Podcast Episodes
Back to SearchHow Rye Bunny's Jon Sybert and Jill Tyler Walked Away From a Decade of Success to Build Something Better
Episode 84
After a decade running Tail Up Goat, one of DC's most celebrated tasting menu restaurants, Jon Sybert and Jill Tyler did something most restaurateurs…
7 hours ago
How Donnie Madia Changed the Way Chicago Eats
Episode 83
This episode is sponsored by Vermont Nut Free Chocolates. Get 20% off your order through December 31st with code PERFECTBITE at vermontnutfree.com.
Th…
1 week ago
Hill Top Hospitality Rewrites the Rules of Utah's Food Scene
Episode 82
This episode is sponsored by Vermont Nut Free Chocolates, your new favorite 100% tree nut and peanut nut quality chocolates. Get 20% off your order t…
2 weeks ago
How Dominique Leach Brought Fine Dining to Chicago BBQ
Episode 81
Chef Dominique Leach is a pit master, fine dining veteran, food entrepreneur, community builder, and the woman behind one of Chicago's most celebrate…
3 weeks ago
Black Lagoon's Erin Hayes and Kelsey Ramage on Spooky Cocktails
Episode 80
They rented a cursed venue in Toronto with a leak and a fire alarm. They put everything they had into it. And by the end of the first week, there was…
4 weeks ago
In the Mood to Bake with Alex George of Lily P Crumbs
Episode 79
She named her brand after her geriatric dog. She started her Instagram account while in chemotherapy and called it Cooking with Cancer. She photograp…
1 month ago
Chef Kevin O'Donnell on Freestyle Italian Cuisine in Newport
Episode 78
He was sixteen years old, court-ordered to an alternative school in Rhode Island, looking for a way to pass the time. A retired Johnson & Wales chef …
1 month, 1 week ago
Ashok Selvam on Ravenous and the Food Media Renaissance
Episode 77
About six weeks after winning the James Beard Jonathan Gold Local Voice Award, Ashok Selvam was laid off from Eater Chicago. He had been there for ov…
1 month, 2 weeks ago
Jaju Pierogi: 10 Years of Polish American Pride and Dumplings
Episode 76
Their grandfather worked at his Polish deli until he was 87. Their uncle is 75 and still running it. Nobody in the family told them the business was …
1 month, 3 weeks ago
Avishar Barua on Agni, Joya's and Honoring Columbus
Episode 75
Just because a dish is well executed does not mean it has to feel stuffy. And just because you have culinary school training and a Michelin-starred k…
2 months ago