The Restaurant Guys (The Restaurant Guys)
Explorez tous les épisodes de The Restaurant Guys
| Date | Titre | Durée | |
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| 17 Jul 2024 | Julie Reiner: The Ultimate Drink Master Talks Bars, Cocktails and Television | 00:54:11 | |
The Banter The Guys chat about acquiring local, seasonal produce which can be harvested from an urban rooftop. The Conversation The Restaurant Guys welcome their old friend and iconic bartender Julie Reiner to discuss her illustrious career as a pioneer of the craft cocktail movement. She shares about the challenges of her involvement as a judge on Netflix's Drink Masters and what’s next in the cocktail world. The Inside Track The Guys and Julie were students of Dale DeGroff’s cocktail revolution. The Guys have enjoyed Julie’s company and refreshments at her bars since the aughts. “Thank you so much for having me on. This has been a lot of fun. I always love talking to you guys,” Julie Reiner on The Restaurant Guys Podcast 2024 Bio A cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady’s among others. She was a judge on Netflix’s Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors including a "Lifetime Achievement Award" from Tales of the Cocktail Foundation. Info Milady’s Clover Club Pathfinder Hemp NA Julie’s website Julie on Instagram 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Dan Barber: Cooking and Eating (Very) Local at Blue Hill at Stone Barns | 00:36:48 | |
This is a Library Selection from 2006 The Banter Francis shares about his visit to Ireland and his motorcycle trip through Austria. The Conversation The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness. The Inside Track The Guys admire Dan Barber’s work as a top notch chef and champion of sustainable agriculture. “When you understand who's behind it and the reasons for the history. There's a context, for which to enjoy food, and that only increases the flavor, and as a chef, there's no seasoning, and no cooking technique that I can provide that's more appealing than, than a good story,” Dan Barber on The Restaurant Guys Podcast 2006 Bio In May 2000, Barber opened Blue Hill restaurant in New York City and a few years later, Blue Hill at Stone Barns Pocantico Hills, New York. He received the 2006 James Beard Foundation award for Best Chef: New York City. In 2009 he won the JBF award for Outstanding Chef and was named the Top Chef in America. In the same year Time magazine named him as 100 most influential people. Info Blue Hill at Stone Barns Blue Hill Manhattan https://bluehillfarm.com/family-meal The Bar at the Merchant Hotel https://www.themerchanthotel.com/bars-restaurants Schnapps by Reisetbauer 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Jack McGarry: The Dead Rabbit & Sharing Dignified Irish | 00:50:11 | |
The Banter The Guys share their experiences with Irish bars, including The Friendly Sons of the Shillelagh in West Orange, NJ that Francis ran for a time….much to Mark’s consternation! The Conversation The Restaurant Guys talk with Jack McGarry, co-founder of The Dead Rabbit in New York City. They discuss the journey of transforming the traditional Irish pub into a world-class cocktail destination through authenticity and hospitality. Tune it to hear what and where is next for Jack and The Dead Rabbit. The Inside Track The Guys have crossed paths with Jack while being hosted by him at The Dead Rabbit NYC, his visits to NJ and from industry events like Tales of the Cocktail. (You’ll want to listen to the Sean Muldoon episode to hear a funny story about young Jack McGarry.) “We're here to really advance the story of contemporary Ireland.” “I'm honored to talk to you guys any time,” Jack McGarry on The Restaurant Guys Podcast 2024 Bio Jack McGarry is best-known as co-founder of New York’s world-renowned bar The Dead Rabbit. He worked at the Bar at the Merchant Hotel which was awarded World’s Best Cocktail Bar in 2010 from Tales of the Cocktail. After moving to New York and opening The Dead Rabbit with Sean Muldoon, McGarry won International Bartender of the Year, the youngest person ever to win. Shortly after The Dead Rabbit won high praise such as Best Bar in North America for many years and Best Bar in the World 2015. He established The Irish Exit (a casual stop for travelers) in New York. McGarry opened The Dead Rabbit Austin in July 2024 and The Dead Rabbit DC is expected later in 2024. Info The Dead Rabbit https://thedeadrabbit.com/ The Irish Exit https://www.irishexit.com/ 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Jacques Pépin Relaunches The Restaurant Guys | 00:56:31 | |
The Banter Mark Pascal and Francis Schott are The Restaurant Guys! The Guys are returning to podcasting after a brief 10 year hiatus from their ground-breaking restaurant podcast (one of the first restaurant podcasts ever!) These two old friends are back with their classic banter, a few reminiscences, updates and plans for the future of Food, Wine and The Finer Things In Life!!! The Conversation The Restaurant Guys re-launch their podcast with the inimitable Jacques Pépin! Chef Pépin tells stories of his life journey culminating in the creation of The Jacques Pépin Foundation which provides culinary training to support the disenfranchised and boasts a tremendous cooking video library. He is a chef, teacher, painter, celebrity, philanthropist….the list goes on! The Inside Track Mark and Francis grew up watching “Julia and Jacques Cooking at Home” and are delighted to host this culinary legend.
“That may be the purest expression of love, to cook for your grandchild, or your mother, or your grandmother, or your lover, or whoever,” Jacques Pépin on The Restaurant Guys Podcast 2024
The Jacques Pépin Foundation https://jp.foundation/ Promise Culinary School https://elijahspromise.org/promise-culinary/ 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Julie Reiner: Shaking Things Up in NYC at Flat Iron, Pegu & Clover Club | 00:38:42 | |
This is a Library Selection from 2008 The Banter The Guys talk about a New York Times article by Michael Pollan which illuminates challenges of defining food terms and agribusiness as a whole and where we go from here. Then they reach for a cocktail. The Conversation The Restaurant Guys chat with renowned mixologist Julie Reiner about her experience in the New York City cocktail scene from Pegu Club to Flat Iron Lounge and to her new bar, which she is about to open in Brooklyn, Clover Club. She asserts that great ingredients, skill and patience are necessary to create the high-level drinks she serves at her establishments. Listen to what has changed and what has stayed the same in the years since. The Inside Track The Guys and Julie were mentored by Dale DeGroff and all preach the gospel of classic cocktails with fine ingredients. They Guys frequently visited Julie at Pegu Club and her own Flat Iron Lounge. “Cocktails are hip and cool and, and everybody likes something sophisticated in a glass,” Julie Reiner on The Restaurant Guys Podcast 2008 Bio A cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady’s among others. She was a judge on Netflix’s Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors from Tales of the Cocktail. Info Clover Club NYT Article by Michael Pollan https://www.nytimes.com/2008/10/12/magazine/12policy-t.html Julie on Instagram 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 25 Jul 2024 | Dale DeGroff: Cocktailian and Historian | 00:39:33 | |
This is a Library Selection from 2005 The Banter The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted. The Conversation The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale’s work in cocktail education and tips for creating fantastic drinks at home. You won’t want to miss this conversation with a legend! The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced. Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained good friends and collaborators all these decades! All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time! He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group. The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Tales of the Cocktai 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Bryan Callen: Comedy, Hospitality and the Love of Good Food | 00:51:20 | |
The Banter The Guys discuss the concept of some establishments “forcing” guests to “enjoy” their way. All Francis wanted was some milk in his coffee! The Conversation The Restaurant Guys catch up with comedian and podcaster Bryan Callen, whom they met when he chose their restaurant Stage Left Steak for his series “Best of, with Bryan Callen: NJ Steakhouse.” Bryan shares many of his food acquisition stories and they compare stand-up comedy to running a restaurant. See who has the harder gig. The Inside Track The Guys met Bryan when he chose to film Best of, with Bryan Callen at their restaurant Stage Left Steak. They quickly bonded over Wagyu steak and escargot. He’s made a few trips back to their place where they all enjoy great food and a lot of laughs. “I miss your restaurant. I miss your steak. I miss that stone. I miss everything about that Wagyu that you sell by the ounce that tastes like chestnuts. I don't know where you get those cows. You probably have them in the back suspended on straps and you massage them with beer and feed them nothing but fluffy alfalfa from your hand,” Bryan Callen on The Restaurant Guys Podcast 2024 Bio Stand up comedian Bryan Callen has had comedy specials (Man Tears), roles in television (The Goldbergs, Schooled), film (The Hangover I & II, The Joker), hosted podcasts and has a YouTube channel with hundreds of videos. Info Best of with Bryan Callen NJ Steakhouses (our show) Best Of, with Bryan Callen | Ep. 3 | New Jersey Steakhouse Bryan Callen https://bryancallen.com/ Bryan Callen on YouTube @BryanCallenComedy Bryan Callen on Instagram @bryancallen 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 30 Jul 2024 | Chutatip “Nok” Suntaranon: Flight Attendant to James Beard Foundation Best Chef: Mid-Atlantic | 00:47:35 | |
The Banter 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 06 Aug 2024 | Michael Cimarusti: Acclaimed L.A. Chef Meets East Coast Restaurant Guys | 00:44:28 | |
The Banter The Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines. The Conversation The Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti. The Inside Track Chef Michael was reunited with a former employee of his, and current maître d' of The Guys’ restaurants in New Brunswick, NJ, while in their place for dinner. He’s from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he’s on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024 Bio Chef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck’s Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted’s in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green star He has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Mast 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 08 Aug 2024 | Danny Meyer: "Setting the Table" Before Shake Shack Went Worldwide | 00:24:01 | |
This is a Vintage Selection from 2007 The Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues. The Inside Track The Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members. Bio Danny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table. Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list. USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996). Info Danny Meyer’s book Setting the Table: The Transforming Power of Hospitality in Business 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 10 Aug 2024 | BONUS! Eric Ripert: Outstanding Chef in the US and Beyond | 00:37:32 | |
**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here: https://www.buzzsprout.com/2390435/subscribe This is a Vintage Selection from 2007 The Banter The Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark’s brush with the great Julia Child. The Conversation The Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”) The Inside Track The Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return. Bio Eric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications. Chef Ripert has authored many books including The New York Times Best Sellers Seafood Simple: A Cookbook and Vegetable Simple: A Cookbook. His first television show Avec Eric garnered Daytime Emmys and James Beard Foundation Best Show Award. Info Le Bernardin Eric Ripert’s website 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 13 Aug 2024 | Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks | 00:52:55 | |
The Banter The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream. The Conversation The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.) The Inside Track The Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters. On why some love the hospitality business: “As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024 Bio Sother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast. Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast. Info Sother’s podcast Sother’s book 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 15 Aug 2024 | Steve Olson: Dean of Mezcal Talks Drinks with Dinner | 00:54:40 | |
The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own. The Conversation The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal. The Inside Track The Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal. “I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun,” Steve Olson on The Restaurant Guys Podcast 2012
Steven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he’s gone on to be a writer, consultant, educator, and lecturer. He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine’s Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail. In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Ma 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 20 Aug 2024 | Tim Hollingsworth Doesn’t Break the Chain | 00:53:21 | |
The Banter The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my! The Conversation The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere. The Inside Track The Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast! Tim (about fried chicken sandwiches at his place CJ Boyd’s): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating. Francis: Awesome. That's awesome. Tim Hollingsworth on The Restaurant Guys 2024 Bio Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant which features eclectic, vibrant flavors inspired by the wood fire and global influences. It is scheduled to close in September 2024. In 2018, he opened C.J. Boyd’s in LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix’s The Final Table, a global culinary competition series. Info Tim’s Restaurants Tim o 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 22 Aug 2024 | Thomas Keller: One Chef on Two Coasts | 00:36:49 | |
This is a Vintage Selection from 2006 The Banter The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer? The Conversation The Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country from his first. Hear about Chef Keller’s four basic principles he uses to come up with his amazing dishes. The Inside Track The Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis’s advice about a new product line? “Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006 Bio Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 27 Aug 2024 | Jon Ross (Master Sommelier and Stage Left Alum): Comes Home From Australia | 00:32:46 | |
The Banter The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.” The Conversation The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast. The Inside Track The Guys hired Jon as a young adult and nurtured his interest in wine and hospitality. He rose up through their organization while experiencing professional wine tastings, the Union Square green market and a Tales of the Cocktail convention. Through the years they have kept in touch (The Guys proudly witnessing Jon’s accomplishments) and were happy to interview Jon about his book shortly before they hosted a consumer wine tasting of Jon’s portfolio. On having Mark & Francis as mentors: “I've always felt that your mentors are people who show you what you want to become, not tell you what you want to become,” Jonathan Ross on The Restaurant Guys Podcast 2024 Bio Jonathan was a member of the award-winning wine team at Eleven Madison Park and held the title of Head Sommelier. In 2017, Jon passed the prestigious Master Sommelier exam. He makes his own wine in Australia under a label called Micro Wines, which is sold in Australia and the United States. Jon co-authored How to Drink Australian with wife Jane Lopes, a definitive modern guide to Australian wine. Info Legend Imports John’s book is available on the Legend page 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 29 Aug 2024 | Steven Rinella: A Wild Meal | 00:37:29 | |
This is a Vintage Selection from 2006 The Guys discuss new trends in desserts as Francis nurses his sugar hangover. The Conversation The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.) The Inside Track The Guys were fascinated by Steven Rinella’s determination to cook obscure dishes from Escoffier and were eager to speak with him. “You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having the occasion to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006 Bio Steven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls. The Scavenger’s Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature. He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership. Info Steven Rinella’s book Steven Rinella’s YouTube channel 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 03 Sep 2024 | Jim Meehan: Cocktails at Home | 00:58:50 | |
The Banter The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s going! The Conversation The Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and what might be coming next. They highlight Jim’s most recent book which is a way to make truly unique cocktail. The Inside Track The Guys have known Jim for years from frequenting his bars and through the industry. They are even “restaurant in laws.” Listen to find out how! Bio In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar. Info Jim’s Instagram Jim's Book https://www.thebartenderspantry.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 Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 05 Sep 2024 | Jim Meehan: PDT Speakeasy Cocktails | 00:50:41 | |
The Banter The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’re near central NJ, join us! The Conversation The Restaurant Guys talk with Jim Meehan, an accomplished bartender and operator of Please Don’t Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim’s inspirations behind it all. The Inside Track The Guys are so friendly with Jim he has a special nickname for Francis. "You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years. To not only get to know you guys as restaurateurs, but to get to know you guys as friends. So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011 Bio In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar.
