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 Razza Pizza Artiginale in Jersey City, NJ.

The Inside Track

The Guys recognized Razza pizza as something special when it opened. Conveniently, it is around the corner from Francis’ house so he is a frequent patron. All three attended Rutgers University and got a thorough education in pizza during their college years.

“I was so curious as to why the food was so much better in Italy than anything I ever tasted. So I started to cook, and I knew at that moment what I wanted to do for the rest of my life. I wanted to figure out why, how, and I wanted to bring that to New Jersey,” Dan Richer on The Restaurant Guys Podcast 2024

Bio

Born and raised in New Jersey, Dan Richer received his Bachelor’s degree at Rutgers University, where he skipped the graduation ceremony and flew to Italy. There, he found food and a way of cooking that was so incredibly different than anything he had ever experienced in the United States. After returning home, he began to cook and was inspired to learn everything he could about Italian cooking techniques and ingredients.

In 2007, Dan purchased a small pizzeria in Maplewood, New Jersey, and turned a struggling pizzeria into a fun, lively neighborhood restaurant lauded for its fresh ingredients and artisanal pizza. In recognition of his cooking, Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011. In 2017, Razza received a 3 star review from the New York Times, and in 2019 was named Best Pizza in North America by 50 Best.

Info

Dan’s Place
https://razzanj.com/

Dan’s Book
https://www.thejoyofpizzabook.com/

Le Veau D’or in NYC
https://www.lvdnyc.com/

The Alps in Jersey Cit
https://www.thealpsjc.com/

Reach out to The Restaurant Guys

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


**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 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 discusses her vision for Pegu and what inspires and motivates her (and what doesn’t).

The Inside Track

The Guys are frequent guests at The Pegu Club and appreciate Audrey’s mission to create a warm space with delicious libations.

“When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006

Bio

Audrey Saunders got into the bar business at Pete’s Waterfront Ale House and met Dale DeGroff through a co-worker. After several years of learning at Pete’s, Dale hired her to work at Blackbird. Then she moved on to Beacon then Tonic. In 2005, she opened Pegu Club, perpetuating the craft cocktail movement. Pegu became a favorite of those in the business and in 2009, The Pegu Club received Tales of the Cocktail Spirited Award for Best American Cocktail Bar and Saunders was nominated for American Bartender of the Year. In 2011, she was honored at Tales of the Cocktail as Best Mentor.

Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state.

Reach out to The Restaurant Guys

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


**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 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 who come next.

The Inside Track

The Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s eye.

Tony on bringing craft cocktails to Las Vegas in the 90s:
“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024

Bio

Tony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars.

He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled.

Tony is a founder of TAG Global Spirits Awards.

Info

Tony’s Website
https://www.themodernmixologist.com/

TAG Spirit Awards
https://tagspiritsawards.com/

Tony on Instagram
https://www.instagram.com/mdrnmixologist/

Atlas Obscura Article of Victorian Drink Maps
https://www.atlasobscura.com/articles/victorian-drink-maps

Mai Tai Recipe
[modified from Trader Vic]

¾ oz. Appleton’s V/X Jamaican Rum
¾ oz. El Dorado 12yr Demerara Rum
½ oz. Rhum Agricole Vieux
¼ oz. Grand Marnier
1 oz. fresh Lime juice
¾ oz. Orgeat syrup
1 d. Gomme syrup
1 d. Angostura bitters

Combine in a mixing glass and shake with ice.
Fine-strain to a sours glass over fresh ice.
Garnis

Reach out to The Restaurant Guys

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


**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