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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

53:00

Southern Smoke Festival III 2025

The Restaurant Guys ·

2025/11/04

The Banter The Guys look a gift horse in the mouth….and it was delicious! The Conversations The Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on location Joaquin Rodas’s passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. Colby R...

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36:54

Chris Cree and John Fischer On Wine, Hospitality and...

The Restaurant Guys ·

2025/10/30

This is a Vintage Selection from 2005The Conversation with ChrisThe Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the only person in NJ. Chris talks about running his wine shop and how he educates and encourages the public to dive into the world of wine.The Conversation with JohnThe Restaurant Guys speak with chef, wine director, professor and friend John Fischer. Given his many positions including teacher, he is

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58:31

Aldo Sohm Makes Wine Simple (Perfect Pairings)

The Restaurant Guys ·

2025/10/28

The Banter The Guys discuss the benefits of tip pooling and the mystery of cheek pinching. The ConversationThe Restaurant Guys welcome back sommelier Aldo Sohm who’s mission is to pair wine with food, but also people with wine they will enjoy. The three discuss the joy of connecting all of the pieces of that puzzle. Aldo shares his insights on wine pairing, recounting the development of his new book, Wine Simple, Perfect Pairings.The Inside TrackThe Guys have known Aldo for years, first having him

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57:12

Southern Smoke Festival II 2025

The Restaurant Guys ·

2025/10/23

This show was recorded on location at the Southern Smoke Festival in Houston, October 2025 Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024...

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53:40

Southern Smoke I 2025

The Restaurant Guys ·

2025/10/21

This show was recorded on location at the Southern Smoke Festival in Houston, October 2025 Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country’s most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan’s Café Boulud and was cast in Netflix’s blockbuster culinary competition show, The Final Table. That same year, he was honored by Star C...

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32:17

Jim Lahey and His No-Knead Bread Rocked the World...

The Restaurant Guys ·

2025/10/16

This is a Vintage Selection from 2012 The Banter The Guys taste something new and unusual. The Conversation The Restaurant Guys hear a revolutionary idea from Jim Lahey of how to make not only bread, but pizza dough with his no-knead method. Jim discusses the obstacles many folks face while baking at home and his suggestions to overcome them so you, too, can make great pizza! The Inside Track The Guys hear what Jim really thinks about a typical pizza. “Most of the dough and our notion of pizz...

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58:18

Ryan DePersio on Vision and Tenacity Behind Culinary...

The Restaurant Guys ·

2025/10/14

The Banter The Guys talk about restaurant upselling and how NOT to do it like a sleazy car salesman. The Conversation The Restaurant Guys talk with friend Ryan DePersio about wins, losses, and marine borers. Ryan believes teamwork and tenacity are keys to surviving and thriving in this industry. Inside Track The Guys served Ryan at their restaurant before he became a chef! “My parents were taking us to New York City once or twice a year, and eating at Gotham Bar and Grill and Gramercy Tavern ...

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37:40

Nicholas Harary’s Controversial View of Culinary...

The Restaurant Guys ·

2025/10/09

The Banter The Guys kick off the show discussing date night plans that don’t involve food. Spoiler, there aren’t many. The Conversation The Restaurant Guys welcome back Nicholas Harary, owner of Restaurant Nicholas. The Guys quip that newborn Nicholas Jr. may start work in the kitchen immediately then they discuss the balance of family and work in a life of hospitality. The conversation moves Harary's passionate tirade against the state of culinary education and what he’s doing ...

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53:32

Rajesh Bhardwaj, Visionary Behind Indian Fine Dining

The Restaurant Guys ·

2025/10/07

The Banter The Guys share some of the cool cocktail experiences they had on their safari the night before. The Conversation The Restaurant Guys welcome Rajesh Bhardwaj, operator of the first Michelin-starred Indian restaurant in the U.S. Rajesh talks about cultivating his vision, curating a team to execute it and how he continues to change the landscape of Indian cuisine in the United States. The Inside Track The Guys listen as Rajesh shares his vision of creating the unique experience ...

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14:46

TEASER!! Martini Expo III 2025

The Restaurant Guys ·

2025/10/04

This is a TEASER in our Martini Expo series Inside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet! Guests Joe Magliocco is the president of Michter’s Distillery, where he has been instrumental in reviving the historic American whiskey brand. His company is involved in creating eco-sustainable Farmer’s gin. Dale DeGroff known as “King Cocktail,” is a l...

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49:26

Martini Expo II 2025

The Restaurant Guys ·

2025/10/02

Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsWilliam Elliott is the bar guru and creative force behind Brooklyn’s legendary Maison Premiere. Rising from opening-team bartender to Managing Partner & Executive Bar Director, he helped guide Maison to a James Beard Award and international acclaim. Known for blending theatrical flair with

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55:09

Martini Expo I 2025

The Restaurant Guys ·

2025/09/30

This was recorded at the Martini Expo 2025 Inside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet! Guests Intro with Robert Simonson, co-founder of The Martini Expo, creator and writer for The Mix with Robert Simonson, and a James Beard Award–winning drinks writer for The New York Times. He authored The Martini Cocktail, one of the definiti...

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51:23

Brown & Miller Talk Cocktail History and Bartending...

The Restaurant Guys ·

2025/09/25

This is a Vintage Selection from 2013The BanterThe Guys tell a tale of someone being bamboozled. The question is, who?The ConversationThe Restaurant Guys are joined by cocktail historians Jared Brown and Anistatia Miller who share stories from their book The Deans of Drink and where you can go today to see a Harry Johnson bar. They tell of their experiences renovating Musée des Vins et des Spiritueux.The Inside TrackThe Guys were thrilled to have Jared and Anistatia on the show and found they all

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47:45

Dylan Trotter and the Legacy of Charlie Trotter's in...

The Restaurant Guys ·

2025/09/23

The BanterThe Guys discuss whether a cheeseburger is a composed dish. What do you think?The ConversationThe Restaurant Guys are joined by Dylan Trotter. Dylan shares anecdotes from his unique childhood, his journey into the culinary world, and the challenges and excitement of keeping his father’s legacy alive through pop-ups and potential new ventures.The Inside TrackThe Guys are grateful that Charlie Trotter was so supportive of the early iteration of The Restaurant Guys. They enjoyed sharing their

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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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171 results

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