Over
Seasoned

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 foundlaundry culture differences between Colombia, the Philippines, and the U.S.growing up between Puerto Rican family parties and academic Spanish dinner tablesthe science of a proper s’morewine bottle protocol and the pitfalls of potluck diningwhy enjoying pho on a tiny plastic stool somehow feels like a perfect dining experienceKeep 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.