Episodes

  • Hayman’s Gin: Tradition and Revival | James Hayman

    Hayman’s Gin: Tradition and Revival | James Hayman
    Jul 14 2026
    This was recorded on-location at Bar Convent Brooklyn 2026Why This Episode MattersHow five generations of the Hayman family helped shape London gin and why James Hayman sees himself as a guardian rather than an owner.Why Old Tom gin is not simply London Dry with extra sugar, and how its robust botanical profile changes classic cocktails.How authentic sloe gin is made with wild blackthorn fruit, months of infusion and considerably more patience than its neon-red reputation suggests.Why rising costs may tempt spirits companies to compromise and why James believes tradition and quality are the family business’s best protection.BanterMark Pascal and Francis Schott reflect on Bar Convent Brooklyn and Tales of the Cocktail as places where bartenders, producers and increasingly knowledgeable consumers come together to exchange ideas, discover new spirits and renew old friendships. They also observe that cocktail culture has spread far beyond major cities and debate whether anyone attending an afternoon spirits convention is realistically going to work afterwardThe ConversationRecorded at Bar Convent Brooklyn, Mark and Francis sit down with fifth-generation gin distiller James Hayman to explore more than 160 years of family history of Hayman’s Gin.James recalls growing up around the family distillery, where the aromas of botanicals made an early impression and visits to bottle shops became part of family vacations. He explains the responsibility of protecting recipes and methods developed generations earlier while still allowing the business to evolve.The conversation traces gin’s transformation from the rough, inconsistent spirit of eighteenth-century London to the more refined styles that emerged during the nineteenth century. James explains the origins of Old Tom gin, why Hayman’s helped revive it for modern bartenders.They then turn to sloe gin: wild blackthorn berries, high-proof gin, several months of extraction and the British tradition of carrying a flask to cold-weather sporting events. Francis contrasts real sloe gin with the syrupy versions that once appeared in drinks such as the Red Death and makes the case for restoring the good stuff to the modern cocktail bar.James also discusses Navy Strength gin, the wonderfully questionable gunpowder story behind its proof and the family’s determination to keep making gin in London without cheapening its process. The episode closes with a frozen Martinez so good that Mark and Francis briefly consider the practical limitations of employing a frozen bartender.Guest BioJames Hayman is a fifth-generation gin distiller and co-owner of Hayman’s Gin, which he runs with his sister, Miranda Hayman, and their father, Christopher. The family has distilled gin since 1863 and continues to produce its London Dry, Old Tom, Sloe and Royal Dock gins using longstanding family recipes and methods. Timestamps00:00 Bar Convent Brooklyn, Tales of the Cocktail and the value of cocktail gatherings07:22 James Hayman joins Mark and Francis at BCB09:00 Growing up inside a five-generation gin family13:00 How London gin evolved—and the origins of Old Tom17:42 Real sloe gin, the Blackthorn cocktail and the Red Death23:38 Why American and British gin habits are so different25:00 Protecting quality when costs rise27:43 The story behind Navy Strength gin30:10 The freezer Martinez and frozen-bartender logisticsInfoHayman’s Gin www.haymansgin.com/Bar Convent Brooklyn: Event information www.barconventbrooklyn.com/Email TheGuys@RestaurantGuysPodcast.com for cocktail recipesIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com
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    35 mins
  • The First Great American Hospitality Empire | Stephen Fried

