Explorez tous les épisodes du podcast The Restaurant Guys
| Titre | Date | Durée | |
|---|---|---|---|
| The Cost of Three Michelin Stars | Rudolph Chelminski | 22 oct. 2026 | 00:34:16 | |
This is a Vintage episode from 2005. Why This Episode Matters
The Banter Francis catches jazz singer Jacqui Naylor at the Blue Note, and the Guys explain why they love going out during the week. Charlie Trotter’s canceled New York restaurant prompts a discussion about expansion, expense, scrutiny, and their own preparations to open Catherine Lombardi while maintaining standards at Stage Left. The Conversation What does it take to earn three Michelin stars and what does keeping them demand? Journalist Rudolph Chelminski joins Mark and Francis to discuss The Perfectionist: Life and Death in Haute Cuisine, his biography of French chef Bernard Loiseau. Having known Loiseau for decades, Chelminski shares the ambition, energy, and self-doubt behind his rise to the pinnacle of French dining. From an apprenticeship with the Troisgros brothers to taking his restaurant company public, Loiseau built a remarkable career. The conversation explores exhaustion, public scrutiny, and the financial and personal pressures surrounding him before his death in 2003. There’s also a discussion of professional service, finding value at lunch in great French restaurants, and the expense of maintaining an exceptional dining experience. Afterward, Mark and Francis make competing predictions about whether any New York restaurant will receive three stars when Michelin’s first NYC guide arrives. Mark’s prediction proves correct: Per Se receives three stars in Michelin’s inaugural New York City guide. Guest Bio Rudolph Chelminski is a journalist and author whose work has appeared in Life, Time, and The Atlantic Monthly. His books include The French at Table and The Perfectionist: Life and Death in Haute Cuisine. Timestamps 00:00 — Jazz, Manhattans, and going out during the week Info Rudolph’s book The Michelin Guide Jacqui Naylor Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| A Fire, a Do-Over & The Bear | Brian Lockwood | 20 oct. 2026 | 00:31:54 | |
Why This Episode Matters
Banter Can airport pizza outperform a Chicago pizza restaurant? Francis and Mark compare deep-dish disappointments, Detroit-style discoveries, and a dropped cleaning rag that should have prompted more than an apology. The Conversation Recorded inside Gingie in Chicago, this conversation begins with the kitchen fire that closed Brian Lockwood’s new restaurant after just three days. Five months later, he reopened with a redesigned kitchen and a team that had weathered the interruption together. Brian explains how he approached the shutdown as a second chance, retained his leadership team, and reconsidered how a small kitchen could work better. The discussion turns to Chicago’s restaurant community and Brian’s priorities: delicious food, a comfortable room, and guests having fun. With bartenders and cooks sharing tight quarters, Gingie puts its “one team one dream” philosophy into practice. Mark and Francis explore how that approach carries into leadership, accountability, and leaving the pot-throwing chef behind. Brian also shares how a call from Will Guidara led to training Jeremy Allen White and consulting on The Bear, from cooking techniques and mannerisms to developing dishes. Back in the dining room, the Guys examine the details that make hospitality feel effortless: red order books that match the servers’ jackets, thoughtfully designed seating, and discreetly placed screens. Great service, they agree, should leave guests knowing they had a wonderful evening even if they can’t explain every reason why.
Brian Lockwood is a chef partner with Boka Restaurant Group and the chef behind Gingie in Chicago’s River North neighborhood. His career includes The French Laundry, Frasca Food and Wine, NoMad New York, and Eleven Madison Park, where he served as chef de cuisine. He also worked as a culinary consultant on The Bear.
00:00 — Chicago pizza, Detroit-style discoveries, and a service mishap
Gingie; Chicago, IL Brian Lockwood Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Southern Smoke Festival 2026 | Vol. 2: French Brasseries, Caviar Camp & Great Brisket | 15 oct. 2026 | 00:48:26 | |
Why This Episode Matters
The Conversation Back at Southern Smoke Festival in Houston, Mark and Francis welcome returning guest Kyle Knall of Milwaukee’s Birch and newly opened Cassis. Kyle describes his vision for an all-day French brasserie and the community enthusiasm that makes Milwaukee such a rewarding place to cook. They also discuss the city’s cocktail culture and its newest residents, drinks writer Robert Simonson and his wife, Mary Kate Murray. Jason Ryczek of Little’s Oyster Bar offers a remarkably hands-on look at caviar production, including his annual visits to Caviar Camp with mentor Deborah Keane. He discusses selecting roe, using the rest of the sturgeon and developments in no-kill caviar. Back at the table, Jason explains his Southern approach to caviar service, complemented by hush puppies and potato dumplings. Leonard Botello IV of Truth BBQ gets into the details that make great Texas barbecue: quality beef, steady fires, humidity and the crucial resting period. He describes the quiet overnight hours when the sounds of the pit tell him what needs attention, and why experience matters more than a rigid formula. Mark and Francis also share what made their visit to Truth so memorable, from the welcome their luggage received to outstanding brisket, warm hospitality and banana cake with an Old Fashioned. The Guests Kyle Knall — Chef and co-owner of Birch and Cassis in Milwaukee, where he and his wife and business partner, Meghan Knall, combine ambitious cooking with neighborhood hospitality. Jason Ryczek — Chef of Little’s Oyster Bar in Houston, bringing a West Coast perspective to Gulf Coast seafood and a hands-on approach to caviar selection and service. Leonard Botello IV — Owner and pitmaster of Truth BBQ in Brenham and Houston, known for his meticulous approach to Central Texas barbecue. Timestamps 00:00 — Back in Houston for Southern Smoke
Southern Smoke Foundation: https://www.southernsmoke.org/ Birch: https://www.birchonpleasant.com/ Cassis: https://www.cassismke.com/ Little’s Oyster Bar: https://littlesoysterbar.com/ Truth BBQ: https://truthbbq.com/ Stage Left events, including the Robert Simonson book signing: https://www.stageleft.com/events/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Southern Smoke Festival 2026 | Vol. 1: Building Better Restaurants | 14 oct. 2026 | 01:04:21 | |
Why This Episode Matters
The Conversation Recorded at Southern Smoke Festival in Houston, these conversations explore what makes a restaurant worth working in, visiting and keeping alive. Benjy Mason discusses his journey from nonprofit founder to Houston hospitality operator, building neighborhood gathering places and earning employees’ trust. Arjav Ezekiel and Tracy Malechek-Ezekiel explain how Birdie’s in Austin combines counter service with thoughtful hospitality, seasonal tasting menus and a business model that supports both its owners and its team. Shuai and Corrie Wang talk about weathering a pandemic, a restaurant fire and the pressures of ownership while continuing to find joy in their work. Shuai describes how Top Chef renewed his enthusiasm for cooking, and they share the inspiration behind King BBQ’s blend of Chinatown and Carolina barbecue. There’s also the amaro shakerato that stopped Mark and Francis in their tracks. Lastly they touch on Corrie’s other life as a novelist. Samantha Weiss of New Orleans’ Ayu Bakehouse brings croissant king cakes, savory Boudin Boys and the unforgettable “challigator” to the conversation. She explains how Ayu Schoolhouse helps employees develop business plans and test their concepts through pop-ups, along with the practical reasons for using Goldbelly to ship king cakes. Throughout the episode, Southern Smoke’s mission gives these conversations a shared purpose: taking care of the people who make hospitality possible.
Benjy Mason — Houston hospitality entrepreneur behind neighborhood destinations including Johnny’s Gold Brick, Winnie’s, Starduster Lounge and Shredders Pizza. Arjav Ezekiel and Tracy Malechek-Ezekiel — Married co-owners of Birdie’s in Austin, combining Arjav’s wine and hospitality expertise with Tracy’s seasonal cooking. Shuai and Corrie Wang — Married restaurateurs behind Jackrabbit Filly and King BBQ in North Charleston. Shuai is a chef and Top Chef alumnus; Corrie is also the author of The Takedown and City of Beasts. Samantha Weiss — Co-owner of Ayu Bakehouse in New Orleans with Kelly Jacques, bringing a background in financial services and pastry to the bakery and its employee education program. Timestamps 0:00:00 — Southern Smoke and an industry taking care of its own
Southern Smoke Foundation: https://www.southernsmoke.org/ Benjy Mason’s Houston restaurants: https://www.southernsmoke.org/chef/benjy-mason/ Birdie’s: https://www.birdiesaustin.com/ Jackrabbit Filly: https://www.jackrabbitfilly.com/ King BBQ: https://eatkingbbq.com/ Corrie Wang’s books: https://www.corriewang.com/ Ayu Bakehouse: https://www.ayubakehouse.com/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The Lost Books Behind the Cocktail Revival | Greg Boehm | 08 oct. 2026 | 00:25:41 | |
This is a Vintage episode from 2010. Why This Episode Matters
Mark and Francis make the case that if you're going to eat a doughnut or a donut, it had better be worth it.
Greg Boehm joins The Restaurant Guys to discuss Mud Puddle Books and the revival of historic cocktail literature. He explains how once-obscure bartending manuals became valuable resources during the cocktail renaissance and why he began reproducing classics by Jerry Thomas and Harry Johnson. The conversation turns to Japanese bartending traditions, from specialized bar tools to precise stirring, shaking and ice techniques. Boehm also previews the English-language release of Kazuo Uyeda’s Cocktail Technique and its potential influence on American bartenders.
Greg Boehm is a publisher, cocktail-book collector and the founder of Mud Puddle Books and Cocktail Kingdom. His collection of thousands of historic cocktail books became both the source for meticulously reproduced editions and a working research library for bartenders, writers and cocktail historians.
00:00 — Donuts worth the calories
Cocktail Kingdom Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Kenta Goto & Noah Rothbaum | The Goto Bartender’s Guide & the Art of Precision | 06 oct. 2026 | 00:46:41 | |
Why This Episode Matters
Fall has arrived, which means Autumn Leaves cocktails, Spooky Bar and a Robert Simonson book launch at Stage Left. Mark is also counting down to Italy; Francis is counting down to Mark being in Italy.
Kenta Goto and Noah Rothbaum join The Guys on the release day of The Goto Bartender’s Guide. The collaboration grew out of years of friendship that began at Pegu Club and later included traveling together to teach seminars on omotenashi, or Japanese hospitality. Noah says what intrigued him was Kenta’s habit of questioning assumptions bartenders have accepted for generations: not just inventing new drinks, but reconsidering how cocktails are actually made. Kenta traces his unlikely route into bartending from moving from Japan to New York, studying fashion, drifting through jobs and finally recognizing how much he had loved helping in his mother’s restaurant. A visit to Pegu Club changed his trajectory, and an anonymous Craigslist ad eventually led to an interview with Audrey Saunders. Her second interview was a surprise visit to watch him work, followed by an on-the-spot request for a gin sour along with a question he couldn’t answer: which gin did he use, and why? From there, the discussion gets deeply practical. Kenta and Noah explain why shaker size, ice type, proof, dilution, stirring time and even the order ingredients enter a mixing glass can change a drink. The book translates those instincts into usable numbers, including different shake and stir counts for different ice and proof levels, while still treating them as guidelines rather than absolutes. They also explain why specifying a spirit brand matters, why teaspoons can sometimes be more useful than jiggers, and how they chose the book’s 100 recipes from classics to Kenta’s own greatest hits.
Kenta Goto is the Tokyo-born bartender and owner of Bar Goto in Manhattan and Bar Goto Niban in Brooklyn. After seven years at the influential Pegu Club, he opened Bar Goto in 2015. He has been named U.S. Bartender of the Year at Tales of the Cocktail and is known for combining exacting cocktail technique with Japanese hospitality. Noah Rothbaum is a James Beard Award-winning drinks writer, author of The Whiskey Bible: The Art of American Whiskey, and an editor of The Oxford Companion to Spirits and Cocktails. He and Goto are co-authors of The Goto Bartender’s Guide.
00:00 — Fall cocktails, Spooky Bar and Mark’s Italy escape Info The Goto Bartender’s Guide Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Martini Expo 2026 | Vol. 2: Colin Asare-Appiah, François Monti & Ryan Maybee | 01 oct. 2026 | 00:58:47 | |
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters
The Conversation Colin Asare-Appiah talks about co-founding Ajabu, created to spotlight the ingredients, bartenders and rapidly developing cocktail cultures across the African continent. The conversation turns to his book Black Mixcellence, the importance of recovering Black contributions to cocktail history, the enduring legacy of Tom Bullock and the Pornstar Martini created by his late friend Douglas Ankrah. Colin also explains why he sees the martini as a timeless drink—and why his choice between gin and vodka depends on what’s on the table. Belgian-born, Madrid-based writer François Monti joins The Guys for a deep dive into vermouth. He explains Spain’s culture of drinking vermouth on its own, his journey from Belgian beer to cocktails, and Madrid’s long history of serious cocktail bars. The conversation eventually becomes unexpectedly personal when Mark explains why he disliked his early martinis: old vermouth or virtually no vermouth at all, and the fresh bottle that finally convinced him that vermouth could be delicious. Ryan Maybee tells the story of discovering the forgotten J. Rieger & Co. whiskey brand while researching the history of a Kansas City hotel and ultimately helping bring it back to life. He recalls the visit to Milk & Honey that changed his career, describes the easygoing Midwestern hospitality he brought to Manifesto, and explains the historical use of sherry in Kansas City whiskey. The Guys taste Rieger Gin before Ryan discusses the freedom of American gin, why his own version deliberately embraces London dry tradition, and the classic martini experience that showed him just how much presentation matters.
Colin Asare-Appiah is a Ghana-born, London-raised bartender, drinks industry veteran and co-founder of the Ajabu Cocktail and Spirits Festival in South Africa. He is co-author of Black Mixcellence: A Comprehensive Guide to Black Mixology. François Monti is a Belgian-born spirits and cocktail writer based in Madrid. His work has appeared in publications including Punch, and he is the author of 101 Cocktails to Try Before You Die. Ryan Maybee is a bartender, restaurateur and co-founder of J. Rieger & Co. in Kansas City. He previously opened Manifesto and has played a significant role in the development of Kansas City’s modern cocktail culture.
00:00 — Back at the Martini Expo: three more conversations from Chicago
Martini Expo Colin Asare-Appiah — Ajabu Cocktail and Spirits Festival François Monti — 101 Cocktails to Try Before You Die Ryan Maybee — J. Rieger & Co., Kansas City, MO Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Martini Expo 2026 | Vol. 1: Toby Maloney, Jackson Cannon, Federico Lombardi & Dan Smith | 29 sept. 2026 | 01:01:45 | |
Recorded on location at the Martini Expo in Chicago.
Banter Before heading into the Expo, The Guys compare notes on their very compact Chicago hotel rooms and discover that the Moxy apparently shares Stage Left’s taste in wallpaper: monkeys smoking cigars and drinking vodka.
Toby Maloney goes back to the beginnings of the modern craft-cocktail movement, including becoming the first bartender hired at Milk & Honey and later helping establish The Violet Hour in Chicago. He and The Guys geek out over metal-on-metal shakers, why experienced bartenders can hear the quality and quantity of ice in a tin, and how dilution changes a drink. Toby also reflects on The Violet Hour’s influence, the danger of cocktail expertise becoming pretentious, and his newer project, The Elbow Room in Vancouver, Washington. Then he explains his unusual martini built around vermouth-and-sherry granita topped with frozen gin. Jackson Cannon joins the conversation to talk about opening Eastern Standard in Boston in 2005, when serious cocktails were still largely disconnected from serious restaurant dining. He recalls the self-taught first generation of the cocktail revival, building consistency across a large bar team and creating buy-in rather than simply dictating technique. Looking at where cocktail culture has gone since, Cannon argues that technique and creativity aren't enough to sustain a career behind the bar. What matters most is still the guest: as he puts it, borrowing from Julia Child, “It’s not what’s on the table, it’s what’s on the chairs.” Federico Lombardi compares the cocktail cultures of Italy, Spain and the United States, talks about creating drinks through the lens of chefs and food, and recalls the training that made him understand the martini as a drink in which every detail has to be right. Finally, Dan Smith explains how old movies first made him curious about cocktail culture, how The Violet Hour turned that curiosity into a career, and how a Polish neighborhood tavern sealed up for four decades became Queen Mary Tavern. He gets into the judicious use of salt in cocktails, the gin-and-rum Navy Strength Old Fashioned, and the Violet Hour martini that showed him what happens when dilution, bitters, temperature and technique all land exactly where they should.
Toby Maloney is a bartender, author and longtime figure in the American craft-cocktail movement. He was the first bartender hired at Milk & Honey and later helped open Chicago’s influential Violet Hour. He is the author of The Bartender’s Manifesto and The Classic Cocktail Sessions and is now involved with The Elbow Room in Vancouver, Washington. Jackson Cannon helped shape Boston’s modern cocktail culture as the longtime bar director at Eastern Standard, which opened in 2005 with serious cocktails integrated into a large, full-service restaurant. He later partnered in The Hawthorne and became an influential mentor to a generation of Boston bartenders. Federico Lombardi is an Italian bartender who worked at Paradiso in Barcelona when it reached No. 1 on The World’s 50 Best Bars list. He has since moved to the United States and works behind the bar at Dante in New York. Dan Smith is managing partner of Queen Mary Tavern in Chicago’s Ukrainian Village. His approach combines serious cocktail technique with the warmth and accessibility of a neighborhood tavern.
00:00 — Chicago, Martini Expo and the Moxy Hotel
Martini Expo — https://www.martiniexpo.com/ Toby Maloney — The Elbow Room, Vancouver, WA Jackson Cannon — Eastern Standard; The Hawthorne Federico Lombardi — Paradiso, Barcelona; Dante, New York City Dan Smith — Queen Mary Tavern, Chicago Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Hospitality Should Be Fun | Rick Tramonto | 24 sept. 2026 | 00:29:32 | |
This is a Vintage episode from 2006.
Mark and Francis discuss a 2006 proposal to block cell-phone signals in movie theaters—and whether restaurants should do the same. That leads to the story of guests who opened a laptop in the Catherine Lombardi dining room and started watching a movie with the sound on.
Rick Tramonto joins the cell-phone debate from the perspective of Tru, where the philosophy was to cherish the customer and say yes whenever possible—until one guest’s behavior began interfering with everyone else’s experience. From there, he explains his approach to fine dining: maintain impeccable technical standards, but lose the stiffness, read the table and make people feel comfortable. The conversation broadens into why restaurants attract people who take unconventional paths. Tramonto talks about cooking as a combination of art, science, craft and business, and about the responsibility chefs and operators have to mentor young people drawn to the intensity of restaurant life. He closes with the importance of home cooking, family meals and keeping people gathered around the table.
Rick Tramonto is an acclaimed chef, restaurateur and cookbook author. At the time of this 2006 conversation, he was chef-partner of Chicago’s celebrated Tru restaurant and one of the leading figures in American fine dining.
00:00 Vintage introduction Info More about Rick https://tramontocuisine.com/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Pasta, Balsamic & Calm Chaos: Inside Monteverde | Sarah Grueneberg | 22 sept. 2026 | 00:48:41 | |
Recorded on location at Monteverde Restaurant & Pastificio in Chicago
Grueneberg traces the path from Brennan’s of Houston to Chicago, where she deliberately went back to garde manger at Spiaggia because she wanted to learn Italian cooking. She and The Guys talk about the value (and ego check) of taking a lower position in order to learn from the right people, as well as what Chicago’s restaurant culture gave her that she was looking for at that stage of her career. At Monteverde, that education shows up in both the food and the room. Grueneberg wanted guests to feel what she calls “calm chaos”: a restaurant alive with music, smells, movement and pasta being made in full view. She explains why the pastificio was brought out of the prep kitchen and put onstage, how Monteverde handles both extruded and filled pastas, and why its seven-barrel balsamic batteria has become part of the restaurant’s identity. The conversation moves into Grueneberg’s approach to Italian cooking “a traditional heart with a modern hand” from pork neck ragù to cacio whey pepe, and how traveling through Italy gave her permission to respect tradition without simply reproducing it. She also breaks news about Trattoria Lo So, her team’s next Chicago restaurant. Then, after dinner, Mark and Francis return to the microphones to report on whether Monteverde lived up to everything they had just heard. Spoiler: Mark finds a meatball worthy of discussion, which is not a low bar.
Sarah Grueneberg is the chef and co-owner of Monteverde Restaurant & Pastificio in Chicago’s West Loop. She previously spent eight years at Spiaggia, rising to executive chef during a period when the restaurant earned one Michelin star for three consecutive years, and is a James Beard Award winner for Best Chef: Great Lakes. Her cooking combines Italian traditions with influences from her Texas upbringing, travels and training. Grueneberg and her Monteverde partners are preparing to open Trattoria Lo So in Chicago’s Bucktown neighborhood in early 2027. Bailey Sullivan will lead the kitchen as executive chef, with Grueneberg serving as creative director.
00:00 The Restaurant Guys arrive in Chicago and head to Monteverde Info Monteverde Restaurant & Pastificio https://monteverdechicago.com/ Trattoria Lo So Bucktown, Chicago; expected to open in early 2027 Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Nothing Stops a Bullet Like a Job | Father Greg Boyle | 17 sept. 2026 | 00:27:33 | |
This is a Vintage episode from 2007. Why This Episode Matters
The Conversation Father Greg Boyle joins The Restaurant Guys to talk about Homeboy Industries, the Los Angeles organization he founded to help people leave gang life through employment, training and support. He explains how former rivals learn to work side by side, and how services such as tattoo removal and mental-health care grew out of the needs of the people coming through the program. The conversation turns to the role of food and restaurants in that work. Boyle describes the pride that comes from making something tangible at Homeboy Bakery and Homegirl Cafe, while Francis reflects on restaurants as places where people can learn by doing, build skills and create a career without following a traditional academic path. Boyle also talks about replacing hopelessness with the possibility of a future for people who have often been “planning their funerals and not their futures” and why, as Homeboy puts it, “nothing stops a bullet like a job.”
Father Greg Boyle is the founder of Homeboy Industries in Los Angeles. In this 2007 conversation, he discusses the organization’s work creating employment, training and support for former gang members through ventures including Homeboy Bakery and Homegirl Cafe. Timestamps 00:00 Father Greg Boyle of Homeboy Industries
Homeboy Industries https://homeboyindustries.org/ Elijah’s Promise School https://elijahspromise.org/promise-culinary/ Father Boyle’s book Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Last Call at the Funeral Home: Inside a Secret Speakeasy | Andrew Loos & Phil Worden | 15 sept. 2026 | 00:44:18 | |
Why This Episode Matters
Banter Before heading underground, Mark and Francis find an object lesson in how not to communicate hospitality: a neighborhood restaurant whose storefront has slowly accumulated signs telling customers what NOT to do. As Francis puts it, the whole storefront seems to say: “Go away! Don’t do this! You’re all wrong!" The Conversation Andrew Loos and Phil Worden join The Guys from Til Death The Speakeasy, a private Prohibition-inspired cocktail room beneath a working funeral home near Kansas City. They explain how home bartending, Sasha Petraske’s cocktail movement and Kansas City’s bar scene inspired them to transform a forgotten basement into a genuinely secret speakeasy. Guests enter through the funeral home before descending through a series of doors which naturally leads Francis to start planning his own funeral and cocktail party there. Andrew and Phil also share the stranger side of Til Death: an unplugged doorbell that mysteriously rang after an event, cocktails smoked in an urn and served on a casket, and the basement’s earlier life as a secret drinking spot. Beyond the novelty, Til Death has become a vehicle for giving back. Andrew and Phil discuss their work with Veterans Community Project, along with other charitable events, and explain how Til Death The Academy teaches cocktail enthusiasts to become more knowledgeable bar patrons. Guest Bio Andrew Loos and Phil Worden are the team behind Til Death The Speakeasy. Together with their families, they run cocktail events, Til Death The Academy and charity fundraisers beneath Andrew’s working funeral home. Timestamps 00:00 The restaurant storefront that says “Go away” Info Veteran’s Community Project Til Death Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Are We Loving Seafood to Death? | Rick Moonen | 10 sept. 2026 | 00:29:55 | |
This is a Vintage episode from 2006. Why This Episode Matters
Banter Mark and Francis consider the economics of extraordinarily expensive restaurants and why a casino might happily operate one without worrying much about the restaurant itself making money. Naturally, this gives them an idea: put slot machines downstairs at their own restaurant. There is, unfortunately, the small matter of getting arrested. The Conversation Rick Moonen joins The Guys shortly after making the move from New York to Las Vegas, where RM Seafood at Mandalay Bay represented the biggest opportunity of his career. They talk about why seafood can be unforgiving to cook, Moonen's effort to make home cooks more comfortable preparing fish, and how to shop for seafood by looking at what's freshest rather than arriving at the market with a fixed plan. Then the conversation turns to sustainability. Moonen discusses the pressure on sturgeon and caviar, the enormous popularity of Chilean sea bass, and the responsibility chefs have when deciding what goes on their menus. His message extends to diners, too: ask where your seafood came from, ask how it was caught, and don't assume one person's choices don't matter. Finally, the conversation returns to the friendship between Moonen, Mark and Francis through their years in the Red Meat Club including one memorable cookout featuring potatoes cooked in foie gras fat and carpetbagger steaks stuffed with oysters. Guest Bio Rick Moonen is a chef best known for his work at The Water Club, Oceana and RM Seafood, as well as his longtime advocacy for responsible seafood sourcing. In this 2006 conversation, he was also working on his cookbook Seafood Without a Doubt. Timestamps 0:00 The price of luxury dining Info & Links
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Preserving the Seasons: Canning, Pickling & Seasonal Cooking | Paul Virant | 03 sept. 2026 | 00:36:34 | |
This is a Vintage episode from 2012.
Banter Mark Pascal and Francis Schott visit DeBragga & Spitler and get a hands-on look at dry-aged beef at different stages of the aging process. They talk about why properly aged meat costs more, what actually happens to a piece of beef as it ages, and why tasting and comparing things side by side is one of the best ways to learn. The Conversation Chef Paul Virant joins Mark and Francis to talk about The Preservation Kitchen and the preservation program that became a signature of his acclaimed restaurant Vie. For Paul, preserving wasn't simply about opening a jar of pickles alongside a dish. Brines, pickled vegetables, preserved fruits and sweet-and-sour preparations became building blocks in his cooking adding acidity, contrast and unexpected flavor to everything from roasted meats to cocktails. The conversation explores the practical side of cooking seasonally in places like Chicago and New Jersey, where the growing season doesn't last all year. Paul and the Guys discuss buying directly from farmers, preserving crops when they're at their peak, reducing waste and creating a restaurant pantry that reflects the local harvest long after summer is over. Guest Bio Paul Virant is an acclaimed Chicago-area chef known for his focus on seasonal Midwestern ingredients, preservation and relationships with local farmers. His restaurant Vie earned a Michelin star and operated in Western Springs, Illinois, for 19 years before closing in 2023. Virant currently operates Petite Vie in Western Springs, Vistro Prime in Hinsdale and Gaijin in Chicago. He is the author, with Kate Leahy, of The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, originally published in 2012.
00:00 Dry-aged beef and why artisan food costs more Info Paul’s book Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary | 01 sept. 2026 | 00:49:03 | |
Why This Episode Matters
Banter Mark and Francis return from Sonoma with stories from Paul Hobbs’ 35th anniversary, smoke drifting across wine country and conversations with winemakers about what actually causes smoke taint. They make it onto Martinelli’s famously steep Jackass Hill where tasting zinfandel grapes directly from vines behind a wine he has loved for decades proves considerably more appealing than actually working a harvest. The Conversation Nicholas Harary and his wife, Melissa, opened Restaurant Nicholas in 2000 and spent two decades building it into one of New Jersey’s defining fine-dining restaurants. But Nicholas had already begun another chapter. What started in 2018 as a small seasonal ice cream shop where their kids might work became Nicholas Creamery. On opening weekend, police were directing traffic while Nicholas realized the 300 gallons of ice cream they had made weren’t going to be enough. That leads to a deep dive into ice cream: why controlling temperature matters, why Nicholas had a freezer truck custom-built, how butterfat and overrun affect quality, and what happens when you melt different commercial ice creams side by side. Nicholas also explains the elaborate process behind flavors such as bourbon barrel-aged coffee chocolate chunk. Then the conversation moves from ice cream to reinvention. Even after Restaurant Nicholas had its best year, Nicholas could see diners changing. Rather than gradually dilute what the restaurant had been, he closed it and rebuilt the concept as the much more casual Nicholas Barrel & Roost. His philosophy is simple: if your business looks exactly the same five years from now, you may have a problem. Nicholas, Mark and Francis debate whether the version of fine dining they grew up with is gone and what has replaced it. They ask what gets lost when restaurants begin designing for the camera as much as the diner. Finally, they tackle the Michelin Guide from changing definitions of a Michelin-worthy restaurant to the financial arrangements used to bring Michelin into new markets before Nicholas offers his advice to younger chefs: concentrate on the people inside your restaurant, not the people outside talking about it. Guest Bio Nicholas Harary is the chef and restaurateur behind Nicholas Barrel & Roost, Nicholas Creamery and Nicholas Wines. He and his wife Melissa opened Restaurant Nicholas in 2000; during its 20-year run, the restaurant received an “extraordinary” from The New York Times Harary later transformed the space into the more casual Nicholas Barrel & Roost while expanding Nicholas Creamery across New Jersey. Timestamps 00:00 Sonoma, smoke taint and Jackass Hill Info Nicholas Barrel and Roost https://www.barrelandroost.com/ Nicholas Creamery https://www.nicholascreamery.com/ Nicholas Wines Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The Mystique, Money and Madness of Truffles | Jane Black | Preview | 27 août 2026 | 00:11:27 | |
You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at restaurantguysregulars.buzzsprout.com . This is a Vintage episode from 2006.
Banter Mark Pascal and Francis Schott begin with a tale of New Jersey lobster justice that makes Maine's system of informal fishing rules look positively genteel. A territorial dispute involving lobster pots somehow progresses to gunfire, arson and a neighboring boat unfortunately parked in the wrong slip. Then, reports of people eating, and even cooking and driving, while asleep lead Mark to identify the true indignity: consuming thousands of calories without even getting to remember the meal. The Conversation Food writer Jane Black joins Mark and Francis after traveling through Spain to report on the changing world of truffles. The romantic picture is familiar: a hunter and his dog wandering through the woods in search of an elusive underground treasure. What Jane found instead were truffle orchards, inoculated trees and farmers trying to turn an unpredictable delicacy into a viable agricultural business. They explore why truffles became so scarce and expensive, how a former peasant food became one of dining's ultimate luxury ingredients, and why their remarkable aroma may matter more than their actual taste. Jane and the Guys also get into the sensual reputation of truffles, the theater of shaving them tableside and the questionable proliferation of truffle oil. Then come the cautionary tales: an enormously valuable white truffle purchased at a charity auction that was locked in a safe and allowed to rot, and Francis's considerably more personal horror story about a chef who received thousands of dollars' worth of beautiful fresh truffles—and immediately preserved them in oil. 2026 update: At the time of this conversation, successful cultivation of the prized Italian white truffle (Tuber magnatum) remained elusive. Researchers have since documented controlled production of the species in a French orchard.
Jane Black is a food journalist who covers food, culture, politics and sustainability. At the time of this interview, she was food editor at Boston Magazine and had written for publications including The New York Times, The Washington Post, BusinessWeek and Newsweek International. She later became a staff writer at The Washington Post and co-host of the James Beard Award-winning podcast Pressure Cooker.
0:00 New Jersey vigilante lobster justice
Jane’s article on truffles “Cultivating a Mystique,” The New York Times (2006) Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Stripper Food, Bachelor Parties & Other Bad Ideas | Inside Track | 25 août 2026 | 00:17:14 | |
This is a Vintage compilation from 2010.
The Conversation Mark Pascal and Francis Schott find the ridiculous side of food, restaurants and the ways people celebrate. First, a cookbook associated with The Real Housewives of New Jersey offers some reasonable food advice and one rule Mark and Francis are unlikely to forget: never eat anything that could also be a stripper’s name. Cookie, Candy and Cupcake quickly lead to Bambi, Bunny and the question of what Michael Pollan would make of all this. Then a story about increasingly food-focused bachelor parties gets them talking about why a great meal might be more memorable than the traditional blowout. Naturally, this leads to their own restaurant experience including a three-page rulebook that clearly existed for a reason and a bachelor party that somehow acquired three strippers from elsewhere in the building. Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Can Local Food Save a Town? | Ben Hewitt | 20 août 2026 | 00:47:31 | |
This is a Vintage episode from 2010. Why This Episode Matters
The Conversation In 2010, Hardwick, Vermont was attracting national attention for an unusual concentration of farmers, food producers and agricultural entrepreneurs. Writer and farmer Ben Hewitt chronicled the town in The Town That Food Saved, but he wasn't interested in presenting Hardwick as a simple local-food success story. Ben joins Mark Pascal and Francis Schott to examine what was actually happening in this working-class Vermont community from Jasper Hill's approach to artisan cheese and the rise of value-added agriculture to the advantages of diversified farms and shorter supply chains. The conversation soon gets to the harder question: Can a local food economy truly strengthen a community if the people producing the food can't always afford to eat it? Mark, Francis and Ben debate the economics of small farms, food access, agricultural subsidies and the tension between building viable food businesses and making good food broadly accessible. They also take on the language of sustainability, the growing concentration of the food and seed industries, and whether a more decentralized food system could create something both economically durable and better connected to the communities it feeds. Guest Bio Ben Hewitt is a Vermont farmer and writer and the author of The Town That Food Saved: How One Community Found Vitality in Local Food. His work has appeared in The New York Times Magazine, Wired, Men's Journal and other publications. Timestamps 1:00 Ben Hewitt and the Hardwick, Vermont story Info Ben’s books The Town That Food Saved: How One Community Found Vitality in Local Food Making Supper Safe Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| How Do We Get a New Generation Into Wine? | Tony Margiotta | 18 août 2026 | 00:50:25 | |
Why This Episode Matters
Banter Francis returns from the Russian River Valley with a deeper appreciation for Pinot Noir and plenty to say about what he learned. The Guys talk about how tasting wines side by side reveals the differences between vineyards, soils and winemaking choices, why visiting wine country can teach you what books can not and the considerable injustice of Francis losing a toga contest to a baby. The Conversation Tony Margiotta, founder of Gladiator Wine Distribution, joins Mark and Francis to talk about wine as culture, place and connection not just what's in the glass. Tony traces his path from Italian-American family dinners and summers in Molise to discovering small Italian producers whose wines rarely made it to the U.S. That curiosity eventually became Gladiator Wines and a mission to tell the stories behind independent producers. The conversation then turns to Tony's book Wine in Your 20s and the challenge of bringing a new generation into wine. Tony argues that wine hasn't necessarily lost younger drinkers: it hasn't introduced itself to them well. He and The Guys explore how approachable wines, tastings, good storytelling and less intimidation can help new drinkers discover wine on their own terms. Guest Bio Tony Margiotta is the founder of Gladiator Wine Distribution, specializing in independent Italian wine producers with a strong connection to place, culture and tradition. He is also the creator of Gladiator Wine TV and the author of Hidden Gems of Italy and Wine in Your 20s.
Wine in Your 20s Stage Left Wine Shop Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Heirloom Seeds, Local Farms & Better Food | Erica Renaud | 13 août 2026 | 00:29:48 | |
This is a Vintage episode from 2006. Why This Episode Matters
In 2006, organic farmer and researcher Erica Renaud of Seeds of Change joined Mark Pascal and Francis Schott for a conversation about something fundamental to the food on our plates: the seed. Erica explains the differences among heirloom, traditional and open-pollinated varieties and why preserving genetic diversity matters. The discussion moves from seed saving and organic agriculture to the relationship between farmers and chefs—and that's where Mark and Francis bring the conversation directly into their restaurants. For Mark and Francis, the motivation wasn't simply philosophical: the food tasted better. Their argument is that the search for the most sustainably grown tomato and the search for the best-tasting tomato can lead you to the same farm. Erica also makes the case for growing something yourself—even in a container or small garden—as a way to understand food differently. From teaching children where food comes from to discovering how dramatically one tomato variety can taste from another, the conversation follows food from seed to farm to restaurant to plate.
At the time of this 2006 conversation, Erica Renaud was an organic farmer and researcher and the Research and Farm Manager for Seeds of Change, working on organic seed production, agricultural biodiversity and programs connecting farmers with chefs and consumers.
00:00 Heirloom seeds, open pollination and preserving biodiversity Info Seeds of Change https://www.seedsofchange.com/ The organization discussed in this 2006 interview has evolved considerably since the original broadcast. The Seeds of Change garden-seed brand is currently part of Green Garden Products and continues to offer seeds described by the company as 100% organic and 100% non-GMO. Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Authentic Italian Food vs. the Algorithm | Vincenzo Prosperi | 11 août 2026 | 00:52:40 | |
Why This Episode Matters
Banter Mark Pascal and Francis Schott talk about why their restaurant events have never come from a marketing plan. They come from things they, their staff, and their guests can all get excited about. They look ahead to their annual Big Night dinner and revisit the early days of their table-to-farm dinners, including one memorable attempt that involved hauling restaurant tables and a wood-burning grill to a farm... just in time for the rain. The Conversation Vincenzo Prosperi grew up in Abruzzo surrounded by his grandparents, great-grandparents and the food traditions that came with them. After moving to Australia, he saw the distance between the Italian cooking he knew and much of the “Italian” food being served around the world. His wife suggested he turn that frustration—and his passion—into what became Vincenzo’s Plate. Vincenzo talks with Mark and Francis about the reaction videos that helped build his audience, from cream-laden carbonara to celebrity chefs taking liberties with Italian classics. But as reaction content became increasingly negative and crowded, he changed direction. Today, his focus is on teaching, ranking Italian products and using his audience to introduce viewers to regional Italian chefs and traditions. The conversation expands into a bigger question: What happens to traditional food in a culture built around clicks, trends and influencers? Vincenzo worries that regional Italian cooking is being replaced by a more standardized version of fine dining while small family restaurants struggle for attention. Mark and Francis see a similar problem in restaurants designed around what photographs well rather than what tastes good. They also tackle the line between preservation and creativity. Vincenzo isn't against innovation—quite the opposite. But before you riff on a cuisine, you should understand what you're riffing on. A new dish can be anything you want it to be. Carbonara, however, has a history. And yes, peas remain under suspicion.
Vincenzo Prosperi is the creator of Vincenzo’s Plate, devoted to authentic Italian cooking and the traditions behind it. Born in Pescara in Italy’s Abruzzo region and now based in Australia, Vincenzo has built a worldwide audience through recipes, food education, product rankings and collaborations with chefs throughout Italy. Timestamps 00:00 Great restaurant events are about creating memorable experiences Info Vincenzo’s Plate https://www.vincenzosplate.com/ Vincenzo’s Plate on YouTube https://www.youtube.com/@vincenzosplate Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Non-Alcoholic Pairings at Thomas Keller’s Restaurants | Paul Roberts | 06 août 2026 | 00:30:18 | |
This is a Vintage episode from 2006. Why This Episode Matters
The Conversation Mark Pascal and Francis Schott are joined by Master Sommelier Paul Roberts, then director of wine and beverages for Thomas Keller’s restaurants, including The French Laundry, Per Se and Bouchon. Paul explains how a lunch at The French Laundry changed his thinking about non-alcoholic beverages. When a knowledgeable 12-year-old diner was offered little beyond water, Paul improvised a beverage pairing and began developing a program for children and anyone who simply preferred not to drink alcohol. The conversation explores house-made tonic, teas, infusions, grape juices and less-sweet sodas. Paul explains why non-alcoholic pairings should be approached like wine pairings, matching the weight and flavors of a beverage to the dish. He also shares one of the program’s more unexpected combinations: artisanal root beer with foie gras. They discuss the importance of ingredients, glassware and presentation, along with the business case for taking non-drinkers seriously. A single guest who feels genuinely considered may be the person who brings the entire party back. It is a remarkably current conversation about hospitality, inclusion and the rise of sophisticated non-alcoholic drinking recorded years before the modern no- and low-alcohol movement took hold. Guest Bio Paul Roberts was the director of wine and beverages for Thomas Keller’s restaurant group, overseeing programs at The French Laundry, Per Se and Bouchon, as well as a team of 14 full-time sommeliers. A Master Sommelier, Paul became known not only for world-class wine service but also for pioneering thoughtful non-alcoholic beverage pairings. Timestamps 00:00 Paul Roberts and the origins of the non-alcoholic pairing program Info Beverages and producers mentioned: Navarro Vineyards grape juice, Boylan’s, Sprecher root beer Grown Up Soda https://drinkgus.com/ Dry Soda https://drinkdry.com/ Elderflower syrup https://www.stageleftwineshop.com/food/Nikolaihof-Hollunderbluten-Sirup-No-Alcohol-w4694002sy Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Farm-to-Table Was Only the Beginning | Spike Gjerde | 04 août 2026 | 00:53:23 | |
Why This Episode Matters
The Banter Mark Pascal and Francis Schott return from Tales of the Cocktail with lessons in hospitality...and staffing. They share Ti Martin’s story about transforming a frazzled guest’s evening with one perfectly timed gin and tonic, then recap what happened when their New Orleans beefsteak produced an unexpected third shift for the hosts. Thirty-four years into the restaurant business, apparently there are still new ways to discover that you need two more employees. The Conversation Baltimore chef and restaurateur Spike Gjerde joins The Restaurant Guys for a candid discussion about what it actually takes to build a regional food system. Spike, Mark and Francis compare the early days of sourcing local ingredients, when chefs drove to farmers markets or directly from farm to farm because restaurant distribution simply did not exist. Spike explains why Woodberry Kitchen pushed the idea much further, even excluding ingredients such as lemons so more of the restaurant’s purchasing dollars could remain with Mid-Atlantic growers. They explore large-scale preservation, farm-to-table greenwashing and the tension between environmental responsibility and economic survival. Spike also reflects on Parts & Labor, his restaurant and butcher-shop experiment designed around whole-animal butchery and the stubborn reality that nearly everyone still wanted rib eye and tenderloin. The conversation turns to the rising cost of skilled labor, the loss of culinary craft and the pressure pushing restaurants toward standardized, premade food. Spike explains how his newer restaurants broaden Woodberry’s original mission by applying local agricultural relationships to the cuisines of Provence, Spain and the Levant. Finally, they challenge the language of “sustainable seafood,” discuss the ecological importance of Chesapeake menhaden and revisit Shoofly, Spike’s premium diner concept that may simply have arrived before diners were ready for a $24 omelet. Guest Bio Spike Gjerde is a Baltimore chef and restaurateur best known for Woodberry Kitchen and his decades-long commitment to strengthening regional food systems. He received the 2015 James Beard Award for Best Chef: Mid-Atlantic. Timestamps 00:00 Tales of the Cocktail, live shows and a lesson in hospitality Info Spike’s Places Woodberry Kitchen https://www.woodberrykitchen.com/ Ecco Project https://www.eccoproject.com/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Can Wine Unlock Creativity? | Michael Gelb | 30 juil. 2026 | 00:27:09 | |
This is a Vintage episode from 2010.
The Conversation The Restaurant Guys, Mark Pascal and Francis Schott, welcome author and organizational consultant Michael Gelb to discuss Wine Drinking for Inspired Thinking: Uncork Your Creative Juices. Michael connects wine and creativity to the ancient Greek symposium, where philosophy, poetry and conversation flowed alongside the wine. He explains how thoughtful drinking can loosen inhibitions, encourage expression and make wine feel less intimidating. The conversation covers memorable food-and-wine pairings, Château d’Yquem and the value of tasting similar wines side by side. Michael and The Guys explore how comparison sharpens sensory memory, why beginners sometimes notice what experts miss and the difference between professional analysis and personal enjoyment. After the interview, Mark and Francis reflect on memory, routine and why meaningful experiences may make life feel fuller and time move a little more slowly. Guest Bio Michael J. Gelb is a bestselling author and organizational consultant known for How to Think Like Leonardo da Vinci. In Wine Drinking for Inspired Thinking, he uses comparative tasting, conversation and creative exercises to help people experience wine with greater curiosity and enjoyment. Timestamps 00:00 Michael Gelb and Wine Drinking for Inspired Thinking Michael’s book Michael’s site https://michaelgelb.com/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The American Beefsteak: Politics and Excess | Sother Teague | 28 juil. 2026 | 00:32:46 | |
Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026. Why This Episode Matters
The Conversation Mark Pascal, Francis Schott and Sother Teague take the stage together to explore one of America’s messiest, and most political, dining traditions. The American beefsteak began as a nineteenth-century feast where politicians served voters and ward leaders all the steak and beer they could handle. Matching aprons erased the appearance of social rank, and the room became a place to reward loyalty, recruit supporters and build political alliances. The panel lays out the beefsteak’s non-negotiables: slices of beef served continuously on pieces of bread, no forks, no knives and traditionally no napkins. Diners eat the meat, stack the bread and use their aprons to wipe their hands. As Sother puts it, the guiding principle was “opulence over elegance.” They trace the tradition through Tammany Hall, organized labor and the East Side–West Side beefsteak rivalry. They also examine how Prohibition and women’s suffrage helped transform the formerly all-male event into a more social and mixed-gender gathering. When beefsteaks began disappearing after World War II, New Jersey butcher Garrett “Hap” Nightingale revived them as fundraisers for fire departments, churches, and community organizations. The conversation also compares the beefsteak with Southern pig pickin’s, crab boils, clambakes and pancake breakfasts. Along the way, Sother recounts the six-plane journey that brought him to Tales, while Mark and Francis explain how they transported steaks, produce and Himalayan salt bricks from New Jersey to New Orleans. The evening’s menu includes brisket, roast beef, Wagyu, house-made mozzarella and steaks finished on 500-degree salt bricks. Steak sauce is permitted, although putting it on the Wagyu may cause Francis emotional distress. Guest Bio Sother Teague is a bartender, hospitality professional and drinks historian best known for Amor y Amargo and Overthrow Hospitality. He is also a co-host of The Speakeasy and Sauced podcasts. Timestamps 00:00 Live from the House of Suze at Tales of the Cocktail Info Sother Teague https://www.overthrowhospitality.com/team Recorded At Featured Partners Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| How Prohibition Backfired on America | Daniel Okrent | 23 juil. 2026 | 00:46:01 | |
This is a Vintage episode from 2010. Why This Episode Matters
The Banter Mark Pascal and Francis Schott debate a New York Times writer who confronted chef Marc Forgione after hearing him berate an employee during service. The Guys agree the chef was out of line, but walking into his kitchen to reprimand him was, too. The Conversation The Restaurant Guys are joined by author and historian Daniel Okrent to discuss Last Call: The Rise and Fall of Prohibition. Daniel explains how Prohibition grew from a surprisingly broad political coalition that included progressives, suffragists, religious reformers and working-class organizations. Meanwhile, some wealthy conservatives opposed it because they feared government interference—and wanted liquor taxes to replace income taxes. They explore the unintended consequences of America’s “noble experiment,” including widespread bribery, poisoned liquor, the creation of national organized-crime networks and a growing disregard for laws that much of the population refused to obey. Prohibition also transformed American social life. Speakeasies welcomed women into public drinking establishments, introduced table service and entertainment, and helped give rise to nightclubs, cocktail parties and the modern dinner party. Daniel also reveals his other claim to fame: inventing fantasy baseball—an achievement Mark considers nearly as important as documenting Prohibition. Guest Bio Daniel Okrent is an author, editor and historian whose books include Last Call: The Rise and Fall of Prohibition. A Pulitzer Prize finalist and former public editor of The New York Times, he is also credited with inventing Rotisserie League Baseball, the game that launched modern fantasy sports.
00:00 When a diner confronts a chef 13:45 Daniel Okrent joins the show 16:00 How Prohibition became law 21:00 Women’s suffrage and the temperance movement 24:00 America’s drinking culture before Prohibition 28:40 Why Prohibition began to collapse 31:20 Corruption and the rise of organized crime 34:40 How speakeasies changed nightlife 39:00 Prohibition’s lasting cultural impact Info Daniel’s book Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Restaurant Trends That Don’t Add Up | Inside Track | 21 juil. 2026 | 00:35:39 | |
Why This Episode Matters
The Banter Mark Pascal and Francis Schott welcome two of their favorite guests: each other. Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival. Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming. The Conversation The Guys begin with Michelin’s decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin’s expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews. Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience. Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price. Mark then reveals he has been using essentially the same strategy with pizza since the 1980s. Timestamps Info Restaurant Guys’ Regulars https://restaurantguysregulars.buzzsprout.com/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| How Classic Cocktails Were Lost—and Found | Ted Haigh | 16 juil. 2026 | 00:34:58 | |
This is a Vintage episode from 2006. Why This Episode Matters
Banter Mark Pascal and Francis Schott explore the emerging trend of beer cocktails, from shandies and Black Velvets to some considerably more questionable corporate creations. The Conversation Cocktail historian Ted Haigh, better known as Dr. Cocktail, traces the rise, decline and early revival of the American cocktail. He explains how elaborate Gilded Age drinks survived Prohibition, only to be displaced by blended whiskey, highballs and increasingly neutral spirits. Ted shares how he uncovers forgotten recipes in antique books and newspapers, then searches for the obscure bottles needed to recreate them. The conversation moves from bonded whiskey and Amer Picon to drinks that deserved to disappear, vodka’s reliance on marketing and the disputed 200th anniversary of the cocktail. Guest Bio Ted Haigh, widely known as Dr. Cocktail, is a cocktail historian, author and award-winning graphic designer. His research, writing and extensive collection of historic bar books, bottles and artifacts helped introduce a new generation to overlooked drinks from the pre-Prohibition and Prohibition eras. He was also one of the founders of the Museum of the American Cocktail. Timestamps 00:00 Beer cocktails, shandies and pairing beer with food Info
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Hayman’s Gin: Tradition and Revival | James Hayman | 14 juil. 2026 | 00:35:00 | |
This was recorded on-location at Bar Convent Brooklyn 2026
Banter Mark Pascal and Francis Schott reflect on Bar Convent Brooklyn and Tales of the Cocktail as places where bartenders, producers and increasingly knowledgeable consumers come together to exchange ideas, discover new spirits and renew old friendships. They also observe that cocktail culture has spread far beyond major cities and debate whether anyone attending an afternoon spirits convention is realistically going to work afterward The Conversation Recorded at Bar Convent Brooklyn, Mark and Francis sit down with fifth-generation gin distiller James Hayman to explore more than 160 years of family history of Hayman’s Gin. James recalls growing up around the family distillery, where the aromas of botanicals made an early impression and visits to bottle shops became part of family vacations. He explains the responsibility of protecting recipes and methods developed generations earlier while still allowing the business to evolve. The conversation traces gin’s transformation from the rough, inconsistent spirit of eighteenth-century London to the more refined styles that emerged during the nineteenth century. James explains the origins of Old Tom gin, why Hayman’s helped revive it for modern bartenders. They then turn to sloe gin: wild blackthorn berries, high-proof gin, several months of extraction and the British tradition of carrying a flask to cold-weather sporting events. Francis contrasts real sloe gin with the syrupy versions that once appeared in drinks such as the Red Death and makes the case for restoring the good stuff to the modern cocktail bar. James also discusses Navy Strength gin, the wonderfully questionable gunpowder story behind its proof and the family’s determination to keep making gin in London without cheapening its process. The episode closes with a frozen Martinez so good that Mark and Francis briefly consider the practical limitations of employing a frozen bartender. Guest Bio James Hayman is a fifth-generation gin distiller and co-owner of Hayman’s Gin, which he runs with his sister, Miranda Hayman, and their father, Christopher. The family has distilled gin since 1863 and continues to produce its London Dry, Old Tom, Sloe and Royal Dock gins using longstanding family recipes and methods. Timestamps 00:00 Bar Convent Brooklyn, Tales of the Cocktail and the value of cocktail gatherings Info
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The First Great American Hospitality Empire | Stephen Fried | 09 juil. 2026 | 00:57:09 | |
This is a Vintage episode from 2010. This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode Matters
Banter Mark and Francis begin with a discussion of a then-new Princeton study on high fructose corn syrup and weight gain. Francis uses the study to talk about how new food ingredients enter the American marketplace, while Mark argues that the rise of high fructose corn syrup seems difficult to separate from broader changes in the American diet and health. The Conversation Stephen Fried joins The Restaurant Guys to discuss Appetite for America, his book about Fred Harvey and the railroad hospitality empire that helped shape dining in the American West. After years of eating terrible food while working around the railroads, Harvey began building trackside restaurants along the Santa Fe Railway. What started as a practical solution for hungry passengers became a national hospitality organization built on fresh ingredients, systems, and service. Stephen explains how Harvey’s restaurants served high-quality meals during short train stops, using railroad logistics and refrigerator cars to bring fresh fish, steaks, imported ingredients, and regional specialties to places where good dining was rare. The conversation also explores the Harvey Girls, the trained female workforce that became central to the company’s identity and service model. Their precision, speed, and hospitality helped define the Fred Harvey standard. Stephen also discusses the company’s role in building American tourism, especially at the Grand Canyon and throughout the Southwest, and addresses its complex relationship with Native American art and culture. After the interview, Mark and Francis reflect on the “magic” of restaurant service: the invisible signals, staff communication, and hospitality systems that make guests feel known without exposing the machinery behind the experience. Guest Bio Stephen Fried is an award-winning investigative journalist, essayist, author, and adjunct professor at Columbia University. His book Appetite for America tells the story of Fred Harvey, the entrepreneur whose restaurants, hotels, dining rooms, retail operations, and tourism ventures helped define American hospitality along the Santa Fe Railway and across the West. Timestamps 00:00 Mark and Francis discuss a Princeton study on high fructose corn syrup. 08:00 Stephen Fried joins the show to talk about Appetite for America and Fred Harvey’s railroad hospitality empire. 13:00 Fresh ingredients, regional cooking, refrigerator cars, and the surprising sophistication of Harvey’s menus. 17:00 How the company expanded into hotels, retail, dining cars, the Grand Canyon, and American tourism. 21:00 Fred Harvey’s relationship with Native American art, commerce, and Southwestern tourism. 25:00 The hidden difficulty of running hospitality businesses and the systems Harvey used to maintain standards. 33:00 The Harvey Girls, women in hospitality, 37:00 The “cup code,” table signals, fresh coffee, fast service, and the invisible systems behind great hospitality. 46:00 Why the Harvey empire failed to become the next Howard Johnson or Hilton. 50:00 Mark and Francis reflect on restaurant tells, hospitality magic, and America’s contribution to restaurant service. Info Stephen’s book Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Princeton HFCS study & article https://paw.princeton.edu/article/study-high-fructose-corn-syrup-stirs-critics Oprah sued https://www.yahoo.com/entertainment/tv/articles/why-us-beef-industry-once-213000339.html Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix | 07 juil. 2026 | 00:47:40 | |
Hotel Jerome general manager Stephane Lacroix shares how Aspen’s historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience rooted in quiet luxury. Why This Episode Matters
Banter Mark Pascal and Francis Schott begin their Aspen Food & Wine Classic adventure at Hotel Jerome, where they found what they considered the best cocktail bar in Aspen: Bad Harriet. The clue that someone was paying attention? A bottle of Hans Reisetbauer Carrot Eau de Vie on the back bar, which is not exactly the sort of thing that wanders in by accident. The Conversation Stephane Lacroix joins Mark and Francis at Hotel Jerome in Aspen to talk about leadership, luxury and the daily work of making guests feel deeply cared for. He traces his path from French hospitality and sommelier training to roles at some of the world’s most celebrated hotels and restaurants, including Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air and Baccarat Hotel New York. The conversation centers on Hotel Jerome, a historic Aspen property that Stephane describes as having real soul. Rather than reinventing the hotel, his work is to protect its character, connect with the community and keep the guest experience current without making it feel generic. Mark shares a story from Julie’s childhood visit to Hotel Jerome, when a young guest who wanted McDonald’s was served exactly that under a cloche. For Mark and Francis, it becomes a perfect example of hospitality: making someone feel like the most important person in the room. Stephane also discusses training, trust, service recovery and why great hospitality cannot be scripted. The team is expected to communicate mistakes, recover quickly and quietly watch over guests without overwhelming them. By the end, he defines modern luxury as “quiet luxury”: knowing who your guests are, being there when they need you and letting them be when they do not.
0:00 Mark and Francis introduce Hotel Jerome and Bad Harriet 3:30 Stephane Lacroix joins from Aspen 4:40 From French hospitality school to Ducasse, the Ritz and the Watergate 9:30 Why hospitality people should only text from the car 12:15 The McDonald’s-under-a-cloche story 15:00 Hotel Jerome’s history, soul and sense of place 18:30 Resetting the hotel and the team each spring 25:00 Understated luxury and Aspen’s local culture 30:30 Training, trust and avoiding scripted service 35:30 Mistakes, recovery and treating every guest like a VIP 41:00 Quiet luxury and the power of human connection
Stephane Lacroix is the general manager of Hotel Jerome in Aspen, Colorado, part of Auberge Resorts Collection. His hospitality career includes work at Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air, the Beverly Hills Hotel, Waldorf Astoria Beverly Hills and Baccarat Hotel New York. At Hotel Jerome, he leads one of Aspen’s most historic luxury hotels with a focus on culture, community and deeply personal service. Info Hotel Jerome Bad Harriet Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II | 02 juil. 2026 | 01:03:21 | |
Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern. Why You Should Listen Amanda McCrossin
Bobby Stuckey
Andrew Zimmern
The Guests Amanda McCrossin Amanda McCrossin is a certified sommelier, wine personality and creator of SommVivant, where she makes wine approachable across Instagram, TikTok and YouTube. A former sommelier and wine director at PRESS Restaurant in Napa Valley, she now hosts the Wine Access Unfiltered Podcast, contributes to Wine Enthusiast and speaks at major food and wine events around the world. Amanda’s site https://www.amandamccrossin.com/
Bobby Stuckey is a Master Sommelier and founder and partner of Frasca Hospitality Group. After working at The Little Nell and The French Laundry, he co-founded Frasca Food and Wine in Boulder, inspired by the hospitality and cuisine of Friuli-Venezia Giulia. The group also includes Tavernetta, Sunday Vinyl, Pizzeria Alberico, Osteria Alberico and Tavernetta Vail. Stuckey is also a winemaker, cookbook author and longtime advocate for independent restaurants and hospitality professionals. Frasca Hospitality Group https://www.frascahospitalitygroup.com/team-member/bobby-stuckey/
Andrew Zimmern is an Emmy- and James Beard Award-winning television host, chef, writer, teacher and producer best known for the Bizarre Foods franchise. He is also the host and head judge of Food Network’s Pitmasters, a competition in which teams manage fire, fatigue and continuous barbecue challenges over an extended cook. His other projects include Wild Game Kitchen, books, culinary travel experiences and media companies Food Works and Intuitive Content. Andrew’s site
0:00 The small restaurant world—and the second round of conversations from Aspen Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Regional Food, Restaurant Longevity and the Future of Hospitality | Live from Aspen | Part 1 | 30 juin 2026 | 01:02:15 | |
Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality. Food & Wine Editor in Chief Hunter Lewis and chefs Claudette Zepeda, Cassidee Dabney, and Melissa Perello. Why You Should Listen Hunter Lewis
Claudette Zepeda
Cassidee Dabney
Melissa Perello
The Guests
Hunter Lewis has served as Editor in Chief of Food & Wine since 2017. A former professional cook, he previously held senior editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. Under his leadership, Food & Wine has received honors from the James Beard Foundation, the IACP, and the American Society of Magazine Editors. Food & Wine https://www.foodandwine.com/
Claudette Zepeda is a San Diego–based chef, writer, television personality, and founder of Chispa Hospitality. Her cooking explores regional Mexican food and the cultural exchange found along the U.S.–Mexico border. Her debut cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States, combines personal stories with more than 100 recipes reflecting the intertwined communities and culinary traditions of the borderlands. Cassidee Dabney Cassidee Dabney is Executive Chef of The Barn at Blackberry Farm in Walland, Tennessee. She joined Blackberry Farm in 2010 and became executive chef of The Barn in 2015. Her multicourse menus express Blackberry Farm’s seasonal Foothills Cuisine, drawing from Appalachian traditions, the property’s gardens, and regional farms. The Barn has received James Beard Awards for Outstanding Wine Program and Outstanding Service. Blackberry Farm, Walland, TN https://www.blackberryfarm.com/
Melissa Perello is the chef-owner of Frances and Octavia in San Francisco. A Culinary Institute of America graduate and former Food & Wine Best New Chef, she is known for seasonal California cooking that combines fine-dining technique with the warmth and accessibility of a neighborhood restaurant. Frances offers a rotating, ingredient-driven menu in a relaxed neighborhood setting, while sister restaurant Octavia presents Perello’s modern California sensibility on a larger scale. Frances Restaurant, San Francisco, CA https://www.frances-sf.com/ Timestamps 1:00 Hunter Lewis: Why Aspen makes the food world bring its A game 8:00 Claudette Zepeda: The multicultural food of Tijuana and the borderlands 27:30 Cassidee Dabney: What defines Appalachian cuisine 42:30 Melissa Perello: Building Frances and Octavia for the long haul Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| What Does Ethical Food Really Mean? | Jay Weinstein | 25 juin 2026 | 00:36:35 | |
This is a Vintage episode from 2006. Jay Weinstein, author of The Ethical Gourmet, explains how everyday food choices affect farmers, animals, workers, the environment—and what ultimately ends up on the plate. Why This Episode Matters
Banter Mark and Francis begin with an important distinction: a cookout is not necessarily barbecue. From college pig roasts that finished around 2:00 a.m. to whole-hog dining in Manhattan, the conversation becomes a loving tribute to smoke, pork, poor planning, and the dangerous optimism of hungry men. The Conversation Jay Weinstein joins the show to discuss The Ethical Gourmet and the confusion surrounding terms such as organic, natural, local, humane, and sustainable. He argues that diners do not need to solve every problem in the food system; even switching to products such as organic dairy and eggs can support better farming practices. The discussion examines the hidden costs of inexpensive food, including agricultural subsidies, petroleum-based fertilizers, industrial production, and the pressure placed on smaller farms. Jay, Mark, and Francis also explore whether ethically raised food necessarily tastes better, agreeing that the difference becomes especially clear with well-raised chicken, meat, eggs, and ripe seasonal produce. The conversation closes with local farms, CSAs, preserving tomatoes and fruit, and one essential summer commandment: do not refrigerate a good tomato. Timestamps 0:00 Cookouts, real barbecue, and the hazards of roasting a whole pig Bio Jay Weinstein is a chef, journalist, and author of The Ethical Gourmet. His work has appeared in publications including The New York Times and Travel + Leisure, and he previously cooked at Le Bernardin. Info The Ethical Gourmet by Jay Weinstein C-A-J-A-C-H-I-N-A, https://lacajachina.com/ Local Harvest Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Reviving Gage & Tollner and Reinventing Tropical Cocktails | St. John Frizell & Garret Richard | 24 juin 2026 | 01:00:20 | |
Recorded live before an audience at Sunken Harbor Club in Brooklyn. Why This Episode Matters
The Conversation The live conversation opens with Mark admitting that it took him several meetings to realize writer St. John Frizell and bartender “Sinjin” Frizell were the same person. Francis recalls Garret recognizing The Restaurant Guys at Tales of the Cocktail, back when being recognized in public was still a notable event. From there, St. John tells the improbable story of finding Gage & Tollner’s landmarked interior beneath the remains of a TGI Fridays, an Arby’s, and a makeshift mall. He explains how 450 crowdfunding investors helped revive the historic Brooklyn oyster and chophouse and how the restaurant was preparing to open when COVID closed New York. Garret traces Sunken Harbor Club from a weekly pop-up to one of the country’s most distinctive cocktail bars. He explores forgotten tropical formats, historic steakhouse drinks, the challenge of creating serious non-alcoholic cocktails, and the timelessness of the Martini. The conversation also reaches Charles H. Baker Jr., his amazing life and the idea that a great drink can be built as much on story and context as on the recipe itself.
00:00 Live from Sunken Harbor Club
St. John Frizell is a writer, restaurateur and co-owner of Gage & Tollner and Sunken Harbor Club in Brooklyn. His work has appeared in publications including Bon Appétit, Saveur and Punch, and he is also the founder of the acclaimed Red Hook restaurant and bar Fort Defiance and a noted authority on cocktail writer and adventurer Charles H. Baker Jr. Garret Richard is the Chief Cocktail Officer of Sunken Harbor Club and the co-author, with Ben Schaffer, of Tropical Standard. His career includes acclaimed cocktail programs at Existing Conditions, Slowly Shirley, ZZ’s Clam Bar and Exotica, and VinePair named him its 2024 Next Wave Bartender of the Year. Info Sunken Harbor Club Gage & Tollner Tropical Standard Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Vineyard 7 & 8 and Spring Mountain Cabernet | Launny Steffens | 18 juin 2026 | 00:36:09 | |
This is a Vintage episode from 2005. The Restaurant Guys welcome Launny Steffens, co-founder of Vineyard 7 & 8 in Napa Valley’s Spring Mountain District, for a conversation about mountain fruit, terroir, and the pursuit of a more food-friendly California Cabernet Sauvignon. Why This Episode Matters
Banter Mark and Francis begin with cocktail calories and discover that a Long Island Iced Tea is practically a meal with a hangover attached. From piña coladas to watermelon martinis, they make the case for drinking better, drinking moderately, and avoiding anything that turns one cocktail into lunch. The Conversation The Restaurant Guys welcome Launny Steffens of Vineyard 7 & 8, a Spring Mountain winery focused on Cabernet Sauvignon. Launny explains how he came to wine after a corporate career and why he believed Napa’s mountain vineyards offered the best chance to produce something distinctive. He talks about choosing a 15-acre site with vines originally planted by David Abreu, studying the vineyard through extensive soil sampling, and improving the health of the vines over time. The conversation turns to the difference between mountain-grown and valley-floor fruit, with Launny describing how elevation, slope, and longer sunlight exposure influence the grapes. Mark and Francis press him on the risk of making a more restrained, food-friendly Cabernet at a time when bigger, higher-alcohol wines often attracted major scores. Launny says the goal was to make a traditional Cabernet that still reflected California’s growing season, without letting power overwhelm flavor or the meal. After the interview, Mark and Francis reflect on California agriculture, local produce, and the appeal — and limits — of the slower West Coast life. The show then broadens into a conversation about sustainability, salmon, overfishing, short-term thinking, and why preserving food systems requires looking beyond the next market price. Timestamps 0:00 Cocktail calories, moderation, and the Long Island Iced Tea problem Bio Launny Steffens is the co-founder of Vineyard 7 & 8, a Napa Valley winery located in the Spring Mountain District. After a career in corporate America and investment advising, he pursued the long-term project of building a winery focused on site-driven Cabernet Sauvignon from mountain fruit. Info Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The Natural Wine Debate and the Future of Wine | Ray Isle | 17 juin 2026 | 01:01:51 | |
Ray Isle returns to The Restaurant Guys nearly 20 years after his first appearance to consider where wine is headed and whether the industry has made something pleasurable unnecessarily difficult. Why This Episode Matters
The Banter Mark and Francis take aim at the advice that diners should never order the second-cheapest bottle on a wine list. They explain how restaurant pricing actually works and why that bottle may offer better value than conventional wisdom suggests. Their better advice: tell someone who knows wine what you like, what you are eating and what you want to spend and ask them for help. The Conversation Ray Isle, Mark and Francis distinguish biodynamic farming from natural winemaking and examine the strengths, contradictions and occasional “woo-woo” surrounding both. Ray argues that natural wine has raised worthwhile questions about industrial production, even if some bottles cross the line from unconventional into simply flawed. They revisit the Judgment of Paris on its 50th anniversary and explore how it gave California wine credibility, encouraged investment in Napa Valley and pushed established French producers to improve. The conversation then turns to wine’s current identity crisis. Prices are rising, restaurant pours can feel prohibitive and consumers face a paralyzing number of choices. Ray makes the case for removing pretension, finding knowledgeable people to trust and remembering that wine is ultimately meant to bring people together. They also discuss the Food & Wine Classic in Aspen, pairing serious wine with burgers and why discovering an exceptional $20 bottle can still be more exciting than opening one that costs $400. Timestamps 01:00 – The second-cheapest bottle myth Bio Ray Isle is the executive wine editor of Food & Wine and one of America’s leading wine writers. He is the author of The World in a Wineglass. Info Food & Wine Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Market-Driven Brooklyn Dining Before the Hype | Liza Queen | Preview | 11 juin 2026 | 00:08:41 | |
This is a Vintage episode from 2005. The Restaurant Guys welcome chef-owner Liza Queen of Queen’s Hideaway, a tiny Greenpoint restaurant where the menu changed with the market, the farmers, the smoker, and whatever was left in the kitchen by the end of the week.
Mark and Francis begin with a conversation about fine dining, New Jersey, and the complicated blessing of being so close to New York. They talk about what separates true hospitality from restaurant theater: a warm welcome, good service, and the feeling that the experience is being created for the guest.
The Restaurant Guys welcome Liza Queen, chef-owner of Queen’s Hideaway in Greenpoint, Brooklyn. Liza explains that the restaurant does not really have a set menu because the cooking depends on what she can get from farmers, what meats are available, and what shows up at the Greenmarket. What sounds like a concept is, in her telling, mostly survival: if the restaurant runs out of one thing, she cooks the next best thing. Liza talks about moving back east after cooking in Portland, where she felt limited by diners who were less adventurous than she wanted to be. In Brooklyn, she opened what she imagined as a neighborhood place, only to find people coming from Manhattan, upstate, and even New Jersey after early press and word of mouth spread. The restaurant is tiny, informal, and very personal, with a front-of-house and kitchen team made up largely of friends she describes as imported family. The conversation moves through smoked meats, Wonderbread, broken ice cream makers, root vegetables, and the daily anxiety of building a menu from what the market provides. Liza is funny, humble, and matter-of-fact about the work: 8 a.m. to after midnight, six days a week, in a small kitchen with a very big personality. After the interview, Mark and Francis reflect on why Queen’s Hideaway resonated. For them, the point is not trendiness or thrift alone; it is food cooked thoughtfully, with excellent ingredients, without snobbery. The episode becomes a defense of the finer things in life at every price point, from a serious restaurant meal to a great hot dog, a real waffle with ice cream, or a neighborhood place that simply cooks what it has and does it well.
0:00 Fine dining, New Jersey, and what makes hospitality feel gracious Bio Liza Queen was the chef-owner of Queen’s Hideaway in Greenpoint, Brooklyn, a small, market-driven restaurant known for its changing menu, smoked meats, pies, and fiercely personal cooking. The restaurant became a cult favorite for its informal style, excellent ingredients, and no-pretense approach to neighborhood dining. Info Hell’s Backbone Grill episode (referenced in this episode) https://www.restaurantguyspodcast.com/2390435/episodes/17017079 Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| How to Build a Team That Actually Cares | Preston Lee | 09 juin 2026 | 01:03:10 | |
Hospitality consultant Preston Lee explains how restaurants can build stronger teams, earn employee trust and create the kind of human connection that keeps guests coming back. Why This Episode Matters
Banter Mark and Francis take aim at New York City’s new anti-alcohol campaign and its failure to acknowledge the social and cultural role of restaurants and bars. Francis proposes a protest involving drinks, campaign posters and social media…until Mark’s old college beer funnel makes an appearance and immediately weakens the case. The Conversation Preston Lee joins Mark and Francis to discuss why hospitality is ultimately a structured form of kindness and care. He explains how restaurants can motivate younger employees by providing purpose, clarity and consistent expectations rather than assuming earnings alone will create commitment. The conversation explores hands-on training, daily pre-shifts and Preston’s “drip training” approach, which introduces meaningful changes gradually and reinforces them through accountability. They also discuss creating hospitality between employees, recognizing when someone is not right for the organization and developing managers rather than simply promoting them. Finally, Preston considers how AI may support restaurant training while making authentic human interaction an increasingly valuable luxury. Timestamps 0:00 New York City’s anti-alcohol campaign Bio Preston Lee is a hospitality consultant, founder of The 30% Rule and author of The Hospitality Handbook: How Unconditional Hospitality Transforms Teams, Customers, and Companies. He works with restaurant operators to develop stronger leaders, more consistent teams and hospitality systems that can grow with the business. Info Preston’s book Preston’s site Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Jersey Fresh, Local Farmers, and the Flavor of New Jersey | William Walker | 04 juin 2026 | 00:38:07 | |
This is a Vintage episode from 2005. William Walker of Jersey Fresh joins Mark Pascal and Francis Schott for a conversation about New Jersey agriculture, local produce, farmers markets, and why fresh food tastes different when it does not have to travel halfway across the country. Why This Episode Matters
Mark and Francis cover stolen car seats in Jersey City, motorcycles with laptops in the saddlebags, and a glowing local newspaper article that names Francis “the mean one” and Mark “the rock.” The real question: after 70 hours a week together, who wouldn’t be? The Conversation William Walker explains how Jersey Fresh grew from a supermarket promotion into a broader effort to connect New Jersey farmers with restaurants, markets, and home cooks. The conversation covers farmers markets, U-pick farms, strawberries, tomatoes, peaches, and the simple reason local produce tastes better: it can be picked closer to ripe. Mark and Francis also dig into the real challenge behind “buy local”: preserving farmland only matters if farmers can still make a living. Along the way, William offers practical advice on storing produce, including the all-important rule that tomatoes do not belong in the refrigerator. Timestamps 0:00 – Jersey City car seats, motorcycle regret, and a local article about The Restaurant Guys Guest Bio William Walker was part of Jersey Fresh, the New Jersey Department of Agriculture program promoting New Jersey-grown fruits, vegetables, and farm products. In this episode, he discusses the program’s history, its work with supermarkets and restaurants, and its role in supporting local farmers. Info Jersey Fresh https://www.findjerseyfresh.com/JerseyFresh Link Home News article about RG from 2006 https://www.nj.gov/agriculture/divisions/md/prog/jerseyfresh.shtml Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The Ghost of Jerry Thomas Has Notes | AI, Dale DeGroff & the Future of Cocktails | 02 juin 2026 | 00:09:08 | |
The Ghost of Jerry Thomas Has Notes | AI, Dale DeGroff & the Future of Cocktails Mark and Francis attempt the impossible: an interview with Jerry Thomas, the 19th-century bartending legend who helped write the book on American cocktails. With help from AI and a performance by cocktail icon Dale DeGroff, Jerry returns to judge the modern bar, defend showmanship, and remind bartenders that the guest still comes first.
Jerry Thomas, imagined through AI and voiced by Dale DeGroff, returns from the great beyond to take a look at the modern cocktail world. He is pleased to see bartenders caring again about ice, vermouth, technique, and classic recipes. He is less impressed by drinks built for cameras, fog machines, and bartender ego. His verdict is sharp: effort is not the same as excellence. The conversation moves through showmanship, simplicity, cocktail books, bottled cocktails, with Jerry drawing a clear line between theater that serves the guest and performance that gets in the way. For all the novelty of the premise, the message is pure hospitality. It’s not just about the drink, but about how someone feels at your bar. Timestamps 0:00 The Restaurant Guys bring Jerry Thomas back from the great beyond
Jerry Thomas was one of the most influential figures in American bartending, remembered for his theatrical presence behind the bar and his landmark cocktail books. In this special episode, he is imagined through AI and voiced by Dale DeGroff, one of the modern cocktail world’s most important figures. Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Julie & Julia Before the Movie | Julie Powell | 29 mai 2026 | 00:22:21 | |
This is a Vintage episode from 2006. Julie Powell joins Mark Pascal and Francis Schott to talk about Julie & Julia, her year cooking 524 Julia Child recipes, and how a personal blog became a book before food blogging was a career path. Why This Episode Matters
The Conversation Julie Powell explains that the project began as a response to turning 30 and feeling stuck in her job and life. Mark and Francis connect immediately with the vivid, slightly dangerous pleasure in her food writing, especially her description of beef marrow as rich, intense, and “like eating life.” Julia Child appealed to Julie not because the recipes were easy, but because they were hard and worth doing. She also found inspiration in Julia’s own late start, since Child did not become “Julia Child” until well into adulthood. The blog began in 2002 at her husband’s suggestion, when Julie says she barely knew what a blog was. What started as a personal challenge became a memoir about cooking, ambition, marriage, and reinvention. Julie is clear that Julie & Julia is not a cookbook; food is the route into a larger story about choosing something difficult and committing to it. The conversation also digs into Julie’s New York Times op-ed on greenmarkets and organic food. Mark and Francis disagree with parts of her argument, but Julie explains that her real concern was judgment toward people who lack the money, time, or access to buy ideal ingredients. The debate lands on a shared point: good food should not be a privilege reserved for people who can afford it. Timestamps 0:50 - Introducing Julie Powell and Julie & Julia Bio Julie Powell was the author of Julie & Julia: My Year of Cooking Dangerously, based on her blog about cooking every recipe in Julia Child’s Mastering the Art of French Cooking. The book was later adapted into the film Julie & Julia. Info Book: Julie & Julia: My Year of Cooking Dangerously Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Hamburger America and the Great American Burger | George Motz | 21 mai 2026 | 00:39:35 | |
This is a Vintage episode from 2006 George Motz joins The Restaurant Guys to talk about Hamburger America, his documentary celebrating eight beloved burger institutions and the regional traditions, family pride, old grease, beef, and stubborn conviction that make them more than just places to eat. Why This Episode Matters
The Banter Mark Pascal and Francis Schott discuss New York City’s crackdown on sous vide cooking and debate whether the health department should regulate emerging cooking techniques before banning them outright. On advice of imaginary counsel, Mark will not be offering any home sous vide instructions. The Conversation George Motz joins The Restaurant Guys to discuss his documentary Hamburger America, a film exploring eight legendary burger restaurants across the United States. What begins as a conversation about hamburgers quickly becomes a broader discussion about regional identity, family businesses, roadside Americana, and the passionate people preserving classic burger traditions. George explains the strict criteria he used to select restaurants for the film, including fresh beef, decades of continuous operation, and a story worth telling. Along the way, the conversation moves through Oklahoma longhorn burgers, Wisconsin butter burgers, steamed cheeseburgers, the legendary grease at Dyer’s in Memphis, Louis’ Lunch in New Haven, which claims to have invented the hamburger sandwich, and Chicago’s Billy Goat Tavern, where burger lore became part of American pop culture. More than a discussion about hamburgers, the episode becomes a celebration of old-school American food culture and the fiercely independent restaurants that helped define it. Bio George Motz is a filmmaker, burger historian, author, and television personality best known for his documentary Hamburger America. He later became one of the country’s leading authorities on regional American hamburgers and opened the restaurant Hamburger America in New York City. Info Hamburger America documentary George Motz https://www.hamburgeramerica.com/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| David Burke | Jersey Roots and Bold Restaurant Ideas | 19 mai 2026 | 00:34:12 | |
Chef David Burke joins Mark and Francis at the New Jersey Wine & Food Festival for a conversation about Jersey dining, restaurant ambition, early kitchen life, and the creative ideas that become a chef’s signature. Why This Episode Matters
Banter Mark and Francis open with lab-grown cocoa, chocolate anxiety, and the future of a world where even dessert may need a science department. Mark then shares a Lower East Side fried chicken quest that very much did not lead to fried chicken — a classic Restaurant Guys situation involving food curiosity, one neon rooster, and the internet saving him from a very different afternoon. The Conversation David Burke joins Mark and Francis at the New Jersey Wine & Food Festival, where they start by noting that after 20 years of the podcast, David is somehow only now making his first appearance. David talks about running ten restaurants, the ambition that keeps chefs saying yes to new opportunities, and why New Jersey became an important part of his restaurant life after years in New York. The conversation turns to real estate, rising costs, early dining, and the business advantage of owning the building, something they all see as central to long-term restaurant survival. David also looks back on his Hazlet beginnings, from dishwashing to being dazzled by club sandwiches, sauté pans, salty line cooks, and rock stars moving through the back door. The final stretch gets into David’s gift for signature dishes, especially the path from a Peking duck idea to clothesline bacon. It is a very David Burke story: big visual concept, practical headaches, custom hardware, and eventually a dish that became so recognizable people copied it around the world. Timestamps
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Beer vs. Wine: Which Pairs Better With Food? | Garrett Oliver | 14 mai 2026 | 00:38:39 | |
This is a Vintage episode from 2006 Why This Episode Matters
The Banter Mark Pascal and Francis Schott discuss Frank Bruni’s four-star review of Jean-Georges in The New York Times and what happens when great chefs expand into restaurant empires. The conversation explores restaurant identity, and whether excellence can survive scale. The Conversation Garrett Oliver, brewmaster of Brooklyn Brewery and author of The Brewmaster’s Table, joins The Restaurant Guys for a spirited conversation about the early days of American craft beer, brewing philosophy, beer aging, Belgian traditions, and pairing beer with food. Things get competitive when Oliver argues beer pairs better with food than wine — prompting Francis to challenge him to a live beer-versus-wine showdown at Stage Left. Bio Garrett Oliver is the brewmaster of Brooklyn Brewery and one of the most influential figures in American craft beer. He is the author of The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food and editor of The Oxford Companion to Beer. Oliver has received numerous honors for his contributions to brewing and beverage culture, including a James Beard Award. Info Brooklyn Brewery https://brooklynbrewery.com/ Garrett Oliver http://www.garrettoliver.net/ Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| New Jersey Wine & Food Festival at Crystal Springs Resort 2026 | 12 mai 2026 | 01:02:17 | |
Recorded in person at the New Jersey Wine & Food Festival at Crystal Springs Resort, this special episode features conversations with chefs, restaurateurs, producers and hospitality leaders shaping New Jersey’s food scene.
Why This Episode Matters This festival episode explores sourcing, craftsmanship, sustainability and hospitality through conversations with some of New Jersey’s leading culinary voices. Topics include:
Bios
Owners of Mike’s Pasta & Sandwich Shop in Nutley, NJ, known for artisan pasta and supplying restaurants throughout the state. https://www.instagram.com/mikespastashoppe/ Florian Wehrli Executive Chef overseeing Crystal Springs Resort’s culinary operations, including Restaurant Latour. https://www.crystalgolfresort.com/ Jacques Torres World-renowned pastry chef, chocolatier, and founder of Jacques Torres Chocolate. Jeff Galen Executive Sous Chef at Fossil Farms, specializing in sustainable and exotic proteins. Olivier Muller Chef-owner of Faubourg in Montclair and Weehawken, NJ. Bryan Gregg Executive Chef of Blue Morel at Westin Governor Morris Hotel Time Stamps
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The Next Iron Chef and the Reality of Restaurant Life | Morou Ouattara & Gavin Kaysen | 07 mai 2026 | 00:35:55 | |
This is a Vintage episode from 2007. Why This Episode Matters
The Banter Mark Pascal and Francis Schott open the show discussing the absurdity and honesty of chef awards and Anthony Bourdain’s irreverent influence on food culture. They explore the economics of Michelin-starred restaurants and why greatness may not be worth it. The Conversations Chef Morou Ouattara joins The Restaurant Guys to discuss appearing on The Next Iron Chef while already running a respected restaurant. He explains why competing against accomplished chefs felt entirely different from traditional reality television, and why staying true to his culinary identity mattered more than trying to satisfy judges. Morou also shares how his restaurant, Farrah Olivia, blended American cuisine with West African spices and flavors that television competition formats often couldn’t properly showcase. Later, Gavin Kaysen discusses competing as one of the youngest chefs on the show, the camaraderie among contestants, and the strange reality of being edited for national television. The conversation expands into restaurant culture, chef professionalism, and Kaysen’s then-upcoming move to New York to lead Café Boulud. Timestamps
Bio Morou Ouattara is an Ivory Coast-born chef known for blending West African flavors with contemporary American cuisine at Farrah Olivia in Alexandria, Virginia. He previously led the kitchens at Red Sage and Signatures by Karam. Gavin Kaysen was named one of Food & Wine’s Best New Chefs and later became one of America’s most acclaimed chefs and restaurateurs. At the time of this interview, he was preparing to take over as executive chef of Café Boulud. Info
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| The Future of Wine Service | June Rodil | 05 mai 2026 | 00:45:55 | |
Why This Episode Matters
The Banter Mark Pascal and Francis Schott open the show swapping stories about “elevating” takeout by adding better ingredients, dialing in details, and chasing that last 10% that turns good into spectacular. The Conversation June Rodil, Master Sommelier and partner in Goodnight Hospitality, shares her path from serving at Olive Garden to shaping some of the most thoughtful wine programs in the country. She breaks down how wine pairing really works not as rules, but as taste memory, experience, and constant adjustment. The conversation explores the shifting role of wine in dining, from everyday staple to luxury competitor, and the challenge of connecting with a younger, less wine-focused guest. June emphasizes that great service, not intimidation or hierarchy, is what brings people into wine, and that curiosity, accessibility, and value matter more than ever. They also dig into where smart wine buyers should be looking today, from South Africa to overlooked Old World regions, and why finding one great, under-the-radar bottle can define a program more than a massive list. Timestamps
Bio June Rodil is a Master Sommelier (2015) and partner at Goodnight Hospitality in Houston, where she oversees award-winning wine programs and hospitality operations. She is widely recognized for her leadership in modern wine service and mentorship within the industry. Info
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Pinot Grigio Explained: Italian Wine Regions and Labels | Giovanni Barone | Preview | 30 avr. 2026 | 00:12:00 | |
This is a Vintage episode from 2010 Why This Episode Matters
The Banter Mark Pascal and Francis Schott open with stories from interviewing restaurant staff highlighting a simple truth: honesty matters more than experience, especially in hospitality. The Conversation Giovanni Barone of Barone Fini joins the show to break down the misunderstood world of Pinot Grigio. He explains how Italy’s regional identity, not the country itself, defines wine, and why Trentino-Alto Adige produces fresher, more food-friendly expressions due to extreme temperature swings and alpine conditions. The discussion pulls back the curtain on the wine business: from bulk wine labeled as premium bottles to the outsized role of branding in pricing. Giovanni makes the case for purity and restraint in winemaking, contrasting it with more manipulated styles found elsewhere. Along the way, the conversation becomes a broader philosophy of food and drink: great wine isn’t about flash—it’s about flavor, place, and how it works at the table.
Bio Giovanni Barone is part of the Barone Fini family, a historic winemaking estate in Italy’s Trentino-Alto Adige region. His family’s winemaking roots date back to the late 15th century, and he has helped bring their Pinot Grigio to international markets while advocating for traditional, terroir-driven wines. Info
Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||
| Woodford Reserve and the Future of Bourbon | Elizabeth McCall | 28 avr. 2026 | 01:03:28 | |
Why This Episode Matters
The Banter Mark Pascal and Francis Schott open the show with a conversation about people who are drawn to hospitality, but may or may not be built for restaurant life. The Conversation Elizabeth McCall joins to talk about her role as Master Distiller of Woodford Reserve and the craft behind one of America’s most recognizable bourbons. She explains why Woodford’s flavor profile is built around balance and consistency not just branding or bottle design. The conversation moves from special releases to the essential work of maintaining quality, protecting core products, and developing future innovations. Elizabeth also discusses the broader whiskey market, why Woodford Reserve remains strong during a challenging period, and what it means to be a woman leading one of bourbon’s major brands. Timestamps 00:00 — Mark and Francis on restaurant life and the people who wish they could work in hospitality Bio Elizabeth McCall is the Master Distiller of Woodford Reserve. She joined Brown-Forman in 2009, worked closely with longtime Master Distiller Chris Morris, and was appointed Master Distiller of Woodford Reserve in 2023. Elizabeth leads liquid innovation and helps protect the flavor integrity of Woodford Reserve’s core products while developing future innovations. Info Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia Winery More info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak Catherine Lombardi Restaurant Stage Left Wineshop Reach Out to The Guys! | |||