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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

31:11

🔒 RGR Jon Ross (Master Sommelier and Stage Left...

The Restaurant Guys ·

2024/08/27

Subscriber-only episodeThe BanterThe Guys share a funny review of their restaurant, Catherine Lombari, that was rated in “gold chains.”The ConversationThe Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast. The Inside TrackThe Guys hired Jon ...

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34:20

🔒 RGR The Restaurant Guys Being Restaurant Guys

The Restaurant Guys ·

2024/08/24

Subscriber-only episode**To hear this great episode, subscribe to become a Restaurant Guys Regular** https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2005The BanterThe Guys describe this podcast best:Francis: We are here to offer you two restaurateur perspectives on not just running a restaurant or going to a restaurant, but food, where it comes from, how we do business, where you go out to eat, maybe some behind the scenes stuff and how to save the planet.Mar...

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36:13

Thomas Keller: One Chef on Two Coasts

The Restaurant Guys ·

2024/08/22

This is a Vintage Selection from 2006The BanterThe Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a sec...

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34:18

🔒 RGR Thomas Keller: One Chef on Two Coasts

The Restaurant Guys ·

2024/08/22

Subscriber-only episodeThis is a Vintage Selection from 2006The BanterThe Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what ...

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52:45

Tim Hollingsworth Doesn’t Break the Chain

The Restaurant Guys ·

2024/08/20

The BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in Californi...

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55:32

🔒 RGR Tim Hollingsworth Doesn’t Break the Chain

The Restaurant Guys ·

2024/08/20

Subscriber-only episodeThe BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a...

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54:04

Steve Olson: Dean of Mezcal Talks Drinks with Dinner

The Restaurant Guys ·

2024/08/15

This is a Vintage Selection from 2012.The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a ...

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49:48

🔒 RGR Steve Olson: Dean of Mezcal Talks Drinks with...

The Restaurant Guys ·

2024/08/15

Subscriber-only episodeThe Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story abo...

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52:19

Sother Teague: Owner of Amor y Amargo is Just Here...

The Restaurant Guys ·

2024/08/13

The BanterThe Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro, his multitude of establishments and his viral video last year. Be sure to listen to get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He helped them celebrat...

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49:59

🔒 RGR Sother Teague: Owner of Amor y Amargo is Just...

The Restaurant Guys ·

2024/08/13

Subscriber-only episodeThe BanterThe Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGr...

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35:57

🔒 RGR Julie Reiner: Shaking Things Up in NYC at Flat...

The Restaurant Guys ·

2024/08/10

Subscriber-only episode*Commercial-free Version*The BanterThe Guys talk about a New York Times article by Michael Pollan which illuminates the challenges of defining food terms and agribusiness as a whole and where we go from here. Then, they reach for a cocktail. The ConversationThe Restaurant Guys chat with renowned mixologist Julie Reiner about her experience in the New York City cocktail scene from Pegu Club to Flat Iron Lounge and to her new bar, which she is about to open in Brookl...

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34:59

🔒 RGR Anthony Bourdain: Interview with a Culinary Legend

The Restaurant Guys ·

2024/08/10

Subscriber-only episode*Commercial-free Version*The BanterThe Guys discuss etiquette involving uninvited guests and the lost art of the dinner party.The ConversationThe Restaurant Guys have a great time with Anthony Bourdain, chef, author and TV personality discussing food culture, television celebrity and where he finds the most enjoyable dining experiences (Hint: None involve a water sommelier.) He waxes sentimental about the “degenerate subculture” of restaurant employees and wee hour trip...

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58:10

🔒 RGR Paul Hobbs: International Winemaker Talks Wine...

The Restaurant Guys ·

2024/08/10

Subscriber-only episode*Commercial-free Version*The BanterThe Guys showcase the painting Jill DeGroff created for them with their likenesses captioned “Live Work Sip Rejoice” to celebrate getting to the other side of the pandemic. They recount their adventures of taking their key staff to California to meet with winemakers and to be able to contextualize the place and the people and the wine. The ConversationThe Restaurant Guys speak with esteemed winemaker and long-time friend Paul Hobbs. Hobbs

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37:22

BONUS! Eric Ripert: Outstanding Chef in the US and...

The Restaurant Guys ·

2024/08/10

**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2007The BanterThe Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark’s brush with the great Julia Child. The ConversationThe Restaurant Guys welco...

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51:53

🔒 RGR Jacques Pépin Relaunches The Restaurant Guys

The Restaurant Guys ·

2024/08/10

Subscriber-only episode*Commercial-free Version*The BanterMark Pascal and Francis Schott are The Restaurant Guys! The Guys are returning to podcasting after a brief 10 year hiatus from their ground-breaking restaurant podcast (one of the first restaurant podcasts ever!) These two old friends are back with their classic banter, a few reminiscences, updates and plans for the future of Food, Wine and The Finer Things In Life!!!The ConversationThe Restaurant Guys re-launch their podcast with the

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51:33

🔒 RGR Julie Reiner: The Ultimate Drink Master Talks...

The Restaurant Guys ·

2024/08/10

Subscriber-only episode*Commercial-free Version*The BanterThe Guys chat about acquiring local, seasonal produce which can be harvested from an urban rooftop.The ConversationThe Restaurant Guys welcome their old friend and iconic bartender Julie Reiner to discuss her illustrious career as a pioneer of the craft cocktail movement. She shares about the challenges of her involvement as a judge on Netflix's Drink Masters and what’s next in the cocktail world. The Inside TrackThe Guys an...

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23:25

Danny Meyer: "Setting the Table" Before Shake Shack

The Restaurant Guys ·

2024/08/08

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this ...

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43:52

Michael Cimarusti: Michelin Starred LA Chef Meets...

The Restaurant Guys ·

2024/08/06

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef ...

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41:48

Michael Symon: An Interview From Before The Chew

The Restaurant Guys ·

2024/08/01

This is a Library Selection from 2007The BanterThe Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent?The ConversationThe Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.The Inside Trac...

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00:46:59

Chutatip “Nok” Suntaranon: Flight Attendant to James...

The Restaurant Guys ·

2024/07/30

The BanterThe Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes. (see photo) The Conversation The Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya’s success to her obsession for delicious food and cultural authenticity. She shares her unique journey from flight attendant to James Beard Award-winning chef. How did she do

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192 results

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