The Banter

The Guys talk about a new trend in martinis that’s “super-cool.”

The Conversation

The Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don’t miss an opportunity to win some of Anthony’s Side Gig Supersalt!

The Inside Track

The Guys met Anthony in the 1990s. As they became friends, he chose to stop reviewing their restaurant.

Mark: I'd much rather be your friend than then have you be the guy who reviews me.

Francis: I'd rather have a friend with integrity than than a reviewer in my pocket so kudos to you, man

Anthony: And look at all worked out. We’re still talking 30 years later.

Francis: By the way and those magazines and those restaurants are all probably out of business by now so here we are! All you have to do is outlive your enemies and everything works out great.

Anthony Giglio on The Restaurant Guys Podcast 2024

Bio

Anthony Giglio began as a food writer and restaurant reviewer and is an authority in many topics in the food and beverage industry and beyond. He is Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to FOOD & WINE Magazine. He authored 11 books on wine, cocktails and travel, including the annual FOOD & WINE Wine Guide, Mr. Boston’s Official Bartender’s Guide,

He has been speaking at FOOD & WINE Festival in Aspen for 28 years as well as other festivals around the country. He is a lecturer, teacher, leader and expert in wine and wine education.

Info

Anthony’s Site
https://www.anthonygiglio.com/

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The Banter

The Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!

The Conversation

The Restaurant Guys hear all about chef Patrick O’Connell’s extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia.

The Inside Track

The Guys have stayed at Patrick O’Connell’s Inn at Little Washington and couldn’t have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.

“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O’Connell on The Restaurant Guys Podcast 2006

Bio

Along with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station.

O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better).

He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.

Info

Inn at Little Washington
https://www.theinnatlittlewashington.com/

Patrick’s book
Patrick O’Connell’s Refined American Cuisine

True Imitations of the Real McCoy
Brendan L. Corner
NYT 12 Feb 2006

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Stage Left Steak
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Catherine Lombardi Restaurant
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The Banter

The Guys talk about their meals at home and, unsurprisingly, they are persnickety.

The Conversation

The Restaurant Guys reconnect with award-winning Head Mixologist of The Bar at the Connaught Hotel in London, Giorgio Bargiani. Giorgio describes some of the specialties Connaught Bar is known for, but it’s difficult to capture what makes it so magical. They discuss Giorgio’s path to the Connaught Bar and how rewarding creating memories can be.

The Inside Track

The Guys have been to Connaught Bar many times and have had the pleasure of being hosted by Giorgio.

Giorgio believes that the road to being excellent is consistency.

“ Excellent is very much related to consistency. If you do something well you are doing something extraordinary for one day, because life goes on, people tend to forget, but when you are consistent. We provide an experience that is always unique for our guests, and we never compromise on who we are. We never compromise on what we do. We have a style of doing things that never sells out to others,” Giorgio Bargiani on The Restaurant Guys Podcast 2024

Bio

Giorgio Bargiani is a celebrated mixologist who has risen to international acclaim as the Head Mixologist at The Connaught Bar in London. In 2014, Giorgio joined The Connaught Bar team under the mentorship of master mixologist Agostino Perrone, he began as a bar back and was promoted to head mixologist in 2019. The Connaught Bar has been repeatedly recognized as one of the world’s best bars.

Among many other awards and recognition, Giorgio won the Tales of the Cocktail Spirited Award for Best International Bar Team (with Agostino Perrone) in 2020 and International Bartender of the Year in 2023.

Along with Perrone and Maura Millia have written a Cocktail Recipe book The Connaught Bar, Recipes and Iconic Creations.

Info

Giorgio’s Book
The Connaught Bar: Cocktail Recipes and Iconic Creations

London Bar Recommendations
Connaught Bar, Kwant, Swift

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Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
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This is a Vintage Selection from 2005

The Conversation

The Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant.

The Inside Track

The Guys are huge fans of Floyd and later they became friends. Floyd’s passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.

“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005

Bio

Floyd Cardoz was born in India and received a bachelor’s degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998.

Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters. He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011.

Info

Cardoz Legacy
https://cardozlegacy.com/floyds-restaurants/tabla

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Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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Stage Left Wineshop
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The Banter

The Guys talk about elevating their town’s New Year’s Eve celebration and mishaps of New Year’s Eves past.

We are grateful for your support of the re-launch of The Restaurant Guys Podcast and wish you wonderful things in 2025! Happy New Year!

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Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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This is a Vintage Selection from 2008

The Banter

The Guys host their last terrestrial radio show in 2008 by taking calls from their audience, revisiting meaningful topics and giving away things! Hear what the long-time listeners have to say about The Restaurant Guys.

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Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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Stage Left Wineshop
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To hear more about food, wine and the finer things in life:
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This is a Vintage Selection from 2006

The Banter

The Guys discuss a New York Times Review from their newly opened Catherine Lombardi restaurant. They are pleased because they met their expectations, if not their aspirations.

The Conversation

The Restaurant Guys welcome author Robert Tinnell to talk about his graphic novel The Feast of the Seven Fishes. It’s a tale of an Italian-American hosting Christmas Eve and bringing a newcomer to the spectacular dinner. Robert shares the impetus for writing this book and his dream (that came to fruition in 2018).

The Inside Track

The Guys have attended many Italian-American Christmas eves. Mark has experienced them his entire life and Francis joined in once he saw the magic. Robert and Mark compare notes on their varied experiences with big Italian-American families and the feast of the seven fishes.

“There's a growing disconnect when you get three, four, five generations, removed from the original immigrants, who themselves were just gung ho about becoming Americans. I'm happy to be a good American, but there's just a lot of wonderful things about my Italian heritage I'd like not to lose,” Robert Tinnell on The Restaurant Guys Podcast 2011

Bio

Robert Tinnell is a director, producer, and graphic novelist. Robert directed such films as Feast of the Seven Fishes (2019), Frankenstein and Me (1996), and Kids of the Round Table (1995). His producer credits include Back Fork (2019), The Hunted (2013) and Surf Nazis Must Die (1987).

His graphic novel writing includes Flesh and Blood, The Living and The Dead, The Black Forest, The Wicked West, and the Eisner Award Nominee Feast of the Seven Fishes.

Info

Graphic Novel
Feast of the Seven Fishes

Movie
Feast of the Seven Fishes (2018)

Our Sponsors

The Heldrich Hotel & Conference Center
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Magyar Bank
https://www.magbank.com/

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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:
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This show is ad-free. Happy Holidays!

The Banter

The Guys talk about toys around the tree, special holiday foods and new traditions that began with their restaurant families. However you celebrate or don’t, enjoy time with family and friends during this season and always.

Our Sponsors

The Heldrich Hotel & Conference Center
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Magyar Bank
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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:
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