The Restaurant Guys

Why This Episode Matters The Banter Mark Pascal and Francis Schott open the show debating whether seedless produce justifies gene-edited fruits and vegetables. The Conversation Michael Cecchi-Azzolina, longtime front-of-house fixture at iconic New York restaurants including The River Café and Raoul’s, joins Mark Pascal and Francis Schott to talk about his memoir Your Table Is Ready and the restaurant world he came up in. He shares stories from an era when the maître d’ ran the dining room through charm, discretion, and a certain kind of power—and what he did when that wasn’t enough. Along the way, Michael reflects on what’s changed in hospitality, what’s been lost, and how he’s keeping that spirit alive. Timestamps Your Table Is Ready, Bio Michael Cecchi-Azzolina is a veteran New York maître d’ and restaurateur who has worked at iconic dining rooms including The River Café, Raoul’s, and Minetta Tavern. He is the author of Your Table Is Ready, a memoir of front-of-house life in New York City restaurants. Info Your Table Is Ready The NJ Wine & Food Festival @ Crystal Springs May 1-3 The Restaurant Guys will be podcasting from there May 2. Come see us! https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2005. Why This Episode Matters The Banter Mark and Francis open with a spirited riff on okra, bone marrow, dry-aged steak, texture, and the common practice to sacrifice flavor for convenience. The Conversation Dr. Paul Rozin, Professor of Psychology at the University of Pennsylvania, joins Mark Pascal and Francis Schott for a fascinating look at how different cultures think about food, pleasure, and health. He contrasts American habits of guilt, abundance, customization, and speed with the French emphasis on smaller portions, attention, ritual, and enjoyment. The result is a conversation about why some cultures spend more time eating, derive more pleasure from food, and often wind up healthier anyway. Mark and Francis extend that argument into restaurant life, fad diets, convenience culture, and the American habit of trying to solve food problems without changing the way we live. Timestamps Bio Paul Rozin is a Professor of Psychology at the University of Pennsylvania and a leading scholar on the psychological, cultural, and biological determinants of food choice. He has studied how different societies think about food, pleasure, disgust, and health. The NJ Wine & Food Festival @ Crystal Springs May 1-3 The Restaurant Guys will be podcasting from there May 2. Come see us! https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters The Conversation Robby Younes, COO of Crystal Springs Resort, joins Mark and Francis to talk about building the New Jersey Wine & Food Festival into a serious showcase for the state’s chefs, restaurants, and wine culture. Along the way, he discusses developing Crystal Springs into a broader hospitality destination, building one of the country’s standout wine programs, and creating an event designed to prove that New Jersey can provide a food-and-wine experience on a national level. The conversation also becomes a thoughtful look at leadership, and the limitless potential of the hospitality business. Timestamps Bio Robby Younes is the COO of Crystal Springs Resort in New Jersey, where he helped expand the property’s food, wine, and hospitality programs and played a central role in creating the New Jersey Wine & Food Festival. He has built a reputation for elevating hospitality experiences while championing New Jersey’s culinary talent. Info https://njwinefoodfest.com/https://www.crystalgolfresort.com/The NJ Wine & Food Festival @ Crystal Springs May 1-3 The Restaurant Guys will be podcasting from there May 2. Come see us! https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a preview of a full subscriber episode from 2006. Why This Episode Matters Top ChefThe Banter Mark Pascal and Francis Schott open with one of their classic wide-ranging tangents: better pork, bad agribusiness, accidental TGI Fridays horror, and a spirited defense of foie gras that could only come from two restaurateurs with strong opinions and no interest in sanding them down. The Conversation Tom Colicchio joins the show on the day Craftsteak is opening in New York, and the discussion moves easily between Top Chef, restaurant culture, and the philosophy behind his restaurants. He talks about why Top Chef worked when other reality-food television did not, what makes someone worth following in a kitchen, and how mentoring differs from judging. He also explains the original idea behind Craft: ingredient-focused cooking served in a way that encourages diners to build their own experience at the table. From there, the conversation turns to home cooking, hospitality, experimental