The Off The Menu Podcast

Before there were steakhouses, celebrity chefs, or even printed restaurant menus in America, there was Delmonico's. Founded in New York City in 1837, Delmonico's helped define the American dining experience, introducing legendary dishes like Eggs Benedict, Lobster Newberg, Baked Alaska, and the famous Delmonico steak. Nearly 190 years later, it remains one of the most iconic restaurants in the world. In this episode of The Off The Menu Podcast, we sit down with Dennis Tersnovik, owner and managing partner of Delmonico's, to explore the remarkable history of America's first restaurant. From serving legendary figures like Mark Twain and Nikola Tesla to maintaining its reputation for world-class dining, Dennis shares what makes Delmonico's a true American institution. But this conversation goes beyond history and great food. Dennis reveals how he balances tradition with innovation, why his philosophy of never saying "no" defines exceptional hospitality, and how creating memorable experiences keeps guests coming back. He also opens up about his personal struggles, the lessons he's learned over 25 years in the restaurant business, and his upcoming book, Life at Steak. Whether you're a food lover, a history buff, or simply appreciate a great restaurant experience, this episode takes you inside one of America's most celebrated dining destinations.

A restaurant can be packed on Friday and Saturday night and still struggle to survive. So where does all that money actually go? This week on The Off The Menu Podcast, Wal and Joel sit down with restaurant consultant Mark Moeller, founder of The Recipe of Success, to break down the surprisingly difficult economics of running a restaurant. With more than four decades in the restaurant and hospitality industry and experience working with more than 400 restaurant concepts, Mark explains why great food alone isn’t enough to make a restaurant successful. We dig into food and labor costs, rent, supply chain pressures, menu pricing, staffing, and the countless operational details that can make or break a restaurant. Mark also explains why restaurant prices have climbed so dramatically, how a busy restaurant can still lose money, what owners actually take home, and why—despite all the challenges—people still dream of opening restaurants of their own. Plus, Joel gets a quiz designed especially for him, and the guys settle one of the great dining debates: are buffets wonderful, terrible… or somehow both?

How fresh is the food on your plate—and does it really make a difference? Chef Andrew Smith believes it does. After nearly two decades in New York City kitchens, including more than 10 years at Tom Colicchio’s acclaimed River Park, Andrew has seen firsthand what happens when chefs build a closer connection to the people who grow their food. In this episode, Andrew takes us inside River Park’s remarkable urban farm—built from 7,000 milk crates in the middle of Manhattan—and explains how ingredients could go from the farm to a restaurant kitchen just steps away. He also shares his journey from teenage dishwasher to fine-dining chef to Culinary Director at Great Performances, one of New York City’s premier catering and events companies. Along the way, we explore what “farm-to-table” really means, why a perfectly shaped grocery-store tomato may not taste anything like one picked ripe from a local farm, and why Andrew believes reconnecting chefs and consumers with local farmers can lead to better food. Plus, Wal, Joel and Tom reveal their guilty-pleasure foods—and discover that a charcuterie board definitely does not count.

Freedom a la Carte started with a simple idea: give survivors of human trafficking a safe place to work, earn a paycheck, and begin rebuilding their lives. What started as a food cart has grown into an award-winning catering business, café, and organization providing long-term support to hundreds of survivors. In this episode of The Off The Menu Podcast, we sit down with Vanessa Torres, Program Director at Freedom a la Carte and a survivor of human trafficking herself. Vanessa takes us inside the organization and explains how food and employment became the foundation for something much bigger. Through workforce development, housing assistance, career support, community, and other services, Freedom a la Carte helps survivors build the skills and stability they need to move forward. We also talk about the realities of human trafficking, how Vanessa's own experience shapes the work she does today, and why recovery doesn't simply end when someone escapes exploitation. It’s a remarkable story of how a restaurant and catering operation became a place for people to find community, independence, and a second chance.  

What started with a beer fridge on a front porch and homemade chocolate Buckeyes has grown into a thriving candy business selling thousands of Buckeyes a week—and even serving fans inside Ohio Stadium. In this episode of The Off The Menu Podcast, we sit down with Alicia Hindman, founder of The Buckeye Lady, to hear how she went from working as a high school guidance counselor to building a business around one of Ohio’s most iconic treats. Alicia shares how she started selling Buckeyes during the pandemic, how her signature stuffed Buckeyes came to be, and how she grew the business from her home kitchen to a storefront of her own. We also talk about the risks of leaving a secure career, growing a food business without growing too fast, her appearance on NBC Sports, selling Buckeyes inside Ohio Stadium, giving back through Bucks for Pups, and her effort to make the Buckeye Ohio’s official state candy. It’s a story about taking a chance on an idea, believing in what you’re building, and turning a simple chocolate-and-peanut-butter candy into something much bigger.