The Restaurant Guys

This is a Vintage Selection from 2007The BanterThe Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters.The ConversationThe Restaurant Guys talk with Eric Asimov, wine and spirits writer for the New York Times, about rye whiskey. He details its history, resurgence and highlights some of the excellent choices on the market at the time. You won’t believe the 2007 prices! They also bring awareness to counterfeit wines and how some places are selling more old Bordeaux than was ever made. The Inside TrackThe Guys and Eric talk of a great use for rye–in cocktails.“Rye is a whiskey with a very different sensation from a smooth sweet-ish bourbon. It's much more jangly and it comes alive in your mouth. If you've had Szechuan peppercorns in a Chinese dish, and you get that dancing feeling on the tongue, that's precisely what you get with rye,” Eric Asimov on The Restaurant Guys Podcast 2007InfoEric Asimovhttps://www.nytimes.com/by/eric-asimovEnjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

This is a Vintage Selection from 2005The BanterThe Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks. The ConversationThe Restaurant Guys are joined by Charlie Palmer shortly after he opened Dry Creek Kitchen in Healdsburg, CA. They talk risk, vision, sourcing relationships, and why Healdsburg was worth betting on long before it became a national dining hotspot. Charlie shares his take on how to keep soul in a restaurant built for travelers and locals.The Inside TrackThe Guys have been admirers of Charlie for years. (Francis even got to be a wine angel for him in Vegas!) They talk about the lengths they all go for their guests to get them the best possible experience. “The only hope that I have is that the diner understands that. Because I think sometimes a lot is taken for granted. But if the diner is educated as to how far we go to get things that are really good for them. It’s amazing!” Charlie Palmer on The Restaurant Guys Podcast 2005InfoCharlie Palmerhttps://www.charliepalmer.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle.  They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode.InfoJeffrey Merrihue’s articlehttps://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=webHuset Restauranthttps://www.huset.com/New Brunswick New Year’s Evehttps://www.newbrunswicknewyearseve.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.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

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Maneet ChauhanThe Restaurant Guys welcome ball of fire Maneet Chauhan, accomplished chef, restaurateur and two-time winner of Tournament of Champions. They discuss the beauty of street food and the myth of authentic Indian cuisine. Hear what she has to say when people complain she doesn’t make dishes like their grandmom. Carrie MoreyCarrie Morey of Callie’s Hot Little Biscuit joins The Guys biscuits in hand. She tells the story of her shop and some tips on how to make a great biscuit that the Guys say is the best they’ve ever had!Robert F. MossRobert F. Moss is a restaurant critic, author and Contributing Barbecue Editor for Southern Living magazine, the latter is a title that makes The Guys envious. Robert delves into the regional variations and history of barbecue. He talks about the responsibility of a restaurant reviewer along with some tweaks he would like to make to Michelin Guide of the South.  InfoManeethttps://www.maneetchauhan.com/Callie’s Hot Little Biscuitshttps://calliesbiscuits.com/Robert’s sitehttps://robertfmoss.com/Robert’s Substackhttps://substack.com/@robertfmossRobert’s article about the Michelin Guide in Southern Livinghttps://www.southernliving.com/michelin-south-the-whole-story-11844636Restaurant Guys show from Big Apple BBQhttps://www.buzzsprout.com/2390435/episodes/17439027Champagne mentionedAce of SpadesEnjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Our GuestsIvy OdomThe Restaurant Guys catch up with Ivy Odom, Senior Lifestyle Editor at Southern Living Magazine, at the Food & Wine Classic - Charleston. They talk about bourbon, recipes, bacon fat, and how those support her passion for Southern cooking and hospitality. James LondonJames London of Charleston’s Chubby Fish and Seahorse stops by for a chat. Chubby Fish received a mention in the Michelin Guide and spot on The All-Time Eater 38. James describes the democratic method for procuring a table at Chubby Fish and the distinctive service once you are seated. With an eye to the future, James outfitted his new bar Seahorse with the hope we can still get cocktails there in 20 years. Hunter LewisHunter Lewis, editor-in-chief of Food & Wine magazine, shares his perspective on the evolving culinary landscape, the importance of in-person events, and the blend of digital growth to facilitate storytelling. He offers the best hedge against AI domination: human interaction.InfoIvy’s bookhttps://www.ivyodom.com/cookbookIvy @ Southern Livinghttps://www.southernliving.com/author/ivy-odomJames’ placehttps://www.chubbyfishcharleston.com/Hunter @ Food & Winehttps://www.foodandwine.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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