The Restaurant Guys

• TEASER! Ray Isle, Wine Author and Editor at Food & Wine

  This is a Vintage Selection from 2007The BanterThe Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers”The ConversationThe 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 TrackThe Guys have had Ray on the show previously and wanted to have him back on to discuss his Seven Rules. Ray: Some wines do go better with some foods than others. So I do think it's possible to have some basic rules at hand that actually do work. Once in a while they may slightly backfire on you, but I came up with seven. I'm willing to go to the mat to say that they're pretty effective.Mark: So, Ray, do you know how you know that I liked your seven rules? I brought you on the show. If I were just gonna make fun of 'em, I wouldn't have embarrassed you in person. -Ray Isle on The Restaurant Guys Podcast 2007BioRay Isle was a senior editor at Wine & Spirits magazine. In 2005, he moved to Food & Wine. He writes the monthly “What to Drink Next” column as well as regular feature articles. He’s also the wine editor for Travel + Leisure.His writing on wine, spirits, travel and other topics has appeared in Food & Wine, Travel + Leisure, Wine & Spirits, Time, Martha Stewart Living, and others. He has won awards from the International Association of Culinary Professionals (IACP), the American Food Journalists and the North American Travel Journalists Association, and is a James Beard Award nominee. His book is The World in a Wineglass.He appears regularly in national media such as Today and Weekend Today.InfoRay’s sitehttps://rayisle.com/Ray’s contribution to Food & Winehttps://www.foodandwine.com/search?q=ray+isleEmail us for Ray’s 7 Rules for Perfect [email protected] you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email [email protected] for more info. We hope to see you there!Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The [email protected]**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

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• *V* Kim Chauvin and Her Wild American Shrimp!

  This is a Vintage Selection from 2005The BanterThe Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?The ConversationThe 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 in the family business. Inside TrackThe Guys hit it off with Kim Chauvin and even got invited to her boat blessing! They were impressed with the hearty stock shrimpers are made of, particularly during hurricanes. Francis: Your husband stayed on the boat. What is it like to ride out a category five hurricane on a boat? Kim: Well, you have to realize it really wasn't a five hitting where we were. Francis:  Um, okay. Category three, then. I don't walk outside when it's thundering, okay? -Kim Chauvin on The Restaurant Guys Podcast 2005InfoMariah Jade Shrimp is part of David Chauvin Seafood Companyhttps://www.davidchauvinsseafood.com/https://americanshrimp.com/suppliers/mariah-jade-shrimp/Mariah Jade Shrimp is a mobile dock.David Chauvin's Seafood Company is an unloading facility of shrimp, ice house, fuel dock and a supply house for commercial and recreational fishing vessels. They sell shrimp and seafood to consumers. Located in Dulac, LA. Bluewater Shrimp Company is a processing facility and unloading facility located in Dulac, LA.Kim Chauvin's Seafood Company is a brand new company to an older facility. It’s an unloading facility of shrimp and fish, ice house, fuel dock and supply house for commercial and recreational fishing vessels. They sell shrimp and seafood to consumers. Located in Grand Isle, LA. The Ninja New York Review by Frank Brunihttps://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.htmlIf you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email [email protected] for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The [email protected]**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

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• Deborah Keane, No-Kill Caviar Queen

  The BanterThe Guys talk about the joys and heartbreak of urban and suburban gardening. The ConversationThe 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 today and the extracted version we can have very soon.The Inside TrackThe Guys get to ask Deborah about an age old tradition of keeping metal away from caviar.Francis: There's an old kitchen rule that you never touch caviar with a metal utensil. So we have these mother-of-pearl spoons with which we serve caviar. Is that true? And if it's true, why?Deborah:  So I will start with the king of the culinary world, Jacques Pépin. He says to me, “Deborah, the caviar is never long enough on the spoon to make it make a difference.”  And he's right! So use whatever you want. -Deborah Keane on The Restaurant Guys Podcast 2025BioDeborah Keane, dubbed the “Caviar Queen”,  built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming. She is the first female-owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company. She is on the cutting edge again harvesting caviar using a no-kill method.InfoCalifornia Caviar https://californiacaviar.com/If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email [email protected] for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The [email protected]**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

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• Big Apple BBQ: Lotsa Q!

  This is a Vintage Selection from 2005The BanterThe 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 ConversationThe 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 out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.  Francis: What's snoot? Smoki O’s: Snoot is the anterior prolongation of the pig's nose.Francis: Is that your specialty?Smoki O’s: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! -The Restaurant Guys Podcast at Big Apple BBQ 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon’s (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O’s (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email [email protected] for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The [email protected]**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

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• George Motz’s Hamburger America

  The BanterThe Guys discuss cookout foods for the 4th of July. Find out Mark’s cheat code for eating hotdogs.The ConversationThe 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 TrackThe Guys recently visited Hamburger America and found George at the flat top making burgers. They particularly enjoy George’s featured hamburgers that he, along with the current creator, craft to be exactly like the iconic burgers found around the U.S. George tells how he had to re-create one that had not been served in years: The Doodle Burger.George: Between his memory, my memory and my photos, we actually did this sort of food forensics figuring out exactly what went into this burger. To the point where when he had the first bite of that burger, he criedFrancis: Oh, oh, that's amazing. I love it! It's like you're the Jurassic Park of Hamburgers.-George Motz on The Restaurant Guys Podcast 2025 BioGeorge Motz is an American television personality, burger flipper, author and filmmaker. George directed the 2004 documentary film Hamburger America and has written books detailing the history of the hamburger in the United States. He hosted the Travel Channel show Burger Land from 2012 to 2013. He is a contributor for First We Feast on YouTube with a series titled Burger Scholar Sessions. He is also the owner and head chef of Hamburger America, a luncheonette-style restaurant in SoHo, Manhattan.InfoGeorge’s sitehttps://www.georgemotz.com/Hamburger America, NYChttps://www.hamburgeramerica.com/If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email [email protected] for more info. We hope to see you there! Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The [email protected]**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

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