cuisine, and why Gramercy Tavern succeeds by doing everything well and making it feel like home. Timestamps Top ChefBio Tom Colicchio is the chef, restaurateur, and co-founder of Craft and Craftsteak, and a founding force behind Gramercy Tavern. He is also the recipient of multiple James Beard Awards and is the head judge on Bravo’s Top Chef. Info Top ChefOur Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters Imbibe The Banter Mark and Francis open with a riff on awards-season humility, noting that in restaurant life, humility usually comes from service failures and hard-earned recovery—though they’re not above enjoying a medal when one comes their way. The Conversation Paul Clarke, executive editor of Imbibe Magazine, talks about building a drinks publication that serves both curious consumers and serious professionals without losing clarity, rigor, or pleasure. He explains how the magazine explores “liquid culture,” with attention to the people, places, and ideas behind what ends up in the glass. The discussion also traces the rise of modern cocktail culture through the lens of the Negroni and its many descendants, while highlighting Imbibe’s role in shaping conversation through projects like Negroni Week and the Imbibe 75. It’s a smart, funny exchange about editorial standards, independence, and why good drinks writing should be as engaging as the drinks themselves. Timestamps Bio Paul Clarke is the executive editor of Imbibe Magazine, an independent drinks publication celebrating 20 years in 2026. He is also the author of The Cocktail Chronicles and host of the award-winning Radio Imbibe podcast. Info https://imbibemagazine.com/https://radio-imbibe.simplecast.com/https://www.buzzsprout.com/2390435/episodes/16866178Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2007 Why This Episode Matters The Banter Mark Pascal and Francis Schott open with a run through food trivia from Gourmet magazine, including America’s limited eaters, the national devotion to ketchup, and the little problem of people eating more “low-fat” junk because the label told them to feel virtuous. The Conversation Jeff Roberts joins the show to discuss The Atlas of American Artisan Cheese and the dramatic expansion of American cheese makers over the previous decade. He explains how consumer taste changed the market and why artisan cheese matters not only for flavor, but for farming, community, and regional identity. The conversation moves through Vermont, Cabot, and the broader American cheese landscape before landing in New Jersey, where Roberts praises producers and fresh mozzarella traditions that most people would never think to place in a national cheese conversation. The episode also explores early goat-cheese pioneers, the stories behind small producers, and the idea that every food choice has consequences far beyond the table. Timestamps Bio Jeff Roberts is the author of The Atlas of American Artisan Cheese. He helped establish the Vermont Institute for Artisan Cheese at the University of Vermont, served as national director of Slow Food USA, and co-chaired Artisan Cheeses of America. Info The Atlas of American Artisan Cheesewww.cowsoutside.comvalleyshepherd.comSubscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters The Banter Mark Pascal and Francis Schott open with a detour into ferries, bar cars, and the enduring appeal of any transportation where somebody else is driving and a drink might be available. The Conversation Doug Frost joins the show for a wide-ranging discussion about hybrid grapes, climate pressure, and why regions outside the usual wine power centers may have more to teach the wine world than they get credit for. He explains how growers in places like the Midwest, New Jersey, and Europe are rethinking what counts as a serious wine grape as farming realities change. The conversation then pivots into a lively critique of bad “natural wine” logic. Doug, Mark, and Francis are not arguing against low-intervention winemaking; they are arguing against excusing obvious flaws because the category sounds virtuous. In the final stretch, Frost talks about Echo Lands in Walla Walla, where regenerative farming and land stewardship are part of building a winery meant to last. Timestamps Bio Doug Frost is one of the few people in the world to hold both the Master Sommelier and Master of Wine titles. He is an author, educator, founder of Beverage Alcohol Resource (B.A.R.), and a founding partner of Echo Lands Winery in Walla Walla, Washington. Info https://www.echolandswinery.com/https://www.buzzsprout.com/2390435/episodes/16977575Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2008 Why This Episode Matters organiclocalThe Banter Mark Pascal and Francis Schott open the show taking aim at