First episode recorded at home with restaurateur Anthony Rapillo. We revisit last year's "real" episode and unpack Max's abrupt firing from a country club service-director job after 90 days, then how Anthony offered him work across his restaurants; Max returns to serving at Flour & Barrel and praises its menu, cocktails, and Italian wine list. They plug Raleigh OysterFest Smoke & Shuck (Nov 7, 1–5 at Raleigh Iron Works) and preview Anthony's biggest project yet: reopening High Horse at The Hub in RTP, aiming to open around Thanksgiving, including attempts to revive the ice-shot bell ritual. Anthony also teases a long-delayed speakeasy (targeting spring), a Chapel Hill project with Orlando from Guasaca, discusses how he stays hands-on, and highlights V for Victory, a cancer-support program providing reloading V Pizza gift cards and practical help.
The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media
For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com