x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

PODCAST

The Restaurant Guys

The Restaurant Guys

The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott.With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture.New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and

arts food

All Episodes

56:38

The Maître d’ Was God | Michael Cecchi-Azzolina

The Restaurant Guys ·

2026/04/21

Why This Episode Matters Michael Cecchi-Azzolina offers a front-of-house counterpart to the classic back-of-house memoir: a sharp, funny, often brutal look at how great New York City dining rooms really worked.The episode captures a vanished New York restaurant culture in which the maître d’ controlled access and the rhythm of the room long before reservation platforms flattened the experience.It explores how restaurants became the center of nightlife in 1980s New York, and how the city’s eco...

en-us

40:01

Why Americans Feel Guilty About Food and the French...

The Restaurant Guys ·

2026/04/16

This is a Vintage episode from 2005. Why This Episode Matters Dr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.The episode gets at a question that still feels painfully current: why do Americans obsess over food and health, yet often get less pleasure and worse outcomes from eating?Paul’s comparisons between American and French attitudes toward chocolate, cream, portions, and mealtime turn food culture into...

en-us

42:15

The New Jersey Wine & Food Festival and Destination...

The Restaurant Guys ·

2026/04/14

Why This Episode Matters Robby Younes explains how Crystal Springs Resort and the New Jersey Wine & Food Festival helped New Jersey recognized as a serious food-and-wine destination.Mark Pascal and Francis Schott connect the conversation to a bigger restaurant truth: in a tougher market, people are choosing fewer but better experiences and rewarding restaurants that feel human, memorable, and genuinely hospitable.Robby’s rise from frontline hospitality work to running a major resort makes...

en-us

10:12

Tom Colicchio on Top Chef, Craft, and What Makes a...

The Restaurant Guys ·

2026/04/09

This is a preview of a full subscriber episode from 2006. Why This Episode Matters Tom Colicchio was already one of the most respected chefs in America, but this conversation catches him at a fascinating moment: building restaurants, debuting Top Chef, and defining what modern American dining could be.The episode gets at a bigger question than television: what makes a real chef leader, and why talent without professionalism is not enough in a kitchen.Tom explains the thinking behind Craft’s i...

en-us

47:28

Inside 20 Years of Imbibe Magazine | Paul Clarke

The Restaurant Guys ·

2026/04/07

Why This Episode Matters Paul Clarke explains why Imbibe has lasted 20 years by staying consumer-focused, independent, and credible.It’s also a great look at how cocktail culture changed over two decades, from teaching people the basics of a proper sour to telling deeper stories about the people and ideas shaping what we drink now.Mark Pascal and Francis Schott connect that editorial philosophy to hospitality itself: lead with quality, tell the truth, and earn trust over time.Along the way, t...

en-us

32:34

American Artisan Cheese, Local Food, and New Jersey...

The Restaurant Guys ·

2026/04/02

This is a Vintage episode from 2007 Why This Episode Matters Though this is a vintage episode, many of the producers and traditions discussed here remain part of the American artisan cheese conversation today.American artisan cheese was growing fast, and this conversation captures the moment when local cheese in the U.S. stopped being a curiosity and became a movement.Jeff Roberts explains how better-informed consumers helped create demand for small producers, regional specialties, and more t...

en-us

54:22

Hybrid Grapes, Natural Wine Myths, and the Future of...

The Restaurant Guys ·

2026/03/31

Why This Episode Matters Doug Frost connects wine education, grape growing, climate pressure, and wine culture mythmaking in one conversation.This episode makes a smart, practical case for hybrid grapes as part of wine’s future, not just a regional curiosity.The discussion cuts through vague “natural wine” posturing and asks a better question: is the wine actually good?Mark Pascal and Francis Schott keep the wine-geek material accessible without dumbing it down.Doug’s work at Echo Lands bring...

en-us

34:06

Why Eating Well Got So Complicated | Margaret...

The Restaurant Guys ·

2026/03/26

This is a Vintage episode from 2008 Why This Episode Matters Eating “responsibly” has only gotten more confusing. This conversation shows how to navigate it without obsessingWhat terms like organic and local actually mean (and why they’re often misleading)How Whole Foods Market built trust by doing the homework for consumersWhy better farming and sourcing often lead to better taste The real fight behind food standards and why consumers still need to pay attentionThe Banter Mark Pascal an...

en-us

57:42

The Jack Rose, Applejack, and America’s First...

The Restaurant Guys ·

2026/03/24

Why This Episode Matters Lisa Laird shares the story of America’s oldest distilling family and how Laird’s helped shape the history of Applejack in the United States.This conversation connects cocktails, New Jersey history, and the survival of a multi-generation family business through Prohibition, downturns, and the modern cocktail revival.Mark and Francis get deep into what makes a Jack Rose great, why ingredients matter, and how Applejack found its way back into serious cocktail cult...

en-us

34:36

Copper River Salmon, Oysters, and the Science of...

The Restaurant Guys ·

2026/03/19

This is a Vintage episode from 2007 Why This Episode Matters If you’ve ever wondered why some salmon, oysters, or tomatoes taste better than others, this episode gets into the reasons.Jon Rowley explains how better fish handling changed the reputation of Copper River salmon.He breaks down why oysters pair well with only certain wines and how American oyster culture faded and returned.The conversation also explores compost, soil health, and its impact on flavorThe big idea here is simple: grea...

en-us

62:39

How Blue Ribbon Changed Late-Night Dining | Eric and...

The Restaurant Guys ·

2026/03/17

Why This Episode Matters A defining New York restaurant story about how Blue Ribbon helped reshape late-night dining in downtown ManhattanA look at hospitality that lasts through warmth, consistency, personality, and a refusal to chase trendsA strong listen for restaurant people interested in staff culture, regulars, restaurant identity, and long-term successReal industry history from chef hangout culture to a driven modelPlenty of memorable stories including old New York, Blue Ribbon Sushi, ...

en-us

27:18

How Great Sommeliers Guide a Table | Roger Dagorn

The Restaurant Guys ·

2026/03/12

This is a Vintage episode from 2005 Why This Episode Matters Master Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in America in the mid-2000s.The episode explores what a great sommelier actually does: guide, educate, and make guests feel comfortable rather than intimidated.Roger talks about the growing professionalism of the restaurant and wine worlds, the increasing knowledge of American diners, and the importanc...

en-us

58:21

Milk Punch, Cocktail Culture, and the Art of...

The Restaurant Guys ·

2026/03/10

Why This Episode Matters Eamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.The conversation looks at how fine-dining standards, bar technique, and product development intersect in the real world.Mark, Francis, and Eamon dig into the difference between useful innovation and performative cocktail prep.The episode also explores what happens when hospitality people move into...

en-us

38:07

Bake Smarter, Not Harder | Gail Sokol

The Restaurant Guys ·

2026/03/05

This is a Vintage episode from 2007. Why This Episode Matters Baking isn’t magic; it’s chemistry. Gail explains ingredient function so you can so you can bake with intention rather than habitLearn how to substitute intelligently (yogurt for buttermilk, butter vs lard, etc.) without sabotaging structure The episode is packed with practical fundamentals: tools, pantry essentials, pie crust fat choices, and why ice cream flavors must be stronger before freezing.The Banter Mark Pascal and Fr...

en-us

38:48

Scones & Scaling: Growing The Hungry Gnome | Danielle...

The Restaurant Guys ·

2026/03/03

Why This Episode Matters What happens after a reality cooking show and how to convert exposure into growthScaling a wholesale bakery: space, equipment and financingWhy wholesale can be a sustainable alternative to retail Every entrepreneur underestimates two things: money and time.The Banter Mark Pascal and Francis Schott open the show reflecting on why service still defines the dining experience. They also debate whether good wine tastes the same when enjoyed at the sink while doing dis...

en-us

33:52

Cool Napa, Serious Wines | Susan Ridley, Hendry Wines

The Restaurant Guys ·

2026/02/26

Vintage episode (2006) Why This Episode Matters The Guys dissect classic “wine gaffes” and the social survival tactics that follow.Susan Ridley explains why Hendry’s vineyard site matters: cool maritime influence, rocky soils and foothill elevation A look at vineyard thinking from a grower-driven perspective, where farming stress, decades of experience, and selectivity shape the wine.Wine dinners are the best “real-world” wine education: food changes everything.The Banter Mark Pascal and...

en-us

52:48

The Best Meals Tell You Where You Are | Jeffrey Merrihue

The Restaurant Guys ·

2026/02/24

Why This Episode Matters Why food that reflects place matters more than Michelin prestige.How Xtreme Foodies connects global travelers with local culinary experts.Why tasting-menu fine dining is starting to feel formulaic—and what’s replacing it.From Texas barbecue to Neapolitan pizza, a conversation about food, identity, and memory.The Banter Mark Pascal and Francis Schott open the show debating shepherd’s pie, Irish–Mexican culinary mashups, and a tequila origin story that sounds questionab...

en-us

11:01

TEASER The Sex Life of Food: Romance, Ritual & What...

The Restaurant Guys ·

2026/02/19

This is a Vintage episode from 2006. 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 at https://restaurantguysregulars.buzzsprout.com Why This Episode Matters The episode examines how food, sexuality, and culture have always been intertwinedIt reframes restaurants not just as places to eat, but as stages where intimacy, power, and identity pla...

en-us

32:11

After Closing: Eggs, Mass Spectrometers & House Rules...

The Restaurant Guys ·

2026/02/17

Why You Should Listen What “closing time” really means — and why restaurants, and their staff, should honor what they promiseAn inside peak at Valentine’s Day operations, ticket flow, and why larger tables can ease pressure on the kitchenThe Guys react to mass spectrometry and a look at tequila additivesEgg price spikes, labeling myths, yolk color tricks, and a smart baking tip when extra-large eggs cost lessThe Banter Mark Pascal and Francis Schott kick things off with post–Valentine’s Day r...

en-us

39:23

Save the Fish (So We Can Eat Them): Beth Lowell of...

The Restaurant Guys ·

2026/02/12

This is a Vintage episode from 2005. Why You Should Listen An early, still-relevant look at sustainable seafoodWhat “dirty fishing” and bycatch really meanPractical advice for diners and restaurateursA snapshot of the 2005 Endangered Species Act debate The Banter Mark Pascal and Francis Schott react to a “health study” revealing that water is still king. The Guys spiral into soda culture, marketing myths, and one of the strangest beverage ideas of the era: nicotine beer. The Conversation Bet...

en-us

218 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich