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 subscribe for extra episodes, bonus content and special events, click below!** https://www.buzzsprout.com/2401692/support
Episodes
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 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 John
The Restaurant Guys speak with chef, wine director, professor and friend...
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 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.
T...
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 award...
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, T...
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 ...
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,...
This is a Vintage Selection from 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 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...
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 ...
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 ...
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
William 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 i...
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 aut...
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 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 Track
The Guys were t...
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. 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 Track
The Guys are grateful that Charlie Trotter was so supportive of t...
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 ...
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 button in the lab experiment.
The Conversation
The 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 be...
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 cu...
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...
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 an...
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. 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 Track
The Guys and Barb discuss analyzing food the way we dissect wine.
Ba...
The Banter
The Restaurant Guys are solo this show by listener request. You’ll hear great advice like never touch a waiter’s tray and guidance on the right number of martinis to have before a business dinner (Hint: It’s less than two if you haven’t had lunch.) From celebrity encounters to fur coats, these are a few quirky tales of life behind the scenes of fine dining.
Info
Bistro Huddy on IG
https://www.instagram.com/drewtalbert/
T...
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