    The First Great American Hospitality Empire | Stephen Fried
    Jul 9 2026
    This is a Vintage episode from 2010.This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode MattersFred Harvey built one of America’s first national hospitality systems, proving that restaurants could scale without abandoning quality, standards, or service.The Harvey organization changed railroad dining from a punchline into a disciplined operation built on fresh ingredients, trained staff, speed, and consistency.Stephen Fried’s story connects restaurants to railroads, tourism, the Grand Canyon, Native American art markets, and the development of the American West.Mark Pascal and Francis Schott draw clear connections between Harvey’s 19th-century service systems and the invisible cues still used in fine dining today.BanterMark and Francis begin with a discussion of a then-new Princeton study on high fructose corn syrup and weight gain. Francis uses the study to talk about how new food ingredients enter the American marketplace, while Mark argues that the rise of high fructose corn syrup seems difficult to separate from broader changes in the American diet and health.The ConversationStephen Fried joins The Restaurant Guys to discuss Appetite for America, his book about Fred Harvey and the railroad hospitality empire that helped shape dining in the American West. After years of eating terrible food while working around the railroads, Harvey began building trackside restaurants along the Santa Fe Railway. What started as a practical solution for hungry passengers became a national hospitality organization built on fresh ingredients, systems, and service.Stephen explains how Harvey’s restaurants served high-quality meals during short train stops, using railroad logistics and refrigerator cars to bring fresh fish, steaks, imported ingredients, and regional specialties to places where good dining was rare.The conversation also explores the Harvey Girls, the trained female workforce that became central to the company’s identity and service model. Their precision, speed, and hospitality helped define the Fred Harvey standard.Stephen also discusses the company’s role in building American tourism, especially at the Grand Canyon and throughout the Southwest, and addresses its complex relationship with Native American art and culture. After the interview, Mark and Francis reflect on the “magic” of restaurant service: the invisible signals, staff communication, and hospitality systems that make guests feel known without exposing the machinery behind the experience.Guest BioStephen Fried is an award-winning investigative journalist, essayist, author, and adjunct professor at Columbia University. His book Appetite for America tells the story of Fred Harvey, the entrepreneur whose restaurants, hotels, dining rooms, retail operations, and tourism ventures helped define American hospitality along the Santa Fe Railway and across the West.Timestamps00:00 Mark and Francis discuss a Princeton study on high fructose corn syrup.08:00 Stephen Fried joins the show to talk about Appetite for America and Fred Harvey’s railroad hospitality empire.13:00 Fresh ingredients, regional cooking, refrigerator cars, and the surprising sophistication of Harvey’s menus.17:00 How the company expanded into hotels, retail, dining cars, the Grand Canyon, and American tourism.21:00 Fred Harvey’s relationship with Native American art, commerce, and Southwestern tourism.25:00 The hidden difficulty of running hospitality businesses and the systems Harvey used to maintain standards.33:00 The Harvey Girls, women in hospitality, 37:00 The “cup code,” table signals, fresh coffee, fast service, and the invisible systems behind great hospitality.46:00 Why the Harvey empire failed to become the next Howard Johnson or Hilton.50:00 Mark and Francis reflect on restaurant tells, hospitality magic, and America’s contribution to restaurant service.InfoStephen’s bookAppetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Princeton HFCS study & articlehttps://www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-promptshttps://paw.princeton.edu/article/study-high-fructose-corn-syrup-stirs-criticsOprah suedhttps://www.yahoo.com/entertainment/tv/articles/why-us-beef-industry-once-213000339.htmlIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the...
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    57 mins
  • Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix

    Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix
    Jul 7 2026
    Hotel Jerome general manager Stephane Lacroix shares how Aspen’s historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience rooted in quiet luxury. Why This Episode MattersWhy true luxury is more about attention than flashHow historic hotels stay relevant without losing their sense of placeWhat leaders can do to build trust before asking employees to performWhy excellent service depends on communication and recovery, not perfectionBanterMark Pascal and Francis Schott begin their Aspen Food & Wine Classic adventure at Hotel Jerome, where they found what they considered the best cocktail bar in Aspen: Bad Harriet. The clue that someone was paying attention? A bottle of Hans Reisetbauer Carrot Eau de Vie on the back bar, which is not exactly the sort of thing that wanders in by accident.The ConversationStephane Lacroix joins Mark and Francis at Hotel Jerome in Aspen to talk about leadership, luxury and the daily work of making guests feel deeply cared for. He traces his path from French hospitality and sommelier training to roles at some of the world’s most celebrated hotels and restaurants, including Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air and Baccarat Hotel New York.The conversation centers on Hotel Jerome, a historic Aspen property that Stephane describes as having real soul. Rather than reinventing the hotel, his work is to protect its character, connect with the community and keep the guest experience current without making it feel generic.Mark shares a story from Julie’s childhood visit to Hotel Jerome, when a young guest who wanted McDonald’s was served exactly that under a cloche. For Mark and Francis, it becomes a perfect example of hospitality: making someone feel like the most important person in the room.Stephane also discusses training, trust, service recovery and why great hospitality cannot be scripted. The team is expected to communicate mistakes, recover quickly and quietly watch over guests without overwhelming them. By the end, he defines modern luxury as “quiet luxury”: knowing who your guests are, being there when they need you and letting them be when they do not.Timestamps0:00 Mark and Francis introduce Hotel Jerome and Bad Harriet3:30 Stephane Lacroix joins from Aspen4:40 From French hospitality school to Ducasse, the Ritz and the Watergate9:30 Why hospitality people should only text from the car12:15 The McDonald’s-under-a-cloche story15:00 Hotel Jerome’s history, soul and sense of place18:30 Resetting the hotel and the team each spring25:00 Understated luxury and Aspen’s local culture30:30 Training, trust and avoiding scripted service35:30 Mistakes, recovery and treating every guest like a VIP41:00 Quiet luxury and the power of human connectionBioStephane Lacroix is the general manager of Hotel Jerome in Aspen, Colorado, part of Auberge Resorts Collection. His hospitality career includes work at Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air, the Beverly Hills Hotel, Waldorf Astoria Beverly Hills and Baccarat Hotel New York. At Hotel Jerome, he leads one of Aspen’s most historic luxury hotels with a focus on culture, community and deeply personal service.InfoHotel JeromePart of Auberge Resorts CollectionAspen, Coloradohttps://aubergeresorts.com/hoteljerome/Bad HarrietHotel Jerome’s speakeasy cocktail bar https://aubergeresorts.com/hoteljerome/dine/bad-harriet/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com
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    47 mins
  • Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II

    Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II
    Jul 2 2026
    Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern.Why You Should ListenAmanda McCrossinWhy wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting your own taste and keeping “wine-tainment” accurate.Bobby StuckeyWhy strong restaurant culture still depends on standards, systems and “constant, gentle pressure.”How growing a restaurant group can create meaningful opportunities for the people who helped build it.Andrew ZimmernWhat convinced him to enter the competition-show world with Food Network’s Pitmasters.How regional barbecue is evolving through Japanese, South Asian and other cultural influences.Why great barbecue depends on balance, excellent meat and precise doneness—and why live-fire cooking is not automatically barbecue.The GuestsAmanda McCrossinAmanda McCrossin is a certified sommelier, wine personality and creator of SommVivant, where she makes wine approachable across Instagram, TikTok and YouTube. A former sommelier and wine director at PRESS Restaurant in Napa Valley, she now hosts the Wine Access Unfiltered Podcast, contributes to Wine Enthusiast and speaks at major food and wine events around the world. Amanda’s sitehttps://www.amandamccrossin.com/Bobby StuckeyBobby Stuckey is a Master Sommelier and founder and partner of Frasca Hospitality Group. After working at The Little Nell and The French Laundry, he co-founded Frasca Food and Wine in Boulder, inspired by the hospitality and cuisine of Friuli-Venezia Giulia.The group also includes Tavernetta, Sunday Vinyl, Pizzeria Alberico, Osteria Alberico and Tavernetta Vail. Stuckey is also a winemaker, cookbook author and longtime advocate for independent restaurants and hospitality professionals.Frasca Hospitality Grouphttps://www.frascahospitalitygroup.com/team-member/bobby-stuckey/Andrew ZimmernAndrew Zimmern is an Emmy- and James Beard Award-winning television host, chef, writer, teacher and producer best known for the Bizarre Foods franchise. He is also the host and head judge of Food Network’s Pitmasters, a competition in which teams manage fire, fatigue and continuous barbecue challenges over an extended cook. His other projects include Wild Game Kitchen, books, culinary travel experiences and media companies Food Works and Intuitive Content. Andrew’s sitehttps://andrewzimmern.com/Timestamps0:00 The small restaurant world—and the second round of conversations from Aspen2:10 Amanda McCrossin: Making wine less intimidating and more fun10:30 Ice in wine, personal taste and the controversy of la piscine15:30 The ten-year road to becoming an “overnight” wine-media success22:30 Bobby Stuckey: Building destination restaurants outside major dining capitals29:30 Growth, restaurant culture and the systems behind great hospitality37:00 Andrew Zimmern on Pitmasters, open-fire cooking and luxury ice fishing44:30 Regional barbecue, global influences and what separates great from merely good56:30 Andrew discovers the unofficial appetizer hiding at the end of the skewerIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com
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    1 hr and 3 mins
  • Regional Food, Restaurant Longevity and the Future of Hospitality | Live from Aspen | Part 1

