The Restaurant Guys

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
David Burke’s career runs through New Jersey, New York City, and a national restaurant footprint, but this conversation brings him back to the Jersey roots that shaped him.
David, Mark, and Francis dig into the business realities behind restaurant growth, especially real estate, rising costs, payroll, and the value of owning the building.
The episode looks at how New Jersey dining has changed, from quiet weeknights and liquor-license hurdles to a stronger local restaurant culture.
David’s early kitchen stories capture a version of restaurant life that was chaotic, skilled, rough around the edges, and completely captivating.
The conversation shows how a signature dish is born: part imagination, part logistics, part stubbornness, and part “somebody please build me the thing.”
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
00:00 Mark and Francis open with lab-grown cocoa and a Lower East Side fried chicken misunderstanding
06:30 David Burke joins them at the New Jersey Wine & Food Festival
09:15 New Jersey restaurants, real estate, and the value of owning the building
12:15 David’s Hazlet roots and first kitchen jobs
23:00 Signature dishes, clothesline bacon, and big restaurant ideas
30:30 Jersey chefs, friendship, and making time outside the work grind
On Friday, May 22 we'll be celebrating our 34th Anniversary with a 34 Bottle Walk Around Tasting. Join us!
https://www.stageleft.com/event/52226-34th-anniversary-party-ft-34-bottle-wine-spirits-tasting/
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!
[email protected]

This is a Vintage episode from 2006
Why This Episode Matters
Long before craft beer became mainstream, Garrett Oliver was arguing that beer belonged at the fine dining table
This 2006 conversation captures the early days of American craft brewing before the explosion of brewery culture and IPA dominance
Garrett explains why beer may pair with food better than wine — then challenges Francis to prove him wrong
The episode explores brewing philosophy, Belgian traditions, and the business pressures of growth
Includes a fascinating snapshot of how small Brooklyn Brewery still was in 2006 — despite already becoming influential
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/
On Friday, May 22 we'll be celebrating our 34th Anniversary with a 34 Bottle Walk Around Tasting. Join us!
https://www.stageleft.com/event/52226-34th-anniversary-party-ft-34-bottle-wine-spirits-tasting/
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!
[email protected]

About This Episode
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.

Featured Guests
Mike Carino & Mike Cosenza — Mike’s Pasta & Sandwich Shop 
Florian Wehrli — Crystal Springs Resort 
Jacques Torres — Jacques Torres Chocolate
Jeff Galen — Fossil Farms
Olivier Muller — Faubourg
Bryan Gregg — Blue Morel
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:
artisan food production
independent restaurants vs. corporate food systems
responsible sourcing and farming
luxury dining and consumer habits
collaboration in New Jersey’s restaurant community
the importance of story, trust and hospitality

Bios

Mike Carino & Mike Cosenza
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.
https://mrchocolate.com/ 

Jeff Galen
Executive Sous Chef at Fossil Farms, specializing in sustainable and exotic proteins.
https://www.fossilfarms.com/

Olivier Muller
Chef-owner of Faubourg in Montclair and Weehawken, NJ.
https://www.faubourgnj.com/

Bryan Gregg
Executive Chef of Blue Morel at Westin Governor Morris Hotel
https://www.bluemorel.com/

Time Stamps
0:00 — Welcome
0:35 — Mike Carino & Mike Cosenza
13:10 — Florian Wehrli & Jacques Torres
36:40 — Jeff Galen
42:30 — Olivier Muller
52:00 — Bryan Gregg

On Friday, May 22 we'll be celebrating our 34th Anniversary with a 34 Bottle Walk Around Tasting. Join us!
https://www.stageleft.com/event/52226-34th-anniversary-party-ft-34-bottle-wine-spirits-tasting/
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!
[email protected]

This is a Vintage episode from 2007.
Why This Episode Matters
Before celebrity chefs became mainstream brands, chefs like Morou Ouattara and Gavin Kaysen were navigating what television exposure actually meant for serious working chefs.
Morou Ouattara discusses bringing West African flavors into contemporary American cuisine years before global pantry ingredients became common.
Gavin Kaysen reflects on competing as a young chef on The Next Iron Chef and how it shaped his career.
The conversation becomes an unexpectedly thoughtful discussion about  chef identity, and the reality behind “celebrity chef” culture.
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
00:00 — The Golden Clog Awards, Anthony Bourdain, and Michelin-star economics
06:45 — Morou Ouattara joins; competing on The Next Iron Chef
10:00 — Reality Cooking Shows vs. Kitchen Life
11:45 — Incorporating West African spices at Farrah Olivia
15:45 — Gavin Kaysen joins; Camaraderie behind the scenes of The Next Iron Chef
24:00 — Reality TV editing and food television culture
27:00 — San Diego’s evolving restaurant scene
30:30 — Gavin Kaysen's move to Café Boulud in New York
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
Morou Ouattara https://chefmorou.com/
Gavin Kayson https://gavinkaysen.com/
Café Boulud https://www.cafeboulud.com/
On Friday, May 22 we'll be celebrating our 34th Anniversary with a 34 Bottle Walk Around Tasting. Join us!
https://www.stageleft.com/event/52226-34th-anniversary-party-ft-34-bottle-wine-spirits-tasting/
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!
[email protected]

Why This Episode Matters
What actually makes a great wine pairing
How younger diners are changing wine culture and what that means for restaurants
Where real wine value exists right now (hint: not where everyone’s looking)
Why hospitality, not knowledge, is still the key to selling wine
The evolving role of sommeliers in a less formal, more competitive dining world
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
00:00 – The quest to elevate every bite
06:00 – June Rodil’s path: from server to Master Sommelier
10:45 – Understanding wine pairing synergy
12:00 – How great pairings are actually built (and tested)
21:00 – Who is ordering wine in the dining room?
26:00 – How to appeal to guests and sell wine today/presenting cork
33:00 – Where the real value is in wine right now
38:00 – Final takeaway: “Just drink more.”
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
Goodnight Hospitality Group https://www.goodnighthospitality.com/
Southern Smoke Festival https://southernsmoke.org/festival/ssf-2026/
On Friday, May 22 we'll be celebrating our 34th Anniversary with a 34 Bottle Walk Around Tasting. Join us!
https://www.stageleft.com/event/52226-34th-anniversary-party-ft-34-bottle-wine-spirits-tasting/
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!
[email protected]