convenience culture, from pre-stuffed bagels to “vitamin-enhanced” soda, and question how far we’ve drifted from real food. The Conversation Margaret Wittenberg, longtime leader at Whole Foods and a key voice in the organic movement, explains how the company evaluates what makes food “good” from clean ingredients to sustainability and sourcing. The discussion dives into the growing complexity of food labeling, the role of trust in retail, and how Whole Foods balances education with curation for busy consumers. Wittenberg also unpacks the tension between industrial food systems and responsible production, arguing that quality, ethics, and flavor ultimately align more than most people think. Timestamps localorganicNew Good FoodGuest Bio Margaret Wittenberg is a longtime leader at Whole Foods Market, where she served as Vice President of Communications and Quality Standards. A former member of the USDA National Organic Standards Board, she has been widely recognized as a key voice in shaping modern organic and sustainable food practices. Info Margaret's book New Good Food: Essential Ingredients for Cooking and Eating Well Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters The Banter Mark Pascal and Francis Schott open the show with an unexpectedly passionate tasting and review of Girl Scout cookies before turning to a far more adult subject: Applejack, cocktails, and New Jersey history. The Conversation Lisa Laird Dunn, ninth-generation owner of Laird & Company, joins the show to talk about the Jack Rose, the history of Applejack, and her family’s place in the story of American spirits. Along the way, she explains how the category rose, fell, and returned with the cocktail renaissance, and why products like Laird’s Bonded and Applejack 86 each have a distinct place behind the bar. The conversation becomes especially moving when Lisa shares how her family risked everything to buy the company back and keep it family owned. Timestamps Guest Bio Lisa Laird Dunn is the ninth-generation owner of Laird & Company, America’s oldest distilling family and the makers of Laird’s Applejack. She has helped preserve and grow one of New Jersey’s most historic spirits brands while carrying its legacy into the 10th generation. Info Laird & Company https://www.lairdandcompany.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2007 Why This Episode Matters The Banter Mark and Francis open with a conversation about the rise of “under the radar” bars and restaurants in Manhattan: places with no sign, no published number, or a deliberate effort to avoid becoming the next overcrowded hotspot. They talk through the difference between true neighborhood-style discretion and exclusivity used as marketing, with stops at Milk & Honey, Pegu Club, and the Waverly Inn. The Conversation Jon Rowley joins the show with the kind of résumé that makes food people pay attention. A former commercial fisherman, Rowley helped develop the fresh market for Copper River salmon. He explains how fish are handled dramatically improves flavor and texture. The conversation then shifts to oysters, where Rowley discusses the Pacific Coast Oyster Wine Competition, finding wines to flatter oysters, and how American oyster culture disappeared and then slowly returned. He also talks about the role oysters play in healthier waterways. In the final segment, Rowley turns from sea to soil. He talks compost, organic matter, and why healthier soil leads to more flavorful produce. It is a wide-ranging conversation, but the theme is consistent: better food comes from understanding the systems behind it. Time Stamps Guest Bio Jon Rowley was a food consultant known for elevating the way chefs and consumers think about flavor. He helped establish the fresh market for Copper River salmon, championed oysters culture on the West Coast by founding Pacific Coast Oyster Wine Competition, and promoted soil health as pathway to better tasting food. Info Jon’s obituary https://www.seattletimes.com/seattle-news/obituaries/top-chefs-remember-northwest-fish-missionary-jon-rowley/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters The Banter Mark and Francis open with Francis describing a solo night in New York that included a flamenco performance Mark would not enjoy and a stop for cigars at the Carnegie Club, a place completely comfortable being exactly what it is. The Conversation Eric and Bruce Bromberg, the brothers behind Blue Ribbon, join the show to talk about building one of downtown New York’s most influential restaurants. They discuss the Paris brasserie model that inspired Blue Ribbon, how the restaurant became a late-night home for chefs and restaurant people, and why hospitality mattered more than exclusivity. They also share the story of the failed concept that preceded Blue Ribbon, the dramatic rebuild that led to its opening, and the values that shaped the restaurant from the beginning. Along the way, they talk about legendary staff members, the role of oysters in Blue Ribbon’s identity, the opening of Blue Ribbon Sushi, and the long view required to build restaurants that endure. Time Stamps 0:00 – Opening banter: Francis’s solo night out, flamenco, and the Carnegie Club 6:10 – Eric and Bruce Bromberg join the show. How Blue Ribbon changed late-night dining in New York 15:00 – Blue Ribbon’s style of hospitality 20:45 – Alonzo, oysters, and the front-of-room identity of Blue Ribbon 29:50– The Crystal Room, tearing it apart, and rebuilding as Blue Ribbon 39:43 – Blue Ribbon Sushi, key people and rethinking Japanese restaurant hospitality 51:30 – Building legacy establishments, designing a menu you love, and creating restaurants that last 58:59 – The Guys’ mob story Guest Bio Eric and Bruce Bromberg are the brothers behind Blue Ribbon Restaurants, the hospitality group that began with Blue Ribbon Brasserie in SoHo in 1992. Over the years, they expanded the brand into multiple concepts, including Blue Ribbon Sushi and Blue Ribbon Fried Chicken, while building a reputation for strong hospitality, late-night dining, and restaurant culture built to last. Info Blue Ribbon Restaurants https://www.blueribbonrestaurants.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005 Why This Episode Matters The Conversation Roger Dagorn, then the wine director, maître d’, and Master Sommelier at Chanterelle, joins The Guys to discuss the changing role of wine in American dining. He reflects on how restaurant work became a more respected profession, how education helped grow a new generation of wine professionals, and why New York became one of the world’s great wine markets. The conversation moves through sake service, talking to a sommelier about budget, balancing scores and real dining experience, and the role of a well-run cheese course in a serious restaurant. Time Stamps Guest Bio Roger Dagorn is a Master Sommelier, longtime wine director, and maître d’ known for his work at Chanterelle in Manhattan. One of the early Master Sommeliers in the United States, he built a reputation for exceptional wine knowledge, generous hospitality, and a warm, unpretentious approach to service. Info About Roger https://www.wineandspiritsmagazine.com/free-reads/great-wine-mentors-roger-dagorn Court of Master Sommeliers of Americas https://www.mastersommeliers.org/ Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters The Banter Mark Pascal and Francis Schott open the show with stories: one that makes carrying bitters in your bowling bag seem entirely reasonable, and a highly sophisticated scam that nearly got $1,500. The Conversation Eamon Rockey talks about his path from Eleven Madison Park to Betony, where he helped build one of New York’s standout fine-dining rooms and developed the clarified milk punch that influenced cocktail world. Rockey reflects on restaurant service, beverage instruction, and the evolution of Rockey’s Botanical Liqueur. Time Stamps Guest Bio Eamon Rockey is a hospitality professional, beverage educator, and spirits entrepreneur whose career includes roles at Eleven Madison Park and Betony. He launched Rockey’s Botanical Liqueur, a spirits brand rooted in his long-standing work with clarified milk punch. Info Rockey’s Botanical Liqueur rockeysliquer.com How to Make Milk Punch https://youtu.be/BwlwFNyMqo0?si=zA33suspiHmapn7S Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage episode from 2007. Why This Episode Matters beforeThe Banter Mark Pascal and Francis Schott open with a recap of a “Duckathlon” with other restaurants— assessing steak, cheese, birds, and brandy. They then pivot hard into food-label transparency and why consumers should be allowed to know what’s been done to their food. The Conversation Gail Sokol joins to explain why baking differs from cooking and what you need to know. She breaks down how acid-base reactions relate to texture and how her book teaches technique. They also get into real-world home baking: what tools matter, what belongs in your pantry, why lard makes flaky crust, and how to make ice cream that doesn’t taste flat once frozen. (Caution: May require sampling.) Timestamps Guest Bio Gail Sokol is an award-winning professional baker and college-level baking instructor. She’s the author of About Professional Baking: The Essentials, a fundamentals-first baking guide focused on methods, ingredient function, and technique. Show Info About Professional Baking By Gail Sokol Gail’s site https://chefgailsokol.com/ Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Why This Episode Matters The Banter Mark Pascal and Francis Schott open the show reflecting on why service still defines the dining experience. They also debate whether good wine tastes the same when enjoyed at the sink while doing dishes as it does at the table. The Conversation Danielle Sepsy, founder of The Hungry Gnome and known as the Scone Queen, shares how she leveraged a reality cooking competition into meaningful wholesale expansion. The conversation explores scaling a wholesale bakery, building long-term retail partnerships, and the discipline required to move from local success to broader commercial reach. Danielle also discusses her new cookbook, where she reveals the secret recipes behind The Hungry Gnome’s signature baked goods, and how the book, along with her social media account, can support both brand growth and customer connection. Timestamps 0:00 – Opening Banter: Service, Hospitality & the River Palm Terrace 6:15 – Why Wine Tastes Better at a Restaurant 10:00 – Danielle Sepsy Joins: The Hungry Gnome & “Scone Queen” 14:45 – Post-Show Growth: 5000% Spike & Expansion 17:03 – Why Wholesale Works: Volume, Sanity & Sustainability 27:35 – The Cookbook: Revealing the Recipes 34:00 – Wrap Up: Capital, Delays & Opening a Business Guest Bio Danielle Sepsy is the founder and chef behind The Hungry Gnome, a wholesale bakery known for its scones and specialty baked goods served in cafés throughout the New York area. She was crowned the “Scone Queen” on The Big Brunch, earning national attention and accelerating the growth of her business. Danielle is also the author of The Scone Queen Bakes, where she shares the recipes behind her most requested creations. Show Info The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome: A Cookbook By Danielle Sepsy Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Vintage episode (2006) Why This Episode Matters The Banter Mark Pascal and Francis Schott open with wine-party etiquette wars. How to prevent your “special bottle” from being shelved like an unwanted candle and why perfume at tastings should be a misdemeanor. The Conversation Susan Ridley (Brookside Ranch) joins to tell the accidental origin story of becoming George Hendry’s partner—starting with dinner at the neighbor’s house and ending with a serious winery built on one vineyard, no purchased fruit. The Guys dig into what makes Hendry’s site in Napa’s cooler corner so distinctive, why vineyard stress and rocky soils can produce better wine, and how wine dinners teach pairing in a way tastings never can. Along the way: vineyard tours with a pith-helmeted nuclear physicist, Napa seasonality, legendary blackberry jam, and the screw cap vs. cork debate. Timestamps 0:00 – Welcome + Natalie MacLean’s “Grapes of Gaffe” 2:15 – Having your host ignore your bottle, too much perfume and “off” bottles 9:00 – Guest Introduction: Susan Ridley, Brookside Ranch and Hendry Wines 12:50 – Hendry vineyard location, elevation, and rocky soils 15:45 – George Hendry, farmer and nuclear physicist 20:40 – Wine dinners and lessons they teach 23:13 – Brookside Ranch B&B + Napa seasonality 29:00 – Screw caps vs. cork closures discussion Guest Bio Susan Ridley was a partner in Hendry Wines in Napa Valley and proprietor of Brookside Ranch, a historic bed-and-breakfast neighboring the Hendry estate. She worked closely with grower-winemaker George Hendry on communicating the winery’s vineyard-first philosophy and focus on estate fruit. Susan passed away in 2025. Info Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Why This Episode Matters The Banter Mark Pascal and Francis Schott open the show debating shepherd’s pie, Irish–Mexican culinary mashups, and a tequila origin story that sounds questionable… until the first sip. The Conversation Jeffrey Merrihue, founder of Xtreme Foodies, joins the Guys to explore why regional food tells a deeper story than luxury dining. From the evolution of barbecue and pizza to overtourism in Japan and the fatigue of modern tasting menus, the conversation challenges how—and why—we travel to eat. Timestamps 0:00 – The Banter: Shepherd’s pie and Irish–Mexican mashups 6:04 – The Conversation: Jeffrey Merrihue and Xtreme Foodies 12:00 – Fine dining and the loss of place 21:15 – Texas barbecue: heritage vs Michelin craft 30:35 – Pizza regionalism: Naples and New York 37:55 – Overtourism and Japan 41:05 – L’Ami Louis and the limits of prestige 47:05 – Wrap Up Guest Bio Jeffrey Merrihue is the founder of Xtreme Foodies, a global culinary community connecting travelers with local food experts in more than 200 cities. A longtime writer and world traveler, he focuses on food that reflects regional identity rather than globalized luxury dining. Guest Info Xtreme Foodies https://www.xtremefoodies.com/ The World’s Tastiest Chicken https://xtremefoodies.substack.com?utm_source=navbar&utm_medium=web February 25 George Martinelli of Martinelli Winery https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ March 12 Anthony Beckman of Balletto Vineyards https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage episode from 2006. This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe at https://restaurantguysregulars.buzzsprout.com Why This Episode Matters The Banter A story about a proposal gone painfully wrong sets the tone as Mark Pascal and Francis Schott explore the unpredictable theater of romance in restaurants. From first dates to long-married couples who’ve forgotten how to talk, they reflect on what they've learned about human connection from a lifetime in the dining room. The Conversation Author and food historian Bunny Crumpacker talks about The Sex Life of Food: When Body and Soul Meet to Eat, a wide-ranging exploration of how food symbolism, cultural taboos, and dining rituals intersect with sexuality and identity. The discussion moves from aphrodisiac myths and gendered foods to class signals, fast food culture, and the emotional meaning behind what and how we eat. Timestamps 00:00 – Welcome to The Restaurant Guys 01:50 – Banter: Romance, proposals, and restaurant observations 08:35 – Bunny Crumpacker on the purpose of her book 15:02 – Aphrodisiacs, an-aphrodesiacs and food symbolism 17:43 – Class, culture, and how food defines us 23:06 – Convenience foods, restaurant meals and home cooking 32:22 – Wrap-up and final thoughts Bio Bunny Crumpacker is a columnist, food historian, and the author of 7 books including The Sex Life of Food: When Body and Soul Meet to Eat, a cultural exploration of the relationship between eating, identity, and intimacy. Info Bunny’s book: The Sex Life of Food: When Body and Soul Meet to Eat Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

Why You Should Listen The Banter Mark Pascal and Francis Schott kick things off with post–Valentine’s Day reflections and the realities of running a dining room during peak nights. The Guys pull back the curtain on expediting, ticket management, and the small operational decisions diners rarely see. They share how shifting celebrations beyond February 14th can ease pressure on both restaurants and relationships. The Conversation The Guys dive into a wide-ranging Inside Track discussion sparked by the @MassSpecEverything channel, exploring mass spectrometry and spirits—from alleged additives in tequila to why common hand-rub tests don’t reveal everything. The talk moves to Coca-Cola lore, including what *really makes Mexican Coke special. Eggs take center stage as they unpack price spikes linked to bird flu, pasture-raised labeling, feed-driven nutritional differences, and how yolk color can be manipulated. They share a practical tip for bakers: extra-large eggs sometimes cost less than large, but be sure to adjust your recipe! Finally, Mark and Francis debate what a restaurant’s posted closing time should actually mean and that clear communication and consistent standards define the guest experience long after the meal ends. Time Stamps 0:00 – The Banter: Valentine’s Day Reflections 6:03 – Tequila Meets the Mass Spectrometer 9:53 – Coca-Cola: Regional Differences & Taste Myths 12:50 – Eggs: Scandal, Prices, Labels & Bargains 23:06 – What “Closing Time” Means to the Restaurant 28:02 – What “Closing Time” Means to the Diner Info Mass Spec Everything https://linktr.ee/mymassspecworld You Don’t Want Dessert, Do You? by Frank Lanzkron-Tamarazo Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

This is a Vintage episode from 2005. Why You Should Listen The Banter Mark Pascal and Francis Schott react to a “health study” revealing that water is still king. The Guys spiral into soda culture, marketing myths, and one of the strangest beverage ideas of the era: nicotine beer. The Conversation Beth Lowell of Oceana joins The Restaurant Guys to ask the big question: can we keep eating fish the way we do now? She breaks down bycatch, sea turtles, and the hidden cost of industrial fishing — and explains how simple gear changes can reduce harm without shutting fishermen down. The Guys bring a restaurateur’s perspective to overfishing, mercury contamination, and the future of seafood. The Inside Track The Guys argue for common-sense conservation: not less seafood — smarter sourcing so there’s still fish worth serving years from now. Time Stamps Guest Bio Beth Lowell is an Ocean Wildlife Advocate with Oceana, an international organization focused on science-based ocean conservation and sustainable fishing practices. From the Show Join us on March 12 for a wine dinner with Balletto Click below for more info: https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe