The Restaurant Guys

The BanterThe Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section.The ConversationThe Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discovering and importing products from family distillers of these libations and how he used the Normandy Invasion to do it!The Inside TrackThe Guys and Charles have the same goal: finding lesser-known, high-quality products made by small producers and sharing them with a broader audience. They have carried Charles Neal Selections for decades and appreciate Charles’s good taste and tenacity.What Charles said about a particular trip to France where his adventure began:Charles: And so I thought what I'll do is I'll go there and in three months I’ll see every Armagnac producer because I had a list of them and there were about 120 of them.Francis: I like your style! I wish I had been on that trip.-Charles Neal on The Restaurant Guys Podcast 2024BioCharles Neal is an importer and distributor of wines and spirits based in San Francisco, California. His company, Charles Neal Selections, has been in existence since 1998. He is a leading authority on Armagnac and Calvados, having written benchmark books on both brandies Armagnac: The Definitive Guide to France's Premier Brandy and Calvados: The Spirit of Normandy. His book on Cognac will be coming out in 2025.In addition to these spirits, Charles imports wines from nearly every French wine region. He pursues those who make quality products and continue to hone their craft, humble producers carrying on a tradition from generations past and building a future for generations to come.​InfoCharles Neal Selectionshttp://www.charlesnealselections.com/Charles Neal’s Bookshttp://www.charlesnealselections.com/books.htmlThe NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can’t put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant’s culinary journey began at his family’s diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter’s, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant’s story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix’s Chef’s Table.InfoAll of Grant’s Restaurantshttps://www.thealineagroup.com/our-restaurantsThe NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

The BanterThe Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health. The ConversationThe Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excellence.The Inside TrackThe Guys  highly recommend you watch the movie For Grace about the opening of Curtis’s restaurant Grace. The three find plenty to talk about being lifers in a challenging industry. This is how Curtis handles every day.“My daily drive and my daily vision was to be better than what I was yesterday.  And I pushed the team and led the team that way. That was always my commitment to the restaurant. We have to be better. We have to be better,” Curtis Duffy on The Restaurant Guys Podcast 2024 BioCurtis Duffy began his career in Chicago working under chef Charlie Trotter then later chef Grant Achatz. Curtis became head chef at Avenues, which earned two Michelin stars after his arrival. He and Michael Muser opened Grace in Chicago in 2012. In 2013, the Robb Report named Grace the best restaurant in the world.  Grace earned three stars in the Michelin Guide four years in a row. The James Beard Foundation named Duffy Best Chef, Great Lakes in 2016. In 2020, Duffy and Muser opened Ever restaurant which was awarded two Michelin stars in 2021, 2022, and 2023. In 2022, he opened After lounge, and the following year Esquire named After one of the Best Bars in America.Curtis has appeared in numerous television shows such as Top Chef, Top Chef: Colorado, Iron Chef: Quest for an Iron Legend. A couple of episodes of The Bear were filmed inside his restaurant Ever and Curtis made and plated the dishes that appear in season 2 episode 7.  Chef Duffy's  journey is chronicled in the acclaimed documentary For Grace highlighting his rise from adversity to culinary greatness.InfoEver Restauranthttps://www.ever-restaurant.com/For Grace (movie)Watch on AmazonThe NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

This is a Vintage selection from 2012The BanterThe Guys discuss Bloody Mary variations including some that provide a meal in a glass. The ConversationThe Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about defining Tiki, where it came from and how it fits into modern bar culture. Brian concludes by walking us through constructing a Queens Park Swizzle that will have you heading to the closest establishment with a lele.The Inside TrackThe Guys know Brian through the industry and have had the pleasure of enjoying many of his creations. They know Brian is passionate about Tiki as he describes below:“To me, that's kind of the allure of it. I think these drinks are just as complex and deserve just as much respect as any of the pre-prohibition and classic cocktails out there. …There's a true art in taking  several different rums or several different spirits within one drink, blending them all together and being able to taste every single flavor that's in that drink,” Brian Miller on The Restaurant Guys Podcast 2012BioBrian Miller worked the bar scene in New York City for several years before being on Audrey Saunder’s opening staff at Pegu Club.  He then worked for Phil Ward at Death & Company. After Brian took the reins as head bartender, Death & Company won Spirited Awards Best American Cocktail Bar and World’s Best Cocktail Menu at Tales of the Cocktail in 2010. That same year, Brian was nominated for Spirited Award International Bartender of the Year. He was a partner and ran the bar program at The Polynesian, New York City.He is currently the bar manager at the historic and newly re-opened Stockton Inn in Stockton, NJ. The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

The BanterThe Guys discuss the strange case of misappropriation Grand Cru Burgundy. The ConversationThe Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming out next year. The Inside TrackThe Guys have had the pleasure of David attending events at their restaurant to share his expertise (over cocktails, of course).David quips about cocktails without context.“On the one hand, there's an ice cold vodka martini. On the other hand, there's a semi frigid aqueous solution of C2H5OH.  Those are exactly the same thing.  But the one has James Bond behind it,” David Wondrich on The Restaurant Guys Podcast 2024BioDavid Wondrich is one of the world’s foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. He is a Drinks Correspondent for Esquire magazine, the author of countless newspaper and magazine articles and five books, including the influential Imbibe!, which was the first cocktail book to win a James Beard award. He completed the enormous Oxford Companion to Spirits and Cocktails (2021). He is a founding partner in Beverage Alcohol Resource, America’s leading advanced training program for bartenders and other mixologists. InfoDavid’s Books Mentioned (He has more!)The Oxford Companion to Spirits & CocktailsPunch!The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On(Coming in summer 2025)The Parasol(Pisco Aperol Sour)Invented at Catherine Lombardi Restaurant 20052 oz Aperol.5 Pisco1 oz simple syrup.5 oz lemon.25 lime1 egg whiteDash Angostura bittersShake all together except bitters and strain into a cocktail glass.Garnish with streaks of bittersThe NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

This is a Vintage Selection from 2008The BanterThe Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?The ConversationThe Restaurant Guys are happy to have acclaimed chef José Andrés.  They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what’s next in world cuisine.The Inside TrackThe Guys were thrilled to know that José loves the show! Here is his response to being a guest.“Thank you, I'm honored. You rock, guys! It's a great show. I download the  podcast.  It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008BioJosé Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States.In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America. In 2010 Chef José Andrés developed World Central Kitchen (WCK),  a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. InfoJosé’s websitehttps://joseandres.com/Made in Spain with Jose Andreshttps://www.pbs.org/show/made-in-spain/World Central Kitchenhttps://wck.org/The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

The BanterThe Guys chat about old school dining experiences and ways to serve martinis.The ConversationThe Restaurant Guys geek out with Dan Richer who, according to The Guys and other reputable sources, makes some of the best pizza in the world! Hear how his obsession with sourcing, tasting and analyzing brings folks from around the globe to Razza Pizza Artiginale in Jersey City, NJ. The Inside TrackThe Guys recognized Razza pizza as something special when it opened. Conveniently, it is around the corner from Francis’ house so he is a frequent patron. All three attended Rutgers University and got a thorough education in pizza during their college years. “I was so curious as to why the food was so much better in Italy than anything I ever tasted. So I started to cook, and I knew at that moment what I wanted to do for the rest of my life. I wanted to figure out why, how, and I wanted to bring that to New Jersey,” Dan Richer on The Restaurant Guys Podcast 2024 BioBorn and raised in New Jersey, Dan Richer received his Bachelor’s degree at Rutgers University, where he skipped the graduation ceremony and flew to Italy. There, he found food and a way of cooking that was so incredibly different than anything he had ever experienced in the United States. After returning home, he began to cook and was inspired to learn everything he could about Italian cooking techniques and ingredients.  In 2007, Dan purchased a small pizzeria in Maplewood, New Jersey, and turned a struggling pizzeria into a fun, lively neighborhood restaurant lauded for its fresh ingredients and artisanal pizza. In recognition of his cooking, Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011. In 2017, Razza received a 3 star review from the New York Times, and in 2019 was named Best Pizza in North America by 50 Best.InfoDan’s Placehttps://razzanj.com/Dan’s Bookhttps://www.thejoyofpizzabook.com/Le Veau D’or in NYChttps://www.lvdnyc.com/The Alps in Jersey Cithttps://www.thealpsjc.com/The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

This is a Vintage Selection from 2006The BanterThe Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it.The ConversationThe Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns.   Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn’t). The Inside TrackThe Guys are frequent guests at The Pegu Club and appreciate Audrey’s mission to create a warm space with delicious libations.“When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006BioAudrey Saunders got into the bar business at Pete’s Waterfront Ale House and met Dale DeGroff through a co-worker. After several years of learning at Pete’s, Dale hired her to work at Blackbird. Then she moved on to Beacon then Tonic. In 2005, she opened Pegu Club, perpetuating the craft cocktail movement. Pegu became a favorite of those in the business and in 2009, The Pegu Club received Tales of the Cocktail Spirited Award for Best American Cocktail Bar and Saunders was nominated for American Bartender of the Year. In 2011, she was honored at Tales of the Cocktail as Best Mentor. Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state.The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

The BanterThe Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.The ConversationThe Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those who come next.The Inside TrackThe Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s eye.Tony on bringing craft cocktails to Las Vegas in the 90s:“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024BioTony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars. He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled. Tony is  a founder of TAG Global Spirits Awards.Info Tony’s Websitehttps://www.themodernmixologist.com/TAG Spirit Awardshttps://tagspiritsawards.com/Tony on Instagramhttps://www.instagram.com/mdrnmixologist/Atlas Obscura Article of Victorian Drink Mapshttps://www.atlasobscura.com/articles/victorian-drink-mapsMai Tai Recipe[modified from Trader Vic]¾ oz. Appleton’s V/X Jamaican Rum¾ oz. El Dorado 12yr Demerara Rum½ oz. Rhum Agricole Vieux¼ oz. Grand Marnier1 oz. fresh Lime juice¾ oz. Orgeat syrup1 d. Gomme syrup1 d. Angostura bittersCombine in a mixing glass and shake with ice.Fine-strain to a sours glass over fresh ice.Garnish: spent LimeThe NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com

This is a Vintage Selection from 2012The BanterThe Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones?The ConversationThe Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truffles. Frank tells how this got started and why they are able to produce such excellent truffles. The Inside TrackThe Guys somehow got in contact with Frank to sample his Australian truffles and they were blown away! They wanted to have him on their show in 2012 and he’s still their truffle purveyor in 2024.Frank on experiencing Australian truffles:“So from the moment I first saw them, I smelt them, I was just in love, and I just knew that this was an opportunity of a lifetime,” Frank Brunacci (King Truff) on The Restaurant Guys Podcast 2012BioFrank Brunacci was raised in Australia and trained under culinary greats.Brunacci eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career as a chef took off.During his tenure at Victor’s, the restaurant received a five diamond rating from AAA, becoming the only restaurant in the state of Louisiana to garner this award. Brunacci became a bit more well-known in Chicago after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower.He left in 2011 to pursue a gig as a truffle importer with his wife, Lillian. The duo formed The Chef's Diamond Company now Subdus and pursue what they call their great passion, obtaining truffles for high-end restaurants nationwide.InfoFrank’s Truffle Companyhttp://www.subdus.com/Brett Anderson currently writes for The New York TimesThe NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festivalOur 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.com