Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Library Selection from the archives. Join them for great conversations about food, wine and the finer things in life.
This a Vintage Selection from 2006The BanterThe Guys kick around some questionable burger ideas that they don't find appealing. The ConversationThe 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 TrackThe 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 2006BioSean 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. InfoPlymouth Ginhttps://www.plymouthgin.com/en/If you want the recipe for a Vesper email TheGuys@restaurantguyspodcast.comIf you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone. The ConversationThe 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 TrackThe 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 2025BioAs 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. InfoTo attend the LIVE podcast in NOLA on July 22, 2025 emailTheGuys@RestaurantGuysPodcast.comTales of the Cocktail Foundationhttps://talesofthecocktail.org/BAR 5 Day https://beveragealcoholresource.com/bar-5-day-program/If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2007The BanterThe Guys talk about what Altoids and Cap'n Crunch have in common. They also “cover” some issues with “uncovered servers”The ConversationThe 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 TrackThe 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 2007BioRay 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.InfoRay's sitehttps://rayisle.com/Ray's contribution to Food & Winehttps://www.foodandwine.com/search?q=ray+isleEmail us for Ray's 7 Rules for Perfect Pairingtheguys@restaurantguyspodcast.comIf you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there!Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2005The BanterThe Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?The ConversationThe 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 TrackThe 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 2005InfoMariah Jade Shrimp is part of David Chauvin Seafood Companyhttps://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 Brunihttps://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.htmlIf you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about the joys and heartbreak of urban and suburban gardening. The ConversationThe 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 TrackThe 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 2025BioDeborah 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.InfoCalifornia Caviar https://californiacaviar.com/If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2005The BanterThe 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 ConversationThe 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 TrackThe 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 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon's (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O's (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys discuss cookout foods for the 4th of July. Find out Mark's cheat code for eating hotdogs.The ConversationThe 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 TrackThe 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 criedFrancis: 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 BioGeorge 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.InfoGeorge's sitehttps://www.georgemotz.com/Hamburger America, NYChttps://www.hamburgeramerica.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2008The ConversationThe 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 TrackThe 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 BioAldo 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").InfoAldo's sitehttps://aldosohm.com/Le Bernardin, NYChttps://www.le-bernardin.com/Join us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about an unfortunate situation where Francis suffered.The ConversationThe 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 TrackThe 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 2025BioSince 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.InfoThe Donn of Tiki filmhttps://www.facebook.com/TheDonnOfTikiJoin us for an elevated cookout at Stage Left Steak on July 5, 2025 featuring Barr Hill spiritshttps://www.stageleft.com/event/7525-not-your-average-cookout-ft-barr-hill-spirits/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2006The BanterThe Guys talk about a big change in NYC restaurant ownership as well as the implications of invasive grass.The ConversationThe 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 TrackThe 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 2006BioWilliam 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.InfoWilliam's sitehttps://williamalexander.com/index.phpWilliam's bookThe $64 Tomato: How One Man Nearly Lost His Sanity, Spent a Fortune and Endured an Existential Crisis in the Quest for the Perfect GardenOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys chat about the fact that sometimes you have to put on pants.The ConversationThe 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 TrackThe 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 2025BioAntonia 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. InfoAntonia's restaurants and chefwearhttps://damafashiondistrict.com/Antonia on The Food Networkhttps://www.foodnetwork.com/profiles/talent/antonia-lofasoOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2006The BanterThe 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 ConversationThe 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 TrackThe 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 2006BioJohn 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. InfoThe Real Dirt on Farmer John documentaryhttps://www.filmsforaction.org/watch/the-real-dirt-on-farmer-john-2005/InfoLocal Harvest (find CSA near you)www.localharvest.org/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys chat about bad management, good cheese and the way to Mark's heart.The ConversationThe 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 TrackThe 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 2025BioTi 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.InfoCommander's Palacehttps://www.commanderspalace.com/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-collectionThe Husky, New Orleans (Ti recommended restaurant)https://thehuskynola.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The is a Vintage Selection from 2005The BanterThe Guys talk about urban and suburban grape and olive growing and why they CAN Believe It's Not Butter.The ConversationThe 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 TrackThe 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!BioIn 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).InfoLong Meadow Ranchhttps://www.longmeadowranch.com/California Olive Oil Councilhttps://cooc.com/Napa wineries that make their own olive oil (2024)https://oliveoilprofessor.com/blog/8-napa-wineries-that-make-extra-virgin-olive-oilOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys enjoy a snack and Mark tells the secret of what makes it great!The ConversationThe 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 TrackThe 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 2025BiosAlec 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. InfoHerd Provisionshttps://herdprovisions.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a BONUS! episode relating to the Belmont Stakes 2025The 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 2025InfoPete's podcasthttps://inthemoneypodcast.com/category/players-podcast/Pete's bookBrooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest BoroughBy Peter Thomas Fornatale & Chris WertzChris MacMillan mint julep videohttps://www.youtube.com/watch?v=gJV-O1e10z8&t=358sOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2007The ConversationThe 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 TrackThe 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 2007BioJohn 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. InfoJohn's cookbookEssence of Chocolate: Recipes for Baking and Cooking with Fine ChocolateBy John Scharffenberger and Rober SteinbergScharffen 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.comOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This episode was recorded live before an audienceThe ConversationThe 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 TrackThe 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 2025BioAlex 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.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2008The BanterThe Guys discuss an issue that persists today, the rising price of food. Hear what little has changed since 2008.The ConversationThe 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 TrackThe 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 2008BioAndrew 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.InfoAndrew's Websitehttps://andrewzimmern.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about the word “journey.” Don't stop believin'.The ConversationThe 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 TrackThe 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 2025BioDr. 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.InfoOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
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 herehttps://www.buzzsprout.com/2401692/subscribeThis is a Vintage Selection from 2005The BanterThe Guys discuss the inequities in Father's Day and Mother's Day as well as pairing strawberries with the perfect sparkling wine. The ConversationThe 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 2005InfoSam's websitehttps://www.samcooks.com/(Sadly, the coffee article is no longer available)Sam's newest book (2025)Eat! You'll Get Hungry, A Family Food SagaBy Sam Gugino On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about a new trend: concierge for teens.The ConversationThe 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 TrackThe 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 2005BioMichael 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. For ten years 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.InfoMichael & Jane's bookRoad Food 17th EdBy Jane and Michael SternRoadfoodhttps://roadfood.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe 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 ConversationThe 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 TrackThe 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 2025BioJames 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.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2007The ConversationThe 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 TrackThe 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 BioLettie 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.InfoLettie's article “Secret Life of a Wine Salesmen”https://www.foodandwine.com/wine/secret-life-of-a-wine-salesmanThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
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.HostsSam Coturri of The Wine Makers podcast and Sixteen 600 Winehttps://radiomisfits.com/twm369/MJ Towler of Beats, Vine and Life podcast and The Black Wine Guy Experiencehttps://blackwineguy.com/The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe 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 TrackThe 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 2007BioMarcus 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 wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The ConversationThe 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 TrackThe 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 2025BioScott 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. LinksHouse of Knives on Food NetworkThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2005The BanterThe Guys discuss the joy and ridiculousness of weddings.The ConversationThe 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 TrackThe 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 2005BioBlake 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.InfoHell's Backbone Grill, Boulder, UtahSee The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about their visit to one of their new favorite cities: Charleston, SC.The ConversationThe 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 TrackThe 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 2025BioJillian 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 CocktailsNamed one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.InfoHazel and Apple, Charleston, SChttps://www.hazelandapple.com/Badger Bevs https://badgerbevs.com/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2007The ConversationThe 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 TrackThe 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.See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelliOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2007The ConversationThe 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 TrackThe 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 2007InfoBarbara no longer owns Shinn Estate VineyardsSee The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys discuss wine dinners and tasting menus and how it's fun to cede control of your dinner and be swept away.The ConversationThe 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 TrackThe 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 2025BioPeter 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.InfoPeter's film Roots so Deep (You Can See the Devil Down There)https://rootssodeep.org/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below!https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe 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 TrackThe 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 2006BioMelissa 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.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe 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 TrackThe 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 2025BioGenevieve 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.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
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 herehttps://www.buzzsprout.com/2401692/subscribeThis is a Vintage Selection from 2007The BanterThe Guys tell how being a regular at a restaurant can be a wise investment.The ConversationThe 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 TrackThe 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 2007BioTony 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.InfoSoter Vineyardshttps://www.sotervineyards.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The ConversationThe 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 TrackThe 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! 2025BioRocco 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.InfoRocco's bookshttps://www.roccodispirito.com/cookbooksTournament of Champions on Food NetworkCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2006The BanterThe Guys discuss one mayor's aim to eliminate non-English advertising and why they think that's a stupid idea. The ConversationThe 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 TrackThe 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 2006BioSteven 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!InfoSteven's bookWhy 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/97w27JiCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys talk about a common practice that is dubbed “too hospitable.”The ConversationThe 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 TrackThe 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 2025BioAlton 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. InfoAlton Brown Livehttps://www.altonbrownlive.com/Alton Brown (check out his 2025 book tour)https://altonbrown.com/book-tour-2025/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2005The BanterThe Guys answer a listener's question about foie gras and give a major beer manufacturer some advice.The ConversationThe 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 TrackThe 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 2005BioWhile 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.LinksHouse of Knives on Food Networkhttps://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-networkScott Conanthttps://www.scottconant.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe??The ConversationThe 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 TrackThe 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 2025BioLance 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.InfoThe History Guy on YouTubehttps://www.youtube.com/c/TheHistoryGuyChannel/videosThe Tie Barhttps://www.thetiebar.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
This is a Vintage selection from 2007The BanterThe Guys discuss a new breakfast treat and questionable reviewer tactics.The ConversationThe 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 TrackThe 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 2007BioMichael 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. InfoMP Taverna (Michael's current restaurant)https://www.mptaverna.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys read about a food group that works as a de-stresser. The ConversationThe 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 TrackThe 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 2006BioRon 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”.InfoDel Maguey Single Village Mezcalhttps://delmaguey.com/Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
This is from an in-person wine tasting with Chris DeardenThe ConversationThe 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 TrackThe 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 2025BioChris 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. InfoFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2006The BanterThe 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 ConversationThe 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 TrackThe 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 2006BioTheodore (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 Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys went to a firefighter cook off. It was fantastic! Listen for Mark's advice on how to elevate any dish. The ConversationThe 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 TrackThe 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 2025BioIn 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.InfoLaurel Glen Vineyardhttps://laurelglen.com/Peter Sichel (who passed away Feb 2025)https://www.jancisrobinson.com/articles/peter-m-Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe 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 ConversationThe 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 TrackThe 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 BioAfter 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. InfoJon Tafferhttps://jontaffer.com/Bar Rescuehttps://www.youtube.com/c/BarRescueFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The ConversationThe 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 TrackThe 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 2025BioPhilip 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.InfoOld Duff Geneverhttp://www.oldduffgenever.com/Philip's podcasthttps://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846Francis demonstrates decanting BurgundyFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The ConversationThe 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 TrackThe 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 2007BioKim 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.InfoKim's websitehttps://www.kimseverson.com/Domino's Brooklyn-style pizza commercial 2006https://www.youtube.com/watch?v=ua_OjuCQZSkFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe 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 ConversationThe 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 TrackThe 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 2025BioDaniel 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. InfoDanny Boy's Famous Original Pizzahttps://www.dannyboysfamousoriginalpizza.com/Link to On the Line podcasthttps://podcasts.apple.com/us/podcast/on-the-line/id1739016869Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
This is a Vintage Selection from 2010The BanterThe 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 ConversationsThe 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 TrackThe 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 2010InfoSkurnik Wines (Harmon Skurnik)https://www.skurnik.com/De Grazia Imports (Jano De Grazia)https://marcdegrazia.com/us/Piaggia (Silvia Vannucci)https://www.piaggia.com/Piaggia at Stage Left Wineshophttps://www.stageleftwineshop.com/websearch_results.html?kw=piaggiaFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The BanterThe Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing.The ConversationThe 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 TrackThe 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 2025BioMicheal 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. InfoMichael's Site https://www.drinkingandknowingthings.com/Bhutan Wine Company https://www.bhutanwine.com/His Books (Under Michael Amon) https://www.drinkingandknowingthings.com/who-am-iFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach 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.**Click Below! https://www.buzzsprout.com/2401692/subscribe
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