Shows / The Restaurant Guys
The Restaurant Guys
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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…
Episodes
- The Restaurant Guys
What Makes a Confident Cook? | Susan Spungen
This is a Vintage episode from 2006. Why This Episode Matters Learn when a shortcut saves effort without sacrificing the finished dish. Bring restaurant habits…
- The Restaurant Guys
Comic Cocktail History | David Wondrich
Why This Episode Matters A great bartender needs more than recipes and a great cocktail doesn’t necessarily need more ingredients. Black and Filipino…
- The Restaurant Guys
The Cost of Three Michelin Stars | Rudolph Chelminski
This is a Vintage episode from 2005. Why This Episode Matters Earning three Michelin stars is a triumph. Keeping them brings financial commitments, public…
- The Restaurant Guys
A Fire, a Do-Over & The Bear | Brian Lockwood
Why This Episode Matters What it takes to reopen a restaurant after a fire shuts it down just three days into business. How a shared-space kitchen becomes a…
- The Restaurant Guys
Southern Smoke Festival 2026 | Vol. 2: French Brasseries, Caviar Camp & Great Brisket
Why This Episode Matters Kyle Knall explains why Milwaukee offers the community support to build ambitious restaurants—and a life outside them. Jason Ryczek…
- The Restaurant Guys
Southern Smoke Festival 2026 | Vol. 1: Building Better Restaurants
Why This Episode Matters Can restaurants offer exceptional food and hospitality while giving their employees a better life? These owners explain how they’re…
- The Restaurant Guys
The Lost Books Behind the Cocktail Revival | Greg Boehm
This is a Vintage episode from 2010. Why This Episode Matters Greg Boehm explains how obscure pre-Prohibition cocktail books became useful again as ingredients…
- The Restaurant Guys
Kenta Goto & Noah Rothbaum | The Goto Bartender’s Guide & the Art of Precision
Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every…
- The Restaurant Guys
Martini Expo 2026 | Vol. 2: Colin Asare-Appiah, François Monti & Ryan Maybee
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Colin Asare-Appiah takes The Guys inside Ajabu, the cocktail and spirits festival…
- The Restaurant Guys
Martini Expo 2026 | Vol. 1: Toby Maloney, Jackson Cannon, Federico Lombardi & Dan Smith
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Toby Maloney looks back at the first wave of the modern cocktail renaissance from…
- The Restaurant Guys
Hospitality Should Be Fun | Rick Tramonto
This is a Vintage episode from 2006. Why This Episode Matters Rick Tramonto makes the case for fine dining that is polished and precise without being stiff or…
- The Restaurant Guys
Pasta, Balsamic & Calm Chaos: Inside Monteverde | Sarah Grueneberg
Recorded on location at Monteverde Restaurant & Pastificio in Chicago Why This Episode Matters Grueneberg explains why being willing to step down in title to…
- The Restaurant Guys
Nothing Stops a Bullet Like a Job | Father Greg Boyle
This is a Vintage episode from 2007. Why This Episode Matters Father Greg Boyle explains how Homeboy Industries uses jobs, training and support to help former…
- The Restaurant Guys
Last Call at the Funeral Home: Inside a Secret Speakeasy | Andrew Loos & Phil Worden
Why This Episode Matters Til Death The Speakeasy is literally hidden beneath a working funeral home outside Kansas City and unlike most modern “speakeasies,”…
- The Restaurant Guys
Are We Loving Seafood to Death? | Rick Moonen
This is a Vintage episode from 2006. Why This Episode Matters Long before sustainable seafood became a mainstream restaurant conversation, Rick Moonen was…
- The Restaurant Guys
Preserving the Seasons: Canning, Pickling & Seasonal Cooking | Paul Virant
This is a Vintage episode from 2012. Why This Episode Matters Chef Paul Virant explains how preservation can extend truly seasonal cooking well beyond the…
- The Restaurant Guys
Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary
Why This Episode Matters Nicholas Harary explains why he chose to reinvent one of New Jersey’s most acclaimed fine-dining restaurants before the business…
- The Restaurant Guys
The Mystique, Money and Madness of Truffles | Jane Black | Preview
You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at…
- The Restaurant Guys
Stripper Food, Bachelor Parties & Other Bad Ideas | Inside Track
This is a Vintage compilation from 2010. Why This Episode Matters A Real Housewives of New Jersey cookbook introduces one particularly memorable piece of…
- The Restaurant Guys
Can Local Food Save a Town? | Ben Hewitt
This is a Vintage episode from 2010. Why This Episode Matters Hardwick, Vermont became an early test case for whether local food and small agricultural…
- The Restaurant Guys
How Do We Get a New Generation Into Wine? | Tony Margiotta
Why This Episode Matters Why wine may not be losing younger drinkers so much as failing to introduce itself to them well How small, independent producers can…
- The Restaurant Guys
Heirloom Seeds, Local Farms & Better Food | Erica Renaud
This is a Vintage episode from 2006. Why This Episode Matters Erica Renaud explains why heirloom, traditional and open-pollinated seeds matter to agricultural…
- The Restaurant Guys
Authentic Italian Food vs. the Algorithm | Vincenzo Prosperi
Why This Episode Matters Italian food isn’t one cuisine. Vincenzo Prosperi explains why Italy’s regional traditions matter—and what gets lost when everything…
- The Restaurant Guys
Non-Alcoholic Pairings at Thomas Keller’s Restaurants | Paul Roberts
This is a Vintage episode from 2006. Why This Episode Matters Why guests who are not drinking deserve a beverage experience equal to the food, not simply still…
- The Restaurant Guys
Farm-to-Table Was Only the Beginning | Spike Gjerde
Why This Episode Matters What local sourcing looked like before restaurants had reliable farm-to-kitchen distribution. Why supporting local agriculture is an…
- The Restaurant Guys
Can Wine Unlock Creativity? | Michael Gelb
This is a Vintage episode from 2010. Why This Episode Matters Discover how wine can encourage creativity, conversation and more mindful experiences. Learn why…
- The Restaurant Guys
The American Beefsteak: Politics and Excess | Sother Teague
Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026. Why This Episode Matters Discover how the American beefsteak became a tool…
- The Restaurant Guys
How Prohibition Backfired on America | Daniel Okrent
This is a Vintage episode from 2010. Why This Episode Matters How a freedom-loving nation came to outlaw the manufacture, sale and transportation of alcohol…
- The Restaurant Guys
Restaurant Trends That Don’t Add Up | Inside Track
Why This Episode Matters The Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival. Why Michelin…
- The Restaurant Guys
How Classic Cocktails Were Lost—and Found | Ted Haigh
This is a Vintage episode from 2006. Why This Episode Matters How America’s cocktail golden age flourished from the Gilded Age through Prohibition and how it…
- The Restaurant Guys
Hayman’s Gin: Tradition and Revival | James Hayman
This was recorded on-location at Bar Convent Brooklyn 2026 Why This Episode Matters How five generations of the Hayman family helped shape London gin and why…
- The Restaurant Guys
The First Great American Hospitality Empire | Stephen Fried
This is a Vintage episode from 2010. This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not…
- The Restaurant Guys
Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix
Hotel Jerome general manager Stephane Lacroix shares how Aspen’s historic luxury hotel preserves its soul, builds a culture of service and delivers a guest…
- The Restaurant Guys
Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II
Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated…
- The Restaurant Guys
Regional Food, Restaurant Longevity and the Future of Hospitality | Live from Aspen | Part 1
Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality…
- The Restaurant Guys
What Does Ethical Food Really Mean? | Jay Weinstein
This is a Vintage episode from 2006. Jay Weinstein, author of The Ethical Gourmet, explains how everyday food choices affect farmers, animals, workers, the…
- The Restaurant Guys
Reviving Gage & Tollner and Reinventing Tropical Cocktails | St. John Frizell & Garret Richard
Recorded live before an audience at Sunken Harbor Club in Brooklyn. Why This Episode Matters Gage & Tollner’s revival shows how a historic restaurant can be…
- The Restaurant Guys
Vineyard 7 & 8 and Spring Mountain Cabernet | Launny Steffens
This is a Vintage episode from 2005. The Restaurant Guys welcome Launny Steffens, co-founder of Vineyard 7 & 8 in Napa Valley’s Spring Mountain District, for a…
- The Restaurant Guys
The Natural Wine Debate and the Future of Wine | Ray Isle
Ray Isle returns to The Restaurant Guys nearly 20 years after his first appearance to consider where wine is headed and whether the industry has made something…
- The Restaurant Guys
Market-Driven Brooklyn Dining Before the Hype | Liza Queen | Preview
This is a Vintage episode from 2005. The Restaurant Guys welcome chef-owner Liza Queen of Queen’s Hideaway, a tiny Greenpoint restaurant where the menu changed…
- The Restaurant Guys
How to Build a Team That Actually Cares | Preston Lee
Hospitality consultant Preston Lee explains how restaurants can build stronger teams, earn employee trust and create the kind of human connection that keeps…
- The Restaurant Guys
Jersey Fresh, Local Farmers, and the Flavor of New Jersey | William Walker
This is a Vintage episode from 2005. William Walker of Jersey Fresh joins Mark Pascal and Francis Schott for a conversation about New Jersey agriculture, local…
- The Restaurant Guys
The Ghost of Jerry Thomas Has Notes | AI, Dale DeGroff & the Future of Cocktails
The Ghost of Jerry Thomas Has Notes | AI, Dale DeGroff & the Future of Cocktails Mark and Francis attempt the impossible: an interview with Jerry Thomas, the…
- The Restaurant Guys
Julie & Julia Before the Movie | Julie Powell
This is a Vintage episode from 2006. Julie Powell joins Mark Pascal and Francis Schott to talk about Julie & Julia, her year cooking 524 Julia Child recipes…
- The Restaurant Guys
Hamburger America and the Great American Burger | George Motz
This is a Vintage episode from 2006 George Motz joins The Restaurant Guys to talk about Hamburger America, his documentary celebrating eight beloved burger…
- The Restaurant Guys
David Burke | Jersey Roots and Bold Restaurant Ideas
Chef David Burke joins Mark and Francis at the New Jersey Wine & Food Festival for a conversation about Jersey dining, restaurant ambition, early kitchen life…
- The Restaurant Guys
Beer vs. Wine: Which Pairs Better With Food? | Garrett Oliver
This is a Vintage episode from 2006 Why This Episode Matters Long before craft beer became mainstream, Garrett Oliver was arguing that beer belonged at the…
- The Restaurant Guys
New Jersey Wine & Food Festival at Crystal Springs Resort 2026
About This Episode Recorded in person at the New Jersey Wine & Food Festival at Crystal Springs Resort, this special episode features conversations with chefs…
- The Restaurant Guys
The Next Iron Chef and the Reality of Restaurant Life | Morou Ouattara & Gavin Kaysen
This is a Vintage episode from 2007. Why This Episode Matters Before celebrity chefs became mainstream brands, chefs like Morou Ouattara and Gavin Kaysen were…
- The Restaurant Guys
The Future of Wine Service | June Rodil
Why This Episode Matters What actually makes a great wine pairing How younger diners are changing wine culture and what that means for restaurants Where real…
- The Restaurant Guys
Pinot Grigio Explained: Italian Wine Regions and Labels | Giovanni Barone | Preview
This is a Vintage episode from 2010 Why This Episode Matters Why most Pinot Grigio on the market tastes the same—and how to spot the real thing The difference…
- The Restaurant Guys
Woodford Reserve and the Future of Bourbon | Elizabeth McCall
Why This Episode Matters Elizabeth McCall, Master Distiller of Woodford Reserve, joins the show to talk bourbon, innovation, and what makes Woodford Reserve…
- The Restaurant Guys
Winning Top Chef, Kitchen Culture, and Chicago Ambition | Stephanie Izard
This is a Vintage episode from 2008. Why This Episode Matters Stephanie Izard joins the show just after winning Top Chef Season 4, while the moment is still…
- The Restaurant Guys
The Maître d’ Was God | Michael Cecchi-Azzolina
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…
- The Restaurant Guys
Why Americans Feel Guilty About Food and the French Don’t | Dr. Paul Rozin
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…
- The Restaurant Guys
The New Jersey Wine & Food Festival and Destination Hospitality | Robby Younes
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…
- The Restaurant Guys
Tom Colicchio on Top Chef, Craft, and What Makes a Great Chef | Preview
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…
- The Restaurant Guys
Inside 20 Years of Imbibe Magazine | Paul Clarke
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…
- The Restaurant Guys
American Artisan Cheese, Local Food, and New Jersey Originals | Jeffrey Roberts
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…
- The Restaurant Guys
Hybrid Grapes, Natural Wine Myths, and the Future of Wine | Doug Frost
Why This Episode Matters Doug Frost connects wine education, grape growing, climate pressure, and wine culture mythmaking in one conversation. This episode…