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PODCAST

The Restaurant Guys

The Restaurant Guys

Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life.**To

arts food

All Episodes

12:03

TEASER! Charlie Trotter Gives Lessons in Excellence *V*

The Restaurant Guys ·

2025/09/20

This is TEASER of a Vintage Selection from 2005 The Banter The Guys talk about their restaurant philosophy and how cultivating a team of people who share your vision is what will sustain you. However, Francis does not share Mark’s vision of going to a Cub’s game. The Conversation The Restaurant Guys are thrilled to have Charlie Trotter on the show to talk about excellence, foie gras and a restaurant that he had planned to open in New York that never came to fruition. The Inside Track Th...

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37:37

John Mariani on How Italian Food Conquered the World *V*

The Restaurant Guys ·

2025/09/18

This is a Vintage Selection from 2011The BanterThe Guys discuss fast food marketing including one which makes them wonder how we became the rat pressing the button in the lab experiment.The ConversationThe Restaurant Guys hear from John Mariani how politics, models and the mob impacted the world adopting the now ubiquitous Italian food. From Italian fine dining to Chef Boyardee we learn the rich history of the rise of what some believe to be the best cuisine on the planet!The Inside TrackThe Guys

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47:22

Max Tucci Shares The Delmonico Way

The Restaurant Guys ·

2025/09/16

The Banter The Guys discuss the movement in the wine industry to market wine as a lifestyle product. Do folks want to choose wine based on what’s on the bottle or what’s in the bottle? The Conversation The Restaurant Guys chat with Max Tucci, third-generation restaurateur of the iconic Delmonico's in New York. They delve into the rich history of Delmonico's, discussing its significance from the Gilded Age to today and the culinary innovations that originated there. Max shares touching stories...

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39:02

Kim Haasarud/Jeanne Kelley: Sangria and Blue Eggs *V*

The Restaurant Guys ·

2025/09/11

This is a Vintage Selection from 2008 The Banter The Guys talk about a civilized way to get groomsmen looking good for the wedding that doesn’t involve a trip to the spa. The First Conversation The Restaurant Guys hear from Kim Haasarud, author and mixologist, who gives advice on sangria. They talk about which wines work best, how to get the most out of the fruit and the best ways to implement it at a party. The Second Conversation The Restaurant Guys talk with Jeanne Kelley about...

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49:05

Robert LeBlanc: Honoring the Past and Shaping the...

The Restaurant Guys ·

2025/09/09

Banter The Guys talk about an unusual cooking appliance and how long is too long to keep snails in your pantry. The Conversation The Restaurant Guys finally catch up with Robert LeBlanc, hotelier and restaurateur. They talk about camaraderie within the restaurant community and how that enhances the experience for all involved. The love of hospitality often goes back to their roots of family and experienced restaurateurs before them and that’s how they navigate the inevitable challenges of the...

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11:32

TEASER! Barb Stuckey: Taste What You're Missing! *V*

The Restaurant Guys ·

2025/09/04

The ConversationThe Restaurant Guys talk with Barb Stuckey, taste expert, about the difference between taste and flavor. They discuss why you need to contemplate what you eat and use all five senses when you taste. Hear about Barb’s UNfocus tasting group that tested how impairment impacts your perception of food.The Inside TrackThe Guys and Barb discuss analyzing food the way we dissect wine. Barb: We do a lot of critical tasting of wine, yet we don't necessarily do the same of food. I thought

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33:01

Restaurant Guys & Their Favorite Guests

The Restaurant Guys ·

2025/09/02

The BanterThe Restaurant Guys are solo this show by listener request. You’ll hear great advice like never touch a waiter’s tray and guidance on the right number of martinis to have before a business dinner (Hint: It’s less than two if you haven’t had lunch.) From celebrity encounters to fur coats, these are a few quirky tales of life behind the scenes of fine dining.InfoBistro Huddy on IGhttps://www.instagram.com/drewtalbert/The Sussmanshttps://www.instagram.com/thesussmans/The Martini

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38:54

Natalie MacLean on Quaffing Summer Wines *V*

The Restaurant Guys ·

2025/08/28

The BanterThe Guys reconcile salumi and salami and talk about a high-end chocolate scandal.The ConversationThe Restaurant Guys are eager to speak with Natalie MacLean, renowned wine and food writer, to talk about pairing wines with summer foods, especially vegetables. She offers insightful advice on choosing wines for weddings and other gatherings.The Inside TrackThe Guys talk with Natalie about the beauty of toasts.“ I love making toasts because I think it just seals the celebration like the bow on

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53:08

Southern Smoke Foundation: Caring for the Industry...

The Restaurant Guys ·

2025/08/26

The Banter The Guys discuss changes in how vintage port is aging and then (somehow) pivot to mezcal. Like wine, agave spirits are tied to the land and the magicians who create it. The Conversation The Restaurant Guys host the founders of Southern Smoke Foundation Chris Shepherd and Lindsey Brown to share the origins of the foundation and how it operates today. Southern Smoke supports hospitality workers and beyond by facilitating services for those in need. They host a festival with dozens of...

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38:05

Ed Hamilton on Rum *V*

The Restaurant Guys ·

2025/08/21

This is a Vintage Selection from 2006 The Banter The Guys assert that in addition to the arts, one of the keys to revitalizing cities is al fresco dining…but close the doors if it’s sultry. The Conversation The Restaurant Guys gather intel from expert Ed Hamilton who spent time studying the spirit. Ed discusses the different processes, labeling and deceit in the rum market. Most importantly, Ed shares some of the best ways to enjoy rum. Cheers! The Inside Track The Guys have learned a g...

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60:51

Jeff “Beachbum” Berry & Dickie Brennan LIVE in NOLA!

The Restaurant Guys ·

2025/08/19

The Conversation The Restaurant Guys are in-person with tiki expert Jeff “Beachbum” Berry and New Orleans restaurant royalty Dickie Brennan. Jeff walks us through his experience excavating true tiki recipes through research and observation (often taking notes on matchbook covers!). Then Dickie tells of his family history and how their restaurants shaped the food scene not only in New Orleans, but around the globe and were integral to establishing respected American cuisine. The Inside T...

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0:36

Trailer: Who Are The Restaurant Guys?

The Restaurant Guys ·

2025/08/18

Hey there. I'm Francis Schott. And I'm Mark Pascal. We started the restaurant guys in 2005 on AM radio. Podcasts first appeared on iTunes a couple of months later. The Restaurant Guys podcast was born and it lasted for nine years. We were one of the first restaurant podcasts ever. We had about 600 conversations with the most interesting people in the food world at the time. After a 10 year break, we're back. we post compelling vintage selections from our archives along with ...

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12:48

Teaser! Bill Grimes: Straight Up or On the Rocks

The Restaurant Guys ·

2025/08/16

This is a Vintage Selection from 2005 The Banter The Guys discuss the issues with destruction of certain animals and why eating them may be the will of the divine. The Conversation The Restaurant Guys are thrilled to welcome respected food and cocktail writer Bill Grimes to talk about the story of the American cocktail and Bill’s next book on the history of dining in NY. Bill tells where we've been and who helped us get here. The Inside Track The Guys relied upon Bill’s book Straight Up or On...

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39:19

Kate Krader on Food & Wine’s Cocktail Book *V*

The Restaurant Guys ·

2025/08/14

This is a Vintage selection from 2005 The Banter The Guys compare dining experiences: Francis decisively won that round. The Conversation The Restaurant Guys get to speak with Kate Krader about Food & Wine’s Cocktail Book and the trends that have made Food & Wine declare 2006 “The Year of the Cocktail.” From making grenadine to martini glass size to home cocktail parties, they cover what’s in and what’s out. The Inside Track The Guys and Kate bond over the importance of ic...

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51:00

Rob D'Elia: Diving into Dive Bars at The Ale 'n 'Wich!

The Restaurant Guys ·

2025/08/12

The Banter The Guys talk about how to ruin a good drink. The Conversation The Restaurant Guys sit down with Rob D’Elia, the owner of iconic dive bar Ale ‘n ‘Wich Pub in New Brunswick, NJ. The ‘Wich has hosted a few celebrities and a lot of personalities over the years. They reminisce and talk about the je ne sais quoi of local bars. The Inside Track The Guys used to shoot darts at the Ale ‘n ‘Wich in college. In fact, it was where Francis had his first legal drink. They’ve watched it go thr...

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34:28

Jimmy Bannos Sr.: Bringing “The Big Easy” to Chicago *V*

The Restaurant Guys ·

2025/08/07

This is a Vintage episode from 2006 with a current day introduction The Banter The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try. The Conversation The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Orleans and Jimmy’s Big Easy Cocktails book. The Insid...

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56:15

Chefs Akin & Lindsay on the Melding of Unlikely Cuisines

The Restaurant Guys ·

2025/08/05

The Banter The Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention. The Conversation The Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to hi...

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36:30

Ruth Reichl, Critic in Disguise *V*

The Restaurant Guys ·

2025/07/31

Current day intro and the interview is a Vintage Selection from 2005The BanterThe Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t. The ConversationThe Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail,

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41:34

Andrew Zimmern on The Restaurant Guys LIVE! Pt 2 of 2

The Restaurant Guys ·

2025/07/29

This is part 2 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very

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41:13

Andrew Zimmern on The Restaurant Guys LIVE! Pt 1 of 2

The Restaurant Guys ·

2025/07/29

This is part 1 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very

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177 results

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