The Restaurant Guys

This is a Vintage episode from 2005.
Why This Episode Matters
How globalization began reshaping wine style, taste, and production in the early 2000s
Why market pressure and critical consensus can lead to homogenized wines
The tension between wines made for place versus wines made for approval
What is lost when tradition and restraint give way to international sameness
A timeless argument for authenticity, terroir, and consumer responsibility
The Banter
Mark Pascal and Francis Schott open the show reflecting on recent dining experiences and a private screening of Mondo Vino as a lens into the changing wine world.
The Conversation
Neal Rosenthal, one of America’s most influential wine importers, joins Mark and Francis to examine the impact of globalization on the wine industry. The conversation explores how powerful markets and critics shape production decisions, often at the expense of regional character. Rosenthal celebrates wines that express place, and challenges consumers to protect them.
Timestamps
02:13 – Mondo Vino and the globalization debate
11:01 – Globalization’s impact on wine style
14:00 – Consumer responsibility in the wine market
15:44 – The homogenization of wine
21:22 – Sustainable agriculture and authenticity
28:40 – Ageability and identifying quality wines
35:54 – Wrap-up
Bio
Neal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir.
Info
Neal's company www.rosenthalwinemerchant.com/
Mondovino (2004) on Tubi
https://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=google-feed
Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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!
[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

Why This Episode Matters
Bartenders are central to hospitality culture
Industry legacy plays a critical role in preserving bar professionalism 
Non-alcoholic cocktails require intention, balance, and structure
The future of the bar depends on respecting craft while adapting to change
The Banter
Mark Pascal and Francis Schott open the show riffing on old-school hospitality, handwritten reservation books, and whether pencil-and-paper elegance can survive the modern restaurant world.
The Conversation
Ryan Foley shares his perspective on bartending as a profession shaped by history, mentorship, and responsibility. The discussion traces the legacy of his father, Ray Foley, founder of the Bartender Hall of Fame, and examines how Bartender Magazine has long served as an advocate for bartenders and bar culture. Together, they explore how foundational skills intersect with the modern craft cocktail movement—and why non-alcoholic cocktails deserve the same respect as their spirited counterparts.
Timestamps
00:00 – Talk of analog reservation taking becoming trendy
9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy
22:30 – The Bartender Hall of Fame
35:36 – How bartending skills and expectations have evolved
42:38 – Ryan’s book Non-Alcoholic Drinks for Dummies
53:24 – Non-alcoholic cocktails and building drinks with intention
1:00:00 – Wrap Up 80s Drinks

Bio
Ryan Foley is a hospitality industry publisher whose family owns Bartender Magazine and Bartender.com, continuing a legacy of advocacy for bartenders, bar culture, and the craft behind the bar.
Info
Website: https://www.bartender.com

For the Fuzzy Navel and Cold Brew Martini recipes, email [email protected]
Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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!
[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

This is a Vintage episode from 2011.
Episode Description
Mark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.
They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.
The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.

Timestamps
00:00 – Opening banter: travel, family, and restaurant culture
09:18 – Gabrielle joins the conversation
17:08 – Early life, travel, and formative experiences
27:57 – Prune: food, philosophy, and hospitality
33:10 – Iron Chef, fame, and closing thoughts

Guest Bio
Gabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.

Guest Information
Book: Blood, Bones & Butter

Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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!
[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

The Banter
Mark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can’t eat meat and reflect on why restaurant life is a magnet for stories you can’t make up.

The Conversation
The Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey’s real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends.
They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful.

The Inside Track
This episode covers the turning points that shaped today’s whiskey world, including:
Booker Noe and Elmer T. Lee’s role in creating small batch and single barrel bourbon
Why barrel differences were once hidden—and are now celebrated
How regional whiskey styles actually differ
Why adding water or ice is part of the tradition, not a weakness
Prohibition’s long shadow 
Bio
Noah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men’s Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association.
Info
Noah's book
The Whiskey Bible: A Complete Guide to the World's Greatest Spirit
Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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!
[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

Episode Description 
This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.

The Banter
Mark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d’—setting the stage for a broader discussion about how food and restaurants were experienced at the time.

The Conversation
The Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.

The Inside Track

The Guys share why Melissa’s restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.

Guest Bio

Melissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.

Timestamps
00:00 – Episode Start
 03:30 – Restaurant Reviews in the Mid-2000s
 08:40 – Melissa Hamilton Joins the Conversation
 12:40 – What’s Great about Saveur Magazine
15:15 – Community Feasts and Dinner Parties
 22:00 – Cohesive Articles and Themes in Saveur
35:00 – Wrap Up with an Amusing Ad 

Info
Ruth Reichl episode of The Restaurant Guys
https://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-v

Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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!
[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