Ryan Bartlow's guest appearances

Ryan Bartlow

Snacky Tunes

Andrew Talks to Chefs

OwlTail

At his restaurant Ernesto's in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

At his restaurant <a href="https://www.ernestosnyc.com/" rel="nofollow" target="_blank">Ernesto's</a> in lower Manhattan, <a href="https://www.instagram.com/dibartolo/?hl=en" rel="nofollow" target="_blank">chef Ryan Bartlow</a> serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. <a href="https://www.getmeez.com/andrew" rel="nofollow" target="_blank">This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.</a><a href="https://www.harpercollins.com/products/the-dish-andrew-friedman?variant=41006183645218" rel="nofollow" target="_blank">Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.</a>Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related news.

Episode 227: Ryan Bartlow (Ernesto's, NYC)

On this episode of Snacky Tunes, Darin catches up with Chef Ryan Bartlow, whose spot, Ernesto’s, was just recognized on Pete Well’s New York Times 100 Best Restaurant list.  We chat about the current dining scene in the city, his formative years cooking in San Sebastián, Spain, and the story behind his iconic plates. Then, from the archives, we share a chat and performance from garage punk rockers PowerSnap who trace their roots back to Tel Aviv where two of their three members originally hail from. The band had recently released their 2018 EP, Delatency, and were on their first-ever tour promoting it.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On this episode of Snacky Tunes, Darin catches up with Chef <a href="https://www.instagram.com/dibartolo/?hl=en" rel="nofollow" target="_blank">Ryan Bartlow</a>, whose spot, <a href="https://www.ernestosnyc.com/" rel="nofollow" target="_blank">Ernesto’s</a>, was just recognized on Pete Well’s New York Times 100 Best Restaurant list.  We chat about the current dining scene in the city, his formative years cooking in San Sebastián, Spain, and the story behind his iconic plates. Then, from the archives, we share a chat and performance from garage punk rockers <a href="https://powersnap.bandcamp.com/" rel="nofollow" target="_blank">PowerSnap</a> who trace their roots back to Tel Aviv where two of their three members originally hail from. The band had recently released their 2018 EP, <a href="https://powersnap.bandcamp.com/album/delatency" rel="nofollow" target="_blank">Delatency</a>, and were on their first-ever tour promoting it.<a href="https://bit.ly/2CvHE7v" rel="nofollow" target="_blank">Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music</a> (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from <a href="https://www.phaidon.com/" rel="nofollow" target="_blank">Phaidon</a>, or by visiting your local independent bookstore. Visit our site, <a href="http://www.snackytunes.com" rel="nofollow" target="_blank">www.snackytunes.com</a> for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by <a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank">becoming a member</a>!Snacky Tunes is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.