Restaurant Trends That Don’t Add Up | Inside Track
Why This Episode Matters
The Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.
Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.
The economic problem facing bars devoted exclusively to non-alcoholic cocktails.
A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.
The Banter
Mark Pascal and Francis Schott welcome two of their favorite guests: each other.
Longtime listener Kelvin sends the Guys bottle…
The skinny
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