Jim’s Book mentioned in the podcast Jim’s Instagram 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 10 Sep 2024 | Jose Garces: A Philadelphia Story | 00:53:05 | |
The Banter The Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives. The Conversation The Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October 2005 named after their grandmothers! The Inside Track The Guys and Chef Garces have crossed paths over the past several decades and held friends in common, but never met. “I think it was a turning point for me as a chef, I realized then that I could drive traffic with just consistent food, consistent, fresh, delicious food day in and day out,” Chef Jose Garces on The Restaurant Guys 2024 Bio Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food from the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes, and a providing food supplies to the food insecure. Chef Garces won James Beard Foundation Best Chef: Mid-Atlantic as well as the title Iron Chef. He is the author of two cookbooks, Latin Evolution and The Latin Road Home Info Chef’s Projects Chef’s Restaurants Jamon Iberico de Bellota 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 12 Sep 2024 | Charlie Trotter: A Pillar in American Cuisine Gone Too Soon | 00:50:21 | |
The Banter The Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management. The Conversation The Restaurant Guys welcome back Chef Charlie Trotter to hear what’s going on in Chicago and Las Vegas, especially during challenging economic times. You’ll hear Chef Trotter’s advice on culinary school, making stocks at home and many things in between. The Inside Track The Guys welcome Charlie Trotter on their show for a second time. They were pleased to know that Chef Trotter played his previous interview on The Restaurant Guys Podcast to his staff. “I've told so many people that this (podcast) is basically Car Talk for food,” Charlie Trotter on The Restaurant Guys Podcast 2009 Bio Charlie Trotter opened Charlie Trotter’s Restaurant in 1987. Twice it received two Michelin stars and other acclaim. He closed it in 2012. Restaurant Charlie in Las Vegas received the Michelin Guide One Star Award as well as the James Beard Foundation Award for Best New Restaurant. He opened other concepts such as a high-end delicatessen store and a seafood restaurant in Mexico. He received multiple James Beard Foundation Awards including Humanitarian of the Year Award for his philanthropic work. Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter, Info Charlie’s Books Home Cooking with Charlie Trotter by Charlie Trotter Lessons in Excellence from Charlie Trotter Lessons in Service from Charlie Trotter Lessons in Wine Service by Charlie Trotter 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Sep 2024 | Jacques Torres: A World of Chocolate | 00:48:10 | |
The Banter The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest." The Conversation The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. The Inside Track The Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate. “Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024 Bio Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond. In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels. After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef. In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003. In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur. Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program. He also hosted a television series, Chocolate with Jacques Torres, on the Food Network. H 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 19 Sep 2024 | Jacques Torres: Mr. Chocolate Loves NY | 00:36:29 | |
This is a Vintage Selection from 2007 The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The Conversation The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.
The Guys are fans of Jacques Torres chocolates and were excited to have a high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark’s grandmother and he gives a tip for making it spectacular.
Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond. He worked at Le Cirque, as the Executive Pastry Chef. In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003. In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur. He authored severa 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 24 Sep 2024 | Melba Wilson: Queen of Soul Food | 00:52:26 | |
The Banter The Guys discuss the most sought-after restaurant in France which is probably not what you think. The Conversation The Restaurant Guys are thrilled to meet soul food royalty Melba Wilson. Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on the World and helped revitalize a Harlem neighborhood by bringing folks together over home cooking at her restaurant Melba’s. There may be a Melba’s coming closer to you. Find out where! The Inside Track The Guys knew Melba was a go-getter, but they were not expecting such a powerhouse! They were so taken with her they decided to attend her gospel brunch shortly after this conversation. “Well, I look at my story truly as the American dream. That's my life story. I'm someone who was born, bred and buttered, right here in the village of Harlem that had a dream,” Melba Wilson 2024 on The Restaurant Guys Podcast Bio After some experience at her aunt Sylvia’s restaurant, the iconic Sylvia’s, she struck out on her own in Harlem serving soul food to big wigs and regular folks. She created gospel brunch on Sundays first at Windows on the World then at her own place, Melba’s, which she opened in 2005. She appeared on the Food Network shows Beat Bobby Flay, Worst Cooks in America, and Throwdown! with Bobby Flay Her book is Melba's American Comfort: 100 Recipes From My Heart to Your Kitchen Info Melba’s Restaurant Le Grande Buffet in Narbonne, France Boulom (Paris Buffet Restaurant) 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 26 Sep 2024 | Lindsey Williams: Taking Soul Food to a Whole ‘Nutha Level | 00:35:08 | |
This is a vintage selection from 2006 The Guys discuss their recent trip to the Bastianichs’ relatively new restaurant Del Posto in NYC. It manages to be opulent, friendly and “New York” all at once while serving delicious meals. The Conversation The Restaurant Guys connect with soul food royalty Lindsey Williams author of Neo Soul: Taking Soul Food to a Whole 'Nutha Level about his upbringing, rise, fall and what it’s like being back on top. Lindsey has found a way to continue family tradition with healthy versions of the soul food he was raised on to keep body and soul together a little bit longer. The Inside Track The Guys were impressed by Lindsey’s success in food, music and now as a cookbook author and how he draws on all of his experiences for his most recent gig. He made a lot of connections while in the music industry and he’s now a caterer to the stars.
Francis: So not only do you have the food skills, you've also got LL Cool J's cell phone number, so that really helps. -Lindsey Williams on The Restaurant Guys Podcast 2006 Bio Lindsey Williams, is the grandson of Harlem's matriarch of soul food, Sylvia Woods. He grew up in the kitchen of his grandmother's legendary eatery, Sylvia's Restaurant, where he learned the art of authentic soul food cooking. He became a successful music producer and Executive Vice President of Urban Music at EMI Records before returning to the hospitality industry as a caterer. Realizing that he could not continue living well at over 400 pounds, he completely changed his lifestyle and his diet, lost more than half his weight, and created his own brand of healthy soul food cooking. He wrote a cookbook Neo Soul: Taking Soul Food to a Whole 'Nutha Level. He is a studen 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 01 Oct 2024 | Robert Simonson Gets in The Mix | 00:51:34 | |
The Banter The Conversation The Presidential Stormy Porn Star Martini Ingredients Combine all above ingredients in a mixing glass. The Inside Track “Cocktails come with an attached culture and I don't think I would have spent so many years writing about cocktails if that culture wasn't so fascinating,” Robert Simonson on The Restaurant Guys Podcast 2024 Bio 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 03 Oct 2024 | Ted Lange: Your Love Boat Bartender | 00:36:39 | |
This is a vintage episode from 2012 with special introduction by Sother Teague in 2024 The Guys invite mixologist Sother Teague to introduce this vintage selection about his and America’s favorite bartender of the 1970s Isaac from The Love Boat, actor Ted Lange. After some reminiscing, Sother shares where Isaac has left his mark on pop-culture and where we hope we may encounter that likeness and mustache again. The Conversation The Restaurant Guys interview beloved television bartender Ted Lange who played Isaac on The Love Boat. He discusses his ground-breaking character and the impact it had on television. They chat about celebrities, favorite cocktails and the one characteristic that’s imperative for a good bartender to have. The Inside Track The Guys happen to be at Tales of the Cocktail in 2012 at the same time as Ted Lange who was giving a talk on his work to become the first iconic television bartender. They come up with an idea for a phenomenal joint project. (On being cast in a racially integrated television show and its influence) Ted Lange: So the idea of having an ethnic person in there as a bartender was a sharp idea. Smart idea.Then some of the Princess Cruise Lines had to start doing that. And the bartenders had to grow mustaches! Francis: I gotta tell you, that was a spectacular mustache with that signature smile. Ted Lange on The Restaurant Guys Podcast 2012 Bio After debuting on Broadway in Hair, Ted was in some other live productions as well as a few television roles. He made history by becoming the first recurring bartender character on one of the first racially integrated television shows The Love Boat. He’s a Shakespearean actor, writer and director. He has been in show business for over 50 years. For his work theater directing, Lange received the NAACP's Renaissance Man Theatre Award, the Heroes and Legends HAL Lifetime Achievement Award, and 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 08 Oct 2024 | Ben Shewry Finds Uses for Obsession | 00:59:31 | |
The Banter The Guys try some homemade Applejack. You can’t taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples! The Conversation The Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Australia. Chef Shewry continues to learn about native foods, particularly those unique to that part of the world so he can share their splendor with others. His book Uses for Obsession will be released October 2024. The Guys compare stories from their decades running restaurants The Inside Track The Guys became acquainted with Ben Shewry through their former employee now author and Australian wine importer Jon Ross. A friendship was quickly formed over their mutual passion for service, food and the hospitality business. “Attica was nothing until I realized, thankfully fairly early on, that the service was actually the most important thing. Some people would balk at that because Attica really is a restaurant known for its cooking, but the service is what carries it. It’s what the great memories are built on. It's the human interactions,” Ben Shewry on The Restaurant Guys Podcast 2024 Bio From a childhood in New Zealand with some early experience at The Roxborough, Shewry moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He has a passion for respectfully utilizing the foods unique to Australia and New Zealand. Ben Shewry was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008. His restaurant Attica is often ranked among the world’s top 100 restaurants. Ben’s book Uses for Obsession will be released October 2024. Info Ben’s Book 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 10 Oct 2024 | Frank Brunacci: Truffles from Down Under | 00:34:55 | |
This is a Vintage Selection from 2012 The Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones? The Conversation The Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truffles. Frank tells how this got started and why they are able to produce such excellent truffles. The Inside Track The Guys somehow got in contact with Frank to sample his Australian truffles and they were blown away! They wanted to have him on their show in 2012 and he’s still their truffle purveyor in 2024. Frank on experiencing Australian truffles: “So from the moment I first saw them, I smelt them, I was just in love, and I just knew that this was an opportunity of a lifetime,” Frank Brunacci (King Truff) on The Restaurant Guys Podcast 2012 Bio Frank Brunacci was raised in Australia and trained under culinary greats. Brunacci eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career as a chef took off.During his tenure at Victor’s, the restaurant received a five diamond rating from AAA, becoming the only restaurant in the state of Louisiana to garner this award. Brunacci became a bit more well-known in Chicago after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower. He left in 2011 to pursue a gig as a truffle importer with his wife, Lillian. The duo formed The Chef's Diamond Company now Subdus and pursue what they call their great passion, obtaining truffles for high-end restaurants nationwide. Info Frank’s Truffle Company Brett Anderson currently writes for The New York Times 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 15 Oct 2024 | Tony Abou-Ganim, Modern Mixologist | 00:47:22 | |
The Banter The Guys find that maps of bars from the Victorian era were created with a very different purpose than expected. The Conversation The Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those who come next. The Inside Track The Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s eye. Tony on bringing craft cocktails to Las Vegas in the 90s: Bio Tony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars. He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled. Info Tony’s Website TAG Spirit Awards Atlas Obscura Article of Victorian Drink Maps 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Oct 2024 | Audrey Saunders: Queen Mother of The Cocktail Renaissance | 00:37:19 | |
This is a Vintage Selection from 2006 The Banter The Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it. The Conversation The Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn’t). The Inside Track The Guys are frequent guests at The Pegu Club and appreciate Audrey’s mission to create a warm space with delicious libations. “When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006 Bio Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state. 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 22 Oct 2024 | Dan Richer, Pizza Aficionado | 00:56:08 | |
The Banter The Guys chat about old school dining experiences and ways to serve martinis. The Conversation The Restaurant Guys geek out with Dan Richer who, according to The Guys and other reputable sources, makes some of the best pizza in the world! Hear how his obsession with sourcing, tasting and analyzing brings folks from around the globe to Razza Pizza Artiginale in Jersey City, NJ. The Inside Track The Guys recognized Razza pizza as something special when it opened. Conveniently, it is around the corner from Francis’ house so he is a frequent patron. All three attended Rutgers University and got a thorough education in pizza during their college years. “I was so curious as to why the food was so much better in Italy than anything I ever tasted. So I started to cook, and I knew at that moment what I wanted to do for the rest of my life. I wanted to figure out why, how, and I wanted to bring that to New Jersey,” Dan Richer on The Restaurant Guys Podcast 2024 Bio Born and raised in New Jersey, Dan Richer received his Bachelor’s degree at Rutgers University, where he skipped the graduation ceremony and flew to Italy. There, he found food and a way of cooking that was so incredibly different than anything he had ever experienced in the United States. After returning home, he began to cook and was inspired to learn everything he could about Italian cooking techniques and ingredients. In 2007, Dan purchased a small pizzeria in Maplewood, New Jersey, and turned a struggling pizzeria into a fun, lively neighborhood restaurant lauded for its fresh ingredients and artisanal pizza. In recognition of his cooking, Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011. In 2017, Razza received a 3 star review from the New York Times, and in 2019 was named Best Pizza in North America by 50 Best. Info Dan’s Place 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 24 Oct 2024 | José Andrés: Feeding the World | 00:38:13 | |
This is a Vintage Selection from 2008 The Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh? The Conversation The Restaurant Guys are happy to have acclaimed chef José Andrés. They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what’s next in world cuisine. The Inside Track The Guys were thrilled to know that José loves the show! Here is his response to being a guest. “Thank you, I'm honored. You rock, guys! It's a great show. I download the podcast. It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008 Bio José Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States. In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America. In 2010 Chef José Andrés developed World Central Kitchen (WCK), a nonprofit organization that is first to the frontlines providing fresh meals in respo 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 29 Oct 2024 | David Wondrich: Professor of the Cocktail | 00:52:37 | |
The Banter The Guys discuss the strange case of misappropriation Grand Cru Burgundy. The Conversation The Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming out next year. The Inside Track The Guys have had the pleasure of David attending events at their restaurant to share his expertise (over cocktails, of course). David quips about cocktails without context. “On the one hand, there's an ice cold vodka martini. On the other hand, there's a semi frigid aqueous solution of C2H5OH. Those are exactly the same thing. But the one has James Bond behind it,” David Wondrich on The Restaurant Guys Podcast 2024 Bio David Wondrich is one of the world’s foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. He is a Drinks Correspondent for Esquire magazine, the author of countless newspaper and magazine articles and five books, including the influential Imbibe!, which was the first cocktail book to win a James Beard award. He completed the enormous Oxford Companion to Spirits and Cocktails (2021). He is a founding partner in Beverage Alcohol Resource, America’s leading advanced training program for bartenders and other mixologists. Info David’s Books Mentioned (He has more!) The Parasol Invented at Catherine Lombardi Restaurant 2005 2 oz Aperol .5 Pisco 1 oz simple syrup .5 oz lemon .25 lime 1 egg white Dash Angostura bitters Shake all together except bitters and strain into a cocktail glass. Garnish wi 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 31 Oct 2024 | Brian Miller: Tiki Pirate Captain | 00:42:24 | |
This is a Vintage selection from 2012 The Guys discuss Bloody Mary variations including some that provide a meal in a glass. The Conversation The Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about defining Tiki, where it came from and how it fits into modern bar culture. Brian concludes by walking us through constructing a Queens Park Swizzle that will have you heading to the closest establishment with a lele. The Inside Track The Guys know Brian through the industry and have had the pleasure of enjoying many of his creations. They know Brian is passionate about Tiki as he describes below: “To me, that's kind of the allure of it. I think these drinks are just as complex and deserve just as much respect as any of the pre-prohibition and classic cocktails out there. …There's a true art in taking several different rums or several different spirits within one drink, blending them all together and being able to taste every single flavor that's in that drink,” Brian Miller on The Restaurant Guys Podcast 2012 Bio Brian Miller worked the bar scene in New York City for several years before being on Audrey Saunder’s opening staff at Pegu Club. He then worked for Phil Ward at Death & Company. After Brian took the reins as head bartender, Death & Company won Spirited Awards Best American Cocktail Bar and World’s Best Cocktail Menu at Tales of the Cocktail in 2010. That same year, Brian was nominated for Spirited Award International Bartender of the Year. He was a partner and ran the bar program at The Polynesian, New York City. He is currently the bar manager at the historic and newly re-opened Stockton Inn in Stockton, NJ. 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 05 Nov 2024 | Curtis Duffy: Reaching the Stars | 00:54:21 | |
The Banter The Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health. The Conversation The Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excellence. The Inside Track The Guys highly recommend you watch the movie For Grace about the opening of Curtis’s restaurant Grace. The three find plenty to talk about being lifers in a challenging industry. This is how Curtis handles every day. “My daily drive and my daily vision was to be better than what I was yesterday. And I pushed the team and led the team that way. That was always my commitment to the restaurant. We have to be better. We have to be better,” Curtis Duffy on The Restaurant Guys Podcast 2024
Curtis Duffy began his career in Chicago working under chef Charlie Trotter then later chef Grant Achatz. Curtis became head chef at Avenues, which earned two Michelin stars after his arrival. He and Michael Muser opened Grace in Chicago in 2012. In 2013, the Robb Report named Grace the best restaurant in the world. Grace earned three stars in the Michelin Guide four years in a row. The James Beard Foundation named Duffy Best Chef, Great Lakes in 2016. In 2020, Duffy and Muser opened Ever restaurant which was awarded two Michelin stars in 2021, 2022, and 2023. In 2022, he opened After lounge, and the following year Esquire named After one of the Best Bars in America. Curtis has appeared in numerous television shows such as Top Chef, Top Chef: Colorado, Iron Chef: Quest for an Iron Legend. A couple of episodes of The Bear were filmed inside his restaurant Ever and Curtis made and plated the dishes that appear in season 2 episode 7. Chef Duffy's journey is chronicled in the acclaimed documentary For Grace highlighting his rise from adversity to culinary greatness. 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 07 Nov 2024 | Grant Achatz Creates a Chemistry Experience | 00:38:36 | |
This is a vintage selection from 2007 The Banter The Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The Conversation The Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience. The Inside Scoop The Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can’t put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007 Bio Grant’s culinary journey began at his family’s diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter’s, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio. In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.S Grant’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019. Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 12 Nov 2024 | Charles Neal: Armagnac, Calvados and Cognac, Oh My! | 00:42:50 | |
The Banter The Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section. The Conversation The Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discovering and importing products from family distillers of these libations and how he used the Normandy Invasion to do it! The Inside Track The Guys and Charles have the same goal: finding lesser-known, high-quality products made by small producers and sharing them with a broader audience. They have carried Charles Neal Selections for decades and appreciate Charles’s good taste and tenacity. Charles: And so I thought what I'll do is I'll go there and in three months I’ll see every Armagnac producer because I had a list of them and there were about 120 of them. Francis: I like your style! I wish I had been on that trip. -Charles Neal on The Restaurant Guys Podcast 2024 Bio Charles Neal is an importer and distributor of wines and spirits based in San Francisco, California. His company, Charles Neal Selections, has been in existence since 1998. He is a leading authority on Armagnac and Calvados, having written benchmark books on both brandies Armagnac: The Definitive Guide to France's Premier Brandy and Calvados: The Spirit of Normandy. His book on Cognac will be coming out in 2025. In addition to these spirits, Charles imports wines from nearly every French wine region. He pursues those who make quality products and continue to hone their craft, humble producers carrying on a tradition from generations past and building a future for generations to come. Info Charles Neal Selections Charles Neal 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 14 Nov 2024 | Cathy Corison: A Wine of One’s Own | 00:35:50 | |
This is a Vintage Episode from 2006 (where they tell a story that they later re-told on the Curtis Duffy 2024 episode about the worst food they’ve ever served) The Banter The Conversation The Inside Track “So the answer is no, I don't. And if I cared about that, I wouldn't be as stubborn as I've been to make a wine that is still elegant,”Cathy Corison on The Restaurant Guys Podcast 2006 Bio She founded her own winery, Corison Winery, in 1987. Corison Winery makes primarily cabernet wines and produces 2,500 cases a year. She was named San Francisco Chronicle Winemaker of the Year 2011 Info Corison Wines at Stage Left Wine Shop, NJ Current article linking asthma and hambur 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 19 Nov 2024 | Tom Colicchio: Tippity Top Chef Visits The Guys | 00:57:51 | |
The Banter The Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over. The Conversation The Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside Track The Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations. “So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024
Tom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad. In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed. Tom won the 2010 Outstanding Chef award from the James Beard Foundation. He has written three cookbooks and just released his memoir and cookbook Why I Cook. Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears. Info About Tom and His Book Why I Cook 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 21 Nov 2024 | La Petraia: The Guys Go to Italy! | 00:43:52 | |
