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PODCAST

The Restaurant Guys

The Restaurant Guys

**Become a Restaurant Guys Regular for cool events and extra content**https://www.buzzsprout.com/2401692/supportThe Restaurant Guys Podcast is the world’s first food and beverage podcast, hosted by veteran restaurateurs Mark Pascal and Francis Schott, owners of Stage Left Steak and Catherine Lombardi.Each episode features in-depth conversations with chefs, restaurateurs, distillers, winemakers, cocktail experts, farmers, and food writers. Topics include the hospitality industry and culinary trends

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All Episodes

43:06

Traveling Well: Wine, History, and a Cautionary Tale

The Restaurant Guys ·

2026/01/20

Episode Description Mark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. From pub culture and historic cities to standout meals abroad, the episode ends with a cautionary tale from a marina restaurant in Florida—and what it reveals about hospitality. The Conversation Francis recounts his journey through Ireland and Austria, including visits with ...

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36:28

Mary Ann Esposito on Authentic Italian Cooking Before...

The Restaurant Guys ·

2026/01/15

This is a Vintage Selection from 2005 Episode Description Mary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots. The Banter The Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized fo...

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60:44

Tim McKirdy on Kitchens, Cocktail Culture, and...

The Restaurant Guys ·

2026/01/13

From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze The Conversation In this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy. Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The convers...

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40:48

How Great Wine Programs Get Built — and How They...

The Restaurant Guys ·

2026/01/08

This is a Vintage Selection from 2005 Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark? The Guys tell stories of their “glamorous” lives being restaurateurs that (surprisingly) involves more plumbers than they ever expected. In this episode, The Restaurant Guys are joined by Chris Goodhart, wine buyer for Keith McNally’s restaurants in New York City, to talk about what really goes into building a wine program that serves both adv...

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56:28

Why Everyone’s Talking About California Whiskey (Jeff...

The Restaurant Guys ·

2026/01/06

California whiskey isn’t just a trend — it’s challenging bourbon’s throne. First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt. Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars. Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what...

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39:38

Behind the Glass with Eric Asimov: The Rise of...

The Restaurant Guys ·

2026/01/01

This is a Vintage Selection from 2007 The Banter The Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters. The Conversation The Restaurant Guys talk with Eric Asimov, wine and spirits writer for the New York Times, about rye whiskey. He details its history, resurgence and highlights some of the excellent choices on the market at the time. You won’t believe the 2007 prices! They also bring awareness to counterfeit wines and how some place...

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37:42

Charlie Palmer on What It Really Takes to Build a...

The Restaurant Guys ·

2025/12/30

This is a Vintage Selection from 2005 The Banter The Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks. The Conversation The Restaurant Guys are joined by Charlie Palmer shortly after he opened Dry Creek Kitchen in Healdsburg, CA. They talk risk, vision, sourcing relationships, and why Healdsburg was worth betting on long before it became a national dining hotspot. Charlie shares his take on how to keep soul in a ...

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13:29

How Fine Dining Works at the Top of the World (The...

The Restaurant Guys ·

2025/12/23

The Conversation The Restaurant Guys talk about fine dining at the Arctic Circle. They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode. Info Jeffrey Merrihue’s article https://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=web Huset ...

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63:28

Who ELSE Was At Food & Wine Classic - Charleston?...

The Restaurant Guys ·

2025/12/18

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Maneet Chauhan The Restaurant Guys welcome ball of fire Maneet Chauhan, accomplished chef, restaurateur and two-time winner of Tournament of Champions. They discuss the beauty of street food and the myth of authentic Indian cuisine. Hear what she has to say when people complain she doesn’t make dishes like their grandmom. Carrie Morey Carrie Morey of Callie’s Hot Little Biscuit ...

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56:37

Who Was at Food & Wine Classic - Charleston? (Ivy...

The Restaurant Guys ·

2025/12/16

This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Our Guests Ivy Odom The Restaurant Guys catch up with Ivy Odom, Senior Lifestyle Editor at Southern Living Magazine, at the Food & Wine Classic - Charleston. They talk about bourbon, recipes, bacon fat, and how those support her passion for Southern cooking and hospitality. James London James London of Charleston’s Chubby Fish and Seahorse stops by for a chat. Chubby Fish receiv...

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26:29

Michelin Comes to NYC *V*

The Restaurant Guys ·

2025/12/11

The Conversation The Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed restaurants in the United States. They delve into the significance of Michelin stars and the impact of receiving Michelin stars on restaurants in terms of recognition and business. They highlight some of the newly starred restaurants in New York, such as Per Se, Jean-Georges, and Le Bernardin, and comment on notable i...

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53:10

Orlando Pagán Crafts a Star in the South

The Restaurant Guys ·

2025/12/09

The Banter The Guys answer a listener’s question about one of their favorite topics: Martinis! The Conversation The Restaurant Guys travel to Charleston, SC to meet up with chef Orlando Pagán at his newly Michelin-starred restaurant Wild Common. They cover tasting menus, health challenges and, for some reason, Dungeons and Dragons. The Inside Track The Guys get real with Orlando about taking care of yourself and taking care of those around you. “I preach the same thing to my staff. Ttak...

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37:26

Rowan Jacobsen: Unveiling Umami and Unwrapping...

The Restaurant Guys ·

2025/12/04

The Banter The Guys talk about making vinegar and why you have to take care of your mother. The Conversation The Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umami? Where does it come from? What pairs well with it? And what does breastmilk have to do with it? Get the skinny from Rowan. The Inside Track The Guys happily get the inside track on the health benefits of chocolate. Rowan has made quite an impression on chocolate lovers in his ...

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57:35

Neal Bodenheimer: Crafting Culture and Cocktails in...

The Restaurant Guys ·

2025/12/02

The Banter The Guys talk about actors being waiters and whether that is a good thing. The Conversation The Restaurant Guys catch up with bar owner and author Neal Bodenheimer. They wax sentimental about their glory days behind the bar, discuss clinging to standards and talk about the trajectory of New Orleans. At some point Mark commits Francis to a whole big thing! The Inside Track The Guys, who only briefly met Neal prior to the podcast, were taken by his commendation. “What an ...

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38:59

Todd Wickstrom on Dining with a Purpose: Sustaining...

The Restaurant Guys ·

2025/11/27

This is a Vintage Selection from 2005 The Banter The Guys give you the behind the scenes of the first few days of the opening of their second restaurant Catherine Lombardi and why they have to keep a fork handy. The Conversation The Restaurant Guys speak with Heritage Foods founder Todd Wickstrom about his company’s mission to support family farms by providing high quality products to consumers. He values genetic diversity, transparency and traceability in the food supply. The Guys declare th...

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63:14

Drew Nieporent is Not Trying to be Difficult

The Restaurant Guys ·

2025/11/25

The Banter The Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.) The Conversation The Restaurant Guys welcome an icon in their field: Drew Nieporent! Drew has been behind some of the most acclaimed restaurants world-wide. Listen to his experiences and stories from his decades as a restaurateur and a pioneer in hospitality. The Inside Track The Guys have followed Drew’s career and ...

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36:37

Peter Schleimer: Navigating Flocks, Flavors, and Fine...

The Restaurant Guys ·

2025/11/20

This is a Vintage Selection from 2005 The Banter The Guys tell of an unnecessary battle: it’s curtains! The Conversation The Restaurant Guys welcome wine and restaurant critic Peter Schleimer from his home in Austria. They talk about grape-loving birds, where to get authentic Austrian food and some wine recommendations that are still good advice today. The Inside Scoop The Guys have spent time eating and drinking with Peter both in the U.S. and in Austria. They ask him about the r...

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45:58

Procera Gin: Bottling the Spirit of Africa

The Restaurant Guys ·

2025/11/18

The Banter The Guys discuss cultural differences in the best way to leave a party. Expeditious or rude? The Conversation The Restaurant Guys speak to Procera Gin founders Alan Murungi and Guy Brennan from Kenya. Alan and Guy had a vision to create gin from fresh (not dried) juniper berries that are hand foraged at great heights in the juniper forests of Kenya. They distill locally and use hand-crafted glass bottles for their exceptional libation which is a favorite of Mark and Francis The Ins...

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38:21

Johnny Schuler and His Pisco Passion *V*

The Restaurant Guys ·

2025/11/13

This is a Vintage Selection from 2012. The Banter The Guys talk about The Balkans International Wine Competition and the implementation of Wine Diplomacy. Hear the Balkan wine suggestions you didn’t know you needed. The Conversation The Restaurant Guys are joined by Johnny Schuler from his vineyards in Peru. He runs the oldest working distillery in the Americas that is both state-of-the-art and traditional to create the classic pisco that has been made there for centuries (yes, centuries!).&n...

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60:31

Jeff Bell: Raising the Bar in NYC

The Restaurant Guys ·

2025/11/11

The BanterThe Guys discuss a restaurant experience that let the rabbit out the hat.The ConversationThe Restaurant Guys catch up with buddy Jeff Bell to discuss the bar scene in New York. From humble beginnings as a barback at PDT to owning it and several other of the coolest places in NYC, Jeff tells about his experiences of becoming a business owner, including (the requisite) major disaster during his first year. The Inside TrackThe Guys have known Jeff for years and were taken by his wisdom of

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192 results

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