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
Why Eating Well Got So Complicated | Margaret Wittenberg, Whole Foods
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…
- The Restaurant Guys
The Jack Rose, Applejack, and America’s First Distilling Family | Lisa Laird Dunn
Why This Episode Matters Lisa Laird Dunn shares the story of America’s oldest distilling family and how Laird’s helped shape the history of Applejack in the…
- The Restaurant Guys
Copper River Salmon, Oysters, and the Science of Better Flavor | Jon Rowley
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…
- The Restaurant Guys
How Blue Ribbon Changed Late-Night Dining | Eric and Bruce Bromberg
Why This Episode Matters A defining New York restaurant story about how Blue Ribbon helped reshape late-night dining in downtown Manhattan A look at…
- The Restaurant Guys
How Great Sommeliers Guide a Table | Roger Dagorn
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…
- The Restaurant Guys
Milk Punch, Cocktail Culture, and the Art of Hospitality | Eamon Rockey
Why This Episode Matters Eamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production…
- The Restaurant Guys
Bake Smarter, Not Harder | Gail Sokol
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…
- The Restaurant Guys
Scones & Scaling: Growing The Hungry Gnome | Danielle Sepsy
Why This Episode Matters What happens after a reality cooking show and how to convert exposure into growth Scaling a wholesale bakery: space, equipment and…
- The Restaurant Guys
Cool Napa, Serious Wines | Susan Ridley, Hendry Wines
Vintage episode (2006) Why This Episode Matters The Guys dissect classic “wine gaffes” and the social survival tactics that follow. Susan Ridley explains why…
- The Restaurant Guys
The Best Meals Tell You Where You Are | Jeffrey Merrihue
Why This Episode Matters Why food that reflects place matters more than Michelin prestige. How Xtreme Foodies connects global travelers with local culinary…
- The Restaurant Guys
The Sex Life of Food: Romance, Ritual & What We Reveal at the Table | Bunny Crumpacker | Preview
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…
- The Restaurant Guys
After Closing: Eggs, Mass Spectrometers & House Rules | Inside Track
Why You Should Listen What “closing time” really means — and why restaurants, and their staff, should honor what they promise An inside peak at Valentine’s Day…
- The Restaurant Guys
Save the Fish (So We Can Eat Them) | Beth Lowell, Oceana
This is a Vintage episode from 2005. Why You Should Listen An early, still-relevant look at sustainable seafood What “dirty fishing” and bycatch really mean…
- The Restaurant Guys
Eric Scheffer | Building Restaurants and Community in Asheville
Why You Should Listen From television and advertising to building Asheville’s restaurant scene How fine dining, farm-to-table thinking, and wine culture shaped…
- The Restaurant Guys
Neal Rosenthal on Globalization and the Future of Wine
This is a Vintage episode from 2005. Why This Episode Matters How globalization began reshaping wine style, taste, and production in the early 2000s Why market…
- The Restaurant Guys
Bartenders Matter: Ryan Foley on Legacy, Craft, and the Future of the Bar
Why This Episode Matters Bartenders are central to hospitality culture Industry legacy plays a critical role in preserving bar professionalism Non-alcoholic…
- The Restaurant Guys
Gabrielle Hamilton | Blood, Bones & Butter and a Life in Food
This is a Vintage episode from 2011. Episode Description Mark Pascal and Francis Schott open the show with reflections on family vacations and the waning of…
- The Restaurant Guys
Noah Rothbaum | The Whiskey Bible and the Real History of Whiskey
The Banter Mark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the…
- The Restaurant Guys
Community Feasts and Food Culture | Melissa Hamilton, Saveur | Preview
Episode Description This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community…
- The Restaurant Guys
Traveling Well: Wine, History, and a Cautionary Tale | Inside Track
Episode Description Mark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine…
- The Restaurant Guys
Authentic Italian Cooking Before It Was Cool | Mary Ann Esposito
This is a Vintage Selection from 2005 Episode Description Mary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the…
- The Restaurant Guys
Tim McKirdy on Kitchens, Cocktail Culture, and Cooking with Booze
From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze The Conversation In this episode of The Restaurant Guys…
- The Restaurant Guys
How Great Wine Programs Get Built — and How They Serve Everyone | Chris Goodhart
This is a Vintage Selection from 2005 Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark? The Banter…
- The Restaurant Guys
Why Everyone’s Talking About California Whiskey | Jeff Duckhorn
California whiskey isn’t just a trend — it’s challenging bourbon’s throne. First, The Guys talk about recent dining experiences including being escorted into a…
- The Restaurant Guys
Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine
This is a Vintage Selection from 2007 The Banter The Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters…
- The Restaurant Guys
Charlie Palmer | Building Great Restaurants That Last
Vintage episode (2005) The Banter The Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet…
- The Restaurant Guys
How Fine Dining Works at the Top of the World | Inside Track
The Conversation The Restaurant Guys talk about fine dining at the Arctic Circle. They discuss delicacies like reindeer and seal, and highlight the…
- The Restaurant Guys
Food & Wine Classic Charleston | Part 1: Maneet Chauhan, Carrie Morey and Robert F. Moss
This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Maneet Chauhan The Restaurant Guys welcome ball of fire Maneet…
- The Restaurant Guys
Food & Wine Classic Charleston | Part 2: Ivy Odom, James London and Hunter Lewis
This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Our Guests Ivy Odom The Restaurant Guys catch up with Ivy Odom…
- The Restaurant Guys
Michelin Comes to NYC | Inside Track
This is a Vintage Episode from 2006 The Conversation The Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking…
- The Restaurant Guys
Orlando Pagán Crafts a Star in the South
The Banter The Guys answer a listener’s question about one of their favorite topics: Martinis! The Conversation The Restaurant Guys travel to Charleston, SC to…
- The Restaurant Guys
Umami, Chocolate, and Flavor | Rowan Jacobsen
The Banter The Guys talk about making vinegar and why you have to take care of your mother. The Conversation The Restaurant Guys welcome writer Rowan Jacobsen…
- The Restaurant Guys
Neal Bodenheimer: Crafting Culture and Cocktails in New Orleans
The Banter The Guys talk about actors being waiters and whether that is a good thing. The Conversation The Restaurant Guys catch up with bar owner and author…
- The Restaurant Guys
Sustaining the Family Farm | Todd Wickstrom
This is a Vintage Selection from 2005 The Banter The Guys give you the behind the scenes of the first few days of the opening of their second restaurant…
- The Restaurant Guys
Drew Nieporent is Not Trying to be Difficult
The Banter The Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis…
- The Restaurant Guys
Flocks, Flavors, and Fine Wines in Austria | Peter Schleimer
This is a Vintage Selection from 2005 The Banter The Guys tell of an unnecessary battle: it’s curtains! The Conversation The Restaurant Guys welcome wine and…
- The Restaurant Guys
Procera Gin: Bottling the Spirit of Africa
The Banter The Guys discuss cultural differences in the best way to leave a party. Expeditious or rude? The Conversation The Restaurant Guys speak to Procera…
- The Restaurant Guys
Pisco Passion | Johnny Schuler
This is a Vintage Selection from 2012. The Banter The Guys talk about The Balkans International Wine Competition and the implementation of Wine Diplomacy. Hear…
- The Restaurant Guys
Jeff Bell: Raising the Bar in NYC
The Banter The Guys discuss a restaurant experience that let the rabbit out the hat. The Conversation The Restaurant Guys catch up with buddy Jeff Bell to…
- The Restaurant Guys
Why Tea Is More Complex Than Wine | Sebastian Beckwith
This is a Vintage Selection from 2012 The Banter The Guys talk about a taste of the military that they would have rather not had and what they will be doing to…
- The Restaurant Guys
Southern Smoke Festival | Part 3: Joaquin Rodas, Colby Rasavong, Caroline Schiff, Lee Anne Wong
This show was recorded on location at the Southern Smoke Festival in Houston, October 2025 The Banter The Guys look a gift horse in the mouth….and it was…
- The Restaurant Guys
Wine, Hospitality, and Other Stuff | Chris Cree & John Fischer
This is a Vintage Selection from 2005 The Conversation with Chris The Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among…
- The Restaurant Guys
Wine Simple: Perfect Pairings Without Overthinking It | Aldo Sohm
The Banter The Guys discuss the benefits of tip pooling and the mystery of cheek pinching. The Conversation The Restaurant Guys welcome back sommelier Aldo…
- The Restaurant Guys
Southern Smoke Festival | Part 2: Angie Rito & Scott Tacinelli, Lucas McKinney, Felipe Riccio & Austin Waiter
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…
- The Restaurant Guys
Southern Smoke Festival | Part 1: Aaron Bludorn, Rebecca Masson and Kyle Knall
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…
- The Restaurant Guys
No-Knead Bread, Pizza, and a Baking Revolution | Jim Lahey
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…
- The Restaurant Guys
What It Really Takes to Build a Lasting Restaurant (Ryan DePersio)
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…
- The Restaurant Guys
The Culinary School Promise — And the Kitchen Reality | Nicholas Harary
Vintage episode (2007) 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
Building Indian Fine Dining in New York | Rajesh Bhardwaj
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…
- The Restaurant Guys
Martini Expo | Part 3: Joe Magliocco, David Wondrich, and More | Preview
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…
- The Restaurant Guys
Martini Expo | Part 2: William Elliott, Tim Cooper, and Sarah Morrissey
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…
- The Restaurant Guys
Martini Expo | Part 1: Salvatore Calabrese, Liam Davy, and Charlotte Voisey
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…
- The Restaurant Guys
Cocktail History and Bartending Legends | Brown & Miller
This is a Vintage Selection from 2013 The Banter The Guys tell a tale of someone being bamboozled. The question is, who? The Conversation The Restaurant Guys…
- The Restaurant Guys
Dylan Trotter and the Legacy of Charlie Trotter's in Chicago
The Banter The Guys discuss whether a cheeseburger is a composed dish. What do you think? The Conversation The Restaurant Guys are joined by Dylan Trotter…
- The Restaurant Guys
Lessons in Excellence | Charlie Trotter | Preview
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…
- The Restaurant Guys
How Italian Food Conquered the World | John Mariani
This is a Vintage Selection from 2011 The Banter The Guys discuss fast food marketing including one which makes them wonder how we became the rat pressing the…
- The Restaurant Guys
What Modern Restaurants Can Learn from the Legacy of Delmonico’s (Max Tucci)
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…
- The Restaurant Guys
Sangria and Blue Eggs | Kim Haasarud & Jeanne Kelley
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…
- The Restaurant Guys
Robert LeBlanc: Honoring the Past and Shaping the Future of New Orleans
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…
- The Restaurant Guys
Taste What You’re Missing | Barb Stuckey | Preview
This is a Vintage Selection from 2012 The Conversation The Restaurant Guys talk with Barb Stuckey, taste expert, about the difference between taste and flavor…