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Over a delicious drink, Flaviar's resident liquor experts, David Wondrich and Noah Rothbaum, discuss all things cocktails and spirits. On each episode of Fix Me a Drink, the award-winning podcast hosts uncover lost liquor history, explore modern cocktail culture and interview an incredible array of spirited guests. So fix yourself a drink and enjoy the show!
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Life Behind Bars, which is hosted by the Daily Beast’s Half Full editor Noah Rothbaum and its legendary columnist David Wondrich, allows listeners to be flies on the wall as two of the world’s foremost drinks experts talk about cocktails and spirits. It is a mix of engaging stories and historical facts about the greatest bartenders and drinks of all time. In 2018, it won the Tales of the Cocktail Spirited Award for the world's best drinks podcast.Please drink responsibly. Hosted on Acast. Se ...
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Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **T ...
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The podcast for bartenders and anyone who likes to drink well. Broadcaster Nicole Haack and accomplished bartender Marcus Motteram - 'The Admiral' - aim to keep you at the edge of the cocktail, bartending and spirit trends by connecting you with producers, drink historians and mixologists globally.
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“The Cottonmouth Club Presents” features Master Bartender and Mixologist Michael J. Neff talking with professionals from around the globe about hospitality and humanity through the lens of bars, bartenders, spirits and cocktails. Interspersed with Neff’s unique viewpoint are conversations and sketches, all created and performed by the amazingly talented staff of The Cottonmouth Club itself.
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The Banter The Guys discuss the strange case of misappropriation Grand Cru Burgundy. The Conversation The Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming o…
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This is a Vintage selection from 2012 The Banter The Guys discuss Bloody Mary variations including some that provide a meal in a glass. The Conversation The Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about de…
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This is a Vintage Selection from 2008 The Banter The Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh? The Conversation The Restaurant Guys are happy to have acclaimed chef José Andrés. They discuss two of his restaurants Jaleo and …
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The Banter The Guys chat about old school dining experiences and ways to serve martinis. The Conversation The Restaurant Guys geek out with Dan Richer who, according to The Guys and other reputable sources, makes some of the best pizza in the world! Hear how his obsession with sourcing, tasting and analyzing brings folks from around the globe to Ra…
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Audrey Saunders: Queen Mother of The Cocktail Renaissance
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This is a Vintage Selection from 2006 The Banter The Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it. The Conversation The Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discu…
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The Banter The Guys find that maps of bars from the Victorian era were created with a very different purpose than expected. The Conversation The Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those w…
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This is a Vintage Selection from 2012 The Banter The Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones? The Conversation The Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truf…
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The Banter The Guys try some homemade Applejack. You can’t taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples! The Conversation The Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Aus…
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This is a vintage episode from 2012 with special introduction by Sother Teague in 2024 The Banter The Guys invite mixologist Sother Teague to introduce this vintage selection about his and America’s favorite bartender of the 1970s Isaac from The Love Boat, actor Ted Lange. After some reminiscing, Sother shares where Isaac has left his mark on pop-c…
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The Banter The Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes. The Conversation The Restaurant Guys welcome acclaimed writer Robert Simonson, a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that…
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Lindsey Williams: Taking Soul Food to a Whole ‘Nutha Level
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This is a vintage selection from 2006 The Banter The Guys discuss their recent trip to the Bastianichs’ relatively new restaurant Del Posto in NYC. It manages to be opulent, friendly and “New York” all at once while serving delicious meals. The Conversation The Restaurant Guys connect with soul food royalty Lindsey Williams author of Neo Soul: Taki…
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The Banter The Guys discuss the most sought-after restaurant in France which is probably not what you think. The Conversation The Restaurant Guys are thrilled to meet soul food royalty Melba Wilson. Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on th…
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This is a Vintage Selection from 2007 The Banter The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The Conversation The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transc…
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The Banter The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest." The Conversation The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible.…
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Charlie Trotter: A Pillar in American Cuisine Gone Too Soon
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The Banter The Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management. The Conversation The Restaurant Guys welcome back Chef Charlie Trotter to hear what’s going on in Chicago and Las Vegas, especially during challengi…
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The Banter The Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives. The Conversation The Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October …
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The Banter The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’…
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The Banter The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s goin…
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This is a Vintage Selection from 2006 The Banter The Guys discuss new trends in desserts as Francis nurses his sugar hangover. The Conversation The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to…
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Jon Ross (Master Sommelier and Stage Left Alum): Comes Home From Australia
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The Banter The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.” The Conversation The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today…
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This is a Vintage Selection from 2006 The Banter The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer? The Conversation The Guys welcome Thomas Keller, who holds multiple three-star ratin…
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The Banter The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my! The Conversation The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at…
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Steve Olson: Dean of Mezcal Talks Drinks with Dinner
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The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own. The Conversation The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of me…
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Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks
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The Banter The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream. The Conversation The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how yo…
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BONUS! Eric Ripert: Outstanding Chef in the US and Beyond
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**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here: https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2007 The Banter The Guys discuss the virtues of boiling water and wine, the former bein…
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