The Conversation The Restaurant Guys were so taken with the stories behind a book by Susan McKenna Grant that they took a detour while at an Italian wine festival to stay at her beautiful property that she is restoring, La Petraia. This interview in this episode was recorded on location at Radda in Chianti at the farm (you can hear the pigs snorting) interspersed commentary from The Guys after they arrived home. The amount and variety of products acquired from that farm is amazing! The Inside Track The Restaurant Guys Podcast was Susan’s soundtrack as she lovingly restored La Patraia. After she wrote her book Piano, Piano, Pieno , she sent it to them and they just had to have her on the show. A few years later, they went to see her and stayed at the gorgeous La Petraia. “We've got old maps of the property from a couple of hundred years ago and you can look at those maps and see that it's still exactly the same today as it was then. There's the same amount of field and there's the same amount of forest. The house is the same size. It's just the way it is,” Susan Grant McKenna on The Restaurant Guys Podcast 2010 Bio Susan McKenna Grant spent several years traveling in Europe and studying cooking, pastry, and artisan bread baking. She attended the Cordon Bleu and Ecole Lenôtre in Paris, the San Francisco Baking Institute, the Ecole Française de Boulangerie d’Aurillac in the Auvergne region of France and the Boscolo Etoile Academy in Italy. In 2001, Susan and her husband, Michael, purchased La Petraia in the Chianti Classico region of Tuscany in Italy. The couple spent fifteen years restoring La Petraia to its origins as a sustainable, mixed working farm. The couple also operated a luxury agriturismo, which included four guest rooms, a restaurant and cooking school. Petraia was the inspiration for Susan’s two award winning cookbooks. Susan currently resides in Switzerland where she continues to write about food and sustainable foodways. Info Susan Leaves La P 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 26 Nov 2024 | Ellen Yin: JBF Outstanding Restaurateur of the Year! | 00:56:53 | |
The Banter The Guys recount some troubling restaurant stories involving drought, flood, snow and nine foot flames! The Conversation The Restaurant Guys meet Ellen Yin, a successful restaurateur out of Philadelphia. They all have been running restaurants for decades and discuss the joys of retaining key employees and the benefits of a pool house as well as the challenge of not being a chef. Ellen shares about her newest venture a.kitchen+bar in Washington, DC and the excitement of learning the culture of a new city. The Inside Track The Guys have been taken by Philadephia’s post-pandemic food scene. This is what Ellen has to say. “Well, having been in it for twenty some years, I'd like to think that it's been a great food city, but only recently has it been publicly confirmed to be a great food city,” Ellen Yin on The Restaurant Guys Podcast 2024 Bio Ellen Yin, a graduate of the Wharton School for Business at the University of Pennsylvania, opened her first restaurant, Fork, in Philadelphia in 1997. She is founder and co-owner of High Street Hospitality Group which operates some of the most celebrated restaurants in Philadelphia. In addition to Fork, they operate a.kitchen+bar, High Street, High Street Bakery, The Wonton Project and recently opened a.kitchen+bar in Washington, DC. In 2023, she was awarded Outstanding Restaurateur by the James Beard Foundation. Yin was honored with Philadelphia Business Journal’s: Women of Distinction award in 2020. Her restaurant Fork was named one of the most influential restaurants of the 1990s. Info Ellen Yin’s Restaurant Group High Street Hospitality Eli Kulp’s Podcast 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 28 Nov 2024 | Lidia Bastianich: Blending Cultures Through Food | 00:33:21 | |
This is a Vintage Selection from 2010 The Guys are horrified to hear about red bees…and it’s not because of their sting. The Conversation The Restaurant Guys are long-time fans of Lidia Bastianich’s restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full. The Inside Track The Guys grew up with a strong sense of cultural heritage and appreciate Lidia’s desire to share hers with the world. “I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American. And I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010
Lidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York. In 2010, she was integral in the opening of the first Eataly in Manhattan, NY. She has had several television series including Lidia’s Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances. She has authored more than a dozen books. She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary. Info Lidia’s Italy Lidia’s Book 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 03 Dec 2024 | Cathy Corison & Grace Corison Martin: The Next Generation | 00:52:41 | |
The Banter The Guys talk about what Robert Simonson calls “the cold switcheroo” and what’s next in the world of martini. The Conversation The Restaurant Guys get two Corisons on one show! They catch up with Cathy Corison and her daughter Grace Corison Martin who will, perhaps along with her sister, take over the winery one day. They discuss the challenging past, bright present and brilliant future of Corison Wines. The Inside Track They have been avid fans of Cathy Corison’s wines (Corison Winery) and they have hosted wine dinners at their places with Cathy and she has hosted them when they visit in California. On the idea of her daughters eventually taking the reins at the winery, Cathy says, “I’m just so grateful to know that it's going to go forward after me because we're farmers. It's a very long term business. And in fact, the wines I'm making today are still going to be on the youthful side when I'm gone. So just to know that it's going to go forward is, is very, very gratifying,” Cathy Corison on The Restaurant Guys Podcast 2024 Bio Cathy Corison’s winemaking journey began nearly 50 years ago when she took a wine appreciation course. Two years later she graduated, and two days after that, arrived in the Napa Valley, bent on making wine. A master’s degree in Enology at UC Davis followed. She made wine at Chappellet Vineyard for the 1980’s. In 1987, toward the end of her tenure at Chappellet, there was a wine inside her that she needed to make and she began to buy grapes and barrels. Using other wineries’ facilities, she was able to create the wine of her own. She founded her own winery, Corison Winery, in 1987. The winery is located in St. Helena, California in a barn built by Corison's husband, William Martin. They have two daughters, Grace and Rose, who are poised to take the reins in the future. Grace Corison Martin earned a BFA in Acting from Syra 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 05 Dec 2024 | Andrew Zimmern: Bizarre Foods and Stories | 00:38:17 | |
This is a Vintage selection from 2007. The Guys discuss Francis’ upcoming trip to the land of prairie butter and why you want to know how to use it. The Conversation The Restaurant Guys welcome famed food writer and television personality Andrew Zimmern. He tells some wild tales of the foods and animals he has encountered, but the scariest story of all took place in Dai’s House of Unique Stink. The Inside Scoop The Guys get a kick out of Andrew’s brazen culinary adventures and his television antics. “When the first line in the recipe is quarter your moose head and boil it in four gallons of water, you've got an interesting recipe,” Andrew Zimmern on The Restaurant Guys Podcast 2007
Andrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List. He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students. Currently, Andrew is on The Outdoor Channel’s series, Field to Fire.
Andrew’s Website 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 10 Dec 2024 | Josh Noel: Malört, Why? | 00:49:47 | |
The Banter The Guys make “scents” out of the smells some companies use to entice you into their establishments. The Guys do it the old fashioned way. The Conversation The Restaurant Guys welcome Josh Noel who recently penned Malort: The Redemption of a Revered & Reviled Spirit. Hear how Malört’s devoted supporters fought for its independence and prosperity. It’s a David and Goliath story you won’t want to miss! The Guys have been mystified by Malört for a long time and Josh’s book had them marveling at the (eventual) success of this “evil spirit” (On liquor executive George Brody’s marketing strategy for Malört) Josh: He initially tries to position it as a very high end product, something you need to learn to savor. The first time you taste it, maybe it doesn't quite click for you, but sit with it and soon you'll understand the elegance. That did not work for Malört. So he pivoted quickly to what you were saying, which is, are you man enough? Literally, are you man enough to drink this? Francis: I'm not, by the way, I'm definitely not! -Josh Noel on The Restaurant Guys Podcast 2024 Bio Josh Noel, food and beverage journalist, had a decades-long tenure at the Chicago Tribune in addition to contributions to This American Life, the New York Times, and other publications. He has authored two books Barrel-Aged Stout and Selling Out, followed by the forthcoming Malört: Redemption of a Revered & Reviled Spirit. Info Josh’s Website Check Out #malortface 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 12 Dec 2024 | Kevin Zraly, Icon & Mentor | 00:37:06 | |
This is a Vintage Selection from 2005 The Banter The Guys talk about what December means for retail and restaurants along with managing family feasts. The Conversation The Restaurant Guys host writer and iconic consumer wine educator Kevin Zraly. Kevin talks about the best ways to teach consumers, how to find value and what is the most important thing to consider when selecting a wine. The Inside Track The Guys use Kevin’s book as a primer for their employees and Francis has taken his course. Kevin wrote Francis letters of introduction that he took with him to visit wineries all over the world! (On how people enjoy wine) Kevin: Think of it as sex. The whole thing is that people are doing it, but they're not sure they're doing it correctly. So it's the same thing with wine. Francis: Well, I'm fairly sure that I'm doing both of those things correctly. -Kevn Zraly on The Restaurant Guys Podcast 2005 Bio Kevin Zraly is an award-winning wine writer and one of the world's foremost wine educators. Kevin has been teaching wine for over 50 years. He has written eight books about wine and food, including his annually updated Windows on the World Complete Wine Course, which has sold more than four million copies - making it the number one wine book in the United States. In 1976, famed restaurateur Joe Baum hired Kevin to "Create the biggest and best wine list New York has ever seen" for Windows of the World, located in New York City's World Trade Center. Not only did Kevin create an award-winning wine list, he also started what became the most well-known wine education program in the world – the Windows on the World Wine School. The school continued uninterrupted for 25 years until the tragic destruction of the World Trade Center on September 11, 2001. Eventually, Kevin relaunched the school in the Marriott Marquis Hotel and it ran successfully until 2016. Kevin then continued teaching his Advanced and Master classes in various loca 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Dec 2024 | Dr. Rachel Barrie, First Lady of Scotch | 00:52:45 | |
The Banter The Guys talk about their introduction to scotch then later single malts and how it impacted them. Francis discloses an error in judgment that involved Scotch. The Conversation The Restaurant Guys share a dram with Master Distiller of Glendronach, Dr. Rachel Barrie prior to a scotch dinner at their restaurant. Listen if you want to know how a saxophone, brambles and the ghost of a Spanish lady relate to Glendronach. The Inside Track The Guys have Rachel in their restaurant for a Glendronach scotch dinner so they decided to record their conversation. They immediately bonded over their love of enjoying spirits out of a wine glass! “I love this so much. You've got no idea how much I love this because I was trying to convince people exactly what you do. You guys are the best! In my 32 years making whiskey. No one else has brought out a wine glass. This is just complete synchronicity. It's just blowing my mind right now!” Dr. Rachel Barrie on The Restaurant Guys Podcast 2024
Dr. Rachel Barrie has been making whisky for decades at developing brands such as Glenmorangie, Bowmore, Laphroig and currently Glendronach, Glenglassaugh and BenRiach. In 2003 she became the first woman to be a master blender. Rachel has worked for the Scotch Whisky Research Institute and distilleries from all the regions of Scotland. She holds an honorary doctorate from the University of Edinburgh, and has been inducted as a Keeper of the Quaich. Accolades include being voted Master Blender of the Year, receiving a Lifetime Achievement Award and becoming the first lady of Scotch inducted into the Whisky Hall of Fame.
