Overseasoned is a podcast about restaurant culture, from the perspective of two former restaurant people, where they share experiences from the past and events that have happened to them since their escape from the restaurant world. Presented by Tony Aiazzi and Xavier Mariezcurrena.
The Dishes That Defined Our Summer: Oysters Kilpatrick, Live Fire & Lots of Butter
Xavier and Tony are back on Over Seasoned to recap the dishes, restaurants, and culinary adventures that made their summer unforgettable. Summer eating has been very, very good to us... and naturally, we have a few things to say about it.We're talking Oysters Kilpatrick in Australia, live-fire cooking and freshly caught brook trout in the Idaho backcountry, grilled lobster drenched in Old Bay butter, wild mushrooms in Barcelona, and a Basque Country crab tartlet that might just make waiting in line worthwhile.Along the way, we get into the art of grilling for a crowd, cooking over an open fire, finding incredible local ingredients, and the restaurant experiences that remind you why food is worth traveling for. There's plenty of chef talk, questionable quantities of butter, a little culinary history, and the usual friendly debate over what makes a truly great dish.Plus: Check out the new Over Seasoned interactive map for restaurant recommendations, favorite spots, and travel guides from us and the other food nerds in our lives.Pull up a chair, pour yourself something good, and let's get into it.Welcome back to Over Seasoned... where the food is serious and the conversation rarely is.Explore more at Over Seasoned's website (overseasoned.us) and check out Over Seasoned TV for more food, chefs, and culinary adventures.Instagram: @overseasoned.us Website: https://www.overseasoned.us/Collab for this project: @saigonpodcaststudio
1 Jun 2026
Ep 28: Getting Lost in Saigon: Tiny Stools, Big Flavors & Alleyway Eats
Saigon, Day Three... and it's all coming together. This episode of Over Seasoned comes to you straight from the incredible Saigon Podcast Studio, where Xavier and Tony unpack their first real deep dive into Vietnam’s food culture — from tiny plastic stools and alleyway pho shops to an ambitious Michelin-star tasting menu that somehow bleeds into a full-blown waxing poetic about herbs.
There’s more pho chronicling, tendon talk, tight-chair survival tactics, and ample Vietnamese coffee praise.
The guys also break down their dinner at Anan Saigon — a modern Vietnamese tasting menu experience blending French influence with local flavors — and compare it to some of the unforgettable tasting menus they’ve had across Thailand and Bogotá. Along the way: foie gras spring rolls, turmeric black cod, pigeon with sticky rice, and an ongoing jealousy toward the French table next to them.
Even though it's the final day... this somehow feels like just the beginning of the Vietnam food tour.
25 May 2026
Ep 27: Foams, Fermentation... & the Fall of Fine Dining Ego?
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.
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
YouTube views
8,630
Score snapshot 15 Sept 2025
Apple Podcasts (US)
5.0 / 5
15 ratings
Spotify
5.0 / 5
17 ratings
Podcast Authority Score: 86 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
96
Social presence
91
YouTube
74
Engagement
71
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