This is a Vintage Selection from 2005

The Banter

The Guys discuss the issues with destruction of certain animals and why eating them may be the will of the divine.

The Conversation

The Restaurant Guys are thrilled to welcome respected food and cocktail writer Bill Grimes to talk about the story of the American cocktail and Bill’s next book on the history of dining in NY. Bill tells where we've been and who helped us get here.

The Inside Track

The Guys relied upon Bill’s book Straight Up or On the Rocks while they built their cocktail bar (which is now the longest-running craft cocktail bar in the world!) While the three take their cocktails seriously, Bill thinks all drinks can play a part.

Bill: A cocktail that's like a well-made entree where the flavors are meaningful in relationship to each other and give pleasure because there's a certain tension or balance. But I'll also say there's a role for sort of the nutty, crazy, stupid cocktail too. I think a cocktail is a cocktail. It should encourage all kinds of kind of wacky inventiveness 

Mark: You believe that that the fuzzy wuzzy woo-woo does have a place in our society and serves a purpose?

Bill: It’s the price you pay for freedom.

Bio

William “Bill” Grimes is a longtime contributor to The New York Times. He has served in numerous editorial and writing capacities—magazine writer, culture reporter, and restaurant critic.

He has written many critically acclaimed books on food and drink: Straight Up or On the Rocks: The Story of the American Cocktail (a foundational cocktail history), and Appetite City: A Culinary History of New York 

His work earned nominations like the James Beard Foundation nod for culinary journalism.

Info

Bill Grimes NYT Cooking

https://cooking.nytimes.com/author/william-grimes

For recipes: TheGuys@restaurantguyspod

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

Sept 12 & 13, 2025 @ Industry City in Brooklyn

Join us for martini experiences with acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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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This is a Vintage selection from 2005

The Banter

The Guys compare dining experiences: Francis decisively won that round. 

The Conversation

The Restaurant Guys get to speak with Kate Krader about Food & Wine’s Cocktail Book and the trends that have made Food & Wine declare 2006 “The Year of the Cocktail.” From making grenadine to martini glass size to home cocktail parties, they cover what’s in and what’s out. 

The Inside Track

The Guys and Kate bond over the importance of ice in a drink.

 Francis: You know what? The three of us are a bunch of dorks talking about ice.

Kate:  Oh, and I thought we were really smart.

Francis:  Yeah, believe me, you wanna have one of the three of us putting your cocktail party together. 

Mark: You can’t call us dorks. We're talking about the thermodynamics of ice here. This is important stuff!

Kate Krader on The Restaurant Guys Podcast 2005

Bio

Kate Krader is a distinguished food and beverage journalist and editor. With over two decades of experience at Food & Wine magazine—where she led news, restaurant, and chef coverage and helmed its iconic Best New Chefs program—she has been instrumental in spotlighting culinary talent and shaping industry narratives 

Since joining Bloomberg Pursuits as food editor in August 2016, Kate has expanded her scope to include elevated dining, innovative chefs, luxury food travel, and beverage culture across various media. In 2022, she relocated to London to deepen her coverage of the UK food scene while retaining her global focus.

Info

Kate Krader at Bloomburg

https://www.bloomberg.com/authors/AS8jz1KttbA/kate-krader

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

Sept 12 & 13, 2025 @ Industry City in Brooklyn

Join us for martini experiences with acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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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The Banter
The Guys talk about how to ruin a good drink.

The Conversation
The Restaurant Guys sit down with Rob D’Elia, the owner of iconic dive bar Ale ‘n ‘Wich Pub in New Brunswick, NJ. The ‘Wich has hosted a few celebrities and a lot of personalities over the years. They reminisce and talk about the je ne sais quoi of local bars.

The Inside Track
The Guys used to shoot darts at the Ale ‘n ‘Wich in college. In fact, it was where Francis had his first legal drink. They’ve watched it go through various phases and Francis asks who are the regulars now.

 Rob: It's hippies, hipsters, artists, musicians, ink, LGBTQ, United Nations of Colors, professors, professors with their students who are over 21 that sit here and do discussions as part of a part of their class. Age? 21 to 60.. 65…70.

