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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

arts food

All Episodes

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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41:13

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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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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46:09

David Wondrich on the Past, Present & Future of the...

The Restaurant Guys ·

2025/07/24

This is a Vintage Selection from 2008The BanterThe Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right? The ConversationThe Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!The Inside TrackThe Guys and David, who have bent an elbow together, discuss the bartending skills that go well beyond

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64:04

Steve Schneider, The "Guzzle" of Sip & Guzzle

The Restaurant Guys ·

2025/07/22

The Banter The Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors. The Conversation The Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks about his experiences working in and running various types of bars and how a few chance encounters catapulted his career. He describes how he strives to create the perfect vibe in his bar and tells how a night off at the theatre altered his perspective. The Inside Track The Guys hav...

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37:12

Sean Harrison, Master Distiller of Plymouth Gin *V*

The Restaurant Guys ·

2025/07/17

This a Vintage Selection from 2006The BanterThe Guys kick around some questionable burger ideas that they don’t find appealing. The ConversationThe Restaurant Guys welcome Plymouth Gin Master Distiller Sean Harrison from across the pond. Sean talks about the trials and rebirth of gin and even shares the secret Plymouth Gin recipe. The Inside TrackThe Guys are fans of Sean’s Plymouth Gin both in and out of cocktails. Francis: Sean, will you tell us how gin is made and why gin is so much more

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54:29

Charlotte Voisey, New Leader of Tales of the Cocktail...

The Restaurant Guys ·

2025/07/15

The BanterThe Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone. The ConversationThe Restaurant Guys appreciate Charlotte Voisey, newly minted Executive Director of The Tales of the Cocktail Foundation, taking time to talk to them when Tales of the Cocktail Conference is merely days away. They go over the past, present and future of both Tales of the Cocktail and Charlotte and how the intersection created The Contemporary

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11:50

TEASER! Ray Isle, Wine Author and Editor at Food & Wine

The Restaurant Guys ·

2025/07/12

This is a Vintage Selection from 2007 The Banter The Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers” The Conversation The Restaurant Guys welcome wine writer Ray Isle who explains biodynamic viticulture and shares his 7 rules for pairing wine and food. Find out what Ray calls the shortstop of wine. The Inside Track The Guys have had Ray on the show previously and wanted to have him back on to discuss his Seven Rules. &...

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