After a whirlwind of spring break fun, new job chaos, and a brush with jury duty, I’m back with a fresh, unscripted episode—and I’m coming in hot. This week, we're talking about how to be a better guest when dining out. From bathroom etiquette to the myth of “the customer is always right,” I’m breaking down what respectful behavior in restaurants actually looks like.

I also share a new food obsession that’s saving my weeknight dinners—perfect for busy folks who still crave a home-cooked meal.

If you’re new here, Unpretentious Eats is all about making food, wine, and hospitality approachable and real—no snobbery allowed. Hit subscribe, leave a review, and follow along for more unfiltered takes.

Grab your drink and let’s get into it.

Weekly Obsession- Restaurant Dropout Website (https://restaurantdropout.substack.com)

(https://www.instagram.com/zoebarriesode/)

Welcome back to Unpretentious Eats! In this episode, I’m diving deep into what some might call wine blasphemy—exposing the flaws of Bordeaux’s 1855 Classification and the ever-influential 100-Point Grading System. These outdated, elitist systems have driven up prices, buried incredible wines behind exclusivity, and made wine feel unattainable for everyday drinkers. But guess what? Taste is subjective, and it’s time to stop worshiping these arbitrary rankings.

I break down how a nearly 170-year-old ranking system, created as a marketing stunt for Napoleon III, still dictates which wines are deemed “the best.” I also take on the 100-Point System, originally intended to help consumers but now weaponized to inflate prices and keep smaller labels from competing. If you’ve ever felt intimidated by wine snobbery, this episode is for you.

But it’s not all rants—I’m also sharing my latest restaurant obsession: Herb & Sea in Encinitas. From locally sourced rock cod crudo to a sumac-kissed chorizo pizza and an unforgettable cocktail called Surf & Swine, this spot is a must-visit for food lovers.

If you enjoy Unpretentious Eats, don’t forget to subscribe, leave a review, and follow me on Instagram or my website for more no-BS food and drink content. Grab a glass of wine (or whatever you love), and let’s get into it! 🍷

In this episode of Unpretentious Eats, we dive deep into the history of Prohibition, exploring how the 18th Amendment failed spectacularly and its lasting impact on the U.S. Today’s discussion touches on the rise of neo-prohibitionism and its troubling resemblance to the ill-fated Prohibition Era. From Oregon’s controversial "Rethink the Drink" initiative to the unintended consequences of alcohol bans, we break down the connection between past policies and modern-day restrictions. Along the way, we uncover how Prohibition not only led to an underground bootlegging economy but also fueled crime, corruption, and economic setbacks.

Join us for an eye-opening look at why revisiting Prohibition is a misguided path and how we can learn from history to make better choices about alcohol policies today.

Plus, stick around for a brief update on my current obsession of the week – a domestic liqueur that might just become your new favorite!

Listen in for an engaging discussion about the past, present, and future of alcohol regulation—and stick around for my current obsession of the week!

Article- https://www.wineenthusiast.com/culture/wine/the-neo-prohibitionists-are-coming/?srsltid=AfmBOoo7YbkvHUYrSJFD0oSe12m7rzhRdhQiDta-dm-P-YGvvRssmxaX

Heirloom Pineapple Amaro- https://heirloomliqueurs.com/products/pineapple-amaro/

The Juicy Rabbit Cocktail Recipe- https://unpretentious-eats.com/2025/02/21/the-juicy-root-a-unique-cachaca-cocktail-experience/

In this episode of Unpretentious Eats, we explore what makes food and drink “pretentious” and how marketing, exclusivity, and perception play a role. From luxury items like caviar and foie gras to the overhyped status of Cabernet Sauvignon, we break down five popular foods that have been inflated in price and status. The focus? Offering simple, unpretentious alternatives that are just as satisfying. Join us for a fun, lighthearted look at how we can enjoy great food without the fuss!

Follow, share, and leave a review if you enjoyed the episode!

In this episode, I explore why rum should be the next trending spirit in the world of premium alcohol. Despite its rich history and unique flavor profiles, rum is often overlooked in favor of spirits like tequila and whiskey. I dive into the fascinating history of rum, its current reputation in the U.S., and how modern variations of rum have impacted its image. By the end, I'll share five key reasons why rum deserves more attention and could soon become the next big thing in premium spirits.

Cookbook: Sunlight & Breadcrumbs by Rene Erickson (https://booklarder.com/products/sunlight-and-breadcrumbs-making-food-with-creativity-and-curiosity)

Rum Old Fashion Recipe:

-3oz Aged Rum

-1/4-1/2oz Demerara Sugar Syrup (heat 1/2cup demerara sugar w/ 1/2cup water on the stove just until dissolved)

-Few Dashes Bittermens Tiki Bitters

-Expressed Orange Peel

Combine all ingredients, except the orange pee,l in a mixing glass with ice and stir for 10 seconds. Strain in to an old fashioned glass with a large ice cube and garnish w/the expressed orange peel.

In this very first episode of Unpretentious Eats, I’m diving into my personal journey—sharing the highs, lows, and all the twists and turns that led me to create this podcast. From being the awkward, creative kid who loved cooking to surviving a near-death experience, traveling solo through Europe, and finally finding my place in the world of food and drink, I’m giving you a behind-the-scenes look at what’s shaped my passion for hospitality.

This podcast is all about breaking down the barriers around food, wine, and hospitality, discussing the history and even politics of food, and making it all feel accessible and fun, no matter who you are.

Cheers!

Wine: Carboniste- Sea Urchin (https://carboniste.com/wines)