    Regional Food, Restaurant Longevity and the Future of Hospitality | Live from Aspen | Part 1
    Jun 30 2026
    Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality. Food & Wine Editor in Chief Hunter Lewis and chefs Claudette Zepeda, Cassidee Dabney, and Melissa Perello.Why You Should ListenHunter LewisWhy the Aspen Classic feels like “adult food and wine summer camp” and still makes even celebrated chefs bring their A game.How live events and genuine human connection offer something algorithms and AI cannot replicate.Claudette ZepedaHow growing up between Tijuana and San Diego shaped her expansive understanding of Mexican cuisine, migration, and cultural identity.Why authenticity is personal and how Cooking the Borderlands preserves the recipes and stories that might otherwise disappear.Cassidee DabneyHow Appalachian cooks transform seasonal necessity, preservation, and humble ingredients into deeply expressive cuisine.Why the future of luxury dining may be less about spectacle and more about thoughtful food, analog experiences, and being genuinely cared for.Melissa PerelloHow Frances and Octavia became enduring San Francisco neighborhood restaurants by building committed teams and lasting community relationships.Why restaurant longevity depends on consistency, evolution, and doing excellent work long after the opening-night attention has moved elsewhere.The GuestsHunter LewisHunter Lewis has served as Editor in Chief of Food & Wine since 2017. A former professional cook, he previously held senior editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. Under his leadership, Food & Wine has received honors from the James Beard Foundation, the IACP, and the American Society of Magazine Editors.Food & Wine https://www.foodandwine.com/Claudette ZepedaClaudette Zepeda is a San Diego–based chef, writer, television personality, and founder of Chispa Hospitality. Her cooking explores regional Mexican food and the cultural exchange found along the U.S.–Mexico border.Her debut cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States, combines personal stories with more than 100 recipes reflecting the intertwined communities and culinary traditions of the borderlands. Cassidee DabneyCassidee Dabney is Executive Chef of The Barn at Blackberry Farm in Walland, Tennessee. She joined Blackberry Farm in 2010 and became executive chef of The Barn in 2015.Her multicourse menus express Blackberry Farm’s seasonal Foothills Cuisine, drawing from Appalachian traditions, the property’s gardens, and regional farms. The Barn has received James Beard Awards for Outstanding Wine Program and Outstanding Service. Blackberry Farm, Walland, TNhttps://www.blackberryfarm.com/ Melissa PerelloMelissa Perello is the chef-owner of Frances and Octavia in San Francisco. A Culinary Institute of America graduate and former Food & Wine Best New Chef, she is known for seasonal California cooking that combines fine-dining technique with the warmth and accessibility of a neighborhood restaurant.Frances offers a rotating, ingredient-driven menu in a relaxed neighborhood setting, while sister restaurant Octavia presents Perello’s modern California sensibility on a larger scale. Frances Restaurant, San Francisco, CAhttps://www.frances-sf.com/Timestamps1:00 Hunter Lewis: Why Aspen makes the food world bring its A game4:00 Live events, human connection, and what AI cannot replicate8:00 Claudette Zepeda: The multicultural food of Tijuana and the borderlands16:00 Preserving family recipes, defining authenticity, and cooking under pressure27:30 Cassidee Dabney: What defines Appalachian cuisine35:30 The future of luxury hospitality and making home cooking luxurious42:30 Melissa Perello: Building Frances and Octavia for the long haul51:30 Restaurant community, staff longevity, and the next chapter in San FranciscoIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com
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    1 hr and 2 mins
  •  What Does Ethical Food Really Mean? | Jay Weinstein

     What Does Ethical Food Really Mean? | Jay Weinstein
    Jun 25 2026

    This is a Vintage episode from 2006.

    Jay Weinstein, author of The Ethical Gourmet, explains how everyday food choices affect farmers, animals, workers, the environment—and what ultimately ends up on the plate.

    Why This Episode Matters

    • Why inexpensive food may carry environmental and taxpayer-funded costs that are hidden from shoppers
    • How farm subsidies can favor industrial agriculture over smaller farms
    • Why ethical production and better flavor often meet at the same farm
    • Practical ways to buy more responsibly without attempting dietary sainthood
    • The enduring value of local farms, CSAs, seasonal produce, and preserving food at its peak

    Banter

    Mark and Francis begin with an important distinction: a cookout is not necessarily barbecue. From college pig roasts that finished around 2:00 a.m. to whole-hog dining in Manhattan, the conversation becomes a loving tribute to smoke, pork, poor planning, and the dangerous optimism of hungry men.

    The Conversation

    Jay Weinstein joins the show to discuss The Ethical Gourmet and the confusion surrounding terms such as organic, natural, local, humane, and sustainable. He argues that diners do not need to solve every problem in the food system; even switching to products such as organic dairy and eggs can support better farming practices. The discussion examines the hidden costs of inexpensive food, including agricultural subsidies, petroleum-based fertilizers, industrial production, and the pressure placed on smaller farms. Jay, Mark, and Francis also explore whether ethically raised food necessarily tastes better, agreeing that the difference becomes especially clear with well-raised chicken, meat, eggs, and ripe seasonal produce. The conversation closes with local farms, CSAs, preserving tomatoes and fruit, and one essential summer commandment: do not refrigerate a good tomato.

    Timestamps

    0:00 Cookouts, real barbecue, and the hazards of roasting a whole pig
    7:25 Jay Weinstein and the idea behind The Ethical Gourmet
    10:25 One simple ethical food choice anyone can make
    16:35 Can ordinary families afford ethically produced food?
    19:00 The hidden costs of cheap food and agricultural subsidies
    24:00 Local farms, CSAs, seasonal produce, and preserving the harvest
    31:00 Why good tomatoes should never be refrigerated

    Bio

    Jay Weinstein is a chef, journalist, and author of The Ethical Gourmet. His work has appeared in publications including The New York Times and Travel + Leisure, and he previously cooked at Le Bernardin.

    Info

    The Ethical Gourmet by Jay Weinstein

    C-A-J-A-C-H-I-N-A, https://lacajachina.com/

    Local Harvest
    https://www.localharvest.org/locations/

    If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,

    sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/

    Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.

    We'll pick the winner and let you

    Subscribe: Restaurant Guys' Regular

    https://restaurantguysregulars.buzzsprout.com/

    Magyar Bank

    https://www.magbank.com/

    Stage Left Wine Shop

    https://www.stageleftwineshop.com/

    Our Places

    Stage Left Steak
    https://www.stageleft.com/

    Catherine Lombardi Restaurant
    https://www.catherinelombardi.com/

    Stage Left Wineshop
    https://www.stageleftwineshop.com/

    Reach Out to The Guys!
    TheGuys@restaurantguyspodcast.com
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    36 mins
  • Reviving Gage & Tollner and Reinventing Tropical Cocktails | St. John Frizell & Garret Richard

    Reviving Gage & Tollner and Reinventing Tropical Cocktails | St. John Frizell & Garret Richard
    Jun 24 2026

    Recorded live before an audience at Sunken Harbor Club in Brooklyn.

    Why This Episode Matters

    • Gage & Tollner’s revival shows how a historic restaurant can be preserved without turning it into a museum.
    • Sunken Harbor Club demonstrates how tropical cocktail history can be reworked through modern technique, research, and strong storytelling.
    • St. John and Garret offer practical insight into crowdfunding, opening during COVID, and building a destination bar above a landmark restaurant.
    • The conversation connects serious non-alcoholic cocktails, classic steakhouse drinks, the Martini, and Charles H. Baker Jr. to the larger evolution of cocktail culture.

    The Conversation

    The live conversation opens with Mark admitting that it took him several meetings to realize writer St. John Frizell and bartender “Sinjin” Frizell were the same person. Francis recalls Garret recognizing The Restaurant Guys at Tales of the Cocktail, back when being recognized in public was still a notable event.

    From there, St. John tells the improbable story of finding Gage & Tollner’s landmarked interior beneath the remains of a TGI Fridays, an Arby’s, and a makeshift mall. He explains how 450 crowdfunding investors helped revive the historic Brooklyn oyster and chophouse and how the restaurant was preparing to open when COVID closed New York.

    Garret traces Sunken Harbor Club from a weekly pop-up to one of the country’s most distinctive cocktail bars. He explores forgotten tropical formats, historic steakhouse drinks, the challenge of creating serious non-alcoholic cocktails, and the timelessness of the Martini.

    The conversation also reaches Charles H. Baker Jr., his amazing life and the idea that a great drink can be built as much on story and context as on the recipe itself.


    Timestamps

    00:00 Live from Sunken Harbor Club
    02:00 St. John, Sinjin and a James Bond pronunciation lesson
    04:00 Garret’s first encounter with The Restaurant Guys
    05:30 The opening cocktails and Sunken Harbor’s menu philosophy
    08:30 Gage & Tollner prepares to open as COVID closes New York
    11:00 How the Sunken Harbor Club began as a weekly pop-up
    14:00 Finding Gage & Tollner behind false walls
    17:00 Raising $450,000 from 450 crowdfunding investors
    20:00 Reconstructing forgotten cocktails and the Cross Current
    25:30 Historic steakhouse drinks meet tropical cocktails
    30:30 Why serious non-alcoholic cocktails are so difficult
    42:00 Martinis, Charles H. Baker and cocktails built around stories


    Bios

    St. John Frizell is a writer, restaurateur and co-owner of Gage & Tollner and Sunken Harbor Club in Brooklyn. His work has appeared in publications including Bon Appétit, Saveur and Punch, and he is also the founder of the acclaimed Red Hook restaurant and bar Fort Defiance and a noted authority on cocktail writer and adventurer Charles H. Baker Jr.

    Garret Richard is the Chief Cocktail Officer of Sunken Harbor Club and the co-author, with Ben Schaffer, of Tropical Standard. His career includes acclaimed cocktail programs at Existing Conditions, Slowly Shirley, ZZ’s Clam Bar and Exotica, and VinePair named him its 2024 Next Wave Bartender of the Year.

    Info

    Sunken Harbor Club
    Brooklyn, New York

    Gage & Tollner
    Brooklyn, New York

    Tropical Standard
    By Garret Richard and Ben Schaffer



    If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,

    sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/

    Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.

    We'll pick the winner and let you

    Subscribe: Restaurant Guys' Regular

    https://restaurantguysregulars.buzzsprout.com/

    Magyar Bank

    https://www.magbank.com/

    Stage Left Wine Shop

    https://www.stageleftwineshop.com/

    Our Places

    Stage Left Steak
    https://www.stageleft.com/

    Catherine Lombardi Restaurant
    https://www.catherinelombardi.com/

    Stage Left Wineshop
    https://www.stageleftwineshop.com/

    Reach Out to The Guys!
    TheGuys@restaurantguyspodcast.com
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    1 hr
  • Vineyard 7 & 8 and Spring Mountain Cabernet | Launny Steffens

    Vineyard 7 & 8 and Spring Mountain Cabernet | Launny Steffens
    Jun 18 2026
    This is a Vintage episode from 2005.The Restaurant Guys welcome Launny Steffens, co-founder of Vineyard 7 & 8 in Napa Valley’s Spring Mountain District, for a conversation about mountain fruit, terroir, and the pursuit of a more food-friendly California Cabernet Sauvignon.Why This Episode MattersLaunny explains why he chose Spring Mountain for Vineyard 7 & 8 and why elevation, slope, fog, and sun exposure matter in Napa Cabernet.The conversation explores terroir in practical terms: how land, weather, soil, and farming choices show up in the glass.The Guys discuss the tension between powerful “cult Cabernet” styles and wines built with more restraint and food in mind.Launny shares the reality behind the romance of owning a winery: expensive land, long timelines, and the old joke about making a small fortune by starting with a large one.The episode captures Vineyard 7 & 8 early in its story, when it was still establishing its place among Napa’s ambitious mountain wineries.BanterMark and Francis begin with cocktail calories and discover that a Long Island Iced Tea is practically a meal with a hangover attached. From piña coladas to watermelon martinis, they make the case for drinking better, drinking moderately, and avoiding anything that turns one cocktail into lunch.The ConversationThe Restaurant Guys welcome Launny Steffens of Vineyard 7 & 8, a Spring Mountain winery focused on Cabernet Sauvignon. Launny explains how he came to wine after a corporate career and why he believed Napa’s mountain vineyards offered the best chance to produce something distinctive. He talks about choosing a 15-acre site with vines originally planted by David Abreu, studying the vineyard through extensive soil sampling, and improving the health of the vines over time.The conversation turns to the difference between mountain-grown and valley-floor fruit, with Launny describing how elevation, slope, and longer sunlight exposure influence the grapes. Mark and Francis press him on the risk of making a more restrained, food-friendly Cabernet at a time when bigger, higher-alcohol wines often attracted major scores. Launny says the goal was to make a traditional Cabernet that still reflected California’s growing season, without letting power overwhelm flavor or the meal.After the interview, Mark and Francis reflect on California agriculture, local produce, and the appeal — and limits — of the slower West Coast life. The show then broadens into a conversation about sustainability, salmon, overfishing, short-term thinking, and why preserving food systems requires looking beyond the next market price.Timestamps0:00 Cocktail calories, moderation, and the Long Island Iced Tea problem8:30 Launny Steffens joins the show and introduces Vineyard 7 & 810:00 Why Spring Mountain and mountain-grown Cabernet matter14:00 Soil, farming, elevation, and building a healthier vineyard16:30 Restraint, food-friendly Cabernet, and pushing back against bigger-is-better wines21:00 California agriculture, local produce, salmon, and sustainabilityBioLaunny Steffens is the co-founder of Vineyard 7 & 8, a Napa Valley winery located in the Spring Mountain District. After a career in corporate America and investment advising, he pursued the long-term project of building a winery focused on site-driven Cabernet Sauvignon from mountain fruit.InfoVineyard 7 & 8 https://www.vineyard7and8.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com
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    36 mins