The Banter

The Guys chat about the fact that sometimes you have to put on pants.

The Conversation

The Restaurant Guys and Antonia Lofaso bond over common experiences such as using donuts to get through the 14 hour days of opening a new restaurant. The most recent champion of Tournament of Champions talks about kitchen fires, chefwear and how it feels to impress chefs she admires. 

The Inside Track

The Guys find a soulmate in Antonia Lofaso. All of them value hard work and loyalty that they have been fortunate enough to find in their staff. 

“So many great chefs that have worked with me have started as dishwashers, busboys line cooks, prep guys have all come up through the ranks and now run the restaurants.

That's the way all the restaurants have been built. The loyalty of them staying with me and wanting to produce great food day after day, started with a culture that I built in the restaurants,” Antonia Lofaso on The Restaurant Guys 2025

Bio

Antonia Lofaso is a chef and co-owner of Black Market Liquor Bar, Scopa Italian Roots, and DAMA in Los Angeles and The Local Peasant in Woodland Hills and Sherman Oaks. 

She has been in numerous television shows including competing on several iterations of Top Chef and Tournament of Champions, and judging on Cutthroat Kitchen. She was featured in the documentaries  Restaurant Hustle 2020: All On The Line, and its sequel Restaurant Hustle 2021: Back In Business about how the COVID-19 crisis impacted restaurants. 

Info

Antonia’s restaurants and chefwear

https://damafashiondistrict.com/

Antonia on The Food Network

https://www.foodnetwork.com/profiles/talent/antonia-lofaso

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/

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.**
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This is a Vintage Selection from 2006

The Banter

The Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher. 

The Conversation

The Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering financial and emotional hardship to creating Angel Organics, one of the largest Community Supported Agriculture farms in the US.

The Inside Track

The Guys were eager to talk to John after seeing the documentary. John equates modern farms turning organic to people finding sobriety.

“When it's going from a chemical based system to a natural system, it has to be repopulated by the microorganisms. Maybe it's a little like someone going into an addiction clinic and then going from a dependent life to a healthy life. We were raising very unhealthy crops that the insects were invading. It took a long time to figure out how to build things up and how to get the soil healthy,” Farmer John Peterson on The Restaurant Guys 2006

Bio

John Peterson was raised on his family’s farm in Illinois. The financial calamity for the farming community hit the Peterson farm in the 1980s nearly closing the farm for good. John decided to rebuild using sustainable farming practices rather than the modern chemical-reliant approach. In 1991, Angel Organics was born. They opted for a Community Supported Agriculture (CSA) model which continued until spring of 2025. Unfortunately, farming halted due to Farmer John having a stroke. 

 Info

The Real Dirt on Farmer John documentary

https://www.filmsforaction.org/watch/the-real-dirt-on-farmer-john-2005/

Info

Local Harvest (find CSA near you)

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/

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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The Banter

The Guys chat about bad management, good cheese and the way to Mark’s heart.

The Conversation

The Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis!

The Inside Track

The Guys speak fondly of New Orleans’ rich history and enduring spirit. These are Ti’s thoughts on her city’s legacy.

“A lot of people think New Orleans' greatest gift to the world is jazz. But I offer that if we had not also invented the cocktail, maybe we would've never had jazz,” Ti Martin on The Restaurant Guys Podcast 2025

Bio

Ti Adelaide Martin’s family bought Commander’s Palace in 1969. In 1997 Ti and her cousin Lally Brennan took over the establishment. They continue the high standards of their predecessor, Ti’s mother, Ella Brennan. 

Ti has authored several books including one made into a documentary about her mother’s life Commanding the Table: The Ella Brennan Story.

Commander’s Palace boasts several James Beard Awards, along with accolades fromWine Spectator and Wine Enthusiast. In 2008, the restaurant was inducted into the Culinary Institute of America Hall of Fame.

Ti is the founder and chair of The New Orleans Culinary and Hospitality Institute.

Info

Commander’s Palace

https://www.commanderspalace.com/

Ti’s books (she mentions)

In the Land of Cocktails, Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant and Miss Ella of Commander’s Palace 

https://shop.commanderspalace.com/products/commanders-book-collection

The Husky, New Orleans (Ti recommended restaurant)

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/

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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The is a Vintage Selection from 2005

The Banter

The Guys talk about urban and suburban grape and olive growing and why they CAN Believe It’s Not Butter.

The Conversation

The Restaurant Guys talk with Ted Hall about terrior, and hidden olive orchards and consecrated olive oil. Ted tells how organic, sustainable practices yield the highest quality products and the happiest farmers.

The Inside Track

The Guys discuss the symbiosis of wine and food and Ted shares feedback he’s gotten from chefs pairing his wine with their dishes.

Ted: What you're creating is wine that really is part of the food. There are so many of these wines, which are basically a bottle of some guy's ego. Why do I want this other guy's bottled ego on the table?

Francis: I don't. Usually I'm sitting across from Mark who's got his own ego sitting in the chair across from me. Why would I need a bottle of wine?

Mark: It's not in a bottle. It's out there!

Bio

In 1989 Ted Hall co-founded Long Meadow Ranch, an innovative group of family-owned companies producing grapes and ultra-premium wine, olives and extra virgin olive oil, grass-fed beef and lamb, and fruits and vegetables, using diversified, organic, and sustainable farming methods.

Ted is the recipient of the 2017 Grower of the Year Award from the Napa Valley Grapegrowers and the 2013 Acre by Acre Award from the Land Trust of Napa Valley. In 2015 Ted served as chair of the Agricultural Protection Advisory Committee (APAC).

Info

Long Meadow Ranch

https://www.longmeadowranch.com/

California Olive Oil Council

https://cooc.com/

Napa wineries that make their own olive oil (2024)

https://oliveoilprofessor.com/blog/8-napa-wineries-that-make-extra-virgin-olive-

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/

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

The Banter

The Guys enjoy a snack and Mark tells the secret of what makes it great!

The Conversation

The Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trains the staff to reflect that story.

The Inside Track

The Guys found the concept of having a restaurant and a wine shop familiar, but Herd’s butcher shop and cattle farming takes it even further! When you are invested in a project, it’s incredibly personal.

“ I take it very personally, but it is incredibly gratifying. The best day I ever had was the first time I sold a steak at a New York restaurant (to Eric Ripert of Le Bernardin). He does a great food and of course, Eric is not well known for cooking steaks, but he took three ounces of tenderloin and some caviar, and he called it surf and turf.  I think I did a backflip in my mind for sure. That was, that was one of the best days of my life,” Alec Bradford on The Restaurant Guys Podcast 2025

Bios

Alec Bradford is the owner of Herd Provisions in Charleston, South Carolina, a farm-to-table restaurant and whole-animal butcher shop. Herd’s high quality meats are sourced directly from Alec’s very own Leaping Waters Farm in Virginia. Since 2004, Alec raises one of the oldest and rarest breeds – Ancient White Park cattle. 

______________

Kellie Holmes is a restaurant consultant who focuses on the creation and implementation of wine programs in the Southeast and beyond. As Herd Provisions’ Wine & Events Director, she runs the wine program for the dining room and retail shop including a wine club and tasting events. She focuses on sustainably produced, small production and minimal intervention wines. 

Info

Herd Provisions

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/

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

This is a BONUS! episode relating to the Belmont Stakes 2025

The ConversationThe Restaurant Guys sit down with King Cocktail Dale DeGroff and Peter Thomas Fornatale of In the Money Players’ Podcast to talk about horse racing and the cocktails that accompany it. Pete offers his Win, Place and Show for the upcoming Belmont Stakes 2025. Listen and you could wind up in the money.

The Inside Track The Guys are horse racing fans and hosted Dale for his performance of “Gamblers, Whisky and Flying Horses.” They recently met Pete and plan to catch up with him at the track in Saratoga this summer. They all have had fun times with Dale including one night when Dale had to give the bartenders at a new NYC hotspot a cocktail recipe.

 Pete: You're writing out the recipe on the back of a napkin to send to the bartenders to go and make us around. To this day still, it was the most baller move I've ever seen to be in the hot new restaurant writing out the recipe. This is what we'd like to drink, thank you very much.

Francis: I wanna make a public service announcement to all dining customers. If you are not Dale Degroff, don't do that. 

Dale: And by the way, this explains why nobody knows where these famous drinks came from with a few minor exceptions because they wrote 'em down on a cocktail napkin and stuck them in their pocket. Later on in the evening they pulled it out, blew their nose on it and threw it away.

Dale DeGroff & Peter Thomas Fornatale on The Restaurant Guys Podcast 2025

Info

Pete’s podcast

https://inthemoneypodcast.com/category/players-podcast/

Pete’s book
Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough
By Peter Thomas Fornatale & Chris Wertz

Chris MacMillan mint julep video
https://www.youtube.com/watch?v=gJV-O1e10z8&t=358s

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/

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 2007

The Conversation

The Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!

The Inside Track

The Guys were fans of John’s sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift. 

“ I think we were just stupid when we started and the only way we knew how to do things were the way I had done things in the wine business [which] was just to be really careful about flavor. So we treated the beans like we used to treat grapes. We did blind tastings, we did lots of blind tastings, and only accepted beans that had flavors that we liked,” John Scharffenberger on The Restaurant Guys Podcast 2007

Bio

John Scharffenberger started Scharffenberger Cellars known for their world-class California sparkling wine. He left the winery and started Scharffen Berger Chocolates in 1997 with Robert Steinberg. 

Info

John’s cookbook

Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

By John Scharffenberger and Rober Steinberg

Scharffen Berger Chocolate is no longer owned by John Scharffenberger and Robert Steinberg. It was acquired by Hershey in 2005, went back to private ownership in 2020 then acquired by Harry and David in 2024. 

If you want John’s Hot Chocolate recipe, email [email protected]

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/

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 episode was recorded live before an audience

The Conversation

The Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. 

The Inside Track

The Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.

“It’s the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025

Bio

Alex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.

Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. 

Alex is also the author of several cookbooks including Italian American Forever released in 2024.

Info

Alex’s most recent cookbook

Italian American Forever

Alex’s site

https://alexguar

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/

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

This is a Vintage Selection from 2008

The Banter

The Guys discuss an issue that persists today, the rising price of food. Hear what little has changed since 2008.

The Conversation

The Restaurant Guys host food anthropologist Andrew Zimmern for a second time to hear about his travels and love of Bizarre Foods. Two of his favorites are pork roll and yak penis (no, we’re not kidding!).

The Inside Track

The Guys catch up with  Andrew Zimmern and chat about his show’s meteoric rise.

“ Well, let's just, let's just call a spade a spade. The two of you are the most prescient, knowledgeable food industry insiders in a global sense. And the minute that you took the golden scepter and knocked me over the head with it, the show took off. So let's just be honest and share the credit where it's due,” Andrew Zimmern on The Restaurant Guys Podcast 2008

Bio

Andrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.

He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.  

Currently, Andrew is on The Outdoor Channel’s series, Field to Fire.

Info

Andrew’s Website

https://andrewzimmern.com/

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/

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

The Banter

The Guys talk about the word “journey.” Don’t stop believin’.

The Conversation

The Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one’s health, but prevent disease and extend one’s life. 

The Inside Track

The Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating. 

“ We're currently in the midst of a national campaign, our 90 for 90 campaign because Jacques is going to turn 90 years old in this upcoming December, which is amazing and we're so happy to still have him with us. But for anybody who wants to celebrate him or feels like they've learned something from him or they want to give back just a little bit for everything that Jacques has given them over the years, there's dinners being hosted all across the country at our, at great restaurants,” Rollie Wesen on The Restaurant Guys Podcast 2025

Bio

Dr. Rollie Wesen is the Executive Director of the Jacques Pépin Foundation (JPF) and an assistant professor at Johnson & Wales University (JWU) in Providence, Rhode Island. After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, eight years in New York City, and as a banquet chef for Hyatt Hotels & Resorts, chef Wesen joined the faculty at JWU in 2011. With his wife, Claudine Pépin, and father-in-law, Jacques, he co-founded the JPF in 2016. 

The JPF advances Jacques Pépin’s love of culinary arts and teaching through video recipe production and curriculum development, expanding education and training for all. The foundation supports culinary education for many communities through many channels, with a particular focus on workforce development in communit

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/

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