The Restaurant Guys

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 SpadesSubscribe: 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 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/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 2006The ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars  and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable inclusions and exclusions. Then, inexplicably, they move on to allergies and fruitcake. The Inside TrackThe Guys talk about fruitcake manufacturers petitioning the FDA to reduce a serving of fruit cake from 4.4 oz to 1.5 oz to keep the calories per serving low.“And so what I would like to say to these fruitcake manufacturers as a result of this petition, we're saying on the air that fruitcake is not only bad, it's bad for you,” Francis Schott on The Restaurant Guys Podcast 2006InfoThe 2025 Michelin Guide NYChttps://guide.michelin.com/us/en/new-york-state/new-york/restaurants?sort=distanceSubscribe: 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

The BanterThe Guys answer a listener’s question about one of their favorite topics: Martinis!The ConversationThe Restaurant Guys travel to Charleston, SC to meet up with chef Orlando Pagán at his newly Michelin-starred restaurant Wild Common. They cover tasting menus, health challenges and, for some reason, Dungeons and Dragons. The Inside TrackThe Guys get real with Orlando about taking care of yourself and taking care of those around you.“I preach the same thing to my staff. Ttake care of yourself, take care of your body  because if you take care of your body, then your mind is clear, then you're a better cook, you're a better husband, you're better friend, you know what it might be. And then we all win,” Orlando Pagán on The Restaurant Guys Podcast 2025BioChef Orlando Pagán is the chef behind Charleston’s Wild Common, where his inventive, globally inspired tasting menus earned the restaurant a Michelin star. Trained at Johnson & Wales and seasoned in Michelin-level kitchens from Miami to San Francisco, he blends fine-dining precision with the flavors of his Puerto Rican heritage. After rising to Executive Chef at McCrady’s Tavern, he took the helm at Wild Common, where his creativity — and resilience in the face of MS — define his cooking and leadership. InfoWhere do you get a great martini? EmailTheGuys@restaurantguyspodcast.comWild Commonhttps://www.wildcommoncharleston.com/Orlando mentioned Dr. Wahlshttps://terrywahls.com/about/Michelin Guide to the American Southhttps://guide.michelin.com/en/article/michelin-guide-ceremony/all-the-stars-in-the-michelin-guide-to-the-american-southSubscribe: 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

The BanterThe Guys talk about making vinegar and why you have to take care of your mother. The ConversationThe Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umami? Where does it come from? What pairs well with it? And what does breastmilk have to do with it? Get the skinny from Rowan. The Inside TrackThe Guys happily get the inside track on the health benefits of chocolate. Rowan has made quite an impression on chocolate lovers in his book Chocolate Unwrapped.“Women who I've never seen before walk up to me and say, ‘I think of you every time I eat a piece of chocolate. It's changed my life.’People love that book because it gives them license to do exactly what they want to do anyway,” Rowan Jacobsen on The Restaurant Guys Podcast 2006BioRowan Jacobsen is a journalist and author who writes about food, nature and the environment for Harper’s, Scientific American, Smithsonian, The New York Times, and others. He has received awards from the James Beard Foundation and the Society of American Travel Writers. He is the author of nine books, including A Geography of Oysters, Fruitless Fall, and Truffle Hound, which have been named to Best Book of the Year lists by the Washington Post.He is a Nova Media Fellow, researching the science of sun exposure. His new book, In Defense of Sunlight: The Surprising Science of Sun Exposure, will be published on the Summer Solstice, 2026.InfoRowan’s sitehttps://www.rowanjacobsen.com/Has an article in artofeating.comHis bookChocolate UnwrappedPaul Wolfert’s vinegar recipehttps://www.claycoyote.com/816-2/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

The BanterThe Guys talk about actors being waiters and whether that is a good thing.The ConversationThe Restaurant Guys catch up with bar owner and author Neal Bodenheimer. They wax sentimental about their glory days behind the bar, discuss clinging to standards and talk about the trajectory of New Orleans. At some point Mark commits Francis to a whole big thing! The Inside TrackThe Guys, who only briefly met Neal prior to the podcast, were taken by  his commendation.“What an honor to be on with you guys, and thank you so much for what you've done to make my career possible. Because if it's not for you guys doing what you do, there's no way I could have done what I do,” Neal Bodenheimer on The Restaurant Guys Podcast 2025BioNeal Bodenheimer is the award-winning New Orleans bartender, bar owner, and hospitality leader best known for founding Cure, the cocktail bar that helped kick off the city’s modern drinks renaissance. A native New Orleanian, he returned home after years in the industry to open CureCo, the group behind Cure, Cane & Table, and other acclaimed projects that blend serious craft with the city’s unmistakable soul.While his bars have won praise and awards, Neal is also a guiding force behind the global cocktail community, serving as a longtime leader of the Tales of the Cocktail Foundation, where he helped shape education, philanthropy, and industry standards worldwide.InfoNeal’s bookCure: New Orleans Drinks and How to Mix ’Em from the Award-Winning BarBy Neal Bodenheimer,  Emily TimberlakeCure NOLAhttps://www.curenola.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 Selection from 2005The BanterThe Guys give you the behind the scenes of the first few days of the opening of their second restaurant Catherine Lombardi and why they have to keep a fork handy.The ConversationThe Restaurant Guys speak with Heritage Foods founder Todd Wickstrom about his company’s mission to support family farms by providing high quality products to consumers. He values genetic diversity, transparency and traceability in the food supply. The Guys declare that formula delicious!The Inside TrackThe Guys use Heritage products both personally and in the restaurant. As Todd explains, the way to save some endangered breeds of livestock is to raise them for food.  “What we're trying to really promote, what we are in the end is we are really a conservation movement. We call it conservation by consumption.,” Todd Wickstrom on The Restaurant Guys Podcast 2005BioTodd Wickstrom is the co-founder of Heritage Foods USA, a pioneering force in reviving rare, pasture-raised livestock breeds and championing small family farms. A longtime advocate for sustainable agriculture, Todd helped build a national distribution network that connects chefs, home cooks, and producers dedicated to responsible, nose-to-tail eating. His leadership has shaped the modern heritage meat movement, bringing transparency, biodiversity, and farm-to-table ethics to the forefront of American food culture.He has worked for several of the most respected Specialty Food companies in America, including his role as the Managing Partner of Zingerman’s Deli, and as the Chief Operating Officer of Rishi Tea.InfoHeritage Foodshttps://heritagefoods.com/The Meatrixhttps://www.themeatrix.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

The BanterThe Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)The ConversationThe Restaurant Guys welcome an icon in their field: Drew Nieporent! Drew has been behind some of the most acclaimed restaurants world-wide. Listen to his experiences and stories from his decades as a restaurateur and a pioneer in hospitality. The Inside TrackThe Guys have followed Drew’s career and methods since they became restaurateurs. Whether it’s dealing with unruly guests and bartenders on the take or nuturing steadfast regulars and devoted employees, they’ve seen it all! The Guys loved the book and feel it reflects the attitude of Drew and his career.Francis: Your book is full of really amazing stories and what I like about you is, and it comes through clearly in your book, there's a lot of insight and there's a little bit of f- you. That's really part of your personality that comes through and I really like it. Drew: That's true.-Drew Nieporent on The Restaurant Guys PodcastBioDrew Nieporent is one of America’s most influential restaurateurs, the force behind Myriad Restaurant Group and the visionary who helped shape New York’s dining scene for more than three decades. Known for creating iconic destinations like Tribeca Grill, Nobu, Corton and Montrachet, he’s partnered with culinary legends and Hollywood heavyweights while championing hospitality at the highest level. His restaurants have earned Michelin stars, James Beard Awards, and global acclaim. In fall 2025 he released a memoir I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.InfoDrew’s bookI'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.By Drew NieporentSubscribe: 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 Selection from 2005The BanterThe Guys tell of an unnecessary battle: it’s curtains!The ConversationThe Restaurant Guys welcome wine and restaurant critic Peter Schleimer from his home in Austria. They talk about grape-loving birds, where to get authentic Austrian food and some wine recommendations that are still good advice today. The Inside ScoopThe Guys have spent time eating and drinking  with Peter both in the U.S. and in Austria. They ask him about the rise in popularity of Austrian wines at the time.“The main reason is that we just have extremely interesting varieties. We have stuff other countries don't have and that's the secret. We have great varieties that are first of all, unique and second of all, interesting,  too. It doesn't help if they're only unique and they and the wines suck,” Peter Schleimer on The Restaurant Guys Podcast 2005BioPeter Schleimer worked in the Austrian wine industry, specifically at the Austrian Wine Marketing Board and the Austrian Wine Academy, and as an editor for the Austrian trade journal Vinaria, he was appointed its editor-in-chief in 2006. Peter was also editor-in-chief of the biannual magazine Vinaria Gourmet from 2006 to 2011. Since 2025, Peter Schleimer has run a restaurant in Mödling called Genussatelier Mödling with Doris Bracher. He also operates a wine business focused on international markets and cultivates his own wine on a small scale in the Thermenregion.InfoWine recsSchloss Gobelsburghttps://www.gobelsburg.at/en/*We have some at Stage Left Wine Shop!https://www.stageleftwineshop.com/wines/Schloss-Gobelsburg-Riesling-1er-Cru-OTW-Heiligenstein-2020-w4844439u9Weingut Glatzer https://www.weingutglatzer.at/en/Heidi Shröck & Sonhttps://www.heidischroeckundsoehne.com/en/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

The BanterThe Guys discuss cultural differences in the best way to leave a party. Expeditious or rude?The ConversationThe Restaurant Guys speak to Procera Gin founders Alan Murungi and Guy Brennan from Kenya. Alan and Guy had a vision to create gin from fresh (not dried) juniper berries that are hand foraged at great heights in the juniper forests of Kenya. They distill locally and use hand-crafted glass bottles for their exceptional libation which is a favorite of Mark and FrancisThe Inside TrackThe Guys heard about Procera gin and wanted to hate it, but it was too tremendous! They got acquainted with Alan & Guy and fully appreciated their motives.“Alan and I were in the backyard drinking a Bombay sapphire gin and tonic, and Alan looked at the bottle and said, 'This is absolute bullshit. Why do we make gin in England with African botanicals that they send to us and we drink every weekend in Kenya? Let's make a gin company.’ It was a sort of an FU to people using African stuff and selling it to us,” Guy Brennan on The Restaurant Guys Podcast 2025Bio Procera was founded with a vision to share the best of Africa with the world. Distilled in Nairobi, Kenya, their gins are the first to showcase African Juniper. The berries are handpicked from wild forests growing at altitudes above 2,000 metres, across many distinct regions of Kenya. The fresh juniper and other regionally-grown botanicals create a distinctive gin that is among the first distilled in Africa. InfoProcera Ginhttps://www.proceragin.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