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This is a Vintage episode from 2005. Why This Episode Matters How globalization began reshaping wine style, taste, and production in the early 2000sWhy market pressure and critical consensus can lead to homogenized winesThe tension between wines made for place versus wines made for approvalWhat is lost when tradition and restraint give way to international samenessA timeless argument for authenticity, terroir, and consumer responsibilityThe Banter Mark Pascal and Francis Schott open the show reflecting on recent dining experiences and a private screening of Mondo Vino as a lens into the changing wine world. The Conversation Neal Rosenthal, one of America’s most influential wine importers, joins Mark and Francis to examine the impact of globalization on the wine industry. The conversation explores how powerful markets and critics shape production decisions, often at the expense of regional character. Rosenthal celebrates wines that express place, and challenges consumers to protect them. Timestamps 02:13 – Mondo Vino and the globalization debate 11:01 – Globalization’s impact on wine style 14:00 – Consumer responsibility in the wine market 15:44 – The homogenization of wine 21:22 – Sustainable agriculture and authenticity 28:40 – Ageability and identifying quality wines 35:54 – Wrap-up Bio Neal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir. Info Neal's company www.rosenthalwinemerchant.com/ Mondovino (2004) on Tubi https://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=google-feed Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Why This Episode Matters Bartenders are central to hospitality cultureIndustry legacy plays a critical role in preserving bar professionalism Non-alcoholic cocktails require intention, balance, and structureThe future of the bar depends on respecting craft while adapting to changeThe Banter Mark Pascal and Francis Schott open the show riffing on old-school hospitality, handwritten reservation books, and whether pencil-and-paper elegance can survive the modern restaurant world. The Conversation Ryan Foley shares his perspective on bartending as a profession shaped by history, mentorship, and responsibility. The discussion traces the legacy of his father, Ray Foley, founder of the Bartender Hall of Fame, and examines how Bartender Magazine has long served as an advocate for bartenders and bar culture. Together, they explore how foundational skills intersect with the modern craft cocktail movement—and why non-alcoholic cocktails deserve the same respect as their spirited counterparts. Timestamps 00:00 – Talk of analog reservation taking becoming trendy 9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy 22:30 – The Bartender Hall of Fame 35:36 – How bartending skills and expectations have evolved 42:38 – Ryan’s book Non-Alcoholic Drinks for Dummies 53:24 – Non-alcoholic cocktails and building drinks with intention 1:00:00 – Wrap Up 80s Drinks Bio Ryan Foley is a hospitality industry publisher whose family owns Bartender Magazine and Bartender.com, continuing a legacy of advocacy for bartenders, bar culture, and the craft behind the bar. Info Website: https://www.bartender.com For the Fuzzy Navel and Cold Brew Martini recipes, email [email protected] Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage episode from 2011. Episode Description Mark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house. They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen. The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment. Timestamps 00:00 – Opening banter: travel, family, and restaurant culture 09:18 – Gabrielle joins the conversation 17:08 – Early life, travel, and formative experiences 27:57 – Prune: food, philosophy, and hospitality 33:10 – Iron Chef, fame, and closing thoughts Guest Bio Gabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food. Guest Information Book: Blood, Bones & Butter Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

The Banter Mark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can’t eat meat and reflect on why restaurant life is a magnet for stories you can’t make up. The Conversation The Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey’s real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends. They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful. The Inside Track This episode covers the turning points that shaped today’s whiskey world, including: Booker Noe and Elmer T. Lee’s role in creating small batch and single barrel bourbonWhy barrel differences were once hidden—and are now celebratedHow regional whiskey styles actually differWhy adding water or ice is part of the tradition, not a weaknessProhibition’s long shadow Bio Noah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men’s Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association. Info Noah's book The Whiskey Bible: A Complete Guide to the World's Greatest Spirit Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Episode Description  This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another. The Banter Mark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d’—setting the stage for a broader discussion about how food and restaurants were experienced at the time. The Conversation The Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas. The Inside Track The Guys share why Melissa’s restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing. Guest Bio Melissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s. Timestamps 00:00 – Episode Start  03:30 – Restaurant Reviews in the Mid-2000s  08:40 – Melissa Hamilton Joins the Conversation  12:40 – What’s Great about Saveur Magazine 15:15 – Community Feasts and Dinner Parties  22:00 – Cohesive Articles and Themes in Saveur 35:00 – Wrap Up with an Amusing Ad  Info Ruth Reichl episode of The Restaurant Guys https://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-v Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Episode Description Mark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. From pub culture and historic cities to standout meals abroad, the episode ends with a cautionary tale from a marina restaurant in Florida—and what it reveals about hospitality. The Conversation Francis recounts his journey through Ireland and Austria, including visits with family and friends in Belfast, Dublin, and Vienna. He shares observations on pub culture, regional dining, wine, and historic landmarks, along with practical travel tips for Austria. The discussion highlights how context, culture, and the small details intersect when you travel well. The Inside Track Mark shares a cautionary tale from a marina restaurant in West Palm Beach, underscoring why location alone doesn’t guarantee good hospitality. The episode closes with lessons on service, expectations, and what truly makes a restaurant worth returning to. Timestamps 00:00 – Vacations in January 03:30 – Ireland: Homey Pubs to Luxury Hotels 7:40 – Ireland: Historic Sites While Traveling 16:10 – Austria: The Place and People 21:35 – Austria: Wine and Dining Recommendations 32:40 – A cautionary tale from West Palm Beach Info Ireland Mrs. O’s  Bar at the Merchant Hotel https://www.themerchanthotel.com/ Austria Hotel Topazz & Lamée https://www.hoteltopazzlamee.com/ Vinothek https://www.vinothek1.at/ Heunisch & Erben www.heunisch.at Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2005 Episode Description Mary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots. The Banter The Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized foods, and what happens after a few months of eating sausage and whipped cream.  The Conversation The Guys welcome Mary Ann Esposito, the host of PBS’s Ciao Italia and one of the earliest voices of authentic Italian cooking on American television. Mary Ann reflects on teaching traditional Italian cuisine, the foundations of regional cooking, and how Italian-American food evolved away from its origins. She also shares practical insights on bringing authenticity back into everyday cooking—without turning weeknight dinner into a chore. The Inside Track Mark and Francis reconnect with Mary Ann, recalling a memorable visit at their New Brunswick, NJ restaurant in 2005. They revisit her long-running culinary tours to Italy—and discover she’s still hosting them in 2026—proving that some food traditions don’t just endure, they keep evolving. Timestamps 01:12 – What’s Wrong with a Pasta Dinner?  02:07 – Bad Diet Trends and Misunderstood Italian Food  06:35 – Mary Ann Esposito and Family Recipes  12:15 – The Cuisine of Sicily and Regional Italian Cooking  20:00 – The Quest for the Perfect Cannoli  24:30 – Preserving Authentic Italian Cuisine  29:30 – Finding Time to Cook Well at Home  32:00 – Leaving a Legacy in Food Bio Mary Ann Esposito is the longtime host of PBS’s Ciao Italia and a leading voice in Italian cooking in America. An award-winning author and teacher, she has spent d Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze The Conversation In this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy. Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The conversation dives into Tim’s newest project, Sauced, a podcast he co-hosts with Sother Teague, dedicated to cooking with booze and and building cocktails that are designed for the dinner table, not just the bar. Along the way, the Guys dig into shifting restaurant culture, the evolution of kitchen environment and why food goes with drink and drink goes with food. Expect behind-the-scenes stories, practical insights, and plenty of New York City restaurant and bar recommendations from people who live this stuff daily. If you care about food media, modern mixology, or the intersection of kitchens and cocktails, this episode is a must-listen. Bio Tim McKirdy is a former chef turned drinks journalist and podcast host. After cooking professionally in London and Buenos Aires, he joined VinePair, where he hosted the popular Cocktail College podcast and was managing editor. He now co-hosts Sauced with Sother Teague, exploring cooking with booze & drinking with food. Info Sauced Podcast  https://sauced.supercast.com/ The Restaurant Guys on Cocktail College https://vinepair.com/cocktail-college/episode-200-special/ Timestamps 00:00 – Introduction & recording in Brooklyn 02:30 – Tim McKirdy’s early cooking career abroad 25:20 – From chef to VinePair and Cocktail College 41:48 – Launching Sauce Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2005 Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark? The Banter The Guys tell stories of their “glamorous” lives being restaurateurs that (surprisingly) involves more plumbers than they ever expected.  The Conversation In this episode, The Restaurant Guys are joined by Chris Goodhart, wine buyer for Keith McNally’s restaurants in New York City, to talk about what really goes into building a wine program that serves both adventurous drinkers and everyday guests. Chris shares stories from the floor, how he balances budgets with taste, and the quiet pressures behind the scenes when a bottle selection can make or break a dining experience. The guys also dig into a fascinating moment in time: the impending smoking ban, how it changed drinking culture, and what restaurants had to rethink overnight — from bar traffic to wine styles that suddenly tasted different without smoke in the room. The Inside Track The Guys catch up with friend Chris Goodhardt and have a thoughtful, practical, and full of the kind of perspective you only get from people who live inside restaurants. Timestamps 00:00 — Setting the stage: running restaurants in 2005 09:18 — What’s it like to run a wine program 15:00 — Building wine lists for various venues 20:00 — Chris’ opinion of The Michelin Guide in NYC 26:20 — How to take the pretentiousness out of the wine experience 32:40 — Corks and Screw Tops  35:27 — How Smoking Bans Change the Way People Drink Bio Chris Goodhart is a veteran New York City wine buyer, working for Keith McNally’s restaurant group, known for building thoughtful, guest-friendly wine programs that balance discovery, value, and hospitality. Info  Keith McNally’s Balthazar, etc. https://balthazarny.com/ Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

California whiskey isn’t just a trend — it’s challenging bourbon’s throne. First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt.  Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars. Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality.  They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next. If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy. Timestamps 00:00 – Welcome & Introduction Meet your hosts Mark and Francis, and get a preview of today’s guest, Jeff Duckhorn from Redwood Empire Whiskey. 01:57 – Restaurant Talk: Salt, Service, and Industry Insights The hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention. 13:46 – Whiskey Deep Dive with Jeff Duckhorn Jeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique. 21:19 – Blending, Transparency, and the Art of Whiskey A look at the blending process, sourcing, and why transparency matters in the modern whiskey world. 30:53 – Tasting & Technicals: Bottled in Bond, Rye, and More The team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors. 49:41 – Reflections, Stories & Closing Jeff’s journey from accountant to distiller, industry stories, and a final toast. Bio Jeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand’s growing lineup. At Redwood Empire, he’s helped develop a style that leans int Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2007 The Banter The Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters. The Conversation The Restaurant Guys talk with Eric Asimov, wine and spirits writer for the New York Times, about rye whiskey. He details its history, resurgence and highlights some of the excellent choices on the market at the time. You won’t believe the 2007 prices! They also bring awareness to counterfeit wines and how some places are selling more old Bordeaux than was ever made.  The Inside Track The Guys and Eric talk of a great use for rye–in cocktails. “Rye is a whiskey with a very different sensation from a smooth sweet-ish bourbon. It's much more jangly and it comes alive in your mouth. If you've had Szechuan peppercorns in a Chinese dish, and you get that dancing feeling on the tongue, that's precisely what you get with rye,” Eric Asimov on The Restaurant Guys Podcast 2007 Info Eric Asimov https://www.nytimes.com/by/eric-asimov Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2005 The Banter The Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks.  The Conversation The Restaurant Guys are joined by Charlie Palmer shortly after he opened Dry Creek Kitchen in Healdsburg, CA. They talk risk, vision, sourcing relationships, and why Healdsburg was worth betting on long before it became a national dining hotspot. Charlie shares his take on how to keep soul in a restaurant built for travelers and locals. The Inside Track The Guys have been admirers of Charlie for years. (Francis even got to be a wine angel for him in Vegas!) They talk about the lengths they all go for their guests to get them the best possible experience.  “The only hope that I have is that the diner understands that. Because I think sometimes a lot is taken for granted. But if the diner is educated as to how far we go to get things that are really good for them. It’s amazing!” Charlie Palmer on The Restaurant Guys Podcast 2005 Info Charlie Palmer https://www.charliepalmer.com/ Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

The Conversation The Restaurant Guys talk about fine dining at the Arctic Circle.  They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode. Info Jeffrey Merrihue’s article https://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=web Huset Restaurant https://www.huset.com/ New Brunswick New Year’s Eve https://www.newbrunswicknewyearseve.com/ Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025.  Maneet Chauhan The Restaurant Guys welcome ball of fire Maneet Chauhan, accomplished chef, restaurateur and two-time winner of Tournament of Champions. They discuss the beauty of street food and the myth of authentic Indian cuisine. Hear what she has to say when people complain she doesn’t make dishes like their grandmom.  Carrie Morey Carrie Morey of Callie’s Hot Little Biscuit joins The Guys biscuits in hand. She tells the story of her shop and some tips on how to make a great biscuit that the Guys say is the best they’ve ever had! Robert F. Moss Robert F. Moss is a restaurant critic, author and Contributing Barbecue Editor for Southern Living magazine, the latter is a title that makes The Guys envious. Robert delves into the regional variations and history of barbecue. He talks about the responsibility of a restaurant reviewer along with some tweaks he would like to make to Michelin Guide of the South.   Info Maneet https://www.maneetchauhan.com/ Callie’s Hot Little Biscuits https://calliesbiscuits.com/ Robert’s site https://robertfmoss.com/ Robert’s Substack https://substack.com/@robertfmoss Robert’s article about the Michelin Guide in Southern Living https://www.southernliving.com/michelin-south-the-whole-story-11844636 Restaurant Guys show from Big Apple BBQ https://www.buzzsprout.com/2390435/episodes/17439027 Champagne mentioned Ace o Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025.  Our Guests Ivy Odom The Restaurant Guys catch up with Ivy Odom, Senior Lifestyle Editor at Southern Living Magazine, at the Food & Wine Classic - Charleston. They talk about bourbon, recipes, bacon fat, and how those support her passion for Southern cooking and hospitality.  James London James London of Charleston’s Chubby Fish and Seahorse stops by for a chat. Chubby Fish received a mention in the Michelin Guide and spot on The All-Time Eater 38. James describes the democratic method for procuring a table at Chubby Fish and the distinctive service once you are seated. With an eye to the future, James outfitted his new bar Seahorse with the hope we can still get cocktails there in 20 years.  Hunter Lewis Hunter Lewis, editor-in-chief of Food & Wine magazine, shares his perspective on the evolving culinary landscape, the importance of in-person events, and the blend of digital growth to facilitate storytelling. He offers the best hedge against AI domination: human interaction. Info Ivy’s book https://www.ivyodom.com/cookbook Ivy @ Southern Living https://www.southernliving.com/author/ivy-odom James’ place https://www.chubbyfishcharleston.com/ Hunter @ Food & Wine https://www.foodandwine.com/ Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! [email protected] **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe