The Restaurant Guys

Why This Episode MattersDoug Frost connects wine education, grape growing, climate pressure, and wine culture mythmaking in one conversation.This episode makes a smart, practical case for hybrid grapes as part of wine’s future, not just a regional curiosity.The discussion cuts through vague “natural wine” posturing and asks a better question: is the wine actually good?Mark Pascal and Francis Schott keep the wine-geek material accessible without dumbing it down.Doug’s work at Echo Lands brings the conversation from what’s in the glass to what has to happen in the vineyard.The BanterMark Pascal and Francis Schott open with a detour into ferries, bar cars, and the enduring appeal of any transportation where somebody else is driving and a drink might be available.The ConversationDoug Frost joins the show for a wide-ranging discussion about hybrid grapes, climate pressure, and why regions outside the usual wine power centers may have more to teach the wine world than they get credit for. He explains how growers in places like the Midwest, New Jersey, and Europe are rethinking what counts as a serious wine grape as farming realities change.The conversation then pivots into a lively critique of bad “natural wine” logic. Doug, Mark, and Francis are not arguing against low-intervention winemaking; they are arguing against excusing obvious flaws because the category sounds virtuous. In the final stretch, Frost talks about Echo Lands in Walla Walla, where regenerative farming and land stewardship are part of building a winery meant to last.Timestamps00:00 – Opening setup: Doug Frost and why this episode goes a little into the weeds00:45 – Banter: ferries, commuting by boat, and the romance of transit with a drink04:25 – Doug Frost joins; What it means to be both a Master Sommelier and a Master of Wine07:30 – Hybrid grapes, mildew, climate pressure, and the future of wine growing17:00 – Which hybrid grapes and producers are worth seeking out28:20 – Doug Frost on natural wine, flaws, and why unstable wine is still flawed wine40:00 – Echo Lands, Walla Walla, and building a winery around regenerative farming51:36 – Red wine tipBioDoug Frost is one of the few people in the world to hold both the Master Sommelier and Master of Wine titles. He is an author, educator, founder of Beverage Alcohol Resource (B.A.R.), and a founding partner of Echo Lands Winery in Walla Walla, Washington.InfoEcholands Winery https://www.echolandswinery.com/Recommended wine varietals: Vignoles, Vidal BlancRecommended wineries: Stone Hill, Les Bourgeois Vineyards, Holyfield, BourgmontEpisode on regenerative farming with Peter Byck https://www.buzzsprout.com/2390435/episodes/16977575Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2008Why This Episode MattersEating “responsibly” has only gotten more confusing. This conversation shows how to navigate it without obsessingWhat terms like organic and local actually mean (and why they’re often misleading)How Whole Foods Market built trust by doing the homework for consumersWhy better farming and sourcing often lead to better taste The real fight behind food standards and why consumers still need to pay attentionThe BanterMark Pascal and Francis Schott open the show taking aim at convenience culture, from pre-stuffed bagels to “vitamin-enhanced” soda, and question how far we’ve drifted from real food.The ConversationMargaret Wittenberg, longtime leader at Whole Foods and a key voice in the organic movement, explains how the company evaluates what makes food “good” from clean ingredients to sustainability and sourcing.The discussion dives into the growing complexity of food labeling, the role of trust in retail, and how Whole Foods balances education with curation for busy consumers. Wittenberg also unpacks the tension between industrial food systems and responsible production, arguing that quality, ethics, and flavor ultimately align more than most people think.Timestamps0:00 – Opening Banter: convenience culture and “handheld breakfast” absurdity6:45 – Margaret Wittenberg joins; the mission behind Whole Foods9:00 – What words like local and organic actually mean12:40 – Trust vs. transparency: how Whole Foods draws the line15:00 – Sustainable seafood and why it’s so complicated20:00 – The fight to protect organic standards25:30 – New Good Food and making better choices without overthinking31:00 – Francis on fresh peanut butter, dark chocolate, and small indulgences Guest BioMargaret Wittenberg is a longtime leader at Whole Foods Market, where she served as Vice President of Communications and Quality Standards. A former member of the USDA National Organic Standards Board, she has been widely recognized as a key voice in shaping modern organic and sustainable food practices.InfoMargaret's bookNew Good Food: Essential Ingredients for Cooking and Eating WellSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

 Why This Episode MattersLisa Laird shares the story of America’s oldest distilling family and how Laird’s helped shape the history of Applejack in the United States.This conversation connects cocktails, New Jersey history, and the survival of a multi-generation family business through Prohibition, downturns, and the modern cocktail revival.Mark and Francis get deep into what makes a Jack Rose great, why ingredients matter, and how Applejack found its way back into serious cocktail culture.One of the most compelling parts of the episode is Lisa’s account of how her family bought the company back and preserved the legacy for future generations.The BanterMark Pascal and Francis Schott open the show with an unexpectedly passionate tasting and review of Girl Scout cookies before turning to a far more adult subject: Applejack, cocktails, and New Jersey history.The ConversationLisa Laird Dunn, ninth-generation owner of Laird & Company, joins the show to talk about the Jack Rose, the history of Applejack, and her family’s place in the story of American spirits. Along the way, she explains how the category rose, fell, and returned with the cocktail renaissance, and why products like Laird’s Bonded and Applejack 86 each have a distinct place behind the bar. The conversation becomes especially moving when Lisa shares how her family risked everything to buy the company back and keep it family owned.Timestamps0:00 – Banter: Girl Scout cookies, Tagalongs vs. Thin Mints, and a call for listener opinions6:20 – Lisa Laird joins: The Jack Rose: origin stories, cocktail lore, and why this drink matters13:40 – The dark years for Applejack, turning off the stills, and the return of classic cocktails20:10 – The cocktail revival, distributor resistance, and how demand came roaring back24:20 – The products and how their use has evolved over time34:00 – Lisa’s family buys the company back: risk, legacy, and carrying Laird’s into the 10th generation44:00 – What is means to “jack” a spirit50:00 – How Laird’s survived Prohibition53:30 – How Catherine Lombardi got booze for her wedding.Guest BioLisa Laird Dunn is the ninth-generation owner of Laird & Company, America’s oldest distilling family and the makers of Laird’s Applejack. She has helped preserve and grow one of New Jersey’s most historic spirits brands while carrying its legacy into the 10th generation.InfoLaird & Companyhttps://www.lairdandcompany.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2007Why This Episode MattersIf 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 flavorThe big idea here is simple: great flavor starts long before food reaches the plate.The BanterMark 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 ConversationJon 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 Stamps0:00 – Banter: the appeal and limits of “under the radar” bars and restaurants8:25 – Jon Rowley joins: fisherman, oyster expert, and advocate for better flavor9:40 – How Copper River salmon went from canned commodity to prized fresh fish12:20 – The ideal fish-handling process16:00 – Oysters and wine: what actually works and why19:40 – The return of oyster culture in America22:20 – Clean water matters for oysters and for their ecosystems 25:15 – Mulling over compost: why soil health changes the flavor of produceGuest BioJon 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.InfoJon’s obituaryhttps://www.seattletimes.com/seattle-news/obituaries/top-chefs-remember-northwest-fish-missionary-jon-rowley/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why This Episode MattersA defining New York restaurant story about how Blue Ribbon helped reshape late-night dining in downtown ManhattanA look at hospitality that lasts through warmth, consistency, personality, and a refusal to chase trendsA strong listen for restaurant people interested in staff culture, regulars, restaurant identity, and long-term successReal industry history from chef hangout culture to a driven modelPlenty of memorable stories including old New York, Blue Ribbon Sushi, long-term employees, and the failed concept that came before itThe BanterMark 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 ConversationEric 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 Stamps0:00 – Opening banter: Francis’s solo night out, flamenco, and the Carnegie Club6:10 – Eric and Bruce Bromberg join the show. How Blue Ribbon changed late-night dining in New York15:00 – Blue Ribbon’s style of hospitality20:45 – Alonzo, oysters, and the front-of-room identity of Blue Ribbon29:50– The Crystal Room, tearing it apart, and rebuilding as Blue Ribbon39:43 – Blue Ribbon Sushi, key people and rethinking Japanese restaurant hospitality51:30 – Building legacy establishments, designing a menu you love, and creating restaurants that last58:59 – The Guys’ mob storyGuest BioEric 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.InfoBlue Ribbon Restaurants https://www.blueribbonrestaurants.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005Why This Episode MattersMaster 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 ConversationRoger 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 Stamps1:00 – Roger Dagorn joins; Chanterelle, Master Sommelier status, and the growing professionalism of hospitality3:10 – New York is one of the world’s great wine markets8:35 – How Chanterelle became an early adopter of sake pairings in fine dining11:35 – How diners can talk to a sommelier about budget more comfortably16:00 – Great bottles at different price points and what matters at the table21:15 – Chanterelle’s cheese course and the return of serious cheese serviceGuest BioRoger 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.InfoAbout Roger https://www.wineandspiritsmagazine.com/free-reads/great-wine-mentors-roger-dagornCourt of Master Sommeliers of Americashttps://www.mastersommeliers.org/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why This Episode MattersEamon 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 Stamps0:00 – Opening banter: a failed cocktail and a near-miss scam8:40 – Eamon Rockey joins12:30 – Betony: origin, success and closing18:30 – Clarified milk punch and Rockey’s role in bringing it back24:00 – Cocktail culture: when technique stops helping the drink32:00 – Teaching at ICE36:40 – Different types of sales and skills required46:45 – Rockey’s Milk Punch to Rockey’s Botanical Liqueur & where to find it54:00 –  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.comHow to Make Milk Punch https://youtu.be/BwlwFNyMqo0?si=zA33suspiHmapn7SSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2007.Why This Episode MattersBaking isn’t magic; it’s chemistry. Gail explains ingredient function so you can so you can bake with intention rather than habitLearn 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 BanterMark 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 ConversationGail 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.)Timestamps0:00 – “Duckathlon” recap: IDing steak, cheese & mystery birds4:40 – FDA labeling debate: transparency vs “choice” rhetoric9:30 – Gail Sokol joins: baking is science, leavening explained17:10 – Why her book teaches methods: visuals, steps, and understanding ingredient roles20:40 – Home baker essentials: mixer, bowls, spatulas, & whisks 24:00 – Pie crust: butter vs lard; why blends work29:40 – Ice cream fundamentals: pre-chilling, flavor “punch,” serving temperatureGuest BioGail 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 InfoAbout Professional BakingBy Gail SokolGail’s site https://chefgailsokol.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why This Episode MattersWhat happens after a reality cooking show and how to convert exposure into growthScaling a wholesale bakery: space, equipment and financingWhy wholesale can be a sustainable alternative to retail Every entrepreneur underestimates two things: money and time.The BanterMark Pascal and Francis Schott open the show reflecting on why service still defines the dining experience. They also debate whether good wine tastes the same when enjoyed at the sink while doing dishes as it does at the table.The ConversationDanielle Sepsy, founder of The Hungry Gnome and known as the Scone Queen, shares how she leveraged a reality cooking competition into meaningful wholesale expansion. The conversation explores scaling a wholesale bakery, building long-term retail partnerships, and the discipline required to move from local success to broader commercial reach. Danielle also discusses her new cookbook, where she reveals the secret recipes behind The Hungry Gnome’s signature baked goods, and how the book, along with her social media account, can support both brand growth and customer connection.Timestamps0:00 – Opening Banter: Service, Hospitality & the River Palm Terrace6:15 – Why Wine Tastes Better at a Restaurant10:00 – Danielle Sepsy Joins: The Hungry Gnome & “Scone Queen”14:45 – Post-Show Growth: 5000% Spike & Expansion17:03 – Why Wholesale Works: Volume, Sanity & Sustainability27:35 – The Cookbook: Revealing the Recipes34:00 – Wrap Up: Capital, Delays & Opening a BusinessGuest BioDanielle Sepsy is the founder and chef behind The Hungry Gnome, a wholesale bakery known for its scones and specialty baked goods served in cafés throughout the New York area. She was crowned the “Scone Queen” on The Big Brunch, earning national attention and accelerating the growth of her business. Danielle is also the author of The Scone Queen Bakes, where she shares the recipes behind her most requested creations.Show InfoThe Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome: A CookbookBy Danielle SepsySubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Vintage episode (2006)Why This Episode MattersThe Guys dissect classic “wine gaffes” and the social survival tactics that follow.Susan Ridley explains why Hendry’s vineyard site matters: cool maritime influence, rocky soils and foothill elevation A look at vineyard thinking from a grower-driven perspective, where farming stress, decades of experience, and selectivity shape the wine.Wine dinners are the best “real-world” wine education: food changes everything.The BanterMark Pascal and Francis Schott open with wine-party etiquette wars. How to prevent your “special bottle” from being shelved like an unwanted candle and why perfume at tastings should be a misdemeanor.The ConversationSusan Ridley (Brookside Ranch) joins to tell the accidental origin story of becoming George Hendry’s partner—starting with dinner at the neighbor’s house and ending with a serious winery built on one vineyard, no purchased fruit. The Guys dig into what makes Hendry’s site in Napa’s cooler corner so distinctive, why vineyard stress and rocky soils can produce better wine, and how wine dinners teach pairing in a way tastings never can. Along the way: vineyard tours with a pith-helmeted nuclear physicist, Napa seasonality, legendary blackberry jam, and the screw cap vs. cork debate.Timestamps0:00 – Welcome + Natalie MacLean’s “Grapes of Gaffe” 2:15 – Having your host ignore your bottle, too much perfume and “off” bottles9:00 – Guest Introduction: Susan Ridley, Brookside Ranch and Hendry Wines12:50 – Hendry vineyard location, elevation, and rocky soils15:45 – George Hendry, farmer and nuclear physicist 20:40 – Wine dinners and lessons they teach23:13 – Brookside Ranch B&B + Napa seasonality29:00 – Screw caps vs. cork closures discussionGuest BioSusan Ridley was a partner in Hendry Wines in Napa Valley and proprietor of Brookside Ranch, a historic bed-and-breakfast neighboring the Hendry estate. She worked closely with grower-winemaker George Hendry on communicating the winery’s vineyard-first philosophy and focus on estate fruit. Susan passed away in 2025.InfoHendry Wines https://www.hendrywines.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast