Over Seasoned

Xavier and Tony are back on Over Seasoned to recap the dishes, restaurants, and culinary adventures that made their summer unforgettable. Summer eating has been very, very good to us... and naturally, we have a few things to say about it.We're talking Oysters Kilpatrick in Australia, live-fire cooking and freshly caught brook trout in the Idaho backcountry, grilled lobster drenched in Old Bay butter, wild mushrooms in Barcelona, and a Basque Country crab tartlet that might just make waiting in line worthwhile.Along the way, we get into the art of grilling for a crowd, cooking over an open fire, finding incredible local ingredients, and the restaurant experiences that remind you why food is worth traveling for. There's plenty of chef talk, questionable quantities of butter, a little culinary history, and the usual friendly debate over what makes a truly great dish.Plus: Check out the new Over Seasoned interactive map for restaurant recommendations, favorite spots, and travel guides from us and the other food nerds in our lives.Pull up a chair, pour yourself something good, and let's get into it.Welcome back to Over Seasoned... where the food is serious and the conversation rarely is.Explore more at Over Seasoned's website (overseasoned.us) and check out Over Seasoned TV for more food, chefs, and culinary adventures.Instagram: @overseasoned.us Website: https://www.overseasoned.us/Collab for this project: @saigonpodcaststudio

Saigon, Day Three... and it's all coming together. This episode of Over Seasoned comes to you straight from the incredible Saigon Podcast Studio, where Xavier and Tony unpack their first real deep dive into Vietnam’s food culture — from tiny plastic stools and alleyway pho shops to an ambitious Michelin-star tasting menu that somehow bleeds into a full-blown waxing poetic about herbs. There’s more pho chronicling, tendon talk, tight-chair survival tactics, and ample Vietnamese coffee praise. The guys also break down their dinner at Anan Saigon — a modern Vietnamese tasting menu experience blending French influence with local flavors — and compare it to some of the unforgettable tasting menus they’ve had across Thailand and Bogotá. Along the way: foie gras spring rolls, turmeric black cod, pigeon with sticky rice, and an ongoing jealousy toward the French table next to them. Even though it's the final day... this somehow feels like just the beginning of the Vietnam food tour.

This week, The Over Seasoned Crew dives headfirst into the rise, influence, and eventual backlash surrounding some of the most important restaurants in modern culinary history... from Ferran Adrià’s legendary El Bulli to René Redzepi’s global empire of fermentation and foraging at Noma. What started as innovation eventually became imitation, and the guys unpack how molecular gastronomy, Nordic cuisine, tasting menu culture, and “Instagram dining” reshaped restaurants around the world (for better and for worse). Along the way, they debate the death of slate plates (thank goodness), the exhaustion of trend-chasing chefs, the pressures of culinary fame, and why so many restaurants lost the plot trying to become the next big thing (sometimes you just want a classic done... well... classically). The conversation also gets brutally honest about restaurant culture itself: kitchen hazing, burnout, abusive hierarchies, and the complicated reality behind the romanticism of fine dining. It’s thoughtful, funny, occasionally ruthless (of course), and no doubt grounded in years of firsthand industry experience. If you’ve ever wondered how we got from white tablecloth classics to edible moss, tweezers, and 27-course tasting menus, this episode connects the dots.

We're tuning in from Saigon after two bowls of pho, one too many iced coffees, and a full-on battle with Vietnam heat and humidity. What starts as a conversation about linen shirts and hotel laundry somehow turns into an unexpectedly deep dive into sardine fasts, shrimp tail psychology, proper s’mores etiquette, and the strange comfort of eating the same thing every day. Along the way you'll learn about: -> the best canned sardines they’ve found -> laundry culture differences between Colombia, the Philippines, and the U.S. -> growing up between Puerto Rican family parties and academic Spanish dinner tables -> the science of a proper s’more -> wine bottle protocol and the pitfalls of potluck dining -> why enjoying pho on a tiny plastic stool somehow feels like a perfect dining experience Keep up with our part food podcast, part travel diary (plus a lot of other stuff that will surely keep you entertained). New episodes of OverSeasoned drop weekly. Subscribe so you're always in the know!

Recorded at Saigon Podcast Studio, this OverSeasoned Podcast episode starts in Los Angeles and ends somewhere between jet lag, Vietnamese coffee, and figuring out how many bowls of pho is too many. It kicks off with a $500 dinner at Capo in Santa Monica (think: porterhouse, grilled calamari, Burgundy by the glass) and turns into a bigger conversation about what actually makes a restaurant worth it. Not just price, but vibe, service, ingredients, and whether a place makes you feel like you belong or just ran your card. There’s also a detour into Carbone, the rise of the $30 Caesar salad, and why sometimes you’d rather spend more once than eat mediocre five times. Then... first impressions of Saigon, coffee culture (Nespresso debates included), what to eat, what to order, and how deep to go on pho without burning out on day two. This one’s part restaurant philosophy, part travel log, part two guys trying to stay coherent on no sleep. Welcome to OverSeasoned, on the road.

If we’ve learned one thing from our first day in Saigon… it’s that you don’t ease into Saigon. You land, you blink, and suddenly you’re eating pho for breakfast, moving amongst the fluid dynamics of motorbikes, and watching someone casually break down a pig’s snout in an alley like it’s just another Tuesday. This is our first 24 hours in Saigon (Ho Chi Minh City), recorded straight out of Saigon Podcast Studio: jet lagged, not under-caffeinated (hard to be in this town), and fully thrown into the deep end of Vietnam’s food culture. We get into: The moment pho finally clicks (and why breakfast might be the best time for it) Vietnam’s wet markets: where you can buy herbs, headless frogs… or nail clippers Why banh mi might be the most perfect sandwich on earth The controlled chaos of Saigon’s streets and why it somehow works And a completely passionate detour into overcooked wild salmon and love for the broiler It’s messy and meandering… and it’s exactly what day one in a new city should feel like. Equal parts discovery, confusion, and thrill. Welcome to Vietnam. We’re figuring it out as we go.

Winter’s fading, grills are coming out of hibernation, and we are officially back in our element. In this episode of the OverSeasoned Podcast, we bounce from snowstorm war stories and restaurant hangover survival tactics to the real topic at hand: gearing up for grilling season. What starts as a conversation about charcoal vs. gas quickly turns into a deep dive on fire-starting techniques, wood choices, dream grill setups, and why nothing beats the flavor of a properly charred burger over live fire. We also unpack the art of hosting: what to cook for a dinner party when you don’t know your guests, how to navigate “chicken tender people”, and why a build-your-own meal might be the safest (and most subtly judgmental) move. This episode will get you scheming your own grilling future.

In this episode of the Over Seasoned podcast, the crew records at Icon Studios in Atlanta and dives into wild food travel stories from Thailand and Mexico. From spice levels that hit way harder than expected, to dispensary-fueled eating sprees, bathroom survival strategies, and what not to order on travel days, this episode is a brutally honest look at the risks of culinary adventure. The guys also go deep on tequila culture in Jalisco, touring distilleries in the town of Tequila, breaking down how tequila is actually made, the difference between tequila and mezcal, blue agave farming, and the controversial additives and lawsuits shaking up the tequila industry. This is the real talk about what happens when curiosity beats common sense.

In this episode of OverSeasoned, the crew dives headfirst into a full-blown pho obsession after discovering unforgettable Vietnamese soup in Manila and Thailand. What starts as travel food fatigue turns into a deep appreciation for Vietnamese cuisine, broth culture, and the subtle differences between Northern pho vs Southern pho. They debate the Michelin Guide’s impact on restaurants, why Bib Gourmand spots often beat three-star dining, and how global cities like Manila and Montreal can deliver world-class bowls of pho. The episode also explores soup culture across countries, including Colombian classics like caldo de costilla, and how those traditions connect to the love of pho (& soup season writ large) If you love food travel, Vietnamese food, and Michelin debates… this one’s for you.

In this festive episode of the Overseasoned podcast, we broadcast from Manila (where Christmas starts in September) and break down our ultimate holiday gift guide for chefs, food lovers, and every pain-in-the-ass restaurant person in your life. From handcrafted Feder Knives, to Spanish olive oils and high-end coffee grinders, we run through the kitchen gear, pantry staples, and big-ticket splurges that are actually worth gifting. This episode is perfect for anyone searching for foodie gift ideas or if you simply want to hear us detour into pasta primavera history, cold brew philosophy, espresso math, olive-oil snobbery, and mezcal trauma.