Francis: Notice he made it 65. Because I'm 60. I was at the limit. I got an extension there!
-Rob D’Elia on The Restaurant Guys Podcast 2025

Bio
Robert D’Elia is the owner of Ale 'n Wich Pub in New Brunswick, NJ, a landmark bar known for its historic charm and strong community ties. After a successful career in mortgage banking, D’Elia became a partner in the business in 2005 and took full ownership in 2012. He has since preserved the pub’s authentic atmosphere while making thoughtful updates, ensuring it remains a beloved local institution for students, artists, and longtime regulars alike.


Ale ‘n ‘Wich Pub
https://alenwich.com/

***Win an Ale ‘n Wich t-shirt!!***
Email [email protected]

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

Sept 12 & 13, 2025 @ Industry City in Brooklyn

Join us for martini experiences with acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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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This is a Vintage episode from 2006 with a current day introduction

The Banter

The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.

The Conversation

The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Orleans and Jimmy’s Big Easy Cocktails book. 

The Inside Track

The Guys and Jimmy share a love of New Orleans and they like to eat their way through it.

“ You go to Cafe Dumont for some beignets in the morning and then where are we gonna go for mid meal? We do a mid meal before lunch. So then we go there. Then after that we're going, well, where are we going for lunch? And then where we're going for supper? Where we're going for dinner and where we're going for late night? That's the whole kind of New Orleans culture. It's all about food, beverage and people,” Jimmy Bannos Sr. on The Restaurant Guys Podcast 2006

Bio

Jimmy Bannos Sr., a third-generation restaurateur, worked at his parents’ diner when he was growing up. After receiving his formal culinary education at Washburne Trade School, Bannos became infatuated with Crescent City cooking in the early 1980s and worked with famous New Orleans chefs, such as Paul Prudhomme at K-Paul’s, Frank Brigtsen and Emeril Lagasse.

Jimmy’s bustling New Orleans-style Heaven on Seven restaurants have been one of the most popular eateries in Chicago for decades (recently closed).

Jimmy’s books are The Heaven on Seven Cookbook and Big Easy Cocktails, Jazzy Drinks and Savory Bites. 

He and his son, Jimmy Bannos Jr. will be opening Koulkas Greek Eatery in Illinois later this year. 

Info

Jimmy Sr. and his son, Jimmy Jr., will be opening Kouklas Greek Eatery in 2025

kouklasgreekeatery.com

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

Sept 12 & 13, 2025 @ Industry City in Brooklyn

Join us for martini experiences with acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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

The Banter

The Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.

The Conversation

The Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking. 

Bio

Tyler Akin

Tyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia’s Fishtown neighborhood.

 Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire’s list of “Best New Restaurants in America” for 2024.

Chaz Lindsay

Chaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving  to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria’s menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan’s bar with fresh takes on pub classics. 

Info

Tyler’s Bastia, Philadelphia, PA

https://www.bastiafishtown.com/

Chaz’s Pulito Osteria, Jackson, MS

https://www.pulitojackson.com/

Elephant Green Chili  Chutney

https://elephantgreenbrand.com/

Francis’ Caesar salad recipe email [email protected]

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

Sept 12 & 13, 2025 @ Industry City in Brooklyn

Join us for martini experiences with acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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

Current day intro and the interview is a Vintage Selection from 2005

The Banter

The Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t. 

The Conversation

The Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail, disguises and the enormous pressure on critics to get it right.

The Inside Track

The Guys finally got to talk to Ruth about whether to acknowledge a critic in your restaurant. If only she could have told them sooner…

Francis: You spot the restaurant critic in the dining room. My inclination is to go over and say hello. Like I say hello to everybody in my dining room. 

Ruth: Well, you probably shouldn't.

Mark:  Yeah, we're sure of that now. 

-Ruth Reichl on The Restaurant Guys Podcast 2005

Bio

Ruth Reichl started out as a co-owner and chef of Swallow Restaurant in Berkeley, California. She became the restaurant editor then food editor and critic at the Los Angeles Times. Ruth returned to her native New York in 1993 to become the restaurant critic for the New York Times where she rocked the NYC restaurant scene with her dual review of Le Cirque in 1993. She stayed until 1999 when assumed the role of editor of Gourmet magazine. 

She has written a dozen books and has appeared as a judge on Top Chef Masters.

Currently, Ruth co-hosts a podcast and posts a food writer newsletter on Substack.

Ruth is a winner of six James Beard Awards as well as their Lifetime Achievement Award.

Info

Ruth’s podcast, Three Ingredients

https://threeingredients.substack.com/

Ruth’s Substack, La Briffe

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

When: Sept 12 & 13, 2025

Where: Industry City in Brooklyn

What: Martini experiences

Who: Acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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

This is part 2 of a 2 part episode

The Conversation

The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!

The Inside Track

The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together.

 “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.

There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025

Bio

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.

Info

Andrew’s site

https://andrewzimmern.com/

Andrew’s 2008 appearance on The Restaurant Guys Podcast

https://www.restaurantguyspodcast.com/episode-98-andrew-zimmern

Andrew’s new book (out in October 2025)

The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensi

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

When: Sept 12 & 13, 2025

Where: Industry City in Brooklyn

What: Martini experiences

Who: Acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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

This is part 1 of a 2 part episode

The Conversation

The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!

The Inside Track

The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together.

 “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.

There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025

Bio

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.

Info

Andrew’s site

https://andrewzimmern.com/

Andrew’s 2008 appearance on The Restaurant Guys Podcast

https://www.restaurantguyspodcast.com/episode-98-andrew-zimmern

Andrew’s new book (out in October 2025)

The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensi

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

When: Sept 12 & 13, 2025

Where: Industry City in Brooklyn

What: Martini experiences

Who: Acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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

This is a Vintage Selection from 2008

The Banter

The Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right? 

The Conversation

The Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!

The Inside Track

The Guys and David, who have bent an elbow together, discuss the bartending skills that go well beyond mixing a drink. 

“It's not just mixing drinks, that's even the smallest part of it. You have to be a character. You have to be able to talk to people from all walks of life.

You know, I've always admired a great bartender for that social versatility, that sense of dignity behind the bar where you're in charge, and yet at the same time, you're hospitable. And you can handle people in all states of.. sobriety,” David Wondrich on The Restaurant Guys Podcast 2008

Bio

David 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. 

Info

David’s newest book (to be released fall 2025)

https://www.penguinrandomhouse.com/books/675535/the-comic-book-history-of-the-cocktail-by-david-wondrich-illustrated-by-dean-kotz/

The Rise, Fall, And Rise Again Of Sloe Gin

By Janelle Alberts   May 17

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

Sept 12 & 13, 2025 @ Industry City in Brooklyn

Join us for martini experiences with acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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

The Banter

The Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors.

The Conversation

The Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks about his experiences working in and running various types of bars and how a few chance encounters catapulted his career. He describes how he strives to create the perfect vibe in his bar and tells how a night off at the theatre altered his perspective. 

The Inside Track

The Guys have been long-time fans of Steve. Francis even had a brief appearance in Steve’s movie Hey Bartender!

Steve waxes sentimental about one little wish he has that many experienced bartenders probably share.

“If I could have one more shift in my twenties at EO (Employees Only), I would go back. That's what I would do. I would go back to freaking like 2012 and I would work one more shift with my old team and just be debaucherous,” Steve Schneider on The Restaurant Guys Podcast 2025

Bio

Steve Schneider has more than 20 years of bar experience in New York, Singapore, Shanghai and Panama City, earning a reputation as one of the most respected and inspiring bartenders in the industry. Steve is a Partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. These positions followed a long-time stint as a Principal Bartender at Employees Only in New York when it earned “The World’s Best Cocktail Bar” Award at Tales of the Cocktail.

Steve is Bar Manager and Head Bartender at Guzzle.

Info

Sip & Guzzle

https://www.sipandguzzlenyc.com/

Hey Bartender! Movie trailer

https://www.youtube.com/watch?v=ZLHdqCXe-OM

The Martini Expo!

Presented by the award-winning publication The Mix with Robert Simonson 

https://martiniexpo.com/

When: Sept 12 & 13, 2025

Where: Industry City in Brooklyn

What: Martini experiences

Who: Acclaimed guests (see martiniexpo.com)

Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

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