The Restaurant Guys

Are We Loving Seafood to Death? | Rick Moonen

This is a Vintage episode from 2006. Why This Episode Matters Long before sustainable seafood became a mainstream restaurant conversation, Rick Moonen was pushing chefs

Preserving the Seasons: Canning, Pickling & Seasonal Cooking | Paul Virant

This is a Vintage episode from 2012. Why This Episode Matters Chef Paul Virant explains how preservation can extend truly seasonal cooking well beyond the growing seaso

Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary

Why This Episode Matters Nicholas Harary explains why he chose to reinvent one of New Jersey’s most acclaimed fine-dining restaurants before the business forced him to.A

The Mystique, Money and Madness of Truffles | Jane Black | Preview

You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at  restaurantg

Stripper Food, Bachelor Parties & Other Bad Ideas | Inside Track

This is a Vintage compilation from 2010. Why This Episode Matters A Real Housewives of New Jersey cookbook introduces one particularly memorable piece of dietary advice

Can Local Food Save a Town? | Ben Hewitt

This is a Vintage episode from 2010. Why This Episode Matters Hardwick, Vermont became an early test case for whether local food and small agricultural businesses could

How Do We Get a New Generation Into Wine? | Tony Margiotta

Why This Episode Matters Why wine may not be losing younger drinkers so much as failing to introduce itself to them wellHow small, independent producers can offer someth

Heirloom Seeds, Local Farms & Better Food | Erica Renaud

This is a Vintage episode from 2006. Why This Episode Matters Erica Renaud explains why heirloom, traditional and open-pollinated seeds matter to agricultural biodivers

Authentic Italian Food vs. the Algorithm | Vincenzo Prosperi

Why This Episode Matters Italian food isn’t one cuisine. Vincenzo Prosperi explains why Italy’s regional traditions matter—and what gets lost when everything is reduced

Non-Alcoholic Pairings at Thomas Keller’s Restaurants | Paul Roberts

This is a Vintage episode from 2006. Why This Episode Matters Why guests who are not drinking deserve a beverage experience equal to the food, not simply still or spark

Farm-to-Table Was Only the Beginning | Spike Gjerde

Why This Episode Matters What local sourcing looked like before restaurants had reliable farm-to-kitchen distribution.Why supporting local agriculture is an economic com

Can Wine Unlock Creativity? | Michael Gelb

This is a Vintage episode from 2010. Why This Episode Matters Discover how wine can encourage creativity, conversation and more mindful experiences.Learn why comparativ

The American Beefsteak: Politics and Excess | Sother Teague

Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026. Why This Episode Matters Discover how the American beefsteak became a tool for poli

How Prohibition Backfired on America | Daniel Okrent

This is a Vintage episode from 2010. Why This Episode Matters How a freedom-loving nation came to outlaw the manufacture, sale and transportation of alcohol through a c

Restaurant Trends That Don’t Add Up | Inside Track

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Gr

How Classic Cocktails Were Lost—and Found | Ted Haigh

This is a Vintage episode from 2006. Why This Episode Matters How America’s cocktail golden age flourished from the Gilded Age through Prohibition and how it eventually

Hayman’s Gin: Tradition and Revival | James Hayman

This was recorded on-location at Bar Convent Brooklyn 2026 Why This Episode Matters How five generations of the Hayman family helped shape London gin and why James Haym

The First Great American Hospitality Empire | Stephen Fried

This is a Vintage episode from 2010. This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support t

Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix

Hotel Jerome general manager Stephane Lacroix shares how Aspen’s historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience roo

Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II

Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel