This is a Vintage Selection from 2005

The Banter

The Guys tell of an unnecessary battle: it’s curtains!

The Conversation

The 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 Scoop

The 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 2005

Bio

Peter 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.

Info

Wine recs

Schloss Gobelsburg

https://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-w4844439u9

Weingut Glatzer 

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

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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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The Banter

The Guys discuss cultural differences in the best way to leave a party. Expeditious or rude?

The Conversation

The 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 Francis

The Inside Track

The 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 2025

Bio 

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. 

Info

Procera Gin

https://www.proceragin.com/

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

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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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This is a Vintage Selection from 2012.

The Banter

The Guys talk about The Balkans International Wine Competition and the implementation of Wine Diplomacy. Hear the Balkan wine suggestions you didn’t know you needed.

The Conversation

The Restaurant Guys are joined by Johnny Schuler from his vineyards in Peru. He runs the oldest working distillery in the Americas that is both state-of-the-art and traditional to create the classic pisco that has been made there for centuries (yes, centuries!). 

The Inside Track

The Guys came across Johnny when they were learning about his beloved pisco. Both Peruvians are unique and something you want to have in your restaurant.

“My argument that pisco is for friendship, pisco is for drinking pisco is for conversation,” Johnny Schuler on The Restaurant Guys 2012

Bio

Johnny Schuler is one of the world’s leading ambassadors of Peruvian pisco. A restaurateur, distiller, and TV host, he’s best known for guiding audiences through the history, craft, and culture of Peru’s national spirit on the hit television series “Por Las Rutas del Pisco”.

As master distiller at Pisco Portón / La Caravedo, Schuler helped introduce premium Peruvian pisco to a global audience. For more than 20 years, Johnny has played an integral role in rallying government ministries and the private sector to regulate the Pisco industry in Peru. The Peruvian Congress awarded Johnny the Medal of Honor.

Info

Caravedo Pisco

https://www.caravedopisco.com/hacienda-la-caravedo

Book Johnny mentioned

The Barbary Coast: An Informal History of the San Francisco Underworld 

by Herbert Asbury

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

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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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

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The Banter

The Guys discuss a restaurant experience that let the rabbit out the hat.

The Conversation

The Restaurant Guys catch up with buddy Jeff Bell to discuss the bar scene in New York. From humble beginnings as a barback at PDT to owning it and several other of the coolest places in NYC, Jeff tells about his experiences of becoming a business owner, including (the requisite) major disaster during his first year. 

The Inside Track

The Guys have known Jeff for years and were taken by his wisdom of bartending preparing him for fatherhood. 

“ Being a bartender for years is just absolutely great training for parenthood. There is this volatility you get from people drinking [of] the highs and lows where they can just start laughing for no reason or crying for no reason… or have a bodily fluid mistake,” Jeff Bell on The Restaurant Guys Podcast 2025

Bio

Jeff Bell has been bartending and running bars for over 15 years. At Please Don’t Tell (commonly known as PDT) in the East Village of NYC, he started as a bar-back, worked his way up to head bartender and, eventually, owner. He is also a managing partner in PDT Hong Kong.

In 2025, Jeff co-launched a new venture: a bar concept called Mixteca, an agave-forward cocktail bar in the West Village. The concept is rooted in tequila and mezcal. He will be opening Kees bar, a different concept in the same location, later this year.

He also was in charge of restoring Peacock Alley in the Waldorf Astoria to “its original grandeur” reviving the space and cocktail offerings from the hotel’s rich history

Throughout his tenure at PDT Jeff has earned numerous accolades including Spirited Award: American Bartender of the Year 2017.

Info

Mixteca bar, NYC

https://cocteleriamixteca.com/

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

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Become a Restaurant Guys' Regular!

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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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

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This is a Vintage Selection from 2012

The Banter

The Guys talk about a taste of the military that they would have rather not had and what they will be doing to make it up to our U.S. service members. 

The Conversation

The Restaurant Guys spill the tea with Sebastian Beckwith, tea master, tea lover and tea educator. Topics include the complexities of tea service in fine dining, the nuances of different tea types and the aging and infusion of teas. Sebastian also shares his personal journey into the world of tea.

The Inside Track

The Guys visited Sebastian to have a tea experience as well as an education. Here is how Sebastian relates it to one of their other favorite beverages.

 

“I would just talk about the parallels with wine. All wine comes from one grape, different varietals. All the vintners are doing different things. Same with the tea plant, the Camellia sinensis plant. Many different varietals and many aspects of terroir and then the craftsmanship and people that make the tea,” Sebastian Beckwith on The Restaurant Guys Podcast 2012 

Bio

Sebastian Beckwith was a trekking guide in Bhutan and northern India, he first fell in love with tea. Since founding the company, he has returned to Asia several times each year, tasting and selecting leaves that are served at some of the finest restaurants in the country, including New York City's Eleven Madison Park, Daniel and Gramercy Tavern. He has lectured at Columbia University with integrative health expert Dr. Andrew Weil, and has led educational seminars on tea at The French Culinary Institute, the Institute of Culinary Education, and The American Museum of Natural History.

 In 2018, he published A Little Tea Book, a pocket guide to the wide world of tea.

Info 

In Pursuit of Tea

https://inpursuitoftea.com/

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

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Become a Restaurant Guys' Regular!

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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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
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The Banter

The Guys look a gift horse in the mouth….and it was delicious!

The Conversations

The Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on location

Joaquin Rodas’s passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. 

Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.

Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef ’22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner. 

Lee Anne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi. 

After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer. 

Lee Anne later moved to Hawaiʻi, where she opened the popular Koko Head Café.

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

https://www.buzzsprout.com/2401692/subscribe

Become a Restaurant Guys' Regular!

https://www.buzzsprout.com/2401692/subscribe

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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

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This is a Vintage Selection from 2005

The Conversation with Chris

The Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the only person in NJ. Chris talks about running his wine shop and how he educates and encourages the public to dive into the world of wine.

The Conversation with John

The Restaurant Guys speak with chef, wine director, professor and friend John Fischer. Given his many positions including teacher, he is well-experienced in the topic of his book  At Your Service which describes how to run a professional dining room. From emergencies to the divide between the front and back of the house, John covers it all.

Bio 

Chris Cree is a Master of Wine and one of New Jersey’s most respected wine authorities. With more than four decades in the industry, Chris has worked in nearly every facet of the wine world: from retail and importing to education and consulting. A New Jersey native, he’s the founder of Cree Wine Company in Hampton, where he curates exceptional wines from around the globe and leads tastings that make the world of wine accessible and engaging. Chris continues to champion great producers and demystify fine wine for all who love it.

John Fischer

After graduating Culinary Institute of America, John worked in several prestigious NYC restaurants from The Rainbow Room to Manhattan Ocean Club to Mondrian. He returned to CIA to teach in 2000, wrote his book At Your Service in 2005 and recently retired. 

Info

Chris Cree

https://www.creewine.com/

John’s book

At Your Service: A Hands‑On Guide to the Professional Dining Room

Find out more about CIA

ciachef.edu

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

https://www.buzzsprout.com/2401692/subscribe

Become a Restaurant Guys' Regular!

https://www.buzzsprout.com/2401692/subscribe

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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

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The Banter

 The Guys discuss the benefits of tip pooling and the mystery of cheek pinching. 

The Conversation

The Restaurant Guys welcome back sommelier Aldo Sohm who’s mission is to pair wine with food, but also people with wine they will enjoy. The three discuss the joy of connecting all of the pieces of that puzzle. Aldo shares his insights on wine pairing, recounting the development of his new book, Wine Simple, Perfect Pairings.

The Inside Track

The Guys have known Aldo for years, first having him on the show in 2008, and have been long-time admirers. They all agree that stepping into their respective dining rooms is daily pleasure.

“ I'm very, very fortunate because I found in a very early stage of my life what I love to do the most, and that was my hobby back then, and it's now my job, but I've never worked a day,” Aldo Sohm on The Restaurant Guys Podcast 2025

Bio

Aldo Sohm is an award-winning sommelier, author, and wine director at the three-Michelin-starred Le Bernardin in New York City, where he has overseen one of the world’s most celebrated wine programs since 2007. Named Best Sommelier in Austria four times and Best Sommelier in the World in 2008 by the World Sommelier Association, He has been awarded M. Chapoutier prize for the Best Sommelier of Les Grandes Tables du Monde in 2019 and Wine Spectator’s Grand Award for Le Bernardin's restaurant wine program in 2021.

He is founder of the acclaimed Aldo Sohm Wine Bar, and a collaborator with Zalto glassware and Bäuerl Vineyards in Austria.

He has a TV series "An Austrian Wine Journey"

He is the co-author of Wine Simple and his newest Wine Simple Pairings to be released in November 2025

Info

Aldo’s book

Wine Simple, Perfect Pairings

By Aldo Sohm and Christine Muhlke

https://aldosohm.com/collections/book

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

https://www.buzzsprout.com/2401692/subscribe

Become a Restaurant Guys' Regular!

https://www.buzzsprout.com/2401692/subscribe

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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

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This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025

Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. 

In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. 

In 2024, they opened their second restaurant San Sabino.

Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. 

A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.

He is the Executive Chef at Josephine’s Gulf Coast Tradition in Midtown Houston. 

Felipe Riccio & Austin Waiter

Felipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.

Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. 

Austin After attending CIA he started as a line cook at Houston’s Tony’s and rose until he attained Executive Chef in 2017.

 He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.

Chris Shepherd

After nearly a decade working in the city’s high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston’s uncelebrated cultures. 

Chris has been honored with a James Beard Award for Best Chef: Southwest an

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

https://www.buzzsprout.com/2401692/subscribe

Become a Restaurant Guys' Regular!

https://www.buzzsprout.com/2401692/subscribe

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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

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This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025

Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country’s most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan’s Café Boulud and was cast in Netflix’s blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City’s Rising Star Community Chef Award. 

In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.

Rebecca Masson is Houston’s own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town’s Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation’s own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just Desserts

Kyle Knall 

Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan’s next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.

His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and

Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJ

https://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/

Restaurant Guys' Regulars get a discount so sign up today!

https://www.buzzsprout.com/2401692/subscribe

Become a Restaurant Guys' Regular!

https://www.buzzsprout.com/2401692/subscribe

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:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
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