The Restaurant Guys

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TEASER! Restaurant Guys Radio: The Last Call-in Show Dec 28, 2024

Show notes

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.

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Robert Tinnell and His Feast of the Seven Fishes Dec 26, 2024

Show notes

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)

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

The Restaurant Guys Christmas Reminiscing Dec 24, 2024

Show notes

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.

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Campbeltown Scotch Has a Story to Tell | Colman Andrews Dec 19, 2024

Show notes

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

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

First Lady of Scotch | Dr. Rachel Barrie Dec 17, 2024

Show notes

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

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Kevin Zraly | Icon & Mentor Dec 12, 2024

Show notes

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/

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Malört: From Reviled Spirit to Chicago Icon | Josh Noel Dec 10, 2024

Show notes

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

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Andrew Zimmern | Why “Bizarre” Food Isn’t Really Bizarre Dec 05, 2024

Show notes

This is a Vintage selection from 2008.
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/

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Cathy Corison & Grace Corison Martin | The Next Generation Dec 03, 2024

Show notes

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/

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

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

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

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Lidia Bastianich | Blending Cultures Through Food Nov 28, 2024

Show notes

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

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop