The Restaurant Guys

This is a Vintage selection from 2005 The Banter The Guys compare dining experiences: Francis decisively won that round.   The Conversation The Restaurant Guys get to speak with Kate Krader about Food & Wine’s Cocktail Book and the trends that have made Food & Wine declare 2006 “The Year of the Cocktail.” From making grenadine to martini glass size to home cocktail parties, they cover what...

The Banter The Guys talk about how to ruin a good drink. The Conversation The Restaurant Guys sit down with Rob D’Elia, the owner of iconic dive bar Ale ‘n ‘Wich Pub in New Brunswick, NJ. The ‘Wich has hosted a few celebrities and a lot of personalities over the years. They reminisce and talk about the je ne sais quoi of local bars. The Inside Track The Guys used to shoot darts at the Ale ‘n ‘Wich...

This is a Vintage episode from 2006 with a current day introduction The Banter The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try. The Conversation The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss t...

The Banter The Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention. The Conversation The Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadel...

Current day intro and the interview is a Vintage Selection from 2005 The Banter The Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t.  The Conversation The Restaurant Guys interview Ruth Reichl to discuss the roles of critic...

This is part 1 of a 2 part episode The Conversation The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced! The Inside Track The Guys have had Andrew on their podcast several times years ago. They all agree that humans are d...

This is part 2 of a 2 part episode The Conversation The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced! The Inside Track The Guys have had Andrew on their podcast several times years ago. They all agree that humans are d...

This is a Vintage Selection from 2008 The Banter The Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right?  The Conversation The Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award! The Inside Tr...

The Banter The Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors. The Conversation The Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks about his experiences working in and running various types of bars and how a few chance encounters catapulted his career. He describes how he strives to create the perfect vibe in his bar and...

This a Vintage Selection from 2006 The Banter The Guys kick around some questionable burger ideas that they don’t find appealing.  The Conversation The Restaurant Guys welcome Plymouth Gin Master Distiller Sean Harrison from across the pond. Sean talks about the trials and rebirth of gin and even shares the secret Plymouth Gin recipe.  The Inside Track The Guys are fans of Sean’s Plymouth Gin both...

The Banter The Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone.  The Conversation The Restaurant Guys appreciate Charlotte Voisey, newly minted Executive Director of The Tales of the Cocktail Foundation, taking time to talk to them when Tales of the Cocktail Conference is merely days away. They go over the past, present and...

This is a Vintage Selection from 2007 The Banter The Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers” The Conversation The Restaurant Guys welcome wine writer Ray Isle who explains biodynamic viticulture and shares his 7 rules for pairing wine and food. Find out what Ray calls the shortstop of wine.  The Inside Track The Guys have...

This is a Vintage Selection from 2005 The Banter The Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds? The Conversation The Restaurant Guys welcome Kim Chauvin who tells us all about the American shrimp industry and the superior product of fresh, wild shrimp. She also talks about the hardships of hurricanes and as well as and life...

The Banter The Guys talk about the joys and heartbreak of urban and suburban gardening.  The Conversation The Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have t...

This is a Vintage Selection from 2005 The Banter The Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn.  The Conversation The Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged o...

The Banter The Guys discuss cookout foods for the 4th of July. Find out Mark’s cheat code for eating hotdogs. The Conversation The Restaurant Guys welcome George Motz, hamburger historian and operator of Hamburger America in NYC. George tells the story of his steady rise to expertise (and fame) and shares his passion for creating an authentic, multi-napkin burger experience.  The Inside Track The...

 This is a preview of a full subscriber episode from 2008.  The Conversation The Restaurant Guys talk with Aldo Sohm about what it took to be pronounced The Best Sommelier in the World. They talk about wine competitions, formal wine service and pairings –both the wine with food and, most importantly, the guest with wine .  The Inside Track The Guys have enjoyed Le Bernardin where Aldo is the somme...

The Banter The Guys talk about an unfortunate situation where Francis suffered. The Conversation The Restaurant Guys have filmmakers Max Well and Alex Lamb on to discuss their documentary The Donn of Tiki about Don the Beachcomber’s life. The story includes rum-running, globe-trotting, the Mafia and amazingly creative marketing that started a movement.  The Inside Track The Guys were able to inter...

This is a Vintage Selection from 2006 The Banter The Guys talk about a big change in NYC restaurant ownership as well as the implications of invasive grass. The Conversation The Restaurant Guys welcome William Alexander to hear about the trials of being a home gardener and the shocking realization that his home-grown tomatoes cost him $64.  The Inside Track The Guys have an amusing conversation wi...

The Banter The Guys chat about the fact that sometimes you have to put on pants. The Conversation The Restaurant Guys and Antonia Lofaso bond over common experiences such as using donuts to get through the 14 hour days of opening a new restaurant. The most recent champion of Tournament of Champions talks about kitchen fires, chefwear and how it feels to impress chefs she admires.  The Inside Track...

This is a Vintage Selection from 2006 The Banter The Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher.  The Conversation The Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering fina...

The Banter The Guys chat about bad management, good cheese and the way to Mark’s heart. The Conversation The Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis! The Inside Track The Guys speak fondly of New Orleans’ rich history and enduring spirit. These are T...

The is a Vintage Selection from 2005 The Banter The Guys talk about urban and suburban grape and olive growing and why they CAN Believe It’s Not Butter. The Conversation The Restaurant Guys talk with Ted Hall about terrior, and hidden olive orchards and consecrated olive oil. Ted tells how organic, sustainable practices yield the highest quality products and the happiest farmers. The Inside Track...

The Banter The Guys enjoy a snack and Mark tells the secret of what makes it great! The Conversation The Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trai...

This is a BONUS! episode relating to the Belmont Stakes 2025 The Conversation The Restaurant Guys sit down with King Cocktail Dale DeGroff and Peter Thomas Fornatale of In the Money Players’ Podcast to talk about horse racing and the cocktails that accompany it. Pete offers his Win, Place and Show for the upcoming Belmont Stakes 2025. Listen and you could wind up in the money . The Inside Track Th...