The Restaurant Guys

This is a vintage episode from 2012 with special introduction by Sother Teague in 2024 The Banter The Guys invite mixologist Sother Teague to introduce this vintage selection about his and America’s favorite bartender of the 1970s Isaac from The Love Boat , actor Ted Lange. After some reminiscing, Sother shares where Isaac has left his mark on pop-culture and where we hope we may encounter that li...

The Banter The Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes. The Conversation The Restaurant Guys welcome acclaimed writer Robert Simonson,  a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that might be worth its price. The Presidential Storm...

This is a vintage selection from 2006 The Banter The Guys discuss their recent trip to the Bastianichs’ relatively new restaurant Del Posto in NYC. It manages to be opulent, friendly and “New York” all at once while serving delicious meals. The Conversation The Restaurant Guys connect with soul food royalty Lindsey Williams author of Neo Soul: Taking Soul Food to a Whole 'Nutha Level about hi...

The Banter The Guys discuss the most sought-after restaurant in France which is probably not what you think. The Conversation The Restaurant Guys are thrilled to meet soul food royalty Melba Wilson.  Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on the World and helped revitalize a Harlem neighborho...

This is a Vintage Selection from 2007 The Banter The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests.  The Conversation The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier l...

The Banter The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest." The Conversation The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible.  The Inside Track The Guys hosted Jacqu...

The Banter The Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management.  The Conversation The Restaurant Guys welcome back Chef Charlie Trotter to hear what’s going on in Chicago and Las Vegas, especially during challenging economic times. You’ll hear Chef Trotter’s adv...

The Banter The Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives.  The Conversation The Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October 2005 named after their grandmothers!  The Inside...

The Banter The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’re near central NJ, join us!  The Conversation The...

The Banter The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s going! The Conversation The Restaurant Guys catch up w...

This is a Vintage Selection from 2006 The Banter The Guys discuss new trends in desserts as Francis nurses his sugar hangover. The Conversation The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You...

The Banter The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.” The Conversation The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising conne...

This is a Vintage Selection from 2006 The Banter The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer? The Conversation The Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments Th...

The Banter The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my ! The Conversation The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain.  Chef discusses rising up through the ranks at The French Laundry, striking out on his own wit...

The Banter  The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own. The Conversation The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing...

The Banter The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream. The Conversation The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier,  his multitude of establishments and his viral video last year.  Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst,...

**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here: https://www.buzzsprout.com/2390435/subscribe This is a Vintage Selection from 2007 The Banter The Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appallin...

This is a Vintage Selection from 2007 The Conversation The Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants.  Check out the secret to his success across multiple venues.  The Inside Track The Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few frien...

The Banter The Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines. The Conversation The Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The epi...

This is a Library Selection from 2007 The Banter The Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent? The Conversation The Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaura...

The Banter The Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes.  The Conversation The Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya’s success to her obsession for delicious food and cultural authenticity.  She shar...

This is a Library Selection from 2005 The Banter The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted. The Conversation The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence aro...

The Banter The Guys recall a very special cocktail they made prior to bartending…and they didn’t use a punch bowl.  The Conversation The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America.   The episode ends  with suggestions for cocktails using Dale’s amaro and a toast with old friends.   The Inside Track The Guys met Dale at a...

This is a Library Selection from 2012 The Banter The Guys note the changes in how folks choose to ring in the New Year. As they often do, they choose to celebrate with a BANG!  The Conversation The Restaurant Guys hear the story of Sean Muldoon from the bar at the Merchant Hotel in Belfast to the soon-to-be opened The Dead Rabbit in New York City. Sean shares his vision for bartending as a vocatio...

The Banter The Guys share their experiences with Irish bars, including The Friendly Sons of the Shillelagh in West Orange, NJ that Francis ran for a time…. much to Mark’s consternation! The Conversation The Restaurant Guys talk with Jack McGarry, co-founder of The Dead Rabbit in New York City. They discuss the journey of transforming the traditional Irish pub into a world-class cocktail destinatio...