The Restaurant Guys

This is a Vintage episode from 2007
Why This Episode Matters
If you’ve ever wondered why some salmon, oysters, or tomatoes taste better than others, this episode gets into the reasons.
Jon Rowley explains how better fish handling changed the reputation of Copper River salmon.
He breaks down why oysters pair well with only certain wines and how American oyster culture faded and returned.
The conversation also explores compost, soil health, and its impact on flavor
The big idea here is simple: great flavor starts long before food reaches the plate.
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
0:00 – Banter: the appeal and limits of “under the radar” bars and restaurants
8:25 – Jon Rowley joins: fisherman, oyster expert, and advocate for better flavor
9:40 – How Copper River salmon went from canned commodity to prized fresh fish
12:20 – The ideal fish-handling process
16:00 – Oysters and wine: what actually works and why
19:40 – The return of oyster culture in America
22:20 – Clean water matters for oysters and for their ecosystems 
25:15 – Mulling over compost: why soil health changes the flavor of produce
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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters
A defining New York restaurant story about how Blue Ribbon helped reshape late-night dining in downtown Manhattan
A look at hospitality that lasts through warmth, consistency, personality, and a refusal to chase trends
A strong listen for restaurant people interested in staff culture, regulars, restaurant identity, and long-term success
Real industry history from chef hangout culture to a driven model
Plenty of memorable stories including old New York, Blue Ribbon Sushi, long-term employees, and the failed concept that came before it
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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005
Why This Episode Matters
Master Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in America in the mid-2000s.
The episode explores what a great sommelier actually does: guide, educate, and make guests feel comfortable rather than intimidated.
Roger talks about the growing professionalism of the restaurant and wine worlds, the increasing knowledge of American diners, and the importance of clear communication at the table.
The conversation also covers sake in fine dining, how to talk about wine budget in a restaurant, how scores affect guests’ choices, and why cheese courses matter.

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
1:00 – Roger Dagorn joins; Chanterelle, Master Sommelier status, and the growing professionalism of hospitality
3:10 – New York is one of the world’s great wine markets
8:35 – How Chanterelle became an early adopter of sake pairings in fine dining
11:35 – How diners can talk to a sommelier about budget more comfortably
16:00 – Great bottles at different price points and what matters at the table
21:15 – Chanterelle’s cheese course and the return of serious cheese service
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/
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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters
Eamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.
The conversation looks at how fine-dining standards, bar technique, and product development intersect in the real world.
Mark, Francis, and Eamon dig into the difference between useful innovation and performative cocktail prep.
The episode also explores what happens when hospitality people move into sales and brand-building.
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
0:00 – Opening banter: a failed cocktail and a near-miss scam
8:40 – Eamon Rockey joins
12:30 – Betony: origin, success and closing
18:30 – Clarified milk punch and Rockey’s role in bringing it back
24:00 – Cocktail culture: when technique stops helping the drink
32:00 – Teaching at ICE
36:40 – Different types of sales and skills required
46:45 – Rockey’s Milk Punch to Rockey’s Botanical Liqueur & where to find it
54:00 –  Mark and Francis discuss teaching at ICE in March 2020 
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
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]

Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2007.
Why This Episode Matters
Baking isn’t magic; it’s chemistry. Gail explains ingredient function so you can so you can bake with intention rather than habit
Learn how to substitute intelligently (yogurt for buttermilk, butter vs lard, etc.) without sabotaging structure 
The episode is packed with practical fundamentals: tools, pantry essentials, pie crust fat choices, and why ice cream flavors must be stronger before freezing.
The 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
0:00 – “Duckathlon” recap: IDing steak, cheese & mystery birds
4:40 – FDA labeling debate: transparency vs “choice” rhetoric
9:30 – Gail Sokol joins: baking is science, leavening explained
17:10 – Why her book teaches methods: visuals, steps, and understanding ingredient roles
20:40 – Home baker essentials: mixer, bowls, spatulas, & whisks 
24:00 – Pie crust: butter vs lard; why blends work
29:40 – Ice cream fundamentals: pre-chilling, flavor “punch,” serving temperature
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/
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]

Follow us on Instagram @restaurantguyspodcast