This week on the OverSeasoned Podcast, we turn a derailed Vietnam trip into a full-blown deep dive into one of America’s greatest culinary treasures: beef jerky. We exchange our visa drama saltiness for the saltiness that REALLY matters. Join us as we revel in the treasures of the upstate NY gem, Barb’s Butchery, where Xavier recounts his near-spiritual experience. Add in homemade childhood jerky experiments, a beef-tallow lip balm love affair, and a lively debate on alternative jerkies… and you’ve got the most unexpectedly emotional jerky episode we’ve ever recorded (so far…).

This week, the OverSeasoned Podcast crew goes all-in on the one thing the food world won’t shut up about: Michelin stars. From Manila’s first-ever Michelin Guide debut to Philadelphia finally getting recognized (after Tampa… seriously?), we break down how the star system actually works (and why the hype so often misses the mark). Why can’t a “special journey” can’t just mean driving two hours for the world’s best empanada instead of a four-hour tasting menu that tells you when to speak? We debate Bib Gourmand vs. fine dining, laugh about $19 endive salads and $15 Stella in Vegas, drop Bourdain lore, and unpack why hospitality at the highest levels can feel more like you’re in their house… not a restaurant you’re paying a fortune to visit. If you love restaurants, cooking, travel, culinary storytelling, or you just want to hear us roast the Michelin Guide with love, humor, and a bit of salt… this is your episode.

This week on the OverSeasoned Podcast, we dive headfirst into the real heart of Thanksgiving cooking: from whipping up the perfect mashed potatoes (butter AND milk?!) to navigating the never-ending debate over stuffing. The OS Crew breaks down essential recipes and reveals the culinary tips that make hosting (even for just two people) feel doable (maybe save the stuffing for Christmas?). Tune in for the best ways to avoid gluey potatoes, nail your brussels game, and bring in wine pairings that actually work. This episode is packed with relatable chaos, practical cooking insights, and just enough of the cozy vibes that make the holiday worthwhile.

Fresh off an Argentina meat marathon, Xavier lands in Sarasota craving seafood and heads straight to Walt’s for a stone-crab-powered homecoming. From condiment debates to Manila’s Farmer Sanchez adding unexpected pizzazz to pizza, the OverSeasoned guys riff on food, culture, and identity… plus the gospel of Wednesday/Sunday asados, hunting for the perfect strawberry, and why fruterías, giant charcoal knobs, and Lincoln-log chimineas make Argentine grilling a world of its own.

Join the OverSeasoned crew this week as we cover the dynamics of tourist trap dining, FOH diplomacy & youthful diners, and the growing disparity between quality of experience and price of the meal.

This week on the OverSeasoned Podcast, we turn a derailed Vietnam trip into a full-blown deep dive into one of America’s greatest culinary treasures: beef jerky. We exchange our visa drama saltiness for the saltiness that REALLY matters. Join us as we revel in the treasures of the upstate NY gem, Barb’s Butchery, where Xavier recounts his near-spiritual experience. Add in homemade childhood jerky experiments, a beef-tallow lip balm love affair, and a lively debate on alternative jerkies… and you’ve got the most unexpectedly emotional jerky episode we’ve ever recorded (so far…).

X takes us on a humorous journey through beef temp diplomacy at his recent visit to Madre Rojas in Buenos Aires. What do you do when the Chef says “no” to your order request? To you succumb? Do you pivot? Do you stand your ground? Join the convo this week on the OverSeasoned Podcast!

Join the OverSeasoned crew as we dive into the gray area between culinary inspiration and straight-up recipe theft. From Sarasota shrimp cocktails that feel a little TOO familiar to a restaurant boldly serving “Nobu’s” new style sashimi that Nobu himself wouldn’t recognize... we unpack where homage ends and imitation begins. (It's the sincerest form of flattery, right?) These are our hot takes on respect, ownership, and why putting another chef’s name on your menu might just be a terrible idea.

Welcome to a special episode with our first Overseasoned Podcast guest since the pandemic, Geoff Feder of Feder Knives. Yes, we talk knives... but it's so much more than that. You can expect a entertaining rundown of the Triple P's: Patina, Pineapple, Paella. You won't want to miss this one. There may or may not be a special giveaway involved...

A hot topic at the most recent NRA (National Restaurant Association) in Chicago was the future of robotics in the service industry. Where are they acceptable? How feasible is it to incorporate into everyday service? Does this detract from the human aspect we cherish about hospitality? Tune in as we discuss and debate all things robotics!