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.