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’re near central NJ, join us!

The Conversation

The Restaurant Guys talk with Jim Meehan, an accomplished bartender and operator of Please Don’t Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim’s inspirations behind it all.

The Inside Track

The Guys are so friendly with Jim he has a special nickname for Francis.

"You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years. To not only get to know you guys as restaurateurs, but to get to know you guys as friends. So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011

Bio

In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim.

Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades.

He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar.

Info

Jim’s Book mentioned in the podcast
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris Gall

Jim’s Instagram
@mixography

Reach out to The Restaurant Guys

Support the show

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/2390435/support

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 going!

The Conversation

The Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and what might be coming next. They highlight Jim’s most recent book which is a way to make truly unique cocktail.

The Inside Track

The Guys have known Jim for years from frequenting his bars and through the industry. They are even “restaurant in laws.” Listen to find out how!

Bio

In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim.

Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades.

He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar.

Info

Jim’s Instagram
@mixography

Jim's Book
The Bartender’s Pantry: A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso

https://www.thebartenderspantry.com/

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Reach out to The Restaurant Guys

Support the Show.

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/2390435/support

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 blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.)

The Inside Track

The Guys were fascinated by Steven Rinella’s determination to cook obscure dishes from Escoffier and were eager to speak with him.

“You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having the occasion to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006

Bio

Steven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.

The Scavenger’s Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.

He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.

Info

Steven Rinella’s book
The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

Steven Rinella’s YouTube channel
MeatEater - YouTube

Steven Rinella’s Podcast
https://www.themeateater.com/listen/meateater

Our Sponsors

The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Reach out to The Restaurant Guys

Support the Show.

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/2390435/support