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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

10:50

TEASER! Lettie Teague on Secret Lives in Wine

The Restaurant Guys ·

2025/05/08

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success. The Inside TrackThe Guys invite Lettie on the show after reading her insider articles about getting wine from the distributor into restaurants then

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77:35

The Restaurant Guys ON The Wine Makers Pod

The Restaurant Guys ·

2025/05/06

From The Wine Makers Podcast: This week, Sam hits the road with MJ Towler—The Black Wine Guy—for a special crossover episode recorded live in New Brunswick, New Jersey. They sit down with legendary restaurateurs and OG podcasters Francis Schott and Mark Pascal, the co-owners of Stage Left Steak and Catherine Lombardi, and hosts of The Restaurant Guys podcast. Long before podcasts went mainstream, Francis and Mark were pioneering thoughtful, unpretentious conversations in food, wine, and hos...

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36:39

Marcus Samuelsson on The Soul of a New Cuisine

The Restaurant Guys ·

2025/05/01

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people’s eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe

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70:41

Scott Conant on The Restaurant Guys LIVE!

The Restaurant Guys ·

2025/04/29

The ConversationThe Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott’s origin story, what it’s like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it’s all about soul.The Inside TrackThe Guys have enjoyed Scott’s cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in

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39:48

Hell’s Backbone Grill with A Measure of Grace

The Restaurant Guys ·

2025/04/24

This is a Vintage Selection from 2005 The Banter The Guys discuss the joy and ridiculousness of weddings. The Conversation The Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell’s Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they’ve created something truly special in the middle of nowhere. The Inside Track The Guys heard about their book and became enchanted with their story. They discuss how v...

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51:40

Jillian Vose: The Apple of Hazel & Apple in Charleston

The Restaurant Guys ·

2025/04/22

The Banter The Guys talk about their visit to one of their new favorite cities: Charleston, SC. The Conversation The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!) The Inside Track The Guys have known Jillian from Death & Co. and The Dead Rabbit ...

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8:32

TEASER! David Page: Home at Shinn Estate Vineyards

The Restaurant Guys ·

2025/04/19

This is a Vintage Selection from 2007 The Conversation The Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days. The Inside Track The Guys knew David from The Red Meat Club (a monthly gathering of NYC restaurateurs...

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34:32

Barbara Shinn on Biodynamic Viticulture

The Restaurant Guys ·

2025/04/17

This is a Vintage Selection from 2007The ConversationThe Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results. The Inside TrackThe Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband

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60:06

Peter Byck: Roots So Deep

The Restaurant Guys ·

2025/04/15

The Banter The Guys discuss wine dinners and tasting menus and how it’s fun to cede control of your dinner and be swept away. The Conversation The Restaurant Guys are thrilled to hear from Peter Byck, documentary filmmaker and advocate for climate solutions in cattle farming. Peter explains how we created the problem and how (relatively) easy it can be to repair it. Fascinating stuff! The Inside Track The Guys have promoted sustainable farming practices for decades, believing that solutions c...

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37:01

Melissa Clark: Chef Interrupted

The Restaurant Guys ·

2025/04/10

The Banter The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head. The Conversation The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier. The Inside Track The Guys are loyal readers of Melissa’s articles and they love the concept of h...

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32:53

Genevieve Yam: What Happened to The Honeycrisps?

The Restaurant Guys ·

2025/04/08

The Banter The Guys talk about the drive of hospitality and it isn’t what some folks say it is. The Conversations The Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit. The Inside Track The Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve’s article about the appl...

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11:30

TEASER! Tony Soter, Pacific Pinot Noir

The Restaurant Guys ·

2025/04/03

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2007 The Banter The Guys tell how being a regular at a restaurant can be a wise investment. The Conversation The Restaurant Guys host Tony Soter of Etude Wines and Soter Vineyard about the joys and challenges of creating...

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67:37

Rocco DiSpirito on The Restaurant Guys LIVE!

The Restaurant Guys ·

2025/04/01

The Conversation The Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals. The Inside Track The Guys got acquainted with Rocco’s cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific. ”Art is when craft and point of view intersect. You have to have a point of view to be...

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36:43

Steven Witherly on Why Humans Like Junk Food

The Restaurant Guys ·

2025/03/27

This is a Vintage Selection from 2006 The Banter The Guys discuss one mayor’s aim to eliminate non-English advertising and why they think that’s a stupid idea. The Conversation The Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli. The Inside Track The Guys have had several enlightening conversations with Steven Witherly. In this episode he shares some foods with ...

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56:37

Alton Brown Offers Food for Thought

The Restaurant Guys ·

2025/03/25

The Banter The Guys talk about a common practice that is dubbed “too hospitable.” The Conversation The Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark’s term “restauranting.” The Inside Track The Guys and Alton found common ground on the desire and benefits to being a regular in an establishment. “ I want to be a regular. I don't need the new s...

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38:10

Scott Conant 20 Years Ago

The Restaurant Guys ·

2025/03/20

This is a Vintage Selection from 2005 The Banter The Guys answer a listener’s question about foie gras and give a major beer manufacturer some advice. The Conversation The Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside Track The Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott’s heritage and inspiration for his interpretation of I...

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56:03

Lance Geiger: The History Guy Meets The Restaurant Guys

The Restaurant Guys ·

2025/03/18

The Banter The Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe?? The Conversation The Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade and even poisonings. Listen to Lance! He could save your life. The Inside Track The Guys have watched many of The History Guy episodes on nume...

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14:34

TEASER!! Michael Psilakis, Star Chef

The Restaurant Guys ·

2025/03/16

This is a Vintage selection from 2007 The Banter The Guys discuss a new breakfast treat and questionable reviewer tactics. The Conversation The Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef. The Inside Track The Guys appreciate Michael’s obsession with excellen...

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36:12

Ron Cooper: Del Maguey and the Magic of Mezcal

The Restaurant Guys ·

2025/03/13

The Banter The Guys read about a food group that works as a de-stresser. The Conversation The Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast. The Inside Track The Guys are familiar with Ron’s high-quality products that he sources from mezcal experts out in the villages of Oaxaca. He describes tr...

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36:02

Chris Dearden of Sleeping Giant Winery

The Restaurant Guys ·

2025/03/11

This is from an in-person wine tasting with Chris Dearden The Conversation The Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all his life. The Inside Track The Guys were better acquainted with Chris when they took their st...

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192 results

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