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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

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All Episodes

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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35:41

*V* Kim Chauvin and Her Wild American Shrimp!

The Restaurant Guys ·

2025/07/10

This is a Vintage Selection from 2005The BanterThe Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?The ConversationThe Restaurant Guys welcome Kim Chauvin who tells us all about the American shrimp industry and the superior product of fresh, wild shrimp. She also talks about the hardships of hurricanes and as well as and life in the family business. Inside TrackThe Guys hit it off with Kim Chauvin and even got invited to her boat

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59:58

Deborah Keane, No-Kill Caviar Queen

The Restaurant Guys ·

2025/07/08

The BanterThe Guys talk about the joys and heartbreak of urban and suburban gardening. The ConversationThe Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have today and the extracted version we can have very soon.The Inside TrackThe Guys get to ask Deborah about an

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58:51

Big Apple BBQ: Lotsa Q!

The Restaurant Guys ·

2025/07/03

This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The ConversationThe Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys

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54:09

George Motz’s Hamburger America

The Restaurant Guys ·

2025/07/01

The Banter The Guys discuss cookout foods for the 4th of July. Find out Mark’s cheat code for eating hotdogs. The Conversation The Restaurant Guys welcome George Motz, hamburger historian and operator of Hamburger America in NYC. George tells the story of his steady rise to expertise (and fame) and shares his passion for creating an authentic, multi-napkin burger experience. The Inside Track The Guys recently visited Hamburger America and found George at the flat top making burgers. The...

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11:41

TEASER! Aldo Sohm, Best Sommelier in the World 2008

The Restaurant Guys ·

2025/06/26

This is a Vintage Selection from 2008 The Conversation The Restaurant Guys talk with Aldo Sohm about what it took to be pronounced The Best Sommelier in the World. They talk about wine competitions, formal wine service and pairings –both the wine with food and, most importantly, the guest with wine . The Inside Track The Guys have enjoyed Le Bernardin where Aldo is the sommelier. They all love the business they are in and Aldo states it simply. “What is more beautiful than eating and dr...

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53:17

Storytellers of The Donn of Tiki Documentary

The Restaurant Guys ·

2025/06/24

The BanterThe Guys talk about an unfortunate situation where Francis suffered.The ConversationThe Restaurant Guys have filmmakers Max Well and Alex Lamb on to discuss their documentary The Donn of Tiki about Don the Beachcomber’s life. The story includes rum-running, globe-trotting, the Mafia and amazingly creative marketing that started a movement. The Inside TrackThe Guys were able to interview Alex and Max right before The Guys hopped on a train to NYC for a tiki party with Jeff “Beachbum” Berry

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39:00

William Alexander’s $64 Tomato

The Restaurant Guys ·

2025/06/19

This is a Vintage Selection from 2006The BanterThe Guys talk about a big change in NYC restaurant ownership as well as the implications of invasive grass.The ConversationThe Restaurant Guys welcome William Alexander to hear about the trials of being a home gardener and the shocking realization that his home-grown tomatoes cost him $64. The Inside TrackThe Guys have an amusing conversation with Bill discussing the battles with deer, groundhogs and the neighbor’s cat.Bill: My latest battle was with

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67:39

Antonia Lofaso, Chef and Champion

The Restaurant Guys ·

2025/06/17

The BanterThe Guys chat about the fact that sometimes you have to put on pants.The ConversationThe Restaurant Guys and Antonia Lofaso bond over common experiences such as using donuts to get through the 14 hour days of opening a new restaurant. The most recent champion of Tournament of Champions talks about kitchen fires, chefwear and how it feels to impress chefs she admires. The Inside TrackThe Guys find a soulmate in Antonia Lofaso. All of them value hard work and loyalty that they have been

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36:13

John Peterson Dishes The Real Dirt on Farmer John

The Restaurant Guys ·

2025/06/12

This is a Vintage Selection from 2006The BanterThe Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher. The ConversationThe Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering financial and emotional hardship to creating Angel Organics, one of the largest Community Supported Agriculture

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57:10

Ti Martin, Commander of Commander’s Palace

The Restaurant Guys ·

2025/06/10

The Banter The Guys chat about bad management, good cheese and the way to Mark’s heart. The Conversation The Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis! The Inside Track The Guys speak fondly of New Orleans’ rich history and enduring spirit. These are Ti’s thoughts on her city’s legacy. “A lot of people think New Orleans' greatest gift to the world...

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39:14

Ted Hall: Wine, Olives and Beef from Long Meadow Ranch

The Restaurant Guys ·

2025/06/05

The is a Vintage Selection from 2005 The Banter The Guys talk about urban and suburban grape and olive growing and why they CAN Believe It’s Not Butter. The Conversation The Restaurant Guys talk with Ted Hall about terrior, and hidden olive orchards and consecrated olive oil. Ted tells how organic, sustainable practices yield the highest quality products and the happiest farmers. The Inside Track The Guys discuss the symbiosis of wine and food and Ted shares feedback he’s gotten from chefs pa...

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48:17

Herd Provisions: The Cowboy and the Wine Lady in...

The Restaurant Guys ·

2025/06/03

The BanterThe Guys enjoy a snack and Mark tells the secret of what makes it great!The ConversationThe Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trains the staff to reflect that story.The Inside TrackThe Guys found the concept of having a restaurant and a

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30:05

BONUS! Dale & Pete on Turf & Tipple

The Restaurant Guys ·

2025/06/02

This is a BONUS! episode relating to the Belmont Stakes 2025 The ConversationThe Restaurant Guys sit down with King Cocktail Dale DeGroff and Peter Thomas Fornatale of In the Money Players’ Podcast to talk about horse racing and the cocktails that accompany it. Pete offers his Win, Place and Show for the upcoming Belmont Stakes 2025. Listen and you could wind up in the money. The Inside Track The Guys are horse racing fans and hosted Dale for his performance of “Gamblers, Whisky and Flying Ho...

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8:17

TEASER! John Scharffenberger: Winemaker to Chocolatier

The Restaurant Guys ·

2025/05/29

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!The Inside TrackThe Guys were fans of John’s sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift. “ I think

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62:20

Alex Guarnaschelli on The Restaurant Guys LIVE!

The Restaurant Guys ·

2025/05/27

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped” so enjoyable for the judges, guests and audience.“It’s the feedback we would give each

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177 results

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