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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

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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32:09

Ted Breaux: Absinthe Makes the Heart Grow Fonder

The Restaurant Guys ·

2025/03/06

This is a Vintage Selection from 2006 The Banter The Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples. The Conversation The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the following year.) He also described the history and r...

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42:23

Bettina Sichel of Laurel Glen Vineyard

The Restaurant Guys ·

2025/03/04

The Banter The Guys went to a firefighter cook off. It was fantastic! Listen for Mark’s advice on how to elevate any dish. The Conversation The Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family’s legacy from escaping Germany during the war to owning the best selling wine in the world! The Inside Track The Guys took their staff to visit Bettina at La...

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52:52

Jon Taffer: Birth of Bar Rescue

The Restaurant Guys ·

2025/02/27

This is a Vintage Selection from 2011 The Banter The Guys talk about the serious issue of migrant farm workers (yes, back in 2011) and who will pick the food if we don’t let them do it. The Conversation The Restaurant Guys meet with Jon Taffer after his first season of the hit show Bar Rescue. He shares how he came to this line of work and they all swap crazy restaurant consulting stories. The Inside Track The Restaurant Guys and Jon dig deep into how to attract and maintain a client base and...

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48:58

Philip Duff: Liquid Solutions

The Restaurant Guys ·

2025/02/25

The Banter The Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The Conversation The Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside Track The Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects...

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35:50

Kim Severson: What’s Brooklyn-Style Pizza?

The Restaurant Guys ·

2025/02/20

The Banter The Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The Conversation The Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style pizza. Find out what the heck that is! The Inside Track The Guys welcome Kim Severson on her first of many appearances on The Restaurant Guys. T...

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44:22

Daniel Holzman Brings NYC Pizza to the West Coast

The Restaurant Guys ·

2025/02/18

The Banter The Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind. The Conversation The Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California. The Inside Track The Guys and Daniel, co-host of On the Line,...

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45:50

Vinitaly: The Restaurant Guys Abroad!

The Restaurant Guys ·

2025/02/13

This is a Vintage Selection from 2010 The Banter The Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home. The Conversations The Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Vannucci of Piaggia to exporter Jano de Grazia of Marc de Grazia Selections to importer Harmon Skurnik of Skurnik Wines. Hear from each link in the c...

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59:18

Michael Juergens, Going Where No Winemaker Has Gone...

The Restaurant Guys ·

2025/02/11

The Banter The Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing. The Conversation The Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese wines. They also discuss his edgy book and the “right” way to experience wine. The Inside Track The Guys met Michael through a long-time...

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17:29

TEASER! Deborah Keane, Caviar Queen

The Restaurant Guys ·

2025/02/08

This is a Vintage Selection from 2005 The Banter The Guys colorfully mock the snobbery of the authors of a travel guide. The Conversation The Restaurant Guys talk with the Caviar Queen, Deborah Keane of Tsar Nicoulai Caviar about the caviar situation in the world and in the U.S. You’ll be getting out your mother-of-pearl spoon by the end of the episode! The Inside Track The Guys met Deborah at an event where she was serving Tsar Nicoulai. They liked it so much that they began serving it...

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49:25

Daniel Humm of Eleven Madison Park

The Restaurant Guys ·

2025/02/06

The Banter The Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion. The Conversation The Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. The Inside Track The Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaur...

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54:24

Brian Miller: Tiki Bartender Turned Jersey Guy

The Restaurant Guys ·

2025/02/04

The Banter The Guys do a taste test of a product that was released and then repealed. Find out when sugar is a preferred ingredient. The Conversation The Restaurant Guys welcome Brian Miller to New Jersey! Brian is known in NYC for being a tiki pirate captain bartender. Now he’s heading up a bar in a 300 year old inn. Hear about what’s old, what’s new and what’s next! The Inside Track The Guys have had the privilege of enjoying Brian’s personality and beverages. They’ve become friends sharing...

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44:57

Andrew Carmellini, Urban Italian

The Restaurant Guys ·

2025/01/30

The BanterThe Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.The ConversationThe Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.The Inside TrackThe Guys talk with Andrew about what’s next for him. This was just before he was a...

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50:19

Judy Joo: International Korean Food Ambassador

The Restaurant Guys ·

2025/01/28

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis. The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life’s work.“Just like with you guys, if you're in this industr...

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9:08

TEASER! Deborah Koons Garcia and The Future of Food Pt 2

The Restaurant Guys ·

2025/01/25

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 herehttps://www.buzzsprout.com/2401692/subscribeThis is Vintage episode from 2005The BanterThe Guys talk about restaurant reality shows and how they are not grounded in reality.The ConversationThe Restaurant Guys welcome Deborah Koons Garcia, widow of Jerry Garcia and creator of the documentary The Fut...

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37:42

Phoebe Damrosch, Service Included

The Restaurant Guys ·

2025/01/23

The BanterThe Guys discuss methods of popping corn and health benefits of doing it the old-fashioned way. The ConversationThe Restaurant Guys sit down with Phoebe Damrosch, first female captain at Per Se and author of Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe shares service tips and intel gathered from the art of observing the guests. She broke barriers and fell in love. Listen!The Inside TrackThe Guys had the pleasure of serving Phoebe and her husband André ...

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177 results

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