The Restaurant Guys

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**The Restaurant Guys**

Subscribe! https://restaurantguysregulars.buzzsprout.com/

**The Restaurant Guys** is one of the original food and wine podcasts, launched in 2005 by restaurateurs **Mark Pascal and Francis Schott**.

With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture.

New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about **food, wine, and the finer things in life**.

Subscribe for ad-free content, bonus episodes and invitations to special events!

https://restaurantguysregulars.buzzsprout.com/

**Contact:** TheGuys@RestaurantGuysPodcast.com

Latest Episodes:

What Makes a Restaurant Last? | Ellen Yin Nov 26, 2024

Show notes

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/

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

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

Show notes

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/

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

Tom Colicchio | Why I Cook, Restaurant Kitchens & Top Chef Nov 19, 2024

Show notes

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/

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 | A Wine of One’s Own Nov 14, 2024

Show notes

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

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

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

Show notes

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

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

Grant Achatz Creates a Chemistry Experience Nov 07, 2024

Show notes

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

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

Reaching the Stars | Curtis Duffy Nov 05, 2024

Show notes

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

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

Tiki Pirate Captain | Brian Miller Oct 31, 2024

Show notes

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.

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

Professor of the Cocktail | David Wondrich Oct 29, 2024

Show notes

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

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

José Andrés | Jaleo, Minibar & the Future of Dining Oct 24, 2024

Show notes

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/

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