The Fizz at Brown Carbonic

Building Community Through Food with Mark Bullis

In this episode, host Shawn Salle sits down with Mark Bullis — the restaurateur behind some of Central New York’s most beloved dining spots including Bull & Bear Roadhouse, The Daily Diner, and Yards Grill. Mark shares his journey from working as a doorman in Armory Square to becoming one of Syracuse’s most respected names in hospitality. He opens up about the early days of Bull & Bear Pub, lessons learned from building a restaurant from scratch, and how catering helped his team survive through tough times like the 2008 recession and the pandemic. Together, Shawn and Mark dive into how the industry has evolved — from shifts in dining culture and credit card trends to the rise of fast-casual concepts and the changing drinking habits of younger generations. They also talk about Mark’s creative partnership with Nathan Fulmer, the birth of The Daily Diner, and what it takes to keep reinventing while staying rooted in quality, consistency, and community. Mark also teases his newest venture: a modern steakhouse in Fayetteville, transforming the longtime Ericaf Evans space into something fresh for the next chapter of local dining. Whether you’re a foodie, entrepreneur, or just love a good comeback story, this episode is a masterclass in reinvention, resilience, and the passion that fuels Central New York’s restaurant scene.

Brewing Passion with Billie Smith

In this episode, host Shawn Salle sits down with Billie Smith, the award-winning Head Brewer at Good Nature Brewing, to talk about craftsmanship, creativity, and the pursuit of passion. From his early days home-brewing in his kitchen to earning medals at the Great American Beer Festival, Billie shares how curiosity, experimentation, and hard work turned a hobby into a career. The two dive into the art and science behind brewing, the importance of water chemistry, and how the smallest details can make or break a great beer. They also swap stories about snowmobiling adventures, vintage BMWs, gardening mishaps, and how making beer isn’t all that different from painting a perfect wall — it’s all in the prep work. Billie opens up about life as a one-man brewing team at Good Nature, the challenges of sourcing New York ingredients, and his thoughts on the rise of THC beverages in the craft market. Plus, Shawn and Billie hint at a new Brown Carbonic x Good Nature collab that fans won’t want to miss. Whether you’re a craft beer enthusiast, a DIY dreamer, or just here for the laughs, this episode is a reminder that passion, patience, and a cold one can go a long way.

Witches’ Webs & Rooftop Views: Halloween Cocktails at Emerald Cocktail Kitchen

It’s a Halloween edition of The Fizz at Brown Carbonic! Shawn sits down with Michele Roesch, owner of Emerald Cocktail Kitchen on Syracuse’s historic Tip Hill, and mixologist Zariah McKee for a hands-on cocktail session and a walk through Emerald’s roots. Michele shares the family story behind Emerald Cocktail Kitchen—how her dad’s bar, George O’Dea’s, inspired a full building revamp into a four-level destination with one of the best rooftop views of the city. You’ll hear about reusing vintage bar elements, uncovering surprises hidden in the old walls, and a quick neighborhood history lesson on Tip Hill’s famous upside-down stoplight (and the “stone throwers” who made it happen). Then it’s shaker time. Zariah and Michele craft three Halloween specials: * 🕸️ Witch’s Web – Candy corn–infused vodka, Brown Carbonic orange juice, cinnamon simple, and cream * 💀 Beetlejuice – Vodka, Chambord, sour apple, lime, and simple syrup * ✨ Emerald’s Potion – Jack Fire, ginger brandy, triple sec, apple cider, cinnamon simple, ginger beer, and a Malbec float Expect dry ice fog (with smart safety tips), party-size pours, and plenty of inspiration for your next spooky soirée. Michele also teases Emerald Cocktail Kitchen’s Spooky Movie Sundays, Bills tailgates, and private event spaces—each with its own unique personality, including the cozy “kitchen table.” If you love local hospitality, creative cocktails, and Syracuse stories, this one’s a treat. Cheers! 🎃🥂

Bud Loura - Restaurant QB

In this episode, host Shawn Salle sits down with Bud Loura, owner of Restaurant QB, to talk candidly about the challenges and triumphs of running independent restaurants in Central New York. From the legacy of family-run businesses to the long-term effects of COVID-19, Bud shares real stories from the front lines of the food industry. They dive into: The future of fast casual and why full-service dining is shrinking How loyalty and relationships still power local restaurants The lasting impact of Micron, local innovation, and tourism The struggle behind Syracuse staples like San Angelos Why supporting local isn't just good—it’s essential If you’ve ever wondered what it really takes to survive and thrive in the hospitality world, this episode delivers a behind-the-scenes look with humor, heart, and hard truths. 🔔 Subscribe for more local insights and conversations from the heart of Central NY.

The Fizz at Brown Carbonic

Welcome to Episode 1 of The Fizz at Brown Carbonic! 🍻 In our premiere episode, Matt Masur sits down with Brown Carbonic’s General Manager, Shawn Salle, to pop the top on the family-run business that's been proudly serving Central New York's beverage industry for decades. From delivering CO₂ to local bars and restaurants, to supporting the communities they serve, Shawn shares stories from inside the fizzy world of beverage gas—and what it’s like to carry on a generational legacy. 🎙️ Get to know the heart behind the carbonation. This episode is all about family values, hometown pride, and the small business hustle. 🔔 Don’t forget to like, subscribe, and follow along for more behind-the-scenes stories from the people powering your favorite local spots. #BrownCarbonic #TheFizzPodcast #FamilyBusiness #LocalLegends #CO2Life