Over
Seasoned

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 clippersWhy banh mi might be the most perfect sandwich on earthThe controlled chaos of Saigon’s streets and why it somehow worksAnd a completely passionate detour into overcooked wild salmon and love for the broilerIt’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.