the New York Times, and other publications. He has authored two books Barrel-Aged Stout and Selling Out, followed by the forthcoming Malört: Redemption of a Revered & Reviled Spirit.

Info

Josh’s Website
https://www.joshnoel.net/

Check Out #malortface

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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Andrew Zimmern: Bizarre Foods and Stories Dec 05, 2024

This is a Vintage selection from 2007.
The Banter

The Guys discuss Francis’ upcoming trip to the land of prairie butter and why you want to know how to use it.

The Conversation

The Restaurant Guys welcome famed food writer and television personality Andrew Zimmern. He tells some wild tales of the foods and animals he has encountered, but the scariest story of all took place in Dai’s House of Unique Stink.

The Inside Scoop

The Guys get a kick out of Andrew’s brazen culinary adventures and his television antics.

“When the first line in the recipe is quarter your moose head and boil it in four gallons of water, you've got an interesting recipe,” Andrew Zimmern on The Restaurant Guys Podcast 2007

Bio

Andrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.

He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.

Currently, Andrew is on The Outdoor Channel’s series, Field to Fire.

Info

Andrew’s Website
https://andrewzimmern.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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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Cathy Corison & Grace Corison Martin: The Next Generation Dec 03, 2024

The Banter

The Guys talk about what Robert Simonson calls “the cold switcheroo” and what’s next in the world of martini.

The Conversation

The Restaurant Guys get two Corisons on one show! They catch up with Cathy Corison and her daughter Grace Corison Martin who will, perhaps along with her sister, take over the winery one day. They discuss the challenging past, bright present and brilliant future of Corison Wines.

The Inside Track

They have been avid fans of Cathy Corison’s wines (Corison Winery) and they have hosted wine dinners at their places with Cathy and she has hosted them when they visit in California. On the idea of her daughters eventually taking the reins at the winery, Cathy says,

“I’m just so grateful to know that it's going to go forward after me because we're farmers. It's a very long term business. And in fact, the wines I'm making today are still going to be on the youthful side when I'm gone. So just to know that it's going to go forward is, is very, very gratifying,” Cathy Corison on The Restaurant Guys Podcast 2024

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, toward the end of her tenure at Chappellet, there was a wine inside her that she needed to make and 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. The winery is located in St. Helena, California in a barn built by Corison's husband, William Martin. They have two daughters, Grace and Rose, who are poised to take the reins in the future.

Grace Corison Martin earned a BFA in Acting from Syracuse University and then worked in restaurants in NYC. Since moving back to the Napa Valley, Grace completed her Winemaking Certificate at UC Davis, and her Level 3 WSET.

Info

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

See the Kronos table!
https://www.corison.com/about/

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
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Lidia Bastianich: Blending Cultures Through Food Nov 28, 2024

This is a Vintage Selection from 2010
The Banter

The Guys are horrified to hear about red bees…and it’s not because of their sting.

The Conversation

The Restaurant Guys are long-time fans of Lidia Bastianich’s restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full.

The Inside Track

The Guys grew up with a strong sense of cultural heritage and appreciate Lidia’s desire to share hers with the world.

“I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American. And I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010

Bio

Lidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York.

In 2010, she was integral in the opening of the first Eataly in Manhattan, NY.

She has had several television series including Lidia’s Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances.

She has authored more than a dozen books.

She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary.

Info

Lidia’s Italy
https://lidiasitaly.com/

Lidia’s Book
Nona Tell Me a Story

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
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TheGuys@restaurantguyspodcast.com
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Ellen Yin: JBF Outstanding Restaurateur of the Year! Nov 26, 2024

The Banter

The Guys recount some troubling restaurant stories involving drought, flood, snow and nine foot flames!

The Conversation

The Restaurant Guys meet Ellen Yin, a successful restaurateur out of Philadelphia. They all have been running restaurants for decades and discuss the joys of retaining key employees and the benefits of a pool house as well as the challenge of not being a chef. Ellen shares about her newest venture a.kitchen+bar in Washington, DC and the excitement of learning the culture of a new city.

The Inside Track

The Guys have been taken by Philadephia’s post-pandemic food scene. This is what Ellen has to say.

“Well, having been in it for twenty some years, I'd like to think that it's been a great food city, but only recently has it been publicly confirmed to be a great food city,” Ellen Yin on The Restaurant Guys Podcast 2024

Bio

Ellen Yin, a graduate of the Wharton School for Business at the University of Pennsylvania, opened her first restaurant, Fork, in Philadelphia in 1997. She is founder and co-owner of High Street Hospitality Group which operates some of the most celebrated restaurants in Philadelphia. In addition to Fork, they operate a.kitchen+bar, High Street, High Street Bakery, The Wonton Project and recently opened a.kitchen+bar in Washington, DC.

In 2023, she was awarded Outstanding Restaurateur by the James Beard Foundation. Yin was honored with Philadelphia Business Journal’s: Women of Distinction award in 2020. Her restaurant Fork was named one of the most influential restaurants of the 1990s.

Info

Ellen Yin’s Restaurant Group High Street Hospitality
https://highsthospitality.com/

Eli Kulp’s Podcast
https://www.chefradiopodcast.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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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
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TheGuys@restaurantguyspodcast.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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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
https://www.thealineagroup.com/our-restaurants

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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.

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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.

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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 bitters

Combine in a mixing glass and shake with ice.
Fine-strain to a sours glass over fresh ice.
Garnish: spent Lime

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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
https://www.instagram.com/atticamelbourne/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/name/nm0486198/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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 The Mix with Robert Simonson
https://robertsimonson.substack.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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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
Dessert Circus: Extraordinary Desserts You Can Make At Home
Dessert Circus At Home
A Year in Chocolate

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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
https://youtu.be/KCCLPWVk6PY?feature=shared

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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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https://www.facebook.com/restaurantguys
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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

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
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TheGuys@restaurantguyspodcast.com
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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
https://www.thomaskeller.com/thomas-keller

The French Laundry Cookbook by Thomas Keller
Chef Thomas Keller on Instagram
@chefthomaskeller

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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

1 Dash @BettersBitters foamer

.5 oz Grapefruit Juice

.5 oz lime juice

.25 2:1 syrup

Vigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over the top and ornament accordingly.

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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BONUS! Eric Ripert: Outstanding Chef in the US and Beyond Aug 10, 2024

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https://www.buzzsprout.com/2390435/subscribe

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 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 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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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/
https://www.connieandteds.com/

Cathy Corison wines @ Stage Left Wine Shop

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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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/

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
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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
https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff

Dale DeGroff’s books
https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2

Drinkboy (a blast from the past)
https://drinkboy.com/

The Museum of

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
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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 https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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/

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

Jill DeGroff’s artwork https://www.stageleftwineshop.com/websearch_results.html?kw=degroff

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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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

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
Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com
**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

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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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/

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