Glendronach Distillery The Jancis Robison One Glass 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 19 Dec 2024 | Colman Andrews, Campbeltown Scotch Sings This Song | 00:36:51 | |
This is a vintage selection from 2006 The Banter The Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent? The Conversation The Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes then gets into the nitty gritty details of what makes scotch so varied and gives it a sense of place. He also gives his thoughts about the next big beverage on the horizon. Was he correct? The Inside Track The Guys and Colman are in agreement about the culture and traditions around food and beverage being an integral part of the enjoyment. Colman wrote, “I like the trappings of imbibing, the company it keeps, the restaurants and cafes and bars and the people who gather in them. I drink, frankly, because I like the glow, the softening of hard edges, the faint anesthesia. I like the way my mind races one zigzag step ahead of logic. I like that flash flood of the unexpected, utter joy that courses quickly through me between this glass and that one.” Mark: Did you really say that? Colman: I must have been drinking when I wrote that. -Colman Andrews on The Restaurant Guys Podcast 2006 Bio Colman Andrews started off as a restaurant reviewer. He went on to write for lifestyle magazines, guest review for the Los Angeles Times and served as senior editor for New West magazine. In 1994, Andrews became a co-founder of Saveur magazine and later editor-in-chief. During his tenure, Andrews won six James Beard Journalism Awards, and in 2000, Saveur became the first food magazine to win the American Society of Magazine Editors' award for General Excellence. He left Saveur in 2006, becoming the restaurant columnist for Gourmet where Reichl was editor-in-chief. He has written numero 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 24 Dec 2024 | The Restaurant Guys Christmas Reminiscing | 00:24:41 | |
This show is ad-free. Happy Holidays! The Guys talk about toys around the tree, special holiday foods and new traditions that began with their restaurant families. However you celebrate or don’t, enjoy time with family and friends during this season and always. 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 26 Dec 2024 | Robert Tinnell and His Feast of the Seven Fishes | 00:32:38 | |
This is a Vintage Selection from 2006 The Banter The Guys discuss a New York Times Review from their newly opened Catherine Lombardi restaurant. They are pleased because they met their expectations, if not their aspirations. The Conversation The Restaurant Guys welcome author Robert Tinnell to talk about his graphic novel The Feast of the Seven Fishes. It’s a tale of an Italian-American hosting Christmas Eve and bringing a newcomer to the spectacular dinner. Robert shares the impetus for writing this book and his dream (that came to fruition in 2018). The Inside Track The Guys have attended many Italian-American Christmas eves. Mark has experienced them his entire life and Francis joined in once he saw the magic. Robert and Mark compare notes on their varied experiences with big Italian-American families and the feast of the seven fishes. “There's a growing disconnect when you get three, four, five generations, removed from the original immigrants, who themselves were just gung ho about becoming Americans. I'm happy to be a good American, but there's just a lot of wonderful things about my Italian heritage I'd like not to lose,” Robert Tinnell on The Restaurant Guys Podcast 2011 Bio Robert Tinnell is a director, producer, and graphic novelist. Robert directed such films as Feast of the Seven Fishes (2019), Frankenstein and Me (1996), and Kids of the Round Table (1995). His producer credits include Back Fork (2019), The Hunted (2013) and Surf Nazis Must Die (1987). His graphic novel writing includes Flesh and Blood, The Living and The Dead, The Black Forest, The Wicked West, and the Eisner Award Nominee Feast of the Seven Fishes. Info 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 28 Dec 2024 | TEASER! Restaurant Guys Radio: The Last Call-in Show | 00:08:44 | |
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here The Banter The Guys host their last terrestrial radio show in 2008 by taking calls from their audience, revisiting meaningful topics and giving away things! Hear what the long-time listeners have to say about The Restaurant Guys. Our Sponsors The Heldrich Hotel & Conference Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 31 Dec 2024 | The Restaurant Guys: An Incendiary Episode | 00:14:43 | |
The Banter The Guys talk about elevating their town’s New Year’s Eve celebration and mishaps of New Year’s Eves past. We are grateful for your support of the re-launch of The Restaurant Guys Podcast and wish you wonderful things in 2025! Happy New Year! Our Sponsors The Heldrich Hotel & Conference Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 02 Jan 2025 | Floyd Cardoz Spices Up New York | 00:31:52 | |
This is a Vintage Selection from 2005 The Conversation The Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant. The Inside Track The Guys are huge fans of Floyd and later they became friends. Floyd’s passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage. “Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005 Bio Floyd Cardoz was born in India and received a bachelor’s degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998. Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters. He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011. Info Cardoz Legacy 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 07 Jan 2025 | Giorgio Bargiani: Behind The Connaught Bar | 00:41:10 | |
The Banter The Guys talk about their meals at home and, unsurprisingly, they are persnickety. The Conversation The Restaurant Guys reconnect with award-winning Head Mixologist of The Bar at the Connaught Hotel in London, Giorgio Bargiani. Giorgio describes some of the specialties Connaught Bar is known for, but it’s difficult to capture what makes it so magical. They discuss Giorgio’s path to the Connaught Bar and how rewarding creating memories can be. The Inside Track The Guys have been to Connaught Bar many times and have had the pleasure of being hosted by Giorgio. Giorgio believes that the road to being excellent is consistency. “ Excellent is very much related to consistency. If you do something well you are doing something extraordinary for one day, because life goes on, people tend to forget, but when you are consistent. We provide an experience that is always unique for our guests, and we never compromise on who we are. We never compromise on what we do. We have a style of doing things that never sells out to others,” Giorgio Bargiani on The Restaurant Guys Podcast 2024 Bio Giorgio Bargiani is a celebrated mixologist who has risen to international acclaim as the Head Mixologist at The Connaught Bar in London. In 2014, Giorgio joined The Connaught Bar team under the mentorship of master mixologist Agostino Perrone, he began as a bar back and was promoted to head mixologist in 2019. The Connaught Bar has been repeatedly recognized as one of the world’s best bars. Among many other awards and recognition, Giorgio won the Tales of the Cocktail Spirited Award for Best International Bar Team (with Agostino Perrone) in 2020 and International Bartender of the Year in 2023. Along with Perrone and Maura Millia have written a Cocktail Recipe book The Connaught Bar, Recipes and Iconic Creations. Info Giorgio’s Book 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 09 Jan 2025 | Patrick O'Connell, Self-Taught Chef - 3 Michelin Stars | 00:38:49 | |
The Banter The Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake! The Conversation The Restaurant Guys hear all about chef Patrick O’Connell’s extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia.
The Guys have stayed at Patrick O’Connell’s Inn at Little Washington and couldn’t have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest. “And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O’Connell on The Restaurant Guys Podcast 2006 Bio Along with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal. Info Inn at Little Washington Patrick’s book 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 14 Jan 2025 | Anthony Giglio Food Critic to Renaissance Man | 00:53:34 | |
The Banter The Guys talk about a new trend in martinis that’s “super-cool.” The Conversation The Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don’t miss an opportunity to win some of Anthony’s Side Gig Supersalt! The Inside Track The Guys met Anthony in the 1990s. As they became friends, he chose to stop reviewing their restaurant.
Francis: I'd rather have a friend with integrity than than a reviewer in my pocket so kudos to you, man Anthony: And look at all worked out. We’re still talking 30 years later. Francis: By the way and those magazines and those restaurants are all probably out of business by now so here we are! All you have to do is outlive your enemies and everything works out great. Anthony Giglio on The Restaurant Guys Podcast 2024 Bio Anthony Giglio began as a food writer and restaurant reviewer and is an authority in many topics in the food and beverage industry and beyond. He is Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to FOOD & WINE Magazine. He authored 11 books on wine, cocktails and travel, including the annual FOOD & WINE Wine Guide, Mr. Boston’s Official Bartender’s Guide, He has been speaking at FOOD & WINE Festival in Aspen for 28 years as well as other festivals around the country. He is a lecturer, teacher, leader and expert in wine and wine education. Info Anthony’s Site 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 16 Jan 2025 | Gael Greene is Insatiable! | 00:37:38 | |
The Banter The Guys talk about the chef trend to put inedible items on the plate. Spoiler: it’s not a good idea. The Conversation The Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers). The Inside Track The Guys didn’t know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop. “ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert’,” Gael Greene on The Restaurant Guys Podcast 2006 Bio Gael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008. In 2006, she released Insatiable: Tales from a Life of Delicious Excess, Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl. In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine. Info Gael’s book: Gael’s website 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 21 Jan 2025 | André Mack of Maison Noir Wines | 00:54:19 | |
The Banter The Guys decide to taste some non-alcoholic wines. Pleasure or punishment? The Conversation The Restaurant Guys welcome old friend André Hueston Mack, sommelier, winemaker, graphic artist and more! You may know of some of his accomplishments, but he will probably reveal more ventures that will surprise you. The Inside Track The Guys have known André for years and tell of an amusing run in with him and how he helped the re-launch of the podcast. André describes coming across the podcast in the mid-aughts. “I was an early adopter of technology and I was looking at podcasts. And so I see these guys that call The Restaurant Guys. I'm like, who the f*** are these guys? Right? So I'm starting to listen through and one episode you guys are talking about Gravner. I'm like, okay, these m-fers are serious! And I started listening to the show,” André Mack on The Restaurant Guys Podcast 2024 Bio André Mack is a wine educator who has hosted seminars and led panel discussions at top industry gatherings across the United States, including Aspen Food & Wine Classic and Newport Mansions Wine and Food Festival. He was a sommelier at Thomas Keller’s renowned French Laundry before helping open Chef Keller’s three-Michelin-starred Per Se as head sommelier. André now produces wine in Oregon’s Willamette Valley under his own label, Maison Noir, sold all over the world. A self-taught graphic designer, André designs all of the labels as well as a t-shirt line for Maison Noir. Most recently, he authored and illustrated Small Thyme Cooks, the world’s first culinary coloring and activity book. Info André Mack André Mack on YouTube 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 23 Jan 2025 | Phoebe Damrosch, Service Included | 00:38:18 | |
The Banter The Guys discuss methods of popping corn and health benefits of doing it the old-fashioned way. The Conversation The Restaurant Guys sit down with Phoebe Damrosch, first female captain at Per Se and author of Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe shares service tips and intel gathered from the art of observing the guests. She broke barriers and fell in love. Listen! The Inside Track The Guys had the pleasure of serving Phoebe and her husband André Mack at their restaurant. This is how Phoebe justifies the expense of dining out at top tier restaurants. ”It's an expensive meal, but I think of it more as travel or entertainment. Like, you'd buy a plane ticket or you'd buy an expensive concert ticket. It's an experience. You're paying for a memory and not just for calories,” Phoebe Damrosch on The Restaurant Guys 2007 Bio Phoebe Damrosch completed her Bachelor’s degree at Barnard College and while working on her Master’s at Sarah Lawrence College, she got a job at the renowned Per Se in New York City. She rose through the ranks to become a captain. While working there, she wrote Service Included: Four-Star Secrets of an Eavesdropping Waiter Info 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 25 Jan 2025 | TEASER! Deborah Koons Garcia and The Future of Food | 00:09:08 | |
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is Vintage episode from 2005 The Banter The Guys talk about restaurant reality shows and how they are not grounded in reality. The Conversation The Restaurant Guys welcome Deborah Koons Garcia, widow of Jerry Garcia and creator of the documentary The Future of Food. This is part two where they discuss more of the concerns of genetically engineered products, herbicide overuse and they wonder if some of the critters its killing is us. The Inside Track The Guys had so much to talk with Deborah in the previous show that they spontaneously invited her back to be on again. Their conversation went to food access and what we can do to help provide to those in areas of need. “ They need healthy soils, they need roads, they need infrastructure so they can get their crop out, they need stable markets. There's all kinds of things they need, but the patented seed from a corporation that is to be used with a chemical…how are they going to afford to buy Roundup?” Deborah Koons Garcia on The Restaurant Guys Podcast 2005 Bio Deborah Koons Garcia has a Master of Fine Arts from The San Francisco Art Institute. She owns her own production company in the Bay Area of California. Later in her career, she focused primarily on films about agriculture and the food system. Her film The Future of Food won awards from the Women Film Critics Circle and the Ashland Film Festival. In 2011, Symphony of the Soil, was released and was designated a Critics’ Pick by the New York Times and was shown at the United Nations on World Soil Day. Info Deborah’s film Center for Food Safety The Meatrix Current info about GMO GMO Labeling Timeline (up to 2020) Our Sponsors The Heldrich Hotel & Conference Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 28 Jan 2025 | Judy Joo: International Korean Food Ambassador | 00:50:55 | |
The Banter The Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The Conversation The Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis. The Inside Track The Guys get acquainted with Judy and find they all share a passion for their life’s work. “Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024 Bio Judy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey’s restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023. Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. Info Judy Joo Judy’s latest book (available for pre-order) Judy Joo’s home kitchen The New Zoo Review (TV 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 30 Jan 2025 | Andrew Carmellini, Urban Italian | 00:44:47 | |
The Banter The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy. The Conversation The Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta. The Inside Track The Guys talk with Andrew about what’s next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here’s what he had to say about cooking Italian. “A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008 Bio Andrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque. Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine’s Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star. In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard. With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor. Info Andrew Carmellini 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 04 Feb 2025 | Brian Miller: Tiki Bartender Turned Jersey Guy | 00:55:00 | |
The Banter The Guys do a taste test of a product that was released and then repealed. Find out when sugar is a preferred ingredient. The Conversation The Restaurant Guys welcome Brian Miller to New Jersey! Brian is known in NYC for being a tiki pirate captain bartender. Now he’s heading up a bar in a 300 year old inn. Hear about what’s old, what’s new and what’s next! The Inside Track The Guys have had the privilege of enjoying Brian’s personality and beverages. They’ve become friends sharing their love of hospitality and showing that over the bar through conversation and great drinks. “I think even as bartenders in general, every place that I've worked, we want to leave a legacy one day. I would hope some of my cocktails are in a book, but you want to take care of people first and foremost. It's not about me. It's about the guests and their experience and making sure that they have good cocktails,” Brian Miller 2024 on The Restaurant Guys Podcast Bio Brian Miller worked the bar scene in New York City for several years before being on Audrey Saunder’s opening staff at Pegu Club. He then worked for Phil Ward at Death & Company. After Brian took the reins as head bartender, Death & Company won Spirited Awards “Best American Cocktail Bar” and “World’s Best Cocktail Menu” at Tales of the Cocktail in 2010. That same year, Brian was nominated for Spirited Award “International Bartender of the Year.” He was a partner and ran the bar program at The Polynesian, New York City. He is currently the bar manager at the historic and newly re-opened Stockton Inn in Stockton, NJ.
Brian Miller https://www.instagram.com/brian.effing.miller/ Stockton Inn Hampden Rum Pack @ Stage Left Wine Shop 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 06 Feb 2025 | Daniel Humm of Eleven Madison Park | 00:49:26 | |
The Banter The Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion. The Conversation The Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. The Inside Track The Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaurants have some differences, but Daniel sums up the similarities like this. “You can have great food, great wine, but in the end, we are in the people business. You need to have great people. The people need to be happy and that's it,” Daniel Humm on The Restaurant Guys Podcast 2011 Bio Daniel Humm was born in Switzerland in 1979. In 2003, he moved to the United States to become the executive chef at Campton Place in San Francisco. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. The following year also opened the critically acclaimed NoMad New York. In 2018 Humm and Guidara opened NoMad Los Angeles. Humm opened Davies and Brook, his first restaurant outside the US at London's historic Claridge's. In 2021, he reopened Eleven Madison Park with a completely plant-based menu. Eleven Madison Park became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. The restaurant again received a three-Michelin-star rating in 2023. In the fall of 2024, Daniel opened Clemente Bar, a bar and dining hotspot, on the second story of Eleven Madison Park. He is the owner of Daniel Humm Hospitality group and the author of five books. Info Daniel Humm Hospitality https://www.hummhospitality.com/ 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 08 Feb 2025 | TEASER! Deborah Keane, Caviar Queen | 00:16:55 | |
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2005 The Banter The Guys colorfully mock the snobbery of the authors of a travel guide. The Conversation The Restaurant Guys talk with the Caviar Queen, Deborah Keane of Tsar Nicoulai Caviar about the caviar situation in the world and in the U.S. You’ll be getting out your mother-of-pearl spoon by the end of the episode! The Inside Track The Guys met Deborah at an event where she was serving Tsar Nicoulai. They liked it so much that they began serving it in their restaurants. “ I think you start with the restaurants and chefs because the chefs are always looking for something new, trying to improve and… looking for better alternatives and really paying attention to the planet and organic farming and higher quality products,” Deborah Keane on The Restaurant Guys Podcast 2005 Bio Deborah Keane, dubbed the “Caviar Queen”, built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming. She is the first female owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company. She is on the cutting edge again harvesting caviar using a no-kill method. Info Tsar Nicoulai Caviar California Caviar (Deborah’s current company) No-Kill Caviar, Deborah Keane Our Sponsors The Heldrich Hotel & Conference Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 11 Feb 2025 | Michael Juergens, Going Where No Winemaker Has Gone Before! | 00:58:50 | |
The Banter The Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing. The Conversation The Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese wines. They also discuss his edgy book and the “right” way to experience wine. The Inside Track The Guys met Michael through a long-time college friend of theirs and co-worker of Michael’s. After spending some time together hearing about his exciting project, they knew they had to have him on the show! This how Michael describes our profound relationship with wine. “I believe that wine is an intrinsic part of the human experience. It's wired into our DNA,” Michael Juergens on The Restaurant Guys Podcast 2025 Bio Micheal Juergens is prominently known as a Senior Partner at Deloitte Consulting, running the “Wine Solutions Practice.” He is a certified sommelier, a certified wine specialist and is on the way to becoming a Master of Wine. He and his wife Ann Cross created Bhutan Wine Company in 2017, and planted the first vines ever to be planted in the Kingdom of Bhutan in 2019. He has written eight books about wine under the pen name Micheal Amon and publishes a weekly newsletter Drinking and Knowing Things. Info Michael’s Site https://www.drinkingandknowingthings.com/ Bhutan Wine Company https://www.bhutanwine.com/ His Books (Under Michael Amon) https://www.drinkingandknowingthings.com/who-am-i 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 13 Feb 2025 | Vinitaly: The Restaurant Guys Abroad! | 00:45:23 | |
This is a Vintage Selection from 2010 The Banter The Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home. The Conversations The Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Vannucci of Piaggia to exporter Jano de Grazia of Marc de Grazia Selections to importer Harmon Skurnik of Skurnik Wines. Hear from each link in the chain that brings YOU excellent wine. The Inside Track The Guys have had a long-standing business relationship and friendship with Harmon Skurnik. Here is how Harmon describes wine. Harmon: Wine is enjoyment. It's a pleasure. It's one of life's pleasures. It's no secret. You guys are restaurant guys. You guys have a passion for wine and the reason is that wine is meant to be consumed with food. It's all about a pleasurable hedonistic experience. Francis: Yeah. We're all about hedonism here in The Restaurant. Guys. Harmon Skurnik on The Restaurant Guys Podcast 2010 Info Skurnik Wines (Harmon Skurnik) De Grazia Imports (Jano De Grazia) Piaggia (Silvia Vannucci) Piaggia at Stage Left Wineshop https://www.stageleftwineshop.com/websearch_results.html?kw=piaggia 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 18 Feb 2025 | Daniel Holzman Brings NYC Pizza to the West Coast | 00:43:54 | |
The Banter The Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind. The Conversation The Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California. The Inside Track The Guys and Daniel, co-host of On the Line, talk about the loss of food journalism and how a quality podcast can help fill that void. “You start to see the breakdown of information that is actually useful to people, which for me is the biggest sadness. I think (the podcast) definitely plays a useful and realistically a positive role in society, which is a nice place to start if you're going to think about adding something to the already overcrowded conversation,” Daniel Holzman on The Restaurant Guys Podcast 2025 Bio Daniel started his cooking career at the age of 15 at Le Bernardin in New York City until he attended the Culinary Institute of America. In 2010, Daniel co-founded The Meatball Shop in New York City followed by five more locations. He moved to LA to embark on a new passion, pizza, and opened Danny Boy's Famous Original in 2021. He opened his second location in the summer 2024, and has his plans for a third. He is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, and The Meatball Shop Cookbook. He is a co-host of On the Line podcast with Amanda Freitag. Info Danny Boy’s Famous Original Pizza https://www.dannyboysfamousoriginalpizza.com/ Link to On the Line podcast https://podcasts.apple.com/us/podcast/on-the-line/id1739016869 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 20 Feb 2025 | Kim Severson: What’s Brooklyn-Style Pizza? | 00:35:23 | |
The Banter The Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The Conversation The Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is! The Inside Track The Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. They enjoy her articles and “steal” her topics for the show. This is what she said about her experience with the classic cookbook The Joy of Cooking. “The thing that I think is enduring about The Joy of Cooking is it has all kinds of things in it. It can tell you how to purify water and how to make a gimlet, both of which are valuable in cases of emergency,” Kim Severson on The Restaurant Guys Podcast 2007 Bio Kim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity. She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times writer Julia Moskin.
Kim’s website
https://www.youtube.com/watch?v=ua_OjuCQZSk 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 25 Feb 2025 | Philip Duff: Liquid Solutions | 00:48:31 | |
The Banter The Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The Conversation The Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside Track The Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry. “You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025 Bio Philip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions. He began Liquid Solutions, the on-trade consultancy. He founded Holland’s first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand. Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters. He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World’s 50 Best Bars, and the Spirited Awards. Info Old Duff Genever http://www.oldduffgenever.com/ Philip’s podcast https://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846 Francis demonstrates decanting Burgundy 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 27 Feb 2025 | Jon Taffer: Birth of Bar Rescue | 00:52:25 | |
This is a Vintage Selection from 2011 The Banter The Guys talk about the serious issue of migrant farm workers (yes, back in 2011) and who will pick the food if we don’t let them do it. The Conversation The Restaurant Guys meet with Jon Taffer after his first season of the hit show Bar Rescue. He shares how he came to this line of work and they all swap crazy restaurant consulting stories. The Inside Track The Restaurant Guys and Jon dig deep into how to attract and maintain a client base and what keeps folks coming back. “I don't believe guys that we're in a restaurant business. I don't believe we're in a bar business. I don't believe we're in a product business…I bet you guys will agree with me on this cause you obviously get it. That cook in the kitchen isn't making an entree. He's making a reaction. He's achieving it through the entree. I suggest that the plate of food isn't a product at all, it's just a vehicle. The product is the reaction,” Jon Taffer on The Restaurant Guys Podcast 2011 Bio After decades of experience bartending and running nightclubs, Jon Taffer starred on the television show Bar Rescue for over 200 episodes. He owns Taffer’s Tavern in Georgia. He is a New York Times best-selling author of Don’t Bullsh*t Yourself and authored several books and ebooks. His latest creation is Taffer’s Browned Butter Bourbon. Info Jon Taffer Bar Rescue https://www.youtube.com/c/BarRescue 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 06 Mar 2025 | Ted Breaux: Absinthe Makes the Heart Grow Fonder | 00:31:42 | |
This is a Vintage Selection from 2006 The Banter The Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples. The Conversation The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the following year.) He also described the history and ritual of absinthe including the unfounded rumors about its hallucinogenic properties. Hear about his quest to reanimate the Green Fairy. The Inside Track The Guys are fascinated by Ted’s analysis of unopened antique bottles of absinthe which led him to developing modern absinthe that is true to its tradition. “Well, it's akin to forensic chemistry. What I had to do was take samples from these unopened bottles and I subjected them to a chemical analysis. It took quite a while for me to go through and identify every significant compound in these absinthes. It opened up a whole new world of detail. I'm talking detail of…a list of herbs, where those herbs are grown, how they're harvested are all key elements in the end result,” Ted Breaux on The Restaurant Guys Podcast 2006 Bio Theodore (T. A.) Breaux is a research chemist and absinthe expert. He lobbied for the legalization of absinthe in the United States. He founded Jade Liquers and revitalized the world of absinthe. He was able to effectively reverse engineer antique brands of absinthe. January of 2004, he began distilling absinthe using a distillery founded in 1834 with absinthe distilling equipment installed by Gustave Eiffelthis. This launched Jade Liqueurs, with the Jade absinthes being held in high regard for over 20 years. In 2007, he created LUCID absinthe for Viridian Spirits, which we used to break the 95-year ban on absinthe in the USA. In March of 2007, LUCID became the first genuine absinthe sold in the U 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 04 Mar 2025 | Bettina Sichel of Laurel Glen Vineyard | 00:41:56 | |
The Banter The Guys went to a firefighter cook off. It was fantastic! Listen for Mark’s advice on how to elevate any dish. The Conversation The Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family’s legacy from escaping Germany during the war to owning the best selling wine in the world! The Inside Track The Guys took their staff to visit Bettina at Laurel Glen a few years ago. It was great to hear about her work leading up to running Laurel Glen Vineyard. “Well, it did start small. so I went to work for Augustine Hues who was getting ready to launch his pet project, his very special project Quintessa. And, I was lucky enough to be on there to help him. I was the first director of sales and marketing and I helped to build the reputation and it was a great ride. It was really fun,” Bettina Sichel on The Restaurant Guys Podcast 2025 Bio In 2011, Bettina Sichel, a veteran of the California wine industry, became the steward of Laurel Glen Vineyard after purchasing the iconic estate from founder Patrick Campbell in partnership with a small group of wine lovers. During her 30-plus-year career, she has worked with some of the finest producers of Cabernet Sauvignon. In 1998, Sichel helped launch Quintessa and went on to develop its reputation and profile distribution over the next decade as director of sales and marketing. The daughter of Peter M.F. Sichel, the man responsible for making his family’s Blue Nun a household name in America, Bettina is the fifth generation of the Sichel family to work in the wine business. Info Laurel Glen Vineyard Peter Sichel (who passed away Feb 2025) https://www.jancisrobinson.com/articles/peter-m-f 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 11 Mar 2025 | Chris Dearden of Sleeping Giant Winery | 00:35:35 | |
This is from an in-person wine tasting with Chris Dearden The Conversation The Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all his life. The Inside Track The Guys were better acquainted with Chris when they took their staff to Robert Biale Vineyards in 2021 where Chris worked at the time. They found common interests in Chris’ admirable sustainability practices. “I did want to build something that was a state of the art production facility and environmentally sensitive…We really wanted to do the right thing for the property. [I wanted to] show what our winery is doing to try to be good stewards to the land,” Chris Dearden on The Restaurant Guys Podcast 2025 Bio Chris Dearden attended UC Davis for his bachelors in science, writing his own major as Viticulture, Enology and Winery Operations. He would continue on to UC Berkeley Haas School of Business to earn his Masters in Business Administration. He has held several winemaking positions over the years including for Hublein, Benessere and consulted for several small, premium, Napa Valley-based brands. He worked for Seguin Moreau Cooperage in the early 1990s which was an integral part of his winemaking education. He began a fourteen-year journey developing a Napa Valley winery from the ground up. He established the vineyard, brand, wine style and identity. He also developed luxury wine brands Chanticleer and Sleeping Giant, and a premium pinot noir vineyard estate in the Carneros district of Napa Valley. In 2010 he established the Dearden Wines Portfolio achieving his lifelong goal of owning his own vineyard and winery. The cornerstone of the brand is Dearden’s Carneros vineyard property which houses Sleeping Giant Winery. Info 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 13 Mar 2025 | Ron Cooper: Del Maguey and the Magic of Mezcal | 00:36:03 | |
The Banter The Guys read about a food group that works as a de-stresser. The Conversation The Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast. The Inside Track The Guys are familiar with Ron’s high-quality products that he sources from mezcal experts out in the villages of Oaxaca. He describes traveling away from urban areas to get the truest expressions of the spirit. “I realized very fast that kilometer by kilometer, the closer a good Mezcal got to the city, the more adulterated and watered down it became. So I made it my mission to make it available to me and my friends in the United States,” Ron Cooper on The Restaurant Guys Podcast 2006 Bio Ron Cooper is an American artist who found a passion for mezcal. In Oaxaca, Ron lived and worked with the locals, and strived to bring Mezcal to the world at large. He founded Del Maguey in the 1990s, bringing Mezcal to the awareness of American consumers as an artisanal or craft ingredient for many creative cocktails. Ron has done dinner pairings with chefs José Andrés, and Mary Sue Milliken appeared on CNN with Anthony Bourdain. In 2016 Cooper was awarded the James Beard Award for “Outstanding Wine, Beer, or Spirits Professional”. Info Del Maguey Single Village Mezcal 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 16 Mar 2025 | TEASER!! Michael Psilakis, Star Chef | 00:14:25 | |
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage selection from 2007 The Banter The Guys discuss a new breakfast treat and questionable reviewer tactics. The Conversation The Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef. The Inside Track The Guys appreciate Michael’s obsession with excellence and his quest to find staff that feels the same. He shares an interview question. “ When I'm talking to young cooks coming in, what do you like to do? There's only one right answer. And if, if you don't love to cook, if you don't think about it when you're in the toilet in the morning, taking a shower, doing your daily chores, if it's not about food 24/7, then how the hell are you gonna be able to compete at this level?” Michael Psilakis on The Restaurant Guys Podcast 2007 Bio Michael Psilakis is an American celebrity chef, author, and restaurateur. The same space on the Upper West Side, Manhattan has been home to many of his restaurants including Onera, Kefi, Gus & Gabriel Gastropub, Fishtag followed by Kefi returning to this same location. Michael owned and operated MP Taverna in Queens. For his work at Anthos, Psilakis was named Esquire magazine's Chef of the Year in 2006. In 2007, he received a Michelin Star for Anthos. In 2008 he was named Bon Appétit's Chef of the Year. He is best known for his Greek cuisine and appearances on television shows including Ultimate Recipe Showdown, Iron Chef America, The Best T 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 18 Mar 2025 | Lance Geiger: The History Guy Meets The Restaurant Guys | 00:55:54 | |
The Banter The Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe?? The Conversation The Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade and even poisonings. Listen to Lance! He could save your life. The Inside Track The Guys have watched many of The History Guy episodes on numerous topics. They talk with Lance about his motivation for his varied channel. “Part of it is because to really understand the present, we need to understand the past and try to remember accurately rather than this kind of constant process of rewriting the past to match our present. But part of it is just because it's a good story. It's fun. It's a channel that's intended to entertain you because I think history sometimes tells better stories than Hollywood does,” Lance Geiger, The History Guy on The Restaurant Guys Podcast 2025 Bio Lance Geiger earned a college degree in history while working summers at Mount Rushmore National Memorial in South Dakota and Fort Necessity National Battlefield in Pennsylvania. Then he attended graduate school for speech communication and began teaching at Northern Arizona University. He started The History Guy channel in 2017 after being laid off from his job in insurance. By 2018 it had exploded amassing millions of views and thousands of followers. The channel currently has over a thousand videos and 1.5 million subscribers. Info The History Guy on YouTube https://www.youtube.com/c/TheHistoryGuyChannel/videos The Tie Bar 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 20 Mar 2025 | Scott Conant 20 Years Ago | 00:38:01 | |
This is a Vintage Selection from 2005 The Banter The Guys answer a listener’s question about foie gras and give a major beer manufacturer some advice. The Conversation The Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside Track The Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott’s heritage and inspiration for his interpretation of Italian cuisine. “I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005 Bio While at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC. In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004. Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022). Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025. He is the author of four cookbooks. Links House of Knives on Food Network https://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-network Scott Conant 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 25 Mar 2025 | Alton Brown Offers Food for Thought | 00:56:36 | |
The Banter The Guys talk about a common practice that is dubbed “too hospitable.” The Conversation The Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark’s term “restauranting.” The Inside Track The Guys and Alton found common ground on the desire and benefits to being a regular in an establishment. “ I want to be a regular. I don't need the new shocking experience. What I love is being able to walk in on a night when I do not have a reservation. And the maître d’ sees me and not only gets me a table, and gets me my table. And the drink that I like best comes without me ordering it. I will tip until I bleed to death!” Alton Brown on The Restaurant Guys Podcast 2025 Bio Alton Brown is an American television personality, food show presenter, chef, author, actor, cinematographer, and musician. He is the creator and host of the Food Network television show Good Eats that ran for 14 seasons, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Alton is a best-selling author of several books on food and cooking. He is the recipient of two James Beard Awards and a Peabody. He won the Best Book award in 2003 for his first book, I'm Just Here for the Food, and the Broadcast Media Award in 2011 for TV Food Personality/Host. Info Alton Brown Live https://www.altonbrownlive.com/ Alton Brown (check out his 2025 book tour) https://altonbrown.com/book-tour-2025/ 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 27 Mar 2025 | Steven Witherly on Why Humans Like Junk Food | 00:36:41 | |
This is a Vintage Selection from 2006 The Banter The Guys discuss one mayor’s aim to eliminate non-English advertising and why they think that’s a stupid idea. The Conversation The Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli. The Inside Track The Guys have had several enlightening conversations with Steven Witherly. In this episode he shares some foods with superpowers that can elevate almost any dish. “ These are foods you can put in your cooking today without even changing the flavor profile, but it will be better. They're small things. For example, soy sauce is a secret weapon pleasure food, so is cheese, so is garlic, and my favorite of all is adding parmesan cheese to foods. That's a secret weapon,” Dr. Steven Witherly on The Restaurant Guys Podcast 2006 Bio Steven Witherly received his BS in dietetics and his MS in food science from the University of California, Davis, and his PhD in human nutrition from Michigan State University. He has worked for Nestlé Foods, Nutrilite, and Herbalife and as a food and nutraceutical consultant. He authored Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe! Info Steven’s book Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe! 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 01 Apr 2025 | Rocco DiSpirito on The Restaurant Guys LIVE! | 01:07:36 | |
The Conversation The Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals. The Inside Track The Guys got acquainted with Rocco’s cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific. ”Art is when craft and point of view intersect. You have to have a point of view to become an artist. When you can elevate your craft plus a point of view into something that you remember 30 years later, that's a pretty good life moment,” Rocco DiSpirito on The Restaurant Guys LIVE! 2025 Bio Rocco DiSpirito is an Italian-American chef, television personality, and author of 15 cookbooks. At the age of sixteen Rocco began his formal studies at the Culinary Institute of America and trained in Europe. He returned to the states to work at Lespinasse; the restaurant received four stars from the New York Times. At 31, Rocco subsequently opened two Manhattan restaurants. Union Pacific was the first, and shot Rocco to fame. He also opened Rocco’s which was the subject of a reality series called “The Restaurant”, featuring his mother Nicolina making her famous meatballs. He has appeared on Good Morning America, The Oprah Winfrey Show, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and was the first chef to compete on ABC’s Dancing with the Stars. Rocco is frequently on Food Network’s Chopped, Guy’s Grocery Games, Beat Bobby Flay and now Tournament of Champions. He is the author of 15 cookbooks including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor. Info Rocco’s books https://www.roccodispirito.com/cookbooks Tournament of Champions on Food Network 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 03 Apr 2025 | TEASER! Tony Soter, Pacific Pinot Noir | 00:11:29 | |
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2007 The Banter The Guys tell how being a regular at a restaurant can be a wise investment. The Conversation The Restaurant Guys host Tony Soter of Etude Wines and Soter Vineyard about the joys and challenges of creating cabernet sauvignon, pinot noir and sparkling wines and how Tony has been able to find success in both California and Oregon. The Inside Track The Guys reminisce about a particular bottle of Tony’s pinot noir that may have changed Francis’ life and talk about the true purpose of wine: enjoyment. “The ultimate satisfaction is when you can sit there and watch the bottle go down and watch the smiles on people's faces,” Tony Soter on The Restaurant Guys Podcast 2007 Bio Tony Soter is the founder, with his late wife Michelle, of Soter Vineyards at Mineral Springs Ranch in Yamhill-Carlton, Oregon. Soter is a Portland, Oregon, native who began his remarkable 40-year winemaking career in the Napa Valley. After graduating from Pomono College in southern California with a degree in philosophy, Soter joined the staff at Stag’s Leap Wine Cellars in 1975 to learn the trade. By 1982, he released his own wine under the Etude label, selling the winery almost 20 years later. In the meantime, Soter worked as consulting winemaker for such world-famous Napa estates as Araujo (now Eisele), Chappellet, Dalla Valle, Shafer, and Spottswoode, among others. After almost 30 years in California, Soter moved back to Oregon and founded Soter Vineyards in 1997, where he is still making some of the most heralded pinot noirs in the state. Info Soter Vineyards https://www.sotervineyards.com/ 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 08 Apr 2025 | Genevieve Yam: What Happened to The Honeycrisps? | 00:32:51 | |
The Banter The Guys talk about the drive of hospitality and it isn’t what some folks say it is. The Conversations The Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit. The Inside Track The Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve’s article about the apple’s origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it. “Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025 Bio Genevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se. After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes. Info Genevieve’s Honeycrisp article https://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-medioc 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 10 Apr 2025 | Melissa Clark: Chef Interrupted | 00:37:00 | |
The Banter The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head. The Conversation The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier. The Inside Track The Guys are loyal readers of Melissa’s articles and they love the concept of her new cookbook. Mark even gave her a tip. Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa: That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant! Melissa Clark on The Restaurant Guys Podcast 2006 Bio Melissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012. Melissa has written more than 40 cookbooks. She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series. Info Melissa’s book Melissa’s site Benriner 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 15 Apr 2025 | Peter Byck: Roots So Deep | 01:00:05 | |
The Banter The Guys discuss wine dinners and tasting menus and how it’s fun to cede control of your dinner and be swept away. The Conversation The Restaurant Guys are thrilled to hear from Peter Byck, documentary filmmaker and advocate for climate solutions in cattle farming. Peter explains how we created the problem and how (relatively) easy it can be to repair it. Fascinating stuff! The Inside Track The Guys have promoted sustainable farming practices for decades, believing that solutions can be found that benefit both nature and the people involved. When they came across Peter’s work they had to have him on the show! “We were doing research to find out if a method of grazing animals could be beneficial for the farmer, beneficial for the land, and beneficial for the climate. Those were our questions and, and we're finding that yes, it can be, and that's our focus,” Peter Byck on The Restaurant Guys Podcast 2025 Bio Peter Byck is a professor at Arizona State University where he teaches students to make short documentary films about sustainability solutions. He is the director, producer and writer of carbon nation, a documentary film about climate change solutions. In 2020, he completed carbon cowboys, a 10-part documentary short film series, focused on regenerative grazing. Info Peter’s film Roots so Deep (You Can See the Devil Down There) 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Apr 2025 | Barbara Shinn on Biodynamic Viticulture | 00:34:32 | |
This is a Vintage Selection from 2007 The Conversation The Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results. The Inside Track The Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband David Page. The couple bought a vineyard and taught themselves how to grow grapes and make wine. Barbara talks about forging her own path to create a sustainable vineyard with excellent wines. “ My philosophy before we planted the vines was to make very, very high quality wine and to be as organic as possible. Our best winemaker friends and our best manager friends and even the viticultural section of Cornell University flat out said to us, ‘You cannot do both things at once. Here on the East Coast, we have too much disease pressure. It's too humid. You cannot be organic in this environment. So if you wanna make high quality wines, do that. You'll be lucky if two to 3% of the materials that you use in your vineyard are organic.’ And this year, well, I proved them wrong,” Barbara Shinn on The Restaurant Guys Podcast 2007 Info Barbara no longer owns Shinn Estate Vineyards 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 19 Apr 2025 | TEASER! David Page: Home at Shinn Estate Vineyards | 00:08:32 | |
This is a Vintage Selection from 2007 The Conversation The Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days. The Inside Track The Guys knew David from The Red Meat Club (a monthly gathering of NYC restaurateurs) and his restaurant Home which he ran with wife Barbara Shinn. The couple bought a vineyard and taught themselves how to grow grapes and make wine. He talks about immersing themselves in their lives as farmers, winemakers and proprietors of a bed & breakfast. “We love our lifestyle. We really, truly, truly do. It doesn't mean that every second of every day we're in ecstasy, but we love our lifestyle. And when you find something that you love, it's worth doing. So yes, we do wake up very early and we do spend the entirety of our day immersed in this lifestyle, and there's not anything else that we can think that we really want to do other than have a nice glass of wine at the end of the day and have a good dinner. And we retire and we start all over the next day,” David Page on The Restaurant Guys 2007 David Page no longer owns Shinn Estate Vineyards. 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 22 Apr 2025 | Jillian Vose: The Apple of Hazel & Apple in Charleston | 00:51:40 | |
The Banter The Guys talk about their visit to one of their new favorite cities: Charleston, SC. The Conversation The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!) The Inside Track The Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple. “Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025 Bio Jillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene. Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey Cocktails Named one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail. Info Hazel and Apple, Charleston, SC https://www.hazelandapple.com/ Badger Bevs 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Anthony Bourdain: Interview with a Culinary Legend | 00:37:29 | |
This is a Library Selection from 2006 The Banter The Guys discuss etiquette involving uninvited guests and the lost art of the dinner party. The Conversation The Restaurant Guys have a great time with Anthony Bourdain, chef, author and TV personality discussing food culture, television celebrity and where he finds the most enjoyable dining experiences (Hint: None involve a water sommelier.) He waxes sentimental about the “degenerate subculture” of restaurant employees and wee hour trips to KFC. The Inside Track The Guys are grateful to have had a great conversation with such an influential person in their industry and beyond.
Francis: Anthony, thanks for coming on the show. You've been great. Anthony: It was fun. I could do it all day with you guys. -Anthony Bourdain on The Restaurant Guys Podcast 2006 Bio Kitchen Confidential (2000) and The Nasty Bits (2006) are only two of a dozen books Anthony Bourdain has written. He hosted television series A Cook’s Tour, No Reservations, The Layover, The Mind of a Chef and Parts Unknown. He was an outspoken advocate of travel and experiencing all the sights, sounds, smells and tastes of every locale. Info Anthony Bourdain’s Portrait by Jill DeGroff https://www.stageleftwineshop.com/websearch_results.html?kw=jill+degroff Anthony Bourdain’s Books 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Sean Muldoon: Founder of The Dead Rabbit, Moments Before He Opened | 00:47:39 | |
This is a Library Selection from 2012 The Banter The Guys note the changes in how folks choose to ring in the New Year. As they often do, they choose to celebrate with a BANG! The Conversation The Restaurant Guys hear the story of Sean Muldoon from the bar at the Merchant Hotel in Belfast to the soon-to-be opened The Dead Rabbit in New York City. Sean shares his vision for bartending as a vocation and the innovative concept of The Dead Rabbit. Listen to his thoughts before the revolutionary project that raised the bar for the Irish pub experience and catch a fun story about a young Jack McGarry! The Inside Track Francis had the great pleasure of meeting Sean on his many trips to the Bar at the Merchant Hotel in Belfast. They find they share a similar vision with regards to mentoring staff and excellence. Sean: I just need believers, I can do the rest. I just need people who believe. Francis: You know, we absolutely speak the same language. -On The Restaurant Guys Podcast 2012
Bio Sean Muldoon was selected to direct a visionary bar in The Merchant Hotel in Belfast. By 2009, the Merchant had earned three Tales of the Cocktail awards, and was named “World’s Best Cocktail Bar” in 2010. Muldoon moved to New York in 2013 to open The Dead Rabbit, Irish pub meets high class cocktails, with business partner Jack McGarry. Their New York City venture garnered numerous awards from Tales of the Cocktail and 50 Best. He plans to open Hazel and Apple in Charleston, SC later in 2024. Info Hazel and Apple (in 2024) https://www.hazelandapple.com/ The Dead Rabbit The Bar at the Merchant Hotel https://www.themerchanthotel.com/bars-restaurants 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Paul Hobbs Origin Story: Apple Farming to Luxury Cabernet Sauvignon | 00:35:37 | |
This is a Library Selection from 2006 The Banter The Guys respond to public inquiry, discuss food trends and recommend a great local chocolate place. The Conversation The Restaurant Guys host international winemaker Paul Hobbs on the show to discuss his newest project and its challenges. He shares his humble upbringing, tragic setbacks and gives insight into why he’s so committed and passionate about his projects. Listen as you sip on some spectacular Paul Hobbs wine. The Inside Track The Guys met Paul and tried his wines in 1993 and began an annual wine tasting and dinner at Stage Left Steak. Paul has graciously named wines and done small bottlings for each of Mark’s four children. Mark: It's the late 80s. You're the winemaker at Simi. You've been a winemaker on the Opus One project and you're really starting to make a name for yourself in California. So you decide to go to Argentina and start all over again. Paul: Maybe it's a little bit like Tiger Woods changing his swing. -On The Restaurant Guys Podcast 2006 Bio Paul Hobbs is a world-renowned winemaker. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolio. Today, Hobbs is owner and vintner for seven wineries around the world: Paul Hobbs and Crossbarn (Sebastopol, California), Hillick & Hobbs (Finger Lakes, New York), Viña Cobos (Mendoza, Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Vayots Dzor, Armenia), and Alvaredos-Hobbs (Galicia, Spain). Info To get on Stage Left Steak’s mailing list and be notified about the Paul Hobbs Dinner in January (bottom right “email sign up”) To purchase Paul Hobbs wines https://www.stageleftwineshop.com/websearch_results.html?kw=hobbs 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 23 Jul 2024 | Dale DeGroff: The King of Cocktails Changes the Game Again | 01:02:09 | |
The Banter The Guys recall a very special cocktail they made prior to bartending…and they didn’t use a punch bowl. The Conversation The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America. The episode ends with suggestions for cocktails using Dale’s amaro and a toast with old friends. The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced. Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained fast friends and collaborators all these decades! All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time! He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group. The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Lifetime Achievement Spirited Award from Tales of the Cocktail Foundation. He continues to teach, lead and tell the story of the cocktail. He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro. Info Dale DeGroff bit 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 01 Aug 2024 | Michael Symon: An Interview From Before The Chew | 00:42:24 | |
This is a Library Selection from 2007 The Banter The Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent? The Conversation The Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs. The Inside Track The Guys knew they would be hosting the winner of The Next Iron Chef, but found out the night before (with the rest of America) that it would be Chef Michael Symon! Here’s what he had to say about the dynamic of competing on and becoming The Next Iron Chef. “Only Iron Chef is a chef being a chef and I think that's the magic of the show,” Michael Symon on The Restaurant Guys Podcast 2007 Bio After winning The Next Iron Chef he appeared on two seasons as a judge. He is also a former co-host of the Emmy-winning TV show, The Chew. Michael is the author of six award winning cookbooks, four of which were on The New York Times Best Seller list. Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors. In 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants.” Bon Appetit and Food & Wine magazines included B Spot on their list of “Top 10 Best Burger Joints.” In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes. Chef Michael Symon currently operates Mabel BBQ in Cleveland and Las Vegas, Angeline at The Borgata in Atlantic City and Bar Symon at two airports. Info Michael Symon 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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| 17 Jul 2024 | Paul Hobbs: International Winemaker Talks Wine on Four Continents | 01:00:41 | |
The Banter The Guys showcase the painting Jill DeGroff created for them with their likenesses captioned “Live Work Sip Rejoice” to celebrate getting to the other side of the pandemic. They recount their adventures of taking their key staff to California to meet with winemakers and to be able to contextualize the place and the people and the wine. The Conversation The Restaurant Guys speak with esteemed winemaker and long-time friend Paul Hobbs. Hobbs shares stories about his extensive winemaking ventures across the globe, and about the cultural challenges he faced while establishing his wineries, especially in regions with tumultuous political and economic climates. Despite those difficulties, or perhaps because of them, he continues to make outstanding wine. How does he do it? Listen now. The Inside Track The Guys met Paul in 1993 at a wine tasting. Through three decades and over 30 annual wine dinners preceded by “the most comprehensive tastings of Paul Hobbs wines anywhere”, they have developed a deep respect and friendship. Francis: I think it's really wild we do this every year for 32 years now we've done a Paul Hobbs wine dinner …our biggest wine dinner of the year. Paul: I think you're being too humble, Francis. It's the biggest wine dinner in the world! Francis: I love you, man. -Paul Hobbs on The Restaurant Guys Podcast 2024 Bio Paul Hobbs is a world-renowned winemaker. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolio. Today, Hobbs is owner and vintner for seven wineries around the world: Paul Hobbs and Crossbarn (Sebastopol, California), Hillick & Hobbs (Finger Lakes, New York), Viña Cobos (Mendoza, Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Vayots Dzor, Armenia), and Alvaredos-Hobbs (Galicia, Spain) Info To get on Stage Left Steak’s mailing list to be notified about the Paul Hobbs Dinner in January 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 Center Magyar Bank Withum Accounting Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop
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