Episode Description

This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.

The Banter

Mark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d’—setting the stage for a broader discussion about how food and restaurants were experienced at the time.

The Conversation

The Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.

The Inside Track

The Guys share why Melissa’s restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.

Guest Bio

Melissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.

Timestamps

00:00 – Episode Start

03:30 – Restaurant Reviews in the Mid-2000s

08:40 – Melissa Hamilton Joins the Conversation

12:40 – What’s Great about Saveur Magazine

15:15 – Community Feasts and Dinner Parties

22:00 – Cohesive Articles and Themes in Saveur

35:00 – Wrap Up with an Amusing Ad

Info

Ruth Reichl episode of The Restaurant Guys

https://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-v

Thursday, February 5 Michter's Whiskey Tasting

http://stageleft.com/event/2-5-26-michters-whiskey-tasting/

Wednesday, February 25 Martinelli Wine Dinner

https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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Episode Description

Mark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. From pub culture and historic cities to standout meals abroad, the episode ends with a cautionary tale from a marina restaurant in Florida—and what it reveals about hospitality.

The Conversation

Francis recounts his journey through Ireland and Austria, including visits with family and friends in Belfast, Dublin, and Vienna. He shares observations on pub culture, regional dining, wine, and historic landmarks, along with practical travel tips for Austria. The discussion highlights how context, culture, and the small details intersect when you travel well.

The Inside Track

Mark shares a cautionary tale from a marina restaurant in West Palm Beach, underscoring why location alone doesn’t guarantee good hospitality. The episode closes with lessons on service, expectations, and what truly makes a restaurant worth returning to.

Timestamps

00:00 – Vacations in January

03:30 – Ireland: Homey Pubs to Luxury Hotels

7:40 – Ireland: Historic Sites While Traveling

16:10 – Austria: The Place and People

21:35 – Austria: Wine and Dining Recommendations

32:40 – A cautionary tale from West Palm Beach

Info

Ireland

Mrs. O’s

Bar at the Merchant Hotel

https://www.themerchanthotel.com/

Austria

Hotel Topazz & Lamée

https://www.hoteltopazzlamee.com/

Vinothek

https://www.vinothek1.at/

Heunisch & Erben

www.heunisch.at

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Magyar Bank

https://www.magbank.com/

Withum Accounting

https://www.withum.com/restaurant

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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This is a Vintage Selection from 2005

Episode Description
Mary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots.

The Banter
The Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized foods, and what happens after a few months of eating sausage and whipped cream.

The Conversation
The Guys welcome Mary Ann Esposito, the host of PBS’s Ciao Italia and one of the earliest voices of authentic Italian cooking on American television. Mary Ann reflects on teaching traditional Italian cuisine, the foundations of regional cooking, and how Italian-American food evolved away from its origins. She also shares practical insights on bringing authenticity back into everyday cooking—without turning weeknight dinner into a chore.

The Inside Track
Mark and Francis reconnect with Mary Ann, recalling a memorable visit at their New Brunswick, NJ restaurant in 2005. They revisit her long-running culinary tours to Italy—and discover she’s still hosting them in 2026—proving that some food traditions don’t just endure, they keep evolving.

Timestamps
01:12 – What’s Wrong with a Pasta Dinner?
02:07 – Bad Diet Trends and Misunderstood Italian Food
06:35 – Mary Ann Esposito and Family Recipes
12:15 – The Cuisine of Sicily and Regional Italian Cooking
20:00 – The Quest for the Perfect Cannoli
24:30 – Preserving Authentic Italian Cuisine
29:30 – Finding Time to Cook Well at Home
32:00 – Leaving a Legacy in Food

Bio
Mary Ann Esposito is the longtime host of PBS’s Ciao Italia and a leading voice in Italian cooking in America. An award-winning author and teacher, she has spent decades sharing traditional Italian cuisine and shaping how home cooks understand regional Italian food.

Info

Mary Ann’s recipes, tours and other info

https://www.ciaoitalia.com/

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Magyar Bank

https://www.magbank.com/

Withum Accounting

https://www.withum.com/restaurant

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze

The Conversation
In this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy.

Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The conversation dives into Tim’s newest project, Sauced, a podcast he co-hosts with Sother Teague, dedicated to cooking with booze and and building cocktails that are designed for the dinner table, not just the bar.

Along the way, the Guys dig into shifting restaurant culture, the evolution of kitchen environment and why food goes with drink and drink goes with food. Expect behind-the-scenes stories, practical insights, and plenty of New York City restaurant and bar recommendations from people who live this stuff daily.

If you care about food media, modern mixology, or the intersection of kitchens and cocktails, this episode is a must-listen.

Bio

Tim McKirdy is a former chef turned drinks journalist and podcast host. After cooking professionally in London and Buenos Aires, he joined VinePair, where he hosted the popular Cocktail College podcast and was managing editor. He now co-hosts Sauced with Sother Teague, exploring cooking with booze & drinking with food.

Info

Sauced Podcast

https://sauced.supercast.com/

The Restaurant Guys on Cocktail College

https://vinepair.com/cocktail-college/episode-200-special/

Timestamps
00:00 – Introduction & recording in Brooklyn
02:30 – Tim McKirdy’s early cooking career abroad
25:20 – From chef to VinePair and Cocktail College
41:48 – Launching Sauced: cooking with alcohol explained
52:56 – NYC restaurant & bar recommendations

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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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This is a Vintage Selection from 2005

Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark?

The Guys tell stories of their “glamorous” lives being restaurateurs that (surprisingly) involves more plumbers than they ever expected.

In this episode, The Restaurant Guys are joined by Chris Goodhart, wine buyer for Keith McNally’s restaurants in New York City, to talk about what really goes into building a wine program that serves both adventurous drinkers and everyday guests.

Chris shares stories from the floor, how he balances budgets with taste, and the quiet pressures behind the scenes when a bottle selection can make or break a dining experience.

The guys also dig into a fascinating moment in time: the impending smoking ban, how it changed drinking culture, and what restaurants had to rethink overnight — from bar traffic to wine styles that suddenly tasted different without smoke in the room.

It’s thoughtful, practical, and full of the kind of perspective you only get from people who live inside restaurants.

Timestamps
00:00 — Setting the stage: running restaurants in 2005
09:18 — What’s it like to run a wine program
15:00 — Building wine lists for various venues
20:00 — Chris’ opinion of The Michelin Guide in NYC
26:20 — How to take the pretentiousness out of the wine experience
32:40 — Corks and Screw Tops

35:27 — How Smoking Bans Change the Way People Drink

Bio

Chris Goodhart is a veteran New York City wine buyer, working for Keith McNally’s restaurant group, known for building thoughtful, guest-friendly wine programs that balance discovery, value, and hospitality.

Info

Keith McNally’s Balthazar, etc.

https://balthazarny.com/

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Magyar Bank

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Withum Accounting

https://www.withum.com/restaurant

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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California whiskey isn’t just a trend — it’s challenging bourbon’s throne.

First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt.

Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars.

Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality. They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next.

If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy.

Timestamps

00:00 – Welcome & Introduction
Meet your hosts Mark and Francis, and get a preview of today’s guest, Jeff Duckhorn from Redwood Empire Whiskey.

01:57 – Restaurant Talk: Salt, Service, and Industry Insights
The hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention.

13:46 – Whiskey Deep Dive with Jeff Duckhorn
Jeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique.

21:19 – Blending, Transparency, and the Art of Whiskey
A look at the blending process, sourcing, and why transparency matters in the modern whiskey world.

30:53 – Tasting & Technicals: Bottled in Bond, Rye, and More
The team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors.

49:41 – Reflections, Stories & Closing
Jeff’s journey from accountant to distiller, industry stories, and a final toast.

Bio

Jeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand’s growing lineup. At Redwood Empire, he’s helped develop a style that leans into California’s unique conditions while still honoring classic American whiskey traditions.

Info

Redwood Empire Whiskey

https://redwoodempirewhiskey.com/

Events at Stage Left (like the one with Jeff)

Sign up for our email

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https://www.withum.com/restaurant

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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This is a Vintage Selection from 2007

The Banter

The Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters.

The Conversation

The 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 Track

The 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 2007

Info

Eric Asimov

https://www.nytimes.com/by/eric-asimov

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Magyar Bank

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Withum Accounting

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Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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This is a Vintage Selection from 2005

The Banter

The Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks.

The Conversation

The 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 Track

The 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 2005

Info

Charlie Palmer

https://www.charliepalmer.com/

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Magyar Bank

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Withum Accounting

https://www.withum.com/restaurant

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
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